Editorial Board Profiles
Dr W Michael A Mullan, Editor-in-Chief
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Michael Mullan obtained his PhD on lactococcal bacteriophage lysins from the University of Glasgow in 1983 when working at the Dairy Technology Department at the West of Scotland Agricultural College (WSAC). At the WSAC he also worked on the lactoperoxidase (LP) system. Dr Mullan returned to the Department of Agriculture for Northern Ireland (DARD) as Head of the Dairy Technology Section at Loughry College before promotion to more senior roles in DARD. He was the UK representative and Deputy Chairman of the International Dairy Federation Group F19, Indigenous Anti-Microbial Proteins in Milk. He had a joint DARD/Queen's University Belfast academic appointment and has worked on a wide range of research and consultancy projects many with industry. Michael Mullan’s research and consultancy interests include the LP-system; cheese and fermented products; mathematical modelling, thermal processing, ice cream, and lactic acid bacteria and their phages.
Dr Nivedita Datta, Deputy Editor
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Nivedita Datta was awarded a PhD in Chemical Engineering from the Indian Institute of Technology Delhi. Dr Datta worked as a faculty member at the Food Science Departments in five universities including Australia (2), India, Nepal and Ireland. Dr Datta was a senior research scientist at the UHT Centre at the University of Queensland, Australia for 12 years. Her key research interests focus on the outcome and significant changes of milk components and enzymes through the dairy processing chain, and the impact of processing (e.g., heating, high-pressure, membrane separation) on final dairy product quality (especially storage quality in UHT products, liquid milk, and other products). Dr Datta was also a Principal Investigator on the Milk Biosecurity Research Project in the USDA, Philadelphia. She is a former Fellow of Marie Sklodowska-Curie-Career FIT and was an academic researcher in the School of Food and Nutritional Sciences at University College Cork, Ireland from 2016 to 2019. Currently, Nivedita is also an Associate Editor in the Packaging and Preservation Section in the Frontiers in Food Science and Technology Journal. Recently, Dr Datta joined the Paul Hebert Centre for DNA Barcoding and Biodiversity Studies at Dr. Babasaheb Ambedkar Marathwada University (Dr BAMU), Maharashtra, India as Assistant Director.
Dr Giuseppe Aprea, Associate Editor
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Giuseppe Aprea graduated with honours in Veterinary Medicine at the University of Naples "Federico II", in Italy. During his PhD (2004-2007), Dr Aprea conducted his research between Loughry Campus in Northern Ireland and University College Cork (Ireland), isolating and characterizing bacteriophages against lactic acid cultures used in the production of water buffalo Mozzarella cheese. Dr Aprea obtained specializations in food hygiene and technology (2007-2009) and animal infectious diseases, prophylaxis and veterinary policy (2010-2012). During the years 2008-2011, he worked at the Experimental Zooprophylactic Institute (IZS) of the South of Italy and was the managing veterinary officer in the virology sector. Since 2011, Dr Aprea has been working as a veterinarian researcher at the IZS of Abruzzo and Molise regione (Teramo, Italy) in the Department of Hygiene and Food Technologies. He is currently a veterinary manager officer and coordinates routine and research activities concerning foodborne viruses and bacteriophages.
Dr Adriano Gomes da Cruz, Associate Editor
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Adriano Da Cruz is an Associate Professor in the Food Department at the Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ) in Brazil. He has a PhD in Food Technology from the Faculty of Food Engineering of the University of Campinas. His research interests include food hygiene, legislation and the microbiology of milk, processing of dairy products by conventional and emerging methods (ohmic heating, cold plasma, ultrasound, supercritical CO2 processing, membranes), functional dairy products (probiotics, prebiotics, symbiotics, paraprobiotics, posbiotics, reduced-sodium and sugar), systems of packaging, stability of milk and its derivatives, sensory analysis of foods and beverages () and chemometrics/machine learning applied to food science and technology (exploratory data analysis, multivariate calibration and supervised classification methods). The use of dairy product safety management tools (GMP, PPHO, HACCP, Traceability, Food Fraud and Food Defence) as well as predictive microbiology.
Dr Mohan Li, Associate Editor
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Mohan Li graduated in Food Science and Engineering at Shenyang Agricultural University, in China. During his PhD, Dr Li conducted his research between Shenyang Agricultural University and the National University of Singapore, characterizing and comparing the composition (mainly proteins and lipids) in human, donkey and bovine milk. He also extracted characteristic nutritional components and developed functional dairy products. His research interests include the application of multi-omics techniques (proteomics, metabolomics, lipidomics, etc.) in dairy products; screening, extraction and functional validation of characteristic nutritional components from different milk resources; the interaction of components in milk and their impact on dairy processing; and the development of functional dairy products.
Dr Bhavbhuti M. Mehta, Associate Editor
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Bhavbhuti M. Mehta is an Associate Professor and Head of the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Gujarat, India. He obtained his PhD on the comparison of various methods for monitoring oxidative deterioration of ghee (anhydrous milk fat). He has also worked on the characterization of camel milk and milk products. His interests include lipid oxidation, its prevention and detection methods; methods for detection of adulterations in ghee; use of natural food additives to improve the functionality of dairy products; structure-functional relation and its effect on health; type of foods and its effect on digestibility; microstructure of dairy products; various physico-chemical changes (process-induced changes) taking place during the processing of milk and milk products and its effect on functional as well as nutritional properties.
