Picture First Name Last name Country Institution Research Field
Thomas Moschakis Greece Aristotle University of Thessaloniki Food colloids and Dairy
Ludger O. Figura Germany University of Applied Sciences Osnabrueck Food Physics
Malwina Biegaj Poland Olsztyn University of Warmia & Mazury, Faculty of Food Sciences emulsion particle size distribution, emulsion stability, membrane separation, protein microparticulation
Christelle Turchiuli France AgroParisTech Food Process engineering
Agnieszka Makowska Poland Institute of Food Technology
Magdalena Rybak Poland University of Life Sciences
Izabela Gladkowska Balewicz United Kingdom University of Birmingham
Milica Pojić Serbia University of Novi Sad
Peter Mitchell United Kingdom Univeristy of Ulster Cream liqueur emulsion stability; Chicken meat texture; Technology transfer
Viktor Nedovic Serbia Faculty of Agriculture, University of Belgrade Biotechnology, Food Technology
Margarida Vieira Portugal Universidade do Algarve Emergent Processing and Active Packaging
Lucía Seguí Spain Instituo Univeresitario de Ingeniería de Alimentos para el desarrollo. Universitat Politècnica de Valencia
Annelie Damerau Finland Univerity of Helsinki Lipid oxidation of lipid in a dispersed phase
Junfu JI Ireland Teagasc, Moorepark dairy powder process
Ana Pinheiro Portugal University of Minho Food Tecnologoly, Nanotechnology
Adilia Lemos United Kingdom University of Abertay Dundee
Elham Ghorbani Gorji Austria BOKU-University of Natural Resources and Life Sciences Vienna, 1190 Vienna, Austria Encapsulation, Food Emulsion, Complex Coacervation, Dairy Products,
Kristberg Kristbergsson Iceland University of Iceland Food Nanotechnology
francesca stucchi Italy research fellow
Magdalini Krokida Greece National Technical University of Athens Food Engineering