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Full Professor at the University Frères Mentouri Constantine 1 (INATAA). Her research centres on the characterisation of traditional cheese, food microbiology, fermented foods and the isolation of microbial strains, within the Laboratory of Nutrition and Food Technology.

Veterinary officer at the Istituto Zooprofilattico Sperimentale delle Venezie, heading the Padua–Vicenza territorial unit and the specialist centre for cattle pathology, husbandry and welfare. His work focuses on dairy cattle — mastitis, Q fever, herd health, antimicrobial resistance and welfare assessment.

Associate Professor at the Vet School of the University of Padua, trained as a dairy nutritionist (MS at Virginia Tech). His research focuses on the development and improvement of forage NIR analysis. Inventor of six patents on NIR — from farm application to database management — he founded a university spin-off developing portable on-farm NIR tools.

Paul Boettcher, PhD, is an Animal Production Officer with the FAO in Rome, working on animal genetic resources, livestock production and sustainable development. He has supported countries in implementing the Global Plan of Action for Animal Genetic Resources and served as Secretary of the FAO’s Intergovernmental Technical Working Group on the subject.

Associate Professor at the Institute of Veterinary Sciences, Frères Mentouri Constantine 1 University, where she heads a research team at the PADESCA Laboratory. Her expertise spans food chain surveillance, antibiotic residue detection and the food safety of animal-derived products.

Full Professor of Agricultural Microbiology and group leader at the University of Catania (Di3A), and since 2023 President of CoRFiLaC in Ragusa. Her research covers the microbiology of fermented foods, technological process validation, oenological yeast selection and antibiotic resistance in food and wastewater.

Full Professor of Animal Nutrition and Feeding at the University of Sassari, with a Master’s and PhD from Cornell University. His research covers ruminant nutrition and nutritional modelling, with a focus on small ruminants — he led the development of the Small Ruminant Nutrition System.

Associate Professor at the Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn. Her research covers food microbiology, antimicrobial resistance and bacterial adaptation to processing stress, combining classical microbiology with whole-genome sequencing, transcriptomics and flow cytometry.

Full Professor of Animal Breeding and Genetics at the University of Bari Aldo Moro. Her research focuses on livestock biodiversity, local breeds and the conservation of animal genetic resources, with expertise in population genomics and genetic adaptation across sheep, cattle, goats and camelids.

Full Professor of Agricultural and Forest Hydraulics at the University of Catania. His research addresses nature-based solutions for sustainable water management, wastewater treatment and reuse, and climate-resilient water infrastructure in Mediterranean environments, with over 200 publications. He directs CSEI Catania.

Associate Professor of Livestock Systems, Animal Breeding and Genetics at the University of Catania (Di3A). His research applies molecular markers, omics and bioinformatics to the characterisation and conservation of animal genetic resources, with emphasis on local breeds and Mediterranean biodiversity.

Full Professor of Animal Science at the University of Bari Aldo Moro. His research centres on ruminant nutrition, livestock production systems, animal welfare and sustainable strategies, including the valorisation of agro-industrial by-products as feed. Author of more than 200 publications.

Full Professor of Agricultural and Agri-food Economics at the University of Catania. His research addresses consumer and farmer behaviour, rural development and sustainable agri-food systems, spanning dairy, wine, olive oil and other products, with over 160 publications.

Full Professor of Food Science and Technology at the University of Bari and a specialist in dairy science. His work covers the quality and shelf life of pasta filata cheeses, sensory characterisation, innovative cheeses and the valorisation of dairy by-products, with more than 230 publications.

Veterinarian specialised in Dairy Production Medicine and Editor-in-Chief of the digital journal Ruminantia since 2012. He has directed research and development in the animal-feed industry and held adjunct professorships at several Italian universities.

Full Professor of Dairy Science and Technology at the Federal University of Viçosa. His work spans dairy processing, product innovation and dairy microbiology, with over 200 publications and three patents. He coordinates the INOVALEITE laboratory and is a certified Maître Fromager.

Professor at Al-Farabi University in Almaty and a specialist in dairy science, with particular expertise in camel milk. Her work spans dairy production, fermented dairy processing and cheesemaking, milk biochemistry, and food safety, drawing on years of FAO fieldwork across Central Asia, North Africa and the Middle East.

Full Professor at the University of Catania and founder of CoRFiLaC, which he presided over from 1997 to 2013 and 2021 to 2023. Raised among Modicana breeders and cheesemakers, he has devoted his career to Sicily’s historic PDO cheeses, with over 100 publications.

Researcher in Animal Sciences at the Department of Veterinary Sciences, University of Messina. Growing up on a family dairy farm shaped his focus on the physiology of dairy cows and calves, integrating nutrition, heat stress, precision livestock farming and omics to improve animal health and production.

Professor of Food Science at the University of Wisconsin–Madison and Director of the Wisconsin Center for Dairy Research. His expertise covers dairy chemistry, cheese functionality and fermented dairy products. He has published over 200 papers and book chapters. He is listed among the top 2% most-cited researchers (Stanford/Elsevier).

Dairy and Cheese Technology Trainer at ENILEA in Poligny, with 25 years of experience spanning mountain farmstead products to industrial processing. She trains students, professionals and new producers in France and abroad, and manages R&D projects for artisanal and large-scale dairy.

