Scientific programme

Plenary speakers

Prof Diana Bogueva Australia

Diana Bogueva is a social scientist with a PhD from Curtin University, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.

Dr Lei Cong New Zealand

Dr. Lei Cong is a Senior Lecturer in Agri-food Management and Marketing at Lincoln University, New Zealand. With a PhD in Consumer Food Science from the University of Otago and an M.Eng in Food Science from Shanghai Ocean University, she has an interdisciplinary background that combines social and natural sciences. Dr. Cong's work primarily focuses on exploring consumer insights in sustainable food development, new product innovation, and the promotion of emerging technologies within the food sector. Her expertise lies in studying consumer perceptions of sustainable food materials and technologies, such as the reuse of agricultural by-products, alternative proteins, and functional foods, which help bridge the gap between food innovation and market adoption. By investigating consumer perceptions towards various product attributes, including food safety, cultural influences, communication strategies, and country of origin, her research further supports comprehensive new product development within the food industry. In addition, Dr. Cong cares about how current food regulations influence innovative food development, offering guidance to policymakers on shaping frameworks that better support food innovation and market growth. Dr. Cong has led and contributed to a number of research projects, covering those funded by New Zealand governmental agencies, collaborative projects with industry, and institutionally supported initiatives. By truly understanding the target consumers and markets, Dr Cong’s research contributes to academic community as well as empowers food and beverage providers to address real market needs.

Dr Tibor Cselényi Hungary

Senior Head of Quality Systems and Product Development at Progress Restaurant Chain Ltd. Hungary
Tibor Cselényi obtained a medical degree in Saint Petersburg in 1989. He became board certified in medical microbiology and worked in this field until 1996 at the Saint László Hospital in Budapest. He has been working at Progress Ltd. since February 1996, where he was initially responsible for building food safety systems (HACCP, Food Safety Audits). In addition, he obtained his second degree in 2000 at the Department of Food Chemistry of the University of Horticulture, as a Food Industrial Quality Development Engineer. At the same time, he took over the management of the Quality Systems department, within which he was responsible, among other things, for the development of suppliers and products according to the latest achievements in nutrition science, for the food safety and quality systems operated by the suppliers, and for the safety and quality of raw materials. His important task is the supervision and development of the food safety systems operated in the restaurants, and the integration and development of operating procedures into quality systems. He works in close cooperation with different departments of the company to strengthen the reputation of the brand, such as the Our-Food-Your-Question transparency program. In the field of food law, I am in constant contact with legislators and official control bodies to provide the company with authentic information about legal requirements and compliance.

Prof Levente Czeglédi Hungary

Graduated as an agronomist in 2000 at University of Debrecen, conducted PhD studies in animal science (2005), Dr. habil in animal science (2015) and full professor from 2020. He is the Head of Department of Animal Science (2019-).
He is working as group leader in livestock and poultry research programmes focusing on proteomic approaches to reveal the molecular background of efficient meat and milk production and product quality. He is conducting experiments to reveal the immune booster effects of various compounds of essential oil in ruminants. His research group improved isolation method for primary skeletal muscle cells from chicken and set up trials for 3D muscle cell production.
Lecturer of several subjects in animal production and breeding, molecular biology in animal science for BSc and MSc students and PhD candidates. Currently supervisor of one Hungarian and 6 foreign PhD students.
Head of Habilitation Committee in Agricultural Sciences, University of Debrecen. Secretary of Animal Science Doctoral School, University of Debrecen. Leader of technical efficiency knowledge area at Resilience for Dairy H2020 programme.
Number of publications is 173, 77 of them are papers in scientific journals. The cumulative impact factor of papers is approx. 90, number of Q1/D1 papers is 26.

Prof Dr Eileen Gibney Ireland

Prof Eileen Gibney (BSc, PhD, MSc) has worked in the area of human nutrition since 1997. Graduating with a degree in human nutrition from Ulster University, she then obtained her PhD from the Dunn Nutrition Unit, University of Cambridge in 2001. She went on to complete an MSc in Molecular Medicine (TCD) in 2003. Eileen held post-doctoral positions at the University of Newcastle and Trinity College Dublin, before joining UCD in 2005. Her current research interests lie in the area of personalised nutrition, where she investigates response, including inter-individual variation in response, to nutrition interventions, and develops strategies and innovative technologies for personalised dietary and lifestyle feedback. Eileen has/is a PI on many national and international projects including; Food4me, Food for Health Ireland, Insight and FNS-Cloud. Most recently Eileen has been appointed as Co-Director for a, 35M Euro Co-Centre for Sustainable and Resilient Food Systems. Eileen is Director of the UCD Institute of Food and Health, which harnesses the expertise of researchers across UCD to future-proof global food systems. She is Director of the UCD Institute of Food and Health and a member of the academic staff for the BSc Human Nutrition and other programmes. She has held the positions of Associate Dean of Teaching and Learning & Director of Executive Education with the School of Agriculture and Food Science. Eileen was a founding Director of the Irish Association for Clinical Nutrition and Metabolism (IrSPEN) from 2010 to 2019. She is currently a Trustee of the Nutrition Society of UK and Ireland. She sits on the Public Health Nutrition sub Committee in the Food Safety Authority of Ireland and SafeFoods Advisory Committee.

