• ICEF 14 Plenary lecturers

    The role of refrigeration in creating a secure, sustainable and resilient food chain

    Judith Evans is a Professor at London South Bank University (LSBU). She has 35 years’ experience of working on food refrigeration operations throughout the food cold chain from harvest/slaughter to the consumer. The current focus of her work is on efficiency and carbon/energy reduction as well as design and performance of refrigeration equipment. This covers cold chains in the UK and Europe but also in low-income countries such as Bangladesh, India, Kenya and Rwanda.
    Judith has published 153 papers, 5 books and 17 book chapters and is responsible for over £60M in funding from the European Commission, EPSRC, NGOs and development agencies. She is a Fellow of the IOR (Institute of Refrigeration), a member national Technical Committee, the IIR (International Institute of Refrigeration) president of the IIR C2 commission (food science and engineering), vice president of the CaRe (careers in refrigeration) working party and cold chain in warmer climates working party. She is also an editor of the Journal of Food Engineering.


    Driving commitment to a sustainable food system: consumer and producer perspectives

    Sara Gonzalez Garcia obtained her degree in Chemical Engineering at the U. Santiago de Compostella (Spain) and completed her Doctoral Thesis at the Dept. of Chemical Engineering at the USC in 2009. After several post-doc. Positions in various European countries, she joined the Dept. of Chemical Engineering at USC in April 2014 as “Profesor de Universidad Privada”. She started her 5 years senior researcher contract in the Dept. on the Environmental Management – LCA research line. She has been Principal Investigator of National projects and of H2020 project whilst participating in several EU , national and regional projects. She has oganized the 1st MEDITERRANEAN SYMPOSIUM ON LIFE CYCLE ASSESSMENT (MeSyLCA 2019). She has supervised many degrees projects in Environmental Engineering, Chemical Engineering and Bioprocesses and Chemical Research and Industrial Chemistry. She has been identified as the 5th researcher worldwide with the highest number of publications in a recent international study published in Environmental Impact Assessment Review on LCA methodology.


    Physics-based modeling for cooling and drying of plant-based foods: today, tomorrow and beyond

    Thijs Defraeye obtained his MSc degree in civil engineering in 2006 and his PhD in 2011 at KU Leuven. He works for 10 years at Empa, which is the Swiss Federal Laboratories for Materials Science and Technology. At this research institute, he leads a team of 15 scientists, postdocs, PhDs, and Master students. He recently also became a professor at Wageningen University & Research. Thijs Defraeye works in postharvest technology and minimally processed fresh foods. His team's goal is to identify when and where we lose quality of fresh fruit and vegetables for every single shipment in domestic and overseas supply chains. The tools he uses are multiphysics simulations, various types of sensors, and data upcycling. The team uses this info to help increase shelf life, prevent food loss, and make supply chains resilient through better decision-making and logistics. With many driven coworkers, he aims to get a few steps closer to providing consumers worldwide with nutritious, appealing, and affordable fresh food to help fight hunger, malnutrition, and obesity.


    Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products.

    Osvaldo H. Campanella holds a degree in Chemical Engineering from the University of Buenos Aires, Argentina and a Ph.D. in Food Engineering is from the University of Massachusetts. Upon completion of his Ph.D., he was appointed to the Department of Food Technology, Massey University, New Zealand from 1990 to 1998.  He moved to Purdue University in 1999, where he continued working in the areas of Extrusion, Rheology, Food Engineering, and Thermal Processing. In 2007, he was named Purdue University Scholar, a distinction given to faculty that have shown excellence in research and teaching.  In 2019 he moved to the Department of Food Science and Technology at the Ohio State University as the Carl E. Haas Endowed Chair in Food Industries. He has published more than 240 scientific articles related to rheology, extrusion, cereal processing, food engineering, thermal processing, physicochemical characterization of biomaterials, and other areas related to the engineering and technology of different materials. He has published two books related to the extrusion processes for food and non-food biological materials and the science and technology of fibers in food systems.


    Healthy diets and food processing level: some research issues for food engineering.

    Isabelle Souchon is Research Director at INRAE (French Research Institute for Agriculture, Food and Environment). She received her doctorate in food process engineering from Burgundy University (Dijon, France). She led different multidisciplinary groups of scientists at INRAE by joining food process engineering with sensory sciences and nutrition. Her research is devoted to the construction and control of food qualities, from agricultural raw materials to food processing and digestion. Currently, she focuses her research on development of food scoring for food design based on multi-criteria approaches considering as well environmental impacts.  Her researches are part of numerous national and international research projects.  She is member of numerous scientific committees and co-author of more than 125 scientific publications in peer review international journals.


    The link between food processing and food quality: can we go beyond the obvious ?

    Vincenzo Fogliano is a food scientist. After 20 years of career at the University of Naples as professor in Biochemistry, Food Chemistry and Functional Foods, from 2013, he became chair of the Food Quality & Design group at Wageningen University.
    He has published more than 450 publications on indexed journals covering many aspects of Food science. These papers received more than 20.000 citations. He works 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 his research is on the design of innovative healthy foods adopting a food system perspective and the focus on gastro intestinal 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. Vincenzo is presently Chair of the Food Quality & Design group at Wageningen University and Editor in Chief of the Journal of Functional Foods and R&D director of Arterra Bioscience.


    Bleu-Blanc-Cœur: An example of sustainable economic development, from production to food processing, or from the soil to the table.

    An agronomist and doctor of biology, Pierre Weill, founder in 2000 of the Bleu-Blanc-Cœur association (health-oriented agriculture) is one of the three current co-presidents, and also an entrepreneur. A fervent defender of "global health", which concerns soils, plants, animals and people alike, he fights to change production methods and bring diversity back into the food chain, convinced that human health depends on the health of ecosystems. From 1995 to 2021, he has signed 78 articles in the peer-reviewed scientific press on these themes, as well as three monographs about healthy diet for a larger french audience. Holder of the "food and good eating" chair at the University of Rennes (France), in May 2022 he defended a PhD thesis in Biology-Health entitled "The health of animals and ecosystems benefits human health". There he resumed his many scientific works alongside technical institutes (INRA, INSERM, CNRS) which demonstrate the validity of the association's approach, now recognized by the State and the United Nations. And above all, it defines measures of links between health, from "soil to blood" so that the concept of "global health" is not a hollow idea but serves to respond to the major challenges of tomorrow.


    Product-manufacturing process-oral processing Interactions: implication to nutrition and health


    Weibiao Zhou is the foundation Head of the Department of Food Science and Technology and the inaugural Cheng Tsang Man Chair Professor in Food Science and Technology, National University of Singapore (NUS). He has been working as a food scientist, food engineer in particular, for over 30 years. Among his many professional appointments and honours are: Elected Fellow of Singapore National Academy of Science (SNAS), International Academy of Food Science and Technology (IAFoST), Australian Institute of Food Science and Technology (AIFST), Royal Society of Chemistry (RSC), the UK, Singapore Institute of Food Science and Technology (SIFST). He is also Chair, Advisory Committee on Evaluation of Health Claims, Singapore Food Agency (SFA), Editor for Food Control (published by Elsevier) and Associate Editor for npj Science of Food (published by Nature). 

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