Home - Plenary Speakers


Prof. Dr. Marta Litter


Buenos Aires University, Argentina


Use of iron nanomaterials for the treatment of emergent contaminants in water


Prof. Litter is Dr. in Chemistry (Buenos Aires University, Argentina), with postdoctorate at the University of Arizona, USA. She is a Senior Researcher at the National Research Council and a Full Professor and Consultant at the National University of San Martín (Argentina). She has more than 250 publications in journals, books, and book chapters. She received the Mercosur Prize (2006 and 2011), the Charreau Prize for Regional Scientific-Technological Cooperation, the Prize for Latin American Women in Chemistry (2021), the Houssay Prize (2022), the Konex Diploma and the Konex Platinum Prize (2023). She is a Member of TWAS, ACAL, and the Argentine Academy of Environmental Sciences.

Prof. Maria Tsimidou


Aristotle University of Thessaloniki, Greece


Emblematic Cultivations at Risk as a Consequence of Climatic Change-The Case of Crocus Sativus L


Professor Maria Z. Tsimidou (Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki) is a food chemist (School of Chemistry AUTH, Food Science Dept. Reading Univ.) She has a long career in the field of valuable natural products (olive oil, table olives, natural sources of antioxidants and other bioactives); cooperates with many scientists in Greece and abroad; participates as expert in different committees; her published work is well recognized and can be found in Scopus and Google Scholar bases. Coordinator of the Greek Node of METROFOOD-RI. Expert in saffron quality and authenticity working on this cultivation since 1989, chair of the COST ACTION ‘Saffronomics’, partner of various research projects related to saffron from farm to fork.

Prof. Afaf Kamal-Eldin


United Arab Emirates university, UAE


Camel Milk Peculiarities


Dr. Maurice O’Sullivan


University College Cork, Ireland


Nutritional optimisation of foods using innovative sensory and consumer driven approaches


Dr. Maurice O’ Sullivan is a sensory scientist and associate professor in food science working in the School of Food and Nutritional Sciences, UCC. In the past Maurice has worked in the food industry as a sensory scientist and flavour chemist for Diageo Baileys and Guinness. He has worked as a food technologist and process/product development scientist for the processed foods sector in the 1990’s as well as more recently a product development consultant to the dairy, meat and beverage industries. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). He has worked in the area of targeted ingredient (salt, fat, sugar) reduction in foods since 1997. The focus of this research has been reduction of negative ingredients linked to civilisation diseases (Diabetes, Obesity, Heart Disease, Anaemia) while maintaining sensory properties, but also improving nutritional quality of developed products. To date this research has produced numerous publications with many more in development. Other research areas include Cross Cultural Sensory Perception of Irish Dairy Products in Asia, Europe and North America as well as Foods for the Elderly, Packaging and Meat optimisation. Maurice has published more than 200 sensory or consumer research based articles (papers, book chapters, proceedings etc.). He has authored two relevant books; Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom; A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., United Kingdom.

Dr. Andrea Polo


University in Bolzano, Italy



2004. BSc. at the University of Padova, Faculty of Natural Science, 110/110 cum laude.  2006. MSc. at the University of Padova, Science, Engineering and Liberal Arts interfaculty, 110/110 cum laude.  2010. PhD school in Molecular Sciences and Plant, Food and Environmental Biotechnologies, PhD course in Chemistry, Biochemistry and Ecology of Pesticides. University of Milan – Agricultural Faculty, Department of Food Science, Technology and Microbiology (DiSTAM). PhD thesis: “The control of deleterious biofilm on abiotic surfaces: from a more sustainable use of biocides to a new environmentallyfriendly approach”.

Prof. Paula Moynihan


The University of Adelaide, Australia


Food and Nutrition for Compromised Dentition


Prof Paula Moynihan is a UK based Nutritionist with a position of Adjunct Professor at Adelaide Dental School, University of Adelaide, Australia. Formally she was Director, Food & Health in the Faculty of Health & Medical Sciences at The University of Adelaide. She is a Registered Nutritionist (Public Health) and Dietitian (UK). For over 30 years, her research has focused on the interrelationship between nutrition and oral health – resulting in over 140 peer reviewed publications, an H index of 57 and over 21,500 citations. Prior to moving to Australia in 2019 she was Director of the Centre for Oral Health Research at Newcastle University UK where she was Director of the WHO Collaborating Centre Nutrition & Oral Health. She has served as advisor on nutrition and oral health to the WHO for >20 years. Prof Moynihan was recipient of The Nutrition Society Silver Medal for ‘excellent in research by a young scientist’ in 2004. In 2010 she received an IADR Distinguished Scientist Award for “Geriatric Oral Research”. She is the 2023 recipient of the American Society for Nutrition Roland L Weinsier Award for Excellence in Medical/Dental Nutrition Education. Prof Moynihan was the President of the IADR in 2019-2020.