Committee & Speakers

Dongxiao Sun-Waterhouse

South China University of Technology, China

Paul Finglas

Quadram Institute Bioscience, UK

Siân Astley

EuroFIR AISBL, Belgium

Nandika Bandara

University of Manitoba, Canada

Christine Bosch

University of Leeds, UK

Vural Gokmen

Hacettepe University, Turkey

Anastasios Koidis

Queens University Belfast, Northern Ireland

Topic: Artificial Intelligence and Machine Learning in Food Innovation

Mauricio Rostagno

University of Campinas, Brazil

Topic: Green and Rapid Analytical Methods in Food Chemistry

Ana Sanches Silva

University of Coimbra, Portugal

Topic: Smart and Sustainable Packaging Innovations

Andrea Gomez-Zavaglia

Coimbra Chemistry Centre, Portugal

Topic: Green and Rapid Analytical Methods in Food Chemistry

Rotimi Aluko

University of Manitoba, Canada

Gert Meijer

Nestlé, Switzerland

Umezuruike Linus Opara

Stellenbosch University, South Africa

Topic: Future Horizons in Food Chemistry: Innovations and Sustainability

Dongxiao Sun-Waterhouse

South China University of Technology, China

Zhongli Pan

University of California, Davis, USA

Topic: Big Data, AI, and Digital Technologies in Food

Amparo López-Rubio

CSIS (Superior Council for Scientific Investigations), Spain

Topic: Methods and Technologies for Sustainability

Brijesh K. Tiwari

University College Dublin, Ireland

Topic: Innovative Processing and Sustainable Valorisation

Maria Traka

Quadram Institute Bioscience, UK

Topic: Nutrients, Bioactive Components, and Other Emerging Components

Cesarettin Alasalvar

TÜBİTAK Marmara Research Center, Turkey

Topic: Nutrients and Bioactives: Composition and Benefits

Saphwan Al-Assaf

University of Chester, UK

Topic: Environmental and Economic Impacts of Sustainable Practices

Beatriz Cabanillas

Research Institute Hospital 12 de Octubre, Spain

Topic: Allergen Identification and Management of Allergens in Foods

Dimitris Charalampopoulos

University of Reading, UK

Topic: Valorisation of Food Co-Products and Waste

Sushil Dhital

Monash University, Australia

Topic: Chemistry of Plant Proteins: Structural Basis for Food Functionality

Andrea Gomez-Zavaglia

Coimbra Chemistry Centre, Portugal

Topic: Green and Rapid Analytical Methods in Food Chemistry

Daniel Granato

Auckland University of Technology, New Zealand

Topic: Sustainable Development of Functional Ingredients under the Circular Economy Concepts

Anastasios Koidis

Queens University Belfast, Northern Ireland

Topic: Artificial Intelligence and Machine Learning in Food Innovation

Fernanda Lüdtk

Centre of Biological Engineering, University of Minho, Portugal

Alan Mackie

University of Leeds, UK

Topic: Impact of Processing on Component Stability, Bioaccessibility and Bioavailability

Clare Mills

University of Surrey, UK

Topic: Allergen Identification and Management of Allergens in Foods

Ana Isabel Novo de Barros

University of Trás-os-Montes and Alto Douro, Portugal

Mauricio Rostagno

University of Campinas, Brazil

Topic: Green and Rapid Analytical Methods in Food Chemistry

Joachim Schouteten

Ghent University, Belgium

Ana Sanches Silva

University of Coimbra, Portugal

Topic: Smart and Sustainable Packaging Innovations

Barbara Koroušić Seljaks

Jozef Stefan Institute, Slovenia

Topic: Leveraging Big Data to Enhance Food Safety and Quality, and Health Benefits

Yong Wang

School of Chemical Engineering, UNSW Sydney, Australia