Foods

Dr. Sorina Ropciuc

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Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food engineering; aromatic plants; gels

Prof. Dr. Marco Dalla Rosa

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Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
Interests: antioxidant activity; food chemistry; food processing; food processing and engineering; food science; food preservation; food engineering; food packaging

Prof. Dr. Moshe Rosenberg

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Department of Food Science and Technology, University of California, Davis, CA, USA
Interests: dairy science and technology; microencapsulation of food constituents and bioactive agents; physico-chemical and functional properties of food biopolymers; food forensics and authentication of food and agricultural products; food microstructure
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Prof. Dr. Tom Ross

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Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98, Hobart, TAS 7001, Australia
Interests: food microbiology; predictive microbiology; food safety risk assessment; food preservation
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Prof. Dr. Olivier Rouaud

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Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, site de la Géraudière, CS 82225, 44322 Nantes, CEDEX 3, France
Interests: microwave heating; ohmic heating; heat and mass transfer modelling; electrohydrodynamic drying, freezing

Prof. Dr. Denis Roy

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Faculty of Agriculture and Food, Laval University, 2425 Rue de l'Agriculture, Québec, QC G1V 0A6, Canada
Interests: food microbiology; food fermentation; probiotics; prebiotics; gut microbiota; dairy products

Prof. Dr. Roger Ruan

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Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave, St. Paul, MN 55108, USA
Interests: food engineering; value-added processing; food safety assurance; food quality improvement; non-thermal technologies
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Prof. Dr. Zheng Ruan

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State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Interests: phytochemicals; polyphenol; functional foods; gut health; intestinal microbiota; metabolic syndrome; metabolomics; molecular nutrition
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Dr. Giuseppe Ruberto

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Institute of Biomolecular Chemistry, National Research Council (ICB-CNR), Via P. Gaifami 18, 95126 Catania, Italy
Interests: chemistry of natural substances; isolation, structural determinations, the biological importance of the studied substances and their potential applications in agro-alimentary, nutraceutical and pharmacological fields; food chemistry; new phytocomplexes from cultivated and wild plants; essential oils from aromatic plants

Prof. Dr. Claudia Ruiz-Capillas

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Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais 10 Ciudad Universitaria, 28040 Madrid, Spain
Interests: development of healthier meat products; meat analogues; fat replacers; traditional meat products; functional food; essential oils; meat processing; meat quality; meat safety; biogenic amines; additives; physic-chemical properties; sensory characteristics; emergent technologies
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Dr. Chiara Russo

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Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Antonio Vivaldi 43, 81100 Caserta, Italy
Interests: food toxicology; antimicrobial; PCR; gel electrophoresis; DNA; genotoxicity; cytotoxicity

Dr. Marina Russo

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Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Messina, Italy
Interests: food chemistry; bioactive molecules; liquid chromatography; mass spectrometry; extraction
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Prof. Dr. Jaroslawa Rutkowska

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Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
Interests: analysis and assessment of factors affecting the composition of milk fat; development of analytical techniques for studies of milk fat composition; the use of additives improving the nutritional value of cakes; that have documented pro-health effects; adapting diverse techniques of acquiring valuable bioactive compounds from plants
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Prof. Dr. Modestas Ružauskas

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Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Interests: food

Prof. Dr. Osman Sagdic

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Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa, Istanbul 34210, Turkey
Interests: food chemistry and biochemistry; nutrition and dietetic; functional food
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Dr. Ramesh Kumar Saini

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School of Health Sciences and Technology, University of Petroleum and Energy Studies (UPES), Dehradun 248007, Uttarakhand, India
Interests: antioxidants; antioxidant activity; chromatography; high-performance liquid chromatography; nutrition; crop science; food chemistry; food science; phytochemicals extraction
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Prof. Dr. Nobuyuki Sakai

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Department of Psychology, Graduate School of Arts and Letters, Tohoku University, Kawauchi 27-1, Aoba-ku, Sendai 980-8576, Japan
Interests: psychology of eating; sense of taste; sense of smell; somatic senses; palatability; comfort
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Prof. Dr. Jordi Saldo

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Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
Interests: by-product valorisation; process control; textural properties; fermented food products; functional food products; spectroscopic analysis; sensory evaluation
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Dr. Richardos Nikolaos Salek

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Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic
Interests: dairy science and technology; milk; cheese; processed cheese; cream cheese; yogurt; fermented beverages; symbiotic starter cultures; beer; cider hydrocolloids; rheology; texture; tribology; physicochemical properties
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Prof. Dr. Rosaria Saletti

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Department of Chemical Sciences, Laboratory of Organic Mass Spectrometry (LOMS), University of Catania, Catania, Italy
Interests: ultra HPLC; high-resolution mass spectrometry; proteomics; food proteins; wheat proteins; post-translational modifications of voltage-dependent anion selective channel isoforms (VDACs)
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Dr. José Manuel Salgado

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Industrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Chemical Engineering Department, University of Vigo (Campus Ourense), 32004 Ourense, Spain
Interests: solid-state fermentation; biorefinery processes; insects as new food; valorization of agroindusgtrial byproducts; alternative diets for aquaculture
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Dr. Yasser M. Sanad

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Department of Agriculture, University of Arkansas, Pine Bluff, AR, USA
Interests: food safety; veterinary public health; zoonotic foodborne pathogens; molecular pathogenesis; antimicrobial resistance; microbiome

Dr. Ana Teresa Sanches-Silva

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Pharmacy Faculty, University of Coimbra, 3004-531 Coimbra, Portugal
Interests: sustainable food packaging; active food packaging; bio and nano packaging; food-packaging interactions; chromatography; mass spectrometry
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Prof. Dr. Mari Sandell

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1. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
2. Functional Foods Forum, University of Turku, Turku, Finland
Interests: food; sensory perception, multisensory perception; senses and food; taste, flavour, individual differences in perception; food choices and eating behaviour; sensory based food education, bioeconomy, suistainability and food
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Dr. Clara Cecília Santana Sousa

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Laboratório Associado, Escola Superior de Biotecnologia, Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, CBQF, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: vibrational spectroscopy; mass spectrometry; metabolomics; chemometrics; food analysis; plant characterization; antioxidants
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Dr. Veronique S Sante-Lhoutellier

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French National Institute for Agricultural Research, INRA, Agronomie, France
Interests: electrophoresis; sds-page; protein purification; proteins; enzymes; biochemistry; proteomics; meat quality; muscle; meat science; amino acids; muscle proteins; protein modification

Dr. Abishek Santhakumar

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School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga, NSW 2678, Australia
Interests: dietary antioxidants; functional foods; meatbolic diseases; oxidative stress; food chemistry
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Prof. Dr. Susana Santoyo

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Institute of Food Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain
Interests: antioxidant activity; antiinflammatory activity; plant extracts; phenolic compounds; pressurized liquid extraction; phenolic compounds encapsulation
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Prof. Dr. Jorge Manuel Alexandre Saraiva

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Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: high pressure food applications; food properties improvement; foods production
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Dr. Beatriz Sarriá

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Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain
Interests: human health; human nutrition; coffee; cocoa; iron; minerals; polyphenols; iron deficiency; cardiovascular disease; personalized nutrition

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