Foods

Prof. Dr. Alberto Angioni

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Department of Life and Environmental Sciences, Università degli Studi di Cagliari, Cagliari, Italy
Interests: fruit; pesticides; fruit quality; agricultural science; postharvest; processing
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Prof. Dr. Daniela Antonova

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Institute of Organic Chemistry with Center of Phytochemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria
Interests: analytical chemistry; LC-MS/MS; mass spectrometry techniques; chromatographic techniques; metabolomics; fatty acids

Dr. Elena Arena

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Department of Agriculture, Food and Environment, University of Catania - Piazza Università, 2 - 95131 Catania, Italy
Interests: sensory analysis; consumer acceptance and preference; quality and food safety; functional food; bioactive compounds; food composition and analysis
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Prof. Dr. Ana M. Ares

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I.U. CINQUIMA, Analytical Chemistry Group, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
Interests: chromatography; separation science; food analysis; food safety; pharmaceutical analysis; quality control; enviromental analysis; method development
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Dr. Nurit Argov-Argaman

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Department of Animal Science the Faculty of Agriculture, Food and Environment Hebrew University of Jerusalem, Jerusalem, Israel
Interests: lipids; milk; lactation; metabolism; milk genomics; synthetic biology
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Dr. Giorgio Arrigoni

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Department of Biomedical Sciences, University of Padova, Via Ugo Bassi 58/B, 35131 Padova, PD, Italy
Interests: proteomics; phosphoproteomics; peptidomics; LC-MS/MS; high resolution mass spectrometry; protein-protein interactions; protein turnover rates; biochemistry; post-translational modifications; bioactive peptides

Dr. Francisco Noe Arroyo-Lopez

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Food Biotechnology Department, Spanish Research Council. Instituto de la Grasa (IG-CSIC), Sevilla, Spain
Interests: table olives; biofilms; metagenomics; probiotics; predictive microbiology; food safety; food quality; lactic acid bacteria; yeasts
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Prof. Dr. Francisco Artés-Hernández

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Head of Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
Interests: fruit & vegetables; postharvest; fresh-cut; minimal processing; by-products revalorization, green processing technologies; quality & safety; abiotic stress, bioactive compounds; phytochemicals, nutraceuticals, shelf life
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Prof. Dr. Diana Ansorena Artieda

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Catedrática de Nutrición y Bromatología, Facultad de Farmacia y Nutrición-Dpto. Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Portada, Spain
Interests: functional foods; meat products; food lipids; oxidation; plant sterols; bioaccesibility
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Prof. Dr. Joseph Arul

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Food Science Department, Laval University, Quebec, QC, Canada
Interests: food preservation; postharvest biology

Dr. Yonathan Asikin

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Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan
Interests: food aroma; flavor chemistry; sensory properties; metabolomics
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Prof. Dr. Ricardo Assunção

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Egas Moniz School of Health and Science, Campus Universitário–Quinta da Granja, Monte da Caparica, 2829-511 Caparica, Portugal
Interests: food toxicology; risk assessment; health impact of foods and diets; public health; healthy diets; sustainable diets; risk-benefit assessment of foods
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Prof. Dr. Santiago P. Aubourg

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Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
Interests: seafood composition; lipid damage; advanced preservation; by-products; green extraction
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Dr. Thierry Aussenac

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Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
Interests: FTIR; NIR; agricultural product quality; food matrice characterization
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Prof. Dr. Luciana Azevedo

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Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, Alfenas 37130-000, Brazil
Interests: phenolic; anti-inflammatory; antioxidant; functional food
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Prof. Dr. Anastasia Badeka

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Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: food chemistry; food packaging; food technology; food analysis
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Prof. Dr. Moo-Yeol Baik

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Section Board Member

Department of Food Science and Biotechnology, Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Korea
Interests: starch; modified starch; starch nano particles; starch retrogradation; puffing

Prof. Dr. Evaristo Ballesteros

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Department of Physical and Analytical Chemistry, E.P.S of Linares, University of Jaén, 23700 Jaén, Spain
Interests: analytical chemistry; food chemistry; food quality; food safety; contaminants; endocrine disrupting chemicals; pesticides; chromatography; mass spectrometry; sample treatment
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Prof. Dr. Rafik Balti

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CentraleSupélec, University of Paris-Saclay, Gif-sur-Yvette, France
Interests: bioprocess engineering; food science and technology; biotechnology and food engineering; nutraceuticals and functional foods; biorefinery processes; value-added products

Dr. Narcisa Maria Bandarra

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Section Board Member

1. Division of Aquaculture, Upgrading and Bioprospection, IPMA, I.P.—Portuguese Institute for the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho 6, 1495-165 Lisbon, Portugal
2. CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
Interests: lipidomics; seafood; nutrition; benefits of omega-3 fatty acids in health; biotechnology applied to micro- and macroalgae utilization in human food and feeds; marine biomolecules; functional ingredients such as squalen, phytosterols, EPA and DHA
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Prof. Dr. Jan Banout

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Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech Republic
Interests: food processing technology; solar drying; food security
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Prof. Dr. Francisco J. Barba

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Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain
Interests: nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolation; bioaccessibility; bioavailability
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Dr. Laura Barp

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Section Board Member

Department of Agri-Food, Animal and Environmental Sciences, University of Udine, 33100 Udine, Italy
Interests: food chemistry; food safety; food contaminants; sample preparation; multidimensional gas chromatography; mineral oil hydrocarbons; food authenticity; bioactive compounds
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Dr. João C.M. Barreira

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Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; advanced statistical analysis; product development; biochemistry
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Dr. Francisco Barro

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Institute for Sustainable Agriculture (IAS-CSIC), Cordoba, Spain
Interests: CRISPR/Cas; RNAi; cereals; celiac disease; gluten intolerances; new foods; new ingredients; bread making quality; genomic; proteomic

Prof. Dr. Joaquín Bautista-Gallego

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Section Board Member

Faculty of Science, University of Extremadura, 06006 Badajoz, Spain
Interests: food fermentation; dairy; wine fermentation; food safety; probiotics; functional foods; food processing; lactic acid bacteria; yeast; table olives; biofilm; predictive microbiology
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Prof. Dr. Laurent Bazinet

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Department of Food Sciences, Laval University, Québec, Canada
Interests: membrane processes; separation; bioactive molecules; fouling; protein; peptides; circular economy; coproducts; hydrolysis; valorization
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Prof. Dr. Marco Beccaria

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Section Board Member

Department of Chemical, Pharmaceutical and Agricultural Sciences—DOCPAS, University of Ferrara, Ferrara, Italy
Interests: food chemistry; analytical chemistry; biosources; fat and oils; volatilomics; lipidomics
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Dr. Alaa El-Din A. Bekhit

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Section Board Member

Department of Food Science, University of Otago, Dunedin 9054, New Zealand
Interests: muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food
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Prof. Dr. Fernando Benavente

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Section Board Member

Department of Chemical Engineering and Analytical Chemistry, Research Institute of Nutrition and Food Safety, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
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