Prof. Emanuele Boselli
Prof. Emanuele Boselli is Associate Professor of Food Science and Technology at the Free University of Bozen-Bolzano (Italy), where he leads the Oenology Research Group (Oenolab) at NOI Techpark. His research focuses on wine and food processing technologies, advanced analytical chemistry, and the integration of chemical and sensory approaches to characterize agri-food products. His main research interests include sustainable and innovative winemaking technologies, wine quality and stability, bioactive compounds, and the development of new approaches to wine production. More recently, his research has focused on dealcoholized and low-alcohol wines, including dealcoholization technologies and their effects on sensory properties and product stability. He has authored more than 120 Scopus-indexed scientific papers and has coordinated and participated in several national and European research projects in food and wine science.
Dr Łukasz Krych
Łukasz Krych, PhD, is Associate Professor at the University of Copenhagen’s Department of Food Science. He completed his PhD in Food Microbiology in Copenhagen in 2014, after studying molecular diagnostics and biotechnology in Poznań and spending a postdoctoral year in food biotechnology at ETH Zurich.
His research focuses on the microbiology and genetics of food fermentation. He uses long-read metagenomics to reconstruct complete microbial genomes from fermentation communities and links them to fermentation data and microbe–matrix interactions in order to improve the flavour, texture, and nutritional value of dairy and plant-based products. He also built a new research line in Copenhagen that applies nanopore sequencing to microbial DNA methylation, studying how epigenetic systems in starter cultures influence their robustness, performance, and fermentation behaviour. A second strand of his work concerns the gut microbiota in health and disease and the development of fast sequencing-based diagnostic methods.
Professor Krych has published more than 120 papers in international journals (h-index 41). He leads several research projects, including EpiFerm: Epigenetics in Fermentation, funded by the Novo Nordisk Foundation, and runs Copenhagen’s international course on microbiome analysis by 2nd- and 3rd-generation sequencing, now in its ninth year.
Dr Rossana Coda
Dr Rossana Coda is a University Lecturer at the Department of Food and Nutrition, University of Helsinki. She is a food microbiologist who, for over two decades, has worked on microbial biotechnologies for sustainable food systems, with particular emphasis on harnessing microbial metabolism to enhance the nutritional value, functionality and processing performance of foods, especially plant-based products. She studies food microbiota in both traditional and novel fermentations and develops fermentation strategies to produce bioactive compounds, improve food quality, and reduce anti-nutritional factors.
Dr Tomáš Brányik
Tomáš Brányik holds an MSc in Bioengineering and a PhD in Biotechnology from the University of Chemistry and Technology, Prague (UCT Prague). From 2000 to 2004, he was a postdoctoral fellow in the Department of Bioengineering at the University of Minho in Braga, Portugal. He is a full professor in the Department of Biotechnology at UCT Prague and has served as CEO of the Research Institute of Brewing and Malting since 2019. His research interests include fermentation engineering, particularly alcohol-free beer production; surface interactions in biotechnology, including adhesion, biofilm formation, flocculation and beer foam; biopesticides; and energy-efficient technologies in brewing and malting.