Session: Analytical Chemistry
Plenary Speaker

Isabel, Ferreira

Instituto Politécnico de Bragança, Portugal

Talk Title: Critical view on analysis of antioxidant capacity

Full Professor and Pro-president for Research & Innovation at Polytechnic Institute of Bragança (Portugal).

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Invited Speakers

Joana Costa

University of Porto, Portugal

Talk Title: DNA versus proteins: Current perspectives on food allergen detection methods

Dr Joana Costa has a PhD in Pharmaceutical Sciences from Faculty of Pharmacy University of Porto.

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Stephen Elmore

Reading University, UK

Talk Title: Speaking up for flavour chemists

Dr Steve Elmore is a senior research fellow at the University of Reading. He has worked in the Department of Food and Nutritional Sciences since 1995, initially studying the effect of animal diet on the flavour chemistry of cooked lamb and beef.

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Session: Bioactive Compounds
Plenary Speaker

Francisco A. Tomás-Barberán

Spanish Council for Scientific Research (CSIC), Spain

Talk Title: Phenolic bioactives in food and their gut microbiota metabolites: Role in human health

Francisco A. Tomás-Barberán is a Research Professor of CSIC (Murcia, Spain). His current research aims to the study of the role of food polyphenols in human health, their interaction with gut microbiota and their potential in personalized nutrition.

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Invited Speakers

Cesarettin Alaşalvar

Food Institute at TÜBİTAK Marmara Research Centre, Turkey

Talk Title: Bioactives and health benefits of nuts and dried fruits

Cesarettin Alasalvar, Ph.D., FIFT, is the Director of the Food Institute at TÜBİTAK Marmara Research Center in Turkey and is also an Associate Professor of Food Science and Engineering.

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Danijela Bursać Kovačevic

University of Zagreb, Croatia

Talk Title: Influence of extraction and processing technology on content of bioactive compounds in foods of plant origin

Dr. Danijela Bursać Kovačević received her M.Sc. (2002) in food engineering from the University of Zagreb, Faculty of Food Technology and Biotechnology. She earned her PhD (2010) at the same Faculty in biotechnical sciences (Food Science and Technology).

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Fereidoon Shahidi

Memorial University of Newfoundland, Canada

Talk Title: Functional and nutraceutical lipids and phenolipids

Dr. Fereidoon Shahidi earned his Ph.D. in physical-organic chemistry from McGill University in 1977, then served as a postdoctoral fellow (PDF) in the same department.

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Liang Zhang

Anhui Agricultural University, China

Talk Title: Metabolomics combined with bioassay rapidly reveals the core-bioactive compounds of teas

Dr. Zhang graduated from Peking University in 2010, and joined the School of Food & Tea Science and Technology of Anhui Agricultural University, and promoted as Associate professor since Jan 2015.

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Session: Chemical Reactions in Foods
Plenary Speaker

Harold Corke

Shanghai Jiao Tong University, China

Talk Title: Controlling the properties of starch

I joined Shanghai Jiao Tong University as Chair Professor under the Shanghai 1000 Plan in 2016. Previously I was Professor in Food and Nutritional Sciences, School of Biological Sciences, University of Hong Kong, where I worked since 1994.

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Invited Speakers

Saïd Bouhallab

INRA, France

Talk Title: Heteroprotein complex coacervation: Formation and potential applications

Dr. Saïd Bouhallab is a senior scientist in INRA, leading a research group in Rennes on physico-chemistry of food proteins and lipids.

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Amin Ismail

Universiti Putra, Malaysia

Talk Title: Bioactives and bioactivities of underutilised tropical fruits

Dr. Amin bin Ismail is a Professor at the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM). Currently he is a Director of Center for Quality Assurance of UPM. Dr. Amin’s research areas focus on chemistry and biochemistry of foods, food composition analysis, and exploring of underutilised plants for human nutrition and their health-promoting properties.

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Charlotte Jacobsen

Technical University of Denmark, Denmark

Talk Title: Strategies to prevent lipid oxidation in foods rich in PUFA

Charlotte Jacobsen, Ph.D., is professor in Bioactives – Analysis and Application. She leads the Research group for Bioactives – Analysis and Applications at the National Food Institute, Technical University of Denmark.

