Dr Tanushree B. Gupta received her PhD in Medical microbiology and now is a Senior Scientist in Food Systems Integrity Team, based at Hopkirk Research Institute, AgResearch New Zealand. She has more than 13 years of research experience from recombination technology to mitigation of contamination risks by food borne pathogens. She is micro-molecular biologist and has been working on antimicrobial resistance in bacteria, Quorum sensing, bacterial metabolites, developing CRISPR based diagnostic assays to detect pathogenic bacteria, biofilm formation, etc. Recently she has been awarded with the prestigious award- “Basil Jarvis Prize 2022” by Applied Microbiology International, UK, for her contribution to food safety research

Dr. Ghulam Hassan Shah has Forty-five (45)years of work experience in Food/Fruit Processing, Post-Harvest Technology,Cold chain management, Horticulture,Agriculture, Teaching, Research,Agribusiness, Natural Resource Management, Livelihood Generation, Gender Equality, Marketing, Planning, Project Execution,Monitoring & Evaluation,Coordination, Administration, Financial management and Consultancy. His Teaching & Research –Presently associated with teaching and research in the field of Food Science and Post-Harvest Management in one of the leading Universities of Ethiopia. He is Recipient of Honorable Chief Minister’s Gold Medal for honesty, integrity &meritorious public services and Recipient of Agriculture Leadership award 2011 for outstanding performance in Horticulture sector(Heading the Department as Director).

Leticia M. Estevinho received the Zootechnical Engineering degree (summa cum laude) in 1985 and the M.S. degree in biotechnology (with merit) in 1989. In 1995, finished the PhD degree in Science given by Minho University, Braga, Portugal. In 2009, passed with merit the proofs of Agregação - the last step in the academic career in Portugal. Estevinho has worked in Agricultural College of Braganca, Braganca, Portugal, since 1986 and has great experience in students’ coordination (16 PhD students and three Postdoctoral researchers). Leticia M. Estevinho has published more than 120 articles in indexed international journals, written five book chapters and has presented more 160 oral and written communications. Was the principal investigator of more than 25 scientific projects, totally financed. She is the Head of the Microbiology Laboratory since 1986. Was the editor-in-chief of three journals and currently belongs to the editorial board of 19 international journals; has revised more than 300 articles of indexed journals. Nowadays, Estevinho serves as a Coordinator Professor with Agregação in the Polytechnic Institute of Braganca, Portugal. Recently, Leticia M. Estevinho received the award "Highly Cited Researcher in the field of Cross-Field - 2018".

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Dr Pierce completed postdoctoral training at UCLA before returning to Canada where he retired in 2024 as a Distinguished Professor at the University of Manitoba in Winnipeg. He published over 250 peer-reviewed research manuscripts and 8 textbooks on metabolism, nutrition and health. His most recent work examined dietary flaxseed as a treatment for cardiovascular disease, as well as a new platform for antibiotics. The latter was transformed into a biotech company currently valued at $53M (CDN). Dr Pierce served as Chair of the Executive Review Committee for the Heart and Stroke Foundation of Canada where he oversaw all peer review for three years. He was Executive Director of Research for St Boniface Hospital (2006-2020) and served as Editor-in-Chief of the Canadian Journal of Physiology and Pharmacology from 2003-2016. He is World President of the International Academy of Cardiovascular Sciences. In 2018, Dr Pierce was invested with the Order of Manitoba, the Province of Manitoba’s highest honour which recognizes citizens who have achieved excellence thereby enriching the social, cultural or economic well-being of the province. He has received the Queen Elizabeth II Diamond Jubilee Medal for service to Canada, the 2016 Research Canada Leadership Award and is an elected Fellow of the Royal Society of Canada, the highest distinction for a scientist in Canada. In 2023, he received the Order of Canada, the highest distinction for a citizen in Canada.

