Invited speakers

 

speaker marco arlorio 150

Marco Arlorio

Keynote presentation: "Food products from hemp (Cannabis sativa): nutritional value, chemical profiling and technological perspectives"

 

Marco Arlorio, with 28 years of activity in the field of the Food Chemistry, is currently Full Professor of Food Chemistry at Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale (UPO, Novara, Italy), covering the position of Chair of the Food Chemistry Inter-Divisional Group within the Italian Chemical Society (GICA-SCI, Rome, Italy); Chair of the Food Chemistry Division, EuChemS (Brussels, Belgium), since 2015; member of the Executive Board of EuChemS (since 2018). In the recent past, he was active as Member of the Executive Board of the SAFE Consortium (Brussels, Belgium). He is active on teaching at Academic level (Food chemistry; Food biotechnology; Food analysis; Chemistry of functional foods and nutraceutical products); visiting Professor at Food Quality and Design Department, WUR (Wageningen University and Research, The Netherlands) as well as involved in Continue Medical Education in Food Sciences and Nutrition area in Italy. Principal Investigator of many National and International Projects; to date he leads the WP18 “INTELLItrace” (EU Food Integrity Project: https://secure.fera.defra.gov.uk/foodintegrity/), a Project devoted to the food authenticity and traceability. Chairperson or member of Scientific Committees of many International Congresses in food area (EuroFoodChem; CoCoTea series; Pigments in Food; In vino Analytica Scientia and others). Beside the academic activity, he works as Consultant for Companies in agro-food and technological areas.

Main research interests are focused on food quality and food safety assessment, particularly regarding the developing of new analytical methods and new strategic approaches dedicated to the food profiling and food chemical characterization.

Principal fields of interests (research): food authenticity and analytical traceability; detection/tracking of hidden ingredients in food (mainly allergens); bioactive compounds in food/food ingredients (particularly antioxidant polyphenols and biogenic amines); ingredient design (particularly regarding the valorisation of by-products and food wastes); stability of food ingredients and shelf life; thermal impact and neo-formed compounds in foods.

The outcome from the research is supported by more than 350 scientific contributions (papers published on peer reviewed International Journals in Food Science area, Proceedings, Oral and Poster communications Abstracts, Chapters in books).

speaker ibelo 150 

Isabel Belo

Keynote presentation: "Application of the yeast Yarrowia lipolytica for food additives production"

 

Isabel Belo, PhD in Chemical and Biological Engineering from University of Minho, Braga, Portugal. She is Assistant Professor at the Biological Engineering Department of Engineering School of University of Minho where she collaborates in several Graduation and Master Degrees in Biological and Biomedical Engineering and in Biotechnology. She is the Director of the Doctoral Program of Chemical and Biological Engineering of University of Minho. Isabel Belo is a staff researcher of the Centre of Biological Engineering (CEB), leading projects on the topic of Bioprocess development and optimization within the Biosystems group (https://www.ceb.uminho.pt/biosystems). Isabel Belo is the Director of the Bioprocess and Biosystems Laboratory of CEB. Her main research activities are related to Bioprocess Engineering, with the main purpose of developing and optimizing biotechnological applications of non-conventional yeast and filamentous fungi. Under this goal different microbial cell cultivation strategies are studied, such as the use of high pressure bioreactors, airlift bioreactors, submerged and solid-state fermentation, with the aim of developing competitive solutions to biotechnological industry using wastes and renewable resources as feedstock and greener technologies.

She supervised 8 Post-Doc researchers, 12 PhD thesis and more than 40 Master students. She participated and coordinated several scientific projects with external financial support. She has published 3 book chapters and 70 articles in scientific international journals with peer reviewing and she is associate editor of scientific journals.

speaker bcigic 150

Blaž Cigić

Keynote presentation: "Measurement of antioxidant content in food: simple yet problematic"

 

Blaž Cigić is Professor at the Biotechnical Faculty, University of Ljubljana. He earned his master degree of chemistry (1995) at Faculty of Chemistry and Chemical Technology, University of Ljubljana: He did his PhD in Biochemistry (1999) related to structural basis of activity and inhibition of cathepsin C in the laboratory of Prof. Vito Turk at Institute Jozef Stefan. From 2000 on, he is employed at the Department of Food Science and Technology-Chair of Biochemistry and Food Chemistry, Biotechnical Faculty and is involved in teaching Biochemistry and Food Chemistry subjects. His current research interests are related to stability and analytics of redox active compounds in foods.

