Yrjo Roos

Professor Emeritus Dr. Yrjö H. Roos is affiliated with the School of Food and Nutritional Sciences, University College Cork, Ireland. He holds MSc, PhD and DSc awards from the University of Helsinki, Finland. Following an early industrial career at the dairy Industry, he joined the Department of Food Science, Rutgers, the State University of New Jersey, USA, in 1989. In 1991 he returned to University of Helsinki as Professor and Senior Research Fellow of the Academy of Finland. He was appointed as Professor of Food Technology at University College Cork in 1999 where he also served as Head and Dean. His main research interests are in dairy and food processing technologies and food materials science. He is President of the Central Committee of International Symposium of Water in Foods (ISOPOW) and founding member and Chair of the European Academy of Food Engineering (EAFE). He has h-index of 70 for numerous research publications and books with 22000 citations. He is recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award, the Swiss Thermal Analytical Society Award and ASABE International Food Engineering Award. He is Fellow of the IFT and IAoFST. He has served as member of the EFSA working group and Panel for Food Enzymes since 2021.