Renowned Speakers

Imre Blank, Head of R&D Networks Nestle Fellow – Food Chemistry & Flavours, Switzerland
Title: Major trends in flavor research
Markus Fischer, Director Hamburg School of Food Science(HSFS), University of Hamburg, Germany
Title: Food Authentication
Tsimidou Maria, Director Laboratory Food Chemistry and Technology, Aristotle University of Thessaloniki, Greece
Title: TBA
Mun Yhung Jung, Director Agricultural and Food Product Analysis Center, Woosuk University, South Korea
Title: TBA
Pingfan Rao, Director, CAS.SIBS-Zhejiang Gongshang University; Honorary Vice-president, Chinese Institute of Food Science and Technology, China
Title: Advancing food chemistry: from chemistry to food
E. Elias Hakalehto, CEO, Finnoflag Oy, Finland
Title: TBA
Thierry Thomas-Danguin, Senior Research Scientist, CSGA – INRA, France
Title: Reducing sugar, salt and fat content in food: can we still preserve taste?
Yanyan Zhang, Director, Dept. of Flavor Chemistry; Institute of Food Science and Biotechnology; University Hohenheim, Germany
Title: Bioflavor production with basidiomycetes: Potential in developing novel non-alcoholic beverages
Bernd Hitzmann, Head of the Dept. Process Analytics and Cereal Science; Institute of Food Science and Biotechnology; University Hohenheim, Germany
Title: Optical process analyzers for the supervision and control of food manufacturing processes
Berta Spasova, Karlsruhe Institute of Technology, Germany
Title: TBA
Romdhane Karoui, Artois University, Charles Viollette Institute, France
Title: TBA
Zvi Hayouka, The Hebrew University of Jerusalem, Israel
Title: TBA