SABmember1

Expertise:

Functional Ingredients: isolation of proteins and dietary fibers from oilseeds and pulses including modification of sensory and techno-functional properties and allergenicity of plant proteins for food application.

Food Processing: Radio frequency heating of packed food, microwave processing of fruits and vegetables and high moisture extrusion of plant proteins.

Exploitation of Research Results: long experience in licensing and marketing of food processing technologies and food products, founder and former CEO of Prolupin GmbH, a start-up company producing vegan dairy alternatives from lupin proteins.

Other activities (e.g., membership of other advisory boards):

No additional memberships in scientific advisory boards

JAN-DELCOUR

Expertise:

Food chemistry and biochemistry, cereal science and technology.

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Other activities (e.g., membership of other advisory boards):

Member of the Wissenschaftlichen Beirates der Deutschen Forschungsanstalt für Lebensmittel-chemie”, München (2007 – 2015), Member of the Science Advisory Board of Flanders’ Food since 2008, President-elect of AACC International (2012 – 2013), Member of the Science Advisory Board of the “Centres de Recherche en Nutrition Humaine Français” since 2013, President of AACC International (2013 – 2014), Chairman of the Board of AACC International (2014 – 2015), Deputy Member of the Management Team and the Benelux Regional Board of FoodBest, a consortium preparing a BidBook for the Knowledge Innovation Community (KIC) Food4Future of the EIT since 2012.

eva falch

Industry:
Considerable experience from working many years with research, development and innovation in food and biotechnology industry and research institute. Expertise in food production from an industry perspective including food industry framework, expertise in nutrition and research strategy, documentation of health effect and food law, cardio-protective food, innovation processes, consumers insights, product development, up-scaling of processes, shelf-life determination and general challenges for the food and biotechnological industry.

Education:
Education management, strategic education planning, establishing new study programs, synergies academia and industry, student work practice and students in research and development, innovation in education.

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Other activities (e.g., membership of other advisory boards):

Board member in different advisory boards for education (nutrition, engineering (B.eng.), co-operation between academia and industry, innovation etc.)

Board member in companies in the food and innovation sector.

Photo-Seppo-Salminen

Expertise:

Intestinal microbiota and health, Functional Foods, Probiotics and Prebiotics, Food safety and toxicology

Other activities (e.g., membership of other advisory boards):

  • Member of the Finnish Academy of Sciences and Letters
  • Registered toxicologist (Finland and Eurotox) and Fellow of the Australia New Zealand Food Authority
  • Vice Precident of International Scientific Society of Probiotics and Prebiotics
  • Member of the Academy of Finland Council on Biosciences and Environment
Marie-Alminger

Expertise:

Food and Nutrition Science, Bioactive compounds; bioavailability/accessibility; gastro-intestinal digestion; food systems; interactions; physicochemical and functional properties; metabolic and physiological effects; sustainable production of healthy and safe food

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Other activities (e.g., membership of other advisory boards):

  • Board member of the Swedish Nutrition Foundation
  • Board member of the Food Accelerator (LiVA), RISE/SP Food and Bioscience
  • Member of the European Cost action INFOGEST (FA 1005) “Improving health properties of food by sharing our knowledge on the digestive process”.
  • Director of the National Graduate School LiFT “Future Technologies for Food Production”
  • Chair of the Swedish Cereal Association
  • Expert adviser for assessment of applicants for the position of Senior Lecturer in Food Quality at the Swedish Agricultural University