INVITED SPEAKERS
Topic - RAW MATERIALS FOR FOOD PRODUCTION
Jana Hajslova, University of Chemistry and Technology Prague, Prague, Czech Republic
´Smart foods´ designing: challenges for interdisciplinary research
Topic - FOOD ADDITIVES AND OTHER ADDED INGREDIENTS
Marco Arlorio, University of Piemonte Orientale, Novara, Italy
Erythritol and food safety: chemical reactivity in foods and nutritional
insights
Topic - PROCESSING & STORAGE
Vincenzo Fogliano, Wageningen University & Research, Wageningen, The Netherlands
On the positive nexus between food (ultra)processing and food quality
Rudolf Krska, University of Natural Resources and Life Sciences, Vienna, IFA-Tulln,
Austria
Risk ranking of harmful substances in food and the role of processing
contaminants
Alexandra Malachova, Austrian Competence Centre for Feed and Food Quality,
Safety & Innovation (FFoQSI), Tulln, Austria
Untargeted 13C-labelling LC-HRMS based approach to study the fade
of mycotoxins during food processing
Topic - STRATEGIES TO IMPROVE QUALITY, SAFETY AND SHELF LIFE INCREASE
Thomas Henle, Technische Universität Dresden, Dresden, Germany
111 Years of the Maillard reaction – anything left to explore?
Erich Leitner, Graz University of Technology, Austria
Interaction of food contact material with packed good-how to
evaluate the product safety
Monika Pischetsrieder, University of Erlangen-Nuremberg, Erlangen, Germany
Peptide formation in food: implications for quality,
bioactivity and authenticity control
Topic - MITIGATION OF FOOD CONTAMINANTS AND RESIDUES
Zuzana Ciesarová, Food Research Institute, Bratislava, Slovakia
Is fermentation a good option for mitigating acrylamide in legumes?
Vural Gökmen, Hacettepe University, Ankara, Turkey
The role of 5-hydroxymethylfurfural accumulation via sucrose degradation
on acrylamide formation in
low moisture food systems
Jane Parker, University of Reading, UK
Manipulating the Maillard reaction to reduce acrylamide and maintain
flavour
Michele Suman, Barilla, Parma, Italy
Acrylamide reduction strategy in combination with deoxynivalenol
mitigation in industrial biscuits
production
Who is Speaking?
Prof. Marco ARLORIO
ERYTHRITOL AND FOOD SAFETY: CHEMICAL REACTIVITY IN FOODS AND NUTRITIONAL INSIGHTS
Dr. Zuzana CIESAROVÁ
IS FERMENTATION A GOOD OPTION FOR MITIGATING ACRYLAMIDE IN LEGUMES?
Prof. Vincenzo FOGLIANO
ON THE POSITIVE NEXUS BETWEEN FOOD (ULTRA)PROCESSING AND FOOD QUALITY
Prof. Vural GÖKMEN
THE ROLE OF 5-HYDROXYMETHYLFURFURAL ACCUMULATION VIA SUCROSE DEGRADATION ON ACRYLAMIDE FORMATION IN LOW MOISTURE FOOD SYSTEMS
Prof. Jana HAJSLOVA
´SMART FOODS´ DESIGNING: CHALLENGES FOR INTERDISCIPLINARY RESEARCH
Prof. Thomas HENLE
111 YEARS OF THE MAILLARD REACTION – ANYTHING LEFT TO EXPLORE?
Prof. Rudolf KRSKA
RISK RANKING OF HARMFUL SUBSTANCES IN FOOD AND THE ROLE OF PROCESSING CONTAMINANTS
Prof. Erich LEITNER
INTERACTION OF FOOD CONTACT MATERIAL WITH PACKED FOOD: HOW TO EVALUATE THE PRODUCT SAFETY
Dr. Alexandra MALACHOVA
UNTARGETED 13C-LABELLING LC-HRMS BASED APPROACH TO STUDY THE FADE OF MYCOTOXINS DURING FOOD PROCESSING
Prof. Jane PARKER
MANIPULATING THE MAILLARD REACTION TO REDUCE ACRYLAMIDE AND MAINTAIN FLAVOUR
Prof. Monika PISCHETSRIEDER
PEPTIDE FORMATION IN FOOD: IMPLICATIONS FOR QUALITY, BIOACTIVITY AND AUTHENTICITY CONTROL
Prof. Michele SUMAN
ACRYLAMIDE REDUCTION STRATEGY IN COMBINATION WITH DEOXYNIVALENOL
Prof. Michele SUMAN
Analytical Chemistry Degree, Summa Cum Laude, at University of Ferrara in 1997. National Prize for Young
Researchers promoted by the Italian Chemistry Federation in 1998. Master in Science, Technology and
Management from University of Ferrara, working at the same time at the "Natta Research Center" of
Shell-Montell Polyolefins, in 1998. PhD in Science and Technology of Innovative Materials from University of
Parma in 2005. Food Safety & Authenticity Research Manager in Barilla Spa company since 2003, working in an
international context with public and private research centres\organizations on research projects within the
field of food chemistry, food safety-quality-authenticity, food contact materials, sensing and mass
spectrometry applications for food products.
