Plenary speakers

Manuel A. Coimbra is Full Professor at the Department of Chemistry of University of Aveiro, Portugal. He graduated in 1985 in Biochemistry at the University of Porto and got his PhD in Chemistry at the University of Aveiro in 1993, in a collaboration with the Institute of Food Research, in Norwich, UK.

He is Professor of Food Chemistry and Biochemistry, Director of the BSc graduation in Biochemistry and Coordinator of the Research Unit LAQV/REQUIMTE-Aveiro.

The scientific expertise and interests of Manuel A. Coimbra are focused on carbohydrate chemistry, polysaccharide structure and applications, food chemistry, and industry by-products valuation under a circular economy. The research has been based in Aveiro, allowing to rule over 80 research projects funded by different entities, including industries. He is co-author of 8 patents, 354 research peer-reviewed papers (15,500 citations, h=66, Scopus), and supervised 28 PhD thesis (+11 running) and 13 Post-Docs. Manuel A. Coimbra is Editor in Chief of Elsevier journal Carbohydrate Polymers (IF2023= 10.7), President of the Scientific Panel of Food Additives and Food Chain Contaminants of ASAE, the Portuguese Food Safety Agency.

Professor of Food Quality & Design group at Wageningen University and R&D director of Arterra Bioscience

Professor Vincenzo Fogliano is a food scientist. After 20 years of career at the University of Naples as a Professor in Biochemistry, Food Chemistry and Functional Foods, from 2013, nowadays a Professor of the Food Quality & Design group at Wageningen University. Professor Fogliano has published more than 530 publications in indexed journals covering many aspects of food science. These papers received more than 23.000 citations.

The focus of his research is on the design of innovative healthy foods adopting a food system perspective and the focus on gastrointestinal health. His challenge is to use a food design approach to tackle the two main issues of the food sector: feeding the planet in 2050 and counteracting obesity.

Vural Gökmen, a professor in the Food Engineering Department at Hacettepe University, has made substantial contributions to the understanding of process-induced effects on the quality and safety of foodstuffs through his expertise in food science. His research has resulted in over 300 articles published in peer-reviewed journals, including 22 book chapters and the editing of a book.

Currently, he holds the position of editor for Food Chemistry. In recognition of his outstanding contributions, Gökmen was awarded the title of Outstanding Young Scientist by the Turkish Academy of Sciences in 2004. He subsequently became an academy member in 2023. Gökmen received the Science Award from the Scientific and Technological Research Council of Türkiye in 2022.

Graz University of Technology, Institute of Biochemistry

He studied Technical Chemistry at Graz University of Technology with a focus on Biotechnology. After a postdoc position at ETH Zürich he worked in the R&D department of an antibiotics’ producer. He started at Graz University of Technology in 1993 as food chemist, became Docent and associated Professor in 2002 and was awarded as University Professor in 2024. His research focus was on the formation of carcinogens during food processing. He retired in 2024.

Dr. Michaela Musilova is an award-winning astrobiologist, explorer, keynote speaker and author. Michaela has been conducting space-related research at institutions around the world, including: NASA, ESA, CalTech, University College London, Chiba University (Japan), Canada-France-Hawaii telescope and many others. She was also the Commander of over 30 simulated missions to the Moon and Mars, the most missions led on record, in collaboration with NASA and many international organizations.

Currently, Michaela is the President and Founder of the non-profit XtremeFrontiers. She is pioneering a unique global project: Astro Seven Summits. It represents a world-first in combining expeditions to the highest mountain on each continent together with scientific research in cooperation with NASA and institutions worldwide, educational activities and filming documentaries.

Michaela’s work has been recognised through numerous awards, including Forbes Slovakia’s Most Promising 30 Under 30; Top 100 Aerospace and Aviation Professionals on LinkedIn in 2021 & 2022; and the Emerging Space Leaders Grant. She was even selected to journey to Antarctica with the largest all-female in STEM expedition.

A great part of Michaela’s work is teaching and giving keynote presentations to audiences of all ages around the world. Her outreach work, work with international media and her biography, A Woman from Mars, aim to help educate and empower young people worldwide. Furthermore, she is helping others succeed in the space sector as Global Faculty at the International Space University, Ambassador for Space ScAvengers and the Head of Research of NEEDRONIX. 

Peter Šimko is a professor of Food Chemistry and Technology at the Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition. He participated in the Joint FAO/WHO Expert Committee on Food Additives of FAO/WHO activities and the European Commission in the preparation of the first package of legislative rules and regulations regarding food contaminants.
 
He has elaborated an original theory about elimination of hazardous compounds from foods based on noncovalent physicochemical interactions between the compounds and package materials.

Mr. Wolff has been affiliated as researcher at SINTEF since 2011 and currently holds a position as Senior Business Developer. SINTEF (Norway) is one of Europe’s largest independent research organisations.

He studied chemical engineering and process technology at Norwegian Institute of Technology. After graduating he has had several positions within the bio marine industry and has in depth skills on omega-3-production and marine ingredients. He has served as university lecturer at University College in Ålesund, teaching food chemistry, quality assurance and safety. He has a great overview of the seafood industry in Norway.

Since 2015 Wolff has acted as the Secretary of Nordic Lipidforum, an industrial and academic network for people dealing with lipids. He also holds a position as member of the board of Euro Fed Lipid, and Division Chair for Marine and Microbial lipids.