Valentina Cristiana Materia serves as Associate Professor in Innovation and Entrepreneurship in Chains and Networks at Wageningen University's Business Management and Organisation group. After completing her PhD in Economics from Università Politecnica delle Marche, she has established herself as an expert in agricultural innovation and sustainable food systems. Her research combines institutional economics, organizational theory, and value chain analysis to examine governance in sustainable food transitions, women entrepreneurship in challenging environments, and innovation in agri-food supply chains

Nanna Viereck serves as Deputy Head of Research and Innovation at the Department of Food Science, University of Copenhagen, where she has held this position since 2014. As an Associate Professor, her research focuses on quantitative NMR spectroscopy for food quality analysis, particularly using multivariate data approaches. Her work combines advanced analytical techniques with practical applications in the food industry, as evidenced by her contributions to studies on pectin characterization and cream cheese analysis. Through her leadership role, she guides strategic development of the department's research and innovation initiatives, with particular emphasis on addressing green challenges and growth potential in the Danish food sector. Her applied research approach and strong connections to the food industry help bridge the gap between academic research and practical industrial applications.

Lars Bogø Jensen served as a respected researcher at the Technical University of Denmark's National Food Institute until his passing in October 2020. After completing his master's in chemical engineering (1987) and PhD (1992) from the Technical University of Denmark, he dedicated his career to understanding antibiotic-resistant bacteria in food, feed, and the environment. As Head of Education at the National Food Institute and president of the Danish Microbiological Society (2009-2015), he transformed DMS into a vibrant organization and established the successful MIFFI conference focusing on microbial issues in food and feed. His contributions included pioneering research on antimicrobial resistance published in esteemed journals and systematic reporting for Danish health authorities. Through his roles as researcher, educator, and academic leader, he advanced both scientific understanding and public health policy while mentoring the next generation of food safety experts

Cristina Barrera serves as Associate Professor at Universitat Politècnica de València, where she specializes in food processing and engineering after completing her degree in Agricultural Engineering and PhD in Food Science and Technology. Her research at the University Institute of Food Engineering-FoodUPV focuses on understanding the relationship between food functionality and structural changes during processing. Her work includes developing sustainable processing methods for creating nutrient-rich products, particularly through vacuum impregnation and osmotic dehydration techniques. As a leading researcher in food engineering, she contributes to sustainable development through projects aimed at reducing food waste and creating value-added products from industry by-products. Her teaching activities in the Food Technology Department emphasize mass transport operations in food processing, combining theoretical understanding with practical applications in sustainable food production.

Lucía Seguí serves as Associate Professor at Universitat Politècnica de València, specializing in food dehydration processes and waste valorization. After completing her PhD in Food Science and Technology, she has established herself as an expert in mass transfer phenomena and structure-property relationships during food processing. Her research focuses on transforming food industry residues into biofuels, value-added products, and functional food ingredients. Through her involvement in regional and national research projects, she has contributed significantly to sustainable food processing technologies. Her academic contributions include approximately 30 JCR research papers and book chapters, demonstrating her impact in the field. Her work combines theoretical understanding of food processing with practical applications in sustainable production, particularly in developing new methods for utilizing food industry by-products.

Ana Heredia serves as Lecturer at Universitat Politècnica de València, where she specializes in food digestion and nutrient bioavailability research. After completing her PhD in Food Science and Technology, she has established herself as a leading researcher in gastrointestinal digestion processes and healthy food development. Her research focuses on three main areas: the effect of gastrointestinal digestion conditions on macro and micronutrients bioavailability, new healthier food design, and the impact of food processing on functional compounds stability. Through her active participation in national and European research projects, she has published more than 60 JCR research articles, demonstrating her significant contributions to food science. Her work combines fundamental research in nutrient bioavailability with practical applications in developing healthier food alternatives, advancing understanding of how processing affects nutritional value and functionality.

Marisa Castelló serves as a Food and Biotechnological Processes Engineering lecturer at Universitat Politècnica de València, where she teaches Business Economics. Her expertise spans food processing and industry management, with particular focus on healthier food reformulation and minimally processed products. As coordinator of the "Specialist in Food Industries" course and secretary of the "Postharvest Technology of Citric and Emergent Crops in the Mediterranean Region" course, she contributes to advancing knowledge in food technology and post-harvest management. Her research combines technical expertise in food processing with practical applications in developing healthier traditional foods, while her teaching activities help prepare the next generation of food industry professionals.

Julio Carreras serves as Economic Manager at the University Institute of Food Engineering for Development (IUIAD) at Universitat Politècnica de València, bringing over 20 years of expertise in agri-food innovation. His career spans both public and private sectors, including positions at FAO, Conselleria de Agricultura, food industries, and AINIA technological center. His leadership roles include heading the agri-food sector group of the Enterprise Europe Network for eight years and contributing to the Industry Technological Prospective Observatory (OPTI). Through his involvement in the Office of R&D business projects of the Valencian Community (OPIDI-CV), he has strengthened regional innovation capabilities. His extensive experience includes managing and leading technology transfer projects at both national and European levels, participating in Framework Programs, National Plans, and Interreg initiatives. His work bridges academic research with practical industry applications, fostering innovation across the agri-food sector.

