Picture First Namesort icon Last name Country Institution Research Field
Junfu JI Ireland Teagasc, Moorepark dairy powder process
Kaisa Poutanen Finland VTT Food technology
Karen Verstraete Belgium Food Pilot Food processing technology
Kata Trifkovic Serbia University of Belgrade, Faculty of Tehnology and Metallurgy Functional Food, Micro and Nano Encapsulation
Kirsi Jouppila Finland University of Helsinki
Kristberg Kristbergsson Iceland University of Iceland Food Nanotechnology
Laura Piazza Italy DISTAM
Lidia Zander Poland Olsztyn University of Warmia & mazury, Poland emulsion and powder structure, rheology, phase behaviour, PSD
Like Mao Ireland Teagasc Food Research Centre Food Emulsion
LORENZA DARODA Italy ENEA
LORENZA DARODA Italy ENEA
Lorenzo Pastrana Spain Universidade de Vigo encapsulation of food ingredients
Lovedeep Kaur New Zealand Riddet Institute, Massey University Protein and Starch Chemistry, Technology and Nutrition; Potatoes
Lucia Espinosa Munoz France AgroParisTech
Lucía Seguí Spain Instituo Univeresitario de Ingeniería de Alimentos para el desarrollo. Universitat Politècnica de Valencia
Ludger O. Figura Germany University of Applied Sciences Osnabrueck Food Physics
Luiz Henrique Fasolin Brazil University of Campinas
Magali Chollet Switzerland Agrosocope Liebefeld Posieux
Magdalena Rybak Poland University of Life Sciences
Magdalini Krokida Greece National Technical University of Athens Food Engineering