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Sebastiano Porretta is a senior researcher of the Italian Ministry of Economic Development (formerly Ministry of Industry) at the Experimental Station of the Food Preserving Industry, SSICA, Parma, Italy where he is head of the consumer science department. He is well known to the scientific community for research in the study of product development and quality. His original approach to studying the interactions between foods and consumers and evaluating the effects of ingredients and processing on food acceptability is considered groundbreaking. He is a professor of food processing and sensory and consumer science in many universities and author or editor of 25 books. Professor Porretta also serves on editorial boards of several international peer-reviewed journals. Since 1997 he has been the president of the Italian Association of Food Technology.

Pedro Esteves Duarte Augusto is an associate professor of food process engineering at the University of São Paulo, Brazil. He has an MSc and a PhD in food technology from the University of Campinas (Brazil), where he worked as a food engineer and food technician. He held a post-doctoral post at the University of Lleida (Spain). He has experience in food science, technology, and engineering, focusing on food and bioproducts processing, food preservation techniques, non-conventional technologies in food and biological material processing, and physical properties of foods.

Didem Perem Aykas received her bachelor's degree in food engineering from Celal Bayar University (Manisa, Turkey). She obtained her master's degree at the Ohio State University (USA) and is currently working towards her PhD there. Her research focuses on vibrational spectroscopic techniques, specifically on the application of optical sensor technologies for rapid development of models to characterize and authenticate food products and monitor their quality parameters.

Laura Ruth Cagliani obtained her master's degree in food science and technology at the University of Milan (Italy). Since 2005 she has been working at the NMR laboratory of the National Research Council, Institute for Macromolecular Studies, in Milan. Her current research activity is related to the metabolomic analysis of food matrices, plant extracts, and biofluids by using high-resolution NMR spectroscopy in combination with chemometrics. The main aims of her studies are assessment of quality, authenticity, geographical, origin and ageing, as well as fraud detection and the characterization of biomolecules useful for nutraceutical applications.

Jaime Cebolla-Cornejo is an associate professor at the department of biotechnology of Universitat Politècnica de València (UPV, Spain). He leads the Breeding Crop Quality Lab at COMAV and the UJI-UPV Joint Research Unit for the improvement of Agri-Food Quality at UPV. His fields of interest include the study of crop landraces, and the improvement of organoleptic and functional quality in vegetable and fruit crops. He has collaborated in the development of adapted high-throughput methodologies of analysis of sugars, acids, and polyphenols, which are essential phenotyping tools in plant breeding programs.

Roberto Consonni completed his single-cycle master programme in chemistry in 1985 at the University of Studies of Milan (Italy). He is a senior researcher at the National Research Council in Milan. His research activities are focused on the application of high-resolution NMR spectroscopic techniques, also combined with chemometrics, in a range of research fields: agro-food, synthetic polymers, biopolymers, small molecules, mixtures, nanomaterials, and metabolomics. Applications include the characterization of quality, geographical origin, varieties, fraud detection, identification of biomarkers, and nutraceuticals in foods; structural and microstructural characterization of materials; and the characterization of bioactive biomolecules from extracts of cell cultures and vegetable tissues.

Mark Evans has worked for the Morning Star Company, in the Woodland, California office, since 1997. He earned a PhD in agricultural economics from the University of California at Davis that same year. At Morning Star, Mark focuses on the implementation of R&D initiatives, the economics of the processing tomato industry, and the improvement of production processes throughout the enterprise. Mark also serves as the chair of the California League of Food Producers R&D committee.

Vincenzo Fogliano is a food scientist. After a 20 year career at the University of Naples (Italy) as professor in biochemistry, food chemistry and functional foods, in 2013 he became chair of the Food Quality & Design group at Wageningen University (Netherlands). He worked for many years on the modifications induced by food processing and in particular compounds formed by the Maillard reaction in coffee, cocoa, baked goods, and dairy products. Now the focus of his research is on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to physiological functionality and consumer behavior. His challenge is to use a food design approach to tackle the two main issues of the food sector: feeding the planet in 2050 and counteracting obesity.

