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Louise is a Chartered Health Psychologist and Co-Director of the Institute for Sustainable Food at the University of Sheffield. Her research examines effects of nutrition on cognitive function, health and wellbeing and how to encourage and sustain dietary behaviour change at individual, organisational and societal levels. Her work on breakfast and cognition highlights the importance of diet in children and food insecurity.
Louise is Co-Director of the SFI/DAERA/UKRI funded Co-Centre for Sustainable Food Systems and leads a workpackage on increasing dietary fibre intake in low income consumers in the UKRI funded H3 project (www.h3.ac.uk). She is co-Chair of the health and wellbeing pillar of the Leeds Food Strategy for Leeds City Council and a former President of ILSI Europe and ILSI Global. She also chaired BBSRC Strategy Panel on Biosciences for an integrated understanding of health.
Branislav Šojić is assistant professor at Faculty of Technology Novi Sad. He is scientist in the field of Meat processing, food preservation, sensory evaluation and nutritional value of food.
He pays special attention to the valorization of food industry by-products as potential antioxidants in meat processing.
Dr Branislav Šojić has more than 90 published or accepted peer reviewed manuscripts with most of them in high impact factor journals in the Food Science and Technology area (h-index: 22; 1327 citations from Scopus). In December 2016, he received the Special award of University of Novi Sad, Dr Zoran Đinđić for entire contribution for science.
Prof. Predrag Putnik, has background in chemistry, food science, nutrition, and industrial food engineering. He is formally trained as scientific reviewer for the statistical analysis (research methodology) and serves as registered expert evaluator for the European Commission (Prima, Horizons etc.). He has +140 peer-reviewed scientific papers and book chapters, where most of the journals have the highest impact factor (Q1) for food science and technology. He co-edited books “Agri-Food Industry Strategies for Healthy Diets and Sustainability,” Elsevier and Sustainable Functional Food Processing, MDPI. He is Co-Editor-in-Chief: Food Safety and Health, Wiley and Co-Editor-in-Chief: Future Postharvest and Food, Wiley, and member of the Editorial Boards of FOODS and Nanomaterials MDPI, and Elsevier’s “Food Research International,” “Food Control,” and “Food Engineering Reviews” from Springer. He received awards: Top 2% of scientist by Stanford University (2019-2022); Tanner Award (2021) for the most-cited paper in Comprehensive Reviews in Food Science and Food Safety (Q1); and Highly Cited Researcher ranked in the top 0.1% by citations for Agricultural Sciences by the Clarivate’s Web of Science™ (2021-2023). ORCID
PhD Danijela Bursać Kovačević is a distinguished Croatian researcher and associate professor with international recognition and influence in the field of food science and technology. She is a member of the editorial boards of several WoS journals and author of more than 200 papers and book chapters. Currently, she is a PI for the EU PRIMA project „From Edible Sprouts to Healthy Food – Feed“ (Prima Call 2022, Prima Section 2) and the project “Hurdle technology and 3D printing for sustainable fruit juice processing and preservation” (IP-2019-04-2105). In 2021-2023 she was elected as Highly Cited Researcher ranked in the top 0.1% by citations for Agricultural Sciences by the Web of Science™.
Mladen Brnčić, Full Professor is the Head of the Laboratory for Thermodynamics at the Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia. He has an extensive research portfolio with over 250 peer-reviewed publications and numerous contributions to international conferences as a plenary and invited speaker. His career has been dedicated to advancing novel food processing technologies, particularly non-thermal methods. He has served as a coordinator and researcher in various national and international projects focused on non-thermal food processing, food waste and by-product valorization. Professor Brnčić is an active member of several national and European professional societies in the field of Food Science and Technology. In 2018, Professor Brnčić was elected as a Fellow of the International Academy of Food Science and Technology (IAFoST). He also serves as an Associate Editor and Editorial Board member for more than 20 prestigious journals in Food Technology.
Dr. Mian N. Riaz is Associate Dept. Head in the Dept. of Food Science and Technology at Texas A&M University, USA. His first academic appointment was in 1992 at Food Protein R&D Center (FPRDC), where he was put in charge of the Food and Feed Extrusion Program and went on to become the head of the Extrusion Program. He served as Director FPRDC from 2005 to March 31, 2020. Currently, he offers 5 courses every year in food and feed extrusion. He has published seven books (three of them on extrusion technology) 28 chapters and more than 163 papers.
Prof. Dr. Jelka Pleadin is a scientific advisor in tenure in the field of biotechnical sciences at the Croatian Veterinary Institute. She is a lecturer for several undergraduate and postgraduate programmes in the field of food quality and safety. She has published two university books, 13 book chapters and over 300 articles in scientific journals and has led or participated in numerous scientific projects. She has been a committee member and invited speaker at many national and international scientific conferences. Prof. Dr. Pleadin was awarded the National Science Award in the field of biotechnological sciences. She was Head of the Analytical Chemistry Laboratory and Chair of the Scientific Council and is currently Assistant Director of the Institute and Head of the Department for Veterinary Public Health.
