Marc Hendrickx

KU Leuven, Belgium
Marc Hendrickx is senior professor food technology at KU Leuven. He is head of the Laboratory of Food Technology, member of the board of LFoRCe (Leuven Food and Nutrition Research Center) and co-director of the InterUniversity Program in Food Technology (IUPFOOD). Prof. M. Hendrickx has been involved in 14 multi-partner large scale EU funded projects (in fields of thermal processing and high pressure based technologies), of which six as a coordinator. His research output summarizes in over 450 peer review publications, numerous conference contributions and 3 books

Hari N Mishra

Indian Institute of Technology, India
Professor H N Mishra has more than 30 years of professional experience of teaching and research in food processing. A Professor of Food Technology in the Agricultural & Food Engineering Department Dr. Mishra is former Head and Chairman of the Post-Harvest Technology Centre, IIT Kharagpur and Former President of the Association of Food Scientists & Technologists (India). He has published more than 290 research papers and popular articles in refereed journals of national and international repute and has 7 Indian patents to his credit. Besides, he is on the editorial & referees boards of several reputed journals and has guided more than 190 student research projects including 9 Post-Doctoral and 30 Ph D Research students. He is recipient of several awards & honours such as AIFPA Presidents’ Award, Dr J S Pruthy Award, AFST(I) Best Paper Award, to name a few

Geraldine Duffy

Teagasc, Ireland
Dr Geraldine Duffy is Head of the Food Safety Department at Teagasc Food Research Centre, Dublin, Ireland. Her research interest is in microbial food safety, focusing on the transmission, behaviour and control of microbial pathogens along the farm to fork food chain. She has published widely in the field of microbial food safety with over 100 peer reviewed publications. She is a member of a number of professional committees including the scientific committee of the Food Safety Authority of Ireland and has served as an expert for the European Food Safety Authority.

Roger Clemens

University of Southern California, USA
Executive vice president of PolyScience Consulting, and chief scientist for Daedalus Humanitarian. He is part-time faculty within the USC Regulatory Science program, and an adjunct Professor of Pharmacology and Pharmaceutical Sciences at the USC School of Pharmacy. Dr. Clemens has published more than 50 original manuscripts in nutrition and food science. Dr. Clemens is a past president of the Institute of Food Technologists. Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee, and is a member of the US Pharmacopeia Food Ingredient Expert Committee.

Edmond Rolls

University of Warwick, UK
Edmund T. Rolls is at the Oxford Centre for Computational Neuroscience, and is a Professor in Computational Neuroscience at the University of Warwick. He has served as Professor of Experimental Psychology at Oxford University, and Fellow and Tutor in Psychology at Corpus Christi College, Oxford. He is a neuroscientist with research interests in computational neuroscience; functional neuroimaging of vision, taste, olfaction, feeding, the control of appetite, memory, and emotion; neurological disorders of emotion; psychiatric disorders including schizophrenia; and the brain processes underlying consciousness. He has published 12 books on neuroscience, and more than 550 papers on these topics.

Anna Lartey

FAO, Italy
Anna Lartey wears two global hats: i) as the President of the International Union of Nutritional Sciences (2013-2017) and ii) as the Director of Nutrition at the Food and Agriculture Organization of the United Nations, Rome Italy (October 2013- Present); She was a Professor of Nutrition at the University of Ghana (1986-2013). Dr. Lartey attended the University of California, Davis as a Fulbright student and received her Ph.D. in International nutrition. She received her MSc and BSc degrees from the University of Guelph, and the University of Ottawa, Canada.

Ken Buckle

University of New South Wales, Australia
Dr Ken Buckle is an Emeritus Professor in the Food Science and Technology Group at The University of New South Wales, Sydney, Australia. He is a Fellow of the Australian Academy of Technological Sciences and Engineering (ATSE), the International Academy of Food Science and Technology (President 2001-03), the Australian Institute of Food Science and Technology, the [US] Institute of Food Technologists, and the Royal Society of New South Wales. He was Chair of the Scientific Council of the International Union of Food Science and Technology and a member of its Governing Council (2003-06), and is Chair of the Editorial Advisory Board of the online IUFoST magazine The World of Food Science

Patrick Wall

University College Dublin, Ireland
Patrick Wall is qualified as both a veterinary surgeon and a medical doctor and is presently a Professor of Public Health in University College Dublin. He was co-author of the 2010 UCD report on Horse Welfare in Ireland commissioned by World Horse Welfare. He is a co-director of the UCD/Redmills Advanced Certificate in Applied Equine Husbandry, a new course developed for individuals from the fledging Chinese sports horse industry. He is the former head of the Food Safety Authority of Ireland and a former Chairman of the European Food Safety Authority.

Delia Rodriguez-Amaya

University of Campinas, Brazil
Delia Rodriguez-Amaya is President of IAFoST, Senior Visiting Professor at Universidade Federal da Fronteira Sul, Emeritus Researcher of the Brazilian National Council for Scientific and Technological Advancement, Scientific Adviser of IFS, member of the Editorial Boards of 7 international/Brazilian journals. She was Professor of the Faculty of Food Engineering, University of Campinas, Brazil, where she was Department Chairman, Coordinator of the Graduate Programs and of the Academic Council, and adviser of 48 defended Master and Doctoral theses. She is the author of more than 250 scientific publications in international circulation. She participated in FAO-WHO Expert Consultation Meetings, international projects, and technical committees of Brazilian Ministries

Vish Prakash

International Union of Nutritional Sciences, India
Dr. Vish Prakash is a globally well-known Food Scientist and Technologist, Protein Chemist and Enyzmologist & networks with Scientific Organisation on Policies. He has more than 200 research publications, 687 talks in Symposia, 55 Patents and 10 books to his credit. He was Former Director of CFTRI, INDIA and currently, Distinguished Scientist of CSIR and is VP of IUNS, UK.

Jeroen Knol

EFFoST, the Netherlands
Dr. ir. Jeroen Knol: Director at EFFoST. Dr. Knol obtained his PhD in Food Science in 2008. From 2008 untill 2013 he was a senior scientist at Wageningen UR Food & Biobased Research where he coordinated different multi-disciplinary projects on food reformulation and product development. Since 2013 he coordinates the dissemination activities of EFFoST in EU projects. Dr. Knol is MC member for the Netherlands of the COST Action TD1104 EP4Bio2Med on electroporation and currently work package leader on dissemination in 5 EU projects (i.e.TRADEIT, MUSE-Tech and FieldFOOD).

Pieter Debrauwer

TNO, the Netherlands
Pieter Debrauwer is program manager at TNO in the field of 3D printing and involved in R&D projects both EU as well as contract research. One of the spin-outs of 3D printing is the use of mono-disperse atomizing for spray drying. He is coordinator of the Enthalpy project which brings multiple innovative technologies to the dairy processing, which should lead to a reduction of energy use by 60%

Jens Christian Sørensen

University of Copenhagen, Denmark
Jens Christian Sørensen is associate professor at the Dept of Food Science at University of Copenhagen. His research focuses on naturally occurring compounds relevant in a food and feed perspective, with a current particular focus on plant products (from crucifers, leguminous seeds and potatoes). An integrated approach is applied through studies of the entire pool of nutritionally and functionally important compounds in the matrices. Chemical and biochemical investigations comprise studies of molecular interactions and reactivity of compounds of relevance for health, nutrition and value generation of the starting matrices. The overall aim is to generate the biochemically scientific basis for generation of novel added-value products from the agri-food sector through selective and gentle separation e.g. native proteins, specialty lipids and individual bioactive compounds

Peter Holl

DIL, Belgium
Dr. Peter Holl is deputy head of German Institute of Food Technologies (DIL) Brussels office, as well as project lead of i³-Food He spent more than 12 years in the field of clinical studies in various functions for leading pharmaceutical and medical device companies (AstraZeneca, Essex Pharma, Boston Scientific, St. Jude Medical), on national and European level

Paola Pittia

ISEKI Food Association, Austria
Associate professor in Food Science and Technology disciplines, at the Faculty of Bioscience and Technology for Food, agriculture and Environment of UNITE since 2004. She is the Deputy-Rector of UNITE for Internationalisation and Joint Study programmes (since 2013). Her research activity is focused on physical, chemico-physical and rheological properties of foods and flavour release in food matrices and scientific coordinator of researches carried out in national and international projects also ind in collaboration with food industry. She is co-editor of the International Journal of Food Studies and of the Italian Journal of Food Science (open-source) and of the Italian Journal of Food Science. She is President of the ISEKI Food Association (IFA, since Sept 2014) and member of the Italian Food Technology Association (SISTAL)

Huub Lelieveld

Global Harmonization Initiative, Austria
President of the Global Harmonization Initiative and a fellow of the International Academy of Food Science and Technology. He served on the Governing Council of IUFoST. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is (co-)editor of many books, including “Ensuring Global Food Safety: Exploring Global Harmonization”, “Regulating Safety of Traditional and Ethnic Foods” and “Food safety management: a practical guide for the food industry”. He wrote hundreds of chapters and articles and presented hundreds of papers on hygiene and food safety

Rui Costa

Sernas, Portugal
Since 1999, he is an adjunct professor teaching Food Engineering first and second cycles and does research in food processing. He is coordinator of national funded research projects in food processing. He was coordinator of Food Studies working groups in ISEKI_Food networks since 2002 up to 2014. He’s a vice-president of the board of the IFA Association ( since 2005 and is a member of the Certification Committee of the ISEKI Food Association for the certification of curricula. Was member of the board of the Portuguese union of teachers and researchers SNESup ( from 2002 to 2009. Participant in Tempus projects related to qualification frameworks and quality assurance of higher education (530838-TEMPUS-1-2012-1-RUTEMPUS-SMGR; 517336-TEMPUS-1-2011-1-PLTEMPUS-SMHES; JEP 27166_2006). Coordinator of a work package in FP7 GA 227220 on the regulation of professions in Food Science and Technology in Europe. Chair of the ESCO Manufacturing of food, beverages and tobacco (DG Employment & DG Education).

Patricia Curtis

Auburn University, USA
Professor and Director Poultry Product Safety & Quality Program. Ph.D. Food Science & Technology, Texas A&M University 1985. Interim Director, National Egg Processing Center (2008-present). Responsible for coordinating communication between members of the Industry Advisory Council and setting up annual meetings for the IAC. Professor and Director of Poultry Product Safety and Quality Peak of Excellence Program, Department of Poultry Science, Auburn University, Auburn, AL (2002-present). Responsible for leadership and accountability role in PPSQ program development

Gerhard Schleining

BOKU, Austria
Thesis at the Institute of Food Technology (Uniaxial Compression and Stress Relaxation as Measurement of Textural Properties of Sponge Cake) 1989: Graduation to "Doctor rerum naturalium technicarum". Since 1996: Ass. Prof. at the Department of Food Science and Technology of the BOKU - University of Natural Resources and Life Sciences, Vienna at present: representative for education issues, CEEPUS and ERASMUS programmes, international contacts, deputy coordinator for South East Asia. ISEKI-Food Association ( General Secretary (since 2005), Vice President (2005-2008)

Ralf Greiner

Max Rubner-Institut, Germany
Ralf is currently Head of the Department of Food Technology and Bioprocess Engineering of the Max Rubner-Institut, Karlsruhe, Germany. His research is focused on studying conventional and new processing technologies, application of enzymes in food processing and food nanotechnology. He is a representative of MRI in several international and national associations on food technology, food control and food nanotechnology. In 2012 Ralf accepted the position as an Honorary Assistant Professor in the School of Biological Sciences of the University of Hong Kong. Currently, Ralf also acts as Deputy to the President of the MRI. In addition, he is Editor for Food Control.

Charles Godfray

Oxford University, United Kingdom
Charles Godfray is a population biologist with broad interests in science and the interplay of science and policy. His research involves experimental and theoretical studies in population and community ecology, epidemiology and evolutionary biology. He is particularly interested in food security and chaired the Lead Expert Group of the UK Government Office of Science’s Foresight project on the Future of Food and Farming. He is a Fellow of the UK Royal Society, and is Hope Professor (based in the Zoology Department) at Oxford University where he directs the Oxford Martin Programme on the Future of Food.

Narendra Singh Shah

PepsiCo, India
A Masters and PhD in Food Science and Technology from G B Pant University of Agriculture & Technology, India. Worked on Minimal Processing of Litchis during PhD. Have got a work experience of 13 yrs in the field of Post-Harvest Management of Fruits, Awareness and Development of SME’S for Quality Assurance and Safe Food Manufacturing Practices, Analytical Laboratory Management, Quick Service Restaurant, Savoury and Sweet Snacks and Traditional Indian Snacks. Have got 5 research papers and a patent. Currently employed with PepsiCo India Holdings and taking care of innovation in traditional Indian snacks space

Thomas Reardon

Michigan State University, USA
Tom Reardon is Professor of Agricultural, Food, and Resource Economics at Michigan State University since 1992 and International Food Policy Research Institute (IFPRI) for a decade before, since his Ph.D. from UC Berkeley in 1984. Tom is prominent in research on: (1) urbanization; (2) diet transformation; (3) transformation of agrifood value chains, including the “supermarket revolution” and the “Quiet Revolution” in the proliferation of SMEs in the midstream of supply chains. Tom has 13 years of experience in Africa, 12 in Asia, and 10 in Latin America. He is in Who’s Who in Economics, is Fellow of the Agricultural & Applied Economics Association (AAEA), has 20,400 citations in Google Scholar, was a personal invitee by World Economic Forum to Davos, and wrote the Chicago Council for Global Affairs 2016 report, “Growing Food for Growing Cities: Transforming food systems in an urbanizing world.”

Maximo Torero

The International Food Policy Research Institute, USA
Maximo Torero is the Division Director of the Markets, Trade, and Institutions Division at the International Food Policy Research Institute and leader of the theme on Linking Small Producers to Markets in the CGIAR research program on Policies, Institutions, and Markets. His major research work lies mostly in linking farmers to dynamic markets, solving the ongoing challenges of global food security, volatile food prices, extreme weather shocks, famine, and conflict and unrest, analyzing poverty, inequality, importance of geography and assets (private or public) in explaining poverty, and in policies oriented towards poverty alleviation of rural areas based on the role played by agriculture, infrastructure, institutions, and on how technological breakthroughs (or discontinuities) in agriculture can improve the welfare of households and small farmers. His experience encompasses Latin America, Sub-Saharan Africa, and Asia. Dr. Torero received his Ph.D. from the University of California at Los Angeles, held a postdoctoral fellow position at the UCLA Institute for Social Science Research (ISSR), and is a professor on leave at the Universidad del Pacífico and an Alexander von Humboldt Fellow at University of Bonn, Germany. He has won the World Award for Outstanding Research on Development given by the Global Development Network (GDN) twice.

Jaap Hanekamp

University College Roosevelt, the Netherlands
Hanekamp received his first PhD in chemistry in 1992 at the chemistry and medicine faculties of the Utrecht University and his second PhD in theology and philosophy in 2015 at Tilburg School of Humanities of the University of Tilburg. He currently is prof. (associate) at the University College Roosevelt and his research is focused on chemical and food safety, toxicology, and precautionary policy making

Adriana P. Arisseto

University of Campinas, Brazil
Assistant Professor of Food Toxicology at the Faculty of Food Engineering of the State University of Campinas (UNICAMP) in Brazil. My research topics include the formation of toxic compounds during food processing with a focus on the monitoring, risk assessment and mitigation strategies to reduce human exposure.

