XXII Congress


June 14-16, 2023 | Belgrade, Serbia


Plenary Lecturers

Rudolf Krska

University of Natural Resources and Life Sciences, Vienna, Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics & Agro-Metabolomics, Tulln, Austria
Queen´s University Belfast, Institute for Global Food Security, Belfast, UK

Rudolf Krska is Professor of Analytical Chemistry and Head of the Institute of Bioanalytics and Agro-Metabolomics at BOKU where he also leads the strategic research of Austrian´s Competence Centre for Food & Feed Safety FFoQSI.
Krska is one of the most cited researchers in the area of food safety worldwide and president of the Austrian Society of Analytical Chemistry. He is (co-)author of more than 460 SCI publications, which have been cited more than 19,000 times (h-index: 73, Scopus).

Alejandro Cifuentes

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 transcriptomics, proteomics, 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 17 international journals, Editor of TrAC-Trends in Analytical Chemistry and Electrophoresis, Editor-in-Chief of Open Life Sciences and Specialty Chief Editor of Frontiers in Nutrition (Nutrition and Food Science Technology). He has published more than 300 SCI papers (plus 30 books/book chapters and 9 patents) that have received more than 20000 citations. 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 included in the Top 1% World Scientists by the Stanford University Raking.

Thomas Gude

Dep. Head SQTS
Head Food/Non-Food Division

Thomas Gude is Deputy Head of SQTS, Switzerland. After studying food chemistry in Berlin, Germany, followed by a PhD in the area of veterinary drugs at the Federal Health Service, Berlin, he has been working for an EU Reference Laboratory and for more than 10 years in pharmaceutical and chemical industry in various research and development positions (chemical analysis, toxicology, pharmacokinetic) as well as in quality assurance.
Since 19 years he is now working for SQTS responsible for the food and non-food testing laboratories. Besides the analytical challenges, he is working in the area of risk assessments with special focus on food, food contact materials and non-food products. In addition, he is giving lectures at several institutions/Universities like ETH Zürich in food safety and analytical (food) chemistry.

Maria Manuela Estevez Pintado

Professor Associado/Associate Professor; Director do CBQF/ Director of CBQF
CBQF- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Thomas Henle

Technische Universität Dresden, Chair of Food Chemistry, Dresden, Germany

Thomas Henle holds the chair of food chemistry at Technische Universität (TU) Dresden, Germany. His research group is working on chemical reactions of proteins, carbohydrates and lipids (glycation and lipation reactions) and related bio- and technofunctional consequences.
Further research interests are nanoscaled materials in foods such as casein micelles, bioactive compounds and high-pressure treatment of food. Thomas was president of the German Society of Food Chemistry from 2005 to 2010 is currently a member of several scientific advisory boards (Dairy Industry Association, Federal Institute of Food and Nutrition etc.) and editor-in-chief of the journal “European Food Research and Technology”.

Vieno Piironen

Vieno Piironen hold the professorship in Food Chemistry at the University of Helsinki in the years 1995-2022. She has more then 35 years of experience in research on chemical and nutritional quality of foods. Research on vitamins has been one of her main research fields.

The current focus in vitamin research lies on in situ synthesis of vitamin B12 in plant-based foods and vitamin bioaccessability. Another long-standing research line has focused on various lipids, currently especially on chemical and enzymatic reactions leading to off-flavor compounds. She has also studied bioactive compounds as co-passengers of dietary fiber in cereal products. Her recent research on plant-based protein sources covers chemical and enzymatic reactions associated with formation of off-flavour and improving the nutritional quality (e.g., decreasing antinutrients and enhancing vitamin contents). She has over 200 peer-review publications and a number book chapters and other publications.

Keynote Lecturers

Miroslava Kacaniova

Institutional CEEPUS Coordinator, Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture

prof. Ing. Miroslava Kačániová, PhD. has working as a university teacher at the Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak Agriculture University in Nitra (SUA) since 2019. She worked at the Faculty of Biotechnology and Food Sciences, SUA from October 1998 until September 2019.

