Plenary Speakers
Marta Martínez
Marta Martínez is a tenured scientist at the Institute of Food Science Research (CIAL-CSIC-UAM). Her scientific interests lie in the multi-scale structural study of food biomass sources and the correlation with techno-functional properties, to develop strategies aimed at a more efficient use of natural resources for food applications. She has extensive knowledge in the application of X-ray and neutron scattering techniques to study the structure of food systems and packaging materials, as well as to understand the gastrointestinal digestion mechanism of foods.
Ben Boyd
Ben Boyd is a colloid and physical chemist with PhD from the University of Melbourne. He has held an academic position at Monash Institute of Pharmaceutical Sciences (MIPS) at Monash University in Australia since 2003. He recently completed a concurrent Novo Nordisk Laureate Research Fellowship based at the University of Copenhagen, and in April he commenced an ARC Industry Laureate Research Fellowship. His research focuses on colloidal and structural aspects of lipids and lipid self-assembly during digestion, and his group is active in developing new synchrotron and spectroscopy-based characterization approaches for lipid and solid-state systems.
Charlotte Jacobsen
Technical University of Denmark
Charlotte Jacobsen, Ph.D., is professor in Bioactives – Analysis and Application. She is
internationally renowned for her research in omega-3 lipids from different sources as well as lipid oxidation of omega-3 rich foods and she has received several awards including the Danish Danisco price 2003, the French La Médaille Chevreul 2010, the German DGF Normann Medaille 2020, the Stephen S. Chang award (2021), AOCS Fellow (2022), European Lipid Science Technology award (2023), Knights Cross of the Dannebrog Order. Her publication list includes more than 310 peer-reviewed manuscripts and book chapters.
