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Food Experts

Food Experts

The objective of this database is to bring together the experts and the industry seeking experts. Target audience include

  • Industry practitioners who are seeking an expert on a specific subject
  • Food experts with a strong knowledge of food related subjects

Click here to fill in the questionnaire to make you available in this database. Below you see all entries. You may want to apply filters from the form below to reduce the number of results. To apply your search criteria, click the [ Apply ] button.

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First name Last namesort icon Institution name Country City Keywords for scientific activities
VERONIKA ABRAM UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • phenolics
  • antioxidants
  • cell membrane fluidity
  • bioavailability
  • proteins
HELENA ABRAMOVIČ UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • food safety
  • oxidative stability of lipid systems
  • isolation and identification of phenolic compounds
  • antioxidative properties of plant extracts
  • physico-chemical properties of food components or food products
Encarna Aguayo Technical University of Cartagena Spain Cartagena
  • Fresh-cut fruits and vegetables
  • Postharvest
  • Functional drinks and foods
  • Food Quality
  • Food Packaging
  • Food Safety
  • Nutrition and Health
  • Melon Tomato Fennel Tables Grapes
Ludmila Alieva North-Caucasus State Technical University Russia Stavropol
  • Value-added food products, polisacharides
  • Fermented dairy products
Ludmila Alieva North-Caucasus State Technical Russia Stavropol
  • Polysaccharides
  • Value-added food products
Monica Anese University of Udine Italy Udine
  • food processing
  • food preservation
  • food safety
José António Portuguese Catholic University Portugal Porto
  • Food quality
  • Physiology of wine microorganisms
  • Production of volatile phenols
  • Malolactic fermentation
  • Non-Saccharomyces yeasts
  • metabolism of lactic acid bacteria
Luis Arturo Bello-Perez Center for Development of Biotic Products Mexico Yautepec
  • Starch
  • Dietary fiber
Rafika Ben Chaouacha-Chekir Superior institute of biotechnology of Sidi Thabet Tunisia Sidi Thabet
  • alimentation/nervous system /cell. culture
  • desertic rodents/ cadmium pollution
Teresa Brandão Portuguese Catholic University Portugal Porto
  • Experimental design
  • Mathematical modelling
  • Food quality and safety
  • Thermal processes
  • Non-thermal processes Drying
  • Freezing
  • Sterilisation of medical devives
Mladen Brnčić Faculty of Food Technology and Biotechnology; University of Zagreb Croatia Zagreb
  • Ultrasound Processing of Foods
  • Food Extrusion
  • Non-Thermal Processing in Food Engineering
  • Textural Properties of Foods
  • Eco-friendly Food Processing
John D. Brooks Auckland University of Technology New Zealand Auckland Central
  • Food Microbiology
  • Biofilms
Pilar Buera Facultad de Ciencias Exactas y Naturales- CONICET Argentina Buenos Aires
  • phase transitions in foods
  • chemical reactions in foods
  • Maillard reaction
  • Food Color and Appearance
Maria C. B. M. S. Hogg Portuguese Catholic University Portugal Porto
  • enzymes
  • starch
  • wine
  • chemical reactions in food products
Frane Čačić Kenjerić Faculty of Food Technology Osijek Croatia Osijek
  • measurement, nondestructive methods of food analysis, image analysis
Francisco Campos Portuguese Catholic University Portugal Porto
  • Wine Science
  • Wine Microbiology
  • Lactic Acid Bacteria
  • Phenolic Compounds
  • Applied Microbiology
  • Food Safety
  • Instrumental Analysis
BLAŽ CIGIĆ UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • Aminopeptidases
  • Peptidases
  • Ascorbic acid
  • Vitamin C
  • Anitoxidanrs
Inga Ciprovica Latvia University of Agriculture Latvia Jelgava
  • Dairy technology
  • Food microbiology and safety
  • Food additives
Dominique COLIN Oniris France NANTES
  • Heat Transfers
  • Refrigeration
Lanfranco Conte University of Udine Italy Udine
  • food chemistry
  • edible fats and oils
  • food contaminants
  • analytical methods
Luis Cunha Faculty of Sciences, University of Porto Portugal Vila do Conde
  • Food Quality and Safety
  • Mathematical Modeling
  • Predictive Microbiology
  • New Product Development
  • Sensory Science
  • Consumer Science (Attitudes towards food, nutrition and health)
Marco Dalla Rosa Alma Mater Studiorum University of Bologna Italy Cesena
  • minimal processing
  • Maillard reaction
  • Acrylamide
  • shelf-life
  • food rheology
  • Packaging
  • Image analysis
Stephan Drusch Beuth Univeristy of Applied Sciences Germany Berlin
  • microencapsulation
  • lipid oxidation
  • emulsions
  • drying