Chin-Kun Wang

Chung Shan Medical University, China
As the President of CSMU, Dr. Wang greatly improved the research circumstance by financial support and combining the resources of university and affiliated hospital and gets more than 25% of SCI papers. He endeavored to promote international academic collaborations, and visited more than 76 countries in the past 10 years, and signed MOU with China, USA, UK, India, Russia, Belgium, Korea and Japan. As the President of the Nutrition Society of Taiwan, the legislation of school sanitary and food safety law was successfully promoted. Dr. Wang is elected as a fellow of IAFoST this year

Hamid Ezzatpanah

Islamic Azad University (SRB-IAU), Iran
Hamid Ezzatpanah is Associate professor at Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University (SRB-IAU), Tehran, Iran. Hamid was graduated in Nutrition (B.Sc. degree, 1992) from National Nutrition and Food Technology Research Institute, Tehran and M.Sc. degree (highest honors, 1996) and Ph.D. degree (highest honors, 2001) in Food Science and Technology at SRB-IAU. He received scholarship from SRB-IAU as the first rank Ph. D student. He has published more than 90 research articles in peer reviewed national and international journals and presented over 120 presentations in world class congresses and conferences such as IDF-World Dairy Summit, IUFoST and EFFoST

Wayne Anderson

Food Safety Authority of Ireland
Dr Wayne Anderson joined the Food Safety Authority of Ireland (FSAI) in 1999 as Chief Specialist: Food Science, after 11 years service in the food industry, ten of which were with Unilever. He is now Director of the Food Science and Standards Division. This Division develops and advises on best practice guides for the industry, conducts food safety risk assessment, advises on nutrition and healthy eating policy and monitors the safety of food. Dr Anderson has a particular interest in food safety as it affects the artisan food sector and is also involved in food safety incident management for the Authority. He has published papers in the areas of food preservation systems, predictive microbiology, chemical contaminant risk assessment and risk communication. He holds a primary degree in biochemistry and a PhD in predictive microbiology. He is a member of the International Commission on Microbiological Specifications for Foods (ICMSF), a fellow of the Institute of Food Science and Technology Ireland (IFSTI) and a fellow of the Institute of Food Science and Technology UK (IFST). He is also an advisor on the scientific advisory committees of several State bodies.

Joseph J. Jen

California Polytechnic State University, USA
Worked at Clemson University, Michigan State University, Campbell Soup Company, University of Georgia, California Polytechnic State University and was the Under Secretary of U.S. Department of Agriculture in charge of science, education and economics. Well known food biochemist, educator, manager and communicator. Have made over 500 presentations to various audience

Alexander Mathys

ETH Zurich, Switzerland
Prof.Dr.-Ing. Alexander Mathys is food technologist and received his Ph.D. in food processing in 2008. He is Assistant Professor (Tenure Track) in Sustainable Food Processing at the ETH Zurich since 2015, where he is focusing on more efficiency and sustainability of food value chains. Dr. Mathys is the author of 53 publications and attended more than 60 international conferences. He won several prestigious research awards at the IUFoST, ICEF, IFT and EHPRG. Dr. Mathys was selected “Young Researcher” of the 60th Meeting of Nobel Laureates, “Einstein Young Scholar 2010” and “A.T. Kearney Scholar 2011-12” at the Falling Walls conferences

Suzana Caetano da Silva Lannes

University of São Paulo, Brazil
Suzana Caetano da Silva Lannes is Associate Professor at Pharmaceutical Sciences School at University of São Paulo. She is President of Brazilian Society of Food Science and Technology-SbCTA, Vice President of Brazilian Association of Rheology and Director of Brazilian Association of Scientific Editors. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology-CTA Journal. Develop research works in the Food Science and Technology area, on the following subjects: rheology, physics of foods, development of special and nutritional food formulations and study of fats and some fat foods

Jairo Romero

Food Science and Technology Group,

ALACCTA, Columbia
Food Engineer, M. A. in Education. International Expert on Food Safety Risk Management, on multilateral negotiation of SPS requirements and on strengthening national and private food safety systems. Author of three books, one chapter and 43 articles, presenter in more than 125 international workshops and technical meetings, Mr. Romero has served in 34 countries in America, Europe and Asia acting as independent expert or under temporary contracts with international organizations. Former President of Colombian Association of Food Science and Technology, President Elect of ALACCTA’s Directive Council and Member of IUFoST’s Governing Council

Jessie Usaga

University of Costa Rica
Born in Costa Rica, Jessie Usaga has a BS in Food Technology (University of Costa Rica) and a PhD in Food Science (Cornell University). Jessie is a researcher at the National Center of Food Science and Technology (CITA) and teaches at the Food Technology Department, both at the University of Costa Rica, where she currently holds an appointment as Invited Professor. She has expertise in research, training and consulting in food microbiology, thermal processing, and food quality and safety management

Indira Sotelo

Universidad de la Sabana, Colombia
Indira received her B.S in Food Engineering at Universidad Jorge Tadeo Lozano, 1992. She received her Doctorate in Food Science and Technology at Universidad Politécnica de Valencia, 2000. Associate Researcher Colciencias Agroindustrial Process Group. Professor of Food science and Technology at Universidad de La Sabana in the B.S. Program on Gastronomy, the M.S. Program on Design and Process and on the Doctorate Program on Biosciences. Her research interests are on applications of traditional and emerging technologies in food products and processes design. Former Representative of ACTA to SEABA, a National Advisory Committee on Food Science and Technology of the National Institute for Surveillance of Foods and Drugs, INVIMA

Cecilia Abirached

University of the Republic, Uruguay
Dr. Abirached works since 2002 in the Food Science and Technology Department of Chemistry Faculty Universidad de la República, Montevideo, Uruguay, where she does research and lectures in the area of Food Chemistry. Specifically, she works with food proteins obtained from industrial by-products studying its techno-functional properties. Since 2009, she has been a member of the Direction of the Food Engineers Association of Uruguay (Asociación de Ingenieros Alimentarios del Uruguay, AIALU), currently being the Secretary

Junshi Chen

China National Centre for Food Safety Risk Assessment, China
Dr. Junshi Chen was graduated from the Beijing Medical College in 1956 and engaged in nutrition and food safety research for more than 50 years. Currently, he serves as Senior Research Professor at the China National Centre for Food Safety Risk Assessment. His other positions include: Chairperson of the Chinese National Expert Committee for Food Safety Risk Assessment, Vice-Chair of the National Food Safety Standard Reviewing Committee. Internationally, he serves as the chairperson of the Codex Committee on Food Additives (CCFA) and member of the WHO Food Safety Expert Panel. His research interests focus on nutrition epidemiology as well as food safety surveillance and risk assessment

Dr. Karen Lapsley

Almond Board of California, USA
Dr.Lapsley currently has oversight for the production and environmental research at the Almond Board of California (ABC) including integration into their sustainability programs. Since 1999 Dr. Lapsely has managed the nutrition and food research programs and established the scientific rational and the International research network that has made science based global messaging standard practice at ABC. This science platform of over 120 high impact-level publications along with appropriate tool kits and spokespeople, forms the backbone for the Almond Board’s extensive international outreach program to consumers, health influencers, and policy makers in key markets

Sonja Brodt

University of California, USA
Sonja Brodt coordinates the Agriculture, Resources, and the Environment theme for the University of California Sustainable Agriculture Research and Education Program, a component of the Agricultural Sustainability Institute at UC Davis. Sonja’s goal is to integrate social science and agroecology perspectives to design sustainable food and farming systems for the future. Major recent research and outreach initiatives include life cycle assessment of environmental impacts of California food production and supply chains, nitrogen pollution and nutrient management in agriculture, supply chain sustainability, and agroforestry. She holds a PhD in Geography, a Masters in International Agricultural Development, and a Bachelors in Biology

Kieran Tuohy

Fondazione Edmund Mach, Italy
Kieran Tuohy received his PhD from the University of Surrey (UK) in 2000. Between 2000 and 2006 I worked as a post doctoral researcher at the University of Reading and in 2006 was appointed lecturer in the Department of Food Science and Nutrition. He now leads the Nutrition and Nutrigenomics Group at Fondazione Edmund Mach, Trento, Italy ( ). His research focuses on the health effects of diet:microbe interactions in the gut and has expertise in microbial ecology, fermentation technologies, nutrition, functional food design and testing, metabolomics and metagenomics.

Fereidoon Shahidi

Memorial University, Canada
Fereidoon Shahidi, PhD, HACS, HAGFD-ACS, FAOCS, FCIC, FCIFST, FIAFoST, FIFT, FRSC, is a University Research Professor at Memorial University of Newfoundland (MUN). He is cross appointed to the Departments of Biology as well as Ocean Sciences. He also holds a number of Distinguished visiting professorships in universities in China and Taiwan. His research is in different areas of functional foods and nutraceuticals with emphasis on food phenolics, antioxidants, lipids and structured lipids as well as proteins and biopeptides among others. He also works in different areas of seafood science and by-product utilization. He is the author/editor of 64 books ,over 760 journal articles and book chapters and 10 patents. He has presented over 450 presentations indifferent National and International Conference. He is also the Founder of the International Society for Nutraceuticals and Functional Foods (ISNFF) and the Founding Editor-in-Chief of the Journal of Functional Foods. He also is an editor of Food chemistry and editorial boars of several journals. He has received numerous awards in recognition of his research and has trained over 100 graduate students, post-doctoral fellow, visiting professors and other highly qualified personnel.

Mary K. Schmidl

University of Minnesota, USA
Dr. Mary K. Schmidl, PhD, is a member of the IUFoST Advisory Board. From 2008-2010 she chaired the IUFoST Scientific Council and in that capacity served as a member of the IUFoST Board and the Governing Council. She has over 40 years of professional experience in food science and nutrition. Mary is a Fellow of the International Academy of IUFoST, IFST and of IFT; and a Past President of IFT (2000-01). She is the former Vice President, Science and Technology for the Humanetics Corporation. Prior to this position she was the Director of Research, Clinical Division of Novartis Nutrition (now owned by Nestle, Inc.), and for Cutter Laboratories a subsidiary of AG Bayer. She has authored numerous refereed research papers, magazine articles, patents, book chapters, books and is the co-author of the book: Essentials of Functional Foods. Dr. Schmidl received the Babcock Hart Award, Award of Distinction from University of California at Davis, the Carl R. Fellers Award and many others

Ronald B. Pegg

University of Georgia, USA

Ian Givens

University of Reading, United Kingdom
Professor Ian Givens has background training in biochemistry and nutrition and is currently Professor of Food Chain Nutrition and Director of the Food, Nutrition and Health Centre at the University of Reading. His research interests focus on food chain nutrition with emphasis on the relationship between consumption of animal-derived foods across the key life stages, nutrient supply and chronic disease outcome with particular emphasis on vascular disease and milk proteins, saturated, trans and n-3 fats. Current work focuses on lipids and proteins in milk and dairy products and their influence on cardiometabolic diseases. It also includes the use of animal nutrition to modify the lipid and vitamin D composition of these foods along with development of valid markers of chronic disease risk associated with consumption of normal and modified foods.

Pingfan Rao

Zhejiang Gongshang University, China
Past President of IUFOST(2012-14), Vice President of the Chinese Institute of Food Science and Technology (CIFST) and Professor and Director of the Chinese Academy of Science (CAS) Shanghai Institutes of Biological Sciences-Zhejiang Gongshang University Joint Center of Food and Nutrition Research. He chairs food division of Chinese National Committee for Future Earth (CNC-FE), and is editor-in-chief of Science of Food, a Nature Partner Journal. Dr. Rao received B.Eng. from Fuzhou University of China, MS from Hiroshima University and PhD from Osaka University of Japan. He is a fellow of International Academy of Food Science and Technology.

Masami Takeuchi

FAO, Italy
Masami Takeuchi has a PhD in food science and human nutrition. After working in the area of nutrition for 7 years, she has worked on food safety issues since 2001 including the field work in Thailand in 2005. Since February 2006 she has been a food safety officer in the Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations (FAO). Following the intensive work in the areas capacity development in many African and Asian countries, she was one of the core members to establish a new food safety emergency prevention programme of FAO (EMPRES Food Safety). Currently she belongs to the group of the Provision of Scientific Advice, conducting various international food safety assessment activities. Her major responsibilities are on safety assessment of food/feed derived from new technologies including biotechnology and nanotechnology. She is the manager of the FAO GM Foods Platform ( She also works on development of various overview papers on newly available technologies for food safety in order to provide up-to-date information to assist capacity development of developing countries. She leads the activities relevant to genome sequencing for food safety at FAO.

Marc Allard

Dr Marc W. Allard received his Ph.D. in biology in 1990 from Harvard University, Cambridge, MA. Dr. Allard was the Louis Weintraub Associate Professor of Biology (and Genetics) at George Washington University (Washington, DC) for 14 years from 1994 to 2008. He has had appointments to the Visiting Scientists Program both at the Federal Bureau of Investigation’s Counterterrorism and Forensic Science Research Unit (CTFSRU) and in the Chem Bio Sciences Unit (CBSU) for 8 years, where he assisted in the anthrax investigations and human genetics data-basing. Dr. Allard joined FDA's Office of Regulatory Science and the Division of Microbiology in November 2008 and he is using DNA sequence information from the genomes of food borne pathogens to identify unique single nucleotide polymorphisms (SNPs), SAAPs and whole proteins to rapidly identify the various strains of bacteria, particularly Salmonella, E. coli, Shigella and Listeria. Dr. Allard specializes in both phylogenetic analysis and bioinformatics methods, as well as the wet laboratory methods which generate this genetic information

Tim Benton

University of Leeds, United Kingdom
Professor Tim Benton is the “Champion” for the UK’s Global Food Security (GFS) programme, leading, facilitating and coordinating its activities. GFS is a partnership of the UK’s main public funders of research in food security, including the research councils and government departments (including environment, farming and rural affairs, international development, health and business, innovation and skills). The role of GFS is to identify the challenges to food security, through a systems approach, and to ensure that strategically important research in this area is undertaken, often requiring an inter-disciplinary and inter-sectoral approach. In addition, an important role is to help the alignment and engagement of different communities of stakeholders. He is also a leading researcher, based at the University of Leeds, on agri-environment interactions and finding ways to make agricultural production more sustainable.

Phil Thornton


Philip Thornton leads the flagship on “Policies and institutions for climate-resilient food systems” of the CGIAR Research Programme on Climate Change, Agriculture and Food Security (CCAFS). He is hosted at the International Livestock Research Institute (ILRI) in Nairobi, Kenya. Usually based in Edinburgh, he is an Honorary Research Fellow in the School of Geosciences at the University of Edinburgh. For 2015-2016, he is a CSIRO McMaster Research Fellow based in Brisbane. He studied agriculture at the University of Reading in the UK under Colin Spedding, and completed a PhD in Farm Management and Agricultural Economics with Barry Dent at Lincoln College, New Zealand in 1983. He has over thirty years’ experience as a researcher and research leader in agricultural research for development organisations, in the fields of farming systems research, farm management and agricultural economics, bio-economic modelling, impact assessment, and priority setting, in many countries throughout the tropics and subtropics. Recent research interests include integrated modelling at different scales and evaluating climate change impacts and adaptation options in smallholder farming systems. In recent years he has contributed to a wide range of global, regional and national assessments.

