Yrjö H. Roos, European Academy of Food Engineering, University College Cork, Ireland
Professor Yrjö H. Roos has research interests in food processing technologies and materials science (crystallization, freezing, dehydration, encapsulation, reaction kinetics, thermal processing, state transitions and water relations of food and biological materials). He is President of ISOPOW and founding member and Chair of the European Academy of Food Engineering (EAFE). He has authored 7 books, 180 original papers and 400 other publications with >11,600 citations giving a h-index of 53. He was awarded the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, IFT Fellow in 2015 (Institute of Food Technologists, Chicago), the International Academy of Food Science and Technology (IAFoST) Fellow in 2016, Swiss Thermal Analytical Society Award (STK) in 2017, and International Food Engineering Award of American Society of Agricultural and Biological Engineers (ASABE) in 2017.
« Go Back