{"id":126,"date":"2023-07-14T17:43:38","date_gmt":"2023-07-14T15:43:38","guid":{"rendered":"https:\/\/www.foodomics.org\/?page_id=126"},"modified":"2023-09-28T15:20:12","modified_gmt":"2023-09-28T13:20:12","slug":"committees","status":"publish","type":"page","link":"https:\/\/www.foodomics.org\/?page_id=126","title":{"rendered":"Committees"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\" style=\"font-size:30px\"><strong><em>Scientific Commettee<\/em><\/strong><\/h4>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/alessandrabordoni-edited.jpg\" alt=\"\" class=\"wp-image-163\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Co-Chair<\/p>\n\n\n\n<p class=\"has-text-align-center\">Alessandra Bordoni<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unibo.it\/sitoweb\/alessandra.bordoni\/en\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/WIN_20211116_18_24_58_Pro-3-edited.jpg\" alt=\"\" class=\"wp-image-167\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/WIN_20211116_18_24_58_Pro-3-edited.jpg 668w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/WIN_20211116_18_24_58_Pro-3-edited-225x300.jpg 225w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Co-Chair<\/p>\n\n\n\n<p class=\"has-text-align-center\">Francesco Capozzi<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.francescocapozzi.it\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Alejandro-Cifuentes-edited-2.png\" alt=\"\" class=\"wp-image-191\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Alejandro Cifuentes<\/p>\n\n\n\n<p class=\"has-text-align-center\">National Research Council of Spain, Madrid (ES)<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.cial.uam-csic.es\/pagperso\/foodomics\/alejandro-cifuentes_en.html\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Didier-Dupont-edited.png\" alt=\"\" class=\"wp-image-144\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Didier Dupont<\/p>\n\n\n\n<p class=\"has-text-align-center\">INRAE STLO &#8211; Institut Agro Rennes-Angers (FR)<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www6.rennes.inrae.fr\/stlo_eng\/STLO-Managers\/Vice-Director-Didier-Dupont\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/pasquale-ferranti-1-edited.jpg\" alt=\"\" class=\"wp-image-169\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Pasquale Ferranti<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Naples &#8220;Federico II&#8221;<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.docenti.unina.it\/#!\/professor\/5041535155414c4546455252414e544946525250514c3633533039463833394e\/riferimenti\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/photo_iametti140223-edited.jpg\" alt=\"\" class=\"wp-image-298\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/photo_iametti140223-edited.jpg 1187w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/photo_iametti140223-edited-225x300.jpg 225w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/photo_iametti140223-edited-768x1024.jpg 768w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/photo_iametti140223-edited-1152x1536.jpg 1152w\" sizes=\"(max-width: 1187px) 100vw, 1187px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Stefania Iametti<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Milan &#8220;Statale&#8221;<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unimi.it\/en\/ugov\/person\/stefania-iametti\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Martin-Kussmann-vs-edited.jpg\" alt=\"\" class=\"wp-image-135\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Martin-Kussmann-vs-edited.jpg 413w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Martin-Kussmann-vs-edited-225x300.jpg 225w\" sizes=\"(max-width: 413px) 100vw, 413px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Martin Kussmann<\/p>\n\n\n\n<p class=\"has-text-align-center\">Competence Center for Nutrition, Freising (DE)<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.kern.bayern.de\/wissenschaft\/index.php\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/09\/1000024148.jpg\" alt=\"\" class=\"wp-image-353\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">S\u00f8ren Balling Engelsen<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Copenhagen (DK)<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/food.ku.dk\/english\/staff\/?pure=en%2Fpersons%2Fsoeren-balling-engelsen(dd20dadd-5356-4314-bb70-4fe2b03328d5).html\" data-type=\"link\" data-id=\"https:\/\/food.ku.dk\/english\/staff\/?pure=en%2Fpersons%2Fsoeren-balling-engelsen(dd20dadd-5356-4314-bb70-4fe2b03328d5).html\">website<\/a><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\" style=\"font-size:30px\"><strong><em>Organizing Committee<\/em><\/strong><\/h4>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Elena-Babini3-edited.jpg\" alt=\"\" class=\"wp-image-340\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Elena-Babini3-edited.jpg 1479w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Elena-Babini3-edited-225x300.jpg 225w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Elena-Babini3-edited-768x1025.jpg 768w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Elena-Babini3-edited-1151x1536.jpg 1151w\" sizes=\"(max-width: 1479px) 100vw, 1479px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Chair<\/p>\n\n\n\n<p class=\"has-text-align-center\">Elena Babini<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unibo.it\/sitoweb\/elena.babini2\/en\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Francesca-Danesi-edited.png\" alt=\"\" class=\"wp-image-146\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Francesca Danesi<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unibo.it\/sitoweb\/francesca.danesi\/en\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/mattia-di-nunzio-1-edited.jpg\" alt=\"\" class=\"wp-image-177\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/mattia-di-nunzio-1-edited.jpg 316w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/mattia-di-nunzio-1-edited-225x300.jpg 225w\" sizes=\"(max-width: 316px) 100vw, 316px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Mattia Di Nunzio<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Milan &#8220;Statale&#8221;<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unimi.it\/en\/ugov\/person\/mattia-dinunzio\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/lanciotti2-edited.jpg\" alt=\"\" class=\"wp-image-182\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/lanciotti2-edited.jpg 338w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/lanciotti2-edited-225x300.jpg 225w\" sizes=\"(max-width: 338px) 100vw, 338px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Rosalba Lanciotti<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unibo.it\/sitoweb\/rosalba.lanciotti\/en\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/severina-liberati-edited.jpg\" alt=\"\" class=\"wp-image-188\" style=\"width:200px\" width=\"200\" srcset=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/severina-liberati-edited.jpg 317w, https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/severina-liberati-edited-225x300.jpg 225w\" sizes=\"(max-width: 317px) 100vw, 317px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Severina Liberati<\/p>\n\n\n\n<p class=\"has-text-align-center\">Centro di Divulgazione delle Ricerche nel Settore Agroalimentare (Ce.D.R.A.)<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"http:\/\/www.cedradivulgazione.it\" data-type=\"URL\" data-id=\"www.cedraalimentare.it\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/petracci2-edited.webp\" alt=\"\" class=\"wp-image-186\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Massimiliano Petracci<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unibo.it\/sitoweb\/m.petracci\/en\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.foodomics.org\/wp-content\/uploads\/2023\/07\/Gianfranco-Picone-edited.png\" alt=\"\" class=\"wp-image-130\" style=\"width:200px\" width=\"200\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Gianfranco Picone<\/p>\n\n\n\n<p class=\"has-text-align-center\">University of Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center\"><a href=\"https:\/\/www.unibo.it\/sitoweb\/gianfranco.picone\/en\">website<\/a><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Scientific Commettee Co-Chair Alessandra Bordoni University of Bologna website Co-Chair Francesco Capozzi University of Bologna website Alejandro Cifuentes National Research Council of Spain, Madrid (ES) website Didier Dupont INRAE STLO &#8211; Institut Agro Rennes-Angers (FR) website Pasquale Ferranti University of Naples &#8220;Federico II&#8221; website Stefania Iametti University of Milan &#8220;Statale&#8221; website Martin Kussmann Competence Center [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-126","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=126"}],"version-history":[{"count":24,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages\/126\/revisions"}],"predecessor-version":[{"id":357,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages\/126\/revisions\/357"}],"wp:attachment":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}