Name:

ADAMBERG Signe


Profile:

Graduated as food technologist from Tallinn University of Technology in 1991. Subject of my PhD Thesis was identification and characterization of non-starter lactic acid bacteria from cheese (2003). Also, I have been studying nisin producing lactococci and their use in dairy products, fermentation technologies and metabolism of lactic acid bacteria. My current research interests are: probiotics and prebiotics, in vitro gastrointestinal tract simulator for probiotic survival studies; mixed cultures, natural fermented food ecosystems and their impact on (gut) health.


Address:

Institute of Food Processing, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia


Tel.:

372 6202955


Fax.:


E-mail:

signe.adamberg@gmail.com

Name:

AGUIRRE Marisol


Profile:

Marisol Aguirre is a PhD student at Maastricht University with a MSc studies in the same university. Her master thesis was about investigating the role of gut microbiota in lean and obese subjects using the dynamic in vitro proximal colon model (TIM-2) developed by the Netherlands Organisation for Applied Scientific Research (TNO). Her doctoral project is a continuation of her master’s research which also includes the effects of different fibers on the composition and activity of the gut microbiota.


Address:

Maastricht University/TNO/ TIFN, Van Eysingalaan 62, 3527 VM, Utrecht, The Netherlands


Tel.:

+31 65 472 70 29


Fax.:


E-mail:

Marisol.aguirremorales@tno.nl

Name:

ALMEIDA Domingos


Profile:

Domingos Almeida earned his PhD at the University of Florida in 1999 and is currently Director of Innovation at Frulact, a leading fruit processing company, and assistant professor at the University of Porto. Current professional interests include management of innovation and new product development in the Food Industry, including functional foods. Research interests are centred on the physiological and biochemical bases for quality of perishable plant organs.


Address:

Frulact, Indústria Agro-alimentar, S.A., Rua do Outeiro, 589, 4475-150, Gemunde, Maia, Portugal


Tel.:

(+351) 229 287 910


Fax.:


E-mail:

domingos.almeida@frulact.pt

Name:

ALONSO Jose Luis


Profile:

Research experience: Lignocellulosic materials, cellulose and hemiceluloses utilisation, fermentation, enzymatic hydrolysis, lactic acid production. Research Interests: Prebiotics production (including xylooligosaccharides and pectin derived oligosaccharides), prebiotics evaluation, structural characterisation of prebiotics, structure-function interrelationships.


Address:

Polytechnical Building). Campus Ourense (University of Vigo). As Lagoas s/n. 32004 OURENSE (SPAIN)


Tel.:

+34 988 387233


Fax.:


E-mail:

xluis@uvigo.es

Name:

ANDRADE Jose Carlos


Profile:

José Carlos M. Andrade is Assistant Professor of the Instituto Superior de Ciências da Saúde- Norte and Researcher of The Health Sciences Research Center (CICS). He got his B.Sc. degree in Pharmaceutical Sciences from the University of Porto Portugal and his Ph.D. degree in Biotechnology from the Portuguese Catholic University. His research interests are focused on: (i) production of value added compounds for food and pharmaceutical industries via fermentation (CLA, organic acids, butanol, 1,3-propanediol); (ii) Use of proteins and polysaccharides for micro and nanoencapsulation; (iii) improvement of stability and functionality of probiotics through their microencapsulation.


Address:

Dep. Ciências Farmacêuticas, Instituto Superior de Ciências da Saúde - Norte (ISCSN), R. Central de Gandra, 1317, 4585-116 GANDRA PRD - PORTUGAL


Tel.:

+351-224157185


Fax.:


E-mail:

jose.andrade@iscsn.cespu.pt

Name:

ANGELOV Angel


Profile:

Expertise: Food quality and safety assessment, food biotechnology, fermentation processes, microbial production of bioproducts, and functional food development. Research mainly focused on the production of fermented foods, isolation and identification of different microbial strains from traditional fermented foods, in-vitro assessment of the probiotic properties of selected strains and application of probiotics in milk and cereal fermentations for the development of functional foods. Also, sources and applications of prebiotics and antioxidants for functional food development. Chair of the Bulgarian Association of Biotechnologists and takes part in various expert and advisory panels and working groups. Professional experience includes running the research plant of a biotechnology company and managing a dairy company. Works on implementation of rapid analytical methods throughout the food chain and in biotechnology processes.


Address:

Dept. Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria


Tel.:

+359 32 603 608


Fax.:


E-mail:

angelov@uft-bio.com

Name:

BLAGOEVA Galya Ivanova


Profile:

My research interest is focused on isolation, identification and molecular characterization of amylolytic lactic acid bacteria (aLAB) and their application as starter cultures for production of various traditional cereal-based fermented foods. Previously, I have been involved in several projects related to method validation in the food microbiology and to determination of antioxidants by HPLC and GC-MS methods. I also have good expertise in biochemical analysis, PCR analysis and statistical analysis of scientific data. My current research interests include: probiotic lactic acid bacteria (LAB), survival mechanisms of LAB during freeze-drying, in vitro gastrointestinal tract simulation for probiotic survival studies; functional fermented food ecosystems and their impact on health.


Address:

University of Food Technologies, 26 Maritza Blvd, 4000 Plovdiv, Bulgaria


Tel.:

+359 897 817 686


Fax.:


E-mail:

galya@uft-bio.com

Name:

BOYKO Nadiya


Profile:

Nadiya Boyko, D.Sc., PhD Microbiology, Professor at the Faculty of Medicine of Uzhhorod National University in Ukraine. From 2010 I’m also P.i. of the Laboratory of Molecular Microbiology and Mucosal Immunology. Before was working as sabbatical visiting Researcher in Laboratory of Mucosal Immunology, University of Pennsylvania, USA. Partner of BaSeFood, Capinfood, JSO-ERA, BacFoodNet international projects. Main interests are mechanisms of microbial/host cross talk, diet in prevention of metabolic and other relevant diseases, novel composite antimicrobials, pre- and probiotics, functional foods, food safety, biofilms. Coordinator of Ukrainian National Technology Platform “Agro-Food”, Chief Scientific Officer of Regional SK-UA-HU “Cassovia Life Science”.


Address:

Faculty of Medicine, Uzhhorod National University, 46, Pidhirna St., Uzhhorod, 88000, Ukraine


Tel.:

+380506275445


Fax.:


E-mail:

nadiya.boyko@gmail.com

Name:

BRANDSBORG Erik


Profile:

Erik Brandsborg is the Director of R (CSO) and Quality Assurance at Bifodan. He is qualified person (QP) for Good manufacturing practice (GMP) and Good distribution practice (GDP). According to his respective qualifications he is quality, clinical and non- clinical expert regarding probiotic pharmaceuticals and according to Annex I of Directive 2001/83/EC.The expert has more than 20 years experience in the specialized probiotic process technology. He has developed the EcoVag and Bifolac brand in corporation with R&D group at Bifodan A/S. Especially the optimised process technology regarding the production of stable reproducible lactic acid bacteria formulations with extended shelf live has been of great importance for Bifodans product portfolio. www.bifodan.com


Address:

: Erik Brandsborg; Director, CSO, QP, Bifodan A/S, DK-3390 Hundested, Denmark


Tel.:

+45 4798 1516


Fax.:


E-mail:

erb@bifodan.com

Name:

BUSSOLO DE SOUZA Carlota


Profile:

PhD student awarded with the grant from the Brazilian government program “Science without Borders” that is currently being performed in the Netherlands. The PhD project is entitled “Prebiotic effects of Brazilian by-products of industrial processing of cassava, orange and passion fruit and their relationship with obesity”. Bachelor degree in Nutrition from the University of Santa Catarina (Brazil) and master degree in “Health Food Innovation Management” from Maastricht University (the Netherlands).


Address:

Groningen University, Musicallaan, 285, 3543 EC – Utrecht, The Netherlands


Tel.:

(31) 0654364604


Fax.:


E-mail:

carlotabussolo@hotmail.com

Name:

CARDELLE Alejandra


Profile:

Started PhD studies at the Department of Food Characterization at Institute of Industrial Fermentations (IFI-CSIC) in Madrid (March 2005). Knowledge and experience in different subjects related to oligosaccharides such as enzymatic synthesis, chromatographic analysis, purification and characterization. Experience in molecular biology techniques to determine in vitro the prebiotic character. Completed PhD in December 2009. Started my post-doctoral training, working under a contract for the IFI on synthesis and characterization of chitosan-based products. Currently, the successful application for a postdoctoral fellowship, for carrying out research abroad, funded by the Spanish Ministry of Education, has allowed me to continue my understanding on the chemistry of chitosan as well as on its functional and biological properties at the Portuguese Catholic University in Porto (Portugal).


