Professor of the Food Science Laboratory, School of Veterinary Medicine, Kitasato University, Japan. He is a member of the editorial boards of Meat Science, Animal Science Journal, and Trends in Food Science and Technology. His research interests are based on food biochemistry and microbiology, with a special focus on functional meat products.
Professor at University of Southern California. He is co-founder and executive vice president of PolyScience Consulting, and chief scientist for Daedalus Humanitarian. Expert in pediatric nutrition, probiotics, food safety and toxicology, and food processing.
Research Scientist and Head of the Department of Food Science and Technology at the Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC) located in Valencia, Spain (CSIC). Her research is focused on the quality and sensory characteristics of meat and meat products. Especially, she conducts research in aroma generation and stability in meat products including the development of new strategies and ingredients to enhance dry-cured flavor.
Professor of animal breeding and genetics at the University of Bologna, Italy. He works in the fields of animal genetics and breeding, animal genomics and authenticity of food products. His research interests are mainly towards the application of genomics, metagenomics, metabolomics and phenomics in the animal production sector, for food characterization, authentication and traceability and for environmental characterization.
Associate Professor and a Head of the Department of Food Product Quality at the Cracow University of Economics. His research mainly covers Food Science and Consumer Economics. His scientific interests include regional and traditional food products, food product quality development and assessment, consumer market behavior and factors affecting success of new product development processes.
Senior Lecturer in Management at York Management School, University of York, United Kingdom. Her main research focus is on human-animal relationships at work. Her interdisciplinary research has focused upon a number of organizational settings in which the species come into contact; slaughterhouses and meat packing plants, farms, veterinary surgeries, shelters and zoos.
Jill E Hobbs is a Professor in the Department of Agricultural and Resource Economics at the University of Saskatchewan, Canada. Her research areas include agri-food supply chains, consumer behaviour, and food policy. Her recent research has examined food safety and quality, traceability and authenticity in agri-food supply chains, consumer trust and attitudes toward novel technologies, and the regulation of health foods in Canada and internationally. She was appointed as a Fellow of the Canadian Agricultural Economics Society in 2017.
Lecturer in Robotics at Department of Computer Science and Technology, Faculty of Science and Engineering, University of Hull, UK. He holds a Ph.D. in Robotics from the Italian Institute of Technology, Genoa. His research areas include robot analysis and design particularly from control systems aspect. Moreover, he is enthusiastic about exploring the multi-disciplinary applications of robots in various emerging areas including food technology and agriculture. He is a senior member of IEEE since 2016
Group Leader and Founder of the group Novel Materials and Nanotechnology at the Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC) located in Valencia, Spain. He is also Lecturer of Materials Science at the Department of Industrial Engineering and Design (ESID), Polymers Group of the Area of Materials of the University Jaume I in Castellón, Spain. He is also a founder of the Nanobiotech SMEs Bioinicia S.L. and Nanobiomatters Industries (Bactiblock and O2block) S.L.
Professor at the Agriculture University in Krakow. During 1981-2018 Head of Swine Diseases Department at the National Veterinary Research Institute in Poland. For several decades (1991-2018) head of the O.I.E. Reference Laboratory for Classical Swine Fever and in 2011-2018 head of O.I.E. Reference Laboratory for Porcine Reproductive and Respiratory Syndrome. Since 1966 Head of the National Program for Specialization of Veterinarians in the field of Swine Diseases. Member of Polish Academy of Sciences.
His extensive background in Meat Science includes: Senior/Principal Scientific Officer at the Meat Research Institute, UK; Professor of Meat Science at the Royal Veterinary and Agricultural University (KVL), Denmark; Professor, head of department (Food Science) and associate dean for research, University of Guelph, Canada; Professor, Department of Food Technology, Universidad Nacional del Centro de la Provincia de Buenos Aires, Argentina. His main expertise is in causes of variations in three aspects of meat quality: texture, colour and water-holding capacity.
Graduated in Food Science, Aurélie owns a PhD in biotechnology applied to aroma. With 7 years experience as flavorist and biotechnologist, Aurélie joined Diana Pet Food in 2001 to work on innovation projects for both cats and dogs palatability. Aurélie was recently promoted as CSR Director of Diana Pet Food. The policy she will put in place or reinforce will embrace large subjects from alternative and by-products sourcing, waste valorisation, energy efficiency improvement.
Senior Lecturer at the Centre for Food Policy, City University, London; and an adjunct Research Fellow at the Institute for Sustainable Food, University of Sheffield, and at the Barbara Hardy Institute for Sustainable Environments and Technologies, University of South Australia. Christian researches the economic and environmental impacts of food loss and waste, and the how to shift towards sustainable diets and cookery.
PhD in Chemistry and Research Professor at Instituto de Agroquñimica y Tecnología de Alimentos (CSIC). He is Editor of Trends in Food Science and Technology, Associate Editor of Meat Science and Editor-in-Chief of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He received the 2002 IMS International Prize for Meat Science and Technology, 2010 Distinguished Research Award and 2014 Meat Processing Award both of American Meat Science Association (AMSA), 2015 Dupont Science Award, 2019 Innovation Award from the Association of Spanish Meat Industry and 2019 Award for Advancement of Application of Agricultural and Food Chemistry from American Chemical Society (ACS).