International Advisory Committees

Dr. Éva Gelencsér Hungary

Chair of the International Advisory Committee

(MSc., 1973; CSc. in chemistry, 1978; Dr. Habil, 2009). Presently: retired, honoured scientific advisor of the National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest (Hungary, 2017) and private professor at the Hungarian University of Agriculture and Life Sciences, Budapest (Hungary, 2015).
Previous working activity: assistant professor (1973-1979) at the College of Food Industry, Szeged; scientific co-worker (1979-1981), senior scientist and head of laboratory (1981-1984), head of department (1984-2011), scientific advisor (2011-2017) at the Central Food Research Institute and its successors, Budapest.
Previous teaching activity: titular university assistant professor (1992) at the University of Horticulture, Budapest; titular university professor (2004) at the Szent István University, Budapest; member of Doctoral Council for the Doctoral School of Life Sciences (2014).
The main research activity was related to protein chemistry and nutrition of bioactive proteins as novel proteins, newly expressed GM plant proteins, food allergens with current focus on their gut resistance, immune response and their impact on nutritional performance. She was a visiting scientist at the Intestinal Immunology Group of the Rowett Research Institute, Aberdeen, U.K. (1997-2009), participated in several national and EU projects.
She is co-author of 162 scientific papers of which 64 are published in international per-reviewed journals of Food Science and Technology and 14 chapters in scientific books dealing with the Food Science and Nutrition (independent references: 829, H-index: 19).
She has lectured at a number of national and international symposia, conferences, workshops. She is the Editorial Board member of the Acta Alimentaria an International Journal of Food Science. She is the member of Committee on Food Science of Hungarian Academy of Science and Secretary General of Hungarian Society of Nutrition.
She was awarded with József Sós Memorial Award (2004); Lois de Saint Rat Award (2008), Pro Alimentis Hungariae Award (2014); Tree of Life Memorial Plaque Bronze Grade (2020).
She was the chairperson of the Organizing Committee for the CEFood 2004 organized in Budapest by the Central Food Research Institute and the Complex Committee on Food Science of the Hungarian Academy of Sciences.

Prof. Assoc. Ilirjana Boci Albania

Graduated in “Industrial Chemistry”, Faculty of Natural Sciences, University of Tirana, (1983-1988); Post University Studies in Department of Chemistry, Faculty of Natural Sciences, University of Tirana (1998-2000); Doctorate in Chemistry, Faculty of Natural Sciences, University of Tirana (2003); Associated Professor, University of Tirana (2015). Working activity: Institute of Study and Design of Light Industry, Tirana (1991-1997), Institute of Food Research, Tirana (1997-2006); Institute of Food Safety and Veterinary (2006-2011); Faculty of Natural Sciences, University of Tirana (2011-up to now).
Pedagogical activity: Invited lecturer in some public and private Universities in Albania. Full time lecturer and Head of Chemical Technology Unit in Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana. She has mentored 3 dissertations (2 in process) and more than 50 “Master of Science” theses. The main research activity is related to food analytics and environmental pollution issues. Member in several projects relating to food quality & safety. She has presented her work at several international and national conferences, symposiums, congresses and has published as an author or coauthor more than 30 papers, 2 texts and over 15 lectures as an invited professor on food analysis. Member of Editorial Board in Bulletins and Scientific Journals. Head of Technical Committee “Food Analysis”, in the General Directory of Standardization, member of Standardization Experts Board in Albania as well as member of the Committee of Ambassadors in First European Food Congress 2008.

