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Plenary speakers

Prof. Rickey Yada

University of Alberta, Canada

Topic: The challenges and opportunities of a food system beset by the pandemic, climate change and geopolitical strife

Prof. Girish M. Ganjyal

School of Food Science, Washington State University, USA

Topic: Innovations and Trends in Food Ingredients and Food Products for a Sustainable Food Systems

Prof. Erkan Yalçin

Bolu Abant İzzet Baysal University, Turkey

Topic: Production of protein concentrates and isolates using semolina industry by-products and utilization in bakery foods

Prof. Charles Brennan

RMIT University, Melbourne, Australia

Topic: Designing adaptive food systems for sustainable nutrition.

Prof. Thom Huppertz

Wageningen University, The Netherlands

Topic: Dairy product matrix effects: the critical interface for nutrition and health.

Prof. Igor Tomašević

University of Belgrade, Serbia

Topic: The use of AI in meat science and technology 

Prof. Margaret Brennan

RMIT University, Melbourne, Australia

Topic: Mushroom bioactive and functional ingredients – their physicochemical and psychological benefits to consumers