Florence DUBOIS-BRISSONNET AgroParisTech France Massy
  • foodborne pathogens
  • bacterial adaptation, stress, membrane fluidity and fatty acid composition
  • biofilm, resistance to antimicrobials
  • natural methods for foodborne pathogen control, phytophenols
Ferruh Erdogdu University of Mersin Turkey Ciftlikkoy
  • Shrimp processing, Canning
  • Mathematical modeling, Optimization, Simulation
FERRUH ERDOGDU University of Mersin Turkey ciftlikkoy
  • Thermal processing - mathematical modeling
  • Seafood processing
  • Optimization
Virginia Fernández Pinto Facultad de Ciencias Exactas y Naturales Argentina Buenos Aires
  • mycotoxins
  • water activity
  • natural antimicrobials
  • Fruit contamination
Victoria Ferragut Universitat Autònoma de Barcelona Spain Bellaterra
  • High hydrostatic pressure
  • Ultra high pressure homogenization
  • Vegetable milks and Dairy products
  • Functional properties evaluation
Ayelet Fishman Technion - Israel Institute of Technology Israel Haifa
  • Applied and molecular biocatalysis
  • F&F production by yeast
  • Biocatalytic production of antioxidants
Lydia Galagovsky Facultad de Ciencias Exactas y Naturales- CONICET Argentina Buenos Aires
  • steroids
  • learning
  • science teaching
  • natural sciences
  • food chemistry
Charis Galanakis Galanakis Laboratories Greece CHANIA
  • recovery
  • olive mill wastewater
  • membranes
  • ultrafiltration
  • phenols
  • dietary fiber
  • food waste
  • by-products
  • valorization
Andrea Catalina Galvis Sánchez Portuguese Catholic University Portugal Porto
  • Food Quality
  • Food Safety
  • Food Processing
  • Analytical Methods (near and mid-infrared spectroscopy, flow analysis)
  • Chemometric analysis
LEA GAŠPERLIN UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • meat and meat products processing and quality
Lía Noemí Gerschenson Facultad de Ciencias Exactas y Naturales- CONICET Argentina Buenos Aires
  • Food Rheology
  • Edible films
  • Product quality and safety (fruits, vegetables).
  • Edible packaging; active packaging.
  • biosensors, flow cytometry, fluorescence spectroscopy
Maria Manuel Gil Polytechnic Institute of Leiria – School of Tourism and Maritime Technology Portugal Peniche
  • Predictive microbiology
  • Modelling
  • Food quality and safety
  • Microbial kinetics
Joanna Gleeson Harper Adams University College United Kingdom Newport
  • Food Safety
  • HACCP
  • Auditing
  • Supplier Assurance
  • Sensory Evaluation
  • Organic Processing
Fahrettin Göğüş Gaziantep University Turkey Gaziantep
  • Oil processing
  • Enzymatic interesterification
  • Analytical techniques in food analysis
  • Drying
TEREZIJA GOLOB UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • FOOD QUALITY
  • SENSORY EVALUATION
  • HONEY QUALITY
Chelo Gonzalez Universidad Politecnia de Valencia Spain Valencia
  • active edible films characterization and application
  • fermentation of vegetable milks
Athanasia Goula Aristotle University of Thessaloniki Greece Thessaloniki
  • Spray drying of foods
  • Modelling of food processing using Computational Fluid Dynamics (CFD) codes
  • Development of pilot scale processing equipment
  • Modelling of nutrient destruction during drying and thermal processing
Gustavo Fidel Gutiérrez-López National School of Biological Sciences-National Polytechnic Institute Mexico Mexico City
  • Food Engineering
  • Food Science
  • Biotechnology
  • Nanotechnology
JANEZ HRIBAR UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • fruit and vegetable storage and processing
  • minimal processing of fruit and vegetable
Miriam Hubinger University of Campinas Brazil Campinas
  • Microencapsulation; Glass transition temperatures
  • Food Drying; Membrane Processes
John Hudson Institute of Environmental Science and Research Ltd New Zealand Christchurch
  • Biocontrol
  • Food microbiology
Gabriela Iordachescu Dunarea de Jos University Romania Galati
  • sensory analysis
Gabriela Iordachescu Dunarea de Jos University Romania Galati
  • sensory analysis
  • consumers' behaviour
  • food texture
Sergii Ivanov National University of Food Technologies Ukraine Kiev
  • Surface chemistry
  • Sorption
  • Substance purification
  • Physical chemistry
  • Ecology
  • Surface-active substances
Christian James Grimsby Institute (GIFHE) United Kingdom Grimsby
  • Food refrigeration
  • Food process engineering
  • Food decontamination
  • Heat processing
  • Cooking
  • Microwave processing
  • Modelling heat and mass transfer
POLONA JAMNIK UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • antioxidants
  • oxidative stress
  • yeasts
  • proteomics
  • bioactive food and marine compounds
BARBARA JERŠEK UNIVERSITY OF LJUBLJANA Slovenia LJUBLJANA
  • food microbiology
  • food hygiene
  • pathogens
  • toxins
  • antimicrobials
  • PCR