Dr. Rituja Upadhyay

Project: The tribological principle of the oral sense

Education:

2008/01–2013/12, Indian Institute of Technology, Department of Chemical Engineering. Doctorate.

2004/09–2006/06, Laxminarayan Institute of Technology, Department of Food Technology. Master degree;

1999/09–2003/06, Amravati university, Department of Chemical Technology. Bachelor.

Work experience:

2014/01–2014/08, Indian Institute of Technology Mumbai, Chemical Engineering Department, Research Assistant

2008/01–2013/12 Indian Institute of Technology Mumbai, Chemical Engineering Department, Teaching Assistant

Selected publications:

 (1)  Tugba Aktar, Rutuja Upadhyay, Jianshe Chen (2017). Oral Sensation and Perception of Creaminess. In Oral Mechanisms of Mouthfeel (Ed. Guy Carpenter), John Wiley & Sons Ltd. 


 (2)  Solange Sanahuja#, Rutuja Upadhyay, Heiko Briesen, Jianshe Chen*, Spectral analysis of the stick-slip phenomenon in “oral”  tribological texture evaluation, Journal of Texture Studies, 2017, 48: 1-17 


 (3)  Rutuja Upadhyay#, Anurag Mehra. Studies on rheology of rice cake batter along with texture and microstructure properties of  steamed rice cakes, EC Nutrition, 2017, 8(2): 61-71 


 (4)  Rutuja Upadhyay#, Natalia Brossard, Jianshe Chen*. Mechanisms underlying astringency: an introduction to oral tribology approach, Journal of Physics Journal of Physics D: Applied Physics, Special Issue: The Physics of Food, 2016, 49(10):104003 


 (5)  Rutuja Upadhyay#, Debjani Ghosal, Anurag Mehra*. Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 2012, 109:104–113 


Email: rutuja.upadhyay54@yahoo.com

Dr. Mehraj Ahmad

Project: Natural hydrocolloid mucilage based oral moisturizer for potential use as saliva substitutes in patients with xerostomia – viscoelastic properties

Education:

Ph.D. Food Science and Technology, Prince of Songkla University, Songkhla, Thailand, 2009-2012.

M.Sc. Biochemistry, Bundelkhand University,Jhansi, UP, India, 2006-2007.

B.Sc. Bioscience, University of Kashmir, Srinagar, J&K, India, 2001-2005.

Work Experience:

Post doctorate: Bioactive Food Packaging, Universiti Sains Malaysia, Penang, Malaysia, 2013-2014.

Introduction:

Dr. Mehraj Ahmad was born in Kashmir, India, where he studied his BSc in Bioscience from University of Kashmir. He received his MSc in Biochemistry specializing in enzymology after which he worked at National Chemical Laboratory, Pune, India as a research assistant before returning to academic to complete a PhD in Food Science (PSU, Thailand) and a postdoctoral research in Bioactive Food Packaging (USM, Malaysia). His doctoral thesis project was focused on the extraction and characterization of collagen and gelatin from the fish skin for industrial applications. Subsequently, he served as lecturer in Mahidol University for 2.5 years where he taught food chemistry. Currently, he focuses on the rheology and interaction of different biopolymers with the saliva: its link to the sensory properties.

E-mail: mehraajk@gmail.com; mehraj@zjgsu.edu.cn

Dr. Hanley Chong Pik Han

Project: The freshness of tea and the mechanism of Huigan

Education:

2011/02 – 2015/02, Department of Food Engineering, University of Putra, Malaysia, Ph.D.

2007/05 – 2010/05, Bachelor of Science, Department of Food Science and Nutrition, University of UCI (Malaysia)

Work experience:

2015/07–2016/04, Bo Wei International College (Singapore), Lecturer

2015/03–2015/06, Taylor’s University (Malaysia), College of Biological Sciences, part-time lecturer

Selected publications:

(1)  Chong, P. H., Yusof, Y. A.*, Aziz, M. G.., Mohd. Nazli, N., Chin, N. L., Syed Muhammad, S. K. (2014). Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis. International Food Research Journal, 21(4): 1569-1573

(2)  Chong, P. H., Yusof, Y. A.*, Aziz, M. G.., Mohd. Nazli, N., Chin, N. L., Syed Muhammad, S. K. Effect of Spray Drying Conditions of Microencapsulation of Amaranthus gangeticus Extract on Drying Behaviour. Agriculture and Agricultural Science Procedia, 2 (2014): 33-42

(3)  Chong, P. H., Aziz, M. G.., Yusof, Y. A.*, Mohd. Nazli, N., Chin, N. L., Syed Muhammad, S. K. (2013). Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder. Institute of Engineer, Malaysia, 74: No 2

(4)  Ng, L. T., Chong, P. H., Yusof*, Y. A., Chin, N. L., Talib, R. A., Taip Farah, S., Aziz, M. G. (2012). Physicochemical and Nutritional Properties of Spray-dried Pitaya Fruit Powder as Natural Colorant. Food Science Biotechnology, 21(3): 675-682

Email: hanleychong@gmail.com

Dr. Maryia Mishyna

Project: Protein alternative source from edible insects: from rearing to processing

Education:

PhD, Biological Production Science, Tokyo University of Agriculture and Technology, Tokyo, Japan, 2012-2015.