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Yongquan Xu

Chinese Academy of Agricultural Science, China

Talk Title: Improving the taste quality of green tea infusion by modifying catechins

Yongquan Xu received his Ph.D in Food Science and Technology, and promoted to be a professor in 2018. During October 2015 to April 2016, he worked at FST in National University of Singapore as a visiting scientist.

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Session: Data analysis in Food Science

Plenary Speakers

Paolo Oliveri

Università di Genova, Italy

Talk Title: How to survive in the jungle of signal pre-processing: practical guidelines

Paolo Oliveri is an Assistant Professor in the Research Group in Analytical Chemistry and Chemometrics at the University of Genova (Italy). His research is mainly focused on spectroscopic analytical methods and chemometrics, especially on signal processing and pattern recognition techniques.

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Oxana Ye Rodionova

Semenov Institute of Chemical Physics RAS, Russia

Talk Title: Class modeling versus discrimination. In search for a tool for food authentication

Oxana Rodionova is a leading researcher at the Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences in Moscow.

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Invited Speakers

Daniel Granato

State University of Ponta Grossa, Brazil

Talk Title: PCA and HCA: Misuses in food science studies

Daniel Granato is a Food Engineer, M.Sc in Food Technology, PhD in Food Science, PhD in Food Chemistry, and concluded his Post-Doctoral in Chemometrics at Wageningen Food Safety Research and another Post-Doctoral in Food Science and Technology.

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Predrag Putnik

University of Zagreb, Croatia

Talk Title: Trends in chemometrics in food chemistry studies

Dr. Putnik is researcher with background in applied laboratory work, information technology, and teaching.

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Session: Food Authenticity & Traceability

Plenary Speaker

Paul Brereton

Queens University Belfast, Ireland

Talk Title: Latest developments for assuring the integrity of our food

Director of Strategic Alliances (Professor of Practice) at the Institute of Global Food Security, Queen’s University Belfast. He has over 30 years’ experience of applied research at the science policy interface in the area of food safety and quality.

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Invited Speakers

Yannick Weesepoel

Wageningen University and Research Centre, Netherlands

Talk Title: Exploring the forensic application of novel, rapid, economic and easy-to-use handheld spectrometers for chemical identification, active ingredient quantification and counterfeit detection

Dr. Yannick Weesepoel received his PhD degree in 2014 from the Food Chemistry group of Wageningen University, where he has specialized in mass spectrometry of phytonutrients.

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Saskia van Ruth

Wageningen University and Research Centre, Netherlands

Talk Title: A true story about fake foods

Saskia van Ruth is a Professor of Food Authenticity and Integrity at Wageningen University and Research (WUR) (NL), Professor of the Integrity of Food Supply Networks at Queen’s University Belfast (UK), Manager/senior scientist of Authenticity and Nutrients Research at RIKILT WUR (NL), and a global leader concerning research on food integrity and fraud.

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William G. Tycho Willats

Newcastle University, UK

Talk Title: Combining antibodies and Are microarrays for long-range molecular tracking in diverse food systems

Prof. William Willats is a plant scientist with a particular interest in fundamental and applied aspects of polysaccharides.

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Franz Ulberth

European Commission, Belgium

Talk Title: European Commission Knowledge Centre for Food Fraud and Authenticity

Franz Ulberth is Head of the Fraud Detection and Prevention Unit at the European Commission's Joint Research Centre. Franz graduated (PhD) in "Food Science and Biotechnology" from the University of Natural Resources and Applied Life Sciences (BOKU) in Vienna, Austria.

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Session: Food Safety

Plenary Speaker

Ana M. Troncoso

University of Seville, Spain

Talk Title: TBC

Doctor in Pharmacy and full Professor of Food Science and Nutrition at the University of Seville. Her research focuses on fermented products derived grape and fruits, authenticity, safety and bioactivity.

