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.
Carla Severini is full professor in Food Science and Technology at the Department of Agriculture, Food, Natural Resources and Engineering (DAFNE) of University of Foggia (Italy) and earned her BA in Agricultural Sciences and Specialization degree in Food Chemistry and Technology at University of Bologna and her PhD in Food Biotechnology at University of Florence. Since 1991, she has been teacher in Food Science and Technology at Universities of Udine, Florence, Bologna, Foggia, and Roma Tre. She was President of the graduation degree in Food Science and Technology and Rector delegate for Equal Opportunities at University of Foggia. Carla Severini has been tutor of over than 90 first and second level thesis and 11 PhD students. Carla Severini is author of over than 200 scientific papers (106 in Scopus Database) on Food Science and Technology published in scientific journals or presented at international congresses (12 as speaker) and co-author 9 book’s chapter. She is owner of 5 Italian and 1 European patents. From the last 10 years, Carla Severini has participated in 14 financed research projects (7 as PI). Her research activities keywords are Functional processed food, Food Processing, Coffee technology and quality, Emerging Technologies, Food Formulation.
Santina Romani is Associate Professor in Food Science and Technology at the Department of Agricultural and Food Sciences of the University of Bologna, where she received her Ph.D. in Food Biotechnology in 2002. Her research activity is mainly focused on aspects related to the processing, quality, stability, packaging, and shelf-life of foods, using an innovative and multidisciplinary approach. From 1995, she is involved, as team member and coordinator, in many national and international research projects and partnership contracts with other universities and food companies. She is author of about 200 scientific papers, more than 100 published in international peer-reviewed journals and 1 patent. From the academic years 2000/01 she is teacher of several Food Science and Technology university courses. From 2018, she is Director of Organisational Unit (UOS) Cesena of the Department of Agricultural and Food Sciences. She is member of the Italian Society of Food Science and Technology (SISTAL) and ISEKI Food Association.
Aldo Todaro is Associate Professor in Food Science and Technology at University of Palermo. Research interests in fruit and vegetable processing; malting and brewing science and technology; design and fabrication of food processing in different factories; chemical and physical food processing engineering; extraction, isolation, identification, product application to prevent lipid oxidation; identification and characterization of phenolic compounds and antioxidant capacity in different plants; sensory science and rheology; HACCP implementations; Food safety engineering and its application in factories. He earned his MD and his PhD in Food Science and Technology from University of Catania, Italy, and he was visiting researcher at University of Stuttgart supervisor Prof R.H. Carle. Currently, Aldo Todaro teaches Unit Operations in Food Technology, Food Processing and Technology and quality for the food supply system at University of Palermo. He is vice coordinator of the graduation degree in Food Science and Technology. Aldo Todaro has been tutored of over than 40 first and second level thesis and 8 PhD students. He is author and co-author of 110 scientific publications, 60 ISI/SCOPUS on Food Science and Technology.
Ernestina Casiraghi is Full Professor in Food Science and Technology at University of Milano and is conducting research activities on characterization of food (quality, authentication, and shelf life) and process management (monitoring and optimization) though traditional technological analysis as well as sensing technologies (FT-NIR, FT-IR, e-nose, e-tongue, imaging, and hyperspectral imaging) combined with multivariate data analysis. Less recently she studied a number of food technologies and operations and physical and functional properties of food products. She is author of about 180 scientific papers (79 in Scopus Database; 2497 citations and h index: 28) mainly on Food Science and Technology, published in scientific journals or presented at international congresses. In the last 10 years she leaded or participated in four research projects. Coordinator of a master’s degree in human nutrition and a bachelor’s in food service technology from 2008 to 2018. Ernestina Casiraghi is currently President of SISTAL (Italian Society of Food Technology) and has been President of SISNIR (Italian Society of Near Infrared spectroscopy).
Concetta Condurso is assistant professor with a fixed-term contract (type B) in Food Science and Technology at the Department of Veterinary Science of the University of Messina (Italy). She earned her BA in Chemistry and her PhD in Chemical Sciences and in Food Chemistry and Safety at the University of Messina and she was visiting PhD student at Teagasc Food Research Centre, Moorepark, Ireland. Currently, Concetta Condurso teaches Food technology, quality and safety, and Technologies for functional food production at University of Messina. Concetta Condurso authored more than seventy scientific papers (53 in Scopus Database) on Food Science and Technology published in referred international scientific journals or in proceedings of national and international conferences. She has presented the main results of her research activities to 50 national and international Congress (11 as speaker). Concetta Condurso has participated in several financed research projects. Her Research activities keywords are Sensory quality of processed foods, Volatile profile and key aroma compounds, Shelf-life studies.
FCT-2022 is a part of successful series of conferences started from FCT-2015, San Francisco, and held annually since then. Our vision is to build an international networking & collaborating forum for food community.