Lucía Frez-Muñoz is a biotechnology engineer with an MSc in plant biotechnology, who has experience in the forest industry, plant reproduction, and abiotic stress, as well as on the optimisation of harvesting of pears, apples, and kiwi fruit through genetic analyses. In 2013 she decided to step out of the lab to pursue her passion for food quality, which led her to start a MSc in Food Quality Management at Wageningen University and Research (WUR, Netherlands). During her master's degree she studied consumers’ familiarity and choice towards canned whole peeled tomatoes in Italy, the Netherlands, and Chile. Currently, she is working for her PhD at WUR, continuing to study the role of product familiarity together with the impact of globalization and context factors on consumers’ perceptions and choice of ethnic foods in 18 countries. Her work seeks to understand how to increase consumers’ familiarity towards unknown foods so that the food industry can develop products that meet consumers’ wishes and requirements rather than products that soon have to be withdrawn from the market.

Claudio Ghizzoni has thirty years of experience in the flavours business and currently holds the position of Technical Manager of Scentium SL, a flavour company, which is part of the Spanish multinational group Iberchem. He is responsible for the Italian branch of Scentium SL and divides his work activity between Italy and Spain, coordinating the research and development of the related laboratories. He is the author of several technical and scientific publications and has participated in various international conferences and congresses as a speaker.

Fei Han is currently a graduate student of Qufu Normal University. He is majoring in statistics, specializing in the area of safety governance and food safety governance for aquaculture products. He has published several papers in journals such as China Food Safety Management Review and the Journal of Shandong Technology and Business University. He also participated in the Study of Consumer Preference on Certified Food: Model Construction, Empirical Test and Policy Application (Approval No. ZR2017MG018), a project of the Natural Science Foundation of Shandong Province, China.

Li He is an associate professor at the College of Food and Chemical Engineering, Beijing Technology and Business University. He worked at COFCO TUNHE (the largest fruit and vegetable processing enterprise in China) for six years, and led R&D projects on tomato products. He was elected as High-level Creative Talents Introduction of XinJiang Province, China (2014–2017), and was responsible for improving the technology for tomato processing in the province. In recent years he has focused on research into tomato processing, the functional characteristics of lycopene, and the relationship between processing and sensory characteristics. He has published approximately 20 articles were published in major national and international journals.

Stanley Judy is a research fellow in the Department of Food Safety and Quality Testing at the Indian Institute of Food Processing Technology, Thanjavur. She completed her undergraduate degree in biotechnology and is currently working on a Pepsico Inc. project entitled Newtrition, which focuses on valorization of food waste.

Miriam Tiaki Kaneiwa Kubo holds a PhD in Process Engineering from the Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering (France) and the University of São Paulo (Brazil). She qualified as a food engineer and food technician at the University of Campinas (Brazil). She has experience in food science, technology, and engineering, focusing on physicochemical properties of foods, microwave heating, and food processing by conventional and non-conventional technologies.

Xuan Li is a research investigator at the FMC Stine Research Center (formerly DuPont Stine-Haskell Research Center) and a licensed professional engineer in mechanical engineering. Xuan earned his PhD in biological systems engineering at the University of California, Davis. His doctoral work focuses on the novel applications of infrared heating technology in the fruit peeling process. Xuan is a member of the American Society of Agricultural and Biological Engineers (ASABE) and serves as chair of the technical committee on physiochemical properties of agricultural and biological products.

Shanshan Lv is currently a graduate student at Qufu Normal University. Her research focuses on food safety governance. She has published articles in the Journal of Huazhong Agricultural University (Social Sciences Edition), and China Food Safety Governance Review. She participated in the study of evaluation of social welfare of quality and safety certification policy for agricultural products in the new era in China, a project of the Social Science Foundation of China (Approval No. 18BJY153) and the study of consumer preference on certified food: model construction, empirical test and policy application (Approval No. ZR2017MG018), a project of the Natural Science Foundation of Shandong Province, China.

Maria Eugenia Martínez Valenzuela has an MSc and is currently a doctoral candidate in biochemical engineering sciences, focusing on plant biotechnology and biorefinery. Since 2010, she has been at the Fraunhofer Chile Research Foundation Center for Systems Biotechnology, working on the production of bioactives using green chemistry, and also evaluating technoeconomic approaches before market commercialization. Her background is in the analysis, evaluation, and control of industrial processes, consulting on projects in the food industry and the environment, mostly on clean development mechanisms (CDM), best available technologies (BET), and energy efficiency.