Address:

Universidade Católica Portuguesa, Escola Superior de Biotecnologia Rúa Dr. António Bernardino de Almeida, 4200-072. Porto, Portugal


Tel.:

+351 22 5580001


Fax.:


E-mail:

acardelle@esb.ucp.pt

Name:

CERDO RAEZ Tomas


Profile:

Tomás Cerdó Ráez is a PhD student at the University of Granada. He is a fellow of the Department of Paediatrics funded by the Spanish Ministry of Education. His doctoral project is focused on the establishment of the gut microbiota in early life at two addressed from two perspectives: a compositional level and functional level active bacterial populations in human gut microbiota in relation to behavior in children of mothers with normal weight, obese, overweight and diabetic. His research interests are the theory of linking microbiota metabolism in children with neurodevelopmental coming from mothers with impaired health status, seeing as this may influence the child's behavior and what are the metabolites or species bacteria that produce this change of behavior.


Address:

Department of Paeditrics. School of Medicine, University of Granada. EURISTIKOS Center. Avd de Madrid, 11, 18012 Granada, SPAIN.


Tel.:

(+34) 627385755


Fax.:


E-mail:

Thomascr3@hotmail.com

Name:

CERQUEIRA Miguel


Profile:

Miguel Ângelo Parente Ribeiro Cerqueira is graduated in Chemical and Biological Engineering since 2005. He is finishing the PhD in Chemical and Biological Engineering, (University of Minho), where he works in the development of biomaterials for food applications, mainly in physicochemical characterization of edible films and coatings and their application in food products. In April of 2011 will start a Posdoctoral fellowship based on the development and characterization of nano-structured systems for food applications.


Address:

Departamento de Engenharia Biológica, IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering.Universidade do Minho, Campus de Gualtar - 4710-057 Braga, Portugal


Tel.:

+351 253 604400


Fax.:


E-mail:

miguelcerqueira@deb.uminho.pt

Name:

CILLA Antonio


Profile:

Received his Degree on Pharmacy in 2003 and his Degree on Food Science and Technology in 2005 and PhD (with honors) in Food Science in 2010 at the University of Valencia. Now Senior Research Technician at the University of Valencia where collaborates in different research projects and Assistant Professor of Nutrition at the University Cardenal Herrera-CEU. He has research interests in the field of bioaccessibility, bioavailability and bioactivity of functional foods and related bioactive compounds and minerals in vivo and in vitro in cell line models. He has authored a number of journal, book chapters and conference publications in Food Science and Nutrition area, and is an active reviewer for a number of prestigious international journals.


Address:

Nutrition and Food Science Area. Faculty of Pharmacy. University of Valencia, Avda. Vicente Andrés Estellés s/n 46100, Burjassot-Valencia, Spain


Tel.:

+34 96 354 37 66


Fax.:


E-mail:

antonio.cilla@uv.es

Name:

CLEMENTE Alfonso


Profile:

Alfonso Clemente (PhD, MSc), biochemist, is a research scientist of the Spanish National Research Council, working at the Estación Experimental del Zaidín (EEZ-CSIC, Granada, Spain). From 1999-2000 he worked at the Institute of Food Research (UK); from 2001-2003 at John Innes Centre (UK) and from 2003-2004 at Sainsbury Laboratory (UK). Alfonso Clemente works in the chemopreventive properties of dietary resistant proteins within the gastrointestinal tract; in addition, his research interest is focused in the role of prebiotics in gut health by using an array of in vitro and in vivo model systems.


Address:

Estación Experimental del Zaidín (EEZ-CSIC), Department of Physiology and Biochemistry of Animal Nutrition, c/Profesor Albareda 1, 18008 Granada, Spain


Tel.:

+34-958-572757 ext 362


Fax.:


E-mail:

alfonso.clemente@eez.csic.es

Name:

COLLADO Maria Carmen


Profile:

M. Carmen Collado, PhD (Polytechnic University of Valencia, Spain); Ramon y Cajal Scientist at IATA-CSIC, Spain. Her research work is multidisciplinary and includes microbiology, food science and nutrition areas. Her main research areas are probiotics, microbiota and health and nutrition. Her research experience are basic research on molecular analysis and evaluation of health effects of beneficial bacteria and probiotics, the microbial-host interactions, microbiome and its role in human health and diseases and the influence of diet (lactation) and other factors.


Address:

Institute of Agrochemistry and Food Science (IATA), Spanish National Research Council (CSIC), Department of Biotechnology, Unit of Lactic Acid Bacteria and Probiotics, Av. Agustin Escardino nº7, 46980 Paterna, Valencia (SPAIN)


Tel.:

+34 96 390 00 22 (Ext. 2020)


Fax.:


E-mail:

mcolam@iata.csic.es

Name:

DAGISTAN Ferya


Profile:

I graduated from Hacettepe University as a Food Engineer in 2006. My first job experience started with McCormick-Turkey as Raw Material Intake Quality Assurance Engineer in between 2006-2007, then I worked as R&D Technologiest at the same company until the end of 2010. Recently, I have been working as R&D Team Leader since 2010 in Ozsut which is a big chain of desert & cake manufacturer in İzmir,Turkey. I am responsible of the quality assessments of Ozsut products, developing new functional foods and other promising projects. I have visited England, Italy, Germany and France to be involved in various projects and fairs.


Address:

STP Gıda San. Tic. A.Ş., KOSBİ Ulucak Köyü No:51, 35170 Kemalpaşa / İZMİR, TURKEY


Tel.:

+90 232 877 0011


Fax.:


E-mail:

ferya.dagistan@ozsut.com.tr

Name:

DE ANGELIS Maria


Profile:

Maria De Angelis is associate Professor to the Department of Soil, Plant and Food Science of University of Bari. She holds a PhD in Food Biotechnology (University of Perugia, Italy). Her main research work is focused on food microbiology and, especially, on genomics, proteomics, enzymology and physiology of lactic acid bacteria, dairy products, functional foods, food intolerance, food allergies and human microbiota. She is/was involved in several projects as research unit scientific leader. She is Editorial Board Member of the Open Agriculture Journal, Recent Patents on Food, Nutrition & Agriculture Journal and Dataset Papers in Biology.


Address:

Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, 70126 Bari, Italy


Tel.:

080 5442946


Fax.:


E-mail:

m.deangelis@agr.uniba.it

Name:

DE LOS REYES-GAVILAN Clara


Profile:

Staff Research Scientist, PhD. Probiotics and prebiotics. The activity is mainly, but not exclusively, oriented to the microorganisms of the genus Bifidobacterium : cell adaptation mechanisms to the gastrointestinal stressing factors, metabolism of prebiotic substrates including exopolysaccharides produced by probiotic bacteria, interaction with the intestinal microbiota and with eukaryotic cells of the human host. Probiotics oriented to specific groups of age. Technological and functional properties of bifidobacteria included in yoghurts and fermented milks.


Address:

Instituto de Productos Lácteos de Asturias. Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain


Tel.:

34 985 893335


Fax.:


E-mail:

greyes_gavilan@ipla.csic.es

Name:

DELGADO Susana


Profile:

In 2005 I got the PhD at IPLA-CSIC (Spain) with the thesis “Human intestinal microbiota: analysis and evolution of relevant microbial populations and identification of probiotic bacteria”. Since then I have been working in different institutions analyzing human microbiota (fecal, colonic, gastric, lactational..) and studying dysbiotic conditions and its relation with the host health status. I have experience in anaerobic culture, isolation and identification of fastidious microorganisms from faeces and diverse mucosae, DNA extraction from human complexes samples/tissues, and the use of different microbial culture-independent techniques (including construction of clone’s libraries, PCR-DGGE, qPCR and 16S rDNA pyrosequencing). At present at IPLA I am engaged in a project aimed to unravel the GUT microorganisms involved in the metabolism of soy isoflavones.


Address:

Department of Microbiology and Biochemistry of Dairy Products (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain


Tel.:

+34 985892131


Fax.:


E-mail:

sdelgado@ipla.csic.es

Name:

DIMITROV Dimiter


Profile:

MD (Internist/Endocrinologist) and PhD (Obesity) with special interests in diet-host microbiome interactions and computational modeling.


Address:

Diavita Ltd., Nutrigenomics Center Varna, Medical University Varna, 68 Br.Miladinovi str.; G; 86 Varna, Bulgaria 90000


Tel.:

x


Fax.:


E-mail:

dimiter.v.dimitrov@gmail.com

Name:

DUPONT Didier


Profile:

Dr Didier DUPONT is Senior scientist at the French National Institute for Agricultural Research which is the second largest institute in the world in this field. Didier DUPONT is leading a research group interested in the mechanisms of disintegration of dairy and egg products in the gastro-intestinal tract. He has developed both in vitro and in vivo models (pigs/piglets) to study food digestion, tracking the dietary peptides released in the gut with immunochemical (ELISA, immunosensors, antibody arrays…) and mass spectrometry techniques. Didier DUPONT is the scientific coordinator of the INFOGEST COST Action, an international network of research institutions working on Food Digestion (2011-2015)


Address:

INRA – Agrocampus Ouest – UMR 1253 STLO, 65 rue de St Brieuc, 35000 Rennes, FRANCE


Tel.:

+33-2-23-48-57-44


Fax.:


E-mail:

Didier.dupont@rennes.inra.fr

Name:

ESTEVEZ Beatriz Gullon


Profile:

I have a degree in Food Science and Technology. Working in the Department of Chemical Engineering at the University of Vigo. The research aims the revalorization of different vegetal biomass from the agricultural and food wastes for obtaining potential food ingredients such as prebiotic oligosaccharides and lactic acid. For this purpose, we carry out a fractionation of the different constituents of vegetal biomass through autohydrolysis reaction and further purification steps employing membrane technology (ultrafiltration, nanofiltration), ionic exchange…The study of prebiotic activity is also an interesting focus for our research.