Adjunct Professor of AgriFood Authenticity at Catholic University Sacred Heart – Milan/Piacenza.
Chair of the Italian National Normative Organization (UNI) Food Authenticity Working Group; member of Joint
FAO/WHO Expert Committee on Food Additives (JECFA); member of working groups for Biotoxins-Processing
Contaminants-Food Authenticity in European Committee for Standardization (CEN); Scientific Advisory Board of
ILSI Europe & Vice-Chair of the ILSI Process Related Compounds & Natural Toxins Task Force; Coordinator of
Quality-Food Safety Pillar - Italian Cluster Agrifood Scientific Board. Google Scholar H-index 29 &
i10-index 62, Scopus H-index 25, Research Gate index 38. Scientific production documented by 6 book
chapters, 2 books edited, 165 contributions at national and international conferences and 120 papers in
international ISI journals.
Dr. Zuzana CIESAROVÁ
Senior Researcher at the Food Research Institute of the National Agricultural and Food Centre (NPPC) in Bratislava, Slovakia. Research topics: food safety and quality; expertise and consultancy on the presence of acrylamide in food; research and development of functional foods. Coordinator, team leader and researcher of more than 30 international and national research projects. Awarded for the best innovation in Slovakia in 2020. Bibliography: author of 63 scientific articles (Scopus) with 1140 citations, 5 monographs, more than 100 conference contributions including invited lectures, h-index 19. Inventor of patents and utility models. Other activities: representative of Slovakia in EuChemS; Chair-person of the International Scientific-Technical Cooperation Council of the Slovak Research and Development Agency; member of the Scientific Boards of Slovak Academy Sciences institutes; member of the Editorial/Advisory Boards; supervisor of bachelor´s, diploma and doctoral theses; member of expert and graduation commissions; evaluator of research projects; reviewer of scientific manuscripts.
Prof. Erich LEITNER
Is the head of the Institute of Analytical Chemistry and Food Chemistry at Graz University of Technology. He
studied technical chemistry at the Graz University of Technology, Austria where he obtained a PhD in organic
trace analysis in environmental matrices. He also earned a habilitation in “Food Chemistry” dealing with
flavor and off flavor compounds in food and other matrices. Currently he holds a professorship for
“Analytics of food and food contact material”, which deals mainly with the interaction of food contact
material and the packed good.
His research activities are focused on the identification and quantification of volatile, odor active
substances and more recently of toxicological concern in food and food contact materials. He has over 30
years of experience in organic trace and ultra trace analysis mainly based on gas chromatographic methods
using several sample preparation techniques and analytical solutions including multidimensional separation.
Besides he is a trained sensory expert and member of the expert panel of the TU Graz sensory lab.
Prof. Vural GÖKMEN
Vural Gökmen graduated as a food engineer in 1990 and received his Ph.D. degree in 1998. He is currently
working as a professor at Hacettepe University, Department of Food Engineering. He established the Food
Quality and Safety Research Group known as FoQuS in 2004, the Food Research Center in 2010, and the Turkish
National Food Technology Platform in 2011.
As one of the leading scientists in the field of food, Prof. Gökmen has made significant contributions to
the understanding of the effects of the process on food quality and safety. He has published more than 280
international research articles and over 20 international books and book chapters based on original research
results. Due to his contributions to science, he was awarded the Distinguished Young Scientist Award by the
Turkish Academy of Sciences in 2004, the Science Incentive Award in 2007 and the Science Award in 2022 by
the Scientific and Technological Research Council of Turkey.
