Academy - ISEKI-Food Association

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Proposals for

Member of the ISEKI-

Food Academy or

ISEKI-Food PhD Award

should be:

Submitted by Coordinators of ISEKI-

Food Association (IFA) Working Groups,

ISEKI-Food Academy members and

other recognised entities, and are approved by the Board of IFA.

Nomination (proposals) of persons

to the Academy is an important activity which will be carried using an online form at the IFA website.

Criteria for becoming a

Member of the ISEKI-

Food Academy or

ISEKI-Food PhD Award

A candidate will be evaluated based on their: - Work experience and activities conducted in the food industry in their own country and internationally - National and international professional reputation - Published works, taking into account the nature of their employment and opportunities for publication - Contribution to their profession as a food scientist/technologist and/or the overall success of the ISEKI_Food Association (IFA) Candidates should be active professionally but not necessarily in full-time employment

ISEKI-Food

Dr. Gerhard Schleining

c/o Department of Food Sciences and Technology Muthgasse 18, A-1190 Vienna, Austria https://iseki-food.net ISEKI-Food Association Secretariat We all have dreams. But in order to make dreams come into reality, it takes an awful lot of determination, dedication, self-discipline, and effort

Jesse Owens

Academy

y

Augusto Medina, SPI, Portugal (since 2011)

Elisabeth Dumoulin, Agroparistech, France (since

2011)

Klaus Guthy, Germany (since 2011)

Saverio Mannino, University of Milan, Italy (since 2011)

Harris Lazarides, Aristotle University of

Thessaloniki, Greece (since 2011)

Helmut Glattes, Austria (since 2011)

Cristina L.M. Silva, Univ. Católica Portuguesa,

Portugal (since 2011)

Gerhard Schleining, BOKU - University of Natural

Resources and Life Sciences, Vienna, Austria (since

2014)

Kristberg Kristbergsson, Faculty of Food Science

and Nutrition, University of Iceland, Iceland (since

2014)

Marco Dalla Rosa, University of Bologna, Italy (since 2014)

Margarida Vieira, Food Engineering Department,

University of Algarve, Portugal (since 2014)

Paola Pittia, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo,

Italy (since 2014)

Paul Singh, University of California, USA (since 2014)

Paulo Sobral, Faculty of Animal Science and Food

Engineering, University of São Paulo, Brazil (since 2014) Richard Marshall, Bath SPA University, UK (since 2014) Rui Costa, IPC Instituto Politécnico de Coimbra,

Portugal (since 2016)

Jesus Frias Celayeta, DIT Dublin Institute of

Technology, Ireland (since 2016)

Gustavo F. Gutiérrez-López, National School of Biological Sciences-National Polytechnic Institute, Mexico (since 2016)

Peter Ho, University of Leeds, UK (since 2016)

Vassiliki Oreopoulou, National Technical University of

Athens, Greece (since 2016)

Sam Saguy, The Hebrew University of Jerusalem, Israel (since 2016) Anna McElhatton, University of Malta, Malta (since 2018) Ferruh Erdogdu, Ankara University, Turkey (since 2018) Peter Mitchell, Ulster University, UK (since 2018)

Tanaboon Sajjaanantakul, Kasetsart University,

Thailand (since 2018)

Winfried Maria Ruß, University of Applied Sciences

Welhenstephan-Triesdorf, Germany (since 2018)

ISEKI_Academy

Members:

The IA (ISEKI_Academy) is an internal body of IFA (ISEKI_Food Association) created to recognize outstanding achievements of

scientific and technical expertise. The Academy acts also as advisor to IFA.

Objectives:

to recognize and identify individuals with high reputation, especially from the ISEKI_Food Network for their outstanding contributions to the integration of

Food Science and Engineering Knowledge into the Food Chain,

to promote international integration and Exchange of information, also from other sciences of importance for the ISEKI_Food Network,

to provide recognition to individuals who have supported international education and training in the field of Food Science and Engineering Knowledge,

to promote scientific endeavor and encourage communication, discussion and interaction with similar groups,

to identify individuals for their highly distinguished PhD studies