André Brodkorb is a Principal Research Officer in the Teagasc Food Research Centre Moorepark, Ireland. His research interest covers the structure/function relationship of food and food ingredients, proteins and hydrocolloids in particular.André Brodkorb">
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Changes are monitored from “from source to delivery” i.e. processing, food production, storage all the way to consumption and gastro-intestinal transit in vitro and in vivo. Research on structuring of food components is also applied for the development of encapsulation devices for the delivery of bioactives or cells in protein-based aggregates or micro-gels.
Research Gate: https://www.researchgate.net/profile/Andre_Brodkorb
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.Robin Dando">
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In 2012, Robin moved to Cornell, where he set up his lab studying the basic biology of taste, and humans’ sensory responses to food. His work has resulted in many published works in journals such as Nature Medicine, PLoS Biology and the Journal of Neuroscience. Robin serves as the director of the Cornell Sensory Evaluation Group, which tests the sensory properties and consumer appeal of foods for the food industry, and he also teaches several classes on the senses, and our perception of foods. He and his work have been featured in outlets such as Time Magazine, National Geographic, and the Today Show.
Teagasc Food Research Centre, Ireland
More information coming soon.
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.Ciarán Forde">
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Dr. Forde has published approximately 90 scientific articles and book chapters, and presented his team’s findings at over 100 national and international meetings. Dr. Forde is currently appointed as the Senior Principal Investigator in ‘Sensory Nutritional Science’ at the Clinical Nutrition Research Center, a part of the Singapore Institute for Clinical Sciences. He holds a joint appointment with the National University of Singapore as an Associate Professor in the Department of Physiology, and is Adjunct Professor in the School of Agriculture and Food Science, University College Dublin in Ireland. Dr. Forde previously spent over 11 years in food research roles in the UK (GSK), Australia (CSIRO) and Switzerland (Nestlé Research Centre). Dr. Forde received his BSc. In Food Chemistry and a PhD in Sensory Science both from the Dept. Nutrition, University College Cork in Ireland.
Research Gate: https://www.researchgate.net/profile/Ciaran_Forde3
Ingredion Incorporated, USA
Julie B. Hirsch, Ph.D. has over 20 years of experience in innovation, research, and technology and product development across a broad range of ingredients and consumer products. Julie joined Ingredion in 2016, and is currently Director, Materials Science and Applied Research.Julie Hirsch">
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She is leading a talented team that is developing new clean label ingredients and oversees method development and ingredient research to define structure-function of materials in food systems. The group specializes in rheology and microscopy, essential tools for understanding food structure.
Julie earned her BS in Food Science from Cornell University (NY-USA), and Ph.D. in Food Science (Engineering) at Rutgers University (NJ-USA), where she developed a mathematical model to quantify starch crosslinking. Julie started her professional career as a food product development scientist at Gorton’s Seafood, a Unilever company. Prior to Ingredion, Julie explored her entrepreneurial side at a few start-ups and then joined Johnson & Johnson Consumer and Personal Products Worldwide where she spent almost 8 years in technology research and development for cosmetics, personal care and over-the-counter products, and delivered technologies and claims that led to significant incremental revenue for Neutrogena®, Aveeno®, and Neosporin® brands.
Julie is passionate about effecting positive and measurable change within Ingredion, both with science and people. In additional to leading a technical team, she has become a certified Diversity and Inclusion trainer and has led workshops, teaching to over 450 internal colleagues in the past 2 years.
Amparo López-Rubio (Dr.) has been a tenured researcher at IATA-CSIC since 2014. She received her Ph.D. in Food Science (2006) at the Polytechnic University of Valencia (UPV, Spain) with a thesis in food packaing, awarded with the “Premio Extraordinario de Tesis Doctoral” from UPV and with the second prize to best doctoral thesis by the “Specialized Polymer group” from the Spanish Royal Society of Physics (SRSP).Amparo Lopez-Rubio">
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After pre- and postdoctoral training in top research institutions around the world (KTH, Sweden; ANSTO, Australia; Hasylab, Germany; ANL, USA) where she broadened her knowledge about advanced materials characterization tools, she returned to IATA to start a research line on nanoencapsulation of bioactive compounds. Her research is focused on understanding the relationship between structure and functionality of food components and materials for a rational design of their combination. She has published over 140 scientific articles in peer-reviewed journals (H-index of 39 on Web of Science), eight patents (three of them under exploitation), as well as numerous book chapters and conference proceedings. She is the editor of several books and Special Issues and has been appointed Chair of the FWO Expert Panel W&T6 (Belgium). She is Fellow of the SRSP and member of the Nanotechnology group from AECOSAN. She has established numerous national and international collaborations and has secured public and private funding worth €900,000 as a PI or co-PI while working at IATA.
Talk Title: Protein-based particles for designing clean label food products
Dr. Christophe Schmitt is Expert Scientist leading the Proteins team in the Department of Chemistry at Nestlé Research in Lausanne (Switzerland). In addition, he leads the Nestlé R&D Protein Knowledge Network since 2012 (50 members worldwide). He owns Master and PhD degrees in Biotechnology and Food Processing from Nancy University (France).
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His main research interests are related to phase separation phenomena in protein/polysaccharide mixtures as well as protein aggregation upon physical treatments in dairy and plant matrices. In particular, he is trying to understand the link between the multi-scale structure in these systems and their functional/nutritional properties in food applications. He has published 74 reviews, research papers and book chapters in collaboration with several academic researchers worldwide. He is co-inventor of 56 patent applications and contributed to oral lectures in 43 international scientific conferences. He is member of the American Chemical Society, division of Agricultural and Food Chemistry, and serves the editorial board of the Food Hydrocolloids scientific journal.
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.Karin Schroen">
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Currently she heads a research group of approximately 20 people that takes the micrometre scale as a starting point of investigation. Based on insights obtained at that scale, novel mild process technology is designed, typically with the emulsification, and membrane separation field.
She has 187 publications in scientific journals to her name, approximately 15 book chapters, and 7 patents. She is frequently asked as a (keynote) speaker at conferences, workshops etc.
Good Food Institute, Washington DC, USA
Liz holds a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California, San Diego, and postdoctoral research experience from the University of Colorado Boulder.Liz Specht">
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She has a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic engineering tools. As Associate Director of Science & Technology at The Good Food Institute, Liz works to identify and address areas of need for plant-based and clean meat innovation and encourages funding agencies to prioritize research that moves this field forward. In addition to her role at GFI, Liz is a Fellow with the University of Colorado at Boulder Sustainability Innovation Lab and a Guest Lecturer for Singularity University.