Address:

Polytechnical Building, Faculty of Sciences, University of Vigo, As Lagoas, s/n, 32004, Ourense, Galicia, Ourense.


Tel.:

+34988387075


Fax.:


E-mail:

bgullon@uvigo.es

Name:

ESTEVEZ Patricia Gullon


Profile:

Degree in Food Science and Technology. Working in the Department of Chemical Engineering at the University of Vigo. The research aims the revalorization of different vegetal biomass from the agricultural and food wastes for obtaining potential food ingredients such as prebiotic oligosaccharides. For this purpose, we carry out a fractionation of the different constituents of vegetal biomass through autohydrolysis reaction and further purification steps employing membrane technology (ultrafiltration, nanofiltration), ionic exchange…The study of prebiotic activity is also an interesting focus for our research.


Address:

Polytechnical Building, Faculty of Sciences, University of Vigo, As Lagoas, s/n, 32004, Ourense, Galicia, Ourense.


Tel.:

+34988387075


Fax.:


E-mail:

pgullon@uvigo.es

Name:

FERRER-GARCIA Mariam


Profile:

Postdoctoral researcher of Novel Materials and Nanotechnology for Food Applications group at the Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC). The research focuses on a novel nanoencapsulation technology of bioactive food ingredients, mainly probiotics encapsulation for different purposes like protection to enhance viability, or controlled release in the gut. Research experience: Characterization of new probiotics by Molecular Biology, Microbiology and Bioinformatics. Research Interests: encapsulated probiotic production with novel materials and prebiotics evaluation.


Address:

IATA-CSIC, 46980 Paterna, Valencia, Spain


Tel.:

+34 963 90 00 22


Fax.:


E-mail:

meymariam@hotmail.com

Name:

FRANZ Charles


Profile:

My research focuses on biodiversity studies of food fermentations with emphasis on African food fermentations, and lately also the functional diversity of the human gastrointestinal tract. Current research interests focus on the gut bacterial metabolism of health-related nutrients, particularly secondary plant compounds. Experiences in taxonomy, lactic acid bacteria genetics and physiology, as well as functional characterization of probiotic bacteria and starter cultures for food fermentations. Member of the International Committee on Systematic Bacteriology, Subcommittee on the Taxonomy of Bifidobacterium, Lactobacillus and related bacteria.


Address:

Max Rubner-Institute, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9; D-76131 Karlsruhe, Germany.


Tel.:

+49 721 6625 225


Fax.:


E-mail:

Charles.Franz@mri.bund.de

Name:

FRAQUEZA Maria Joao


Profile:

Maria João Fraqueza is an Auxiliar Professor of Animal Products Technology, Hygiene and Food Safety at Faculty of Veterinary Medicine from UTLisbon. She is an expert and Technical Auditor of quality management systems according to ISO 9001:2008, ISO 22000:2005 and HACCPsystem codex recommendations. Her main research interests are related to microbiology and safety of traditional meat products, poultry products and meat quality, selection of starter flora. She is author and co-author of several articles in scientific impacted journals and author of book chapters related to the subject HACCP in meat fermented products and HACCP in meat processed products.


Address:

Faculdade de Medicina Veterinária Av. da Universidade Técnica, Pólo Universitário Alto da Ajuda, 1300-477 Lisboa


Tel.:

00351 213652884


Fax.:


E-mail:

mjoaofraqueza@fmv.utl.pt

Name:

FREITAS Ana


Profile:

Food engineer, graduated from Escola Superior de Biotecnologia/Portuguese Catholic University in 1991. Teaching Assistant and doctoral researcher in Portuguese Catholic University where she developed food research until her PhD graduation in Biotechnology (1999). From 1999, Assistant professor at the Instituto Piaget/Viseu, continuing research in the food area (dairy products/functional foods). Since 2002, involved in several financed research projects involving teams from several Portuguese Universities. Since 2011, developing research in CESAM from Aveiro University. Published more than 45 papers and was involved in research projects on microencapsulation technology for probiotic bacteria. Involved in research on new functional foods with ingredients from marine and mushrooms sources, with support of FCT - Fundação para a Ciência e Tecnologia.


Address:

ISEIT/Viseu – Instituto Piaget, Estrada do Alto do Gaio, Galifonge, 3510-776 Lordosa/Viseu, Portugal, CESAM & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal


Tel.:

914703542


Fax.:


E-mail:

afreitas@viseu.ipiaget.org

Name:

FRIGOLA Ana


Profile:

Professor of Nutrition and Food Science (Faculty of Pharmacy. University of Valencia). Doctor in Pharmacy. Director of the research group "Nutraliment". Author of numerous scientific articles in prestigious international journals and book chapters in the area of Nutrition and Food Science. Principal investigator of European and national projects, as well as private companies. The main objective is to understand the processes and their effects on nutrients and bioactive compounds and potential impact on the consumer. Currently his research focuses on the study of bioactive compounds (nutrients and non-nutrients) in fruits and vegetables. Studying the effect of conservation processes using non-thermal technologies and during the storage period.


Address:

Faculty of Pharmacy. Avda. Vicent Andres Estelles s/n. 46100 Burjassot, Spain


Tel.:

+34963544955


Fax.:


E-mail:

ana.frigola@uv.es

Name:

GARCIA ALVAREZ Luis Benito


Profile:

Researcher at the University of Oviedo and director of research at the Cider Foundation. Author of more than one hundred publications such as “Drink and knowledge” (2005 and 2008, winner GOURMAND 2005) and “The Cider representations” (2008, winner GOURMAND 2008). Has been appointed by the Government of the Principality of Asturias, with the unanimous support of the General Board, to document the nomination of the culture of cider as a World Heritage Site by UNESCO.


Address:

Universidad de Oviedo / Departamento de Historia Teniente Alfonso Martínez s/n, 33011-Oviedo, Asturias, Spain


Tel.:

(34) 985 60 10 35


Fax.:


E-mail:

benitogarciaalvarez@yahoo.es

Name:

GARCIA Luis


Profile:

Research work conducted last twenty years can be framed within the scientific field of bioprocess engineering, and more specifically on fermentation processes for industrial applications, such as production of enzymes from whey (proteases, lipases,…), alcoholic beverages (beer, cider,…), etc. In this particular field of alcoholic beverages production, study was mainly focused on fermentation kinetics and on transport phenomena taking place in the bioreactor, with the purpose of providing an optimum and controlled environment to the microorganisms. Recently, attention has been paid in developing lactic acid bacteria strains suitable to be used as starter cultures for conducting malolactic fermentation in cider production. Research Interest: Bioprocess Engineering.


Address:

Department of Chemical Engineering and Environmental Technology. Faculty of Chemistry. C/Julián Clavería 8. 33006, Oviedo. Asturias. Spain.


Tel.:

+34 985 10 30 2


Fax.:


E-mail:

luisag@uniovi.es

Name:

GOBBETTI Marco


Profile:

Marco Gobbetti is full professor of Food Microbiology at the Department of Soil, Plant and Food Sciences of the University of Bari Aldo Moro, Italy. Coordinator of the Ph.D. in Microbiology, Health and Food Chemistry, Past-President of the Italian Society of Microbiology, Agricultural, Environmental and Food, President of the Italian Association of the Agriculture Scientific Societies and member of the Mentoring Group of the Free University of Bolzano, Italy. Associate editor of the journals International Journal of Microbiology and Fermentation Technology. He is member of the Editorial Board of the journals International Dairy Journal and Food Microbiology. He is coordinating a three years national project with other ten research units on the effect of the dietary habitudes on the composition of the gastrointestinal microbiota (http://diet4microgut.avmap.gr).


Address:

Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, 70126 Bari, Italy


Tel.:

080 544 2949


Fax.:


E-mail:

marco.gobbetti@uniba.it

Name:

GOMES Ana


Profile:

Assistant Professor at College of Biotechnology, Portuguese Catholic University (UCP) and Researcher of CBQF – INTERFACE A4 (State Associated Laboratory). Ph.D. in Biotechnology from UCP, in 1999. Research interests: (i) probiotics: selection, biochemical, safety characterization and technological, nutritional and therapeutical roles; (ii) study of compatible food matrices for incorporation of probiotics; (iii) microencapsulation of bioactive compounds (including probiotics); (iv) dairy science and traditional dairy products; (v) functional ingredients and functional foods; (vi) use of probiotics/lactic acid bacteria as cell factories for nutraceuticals; (vii) valorization of by-products from food industry. Has published papers, authored book chapters, supervised or co-supervised externally funded research fellowships, including PhD and MSc theses, coordinated or co-coordinated externally funded research and development projects in these areas.


