Participants - All

Nutrientes y bioactivos en alimentos vegetales/subproductos. Fermentación de precisión para el desarrollo de ingredientes y alimentos funcionales

Associate Professor at Universitat de València. Interest in the control of fungal spoilage in food, as well as fermentative processes.

I am mostly a dairy microbiologist interested in the microbial diversity of dairy products and the selection of technologically relevant microorganisms.

Senior Researcher at the Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC).

I am the head of the Microbiology Research Department at CNTA. CNTA is a private center focused on R&D&I for the food sector.

My work ranges from developing innovative fermented foods from upcycled waste to improving the quality of life of patients through gastronomy.

My research is focused on the biochemistry and microbiology of fermented vegetables and the study of bioactive compounds in olive products

I am a gastronomic researcher at CETT-UB, Barcelona. My research is focused in enhancing aromas and flavors of novel fermented foods.

I am a researcher with expertise in the impact ofcompounds on the gut microbiota across different population groups, as well as in the development of biotics

Gastronomic Scientist keen on product development and innovation for the food industry, research experience, with studies and culinary skills for the research.

Expert in food safety microbiology, R&D on preservatives, functional microbes and open to collaborate in national and international projects

During my predoctoral project related to the Functional Foods, has sparked my interest in research the Fermented Food from Romania, due to my origins.

PhD in Gastronomic Sciences and Researcher at Leartiker, technological center specialized in Food Design.

My team and I work on the design, development, and study of fermented products, including the valorization of by-products.

I am passionate about food Innovation that is meaningul for people´s life!