Oliver Micke

Germany

Head of the department of radiotherapy and radiation oncology, and clinical director of the Franziskus Hospital Bielefeld, Germany, teaching hospital of the Hannover Medical School (MHH).

He is president of the German Magnesium Society and chairman of the German Working Group “Trace Elements and Electrolytes in Radiation Oncology” and associate editor of “Trace Elements and Electrolytes”- Official Organ of the "Society of Magnesium Research", Germany, and German Working Group “Trace Elements and Electrolytes in Radiation Oncology” AKTE, Germany.

He authored more than 270 publications in peer reviewed scientific journals and has been invited as speaker at national and international meetings.

Dr Ihab Tewfik

UK

Prof. Elango Ayyasamy

India

Prof. Elango Ayyasamy is an eminent veterinarian and Founder Dean of the Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Salem, India, with over 30 years of distinguished academic, research, and administrative excellence. Specializing in Dairy Microbiology, his pioneering research focuses on probiotic functional foods, antimicrobial resistance (AMR) and food safety. A Fellow of prestigious national bodies including the National Academy of Veterinary Science, Indian Dairy Association and the National Academy of Dairy Science, he has published 133 research papers in peer reviewed journals, filed 5 patents, authored 16 books, and organized 30 national and international conferences. Prof. Elango’s outstanding contributions have been recognized with 64 prestigious awards and medals, including the state-level Tamil Nadu Scientist Award (TANSA), the Dr. Verghese Kurien Medal and the Best Teacher Award of TANUVAS.

Enrico Valli

Italy

Associate Professor at the Department of Agricultural and Food Sciences (DISTAL) of the University of Bologna, performing research in the field of instrumental and sensory analyses of food products. Main interests lie in the analytical methods for assessing the quality and authenticity of olive oil. He teaches and is interested in food technologies in relation to sustainability. He coordinates the BEP course "Precision Agriculture and Sustainable Food". He has been involved in several national and European research projects. He is co-author of books and articles published in scientific journals.