ISEKI-Food Association Staff







Katherine Flynn has a Ph.D. in Biology from the City University of New York in 1998. She has 20 years of university teaching experience in the US and Europe, 25+ peer-reviewed publications and experience in US and European research projects focussing on food safety and food science education.




Foteini Chrysanthopoulou is a food technologist with background in Food Technology and Food Safety and has international academic and work experience in 4 EU countries. She has been involved in several projects on Food Science and is skilled in microbial fingerprinting of food-borne pathogens and spoilage microorganisms.



Luis Mayor has a PhD in Food Engineering from the University of Porto and post-doc research experience in the area of Sustainable Food Processing (Polytechnic University of Valencia and CSIC). He is author of 25+ peer reviewed publications. His experience as educator spans from teaching at secondary up to lecturing at university and doctoral supervision. His current work focuses on the management of projects related to  food science and technology education.



Ana Ramalho is a biologist, has a MSc in food technology and a PhD in fish nutrition from the University of Algarve, Portugal. She worked in food safety and has more than 10 years’ experience in research and project management in nutrition and food science. She is also an invited associate professor at the Polytechnic Institute of Coimbra in the field of food science and technology.



Luminita Ciolacu has a Degree in Food Science and Engineering and a Ph.D in Industrial Engineering with a focus on Food Microbiology by the University Dunarea de Jos of Galati (Romania). She has more than 10 years research experience in both academia and industry working in the field of food science in different European countries (Romania, Austria, Belgium and France). She has collaborated with the Veterinary Medicine University Vienna in different European projects (FP6, FP7) and was a Marie Skłodowska-Curie fellow as part of an Initial Training Network project.



Christoph Knöbl is studying Food Science and Biotechnology at the University of Natural Resources and Life Sciences, Vienna. For ISEKI, he works as a project assistant and has been involved in various European projects on food science with the main focus on data analysis.


Federica Striglio MSc. is a Project Manager in fields pertaining to food science, food technology education and innovation. During her studies, she obtained a BSc in Food Science from the University of Reading, and an MSc. in Food Science and Technology from the University of Teramo. She researched thermosonication technologies for bacterial inactivation in liquid food matrices at the Universidade Catolica do Porto and has previous academic and work experience in several countries including Italy, Greece, the UK, and Portugal. 


Valentina Mayer-Buchegger studied Food Science and Biotechnology and has a PhD from the University of Natural Resources and Life Sciences, Vienna. She has research experience in bacterial cell wall metabolism and works as a lecturer in the field of food chemistry.



Sofia F. Reis has a PhD focused on Food Science from the Technological University Dublin, since 2015. Completed her MPhil in 2006 in Chemistry and Food Quality and was graduated in 2002 in Chemistry, subject Biochemistry and Food Chemistry, both from the University of Aveiro, Portugal. She has 20 years of experience in Food Chemistry research focused on the development of nutraceuticals and functional foods from food wastes, losses, and by-products, with several peer reviewed papers published. She has supervised research fellows, MSc and BSc students and her teaching experience includes primary, secondary, university and technical vocational training.


Sara Barbosa has an MSc in Biotechnology from the Polytechnic of Coimbra – Agriculture School. She has research experience in projects related to agriculture and the environment and works as an Invited Assistant in the fields of food chemistry and biochemistry in the same institution. She collaborates as a researcher at CERNAS (Research Centre for Natural Resources, Environment, and Society).





Andreia Pinheiro-Torres has a Degree in Food Engineering and a PhD in Food Science and Engineering by the Catholic University at the Faculty of Biotechnology, Portugal. She has more than 10 years of research and teaching experience at this University, with 10+ peer reviewed publications, and served as accessor of the Dean of Aveiro University, Portugal. After a long maternity leave, and in the past 20 years, her experience in other fields has come from working and volunteering in several companies and organizations, as public relations representative, facilitator, office and events manager, assistant to CEO and General Manager, having developed a wide range of soft skills beyond R&D.




Gunter Greil has a BSc degree in Biomedical Engineering, with focus on medical informatics. He has more than 20 years of experience in building websites and administering servers.




Marco Alves has a MSc degree in Food Engineering. In the past 20 years his experience has come from financial markets with focus on risk management and technical analysis of securities. His work at ISEKI is centered in financial management of projects (execution and cost review; financial reporting; workload planning) and internal accounting.




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