Claire Gaiani
Prof. Claire Gaiani is Professeur des Universités Classe Exceptionnelle at LIBio and Université de Lorraine. Prof. Gaiani’s research focuses on characterizing the next generation of agroresources and food-waste to develop sustainable and novel ingredients for the food industry and healthy smart foods. This takes the form of several fundamental and industrial research projects, all related to the formulation of natural bioactive compounds (probiotics, glycans, polyunsaturated fatty acids, flavonoids, etc.) into powders with unique attributes. Collaboration with world-leading companies and universities also forms a key element of Prof. Gaiani’s research programme.
Jayendra Amamcharla
Dr. Jayendra Amamcharla has undergraduate and graduate degrees in dairy technology and dairy engineering, respectively. He has completed his doctoral degree in Agricultural and Biosystems Engineering at North Dakota State University (NDSU), Fargo, ND. After his PhD, he worked as a Postdoctoral Research Associate in the Dairy Science Department at South Dakota State University (SDSU), Brookings, SD. Subsequently, he was with the Animal Sciences and Industry Department, Kansas State University as a Professor (Food Science) for 11 years. Recently, he joined the Food Science and Nutrition Department at the University of Minnesota, and his research is focused on Dairy Fractionation and Separation Science. He is also serving as the director of Midwest Dairy Foods Research Center and The Joseph J. Warthesen Food Processing Center
Maarten Schutyser
Prof. Dr. ir. M.A.I. Schutyser is Personal Professor at the Laboratory of Food Process Engineering of Wageningen University & Research. His research focuses on understanding behavior of dense structured food materials during processes like (spray) drying, dry fractionation and 3D food printing. This helps to explore new operating windows for existing food processes and develop radical new processing routes. The aim is to deliver better quality & healthier foods with more environmentally friendly processes compared to traditional processing.
Maarten Schutyser (co-)authored over 100 scientific peer-reviewed papers. He obtained his Msc and PhD degrees, respectively in 1999 and 2003 (both cum laude) at Wageningen University & Research. Since 2008 he has lead the Dry Food Processing group at the laboratory of Food Processing Engineering. He is also chairman of the Netherlands Working Party on Drying, an independent society that connects drying experts via networking events (www.nwgd.nl) and chairs the WP Drying of the European Federation of Chemical Engineering.
Peng Zhou
Dr. Peng Zhou is currently the Professor of Food Science at Jiangnan University, he serves as the Director of Dairy Innovation center, and the Director of International Joint Research Lab for Dairy Science & Technology. He received his Ph.D. in Food Science from Cornell University, and then did the post-doctoral research in the Midwest Dairy Foods Research Center at University of Minnesota. Dr. Zhou’s research focuses on the structure and functionality of dairy proteins, development and application of new dairy protein ingredients, as well as functional foods and healthy dietary. He serves as the editor for Food Chemistry and the associate editor for Food Bioscience, and the editorial board member for International Dairy Journal. He received the Young Scientist Award by the International Union of Food Science & Technology (IUFoST) and the Outstanding Young Scientist Award by the Chinese Institute of Food Science & Technology (CIFST).
Rodrigo Stephani
Professor of the Chemistry Department of the Federal University of Juiz de Fora and member of the INOVALEITE Research Group in the areas of UHT processing and concentrated and dehydrated dairy products. Coordinates the Chemistry and Technology Laboratory (QUIMTEC) of UFJF, developing different research and innovation projects in partnership with industries in the area of ​​milk and dairy products.
More speakers to be announced soon, including contributions from our scientific committee