About EIT Food

Alessandro Cicerale is a research fellow and lecturer at the University of Turin, Italy, whose work focuses on the intersection of neuroscience, eating disorders, and therapeutic neurostimulation. His research activities primarily involve using advanced neuroimaging techniques to study the neural mechanisms underlying eating disorders, aiming to better understand brain changes associated with conditions like anorexia nervosa, bulimia nervosa, and binge eating disorder. Additionally, Cicerale explores the potential of neurostimulation techniques, such as transcranial magnetic stimulation (TMS) or transcranial direct current stimulation (tDCS), as treatment options for these disorders. As a lecturer, he likely teaches courses related to neuroscience, neuroimaging techniques, and the neurobiology of eating disorders, sharing cutting-edge research findings with students and training the next generation of specialists. Through his combined focus on neuroimaging and neurostimulation, Cicerale aims to advance our understanding of the neural basis of eating disorders and develop novel, brain-based interventions for these challenging conditions

Prof. Monika M. Kaczmarek, a professor at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, specializes in the molecular aspects of reproduction, with a particular focus on diet-mediated programming. Her research explores the intricate mechanisms of embryo-maternal interactions across various species, from fruit flies to humans. Kaczmarek's current work, supported by an OPUS grant, investigates the role of leptin in intergenerational programming of reproductive performance. With a background in biotechnology and a career spanning from her Ph.D. in 2004 to full professorship in 2018, Kaczmarek leads the Molecular Biology Laboratory at her institute and has held positions at other prestigious institutions. Her research, published in renowned journals and recognized by scientific foundations, bridges fundamental molecular biology with practical applications in animal and human reproduction. As an educator and science communicator, Kaczmarek engages with both academic and public audiences, sharing her expertise through courses, TEDx talks, and children's science programs, thus contributing significantly to the field of reproductive biology and its broader understanding.

Nanette Stroebele-Benschop is a professor and lecturer in nutritional psychology at the University of Hohenheim in Germany, specializing in the psychological aspects of eating and consumer behavior. Her research focuses on understanding the complex interplay between psychological factors and food choices, exploring how mental processes influence dietary habits and food-related decisions. As an educator, Stroebele-Benschop likely teaches courses that examine the psychological underpinnings of eating behaviors, food preferences, and consumer decision-making in the context of nutrition. Her work bridges the gap between food science and psychology, providing valuable insights into how cognitive, emotional, and social factors shape our relationship with food. Through her teaching and research, Stroebele-Benschop aims to advance our understanding of nutritional psychology, contributing to the development of more effective strategies for promoting healthy eating behaviors and informed consumer choices in the food industry.

Dr. Maarten van der Kamp, the Director of Education at EIT Food, brings a wealth of expertise in sustainability, education, and entrepreneurship to his role. With a background in teaching these subjects, van der Kamp is dedicated to empowering learners to make positive impacts on the world. At EIT Food, he leads educational initiatives aimed at transforming the food system through innovation and entrepreneurship, overseeing the development of professional courses, degree programs, and online learning opportunities. Van der Kamp's work bridges academia and industry, ensuring that educational offerings align with the needs of the food sector while promoting sustainability. He has been instrumental in launching initiatives such as the Learning Services for Employers and developing EIT Food's Competency Framework, which provides clear pathways for professional development in the agrifood sector. Through his leadership, van der Kamp aims to cultivate a new generation of food system leaders equipped to tackle complex challenges related to food sustainability, nutrition, and innovation, contributing to EIT Food's mission of building a future-fit food system that produces healthy and sustainable food for all.

Dr. Miriam Clegg, an Associate Professor and Researcher in Nutritional Sciences at the University of Reading, is a Registered Nutritionist specializing in appetite regulation and nutritional health across the lifespan. Her research explores how various factors influence appetite and eating behaviors, including the effects of different foods on satiety, changes in appetite throughout life stages, and the relationship between appetite, nutrition, and health outcomes. At the University of Reading, Clegg likely teaches courses in nutrition, metabolism, and public health, while also contributing to the "Nutrition for Health and Sustainability" course through EIT Food. Her work aims to provide evidence-based insights to inform public health policies and dietary recommendations, bridging the gap between laboratory studies and real-world applications. As a Registered Nutritionist, Clegg brings both academic expertise and professional credibility to her research and teaching, focusing on nutrition as a key factor in long-term health and wellbeing. Through her multifaceted approach to research, teaching, and public engagement, Clegg advances our understanding of nutrition's role in health and translates scientific findings into practical dietary advice for individuals and populations.

Tim van Zutphen is an Assistant Professor and program manager at Campus Fryslân, University of Groningen in the Netherlands, specializing in nutrition, food, and health. His research focuses on the role of lifestyle factors, particularly diet and nutrition, in health and disease prevention. Van Zutphen's expertise spans the intersection of nutritional science and public health, exploring how dietary patterns and food choices impact overall wellbeing and the development of chronic diseases. At Campus Fryslân, he likely manages academic programs related to food systems, nutrition, and health, contributing to the university's efforts to address global challenges through interdisciplinary research and education. Van Zutphen's work aims to bridge the gap between nutritional science and practical applications, informing public health strategies and policies related to food and nutrition. His role as both a researcher and program manager allows him to influence both academic discourse and the practical implementation of nutrition-focused initiatives.