MSc, Biology, Researchers Training Institute, Institute of Experimental Botany of National Academy of Science, Minsk, Belarus, 2010-2011;

BSc (Hons), Horticulture, Belarussian State Agricultural Academy, Gorki, Belarus, 2005-2010;

Introduction:

Dr. Maryia Mishyna was born in Saint Petersburg, Russia and grew up in Belarus, where she studied her BSc (Hons) in Horticulture in the Belarussian State Agricultural Academy. Her study was awarded as the best student research work in Agriculture in Belarus and received a diploma presented by the President of the Republic of Belarus. She attained her MSc in Biology from the Researchers Training Institute of National Academy of Science of Belarus conducting research on plant natural compounds in the Institute of Experimental Botany. Then she has received a scholarship from the Japanese Government (MEXT) and worked on her PhD in Biological Production Sciences in Tokyo University of Agriculture and Technology, Japan focusing on plant natural compounds with allelopathic activity and their mode of action. After graduation she got a grant from the Russian Fund of Basic Research and worked on cryo-electron microscopy and determination of the three-dimensional structure of proteins at Lomonosov Moscow State University, Moscow, Russia. During her research career, she joined local and international conferences, attended a workshop from the European Molecular Biology Organization, Germany and had research internships training held in France and Australia. Now she is working on a 3-year postdoctoral research for the collaborative project between Tel Hai College, Israel and Zhejiang Gongshang University, China. She focuses on proteins from edible insects, their functional and sensory properties.

Email: maryia.mishyna@zjgsu.edu.cn; maryia.mishyna@gmail.com

Dr. Enrico Hadde

Project: Texture Modification and Characterisation of Food for Elderly Consumption.

Education:

Ph.D. in Chemical Engineering, 2017, University of Queensland, Australia

Bachelor of Engineering, major in Chemical with Honors IIB, 2011,

University of Queensland, Australia, Course GPA: 5.78 (scale 1-7, 7 highest)

Introduction:

Dr. Enrico Hadde is from Australia where he received his Bachelor of Chemical Engineering in 2011 and was awarded his Ph.D. in Chemical Engineering in 2017 from The University of Queensland. His Ph.D. topic was Understanding the Rheological Parameters of Thickened Fluids for Dysphagia Sufferers. During his Ph.D. degree, he published 4 peer-reviewed papers, presented in 7 peer-reviewed conferences and give a talk in 1 invited seminar. Subsequently, he worked as a research fellow in The University of Queensland on the Rheological Characterisation in Mineral Processing and co-authored 1 peer-reviewed paper. Currently, he focuses on the rheology characterisation of thickened fluids in extensional deformation and food cohesiveness.

Email: k_hadde@zgjsu.edu.cn

Dr. P. Karthik

Research tittle: “Manipulating oral behaviour of food emulsions by using different food emulsifiers”

Education:

Ph.D in Food Science and Engineering, CSIR- Central Food Technological Research Institute, Mysore, India. (2011-2016).

M.Tech. (Food Technology) from Anna University, Chennai, India. (2008-2010).

B.Tech. (Biotechnology) from Bharathidasan University, Trichy, India. (2004-2008).

Work experience:

Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Thanjavur, India. (February 2017- April 2017).

Introduction:

Dr. P. Karthik completed his doctoral degree in Food Science and Engineering from CSIR- Central Food Technological Research Institute, Mysore, India. He pursued his B.Tech. (Biotechnology) and M.Tech. (Food Technology) from A.C. College of Technology, Anna University, Chennai. Later, he joined as Project Assistant at CSIR-CFTRI in Mysore (2010-2011). His doctoral thesis is focused on “Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsions and Spray-Freeze-Drying Techniques”. After completing his Ph.D, he worked as Research Associate at Indian Institute of Food Processing Technology, India. His areas of research include design of engineered nano and micro scale delivery systems for food bioactive compounds, emulsion, spray drying and spray-freeze-drying of bioactives. His research accomplishments include 12 research articles and 2 book chapters with 451 citations and a total impact factor of 34.268. He is also a recipient of “Best applied research award 2014-15” at CSIR-CFTRI. He is expert in making cultural events especially UV-mime program. Presently, he is working on “Manipulating oral behaviour of food emulsions by using different food emulsifiers” in the collaborative project between Zhejiang Gongshang University and University of Leeds at food oral processing research group.

E-mail: pkarthikbiotech@gmail.com; pkarthik@zjgsu.edu.cn