Invited Speakers

<span id=André Brodkorb">

André Brodkorb

Teagasc, Ireland

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.

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<span id=Robin Dando">

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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Mark Fenelon

Mark Fenelon

Teagasc Food Research Centre, Ireland

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<span id=Ciarán Forde">

Ciarán 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.

Ciarán Forde">

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<span id=Julie Hirsch">

Julie Hirsch

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.

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<span id=Amparo Lopez-Rubio">

Amparo Lopez-Rubio

IATA, Spain

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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<span id=Christophe Schmitt">

Christophe Schmitt

Nestlé, Switzerland

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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<span id=Karin Schroen">

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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<span id=Liz Specht">

Liz Specht

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.

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