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First Round of Abstract Submission Ends: Dec 31, 2026
Extended Early Bird Ends: Aug 28, 2026

Plenary Speakers

Prof. Beraat Özçelik
Turkey
Title: Will Update
Will Update
Prof. Alejandro Cifuentes
National Research Council of Spain (CSIC), Spain
Title: New applications of Foodomics
Alejandro Cifuentes is a Full Research Professor at the National Research Council of Spain (CSIC) in Madrid, Head of the Laboratory of Foodomics and Director of the Metabolomics Platform (International Excellence Campus CSIC + University Autonoma of Madrid). He has been Founding Director of the Institute of Food Science Research from CSIC. Alejandro's activity includes advanced analytical methods development for Foodomics (including lipidomics and metabolomics), food quality and safety, as well as isolation and characterization of natural bioactive compounds and their effect on human health. He is member of the Editorial Board of 21 international journals, Specialty Chief Editor of Frontiers in Nutrition (Nutrition and Food Science Technology), Editor of TrAC-Trends in Analytical Chemistry and Editor-in-Chief of Exploration of Foods and Foodomics. He has published more than 400 SCI papers (plus 30 books/book chapters and 10 patents) that have received more than 36000 citations (March 2026). Alejandro has given more than 200 invited lectures in different meetings in Europe, Asia, Africa, America and Oceania. He has defined for the first time in a SCI journal the new discipline of Foodomics. He has been continuously included in the Top 2% World Scientists by the Stanford University Ranking.
Prof. Ren-You Gan
Hong Kong Polytechnic University, Hong Kong
Title: Will Update
Will Update
Prof. Jean-Francois Hocquette
INRAE, Université Clermont Auvergne, France
Title: The future of beef production
Since 1991, JF Hocquette has been a scientist at INRA (the French National Institute for Agricultural Research). He led the “Muscle Growth and Metabolism” research team from 1999 to 2006, working on muscle biology, genomics, muscle growth, and beef quality. He then served as Director of the Herbivore Research Unit (172 staff) from 2006 to 2010. Between 2012 and 2021, he worked for the French High Council for Evaluation of Research and Higher Education (HCERES). He is currently an “Outstanding Class Research Director” at INRAE (the French National Research Institute for Agriculture, Food and Environment), where he is in charge of international relationships with Australia and New Zealand. JF Hocquette is also President of the French Association for Animal Science and a member of the French Academy of Agriculture.
Prof. Dong Uk Ahn
Iowa State University, USA
Title: Lipid and protein oxidation and their implications on food quality, human health, and diseases
Dr. Ahn has been a professor in the Department of Animal Science at Iowa State University since 1994. He has devoted his professional career to research and education of Animal Products and Processing Technology. Dr. Dong Ahn’s research areas include 1) the mechanisms of color changes and characterization of color compounds in uncured cooked poultry meat products; 2) the causative mechanisms and control of lipid oxidation in muscle food systems and eggs; 3) assessment of the impact of irradiation of muscle foods on food safety, quality, and consumer acceptability; 4) developing separation methods of value-added components from the egg; 5) developing functional peptides and lipids and characterizing them for their commercial applications. These areas of study are critical in that they address questions that impact the ultimate commercialization of many products that will benefit society in nutrition, health, and food safety.

Dr. Ahn has authored or co-authored 365 refereed journal articles and 29 book chapters, with H-indices of 82 and 27,020 citations, respectively. Dr. Ahn received 80 research grants from the university, industry, governments, and commodity groups. He also has been actively collaborating and helping the egg industry in the U.S. and the world, and graduated 20 graduate students, supervised 12 Postdocs and 42 visiting scholars, and evaluated thesis of 46 foreign Ph.D. students as an external examiner, served as a panel member of promotion and tenure of 35 scholars, and worked as an external reviewer or review panel of numerous national and international funds and funding organizations.
Prof. Pasquale Ferranti
University of Naples Federico II, Italy
Title: Effects of technological processing on the nutritional quality of food plant proteins
Pasquale Ferranti is full professor in food science and technology, and research head at the Department of Agricultural Sciences, University of Naples, Italy. He has carried out full-time research at the Department of Biochemistry, Imperial College of Science and Technology, London (UK). He is scientific responsible for international research projects in the field of food science and technology. The most recent research activities are focused on the application of the omic techniques in the study of food proteins and their modifications in consequence of technical processes. Further activities are concerned with the study of the protein digestibility carried out by coupling of in vitro digestion models and foodomics. He has authored over 350 publications in peer-reviewed international journals. He has developed ongoing collaborations with international research institutes in research projects of multidisciplinary interest. He has been an invited speaker at international meetings in proteomics and food technology, fellow teacher in international schools, and scientifically responsible for international conferences. He has served as editor of journals in the sector of food technology, and is at present member of several journal editorial boards, such as Current Opinion in Food Science (Elsevier). He has been Editor of the Encyclopedia of Food Security and Sustainability (Elsevier) in 2018 and 2026.
Prof. Gianluca Picariello
National Research Council, CNR, Italy
Title: Advancing Food Protein Digestomics: Time to Step into Human In Vivo Studies?
Research Director at the Institute of Food Science of the National Research Council (CNR) of Italy. Adjunct University Professor of Food Chemistry. Associate Editor of International Journals in the field of Food Science.