Invited Speakers

Kjeld van BommelTNO, The Netherlands
Presentation Title: Additive manufacturing of food; today and tomorrow

Charles BrennanLincoln University, New Zealand

André BrodkorbTeagasc Food Research Centre, Ireland
Presentation Title: What can we do with milk proteins?

Stéven EsnaultPasquier, France 
Presentation Title: Robots in the pastry industry

Benoit GoldschmidtBel Industries, France

Wim HaentjensEuropean Commission, Belgium
Presentation Title: TOWARDS H2030 "Research & Innovation for Food and Nutrition: a policy update"

Nasser HamdamiIsfahan University of Technology, Iran

Volker Heinz, DIL, Germany
Presentation title: PEF and other innovations in electrotechnologies

Mario JekleTUM, Germany
Presentation Title: Cereal processing – from innovations to applications

Vincenzo FoglianoWageningen University, The Netherlands

Alan MackieUniversity of Leeds, UK
Presentation Title: Food Structure and food functionalities

Maurizio Notarfonso, SPES, Italy
Presentation Title: European Consumers Associations And European Industry Associations; How Can We Better Communicate

Umezuruike Linus OparaStellenbosch University, South Africa 
Presentation Title: The challenge of food in Africa

Carole ProstONIRIS-GEPEA, France 
Presentation Title:  “A TERIFIQ PLEASURE”, …PLEASURE & TERFIQ FP7  projects outcomes on salt, sugar, lipids reduction in foods

Christian SALLESINRA-CSG, France

Oliver SchluterATB, Germany 
Presentation Title: Plasma and Ozone in food applications

Chindi VasudevappaNational Institute of Food Technology Entrepreneurship & Management (NIFTEM), India
Presentation Title: Food challenge in India

Pieter VerbovenKU-Leuven, Belgium
Presentation Title: Recent advances in food structure imaging and analysis

Matthieu VincentDigital Food Lab, France 
Presentation Title: FoodTech in Europe

Epameinondas XanthakisResearch Institute of Sweden (RISE), Sweden
Presentation Title: Water/ice transitions and food quality

Songming Zhu, Zhejiang University, China
Presentation Title: Food challenge in China 

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