Picture First Name Last name Country Institution Research Field
António Vicente Portugal University of Minho
Emin YILMAZ Turkey Çanakkale Onsekiz mart University Edible fats and oils
Ivi Jõudu Estonia Estonian University of Life Sciences milk analysis, milk technological properties, dairy product rheology
Natasa Poklar Ulrih Slovenia University of Ljubljana Biochemistry and Food Chemistry
Erik van der Linden Netherlands Wageningen university self assembly, rheology
Erich J. Windhab Switzerland ETH Zürich Food Process Engineering
Bojana Isailovic Serbia Faculty of Technology and Metallurgy, University of Belgrade Micro and nano encapsulation
Miguel Cerqueira Portugal University of Minho
Tommaso Roversi Italy University of Milan
Henry Jaeger Germany TU Berlin
Bart Nicolai Belgium University of Leuven postharvest technology, food microstructure, refrigeration, heat and mass transfer, multiscale modelling
Thomas Moschakis Greece Aristotle University of Thessaloniki
Dolores O'Riordan Ireland University College Dublin Functionality of Food Ingredients
Jose Martin Ramos Diaz Finland University of Helsinki Food technology
Like Mao Ireland Teagasc Food Research Centre Food Emulsion
Lovedeep Kaur New Zealand Riddet Institute, Massey University Protein and Starch Chemistry, Technology and Nutrition; Potatoes
Amin Mousavi Khaneghah Iran, Islamic Republic of College of Applied Science and Technology-Applied Food Science, Tehran, Iran Food Packaging, Edible Oils, Food Analysis
Miroslav Hadnađev Serbia University of Novi Sad Food structure and rheology, biopolymers, cereal products, confectionery products
Stefano Buzzaccaro Italy Politecnico di Milano Soft Matter
Eleonora Secchi Italy Politecnico di Milano Soft Matter