​Scientific committee

 

​Luc De Vuyst (FoodFerment, Aalst, Belgium)

Christophe Courtin (University of Leuven, Leuven, Belgium)

Marco Gobbetti (Free University of Bolzano, Bolzano, Italy)

Michael Gänzle (University of Alberta, Edmonton, Canada)

Kati Katina (University of Helsinki, Helsinki, Finland)

Elke Arendt (University College Cork, Cork, Ireland)

Markus Brandt (Böcker, Minden, Germany)

Fabienne Verté (Puratos, Groot-Bijgaarden, Belgium)

Ömer Simsek (Yildiz Technical University, Istanbul, Turkey)

Emanuele Zannini (Sapienza University of Rome, Rome, Italy)

Céline Monnet (Lesaffre Institute of Science and Technology, Lille, France)