Shanghai Institute of Materia Medica, Chinese Academy of Sciences (SIMM), China

Lecture title:
“Searching for bioactive compounds against SARS-CoV-2 from traditional Chinese medicines”

Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research CSIC, Spain

Lecture title:
“Encapsulation of bioactives by high throughout electrospraying assisted by pressurized gas”

Université d’Avinjon et des Pays du Vaucluse, Avignon, France

Lecture title:
“Green Food Processing. Preservation, Transformation & Extraction. From concepts to research, education and economic opportunities”

Senior researcher at Wageningen Plant Research, WUR, the Netherlands; Chief Technology Officer at Isobionics, the Netherlands

Lecture title:
“Plant compounds for the flavour and fragrance industry”

Teagasc Food Research Centre, Moorepark, Ireland

Lecture title:
"Satiety: can dairy peptides play a role?"

Department of Chemistry, National and Kapodistrian University of Athens, Greece

Lecture title:
“Metabolomic-based approach on wine authentication:a case study on varietal discrimination”

French National Insititute for Agriculture Research, France

Lecture title:
“Unravelling the mechanisms of food digestion to improve our knowledge of the effect of food on human health”

Università del Piemonte Orientale, Novara, Italy

Lecture title:
“Recovery of functional ingredients and bioactive compounds from Theobroma cocoa bean shells: an overview among chemistry, technology and nutrition”

European Research Executive Agency (Brussels)

Lecture title:
“Overview of Marie Sklodowska-Curie Actions (MSCA) in EU Research Framework for 2021-2027 (Horizon Europe)/ Focus on intersectoral and international mobilities of researchers (“Staff Exchanges” Action) with project examples in Chemistry”

Faculty of Chemistry - University of Belgrade

Lecture title:
“Modern planar chromatography in food analysis”

Faculty of Agriculture - University of Belgrade

Lecture title:
“The challenges in development of products with probiotics”

Faculty of Biology - University of Belgrade

Lecture title:
“Traditional dairy products as a valuable source of lactic acid bacteria with unique properties”

Institute of Chemistry, Technology and Metallurgy - University of Belgrade

Lecture title:
“From raw starch degrading α-amylase to transglycosylase by single point mutation”

Institute for Biological Research “Siniša Stanković”, University of Belgrade

Lecture title:
“Mushroom as sources of therapeutic foods”

Faculty of Pharmacy - University of Belgrade

Lecture title:
“Investigation of essential oils and their potential use in the food industry and pharmacy”

Faculty of Technology and Metallurgy - University of Belgrade

Lecture title:
“Controlled release systems for food application”

PROF. DR GERTRUD ELISABETH MORLOCK

Justus Liebig University Giessen - Food Science

Lecture title:
“Detecting the essentials of food − super-hyphenations and nanoGIT^+active”

Norwegian Institute of Bioeconomy Research (NIBIO)

Lecture title:
“Evaluation of sugar and polyphenolic profiles of skin and mesocarp in fruits of two apple cultivars grown in an integrated and organic production system.”

Universidade Lusófona, Lisbon, Portugal

Lecture title:
“Food bioactives fighting renal cancer progression”