Dasha Mihaylova Bulgaria

PhD, Dipl. Eng. (MSc., 2005; PhD in Biotechnologies, 2011), associate professor at the University of Food Technologies, Plovdiv (Bulgaria, 2015).
Her main research activity is related to biological activity; antioxidants; analytical methods; phytochemistry; bioaccessibility; bioavailability; food chemistry; oxidative stability and metabolomics.
Member in several projects relating to biological activities of food, metabolites analyses, nutritional value and perspectives of application. DAAD scholarship (2011-2012).
She is a co-author of more than 140 scientific papers of which more than 120 are published in international peer-reviewed journals of Food Science and Technology dealing with Biotechnology, Food Science and Nutrition (H-index: 16). She is the Editorial Board member of the Food Science and Applied Biotechnology (FSAB) and Open Biotechnology Journal; Guest Editor of Applied Sciences, Horticulture, Plants, and International Journal of Molecular Sciences special issues (MDPI journals).
She was a member of the Scientific-Expert Nutrition Board at the Bulgarian Ministry of Health (2017-2019).

Ph.D. Ivona Elez Garofuli Croatia

(M.Sc. in Food Technology 2009; Ph.D. in Biotechnical Sciences 2015), Associate Professor at the Faculty of Food Technology and Biotechnology University of Zagreb, Croatia.
Her research area includes processing and preservation of fruits, vegetables, aromatic herbs and spices, application of advanced extraction techniques for isolation of plant bioactives (microwave assisted, ultrasound assisted, pressurized liquid extraction), encapsulation technologies (spray drying, freeze drying, electrostatic extrusion) and chromatographic techniques for characterization of plant bioactives (HPLC-DAD, LC-MS/MS, GC-MS).
She has been involved as collaborator or leader of work packages in several international and national scientific projects in her research area as well as in several cooperation projects for knowledge and technology transfer with industry. She is author and co-author of more than 40 publications indexed in the Web of Science (1121 citations, h-index 17) and has participated in more than 60 international scientific conferences. She is a member of the editorial board of the Journal Food Technology and Biotechnology, editor of the Food and Soft Materials section of the journals Frontiers in Food Science and Technology and Frontiers in Soft Matter and member of the Topical Advisory Panel of the journal Processes. She was awarded with Golden medal at 8th International Fair of Innovations in Agriculture, Food industry and Agricultural Mechanization (Agro ARCA) for successful implementation of the project “Marasca Sour Cherry (Prunus cerasus var. Marasca) as an Ingredient for Functional Food” (2015).

DSc.,Prof. Malgorzata Korzeniowska Poland

DSc., Prof. UPWr, associate professor, University professor, since 2021 Head of the Department of Functional Food Products Development (UPWr). Scientific interests focus on the processes of oxidation of meat ingredients, i.e. lipids and proteins, natural antioxidants in animal muscle tissues and the use of by-products of the food industry in the creation of innovative meat products, with the special regard to their sensory properties and consumer acceptance. Member of the leading research group “Dro-Power” and “Plant4Food” at UPWr. Teaching activities cover “Technology of animal raw materials” “Poultry and egg technology”, “Meat technology”, “Poultry meat quality and safety” for students of the Faculty of Biotechnology and Food Sciences, Veterinary Medicine and Biology and Animal Husbandry. Leader and principal investigator of many research projects a.o.: ERA-NET CO-FUND Horizon 2020 - FACCE SURPLUS Sustainable and Resilient Agriculture for Food and Non-Food Systems. PROWASTE Protein-fibre fibre biorefinery for scattered material streams (2018-2021); ERA-NET SUS-FOOD2 - FERBLEND Fermentation-induced valorization of side stream blends from oilseed and dairy industry (2020-2024); OVOCURA Innovative technologies of biopreparates production based on eggs of new generation (2009-2012); Limitation of the lipids, cholesterol and proteins oxidation processes in meat products by the addition of chosen natural groups of polyphenolics substances isolated from plant sources (2005-2007); SEASONED - Advances in food sensory analyses of novel foods Horizon Widera (2022-2025). Wide international cooperation - EISuFood - Study about food habits and knowledge about edible insects as sustainable foods (2021-2022); Psycho-social motivations associated with food choices and eating practices (EATMOT) co-operating with researcher from many countries all over the world; SusPlant - Plant-based diet to ensure progress towards sustainable production and consumption. Swedish Institute Baltic Sea Cooperation Seed funding (2022-2024). She is also a head of KATAMARAN project B-Innova – Master in Food Technology as a double diploma study at UPWr and Universidad Miguel Hernandez del Elche in Spain; EuroDisBioFood Erasmus+ project: European Dimension of Internationalization of Doctoral Study in Biotechnology and Food Sciences. 2020-1-SK01-KA203-078363 (2020-2023). Details on her scientific achievements can be found at Web of Science ResearcherID B-1449-2017 and https://orcid.org/0000-0002-0300-0407. She also has strong co-operation with food industries in the area of meat, poultry and egg processing and product evaluations (EkoPlon Ltd., Silesia Ltd., Regis Ltd., Basso Ltd., IKO Ltd.). MC Member [CA18105 PL] to COST Action CA18105 (2019-2024). I have large scientific and educational experience abroad. In 2022-2024 a panel member at Finish Academy for the evaluation of research project proposals.
IF 301.436; H-17

