Foods

Dr. Fernando M. Nunes

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Section Board Member

Food and Wine Chemistry Laboratory, Chemistry Research Centre-Vila Real (CQ-VR), Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
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Dr. Maria Leonor Nunes

Section Board Member

1. Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal
2. Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
Interests: seafood science & technology; fish products; fatty acids; food composition; food chemistry; food & nutrition; food biochemistry; cholesterol; lipids; food
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Dr. Maurice O’Sullivan

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Section Board Member

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Interests: sensory; consumer; dairy; meat

Prof. Dr. Ken'ichi Ohtsubo

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Section Board Member

Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
Interests: cereal science and processing; quality assay and processing of rice grains; bio-functional rice bread; rice noodles; rice cake; PCR technology of rice authentications
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Dr. Charles Odilichukwu R. Okpala

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Section Board Member

UGA Cooperative Extension, College of Agriculture and Environmental Sciences, University of Georgia, Athens, GA, USA
Interests: utilization of animal products in sustainable global food systems; agri-food processing/production/quality; consumer safety and food protection; foodservice industries and their personnel development; family consumer sciences and extension services; qualitative and quantitative research methods; quality management of agrifood products
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Dr. Daniel I. Onwude

Section Board Member

Digital for Planet, Dubendorf, Switzerland
Interests: postharvest engineering; agricultural and food process engineering; drying technology; modeling and simulation; nondestructive testing and computational engineering
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Dr. Helen Onyeaka

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Section Board Member

School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
Interests: food microbiology; food safety; sustainability; food systems; public health; food waste management
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Prof. Dr. Mircea Oroian

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Section Board Member

Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
Interests: food; detection; fraud; chemometrics; artificial inteligence
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Prof. Dr. Shiyi Ou

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Section Board Member

1. School of Engineering, Guangzhou College of Technology and Business, Guangzhou 510850, China
2. Department of Food and Engineering, Jinan University, Guangzhou 510632, China
Interests: acrylamide; acrolein; di-carbonyl compounds; HMF; phenolic acids; amino acids
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Dr. Reza Ovissipour

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Section Board Member

Virginia Tech, Food Sci. and Technol., Seafood AREC, Virginia Seafood AREC, 102 S. King Street, Hampton, VA 23669, USA
Interests: aquaponics; seafood safety; bio-based sanitizers; novel sanitizers; foodborne pathogens; cellular agriculture; insects; alternative proteins; bioprocessing
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Prof. Dr. Fatih Oz

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Section Board Member

Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
Interests: food (bio)chemistry; food mutagens and carcinogens; heterocyclic aromatic amines; food safety; nutrition and health; food quality; meat and seafood processing technology; chromatography; food packaging
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Prof. Dr. Barbaros Özer

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Section Board Member

Department of Dairy Technology, Ankara Üniversitesi, Ankara, Turkey
Interests: dairy; milk; cheese; fermented dairy products; non-thermal food processing technologies; dairy rheology; hygienic design; dairy-based beverages

Prof. Dr. Yesim Özogul

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Section Board Member

Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana 01330, Turkey
Interests: seafood quality; safety; marine bioactive compounds; fatty acids; biogenic amines; innovative seafood processing technologies; nanoemulsion

Dr. Bernardo Pace

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Section Board Member

Institute of Sciences of Food Production, National Research Council of Italy, Foggia, Italy
Interests: fresh fruit and vegetables; minimally processed product; postharvest physiology; storage condition; chemical and physical treatment; modified and controlled atmosphere; active packaging; non-destructive quality evaluation; logistic solutions; nutritional and sensorial evaluation of fruit and vegetables; volatile compounds as quality markers
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Prof. Dr. Severina Pacifico

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Section Board Member

Department of Environmental Biological and Pharmaceutical Sciences and Technologies, University of Campania Luigi Vanvitelli, Caserta, Italy
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry polyphenols; chemoprevention
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Prof. Dr. Rajinder Pal

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Section Board Member

Department of Chemical Engineering, University of Waterloo, Waterloo, ON N2L 3G1, Canada
Interests: rheology of complex fluids; composite nanomaterials; pickering emulsions; soft matter; thermodynamics
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Dr. Federico Pallottino

