Professional Bio

Dr. Yrjö H. Roos has authored/co-authored books on phase transitions and food materials science and over 450 articles and conference presentations. He appeared on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Sciences. His research interests include crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and biological materials. He is President of International Symposium on the Properties of Water (ISOPOW) and Chair of the European Academy of Food Engineering (EAFE), a subsection EFCE and EFFoST. He is co-editor of Food Engineering Reviews (Springer), executive editor of Journal of the Science of Food and Agriculture (Wiley), and a member of editorial boards of five other Journals and Book Series. He was awarded the Lifetime Achievement Award of ICEF (2015) and elected as Fellow of IFT (2015).