August 2021 | AIChE

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August 2021

Kelley Lowe

Charlotte Biltekoff

Dr. Biltekoff's research focuses broadly on the beliefs and values that inform American eating habits and specifically on the cultural aspects of dietary health. Her recently published book, Eating Right in America: The Cultural Politics of Food and Health (Duke University Press, 2013) investigates the history of dietary ideals and their relationship to social ideals. It argues that despite the seeming objectivity of norms of good health, dietary advice has historically served an important ideological and political role. The book examines four different dietary reform...Read more

Jennifer Amann

Jennifer Thorne Amann promotes residential and commercial whole building performance improvements, explores behavioral approaches to improving energy efficiency, and analyzes the impacts of stronger appliance efficiency standards. She has authored dozens of publications and articles on appliances, lighting, consumer electronics, equipment installation practices, emerging residential and commercial building technologies, and the progress of market transformation initiatives, among others. In addition, Jennifer is lead author of ACEEE's popular Consumer Guide to Home Energy Savings...Read more

Julien Gervreau

Julien is a sustainable strategy, innovation, and operations professional with 10+ years of experience working with executive leadership to develop and implement successful environmental stewardship and social impact strategies. He is a values and data-driven professional adept at integrating systems thinking, financial analysis and related frameworks that make the business case for long-term investment in climate mitigation and resilience. 

Julien was a featured speaker at corporate sustainability events including Net Impact, Sustainable Brands, SXSW Eco, Environmental...Read more

Sudhir Sastry

Widespread, large-scale human access to safe, healthy foods require processing technologies that are capable of inactivating harmful pathogens within foods without compromising quality. New alternative process technologies such as ohmic heating, high pressure processing and moderate electric field processing show promise in revolutionizing the food industry. As part of the Food Innovation Center, I hope to bring to fruition processes that will make this vision a reality. Working with this multifaceted interdisciplinary group is a key component that enables us to establish the foundation...Read more

Shyam Sablani

Dr. Sablani’s work is in the Food Engineering Emphasis area. His research focus is the application of materials science and transport phenomena to innovative packaging solutions to improve food safety and quality for which he has received numerous awards....Read more

Joe Gold

2021 The Hoover Medal

2020 The Hoover Medal

Ilias Tagkopoulos

Dr. Tagkopoulos is a Professor of Computer Science and the UC Davis Genome Center at the University of California, Davis. He is also the Director of the USDA/NSF AI Institute for Next Generation Food Systems, a partnership with UC Berkeley, Cornell, and UIUC. His lab works on the interface of computer science, systems biology, and microbial evolution. His industrial experience includes prior positions with Credit Suisse in fixed income derivatives models, advisory roles in large CPG and Biotechnology companies, as well as founding and leading companies in the field...Read more

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