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Invited Speakers

Maria Victoria Gómez Almagro

Foto of professor Maria Victoria Gómez Almagro

Maria Victoria Gómez Almagro obtained her degree in Chemistry in 2001 with an honor additional at the University of Castilla-La Mancha (UCLM). In 2006, she got the grade of Chemistry European Doctor (cum Laude) at the Faculty of Chemistry (UCLM). She investigated the application of Microwave Irradiation as alternative and environmentally friendly energy source in the development of chemical processes. Afterwards, she moved to the University of Twente, (The Netherlands) as postdoc researcher – Marie Curie Intraeuropean Fellowship (EIF)  for two years where she started working on the development of NMR probes for the analysis of mass- and volume limited samples using microcoils. In 2009, she returned – Marie Curie Reintegration Fellow – to the UCLM at the Instituto Regional de Investigación Cientifica Aplicada (IRICA) (UCLM), where she started a new research line based on the hyphenation of microcoils to different techniques for the investigation of (photo)chemical processes. Nowadays, she continues the leadership of that field as a senior researcher within the Ramon y Cajal program.

Bernhard Blümich

Foto of professor Bernhard Blümich

Bernhard Blümich is a professor at RWTH Aachen University. His research activities aim at understanding the macroscopic properties of advanced polymer and functional porous materials by NMR on a microscopic and molecular basis. To this end, he develops and applies NMR methods for NMR spectroscopy of liquids and solids, NMR imaging of heterogeneous materials and fluid flow, and measurements of NMR relaxation and diffusion. Bernhard Blümich has pioneered several methodical innovations concerning multidimensional NMR spectroscopy with noise excitation, 1D and 2D methods of studying molecular motion in solids, solid-state imaging, and flow NMR. A growing focus in his recent work is the development of magnets for compact NMR such as the NMR-MOUSE for non-destructive materials testing and permanent magnets with homogeneous fields for chemical analysis by 1H NMR spectroscopy under the fume hood and reaction monitoring. The magnet technology has been commercialized in an RWTH spin-off company ACT GmbH, which has merged with Magritek Ltd in 2012. 

Kees (C ) de Graaf

Foto of professor Kees de Graf

Kees (C ) de Graaf is professor in Sensory Science and Eating Behavior at the Division of Human Nutrition & Health of Wageningen University, the Netherlands. His chair group has about 5 fte scientific staff and about 20 PhD fellows. The mission of the group is “to make healthy choice the happy choice”.

De Graaf is educated as a nutritionist and obtained his PhD in 1988 in taste psychophysics. De Graaf has published about 280 scientific papers, mostly on the psychobiology of eating behavior. His h-index is 55. Research and teaching activities focus on the meaning of sensory signals, such as taste, odor, and texture for eating behavior and the regulation of energy intake. His attention focuses on different groups of people (infants, children, elderly, normal weight – overweight people), the effects of properties of food on choice and intake, and digestion while using modern techniques of measurement (e.g. MRI; behavioral observation techniques). De Graaf is associate editor of the scientific journal Food Quality and Preference, and section editor of Physiology and Behavior.  

Alan Mackie

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Professor Alan Mackie (BSc, PhD) is head of the School of Food Science and Nutrition and chair of Colloid Chemistry at University of Leeds, UK.

His research is based on colloidal behavior in the GI tract. Using a combination of in vitro and in vivo studies, his team has shown that thermal processing, emulsification, and enzymatic cross-linking can all be used to alter the rate and patterns of dairy protein digestion. His team has also looked at a range of other food structures and components that can effect digestion kinetics. Recently, Mackie has used MRI to look at the link between gastric behavior and physiological responses. In particular, they show the importance of understanding the effects of the food matrix on rates of nutrient release. In September 2016, Mackie moved from the Institute of Food Research (now the Quadram Institute) to University of Leeds to continue these studies in the School of Food Science and Nutrition. Here, his team has been focusing on colloidal and mucosal interactions. Mackie has over 190 peer-reviewed publications with an h-index of 50. 

Niels Christian Nielsen

Foto of professor Niels Christian Nielsen

Born 1962. M.Sc. 1987, Ph.D. in 1990, Aarhus University, Denmark. Professor at Aarhus University 1999. Cofounder, vice director, and later director of Interdisciplinary Nanoscience Center (iNANO) at Aarhus University, 2002-2013. Director for the “Danish National Research Foundation Center for Insoluble Protein Structures (inSPIN)”, 2005-2013. Dean for the Faculty of Science and Technology at Aarhus University, 2013-2019. CTO at NanoNord A/S from 2013. Member of numerous boards and councils. More than 275 peer-review publications, recipient of numerous awards and honors. Research interests are focused around development and application of novel NMR instrumentation and techniques to provide information about composition, structure, dynamics and function of materials and biological systems.

Andre Simpson

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Professor Andre Simpson co-founded the Environmental NMR Center at the University of Toronto Canada and develops nuclear magnetic resonance (NMR) spectroscopy for environmental applications. He pioneered a new technology in collaboration with Bruker Biospin, termed comprehensive multi-phase NMR, that allows all bonds in liquids, gels, and solids to be detected and differentiated at the same time in unaltered biological and environmental samples. When applied to a living organism, the approach allows all bonds (shell, membranes, metabolites etc.) to be detected for the first time in-vivo. His recent work developing in-vivo NMR allows detailed metabolic profiling of living organisms. This provides real-time pathway information critical to explain why chemicals are toxic and to pinpoint the exact environmental stressors causing the biological perturbations. Much of his research has involved developing new NMR methodologies, many of which have direct applications to food science. Andre has published more than 200 refereed articles along with 15 book chapters and 1 book. He is currently a fellow of the Royal Society of Chemistry and has been awarded a number of prestigious awards, including RSC/SETAC Environmental Science Award, CSC Fred Beamish Award/W.A.E. McBryde Medal, and the RSC Joseph Black Award and Medal.

Carolyn Slupsky

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Dr. Carolyn Slupsky is a Professor with a joint appointment in the Departments of Nutrition and Food Science & Technology at the University of California, Davis, and is the Chair of the Graduate Group in Nutritional Biology. She holds the Kinsella Endowed Chair in Food, Nutrition, and Health, and was named a Chancellor’s Fellow in 2015. Her lab is interested in the nexus between food, the gut microbiome, and health. She is employing a systems biology approach to understand how food and specific components of food impact microbial ecology and function in the gut, and how this function ultimately impacts host metabolism. Her primary focus is on infants and young children, with the aim of understanding how a healthy gut microbiome is established early in life that will help prevent development of chronic disease. 

Daniel Topgaard

Foto of professor Daniel Topgaard

Daniel Topgaard is a Professor of Physical Chemistry at Lund University. His research is focused on developing solid-state NMR and diffusion MRI methods for investigating molecular dynamics and supramolecular organization in soft matter, porous media, and biological tissues. Research highlights include pulse sequences and data inversion approaches for multidimensional diffusion-relaxation correlation MRI of heterogeneous anisotropic materials such as the living human brain, as well as studies of the properties of water and the effects of hydration in carbohydrate, lipid, and protein materials of relevance in food science.