Scientific committee

Our scientific committee consists of an international panel of researchers with broad experience in the field.

Dr. Costas Nikiforidis
Wageningen University, The Netherlands

Dr. Costas Nikiforidis

Dr. Costas Nikiforidis, has a background in Chemistry and a PhD on Chemistry and Physical Chemistry of Foods. He is currently Assistant Professor at the Biobased Chemistry and Technology Group at Wageningen University with a focus on “Bioderived and Bioinspired Functional Materials”.  His research involves fundamental understanding of the interactions in natural functional complexes in order to use them as such or mimic them. The properties of oil bodies/oleosomes is his main focus.

Dr. David Gray
University of Nottingham, UK

Dr. David Gray

Dr. David Gray’s research is summarised as follows: ‘A Biomaterials Approach to Sustainable Nutrition and Ingredients’; much of this work involves characterising the properties of selected lipid-rich organelles ex-vivo. For a number of years he, and his group, have established certain physico-chemical and properties of oil bodies/oleosomes from a range of seeds. Funding for this work has included BBSRC, EPSRC and collaborations with industry through LINK-type projects.

Dr. Thierry Chardot
INRA, Versailles, France

Dr. Thierry Chardot

Dr. Thierry Chardot is in charge of the “Dynamic and Structure of Lipid Droplets” team at INRA Versailles (France). We are internationally recognized for our expertise in the purification and characterization of lipid droplets (LDs) from plants and microorganisms. Our main objective is to increase the knowledge of LD biology (structure, organization, function and dynamics). We use a wide range of techniques and developp tools to explore LDs dynamics (microscopies, specific antibodies, lipid analysis, proteomics…), identify associated proteins during life cycle (proteomics…) and understand their function and structure (protein solubilisation, dynamic light scattering, spectroscopies, structural proteomics, …)

Dr. Gustav Waschatko
Cargill R&D Centre Europe, Vilvoorde, Belgium

Dr. Gustav Waschatko

Dr. Gustav Waschatko received his Diploma in Biomedical Chemistry from the University of Mainz in 2009, followed by a PhD on “Oil Bodies – natural emulsifiers and their behavior at food relevant interfaces” at the Max Planck Institute for Polymer Research (2013). After Postdocs with MPIP, AMOLF (Amsterdam) and Unilever R&D, he joined Cargill as “Oil Seed and Lipid Research Scientist” and is performing ingredient research and product development at the Cargill R&D Centre Europe in Vilvoorde (Belgium).

Prof. Remko Boom
Wageningen University, The Netherlands

Prof. Remko Boom

Prof. Remko Boom obtained his PhD degree (highest honours) at Twente University. In 1993 he received the Royal Dutch Shell Study Tour Award for his PhD work. From 1992 to 1998 he worked for Unilever Research. In 1998, he was appointed as full professor of Food Process Engineering at Wageningen University. His research interests concentrate around the exploration of new principles to more sustainably produce healthier products: New ways to isolate ingredients, new ways to structure foods, and thermodynamic assessment of complex production systems using thermodynamics. He has currently (co-)published almost 300 peer-reviewed publications

Prof. Harry Bitter
Wageningen University, The Netherlands

Prof. Harry Bitter

Prof. Harry Bitter has a background in organic chemistry (Msc) and heterogeneous catalysis (PhD). He is the chair of the biobased chemistry and technology group at Wageningen University. His group focusses on the production of chemical building blocks and functional materials by extraction from and/or conversion of biobased feedstocks.

Prof. Vassilis Kiosseoglou
Aristotle University of Thessaloniki, Greece

Prof. Vassilis Kiosseoglou

Prof. Kiosseoglou has extensive experience in the study of physicochemical properties of food emulsifiers and biomacromolecules as well as their interaction and effect on food structure and/or physicochemical stability. He has been involved in research related to exploitation of protein in food emulsions, gel systems, edible films and recently in research in oil bodies extraction, investigation of their properties and their potential applications in food systems.