Dr. Hosahalli Ramaswamy is a professor of food processing engineering and holds BS and MS degrees from India, and MS and PhD from Canada. He is a Professor of Food Processing at McGill University, Canada. During the 35 years at McGill, he has established a very strong research program in thermal and non-thermal processing of foods (conventional canning, agitation processing, microwave processing, aseptic processing, ohmic heating, high pressure processing, pulsed light), computer simulation and modeling, and use of artificial neural network for process calculation, characterization, kinetics, optimization and control. He has served CIFST as President and Editor of Journal of Food Engineering. He has won many international awards and is a Fellow of several professional societies. His highest awards are the Fellow of Royal Society of Canada (RSC, Canada), Life Time Achievement Award of the International Association of Food Engineers (ICEF), Fellow Canadian Society of Bio-Engineering (CSBE, Canada), Fellow of the Association of Food Science Technology (India), Academy of Agricultural Scientists (India), Fellow of the International Union of Food Scientists and Technologists (IUFoST), Fellow of Institute of Food Technologists (IFT, USA).. and a dozen more. He has published more than 430 manuscripts in peer reviewed journals, presented over 500 papers and graduated 90+ graduate students and managed millions of dollars in research funding.

Professor Da-Wen Sun, Full Professor of Food and Biosystems Engineering at University College Dublin (UCD), is an Academician of six academies, including Royal Irish Academy - the highest academic honour in Ireland, Academia Europaea (The Academy of Europe) - one of the most prestigious academies in the world, Polish Academy of Sciences - the highest lifetime honour bestowed by the Polish government, International Academy of Food Science and Technology, International Academy of Agricultural and Biosystems Engineering, and International Academy of Refrigeration. He is also the Founding President of International Academy of Agricultural and Biosystems Engineering (iAABE), Honorary President of International Commission of Agricultural and Biosystems Engineering (CIGR), and the Founder and Editor-in-Chief of “Food and Bioprocess Technology” (SCIE Q1). He has published over 700 refereed journal papers indexed by Web of Science and has been ranked either No 1 or No 2 in the World in agricultural sciences over the last 10 years. He has been named Highly Cited Researcher in the last 8 consecutive years (2015- 2022) by Clarivate Analytics, and his Web of Science h-index = 116, SCOPUS h-index = 126 and Google Scholar h-index = 150. Further details can be found at http://www.ucd.ie/sun/ http://www.ucd.ie/refrig/ https://www.webofscience.com/wos/author/record/1290658

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 1,000 academic articles and edited or authored, 15 books including, in 2014, the Prose prize-winning “The perfect meal”, and the international bestseller “Gastrophysics: The new science of eating” (2017; Penguin Viking) - winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie. His latest book Sensehacking was published in 2021. Much of Prof. Spence’s work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, chocolatiers, perfumiers, and the food and beverage, and flavour and fragrance industries. Prof. Spence has worked extensively in the world of multisensory experiential wine and coffee and has also worked extensively on the question of how technology will transform our dining/drinking experiences in the future. The research conducted at the Crossmodal Research Laboratory in Oxford has garnered widespread media attention across the globe, and he also has been awarded numerous national and international prizes for scientific excellence, including the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, the Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation (Germany): ‘in recognition of past accomplishments in research and teaching’. In 2008, together with Dr. Max Zampini, he was awarded the 2008 IG Nobel prize for nutrition for his work on ‘the sonic crisp’.

Dr. Ferruh Erdogdu is a full professor of food process engineering at the Ankara University, Turkey. He received his Master of Engineering degree in 1996 and Ph.D. in 2000 at the University of Florida, Gainesville, FL. His research studies have focused on mathematical modeling – optimization and computation food processing towards the industrial scale thermal processing of food products. He is the founder of the computational food processing group at the Ankara University (CFπ). He was the editor of the Journal of Food Engineering between 2018 and 2020, editorial board member of the Journal of Food Process Engineering since 2003 and associate editor of the International Journal of Food Studies (an ISEKI Journal) between 2012 and 2017. He is currently co-editor-in-chief of the Journal of Food Engineering since Jan. 2021. He is the selected member of the ISEKI Academy, professional member of IFT, Science Dissemination & Communication member of the EFFoST and representative of Turkey within the European academy of Food Engineering and International Association of Engineering and Food. He is also one of the active members (scientific committee and acting instructor) of the International School on Modeling and Simulation in Food and Bio-Processes.