Address:

Escola Superior de Biotecnologia, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal


Tel.:

+ 351 225 580 084


Fax.:


E-mail:

amgomes@esb.ucp.pt

Name:

GOTCHEVA Velitchka


Profile:

Earned PhD in Biotechnology in 2003, currently a lecturer at the University of Food Technologies, Bulgaria. Major scientific expertise: food microbiology and biotechnology, fermentations and microbial products, functional food development (selection of probiotic strains and applications in various food matrices, natural sources of prebiotics and antioxidants), food authenticity, food quality and safety. Professional experience includes development and auditing of food quality and safety management systems for the food industry. Current research is focused on selection of amylolytic probiotic strains, molecular characterization and survival mechanisms of lactic acid bacteria in probiotic products, and application of rapid analytical methods in food analysis.Research Interests: Functional foods, Food quality and safety, Food authenticity.


Address:

Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria


Tel.:

+359 32 603 645


Fax.:


E-mail:

gotcheva_v@uft-bio.com

Name:

GUADAMURO GARCIA Lucia


Profile:

I have a PhD position in the IPLA-CSIC (Spain) since December 2012. I am developing my work in the Functional Dairy Cultures group with the supervision of Dr. Baltasar Mayo and Dra.Susana Delgado. My thesis is included in a National Project called “Metabolism of soy isoflavons by the gut microbiota during menopause. Identification, characterization and selection of probiotics for the formulation of soy-derived functional dairy products”. The main objectives are to understand the gut microorganisms involved in the metabolism of soy isoflavones used to treat menopause symptoms and the selection of isoflavone-activating strains for its use as probiotics.


Address:

IPLA-CSIC, Paseo Río Linares, sn, 33300 Villaviciosa, Spain


Tel.:

+34 985892131


Fax.:


E-mail:

luciagg@iplacsic.es

Name:

GUEIMONDE Miguel


Profile:

PhD by the University of Oviedo (Spain) in 2002. Thesis work done at the Asturian Dairy Products Institute (Instituto de Productos Lácteos de Asturias; IPLA-CSIC) studying probiotic bacteria and probiotic containing products, as well as the improvement of fermented milks elaboration processes. In 2002 moved to Finland for a postdoctoral stay at the Functional Foods Forum of the University of Turku where I joined the group of Prof. Seppo Salminen. Postdoc research mainly focused on the study of intestinal microbiota and probiotics. Since 2006 Docent (adjunct professor) of the University of Turku. In 2006 I moved back to IPLA-CSIC where since 2008 I hold a permanent position as staff scientist at IPLA-CSIC where I continue working on probiotics and gut microbiota.


Address:

Instituto de Productos Lácteos de Asturias (IPLA). Consejo Superior de Investigaciones Científicas (CSIC). Ctra. Infiesto s/n. 33300 Villaviciosa, Asturias, Spain


Tel.:

+34 984892131


Fax.:


E-mail:

mgueimonde@ipla.csic.es

Name:

GURSOZ Sena


Profile:

I graduated as food engineer in 2004 from Suleyman Demirel University in Isparta, Turkey, I am a member of the Chamber of Food Engineers. Chief Production Manager (since 2005) in a Market Leader company, dealing with dairy desserts, cakes and chocolate. I was involved in a project which includes sugar replacers in dairy desserts; results yielded the production of three types of desserts using splenda. Current research interests: developing functional dairy desserts and yoghurt with the addition of probiotics and prebiotics. Recently we have started to introduce our artisanal starter cultures in yoghurt and also add probiotic-prebiotic property to our starter culture. My current professional interests include management of innovation and new product development for the Dessert Industry.


Address:

STP Gıda San. ve Tic. A.Ş., Ulucak Köyü Organize San. Blg. Atatürk Mah. Ankara Asfaltı No:51 Kemalpaşa / İzmir, TURKEY


Tel.:

+90 232 877 00 11


Fax.:

+90 232 877 00 12


E-mail:

sena.gursoz@ozsut.com.tr

Name:

HARROLD Jo


Profile:

I am Associate Director of the largest academic ingestive behaviour laboratory in the UK, possessing a unique combination of expertise assessing appetite expression and energy regulation (automated eating pattern analysis, body composition (iDXA), phlebotomy, direct observation, gut motility and health and physiological bioassays). The unit consists of a research kitchen, assessment room, 2 testing rooms, energy-balance lab, wet lab, media analysis lab, behavioural assessment lab and a social eating lab. Facilities enable integrated research into a broad spectrum of psychological, biological and social factors that influence eating and body weight and the development of eating disorders across the life span.


Address:

Department of Experimental Psychology, University of Liverpool, Eleanor Rathbone Building, Bedford Street South, Liverpool L69 7ZA


Tel.:

+44 0151 794 1136


Fax.:


E-mail:

harrold@liverpool.ac.uk

Name:

HARSA Sebnem


Profile:

Prof. Sebnem HARSA’s research areas are fermentation technology; downstream processing design, scale-up and economics; adsorption and desorption processes; chromatographic techniques; protein purification; biomaterials; production and purification of value-added bioproducts (such as enzymes, organic acids, antimicrobials and antioxidants); and also proteomics. She is currently directing the projects on production of cheese and yogurt starter cultures; especially probiotics; production, purification and immobilization of lactase enzyme preparations for dairy industry; traditional and modern solutions against lactose and gluten intolerance; preparation and characterization of whey protein nanotubes and bioactive peptides.


Address:

İzmir İnstitute of Technology, Faculty of Engineering, Food Engineering Department, Gulbahce, Urla, 35430, İzmir, Turkey.


Tel.:

+90 232 750 62 91


Fax.:


E-mail:

sebnemharsa@iyte.edu.tr

Name:

HEVIA GONZALEZ Arancha


Profile:

I have a PhD position in the IPLA-CSIC since November 2011, and I am developing my work in the group of Probiotics and Prebiotics with the supervision of Dr. Borja Sanchez and Dr. Abelardo Margolles. My thesis is included in the National Project called “Towards a better understanding of gut microbiota functionality in some immune disorders”, and its most relevant objectives are the study of immunological modulation of gastrointestinal tract by probiotic bacteria, the detection of anomalous immunological responses against surface and extracellular proteins of bacteria, and the characterization of differences in gut microbiota populations by “–omics” techniques.


Address:

IPLA-CSIC, Paseo Río Linares, sn, 33300 Villaviciosa, Spain


Tel.:

+34 985892131


Fax.:


E-mail:

ahevia@csic.es

Name:

HIDALGO Claudio


Profile:

I am PhD student in IPLA-CSIC since September 2010 working in the Probiotics and Prebiotics group. My thesis in included in a national project called “Physico-chemical and genetic characterization of exopolysaccharides produced by Bifidobacterium animalis subsp. lactis and mechanisms of their immune modulating capability” with the supervision of Dra. Patricia Ruas Madiedo and Dr. Aberlardo Margolles. The main objectives are the transcriptomic analyses of three closely related EPS producing strains of B. animalis subsp. lactis, the physico-chemical analyses of the EPS and the immune modulating capability of the strains and their relative EPS.


Address:

IPLA-CSIC, Paseo Río Linares, sn, 33300 Villaviciosa, Asturias, Spain


Tel.:

+34 985892131


Fax.:


E-mail:

e-mail: claudio@ipla.csic.es

Name:

JUGE Nathalie


Profile:

Dr Nathalie Juge is a Research Leader at the Institute of Food Research (IFR, UK, Norwich). The main focus of her research is in understanding the molecular mechanisms of protein-carbohydrate interactions. Her background is on the structure and function of carbohydrate-active enzymes. She is Deputy Head of the “Integrated Biology of the Gastrointestinal Tract” Institute Strategic Programm (ISP) at IFR and leads a Group investigating the molecular mechanisms of interaction between gut bacteria with the host. The main activity within her group currently is on defining the molecular basis for mucin recognition and degradation by gut bacteria and the impact of mucus in the cross-talk between gut bacteria and the host.


Address:

Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK


Tel.:

+44 (0) 1603 255 000


Fax.:


E-mail:

nathalie.juge@ifr.ac.uk

Name:

KNORR Deitrich


Profile:

PhD and engineering diploma from University of Agriculture Vienna, Austria. Visiting Scientist at the WRRC Berkeley, CA and Cornell University, NY. Associate Prof. Full Prof. Department Chair University Delaware, DE. Head of Department Food Biotechnology and Food Process Engineering, Berlin Institute of Technology, Berlin, Germany. Research on food process development, process structure-function relationships, “gut engineering” including stress responses of LAB to improve resistance to processing. Development of integrated processing chains for LAB’s, development of biomarkers for physiological “fitness” of LAB’s. Past coordinator of the EU project PROTECH.