Professor of Molecular Food Microbiology and group leader at APC Microbiome Ireland, University College Cork. Her team studies how phages infect bacteria and how bacteria adapt, applying this to more sustainable food production and the role of phages in food microbiomes.

Food Technologist and Head of the Sensory Analysis Laboratory at CoRFiLaC, with over twenty years in sensory science. A certified Sensory Project Manager (SISS), he works on sensory evaluation, panel training and the characterisation of PDO dairy products.

Researcher at CoRFiLaC, with a PhD in Neurobiology and a specialisation in Clinical Biochemistry from the University of Catania. Her current work covers food science and nutraceuticals — the quality, safety and health-promoting properties of milk and dairy products, and the analysis of bioactive compounds.

Full Professor in the Department of Animal Source Food Technology at the University of Belgrade, with 27 years at the Faculty of Agriculture. She specialises in dairy science and technology, sensory evaluation, and food rheology and texture, with 91 indexed papers.

Director of Mons Formation, the training arm of the Mons Fromager Affineur group, a third-generation family business. He specialises in the science and practice of affinage — ripening environments, sensory grading and organoleptic assessment — and trains cheese retailers and producers internationally.

Full Professor of Food Inspection and Food Microbiology at the Federal University of Viçosa. His research focuses on foodborne pathogens and lactic acid bacteria across food production chains. Author of over 230 publications and current President of the Brazilian Society of Microbiology.

Associate Professor of Dairy Science and Technology at the Cyprus University of Technology, where he has led the Dairy Science and Technology research group since 2010. His work focuses on the processing, fermentation and quality of non-bovine milk and dairy products. He is listed among the top 2% most-cited researchers (Stanford/Elsevier).

Senior Lecturer and Researcher at the University of Malta, specialising in food microbiology and biotechnology. Her work covers fermented foods, probiotics and non-thermal processing, with recent projects on antimicrobial and functional packaging for traditional Maltese cheeselets.

Level I Researcher at CoRFiLaC, with a degree in Agricultural Sciences (Animal Science) from the University of Catania. His experience spans forage cultivation and preservation, cattle and sheep nutrition and management, and international cooperation projects, with a focus on the production and ripening of Sicily’s historic and traditional cheeses.

Full Professor of Animal Nutrition at the University of Milan (DIVAS). His research addresses feed quality, safety and evaluation, with a focus on alternative ingredients such as former foodstuffs and insect meals for sustainable animal nutrition. He coordinates several national and European projects.

Full Professor of Animal Nutrition at the University of Catania (Di3A). His research covers ruminant nutrition, the quality of animal products and sustainable feeding systems, including how pasture feeding shapes meat quality and the links between livestock, food quality and consumer perception. Author of over 100 publications.

Associate Professor of Food Microbiology at the University of Catania. Her research covers microbial biotechnology, probiotics and fermented foods. Author of more than 100 indexed publications and three patents, she is President of ProBioEtna, an academic spin-off she co-founded in 2021.

Full Professor of Consumer Psychology and Neuromarketing at IULM University, Milan, where he founded and directs the Behavior and Brain Lab. His research explores consumer neuroscience, decision-making and the link between emotion and food consumption. Author of Neuroscienze a Tavola.

Researcher at CoRFiLaC in collaboration with the University of Catania, with a PhD in Agricultural and Food Sciences. Her work covers food quality and safety, sustainable dairy farming, animal health and welfare, and the valorisation of traditional cheese systems and food by-products.

Full Professor of Agricultural, Food and Environmental Microbiology at the University of Palermo. His research focuses on lactic acid bacteria, microbial ecology and biotechnological applications in fermented foods, mainly dairy chains and sourdough, alongside wine, table olives and functional foods. He is listed among the top 2% most-cited researchers (Stanford/Elsevier).

Principal Research Officer at the Teagasc Food Research Centre Moorepark and adjunct professor at University College Cork, with over 30 years in cheese research and technology transfer. His work covers sustainability, cheese structure and health, functionality and the processing of seasonal milk.

Full Professor and Head of the Department of Dairy Technology and Functional Foods at the University of Life Sciences in Lublin, where he is also Vice-Rector for Science and International Cooperation. His research improves the functional properties of dairy products — cheeses, fermented milks — and designs new products and supplements for athletes.

Associate Professor at the Department of Veterinary Sciences, University of Messina, specialised in veterinary surgery and the medicine of exotic and wild animals. He directs the University’s Museum of Fauna and presides over the Veterinary Association of the Province of Ragusa.

Associate Professor of Sensory and Consumer Science at the University of Florence. Her research explores how emotions, personality, gender and taste sensitivity shape food preferences and choices, with attention to vulnerable groups and sustainable product innovation. She chairs the Italian Sensory Science Society.

Full Professor at the Laboratory of Nutritional Physiology and Feeding, Agricultural University of Athens, and Dean of its School of Animal Biosciences. She teaches ruminant nutrition and researches animal nutrition and dairy production, and directs a postgraduate programme on integrated milk and dairy management.

Full Professor at the Food Technology Laboratory of DISAFA, University of Turin. His research covers the flavour of wine, cheese and other foods, the links between processing and sensory characteristics, chromatographic food analysis, sensory and consumer science, and the extraction of bioactive compounds for functional foods.