Biologically Active Compounds in Food

Agnieszka Kita is a Full Professor at the Department of Food Storage and Technology at the Wrocław University of Environmental and Life Sciences, representing Poland in the European Sensory Science Society (E3S) as Chair of the PTTZ Section of Food Sensory Analysis. Her research focuses on the quality, safety, and shelf life of plant-based foods, specializing in frying processes, cold-pressed oils, novel snack development, and the utilization of food by-products. A member of the Committee of Food Science and Technology of the Polish Academy of Sciences and former PTTZ President, she has authored over 150 peer-reviewed scientific publications and book chapters.

Vasileios Fotopoulos is a Professor of Structural and Functional Plant Biology at the Cyprus University of Technology and Head of the CUT Plant Stress Physiology Group. His research focuses on nitro-oxidative signaling in plant stress responses and the development of chemical, biological, and nanomaterial-based priming technologies to enhance crop resilience and food security. He has published over 160 peer-reviewed papers, authored 9 book chapters, and holds several patents. Prof. Fotopoulos serves as Editor-in-Chief of Plant Stress (Elsevier) and is actively involved in the evaluation of international and European research proposals.

Lorenzo Bertin is a Professor of Fermentation Chemistry and Biotechnology at the Department of Food and Drug of the University of Parma, Italy. He holds a degree in Chemical Engineering from the University of Bologna (1995) and a PhD in Industrial Chemistry (2003). After serving as University Researcher from 2001 to 2014 and Associate Professor from 2014 to 2024 by the University of Bologna, he was appointed Full Professor in November 2024 by the University of Parma. His research focuses on environmental and industrial biotechnology, with particular emphasis on the development of aerobic and anaerobic biotechnological processes for the bioremediation of contaminated environmental matrices and on the valorisation of organic waste streams. His work explores the recovery and production of biomolecules, biomaterials and gaseous biofuels, contributing to the development of circular and sustainable approaches for resource recovery and waste management.

Catherine Renard is a Senior Researcher at INRAE, the French National Institute for Agriculture, Food and the Environment. She is a food scientist with research expertise on fruit and vegetable characterization and processing. She published > 250 articles in scientific journals on impact of processing on fibers, polyphenols, vitamins and microconstituents, in terms of nutritional value and sensory characteristics. Her current work entails facilitating constructions of research projects between academia and food industry as head of Carnot Qualiment, as well as promoting development and impact for INRAE’s Department of Science for Food, Bioproducts and Waste Engineering.