He is professor and the Secretary General in Middle East Technical University, Turkey. He has awarded with a Ph.D degree from Department of Food Engineering, Middle East Technical University, Turkey in 2000. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Unit Operations in Food Engineering, Nonthermal Food Processing Technologies (High Hydrostatic Pressure, Pulsed Electric Field), Total Quality Management and Applications and Food Quality and Safety

AMBRUS Árpád is chemical engineer (MSc), Candidate of Chemical Sciences and habilitated university professor. He is an IUPAC Fellow, member of the Food Safety Subcommittee of the Hungarian Academy of Science (2008-), JMPR FAO Panel (1973-2016). He received the Silver Cross of Merit award, the IUPAC International Award for Advances in Harmonized Approaches to Crop Protection Chemistry. He chairs the CCMAS, teaches at the Universities of Debrecen and Szeged, and supervises 5 PhD aspirants, published over 80 peer-reviewed scientific papers. He managed the Hungarian Pesticide Analytical Laboratories, and the pesticide programme of the FAO/IAEA Training and Reference Centre, was the deputy director general of Hungarian Food Safety Office, and retired as chief scientific advisor of the National Food Chain Safety Office in 2014.

Ambrus has managed the Hungarian Pesticide Analytical Laboratories, and the pesticide programme of the FAO/IAEA Training and Reference Centre

Ana Isabel Ramos Novo Amorim de Barros is Assistant Professor with Agregation at University of Trás-os-Montes e Alto Douro, Portugal (UTAD, Chemistry Department) and Auxiliary Investigator at the Centre for the Research and Technology of Agro-Environmental and Biological Sciences (UTAD-CITAB). In this concern, Prof. A. Barros joins Phytochemicals lab’s staff, contributing to the establishment of links between this and additional labs of CITAB. To date, Prof. A. Barros research interests are based on the investigation of the chemical features (bioactive nutrients and non-nutrients) from foods and agro-food by-products, including both edible and vegetative materials of legumes. The research team coordinated by Prof. A. Barros is composed by 3 Post-Docs, 5 PhD students, and 2 fellows with M.Sc degree.

Agro technology

Abdel Halim Harrath is part of University of Tunis El Manar in Tunisia but he is currently a King Saud University staff member in Riyadh. He got his Bachelor, Master and PhD degrees from University of Tunis El Manar in cooperation with many European Universities such as University of Pisa in Italy and University of Amsterdam in Netherlands. His academic career has been involved in several fields of biology and we can consider him as a hybrid. He has participated in a large-scale multidisciplinary of biology related to both basic and applied research projects. He is interested in reproductive and developmental biology, particularly in the effect of external factors (pollutants, nutrition, bioactive molecules, herb extracts, and drug) on female reproductive processes.

Bioactive molecules

Zhaowei ZHANG is a key stuff of the Key Laboratory of Detection for Biotoxins, Ministry of Agriculture P. R. China. He received his bachelor and master degree in Wuhan University and his doctoral degree in Huazhong University of Science and Technology. His interest includes the development of novel biosensors (or lab-on-a-chip) based on nanostructured materials (as Eu3+, quantum dot, etc.) for mycotoxin and pesticide, etc. in agricultural products, food and feed. He is also developing novel microsensor for rapid and on-site sensing of multi-chemical contaminates. He won the Ten thousand Talent Plan (Youth Level) and published over 30 peer-reviewed papers.

agro-food safety, immunoassay, microchip

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor and Dean in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Safety,Nanotechnology,Food Technology,Food Chemistry,Nutrition

José S. Torrecilla received his B.Sc. and Ph.D (with honours) in Chemical Engineering from the Complutense University of Madrid, Spain (1996 and 2000, respectively). He received his B.Sc. in Prevention of Labour Risks (occupational health, ergonomics, safety engineering, and occupational Health & Safety), Integrated Management, and MBA degree with honours. He performed research to reduce the uncertainty in the measurements of reference gases (Reference Gases Laboratory, Spanish Metrology Centre, Spanish Science and Technology Ministry). In addition, he has collaborated with the Spanish Science and Technology Ministry to develop various R&D projects related with the modelling of food treatment and production. For five years, as a Senior Researcher (Ramón y Cajal researcher), he developed two R&D lines funded by the Spanish Ministry of Education and Science. Among others, he led a public R&D project related to one of the aforementioned lines for three years (2006-2009). He also led the Spanish group in a consortium to carry out a European project related with the early diagnosis of lung cancer (LCAOS). He is the co-author in a high number of publications in prestigious scientific Journals, with high impact indexes. In addition, he has been invited as a speaker and chairman at multiple international scientific conferences.

His research fields are mainly focused on developing mathematical models in order to design chemometric tools in the chemical engineering, food technology, and health fields.

