- Invited speakers
Analytical Chemistry Degree, Summa Cum Laude, at University of Ferrara in 1997. National Prize for Young Researchers promoted by the Italian Chemistry
Federation in 1998. Master in Science, Technology and Management from University of Ferrara, working at the same time at the "Natta Research Center"
of Shell-Montell Polyolefins, in 1998. PhD in Science and Technology of Innovative Materials from University of Parma in 2005.
Food Safety & Authenticity Research Manager in Barilla Spa company since 2003, working in an international context with public and private research centres\organizations on research projects within the field of food chemistry, food safety-quality-authenticity, food contact materials, sensing and mass spectrometry applications for food products.
Adjunct Professor of AgriFood Authenticity at Catholic University Sacred Heart - Milan/Piacenza.
Chair of the Italian National Normative Organization (UNI) Food Authenticity Working Group, member of working groups for Biotoxins-Processing Contaminants-Food Authenticity in European Committee for Standardization (CEN), Chair of the ILSI Process Related Compounds & Natural Toxins Task Force; Coordinator of Quality-Food Safety Pillar - Italian Cluster Agrifood Scientific Board.
Google Scholar H-index 27 & i10-index 55, Scopus H-index 23, Research Gate index 37. Scientific production documented by 5 book chapters, 2 books edited, 158 contributions at national and international conferences and 110 papers in international ISI journals.
Rudolf Krska is full professor for (Bio-)Analytics and Organic Trace Analysis at the University of Natural Resources & Life Sciences, Vienna (BOKU). He is founding head of the Institute of Bioanalytics & Agro-Metabolomics at the BOKU-Department IFA-Tulln. 2010 he worked for one year as A/Chief of Health Canada's Food Research Division. Krska is also head of strategic research at the Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI). Since 2018, he is affiliated as jointly appointed professor with the Institute for Global Food Security at Queen's University, Belfast, UK. Rudolf Krska has received 11 scientific awards and is (co )author of more than 400 SCI publications (Scopus h index: 66; >15.000 citations). Based on the world-wide impact of his papers, the president of the Austrian Society of Analytical Chemistry is ranked Nr. 3 in the area of food safety among more than 100.000 scientists (expertscape.com).
Chiara Dall'Asta is Professor of Food Chemistry at the Department of Food and Drug, University of Parma. She has been studying food chemistry and food
safety for 15+ years.
Her activity is related to natural bioactive compounds and natural toxins. In this field, she focused her scientific activities on the formation, stability and biotransformation of natural toxins, as well as on methodologies to ensure food integrity. Recently, her interest has moved to the application of advanced MS based methodologies, i.e. imaging-MS and ion mobility MS, mainly in the field of food fraud and food safety.
Chiara has been involved as an expert in many EFSA WGs in the frame of the CONTAM Panel, co-authoring 8 scientific opinions and several technical reports.
Currently, she serves as Chair of the Doctoral Supervisory Committee, Doctoral Program in Food Science, University of Parma. Her scientific activity is attested by +200 papers on International ISI peer-reviewed journals (H index 37 @Scopus, July 2021).
Dr. Byrdwell is a Research Chemist at the Methods and Application of Food Composition Laboratory, in the Beltsville Human Nutrition Research Center, which is part of the Agricultural Research Service, the research branch of the U.S. Department of Agriculture. Dr. Byrdwell wrote his dissertation on identification of the "Unknown Phospholipid" in the human eye lens, and quantification of fluorophores in normal and cataractous lenses. Dr. Byrdwell took a position at the USDA's National Center for Agricultural Utilization Research, and published the first report of analysis of triacylglycerols (TAGs) using HPLC with APCI-MS. Then, Dr. Byrdwell took a position where he first and then routinely employed dual parallel mass spectrometers, using both APCI-MS and ESI-MS. He re-joined ARS in 2005, and has been analyzing fat-soluble vitamins and TAGs, combining three or four mass spectrometers employing complementary ionization methods (APCI-MS, APPI-MS, and ESI-MS) coupled to one, two, or three liquid chromatographs in multi-dimensional LCx/MSy techniques. Dr. Byrdwell has published >65 peer-reviewed articles, 10 book chapters, and been Editor/Co-Editor of three AOCS Press books. Dr. Byrdwell received the 2012 American Oil Chemists' Society Analytical Division Herbert J. Dutton Award, presented the 2013 Society of Chemical Industry Julius Lewkowitsch Award Lecture, and in 2019 was awarded Fellow of the American Oil Chemists' Society.
