Fabrice Neiers Professor at Universitรฉ Bourgogne Europe - FR
Professor Fabrice Neiers, a biochemist specialized in enzymology, has built strong expertise in enzyme production, particularly in recombinant systems during his PhD at Lorraine University. ...
Read Bio Fabrice Neiers Professor Fabrice Neiers, a biochemist specialized in enzymology, has built strong expertise in enzyme production, particularly in recombinant systems during his PhD at Lorraine University. This foundation enabled a two-year research stay at the Karolinska Institutet (Sweden), where he expanded his knowledge into structural biology.
Luca Bucchini Managing director of Hylobates Consulting Srl - IT
Luca is an expert in food and food supplement regulation, and in food risk assessment. After studying public health and food risk assessment at Johns Hopkins, USA, he co-founded the Rome-bas...
Read Bio Luca Bucchini Luca is an expert in food and food supplement regulation, and in food risk assessment. After studying public health and food risk assessment at Johns Hopkins, USA, he co-founded the Rome-based food consultancy Hylobates, helping businesses comply with EU food law in terms of labelling and composition and novel food status. He is the chair of the European Specialist Sports Nutrition Alliance (ESSNA), a trade group, and a director of Eurofir, the food composition non-profit. In 2024, he received the Nutrachampion award for his long-standing work in regulatory affairs in the nutrition sector.
Davide Giacalone Associate Professor and Research Group Leader at SDU - DK
Davide Giacalone is an Associate Professor and Research Group Leader at the Faculty of Engineering, University of Southern Denmark (SDU), and a member of SDU FOOD MATTERS within the SDU Biot...
Read Bio Davide Giacalone Davide Giacalone is an Associate Professor and Research Group Leader at the Faculty of Engineering, University of Southern Denmark (SDU), and a member of SDU FOOD MATTERS within the SDU Biotechnology section. His research focuses on consumer acceptance of technological innovations in the food domain, with the overarching goal of designing forward-thinking, healthy, and sustainable foods for the future. With a background in sensory and consumer science, his special areas of proficiency include inter-individual differences in food perception and acceptance, methodological research on perceptual product testing with consumers, and the application of sensory methods to product development in both research and industry. Davide is currently on the editorial board for Food Quality and Preference, and is a member of the scientific committee for both the Pangborn Sensory Science Symposium and the European Sensory and Consumer Research Conference. He has published over 75 scientific articles and book chapters (h-index: 32) and he is a frequent contributor to international conferences on sensory science, product development, and consumer research worldwide.
Falk Hildebrand Group Leader at Quadram Institute Bioscience/Earlham Institute
Dr Falk Hildebrand (Quadram &Earlham Institutes, Norwich) researched bacteria for the past 15 years, specializing on metagenomics software and numerical ecology to describe microbial eco...
Read Bio Falk Hildebrand Dr Falk Hildebrand (Quadram &Earlham Institutes, Norwich) researched bacteria for the past 15 years, specializing on metagenomics software and numerical ecology to describe microbial ecosystems. He worked early in his career already with gut metagenomes, earning his PhD in the lab of Prof Jeroen Raes (U Louvain, Belgium) and afterwards researching bacterial evolution with Prof Peer Bork (EMBL, Germany), funded by a Marie Skลodowska-Curie postdoctoral scholarship. In 2019 he obtained an independent group leader position at the Quadram Institute & Earlham Institute, Norwich UK, where he continues researching gut microbial evolution and adaptation to their human host, supported by a prestigious ERC Starter grant. His recent interest has focused on the intricate relation between diet, gut microbiome and autoimmune diseases.
Sara Jaeger Professor at Aarhus University
Professor Sara R. Jaeger is a world-leading expert in sensory and consumer science, currently serving as Professor of Food Consumer Science at the Department of Food Science, Aarhus Universi...
Read Bio Sara Jaeger Professor Sara R. Jaeger is a world-leading expert in sensory and consumer science, currently serving as Professor of Food Consumer Science at the Department of Food Science, Aarhus University, Denmark. She joined the university in January 2024, bringing extensive international experience to her role .
John Leech Technologist at Teagasc Food Research Centre
Website Dr. John Leech is a microbial fermentation researcher with over eight years of experience investigating global fermented foods through next-generation sequencing and advanced bioinformatics....
Read Bio John Leech Dr. John Leech is a microbial fermentation researcher with over eight years of experience investigating global fermented foods through next-generation sequencing and advanced bioinformatics. His research focuses on understanding complex microbial communities and their role in food fermentation and quality. John manages the Teagasc Bioprocessing and Innovation Suite, a cutting-edge facility for microbial screening, process development, and scale-up, supporting both fundamental research and applied innovation in the agri-food sector.
Susana Soares Professor at Faculdade de Ciรชncias da Universidade do Porto and Researcher at REQUIMTE LAQV at Universidade do Porto / REQUIMTE LAQV - PT
Susana Soares is an Assistant Professor at Faculdade de Ciências da Universidade do Porto and Researcher at REQUIMTE LAQV. She got her PhD in Chemistry from the University of Porto, Po...
Read Bio Susana Soares Susana Soares is an Assistant Professor at Faculdade de Ciências da Universidade do Porto and Researcher at REQUIMTE LAQV. She got her PhD in Chemistry from the University of Porto, Portugal in 2012.
Joachim Sundqvist Senior Lecturer at Umeรฅ University
Joachim Sundqvist is a Senior Lecturer at the Department of Food, Nutrition and Culinary Science at Umeå University, Sweden. His research focuses on food consumption and food culture, ...
Read Bio Joachim Sundqvist Joachim Sundqvist is a Senior Lecturer at the Department of Food, Nutrition and Culinary Science at Umeå University, Sweden. His research focuses on food consumption and food culture, with a particular interest in how these phenomena are practiced in different parts of society. He has primarily published on the topic of food and meals framed by social practice theory, aiming to elucidate the holistic nature of eating over an explicit focus on internal processes.
Hanna Tuomisto Professor at University of Helsinki / Natural Resources Institute Finland
Hanna Tuomisto is the professor of sustainable food systems at the University of Helsinki and at the Natural Resources Institute Finland. Her research interests are focused on development of...
Read Bio Hanna Tuomisto Hanna Tuomisto is the professor of sustainable food systems at the University of Helsinki and at the Natural Resources Institute Finland. Her research interests are focused on development of sustainability assessment methods and estimating the potential of novel food production technologies to improve the sustainability of food systems. She has over 16 years of experience in the field of environmental sustainability assessment of cell-cultured food, such as cultivated meat, microbial proteins and recombinant proteins. Tuomisto holds an MSc degree in Agroecology from the University of Helsinki and a doctoral degree from the University of Oxford. She gained post postdoctoral research experience at the European Commission’s Joint Research Centre and at the London School of Hygiene & Tropical Medicine.