Malcolm Beveridge

FAO, Italy
Malcolm Beveridge is acting Head of the Aquaculture Branch, FAO, Rome. During 2006-2014 he was Director of Aquaculture at WorldFish, and prior to that was Director of the Scottish Government Fisheries Research Services Laboratory, Pitlochry. He was a member of academic staff at the Institute of Aquaculture, University of Stirling, Scotland 1980 – 2001, where he was appointed Reader in 2000. He was also a Visiting Research Fellow at Imperial College, University of London (2006-7) and is currently a Visiting Professor at the University of Stirling. He has a BSc in Zoology and a PhD in Ecology from the University of Glasgow

Rosemary Collier

University of Warwick, United Kingdom
Rosemary is Director of Warwick Crop Centre in the School of Life Sciences at the University of Warwick and an Academic Lead for the Warwick Global Research Priority (GRP) on Food. Rosemary trained as an entomologist and has worked on the pest insects of horticultural crops for many years. She is particularly interested in using science to address problems that arise in the horticultural industry. Rosemary is also interested in the wider aspects of food production and consumption and in recent years has collaborated with colleagues from a range of disciplines on projects associated with food and food security. She currently leads the taught Masters courses at Warwick on Sustainable Crop Production and Food Security and within these leads modules on the Challenges of Global Food Security and Organic and Low Input Systems and teaches Integrated Pest Management. She also teaches undergraduates and postgraduates about the concept of ecosystem services and particularly those delivered by land managers. Rosemary is a member of UK Advisory Committee on Releases to the Environment, the Royal Horticultural Society Science Committee, the UK Insecticide Resistance Action Group and the IOBC-WPRS Council

Hyun Jin Park,

Korea University, South Korea
A Ph.D. food process engineer who is responsible for teaching and developing courses in food engineering and food packaging. Research responsibilities are in broad area of food engineering with particular attention on biopolymer and/or degradable films, coatings and capsules production and application. Major researches are the preparation of micro and nano capsules for functional food ingredient delivery systems and mathematical modeling for prediction of gases or solutes diffusion through the films or capsules in systems.

Lijing Ke

Zhejiang Gongshang University, China
My major research interest is the active compositions and structures of traditional Chinese food and medicine. With growing evidence, the chemical modification (Maillard reaction products) and the physiochemical changes (micro/nano structure of self-assembled colloidal aggregates) are of great importance to their functions. I’ve worked as Assistant Researcher at a Food Biochemistry lab led by Prof. Pingfan Rao at Fuzhou University (China) for a few years, until I received Ph.D. degree in Biochemistry and Biophysics from The University of Edinburgh (U.K.) in 2011. Since 2013, I joined Zhejiang Gongshang University and became a PI at the Food Nutrition Sciences Centre

Paul Cotter

Teagasc, Ireland
Dr Paul Cotter is Principal Research Officer at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is a molecular microbiologist, with researchers in his lab focusing particularly on the study of microbial populations in the food chain and in the gut and of antimicrobial peptides/food preservatives. Dr Cotter also manages the Teagasc DNA sequencing facility. Dr Cotter’s laboratory are past winners of the Irish Food/Agriculture Laboratory of the Year Award, he has received awards from the Society for Applied Microbiology, ESCMID and FEMS, is an appointed faculty member of Faculty of 1000 (Biology) since 2006 and is a Principal Investigator with the APC Microbiome Institute since 2009. Dr Cotter is also the author of >200 peer-reviewed publications resulting from research funded by the EU, Science Foundation Ireland, the Irish Health Research Board, Enterprise Ireland, the Irish Department of Agriculture, Fisheries and Food and the Irish Research Council for Science Engineering and Technology.

Tommy Boland

University College Dublin, Ireland
Senior Lecturer in Ruminant Nutrition in the School of Agriculture and Food Science in University College Dublin. Graduated with a PhD in Animal Nutrition in 2005. Research interests include grazing systems, reducing the environmental impact of ruminant production with a specific focus on methane and nitrogen and feed utilization efficiency. Experience across dairy, beef and sheep production systems

Sudhir Sastry

Shanghai Jiao Tong University, China
Dr. Sudhir Sastry is Professor in the Department of Food, Agricultural and Biological Engineering at The Ohio State University. He obtained his BS at the Indian Institute of Technology; and his doctoral degree in mechanical engineering at the University of Florida. He was on the faculty at Penn State University for seven years, until joining Ohio State in 1987. He spent a sabbatical leave with Nestlé in 1997-98. His research interests include ohmic heating, aseptic, high pressure and electric field processing, the influence of moderate electric fields on biological materials, and the safety of fresh produce. He has published over 170 refereed papers, holds seven patents, and has co-authored or co-edited three books

Pascal Kosuth

Agropolis Foundation, France
Pascal Kosuth is Director of Agropolis Fondation, a French foundation dedicated to supporting high-level research and higher education in agriculture and sustainable development, and promoting international partnerships. For the past 9 years, Agropolis Fondation has granted 300 projects with an overall budget of 37 M€. Recently Agropolis Fondation, Fondazione Cariplo and Fondation Daniel et Nina Carasso joined efforts and resources to launch the Thought for Food Initiative.

Henning Hogh Jensen

Technical University of Denmark
Dr. Jensen is heading the Division of Food Technology and coordinates innovation activities across the Department. The Department takes pride in collaborating with the food industry and has numerous bilateral collaborative R&D industrial contracts every year. Further, the Department is involved in several Public-Private Partnerships, including two as coordiators/platform managers. One is the inSPIRe platform and another is the CPH FOOD platform that aims a strengthening the innovation potential in SMEs.

Kees de Gooijer

Wageningen University, The Netherlands C.D. de Gooijer holds an MSc degree in Food Science and a PhD in Bioprocess Engineering. He has worked in the IT sector, was managing director of the State Institute of Food Safety (RIKILT) and held several positions at Wageningen University. He was Managing Director of Food & Nutrition Delta, international science advisory council member of AFMnet in Canada, and advisory board member for Schuttelaar & partners Ltd. Currently, he is Chairman of the Board of Directors of the Topconsortium for Knowledge and Innovation for the Biobased Economy (TKI-BBE), and Director of the Bureau for the TKI-Agri&Food. de Gooijer is also Chairman of the Royal Dutch Chemical Society and on the board and executive committees of several sustainability and life science organizations

Pamela Byrne

Food Safety Authority of Ireland
Dr Byrne holds a PhD in Environmental Toxicology from University College, Cork (UCC); an MSc in Aquatic Resource Management from Kings College, University of London; a BSc in Zoology from UCC and a Higher Diploma in Environmental Law from the University of Aberystwyth in Wales. Prior to taking up the position of CEO at the FSAI in March 2015, Dr Byrne held the role of Director of Regulatory Policy and Intelligence with Abbott Nutrition. Having previously held senior positions in the Ministry of Agriculture, Food and the Marine, she has extensive experience of the food regulatory environment, as well as expertise in risk assessment and food safety management at both national and international levels. During her time at the Ministry of Agriculture, Food and the Marine, Dr Byrne gained a deep knowledge of the food sector as an environmental toxicologist and risk assessor, and was instrumental in developing Ireland’s research and innovation policy programmes in relation to food and the bio-economy. Dr Byrne also worked in the Cabinet of the European Commissioner for Research, Science and Innovation - Commissioner Maire Geoghegan-Quinn. Dr. Byrne is the Chair of the Management Board of the Joint Programming Initiative A Healthy Diet for a Healthy Life. She is also the Chair of the Strategic Advisory Board of the Institute of Food and Health at University College Dublin, Ireland

Inge Arents

Flanders' FOOD, Belgium
Inge Arents is an agricultural engineer, specialized in food and nutrition, graduated at the University of Ghent (Belgium). For 10 years she was responsible for application driven R&D and process development at Vandemoortele NV and for 12 years she was advisor at the agency for Innovation and Technology (IWT) supporting industry oriented research projects in Flanders (Belgium). In both jobs innovation, collaboration and entrepreneurship were key drivers. Recently Inge started as managing director at Flanders’ FOOD to combine the world of industry, entrepreneurship and commercial value with the world of taking the risks of innovation and to challenge people to look beyond their boundaries. The Flanders’ FOOD team believes in the future of the Flemish agrofood industry. With passion, knowledge and expertise Flanders’ FOOD joins the food industry and their partners in the supply chain to ensure our next generations can enjoy tasty food for a healthy lifestyle. All of that with passion, knowledge and expertise

Hosahalli Ramaswamy

McGill University, Canada
Dr. Hosahalli Ramaswamy is a professor of Food Processing at McGill University, Canada and he has established a very strong research program in several areas of postharvest technology and food processing including thermal processing, microwave and ohmic heating, and high pressure processing. Dr Ramaswamy has been active in many professional associations like IUFoST, IFT, CIFST, ASABE, CSBE, IFTPS and AFST (I). He has published more than 350 papers in refereed scientific journals. He has received several prestigious awards: W.J. Eva Award (CIFST); John Clark Award (CSBE); Fellowship of the AFST (India), CSBE (Canada), CIFST (Canada), IUFoST; CIFST President’s Award, Merit Pin (IFTPS), Marvin Tung Award (IFTPS), and Life Time Achievement Award of ICEF. He is an Editor of Journal of Food Engineering.

Cristina Arroyo Casabona

University College Dublin, Ireland
Dr. Cristina Arroyo earned her Bachelor of Veterinary Sciences and her PhD in Food Science from University of Zaragoza, Spain. She is currently a post-doctoral researcher in the School of Agriculture and Food Science at University College Dublin, Ireland, and is involved in a number of research projects. Her primary area of research has focused on the characterization of microbial inactivation by traditional and novel food processing technologies and also on the application of these novel technologies for improving the food quality. She also delivers an online Masters module in Food Processing Technologies and has an active involvement in the supervision of undergraduate, postgraduate and visiting students.

Gustavo Barbosa-Canovas

Washington State University, USA
Gustavo V. Barbosa-Cánovas is a Professor of Food Engineering, Washington State University, USA. He was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain and has received several prestigious recognitions such as the IFT Nicholas Appert Award, IFT International Award, 2016 International Food Engineering Award, IAEF (International Association of Engineering and Food) Lifetime Achievement Award, and is an IFT, IFST, and IUFoST Fellow as well as Member of the Washington State Academy of Sciences, Mexican Academy of Sciences and Uruguayan Academy of Engineering. He was IUFoST Member of the Governing Council and Chair of the Scientific Council.

Michael Ngadi

McGill University, Canada
Dr. Ngadi is a Professor at McGill University where he is co-Director of the Integrated Food and Bioprocess program. His expertise covers the broad areas of food quality and safety with emphasis on heat and mass transfer processes, hyperspectral imaging, microstructure and properties of foods, packaging and advanced emerging processing technologies. His work on these areas has resulted to over 250 peer reviewed technical papers, book chapters and more than 300 presentations in various international meetings. His various contributions have earned him several awards and peer recognitions. He is a Fellow of the Canadian Society for Bioengineering (CSBE).

Petros Taoukis

National Technical University of Athens (NTUA), Greece
Petros S. Taoukis is a Diploma Chemical Engineer, NTUA - MSc, PhD University of Minnesota US. Currently full Professor at the National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology. He teaches food chemistry, microbiology and engineering. Research in kinetic modelling of food deterioration during and post processing, quality and shelf life predictive modelling, food packaging, predictive microbiology, enzyme technology. Nonthermal processes such as HHP processing, PEF, osmotic processing. Intelligent packaging e.g. TTI smart labels aiming to develop optimal systems of food cold chain management Active participation in European research and training projects and management of National/EU supported multipartner projects. Extensive collaboration with the food industry on applied research and development. Work published in over 400 research papers, conference proceedings and book chapters (>2000 citations). Organization of ICEF11 conference (, 29th EFFoST International Conference ( and 2015 International Nonthermal Processing Workshop (

Bala Balasubramaniam

Ohio State University, USA
V.M. (Bala) Balasubramaniam, is a Professor of Food Engineering at The Ohio State University (OSU), Columbus, OH, USA. Dr. Bala has research interest and expertise in the food process safety and optimization of advanced thermal and nonthermal based technologies that are capable of inactivating harmful pathogens within foods without compromising quality and nutrition. More details about Dr. Bala’s research is available via Dr. Bala authored over 125 peer-reviewed journal articles, book chapters, food processor factsheets and co-edited two books on nonthermal food processing methods. Dr. Bala is a fellow of IFT (2012) and IAFoST/IUFoST (2016).

Colm O’Donnell

University College Dublin, Ireland
Colm O'Donnell is Professor of Biosystems & Food Engineering and Head of the School of Biosystems & Food Engineering at University College Dublin. He was an EU Comett Research Fellow at INRA in Paris. He leads a research team working on a range of Process Analytical Technology and Non Thermal Processing projects funded by EU Framework, Irish Research Council, Food Institutional Research Measure, Enterprise Ireland and industry. He has published extensively and in 2014 was designated as a Highly Cited Researcher by Thomson Reuters. He also leads the Food Quality and Processing Pillar in the UCD Institute of Food & Health.

Kenneth S. Marsh

Woodstock Institute for Science and the Humanities, USA
Dr. Marsh, consultant and Executive Director of the Woodstock Institute for Science & the Humanities, worked to reduce world hunger by cutting food losses since 1992. He is a Fellow of IoPP and IFT, Certified Packaging Professional and Certified Food Scientist, and was the first US endowed professor in packaging science. He co-edited the Wiley Encyclopedia of Packaging Technology, 2nd edition. He presented aspects of packaging and food security at five World Food, two World Packaging, 1st Save Food Congresses and other forums. He represented IFT at World Food Summit: five years later. He helped develop Emergency Rations with the NAS.

Alastair Hicks

International Academy of Food Science and Technology
Alastair Hicks is an elected Fellow, International Academy of Food Science and Technology; Life Fellow, Australian Institute of Food Science and Technology; Honorary Fellow, Food Science and Technology Association of Myanmar; Life Member, Food Science and Technology Association of Thailand. He was Senior Regional Officer for Agroindustries and Postharvest with the FAO / UN Regional Office for Asia and Pacific (Thailand) for over 20 years, after 3 years as a Food Industries Officer with FAO/HQ in (Rome). Maintaining strong interests in international education and professional development, he is an African – born Australian citizen living in Thailand

Umezuruike Linus Opara

Stellenbosch University, South Africa
Prof. Opara is a chartered agricultural engineer, certified food scientist and member, Academy of Science of South Africa. He is a distinguished professor at Stellenbosch University and holds the DST-NRF South African Research Chair in Postharvest Technology. Prof. Opara has held academic positions in New Zealand, Sultanate of Oman, and visiting professor in China and Nigeria. His current research focuses on reducing food losses to promote food and nutrition security and facilitate trade. He is founding editor-in-chief of the International Journal of Postharvest Technology and Innovation, and an Honorary Vice President of the International Commission of Agricultural and Biosystems Engineering

Ruth Oniang'o

African Journal of Food, Agriculture, Nutrition and Development (AJFAND)
Ruth is a Food and Nutrition Scientist trained in the USA and Kenya. She has taught at universities in Kenya and was adjunct Professor at Tufts University. She served as advisor to the Kenya Government in Food and Nutrition security. She has focused on policy development, smallholder farmers mainly women and youth, through Rural Outreach Africa, an NGO she founded; she serves on international boards, commissions and consultations. Her research has included food security, value addition and food safety. She is founder and Editor-in-Chief of AJFAND, an online open access scholarly journal focused on African issues.

