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Previous Award Recipients

Isaac Heertje Lifetime Achievement Award

2022 Professor Alan Mackie, University of Leeds, UK

2018 Milos Kalab, Agriculture and Agri-Food, Canada

2016 Prof Nissim Garti, The Hebrew University of Jerusalem, Israel

2014 Dr. Isaac Heertje, Unilever, The Netherlands

Young Scientist Award

2022 Fabio Valoppi, University of Helsinki, Finland

2021 Professor Tara Grauwet, Centre of Food and Microbial Technology, Laboratory of Food Technology (LFT), KU Leuven, Belgium.

2018 Andrew Gravelle, University of Guelph, Canada

Food Structure Best Graduate Poster Awards


Konstantinos Korompokis, KU Leuven, Belgium - Novel enzymatic starch modification for tailoring its digestibility: an in vitro and in vivo study

Irene Wainaina, KU Leuven, Belgium - Kinetics of phytate hydrolysis in stored red kidney beans and the implication in hard-to-cook development

Daniela Freitas, Teagasc Food Research Centre , Ireland - Boiling vs baking: cooking methods influence cell wall integrity and the digestion of starch and protein from white and sweet potatoes in vitro

Isabel Kalinke, Technical University of Munich, Germany - Innovative solid-state microwave technology for the product-friendly and energy-efficient heating and drying of complex food products

2021 Talita Comunian, Teagasc, Ireland “Impact of molecular composition of gum arabic on complex formation and its interactions with soluble pea protein.”

Akane Matsumoto, Hiroshima University, Japan “Effects of water and pre-gelatinized starch on the rheological properties of pizza dough and the texture properties of pizza crust.”

Ram Raj Panthi, University College Cork, Ireland “Alkalinization of microfiltration retentate and rehydration characteristics of resulant micellar casein concentrate powder.”

Martina Klost, Technische Universität Berlin, Germany “Effect of pH during protein pre-treatment on rheological properties of pea protein gels.”

2016 L.C. Sow, National University of Singapore, Singapore A. Bhushani, CSIR-Central Food Technological Research Institute, India M. Schutyser, Wageningen University, The Netherlands

2014 Annelien Rigolle, KU Leuven, Belgium Meng Li, Teagasc Moorepark Food Research Center, Co. Cork, Ireland Rika Kobayashi, Nihon University, Japan