António Augusto Martins de Oliveira Soares Vicente was born in Porto, 52 years ago. He graduated in Food Engineering from the School of Biotechnology of the Portuguese Catholic University in 1994, received his PhD in 1998 and did his Habilitation in 2010 in Chemical and Biological Engineering from the University of Minho. Today he is Professor in the Department of Biological Engineering, which he directed prior to his current appointments as vice-Dean of the School of Engineering and Director of the Doctoral College of that University. António Vicente is a Senior Member and Specialist in Food Engineering by the Portuguese Engineers Association, where he is currently deputy coordinator of the Specialization Committee in Food Engineering. He is also a member of the International Society of Food Engineering (USA). As a researcher, he is part of the Center for Biological Engineering and of the LABBELS Associate Laboratory, and has dedicated his work to the development of micro and nanotechnological systems for application in the Agro-food sector, to the evaluation of their behavior in dynamic in vitro digestion systems, to the study of the influence of the application of electric fields in cells and biomolecules to change their functionality and the development of new bioreactors and their application in bioprocesses. He has published more than 350 articles in international ISI WOS journals and more than 30 chapters in books of international circulation. He is the author of more than 400 papers presented in congresses and 5 patents and editor of 5 scientific books. He has more than 13,000 citations and about 120,000 readings at the Research Gate, yielding an h-index of 74. He is member of the Editorial Advisory Board of the Journal of Agricultural and Food Chemistry. He has been a member of the Jury of the National Agricultural Prize since its institution in 2012. He won the Food and Nutrition Awards in 2015 and 2017 in the Research and Development category. In the last five years (2018, 2019, 2020, 2021 and 2022) he was distinguished as Highly Cited Researcher by Clarivate Analytics and in the last three years (2020, 2021 e 2022) he has integrated the list of the top 2 % most cited researchers according to the list published by Stanford University. In 2021 he was awarded the Scientific Merit Award from the University of Minho and the Diploma of Scientific Merit from the School of Engineering of the University of Minho.

Sara González-García obtained her degree in Chemical Engineering at the USC (Spain) in 2005 being awarded with the Extraordinary Prize of End of career in Chemical Engineering. She completed her Doctoral Thesis at the Dept. of Chemical Engineering at the USC in September 2009 with European mention and being awarded with the distinction Cum Laude and Extraordinary Prize. She performed research stays in the Forestry Research Institute of Sweden (4 months, 2007) and the Dept. Industrial Ecology at Leiden (4 months, 2008). She carried out her PhD studies funded by the Spanish National Program FPU fellowship (2006-10). She conquered 2 competitive postdoctoral fellowships granted by the Spanish and Galician Governments to support her research. During this period, she hold positions at the European Forest Institute (2009, 3 months, Finland), the Dept. Life Sciences in the Imperial College of London (2010-11, 1.5 years, UK) and the Dept. Environment and Planning in the University of Aveiro (2012-14, 1.5 years, Portugal). She successfully competed in the Spanish National Program Juan de la Cierva and was ranked in the 1st position in the area of Chemical Technology. In 2015, she competed in the Spanish National Program Ramón y Cajal and was ranked 1st position in the area of Chemical Technology. She started her 5 years senior researcher contract in January 2016 at USC, which represented her consolidation in the Dept. on the Environmental Management LCA research line. In 2012, she carried out a 2 weeks research stay at the School of Engineering - Pontificia Universidad Católica de Valparaíso (Chile). She carried out research stays at the U. of Aveiro (2018, 2.5 months), at the London School of Hygiene and Tropical Medicine-U. of London (2019, 2.5 months) and at the Royal Institute of Technology (Sweden) granted by the Jose Castillejo program (2020, 3 months). In November 2016, she received the Young research award Agustin de Betancourt y Molina medal by Spanish Royal Academy of Engineering. From July 2021, she is Associate Professor at the USC. She has been PI of 3 national projects, 1 Galician regional project, 1 project financed by BBVA, 1 PRIMA H2020 project and Co-PI of 1 H2020 project; she has participated in 7 European, 4 national and 8 regional projects. She has participated in 14 research contracts, being PI in one. She has organized the 1st MEDITERRANEAN SYMPOSIUM ON LIFE CYCLE ASSESSMENT in the 3rd ANQUE-ICCE Int. Congress of Chemical Engineering. She has co-directed 5 doctoral theses: 4 at USC and 1 at the Swedish University of Agricultural Sciences. She is currently co-director of 4 doctoral theses at USC. Author of 156 publications (65 as first author) in JCR journals (92% Q1), 12 book chapters, 5 publications in non-indexed. She has an H44 and a total of 5094 citations (Scopus 03/23).

