The members of the scientific committee select oral contributions and candidates who are eligible for a grant.
They are also chair persons during the conference sessions, and evaluate student orals and posters presentation for best student contribution prizes.
Francisca Acevedo, University of La Frontera, Temuco, Chile
Francisca Acevedo is researcher at the Center of Food Biotechnology and Bioseparation Technologies of Scientific and Technological Bioresource Nucleus (BIOREN), University of La Frontera, Temuco, Chile. Dr. Acevedo is pharmacist and received her Doctoral degree in Sciences of Natural Resources from the University of La Frontera. Her research topics are related to bioactive compound microencapsulation by spray drying process and electrospinning, for pharmaceutical and food applications.
André Brodkorb, Teagasc Food Research Centre, Moorepark, Ireland
Dr André Brodkorb is a senior researcher in the Teagasc Food Research Centre Moorepark, Ireland. His main scientific interest in the structure/function relationship of food proteins “from source to delivery”. Some of the more recent work dealt with process-induced changes in food structure and their effect on the fate of food during gastro-intestinal transit in vitro and in vivo. This experience in structuring of food or food components was applied for the development of encapsulation devices for the delivery of small bioactive food components but also larger probiotic bacteria in microgels.
Paul de Vos, University Medical Center Groningen, The Netherlands
The de Vos group has a major focus on cell-encapsulation for treatment of disease. The group has been instrumental in identifying causes of bioincomatibility. During recent years we have designed new approaches to support longevity of encapsulated cellular grafts. The group has published more than 150 scientific papers on the subject.
Stephan Drusch, TU-Berlin, Germany
Stephan Drusch is Professor for Food Technology and Food Material Science at the Technische Universität Berlin. He studied at the University of Kiel (Diploma, PhD) and worked as a researcher in the dairy industry, at the University of Kiel and the University of Milan. His research activities focus on structure-function relationships in food processing with emphasis on dispersed systems and the encapsulation of food ingredients.
Laura Hermida, INTI, Argentina
Laura Graciela Hermida graduated in Chemistry Sciences and PhD in Pharmaceutical Nanotechnology from the University of Buenos Aires. Director of the Centre of Research and Development in Chemistry at the National Institute of Industrial Technology (INTI). Her research experience lies on the preparation and characterization of emulsions, liposomes and polymeric micro and nanoparticles for different applications such as pharmaceutical, veterinary, agrochemical, textile and food. She is professor of the Postgraduate Program in Innovation and Industrial Quality at the University of San Martín.
Loong Tak Lim, University of Guelph, Canada
Dr. Loong-Tak Lim is an Associate Professor in the Department of Food Science, University of Guelph, Ontario, Canada. He is the team leader for the Packaging and Biomaterial Group, focusing on research areas related to food packaging, micro/nano encapsulation, biopolymer film/coating, and coffee technology. One of the key areas of his research is to exploit electrospining and electrospraying technologies to develop active structures for controlled release of bioactive compounds in food and packaging applications.
Amos Nussinovitch, The Hebrew University of Jerusalem, Israel
Professor Amos Nussinovitch studied chemistry at the University of Tel Aviv, and Food Engineering and Biotechnology at the Technion – Israel Institute of Technology. He has worked as an engineer at several companies and has been involved in a number of R&D projects in both the United States and Israel, focusing on the properties of liquids, semi‐solids, solids, and powders. He is currently at the Hebrew University of Jerusalem, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids. Professor Nussinovitch is the sole author of six books, the author or co‐author of numerous papers on hydrocolloids and on the physical properties of foods, and has numerous patents. Two years ago, Professor Nussinovitch received a lifetime award from the Manufacturers Association of Israel for his unique and considerable contributions to both academia and the food industry in Israel.
Wanderley Oliveira, University of Sao Paulo, Brazil
Wanderley Pereira Oliveira is Associated Professor at Univ. of São Paulo and Coordinator of the Lab. of Res. and Design of Pharm. Processes since 1994. He received his PhD at Univ. Federal of São Carlos, working with Spouted Bed Drying of Pastelike Materials (1996), and carried out Post-Doc research at Dep. of Chem. and Biol. Eng. of the Univ. of British Columbia (2007-2007), working with Monitoring of Fluid-Particle Systems by Acoustic and Pressure Fluctuation Measurements. Professor Oliveira is an expert on development of pharmaceutical and phytopharmaceutical processes, including drying, encapsulation and agglomeration natural products, such as herbal extracts, phytochemicals, and enzymes. Currently, Prof. Oliveira has been involved in projects covering the micro/nanoencapsulation of active phytopharmaceutical ingredients, aiming to improve its bioavailability and biological activity.
