Benedikt Cramer
Food Safety: occurrence, migration and mitigation of chemical and biological contaminants in foods, exposure/risk assessment, health aspects of food consumption, food legislation
Benedikt Cramer is a senior scientist at the Institute of Food Chemistry at the University of Münster, Germany. He earned a degree in Food Chemistry and obtained his PhD in 2009 under the supervision of Prof. Hans-Ulrich Humpf. Since 2012, he is head of the service unit for instrumental analysis and mass spectrometry at the institute. His research focuses on the detection, mitigation, toxicity, and human biomonitoring of food contaminants. He has co-supervised publicly- and industry-funded projects investigating the impact of food processing on the formation of furans, acrylamide, and MCPD/GE, as well as the degradation of mycotoxins such as T-2 toxin and citrinin.
Abstract: Formation of Furans During Breakfast Cereal Manufacturing
PaOla Dugo
Paola Dugo is a full Professor of Food Chemistry and vice-rector for Scientific Research (2023-2029) at the University of Messina, Italy. Her research focuses on conventional and multidimensional chromatographic techniques for the study of complex natural matrices and food products. She is co-author of more than 300 scientific papers.
Prof. Dugo has been coordinator of the Group of Food Chemistry (2019-2021) and vice-president of the Food Chemistry division (2024-2026) of the Italian Chemical Society.
Urszula Gawlik
Prof. Urszula Gawlik (Gawlik-Dziki) is a Full Professor at the Department of Biochemistry and Food Chemistry at the University of Life Sciences in Lublin, Poland. She was awarded the title of Professor the discipline of Food Technology and Nutrition in 2018. Her scientific expertise focuses on bioactive phenolic compounds derived from edible plants, their nutritional and nutraceutical potential, and their interactions with other bioactive components and the food matrix. Prof. Gawlik has led or contributed to 20 research projects funded by various entities, including industry. She is a co-author of three patents and 154 research papers, which have garnered 5,321 citations (h-index = 43, Scopus).
Lenka Kouřimská
Prof. Ing. Lenka Kouřimská, Ph.D. is a senior lecturer at the Department of Microbiology, Nutrition and Dietetics, and a vice-dean for international relations of the Faculty of Agrobiology, Food and Natural Resources at the Czech University of Life Sciences Prague. She obtained her master and PhD diplomas from food chemistry and analysis at the University of Chemistry and Technology Prague. Her research activities are focussed on food chemistry and analysis, nutritional and sensory quality of food with a focus on the nutritional value of edible insects, sensory analysis of food, food commodity science, food quality and safety, lipid oxidation, and natural antioxidants. She is the author or co-author of 78 publications with IF (citation index according to the WOS is 1177, h-index 20).
She is an editorial board member of NFS Journal and Journal of Food Research. She a member of International Measurement Confederation, the Czech Chemical Society, and the Czech Society for Nutrition. Within the European large research infrastructure METROFOOD-RI she is the coordinator of the Czech national node.
Abstract: Nutritional and sensory value of insects as novel food
Elisabeth Koch
EuChemS FCD Young Researcher Award
Elisabeth Koch is the deputy head of the National Reference Laboratory for Food Contact Materials at the German Federal Institute for Risk Assessment (BfR) in Berlin, Germany. She obtained her PhD in food chemistry in 2023 at the Chair of Food Chemistry at the University of Wuppertal, Germany, in the group of Prof. Schebb. During her PhD, her research focused on the formation of oxidized fatty acids in plant oils and the influence of oil processing on oxylipin patterns, allowing to suggest new potential markers for oil quality and authenticity.
Jane Parker
Jane Parker is Professor of Flavour Chemistry and Food Research Group lead at the University of Reading, UK. She gained her PhD in physical organic chemistry from the University of Cambridge, and became fascinated by flavour chemistry when she worked at Firmenich in Geneva as a process chemist. She is chair of the RSC food group, member of the EuChemS FCD, and was awarded the Bill Littlejohn Medal for contributions to the art and science of flavour.
She has >20y experience in flavour chemistry, and analysis of flavours, off-notes and precursors, particularly flavour formation pathways (Maillard and lipid derived) and how they interact i) with each other, ii) with other sensory modalities, iii) with the other components of the food matrix. She is currently working on designing flavour into plant-based meat analogues, and incorporating pulses into bread, biscuits, crackers, to sustainably increase nutrients. She established the Flavour Centre at the University of Reading which provides consultancy, training and technical service to industry (>100 food companies).
She is heavily involved with EU initiatives, leading work groups in both the AcryRed and Flavoursome Cost Actions, and is currently involved in the Horizon Europe PLANTOMYC project using fermentation to generate biomass and flavour from side streams.