Dr. Koro de la Caba


University of the Basque Country, Spain


Two cases of protein valorization: circular food packaging and food for dysphagia


Prof. Agustin Krisna Warda


University Brawijaya, Indonesia


Harnessing Bacteriophages and Bacteriocins: Innovative Strategies to Combat Foodborne Disease


Dr. Trinidad Perez-Palacios


University of Extremadura, Spain


Microencapsulation as strategy to improve the nutritional quality of food


Trinidad Perez-Palacios is a researcher in the Meat and Meat Products Research Institute at the University of Extremadura, in Spain. She also gives Food Technology lessons in the Veterinary degree and the Meat Science and Technology master. She has published around 100 papers in international journals, most of them in first quartile of the Journal Citation Report, and 75 international congress communications. Her main research line is about the microencapsulation of bioactive compounds to improve the nutritional quality of meat products, which is nowadays funded by two projects.

Dr. Jasmine Hadj Saadoun


University of Parma, Italy



Jasmine Hadj Saadoun is an assistant professor in "Food Microbiology" at the Department of Food and Drug Sciences, University of Parma, Italy. She received a master's degree in Food Control and Safety in 2016 and a PhD in Food Science in 2022. His research activity has focused on the following topics: valorization of agroindustrial by-products by fermentation with lactic acid bacteria, optimization of fermentation processes by mathematical models, study on obtaining aromatic molecules from lactic fermentation. She is also involved in the production of biostimulants obtained from agroindustrial waste matrices by lactic acid bacteria.

Dr. Nasser Alkorbi


University of Hail , Saudi Arabia


Harnessing the X platform (Twitter) for Sustainable Food Management: Strategies and Insights from Saudi Arabia


Dr Nasser Alkorbi is an accomplished researcher and expert in the field of Digital Media and public awareness campaigns, with a particular focus on sustainability and food waste reduction. He recently completed his PhD at the University of Salford, where his research examined the role of social media platforms, particularly X platform (Twitter), in raising awareness about critical issues such as food waste. With a robust academic background in communication studies and digital media, Dr Alkorbi has developed a deep understanding of the practical applications of social media in driving social change. His professional experience includes working with various non-profit organizations and food banks in the Kingdom of Saudi Arabia, where he has successfully implemented digital tools to enhance community engagement and promote sustainable practices related to food management. Dr Alkorbi has presented his research at numerous international conferences and has contributed to several peer-reviewed journals. His work is recognized for its innovative approach and practical implications, offering valuable insights into the effective use of social media for social good. He is particularly noted for developing the Alkorbi model, which elucidates strategies employed by Saudi food banks to increase food waste awareness and engage the public. As a passionate advocate for sustainability and food waste reduction, Dr Alkorbi continues to explore new ways to leverage digital media to foster positive social change. His research aims to provide actionable strategies for organizations looking to maximize their impact through social media, particularly in the context of promoting sustainable food practices and community engagement in Saudi Arabia.

Dr. Isabel Sousa


University of Lisbon, Portugal


Different strategies to reduce animal protein in common diets to increase sustainability of food production. The case of DeliHam: hybrid, vegetarian and vegan alternatives including 3D printed snacks


Isabel Sousa, PhD in Food Science/Nottingham University UK, Full Professor of Food Engineering at the Department of Biosystems Sciences and Engineering / Faculty of Agriculture (ISA) / University of Lisbon. Head of the LEAF (Linking Landscape Environment Agriculture and Food) research center (ca 160 researchers); Coordinator of the teaching areas at the Industry interface. Pioneer in Texture and Food Rheology in Portugal, set up the Food Rheology and Cereal Technology Labs to support research. Her work is focused on sustainability and efficiency of Food Production, involved in projects with the Industry, incorporating functional ingredients, from industry by-products and underexploited food sources, in basic foods, with strong impact on consumer's well-being and health. Member of CoLab4Food and the associated lab TERRA. With over 110 scientific publications ( and several book chapters in Applied Food Rheology. Expert evaluator for REA and EISMEA EU agencies and for Eureka Secretariat and Danish Agency for Scientific Technology and Innovation.

Prof. Kaj Winther


University of Copenhagen, Denmark


The impact of Rosa Canina L, subspecies Lito, on pain and daily activities in sufferers of osteoarthritis and rheumatoid arthritis with some references to newly found ingredients and weight loss


Kaj Winther was earlier deeply involved in cardiovascular research and medicine with special reference to thrombosis and haemostasis and worked for a period at the Harvard Medical School, Boston, on the topic “Circadian Variation in Myocardial Infarction”. Later in his career, he more and more aimed on the development and clinical testing of herbal remedies and different variants of new foods. His interest in food and herbal remedies is also based on the fact that paracetamol and much prescription medicine including synthetic opioids and non-steroidal, anti-inflammatory drugs (NSAID´s) are blamed for serious side effects. As not even our middle aged and elderly patients but also our younger athletes are consuming high amounts paracetamol and NSAID´s, more attention should be drawn to develop new pain killers or foods without side effects.

