University of the West of England (UWE), UK;Dr Zheng Feei Ma is an Associate Professor of Public Health at the University of the West of England (UWE Bristol), the United Kingdom. His research focuses on foods, nutrition and public health, with particular expertise in iodine nutrition, trace elements, brain health, cognitive ageing and nutritional epidemiology. He has published over 60 peer-reviewed papers, including collaborative research in The Lancet, and he is a collaborator in the Global Burden of Disease (GBD) Study Collaborator Network. Doctor Ma has been recognised among Stanford University's world's top 2% scientists for his research impact. He serves on the Scientific Advisory Board of the World Iodine Association and holds editorial roles with several international nutrition and public health journals. His research aims to generate high-quality evidence that informs clinical practice, public health policy and healthy ageing, with a particular focus on the role of trace elements across the life course.

Santa Catarina State University (UDESC), Brazil;Full Professor in the Department of Food Engineering and Chemical Engineering at Santa Catarina State University (UDESC), Brazil. Her research focuses on food proteins and their transformation into functional ingredients, including protein hydrolysates and bioactive peptides. Her work examines how protein structure and processing relate to technological functionality, digestion, and potential biological activities, supporting the development of health-oriented foods.

University of Scranton, USA;Dr. Joe Vinson was born in Arkansas and grew up in the San Francisco Bay area. He attended college at the University of California at Berkley, where he received his B.S. in chemistry in 1963.  He was awarded a research assistantship at the Ames Lab of the Atomic Energy Commission at Iowa State and obtained a Ph.D. in both physical organic and analytical chemistry in 1967. After several teaching positions in Pennsylvania and a two-year stint in industry at J. T. Baker Chemical Company, he returned to academe and is now a professor of chemistry at the University of Scranton in Northeastern Pennsylvania. His research has been featured in Prevention, Psychology Today, Consumer Reports, AARP, Tufts Health & Nutrition Newsletter, US News & World Report and lampooned in a cartoon in Time magazine. He has appeared on TV-Good Morning America Sunday and radio-NPR All Things Considered and The Peoples' Pharmacy, as well as being mentioned by Jay Leno and Rush Limbaugh. Dr. Vinson is the author of over 100 publications. His research interests are wide-ranging and include the effect of vitamins, minerals, and antioxidants on nutrition and health.

Xi’an Jiaotong-Liverpool University, China;Dr. Ken Cheng is an Assistant Professor at the Academy of Life and Natural Sciences, Xi’an Jiaotong-Liverpool University (XJTLU), China. She obtained her PhD from the Swedish University of Agricultural Sciences (SLU) and previously worked as a postdoctoral researcher at Chalmers University of Technology and as a Senior Scientist at Shenzhen Digital Life Institute (iCarbonX). Her research focuses on mass spectrometry-based metabolomics, multi-omics biomarker discovery, metabolic diseases, gut microbiota–host interactions, and natural bioactive compounds. She has published over 20 peer-reviewed SCI articles and leads research projects funded by the National Natural Science Foundation of China (NSFC) and industry partners. Her research aims to translate advanced analytical technologies and multi-omics discoveries into practical applications in disease prevention, precision health, and precision nutrition.

University of Bologna, Italy;Dr. Gianfranco Picone is a food scientist and metabolomics expert at the University of Bologna (BIO-NMR Laboratories, DISTAL). He holds a European PhD in Food Science, Technology and Biotechnology and has extensive expertise in NMR-based metabolomics, foodomics, and multi-omics approaches applied to food quality, nutrition, digestion, and gut health. He has coordinated and participated in several national and EU-funded research projects, including the MABEL project, focusing on metabolomics and microbiota-related nutritional studies. Dr. Picone has authored numerous peer-reviewed publications and serves as Academic Editor and Guest Editor for Foods and other international journals. His research supports the development of advanced analytical strategies for nutritional biochemistry, bioavailability, and precision nutrition.

Aarhus University, Denmark;Paz García-García is a postdoctoral researcher at the Department of Food Science, Aarhus University, Denmark, and coordinator of the Algae and Plant Lipidomics Interest Group within EpiLipidNet. She earned her PhD in 2019 from Universidad Autónoma de Madrid, Spain, focusing on the use of immobilized enzymes. During her first postdoctoral position at the same university, in the Healthy lipids group, she expanded her research into sustainable strategies for extracting and modifying bioactive compounds, particularly algal lipids and carotenoids, using enzymatic processes, advanced extraction technologies, and green solvents. She subsequently joined the Center for Biological Research-Margarita Salas (CIB-CSIC, Spain), as a postdoctoral researcher to gain experience in molecular biology, where she also investigated the formation of rare-earth-containing nanoparticles. At Aarhus University, her current research focuses on algal lipidomics and the development of novel encapsulation systems from seaweeds. By integrating green extraction, enzymatic biocatalysis, and lipidomics, she aims to develop sustainable processes that transform biological resources into functional ingredients that promote human health while minimizing environmental impact.