Ruth de los Reyes combines expertise in agrofood engineering with entrepreneurial initiatives and artistic pursuits. After completing her PhD in Agrofood Engineering at Microbiotech, she specialized in microwave applications and food research management, serving at IIAD (2004-2009) and ITACA (2009-2013). Her unique career path demonstrates versatility, combining technical expertise in agronomic sciences with artistic accomplishments as a professional soprano and teacher. Through her multidisciplinary approach, she has pursued various self-employment initiatives, showcasing her ability to bridge scientific knowledge with practical applications while maintaining parallel careers in both technical and artistic fields.

Natalia Lajara serves as a professor at Universitat Politècnica de València, where she teaches Business Economics. After completing her PhD in Agricultural Engineering, she has established herself as an expert in business competitiveness, with particular focus on cooperative enterprises. Her research examines the performance and structure of agricultural cooperatives, contributing to international journals with findings on cooperative business models and competitive strategies. Through her teaching and research activities, she continues to advance understanding of agricultural business economics while focusing on practical applications for cooperative enterprises.

Guillermina Tormo-Carbó serves as Associate Professor in Business Management at Universitat Politècnica de València (UPV), where she is affiliated with the Research Center for Business Management (CEGEA). As Director of Analysis and Prospection for Employability and Entrepreneurship at UPV, she focuses on developing entrepreneurial capabilities and business ethics education. Her research examines business ethics teaching effectiveness, corporate social responsibility, and sustainability in higher education

Gabriel García-Martínez serves as Senior Lecturer at the School of Agricultural Engineering at Universitat Politècnica de València, where he specializes in cooperative business models and corporate social responsibility. His research focuses on entrepreneurship and CSR in the agrifood sector, with particular emphasis on cooperative enterprises

Azzurra Meoli serves as a researcher at the University of Bologna, where she completed her PhD in Management. After earning her degree in Industrial Engineering and gaining experience in national and international enterprises, she transitioned to academia to focus on entrepreneurship and innovation research. Her work examines management practices with particular emphasis on entrepreneurial behavior and innovation processes. As a visiting scholar at the Whitman School of Business, Syracuse University, she expanded her research perspective internationally. Her research has been presented at prestigious conferences including BCERC, AOM, and DRUID, with publications in top journals in the field. Through her combination of industrial engineering background and management expertise, she continues to bridge theoretical research with practical applications in entrepreneurship and innovation.

Tim Hobley serves as Associate Professor at the Technical University of Denmark's National Institute for Food, where he specializes in fermented beverages and sustainable food processing. His research focuses on transforming food by-products into valuable ingredients through fermentation processes, working closely with industry partners and startups. As the coordinator of the Danish Ecotrophelia competition, he plays a crucial role in fostering food innovation among students in higher education. His eight-year involvement in teaching entrepreneurship and innovation courses demonstrates his commitment to developing the next generation of food industry innovators. Through his combination of technical expertise in fermentation and leadership in entrepreneurship education, he continues to bridge academic research with practical industry applications while nurturing startup initiatives in the food sector.

Sunny Mosangzi Xu serves as Assistant Professor at Copenhagen Business School's Department of Organization, where she specializes in ethnography, process, and practice theories. After completing her PhD in Management and Organization from the University of Copenhagen, she has established herself as an expert in multi-stakeholder collaborations, particularly in urban development, sustainable transformation, and food entrepreneurship. Her teaching focuses on entrepreneurship and innovation for Natural Science students, emphasizing human-centered approaches, megatrends, and qualitative research methods. Through her work on the Actionable Futures project funded by Novo Nordisk Foundation, she investigates how organizations translate innovative solutions across dairy production value chains. Her research combines anthropological perspectives with practical applications, bridging natural sciences with humanities and social sciences while challenging traditional assumptions about social phenomena and societal challenges

Marcel Bogers serves as Professor of Innovation and Entrepreneurship at the University of Copenhagen's Department of Food and Resource Economics, while also holding a senior research fellowship at UC Berkeley's Garwood Center for Corporate Innovation. His research focuses on the design, organization, and management of technology, innovation, and entrepreneurship, with particular emphasis on openness and participation in innovation processes. His expertise spans multiple areas including open innovation, business models, family businesses, user innovation, collaborative prototyping, improvisation, and university-industry collaboration. Through his work examining innovation processes within, outside, and between organizations, he continues to advance understanding of how collaborative approaches can drive technological and entrepreneurial success.