With an education background in applied physics, Elliot Woolley is currently a Senior Lecturer in Sustainable Manufacturing at Loughborough University in the UK. His research interests are in the improvement of process efficiency across the food supply chain and in the reduction of food loss and waste, particularly at the household level. He has developed novel clean-in-place optimisation technologies (through multiple funded projects) which are now being developed for applications in reusable food packaging via a £1m project funded by Natural Environment Research Council. During his career he has been involved in over 30 project consortia working across industry, academia and NGOs and has published extensively in high impact journals in the field of sustainability, food and production engineering. He has served as guest editor several times for the MDPI journal Sustainability, for the Chinese Journal of Mechanical Engineering (Springer) and is currently on the editorial board of Cambridge Prisms: Plastics. Elliot has also been developing capabilities in resource efficiency led manufacturing level decision making, leading a grand challenge project in the £5.2m EPSRC Centre for Innovative Manufacturing in Industrial Sustainability and as a Co-Investigator in the prestigious £4.5m 5-year EPSRC Centre for Innovative Manufacturing in Food.

Ulrike van der Schaaf is a research group leader and KIT Associate Fellow in Food Colloids at Karlsruhe Institute of Technology. In 2016, she received her PhD (summa cum laude) in Food Process Engineering at the same university. Before, Ulrike spent 6 months in the Food Chemistry Department at the University of Copenhagen and 3 months in the Food Process Engineering Group of Wageningen University and Research Centre. For her research, Ulrike received several prizes, amongst others the Julius Maggi Award 2016 (2nd Place) of the European Federation of Chemical Engineering Section of Food, the KaTe Award 2017 of the KaTech GmbH and recently the Glyn O. Philips Award of the Food Hydrocolloids Trust. Her research interests are hydrocolloid emulsifiers, the structuring of food emulsions and gels and sustainable alternatives to synthetic polymers.

Oliver Schlüter received his Ph.D. in food process engineering at the Technische Universität Berlin and his habilitation in food technology at the Technische Universität Dresden, Germany. Since 2003, he is a senior scientist at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB). Dr Schlüter is the spokesman of the ATB program area on “Healthy foods” and head of the ATB microbial lab. Oliver Schlüter is leading the working group on “Bio-efficient food processing” and he is vice-head of the Department of Systems Process Engineering. His research work focuses on emerging technologies in primary food production (e. g. fruits, vegetables, herbs, spices, grains, macroalgae, edible insects) and fresh food processing (high pressure, pulsed electric fields, ozone, plasma etc.), optimisation and innovation of processing steps along the food chain of perishables including quality and safety monitoring. Since 2020, he is adjunct professor at the University of Bologna and before he gave lectures at the University of Sao Paulo in Brazil, University of Copenhagen in Denmark, Leibniz University of Hannover and Technische Universität Berlin in Germany, and more.

