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Invited Speakers


Maria Victoria Gómez Almagro

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Maria Victoria Gómez Almagro is currently Associate Professor at the University of Twente. She obtained her degree in Chemistry in 2001 with an honour additional at the University of Castilla-La Mancha (UCLM). In 2006, she got the grade of Chemistry European Doctor (cum Laude) at the Faculty of Chemistry (UCLM). She investigated the application of microwave irradiation as alternative and environmentally friendly energy source in the synthesis of organic compounds with potential pharmaceutical applications. Afterwards, she moved to the University of Twente (The Netherlands) as postdoc researcher- Marie Curie Intraeuropean Fellowship (EIF) for two years where she started working on the development of NMR probes for the analysis of mass- and volume limited samples, using microcoils as detectors for the signal enhancement of NMR spectroscopy. In 2009, she returned –Marie Curie Reintegration Fellow- to the UCLM at the Instituto Regional de Investigación Científica Aplicada (IRICA) (UCLM), where she started a new research line based on the hyphenation of microcoils to different techniques for the investigation of (photo)chemical processes. She has been principal investigator of several national research projects, and [R+D] contracts with universities or private companies to financially support the above-mentioned research line. In 2019, she was awarded with the “Young Researcher” prize from RSEQ-STCLM (Spanish Chemistry Royal Society, Castilla-La Mancha). 


Bernhard Blümich

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The work of Prof. Blümich aims at understanding the macroscopic properties of polymer and porous materials including tangible cultural heritage by NMR on a microscopic and molecular basis. He was Chair of Macromolecular Chemistry at RWTH Aachen University and is cofounder and director of Magritek Ltd., a manufacturer of tabletop NMR spectrometers and the NMR-MOUSE. He developed and applied NMR methods for NMR spectroscopy of liquids and solids, NMR imaging of heterogeneous materials and fluid transport, and NMR relaxation and diffusion techniques. His recent work focuses on compact NMR instruments for non-destructive materials testing and high-resolution spectroscopy for chemical analysis.


Paul Smeets

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Dr. Paul Smeets is senior researcher at the Division of Human Nutrition and Health at Wageningen University and Associate professor at the UMC Utrecht Brain Center, Utrecht University, The Netherlands.

He trained in Behavioral Biology after which he started his career in food-related neuroimaging with MRI at the Image Sciences Institute (UMC Utrecht) in 2002, already in collaboration with Wageningen University. A central theme in his research are the decisions that govern eating behaviors such as food choice, meal initiation and meal termination. These are taken in the brain on the basis of multiple neural as well as hormonal signals that reflect various determinants of eating such as sensory signaling, hunger state, stomach contents, appetite-related gut hormones, food reward and food-related cognitions.
In recent years he has been expanding an innovative research area focused on the development and cross-disciplinary application of novel MRI techniques to monitor the behavior of food in the stomach, its digestion and associated physiological effects.

https://www.wur.nl/en/Persons/Paul-dr.-PAM-Paul-Smeets.htm


Alan Mackie

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Professor Alan Mackie (BSc, PhD) is head of the School of Food Science and Nutrition and chair of Colloid Chemistry at University of Leeds, UK.

His research is based on colloidal behaviour in the GI tract. Using a combination of in vitro and in vivo studies, his team has shown that thermal processing, emulsification and enzymatic cross-linking can all be used to alter the rate and patterns of dairy protein digestion. His team has also looked at a range of other food structures and components that can affect digestion kinetics. Recently, he has used MRI to look at the link between gastric behaviour and physiological responses. In particular, they show the importance of understanding the effects of the food matrix on rates of nutrient release. In September 2016, he moved from the Institute of Food Research (now the Quadram Institute) to University of Leeds to continue these studies in the School of Food Science and Nutrition. Here his team has been focussing on colloidal and mucosal interactions. He has over 220 peer-reviewed publications with an h-index (Scopus) of 60.

Homepage: https://environment.leeds.ac.uk/food-nutrition/staff/7160/professor-alan-mackie 
LinkedIn: https://www.linkedin.com/in/alan-mackie-98260717/  


Niels Christian Nielsen

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Niels Chr. Nielsen, Professor, CTO.
Born 1962. M.Sc. 1987, Ph.D. in 1990, Aarhus University, Denmark. Professor at Aarhus University since 1999. Cofounder, vicedirector and later director of Interdisciplinary Nanoscience Center (iNANO) at Aarhus University 2002-2013, Director for the “Danish National Research Foundation Center for Insoluble Protein Structures (inSPIN)” 2005-2013, Dean for the Faculty of Science and Technology at Aarhus University 2013-2019. CTO at NanoNord A/S from 2019 with focus on low-field NMR sensors for industrial applications. Member of numerous boards and councils. More than 275 peer-review publications, recipient of several awards and honors. Research interests are focused on development and application of frontline NMR instrumentation and techniques to provide information about composition, structure, dynamics and function of materials and biological systems.


Andre Simpson

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Professor Andre Simpson co-founded the Environmental NMR Center at the University of Toronto Canada and develops nuclear magnetic resonance (NMR) spectroscopy for environmental applications. He pioneered a new technology in collaboration with Bruker Biospin, termed comprehensive multi-phase NMR, that allows all bonds in liquids, gels and solids to be detected and differentiated at the same time in unaltered biological and environmental samples. When applied to a living organism the approach allows all bonds (shell, membranes, metabolites etc.) to be detected for the first time in-vivo. His recent work developing in-vivo NMR allows detailed metabolic profiling of living organisms. This provides real-time pathway information critical to explain why chemicals are toxic and to pin-point the exact environmental stressors causing the biological perturbations. Much of his research has involved developing new NMR methodologies many of which have direct applications to food science. André has published more than 250 refereed articles along with 15 book chapters and 1 book. He is currently a fellow of the Royal Society of Chemistry and has been awarded a number of prestigious awards including, RSC/SETAC environmental science award, CSC Fred Beamish Award/W.A.E. McBryde Medal, the RSC Joseph Black award/medal and the 2021 RSC Horizon Award.


Carolyn Slupsky

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Dr. Carolyn Slupsky is a Professor with a joint appointment in the Departments of Nutrition and Food Science & Technology at the University of California, Davis. She holds the Kinsella Endowed Chair in Food, Nutrition, and Health, and was named a Chancellor’s Fellow in 2015. Her lab is interested in the nexus between food, the gut microbiome, and health. She is employing a systems biology approach to understand how food and specific components of food impact microbial ecology and function in the gut, and how this function ultimately impacts host metabolism. Her primary focus is on infants and young children, with the aim of understanding how a healthy gut microbiome is established early in life that will help prevent development of chronic disease.


Daniel Topgaard

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Daniel Topgaard is a Professor of Physical Chemistry at Lund University. His research is focused on developing solid-state NMR and diffusion MRI methods for investigating molecular dynamics and supramolecular organization in soft matter, porous media, and biological tissues. Research highlights include pulse sequences and data inversion approaches for multidimensional diffusion-relaxation correlation MRI of heterogeneous anisotropic materials such as the living human brain, as well as studies of the properties of water and the effects of hydration in carbohydrate, lipid, and protein materials of relevance in food science.