Dr. Andrej Ovca Slovenia

(BSc. in Sanitary Engineering, 2006; MSc. in Environmental Sciences, 2010; PhD in Life Sciences 2018). He currently works as Assistant Professor and Vice Dean at the University of Ljubljana, Faculty of Health Sciences. He is also a representative of the Faculty of Health Sciences at the International Federation for Environmental Health (IFEH), editor-in-chief of the International Journal of Sanitary Engineering, member of the European Public Health Alliance, member of the International Federation for Environmental Health, where he served as Honorary Education Liaison Officer from 2017 to 2019. In 2018, he received the Formal Charter for Young University Teachers for outstanding achievements from the University of Ljubljana. His research work relates to the wider field of hygiene and food safety with particular interest in maintaining the cold chain and human risks in ensuring food safety.
The bibliography comprises 306 units, including 22 original research papers, 4 scientific reviews and 8 monograph chapters. Author or co-author of university textbooks: "Hygiene of Premises and Processes"; "Introduction to Food Safety and Quality"; "Sampling Procedures".

Prof. Antonello Paparella Italy

(DVM, Faculty of Veterinary Medicine, University of Bari, 1984). Post University Studies in Food Safety, University of Bologna, (1986-1987); Associate Professor, University of Teramo (2000); Full Professor, University of Teramo (2006). Working activity: Army, Veterinary Corps (Food Safety Officer), Padua (now Captain) (1985-1986); BeCa SpA (QA Director, Meat Industry, Fish and Preserves), Bologna (1987-1994); Fiorucci SpA (R&D Director, Meat Industry, Dairy), Rome (1994-1996), Food Assistance and ITA srl (Entrepreneur, Applied Research), Tortona (1997-2000); University of Teramo (2000-up to now). Teaching activity: Invited lecturer in several universities and conferences in an international environment. Now Head of Food Microbiology & Hygiene Unit in the Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo. Full Professor in Food Microbiology. Research work: His research interests include Food Safety and the impact of new technologies on pathogens survival and growth, as well as Microbial Ecology of Foods and Emerging Technologies for Shelf-life Extension. Research lines: emerging antimicrobials for food protection and shelf life extension (essential oils, hydrolates, chitosan, high hydrostatic pressure, etc.); microbial ecology of meat, seafood and vegetables; biofilms in dairy products and vegetables; microbial metabolites of food interests; fungi in foods. His group uses a combined approach that includes molecular biology, flow cytometry, GC evaluation in headspace, and measurement of enzymatic activities. Member and/or coordinator in several projects on Food Safety and Food Technology. Over 115 peer-reviewed papers, 3 books, over 30 chapters in other books. 3,373 citations, h-index 37. Additionally: Editor-in-Chief of Green Reports (Ariviyal), Member of Editorial Board in different scientific journals, Member of different scientific societies, Familiar face on the Italian TV (over 500 TV broadcast).