Rui Hai Liu

Cornell University, USA
Rui Hai Liu is a Professor in the Department of Food Science at Cornell University in Ithaca, NY. Liu received his Ph.D. in Toxicology from Cornell University, and also holds a M.D. and a M.S. in Nutrition and Food Toxicology. Dr. Liu’s research program is focused on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Geoffrey Campbell-Platt

University of Reading, United Kingdom
Past President of IUFoST; Member of IUFoST Education Committee. Editor of ‘Food Science and Technology’ textbook, published by IUFoST and Wiley-Blackwell. Editor-in-Chief, ‘Food Control’ journal.

Aman Wirakartakusumah

Bogor Agricultural University, Indonesia
Aman Wirakartakusumah is Professor Emeritus at Department of Food Science and technology and Senior Scientist at South East Asia Food Agriculture Science and Technology, at Bogor Agricultural University (IPB). He was the former Rector of IPB and Indonesia Ambassador to UNESCO. He is the Fellow of IAFoST and the Chairman of the IUFoST Education Committee. Aman was the Chair of the Indonesia Board of National Education Standard and the Council on Higher Education. He is the member of the Indonesia Academy of Sciences and the Association of Food Technologists. He obtained his degrees from IPB and the University of Wisconsin-Madison.

Patrick Gibbons

University College Dublin, Ireland
Pat Gibbons PhD is Director of UCD’s Centre for Humanitarian Action (CHA). He is a member of the World Humanitarian Summit Team on Humanitarian Effectiveness and Chairperson of the Irish Humanitarian Summit Steering Committee. Pat worked for more than a decade on both humanitarian and development programmes, in Africa and Ireland, before returning to UCD in 1997. He served as President of NOHA between 2007 and 2013, and then became founder member of UCD’s CHA. His research interests include: humanitarian principles, urban vulnerabilities and risk; impact assessment; and the interface between humanitarian action and reconciliation.

Daryl Lund

University of Wisconsin, USA
Professor Lund is chair of the IUFoST Scientific Council and the Distance Assisted Training Task Force.

Don Mercer

University of Guelph, Canada
Don Mercer is an Associate Professor in the Department of Food Science, University of Guelph. He is Co-Chair of the Module Development Committee of the Distance-Assisted Task Force and has extensive experience in developing and delivering international training courses.

Mary Ann Augustin

CSIRO, Australia
Mary Ann Augustin is Group Leader, Breakthrough Bioprocessing at CSIRO. She is a Fellow Australian Academy Technological Sciences & Engineering. She is a chemist by training and has more than 30 years’ experience in the food industry. Throughout her career, she has promoted research within multidisciplinary teams. Her work within teams has involved all stages of the research process from concept to commercialisation and has led to the creation of commercially successful food ingredients, processes and products. Her team’s research was recognised by two AOCS Corporate Achievement for Industry Awards (2003- Microencapsulation & 2013 - Ultrasonics for Oil Recovery).

Lynn Frewer

Newcastle University, UK
Lynn Frewer is currently Professor of Food and Society, at Newcastle University in UK. Previously she was Professor of Food Safety and Consumer Behaviour at Wageningen University, the Netherlands, and Head of the Consumer Science Group at the Institute of Food Research, UK. Her current research interests include understanding and measuring societal and individual responses to risks and benefits associated with food, food production, health sustainability and safety. Lynn has published over 170 peer-reviewed journal publications and five edited books, as well as contributed to various national and international committees pertinent to developing research agendas, and evaluating ongoing research activities.

George Abong’

University of Nairobi, Kenya
Dr. Abong’ was born in 1980 and holds a bachelors, masters and doctorate degrees in Food Science and Technology. He currently lectures at the Department of Food Science, Nutrition and Technology at the University of Nairobi, Kenya, with specialization in food chemistry, processing and food safety. He has worked at the University of Nairobi for the last eight years with major roles being teaching, research, tutorials and consultancy. He is a founder member of Kenya Young Academy of Science and current chair of Food Science and Technology Platform of Kenya. He has 26 peer reviewed publications and 3 book chapters.

Nathalie Gonthard

INRA, France

Nathalie Gontard is Research Director at INRA (National Institute for Agronomical Research) and Professor at the University of Montpellier. She is co-author of more than 150 A level papers (h-index 31). She is the leader of a team working on food packaging with a focus on modeling and decision support tools, active and intelligent bio-materials, nano-technologies and agro-food wastes reduction and conversion. She is involved in numerous international, national and industrial projects. She is the coordinator of the H2020 NoAW (, EcoBioCAP FP7 ( and NextGenPack ( projects, EFSA expert and editor in chief of “Packaging Research” (

Steve L. Taylor

University of Nebraska, USA
Steve L. Taylor, Ph.D. currently serves as Professor in the Dept. of Food Science & Technology and founder and Co-Director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies. Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics

Declan James Troy

Teagasc, Ireland
Declan James Troy, Chair, IUFoST 2016, is Assistant Director of Research, Teagasc and President of the Institute of Food Science and Technology of Ireland. He also is Director of Technology and Knowledge Transfer for the Teagasc Food Programme (Moorepark and Ashtown Food Research Centres) and is based in Dublin. He recently launched the Teagasc Technology and Knowledge Transfer Strategy aimed at increasing engagement with industry. Declan is the Director of the Marine Functional Food Research Initiative (NutraMara) a multidisciplinary research programme aimed at discovering bioactive components from Irish marine sources for use in added value functional food products.. He also coordinates the Irish industry –led Meat Technology Centre. He has collaborated in his research programme with many different research groups from all around the world including France, UK, Spain, Australia, Korea and USA. He has been invited to speak at many international scientific conferences and industry seminars. He has supervised numerous PhD students to completion. Declan sits on many national and international committees formulating research priorities in food science, evaluating research programmes and advising state agencies and companies.

Carlos Alverez

Teagasc, Ireland
Obtained his doctorate in the University of Oviedo (Spain) in 2012. After that he joined to NutraMara project as Post-doctoral student. Currently he is Research Officer in the FIRM funded project ReValue Proteins, focused in recovery and re-valorisation of molecules of high-added value from wastes and by-products of meat industry as blood, lungs, heart and other offal. As researcher, his main interest is to develop and apply novel techniques to increase the value of meat industry by-products. Characterization of obtained proteins, scaling-up developed process and create new food stuffs including such new compounds are the next step on his research

Ciara McDonnell

Teagasc, Ireland

Ciara McDonnell completed her PhD on novel technologies for meat processing in 2013. This led to a career in the ingredients industry where Ciara worked closely with many meat processors providing technical solutions in line with consumer trends. Ciara is currently conducting research in Teagasc where her interests focus on the application of novel processing technologies for healthier meat products and the improved quality of fresh meat.

Rod Polkinghorne

Birkenwood Pty Ltd, Australia
Rod has been actively involved in the breeding, feedlotting, processing and retail sectors of the beef industry for over 40 years. For 20 years he has led Meat Standards Australia research and developed similar programs internationally. He is passionately committed to encouraging a consumer focus throughout the industry and actively involved as a research leader and consultant in applying the research to commercial practice.

Kumari Shikha Ojha

University College Cork, Ireland
Ms K Shikha Ojha is a Teagasc Walsh Fellow in the department of food Biosciences, Teagasc Food Research Centre, Ireland. She obtained her MSc Food Technology from CFTRI (India) and currently pursuing PhD in University College Cork. Prior to joining UCC/Teagasc research group she was working on Radiofrequency technology for food application. Her current research interest is in the areas of novel thermal and non-thermal food processing and preservation techniques for meat applications.

Purnendu C. Vasavada

University of Wisconsin, USA
Dr. Purnendu Vasavada is a Professor Emeritus of Food Science, University of Wisconsin-River Falls and Principal of the PCV & Associates, LLC. He is recognized internationally for his teaching, applied research, and innovative training programs in Food Safety and Microbiology. He served as the FDA-ORISE Fellow and the Coordinator of the Food Safety Preventive Controls Alliance (FSPCA) and is actively involved in the FSPCA training and outreach. Dr. Vasavada is an active in several scientific and professional organizations- the IUFoST, the IFT and the IAFP. He is a newly elected Fellow of the International Academy of Food Science and Technology.

Andrew Collins

Campden BRI, United Kingdom
Andrew joined Campden in 2009. He works in the HACCP & Quality Systems Section at Campden BRI. He is responsible for maintaining and developing Campden BRI's HACCP training courses; he is an auditor of the Campden BRI HACCP Certification scheme and has worked as a consultant in a range of food businesses. This has involved much travel in the UK and abroad. He has contributed to a number of Campden BRI HACCP publications. His other work interests include the holist approach to food safety management, risk assessment of raw materials, HACCP for Feed and auditing.

Joseph Scimeca

Cargill, USA
Dr. Scimeca holds the position of Vice President of Global Regulatory & Scientific Affairs, Corporate Food Safety and Regulatory Affairs at Cargill, where he provides leadership for ensuring that company food and feed products are safe, included being protected against intentional acts of adulteration and bioterrorism, and are in compliance with the appropriate related food/feed regulations. His responsibilities include devising corporate policies and requirements for conducting safety and risk assessment, including GRAS determinations. Over his career, he has either been part of a GRAS panel, or provided project leadership, for over a dozen GRAS determinations. He currently manages a team of 13 regulatory and toxicological professionals based in various regions of the world.

Leon Gorris

Unilever, the Netherlands
Dr. Leon Gorris is Director for Regulatory Affairs for Unilever, specialized in food safety. He joined Unilever in The Netherlands in 1997, was based in the UK from 2001-2010 and in Shanghai from 2010-2014. Since October 2014 he is based again in The Netherlands. His current responsibilities include Food Safety globally and Regulatory Affairs capability building. Before joining Unilever, Leon worked at the Agrotechnological Research Institute (ATO-DLO) in Wageningen, The Netherlands, which then was part of the Agricultural Research Department, Ministry of Agriculture, Nature Management and Fisheries, The Netherlands (1990–1997). From 2002–2012, Leon Gorris held a part-time professorship serving as the European Chair in Food Safety Microbiology at the University of Wageningen in The Netherlands. He is currently visiting professor at three Universities in China: China Agricultural University’s School of Food Science and Nutrition in Beijing, Shanghai Ocean University and the University of Shanghai for Science and technology.

He is a member of the International Commission on Microbiological Specifications for Foods (ICMSF) and represents ICMSF at Codex Alimentarius, FAO and WHO.

He is co-chair of the IUFoST International Expert Panel on Food Safety. The International Union of Food Science and Technology (IUFoST) is a global association represented in China by the Chinese Institute for Science and Technology.

Afet Idriss

Middle East North Africa Food Safety Associate
Atef Idriss is the President-CEO of MEFOSA SARL (Middle East North Africa Food Safety Associates) and sits at the board of several corporations, holding companies, and related food industries. MEFOSA addresses Market Access Modalities by supporting PPP and individual companies understand the new Global order. MEFOSA provides consultation, project management, research services, technology transfer, traceability, ICT and E-Commerce solutions in Food Safety, Sustainability, Security and Defense. Atef has vast experience in working in the food industry in the MENA region and abroad. He is member of the Trade Agreements Committee at the FCCIAL , the Founding President of SLFI (Syndicate of Food Industries), President of LAMA (Association of Marketing and Advertising), VP of LAFST (Association of Food Scientists and Technologists), and VP of LAND (ASSOCIATION OF Nutrition and Development). Atef CSR includes Al- Wafic NGO (for Economic Development and Investment); Al- Wafic provides the MENA region with advanced solutions that can service agro-economic sustainability using simple market access tools and techniques. He also launched Agripole NGO; the first EU funded Business Development Center for SME's in the Arab region that addresses KBBE (Knowledge Based Bio-Economy) development issues. He worked as a consultant with UNIDO, WHO, ESCWA and he served as a board member of ELCIM and as an MD of AGRIPOLE; moreover he consulted with several EU programs (including APP and ADP) and USAID projects. He is a professional member of IFT and IUoFST. Mr Idriss taught and introduced several new courses (in TQM, GSM, & SChM, etc…) to several universities including (USJ, USEK /Universite Saint Esprit Kaslik, GU among others) for the benefit of the private sector. He is an advisory board member of several other university faculties and institutions (BAU/FS, AUB/FAFS, LAU/IFEB…)

Gerald G. Moy

Food Safety Consultants International, Switzerland
Dr Moy has had a long career in food safety. A physical organic chemist by training, Dr Moy began his work in food safety as a Consumer Safety Officer with the US Food and Drug Administration in Washington, DC in 1976. In 1987, he joined the World Health Organization as the Regional Food Safety Adviser for the WHO Western Pacific Region based in Kuala Lumpur, Malaysia. In 1991 he moved to WHO Headquarters in Geneva to manage the food safety component of the Joint WHO/UNEP Global Environment Monitoring System (commonly known as GEMS/Food). With a focus on exposure assessment of hazardous chemicals in food, Dr Moy organized numerous regional and international workshops on total diet studies. He served as an adviser to JECFA, JMPR and the Codex Alimentairus Commission on exposure assessment matters. His other interests included safety of food irradiation, Healthy Marketplaces and food and water protection during mass gatherings. Upon his retirement from WHO in 2008, he continued to provide advisory services and training on a range of food safety issues. His clients have included governments (EU, China, Germany, Switzerland), international organizations (WHO, World Food Program), and development agencies (USAID). He is author of numerous articles and chapters on food safety issues and is the co-editor of two recent books – “Total Diet Studies” (2013) and “Food Safety Encyclopedia” (2014). He is on the Editorial Board for “Food Control” and serves as a reviewer for other food safety-related journals. For many years, Dr Moy has worked closely with IUFoST and its Food Safety Committee. He has produced several Scientific Information Bulletins, including food safety implications of Ebola virus, groups especially vulnerable to biological and chemical hazards in food, whistleblowing and the food industry and an update on aflatoxin. He has represented IUFoST at meetings of the Codex Alimentarius Commission and has participated in numerous IUFoST conferences and workshops. Dr Moy was inducted as a Fellow of the IUFoST International Academy of Food Science and Technology in 2007. In 2015, Dr Moy was recruited by the WHO Eastern Mediterranean Regional Office (EMRO) and spent two months in Amman, Jordan to assist in the preparation of Food Safety Profiles for fifteen EMRO countries. He was recently asked to prepare a draft Plan of Action for Food Safety for the Eastern Mediterranean 2017 – 2022 based on those profiles. The plan will be considered for adoption by the EMRO Regional Committee when it meets later this year.

Lara Hanna Wakim

Dean Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Dr. Hanna-Wakim is Associate Professor and Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik (Lebanon). She is also member of the Governing Council of the International Union of Food Science and Technology – IUFoST. Dr. Hanna Wakim is the Focal Point for Lebanon of the Arab States Green University Network (ASGUN) UNEP and the National Food Safety Expert at UNIDO. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences- GCHERA 2015 and member of its Steering Committee. She served as Head of Food Science Department at USEK from 2010 till 2013, and as Responsible of the International Relations at the faculty from 2009 till 2013. She has an extensive experience as Food Safety consultant. Dr. Hanna-Wakim is member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture and an active member at the Lebanese Standards Institution-LIBNOR at the Lebanese Ministry of Industry. She is also member of the Lebanese Association of Food Scientists and Technologists (LAoFST). Dr. Hanna-Wakim’s research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France), and a PhD in Food Process Engineering from AgroParis Tech (France). Dr. Hanna-Wakim holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK).

