MSFS2017 - Confirmed Trainers
Position: Reader in Mechanics of Materials
Affiliation(s): Imperial College London
Address: Faculty of Engineering, Department of Mechanical Engineering, South Kensington Campus, London SW7 2AZ, UK
PhD in Mechanical Engineering, before joining ICL as lecturer in 1997, she was a Research Associate in the same Department and a Senior Scientist at the National Physical Laboratory in Teddington, Middlesex
Her research focuses on material modelling and mechanical characterisation of soft polymeric solids and specifically foods, micromechanics models of particulate filled polymeric composites as well as cellular structures, experimental and numerical modelling of industrial food processes.
She has published over 100 papers and has received funding from industry and RCUK . Her papers were selected as finalist for the 2013 Cahn Prize and Best paper for the IMechE Food Engineer Awards (2007 & 2011). She is the membership secretary of the British Society of Rheology and a Committee member of the Food and Drink Technical Committee of IMechE.
Position: Aggregate Professor of Equipment and Industrial Plant for Food Industry, Microfluidic Application for Food Industries
Affiliation(s): University of Naples Federico II - Italy
Address: via Università, Portici, NA, Italy
MS in Aerospace at Politecnico di Milano, PhD in Aerospace at University of Naples, Italy
His research focuses on modeling of food processing operations and equipment, optimal shape design, applications of microfluidic in food engineering.
He authored over 70 scientific papers in refereed journals, books chapters and international conferences
Member of ISEKI Food Association, ASABE, AIIA.
Position: Professor of Food Process Engineering
Affiliation(s): Department of Food Engineering, Ankara University
Address: Gida Müh. Bölümü Diskaps-Ankara 06110 Turkey
Ph.D. in Biological and Agricultural Engineering (focusing Food Process Engineering) – University of Florida, FL-USA, he is a professor at Faculty of Engineering, Dept. of Food Engineering, Ankara University (Turkey).
His research focuses on modeling of food processing operations and optimization for innovative applications in food processing.
He authored over 100 scientific papers published in refereed international journals, books and international conferences. He is in the Editorial board of the Journal of Food Engineering and Journal of Food Process Engineering and editor of the International Journal of Food Studies.
Member of IFT, ISFE, EAFE (representative of Turkey) and ISEKI Food Association.
He is member of the management committee of COST action 15118 FoodMC.
affiliation(s): Department of Biological and Environmental Engineering, Cornell University
address: Riley-Robb Hall, Ithaca, New York 14853, USA
Ashim Datta has been a professor at Cornell University for the past 29 years. His research and teaching program are in applications of transport phenomena to food and biological processes. Prof. Datta’s group develops mechanistic understanding of process, quality and safety for complex food processes and under various heating modes (such as microwave and infrared), with a goal to improve their safety and quality. This course is developed from scratch synthesizing from the 20+ years of our research treating the food as a porous medium.
Datta’s teaching program provides the knowledge base in transport processes through two well-coordinated courses. The first course deals with the basics of energy and mass transport in a biological context. The second course on modeling of biomedical processes builds on the first one through class projects involving real-life processes. Datta also has several funded projects underway in active learning—1) simulation use in education, and 2) how to teach problem solving.
Position: Permanent Researcher
Position: Industrial Research Manager
Affiliation(s): KU Leuven – University of Leuven, division MeBioS
Address: Willem de Croylaan 42, box 2428, BE-3001 Leuven, Belgium
PhD in Applied Biological Sciences from KU Leuven, Belgium. Currently Research Manager associated with the Industrial Research Fund of KU Leuven. Coordinates research, development and technology transfer in the area of Computer Aided Design and Engineering of biological processes. Leads the Biofluidics research group of the MeBioS division. Focal research areas are multiscale modelling of multiphase and porous systems. Application domains cover agricultural and horticultural machinery, postharvest technology, food processing and diagnostics. Published more than 170 journal articles, h-index = 31. Editorial board member of Postharvest Biology and Technology, member of International Society of Horticultural Science and Commission D2 (Refrigerated Transport) of the International Institute of Refrigeration.
position: Assistant Professor
affiliation(s): Department of Industrial Engineering, University of Salerno
address: via Giovanni Paolo II 132 – 84084 Fisciano - SA - Italy
link to a website: http://www.unisa.it/docenti/francescomarra/cv/cv_fm
Ph.D. in Chemical Engineering, he is assistant professor at School of Chemical and Food Engineering of University of Salerno (Italy).
His research focuses on virtualization of food processes and modeling of transport phenomena in multi-physics context and engineering of innovative prototypes for food processing.
He authored over 70 scientific papers published in refereed international journals, in books and in international conferences. Recently, he served as Guest Editor of a Special Issue of Journal of Food Engineering on ”Virtualization of processes in food engineering”.
Already member of IFT and of EHEDG, recently he joined ISFE and ISEKI Food Association.
Manager of Training Schools and Short Term Scientific Mission of COST action 15118 FoodMC.