She has also working as full professor at University of Rzeszow, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and Microbiology since March 2017 and her work activity here is focused on similar topics and issues as in Slovakia. Research activities are focused on microbial analysis of food, effect of biologically active and natural substances and the mechanisms of effects of these compounds on animal digestive system in vivo and in vitro, antimicrobial resistance of bacteria isolated from food, antimicrobial activity of natural compounds on different types of microorganisms, antimicrobial activity of bee’s products. Her research is focused on antimicrobial, antibiofilm, anti-insect, antioxidant, anticarcinogenic activity of medicinal plants and essential oils for the last ten years. She evaluated shell life extension of different animal and plant products with different concentrations of essential oils in her study. The resistance of antibiotics is at these ages a very big issue, so it is important to find some biological active substances which can be effective against bacteria which are resistant to antibiotics. Her works and studies are published in indexed journals in WOS and Scopus (together 265 articles in WOS and 265 articles in Scopus, Hirsch Index in WOS 23 and in Scopus 24).

Silvia Rocha

Associate Professor with Habilitation in Biochemistry

Sílvia M. Rocha is Associated Professor with Habilitation in Biochemistry, at the Chemistry Department of the University of Aveiro (Portugal). She is leader of the x-Chroma Lab (University of Aveiro), a laboratory specialized on the design of workflows, based on advanced chromatographic methodologies, for unveiling complex biological systems, namely plants, plant-based foods, microorganisms (with biotechnological interest or pathogenic), body fluids (in special, urine and breath, collected in a non-invasive way).

For the last 30 years, her research is mainly focused on the characterization of plant raw materials, agro-food by-products and foodstuffs, for the prospection of bioactive compounds, and understanding them from the analytical, technological, and sensorial point of view, toward the development of innovative and sustainable formulations.
Sílvia M. Rocha published several SCI papers (complete list of publications may be accessed here http://www.scopus.com/authid/detail.url?authorId=7006653213), with a H-index of 41, and with more than 350 presentations in scientific conferences around the world. She also has a large experience in the coordination and participation in fundamental research and I& D projects, namely in collaboration with food and beverages companies.

Linda Monaci

National Research Council of Italy

Linda Monaci is research director and is leader of the Mass Spectrometry/Proteomics Unit at CNR-ISPA in Bari (Italy), with 25 years’ experience in the field of safety and quality of food products. Her focus spanning from food contaminants including mycotoxins, food allergens, food authenticity and more recently her research activity is focused on nutrition and functional foods.
She has led national and EU-funded projects in the field of food safety and has taken active part in international bodies working on standardization of methodologies for allergen detection including AOAC-US, CEN, EFSA, MoniQA. She was leader of European projects in the field of food allergy and in the field of targeted nutrition also aiming at identifying strategies based on improved diets to protect vulnerable consumers and consumers with non communicable diseases.
Linda Monaci has co-authored over 100 peer-reviewed papers, chaired sessions in International congress in food safety and quality field and has been invited speaker at several conferences around the globe. She is editor of several scientific peer-reviewed journals in the field of food and guest editor of numerous special issues on food safety and food allergy.

Ralf Greiner

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe · Germany

Ralf is the Head of the Department of Food Technology and Bioprocess Engineering at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
Currently, Ralf also acts as the Deputy of the President of the Max Rubner-Institut. In addition, he is Editor-in-Chief for Food Control

Anna Chmielewska

NapiFeryn BioTech, Lodz, Poland

Anna Chmielewska works as an Analysis and Application Development Manager in NapiFeryn BioTech company, which developed and patented unique technology of obtaining rapeseed protein from the side-stream of the oil pressing. She also completed PhD studies in the field of food technology at the Faculty of Biotechnology and Food Sciences at Lodz University of Technology.

She has been working for NapiFeryn for 7 years. Her main expertise covers plant protein characterization (both chemical and functional), plant-based food applications and registration procedures of novel ingredients. She is a co-author of several scientific publications on rapeseed proteins. She also has broad experience in R&D projects, including project management.