Picture First Namesort icon Last name Country Institution Research Field
Gerhard Schleining Austria BOKU - University of Natural Resources and Life Sciences, Vienna Emulsions, Coatings, Cereal Products
Gülsah Sümen Turkey Ege University Food emulsions, beverage emulsions, fruit-beverages, food rheology, food structure and food texture, sensory analysis
Gunter Greil Austria BOKU
Gyori Zoltan Hungary Szent István University Food Quality Detemination
Gyula VATAI Hungary Corvinus University of Budapest Food Engineering, Separation Processes
Hélder Silva Portugal University of Minho
Henry Jaeger Germany TU Berlin
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
Ivi Jõudu Estonia Estonian University of Life Sciences milk analysis, milk technological properties, dairy product rheology
Izabela Gladkowska Balewicz United Kingdom University of Birmingham
James Lyng Ireland UCD Dublin Emerging Thermal and Non Thermal processing
Jan De Block Belgium ILVO Product Quality and Innovation
Jaume Solà Spain Preparados Alimenticios S.A. ( PASA) Food Technology
Jean-Christophe Jacquier Ireland University College Dublin Food Science
Joana Martins Portugal University of Minho
Joaquim Calvo Lerma Spain Health Research Institute La Fe In vitro digestions and dietetic management in Cystic Fibrosis patients
Jose Martin Ramos Diaz Finland University of Helsinki Food technology
Julita Regula Poland Poznan University of Life Sciences