Felipe Oyarzun, Universidad de Chile, Chile
Felipe Oyarzun is assistant professor in the Faculty of Chemical Sciences and Pharmacy (University of Chile) and is also affiliated to the Advanced Center for Chronic Diseases (ACCDiS). He received his title as Pharmacist and make a postdoc at the University Austral of Chile, his Ph.D. in “Research and Development of Medicines” is from the University of Santiago de Compostela (Spain). His research topics are related with the nano, micro and macroencapsulation to obtain medicines and foods.
Manfred Penning, AFSuter & Co.Ltd, UK
Manfred Penning is an independent Shellac Consultant and works together with AF Suter & Co.Ltd., an old established English Shellac company with a joint venture company in India. Mr.Penning has earlier worked for several International Chemical Companies in International Marketing for Specialty Chemicals and is involved in Shellac for more than 30 years. He has worked together with several Universities and Research Institutes in regard to the analysis and quality issusses of Shellac as well as new products and applications and is the author or co-author of several Shellac and Aqueous Shellac related publications. He also worked with the USP and EFSA on quality and regulation issues of Shellac. He has introduced Aqueous Shellac Solutions for coating and Microencapsulation of solid particles and liquids for Nutrional Supplements and pharmaceutical applications.
Denis Poncelet, Oniris, France
Denis Poncelet, PhD in Science from University of Liege, Belgium, is involved in microencapsulation since 1986, first at McGill University (Canada), and Flamel Technologies (France). Since 1993, is full professor at ENSIAA, Nancy and then Oniris, Nantes. He is funder of Capsulae company. He has published near to 100 articles and book chapters on microencapsulation. As president of the BRG, he has organized more than 60 microencapsulation events.
Ana Silvia Prata , Unicamp, Brazil
Ana Silvia Prata is an Assistant Professor at Department of Food Engineering/Unicamp with Ph.D. and M.S. in Food Engineering (Unicamp, 2006, 2002) and B.S. in Chemical Engineering (UFSCar, 2000). Her work is currently focused on the development of innovative processes and products with lowest environmental and human health impact, from Brazilian raw materials or sub-products from agro-food Industry. As professor at School of Applied Sciences (2010-2015; Unicamp) she started researches on development of functional and smart materials. She teaches courses on Transport Phenomena and Unit Operations at Unicamp.
Mónica Rubilar, Universidad de La Frontera in Temuco, Chile
Mónica Rubilar is an Associate Professor in the Department of Chemical Engineering and a researcher in the Scientific and Technological Bioresource Nucleus (BIOREN) at the Universidad de La Frontera in Temuco, Chile. Dr. Rubilar is a food engineer and received her doctoral degree in Chemical and Environmental Engineering from the Universidad de Santiago de Compostela, Spain. Her research topics are related to technology and processes of plant-based raw materials and encapsulation technologies to develop food and feed.
Shinji Sakai, Osaka University, Japan
Shinji Sakai is a full professor at Department of Engineering Science, Faculty of Chemical Engineering of Osaka University, Japan. He received PhD (2002) from Kyushu University, Japan, working with pancreatic islet-encapsulation in silica microcapsules. He has published 110 scientific papers in international journals since 2000, mainly in the field of biomaterial. He received Young Scientist Award of Chemical Engineering Society of Japan for a development of novel cell-encapsulation process using laminar flow in 2008. His current work is a development of novel hydrogels and the processes including those for cell encapsulation using the hydrogels for biomedical applications.
Mauricio Schoebitz is an assistant professor at Department of Soil and Natural Resources, Faculty of Agronomy, Universidad de Concepción. He received PhD (2011) from University of Nantes, France (ONIRIS) and carried out post-doc research at the Spanish National Research Council (CSIC). His current work is a development of biostimulants and microbial inoculant for better soil-plant fertilization and the processes including those for beneficial soil bacteria encapsulation and immobilization using polymers for agricultural applications and recovery biological soil properties.
Carolina Shene, University of La Frontera, Temuco, Chile
Carolina Shene is full professor of the Chemical Engineering Department at Universidad de La Frontera. She conducts research related to the production of metabolites and lipids through microorganisms. Encapsulation, through spray drying and entrapment, of probiotics and bacteria able to produce extracellular compounds is also studied in her group.
Jose Troncoso, Ewos Innovation, Chile
Dr. José Miguel Troncoso Kirsten, Senior Scientist at the Cargill Innovation Center, has worked for more than 10 years on developing functional diets to prevent diseases in fish. He is a leader in the development of microencapsulated products to improve the efficiency of medicated products and oral vaccines. He is the author of more than 10 scientific publications and several patent applications linked to food development for aquaculture. Dr. Troncoso has supervised both undergraduate and graduate theses in various universities in Chile.