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Invited Speakers

Vural Gökmen

Hacettepe University, Turkey

Talk Title: Understanding better the reactions of certain thermal process contaminants in foods under gastrointestinal conditions

Vural Gökmen is professor in the Food Engineering Department at Hacettepe University, Ankara, Turkey. His responsibilities include to teach at undergraduate and graduate levels, to supervise MSc and PhD theses, to conduct research projects, and to give consultancy on knowledge and technology transfer.

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Ralf Greiner

Max Rubner-Institut, Germany

Talk Title: Safety assessment or potential risks of nanomaterials applied in the food sector

Ralf is Head of the Department of Food Technology and Bioprocess Engineering and Deputy to the President of the Max Rubner-Institut (MRI), Karlsruhe, Germany.

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Francisco J. Hidalgo

Instituto de la Grasa (IG), Spain

Talk Title: Formation of heterocyclic aromatic amines in food products

Francisco J. Hidalgo is Research Professor at the Instituto de la Grasa, from the Spanish National Research Council (CSIC).

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Bruno De Meulenaer

Ghent University, Belgium

Talk Title: Lipid oxidation: An underestimated food safety issue?

Bruno De Meulenaer is Professor in Food Chemistry at Ghent University. He intensively investigated the formation and entry of toxic substances in foods as a result of processing (i.e. acrylamide, furan), storage (i.e. oxidation products) and packaging (i.e. migration from food contact materials).

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Session: Food Structure & Food Quality

Plenary Speaker

Alejandro Marangoni

University of Guelph, Canada

Talk Title: From nanoscale engineering of fat crystals to improved sustainability and health

Alejandro Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada.

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Invited Speakers

E. Allen Foegeding

North Carolina State University, USA

Talk Title: Designing food structure for quality and health: Current status and research needs

E. Allen Foegeding, William Neal Reynolds Distinguished Professor of Food Science at North Carolina State University. Allen’s research has provided insight into how food biopolymers function in foods, focusing on whey proteins in forming sols, foams, and gels.

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Anne Pihlanto

Natural Resources Institute, Finland

Talk Title: Hempseed proteins: Processing and functionality

Dr. Anne Pihlanto has completed his PhD in Food Chemistry at University of Turku (Finland) and postdoctoral studies from University of Lyon. She has works as scientist of Natural Resources Institute Finland.

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Peng Zhou

Jiangnan University, China

Talk Title: Stability of dairy proteins in solid and semi-solid food matrices

Dr. Peng Zhou is currently the Professor of Food Science at Jiangnan University and the Director of U.S.-China Dairy Innovation Center.

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Session: Nutrition

Plenary Speaker

Fidel Toldrá

Spanish National Research Council, Spain

Talk Title: Health relevance of bioactive peptides in meat and meat products

Fidel Toldrá
, PhD in Chemistry and Research Professor. IFT and IAFOST Fellow. European Editor of Trends in Food Science and Technology, Associate Editor of Meat Science and Editor of Advances in Food & Nutrition Research (Academic Press/Elsevier).

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Invited Speakers

Paul Finglas

Quadram Institute Bioscience, UK

Talk Title: Food data in food nutrition and health (data standards/interoperability/uses)

Paul Finglas joined Quadram Institute Bioscience, formally known as the Institute of Food Research, in 1981 and is currently Head of the Food Databanks National Capability at the Institutehttps://fdnc.quadram.ac.uk/, and research leader in Food and Health.

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Maurizio Battino

Università Politecnica delle Marche, Italy

Talk Title: Phenolic compounds from olive oil and other Mediterranean foods as nutraceutical tools for the prevention of cancer and cardiovascular diseases

Maurizio Battino
, Professor of Biochemistry at Faculty of Medicine, UnivPM (Italy) and Distinguished Researcher by the University of Vigo (Spain) was awarded with a Doctor Honoris Causa degree by the University of Medicine and Pharmacy.

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Alberto Escarpa

University of Alcalá, Spain

Talk Title: Analytical micromotors: A novel perspective for food sciences

Dr. Alberto Escarpa is Full Professor of Analytical Chemistry at the University of Alcalá since 2017. He has received the prestigious NATO post-doctoral Scholarship as postdoc researcher at the New Mexico State University (USA) in 2001 and the "Young Investigator Award" by the University of Alcala in 2003.

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