Address:

Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, 14195 Berlin, Germany


Tel.:

+49 30 314-71250


Fax.:


E-mail:

dietrich.knorr@tu-berlin.de

Name:

KONOPACKA Darota


Profile:

Food technologist specialized in drying of horticulture products and quality investigation (including mechanical, chemical and sensory properties) of raw material and processed products. Co-author of technology of production of ready-to-eat, dried fruit and vegetable snacks of functional properties improved by enzymatic treatment or enriched with prebiotics. Longstanding experience in the field on sensory analysis in the range of quality assessment and consumer preferences including response to novel products promoted as healthy snacks. As representative of Fruit Processing Lab. of the Research Institute of Horticulture I can offer products based on various fruit species, especially those reach in dietary fibre, like cloudy fruit juices. Research Interests: consumer research – horticulture products.


Address:

Research Institute of Horticulture Division of Pomology Department of Fruit Storage and Processing Laboratory of Fruit Processing ul. Pomologiczna 18, 96-100 Skierniewice Poland


Tel.:

+48 46 8345331


Fax.:


E-mail:

Dorota.Konopacka@insad.pl

Name:

KOUTSOS Athanasios


Profile:

Athanasios Koutsos received an MSc in Nutrition and Food Science at the University of Reading, UK. He is currently a PhD student exploring the impact of foods and beverages rich in plant polyphenols on the human gastrointestinal tract and on the whole body system by applying in vitro experiments using models of the human intestinal tract and human intervention studies. His PhD is a joint PhD between the University of Reading, UK, and the Research and Innovation Centre FEM-IASMA, Italy (http://www.fmach.it).


Address:

Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK


Tel.:

+44 118 378 8700


Fax.:


E-mail:

a.koutsos@pgr.reading.ac.uk

Name:

LIMA Maria


Profile:

Maria has started her postdoctoral research programme recently at the institute of Fondazione Edmund Mach pursuing her interests in Nutrition and gut health. Investigation and chemical characterization of the effect of food components such as dietary fibre and phenolics on the profile of colonic bacteria and their metabolites using fermentation models of the intestinal microbiota is my main interest. Quantification of these metabolites and their fate before and after digestion in the upper gut is another interest. The effect of Bacteria or their metabolites with regards to an immune response in the body is another area I would like to explore.


Address:

Fondazione Edmund Mach – IASMA – Research and Innovation Centre, Via E. MAch 1, 38010 San Michele all’Adige (TN), Italy


Tel.:

0039 0461 615595


Fax.:


E-mail:

marialima@fmach.it, lima80in@yahoo.co.in

Name:

LOPEZ-RUBIO Amparo


Profile:

Food and polymer scientist with broad experience in material’s characterization. Most of my research work has dealt with the study of the relationship between structure and functionality both in food packaging materials and in functional ingredients (resistant starch). Currently, I am involved in the development of novel encapsulation structures for the protection of functional ingredients like probiotics (I have worked with different bifidobacterial strains). This involves the selection of the best encapsulating materials depending on the expected outcomes (i.e. protection during storage and/or digestion, controlled release of ingredients, etc.).


Address:

Avenida Agustin Escardino 7, 46980 Paterna (Valencia), España


Tel.:

+34 963900022 (ext. 2514)


Fax.:


E-mail:

amparo.lopez@iata.csic.es

Name:

MATAMOROS Sebastien


Profile:

Sébastien Matamoros earned a PhD in food microbiology in Nantes, France, working on biopreservation of seafood products and cold adaptation mechanisms of psychrotrophic lactic acid bacteria. He then spent 3 years as a postdoctorate researcher at Laval University, Québec (Canada). During this time he conducted research projects on the typing of probiotic strains and molecular characterization of the variations of the human microbiome. His current interests are focused on the human intestinal microbiota, and the phenomenon leading to dysbiosis or maintenance of the homeostasis.


Address:

Louvaine Drug Research Institute, Bâtiment Van Helmont - Tour 73 - 3ème étage, Avenue E. Mounier, 73 bte B1.73.11, B - 1200 Brussels, Belgium


Tel.:

+32 2 764 73 69


Fax.:


E-mail:

sebastien.matamoros@uclouvain.be

Name:

MAYO Baltasar


Profile:

Staff researcher at the IPLA-CSIC, Villaviciosa, Spain. Our group has been working in human gastrointestinal microbiology for more than twelve years now. Past activities involved the microbial characterization of feaces and intestinal mucosa from healthy Spaniards, as well as the microbial characterization of the human gastric mucosa. At present, we are studying the metabolism of soy isoflavones, used to treat menopause symptoms, by the intestinal microbiota of climateric women. The main aim of our research activities is the selection of appropriate, robust lactic acid bacteria and bifidobacteria strains that could serve as probiotics.


Address:

Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Carretera de Infiesto, s/n, 33300-Villaviciosa, Asturias, Spain


Tel.:

+34985893345


Fax.:


E-mail:

baltasar.mayo@ipla.csic.es

Name:

MECA Giuseppe


Profile:

I’m, an assistant professor of the University of Valencia, Faculty of Pharmacy. My research activity is focused on the reduction strategies of mycotoxins presents in food using microorganisms present in the intestinal microbiota and also as these microorganisms present in food can reduce the bioaccessibilty and the bioavailability of these toxic bioactive compounds presents in food. I´m also working of the effects of the soluble dietary fiber presents in food on the reduction of the bioaccessibilty and the bioavailability of the Fusarium minor mycotoxins using a simulated gastrointestinal digestion model that simulates the physiological condition of the human digestion.


Address:

University of Valencia-Faculty of Pharmacy, Av. Vicent Andrés Estelles s/n 46100 Burjassot, Valencia, Spain


Tel.:

+34-667894365


Fax.:


E-mail:

giuseppe.meca@uv.es

Name:

MIEZELIENE Aldona (Steering Committee)


Profile:

Head of the sensory analysis laboratory of Kaunas Technological university (KTU) Food institute. She is responsible for the creation and development of the sensory analysis system in Lithuania. Her research is focused on the application of the biotechnological tools with the view of creation and supplying added value food products with high nutrition and sensory quality, investigation of functionality of the biologically active ingredients and their impact on food model systems and possibility to use such ingredients in development of fuctional food.


Address:

Food institute of Kaunas Technological University, Taikos av. 92, LT 51180, Kaunas, Lithuania


Tel.:

+37 037 312587


Fax.:


E-mail:

aldonam@lmai.lt

Name:

MIKELSAAR Marika


Profile:

Graduated from University of Tartu with MD and got her Ph.D in Microbiology (1969, University of Tartu). In 70s and 80s she participated in research on Soviet astronauts. Received D.Sc (2003, University of Tartu) and elected for professorship and head of Department of Medical Microbiology (University of Tartu). Currently professor emeritus and extraordinary lead researcher in the department. Leader of biotechnology program in probiotics at Bio-Competence Centre of Healthy Dairy Products. Belongs to American Society of Microbiology and Society for Microbial Ecology in Health and Disease (President 2010- 2012). Research interests: human microbial ecology, interrelations between lactobacilli and humans in different age groups; persistent infections, animal models, prevention and adjunct therapy with probiotics. Participated in EU 5/6/7th research programs in collaboration with scientists of Finland, Sweden, UK, Netherlands, Belgium, Spain.


Address:

Department of Microbiology, University of Tartu, Biomedicum, Ravila 19, Tartu 50411, Estonia


Tel.:

+372 7374179


Fax.:

+372 7374172


E-mail:

marika.mikelsaar@ut.ee

Name:

MINKOVA Svetlana


Profile:

PhD from University of Food Technologies, Bulgaria. Currently Director Licenses and Projects at LB BULGARICUM Plc. – leading dairy company with main activities – licensing, research and development and production of starter cultures for dairy industry, traditional Bulgarian dairy products and functional dairy foods. Current professional interests include management of licensing and innovation and new product development in the Dairy Industry.


Address:

LB BULGARICUM Plc, 9 Saborna, Sofia 1000, Bulgaria


Tel.:

+359 2 987 75 18


Fax.:


E-mail:

minkova.s@lbbulgaricum.bg

Name:

MONEDERO Vicente


Profile:

Vicente Monedero, PhD. Scientific research staff at the Instituto de Agroquímica y Tecnología de Alimentos (Valencia, Spain). My research is focused on the physiology, molecular genetics and applications of lactic acid bacteria in food and health. This includes the study of genes for the metabolism of carbohydrates, the response to environmental stresses and the study of molecules from probiotic bacteria involved in intestinal adaptation and in the cross-talk with the host.


Address:

Department of Biotechnology. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.


