Dr. Rita Papoula Pereira is a Lecturer in Veterinary Public Health at the University of Liverpool, UK. She holds a Doctor of Veterinary Medicine (DVM) degree and a PhD, and is a Member of the Royal College of Veterinary Surgeons (MRCVS). Originally from Portugal, Dr. Papoula Pereira completed her veterinary studies at the University of Lisbon. Her professional journey encompasses roles as a small animal clinician and a sanitary inspector for the Portuguese government, which sparked her interest in food science and public health. She later moved to the UK, where she served as an Official Veterinarian representing the Meat Hygiene Service (now the Food Standards Agency) before joining the University of Liverpool. Dr. Papoula Pereira undertook a PhD fellowship at the university, focusing on the role of the M1 protein in murine herpesvirus-68 infection in wood mice, a natural host for this infection. Her research interests include veterinary public health, animal welfare, food microbiology, disease surveillance, and the application of digital technology in education.
Professor Mei Li is a leading expert in food science at the School of Food Science and Technology, Northwest A&F University. Her research focuses on food chemistry, natural product extraction, and the development of bioactive compounds for health and nutrition. Professor Li has been granted numerous invention patents related to novel extraction techniques, functional food ingredients, and food preservation methods, demonstrating her strong innovation and practical contributions to the field.
In addition to her patent achievements, Professor Li has published over 40 scientific papers in well-regarded journals, contributing significantly to the advancement of food biochemistry and functional foods. She actively mentors graduate students and collaborates internationally to promote sustainable food science research and industry applications.
Adana alparslan türkeş science and technology university
Turkey
Levent Yurdaer Aydemir
Adana alparslan türkeş science and technology university
Assoc. Prof. Dr. Levent Yurdaer Aydemir is a dedicated academic and researcher in food engineering at Adana Alparslan Türkeş Science and Technology University. With a PhD from İzmir Institute of Technology in Food Engineering, he specializes in food biochemistry, functional foods, and food process optimization. He has extensive teaching experience at both undergraduate and graduate levels, delivering courses in organic chemistry, food biochemistry, and functional food production. Dr. Aydemir is also actively involved in supervising theses and leading research projects aimed at innovative food science solutions.
Throughout his career, Dr. Aydemir has published numerous peer-reviewed articles, proceedings, and book chapters, contributing significantly to food science literature. He holds administrative roles including Deputy Dean and Erasmus Coordinator, emphasizing his commitment to academic leadership and international collaboration. He has received national recognition for his work and holds patents, reflecting his impact on both research and practical applications in food engineering.
Dr. Ren-You Gan is an Assistant Professor and Presidential Young Scholar at the Department of Food Science and Nutrition, Faculty of Science, The Hong Kong Polytechnic University (PolyU), Hong Kong SAR, China. He earned his Bachelor of Medicine degree from Sun Yat-Sen University and completed his PhD at The University of Hong Kong. Dr. Gan has an extensive academic and research background with experience spanning prestigious institutions across China, Singapore, and Hong Kong.
His research primarily focuses on the discovery, characterization, and development of food functional ingredients and probiotics with significant nutrition and health translational potential. Specific areas of interest include valorization of functional plants and food byproducts, alternative protein development through mushroom fermentation, and gut microbiota-mediated biotransformation of phytochemicals and food additives. Dr. Gan also contributes editorial expertise to multiple scientific journals in food science and biotechnology.
Dr. Rocío García Villalba is a Chemical Engineer who completed her Ph.D. in Analytical Chemistry at the University of Granada between 2006 and 2010. Her doctoral research focused on the characterization of phenolic compounds in olive oil using advanced analytical techniques.
Following her Ph.D., Dr. García Villalba joined the Food Science and Technology Department at the Center for Edaphology and Applied Biology of Segura (CEBAS-CSIC) in Murcia, Spain, as a postdoctoral researcher. Her research primarily investigates the metabolism, bioavailability, and health effects of polyphenols, particularly ellagitannins and their microbial metabolites, urolithins. She has contributed significantly to understanding the interactions between dietary polyphenols and the gut microbiota, participating in various international research projects and collaborations
Dr. Patrizia Contursi is an Associate Professor of Biochemistry at the University of Naples Federico II, Italy, specializing in the study of extremophilic microorganisms and their applications in biotechnology. She completed her Master's degree in Biology at the University of Naples Federico II in 1995 and obtained her PhD in Biochemistry and Molecular Biology from the same institution in 2002. Following her doctoral studies, she joined the Department of Organic Chemistry and Biochemistry at the University of Naples Federico II, where she has been a faculty member since 2002. In 2020, she was promoted to Associate Professor in the Department of Biology.
Dr. Contursi's research focuses on the molecular mechanisms of virus-host interactions in archaeal systems, the structure and function of proteins from thermophilic organisms, and the development of genetic systems for the archaeon Sulfolobus solfataricus. Her work also includes the study of biologically active peptide molecules with antimicrobial properties, metagenomic analysis of samples from sulphate springs, and the production of L-lactic acid from renewable sources. She has contributed to over 40 research articles in SCI(E) journals and has been an active participant in various international scientific conferences and research initiatives.
Dr. Wanli Zhang is an Associate Professor in the School of Food Science and Engineering at Hainan University in Haikou, China. His research focuses on developing sustainable food packaging materials and enhancing postharvest fruit preservation. He has been recognized among the top 2% of global scientists for his contributions to food science research in 2022
Dr. Zhang's work includes developing biodegradable films from natural polysaccharides, such as carboxymethyl chitosan, and incorporating bioactive compounds like essential oils to improve food shelf life and safety. He has co-authored numerous publications in journals like Food Chemistry X, Food Bioscience, and Critical Reviews in Food Science and Nutrition, contributing significantly to the field of sustainable food packaging
Martina Arcadu is a doctoral candidate in Social Sciences at the University of Genoa, specializing in Migration and Intercultural Processes. Her research focuses on the intersection of food practices, religion, and social conflicts, particularly within educational settings. Notably, she authored the paper "Food, Religion and Conflict: The School Canteen as a Meeting Place," which examines how school canteens serve as spaces for cultural interaction and negotiation among diverse student populations.
In addition to her doctoral studies, Arcadu is a trainee psychologist and psychotherapist, with a strong interest in community psychology. She has co-authored several publications that explore the role of food in bridging cultural divides, such as "Bridging Cultures Through Food: A Qualitative Analysis of Food Dynamics Between Italian Host Families and Ukrainian Refugees" and "Building Shared Identities Through Food: A Qualitative Analysis of Social Representations of Typical Food During Early Adolescence."
Dr. Patrizia Contursi is an Associate Professor of Biochemistry at the University of Naples Federico II, Italy, specializing in the study of extremophilic microorganisms and their applications in biotechnology. She completed her Master's degree in Biology at the University of Naples Federico II in 1995 and obtained her PhD in Biochemistry and Molecular Biology from the same institution in 2002. Following her doctoral studies, she joined the Department of Organic Chemistry and Biochemistry at the University of Naples Federico II, where she has been a faculty member since 2002. In 2020, she was promoted to Associate Professor in the Department of Biology.
Dr. Contursi's research focuses on the molecular mechanisms of virus-host interactions in archaeal systems, the structure and function of proteins from thermophilic organisms, and the development of genetic systems for the archaeon Sulfolobus solfataricus. Her work also includes the study of biologically active peptide molecules with antimicrobial properties, metagenomic analysis of samples from sulphate springs, and the production of L-lactic acid from renewable sources. She has contributed to over 40 research articles in SCI(E) journals and has been an active participant in various international scientific conferences and research initiatives.