Dr. Mirjana Pešić Serbia

(full professor at the University of Belgrade, Faculty of Agriculture (BSc in Food Technology (1996), MSc (2003) in Biochemistry in Food Technology; PhD in Biochemistry (2011)).
Her scientific research focuses on food constituents, biochemical transformation during food processing, bioactive compounds in food, functional and techno-functional properties of food, food digestion, and knowledge transfer to the food industry.
She is author and co-author of more than 200 scientific papers in total (103 peer-reviewed articles and 5 chapters, cited more than 2200 times, h-index is 25), two technical solutions, 3 university textbooks, 2 student handbooks and 2 SRIAs.
She has given invited lectures at international workshops, congresses and conferences. She has been a reviewer for more than 15 top scientific journals, technical solutions and EU projects and she has been a guest editor in scientific journals. She has participated in 12 national and 11 international projects concerning food science and innovation in the food sector as researcher, task and WP leader and principal investigator. She is Chair of the Scientific Committee of the UNIFood Conference.
She is founder and member of the Serbian Association of Food Technologists, member of Serbian Chemical Society, the Serbian Nutrition Society, Working Group on Food of Smart Specialisation of RS, COLOSS, Commission for Standards and Related Documents KS E275 of RS and International Organization for standards for Bee Products ISO/TC 34/SC 19. She is GHI Ambassador for Serbia.

Begüm Mutuş Turkey

MUTUŞ works as the General Manager of Global Public Affairs at Yıldız Holding, the parent company of pladis, Godiva and Ülker Group. Most recently assigned as the Ambassador of Yıldız Holding at global scale and responsible to develop Corporate Philanthropy strategy and implementation, leveraging digital communication channels and technology to meet philanthropic communication & community outreach goals. She has been appointed as Ambassador of Yıldız Holding Women's Platform to manage the representation of women in business life, the recruitment of more women in senior management and critical points, and the work on equal opportunities. Moreover; she is leading the Corporate Operations Principles of the company at global scale. Since 2009, all activities of the Sabri Ülker Food Foundation have been carried out with the authorization of the Scientific Board.
She has served as the General Manager of the Foundation since 2014. She continues to serve as a Board Member as of 2022. After graduating from Adana Science High School in 1994 she started her higher education at Yıldız Technical University in Istanbul. She graduated from the Department of Chemical Engineering in 1998. She completed her master's degree in Communication and Media Studies at the Faculty of Communication at Eastern Mediterranean University. She has been active in the food and beverage sector for a significant part of her business life. She carried out various tasks in areas such as research and development, regulation and corporate and public relations.

Prof. Nadiya Boyko Ukraine

Professor, Dr.Sc. Microbiology (2010), PhD (1994), Rector Advisor for Innovation, Head of the Department of Medical and Biological Disciplines, p.i. of Research Development and Educational Centre of Molecular Microbiology and Mucosal Immunology, Uzhhorod National University,. Her research field particularly is individual microbiome correction, Al, personalised nutrition in regulation of human [gut, oral, skin, other mucous sites] microbiota for prevention of noncommunicable diseases, pharma and postbiotics. She had 35 years’ experience in research and leading research in bioeconomy, food and health relevant fields, mainly dealing with food safety, human nutrition and human microbiome, individual nutrition needs, FCDB, and impact of food on human host. She is a lecturer for native and foreign (English) speaking students, supervising PhD students, regularly acting as invited lecturer for the variety of international and national meetings, and master classes; Board Member for Global Harmonization Initiative https://www.globalharmonization.net/leadership; Head of Institutional Member of EPMA from UzhNU - http://www.epmanet.eu/ She is author of about 300 scientific works, including 100 papers in professional scientific journals, more than 50 publications in the pier revived journals, and Chapter in Elsevier press, index H=16. Specialist with expertise in life sciences participated in international projects like BaSeFood, JSO-ERA EU – FP7, CAPINFOOD (SEE), BacFoodNet (COST), ODiN (FP7), FoodWARD (Erasmus), H2020 (SKIN) and Skill2Scale EIT projects.