We are pleased to announce the following candidates for the Young Food Engineer Award provided by Elseviers’s Journal of Food Engineering.
George received his doctorate degree in Chemical Engineering from the University of Melbourne in 2012. He then worked as a Process Engineer in the engineering consulting services profession, before joining the ARC Dairy Innovation Hub as a Research Fellow in 2014. George has developed a number of innovative membrane technologies to enhance business sustainability and improve process efficiencies in dairy manufacturing. George was nominated as one of the 12 Fresh Scientists in the state of Victoria, Australia and was awarded a Victorian Fellowship in 2016. George was the recipient of the 2018 Dairy Industry Association of Australia (DIAA) Travelling Scholarship.
Dr. Jen-Yi Huang is an Assistant Professor leading the Food Process Sustainability Lab in the Department of Food Science at Purdue University. He holds bachelor ’s and master’s degrees from National Taiwan University. He received his doctorate from the University of Cambridge, and research fellowship from National University of Singapore. Dr. Huang’s research focuses on green food processing technologies, including physical cleaning, fouling mitigation, cold plasma and electromembrane processes, aiming to reduce water and chemical usage. Dr. Huang also investigates complex food-energy-water dynamics using life-cycle approaches, and seeks to promote food system sustainability that balances productivity against environmental and social impacts.
Dr. Rebecca Milczarek is a Research Agricultural Engineer at the United States Department of Agriculture – Agricultural Research Service (USDA–ARS). Rebecca’s work in the USDA-ARS Healthy Processed Foods Research Unit focuses on new sustainable technologies for processing fruits, vegetables, and nuts and value-added processing of the co-products of these crops. Solar thermal and microwave technologies are the primary focus of her research, but Dr. Milczarek frequently collaborates with scientists both within and outside USDA-ARS on projects using infrared- and ultraviolet-treatment of food products, as well as projects that involve traditional food processing technologies (freeze-drying, drum-drying, extrusion, etc.)
Jeyan Arthur Moses
Dr. Jeyan Arthur Moses works as Assistant Professor at the Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), India. He completed his B.Tech. and M.Tech. in Food Process Engineering, and pursued part of his Ph.D. research work at the University of Manitoba. Dr. Jeyan has been awarded with several best paper awards and is the recipient of iCFP Young Scientist Award, SERB – Early Career Research Award and SCI Seligman APV Bursary. His present research focus is on CFD modeling of food processing operations, 3-D printing of foods and nano-scale food processing.
Sergiy Smetana is a Head of Food Data Group in The German Institute of Food Technologies (DIL e.V.). Since 2013 he works with Life Cycle Assessment of novel food and emerging technologies, estimating their environmental impact in the scope of complex food system. Combination of advanced LCA with AI-enhanced data analysis is his original method to analyze technical hurdles and direct social impacts of food production and consumption.
Development of solutions for complex food system challenges required diverse educational and professional experience in Environmental Sciences, Food Engineering and Sustainability Assessment from the USA: University of Wisconsin; GeorgiaTech and BBISS; Ukraine: DNU and Institute of Environmental Problems and Ecology; Germany: University of Vechta and DIL e.V.