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.
LINE FRIIS LINDNER
Line Friis Lindner has a doctorate in the social sciences from the Vienna University of Economics and Business, Austria, and a post graduate master degree in European Studies from the College of Europe, Poland. She has more than 10 years experience working as research fellow and project manager on various EU-funded projects in the field of food science (FP6, FP7, Erasmus+ and H2020).
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 LOPEZ
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.
SECRETARIAT & CONFERENCE MANAGEMENT
Anita Habershuber has a BA degree in Social and Cultural Anthropology and is office manager and specialist in event management where she has more than 14 years experience in organizing international events.
|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.|
ACCOUNTING & FINANCIAL MANAGEMENT
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.