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INTERNATIONAL SCIENTIFIC ADVISORY COMMITTEE

22nd World Congress of Food Science and Technology

The future of food is now: Development, Functionality & Sustainability
  • Dola Adeboye, African Food Research Network, Gauteng, South Africa  |  South Africa
  • Cesarettin Alasalvar, TÜBİTAK Marmara Research Center, Life Sciences and Food Innovation Platform of Türkiye (TÜGİP)  |  Turkey
  • Rotimi Aluko, Canada Research Chair, Department of Food and Human & Nutritional Sciences, University of Manitoba  |  Canada
  • V.M. Balasubramaniam, Professor of Food Engineering at The Ohio State University  |  USA
  • Gustavo Barbosa-Canovas, ISFE Council  |  USA
  • Bhesh Bhandari, University of Queensland  |  Australia
  • Phil Bremer, Chief Scientist, New Zealand Food Safety Science Research Centrephil  |  New Zealand
  • Henry Christiani Jeya, Senior Advisor, Singapore Institute of Food and Biotechnology Innovation  |  Singapore
  • Adriano Costa de Camargo, Nutrition and Food Technology Institute, University of Chile  |  Chile
  • Suzana Caetano Da Silva Lannes, Pharmaceutical Sciences School, University of Sao Paulo  |  Brazil
  • Ratih Dewanti-Hariyadi, Professor in Food Microbiology, SEAFAST Center-LPPM, IPB University  |  Indonesia
  • Elsayed Elhabbasha, Field Crops Research Department, National Research Centre | Egypt
  • Ferruh Erdogdu, Professor of Food Process Engineering, Computational Food Processing Group, Ankara University  |  Turkey
  • Jong-Bang Eun, Professor/Food Processing and Preservation, College of Agric. & Life Sci., Chonnam National University  |  Korea
  • Nathalie Gontard, INRAE Research Director  |  France
  • Chelo González-Martínez, Universitat Politecnica de Valencia, Food Engineering Institute  |  Spain
  • Ralf Greiner, Max Rubner-Institut (MRI)  |  Germany
  • Pur Hariyadi, IPB University (Bogor Agricultural University) and Senior scientist, SEAFAST Center  |  Indonesia
  • Anne-Marie Hermansson, Professor Emerita, Chalmers University of Technology  |  Sweden
  • Milan Houska, Food Research Institute Prague  |  Czech Republic
  • Oey Indrawati, The New Zealand Institute of Food Science and Technology  |  New Zealand
  • Afam I.O. Jideani, University of Venda, South Africa  |  South Africa
  • Mukund V. Karwe, Distinguished Professor (Food Eng), School of Environmental and Biological Sciences, Rutgers University  |  USA
  • Niranjan Keshavan, Professor of Food Bioprocessing, University of Reading  |  United Kingdom
  • Liu Keshun, Research Chemist, U.S. Department of Agriculture, Agricultural Research Service  |  USA
  • WynWyn Kyi, Visiting Professor, Yangon Technological University National and International Consultant of FAO RAP  |  Myanmar
  • Francisco Lotis, Department of Food Science and Nutrition, University of the Philippines-Diliman  |  Philippines
  • Faten Mansour, Biochemistry, National Research Centre | Egypt
  • Ángel Martínez San Martín, National Technological Centre for the Food and Canning Industry CTNC · Technology Transfer Murcia, Spain  |  Spain
  • Alexander Mathys, TH Zurich, Head, Sustainable Food Processing Lab; Singapore-ETH Centre Lead Principal Investigator  |  Switzerland
  • Liu Mei Hui, National University of Singapore  |  Singapore
  • Eresha Mendis, Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya  |  Sri Lanka
  • Deirdre Mikkelsen, School of Agriculture and Food Sustainability, The University of Queensland  |  Australia
  • Fatima Miller, Universidade Católica Portuguesa, CBQF  |  Portugal
  • Mercy Mmari, Chair, Tanzania Association of Food Scientists and Technologists  |  Tanzania
  • Anadi Nitithamyong, President, Food Science and Technology Association of Thailand (FoSTAT)  |  Thailand
  • Cesar Ozuna, University of Guanajuato, Mexican Association of Food Science (AMECA A. C.)  |  Mexico
  • Glaucia Maria Pastore, Food Science Professor, Campinas University UNICAMP, Brazil  |  Brazil
  • Mariusz Piskula, Professor/Director, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences  |  Poland
  • Jairo Romero, Jairo Romero y Associados SAS  |  Colombia
  • Emer. Yrjö H. Roos, University College Cork, Ireland  |  Ireland
  • Cristina M. Sabliov, Biological and Agricultural Engineering Louisiana State University and LSU AgCenter  |  USA
  • Cristina Silva, Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina  |  Portugal
  • Sara Valdez Martinez, Universidad Nacional Autónoma de México  |  Mexico
  • Carol Wallace, Emer. Professor of Food Safety Management, University of Central Lancashire  |  United Kingdom
  • Zhou Weibiao, Prof. em. Dr.-Ing. Swiss Federal Institute of Technology Zürich (ETH)
    Chair of Food Technology Platform of Swiss Academy of Technical Sciences (SATW)  |  Switzerland
  • Jorge Welti Chanes, ISFE (International Society of Food Engineering) President  |  Mexico
  • Erich J. Windhab, Swiss Federal Institute of Technology Zürich (ETH), Chair, Food Technology Platform of Swiss Academy of Technical Sciences (SATW)  |  Switzerland
  • Koh Yew Ming, President, Malaysian Institute of Food Technology (MIFT), President of Federation of Institutes of Food Science and Technology of ASEAN  |  Malaysia