Prof. Rudolf KRSKA
Rudolf Krska is full professor for (Bio-)Analytics and Organic Trace Analysis at the University of Natural Resources and Life Sciences, Vienna (BOKU). He is head of the Institute of Bioanalytics and Agro-Metabolomics at BOKU´s Department IFA-Tulln. Currently, the former A/Chief of Health Canada´s Food Research Division in Ottawa is also Head of Strategic Research at the Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI). Rudolf Krska has received 12 scientific awards and is (co )author of more than 470 SCI publications (h-index: 76, Scopus). In 2018, he has become jointly appointed Professor within the Institute for Global Food Security at Queen´s University, Belfast, UK. Since 2020 Prof. Rudolf Krska serves as President of the Austrian Society of Analytical Chemistry.
Prof. Thomas HENLE
Thomas Henle has studied Food Chemistry and received his PhD in 1991 and his habilitation in 1996 from
Technische Universität München. Since 1998, he is full professor and head of the Institute of Food
Chemistry, Technische Universität (TU) Dresden, Germany. He had declined offers for professorships at
University of Münster (2001) and ETH Zürich (2007).
His research group is working on chemical reactions of proteins, carbohydrates and lipids (glycation and
lipation reactions) and related bio- and technofunctional consequences. Further research interests are
nanoscaled materials in foods such as casein micelles, bioactive compounds and high-pressure treatment of
food. Thomas is editor-in-chief of the journal “European Food Research and Technology” and has authored and
co-authored ca. 250 peer reviewed papers in international journals. Thomas was president of the German
Society of Food Chemistry from 2005 to 2010 is currently a member of several scientific advisory boards
(Dairy Industry Association, Federal Institute of Food and Nutrition etc.) and appointed member of Senate
Commission on Food Safety (SKLM) of the German Research Foundation (DFG).
Being responsible for the most part of organizing and teaching within the course of study in food chemistry
at TU Dresden, Thomas has supervised ca. 400 master and 30 PhD thesis up to now. Currently, Thomas is Dean
of the Faculty of Chemistry and Food Chemistry and Vice Dean of the School of Science at Technische
Universität Dresden.
Dr. Alexandra MALACHOVA
Dr. Alexandra Malachova is an expert in the field of liquid chromatography –mass spectrometry of small molecules. She obtained her PhD in Food Chemistry and Analysis at the University of Chemistry and Technology in Prague in 2013. Since then she worked on various projects related to mycotoxin research at the University of Natural Resources and Life Sciences in Vienna, Department of IFA-Tulln, for instance Christian Doppler Laboratory for Mycotoxin metabolism. In 2019, she joined Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI). She is involved in research projects dealing with mycotoxins and other natural toxins.
Prof. Jane PARKER
Professor Jane K. Parker is a chemist who became fascinated with flavour – why and how do things smell? Originally a physical-organic chemist who has worked in both the chemical and the flavour industries, she moved to the Department of Food and Nutritional Sciences at the University of Reading where she is now Professor in Flavour Chemistry. She is recipient of the BSF Bill Littlejohn Medal for contribution to the science of flavour and is chair of the RSC Food group. She founded the Flavour Centre (the University’s interface between flavour research and the food industry) and is currently lead for the department’s Food Research Group. One of her main interests is in the chemistry and kinetics of flavour and acrylamide formation via the Maillard reaction. Her research group is working on flavour development throughout the food chain, ensuring optimal pre- and post-harvest conditions for the production of healthy, sustainable and appealing food. Current projects involve tackling the rancidity problem in millet, providing advanced flour formulations for Africa to improve health and prosperity in local communities, identification of off-notes in alternative sources of protein and the introduction of meaty flavour into plant-based meat analogues. As manager of the Flavour Centre she has worked on flavour projects with more than 100 food companies.
Prof. Monika PISCHETSRIEDER
Monika Pischetsrieder studied food chemistry at the Ludwig-Maximilian-Universität in Munich, Germany, from where she also received her PhD. After a postdoctoral stay at the Institute of Pathology, Case Western Reserve University in Cleveland/Ohio USA with Prof. Vincent Monnier, she returned to the LMU Munich to start her independent research. During this time, Monika was also Visiting Assistant Professor at the College of Physicians & Surgeons, Columbia University, New York, USA with Prof. Ann Marie Schmidt. 1999, she was appointed Professor at the Friedrich-Alexander-Universität Erlangen-Nürnberg in Germany and holds the Chair of Food Chemistry there since 2004. Apart from her academic functions, Monika is member of the scientific boards of several institutions, such as the Federal Ministry of Food and Agriculture, the General Federal Institute of Risk Assessment or the Bioecomy Council of the Federal Government. Most notably, Monika gave her first talk as a PhD student at the conference Chemical Reactions in Foods II in Prague.