Ossama Dimassi

Lebanese International University, Lebanon
Dr. Ossama Dimassi, Coordinator of Food Science Program, Lebanese International University, Beirut, Lebanon
Dr Ossama Dimassi has been working in the different sectors of the food industry since 1996. After attaining his agriculture engineer degree at the American University of Beirut he continued his master studies studying animal science. He attained his doctorate studies at the University of Hohenheim at 2005 studying the effect of breeds on the processing properties of milk. During his journey he worked in the poultry industry, dairy industry and baking industry. His professional life extends from Lebanon to Germany to Slovakia. Finally he has returned to the academic life and now serves as a food science program coordinator at the Lebanese International University. Furthermore, following his belief in the necessity of cooperation between the academic sector and the private sector and that science should be the base of any advancement and discussion he is a board member at the Lebanese Association for Food Scientists and Technologists.

Enda Cummins

University College Dublin, Ireland
Dr. Enda Cummins is currently a senior lecturer in the School of Biosystems and Food Engineering at University College Dublin. He lectures undergraduate and postgraduate courses in food physics, computer modelling and risk analysis and is also the Programme Director for the taught masters in Food Engineering at UCD. His research interests include: nanotechnology, risk analysis, systems modelling, food contamination and consequences for human health. He has many national and international funded projects and is scientist in charge for two FP7 Marie Skłodowska Curie Fellowships, with a focus on predictive modelling, antimicrobial exposure assessment and risks from nanotechnology.

Sveinn Margeirsson

Matis, Iceland
Born and raised on a farm in Skagafjordur, Iceland. BSc in Food Science and PhD in Industrial Engineering. Has been CEO of Matis – Icelandic food and biotech R&D - since 2010 and finished the Harvard Business School General Management Program in 2015. Board membership includes the United Nations University – Fisheries Training Program, the Icelandic Science and Technology Policy Council and the Europan Standing Committee on Agricultural Research. Research experience includes working with several seafood companies, IT companies and universities, in Iceland and internationally. Has supervised MSc and PhD students and plays an active role in science and innovation policy making in Iceland and Europe.

John Fagan

Irish Sea Fisheries Board, Ireland
John Fagan works with the Irish Sea Fisheries Board (BIM) in the area of innovative technologies and manages a portfolio of projects covering process automation, packaging, shelf-life and development of market-led food and petfood projects with industry and academia. He works directly with industry to define and integrate new technologies in-factory and to communicate the needs of the Irish seafood sector to global R&D performers. He networks internationally with global experts in food technology and assists in knowledge transfer from relevant R&D to food companies

Øyvind Fylling-Jensen

Nofima, Norway
Dr. Øyvind Fylling-Jensen is CEO of Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research and serves as a member of the Board of the Research Council of Norway. He holds a degree in veterinary medicine (DVM) from the University of Giessen, Germany and a PhD in veterinary pathology from University of Giessen and the Norwegian School of Veterinary Medicine, and has received management training from IMD, Switzerland; Harvard Business School, USA; INSEAD, France and Norwegian School of Business. His leadership and management experience comes from various industries (biotechnology, diagnostics, pharmaceuticals, aquaculture and research institutes).

Massimo Castellari

IRTA, Spain
Ph.D. at the University of Bologna (Italy); researcher at the University of Bologna and, since 2001, at IRTA-Monells (Food Safety Program). His present research area is the Chemical Food Safety, embracing the development and validation of analytical methods (UHPLC-MS/MS, GC-MS/MS, ELISA) to evaluate residues and contaminants in foods and feeds (antibiotics, alkaloids, furan, citrinin). Scientific coordinator of the MUSE-Tech project, in the latest five years he participated in several national and European project, as well as in four EFSA tenders focused on Food Technology and Safety.

Martin Whitworth

Campden BRI, United Kingdom
PhD in Physics, University of Cambridge. Researcher at Campden BRI since 1992. He manages services for characterisation of food structure and appearance, including use of imaging technologies (X-ray micro CT, hyperspectral NIR, calibrated colour). Martin is the inventor of the C-Cell system for bread analysis and developed the technology on which the Fluoroscan is based. His food speciality is cereals, milling and baking. He is a winner of the nabim silver medal and is an expert in bubble structure of bread. Current projects include work on evaluation of on-line sensing technologies for food processes.

Pere Gou

IRTA, Spain
PhD in Agronomic Engineering from the Polytechnic University of Valencia (Spain) in 1993. Pere Gou is Head of Food Technology Program at the Institute of Agrifood Research and Technology (IRTA). Since 1991, his main lines of research have been the optimization of traditional food technologies and the development of new technologies for food processing and preservation and for at-line, on-line and in-line analysis of product quality and process monitoring. In the latest five years, he participated in several national and European projects focused on Food Technology.

Miroslav Dienstbier

Research Institute of Brewing and Malting, Czech Republic
Graduated in Chemical Physics, Charles University in Prague, Senior researcher, Faculty of Mathematics and Physics, applied research, development and application of physical methods in beverage and water treatment industry.

Since 2008 -   Research Institute of Brewing and Malting, Prague, development and application of new sensors in brewing industry, project leader of Sensory research Center at RIBM

Paul Mulheran

University of Strathclyde, United Kingdom
Ph.D. from the University of Exeter (UK); Lecturer in Physics at the University of Reading and, since 2007, Senior Lecturer at the University of Strathclyde in the Department of Chemical and Process Engineering. Mulheran is the Operational Director for ARCHIE-WeSt, the regional supercomputing centre for the west of Scotland hosted by Strathclyde. His research includes the statistical physics of growth processes, and the adsorption of proteins at surfaces and interfaces, with a view to created functional nanomaterials and drug delivery systems. He is the Strathclyde lead on MUSE-Tech, overseeing the data analysis and the development of predictive models

Laurette Dubé

McGill University, Canada
Dr. Laurette Dubé, Professor, Desautels Faculty of Management, Founding Chair and Scientific Director, McGill Centre for the Convergence of Health and Economics, McGill University, Canada. Laurette Dubé is Full Professor and holds the James McGill Chair of consumer and lifestyle psychology and marketing at the Desautels Faculty of Management of McGill University. Her research interest bears on the study of affects and behavioural economic processes underlying consumption and lifestyle behaviour and how such knowledge can inspire more effective health and marketing communications in both real-life and technology-supported media. She is the founding chair and scientific director of the McGill Centre for the Convergence of Health and Economics, created to foster partnerships among scientists and decision-makers from all sectors of society to encourage a more ambitious notion of what can be done for more effective health management and novel pathways for social and business innovation

Vilas Shirhatti

Tata Chemicals Limited, Mumbai
Dr. Vilas Ramrao Shirhatti is Chief Advisor, Nutritional Solutions Business, at Tata Chemicals Limited, Mumbai, where he develops strategy for building health food ingredients business, identify future opportunities for this business, scale up and commercialisation of in-house technologies developed at the company's innovation centre, ensure regulatory compliance and develop marketing strategies and new platforms for the new ingredients. He worked in various capacities at Marico, Godrej Consumer Products, GE Technology Centre, Colgate Palmolive, Hindustan Unilever, National Institute of Health, USA and Dai-Ichi Karkaria where he started his career as research scientist in 1977.

Shimelis Admassu

Addis Ababa University, Ethiopia
Dr. Admassu is an Associate Professor and Food Process Engineering Chair at Addis Ababa University. He has a PhD in Food Process Engineering and Bioprocess Technology from the Asian Institute of Technology, Bangkok. His research interests include product diversification, design and development; processing technology; post-harvest loss management practices for perishable and durable crops; traditional food processing up-scaling; food quality and safety; bioactive components of food and food packaging materials. Dr. Admassu’s primary research and outreach interests are dairy, meat, weaning food, fruit and vegetable processing. He is also interested in the commercialization of traditional fermented foods through the application of biotechnology to reduce hunger and improve nutrition.

Chris Marinangeli

Pulse Canada
Chris completed his undergraduate degree at the University of Guelph. After a brief time in the pharmaceutical industry, Chris attended McGill University where he received his MSc in clinical nutrition and qualifications required to be designated a Registered Dietitian. Subsequently, he completed his doctorate in Nutrition at the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals. Following his tenure as the Senior Manager Nutrition Science and Regulatory Affairs at Kellogg Canada, he joined Pulse Canada as Director, Nutrition Science and Regulatory Affairs. Chris has authored over 25 peer-reviewed publications and serves on the Scientific Advisory Council for the Canadian Federation of Dietetic Research and Canadian Advisory Council for ILSI North>

Martin Cole

CSIRO, Australia
Dr. Cole is an internationally recognized food scientist and accomplished science leader with over 20 years’ experience in research management across government, academia and industry. He is the Chief of the newly merged Division of Animal, Food and Health Sciences (CAFHS) at Australia’s Commonwealth Scientific and Industrial Research Organization (CSIRO). Dr. Cole joined CSIRO in January 2010, serving as Chief of the Division of the Division of Food and Nutritional Sciences prior to the creation of CAFHS in July 2012. Dr. Cole is responsible for leading CSIRO’s animal, food and nutritional sciences research portfolio and developing the supporting capability to produce positive outcomes across the Australian food value chain, including productivity, biosecurity and environmental performance of the livestock production and food manufacturing industries, and the nutrition, health and satisfaction of human consumers. Born in the United Kingdom, Dr. Cole graduated with a Bachelor of Science from the Manchester Metropolitan University and completed a PhD at the University of East Anglia in 1988. His career has included research and management appointments with food companies Unilever and Nabisco. Dr. Cole has been a member of IFT since 1999 and he was a member of the Journal of Food Science and the Nonthermal Processing Division. Dr. Cole currently chairs the Global Regulations and Policy Committee.

Lucia Anelich

Anelich Consulting, South Africa
Dr Anelich holds a PhD in Microbiology. She spent 25 years in academia in South Africa as HOD: Biotechnology and Food Technology and Associate Professor. In 2006 she joined the Consumer Goods Council of South Africa where she established a food safety body for the South African food industry, a first for the country. In 2011, she started her own international food safety consulting and training business. She was appointed Extra-Ordinary Associate Professor at Stellenbosch University 2011-2014. Dr Anelich is: Member of the ICMSF, Chair-Elect of the Scientific Council of IUFoST, Fellow of IAFoST, President of the South African Association for Food Science and Technology, Executive and Scientific Director of ILSI South Africa, Chair of the Food Hygiene Committee for the South African Bureau of Standards, Advisor to the National Department of Health in SA on food safety regulations, Food Hygiene Expert for the African Union-IBAR Dr Anelich has: Served two terms on the Governing Council of IUFoST, Authored/co-authored a number of publications and chapters in books, Presented over 130 talks nationally and internationally.

Jeff Farber

University of Guelph, Canada
Dr. Jeff Farber recently stepped down as the Director of the Bureau of Microbial Hazards, in the Food Directorate of Health Canada, where he worked for over 25 years. Dr. Farber has over 150 publications, plus numerous Book Chapters and has edited 4 books. He was Associate Editor of the International Journal of Food Microbiology for many years and has been on a number of Journal Editorial Boards. Dr. Farber has been instrumental in advancing the development of policy approaches on emerging microbial food safety issues in Canada and at a global level. Dr. Farber is a Past-President of the International Association for Food Protection, and a member and Treasurer of the International Commission on Microbiological Specifications for Foods (ICMSF). He is also a member of the Agriculture, Food and Nutrition Working Group of the New York Academy of Sciences, is on the Board of Directors of the US-based Center for Produce Safety, and was recently appointed to the USFDA Food Advisory Committee. Dr. Farber has received numerous personal and team awards, the most recent being a Science and Technology award from the Canadian Meat Council. Dr. Farber has recently accepted a new job position, and is currently employed as a Full Professor in the Department of Food Science at the University of Guelph, in Guelph, Ontario, where he is head of the Master’s in Food Safety and Quality Assurance program and is also the Director of the Canadian Research Institute for Food Safety.

James Cunningham

Northumbria University, United Kingdom
James Cunningham is Professor of Strategic Management at Newcastle Business School at Northumbria University UK. His research focuses on strategy issues with respect to principal investigators as scientific entrepreneurs and market shapers, university technology transfer commercialization, academic and technology entrepreneurship, entrepreneurial universities and public sector entrepreneurship. His has papers published in leading international journals such as Research Policy, Long Range Planning, Journal of Technology Transfer, International Entrepreneurship and Management Journal, International Journal of Technology Management and the Journal of Intellectual Capital. He has published seven books on the themes of strategy, entrepreneurship, technology transfer and technology entrepreneurship with leading publishers such as Oxford University Press and Palgrave MacMillian. His forthcoming books with Springer, Palgrave McMillan and World Scientific focus on themes of entrepreneurial universities, technology based entrepreneurship, effective technology transfer and creative industries in peripheral regions. He is co-founder of TOPIK an online resource and toolkit for researchers in a principal investigator role.

Alan Le Bail

ONIRIS Nantes, France
Professor at ONIRIS, Food Science Institute. Major = food processing and food science with focus on phase change during thermal processing and refrigeration. Domain of application are baking, lipids, freezing of foods in general. - Head of the research group MAPS² (Matrices, Process/Properties, Structure/Sensorial) within UMR GEPEA: (24 Prof). 30 PhD supervised, 140 Int. Publications, 5 Patents, H-Index 24 (CNRS UMR 6144 Joint Research Unit) − Vice Director of the Research Federation SFR 4204 “IBSM” between UMR CNRS GEPEA and BIA (INRA of Nantes)

Camille Loupiac

University of Burgundy, France
Dr. Camille Loupiac obtained her PhD in Biophysical Chemistry in 1999. After her doctorate, she joined the CEA, and worked at the Laboratoire Léon Brillouin on the development of neutron scattering to study proteins structure and dynamics. In 2003, she joined AgroSup Dijon to become lecturer in food biochemistry. She developed research on food proteins. Her main interest is to correlate proteins structural and dynamics changes to their functional properties (gels, emulsions, powders, interfaces). Key parameters are environmental stresses (pH, salt, co–solvents, high pressure, heat, freezing). Favourite observation tools are spectroscopies (FTIR, fluorescence, NMR), DSC, Light and Neutron Scattering.

Yrjö Roos

University College Cork, Ireland
Yrjö H. Roos has authored books and 450 articles and conference presentations. 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 of Water in Foods (ISOPOW) and Chair of the European Academy of Food Engineering (EAFE), a sub-section EFCE and EFFoST. He is editor of two journals and member of editorial boards of five other publications. He was awarded the Lifetime Achievement Award of ICEF (2015) and elected as Fellow of IFT (2015) and International Academy of Food Science and Technology (2016).

Mark Fenelon

Teagasc, Ireland
Dr. Mark Fenelon is Senior Principal Research Officer within Teagasc and Head of the Food Programme at Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland and Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Mark was appointed to his current position in March 2015. Mark began is carreer as a research scientist at Teagasc in 2005. He graduated with a B.Sc. in Food Science and Technology from University College Cork, Ireland in 1994, a PhD in Food Science and Technology in 2000 and a Diploma in Process and Chemical Engineering in 2007. Mark worked in the Infant formula industry as a research scientist prior to taking up his role in Teagasc. His main research interests are in dairy chemistry and related dairy processes. Dr. Fenelon has expertise in rheology, protein - carbohydrate, protein - mineral interactions and associated instrumentation / analytical techniques. He has extensive pilot plant and processing experience in thermal and dehydration technology (spray drying) at both industrial and academic level.

