Keynote Speakers

Imre Blank, Head of R&D Networks Nestle Fellow – Food Chemistry & Flavours, Switzerland
Title: Major trends in flavor research
John O’Brien, The Food Observatory, Weybridge, UK
Title: 21st Century challenges and opportunities in food risk assessment
Markus Fischer, Director Hamburg School of Food Science(HSFS), University of Hamburg, Germany
Title: Food Authentication
Dieter Schrenk, Head of the Dept. of Food Chemistry and Toxicology Technical University of Kaiserslautern, Germany
Title: Risk on the table?-perspectives in chemical food safety
Michael Rychlik, Chair of Analytical Food Chemistry (Head), Technical University of Munich, Germany
Title: Foods high in folate vitamins – Analytical confirmation and biofortification
Tsimidou Maria, Director Laboratory Food Chemistry and Technology, Aristotle University of Thessaloniki, Greece
Title: TBA
Rui Hai Liu, Professor, Department of Food Science, Cornell University, USA
Title: Synergy and molecular targets of dietary bioactive components for cancer prevention
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
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
Eckhard Flöter, Chair of Food Process Engineering, Dept. of Food Technology and Food Chemistry, TU Berlin, Germany
Title: TBA
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

Renowned Speakers

Thierry Thomas-Danguin, Senior Research Scientist, CSGA – INRA, France
Title: Reducing sugar, salt and fat content in food: can we still preserve taste?
Berta Spasova, Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Germany
Title: TBA
Romdhane Karoui, Artois University, Charles Viollette Institute, France
Title: TBA
Zvi Hayouka, The Hebrew University of Jerusalem, Israel
Title: Fighting foodborne bacteria using peptides
Edward Muntean, University of Agricultural Sciences and Veterinary Medicine, Romania
Title: Paralel chromatography application in beverages' authentication
Glaucia Maria Pastore, UNICAMP, Brazil
Title: Small Brazilian wild fruits: Nutrients, bioactive compounds, health-promotion properties and impact in food industries
Vania Margaret Flosi Paschoalin, Federal University of Rio de Janeiro, Brazil
Title: Beetroot supplementation and the effects of its bioactive compounds in health and disease
Lisa M. Lamothe, Nestle Research Center, Switzerland
Title: Carbohydrate structure and glycemic response: designing α-glucan structures for slow glucose release
Mohamed Tarek Khadir, University Badji Mokhtar Annaba, Algeria
Title: Advantages of Model Predictive Control in Food Industry-Case study on pasteurization temperature control
Concettina La Motta, University of Pisa, Italy
Title: TBA
Maria Teresa SR Gomes, University of Aveiro, Portugal
Title: Using chemical sensors to detect fraud, contaminants, or changes in rheological properties during food processing
Inge S. Fomsgaard, Aarhus University, Denmark
Title: Potentially health-promoting phytochemicals of the benzoxazinoid group, abundant in cereal grains and food products
Sofia Agriopoulou, Technological Educational Institute of Peloponnese, Greece
Title: TBA
Ronald de Vries, Westerdijk Fungal Biodiversity Institute, Netherlands
Title: Discovery of novel fungal enzymes for food applications
Xuan Zhu, Zhejiang Gongshang University, China
Title: Effects of cobalamin on inflammatory bowel disease and the intestinal microbiota composition in mice
Shiyi Tian, Zhejiang Gongshang University, China
Title: Enhancing vitamin b12 content in co-fermented soy-milk via a Lotka Volterra model
Jianzhong Han, Zhejiang Gongshang University, China
Title: Comparative analysis of traditional fermentation furu for the presence of microbiome and vitamin B12 content
Geana Elisabeta-Irina, The National Institute for Research and Development for Cryogenic and Isotopic Technologies ICSI, Romania
Title: The influence of honey adulteration with sugar syrups on the honey bioactive compounds and biochemical properties
Thozama Mandindi, Walter Sisulu University, South Africa
Title: Analysis of edible wild plants with health promotion benefits
Guy Mechrez, Agricultural Research Organization (ARO), Israel
Title: Synthesis of new inorganic Janus particles: self-assembly, Nanostructuring and applications
Mahmut Dogan, Erciyes University, Turkey
Title: Effect of the particle size on the technological properties of apple dietary insoluble fiber obtained by using different drying and milling techniques
Pedro Valencia, Universidad Tecnica Federico Santa Maria, Chile
Title: Mathematical index to evaluate the proteolytic susceptibility of food proteins
Margit Cichna-Markl, Austrian Agency for Health and Food Safety (AGES), Austria
Title: TBA
Ditte Baun Hermund, Technical University of Denmark
Title: Physical and oxidative stability of high-fat fish-oil emulsions with added algae-based stabilizers from Saccharina latissima
Mahmut Dogan, Erciyes University, Turkey
Title: Optimization of the production of liquid coffee creamer by using different ingredient: Taguchi Methodology
Maria Anastassiadou, European Food Safety Authority (EFSA), Italy
Title: Chemically defined flavouring substances in food: the EFSA evaluation procedure and its status
Gloria Astrid Garzon Monroy, Universidad Nacional de Colombia, Colombia
Title: Vaccinium meridionale pomace as ingredient for the development of functional Greek yogurt
Margit Cichna-Markl, Austrian Agency for Health and Food Safety (AGES), Austria
Title: Differentiation of Berry Species in Foods by DNA Barcoding and High Resolution Melting (HRM) Analysis
Rupert Hochegger, Austrian Agency for Health and Food Safety (AGES), Austria
Title: TBA
Juliana da Silveira Espindola, Federal University of Rio Grande (FURG), Brazil
Title: Raman spectroscopy for carotenoids analysis in Bunchosia glandulifera pulps
Trine Kastrup Dalsgaard, Aarhus University, Denmark
Title: Vitamin D3 - Stabilizing effect of three different raw milk protein fractions
Eygenia Stamatelopoulou, Technological Educational Institute of Peloponnese, Greece
Title: 2,5-diketopiperazines in the wine: chemical synthesis and identification of isomers
Trine Kastrup Dalsgaard, Aarhus University, Denmark
Title: Novel sorbitol ester of norbixin disperses bixin in aqueous solution through a nanostructure complex that shows higher storage stability than norbixin at moderate temperatures
Jelena Golubovic, Jozef Stefan Institute, Slovenia
Title: Phytoestrogen content in organically- and conventionally produced beer and hops