Raúl Martí received his bachelor's degree in chemistry and his PhD in sciences at Universitat Jaume I (Spain). Currently, he is part of the UJI-UPV Joint Research Unit for the improvement of agri-food quality at Universitat Politècnica de València (Spain). His research interest focuses on the improvement of functional quality in vegetable and fruit crops. He has published several papers on extraction, chromatographic analysis, effects on health, and strategies to improve the contents of tomato functional compounds.

Alberto Claudio Miano holds an MSc and a PhD in Food Science and Technology from the University of São Paulo (Brazil) and qualified as an agroindustrial engineer at the National University of Trujillo (Peru). He has experience in food science, technology, and engineering, focusing on food physical properties and on the use of non-conventional technologies, such as high-power ultrasound for improving mass transfer unit operations.

Howard R. Moskowitz founded Mind Genomics Associates in 2014, to promote the development and use of the new science of mind genomics. The science creates an archival and action-oriented database for knowledge about how people think about the aspects of their daily life. The science is used in business to drive 1 : 1 sales and marketing, and in social research to understand what is important, and what should be communicated to citizens of a country for socially relevant issues. Recently Dr Moskowitz completed a new set of 19 books on the application of mind genomics to social, education, and business issues, with the intent to publish these as e-books, affordable to students and professionals alike.

Zhongli Pan is a research engineer in the Healthy Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service (ARS), US Department of Agriculture and an adjunct professor in the Department of Biological and Agricultural Engineering, University of California, Davis. He has had wide-ranging work experience in academia, research institutions, and industry. Dr Pan has made significant contributions in the research and development of infrared heating technologies for food and agricultural product processing, postharvest technologies, and value-added utilization of by-products from food and agricultural product processing. He has received a number of awards and authored more than 300 scientific publications, including patents, books, and book chapters.

Ashish Rawson is an assistant professor of food engineering in the Department of Food Safety and Quality Testing at the Indian Institute of Food Processing Technology. He received his doctoral degree from National University of Ireland Galway and Teagasc Food Research Centre Ashtown, Dublin, Ireland, and went on to carry out postdoctoral research there. His area of research includes novel food processing and preservation technologies, mathematical modelling of food processes, and food quality testing and method development. He is a member of the International Society of Food Engineering, the Association of Food Scientists & Technologists India, and the Association of Analytical Communities India Chapter.

Franko Restovic is a molecular biotechnology engineer with a PhD in cell and molecular biology. He has more than ten years’ experience in research, including the development of molecular markers for cancer research, seed metabolism in several plant models, and microalgal biotechnology, among other topics. Currently, he is the head of the agro, foods, and ingredients business area in the Center for Systems Biotechnology at the Fraunhofer Chile Research Foundation, overseeing projects related to applied ecology, pollination services, smart agriculture, production of functional foods and valorization of agroindustrial residues, among other projects.

Luis E. Rodriguez-Saona obtained his degree as a food engineer from the Universidad Nacional Agraria, La Molina (Lima, Peru). Later he received his masters and doctoral degrees in food science from Oregon State University (USA). After a post-doc at the Joint Institute of Food Safety and Applied Nutrition (University of Maryland), he joined the department of Food Science and Technology at the Ohio State University and is currently a professor working on the applications of vibrational spectroscopy for chemical detection. Through collaboration with leading optical sensing industries, his molecular vibrational lab is recognized for the integration of pattern recognition analysis to complex spectral information to screen for potential contamination and adulteration of foods. His research has generated over 90 peer-reviewed articles, 20 book chapters, and multiple presentations at national and international meetings.

Meliza Lindsay Rojas has an MSc in Food Science and Technology from the University of São Paulo (Brazil) and is now a PhD student there. She qualified as an agroindustrial engineer at César Vallejo University (Peru). She has experience in food science, technology, and engineering, focusing on the use of non-conventional technologies to improve the process and properties of food and biological materials, mass transfer unit operations, and physical properties of foods.

Salvador Roselló received his BE degree in agronomical engineering (1992) and his PhD in plant breeding (1997) from the Polytechnic University of Valencia (Spain). He currently is a professor in the Agrarian Science and Natural Environment department at the Jaume I University of Castellón (Spain) and dean of the agronomical engineering bachelor's degree at that university. His research interest is mainly focused on vegetable internal quality assessment, control of factors affecting quality components in vegetables, and vegetable breeding for organoleptic and functional quality. He has published over 100 works, including refereed journal papers, book chapters, and conference papers.