Tel.:

+34 963900022


Fax.:


E-mail:

btcmon@iata.csic.es

Name:

NOBRE Clarisse


Profile:

CLARISSE NOBRE obtained the degree of Biological Engineering in 2003 in the University of Minho. In 2004, she worked in nutrition and dietetic consulting. She concluded the pos-graduate studies in Technology Science and Food Safety in the Faculty of Science of the University of Porto, in 2006. In 2005/2006 worked as a researcher in the Biological Engineering Centre of the University of Minho, in fermentation processes with bio-reactors and downstream processing. Since 2007 is working with the University of Minho, Slovak University and University of Mons for the PhD project, in Fructo-oligosaccharides production by fermentation and purification by chromatographic processes as Simulated Moving Bed.


Address:

Campus de Gualtar, Centre of Biological Engineering, University of Minho, Braga, Portugal


Tel.:

(+351) 253 604 400


Fax.:


E-mail:

clarissenobre@deb.uminho.pt

Name:

NOMOTO Koji


Profile:

1979; Bachelor of Science (Faculty of Agriculture, Department of Veterinary Science, Tokyo University of Agriculture and Technology). 1989; Ph. D (Faculty of Pharmacy, School of Pharmaceutical Sciences, University of Shizuoka. Present position: Deputy Senior Scientist, Yakult Central Institute for Microbiological Research.


Address:

Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi-shi, Tokyo, 186-8650


Tel.:

81(42)577 8962


Fax.:


E-mail:

koji-nomoto@yakult.co.jp.

Name:

OGUZ BUYUKKILECI Ali


Profile:

I am a member of the Department of Food Engineering faculty in Izmir Institute of Technology, Turkey, which is a young and dynamic research institute. I teach biotechnology and bioprocessing courses and conduct research on food biotechnology such as starter culture development for dairy industry. I am interested in the physiology of yogurt starters and other probiotics in foods and in the gastrointestinal tract. My other research interest is the production of organic acids, enzymes and biofuels by bacteria and fungi from waste materials.


Address:

Izmir Institute of Technology, Department of Food Engineering, 35430 Urla, Izmir, Turkey


Tel.:

+90 (232)-750 62 93


Fax.:


E-mail:

oguzbuyukkileci@iyte.edu.tr

Name:

PANDIELLA Severino (Chair, Steering Committee)


Profile:

He has nearly 20 years experience in fermentation technologies for food production using yeast, bacteria and fungi, both in submerged culture and solid state. In the last 14 years the use of probiotics and prebiotics to improve gastrointestinal health has become his main area of research. His recent work includes the production of cereal-based probiotic formulations, flavour development in probiotic fermentations, extraction of prebiotic ingredients from cereal substrates, and the use of natural or induced enzymatic hydrolysis to enhance the functionality of foods. He has also conducted in vitro and animal studies of newly developed prebiotic ingredients.


Address:

School of Chemical Engineering and Analytical Science, The University of Manchester, Oxford Road, Manchester M13 9PL. UK


Tel.:

+44 (0)161 306 4429


Fax.:

+44 (0)161 306 4399


E-mail:

s.pandiella@manchester.ac.uk

Name:

PASTRANA Lorenzo


Profile:

Dr. Lorenzo Pastrana is a professor with 18 years experience in fermentation and enzyme processes to valorize food wastes. He is the leader of the Food Biotechnology Group, was director of the Centro de Investigación, Transferencia e Innovación (CITI) and was the former Director of Knowledge Transfer Office at the University of Vigo. He has a PhD degree in Pharmacy. He is author of more than 50 international papers and four licensed patent for valorization of food wastes by fermentation and other biotechonological procedures. He works in probiotic lactic acid bacteria developing molecular techiques to describe the evolution of gut microbiota.


Address:

Area de Nutrición e Bromatoloxía, Facultade de Ciencias de Ourense, As Lagoas 32004 Ourense, Spain


Tel.:

988387062


Fax.:


E-mail:

pastrana@uvigo.es

Name:

PEREZ MARTINEZ Gaspar


Profile:

Gaspar Perez Martinez is full scientist of the Spanish National Research Council. In the 21 years of experience as laboratory and project leader his main interest has been carbohydrate metabolism, taxonomy, regulation and microbial genetics of lactic acid bacteria. Although still linked to previous food microbiology and biotechnology topics, ongoing projects have evolved to study the role of probiotic bacteria in the gut environment, with particular attention to the elements involved in host/probiotic communication, aimed to unravel the mechanisms of action of probiotics through the use of ‘Omic technologies in in vitro and in vivo models.


Address:

IATA-CSIC, Department of Biotechnology, Unit of Lactic Acid Bacteria and Probiotics Av. Catedratico Agustin Escardino, 7, 46980 Paterna, Valencia (SPAIN)


Tel.:

+34 96 390 00 22 (Ext. 2020)


Fax.:


E-mail:

gaspar.perez@iata.csic.es

Name:

PIMENTEL Ligia


Profile:

I am a Ph.D. Student (Biochemical Engineering and Biotechnology) at the College of Biotechnology – Portuguese Catholic University, where I have been an invited teaching assistant in the Microbiology area since 2005. I have graduated in Microbiology from the above-mentioned University in 2001. My research work is focused on the characterization of Enterococcus cultures isolated from a traditional Portuguese cheese. These studies involved assays of identification, assessment of safety through characterization of antibiotic susceptibility and study of virulence factors, technological and probiotic properties, and survival of the potentially probiotic enterococci in the gastrointestinal tract.


Address:

Escola Superior de Biotecnologia, Universidade Católica Portuguesa Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal


Tel.:

+351 22 558 00 46


Fax.:


E-mail:

llpimentel@mail.esb.ucp.pt

Name:

QUINTAS Mafilda


Profile:

Dr. Mafalda Quintas, is a post-doctoral fellow at CEB. Her scientific background is Food Engineering. She got her PhD in 2007 and since then her main research areas include food structure and materials. She is currently dedicated to modelling the kinetics of transport phenomena of bioactive compounds from edible polymer matrices. She has participated in national and European funded research projects.


Address:

IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Braga, Portugal


Tel.:

+3951 253604420


Fax.:


E-mail:

maquintas@deb.uminho.pt

Name:

QUINTEIRA Sandra


Profile:

Graduation in Biology, Faculty of Science, University of Porto, 1996. Master degree in Quality Control (scientific area of Food and Water), Faculty of Pharmacy, University of Porto, 1999. PhD in Microbiology, Faculty of Pharmacy, University of Porto Portugal, 2006. Coordinator Professor at ESSVA-IPSN (CESPU). Research interests: Clinical, environmental and food microbiology. Molecular epidemiology of Gram-negative strains recovered from distinct ecological niches. Biochemical and molecular characterisation of antibiotic resistance genes. Role of multiresistant bacteria in hospital community and environmental settings. Study of the spread and evolution of acquired determinants of antibiotic resistance.


Address:

Escola Superior de Saúde do Vale do Ave – Instituto Politécnico da Saúde do Norte (CESPU), Rua José António Vidal, 81 4760-409 Vila Nova de Famalicão, Portugal


Tel.:

00351 252303600


Fax.:


E-mail:

sandra.quinteira@ipsn.cespu.pt

Name:

RAMON Daniel


Profile:

Dr. Daniel Ramón made his PhD degree working at the Department of Molecular Genetics of the pharmaceutical company Antibióticos S.A. Then he moved to the University of Wageningen at The Netherlands as a post-doc. He was Professor of Food Technology at both the National Spanish Research Council and the University of Valencia. Actually he is CEO of Biópolis S.L. He is interested on the applications of biotechnology in food technology. He is author of more than one hundred articles in peer reviewed journals and co-author of twenty patents. He has obtained the European Prize of Divulgation on Science, the Prize of the Spanish Danone Institute, and the National Price in Technology Transfer of the Spanish Government.


Address:

Biopolis SL (Parc Cientific Universitat de València); C/ Catedrático Agustín Escardino 9, edificio B2; 46980-Paterna; Valencia; SPAIN


Tel.:

(+34) 963160299


Fax.:


E-mail:

daniel.ramon@biopolis.es

Name:

RAVI Anuradha


Profile:

I am a PhD student at the IKBM department in Norwegian University of Life Sciences, Ås, Norway. I work on gut microbiology. I did my bachelors and masters at VIT University, India. My main specialization is Molecular microbiology and presently working on the antibiotic resistance in commensal bacteria.


Address:

Norwegian University of Life sciences (UMB), Institutt of Kjemi, Bioteknologi og Matvitenskap, Postboks 5003, 1432, Ås, Norway


Tel.:

+4797887243


Fax.:


E-mail:

Anuradha.ravi@umb.no

Name:

RIOS-COVIAN David


Profile:

I have a PhD position 2011 in the Probiotics and Prebiotics group at IPLA-CSIC. My thesis is included in a national project entitled “Mechanisms of interaction between bifidobacteria and their exopolysaccharides with human intestinal microbial populations” with the supervision of Dra. Clara González de los Reyes-Gavilán and Dr. Miguel Gueimonde. The main objective is the study of the mechanisms of interactions between species of the genus Bifidobacterium and its exopolysaccharides with other physiological functional groups of human intestinal microbial populations and with foodborne opportunistic pathogens with Listeria monocytogenes as a model of study.