Dr. Kopec received a dual B.S. in Pharmaceutical Sciences and in Business Finance in 2006, and a Ph.D. in Human Nutrition in 2012, from the Ohio State University. She was an AgreenSkills postdoctoral fellow at the Institut Nationale de la Recherche Agronomique from until 2016, when she accepted a position as an Assistant Professor at Ohio State. She is currently an Associate Professor of Human Nutrition at the Ohio State University. The Kopec lab employs liquid chromatography-mass spectrometry-based metabolomics to elucidate dietary bioactive interactions, especially those that arise during food processing, in the gastrointestinal tract, and in the brain. Her group employs liquid-chromatography-mass spectrometry lipidomics & metabolomics techniques for unknown metabolite identification, and collaborates on multi-omics projects to “make more meaning” from -omics data. Dr. Kopec has co-authored numerous publications in leading nutrition and food chemistry journals, and currently serves as Editor-in-Chief of the precision nutrition-focused Journal of the American Nutrition Association.

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.

Professor MARCO DALLA ROSA is a Full Professor of Food Technology at the Degree Course of Food Science and Technology of Cesena (Bologna University) and President of the Degree Course Committee on Food Science and Technology at University of Bologna, site of Cesena (2006-2011, 2018- ongoing). He is an active member of IFT, IFA, SISTAL, and EFFoST Executive Committee. He is also author or co-author of more than 300 scientific publications or congress communications with H-index: 50 and more than 10000 citations. He has been scientifically responsible of several research projects and also a peer reviewer’s and editorial boards of several reputed food science related journals. He has received many AWARDS such as, ISEKI Food Association Academy Award, Honorary Lifetime Membership of PTEP, Serbian National Society.

Silvia Tappi is a Junior Assistant Professor at the Department of Agricultural and Food Sciences, Alma Mater Studio rum - University of Bologna. Her research is focused on the application of non-thermal technologies for the processing of food products and the valorization of by-products aimed at product innovation, the development of healthy and safe food products and ingredients and the increased sustainability of the food sector. She has participated in several national and international research projects and is Principal Investigator of the TECH4PATH project.

Dr. Olivier Vitrac serves as Research Director (Senior Scientist) at the French National Research Institute on Agriculture, Food, and Environment (INRAE), while also holding a position at the University of Paris-Saclay. He earned his Food Engineering Degree from Institut Agro (Dijon) and holds both MS and PhD degrees in Chemical Engineering from ESPCI (Paris) and AgroParisTech (Paris), respectively. Furthermore, he received his research habilitation in Chemical Engineering from ENSIACET (Toulouse). Dr. Vitrac's interdisciplinary research converges at the nexus of Food Science and Technology, Chemical Engineering, Computer Science, and Multiscale Modeling. His primary focus areas encompass the safety of food contact materials—particularly recycled packaging—, the physics of frying, molecular thermodynamics, and coupled heat and mass transfer phenomena. With a publication record of over 140 articles and chapters, Dr. Vitrac has supervised 14+ PhD students and mentored 10+ postdoctoral researchers. His expertise extends to orchestrating over 30 national and international projects, often catalyzing partnerships between industries and regulatory bodies. He serves as an expert for several public organizations, including the European Commission and the US FDA. Dr. Vitrac has also been a visiting scientist at prestigious institutions such as Michigan State University (USA), Winchester Engineering Analytical Center (USA), Fraunhofer Institute (Germany), and the International Center for Tropical AgriCulture (Colombia). He leads a group that acts as France's National Reference Laboratory on Food Contact Materials. Notably, he founded the European Platform FITNESS, which serves as the largest educational platform on Food Packaging: [FITNESS Platform](https://fitness.agroparistech.fr).

Trained as a chemical engineer with a PhD in chemistry, Dr. Anne Louise Dannesboe Nielsen have been working with food research and innovation for the past more than 10 years, securing that the latest innovations are brought into action at the industry. Currently, Dr. Nielsen is heading the food technology center at DTI, where 30 food innovators everyday strive to develop the food of tomorrow.