Antonio Derossi is Associate Professor in Food Science and Technology at University of Foggia and is conducting research activities in emerging technologies, food microstructure characterization, 3D food printing, shelf-life modeling, and strategies for increase the sustainability of food sector. He earned his BA and his PhD from University of Foggia, Italy, and he was visiting PhD student and visiting Post-doc at University of Davis, CA. Currently, Antonio Derossi teaches Processing for Food Formulation at University of Foggia and Processing for Local Food Products at University of Roma Tre. He is author and co-author of 90 scientific publications, has presented the main results of his research activities to 20 International Congress as invited speaker, chair-person and co-chair. He served as external examiner of EU projects for EIT Food and for the Chilean National Commission for Scientific and Technological Research (CONICYT). He is associate Editor of the journal Frontiers – Food Safety and Quality Control - and is member of the Editorial board of Future Foods and Current Research in Food Science. He published as co-author 9 book’s chapter and was co-inventor of four industrial patents.

Prof Le BAIL is working in MAPS² group within UMR GEPEA (Matrices, Process-Properties, Structure-Sensorial). The research themes concern the impact of processing on food structure and food functionality. The focus are on baking technology and refrigeration mainly. supervised 33 PhD / 200 publications/9 patents/ H Index 41 Scopus. Pdt of Int Ass. of Eng. and Food and of commission C2 of The Int. Inst. of Refrigeration. Editorial board of Board FOODS-MDPI, Applied Food Research (Elsevier), Innovative Food Science and Emerging Technology (ELSEVIER), Journal of Food Engineering (ELSEVIER), Food and Bioprocess Technology (Springer).

Prof. Mario Jekle is the Director of the Department of Plant-based Foods at the University of Hohenheim, Germany. His research fields are the fractionation and purification of functional plant-based biopolymers, the modification and structurization of these biopolymers and finally reverse food engineering for a specific design of food properties. One strong focus is additive manufacturing of foods, where he combines his interdisciplinary competencies of material sciences and process engineering. He published 90 peer reviewed papers and is member of several national and international committees, boards, and networks. He owned several awards such as the “rising star in texture research” award.

Prof. Bhandari is Professor at the University of Queensland. His major research focus is on food materials science/engineering including microencapsulation of food ingredients, glass transition-related issues in food processing and 3D printing of food materials. Professor Bhandari is a Fellow of International Academy of Food Science and Technology (IAFoST), the Australian Institute of Food Science and Technology (AIFST) and the Nepal Food Scientists and Technologists Association (NEFOSTA). Prof Bhandari has authored more than 500 papers including 9 co-edited books and 40 book chapters. Prof. Bhandari is an Editor-in-Chief of Future Foods and Editor of Journal of Food Engineering.

Professor Campanella is the Carl E. Haas Endowed Chair at the Department of Food Science and Technology at the Ohio State University since 2019. His research focuses on Food Extrusion, Rheology, and Food Engineering. Professor Campanella has published more than 240 peer-reviewed scientific articles and two books. He was awarded with the Best Engineering Teacher Award in Biological Engineering in 2000-2001, 2011-2012, and 2017-2018 in his previous professor position at Purdue University, where is still a member of the Whistler Carbohydrate Research Center. In 2019, he received the Lifetime Achievement Award from the International Association for Engineering and Food and in 2023 the 2022-2023 Distinguished International Research and Engagement Award from the College of Food, Agricultural, and Environmental Sciences at the Ohio State University.

