Speakers

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

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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

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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

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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

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Invited Speakers

Saïd Bouhallab

INRA, France

Talk Title: Heteroprotein complex coacervation: Formation and potential applications

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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

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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

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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

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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

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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

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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

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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 Professor of Food Authenticity & Integrity at Wageningen University and Professor of Integrity of Food Supply Networks at Queen’s University in Belfast, Northern Ireland and deals with food integrity issues on a daily basis.

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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

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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

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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?

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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

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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)

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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

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