Laura Nyström
Prof. Dr. · ETH Zurich · Switzerland
Talk title: To be announced
Laura Nyström is Professor of Food Biochemistry at the Department of Health Sciences and Technology, ETH Zurich and an internationally recognized leader in food chemistry and nutrition research. Her work explores the health-promoting properties of dietary fibers, phytochemicals, and other bioactive compounds in plant-based foods. Combining scientific excellence with academic leadership, she has made influential contributions to food science, sustainability, and nutrition.
Nesli Sozer
Research Professor · VTT · Finland
Talk title: To be announced
Nesli Sözer is a Research Professor at VTT Technical Research Centre of Finland, where she leads research on smart and sustainable food production. Her work integrates food engineering, material science, and biotechnology to develop novel protein and lipid ingredients from plants and fermentation processes. An internationally recognized researcher and scientific leader, she is at the forefront of innovation in alternative proteins, food structuring technologies, and future food systems, helping to shape more sustainable and resilient approaches to global nutrition.
Alfredo Zambrano J.
Principal Scientist · Cerealiq AB · Sweden
Talk title: To be announced
Alfredo Zambrano is a Principal Scientist at Cerealiq AB in Sweden. He is a former researcher at Lund University, where he contributed to the ScanOats project. His research focuses on oat composition, particularly dietary fibres, combining biochemical and applied life science approaches to better understand their properties and functionality. Through interdisciplinary collaborations, he has contributed to scientific advances in food functionality and sustainable food production. At Cerealiq, he applies this scientific knowledge to support innovation and the development of new food products, bridging fundamental research with practical industrial applications.
Kati Katina
Professor · University of Helsinki · Finland
Title to be announced
Professor Kati Katina is an internationally recognized expert in cereal science and technology with over 25 years of experience. Her research has focused on understanding how processing affects the techno-functional and nutritional properties of cereal fibers, especially arabinoxylans and β-glucan. In the field of oat research, she has made significant contributions to oat baking technology, the development of innovative oat-based products, and the investigation of the flavor-masking effects of oat β-glucan.