Prof. Min Zhang is a senior professor in Jiangnan University and currently the director of the International Joint Laboratory (Jiangsu Province) in the field of intelligent processing and quality monitoring of fresh foods. He has been engaged in the research and teaching of fresh food processing and preservation for over 25 years and supervised more than 200 PhD/Master students & post doctors from 1997. In recent years, his special attention has been paid to the Emerging & Novel Food Technologies including Food Additive Manufacturing. The new technologies / products developed by his group jointly with food leading companies have been authorized by more than 230 invention patents in China and over 10 developed countries. He authored more than 650 papers in international peer-review journals as corresponding author and was selected into the list of "Chinese Highly Cited Scholars" by Elsevier (2014-now) and the list of "Highly Cited Scientists" by Clarivate (2021-2022). His research achievements in food research won several important awards including the China National Scientific and Technological Progress Award in 2012, Arun S Mujumdar Medal in 2015, and the commemorative medal for the 70th anniversary of the founding of the People's Republic of China in 2019

Pedro Bouchon obtained his PhD from the School of Food Biosciences at the University of Reading (UK) and is Full Professor in Chemical and Bioprocess Engineering at Pontificia Universidad Católica de Chile, where he got his engineering degree. He directs the Food Structure Design Laboratory, where he focuses his research on the design of food structures in a controlled manner based on specific formulations or processes to obtain specific quality attributes. He is an entrepreneur, who spin off a company in 2021 to produce tasty, low fat and nutritious vegetable snacks. His work has been disseminated in around 100 presentations, 50 peer-review papers and has received 17 awards for the quality of research and training of graduate students. He is a member of the editorial committees of Food Structure (Elsevier), Food and Bioproducts Processing (Elsevier) and CYTA-Journal of Food (Taylor and Francis). His links with industry play an important role; he completed a sabbatical year at Nestlé Research Center (NRC, Switzerland) in 2014-2015. Since 2017, he acts as Vice-President for Research at Pontificia Universidad Católica de Chile.

Dr Christelle Lopez is a senior researcher at INRAE, the French National Research Institute for Agriculture, Food and Environment, in the Research Unit BIA. For the last 25 years, Christelle Lopez has focused her research activities on food emulsions and lipids, including the crystallization properties of fats (e.g. milk fat), the structure of the milk fat globule membrane and valorization of milk polar lipids, the impact of processing on the microstructure of lipids and functional properties of foods, and the encapsulation of bioactive compounds in sphingomyelin-based vesicles called sphingosomes. In recent years, her special attention moved toward the biodiversity of omega-3 rich oilseeds and minimal processing based on aqueous extraction to valorize oil bodies for sustainable plant-based food applications. Christelle Lopez owned several awards, published more than 150 peer-reviewed scientific articles and 14 book chapters ; Her work has also been disseminated through international conferences.

Ahmed R. Fahmy is a Post-doctoral researcher at the Department of Plant-based Foods in the University of Hohenheim, Germany. He holds BSc and MSc degrees in Mechatronics and Microsystems Engineering and performed his PhD research in 3D printing of cereal matrices at the Technical University of Munich. Currently, he specializes in the field of Additive Manufacturing AM or 3D printing of food matrices with a particular focus on structuring of Plant-based biopolymers for food applications. His research focuses on the technological development of AM technologies and scientific approaches for texture modulation, spatial localization of flavors and sensory design.

Giuseppe Spano is Full Professor in Industrial Microbiology at University of Foggia and is conducting research activities in probiotics and microbial starters, vitamins producing Lactic Acid Bacteria, antimicrobial activity of Lactic Acid Bacteria. He earned his PhD at University of Bristol (Bristol, UK). Currently, Giuseppe Spano teaches Industrial Microbiology and Microbiology of Functional Food at University of Foggia. He is author and co-author of more than 400 scientific papers including publications on international peer reviewed Journals, book chapters, congress proceedings, patents. (HIndex 48; 6600 total citations – Scopus - httpsorcid.org0000-0003-1507-9869). He served as external examiner of research project and Technological transfer of National and International Research Agencies. He is or has been tutor of international PhD students and member of steering committee for final PhD evaluation of several European Universities. Giuseppe Spano is a coordinator of National and Regional Research projects on topics related to functional food and food safety and has been a coordinator for University of Foggia of research projects financed by the European Community under the VII framework programme. Co-founder and scientific consultant of Promis Biotech srl an university spin off dealing with industrial microorganisms. Editor in Chief of Food Bioscience (Elsevier) and Member of the editorial board of Food Microbiology (2013-) and International Food of Microbiology (2021-).