Prof. Marco Arlorio

University of Piemonte Orientale, Novara, Italy

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Quality, safety, authenticity and traceability of botanicals and food supplements: a new holistic challenge for food chemists?

Prof. Jacob de Boer

Vrije Universiteit Amsterdam, Amsterdam, The Netherlands

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PFAS Exposure – Sense and Nonsense

Prof. Christopher Elliott

Queen's University Belfast, Belfast, Great Britain

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Fighting Deforestation through advances in analytical chemistry

Dr. Carsten Fauhl-Hassek

Federal Institute for Risk Assessment, Berlin, Germany

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NMR spectroscopy - A versatile tool in food control

Prof. Hans-Gerd Janssen

Unilever Foods Innovation Centre & Wageningen University, Wageningen, the Netherlands

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Quality aspects of plant proteins for meat and dairy alternatives: molecules and methods

Prof. Bruno Le Bizec

LABERCA - ONIRIS, Nantes, France

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Food and the chemical exposome, where do we stand? Successes, challenges, impact on public policy

Prof. Erich Leitner

Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Austria

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Safety assessment of food contact materials in the context of European regulations

Prof. Christian Klampfl

Johannes Kepler University Linz, Austria

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Lifestyle products for our health: Can we always trust in product labelling?

Dr. Vit Kosek

University of Chemistry and Technology Prague, Czechia

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Analytical challenges faced and decision making process in screening for potential emerging contaminants relevant to risk assessment by EFSA

Prof. Rudolf Krska

University of Natural Resources and Life Sciences, Vienna, IFA-Tulln, Austria

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Safeguarding our food chain: Novel strategies for the control and analysis of mycotoxins and other emerging contaminants

Dr. Laura Righetti

Wageningen University & Research, Wageningen, The Netherlands

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Overcoming the challenge of identifying and quantifying emerging chemicals in non-targeted analysis

Prof. Barbara Siegmund

Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Austria

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Sensory evaluation as essential technique for the determination of off-flavours in food

Prof. Milena Stranska

University of Chemistry and Technology Prague, Czechia

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Recent advances in understanding of mycotoxins in beer

Prof. Michele Suman

Barilla Analytical Food Science, Parma, Italy & Catholic University of the Sacred Heart, Milan, Italy

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Authenticity & traceability claims in food: How industry can objectivate them through analytical strategies

Dr. Bas van der Velden

Wageningen University & Research, Wageningen, The Netherlands

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AI in food safety: from methodology to Applications