Invited Speakers

André Brodkorb

Teagasc, Ireland

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Robin Dando

Cornell University, USA

Robin Dando is an Associate Professor at Cornell University. Originally from Newcastle, UK, Robin moved to the US to complete his PhD in Physics, working on the biophysics of cell membranes, transporters and receptors, and worked as a postdoc at the University of Miami’s School of Medicine, working on the neuroscience of taste.

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CiarÃin Forde

Singapore Institute for Clinical Sciences, Singapore

Dr Forde established the Sensory and Ingestive Behaviour team in 2015 at the Clinical Nutrition Research Center in Singapore and leads research on how food sensory properties can be used to influence calorie selection, eating behaviours and energy intake.

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Julie Hirsch

Ingredion, USA

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Amparo Lopez-Rubio

IATA, Spain

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Christophe Schmitt

Nestlé, Switzerland

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Karin Schroen

Wageningen University & Research (WUR), The Netherlands

In September 2012, Karin Schroën was appointed full professor in food process engineering at Wageningen University, the Netherlands, and in September 2019 as chair holder of membrane process for food at Twente University, also in the Netherlands.

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Liz Specht

Good Food Institute, Washington DC, USA

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