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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.

Prof. Todor Vasiljevic

Victoria University, Melbourne, Australia

Topic: Structural changes of dairy proteins during processing.