Picture First Name Last name Country Institution Research Field
Ana Kalušević Serbia Faculty of Agriculture Encapsulation
Cátia Carmo Portugal IBET
Marcin Kidoń Poland Poznan University of Life Sciences
Polo Manzelli Italy c/o Dep CHEM. University Firenze Food
Gerhard Schleining Austria BOKU - University of Natural Resources and Life Sciences, Vienna Emulsions, Coatings, Cereal Products
Laura Piazza Italy DISTAM
Elham Rezvani Austria BOKU Emulsions, Edible coatings
Zenon Kedzior Poland Poznan University of Life Sciences
Ivana Kostic Serbia Innovation centre of the Faculty of Technology and Metallurgy, University of Belgrade Biotechnology and biochemical engineering
Jan De Block Belgium ILVO Product Quality and Innovation
Cristina L.M. Silva Portugal Escola Superior de Biotecnologia - UCP Food Processing and Optimization
Sebastien Marze France INRA
Uri Lesmes Israel Technion - Israel Institute of Technology
Verica Manojlovic Serbia Faculty of Technology and Metallurgy, University of Belgrade biotechnology
Song Miao Ireland Teagasc Food Research Centre Moorepark
Sonia Calligaris Italy University of Udine
Mustafa ERBAS Turkey Akdeniz University Engineering Faculty Food Chemistry, Cereal Science
Nicoleta Gherghina Italy Università degli Studi di Milano
Denisa Duta Romania The National Institute of R&D for Food Bioresources-IBA Bucharest food design, food quality, food technologies, sensory evaluation
Kirsi Jouppila Finland University of Helsinki