Session 1: Oral processing and sensory properties of foods.
Session 2: Bioaccessibility/absorption of beneficial and harmful compounds.
Session 3: In vitro, in vivo and in silico models of digestion and absorption.
Session 4: Food structures, digestion and imaging technologies.
Session 5: Impact of diet on gut microbiota.
Oral processing and sensory properties of foods
University of Leeds,
Leeds, United Kingdom
Prof. Anwesha Sarkar is a full Professor of Colloids and Surfaces at the University of Leeds, UK. She also serves as the Director of Research and Innovation for the School of Food Science and Nutrition and Management Board Member of the Bragg Centre for Materials Research at the University of Leeds. Prof. Sarkar received her PhD from Massey University, New Zealand in 2010 and worked in Nestle Research Centre and Nestle Global Headquarters in Switzerland before establishing her independent group at Leeds in 2014. Sarkar’s group focuses on multi-scale understanding of dynamics of food colloidal structure and other orally ingested soft materials during oral processing to pave the way for design of advanced functional materials in food, healthcare, biomedical and allied soft matter sectors. To date, Prof. Sarkar has published more than 100 international research articles and 10 edited book chapters and is the inventor of 7 worldwide patents. Prof. Sarkar has been the recipient of several awards and honorary fellowships, including Leeds Women of Achievement Award (2021), Royal Society of Chemistry (RSC) Food Junior medal (2019), ERC Starting Grant (2017). She serves as an Editorial Board Member of journals Food Hydrocolloids, Food Hydrocolloids for Health, Food Structure, Biotribology, Journal of Texture Studies, Sustainable Food Proteins and Tribology Letters. She is a regular keynote speaker in major national and international conferences. https://sarkar.leeds.ac.uk/
In vitro, in vivo and in silico models of digestion and absorption.
John Van Camp
Prof. John Van Camp obtained an MSc (1989) and PhD (1996) at the Faculty of Bio-Science Engineering (FBE), Ghent University, Belgium, after which he became nutritionist in the research group Food Chemistry and Human Nutrition (nutriFOODchem) at FBE-UGent. He did post-doc exchanges to Kiel, Germany (1997), and Cambridge, MA, USA (2022). He is currently associated to FBE-UGent with a teaching and research position in nutrition and health. His research unit develops advanced in vitro cell culture models to study the metabolism of bioactive components in human nutrition. His research output (April 2023) counts >240 A1 publications with an H-index of 56.
Impact of diet on gut microbiota.
University of Bologna,
Prof. Andrea Gianotti is Associate Professor at the Department of Agriculture and Food Science, University of Bologna (Italy). Prof. Gianotti has a Ph.D. in Food Biotechnology, his research has been focused on food and industrial microbiology regarding the role of microorganisms in food processing and preservation together with the effects of a healthy diet on gut microbiota and metabolites by using in vitro gut models. He collaborated with national and international food companies and EU projects /COST / PRIMA Program.
Bioaccessibility/absorption of beneficial and harmful compounds
Maria Manuela Estevez Pintado
Universidade Católica Portuguesa, Portugal
Prof. Maria Manuela Estevez Pintado is currently Associate Professor of the College of Biotechnology of the Universidade Católica Portuguesa (ESB-UCP), Associate Director of School of Biotechnology from ESB-UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB-UCP research unit and Associate Laboratory, and President of EBRI - European Biotechnology Research Institute (EBRI). In research field she is the Head of Bioactive and Bioproducts Research Laboratory. She is one of the scientists in the World's Top Most Cited Researchers in the area of Agriculture, Fisheries and Forest, according to the "World"s Top 2% Scientists" ranking where is highlighted for their impact on science throughout their career.
Food structures, digestion and imaging technologies.
Distinguished Professor Harjinder Singh is the Director of the Riddet Institute (Centre of Research Excellence), Massey University, New Zealand. His research expertise includes dairy science and technology, food colloids, food protein functionality, functional foods, and food structure-nutrition interface. He has published over 400 research papers in international journals and has given over 100 keynote addresses at international conferences. He serves on the editorial boards of 12 food journals and is a member of several national and international committees. He is a Fellow of the Royal Society of New Zealand and a Fellow of the International Academy of Food Science and Technology, and has received several international awards, including the Marschall Rhodia International Dairy Science Award, the William C. Haines Dairy Science Award, JC Andrews Award, the Shorland Medal and the New Zealand Prime Minister’s Science Prize.