Speaker

Yrjö Roos, School of Food & Nutritional Sciences, University College Cork, Ireland

Dr. Yrjö H. Roos research interests are in phase and state transitions, crystallization, reaction kinetics, dehydration and freezing of biological materials. He has published 5 books, >250 scientific articles and chapters, and presented >200 conference papers. He appeared on ISIHighlyCited.com in the field of Agricultural Sciences. He is President of International Symposium of Water in Foods (ISOPOW) and founding member and Chair of European Academy of Food Engineering (EAFE). He is co-editor of Food Engineering Reviews (Springer), executive editor of Journal of the Science of Food and Agriculture (Wiley), and editorial board member of several other Journals.

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