Antonio Bevilacqua, full professor of Microbiology, holds a PhD in Food Product Biotechnology (2006) and a MSc in Food Science and Technology from the University of Foggia, Italy, where he is currently Full Professor of Microbiology at the DAFNE Department and Coordinator of the Master’s Degree Program in Food Science and Technology. His research focuses on food spoilage and pathogenic microorganisms, starter cultures and probiotics, predictive microbiology and mathematical modelling, risk analysis, and sustainable agriculture, including plant growth–promoting bacteria and bioremediation. He has coordinated several national and international research projects and serves as Associate Editor and Editorial Board member of leading journals in food microbiology and food science.

Probiotics, prebiotics, and synbiotics, Facts and myths

Food Security in a Changing World

Dr. Zhengcong Wang is an Associate Professor at the College of Economics and Management, Huazhong Agricultural University, China, and Deputy Director of the Food Economy and Nutrition Health Research Center at the Institute of Modern Agricultural Industrial Economy. He holds a Master’s degree in Food Supply Chain Safety Management and a PhD in Food Safety Risk Management and Health Economics from Wageningen University and Research (WUR), Netherlands, where he also served as an external researcher at Wageningen Food Safety Research. Dr. Wang’s research centers on leveraging artificial intelligence and big data to manage risks at the nexus of food systems, public health, and environmental sustainability. His work includes foodborne contaminant risk assessment, forecasting foodborne disease outbreaks, optimizing agricultural practices and regulatory resources. His work has been published in journals such as Risk Analysis, Food Chemistry, and Food Research International, and he developed a national big data platform for global food safety sampling and testing. Dr. Wang has served as a consultant to the food safety program led by the World Health Organization and collaborated with Mars China on mycotoxin contamination forecasting. He has led or participated in multiple research projects funded by the National Natural Science Foundation of China, the National Social Science Fund of China, and the European Union’s Horizon Programme. His interdisciplinary contributions advance sustainable, data-driven food safety governance both in China and globally.

Harnessing Microbial Fermentation for Functional Foods and Sustainable Agriculture

Professor Ikechi Agbugba is a United Nations Consultant under the International Organisation for Migration (IOM) Connecting Diaspora for Development Project focused on train-the-trainers programme spearheaded by the Hague Office in the Netherlands. He successfully delivered his first and second assignments with IOM of the UN as Diaspora Expert Leader at the Food Crop Production Technology Transfer Station (FCPTTS) and a brief one at National Horticultural Research Institute (NIHORT) both in Nigeria. He is an agricultural economist with wide experiences in marketing, agribusiness management, entrepreneurship development and related areas. He has wide experiences as Lecturer, York St John University England; Researcher and Development Officer with the Reform Corporation International (RCI) London; Visiting Professor at Rome Business School; Guest Lecturer at University of Birmingham (UOB); Mentor on New Faces for Farming at Writtle University College Chelmsford Essex England; Senior Lecturer at Rivers State University (RSU), Professor and Pioneer Coordinator (Doctorate degree Programme) at Cavalla International University, among others.

Emmanuel Afriyie is a Quality and Food Safety at Danone (FanMilk Ghana Ltd.) with strong experience in FSMS implementation and food safety compliance. As a certified lead Food safety auditor, he conducts supplier audits, internal audits and food safety assessments to ensure adherence to GMP, HACCP, ISO 22000 as well as FSSC 22000 standards across manufacturing and distribution operations. He is passionate about food innovation and is developing a frozen beverage concept aimed at advancing safe, modern and consumer-focused food products in Africa.

Enhancing Food Safety Through Effective FSMS in the Modern Food Supply Chain