Pawan S. Takhar

University of Illinois, USA
Pawan Takhar is an Associate Professor of Food and Biological Engineering at University of Illinois at Urbana Champaign, U.S.A. He obtained his PhD from Purdue University in 2002. Dr. Takhar’s research involves developing multiscale porous media physics based models that integrate information from the scale of biopolymers to tissue scale. The developed models are solved for improving the quality of food products and efficiency of food processes, and validated using analytical and microstructural imaging experiments.

Paruchuri Gangadhar Rao

University of Science and Technology, India
37 years of experience out of which, 26years experience in the areas of process development and design, simulation and modeling, Computer software development, safety and risk analysis, economic feasibility, in plant studies and technology transfer in the field of pesticides, drugs, Oil and leather chemicals and leather processing, which includes 10 years as honorary faculty member of Anna University, Jorhat Engineering College and 10 years in R&D management as Director in a National Laboratory, with socio-economic development of North East as focus, 1 Year as advisor and mentor to an R&D and Academic Institute

Anne Goldman

ACCE International, Canada
Anne Goldman is an international leader for sensory and consumer science whose work has advanced the strategic positioning of sensory science within the product development process. Her professional career has included positions in the food industry as well as research and academic institutes on three continents. She is a principal and co-founder in 1986 of ACCE International, Canada’s leading sensory based consumer research company.

Mart Saarma

European Research Council, Belgium
Mart Saarma is the Professor of Biotechnology and Director of the Laboratory of Molecular Neuroscience at the Institute of Biotechnology, University of Helsinki. He is the Vice President of the European Research Council and member of the EMBO Council. He is the member of several academies, EMBO and Academia Europea. Dr. Saarma has investigated the structure, biology and therapeutic potential neurotrophic factors and their receptors. His group has characterized several new GDNF family receptors, discovered a new neurotrophic factor CDNF and shown that it very efficiently protects and repairs dopamine neurons in animal models of Parkinson’s disease.

Garry Williamson

University of Leeds, United Kingdom
Professor at the University of Leeds, UK; previously Head of Bioavailability at the Nestle Research Center, Switzerland, and Head of Phytochemicals Group, IFR, Norwich, UK. > 340 peer-reviewed scientific papers; ISI highly cited author in Agricultural Sciences (h index of 75, January 2016, Web of Science). Fellow of the Royal Society of Chemistry, and recently was Editor-in Chief of the Royal Society of Chemistry journal, Food and Function. Organiser and Chairman of 4th International Conference on Polyphenols and Health. Current research interests on how dietary polyphenols are absorbed and the mechanisms by which they reduce the risk of cardiovascular disease/diabetes.

Malcom Bennet

University of Nottingham, United Kingdom
Root architecture is critical for efficient water and nutrient uptake in plants. During my career, I have characterized many of the regulatory signals, genes and mechanisms that control root growth and development using molecular genetics and systems biology approaches. In the last 7 years I have also led efforts to non-invasively image roots in soil using X-ray based CT approaches. The ERC Advanced Investigator FUTUREROOTS award (2012) enabled me to build a multidisciplinary research team and state-of-the-art Hounsfield CT Facility to achieve this goal. I will discuss the challenges and opportunities presented when applying to the ERC for funding.

Garry Gilbert

Oakland University, USA
Professor Garry Gilbert joined Newcastle University in 1985 as a lecturer. Since 1992 he received the chair of Agricultural Biochemistry and Nutrition. He is a microbial biochemist interested in the mechanisms by which complex carbohydrates, particularly those in the human diet, are degraded by gut bacteria. In 2016 he was elected a Fellow of the Royal Society and Fellow of the Academy of Medical Sciences

Ido Braslavsky

Hebrew University of Jerusalem, Israel
Prof. Ido Braslavsky, Faculty member of the Hebrew University of Jerusalem. Dr. Braslavsky is a physicist with expertise in ice physics, biophysics, with a particular interest in control of ice growth with ice binding agents. Dr. Braslavsky holds a PhD in Physics from the Technion Institute of Technology, and was a postdoctoral fellow in the Weizmann Institute of Science and at the California Institute of Technology(Caltech). He consulted to Helicos Biosciences that developed a single molecule DNA sequencer based on his work at Caltech. He was a faculty member at the Physics department at Ohio University before he assumed a faculty position at the Hebrew University of Jerusalem. Dr. Braslavsky awarded a young investigator ERC grant for investigating application of ice binding proteins in cryobiology and received the Krill Prize (2011) for Excellence in Scientific Research.

Clive Gristwood

Unilever, United Kingdom
I am the EVP R&D for Unilever’s Refreshment category, which comprises the totality of their ice cream and beverages business. I am responsible for all aspects of the global R&D programme including innovation, product quality, cost savings, technology development and patenting. I joined Unilever in 1995 through the acquisition of the Colman’s Food business from Reckitt & Colman’s. In 1998 I moved to Paris as head of Development for Unilever’s Food and Beverages business and was a member of the company board. In 2003 I moved back to the UK and was appointed Global VP R&D for the Beverages business. I was the R&D member of the global category leadership team and global brand teams. In 2009 I moved to Rome and for 3 years led the R&D agenda for Ice Cream as the global VP R&D and was a member of the global category leadership team. In 2012 I was appointed to my current role as the EVP R&D for Refreshment (Beverages and Ice Cream). I have a degree in Food Science and am also a Graduate to Royal Society of Chemistry from the University of Leeds in the UK.

Stephane Guilbert

Montpellier SupAgro, France
Stéphane Guilbert is Professor in Food Science at Montpellier SupAgro and Special Adviser for sustainability of food systems, urban food systems and biomass systems at the research direction of INRA (National Institute for agricultural research). Formerly Director of Agreenium, promoter and Director of the Joint research Unit IATE and researcher at the CIRAD and University of Montpellier, he has a large experience in management of public institutions, collaboration with industry, research in agricultural and food area and high education including academic and industrial training, at national and international levels. He has a strong experience in fundraising (private and international contracts). He is a specialist of agro-polymers physical-chemistry and an expert on sustainability of food chain, urban food system, packaging cycle and territorial metabolism. He is author of more than 130 original peer reviewed publications, 150 communications and 50 book chapters. His h factor is 40.

Adam Drewnoski

University of Washington, USA
Dr. Adam Drewnowski is the Director of the Center for Public Health Nutrition and the UW Center for Obesity Research at the University of Washington in Seattle, US. He is Director of the Nutritional Sciences Program and Professor of Epidemiology at the School of Public Health. Dr. Drewnowski obtained his MA degree in biochemistry at Balliol College, Oxford, and PhD degree in psychology at The Rockefeller University in New York. His early studies on hunger, appetite, and satiety have helped the food industry develop innovative foods and beverages to improve body weights and population health. Dr. Drewnowski is the inventor of the Nutrient Rich Foods Index (NutriScore), a nutrient profiling model, and has developed novel metrics to assess the foods’ nutritional value per calorie and per unit cost. Latest applications of nutrient profiling include measuring the environmental cost of alternative diets in terms of water use or greenhouse gas emissions. The Seattle Obesity Study (S.O.S.), funded by the National Institutes of Health, has helped develop new methods and measures to explore links between obesity and social disparities, and diet quality and diet cost. Dr. Drewnowski has published over 300 peer-review papers, and advises foundations and the private sector on issue related to food and nutrition security. He is a trustee of ILSI Global and Chair of the Board of Trustees of the ILSI Research Foundation.

Andrew Parry

WRAP, United Kingdom
Andrew is a Food and Drink Special Advisor at WRAP, focusing on strategic delivery of waste prevention around the food loop and wider sustainable consumption activities. He previously managed the consumer food waste prevention programme, which involved building a solid understanding of consumer attitudes and behaviours around food and food waste, a consumer facing campaign to reduce the amount of waste generated, and working with key stakeholders (incl. retailers, their suppliers, local authorities, community groups) to introduce solutions to help consumers reduce the amount of food thrown away. This contributed to a 21% reduction in avoidable household food waste between 2007 and 2012, which is a solid foundation upon which WRAPs new voluntary agreement, Courtauld 2025, will seek to build. Prior to joining WRAP Andrew spent ten years working for Unilever as a programme manager, responsible for R&D on global and local tea brands. Andrew has a PhD in biochemistry & natural product chemistry, and carried out post-doctoral research at the Universities of Wales and Durham.

Maeve Henchion

Teagasc, Ireland
Maeve is head of Teagasc’s Department of Agrifood Business and Spatial Analysis. She started her career as a research assistant in University College Dublin during which time she was awarded a PhD for work on the performance of the Irish beef industry. Since working with Teagasc she has secured in excess of €3 million from national and EU sources to pursue a range of research interests. These include food innovation, sustainable food production and consumption, consumer and industry acceptance of novel food technologies, food quality and strategic food marketing. She has published more than 30 publications in peer reviewed journals and made more than 40 presentations at international conferences.

Mary McCarthy

University College Cork, Ireland
Mary McCarthy (BSc, MBA, PhD) is a Senior Lecturer in the Department of Food Business & Development and is a Co-PI in the HRB Centre for Diet and Health Research. Mary’s research interests lie in the field of food consumer behaviour. She seeks to explore the social, cognitive and economic factors that influence food consumption patterns and specific food choices. She aims to recognise and understand attitudes, beliefs, norms and consumer characteristics on consumer behaviour in food markets. The diversity of issues of interest requires both qualitative and quantitative approaches to research and the application of a variety of analytical theories and frameworks.

Liran Shan

University College Dublin, Ireland
Junior researcher at School of Public Health, University College Dublin, Ireland Areas of expertise: consumer studies, consumer insights and new product development (NPD), social media, food risk and crisis communication MSc. Science Communication (the Netherlands), MSc. Biochemistry and Molecular Biology (China)

Paula Donoghue

Bord Bia, Ireland
Paula Donoghue is Insight & Brand Manager with Bord Bia, the Irish Food Board. As part of the Consumer Insights Team, Paula is responsible for macro projects such as the global Consumer Lifestyle Trends programme, and insight and category research. A key part of this role is communicating the research to the Irish food and drink industry, working with companies to understand how consumer insights can build their brands. Prior to Bord Bia, she worked with in Ireland and the UK, Ryanair in Spain and the UK and with Enterprise Ireland as a graduate based in Spain. She holds a BA in International Business (German and Spanish) from DCU along with a Postgraduate Diploma in Advertising from DIT and a Diploma in Strategic Growth from UCD Smurfit Business School.

Bernd Reichert

EASME, Belgium
University studies and PhD in physical chemistry and quantum physics at the Humboldt University of Berlin (Germany). After Post-Doc studies at the Technical Universities of Berlin and Munich, he joined the European Commission, Directorate General for Research, in 1992. There he has held several assignments as programme officer in the areas chemistry, biotechnology, nanotechnology as well as science and society, until he became Head of Administration of the directorate "Industrial Technologies" in 2003. From 2007 until the end of 2013 he was heading the unit "Small and Medium-Sized Enterprises" in the Commission's Research and Innovation Directorate General. Since 1 January 2014 he is responsible for setting-up the activities "Horizon 2020: Small and Medium-Sized Companies" , in particular the implementation of the SME Instrument under Horizon 2020, within the European Agency for Small and Medium-Sized Companies (EASME).

Helena Mc Mahon

Institute of Technology Tralee, Ireland
Helena McMahon (BSc, MSc, PhD) has an extensive project portfolio, at a national and EU level in in product innovation, commercialisation and Industry (SME) collaboration. Interests are in the Bio-economy, functional ingredients (nutraceuticals & cosmseuticals), bio-therapeutics, facilitation of SME collaborative actions, technology transfer, innovation and multi-actor networks. Dr. McMahon has authored several papers, books, chapters and supervised MSc candidates in Innovation, Biotech and Agri-food areas.

Susanna Braun

University of Hohenheim, Germany
Susanne Braun has a broad knowledge in the food sector, based on an academic degree in food technology (MSc) and a second academic education in economy and European politics (MBA). Her work included international management and consulting activities within food companies in different countries. She is highly experienced in working in international research projects and is involved in the coordination and the management of EU research projects. She is member in various European food networks and associations. Her main activities in the recent years consisted, amongst others, in the optimisation of the knowhow transfer to SMEs in the food sector (several publications) and the linking with a trans-European network of various stakeholders in the food sector. This comprised the participation in large scale European research projects, including coordination and management activities. The work also included the organization of and participation in a big number of international conferences and workshops.

Anna-Maria Saarela

Sabonia University of Applied Sciences, Finland
Dr. Anna-Maria Saarela (Ph.D., nutrition, M.S. biochemistry, M.S. nutrition, authorized dietician; food safety officer), is a senior research lecturer, a consumer research advisor and a facilitator of the Future Food Hub Finland and FP7-project manager at Savonia University of Applied Sciences. Anna-Maria has especially competence on collaboration in international projects, food product development, consumer behavior, consumer food choices at a grocery store and multidimensional research approaches. She has developed a method called verbal-analysis-protocol combined to wireless audio-visual observation in real-life settings. Anna-Maria has over 16 years’ experience in educating, supervising final reports (>50), carrying scientific projects with industry and academia.

Javier Raso

University of Zaragoza, Spain
Javier Raso received his PhD in 1995 from the University of Zaragoza where he is currently Professor of Food Technology. Research interest is focused in critical factors affecting efficacy, kinetics and mathematical modelling, process optimization and mechanisms of action of food preservation and processing thermal and non-thermal technologies. He is the author of more than 100 peer-review papers and his work has been cited over 4,000 times. He is currently appointed Vice-Chair of the COST Action TD1104 “European network for development of electroporation-based technologies and treatments (EP4Bio2Med) and coordinator of the project Field FOOD of the Horizon2020 Framework Program of the European Union

Cornelia Rauh

TU Berlin, Germany
Cornelia Rauh is Head of the Institute of Food Biotechnology and Food Process Engineering at the Technische Universität Berlin (Germany) since March 2013. Before, she was group leader of the research groups “Thermofluiddynamics of biotechnological processes” and “Computational Fluid Dynamics” at the Institute of Fluid Mechanics at the Friedrich-Alexander-University of Erlangen-Nuremberg (Germany). There, she received her PhD in 2008 and her Habilitation in 2013. Until 2005, she studied Technology and Biotechnology of Foods at the Technical University of Munich (Germany). Her research focus lies in the interdisciplinary field of numerical and experimental investigation of biotic and abiotic systems capable of flowing. This includes food preservation by high pressure processing or pulsed electric fields processing, generation and stability of food foam systems, extrusion processes, fermentation processes, analysis and design of (bio)chemical reactors up to bionic applications at a broad range of time and length scales. She has received several awards for her research up to now. Cornelia Rauh is involved in several national and international research projects. Up to now, she has published 47 peer reviewed articles, 7 book chapters and more than 100 conference contributions (including 19 invited lectures). She is also serving as reviewer for several peer reviewed journals, e.g. Innovative Food Science and Emerging Technologies, Environmental Science & Technology, Fuel, Microfluidics and Nanofluidics, Ultrasonics.

Nigel Brunton

University College Dublin, Ireland
Dr. Nigel Brunton has an MSc and PhD from the Department of Food science, University College Dublin. Some of Dr. Brunton’s work to date has focused on valorization of plant foods using novel cell disruption techniques to enhance extraction of valuable components. Dr. Brunton was a work package leader in the Marine Functional Food Research Initiative and was principal investigator in a nationally funded network dedicated to tracing levels of phytochemicals from farm to fork. Recently Dr. Brunton received funding from Horizon 2020 for a project focused on using pulsed electric fields to aid in the processing of plant foods. He has published over 120 peer reviewed publications in recognized journals and has 15 years of experience in a food research in Ireland and internationally.

