Invited Speakers

Julie Cichero

University of Queensland, Australia

Dr Julie Cichero is a speech pathologist and dedicated specialist of feeding and swallowing disorders.  For 26 years Julie has worked clinically and conducted research into swallowing difficulties (dysphagia) from infancy to old age

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Koen Dewettinck

Ghent University, Belgium

Prof. Koen Dewettinck is full professor, head of the Laboratory of Food Technology and Engineering since 1999 and since 2014 chairing the Department of Food Technology, Safety and Health, of Ghent University (Belgium).

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Matt Golding

Massey University, New Zealand

Matt Golding is Professor of Food Colloids within the Massey Institute of Food Science and Technology and Fonterra-Primary Growth Partnership Chair in Food Materials Science. He also holds the role of Principal Investigator within the Riddet Centre of Research Excellence

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Elisabeth Guichard

INRA France

Elisabeth GUICHARD is Research Director at INRA, co-Leader of a research group on “Flavour, Food Oral Processing and Perception” in CSGA (Centre for taste and feeding behaviour: INRA, CNRS, UB, AgroSupDijon) in Dijon, France.

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Christoph Hartmann

Department Manager - Consumer Science, Nestlé Research Center Nestec Ltd.

After his PhD studies in Computational Fluid Dynamics, Christoph started his professional experience as a mechanical engineer in the automotive industry in 1997. He pursued his career in science and was appointed Associate Professor for Biomechanics at Technische Universität München, in 2004, and full professor at the German University in Cairo, in 2005.

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Richard Ludescher

Rutgers University, USA

Richard D. Ludescher has had a multi-disciplinary academic career, studying anthropology and philosophy at the University of Iowa, chemistry at the University of Oregon, and muscle biophysics at the University of Minnesota, before accepting a position in food chemistry at the Department of Food Science, Rutgers University where he is currently a professor.

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David Mela

Unilever, The Netherlands

Dave followed his PhD in nutrition with an academic research career in the US and UK before joining Unilever in 1998.

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Marco Morgenster

New Zealand Institute for Plant & Food Research, New Zealand

Mr Marco Morgenstern is a research leader at the New Zealand Institute for Plant & Food Research. Trained as a physicist in the Netherlands he moved to New Zealand and studied cereal foods processing, rheology and food texture.

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Jason Stokes

University of Queensland, Australia

Jason Stokes is Professor and currently Director of Research in the School of Chemical Engineering at The University of Queensland (UQ), Australia.

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Sylvie Turgeon

Université Laval, Canada

Sylvie Turgeon is a Professor in the Department of Food Science at Université Laval and Director of the Institute of Nutrition and Functional Foods (INAF). Previously, Dr. Turgeon was the Director of the STELA Dairy Research Centre for 9 years. She teaches food formulation and the use of food additives (role, functionality and regulation).

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