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Scientific Committee

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Eoin Murphy

Teagasc (IE)

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Dr Eoin Murphy is a Senior Research Officer with Teagasc, the Irish Agriculture and Food Development Authority. He holds a bachelor’s degree in Chemical and Biopharmaceutical Engineering from Munster Technical University along with a PhD in Food Science and Technology from University College Cork. Prior to joining Teagasc, Eoin worked in the infant nutrition industry, focusing on the development of novel products and processes as well as optimising existing production lines. Since joining Teagasc, he has worked primarily in the areas process scale-up and drying technology, striving to develop sustainable processing solutions without compromising on product quality.

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Romain Jeantet

l’Institut Agro (FR)

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Romain Jeantet is currently a food engineering professor and Director of Studies at L’Institut Agro Rennes-Angers (France), and an adjunct professor of chemical engineering at Suzhou University (China). In the research unit “Science and Technology of Milk and Egg”, of which Romain was deputy director from 2009 to 2021, he first worked on the nanofiltration of dairy products, then on pulsed electric fields processing. Since 2003, Romains research has focused on concentration, spray drying and rehydration of dairy products with a particular interest for the influence of the process and thermodynamical parameters on the final functional properties of the products. Romain opened in this field a strong collaboration with Prof. XD. Chen from 2008, now converted in the International Associated Lab with Soochow University “FOOD engineering for nutrition and health: Phenomena Related to INTerfaces” (FOODPRINT). Besides, Romain worked with Dr G. Delaplace on the extension of dimensional analysis to changing physical properties and its application to different types of mixers, including the digestive tract. Romains scientific contribution led to 136 papers in peer-reviewed journals (h index 38 / 3506 citations), 158 conferences and posters, 2 software programs (37 licenses sold) and 5 patents, 14 books including 85 chapters and 11 other book chapters.

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Mark Fenelon

Teagasc (IE)

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Prof. Mark Fenelon is the Head of Food Research at Teagasc Food Research Centre Moorepark and responsible for the programme at the research centres located at Moorepark in Fermoy, Co. Cork and in Ashtown, Dublin in Ireland. He is a Senior Principal Research Officer and was appointed to his current position in March 2015. He began his career as a research scientist at Teagasc in 2005. He graduated with a BSc in Food Science and Technology from University College Cork, Ireland in 1994, a PhD in Food Science and Technology in 2000 and a Diploma in Process and Chemical Engineering in 2007. He worked in the infant formula industry as a research scientist prior to taking up his role at Teagasc.

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Thom Huppertz

Friesland Campina and UCC (IE)

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Prof. Thom Huppertz hold an MSc from Wageningen University and a PhD from University College Cork. His research career includes academic and industrial research in the field of dairy science and technology, with primary focus on product-process interactions and milk proteins and their functionality, from biosynthesis to digestion in the human body. He currently combines the roles of Professor of Dairy Research & Innovation at University College Cork, Research Fellow at FrieslandCampina, Visiting Professor at Victoria University and Editor-in-Chief of International Dairy Journal.

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Pierre Schuck

Lactalis (FR)

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Dr. Pierre Schuck, is a Director with Lactalis Group responsible for evaporation and drying processes. Prior to this he was Research Engineer in the Dairy Processing team, in the Joint Research Unit on Science and Technology of Milk and Egg at INRA (National Institute of Agronomic Research) in France. He obtained his Ph.D in 1999. His main interest is spray drying of dairy products with a particular interest for the physical mechanisms of water transfer and for the influence of the physico-chemical parameters before, during and after spray drying on the properties of the dairy powders. His expertise is well recognized in the field and Dr P. Schuck is referred to as consultant in many dairy industries in the world. He is co-authored about 101 publications in peer-review journals, 11 books, 22 book chapters and 4 patents including 31 licences.

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​Cordelia Selomulya

UNSW (AUS)

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Professor Cordelia Selomulya is the Associate Dean (Research) at the Faculty of Engineering, UNSW Sydney. She is the Research and Commercialisation Director of the Future Food Systems CRC. Throughout her academic career, Cordelia has developed an internationally recognised research program addressing grand challenges at the interface of food engineering and science, building a strong team of doctoral and postdoctoral researchers working collaboratively on projects in spray drying and characterisation of functional dairy and food powders, including for microencapsulation and targeted delivery/controlled release applications. She is a Fellow of the Australian Academy of Technology and Engineering, a Fellow of the Institution of Chemical Engineers (IChemE), and a Fellow of the Institute of Food Technologists (IFT).

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KJ Burrington

ADPI (USA)

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KJ Burrington is the Vice President of Technical Development at ADPI, having joined the staff as a director in January 2021.  Prior to her joining the ADPI staff, KJ served as the Ingredient Applications Program Coordinator for the Wisconsin Center for Dairy Research (CDR).  She has over 30 years of experience in product development including her past positions at Ridgeview Industries, the Keebler Company, and as a consultant to the baking industry. 

In her previous position at CDR, she provided technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications. She also provided technical expertise for food companies internationally through visits and seminars in conjunction with the U.S. Dairy Export Council (USDEC) to countries such as Mexico, Latin America, China, South Korea, Japan, Vietnam, and Thailand.  KJ has also been an instructor/presenter in various ADPI events and activities.

KJ holds a Bachelor of Science and a Master of Science degree in Food Science from the University of Wisconsin-Madison. She is also an IFT Certified Food Scientist.

KJ has served on ADPI Center of Excellence since its inception in 2012.

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