Graduated in Veterinary Medicine from Fluminense Federal University, with academic experience in Veterinary School of Évora University (Portugal) and Milk Quality National Lab of Federal University of Minas Gerais. Post graduations theme related to functional dairy products using sheep milk. Master?s and PhD in Veterinary Hygiene and Technological Processing of Animal Products in the same graduation institution. MBA in Food Security and Nutritional Quality by Federal Institute of Rio de Janeiro. PhD thesis developed in collaboration with Department of Agricultural Science, Food and Environment at University of Foggia (Italy). Postdoc project developed aims was milk processing using emerging technology (ohmic heating and pulsed electric field) at UNICAMP department of Food Science and Nutrition of Food Engineering School in collaboration with Food Science and Agriculture department of Université Lanval and Agricultural and AgriFoood Canada (Quebec, Canada). PhD project granted to be developed in Italy by CNPq Brazil and postdoc project granted by FAPESP to be developed in Canada. More than 60 international papers, 1122 citations, H-index 20 and i10-index 34. Experience in sheep/goat production, milk and dairy technology in the fields of food science, technology and inspection of products of animal origin, focusing on technology of milk and dairy products (development and evaluation of functional dairy products, as prebiotics, probiotics and synbiotics), quality, analytical and nutritional analyzes as well in vitro simulated gastrointestinal digestion; and application of new technologies (ultrasound, ohmic heating, and pulsed electric field) in milk processing. Quality management (tools and systems) in the food industry. Current interest targets on elaboration of meat products using ohmic heating technology aiming the eco-friendly processing, reducing energy/time of production, and enhancing their technological and functional properties of meat products.

Amalia Conte, who received his PhD Degree in Food Science and Technology from the University of Foggia, is now working at the University of Foggia as Associate Professor. Her research topic is "food processing and preservation". In particular, she works on active and sustainable packaging systems, shelf life extension and packaging design for perishable products and optimization of food with enhanced health properties through addition of natural valuable compounds, also coming from fruit and vegetable by-products. Her involvement in research projects is very active. The high degree of novelty of the results achieved from her research allowed to deposit various patents and published numerous articles. Maturity, skills and scientific rigor accrued over the years have created the right support for the creation of a spin-off on the development of food products with healthy, high shelf life and high convenient products. She has published over 200 papers on topics related to food science.

Matteo Alessandro Del Nobile, who received his PhD Degree in Polymer Science from the University of Naples “Federico II”, is now working at the University of Foggia as Full Professor. His background is on mass diffusion through polymeric materials and packaging structure design. During the first period of his studies most of the efforts were put forward to determine the relationships existing between physical and chemical structure of polymers and their mass transport properties. The knowledge gained studying mass transport phenomena through polymer has been applied for developing tools intended for packaging structure design. He is now actively working on the development of functional foods as well as on active packaging. Concerning the former, food matrices such as pasta, bread, mozzarella cheese, grounded meat and fish has been used to develop functional foods. He has published over 350 papers on topics related to polymer science and food science.

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Dr. Roberta Foligni is a researcher of Food Science and Technology at the Department of Agricultural, Food and Environmental Sciences_Università Politecnica delle Marche. The scientific activity of Dr. R. Foligni has been mainly focused on the following topics: Novel foods, Applications of mass spectrometry coupled to instrumental chromatographic techniques for structural studying of complex lipids (triacylglycerols, phospholipids, oxidized lipids) and volatile compounds in food matrices, Study of the relationships between processing technologies and quality aspects of foodstuffs of several origins, Evaluation of technological properties of different type of vegetable rennet, Application and quality evaluation of emerging food technologies on foods. Results of her work have been published in over 45 scientific peer-reviewed papers. She is a member of the Topical Advisory Panel for the journals Foods, Applied Sciences and Frontiers and has been a guest editor for several special issues. She is currently involved in a PNRR research project studying innovative processes for the use of edible insects and derivatives in food technologies.

Ryan Amir Kashanipour he is an interdisciplinary scholar of medicine and science in Latin America and the early modern Atlantic world. He holds a Ph.D. in History and Master of Library and Information Science from the University of Arizona. His research examines the intersections of experience and epistemology in the production of knowledge and institutions of colonial authority related to disease, health, and the body. He also has particular research and teaching interests in food history and co-edits The Recipes Project, an interdisciplinary forum dedicated to historical recipes of all sorts, medical, magical, and culinary. Dr. Kashanipour regularly teaches courses that highlight the culinary cultures in Mesoamerica and global exchanges of plants, medicines, and foods in the early modern period. He has special interests in chocolate, honey, and the indigenous beverages of Mexico and Mesoámerica.