Address:

IPLA-CSIC, Paseo Río Linares sn, 33300 Villaviciosa, Spain


Tel.:

985892131


Fax.:


E-mail:

drioscovian@ipla.csic.es

Name:

RODRIGUES Dina Maria Ferreira


Profile:

Chemical and environment sciences degree by ISEIT/Instituto Piaget since 2007. Assistant and collaborator in 2008 on Food Microbiology discipline of the Nutrition course from Instituto Piaget, Viseu. Master graduation in Biomolecular Methods by University of Aveiro in 2009 where she developed research work in the food area: development of new dairy functional foods. From 2007 to 2010, worked in the research project PROBIOCAPS (Microencapsulation technology adapted for probiotic bacteria: production and improvement on stability and functionality of different vectors) with a research Grant. PhD student since 2012 - involved in the research on new functional foods with ingredients from marine and mushrooms sources, with support of Portuguese Science Foundation (Fundação para a Ciência e Tecnologia), through individual research grant (SFRH/BD/77647/2011).


Address:

CESAM - Centre for Environmental and Marine Studies & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal


Tel.:

(+351) 912 332 542


Fax.:


E-mail:

dinarodrigues@ua.pt

Name:

RODRIGUES Ligia


Profile:

Positions: Assistant Professor at University of Minho and founder of BIOTEMPO Ltd. Research interests: synthetic biology, cancer diagnosis and prevention, biosurfactants and functional food. Published several papers in peer-reviewed journals and book chapters Experience as PI in several research projects, supervision of several PhD, MsC and postdocs. Close collaboration with several national and international research groups and companies.


Address:

Department of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal


Tel.:

00351253601979


Fax.:


E-mail:

lrmr@deb.uminho.pt

Name:

ROSS Paul


Profile:

R. Paul Ross graduated from University College Cork with B.Sc and Ph.D in Microbiology, and received D.Sc from The National University of Ireland (2009). He was Assistant Professor at Wake Forest University Medical Center NC, and subsequently leader of the Biotechnology & Food Programmes at Teagasc Ireland. He has been awarded “The William C. Haines Dairy Science Award” by California Dairy Research Foundation (2007), the‘Lifescience & Food Commercialisation Award Winner (2008) by Enterprise Ireland and the Elie Metchnikoff Prize in Microbiology (2010), and was elected member of The Royal Irish Academy (RIA) in 2010 in recognition of his academic achievement.


Address:

Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, IRELAND


Tel.:

+353 25 42229


Fax.:


E-mail:

Paul.Ross@teagasc.ie

Name:

RUAS-MADIEDO Patricia


Profile:

PATRICIA RUAS-MADIEDO: Ph.D. Biology in 1999, postdoctoral at NIZO Food Research (The Netherlands, 1999-2002) and currently working in the Dairy Research Institute of Asturias belonging to the Spanish National Research Council (IPLA-CSIC) since 2003, being Staff Scientist in 2006. The keywords describing my research lines are microbiology, exopolysaccharides, probiotics, prebiotics, functional foods and, recently, probiotic-host interactions and immunology. I was working in several research projects from the Spanish Ministry of Science, acting as project leader in two of them. In the last 10 years, I was co-author of more than 30 articles published in SCI journals of the Microbiology and Food Technology research areas.


Address:

INSTITUTO DE PRODUCTOS LACTEOS DE ASTURIAS – CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS (IPLA-CSIC) Carreterera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain


Tel.:

+34 985892131 /


Fax.:


E-mail:

ruas-madiedo@ipla.csic.es

Name:

RUIZ RODRIGUEZ Alicia


Profile:

Alicia Ruiz is a PhD student at the University of Granada. She is a fellow of the Department of Biochemistry and Molecular Biology funded by the Spanish Ministry of Education. Her doctoral project is currently on active bacterial populations in human gut microbiota. Research interests are the diversity of the intestinal microbiota and reconstruction of metabolic pathways through genomic analysis, proteomics and metabolomics in intestinal microbiota and the development of enzymatic assays methods for studying the activity of the intestinal microbiota in lean and obese and upon dietary intervention.


Address:

Institute of Nutrition and Food Technology. University of Granada, Center of Biomedical Research. Laboratory 119. Avd. del Conocimiento s/n. 18100, Armilla, Granada, SPAIN.


Tel.:

0034-958241000 ext20318


Fax.:


E-mail:

aliruizrodriguez@ugr.es

Name:

SANCHEZ Borja


Profile:

I have a postdoctoral position in the IPLA-CSIC since May 2009, and I am developing my work in the group of Probiotics and Prebiotics. I have reinforced the research lines directed by Dr. Abelardo Margolles, in the framework of several national and international projects. My expertise is 1) the study of extracellular proteins produced by probiotic bacteria, with relevant roles in the molecular cross-talking with the host; 2) identification and characterization of the molecular effectors responsible for the adaptation of bifidobacteria to the human gastrointestinal tract and 3) the study of differences in gut microbiota populations by “–omics”.


Address:

Borja Sánchez, IPLA-CSIC, Paseo Río Linares sn, 33300 Villaviciosa, Spain


Tel.:

+34 985892131


Fax.:


E-mail:

borja.sanchez@csic.es

Name:

SFAKIANAKIS Panagiotis


Profile:

My name is Panagiotis Sfakianakis and I am chemical engineer and PhD candidate in the School of Chemical Engineering of NTUA. I have studied in National Technical University of Athens and graduated at 2009. During the last two years of my studies I had specialized in Food Chemistry and Technology. My degree thesis was on milk homogenization by ultrasound and its effect on the yogurt fermentation process. This time I am working on my PhD thesis on the application of ultrasound on dairy products, more specifically on the effect of ultrasound treatment of milk and/or milk mixture (milk or whey protein, stabilizers) on the yogurt fermentation process and on the properties (microstructure, aroma/flavour, texture, sensorial) of the final product.


Address:

National Technical University of Athens, School of Chemical Engineering, Department of Process and Product Development, Laboratory of Food Chemistry and Technology, 5 Iroon Polytechniou Str. Polytechnioupoli Zografou , Athens 15780, Greece


Tel.:

+(30210) 772 31


Fax.:


E-mail:

psfakian@central.ntua.gr

Name:

SHAH Nagendra


Profile:

B.V.Sc. & A.H. (Honours) from Rajendra Agricultural University, India, M.Sc. in Dairy Technology from South Dakota State University, USA. Ph.D. in Food Science and Technology from the University of Alberta, Canada. Affiliated with Victoria University for the past 21 years. Currently a full Professor in Food Science and Technology. Publications include 175 refereed research papers, 15 full papers in proceedings, 18 book chapters, and 136 abstracts. Co-editor of a special issue of British Journal of Nutrition (2000), a principal guest editor of a special issue of International Dairy Journal (Nov. 2007), co-editor of Dairy Products and Quality Control (2008) and principal editor of Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health (2010). Fellow of the Australian Institute of Food Science and Technology.


Address:

Room 5S-14, Kadoorie Biological Sciences Building, University of Hong Kong, Pokfulam Road, Hong Kong


Tel.:

(852) 2299 0836


Fax.:


E-mail:

npshah@hku.hk

Name:

SOCACIU Carmen


Profile:

Our group (dept. Agrifood Chemistry and Biochemistry, Cluj-Napoca, RO), beside educational activity, mainly on Food Science students is a Center of Research in Natural Product Chemistry and Biotechnology, especially phytochemicals and functional food characterization ( by HPLC, GC, FTIR techniques), in vitro evaluation of antioxidants with health promoting properties. Last years we developed studies about biochemical characterization of natural compounds with prebiotic properties and their combination with probiotics (ex. Bifidus and Lactobacillus sp.). We have results on microencapsulation of probiotics and their stability & survivability in a simulated gastric environment in vitro. By collaboration with GI clinic in Medical Univ. the evaluation in vivo effects and controlled release of probiotics is under investigation.


Address:

University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Dept. Chemistry and Biochemistry, str. Manastur 3-5, 400372 Cluj-Napoca, Romania


Tel.:

0040264 595825


Fax.:


E-mail:

casocaciu@usamvcluj.ro

Name:

TEIXEIRA Cristina


Profile:

Cristina Teixeira is a PhD Student in a joint research project between Food Science Division in Chalmers and in Applied Nutrition division in Lund. Her research is focused on the barley malt and by-products for improved intestinal health. Barley and barley malt contain a high level of bioactive compounds for colonic fermentation into short-chain fatty acids. The work includes chemical characterization and bioprocessing of specific raw material and studies using in vitro and in vivo models.


