Members of the Scientific Committee

PhD in Food Engineering and Biotechnology

Members

Riccardo Amorati, Department of Chemistry “Giacomo Ciamician”, Università di Bologna
Emanuele Boselli, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Lorenzo Brusetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Stefano Cesco, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Raffaella Di Cagno, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Giovanna Ferrentino, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Pasquale Filannino, Università degli studi Aldo Moro di Bari
Marco Gobbetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Andreas Georg Gronauer, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Francesco Patuzzi, Faculty of Engineering, Free University of Bozen-Bolzano
Youry Pii, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Matteo Scampicchio, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Emanuele Zannini, Biologia Ambientale, Roma La Sapienza
Stephan Drusch, Food Technology and Food Material Science, Technical University of Berlin
Matthias Ehrmann, TUM - Technical University of Munich

Wolfgang Liebl, School of Life Sciences Weihenstephan, TUM - Technical University of Munich
Sascha Rohn, Faculty of Mathematics, Informatics and Natural Sciences, Institute of Food Chemistry, University of Hamburg
Pierre Louis Teissedre, Université de Bordeaux
Effie Tsakalidou, Agricultural University of Athens
Douwe Van Sinderen, APC Microbiome Ireland, University College Cork
Alberto Ceccon, Laimburg Research Centre

Riccardo Amorati, Department of Chemistry “Giacomo Ciamician”, Università di Bologna
Emanuele Boselli, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Lorenzo Brusetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Stefano Cesco, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Raffaella Di Cagno, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Stephan Drusch, Food Technology and Food Material Science, Technical University of Berlin
Matthias Ehrmann, TUM - Technical University of Munich
Giovanna Ferrentino, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Pasquale Filannino, Università degli studi Aldo Moro di Bari
Marco Gobbetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Wolfgang Liebl, School of Life Sciences Weihenstephan, TUM - Technical University of Munich
Paolo Lugli, Faculty of Engineering, Free University of Bozen-Bolzano
Daniel Martin-Vertedor, Instituto Tecnologico Agroalimentario de Extremadura
Francesco Patuzzi, Faculty of Engineering, Free University of Bozen-Bolzano
Youry Pii, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Sascha Rohn, Faculty of Mathematics, Informatics and Natural Sciences, Institute of Food Chemistry, University of Hamburg
Matteo Scampicchio, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
Wilfried Schwab, Department of Food and Nutrition, TUM - Technical University of Munich
Pierre Louis Teissedre, Université de Bordeaux
Effie Tsakalidou, Agricultural University of Athens
Emanuele Zannini, Biologia Ambientale, Roma La Sapienza