Luis Redondo

Lisbon Engineering Superior Institute, Portugal
Luis Redondo received the Electrical Engineering degree from the Lisbon Engineering Superior Institute, Portugal, 1992, the Master degree in nuclear physics from the Lisbon University, Portugal in 1996, and the Doctor degree in electrical and computer engineering in 2004, from Lisbon Technical University, Portugal. He is currently Coordinator Professor at ISEL, teaching Power Electronics and Digital Systems. His research interests include pulsed power systems for industrial applications. He is a member of the Pulsed Power Science & Technology Standing Technical Committee of the Nuclear & Plasma Science Society of IEEE

Christine Loscher

Dublin City University, Ireland
Professor Christine Loscher received her PhD in Immunology at NUI, Maynooth and was awarded a Health Research Board Fellowship for postdoctoral studies at Trinity College Dublin. She is an Associate Professor of Immunology at Dublin City University and also the Lead Investigator of the Immunomodulation Research Group which has a focus on translating how modulation of the immune response has health benefits. She has developed significant expertise in commercial research and industry engagement. She has secured over €5M in external funding for her research.

Phil Jakeman

University of Limerick, Ireland
A Biochemistry graduate, Professor Jakeman directs a Human Science Research Group within the Centre for Centre for Intervention in Infection, Inflammation and Immunity at the University of Limerick. Core research interests included the change in body composition following dietary and physical activity intervention ( Professor Jakeman acts as principal investigator of the Food for Health Ireland (FHI) programme of nutrient support to healthy ageing that investigates how novel dairy-based dietary and exercise intervention may be used to assist with active, healthy ageing, specifically age-related sarcopenia and osteopenia.

Declan Goode

Kerry, Ireland
Declan holds a PhD and MSc in Food and Nutritional Sciences from University College Cork. He is also a qualified Master brewer - and is an active member of the Institute of Brewing and Distilling. As RD&A Director with Kerry, Declan is responsible for the technical leadership of the Beverage Systems Business across EMEA – and leads a team which focuses on the delivery of optimal liquid and powder solutions to the beverage industry.

Fergus Shanahan

University College Cork, Ireland
Fergus Shanahan is Professor and Chairman of the Department of Medicine at University College Cork (UCC), National University of Ireland. Born and educated in Dublin, he attended medical school at University College Dublin where he graduated with honours in 1977. After internship and residency in internal medicine in Dublin, he did a two-year fellowship in clinical immunology at McMaster University in Ontario, Canada, followed by a two-year fellowship in gastroenterology at the University of California, Los Angeles (UCLA). After completion of his fellowship at UCLA, he was appointed to the faculty there, rising to the rank of Associate Professor before making the decision, in 1993, to return to his native Ireland. Together with colleagues from several departments and different faculties within University College Cork and Teagasc (a research agency of the Irish Ministry of Food and Agriculture), Dr. Shanahan led a team of clinicians, clinician-scientists, and basic scientists to successfully compete for seed funding from Science Foundation Ireland to create a multi-disciplinary research center, the Alimentary Pharmabiotic Centre, which investigates host-microbe interactions in the gut in health and disease. Under Dr. Shanahan’s directorship, the center now has a membership of 168 staff, scientists, and students and has expanded its funding and research base by securing research alliances with indigenous and multinational companies within the food and pharmaceutical sectors. Dr. Shanahan has published more than 450 scientific papers and several on the medical humanities and has co-edited several books. He is a Fellow of the Royal College of Physicians in Ireland, Canada, and the United Kingdom as well as of the American College of Physicians. He served as President of the Irish Society of Gastroenterology from 2007-2009. He was recently named to the “Irish Life Science 50” a list of the top 50 Irish and Irish Americans in the life science industry. In 2013, Science Foundation Ireland named him as its Researcher of the Year.

Julia König

Orebro, Sweden
Julia König joined the NGBI research centre as a postdoctoral researcher in December 2012. She received a Master’s degree in nutrition science in 2008 from the University of Hohenheim in Germany and graduated from the international PhD program ‘Molecular Medicine’ from the Medical University of Graz, Austria in 2011. The topic of her PhD thesis was ‘Endothelial differentiation potential of amnion-derived mesenchymal stromal cells’, in which she investigated a potential therapeutic use of human placenta-derived cells in vascular biology. After her PhD, she worked as a postdoctoral researcher for the Department of Obstetrics and Gynaecology at the Medical University of Graz for the project ‘Detection of biomarkers for preterm birth in saliva and cervico-vaginal fluid of pregnant women using proteomics’. As part of the NGBI group, she is now combining her background in nutrition science with her interest in translational clinical research. With her research she is investigating the interactions between nutrition, gut microbiota, the gut and the brain, and tries to find new treatments for gastrointestinal disorders such as irritable bowel syndrome.

Kristin Verbeke

KU Leuven, Belgium
Kristin Verbeke is Professor at the Faculty of Medicine, Department of Translational Research in Gastrointestinal Disorders, at Katholieke Universiteit Leuven in Belgium. Professor Verbeke is pharmacist by training and in 1995 obtained a PhD in Pharmaceutical Sciences, KU Leuven. Her current research interest focuses on the exploration of the colonic bacterial metabolism in healthy subjects as well as in patients in which an abnormal colonic metabolism is expected (e.g., inflammatory bowel disease, irritable bowel disease, end-stage kidney failure). Techniques such as stable isotope or radioactive isotope tracer techniques and gas chromatography mass spectrometry have been developed to quantitatively analyze the metabolic processes occurring in the colon. Dietary intervention studies with pre- and probiotics have been employed to modulate the colonic metabolism in an attempt to improve colonic health. Kristin Verbeke is author of more than130 publication in international peer-reviewed journals.

Ian Rowland

University of Reading, United Kingdom
Professor Ian Rowland is a registered nutritionist and holds a BSc and PhD in microbiology from University College London and until his recent retirement, he was the Hugh Sinclair Professor of Human Nutrition at University of Reading. Prof. Rowland’s main research area is the role of diet (in particular probiotics, prebiotics, phytoestrogens, and phytochemicals) in the prevention of colon, breast and prostate cancer. In his current research, he is investigating the role of fruit and vegetable intake on markers of cancer risk. In 2005 he was awarded an honorary doctorate from the University of Gent in Belgium for his work on nutrition and cancer. Prof. Rowland has published over 300 papers and is on the Thompson-Reuters ISI list of highly cited researchers 2014.

Peter Ben Embarek

WHO, Switzerland
Peter K. Ben Embarek is currently working with the World Health Organization (WHO) at its Headquarters in managing the WHO International Food Safety Authorities Network (INFOSAN) and the WHO MERS-CoV virus Task Force. Previously from WHO’s China Office, he was providing policy and technical advice to the government of China on food safety and nutrition issues. He joined WHO at its HQ in Geneva, Switzerland in 2001 where he worked in lending support to Member States on how to develop and strengthen integrated and multisectoral national food safety strategies and policies. He was also responsible for the microbiological aspects of food safety matters in the work of the Organization including the development of microbiological risk assessment work at the international level. He is covering food safety issues as part of the WHO assessment and response efforts to new emerging public health issues such as MERS-CoV, Avian Influenza and SARS. Dr. Ben Embarek served with the Food and Agriculture Organization of the United Nations (FAO) beginning in 1995 where he coordinated research and development activities and provided technical advice on safety and quality aspects of fishery products at the regional office for Asia and the Pacific in Bangkok, Thailand. In 1997, he joined the Fisheries Department of FAO HQ in Rome, Italy where he covered food safety aspects of the work of the Department. Dr. Ben Embarek received his MSc. Degree in Food Science and Technology and a Ph.D. in Food Safety from the Royal Agricultural and Veterinary University of Copenhagen, Denmark.

Mansel Griffiths

Canadian Research Institute for Food Safety, Canada
Dr Griffiths obtained his BSc degree from North East London Polytechnic and PhD from Leicester University and then joined the Hannah Research Institute, Ayr, Scotland. In 1990 Dr Griffiths was appointed to the Dairy Farmers of Ontario/NSERC Industrial Research Chair in Dairy Microbiology in the Food Science Department, University of Guelph. Dr Griffiths was a founder and the first Director of the Canadian Research Institute for Food Safety. In 2006 he was appointed Visiting Professor at Jinan University, China and has been a Visiting Fellow at ESR, New Zealand, and the University of Sassari, Italy and was an EU Fellow of the Erasmus Mundus MSc Food of Life program. His research interests include rapid detection of foodborne pathogens; factors controlling growth and survival of microorganisms in foods; and beneficial uses of microorganisms. Dr Griffiths has authored more than 350 peer-reviewed publications and appears on ISI He has edited four books, including "Improving the Safety and Quality of Milk", which was published in 2010. Dr Griffiths is an Associate Scientific Editor of the Journal of Food Science, a member of the Executive Editorial Board of Journal of the Science of Food and Agriculture, and serves on the editorial boards of several leading food microbiology journals. He serves on the Expert Scientific Advisory Committee for Dairy Farmers of Canada, the Canada IDF Coordinating Committee on Food Safety, and the Food Safety Committee of the Canadian General Standards Board. He was the recipient of the International Association of Food Protection Maurice Weber Laboratorian of the Year for 2002. He served on the Ontario Meat Inspection Review, Expert Scientific Advisory Committee in 2004 and the Expert Advisory Committee of the Listeriosis Investigative Review chaired by Sheila Weatherhill in 2009. He is a member of the Maple Leaf Foods Advisory Council and the CFIA Risk-Based Inspection Oversight Technical Working Group.

Jason Wan

Illinois Institute of Technology, USA
Dr. Jason Wan is the Associate Director for the Institute for Food Safety and Health (IFSH), and Associate Chair and Professor of the Department of Food Science and Nutrition, Illinois Institute of Technology (IIT), U.S.A. Prior to joining IFSH in July 2009, Dr. Wan was a Post-Doctoral Research Fellow at the University of Melbourne (1992-1995), and a Senior Research Scientist and a Platform Manager at the Division of Food and Nutritional Sciences, Commonwealth Scientific Industrial Research Organization (CSIRO), Australia (1995-2009). Dr. Wan serves on the Steering Committee of the Food Safety Preventive Controls Alliance (FSPCA), as well as on a number of subcommittees of the Alliance, including Editorial, Implementation, and International subcommittees. Dr. Wan served as a supervisor for over 10 Ph.D. and numerous M.S. students, and is an author of over 200 scientific publications and invited conference presentations. Dr. Wan serves as the Chair (2015-2016) for the Institute of Food Technologists (IFT) Nonthermal Processing Division (NPD), a member of the Nominations Advisory Committee for the International Union of Food Science and Technology (IUFoST), and a subcommittee member of the International Commission on Microbiological Specifications for Foods (ICMSF). Dr. Wan also served on the Editorial Board of Journal of Food Protection (2011-2014), and was a guest editor for Trends in Food Science and Technology, and Innovative Food Science and Emerging Technologies journals.

Patrick Lesueur

Unilever, the Netherlands
Currently responsible for Open Innovation (technology collaboration and in-sourcing, new business development) for Unilever’s Foods business. From a farming background and food engineer by education (Technical University Compiègne- UTC and University of Illinois at Urbana-Champaign), Patrick also holds a MsC (DEA from UTC) in Systems Controls (Applied Maths, Artificial Intelligence and Data Analysis). Patrick has been with Unilever for 23 years, having held various positions in manufacturing, process engineering, product and process development, sustainability and nutrition research at local, regional or global levels. Patrick is passionate about science and technology advancements and how to turn these into winning consumer business positions in the marketplace. Patrick is married to a Food and Nutrition Assistant Professor at University of Lille, France with whom he has 2 daughters. Patrick loves cycling and runnings, as well as cooking and reading books, especially old or history ones.

Charles Aworh

University of Ibadan, Nigeria
FNIFST, FIAFoST, immediate past Chairman of the Body of Fellows of the Nigerian Institute of Food Science and Technology (NIFST), holds B.Sc. (Ibadan), MS and PhD (Cornell) and has been a full professor at the University of Ibadan, Nigeria since 1988. Head of the Department of Food Technology, University of Ibadan, three times, he is the immediate past Chairman of the University’s Multidisciplinary Central Research Laboratory and was at various times visiting research fellow/professor at the University of Leeds, UK, University of British Columbia, Vancouver, Canada and Technical University of Hamburg-Harburg, Germany. He has published extensively on post-harvest physiology and handling of horticultural commodities, upgrading traditional food processing techniques, food biotechnology and food safety.

Martin Patrick Ongol

University of Rwanda
Dr Martin Patrick Ongol holds a PhD in Applied Bioscience (Specializing in Applied Food Microbiology) from Hokkaido University, Japan, which he obtained in 2008. Currently he is the Director of Research, Innovation and Postgraduate Studies, College of Agriculture, Animal Resources, and Veterinary Medicine (CAVM), University of Rwanda. He has extensive experience in the food industry of over 15 years and has served in the private sector, government and academia in roles ranging from food quality assurance, regulation/inspection to research and development. Prior to coming to Rwanda he was working as Researcher at the Institute of Technical Research, a subsidiary of Glico Dairy Products Co. Ltd in Tokyo, Japan. His current research interest is on the following aspects; (i) safety of meat products marketed in Kigali city, (ii) fermentation technology with a focus on understanding how interactions amongst microorganisms, metabolites and fermentation conditions affect the flavor, wholesomeness, shelf-life and safety of foods, and potato taste defect in coffee So far he was authored over 15 scientific papers most of which have been published in internationally accredited scientific journals.

Bernd van der Meulen

Wageningen University, The Netherlands
Bernd van der Meulen is Professor of Food Law. He has a background in Public Law which comprises Administrative Law, Human Rights, European Law, International Law and Competition Law. His core competence is in the legal dimension of the Life Sciences in general and in Food Law in particular.

S. M. Nazmul Alam

Curtin University, Australia
Dr. S. M. Nazmul Alam has over many years of multi-disciplinary project, research and consulting experience in the fields of management of fisheries and aquaculture; natural/coastal resources; biodiversity conservation and seafood quality. His areas of specialization focus on food safety and quality management aspects across shrimp supply chain. His PhD research sought to link local changes in economy, society and environment to national and global governance regimes and focused on problems of quality management and food safety in global shrimp supply chains with particular reference to Bangladesh-European Union trade. He has over thirty publications in books, journals, proceedings and magazines.

Jamuna Prakash

University of Mysore, India
Dr. Jamuna Prakash, Professor of Food Science and Nutrition, and Fellow of National Academy of Agricultural Scientists, India, is actively involved in research with many publications and presentations and guidance of twenty five doctoral and post-doctoral students. She has completed many funded projects, is an active consultant for food companies and member of many National and International committees and professional organizations. An IUFoST Visiting Professor for developing countries, she is the recipient of many awards for research and teaching. Currently, she is also Indian Ambassador for GHI

Lilia Ahrné

SIK, Sweden
Prof. Lilia Ahrné is professor in dairy process technology at University of Copenhagen in Denmark and elected president of EFFoST. She has been director of the department for Process and Technology Development at SIK – The Swedish Institute for Food and Biotechnology and Associated Professor in food engineering at Chalmers Technical University in Gothenburg, Sweden.

