Yrjö Roos

Yrjö Roos

School of Food & Nutritional Sciences
University College Cork, Republic of Ireland

Dr. Yrjö H. Roos is Professor of Food Technology (1999-) at School of Food and Nutritional Sciences, University College, Cork, Ireland.

He holds MSc and PhD in Food Technology from University of Helsinki. Dr. Roos has extensive past experience in the Dairy Industry and academia in Europe and the USA, and he has held a  Distinguished Professorship in Finland, as well as visiting Professorships in China and Japan.

His main research interests are 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).

Dr. Roos is President and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations. He is founding member and Chair of the European Academy of Food Engineering (EAFE), a subgroup of the European Federation of Food Science and Technology (EFFoST). He is co-editor of Food Engineering Reviews (Springer), and he has served editorial boards of five other Journals and Book Series. Professor Roos has authored 7 books, 180 peer reviewed original research papers, 38 book chapters, >40 proceedings, 1 patent and >300 other articles, abstracts and presentations. He has >11,600 citations and an h-index of 53 while being one of highly cited scientists in the field of Agricultural Sciences.

Dr. Roos 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.

Dr. Roos on Google Scholar