Dr. Idaresit Ekaette


McGill University, Canada



Idaresit Ekaette is an assistant professor at McGill University, Canada, where she serves in two Departments, namely Bioresource Engineering and the Department of Food Science and Agricultural Chemistry. Before joining McGill University, she worked as a postdoctoral researcher on the Carbon Fibre Grand Challenge of Alberta at the University of Alberta after obtaining a PhD in Bioresource and Food Engineering from the same university. Dr. Ekaette is passionate about sustainable processing to produce novel functional foods and biobased materials. Therefore, her research interests span many fields, such as extraction, modification, and design of bioactive compounds, hydrocolloids, and biopolymers. She also utilizes innovative separation methods to recover valuable compounds from agricultural and food wastes. Her scientific contributions are valuable knowledge to the food, health, and environmental sectors.

Dr. Patrícia Soares


University of Évora, Portugal


Low melting point solution for preserving black pork


Since May 2007 - managing director of Q-Staff. Consultancy, auditing, training and research activities in the area of quality and food safety. Since 2021: PhD student in agricultural and environmental sciences at the University of Évora. Teaching, as a guest lecturer, the "food quality and safety" curricular unit since 2013, in the agronomy undergraduate and master's degree courses at the University of Évora.



Sivas Cumhuriyet University, Turkey



I am Emre Hastaoğlu, working on meat technology, food safety, food waste and gastronomy in Department of Gastronomy and Culinary Arts at Sivas Cumhuriyet University, Sivas, Turkey. I graduated from Deparment of Food Engineering Ankara University and I have finished my PhD in 2021 from Food Engineering Hacetepe University. I have studies on shelf life of meat products fortified with some essential oils and on novel and traditional meat products. I am both the Vice Dean of Tourism Faculty and Vice Director of Food Research Center of Sivas Cumhuriyet University. We have a food reseach team. I am the consultancy of a company of meat producer. Nowadays, we are studying on food waste management and traditional food and meals. I have projects supported from national and international. Besides this, I am the working member of COST Actions about fermantation and food saving operations.

Dr. Rakesh K. Singh


University of Georgia, Georgia



Dr. Rakesh K Singh has a distinguished stature in the science of food, with an outstanding background. He obtained his B. Tech. from G. B. Pant University of Agriculture and Technology, India, M. S. from University of Manitoba and Ph. D. from University of Wisconsin-Madison. He served as an Assistant Professor (1983-1985) at the Technical University of Nova Scotia (now Dalhousie University), Canada, and Purdue University (1985-2001), where he ascended through the ranks to Professor. He served as the Head of Food Science and Technology at the University of Georgia (2001-2020), where he remains a professor. His research primarily focuses on emerging technologies for food processing, resulting in 198 refereed journal articles, 4 books and 33 book chapters. He is Editor in Chief of LWTFood Science & Technology, and an editorial board member of International Journal of Food Properties and past board member of Journal of Food Engineering. Dr. Singh's contributions have significant impact on the field, which earned him numerous awards, including Fellow of IFT in 2008, recipient of 2009 Elizabeth Fleming Stier award, 2020 Fellow of National Academy of Agricultural Sciences (India), 2020 Fellow of International Academy of Food Science and Technology, 2023 Lifetime Achievement Award from International Congress on Engineering and Food highlighting and recipient of 2024 Distinguished Career Award in the Honor of Dr. Carl Fellers. Dr. Singh’s innovative research, leadership, and expertise in food processing have benefited research literature, food industry, and the scientific community around the globe. His research has included fundamental elements to the modeling of aseptic processing systems that have been essential in process development. Dr. Singh used novel techniques to separate and utilize components from the food processing industry. He optimized separation conditions for maximum recovery of usable components, and their functionality in various applications. Dr. Singh has been actively engaged in research that helps the food industry. He used his expertise in bioseparations to work with others to form “Center for Enhancing Foods to Protect Health” at Purdue University. In recent years, he has developed processing protocols for continuous high-pressure processing of beverages, radiofrequency heating of meats and low-moisture powders for food safety, and infrared heating for enhanced process efficiency and food quality of peanuts, chicken nuggets and potato strips. He is also exploring new areas using UV and cold plasma processing for aflatoxin and pathogen elimination in foods.

Dr. Al Borhan Bayazid


School of Konkuk University, South Korea


Neuroprotective Effects of Sodium Butyrate through Modulating Antioxidant Enzymes and Attenuates P-53, BAX/Bcl-2 Apoptotic Signaling Pathway


Al Borhan Bayazid, PhD in Medicinal Biosciences. He completed his MS in Applied Biochemistry at the Konkuk University, Korea. He was then about to join the Nephrology and Hypertension, VUMC. He received his BSC degree in 2017 from Daffodil International University, Bangladesh. He has published 15 research articles in SCI(E) journals. Mr. Bayazid's research focuses on Bioactive, NDDS, Alzheimer's Disease, Tissue Repairing and Molecular Biology.