He is the Coordinator of the Educational Committee of the Slovenian Biochemical Society and actively involved in the work of Slovenian Nutrition Society.

 speaker dmarko 150

Doris Marko

Keynote presentation: "The influence of co-occurrence on the toxicological profile of Fusarium and Alternaria toxins in complex mixtures"

 

Doris Marko is full Professor for Food Chemistry and Head of the Department of Food Chemistry and Toxicology at the University of Vienna, Austria. She studied Food Chemistry at the University of Kaiserslautern, Germany. After PhD and Ass. Professorship for Molecular Nutrition Sciences, in 2005, she was appointed as Full Professor in Food Toxicology at the Karlsruhe Institute of Technology, Germany. In 2009 she accepted an offer for a full professorship for Food Chemistry at the University of Vienna. Since 2017, she is furthermore Visiting Professor at the University of Parma, Italy. As a Registered European Toxicologist (EUROTOX) and vicechair of the Austrian Society of Toxicology (ASTOX), she is member of several national and international commissions on food safety.

D. Marko is known for innovative studies on molecular mechanisms of food constituents. Main research interests comprise cellular responses to Nrf2 modulators (natural constituents versus contaminants) and the impact of genetic polymorphisms, molecular mechanisms of emerging mycotoxins and chemical mixtures. Mechanistic studies address issues on application-limiting toxicity of bioactive food constituents with special emphasis on the interference with topoisomerases, DNA repair and potential mutagenicity. DM is known for innovative studies on molecular mechanisms of food constituents. She published >130 manuscripts including ground-breaking studies on genotoxic mechanisms of emerging mycotoxins. In interdisciplinary approaches combining food science, state-of-the art analytics and systems toxicology strategies, current studies aim to unravel combinatory effects of naturally occurring contaminant mixtures and their interplay with “bioactive” food constituents.

speaker michael murkovic 150

Michael Murkovic

Keynote presentation: "Formation of furfurfyl alcohol during roasting of coffee"

 

Michael Murkovic was born in Graz in 1959 and was studying Technical Chemistry at Graz University of Technology with a focus on Biotechnology. He finished his Diploma and PhD in the field of Biotechnology in 1989. As a postdoc he stayed for one year in Switzerland at ETH Zürich and continued his professional career in the pharmaceutical company Biochemie-Kundl (now Sandoz) in Austria. In 1993 he moved back to Graz and started working as a food chemist at the Institute of Biochemistry and Food Chemistry at Graz University of Technology.

His research focus is in the formation of carcinogenic compounds that are formed during cooking and the influence of antioxidants on the formation of these compounds. He is specialized in liquid chromatography and mass spectrometry and habilitated in 2002 and became associate professor in the field of food chemistry.

He has published ca. 100 manuscripts in reviewed scientific journals.

He is teaching food chemistry and food biotechnology at Graz University of Technology, Medical University of Graz, and University of Applied Sciences.

Besides his university affiliation at TU Graz he is active in the Food Chemistry Division of EuCheMS (European Chemical Society) and is currently chairman of the Austrian food chemists.

speaker zsviniczay

Zsolt Viniczay

Keynote presentation: "[HU] Ipar 4.0 célok és hatások az élelmiszeriparban: Digitalizációs megvalósítások a termelők és gyártók számára"

 

Zsolt Viniczay worked for several years as a director of R&D at Seacon Europe. He is owner and founding member in the company that was founded in 2005.

He studied at Faculty of Electrical Engineering and Informatics at the Budapest Unversity of Technology and Economics and he earned his master degree in 1987.

Already at the beginning he has worked in the field of information technology, first as a software designer, later as project manager and project director. This time he is responsible for research and development and partner search to complete different projects in the industry. Thanks to his work, Seacon Europe has been active in national innovation and international cooperation for many years.

His current specific area is the Industry 4.0 related activity.

 

Vijai Kumar Gupta (Estonia)

Vladimir Mrša (Croatia): Fungal cell wall biosynthesis: from basic research to biotechnology application

Ram Prasad (India): Microbial food nanotechnology