COMMITTEES
Scientific Commitee
Alsanius Beatrix
Affiliation: Chair Professor, Swedish University of Agricultural Sciences, Sweden.
Area of expertise: horticultural microbiology, plant health and microbiological control of plant diseases, and fertility of soil and growing media.
Frercks Birutė
Affiliation: Head of Department of Orchard Plant Genetics and Biotechnology, Institute of Horticulture, LAMMC
Area of expertise: Plant genetics and bioinformatics, microbiological control of plant disease
Affiliation: University of Bonn Germany, and Universidad Politécnica de Cartagena
Area of Expertise: Product quality of Fruit and Vegetables, Soilless Culture and Growing Media, Climate Change and Climate-Smart Agriculture
Orsini Francesco
Affiliation: Full Professor, Department of Agricultural and Food Sciences, University of Bologna, Italy
Area of expertise: indoor farming technologies, protected cultivation, and urban horticulture.
Samuolienė Giedrė
Affiliation: Head of Laboratory of Plant Physiology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry.
Area of expertise: plant photophysiology; stress physiology; physiology of plant productivity; metabolism.
Vaseva Irina
Affiliation: Associate Professor, Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Bulgaria
Area of expertise: molecular mechanisms of plant adaptation to abiotic stress, identification and functional analysis of genes associated with plant development and stress tolerance, hormonal signaling and crosstalk.
Viškelis Jonas
Affiliation: Head of Laboratory of Biochemistry and Technology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry.
Area of expertise: Fruit, berry and vegetable quality, modelling and optimization of storage and processing methods,Chemical composition of fruits, berries and vegetables, biologically active compounds and technological properties, Investigation, modelling and optimisation of storage and processing processes for fruits, berries, vegetables and herbs, allowing maximum preservation of the natural biochemical composition of the raw material, Development of recipes, testing of developed technologies and production of experimental batches at the open access Fruit and Vegetable Processing Technologies Simulation Centre
Organising Commitee
Frercks Birutė
Naujokienė Gintarė
Samuolienė Giedrė
Viškelis Jonas