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Section Board Member

Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo, Italy
Interests: sensors application to the agro-food sector; brewing technologies; advanced traceability systems; optoelectronic systems; spectrophotometry

Prof. Dr. Leiqing Pan

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Section Board Member

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: non-destructive detection; spectral; imaging; food composition; food safety; identification; regression; modeling; chemometrics
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Dr. Sunil K. Panchal

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Section Board Member

School of Science, Western Sydney University, Richmond, NSW 2753, Australia
Interests: food waste valorisation; functional foods; nutraceuticals; metabolic syndrome; obesity; gut microbiota
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Dr. Begoña Panea

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Section Board Member

1. Animal Production and Health Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Montañana 930, 50059 Zaragoza, Spain;
2. Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Montañana 930, 50059 Zaragoza, Spain
Interests: meat science; shelf-life; color; texture; sensory analysis; consumer test
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Prof. Dr. Gianfranco Pannella

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Section Board Member

Faculty of Science and Technology for Sustainable Development and One Health, University Campus Bio-Medico of Rome, Rome, Italy
Interests: food microbiology; antimicrobials; proteomic; stress response
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Dr. Photis Papademas

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Section Board Member

Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
Interests: dairy science and technology; fermentation; lactic acid bacteria; donkey milk; bioactive peptides; probiotics
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Prof. Dr. Maria Papageorgiou

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Section Board Member

Department of Food Science and Technology, International Hellenic University, Alexander Campus, GR-57400 Thessaloniki, Greece
Interests: tailoring functional and chemical properties of cereal and alternative plant sources in view of developing specific healthy foods and ingredients; grain safety; bioactive compounds; by products valorization
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Prof. Dr. Vito Michele Paradiso

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Section Board Member

Department of Biological and Environmental Sciences and Technologies, Laboratory of Agri-Food Microbiology and Food Technologies, University of Salento, Via Monteroni, I-73100 Lecce, Italy
Interests: grapes; wine; phenolic compounds; volatile compounds; wine fining
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Dr. Giuseppina Paola Parpinello

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Section Board Member

Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
Interests: sensory evaluation of food (wine, fruit juices, sweeteners); analytical techniques useful in food characterization: spectrophotometric (UV-Vis), spectroscopy methods (FT-NIR, FT-IR), chromatographic methods (HPLC, IC, MECK), electronic nose; statistical analysis; correlation between analytical techniques and sensory evaluation; polyphenolic compounds, natural antioxidants, bioactive compounds in food, beverages and wine; nutraceutical and technological exploitation of food grade tannins; food waste recovery
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Dr. Gianpiero Pataro

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Section Board Member

Department of Industrial Engineering (DIIn), University of Salerno, Fisciano (SA), Italy
Interests: sustainable food processing; circular bioeconomy; biorefinery; food by-products; microalgae biomass; pulsed electric field; ohmic heating; pulsed light; ultrasound
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Dr. Jayanta Kumar Patra

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Section Board Member

Research Institute of Integrative Life Sciences, Dongguk University-Seoul, Goyang-si 10326, Republic of Korea
Interests: antioxidant activity; bioactive compounds; medicinal plants; functional foods; biomolecules; nanobiotechnology
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Dr. Vania Patrone

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Section Board Member

Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
Interests: food microbiology; lactic acid bacteria (LAB); gut microbiota; probiotics; metagenomics; nutrigenomics
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Dr. Radmila Pavlovic

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Section Board Member

Department of Veterinary Medicine and Animal Science, University of Milan, Milan, Italy
Interests: metabolomics; lipidomics; food safety; High Resolution Mass Spectrometry; High-Performance Liquid Chromatography; medicinal and pharmaceutical chemistry; biochemistry; analytical chemistry; natural product chemistry
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Dr. Sandra Pedisić

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Section Board Member

Laboratory for Drying Technologies and Monitoring of Biologically Active Compounds, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: plant bioactive compounds; advanced extraction techniques; chromatography methods; microencapsulation techniques; valorization of agrofood industry by-products; antioxidants; polyphenols; pigments; fruit and herb processing; functional food
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