Yrjö H. Roos

Yrjö H. Roos

Prof. Roos is associated with the University College Cork, Ireland. His teaching and research activities involve food materials science including glass transition. More specifically, his main research interests include crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and biological materials. He is a known authority in developing and applying glass transition concept in various food systems. He has authored one book Phase transitions in foods and two co-edited books. He has published more than 200 papers including book chapters which are cited close to 8000 times (2014). Prof Roos has appeared on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Sciences. He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations.

Affiliations and Expertise

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


Editors: Bhesh Bhandari & Yrjö Roos Release Date: 06 Dec 2016
Print Book:
USD 255.00
USD 300.00