From 2008, Professor of General pathology at the Department of Biomolecular Sciences (DISB) of the University of Urbino (Italy).
Member of the European TRANSAUTOPHAGY Cost Action.
Associate Professor in Agro-Food and Environmental Microbiology. PhD in Food Biotechnology with a dissertation entitled “Use of conventional and non conventional atmosphere on minimally processed fruits. Effects on the microbiological and enzymatic stability”.
Component and scientific coordinator of numerous research financed projects.
Co-author of about 131 papers published in international referred journals.
Part of the expert panel for evaluating the european research project.
Affiliation: Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Wrocław, Poland (Bacteriophage Laboratory).Position: professor.
Current field of interest: non-bactericidal effects of phages in mammals; i.e. phage molecular biology tools for studies of phage impact on immunological system and other physiological aspects in mammals.
Senior researcher at IMDEA Food Institute, Madrid-Spain. Fellow of the "MARIE CURIE" AMAROUT Europe Programme.
Willem M. de Vos is Professor of Microbiology at Wageningen University & Finland Academy Professor at Helsinki University. He supervised over 90 PhD students & published over 500 peer-reviewed publications. His research aims to understand & exploit microbes using molecular, (meta)genomics & systems approaches. His current interest is focused on the human intestinal tract. He received various prizes, including the Rhone Poulenc Dairy Science Award, the NWO Spinoza Award & an ERC Advanced Grant.
Early studies (Oxford University) on DNA damage, DNA repair, mutagenesis in yeast. Current 50% Auckland Cancer Society Research Centre, Mutagenicity testing to predict carcinogenesis, 50% Discipline of Nutrition and Dietetics, The University of Auckland. Studies gene-diet interactions in the development of chronic disease (e.g. Inflammatory Bowel Disease, prostate cancer). 2004-2014, Programme leader of Nutrigenomics New Zealand, bringing nutrigenomics tools to food development in New Zealand.
Assistant Professor in The Institute of Biochemistry and Biophysics Polish Academy of Sciences, Warsaw, Poland. Graduate from The University of Warsaw. Former post-doc at The Burnham Institute, La Jolla, CA. Co-founder of the social scientist movement Citizens of Academia.
Professor of Food Engineering, School of Food Engineering, University of Campinas, São Paulo, Brazil. My main research areas are microencapsulation, membrane processes and edible coatings
Director of research at INRA (National Institute for Agriculture Research), France. Founder director of Fish Nutrition Laboratory and Station d'Hydrobiology Research Station. Editorial boards of several journals including British Journal of Nutrition, Aquaculture, Aquaculture Research, Aquaculture Nutrition, Aquatic Living Resources, Board member of several academic and professional bodies. European Aquaculture society (President-Elect). Coordinator of several EU research projects.
Professor and Chairperson, Departments of Molecular Cell Physiology and Bio-Ionomics, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Japan. President of The Physiological Society of Japan. Chief Editor, Journal of Physiological Sciences; Editor, Springer Plus; Editor of Frontiers in Physiology
Rikke Meyer is associate professor of microbiology at the Interdisciplinary Nanoscience Center at Aarhus University, Denmark. Her research combines microbiology and nanoscience in the pursuit of understanding how bacteria attach to surfaces and form biofilm, and how these can be prevented or treated through novel formulations of antimicrobial compounds or antifouling surfaces.
Director of the Bacterial Stress Response Group, Senior lecturer in Microbiology at the National University of Ireland, Galway. The research focus in my group is on the molecular mechanisms that food-borne bacterial pathogens use to sense and respond to harsh conditions in their environment. Pathogens encounter major physicochemical changes as they transition from food into the host, particularly in relation to pH, osmolarity, oxygen concentration, light and temperature. Understanding how pathogenic bacteria detect and respond to these changes is critical if we are to devise sensible strategies to prevent their entry into the food chain and to prevent infections from arising in the human population. In my laboratory we study two important food-borne pathogens, Listeria monocytogenes and Escherichia coli.