Gergana Petrova Romanova serves as PhD Fellow at the University of Copenhagen's Department of Food and Resource Economics, where she investigates the microfoundations of university-industry collaborations. Her research employs qualitative methods, including 108 semi-structured interviews and 180 hours of participant observations, to understand how collaborative research projects are managed in practice. Her doctoral work examines individual-level constructs and informal mechanisms in university-industry partnerships, particularly focusing on openness in innovation and science. As an educator, she teaches MSc courses in Entrepreneurship and Innovation and Food Innovation & Entrepreneurship, covering topics such as business models, lean startup approaches, and venture financing. Through her supervision of master's students and research on collaborative practices, she continues to advance understanding of how university-industry partnerships can effectively generate scientific and societal impact

Marco Dalla Rosa serves as Full Professor of Food Science and Technology at the University of Bologna, where he directs the First Cycle Degree in Food Technology at the Cesena campus. After completing his degree in Agricultural Science in 1979 and PhD in Food Biotechnology in 1987, he has established himself as a leading researcher in food technology and processing. His career includes positions at the University of Udine as researcher and associate professor before joining the University of Bologna as full professor in 2000. His research focuses on food processing technologies, particularly in areas of osmotic dehydration, packaging, and product quality assessment. As author of more than 300 scientific publications with over 8,400 citations and an h-index of 47, his work has significantly influenced food science research. Recently named Academy Fellow of IUFoST (IAFoST) in 2024, he continues to advance food science education while maintaining active involvement in cultural outreach through media appearances and TEDx talks. Beyond academia, he pursues sailing competitively and holds certifications in open water diving

Gerhard Schleining serves as Professor at the University of Natural Resources and Life Sciences, Vienna (BOKU), where he has over 35 years of experience in food physics, quality, and safety management. After graduating in Food and Biotechnology, he has established himself as a leader in food safety education and international collaboration. As Secretary General of ISEKI for 15 years and current President of ICC, he has significantly influenced food science education across Europe and Asia. His international impact includes guest professorships at several Southeast Asian universities and coordination of major EU projects like FooD-STA and SEA-ABT. Through his leadership in organizations like EHEDG, where he serves as chair of the Austrian section and certified trainer, he continues to advance food safety education while developing innovative teaching methods and digital tools for higher education

Rainer Svacinka serves as CEO of sumo Technologies and Presto Tech Hub, where he develops digital knowledge management and training solutions. After completing his MSc in Food and Biotechnology and becoming an IPMA certified Project Manager, he has established himself as an expert in research project management and consulting. His career spans over a decade managing international research and educational projects, particularly within Horizon Europe and Erasmus+ frameworks. As project manager for initiatives like ASKFOOD Knowledge Alliance, he demonstrates expertise in coordinating complex international collaborations. Through his roles as trainer at Vienna's applied university, IPMA coach and mentor, and assessor for national young project excellence awards, he continues to develop the next generation of project managers. His work supports universities, research organizations, and industry partners in aligning their research agendas with European and national funding schemes while fostering innovative start-ups across Austria and Europe

Line Friis Lindner serves as Project Manager at ISEKI-Food Association, where she specializes in managing European research and educational initiatives. After completing her PhD in Social Sciences from Vienna University of Economics and Business and postgraduate studies at the College of Europe, she has established herself as an expert in food science project management. Her work includes coordinating major EU-funded projects like FIELDS and NEXTFOOD, focusing on skills development in agri-food sectors and innovative teaching approaches

Christoph F. Knöbl serves as Project Assistant at ISEKI-Food Association in Vienna, where he specializes in data analysis for food science initiatives. After completing his degree in Environment and Bioresources Management, he has established himself as a contributor to European food science research projects. His work includes significant contributions to the FIELDS project, where he helped assess skill needs for sustainability in agri-food and forestry sectors

Davide Viaggi serves as Full Professor in Agricultural Economics and Rural Appraisal at the University of Bologna. His research focuses on five key areas: agricultural policy evaluation, economics of water use in agriculture, environmental evaluation, economics of agri-environmental schemes, and farm management. As coordinator of major European research projects including CAP-IRE and CLAIM under FP7, and PROVIDE and CONSOLE under H2020, he has established himself as a leading expert in agricultural policy and environmental economics. Through his research and project leadership, he continues to advance understanding of agricultural economics while developing innovative approaches to environmental and rural policy evaluation.

Gitte Schober serves as Coordinator of the Center of Entrepreneurship at Wageningen University, where she leads the 'Entrepreneurship @WUR' team. Her work encompasses a comprehensive range of entrepreneurial initiatives across the university, including curricular courses, research projects, extracurricular workshops, and startup incubation. Through her leadership of Starthub, the university's campus incubator, she supports early-stage student startups and helps transform academic knowledge into practical business ventures. Her role focuses on fostering entrepreneurial skills and mindsets among students while facilitating connections between academic research and business development.

Silvia Russo serves as Marie Skłodowska-Curie PhD Fellow in the ITN-CHANGE program at the University of Neuchâtel, where she specializes in conservation science and materials analysis. Her research focuses on the analysis and assessment of degradation in polychrome metal artworks. After completing internships at prestigious institutions including the British Museum and working as an independent contractor in restoration, she has developed expertise in materials characterization and preservation techniques. Her work combines advanced analytical methods with practical conservation approaches, particularly in the study of archaeological metal artifacts and artistic materials. Through her research on metal conservation and pigment characterization, she continues to advance understanding of preservation techniques for cultural heritage objects.