Dr. Gina Ross is a postdoc (in the EU PHOTONFOOD project) at the Laboratory of Organic Chemistry of Wageningen University & Research - she is developing smart, cheap, and user-friendly paper microfluidics devices to extract, separate and pre-concentrate mycotoxins from food products to combine with mid-infrared (MIR) sensing. Dr Ross recently completed her PhD at Wageningen University & Research under the EU FoodSmartphone project where she was developing 3D-printed sample preparation units and lab-on-a-chip devices to combine with multiplex paper-based immunoassays for consumer-operable food allergen detection with smartphone-based readout with false negative monitoring.
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 and Deputy Director of the Institute of Industrial Fermentations, both belonging to CSIC. Alejandro's activity includes advanced analytical methods development for Foodomics (including transcriptomics, proteomics 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 (including Journal of Chromatography A, Journal of Pharmaceutical Analysis, Journal of Separation Science, Food Analytical Methods, Food Quality and Safety, etc.), 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 and book chapters and 9 patents) that have received more than 20 000 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.
Dr. Josep Rubert is an Assistant Professor in Gastrointestinal Health at Wageningen University. After studying food science and technology, he performed his doctoral thesis at the University of Valencia (Spain), honored with an Outstanding Doctoral research prize. During his postdoctoral stay at the University of Chemistry and Technology (UCT), Prague, his research mainly involved food metabolomics and lipidomics approaches, holding Assistant Professor's rank. Since 2016, Dr. Rubert has started to cross the boundaries between different disciplines. In this line, he has gained a holistic view of how diet and gut microbiota can prevent disease risks and how multi-omics data can decipher homeostasis and disease mechanisms. He established a new research line in investigating the role of gut microbial metabolites funded by a Marie Sklodowska-Curie project and Starting Grant funded by the University of Trento. Currently, he explores the role of gut microbial metabolites in preventing gastrointestinal diseases.
Prof. Oliver Fiehn has pioneered developments and applications in metabolomics with over 400 publications to date, starting in 1998 as postdoctoral scholar and from 2000 onwards as group leader at the MPI-MP in Potsdam, Germany. Since 2004 he is Professor at the UC Davis Genome Center, overseeing his research laboratory and the satellite core service laboratory in metabolomics research. Since 2012, he is Director of the UC Davis West Coast Metabolomics Center, supervising 40 staff operating 19 mass spectrometers. This center focused on data acquisition and informatics approaches. Beside NIH research projects like Dietary Biomarkers as well as Longevity Consortium and Acute to Chronic Pain, Dr. Fiehn's laboratory builds software and databases such as MassBank.us that that hosts over 690,000 public metabolite mass spectra, in addition to MS-DIAL data processing software and the BinVestigate public frontend to more than 2,800 GC-TOF MS metabolomic studies. He co-founded the Metabolomics Society in 2005 and served on its board until 2015. In 2017 he co-founded the Metabolomics Association of North America (MANA) for which he organizes a range of workshops and conferences. Prof. Fiehn regularly welcomes international scholars for 3-24 month long research visits.
James Harnly, PhD, is an analytical chemist with expertise in atomic and molecular spectroscopy and authentication of food and botanical materials using chemometric methods. He has more than 40 years of experience in industry and government. He serves as the Research Leader for the newly organized Methods and Applications Food Composition Lab, where he is responsible for FoodData Central, the new USDA food composition database system, and the analytical support group. He served as the US editor of the Journal of Analytical Atomic Spectrometry and as Editor-in-Chief of the Journal of Food Composition and Analysis. He is a member of the Society for Applied Spectroscopy, American Society for Nutrition, American Society for Mass Spectrometry, and AOAC International. He served on the Board of Directors and a President of the Board for AOAC International and is on the Advisory Board for the American Botanical Council. He received his Bachelor of Arts from the University of Colorado and his Ph.D. in Analytical Chemistry from the University of Maryland.
Dr. Carsten Fauhl-Hassek is a food chemist and works at the department for Safety in the Food Chain of the German Federal Institute for Risk Assessment (BfR) in Germany. Since 2021 he is temporally assigned as co-head of the department, in addition to heading the unit Product identity, Supply chains and Traceability. He has special expertise in authentication of food and feed, wine analysis and appreciation, method development and validation (ring trials). Dr. Fauhl-Hassek is also head of the Senior Expert Office for the Import Control of Wine and designated expert for the European Wine Databank for stable isotopes. Since almost 20 years he is national delegate and expert in the sub-commission of analysis of the International Organization of Wine and Vine (OIV). Dr. Fauhl-Hassek is involved in national as well as international research projects and leading expert in non-targeted analysis employing different analytical techniques such as NMR spectroscopy. In addition, in the past he was involved in the risk assessment of mycotoxins and responsible for the National Reference Laboratory for Mycotoxins in Feed and Food.
