Picture First Name Last name Country Institution Research Field
Maria Papageorgiou Greece Alexander Technological Educational Institute of Thessaloniki biopolymers, cereals, bioactives, rheology
Jean-Christophe Jacquier Ireland University College Dublin Food Science
Dominik Guggisberg Switzerland Agroscope Liebefeld-Posieux Physical Section
Perla Relkin France AGROPARISTECH Engineering and characterisation of nanostructed matrices
Francesco D'Angela Italy Alma Mater Studiorum - Universita' di Bologna Viticulture & Enology
Marc ANTON France INRA emulsion structure, interfaces, functional properties
Bipro Nath Dubey Switzerland ETH Zurich Food Process Engineering
Ioannis Savvaidis Greece UNIVERSITY OF IOANNINA FOD MICROBIOLOGY
Stela Todorova Bulgaria University of Agriculture economics
Carla Di Mattia Italy University of Teramo Food Science & Technology
Paola Pittia Italy University of Teramo Physical properties of foods, Flavour release
sultan arslan Turkey akdeniz university
Chelo Gonzalez Spain FoodTechnology Department Functional films and coatings; encapsulation
Lucia Espinosa Munoz France AgroParisTech
Marc De Loose Belgium ILVO product quality
Lidia Zander Poland Olsztyn University of Warmia & mazury, Poland emulsion and powder structure, rheology, phase behaviour, PSD
Magali Chollet Switzerland Agrosocope Liebefeld Posieux
Maria Cristina Nicoli Italy University of Udine self assembly lipid structure
Gunter Greil Austria BOKU
Gülsah Sümen Turkey Ege University Food emulsions, beverage emulsions, fruit-beverages, food rheology, food structure and food texture, sensory analysis