David Steiner is a seasoned expert in analytical chemistry, specializes in chromatographic separation methods, particularly developing multi-contaminant methods using LC-MS/MS systems for food and feed analysis. Notably, he developed a globally unique LC-MS/MS multi-method detecting over 1200 agricultural contaminants. His innovative validation approaches for feed matrices earned recognition from the American Chemical Society in 2021. Following his PhD, David led the LC-MS/MS Analytics Department at Romer Labs. Now, as Head of Product Development at LVA GmbH, he drives the development of new product portfolios and innovative analytical methodologies at Austria’s largest private food safety laboratory.
Prof. Krzysztof Klincewicz – director of Centre for Socially Responsible Innovations, University of Warsaw. He specializes in the management of technology and innovation, including the participation of consumers in innovation and commercialization of research infrastructures. He worked in the hightech industry in Poland, Finland and the UK and at the Tokyo Institute of Technology. Former member of the UN Technology Executive Committee, expert at the Research and Innovation Observatory of the European Commission-JRC, former member of the management of EIT Food. He coordinates EIT Food RIS Consumer Engagement Labs project, enabling companies to co-create new food products with consumers.
Ivana Branković Lazić is Senior Research Associate at Institute of Meat Hygiene and Technology. She completed her PhD at the Faculty of Veterinary Medicine at the University of Belgrade. The scientific research and professional work is reflected in the number and quality of published works at the national and international level. She was involved in the implementation of several national and international projects. Large part of her scientific research is dedicated to safety and quality of food of animal origin.
Full Professor working at University of Belgrade (Serbia) and a Guest Professor at University of Life Sciences in Lublin (Poland). In 2022/23 he was a guest research associate at German Institute for Food Technology (DIL). He has supervised 10 PhD thesis at University of Belgrade and served as a PhD thesis external evaluator at University of Oviedo (3), Milan (1), and Hohenheim (2). So far, he has coauthored 200+ papers in journals included in the ISI Web of Knowledge (4.000+ citations; h-index=35). For the last 2 years he has been listed in the World’s Top 2% Scientists database by the Stanford University.
Francesco Marra, PhD in chemical engineering, is an associate professor of chemical and food engineering for the Department of Industrial Engineering at the University of Salerno, Italy. His research focuses on the use of digital tools, based on transport phenomena modelling in a multiphysics context, as design tools for innovative food processes and products. He has authored over 100 scientific works, which have been published in international journals and books and presented at international conferences. A member of the editorial boards for the Journal of Food Engineering and the Journal of Food Process Engineering, he served as editor for a special issue, ”Virtualization of Processes in Food Engineering”, for the former.
Member of the executive committee for the Society of Food Engineering (SoFE).
Co-Chair of the International School on Modeling and Simulation in Food and Bio Processes (Italy, 2016, 2017, 2018; Serbia, 2020).
Professor OZOGUL is a world-renowned scientist who is appreciated in the international scientific community with his numerous scientific researches and studies in the field of food science and technology. He has published more than 250 articles in internationally recognized journals, and has written 20 book chapters and edited 3 books published by international publishing companies. According to the rankings made by Stanford University, he has been on the list of the World’s Top 1% Scientist in Food Science for the last three years. Besides, he has become a highly cited researcher in the field of Agricultural Sciences, released by Clarivate Web of Science in 2023. He is the editor of the journals including “Food Bioscience”, “Frontiers in Microbiology” and “Measurement: Food”. He is also a member of the editorial board of “Trends in Food Science & Technology” and “Data in Brief” journals.
PhD in Biological Sciences (University of Granada, Spain, 2000). Postdoc Associate at Rutgers University (New Jersey, USA, 2001-2004). Upon return to Spain as postdoc fellow (2005-2007, Ramón y Cajal Excellence Programme), achieved permanent position in 2008, as staff scientist. Current position and promotion to Research Scientist since 2018, and Head of Department of Food Science and Technology at CEBAS, CSIC, since 2021.
Researcher with experience in R&D and innovation activities on biostimulation of food composition for human health, with more than 25 years of experience in the design and evaluation of foods enriched in bioactive phytochemicals with therapeutic potential in obesity and chronic inflammation.
Professor Brijesh K Tiwari is a Principal Research Officer at TEAGASC and adjunct Professor at UCD School of Biosystems and Food Engineering. Professor Tiwari has an internationally recognised reputation for food engineering research as evidenced by his Highly Cited Researcher designation continuously since 2018 by Clarivates (Web of Science). He has published over 300 high impact peer reviewed journal papers. He leads a team of over 25 researchers including postdoctoral researchers and PhD students in the area of sustainable food processing and preservation technologies. His editorial responsibilities include Editor LWT – Food Science and Technology and Food Chemistry. He is also a fellow of IFST (UK), RSC (UK), AFSTI (India) and IUFoST.
Cristina M Rosell is Head of Department of Food and Human Nutritional Sciences in the University of Manitoba and Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She was appointed Vicedirector (2011-2015) and Director of IATA (2015-2019). She has been involved in numerous National, European and International research projects related to cereals, grains and baked goods. She has more than three hundred international peer reviewed scientific publications and book chapters on the cereals topic.