Dr Rupsha R Banerjee is a Senior Scientist in the International Livestock Research Institute. She has over 15 years’ experience working in Asia and Africa, in evidence-based research to stimulate innovation for development, recognize institutional needs and designs for emerging markets and assess their influence in policy, agricultural transformation and decision making in households and livelihoods. She works on evaluating models for scaling technology, assessment of markets and value chains including gender dimensions for innovation in the drylands. She has assessed institutional, and community needs for index-insurance feasibility assessments in Senegal, Mali, Burkina Faso, Niger and Somalia. She currently leads an agenda for scaling-out risk management solutions for livestock, including use of digital information for service delivery in the Horn of Africa

I conduct academic studies in various disciplines. I worked as a thesis supervisor at the master's graduate and doctoral levels of many students. I am a member of editorial or reviewer boards of international eminent journals. I have 22 years of teaching and research experience. I have 49 Articles published in SCI or SCIE indexed international journals, also 10 Articles published in indexed national eminent journals. I have 65 research papers presented at international conferences. And 11 published Books or Book Chapters Sections in National or International Text Books. I developed 23 scientific projects. I graduated with 16 Master of sciences or Ph.D. students. I directed the central laboratory of the training and research hospital for a long time. My research interests are focused on clinical biochemistry, biochemical technics, molecular biology, genetics, cancer research, vitamin D, cardiac biomarkers, urology, neurologic diseases, dermatological biomarkers, obstetrics and gynecology, and homocysteine. I am a member of The Turkish Society of Biochemistry, The Turkish Society of Clinical Biochemistry, and the Society of Clinical Biochemistry Experts. My native language is Turkish and my foreign language is English

Dr. Mostafa Gouda is working at the National Research Centre of Egypt and Zhejiang University, China. He recently awarded the National State Prize of Egypt in Science and Advanced Sciences by the Ministry of Higher Education & Scientific Research, Egypt, 2022/2023. Dr. Gouda got his post-doctorthrough “Talent Introduction International Program” and “Outstanding Special Fund”fromZhejiang University, China, and his PhD from Huazhong A. University, China in plant and animal biosystems and cell biology majors (2018). Dr. Gouda has been hired as “Director” of Silkroad Alliance, North west A&F University for 5 years (2021-2026). Also, he is the Co-PI and representor of the Egypt side in the international Belt and Road project between Zhejiang University and NRC (2023). Besides, he has more than 73 international scientific publications in well rebutted journals like Trends in Plant Sciences, Hazardous Materials, Engineering,Bioresource Technology, Food Hydrocolloids, Ultrasonics Sonochemistry, and Sensors and Actuators: B. Chemical. Dr. MostafaisAssociate Editor in Nutrition Journal (Springer Nature), Frontiers in Nutrition (Frontiers), and Food Materials Research (Maxapress, Nanjing Agricultural University journal). He is Editor and Guest Editor in Molecules (MDPI), Natural Product Communications (SAGE), Frontiers in Food science and Technology (Frontiers), and other journals. Moreover, he is official reviewer in more than 40 SCI journals,includingAdvanced research, Critical Reviews in Food Science and Nutrition, Food Chemistry, Phytomedicine, Algal Research, and Royal Society of Chemistry. Dr. Gouda has several scientific collaborations with international high ranked Universities, including Zhejiang University (China), Wright State University (USA), Joint Institute for Nuclear Research (Russia), East Carolina University (USA), Tokyo University (Japan), Ottawa University (Canada), and Otago University (New Zealand). Additionally, he got the First prize award and gold postdoctoral Award by college of Biosystems Engineering and Food science, Zhejiang University (2020 and 2021), and the best speaker award by the National Training council, Egypt (2021). For more information about Dr. Mostafa please do not hesitate to visit his official website: https://person.zju.edu.cn/en/mostafagouda,or email him: mostafa-gouda@zju.edu.cn; goudarowing@yahoo.com