George Boskou is Assistant Professor of Food Service Management in the Department of Nutrition-Dietetitics at Harokopio University. He graduated in 1991 from the Department of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki. He continued with postgraduate studies at Ghent University in Belgium, in the discipline Food Science and Nutrition, and in 1998 completed his Ph.D. in Applied Biological Sciences at the same university. He started his professional career in food industry and in 2002 he was elected university Lecturer at Harokopio University of Athens. Currently he is Assistant Professor with a permanet tenure. He is one of the few greek scholars engaged in the scientific research related to foodservice. He has more than 50 scientific publications in scientific journals, more than 100 announcements in scientific conferences and has authored more than 20 books or chapters in Food Science and Nutrition. He holds as well the coppy rights of 12 technological patents, gastronomical protocolls and certification standards. His published scientifc work is cited more than 1000 times worldwide. He is an accredited inspector for the ISO 22000 system from IRCA and accredited food safety educator by the national food control authority (EFET). He is a member of the Scientific Devision of Foods of the Association of Greek Chemists and founding member of the Interdisciplinary Society for Food Hygiene Assurenace (DEDYT). He is society member of the European Federation of Food Science & Technology (EFFoST) and Associated Member of the Chef Club of Northern Greece "Olympian Zeus".

gastronomy, food service management, food safety and quality.

Maria Papageorgiou is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki, specialised in the field of polysaccharide rheology and mixed biopolymer systems (PhD in Cranfield University, UK). Her current job position is Associate Professor at the Food Technology Department (www.food.teithe.gr) of the Alexander Technological Educational Institute of Thessaloniki (ATEITH). She is being involved in several international initiatives. Currently, she is serving as Secretary - Treasurer of the European Section of the AACCI, Cereals & Europe, with ca 400 members from all over Europe (http://www.aaccnet.org); she is Executive Board Member and member of the Technical Committee of the International Association of Cereal Chemists (ICC, http://www.icc.or.at/ ) having also served as National Delegate of Greece (2002-2010) in that organization; she represents ATEITh as Institutional member at the ISEKI FOOD Association (IFA) (http://www.iseki-food.net/) and as Article 36 Organizations of EFSA ( http://www.efsa.europa.eu/sites/default/files/assets/art36listg.pdf) She has coordinated bilateral research projects, national research activities and she has being a team member of EU funded projects. She is also a Referee at eight scientific journals. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients. She has more than 750 citations to her research work (26 peer reviewed articles and book chapters) and has participated in various conferences. Since 2015 she is a member of the Quality Assurance Unit of ATEITh and since 2016 member of the Greek National Rular Network( http://www.ead.gr/index.php/en/)

Charalampos Proestos has a BSc in Chemistry, University of Ioannina, Greece and MSc in Food Science at Reading University, U.K. He obtained his Ph.D. in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his post doc working on natural antioxidants on programs funded by EU and Greece. After further training at Wageningen University (The Netherlands), he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry auditor and supervisor of the Chemical laboratory in Athens accredited with ISO 17025. Currently he is Assistant Professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 40 papers in reputed journals and has been serving as an editorial board member of more than 10 repute journals.

1.Food Antioxidants: Extraction, isolation and chemical characterization by hyphenated techniques (LC/MS/MS, NMR, HPLC/DAD, GC/MS) and antioxidant assays. 2. Food Bioactive compounds (isolation and chemical characterization). 3. Food contaminants (Toxic, heavy metals analysis), migration from packaging materials, Biogenic amines, GMOs, Food allergens. 4. Food analysis and Foodomics through the application and integration of advanced -omics technologies (e.g. NMR)

Smaragdi Antonopoulou was awarded Post doctoral fellow in Biochemistry, Department of Chemistry, University of Athens, 1994. She has extended his valuable service for many years and has been a recipient of many award and grants.She was the Rector of Harokopio University (January 2011-May 2011) Vice Rector of Financial Affairs and Development, Harokopio University (2004-2011) and Chair of the Department of Nutrition -Dietetics, Harokopio University (2004-2008, 2010-December 2012). Currently,She is working as a Professor in Biochemistry, Harokopio University (2008-until now).She is a Director of the Laboratory “Biology, Biochemistry and Physiology”, Harokopio University (2003-2017) and Dean of the Scholl of Health Science and Education, Harokopio University (July 2016- July 2020).

Biology, Biochemistry, Physiology, Nutrition and Dietetics

Eleni Kollia is a Chemist (MSc) and has her expertise in Food Chemistry/ Microbiology. She received her BSc in Chemistry and her MSc in Food Chemistry from the National and Kapodistrian University of Athens. She is currently pursuing her PhD in Chemistry, focusing on Food Chemistry/ Microbiology and Toxicology. Her current research, focuses on finding natural agents/compounds for reducing or inhibiting the fungal invasion of foods and crops. Moreover her research aims to prevent the pre/post harvest mycotoxin contamination of the crops.

Food chemistry, Food safety, Food microbiology, Mycotoxins, Food spoilage fungi, Food analysis, Food Antioxidants