Dr Maryia Mishyna The Netherlands

Dr. Maryia Mishyna is an Assistant Professor at Food Quality and Design (FQD) group of Wageningen University and Research (the Netherlands). She obtained her PhD degree from Tokyo University of Agriculture and Technology (Japan) followed by an international career working on proteins, including from novel sources, in Israel, China, and Russia. Now she is leading the direction of Future Food Design at FQD. She is currently supervising 5 PhD candidates, BSc and MSc students, and is involved in courses on edible insects and product design. Her main research expertise and interest are in developing principles for the transformation of biomass of novel food sources into food ingredients. She works with edible insects, microalgae, yeast, and fungi, and the primary focus of her research is on techno-functionality, nutritional, and sensory characteristics of food ingredients. She also works on constructing various food matrices with novel food sources and demonstrates how traditional food products can be redesigned using novel food ingredients.

Prof Thierry Regnier South Africa

MSc., 1989; PhD in plant physiology and chemistry, 1994; Associate Professor, 2014; Full Professor, 2016
He is a Full Professor in the Department of Biotechnology and Food Technology, Faculty of Science at the University of Technology in Pretoria, where he has been a faculty’s member since 2007. Prof Regnier is involved in lecturing research methodology, academic writing, food analytic modules for the advanced and postgraduate students. The interest of his research team lies in the area of sustainable food production, phytomedicines, and in particular alternative proteins sources as a way to improve nutrition in Africa. He works in research areas related to cellular agriculture and uses indigenous crops and fungi as the core production. He is the South African Ambassador for the GHI (Global Harmonization Initiative). He has been involved in different ERASMUS programs and has a long collaboration with Reunion Island and is part of the QUALIREG, the Indian Ocean program initiative. He continuously reviews for several journals, serving as a board member of 5 societies nationally and internationally. He is continuously interested in researching the various topics related to food security and safety. His research has also spanned many facets of biotechnology and chemistry.

Dr. Ralph Rühl Germany

Degree in Chemistry/Biochemistry from the Free University of Berlin. PhD with research carried out in Berlin, Germany and partly in France. All diploma and doctoral research since 1993 in the field of vitamin A. Short term postdoc at Queens University in Kingston, Canada in the field of vitamin D, followed by a long term postdoc at the Department of Nutritional Science at the University of Potsdam, Germany in the field of carotenoids / vitamin A. Since 2003 independent research group leader at the Medical Health Centre of the University of Debrecen. Supervisor of 16 Masters / Diploma theses, 7 PhD students, 2 MD student theses, 2006 habilitation in medicine, PI of three major EU projects in the field of food / nutrition and participant of 7 COST actions. Over 110 peer-reviewed publications, cumulative impact factor <500, citations <5000, total H-index currently 41, inventor of three international patent families. Since 2019, founder and CEO of the spin-off / start-up company CISCAREX UG, in Berlin to commercialise research results around vitamin A5, MINA5.de.

Dr. Tamás Szigeti Hungary

Dr. Tamás Szigeti, honorary associate professor at University of Debrecen and University of Szeged Faculty of Engineering, was graduated as chemical agricultural engineer at Keszthely. Post graduated as special engineer for environmental protection at Gödöllő and as special instrumental chemical analytical engineer at Budapest Technical University. Being the editor-in-chief of the Journal of Food Investigation (Élelmiszervizsgálati Közlemények) for 9 years and the head of the Hungarian delegation to the FAO/WHO Codex Alimentarius Committee CCMAS (Codex Committee Measurement, Analysis and Sampling) for 8 years was a substantial part of his work. As his special interests are food and environmental safety and sustainability, he is an invited lecturer at the Faculty of Engineering of the University of Szeged, in the Food Safety Engineering course on separation technology and board member of the Hungarian Association of Environmental Enterprises (HAEE, Hungarian abbreviation: KSZGYSZ). As strategic director at the Bálint Analitika Ltd. accredited testing laboratory, he can draw on his experience from previous jobs like, engineer of a pesticide residue, later occupational health laboratory, leader of an instrumental analytical laboratory at a water work plant, deputy director and chief engineer at governmental county food control institution, and business developing director at Wessling. His mentionable scientific topics: pesticide residues, occupational health expositions, food-chain, environmental safety, transition compounds of food and feed processing, relation between the environment and food-chain safety, and the connection between the sustainability and the base laws of thermodynamics.

Sunday, 13th October 2024

13:30-

Registration

15:30-

Opening

Chair CEFood 2024 Conference: Prof. Dr. Diána Bánáti
Chair International Advisory Comm.: Prof. Dr. Éva Gelencsér
Chair Scientific Comm.: Prof. Dr. Livia Simon Sarkadi
Chair Local Organising Comm.: Dr. Balázs Szabó P.

Consumers

Consumer-oriented innovations consumer trends / Consumers’ needs and expectations science and society