10^th Shelf Life International
Meeting Bogotá, Colombia
X SLIM 2022

Fabio Licciardello is Associate Professor at the Department of Life Science of the University of Modena and Reggio Emilia (Italy). He built his carrer at the University of Catania (Italy), where he achieved his master degree and PhD in Food Science and Technology, and as a visiting researcher at the University of Zaragoza (Spain) and at the Fraunhofer Institute for Process Engineering and Packaging (Germany).

His research focuses on: shelf life studies of foods, development and characterization of biobased and biodegradable films and coatings, optimization of packaging systems, evaluation of innovative preservation and stabilization techniques, study of food/packaging interactions.

He has contributed as a speaker and invited speaker at several national and international conferences, he has been member of the Scientific committee of the 8^th and 9^th SLIM edition, author and co-author of 73 publications (>1400 citations, h-index: 22) on Scopus-indexed journals, and referee for many Q1 scientific journals in the Food Science category.

Since 2015 he has been vice-president of the Italian Scientific Group for Food Packaging (GSICA). Since 2019 he has been Editorial Board member of the journal Food Packaging and Shelf Life (Elsevier).

Dr. Eva Almenar is a professor at the School of Packaging, Michigan State University (https://www.canr.msu.edu/almenar/research-team/) with over 15 years of experience in developing and validating novel packaging in order to prolong the shelf life of food. Her research experience includes:
(1) Extension of the shelf life of food using varied packaging technologies including modified atmosphere packaging, active packaging, and edible films.
(2) Development and validation of packaging alternatives/concepts for food using both bio-based and petroleum-based plastics packaging materials.
(3) Formulation and processing of new packaging materials made from renewable feedstock including agrowaste and their commercial applications including characterization and validation.
(4) Studies of physicochemical, microbiological and sensorial changes caused by product/package interactions.
(5) Evaluation of consumer and industry attitudes toward packaged food and packaging formats.
(6) E-commerce food packaging.

Carlos Alberto Fuenmayor has a B.S. (2006) and a M.Sc. (2010) in chemical engineering of the Universidad Nacional de Colombia, and Ph.D. of the School of Food Science, Technology and Biotechnology of the University of Milan (2014). He is currently Associate Professor and head of the Laboratory of Food Physicochemical Analysis of the Institute of Food Science and Technology, Universidad Nacional de Colombia. He was Professor at the Faculty of Nutrition of Universidad del Atlántico (Colombia), and spent research periods at the University of Bozen (Italia), Universidad Politécnica de Valencia (Spain), and University of Milan (Italia). He is the author of more than 40 research articles and book chapters. His main interests are the development and use of nanomaterials in food packaging applications, food analytical chemistry, in particular electroanalytical chemistry and spectroscopy, and the study of Colombian autochthonous food matrices.

Carlos Zuluaga Domínguez received his professional degree in Chemical Engineering in 2006, his Master’s degree in Food Science and Technology in 2010 and his Doctor of Engineering degree in 2016, at the National University of Colombia. He currently works as a professor at the Department of Rural and Agrifood Development, Faculty of Agricultural Sciences, of the National University of Colombia, in Bogotá, since November 2017. His research interests involve the determination of bioactive compounds in food, quality assurance of hive products, chemometrics, instrumental sensory analysis, as well as the processing of agri-food raw materials. Both his Master’s and Doctorate thesis received meritorious distinctions thanks to the contribution of these works to the management, conservation and transformation of hive products for use as food. He has been designated as a Senior Researcher by the Ministry of Science, Technology and Innovation of Colombia (Minciencias) since 2021. He has published more than 40 technical documents including articles, papers, books and book chapters.

Professor of the Area of Food Packaging and Shelf Life in the Institute of Food Science and Technology, National University of Colombia – Bogota. Chemical Engineer, Master in Food Science and Technology, and Ph.D. in Engineering of the National University of Colombia. Former Postdoctoral Fellow of the Ministry of Science, Technology, and Innovation of Colombia. Research stays in Agrosavia (Mosquera, Colombia) and the IATA-CSIC (Valencia, Spain). Former professor of Food Engineering in Uniagraria (Bogotá, Colombia) and of Chemical Engineering in the University of the Salle (Bogotá, Colombia). Research interests in the configuration and development of food packaging and preservation systems through the use of mathematical and experimental modeling and simulation and determination and prediction of shelf life. Several granted and funded projects by the public sector and private companies on food packaging and storage issues.

Doctor in Agroengineering, Master in Agroengineering with emphasis on process automation from the Polytechnic University of Madrid (Spain); Specialist in administration and management in quality systems, ICONTEC – Santo Tomas University, and Food Engineer from the University of La Salle. She has 15 years of experience in companies in the food sector and in universities in Colombia and abroad, having occupied administrative, research and teaching positions. Her work is focused on innovation, process and resource management, integration of methodologies and proposals in projects that determine business growth. She has experience in research applied to the external sector (companies and communities) with proposals that guarantee the efficient use of resources, research management and knowledge of national and international policies and platforms for Science, Technology and Innovation.

Associate Professor of Institute of Food Science and Technology – National University of Colombia. Hi is Doctor and M.Sc. in Food Science of the Federal University of Santa Catarina (Brasil). His work focuses on the use of biocomponents with biological activity for the biopreservation of food, as substitutes for synthetic preservatives, application of bacteriocins as biopreservatives in meat products, aquaculture and dairy through edible coatings, design of micro and nano encapsulates of propolis in edible films and coatings in meat, meat derivatives and aquaculture products, and the preparation of edible films and coatings with the addition of polymers obtained from alternative matrices for the biopreservation of food.

Amanda Consuelo Díaz Moreno, Food Engineer. PhD in Food Quality, Safety and Technology. She is an Associate Professor at the Institute of Food Science and Technology – National University of Colombia. Her work focuses on: characterization, extraction and application of bioactive compounds from plant matrices as natural ingredients in the formulation of food and packaging with functional characteristics; use and transformation of molecules with functional qualities obtained from hive products; design and evaluation of edible films and coatings with alternative matrices for the preservation of fresh products during post-harvest and minimally processed products.

Food Engineer from Universidad de La Salle, Bogotá, he has dedicated more than 15 years of research on the role of packaging in food preservation. His research in the field has contributed to the use of more suitable containers and packaging systems for perishable and non-perishable foods, but with a high impact on the country’s economy. The knowledge of it focuses on the contribution of compliance with SDG # 12, numeral 12.3 “Reduction of food losses and waste” where the container plays a fundamental role for it. Theses, scientific articles, congresses, forums, seminars, among others, support the investigative work.