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KEYNOTE SPEAKERS
FRUTIC 2022 
 
 
David Bernardo Lopez Lluch
University of Miguel Hernández (Alicante, Spain)
 
Dr López is PhD in Agricultural Engineering and Master of Science in Business Management in the Agriculture and the Food Industries (Royal Agricultural College, UK), obtaining a Special Award from the Buckingham University (UK) for best thesis.
He currently serves as an associate professor of Economics, Sociology and Agrarian Policy at Miguel Hernández University (Alicante, Spain). His research lines are related to Food Economy, Policy and Quality.
He has published more than 25 articles in high impact index international scientific journals and has coordinated and participated in more than 20 national and international research projects.
 
 
 
Amauri Rosenthal
University of Reading (England, UK)

Dr Rosenthal is PhD from the University of Reading (England, 1996).

He has been a researcher at Embrapa Food Technology (Rio de Janeiro) since 1990, where he acted as Director from 2003 to 2008. He integrated the Labex Program of Embrapa in Europe at the University of Burgundy and the Agrosup Dijon (France) from 2009 to 2011.

Dr Rosenthal is Honorary Vice-President of the International Commission of Agricultural Engineering (CIGR). He is also Honorary Chair of the Technical Board of the Section VI Bioprocess (Food and Post Harvest Engineering) and Chair of the Food Safety Working Group. He is the Brazilian representative at the ISEKI-Food Association and Brazilian Ambassador at the Global Harmonization Initiative. He is a member of the International Society of Food Engineering, linked to the IUFoST.

He is also former Vice-President and Director of the Brazilian Society of Food Science and Technology, Chair of the FoodTech Hub Brazil, and member of the Brazilian Subcommittee of Science and Technology of the International Dairy Federation.

He has published several papers in high impact index international journals and coordinated international and Brazilian research projects. His research focuses on emerging technologies and thermal processes applied to fruit, vegetable, meat, fish, and dairy products