Professor Luca Simone Cocolin is a Full Professor in the Department of Agricultural, Forest and Food Sciences at the University of Turin, Italy, specializing in food microbiology with a focus on food safety and the microbial ecology of fermented foods. His research encompasses developing molecular methods for detecting foodborne pathogens, studying microbial ecology in fermented foods, investigating bioprotection through bacteriocin production, and exploring the human microbiome. With over 300 publications, including 250 in international peer-reviewed journals, Cocolin has made significant contributions to the field, as evidenced by his h-index of 47 and over 7,800 citations. Beyond research, he serves as the President of the Degree Course on Food Science and Technology at the University of Turin, supervises numerous students, and holds key editorial positions, including Editor-in-Chief of the International Journal of Food Microbiology. Through his multifaceted work in research, teaching, and academic leadership, Cocolin continues to advance food microbiology, enhance food safety practices, and optimize fermentation processes in food production.

Dr. Maria Traka is the Deputy Head of UK Food Databanks and a Group Leader in Diet & Health at the Quadram Institute Bioscience (QIB). Her research focuses on understanding the complex relationships between diet, disease prevention, and the gut microbiome. As part of the UK Food Databanks team, Traka contributes to maintaining and expanding the UK's authoritative source of information on the nutrient content of foods. Her work as a Group Leader in Diet & Health involves investigating how dietary components influence health outcomes and interact with the gut microbiome. Traka's research aims to uncover the mechanisms by which specific foods and nutrients can prevent diseases, taking into account the crucial role of the gut microbiome in mediating these effects. Through her dual roles, she bridges the gap between nutritional data collection and cutting-edge research on diet-health interactions, contributing to the development of evidence-based dietary recommendations for disease prevention and optimal health.

Dr. Marta Olivares, a researcher at the Spanish National Research Council (CSIC), specializes in investigating the intricate communication between gut microbiota and human cells, and its consequential impact on health. Her work encompasses a broad range of topics within gut microbiome research, including the role of gut microbiota in celiac disease development, the effects of probiotics on intestinal health, the influence of gut microbiome on metabolic diseases, and the impact of dietary components on gut microbiota composition and function. As an educator, Olivares contributes to EIT Food's educational initiatives by teaching a course on "The Human Microbiome," likely covering fundamental concepts in microbiome science and its potential applications in healthcare. Through her multifaceted approach to research and education, Olivares aims to advance our understanding of the gut microbiome's role in human health and translate this knowledge into practical applications for disease prevention and treatment, contributing significantly to the rapidly evolving field of microbiome science and its implications for personalized medicine and nutrition

Dr. Simona Grasso, an Assistant Professor and Ad Astra Fellow in Food Science and Nutrition at University College Dublin, specializes in developing new healthy and sustainable food products. Her research focuses on reformulating processed meats for improved health profiles, creating extruded snacks from industrial byproducts, developing hybrid meat products combining animal and plant proteins, and investigating consumer behavior towards novel foods and sustainability labels. Grasso has published extensively on these topics, contributing significantly to the field of food science. As an educator, she contributes to EIT Food's educational offerings, including a course on tackling food waste, aligning with her research interest in upcycling food byproducts. Previously a Senior Research Fellow at the University of Reading, Grasso helped create courses on food science and sustainability. Through her multifaceted approach to research and teaching, she aims to advance food science towards more sustainable and health-conscious practices, bridging consumer preferences with innovative food technologies and addressing critical issues in food sustainability and nutrition

Eva Schlösser is a food scientist working at RethinkResource, an agency specializing in innovation and upcycling solutions for a more sustainable food system. With expertise in market dynamics for fruits and vegetables and broader food science, Schlösser focuses on developing practical approaches to reduce food waste and promote circular economy principles in the food industry. At RethinkResource, she likely contributes to consulting projects that help businesses implement more sustainable practices and create value from food byproducts. Schlösser's work bridges the gap between scientific knowledge and real-world applications in the food sector, aiming to transform waste into valuable resources. As an educator, she contributes to EIT Food's course "From Waste to Value: How to Tackle Food Waste," sharing her insights on sustainable food systems and innovative waste reduction strategies. Through her multifaceted role in research, consulting, and education, Schlösser strives to drive positive change in the food industry, promoting sustainability and resource efficiency.

Natalie Mansilla is a food engineer at Greencore, bringing her expertise in food technology and manufacturing to collaborative projects with EIT Food and the School of Agriculture, Policy & Development at the University of Reading. Her work focuses on bridging the gap between academic research and industrial applications in the food sector, with a particular emphasis on addressing food waste challenges. Mansilla's experience in industry-academia collaborations positions her uniquely to translate innovative research findings into practical solutions for food manufacturers. As a contributor to EIT Food's course "From Waste to Value: How to Tackle Food Waste," she shares insights on sustainable food production practices and waste reduction strategies. Through her multifaceted role spanning industry, academia, and education, Mansilla strives to drive innovation in food manufacturing processes, promote sustainability, and develop practical approaches to minimize food waste across the supply chain. Her work exemplifies the importance of cross-sector collaboration in addressing complex challenges in the food industry.