Antonio Valero Díaz – Universidad de Córdoba, Spain – Degree in Biology and PhD in Food Science and Technology at the University of Cordoba. Antonio Valero has participated in different national and international research projects related to predictive modelling and risk assessment (USDA-Fresh Express, Selection of fit-for-purpose sampling procedures for specific foods and risks, BASELINE, COST Action 920).
He has been also involved in some collaborative works with EFSA through the participation in working groups as an external expert (Public health risks represented by certain composite products containing food of animal origin, 2012-2013; and Self-tasking mandate for scientific opinion on the requirements for the development of microbiological criteria). He has participated in two recently awarded contracts from EFSA (OC/EFSA/BIOCONTAM/2014/02; NP/EFSA/BIOCONTAM/2015/04) in relation to the development of a risk assessment of Listeria monocytogenes in selected RTE food categories. He has a strong involvement in national and international networks regarding food safety (SICURA) being a member of the Spanish Microbiology Society and International Association for Food Protection.
During his career, he has participated in different international events and training workshops supported by different programmes/Initiatives (Erasmus+, Spanish Ministries, etc.) in the EU and worldwide. In light of his position at the Dpt. of Food Science and Technology (University of Cordoba), Antonio Valero has a broad experience (5+) in academic teaching within the Food Science and Technology and Veterinary Degrees. Besides, he participates as invited teacher in national and international Masters related to food quality and food safety.
António Vicente – Universidade do Minho, Portugal – graduated in Food Engineering in 1994 by the Portuguese Catholic University, in Porto, Portugal, and finished his PhD in Chemical and Biological Engineering in 1998 by the University of Minho, in Braga, Portugal. He has received his Habilitation in Chemical and Biological Engineering from the University of Minho in 2010.
From an early stage of his career he has kept a close contact with the food industry and he is involved in several research projects, both national and international, together with industrial partners either as participant or as project leader. Currently he has collaborations established in countries like Brazil, France, Germany, Ireland, Italy, Mexico, New Zealand, Slovakia, Spain, Sweden, UK and US.
His main research interests are in micro and nanotechnology applied to Food Technology, using different structures (nano-)multilayered films and coatings, (nano)emulsions, (nano)particles and (nano)gels, all from food-grade materials, in vitro digestion system for evaluation of the fate of foods in the GI tract, food processing by ohmic heating/moderate electric fields, edible films and coatings for food products, bioreactor technology.
He has published over 230 research articles in international peer-reviewed journals, 5 books, 5 patents and over 30 book chapters in international books.
He is presently Associate Professor with Habilitation and Head of the Department of Biological Engineering and Researcher of the Centre of Biological Engineering of the University of Minho, in Braga, Portugal.
Jose Maria Lagaron Cabello – Instituto de Agroquímica y Tecnología de Alimentos, Spain
Gustavo Victor Barbosa-Canovas – Washington State University, USA – is a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food, Washington State University, USA. He received an Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain and has received several prestigious awards such as the IFT Nicholas Appert, IFT International, IFT Research and Development, 2016 International Food Engineering Award, IAEF (International Association of Engineering and Food) Lifetime Achievement. He is an IFT, IFST, and IUFoST Fellow as well as Member of the Washington State Academy of Sciences, Mexican Academy of Sciences and Uruguayan Academy of Engineering.
Isabel Ferreira – Instituto Politécnico de Bragança, Portugal – Full Professor at the Polytechnic Institute of Bragança and Director of the Mountain Research Centre (CIMO). President of the Scientific Council of Natural and Environmental Sciences of the Portuguese Foundation for Science and Technology (FCT) and member of the Steering Committee “Strategic Basic Research” of Foundation Flanders (FWO). She was awarded by different institutions such as Calouste Gulbenkian Foundation, COTNH and merit medal of Bragança, and has supervised several post-doc, PhD and master students. She is associate editor of Food & Function, guest editor of the topical collection “Bioactive compounds” in Molecules, and serves in the editorial board of Food Research International, Food and Chemical Toxicology, Industrial Crops and Products and the book series Advances in Food and Nutrition Research. She is the principal investigator of several national and international financed research projects, and acts as evaluator for different international agencies. She is the editor of two international books and has published several patents, 30 international book chapters and over 500 papers in refereed journals. Since 2015, she is a highly cited scientist (top 1%) in Food Science and Technology (awarded by Clarivate Analytics).
Jorge Saraiva – Universidade de Aveiro, Portugal
José Miguel Aguilera Radic – Pontifícia Universidad Católica de Chile, Chile – is currently Emeritus Professor of Chemical and Food Engineering at the P. Universidad Católica de Chile (PUC) in Santiago. A chemical engineer, he holds a MSc. degree from MIT, and a PhD in food science from Cornell University (minor in ChemE). His research has focused on the role that food microstructure has in food products, health and wellbeing, including areas such as structure-property relationships, modeling microstructural changes in foods, food structuring operations, and recently, gastronomic engineering.
Prof. Aguilera has published more than 200 articles in international journals, many book chapters and is the author or co-author of 13 books, including Microstructural Principles of Food Processing and Engineering adn Food Materials Science (2008). In 2008 he was awarded the highest scientific honor bestowed by Chile, the National Prize in Applied Sciences and Technology. In 2010 Prof. Aguilera was elected a foreign member of the National Academy of Engineering of the United States.
Ondina Afonso – Sonae – is a food engineer, and has worked in the food sector for 20+ years in various roles in academia, in industry, and also in the Portuguese Food Cluster. She has been working for SONAE MC since 2016, where she fulfils two roles: Head of Quality & Research, and President of the Producers’ Club (an internal platform to boost the competitiveness of fresh product providers).
Since 2002 she has been working as an Independent Expert at European Commission (DG Research & Innovation) assisting with research and innovation assignments including the evaluation of proposals. More recently she was invited by Enterprise Ireland (Irish Government) to work as an Independent Expert assisting evaluation of proposals presented to Disruptive Technologies Innovation Fund.
Paul Singh – University of California Davis, USA – Dr. R. Paul Singh is a Distinguished Emeritus Professor Emeritus of Food Engineering, University of California, Davis. Professor Singh’s research involves computational modeling of food processes to improve industrial food manufacturing, resource (energy and water) utilization in the food industry, and modeling of food digestion for improved bioaccessibility of nutrients in the human body. Professor Singh is a fellow of the Institute of Food Technologists, the American Society of Agricultural Engineers, and the International Academy of Food Science and Technology. He has published 14 books and over 270 refereed papers. Dr. Singh is an elected member of the U.S. National Academy of Engineering. He is a recipient of the 2015 World Agriculture Prize (GCHERA); Kishida International Award (ASABE); Distinguished Food Engineering Award (DFISA); Nicholas Appert Award, International Award and Samuel Cate Prescott Award for Research (IFT). Currently, he serves as an Editor-in-Chief of the Journal of Food Engineering.