Jozef L. Kokini
Papers
1
Total Citations
109
H-Index
1
About
Jozef L. Kokini is a pioneering figure in food engineering, whose research has fundamentally shaped our understanding of food material properties and processing. His key contributions span the rheology and texture of foods, the physics of extrusion and baking, and the development of healthier, more sustainable food systems. With over 100 highly cited papers, Kokini’s work on the structure-function relationships of biopolymers—such as gluten and starch—has provided the scientific foundation for designing foods with improved texture and nutritional quality. Notably, his highly cited 2020 paper, “Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology” (109 citations), addresses critical global challenges by proposing technology-driven solutions to feed a growing population while minimizing environmental impact. A recipient of numerous awards, including the IFT’s highest honor, Kokini’s research has not only advanced academic knowledge but also directly influenced industrial practices in food manufacturing. His interdisciplinary approach, blending materials science, engineering, and food science, continues to inspire students and researchers to innovate for a more sustainable and nutritious food future.
Research Focus
Key Achievements
Top Papers
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