Picture First Name Last name Countrysort icon Institution Research Field
Like Mao Ireland Teagasc Food Research Centre Food Emulsion
Yrjo Roos Ireland University College Cork Food Technology and Engineering
Junfu JI Ireland Teagasc, Moorepark dairy powder process
James Lyng Ireland UCD Dublin Emerging Thermal and Non Thermal processing
Runjing Li Ireland Teagasc, Moorepark Food Research Centre
Uri Lesmes Israel Technion - Israel Institute of Technology
Amin Mousavi Khaneghah Iran, Islamic Republic of College of Applied Science and Technology-Applied Food Science, Tehran, Iran Food Packaging, Edible Oils, Food Analysis
Kristberg Kristbergsson Iceland University of Iceland Food Nanotechnology
Laura Piazza Italy DISTAM
Francesco D'Angela Italy Alma Mater Studiorum - Universita' di Bologna Viticulture & Enology
Carla Di Mattia Italy University of Teramo Food Science & Technology
Paola Pittia Italy University of Teramo Physical properties of foods, Flavour release
Maria Cristina Nicoli Italy University of Udine self assembly lipid structure
Sonia Calligaris Italy University of Udine
Tommaso Roversi Italy University of Milan
Nicoleta Gherghina Italy Università degli Studi di Milano
Polo Manzelli Italy c/o Dep CHEM. University Firenze Food
Stefano Buzzaccaro Italy Politecnico di Milano Soft Matter
Eleonora Secchi Italy Politecnico di Milano Soft Matter
Virginia Glicerina Italy University of Bologna Food Microstructure and Rheology