Prof. Vincenzo FOGLIANO
Vincenzo Fogliano is the Professor of Food Quality & Design group at Wageningen University. Editor in Chief
of the Journal of Functional Foods and R&D director of Arterra Bioscience.
I’m a food scientist. After 20 years of career at the University of Naples as professor in Biochemistry,
Food Chemistry and Functional Foods, from 2013 I became chair of the Food Quality & Design group at
Wageningen University. I published more than 450 publications on indexed journals covering many aspects of
Food science. These papers received more than 20.000 citations. I work on the modification induced by food
processing and in particular for the compounds formed through Maillard Reaction in coffee, cocoa, bakery and
dairy products. Now the focus of my research is on the design of innovative healthy foods adopting a food
system perspective and the focus on gastro intestinal health. My challenge is to use a food design approach
to tackle the two main issues of the food sector: feeding the planed in 2050 and counteracting obesity.
Prof. Jana HAJSLOVA
Prof. Jana Hajslova is the head of the Accredited (ISO 17025) Metrology and Testing Laboratory, Food Quality
and
Safety Laboratory of the Department of Food Analysis and Nutrition, UCT Prague. She is a widely recognized
expert in food/natural product chemistry and analysis, having published more than 300 original papers on the
development of advanced analytical strategies for contaminants, residues, natural toxins and other
biologically
active compounds, food authentication and metabolomics.
Prof. Hajslova´s research interests are interdisciplinary and cover a wide range of scientific fields
related to
natural products / food crops / products thereof quality (including nutritional value) and chemical safety;
the
examples of performed research studies focus are following: (i) the impact of growing conditions and other
(emerging) factors on levels / profiles of biologically active compounds occurring in herbs, food crops and
final foods (in close cooperation with experts in agricultural and environmental sciences); (ii) the
relationship between phytochemicals profile and bioactivities both in terms of health benefits and risks (in
a
close cooperation with toxicologists); (iii) introduction of ´omic technologies, specifically metabolomics
into
food / nutrition research (in a close cooperation with nutrition experts); (iv) the impact of various
physico-chemical factors (specifically elevated temperatures) on food components interaction / degradation
during storage and/or processing; (v) assessment of challenges offered by ´mild´ technologies (ohmic
heating,
pulsed electric field, high pressure etc.) in preserving essential nutrients and overall freshness; (i) the
development of advanced instrumental (multianalyte / multimatrix) methods for various groups of both
micronutrients and (emerging) contaminants / toxicants.
In 2016, Prof Hajslova obtained from Association of Official Analytical Chemists (AOAC Int.) prestigious
scientific Harvey W. Wiley Award for her excellent scientific work.
In her capacity as Chairwoman, she had a key input into establishing a series of reputable international
symposia, the ‘Recent Advances in Food Analysis’ series, from 2003-2022 (www.rafa2022.eu). From 2012 she also
acts as Chairwoman of the Chemical Reactions in Foods conference series (www.crf2023.eu).
Prof. Marco ARLORIO
Marco Arlorio is Full Professor of Food Chemistry at Department of Pharmaceutical Sciences, Università degli
Studi del Piemonte Orientale (Novara, IT). In the recent past, he served as Chair of the Food Chemistry
Inter-Divisional Group of Italian Chemical Society (GICA- SCI, Rome, IT). To date, he serves as Past-Chair
of the Division of Food Chemistry, EuCheMS (Bruxelles, B). From December 2020 Marco works as member of the
Scientific Advisory Committee within ILSI EU (Bruxelles, B).
The main research interests are focused on food quality and food safety assessment, particularly regarding
the developing of new analytical methods and new strategic approaches dedicated to the food
characterization. Principal fields of interests are: food authenticity and analytical traceability;
detection of hidden ingredients in food (food allergens); bioactive compounds in food/food ingredients
(particularly antioxidant polyphenols and prebiotic oligosaccharides); ingredient and food design
(particularly focusing in the valorisation of food by-products/wastes); thermal impact and neo-formed
compounds in foods.
He teaches Food chemistry, Food biotechnology, Chemistry of functional foods and food supplements. He was/is
member and organizer of many international Congresses in Food Science Area (e.g. EuroFoodChem series,
CoCoTea series, Pigments in Food series, In vino Analytica Scientia series, CRF Series).
Marco Arlorio is Author or co-Author of more than 350 scientific products (scientific papers published on
Peer Reviewed Journals, Abstracts, Proceedings, Academic Books and Chapters).