Picture First Name Last namesort icon Country Institution Research Field
Rolland-Sabate Agnes France INRA Physicochemistry of biopolymers
Cristina Alamprese Italy Università degli Studi di Milano Food Science and Technology
Marc ANTON France INRA emulsion structure, interfaces, functional properties
sultan arslan Turkey akdeniz university
Malwina Biegaj Poland Olsztyn University of Warmia & Mazury, Faculty of Food Sciences emulsion particle size distribution, emulsion stability, membrane separation, protein microparticulation
Maria Binder Poland University of Life Sciences
Gail Bornhorst United States Michigan State University Food and Health Engineering
Saïd Bouhallab France INRA
Miguel Braga Portugal Brag, Design & Digital
Ada Brambilla Italy Agricultural Research Council (CRA)
Susanne Braun Germany University of Hohenheim food science
Mladen Brncic Croatia Faculty of Food Technology and Biotechnology; University of Zagreb Food Engineering; Novel Food Processing Technologies
Stefano Buzzaccaro Italy Politecnico di Milano Soft Matter
Sonia Calligaris Italy University of Udine
Joaquim Calvo Lerma Spain Health Research Institute La Fe In vitro digestions and dietetic management in Cystic Fibrosis patients
Carola Cappa Italy University of Milan
Cátia Carmo Portugal IBET
Maria Victoria Caruana Malta BSc Biology and Chemistry
Miguel Cerqueira Portugal University of Minho
Magali Chollet Switzerland Agrosocope Liebefeld Posieux