Assoc. Prof. Yongfeng Ai

University of Saskatchewan, Canada
Implications of processing on pulse starch digestibility


Dr. Elisabete Coelho

University of Aveiro, Portugal
The occurrence of exquisite structural features on yeast cell wall polysaccharides with the brewery process: An opportunity for its valuation in novel applications 

Dr. Marcus Schmidt

Max Rubner-Institut, Germany
Dietary fibers as functional food ingredients 

Dr. Carlos Stortz

Universidad de Buenos Aires
Atypical sulfated galactans from the red seaweed Schizymenia dubyi (Nemastomatales)

Dr. Maurice Essers

Wageningen Food & Biobased Research, Netherlands
Methods for re-structuring of starch to alter its functional and physiological characteristics

Prof. František Štěpánek, Ph.D.

Department of Chemical Engineering
University of Chemistry and Technology, Prague