Address:

Applied Nutrition and Food Chemistry, Chemical Centre, Lund University, SE 221 00 Lund


Tel.:

+46(0)738-964424


Fax.:


E-mail:

cristina.teixeira@appliednutrition.lth.se

Name:

TEIXEIRA Jose (Steering Committee)


Profile:

José Teixeira graduated in Chemical Engineering at University of Porto, where he also concluded his PhD. Currently, is Full Professor at Department of Biological Engineering, University of Minho. His research activities have been focused on two main areas: bioreactors (fermentation processes) and food technology. Currently, he has been involved in the production and extraction of bioactive compounds for food and biomedical applications.


Address:

Department of Biological Engineering, University of Minho Campus de Gualtar, 4710-057 Braga, Portugal


Tel.:

+351253604406


Fax.:


E-mail:

jateixeira@deb.uminho.pt

Name:

TELLEZ Guillermo


Profile:

I am a research professor at the U. of Arkansas with a Ph.D. in Veterinary Microbiology. I have worked toward the identification of probiotic candidates (Lactic Acid Bacteria) for poultry which can actually displace Salmonella and other enteric pathogens which have colonized the gastrointestinal tract of poultry, indicating that selection of therapeutically efficacious probiotic cultures with marked performance benefits in poultry is possible, and that defined cultures can sometimes provide an attractive alternative to conventional antimicrobial therapy. My work has been focused on specific pathogen reduction, performance under commercial conditions, and effects on both idiopathic and defined enteritis.


Address:

Center of Excellence in Poultry Science, University of Arkansas, Fayetteville, AR, 72701, USA


Tel.:

(479) 301-7272


Fax.:


E-mail:

gtellez@uark.edu

Name:

TUOHY Kieran


Profile:

Kieran Tuohy leads the Nutrition and Nutrigenomics Group at the Research and Innovation Centre FEM-IASMA, Italy (http://www.iasma.it/) which was established upon an incoming team grant “TrentinoGut” awarded by the Marie-Curie:Provincia Autonoma di Trento COFUND programme in 2009 and from existing strengths in food technology, metagenomics and metabolomics at FEM-IASMA. The group provides expertise in gut microbiology, in vitro and in vivo functional food testing and molecular microbial ecology at IASMA-FEM, an institute with a strong tradition in fruit genomics, fermentation, and food metabolomics. Before moving to Trentino, he was lecturer in food metabolomics at The University of Reading, U.K.


Address:

Research and Innovation Centre, Fondazione Edmund Mach - Istituto Agrario di San Michele all Adige, I-38010 S. Michele a.A. (Trento), Italy.


Tel.:

+39 0461 615 56


Fax.:


E-mail:

kieran.tuohy@iasma.it

Name:

VENEMA, Koen


Profile:

Koen Venema is an expert in gut microbiology. Primarily he studies the effect of food (constituents) on the activity and composition of the gut microbiota in relation to health and disease. In addition, he studies the effect of pro- and prebiotics on gut health using in vitro, ex vivo, and in vivo studies. He focuses special attention on the molecular interaction of pro- and prebiotics with the host. Koen is Associate Professor at Maastricht University, where he has recently started a new research group. He works with the TNO computer-controlled, dynamic in vitro models of the GI tract (nick-named TIM). He is administrator of the ENGIHR-website.


Address:

Maastricht University - campus Venlo, P.O. Box 8, 5900 AA Venlo, The Netherlands


Tel.:

+31 433883198


Fax.:


E-mail:

k.venema@maastrichtuniversity.nl

Name:

VINCENTE Antonio


Profile:

Antonio Vicente graduated in Food Engineering in 1994 by the Portuguese Catholic University, in Porto, Portugal, and finished his PhD in Chemical and Biological Engineering in 1998 by the University of Minho, in Braga, Portugal. From an early stage of his career he has kept a close contact with the food industry and he is involved in several research projects, both national and international, together with industrial partners either as participant or as responsible for the projects. His main research interests are food processing by ohmic heating/moderate electric fields, applications of nanotechnology to food processes and their fate in the GI system and fermentation technology.


Address:

University of Minho, Dept. Biological Engineering, Campus de Gualtar, 4710-057 Braga, Portugal


Tel.:

+351253604419


Fax.:


E-mail:

avicente@deb.uminho.pt

Name:

VITAGLIONE Paola


Profile:

She is Lecturer in Human nutrition. Her research activity can be grouped in the following main lines: 1. Human bioavailability of food bioactive compounds Resveratrol, anthocyanins, and strawberry antioxidant compound bioavailability were evaluated in healthy subjects. Actually the research is focused on encapsulated ingredients (curcumin, cocoa polyphenols and vitamin D). 2. Functional foods: ideation, development, production and evaluation of in vivo efficacy Appetite regulation, oxidative and inflammatory status, liver health, and chemoprevention are the main targets of this research line. Animal studies (dietary or transgenic models of pathology) and clinical trials (in healthy volunteers and patients) are performed also in cooperation.


Address:

Department of Food Science, University of Naples “Federico II”, Via Università, 100, Parco Gussone Ed. 84, 80055 Portici (NA), ITALY


Tel.:

+39 0812539357


Fax.:


E-mail:

paola.vitaglione@unina.it

Name:

WADSTROM Torkel


Profile:

Torkel Wadström, MD PhD Prof of Bacteriology. Research: Characterization of Lactic Acid Bacteria as possible probiotics. Utilization of prebiotic substances by probiotic strains. Development of a symbiotic composition. Works in EU-Qualvivo project. Editor of “Lactobacillus Molecular Biology”, Horizon Press, 2009.


Address:

Laboratory Medicine, Dept Bacteriology, University Hospital of Lund, Sölvegatan 23, SE 22362 Lund, Sweden


Tel.:

+46-46173240 or +46768785061


Fax.:


E-mail:

torkel.wadstrom@med.lu.se

Name:

WICKHAM Martin


Profile:

Martin is the Head of Nutrition at Leatherhead Food Research, UK. His research interests were centred on understanding human gut physiology with particular emphasis on the human response to complex food and pharmaceu- tical systems. He is a BBSRC/ Royal Society of Edinburgh Enterprise Fellow, has a PhD from the University of East Anglia and has an MBA from the University of Dundee. Martin also holds a visiting Professorship at the Pharmaco-Biological Department, University of Messina, Italy, an Adjunct Faculty Position at The New Zealand Institute for Plant and Food Research, NZ, a member of the BBSRC DRINC Steering Group and is a member of the ILSI Europe Publication Committee.


Address:

Leatherhead Food Research, UKRandalls Way, off Randalls Road, Leatherhead, Surrey, KT22 7RY, UK


Tel.:

+44 (0)1372 822388


Fax.:


E-mail:

mwickham@leatherheadfood.com

Name:

WROBLEWSKA Barbara


Profile:

Scientific interest is focused on reduction of food allergenicity and induction of immunological tolerance in CMA patients by low antigenic cow’s milk products. Research has shown that the technological processes affect the changes in allergenic potential to a varied extent, lead to its reduction. An innovative approach was the use of microbiological transglutaminase, a cross-linking enzyme, during the production of fermented milk drinks. Kefir beverage produced with the addition of m-TG was characterized by diminished immunoreactive properties and enhanced sensory properties. Adding m-TG during the production of yoghurt fermented drinks would allow to give up the process of thickening milk with milk powder or protein isolates, which would comprise an additional, economically beneficial, aspect of obtaining low in antigens milk drink.


Address:

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Poland (IAR&FR), Tuwima Str. 10, 10-747 Olsztyn, Poland


Tel.:

+48 89 523 46 88


Fax.:


E-mail:

b.wroblewska@pan.olsztyn.pl

Name:

YU Lugang


Profile:

Non-clinical Senior Lecturer in Gastroenterology. Main research interest is focused on the functional involvements of carbohydrate-binding proteins (lectins) from dietary and endogenous sources on development and progression of colorectal cancer. Over 20 years research experience in cancer glycobiology and cell biology. Research Interests: Cancer (food and cancer).


Address:

Department of Gastroenterology, Institute of Translational Medicine, University of Liverpool, Liverpool, L69 3GE, UK


Tel.:

+44 151 7946820


Fax.:


E-mail:

lgyu@liv.ac.uk

Name:

ZUNIGA Manuel


Profile:

M. Zúñiga is a microbiologist that has worked in the genetics and physiology of lactic acid bacteria. His work currently focuses on the stress response of lactic acid bacteria and its role in their survival in the gastrointestinal gut, in particular, on the role of two component signal transduction systems in the regulation of the response of Lactobacillus casei against cationic antimicrobial peptides. The group is also working in the regulation of L-malate metabolism in L. casei and the response against bile stress.


Address:

IATA-CSIC. Av. Agustin Escardino 7, 46980 Paterna (Valencia), Spain


Tel.:

+34 963900022 ext: 2007


Fax.:


E-mail:

btcman@iata.csic.es