Autor: Amélia Martins Delgado

Manel Issaoui is Assistant Professor of Quality Management at the Faculty of Science and Technology of Sidi Bouzid (Tunisia), and a researcher and project coordinator at the NAFS ‘Nutrition – Functional Food & Vascular Health’ laboratory at the Faculty of Medicine, University of Monastir. She holds a Ph D in Biology and Biotechnology Sciences from the Higher Institute of Biotechnology of Monastir, and is a leading expert on olive oil quality and authenticity control.  She has published numerous research articles and is a reviewer for various scientific journals. Professor Issaoui is an SGS certified international auditor. Amelia Martins Delgado is a native of the Mediterranean region, and was raised in the Mediterranean culture and traditions. She has a background in food engineering with an MSc from University of Lisbon and a Ph D from Universidade Nova de Lisboa, and works as a researcher and consultant on Mediterranean foods, their composition and safety. Dr Delgado has taken part in various projects and authored several publications related to the Mediterranean Diet (MD) including ‘Analysis of Main and Healthy Phenolic Compounds in Foods’ (Journal of AOAC International) and the book ‘Chemistry of the Mediterranean Diet’ (Springer, 2017). Candela Iommi is an Argentinian food safety consultant. She graduated in Medicine from the Instituto Universitario del Hospital) Italiano, Buenos Aires, and her work currently focuses on safety and health assessments of natural polyphenols in selected fruits and vegetables. She has published papers on the chemistry and health (anticarcinogenic) properties of various herbs, medicinal plants and fruits commonly found in the Mediterranean Basin, in connection to phenolic compounds. Nadia Chammem is an engineer in the food industry, specifically involved in research concerning table-olive processing, and is an expert on the organoleptic assessment of table olives and olive oil.She has been a Tunisian coordinator in nine collaborative research projects, and has published a number of papers on the use of bioactive compounds in foods, including ‘Food Crises and Food Safety Incidents in European Union, United States, and Maghreb Area: Current Risk Communication Strategies and New Approaches’ (Journal of AOAC International). She also teaches general, food and industrial microbiology; food technology; and food safety and security and is involved in training International Olive Council staff.