Committee & Speakers
Committee
Conference Co-Chairs
DS
Dongxiao Sun-Waterhouse
South China University of Technology, China
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Paul Finglas
Quadram Institute Bioscience, UK
SA
Siân Astley
EuroFIR AISBL, Belgium
NB
Nandika Bandara
University of Manitoba, Canada
Scientific Committee
CB
Christine Bosch
University of Leeds, UK
VG
AK
Anastasios Koidis
Queens University Belfast, Northern Ireland
Topic: Artificial Intelligence and Machine Learning in Food Innovation
MR
Mauricio Rostagno
University of Campinas, Brazil
Topic: Green and Rapid Analytical Methods in Food Chemistry
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ASS
Ana Sanches Silva
University of Coimbra, Portugal
Topic: Smart and Sustainable Packaging Innovations
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AG
Andrea Gomez-Zavaglia
Coimbra Chemistry Centre, Portugal
Topic: Green and Rapid Analytical Methods in Food Chemistry
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GM
Gert Meijer
Nestlé, Switzerland
AGM
Alejandro G. Marangoni
University of Guelph, Canada
Topic: Future Horizons in Food Chemistry: Innovations and Sustainability
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ULO
Umezuruike Linus Opara
Stellenbosch University, South Africa
Topic: Future Horizons in Food Chemistry: Innovations and Sustainability
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Dongxiao Sun-Waterhouse
South China University of Technology, China
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ZP
Zhongli Pan
University of California, Davis, USA
Topic: Big Data, AI, and Digital Technologies in Food
AL
Amparo López-Rubio
CSIS (Superior Council for Scientific Investigations), Spain
Topic: Methods and Technologies for Sustainability
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BKT
Brijesh K. Tiwari
University College Dublin, Ireland
Topic: Innovative Processing and Sustainable Valorisation
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MT
Maria Traka
Quadram Institute Bioscience, UK
Topic: Nutrients, Bioactive Components, and Other Emerging Components
Invited Speakers
CA
Cesarettin Alasalvar
TÜBİTAK Marmara Research Center, Turkey
Topic: Nutrients and Bioactives: Composition and Benefits
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SA
Saphwan Al-Assaf
University of Chester, UK
Topic: Environmental and Economic Impacts of Sustainable Practices
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BC
Beatriz Cabanillas
Research Institute Hospital 12 de Octubre, Spain
Topic: Allergen Identification and Management of Allergens in Foods
DC
Dimitris Charalampopoulos
University of Reading, UK
Topic: Valorisation of Food Co-Products and Waste
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Andrea Gomez-Zavaglia
Coimbra Chemistry Centre, Portugal
Topic: Green and Rapid Analytical Methods in Food Chemistry
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DG
Daniel Granato
University of Limerick, Ireland
Topic: Environmental and Economic Impacts of Sustainable Practices
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Anastasios Koidis
Queens University Belfast, Northern Ireland
Topic: Artificial Intelligence and Machine Learning in Food Innovation
ASM
Anne S. Meyer
Technical University of Denmark, Denmark
Topic: Advanced Processing Techniques for Enhanced Food Quality
AM
Alan Mackie
University of Leeds, UK
Topic: Impact of Processing on Component Stability, Bioaccessibility and Bioavailability
CM
Clare Mills
University of Surrey, UK
Topic: Allergen Identification and Management of Allergens in Foods
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Mauricio Rostagno
University of Campinas, Brazil
Topic: Green and Rapid Analytical Methods in Food Chemistry
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Ana Sanches Silva
University of Coimbra, Portugal
Topic: Smart and Sustainable Packaging Innovations
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Da-Yong Zhou
Dalian Polytechnic University, China
Topic: Impact of Processing on Component Stability, Bioaccessibility and Bioavailability
BKS
Barbara Koroušić Seljaks
Jozef Stefan Institute, Slovenia
Topic: Leveraging Big Data to Enhance Food Safety and Quality, and Health Benefits
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