Anna Stradner is a Professor at the Division of Physical Chemistry at Lund University in Sweden specializing on biocolloids studied by scattering techniques. Her current research focuses on the structure, dynamics and flow behaviour of concentrated protein solutions and mixtures with a particular interest in protein dynamics under crowded conditions, phase separation and dynamical arrest. Anna studied at the University of Graz/Austria where she obtained her PhD in Physical Chemistry. She then worked as a Senior Scientist in the Soft Condensed Matter Group in Fribourg/Switzerland focusing on the properties of synthetic colloids as well as proteins in solution using neutron, X-ray and light scattering techniques. In 2008 she obtained the ‘Venia Legendi’ in Experimental Physics at the University of Fribourg. From 2008 to 2011 she headed the Food and Bioscience Group at the Adolphe Merkle Institute in Switzerland. In 2011 she transferred her activities to the Division of Physical Chemistry at Lund University.
Prof. Anwesha Sarkar is a full Professor of Colloids and Surfaces at the University of Leeds, UK. She also serves as the Director of Research and Innovation for the School of Food Science and Nutrition and Management Board Member of the Bragg Centre for Materials Research at the University of Leeds. Prof. Sarkar received her PhD from Massey University, New Zealand in 2010 and worked in Nestle Research Centre and Nestle Global Headquarters in Switzerland before establishing her group at Leeds in 2014. Sarkar’s group focuses on multi-scale understanding of dynamics of food colloidal structure and other orally ingested soft materials during oral processing to pave the way for design of advanced functional materials in food, healthcare, biomedical and allied soft matter sectors. To date, Prof. Sarkar has published more than 100 international research articles and 10 edited book chapters and is the co-inventor of 7 worldwide patents. Prof. Sarkar has been the recipient of several awards and honorary fellowships, including Leeds Women of Achievement Award 2021, Royal Society of Chemistry (RSC) Food Junior medal (2019), ERC Starting Grant (2017). She serves as an Editorial Board Member of journals Food Hydrocolloids, Food Hydrocolloids for Health, Food Structure, Biotribology, Journal of Texture Studies, Sustainable Food Proteins and Tribology Letters. She is a regular keynote speaker in major national and international conferences.
Dr.-Ing. Michael Beyrer is a full professor at the School of Engineering of the Hes-so in Sion/Switzerland, where he heads the “Sustainable Food Systems” group. His research focuses on food process engineering, equipment design and interplay with food structure. The modulation of systems in twin-screw extrusion, high-voltage electric field, or cold atmospheric plasma treatments allowed to improve food properties and inactivation of microorganisms. Reaction kinetics and mechanisms were elucidated with combined experimental work and computation of flow dynamics, heat, and mass transfer. Muscle, dairy, and recently plant-based or microalgae proteins are essential materials in his research. The binding and release of flavour from multi-phase food systems were selected as a central theme of several projects. Most projects conducted by Michael attract implementation partners from the food industry. Michael studied food technology at the Humboldt-University Berlin and obtained his PhD from the Technical University Berlin. He published more than 30 peer-reviewed articles and co-authored several book chapters.
Florian Nettesheim is a Lead Scientist at International Flavors and Fragrances Inc., based at their R&D campus in Brabrand, Denmark, since 2017. His area of focus is ingredient functionality in foods, with a current emphasis on plant proteins and hydrocolloids for use in meat alternatives and other plant-based applications. Throughout his career, he has been interested in the relationship between colloidal structure and material properties, and how these factors interact with processing and impact our perception of the material. He has a particular interest in rheology and small angle scattering methods and is currently advancing filament stretching extensional rheometry as a technology in food ingredient research. Florian received his PhD in Physical Chemistry from the Christian-Albrechts University in Kiel in 2004, where he studied shear-induced structures in lyotropic lamellar phases. During his graduate work he spent time at the Institute Laue-Langevin in Grenoble, France, and at Lund University, Sweden, building a broad network in the field. After completing his PhD, he pursued a postdoc as a Feodor-Lynen-Select scholar of the Alexander von Humboldt foundation at the Biomolecular and Chemical Engineering Department of the University of Delaware, Newark, DE, USA (2004-2007). Instead of returning home after his postdoc, he took on a position as R&D scientist in Central Research and Development at the DuPont Experimental Station in Wilmington, working there for 10 years on novel non-woven nanofiber melt-spinning technologies and leading the corporate rheology laboratory. This position allowed him to be involved in a wide range of projects, from engineering materials and conductive pastes for photovoltaic inks, to biopolymers and food hydrocolloids. It also allowed him to stay connected to academia, where he supported young academics through collaboration and serving as an external committee member. When it was time to shift focus in 2017, he moved to Denmark into his current position. In addition to his work at IFF, Florian also serves as an advisory board member to the Danish Technology Institute, where he contributes to strategies to enable industry access to ESS. In his personal life, Florian enjoys spending time outdoors with his wife and 11-year-old son. He also has a hidden talent, juggling, which he picked up during his youth and still keeps it alive.
There will be two tour options on April 14 starting at 15:00:
Prices are including VAT. Current currency exchange rates can be found here.
| Norbert Raak Conference Chair Aarhus University |
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Aamir Shabbir Conference Co-chair Coloplast A/S |
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| Sandra Beyer Gregersen Aarhus University |
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Milena Corredig Aarhus University |
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| Marianne Hammershøj Aarhus University |
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Niall Young International Flavours and Fragrances Denmark |
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| Julie Frost Dahl Aarhus University |
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Katherine Grasberger Aarhus University |
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