COMMITTEES
Scientific Committee (ongoing update)

Giovanni Appendino, University of Eastern Piedmont Amedeo Avogadro, Italy

Filippo Arfini, University of Parma, Italy

Lorenzo Bairati, University of Gastronomic Sciences, Pollenzo, Italy

Daniel Bender, University of Toronto, Canada

Amy Bentley, New York University, USA

Domenico Bergero, University of Turin

Bartolomeo Biolatti, University of Gastronomic Sciences, Pollenzo, Italy

Luigi Bistagnino, Polytechnic University of Turin, Italy

Rainer Bussmann, Ilia State University, Tbilisi, Georgia

Antonella CampaniniUniversity of Gastronomic Sciences, Pollenzo, Italy

Valter Cantino, University of Turin, Italy

Alberto Capatti, University of Gastronomic Sciences, Pollenzo, Italy

Giulia Carluccio, University of Turin

Roberta Cevasco, University of Gastronomic Sciences, Pollenzo, Italy

Simone Cinotto, University of Gastronomic Sciences, Pollenzo, Italy

Damiano Cortese, University of Turin, Italy

Paolo CorvoUniversity of Gastronomic Sciences, Pollenzo, Italy

Carole Counihan , Millersville University, USA

Maria Silvia D'Andrea, University of Molise, Italy

Roberto Danovaro, Stazione Zoologica Anton Dohrn, Naples, Italy

Jan D. van der Ploeg, Emerita Wageningen University, Netherlands 

Giuseppa Di Bella, University of Messina, Italy

Lorenzo Donini, Sapienza – University of Rome, Italy

Franco Fassio, University of Gastronomic Sciences, Pollenzo, Italy

Michele Antonio Fino, University of Gastronomic Sciences, Pollenzo, Italy

Michele Fontefrancesco, University of Gastronomic Sciences, Pollenzo, Italy

Michael Bom Frøst, University of Copenhagen, Denmark

Stefano Geuna, University of Turin, Italy

Ezio Ghigo, University of Turin

Cristina Grasseni, Leiden University, Netherlands

Carlo Grignani, University of Turin

Piercarlo Grimaldi, University of Gastronomic Sciences, Pollenzo, Italy

Carl David Ipsen, Indiana University Bloomington

Shujaul Mulk Khan, Quaid-i-Azam University, Islamabad, Pakistan

Michiel Korthals, Wageningen University, Netherlands 

Ray Krishnendu, New York University, USA

Harald Lemke, International Forum Gastrosophy, Germany 

Chunlin Long, Minzu University of China, Beijing, China

Elena Mancioppi, University of Gastronomic Sciences, Pollenzo, Italy

Alfred Maroyi, University of Fort Hare, South Africa

Gianfranco Marrone, University of Palermo, Italy

Riccardo Migliavada, University of Gastronomic Sciences, Pollenzo, Italy

Paola, Migliorini, University of Gastronomic Sciences, Pollenzo, Italy

Massimo Montanari, Alma Mater University of Bologna, Italy

Erminio Monteleone, University of Florence, Italy

Jason W. Moore, Binghamton University, New York, USA

Cristina Mora, University of Parma, Italy

Gabriella MoriniUniversity of Gastronomic Sciences, Pollenzo, Italy

Maria Giovanna Onorati, University of Gastronomic Sciences, Pollenzo, Italy

Hande Mutlu Ozturk, Pamukkale University, Denizli, Turkey

Marion Nestle, New York University, USA

Antonella Pasqualone, University of Bari Aldo Moro, Italy

Cristiana Peano, University of Turin, Italy

Maria Angela Perito, University of Teramo, Italy

Nivaldo Peroni, Federal University of Santa Catarina, Brazil

Nicola Perullo, University of Gastronomic Sciences, Pollenzo, Italy

Andrea Pieroni, University of Gastronomic Sciences, Pollenzo, Italy

Jeffrey Pilcher, University of Toronto, Canada

Vittoria Pilone, University of Foggia, Italy

Maria Piochi, University of Gastronomic Sciences, Pollenzo, Italy

Daniela Pirani, University of Liverpool, UK

Zbynek Polesny, Czech University of Life Sciences Prague, Czech Republic

John Prescott, TasteMatters Research and Consulting, Australia; The University of Newcastle, Australia

Gabriele Proglio, University of Gastronomic Sciences, Pollenzo, Italy

Donatella Saccone, University of Gastronomic Sciences, Pollenzo, Italy

Colin Sage, University College Cork, Ireland

Gianni Sagratini, University of Camerino, Italy

Antonella Santillo, University of Foggia, Italy

Roberta Sassatelli, Alma Mater University of Bologna, Italy

Cinzia Scaffidi, University of Gastronomic Sciences, Pollenzo, Italy

Peter Scholliers, Free University of Brussels, Belgium

Francesco Sottile, University of Palermo, Italy

Renata Sõukand, Ca' Foscari University, Venice, Italy

Sara Spinelli, University of Florence, Italy

Richard J. Stepp, University of Florida, Gainesville, USA

David Sutton, Southern University Illinois, Carbondale, USA

Luisa Torri, University of Gastronomic Sciences, Pollenzo, Italy

Nancy Turner, Emerita University of Victoria, Canada

Stanley Ulijaszek, University of Oxford, UK

Ina Vandebroek, The University of the West Indies, Kingston, Jamaica

Jan D. van der Ploeg, Wageningen University, Netherlands

Andreas Weber, UdK Berlin, Germany

Richard R. Wilk, Indiana University, Bloomington, USA

Peter Todd, Indiana University Bloomington

Gabriele Volpato, University of Gastronomic Sciences, Pollenzo, Italy

Massimiliano Zampini, University of Trento, Italy

Dauro M. Zocchi, University of Gastronomic Sciences, Pollenzo, Italy

Organizing Committee

Bartolomeo Biolatti, University of Gastronomic Sciences, Pollenzo, Italy

Simone Cinotto, University of Gastronomic Sciences, Pollenzo, Italy

Franco Fassio, University of Gastronomic Sciences, Pollenzo, Italy

Michele Fino, University of Gastronomic Sciences, Pollenzo, Italy

Michele Fontefrancesco, University of Gastronomic Sciences, Pollenzo, Italy

Elena Mancioppi, University of Gastronomic Sciences, Pollenzo, Italy

Riccardo Migliavada, University of Gastronomic Sciences, Pollenzo, Italy

Paola, Migliorini, University of Gastronomic Sciences, Pollenzo, Italy

Maria Giovanna Onorati, University of Gastronomic Sciences, Pollenzo, Italy

Nicola Perullo, University of Gastronomic Sciences, Pollenzo, Italy

Andrea Pieroni, University of Gastronomic Sciences, Pollenzo, Italy

Maria Piochi, University of Gastronomic Sciences, Pollenzo, Italy

Gabriele Proglio, University of Gastronomic Sciences, Pollenzo, Italy

Cinzia Scaffidi, University of Gastronomic Sciences, Pollenzo, Italy

Luisa Torri, University of Gastronomic Sciences, Pollenzo, Italy

Dauro M. Zocchi, University of Gastronomic Sciences, Pollenzo, Italy