Prof. Dr. Michael Rychlik is heading the Chair of Analytical Food Chemistry at the Technical University of Munich, Germany (TUM).
Michael Rychlik graduated in food chemistry at the University of Kaiserslautern in 1988. His PhD studies on the flavour of bread were completed in 1996 and he was appointed full professor at the TUM in 2010. In 2015 he served as a Visiting Professor at the University of Queensland (UQ), Australia and in 2016 he was appointed an Honorary Professor at the latter University. In the last years he was also active as a Visiting Professor in 2016 at the National University of Singapore (NUS) and is also teaching since 2018 at the University of Hong Kong and since 2020 at the University of Chemistry and Technology Prague. Since 2014 he serves as the Head of the "Committee on Contaminants in the Food Chain" at the Federal Institute for Risk Assessment, Berlin, Germany.
His group has been working for 20 years in the field of developing analytical methods for bioactive food components, in particular for vitamins, mycotoxins, odorants and lipids.
Prof. Dr. Wu Yongning is the Chief Scientist of China National Food Safety Risk Assessment Committee, Director of NHC Key Laboratory of Food Safety Risk Assessment, Head of WHO Collaborating Center of Food Contamination Monitoring (China) and the fellow of International Academy of Food Science and Technology. He graduated from Nanjing Medical College in 1983, then from Chinese Academy of Preventive Medicine for PhD degree in Nutrition and Food Safety in 1997. Dr. Wu serviced as several members of the Food Safety Committee: e. g., internationally, WHO Technical Advisory Group- Food Safety, FAO/WHO Joint Expert Committee on Food Additives (JECFA), and nationally, Scientific Committee of Food Safety Commission of the State Council of PR China, Scientific Committee of Food Safety for Hong Kong Special Government of PR China. As the director of food contaminate subcommittee of the China Reviewing Committee on National Food Safety Standards and the head of Chinese delegate of Codex Committee on Contaminants in Food, he is involved in drafting the food safety standards for food contaminants, chaired draft working group on Codex maximum limit of inorganic arsenic in rice internationally and China National Standard. As chair of Panel on Selecting List of Non-Food Ingredients Might Illegally Added in Food, and member of Food Ingredients International Adulterants Expert Panel, he got Award for Outstanding Contribution to USP Standard. He is member of several journal's Editorial Advisory Board for food and environment science, as well as preventive medicine and has published 500 SCI papers, with H index 53.
Leos Uttl is a PhD candidate and analyst in the Accredited (ISO 17025) Food Quality and Safety Laboratory of the Department of Food Analysis and Nutrition at the University of Chemistry and Technology in Prague (UCT Prague). He obtained his master degree in Food Chemistry and Analysis at UCT Prague. His main research areas are metabolomics and targeted analysis of pesticide residues employing ultra-high performance liquid chromatography coupled to different types of mass spectrometry analysers. Up to date, he has shown intensive research activity which resulted in 8 papers in international peer-review journals, 1 book chapter and many conference presentations and posters.
Dr. Wu received his PhD. In Cell Biology from Xiamen University, co-trained postdoctor of Tsinghua University and Yangtze Delta Region Institute of Tsinghua University, Zhejiang. He has recently joined IGFS team at Queen's University of Belfast (QUB) as Newton International Fellow of Royal Society. He was invited by U.K. institutes and German Federal Institute for Risk Assessment (BfR) as short-termed research fellow and guest scientist. His main research now focuses on implementation of targeted and non-targeted fingerprinting tools in food integrity studies (Mainly food authenticity and food allergy) and method standardization/transformation of chemical contaminants. He was involved in multiple national key R&D programs and international corporation Frameworks including NSFC and the "H2020 EU-CHINA-SAFE Food Safety Intergovernmental Framework Partnership Program" of MOST and revision of national food safety GB standards. He is currently member of the Codex Alimentarius Commission standard revision group over Mycotoxins and U.S. Pharmacopial Convention's (USP) Dietary Protein Committee.
