Foods

Dr. Parag Acharya

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Aquatic Biotechnology and Biology, Natural Resources Institute, Faculty of Engineering and Science, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK
Interests: plant-based foods; alternative proteins; functional properties of proteins; meat alternatives
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Dr. Akinbode A. Adedeji

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Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA
Interests: AI applications in nondestructive food evaluation; sustainable food processing; ancient grain valorization; food processing waste valorization; extrusion processing; non-thermal processing of foods; food microstructural characterization
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Prof. Dr. Koushik Adhikari

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Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
Interests: sensory analysis; consumer food products; determining emotional response of consumers; consumer behavior; food choice; nutrition; obesity; statistical analyses; consumer acceptability data; chemical flavor data
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Dr. Isabelle Adt

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Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n 3733, IUT Lyon 1, 01000 Bourg en Bresse, France
Interests: milk; dairy; anti-bacterial peptides; enzymatic hydrolysates

Prof. Dr. Edith Agama Acevedo

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Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional (IPN), Yautepec 62731, Morelos, Mexico
Interests: starch modification; starchy foods; physicochemical studies; starch biosynthesis
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Prof. Dr. Lavelli Vera Agnese

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Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
Interests: fruit, vegetable and mushroom processing; food by-product recovery; food security; food sustainability; natural antioxidants and antiglycation agents; enzymatic and non-enzymatic browning

Prof. Dr. Cristóbal Noé Aguilar González

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Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
Interests: food fermentation; waste valorization; food biotechnology
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Prof. Dr. Jose Miguel Aguilera

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Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
Interests: structure-property relationships; modeling microstructural changes in foods; food structuring operations and gastronomic engineering

Dr. Idrees Ahmed Wani

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Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India
Interests: starch; protein; gums; pulses; cereals; functional foods; extrusion

Prof. Dr. Lilia Ahrné

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Department of Food, University of Copenhagen, Rolighedsvej 26, 1970 Frederiksberg, Denmark
Interests: mild sustainable process technologies; dairy powders and concentrates; structure processing; hybrid protein systems; cheeses
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Dr. Taiwo O. Akanbi

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School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Brush Road, Ourimbah, NSW 2258, Australia
Interests: food bioprocessing; encapsulation for nutrient delivery; food waste valorisation
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Prof. Dr. Cristina Alamprese

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Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
Interests: food science and technology; food product and process optimization; food authentication; IR spectroscopy; rheology; chemometrics
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Dr. Donatella Albanese

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Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
Interests: food quality; food safety; food shelf-life extension; food characterization; biosensors; immunosensors
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Dr. Ambrogina Albergamo

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Department of Biomedical, Dental, Morphological and Functional Images Sciences, University of Messina, Messina, Italy
Interests: characterization of food bioactives; food contaminants; analytical methods in food analysis
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Prof. Dr. Stefania Albrizio

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Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Napoli, Italy
Interests: analytical chemistry; food safety; environmental pollutants; food contaminants; chromatography; nutraceuticals; extraction techniques
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Dr. Tânia Gonçalves Albuquerque

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Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
Interests: nutritional and bioactive composition of foods; impact of bioactive compounds on human health; development of sustainable and health-promoting plant-based ingredients
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Dr. Bahar Aliakbarian

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Department of Biosystems and Agricultural Engineering, The Axia Institute, Michigan State University, 1910 West St. Andrews Rd, Midland, MI 48640, USA
Interests: food engineering; radio frequency identification; packaging; biochemical; food processing; micro- and nano-engineering technologies
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Prof. Dr. Michel Aliani

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Department of Human Nutritional Sciences, University of Manitoba, W575 Duff Roblin Building, Winnipeg, MB R3T 2N2, Canada
Interests: sensory evaluation of food and flavour chemistry; mass spectrometry and NMR techniques; meat chemistry and biochemistry; metabolomics
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Dr. Themistoklis Altintzoglou

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Nofima, 9291 Tromsø, Norway
Interests: consumer research; food choice behaviour; new product development
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Prof. Dr. Emilio Alvarez-Parrilla

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Department of Chemical-Biological Sciences, Institute of Biomedical Sciences, Autonomous University of Ciudad Juarez, Ciudad Juárez 32310, Mexico
Interests: functional foods; metabolomics; phenolic compounds; bioaccesibility; HPLC-MS/MS
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Dr. Vitor D. Alves

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LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Interests: microbial polysaccharides; polysaccharides from agro-wastes; thickenning capacity; gels; rheology; biodegradable and active films; food packaging; bioactives encapsulation
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Prof. Dr. Stella Maris Alzamora

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Institute of Food Technology and Chemical Processes (ITAPROQ), National Council for Scientific and Technical Research (CONICET)—University of Buenos Aires, Ciudad Universitaria, Ciudad Autónoma de Buenos Aires C1428EGA, Argentina
Interests: food science; water activity; ultrasound; vanillin and blanching; microorganism; food spoilage; antimicrobial
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Dr. Mary Anne Amalaradjou

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Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA
Interests: food safety; gut health; public health; controlling pathogens in food systems; understanding pathogen survival and persistence along the food chain, their virulence attributes and the application of probiotics to control foodborne pathogens; the efficacy of currently applied intervention (hurdle) technologies to reduce pathogen transmission during pre- and post-harvest processing of fresh produce, meat and dairy products; potential application of probiotics and functional foods in the prevention and treatment of gut pathologies; elucidating the molecular cross talk between diet, microbiome and host on all levels of regulation namely, genes, proteins and metabolites; developing evidence-based dietary interventions for restoring health and preventing chronic pathologies

Prof. Dr. Ryszard Amarowicz

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Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Interests: analytical chemistry; polymer chemistry; food science
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Dr. Maria Luisa Amodio

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Department of The Science of Agriculture, Food, Natural Resource and Engineering (DAFNE), Università degli studi di Foggia, Foggia, Italy
Interests: postharvest technology; quality; shelf-life; hyperspectral imaging; NIR
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Dr. Patrícia Anacleto

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1. MARE – Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750-374 Cascais, Portugal
2. Division of Aquaculture and Seafood Upgrading (DivAV), Portuguese Institute for Sea and Atmosphere (IPMA, I.P.), Rua Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal
Interests: marine biology; physiology; ecotoxicology; climate change; bioenergetics; food microbiology; food chemistry; chemical contaminants; seafood quality and safety; shelf-life; analytical methods; bioaccessibility; in vivo model
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Prof. Dr. Masashi Ando

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Department of Fisheries, Kindai University, Nara, Japan
Interests: food storage; food quality; food structure; heavy metal

Dr. Juan E. Andrade

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Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611-0370, USA
Interests: food science and human nutrition; malnutrition; micronutrients deficiencies; global nutrition; iron deficiency anemia; vitamin A deficiency; protein deficiency; soy and dairy products; essential oils; antioxidants; intervention programs to address undernutrition; encapsulation technologies
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Prof. Dr. Ianni Andrea

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Department of BioScience and Technology for Food, Agriculture, and Environment, University of Teramo, 64100 Teramo, Italy
Interests: animal nutrition; animal product quality; sustainable animal production; rumen microbiota; quality of food product of animal origin; animal welfare; omics approaches in the characterization and preservation of livestock biodiversity
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Dr. Ana Isabel Andrés

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Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: meat technology; vegetable technology; preservation; packaging; modified atmosphere packaging; antioxidants; food by-products; extraction; bioactive compounds; green solvents
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