Young EFFoST is managed by the Young EFFoST Council consisting of early-career, active food scientists and professionals from different European countries.
The Young EFFoST Council
Pauline Videcoq – Young EFFoST Chair
Pauline Videcoq is a research programme officer in INRA (French National Institute for Agricultural Research). She completed her PhD in Plant Biochemistry at INRA. She worked as a post-doctoral fellow in INRA on plant cell walls mechanical properties. Since 2017, she works as a research programme officer for a regional programme called RFI Food for Tomorrow / Cap Aliment.
Thomas Fauster- Young EFFoST secretary
Thomas Fauster is a PhD candidate at the University of Natural Resources and Life Sciences (BOKU) in Vienna. His PhD focus is the application of pulsed electric field pre-treatment of plant tissue to improve relevant processes in industrial settings. Thomas Fauster combines years of experience as a vintner with his extensive academic background in the industrial processing of fruit and vegetables at the Institute of Food Technology, where he has supervised numerous projects.
Arianne van Eck – Organisation Young EFFoST Day 2019
Arianne van Eck is a PhD candidate at Wageningen University in the Food Quality and Design group since 2016. She graduated from Wageningen University in Nutrition and Health with a specialization in Sensory Science in 2015. For her research, she takes a multidisciplinary approach to investigate the link between food structure, bolus properties, eating behaviour, sensory perception and food intake of carrier foods (bread, vegetables) that are consumed together with toppings such as cheese or mayonnaise. She is particularly interested in the role of carrier and topping properties on chewing behaviour, consumer perception and food intake. This knowledge can be applied to target specific consumer groups, such as the elderly, and to develop food combinations with excellent consumer acceptance.
Jessica Genovese – Newsletter management
Jessica Genovese is a PhD candidate at University of Bologna, Department of Agricultural and Food Science (DISTAL). She received her BSc in Food Science and Technology from the University of Catania in 2011, focusing on the study of enzymatic browning in vegetable and animal tissues. In 2013, she completed her MSc in Food Science and Technology at the University of Bologna, presenting her dissertation on the influence of fruit ripening stages on the production of minimally processed fruits. After a period of work as a Food Technologist in the food industry, she started a 2-year period as a research fellow at the University of Bologna. In 2019, she started her PhD researching the application and optimisation of pulsed electric fields treatments in food processing, with a primary focus on increasing the velocity of mass transfers and the production of functional food.
Cinzia Mannozzi – Social media management
Cinzia Mannozzi is a Post-Doc at Polytechnic University of Marche, Department of Agricultural, Food and Environmental Sciences. She received a PhD degree in Agricultural, Environmental and Food Science and Technology from the University of Bologna in 2019. Her PhD research project dealt with the identification and development of innovative technologies for transformation/processing (eg. pulsed electric field, ohmic heating, vacuum impregnation, high pressure of homogenization) and packaging (edible coatings) of different types of plant-based products in order to maintain and/or increase their quality and stability. In 2019, she started her Post-Doc position working on the VEGGIE-MED-CHEESES project researching and studying the technological characteristics of vegetable coagulants for the production of new high-value Mediterranean cheeses.
Sara Bußler – Working groups
Sara Bußler is a Post-Doc in Food Technology. As a PhD student at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) and the Technische Universität Berlin, her research focus was on the influence of cold atmospheric pressure plasma on techno-functional properties along the value-added chain of various animal and plant-related foods, especially in the targeted modification of proteins from alternative sources such as legumes and edible insects. Since 2017, her research aims at developing innovative approaches enabling the targeted modification of specific food ingredient properties with the intention to implement sustainable, product-specific and bio-efficient technology strategies which allow losses to be reduced and processes to be more energy-efficient, resource-saving, and economical.
Christina Dietz – Membership management & Communication
Christina Dietz is a Sensory and Brewing Science PhD student at the University of Nottingham (UK). She received a Bachelor’s degree in Food Management from Weihenstephan-Triesdorf University of Applied Sciences in Germany and a Master’s degree in Food Technology from Wageningen University in The Netherlands. Since February 2017, Christina is working on an industry-funded PhD project called Totally Natural Solutions Ltd. This project focuses on multimodal stimuli in hop components such as hop essential oils and supercritical CO₂ hop oil fractions to be used as clean label flavouring preparations contributing to olfactory, gustatory, and trigeminal sensations in beer.