Franz Ulberth is Head of the Fraud Detection and Prevention Unit at the European Commission's Joint Research Centre. Franz graduated (PhD) in "Food Science and Biotechnology" from the University of Natural Resources and Applied Life Sciences (BOKU) in Vienna, Austria. In 1994 he was appointed professor of food chemistry at the same university. Franz joined the JRC in 2002 as a programme co-ordinator for food and environmental reference materials. In 2007, Franz was nominated Head of the Food Safety and Quality Unit. As of July 2016, he heads a newly created Unit devoted to the detection of fraud in the food chain and selected consumer goods such as tobacco. He represents the Joint Research Centre in relevant food related technical committees of standards developing organisations such as the European Committee for Standardization, International Organization for Standardization, AOAC International and the Codex Alimentarius. Franz served for a long time on the editorial board of Food Chemistry, European Journal of Lipid Science and Technology, and currently he is a member of the editorial board of Food Additives and Contaminants.
Dr. Katerina (Kate) Mastovska is a Chief Scientific Officer at Eurofins US Food Division. She is also the Technical & Industrial Director for Pesticides within the Operational Best Practices Programme at Eurofins Scientific, piloting a global team of experts from Eurofins pesticide testing laboratories. Dr. Mastovska is a Fellow of AOAC International and the recipient of the 2021 AOAC Harvey W. Wiley Award. She has been involved in chromatographic and mass spectrometric analysis of chemical residues, contaminants and adulterants for over 25 years and authored/co-authored more than 70 scientific publications in that area.
Piotr Robouch is a senior scientist at the European Commission with more than 20 years of experience as an analytical chemist in the field of food and environment. As an operating manager of the European Union Reference Laboratory for Food and Feed, until 2017, he coordinated the network of National Reference Laboratories of the EU Member States and assessed their measurement capabilities related to a wide range of measurands (analyte/matrix combinations). Presently, Mr. Robouch coordinates and/consultant for the proficiency test rounds organised in the field of Genetically Modified Organisms, Food Contact Materials, Feed Additives and Allergens. As a member of several Eurachem working groups, Piotr contributed to the drafting of three guides: Selection, Use and Interpretation of Proficiency Testing (PT) Schemes by Laboratories (2011); - Quantifying Uncertainty in Analytical Measurement (2012) and - The Fitness for Purpose of Analytical Methods (2014). Similarly, he contributed to three international standards: ISO 17043:2010 (conformity assessment -- General requirements for proficiency testing) and ISO 13528:2015 (Statistical methods for use in proficiency testing by inter-laboratory comparison) and the CEN/TS 17174:2018 (Performance criteria for single laboratory validated and ring-trial validated methods of analysis for the determination of heavy metals in animal feeding stuff).
Stefan van Leeuwen
Dr. Stefan van Leeuwen is senior scientist at the Wageningen Food Safety Research. He's an analytical chemist and has an interest in the development of chromatography-mass spectrometry based methods for trace analysis of environmental contaminants such as per- and polyfluoroalkyl substances (PFASs), bisphenol A and related substances, chlorinated paraffins (CPs) and other persistent organic pollutants (POPs). Moreover, he's involved in development of identification techniques for unknown PFAS. Next to that, he works on method development and monitoring of process induced contaminants like acrylamide, furans, MCPDesters and glycidylesters, as well as dietary advanced glycation endproducts (dAGEs). He uses his experience with these fields as a stepping stone to investigate potential food safety issues in the circular economy, where hazardous substances (e.g. POPs) may circulate in food systems, and where upcycling of waste streams may result in extensive processing of waste nutrient streams towards new food or feed applications. His interest lies in the development of analytical identification and quantification methods to address these safety issues of the circular economy.
Prof. Chris Elliott is Professor of Food Safety and founder of the Institute for Global Food Security at Queen's University Belfast. He has published around 300 peer review articles, many of them relating to the detection and control of agriculture, food and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across the agri- food chains. Protecting the integrity of the food supply chain from fraud is also a key research topic and Chris led the independent review of Britain's food system following the 2013 horsemeat scandal. Over the years Chris has developed a high level network of collaborators across Europe, the United States and Asia. He co-ordinates and participates in multiple European framework research projects. He is a founding member of the International School for Advanced Residue Analysis in Food based in France. He is also a visiting Professor at the China Agriculture University in Beijing, a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology and the Institute of Food Science and Technology.
Aristeidis (Aris) Tsagkaris obtained his PhD degree in Food Chemistry and Analysis at the University of Chemistry and Technology (UCT) in Prague while being a Marie-Curie fellow. He is focused on analytical method development to enhance food safety and authenticity. Up to date, he has showed intensive research activity which resulted in 16 papers (h-index 8 on Scopus, last updated 9/2021) in international peer-review journals, 4 book chapters and many conference papers. Currently, he is a post-doctoral researcher at UCT Prague working on the development of rapid and cost-efficient methods including smartphones-based analysis.
Web of Knowledge, https://www.webofscience.com/wos/author/record/13044878