I am TAMBO TENE Stephano, holder of a PhD in Biochemistry Option Nutrition and Food Security obtained at the University of Dschang more precisely at the Department of Biochemistry of the Faculty of Science. I was from 2017 to 2023 Assistant of practical and directed work of several units of values such as enzymology, metabolism, microbiology, food technology, structural biochemistry as well as biochemical techniques. I have been working as a part-time teacher in the aforementioned department since May 2023. I have also served and continue to mentor several Master's and PhD students in the Research Unit of Biochemistry of Medicinal Plants, Food Science and Nutrition. My research focuses mainly on modeling food matrix transformation processes, extracting and characterizing biologically active molecules, and chromatographic profiling of chemical constituents in foods. I also have knowledge and skills in food packaging, process engineering, sensory analysis and rheology. Over the past 6 years, I have published no less than 20 scientific articles in peer-reviewed journals, books and proceedings at national and international conferences (all related to food science). I have also been awarded scholarships that have enabled me to spend time in India, South Africa and Belgium to improve my technical-scientific skills.

Experienced food safety microbiologist and process authority. Skilled in process validation, Environmental Monitoring Program, Food Safety Microbiology Research, Mycology, Mycotoxins, Antimicrobial Resistance, and U.S. Food and Drug Administration (FDA) FSMA regulations.

Prof. Sylwia Lewandowska is a scientist from Department of Genetics, Plant Breeding and Seed Production at Wrocław University of Environmental and Life Sciences (UPWr) in Poland. Her main interests of scientific work are genetics, plant breeding, crop cultivation, organic farming and seed production. Last research topics are connected with: application of modern methods in seeds conditioning; increase of soybean productivity with different seed stimulation technologies; stimulation of the germination ability of legume seeds (soybean, lupin) under the influence of magnetic field and biologically active compounds extracted from algae; how long bacteria Bradyrhizobium japonicum are able to survive in soil under conditions of southern Poland and eastern Germany?; studies on soybean root profile development; soybean isoflavones; agroecological principles – sustainable agriculture. She was a member of an international project which was devoted to a high protein plant - soybean (Gycine max) and faba bean (Vicia faba), entitled: “Increasing productivity and sustainability of European plant protein production by closing the grain legume yield gap”, acronym LegumeGap, ERA-NET Co-Fund SusCrop. Nr SUSCROP/I/LegumeGap/01/2019, funded by The National Centre of Research and Development (NCBiR) in Poland. Project time: 2019-2022. The project was successfully completed.

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Researcher at Departament of Food Chemistry and Biocatalisis, UPWr, Poland. Specialized at analytical chemistry (GC-MS, LC-MS/MS), mainly in terms of essential oils and volatiles, medicinal and aromatic plants expected quality, sensory analysis and influenced human behavior.

Adele Papetti received her 5 years Degree in Chemistry and Pharmaceutical Technology from the University of Pavia (Italy) in 1994, a 3 years post-lauream Diploma from Scuola di specializzazione in Farmacia Industriale (Higer School of Industrial Pharmacy)- University of Pavia in 1998, a Ph.D. in Chemistry and Pharmaceutical Technology from the University of Pavia in 2001 and a 3 years post-lauream Diploma from Formazione Superiore University of Pavia. In 2001 and in 2003 she was recipient of Research contracts for her research at Food Chemistry Laboratory-Dep. Pharmaceutical Chemistry-School of Pharmacy-University of Pavia. November 2006-September 2018 she was Assistant Professor of Food Chemistry at the University of Pavia. Since October 2018 she is Associate Professor of Food Chemistry where she lectures for 1- “Foods supplements and Dietary Foods for Special Medical Purpose” in the Bachelor degree of Chemistry and Pharmaceutical Technology and of Pharmacy; 2- “Dietetics and Food Chemistry” in the Bachelor degree of Pharmacy; 3 – “Pharmaceutical Analysis” in the Bachelor degree of Pharmacy; 4- “Foods in Cosmetic Field” in the Master degree in Cosmetic Sciences.

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