Picture First Name Last namesort icon Country Institution Research Field
Marcin Kidoń Poland Poznan University of Life Sciences
Hyun-Jung Kim Netherlands Unilever R&D
Ivana Kostic Serbia Innovation centre of the Faculty of Technology and Metallurgy, University of Belgrade Biotechnology and biochemical engineering
Kristberg Kristbergsson Iceland University of Iceland Food Nanotechnology
Magdalini Krokida Greece National Technical University of Athens Food Engineering
Adilia Lemos United Kingdom University of Abertay Dundee
Uri Lesmes Israel Technion - Israel Institute of Technology
Runjing Li Ireland Teagasc, Moorepark Food Research Centre
James Lyng Ireland UCD Dublin Emerging Thermal and Non Thermal processing
Agnieszka Makowska Poland Institute of Food Technology
Federica Manini Italy Università degli Studi di Milano Nutrition
Verica Manojlovic Serbia Faculty of Technology and Metallurgy, University of Belgrade biotechnology
Polo Manzelli Italy c/o Dep CHEM. University Firenze Food
Like Mao Ireland Teagasc Food Research Centre Food Emulsion
Daniela Martini Italy Consiglio per la Ricerca e la Sperimentazione in Agricoltura Cereal processing
Joana Martins Portugal University of Minho
Sebastien Marze France INRA
Song Miao Ireland Teagasc Food Research Centre Moorepark
Dorota Mickiewicz Poland University of Warmia and Mazury Structure formation and properties of microparticulated protein, rheology
Damijan Miklavčič Slovenia University of Ljubljana, Faculty of Electrical Engineering electroporation based technologies and treatemnts