MSFS2017 - Confirmed Trainers

 

Maria Charalambides

Position: Reader in Mechanics of Materials

Affiliation(s): Imperial College London

Address: Faculty of EngineeringDepartment of Mechanical Engineering, South Kensington Campus, London SW7 2AZ, UK

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website:  http://www.imperial.ac.uk/people/m.charalambides

 

Bio:

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.

 

 

Fabrizio Sarghini

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

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website:  https://www.docenti.unina.it/fabrizio.sarghini

 

Bio:

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.

 

 

Ferruh Erdogdu

Position: Professor of Food Process Engineering

Affiliation(s): Department of Food Engineering, Ankara University

Address: Gida Müh. Bölümü Diskaps-Ankara 06110 Turkey

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website:  http://www.ferruherdogdu.com


Bio:

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.

 

 

 

 

Ashim Datta

position: Professor

affiliation(s): Department of Biological and Environmental Engineering, Cornell University

address: Riley-Robb Hall, Ithaca, New York 14853, USA

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website:  http://datta.bee.cornell.edu/

 

Bio:

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.

 

 

 

Alberto Tonda

Position: Permanent Researcher 
 
Affiliation(s): INRA (Institut National de la Recherche Agronomique)

Address: 1 av. Brétignières, 78850, Thiverval-Grignon, France
 
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Bio:
 
Alberto Tonda received his Ph.D. degree in Computer Science Engineering from Politecnico di Torino (Italy) in 2011.
 
After post-doctoral experiences at the Complex Systems Institute Ile-de-France (Paris, France) and the National Institute for Research in Computer Science and Automation (INRIA Saclay, France), he is currently a permanent researcher (Chargé de recherche, première classe) at the National Institute of Agricultural Research (INRA), France. His research interests include semi-supervised modeling of complex systems, evolutionary optimization and machine learning, with main applications in food science and industry.
 
Alberto Tonda authored over 60 scientific papers published in refereed international journals, books and international conferences. He is currently co-organizer of the Measuring and Promoting Diversity in Evolutionary Algorithms (MPDEA) workshop at the GECCO conference; part of the editorial board of the journal Genetic Programming and Evolvable Machines, published by Springer; and chair of COST Action CA15118 FoodMC, focused on mathematical and computer-based models for food science and industry.
 

 

 

Pieter Verboven

Position: Industrial Research Manager 

Affiliation(s): KU Leuven – University of Leuven, division MeBioS

Address: Willem de Croylaan 42, box 2428, BE-3001 Leuven, Belgium

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website:  http://www.mebios.be/, http://www.kuleuven.be/wieiswie/en/person/00018628

 

Bio:

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.

 

 

Francesco Marra

position: Assistant Professor

affiliation(s): Department of Industrial Engineering, University of Salerno

address: via Giovanni Paolo II 132 – 84084 Fisciano - SA - Italy

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link to a website:  http://www.unisa.it/docenti/francescomarra/cv/cv_fm

 

Bio:

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.

 

 

 

 

 

Email

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Telephone

Fabrizio Sarghini @ +390812539457

 

 

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