Naushad Emmambux

University of Pretoria, South Africa
Prof. Mohammad Naushad Emmambux is currently an Associate Professor at the department of Food Science, University of Pretoria. He is also a C2 rated researcher by the National Research Foundation of South Africa. His research is broadly on African food biopolymers for nutrition and functional use. The main focus is on chemistry of starch modification with lipids for ‘clean label starches’ for production of nano-materials; non-gelling high viscosity starches for stabilizer and fat replacers; low glycaemic index foods; encapsulation of neutraceuticals; and biocomposites with other biopolymers. He has several publications in peer reviewed scientific journals, book chapters, conference proceedings and non-refereed journals. He recently received the exceptional young researcher award at the University of Pretoria for 2015.

Agnes Mukurumbira

Durban University of Technology, South Africa
My name is Agnes Ruramai Mukurumbira. I hold Bachelor of Technology (BTech) degree in Food technology. I am currently studying toward my Masters’ Degree in Food Science and Technology at the Durban University of Technology. My passions are in science, entrepreneurship and writing.

Miguel Cerqueira

International Iberian Nanotechnology Laboratory, Portugal
Miguel holds both Graduation (2005) and PhD (2010) degree in Biological Engineering from University of Minho (UM). He received 3 scholar merit awards during graduation and his PhD thesis was awarded for the best PhD Thesis by the School of Engineering of UM. During PhD he performed 3 scientific missions at: Federal University of Ceará (Brazil), University of Aveiro (Portugal) and University College Cork (Ireland). In 2011, he started as Postdoctoral Researcher at UM aiming the development and characterization of bio-based nanostructures for food applications, and during 5 years he performed 3 scientific missions at: University of Vigo (Spain), University of Campinas (Brazil) and Institute of Agrochemistry and Food Technology - CSIC (Spain). He authored more than 55 scientific articles, published 13 book chapters, one patent and is editor of one book. Miguel supervised more than 10 students (PhD and MSc). In 2013, based on his research experience, he co-found a start-up (Improveat, UM Spin-off). In 2014 he won the Young Scientist Award, during 17th IUFoST (Canada), organized by the International Union of Food Science and Technology. He has joined to International Iberian Nanotechnology Laboratory as Research Fellow in 2016.

Min Liu DeGruson

University of Wisconsin-Stout, USA
Dr. Min Liu DeGruson is an assistant professor in the Packaging Program at University of Wisconsin-Stout, USA, where her research focuses on developing bio-based polymers for food packaging applications and using nanotechnology to improve their mechanical, thermal and barrier properties with additional functions such as antimicrobial properties. Before coming to UW-Stout in 2015, DeGruson earned her Ph.D. in food science at Pennsylvania State University in USA, her MS in Engineering and Technology at Pittsburg State University in USA and her BS in food science and technology at Shanghai Jiaotong University in China.

Lorraine Brennan

Food for Health Ireland
Professor Lorraine Brennan (BA, PhD, RNutr) is a Conway Fellow and a PI in the UCD Institute of Food and Health. Her research interests revolve around metabolism and altered metabolic pathways in health and disease. She leads a metabolomics research group in UCD and is instrumental in the development of metabolomics for nutritional research. She was awarded an ERC Consolidator grant in 2015 and is a partner in JPI projects FoodBall and Enpadasi. She has published over 90 peer-reviewed publications including publications in leading journals such as Nature, Diabetes and Diabetalogia.

Helen M Roche

Food for Health Ireland
Helen Roche leads the Nutrigenomics Research Group at the UCD Institute of Food & Health / UCD Conway Institute. Nutrigenomics uses state-of-the-art ‘omics’ technologies to gain a greater understanding of the molecular effects of nutrition on health. Her team has a specific interest in Personalised Nutrition. The core objective of her research is to determine different aspects of the interactions between nutrient stressors and inflammation within the context of obesity, insulin resistance and type 2 diabetes, using a variety of experimental approaches. She leads / is co-PI within several national and international research and has additional professional appointments, like the EU Healthy Diet Healthy Life Joint Programming Initiative and SAB Chair (2015-present).

Fiona Lalor

Food for Health Ireland
Fiona Lalor is the Regulatory Affairs Manager with Food for Health Ireland (FHI). She completed her PhD in UCD in 2010 and prior to that, Fiona spent five years as the Executive for Regulatory Affairs Food and Drink Industry Ireland (IBEC) and four years working for the Food Safety Authority of Ireland. Fiona has acted as an Expert Witness in a number of court cases regarding marketing and comparative advertising and she specialises in Food Labelling and Health Claims.

Eugene Dillon

Food for Health Ireland
Eugene Dillon is postdoctoral researcher in the Cagney Research Group. Eugene obtained a BSc (Hons) in Nutritional Sciences from University College Cork and an MSc (Hons) in Molecular Nutrition from Wageningen University before embarking on an IRCSET funded PhD with Prof. Roche to investigate how inflammation is linked to diabetes in obesity using proteomics. Currently Eugene applies mass spectrometry in peptide analysis for functional food ingredient development for Food for Health Ireland (FHI). Speciality: nutrition, mass spectrometry, molecular techniques, functional foods, protein chemistry

Sarah O’Neill

Carbery, Ireland
Sarah O’Neill holds a B.Comm (Intl) from NUI Galway, and has over 12 years’ experience working in the food ingredients industry. Her current role as marketing manager for Carbery, has a primary focus on strategic analysis, market research and consumer insights for the global nutrition & wellness markets.

Wamwari Waichungo

the Coca-Cola Company, USA
Dr. Wamwari Waichungo is Vice President, Scientific & Regulatory Affairs for The Coca-Cola Company. In this capacity, Wamwari leads Coca-Cola’s efforts to evaluate and substantiate the safety and efficacy of ingredients, products and packaging. In addition, her team is responsible for ensuring the regulatory compliance of all products. Dr. Waichungo was born and raised in Kenya, has extensive experience working across Africa and has lived in Lagos, Cairo and Johannesburg. Dr. Waichungo holds a Bachelor of Science degree in Home Economics from Montclair State University and an MSc and Ph.D. in Food Science from the University of Missouri-Columbia.

Gail Bornhorst

University of California Davis, USA
Gail Bornhorst is an assistant professor at the University of California Davis, where she received her PhD in 2012. Her research focus is in food engineering and processes of food digestion, including physical, chemical, and structural breakdown of foods in the gastrointestinal tract. She was the recipient of the Mentoring at Critical Transitions Fellowship Award, and was the mentor of several women as part of this program.

Dolores O’Riordan

University College Dublin, Ireland
She is the Vice-president for Global Engagement and the Director of UCD’s Institute of Food and Health. Her research focuses on creating food structures that enhance health benefits and are sensorically pleasing. She had 6 years research and development experience in the area of food ingredients with a multinational company before joining UCD in 1995. She has secured ~ €28million from external competitively won grants to conduct research in the area of food ingredients. She has supervised over 40 postgraduate students to completion and has over 100 peer reviewed publications. She is an advisor on a number of State boards.

R. Paul Singh

University of California, Davis, USA
Dr. R. Paul Singh’s research is concerned with improving food processes using computational modeling. His recent studies are on food structure and gastric digestion. His co-authored textbook, Introduction to Food Engineering, is used worldwide and translated into 6 languages. Currently, he serves as an Editor-in-Chief of the Journal of Food Engineering.

John Muyonga

Makerere University, Uganda
Ph.D. in Food Science from the University of Pretoria, M.Sc. from Cornell University and B.Sc. from Makerere University. He is an expert on protein functionality in food systems, nutritional effects of food processing, post harvest technology of fish, commercialization of scientific and technological innovations and education and food based nutritional interventions. His research interests include post harvest, biochemistry of meat, fish and poultry, fish waste utilization, protein functionality, enhancing nutritional properties of food through processing, University-private sector partnerships, nutritional and nutraceutical properties of traditional Ugandan foods and improving the nutritional status through information and education.

Obadina Adewale Olusegun

Federal University of Agriculture, Nigeria
OBADINA Adewale Olusegun is the Director, Biotechnology Centre, Federal University of Agriculture, Abeokuta, Nigeria. He is a grantee and Research Fellow of The World Academy of Sciences (TWAS) with research interest in Food Microbiology and Safety. He was a visiting scholar for an EU Erasmus Mundus M.Sc. programme at Katholie University, Gent, Belgium and Dublin Institute of Technology (DIT), Ireland to teach Courses on Food Safety and Food Microbiology. He was also a Visiting Lecturer at Department of Food Biotechnology and Food Technology, University of Johannesburg. Dr. Obadina is a member of the Global Food Safety Curriculum Initiative (GFSCI) sponsored by World Bank, to be executed by International Union of Food Science and Technology (IUFoST) and member of the IUFoST Aflatoxin Working-group.

Sam Saguy

The Hebrew University of Jerusalem, Israel
Professor Emeritus, Food Innovation & Technology, the Hebrew University of Jerusalem, Israel. Main research: open innovation, new product development, consumer research, modeling, kinetics, shelf life, optimization, rehydration, frying and wetting. Executive Group Member, European Academy of Food Engineering (EFFoST), Editorial Scientific Board (J. Food Engineering) & IFT Press. Fellow (IFT, IUFoST), Lifetime Achievement Award (IAFE), Academy Member (IAFoST), Certified Food Scientist, CFS (IFT), Visitante Distinguido de la Universidad Nacionale de Cordoba (UNC), Argentina. Academic Life Time Achievement Awards: ICEF, Food Industry Manufacturers Association of Israel. Industrial experiences (e.g., Molson Coors Brewing Company, Nestlé, The Pillsbury Company, GrandMet, Marks & Spencer).

Dietrich Knorr

Berlin University of Technology, Germany
Engineering Degree & PhD, Vienna, Austria. Professor emeritus Berlin University of Technology. Research in Food Biotechnology and Food Process Engineering, especially non-thermal processes. 500+ scientific publications. Editor of Innovative Food Science and Emerging Technologies (IFSET) and actively involved in EFFosT and IUFoST.

Brian McKenna

University College Dublin, Ireland
Brian McKenna retired in 2008 as Professor of Food Science at UCD - University College Dublin, Ireland, a post he held since 1989, and became an Emeritus Professor and took up the role of scientific co-ordinator of the European Technology Platform, Food for Life until 2014. A Chemical Engineer by training, he worked as a Research Engineer at the National Dairy Research Centre, Ireland, before moving to an academic career. He served as Dean of Postgraduate and Interdisciplinary Studies from 1995 to 2000 and has served two periods as Vice-President of the university, first for Academic Planning & Development (2000-2003) and then as Principal of the College of Life Sciences (to 2008). He edited of the Journal of Food Engineering from 1988 to 2007 and was President of IFSTI, the Institute of Food Science & Technology Ireland for two terms and of EFFoST, the European Federation of Food Science & Technology (2005-2007 and 2009-2010). He is a member of the Scientific Committee of the Food Safety Authority of Ireland, (1999-date) and was Board Chairman of the National Virus Reference Laboratory of Ireland, (2005-2014).

Sean McKenna

IBM, Ireland
Sean McKenna is the Senior Research Manager for Constrained Resources and Environmental Analytics at IBM Research – Ireland. He leads a team of scientists and engineers in developing solutions for water resources management, environmental modeling and long-term monitoring. Dr. McKenna was previously a Senior Scientist at Sandia National Laboratories in Albuquerque, New Mexico

Bruce M. Quinn

Rockwell Automation, USA
Bruce M. Quinn was named vice president for global government affairs effective Feb 1, 2010. He is based in Washington DC. As Rockwell Automation’s senior executive in Washington DC, Quinn is responsible for government affairs, communication and strategic business development at the state, federal and global levels. Prior to his current assignment, Quinn was vice president for strategic development, Asia Pacific (2007 – 2010) and chief representative for China (2005 – 2007). As Rockwell Automation’s senior corporate officer in Asia Pacific, Quinn was responsible for strategic programs and initiatives, government relations, market and competitor analysis, external communication and university programs. Prior to joining Rockwell Automation, Quinn served 20 years in various commercial, trade, and national security capacities with the US Government in Asia, Latin America and the Middle East. Quinn serves on the Board of Directors for the National Alliance for Jobs and Innovation (NAJI) and the US Information Technology Office (USITO). Quinn previously served as an elected Governor on the Board of Directors of the American Chamber of Commerce in China (2005 – 2006) and as a member of the Executive Committee of the American Chamber of Commerce, Chennai, India (2003 – 2005). Quinn speaks Mandarin Chinese and Spanish and holds a Bachelor’s of Science degree and a graduate degree in education.

Chau Nguyen

Vietnamese Association of Food Science and Technology, Vietnam
Communication Executive of Vietnam Association of Food Science and Technology) VAFoST Professional Vietnamese-English interpreter, food writer for magazines, F&B businesses Lecturer (Food Marketing, Food Culture) - Saigon Technology University Speaker on Food Culture, Vietnamese and South East Asian cuisines. Visiting lecturer on Fusion Cuisine to high schools in Singapore BA Mass Communication, Oklahoma City University.

Darunee Edwards

Food Science and Technology Association of Thailand
Between 2007-15, Ms. Edwards was elected for the 3 consecutive terms as the President of FoSTAT. Ms. Edwards has been the Associate Judge in the Intellectual Properties and International Trade Court (IPITC) and chosen to be Chairperson of the IPITC Associate Judge Club. In 2014, she was appointed as IUFoST Governing Council for the 2014-2016. And she is also selected to be the Fellow of the IAFoST. She is in the IUFoST Education Committee. During 2011-2013, she was the FIFSTA President and chaired the ASEAN Food Conference 2011 in Bangkok, Thailand.

Nora Khaldi

Nuritas Ltd., Ireland
Dr Nora Khaldi is an award-winning and highly published mathematician and scientist living in Dublin. Her innovative inventions have been recognized by the likes of Forbes, Wired and the EU Commission. In 2014, Nora founded Nuritas, the first company in the world to introduce artificial intelligence to the food arena with the aim of creating the future of health by discovering new disease-beating molecules from food.

Juliana Valle Costa Silva

University College Cork, Ireland
Dr. Juliana Valle Costa Silva is a Food Engineer graduate from the University of São Paulo (USP) in Brazil. To conclude her Engineer studies, she completed an internship at UMR IATE (Agropolymer Engineering and Emerging Technologies) in Montpellier (France), funded by the French National Institute for Agricultural Research (INRA) and the University of Montpellier 2 (UM2). During this internship, her project focused on structure/property (transfer) relationship in biodegradable nanostructured materials for application in food packaging. After this exchange, she was awarded a MSc degree in Materials Science and Engineering (2011) in France. Then, she was awarded a INRA/Britany Region scholarship to conduct her PhD thesis in the UMR STLO (Science and Technology of Milk and Eggs) in Rennes (France). During this project, she studied the diffusion of macromolecules of different physicochemical characteristics (dextrans, proteins and peptides) in dairy systems with different microstructures produced from protein concentrates of caseins and whey proteins. In 2014, she was awarded a PhD in Food Science and Technology. Dr. Juliana Valle Costa Silva is currently a Postdoctoral Researcher in Cork (Ireland), working in a collaborative industrial research project between University College Cork (UCC) (Food Ingredients Research Group) and a dairy industry. This project is funded by Enterprise Ireland and focuses on food ingredients (dairy and non-dairy based), protein-protein and protein-carbohydrate interactions in food systems, product formulation, processing technologies, acid gelation, functionality and new product development.