Foods

Dr. Elena Canellas

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Department of Analytical Chemistry, University of Zaragoza, Zaragoza, Spain
Interests: analytical chemistry; food packaging; recycling; biomaterials
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Prof. Dr. Jinxuan Cao

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School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: meat quality; caspase; cytoskeletal proteins; dry-cured ham; meat flavor; myofibril proteins; myofibrils
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Prof. Dr. Xu-Liang Cao

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Food Research Division Bureau of Chemical Safety, Health Canada, 343-542-4817, Ottawa, ON K1A 0K9, Canada
Interests: bisphenol A (BPA); BPS; bisphenols; phthalates; DEHA; food; total diet; GC-MS; LC-MS; solid phase extraction (SPE)

Prof. Dr. Francesco Capozzi

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Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Cesena, Italy
Interests: foodomics; biomarkers; metabolomics; NMR spectroscopy; food structure; in vitro digestion modelling; food kinetics
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Prof. Dr. J. A. Cárcel

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Group of Analysis and Simulation of Agri-Food Processes, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain
Interests: food process; mass transfer; drying; extraction; ultrasound; PEF; MEF

Prof. Dr. Barbara Cardazzo

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Department of Comparative Biomedicine and Food Science, Università degli Studi di Padova, Padua, Italy
Interests: food safety; food microbiota; shelf-life of food products; food spoilage
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Dr. Alejandra Cardelle Cobas

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Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, Universidade de Santiago de Compostela, 27002 Lugo, Spain
Interests: food science and technology; food safety; functional foods; human nutrition; gut microbiota
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Dr. Vladimiro Cardenia

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Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
Interests: lipids; agro-food by-products; oxidation; steroidomics; chromatography; sterols oxidation products; waste; bioactive compounds
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Dr. Angela Cardinali

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Institute of Sciences of Food Production (ISPA), Italian National Research Council, Rome, Italy
Interests: food chemistry; nutraceuticals and botanicals; polyphenols; functional foods; antioxidants; biaccessibility; bioavailability
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Prof. Dr. Mercedes Careche

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Department of Products, Institute of Food Science, Technology and Nutrition, Agencia Estatal Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Madrid, Spain
Interests: shelf life estimation of chilled and frozen fishery and aquaculture products: sensory analysis of fish (quality index method (qim), product tests, triangular tests, etc.)

Dr. Conrado Javier Carrascosa Iruzubieta

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Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain
Interests: hygiene food; biofilms
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Dr. Celia Carrillo

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Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
Interests: nutrition; nutrients; digestion; bioactive compounds; bioaccessibility; bioactivity; health-related properties; food science; food habits; food knowledge
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Dr. James Kenneth Carson

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Department of Engineering, The University of Waikato, Te Whare Wananga o Waikato Gate 1, Knighton Road, Hamilton 3240, New Zealand
Interests: measurement and modelling of thermal properties of foods; modelling thermal processes (such as refrigeration and drying); energy usage in food industries

Dr. Carlos W. P. Carvalho

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Brazilian Agricultural Research Corporation/Embrapa Food Technology, Brasília 70770-901, Brazil
Interests: grain; cereal; extrusion cooking; starch morfology and processing; rheology; biopolymers
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Dr. Rosemary A. Carvalho

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Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Interests: orally disintegrating films; natural polymers; bioactive compounds; biodegradables packaging
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Dr. Federico Casanova

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Food Production Engineering, DTU Food, Technical University of Denmark, Dk-2800 Lyngby, Denmark
Interests: extraction methods; colloidal dispersion; plant-based proteins; dairy proteins; marine sources; insect proteins
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Dr. Rocío Casquete Palencia

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Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: food microbiology; starter cultures; bioactive compounds; protective strains; prebiotic; food quality; food safety
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Dr. Lucía Cassani

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Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
Interests: bioactive compounds; green processing, functional foods; food by-products; nanoencapsulation
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Dr. Alfredo Cassano

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Institute on Membrane Technology 'Enrico Drioli', ITM-CNR, 87036 Rende, Italy
Interests: circular economy; wastewater treatment; membrane-based processes; agri-food by-products valorisation; environmental sustainability
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Prof. Dr. Isabel Castanheira

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Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal
Interests: analytical methods; trace elements; chemical contaminants; food composition & characterization & processing; food sustainability; cereals & pulses; fruits & vegetables; sampling; fish; global nutrition

Dr. Massimo Castellari

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Institute of Agriculture and Food Research and Technology (IRTA), Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Spain
Interests: analytical chemistry; food science; functional foods; polyphenols; bioactive compounds; insects; microalgae; by-products valorization; natural contaminants
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Dr. Bianca Castiglioni

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Istituto di Biologia e Biotecnologia Agraria, National Research Council, 26900 Lodi, Italy
Interests: dairy microbiome (milk and cheese microbiome); metagenomics and molecular investigation for food quality and safety; development of molecular diagnostic tools (PCR, multiplex PCR, Real-time PCR, Digital PCR) for food safety of animal products
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Dr. Paula C. Castilho

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CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
Interests: chemical composition of aromatic, medicinal, and food plants; organic chemistry hemi synthesis of bioactive compounds using natural products as raw materials; assessment of the biological activity of new compounds
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Dr. Alejandro Castillo

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Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
Interests: microbial food safety of fresh and fresh-cut fruits & vegetables and of fresh & processed meats; non-thermal technologies for pathogen control in foods; microbiome of fruits and vegetables; food irradiation; HACCP systems
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Dr. Manuel Castillo Zambudio

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1. Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), 08193 Bellaterra, Barcelona, Spain
2. Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA
Interests: milk; cheese; coagulation; syneresis; kinetics; optical sensor; monitoring; light scatter; light backscatter; fluorescence; spectroscopy; process control; meat emulsions; meat; food analysis; heat treatment; thermal damage; casein micelle; whey proteins

Prof. Dr. Remedios Castro-Mejías

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Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: enological products; chromatography techniques; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction; food composition; food science and technology
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Dr. Maria Castro-Puyana

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Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, University of Alcalá, Alcala de Henares, Madrid, Spain
Interests: food analysis; food quality; food authentication; food fraud; analytical method development; capillary electrophoresis; liquid chromatography; mass spectrometry; metabolomics; bioactive compounds; agri-food by-products valorization

Dr. Ramón Cava

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Tecnología de los Alimentos, Facultad de Veterinaria, Campus Universitario, Universidad de Extremadura, Cáceres, Spain
Interests: antioxidant activity; microbiology; biotechnology; molecular biology; nutrition; food analysis; food chemistry; food science and technology; food safety; food processing

Prof. Dr. Silvana Cavella

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Department of Agricultural Science, Food Science and Technology Division; University of Naples Federico II, 80138 Napoli, Italy
Interests: food engineering; food processing; food unit operations; food structure; food physical properties; food texture; sweeteners; wheat flour dough; food gels; sensory analysis and consumer science; food packaging and shelf life; edible coating
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Dr. George Cavender

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Food, Nutrition, and Packaging Sciences Department, Clemson University, 105 Sikes Hall, Clemson, SC 29634, USA
Interests: effects of processing on food safety and quality; high-pressure processing for improved safety, quality and functionality; sensory and instrumental evaluation of foods; valorization of food byproducts and waste streams
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