– Laura Alessandrini, Ph.D.
Laura worked with me in the spring of 2009 (april-may). Her objective was to use the 3D scanning to help modeling the heat transfer and enzyme inactivation in potatoes during water and steam blanching. Our collaboration started through Dr. Federico Gomez, who I shared the office with during my visit to Lund University in the summer of 2008.
Laura completed her Ph.D. with Prof. Dr. Marko Dalla Rosa at the Department of Food Science, University of Bologna, Cesena, Italy.
– Senem Umut
Department of Food Engineering – Istanbul Technical University
Senem worked with me in July, 2006. She was a student of Prof. Dr. Onur Devres, and her purpose was to develop Java code to determine the freezing of food products.