Prof. Javier Martínez Monzó is an Agronomist and Doctor of Food Science and Technology, University Polytechnic of Valencia. In his teaching duties, he is responsible for the subjects of Nutrition, Food and Culture and Central Cuisine and Collective Restoration for the Bachelor of Science and Food Technology. He has collaborated with many Institutions, delivering courses on Nutrition and Health and Cooking in Vacuum, for professionals of the tourism sector. Among the lines of research in which they participate, they focus from the work on 3D food printing, extrusion osmotic dehydration and vacuum impregnation, including those related to culinary technology and collective restoration, passing through the relationship between Nutrition and health. Since 2001, he has collaborated with the most prestigious restorers in our community. From the work with them comes the Gastrovac, an empty cooking team, which is currently it is located in the kitchens of various places, from Vigo or Bilbao to Holland, Belgium or Sweden and even Australia and New Zealand. Together with Team Development started a line of work on hollow cooking and frying which has resulted in many publications. He has conducted post-doctoral stays in the United States with the Dr. Rosana Moreira of Texas A&M University with whom she has collaborated on vacuum frying. Since his inception as a researcher, he has maintained a close link with the world of agri-food industry that has been translated into contracts and patents technology transfer. CEO of a UPV spin-off named FOOD DESIGN, from which they provide R&D&I services to companies. He is the author of numerous research publications in the field of technology Food, gastronomy and community nutrition. He is the author of numerous research publications in the field of technology Food, gastronomy and community nutrition.

Cristina Barrera holds a degree in Agricultural Engineering and a PhD in Food Science and Technology from the Universitat Politècnica de València, where she is an Associate Professor. Her teaching activity at the Food Technology Department focuses on engineering and technological aspects of those unit operations of food processing that involve a mass transport. As for her research activity, it is developed at the University Institute of Food Engineering-FoodUPV and delves into examining the intricate relationship between the functionality of foods and their structural changes induced by various processing methods. A notable focus of her research involves collaborating on projects aimed at obtaining valuable ingredients for food applications from by-products generated by the food industry.

Lucía Seguí is an Agri-Food Engineer with a PhD in Food Science and Technology. She is an Associate Professor at the Universitat Politècnica de València, where she teaches Food and Biotechnological Processes courses. As a researcher at the Institute of Food Engineering –FoodUPV, her recent research is mostly focused on the study of processing technologies aimed at providing added value to fruit and vegetables residues produced by the Food Industry. In particular, her research explores disruption and drying stages as well as biological and thermophysical pretreatments, and evaluates the impact of processing on the properties of the products and ingredients obtained, including functional, technological and nutritional ones. Her research also deepens into the applications of upcycled products in the agri-food sector.

Marta Igual Ramo is an Agricultural Engineer specializing in agri-food industries and has a Ph.D. in Food Science and Technology from Universitat Politècnica de València and a funded postdoc from Universidad Complutense de Madrid. She is a researcher at the Institute of Food Engineering –FoodUPV in the i-Food group. Her research has focused on the development of products based on fruits and vegetables with high sensory, nutritional, and functional quality. On the one hand, designing and improving the processes for obtaining different food products derived from fruit and vegetables. On the other hand, identifying and studying the stability and bioavailability of micronutrients and phytochemicals associated with fruit and vegetables and the products obtained. Recently, one of her main lines of research has been extrusion and 3D printing, incorporating ingredients with a high content of bioactive compounds into mixtures, and obtaining snacks with a high nutritional and functional content. It also works on the valorization of agri-food waste and by-products as ingredients or to obtain natural bioactive compounds. She has carried out research stays at Universidad Complutense de Madrid (Spain), Instituto Politécnico de Bragança (Portugal), Cluj-Napoca University of Agricultural Sciences and Veterinary Medicine (Romania), Technical University of Ambato (Ecuador), and Centre for Agri-Food Research and Technology of Aragon (Spain). She is the author of numerous research publications in the fields of Food Technology and Food chemistry.

Pau Talens Oliag is a Full Professor of Food Science and Technology at the Universitat Politècnica de València. His research activity is developed at the University Institute of Food Engineering-FoodUPV and is focused on the study of the physical properties of food concerning food processes, the development and application of spectroscopic techniques and image analysis to assess food quality and safety, and the development and design of texture-modified foods. His scientific output consists of more than 110 JCR papers, 18 divulgation research papers, 2 books and 3 book chapters published by international editorials and more other contributions. 4816 times cited and H index: 45 in WOS.