Speakers
Dr Mathias Porsmose Clausen
University of Southern Denmark, Denmark
Mathias Porsmose Clausen is an Associate Professor and Research Leader in SDU FOOD MATTERS at the Faculty of Engineering, University of Southern Denmark. His work spans both fundamental and applied research in bioimaging and gastrophysics, aimed at developing sustainable, healthy, and flavourful food innovations. Drawing on his background in molecular biophysics and advanced microscopy from internationally renowned institutions such as the Max Planck Institute and the University of Oxford, Dr. Clausen focuses on deciphering food microstructure to uncover the scientific principles that govern food properties and culinary transformations.
He specialises in advanced quantitative optical microscopy for static and dynamic analyses of soft edible matter, complemented by physical and chemical characterisation of texture and flavour composition. By connecting these findings to sensory properties, Mathias’s research drives meaningful progress in food science, product development, and culinary innovation.
Professor Brijesh Tiwari
University College Dublin, Ireland
B K Tiwari is a Principal Research Officer at TEAGASC and adjunct Professor at UCD School of Biosystems and Food Engineering, obtained his Masters degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. Before starting his PhD, he was employed as a Research Scientist at the Indian Institute of Crop Processing Technology (IICPT, India). Subsequently during his PhD studies he secured a Lecturer position in University College Dublin and later moved to commence a fulltime faculty position in Manchester Metropolitan University (MMU) in 2010; later in 2011 he was appointed as a Senior Lecturer in MMU. He leads a team of 6 postdoctoral researchers/Research officers and 10 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.