Paul Clegg received his BSc degree in Physics from the University of Liverpool (1994) and his PhD from the University of Oxford (2000). Following this he held postdoctoral positions at MIT and the University of Toronto. He then moved to the University of Edinburgh where he is currently a Reader.
Over the past dozen years, Paul has developed a new research strand within the Edinburgh Soft Matter group dedicated to emulsions, liquid interfaces and bijels. With these systems it has been essential to be attentive to preparation routes, an issue which strikes a chord with many who apply soft matter industrially. Consequently, he currently works on the application of soft materials in various areas including food and drink, agrochemicals and energy technologies. He serves on the IoP’s Liquids and Complex Fluids committee.
Prof. Goycoolea has twenty years of experience researching on biomass-sourced polymers as building blocks of novel bioinspired soft materials such as soft hydrogels and nanoparticles for applications in life sciences (e.g., for the controlled delivery of drugs and genes, and for “smart” antibacterial control). He obtained his Ph.D. in Polysaccharides from Cranfield University (U.K.) in 1994. In 1995 he was the founder and during eleven years led the Group of Biopolymers at CIAD (Hermosillo, Mexico). In 2006, he joined University of Santiago de Compostela Spain as a visiting scholar at the Faculty of Pharmacy. Between 2011 and 2016, he led a research group in Nanobiotechnology at the University of Münster, Germany. He has recently been appointed professor (Chair in Biopolymers) at University of Leeds (UK). He was elected founder president of the Iberoamerican Chitin Society, SIAQ (2002-2006) and since 2011 is member of the Board of the European Chitin Society, EUCHIS. He belongs to the National System of Researchers of Mexico (SNI, Level III). Collaborates actively with universities, research centers and companies in the UK, Germany, Mexico, Denmark, Brazil and Argentina. Has published more than 110 papers in international journals and as book chapters. He serves as member of the editorial board of journals of repute.
Dr. Yoav D. Livney The Technion, Israel institute of Technology.
Prof. Yoav D. Livney [B.Sc. (Suma cum Laude, 1990) in Food Engineering & Biotechnology, Technion IIT; M.S. (1995) Food Engineering, UW Madison, Wisconsin, USA; PhD (2002) Food Engineering & Biotechnology Technion IIT; Post-Doc Food Science, University of Guelph, Guelph, Ontario, Canada] is a faculty member at the Biotechnology and Food Engineering department, Technion, Israel Institute of Technology since 2004. [2004- Lecturer; 2007- Asst. Professor, 2012- Assoc. Prof.] He is an expert in physical chemistry of food and biopolymers in aqueous systems, and the development of nature-inspired delivery systems for nutraceuticals and drugs (mainly against cancer). Livney has received many Honors & Awards including the President of Israel’s honor roll; Certificate of Excellence in Academic Studies granted by Israel’s Parliament- the Knesset; Teaching Excellence Awards; a Special Excellence Award from the Gutwirth Foundation; and the Goldberg Research Prize. Livney is a Certified Food Scientist (CFS)-among the inaugural class of recipients from the Institute of Food Technologists (IFT). Prof. Livney has recently served as the Chairman of the Norman Seiden Graduate Studies Program of the Technion’s Russell Berrie Nanotechnology Institute, and was a Visiting Professor at the Riddet Institute, Massey University, Palmerston North, New Zealand. Prof. Livney authored over 50 publications, 8 patents, gave over 40 invited talks and many contributed presentations at international conferences, and mentored 15 M.Sc. and 7 Ph.D. students.
Professor Raffaele Mezzenga ETH Zurich
Raffaele Mezzenga received his master degree in Materials Science and Engineering, while actively working for the European Center for Nuclear Research (CERN) and NASA on elementary particle-polymer interactions. In 2001 he obtained a PhD in the field of Polymer Physics from EPFL Lausanne, He then spent 2001-2002 as a postdoctoral scientist at University of California, Santa Barbara. In 2003 he moved to the Nestlé Research Center in Lausanne as research scientist, working on the self-assembly of surfactants, natural amphiphiles and lyotropic liquid crystals. In 2005 he was hired as Associate Professor in the Physics Department of the University of Fribourg, and he then joined ETH Zurich on 2009 as Full Professor. His research focuses on the fundamental understanding of self-assembly processes in polymers, lyotropic liquid crystals, food and biological colloidal systems. Prof. Mezzenga has been recipient of several international distinctions such as the John H. Dillon Medal (2011, American Physical Society), the Young Scientist Research Award (2011, American Oil Chemist Society) and the 2013 Macromolecules/ Biomacromolecules ACS Award.
Distinguished Professor Harjinder Singh Massey Institute of Food Science and Technology
Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition.
His research has focused on food colloids, food ingredient functionality, functional foods and food structure-nutrition interface. He has published over 300 papers in international journals, and is co-inventor of 12 patents which have formed the basis of several commercial innovations.
His international standing and outstanding contributions to food science have been recognised by several prestigious awards: the William Haines Dairy Science Award (USA) and the Marschall Rhodia International Dairy Science Award (USA), Massey University Research Medal, JC Andrews Award and the Shorland Medal. He is an Elected Fellow of the Royal Society of New Zealand and of the International Academy of Food Science and Technology (2006). In 2012, he was the co-recipient of the Prime Minister’s Science Prize, the highest science honour in New Zealand. In 2015, he was elected a Fellow of the Institute of Food Technologists (USA) and also received the International Dairy Foods Association Research Award in Dairy Foods Processing (USA).