Sathya Narayanan is a senior research fellow in the Department of Food Safety and Quality Testing, Indian Institute of Food Processing Technology in Thanjavur. She completed bachelor's degree in biotechnology at Anna University, Trichy and her master's degree in food technology at Anna University, Chennai, India. She has expertise in analysis and interpretation of food quality parameters through biochemical analysis.

Bea Steenbekkers is assistant professor in the Food Quality and Design group of Wageningen University (Netherlands) and an expert in consumer studies, home economics, and usability research. She has expertise in studying both consumer motives and practices in relation to food as well as product use and she has a lot of experience in qualitative consumer research. In her research she focuses on understanding the complexity of food-related practices of consumers in daily life and in the context of the household setting, to develop guidelines for the optimization of product design and product use.

K. Suresh Kumar is a professor and head of the food biotechnology and food safety and quality testing department at the Indian Institute of Food Processing Technology (IIFPT), Thanjavur. He received his MSc(Ag) in agricultural microbiology from Annamalai University in 1995 and his PhD in agricultural microbiology in 2000 from the Indian Agricultural Research Institute, New Delhi. His research is focused on microorganisms involved in fermentation, food biotechnology, Spirulina and other single-cell protein sources, and the microbial safety of mushrooms.

Mercedes Valcárcel received her bachelor's degree in science and technology of food at the Universitat Politècnica de València and her PhD at the Universitat Jaume I (Spain) in 2009. Currently, she is an associate professor and member of the UJI-UPV Joint Research Unit for the improvement of agri-food quality at the Universitat Jaume I. Her teaching experience includes subjects such as human nutrition, and postharvest and agri-food industries. Her research interests include the study of organoleptic and functional quality of various crops, especially tomato and melon, as well as the evaluation of fruit quality parameters using non-destructive techniques.

Sriram K. Vidyarthi is the Director of Process Innovation and New Product Development at the Morning Star Company, a leading tomato processor in California, USA. He received his bachelor's degree in agricultural engineering from Tamil Nadu Agricultural University (India) and his MSc and PhD in biological systems engineering from the University of California, Davis, with a specialization in food process engineering/technology. He is a member of the Institute of Food Technologists. He has made several presentations at conferences and is an active reviewer for several recognized food journals.

Yiqin Wang is currently a graduate student at Qufu Normal University. Her research focuses on public policy for food safety. She has published articles in the journals British Food Journal and China Food Safety Governance Review, and the newspaper Chinese Social Science Today. She participated in a study of the evaluation of social welfare of quality and safety certification policy for agricultural products in the new era in China, a project of the Social Science Foundation of China (Approval No. 18BJY153).

Yong Wang is a research scientist and senior engineer with the COFCO Nutrition and Health Research Institute, Beijing, China. He got his PhD from joint program of the China Agricultural University and University of California Davis in 2011. His research area includes food processing technology (dietary fiber, tomato, sugar, cereal), food properties (rheological/thermal/mechanical properties and non-equilibrium states), product developments (dairy, tomato sauce, beverage), and modeling the human digestive system (chewing/stomach/duodenum). He has published 28 journal papers and 2 book chapters, applied for 18 patents, and has a leader role in eight public/internal research funded projects over 1 million US$ in total).

Shijiu Yin is currently professor in the Research Center for Food Safety Co-governance at Qufu Normal University (China), and the chair of the Research Center. Since 2012, he has been an editorial board member of the journal China Food Safety Governance Review. Dr Yin's research focuses on consumer economics, behavioral economics, safe food marketing, and food safety governance. His publications have won multiple outstanding journal article awards from major academic organizations in China. He has published over 60 articles in journals such as the Canadian Journal of Agricultural Economics, British Food Journal, Chinese Rural Economy.

Ryan Zemel founded LimbicReviews in December 2017. He brought years of scientific research experience to the company, as well as strategic direction for future innovations. He is also a research associate and leads international research teams for Howard Moskowitz, American market researcher, psychophysicist, and founder of BimiLeap, a new educational iOS/Android app. Prior to this position, he was a research assistant in the biological science department at Hillsdale College, focusing on entomology. Ryan earned a BS in biology/chemistry from Hillsdale College in May 2017.

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