Committees

Scientific committee

Paola Migliorini, University of Gastronomic Science
Gerold Rahmann, ISOFAR
Pino Lembo, COISPA/EGTOP
Lina Al-Bitar, IAMBari, Italy
Uygun Aksoy, Ege University, Turkey
Concetta Vazzana, University of Florence, Italy
Maria Dolores Raigón, President of SEAE, Spain
Stéphane Bellon, INRA, France
Mohammad Yousry Hashem, University of Cairo, Egypt
Drazen Lusic, University of Rijeka, Croatia
George Vlachos, Agricultural Univ. of Athens, Greece
Charikleia Minotou, IFOAM ABM, Greece
Raffaele Zanoli, GRABit, Italy
Mauro Gamboni, PT BIO Italy
Livia Ortolani, Aiab, Italy
Stefano Canali, CRA, Italy
Geir Lieblein, NMBU, Norway
Alex Wezel, ISARA France
Xhevaire Dulja, Agricultural University of Tirana, Albania

Organizing committee

Antonio Compagnoni, AIAB ER
Paola Migliorini IFOAM ABM
Erio Ricchi, Municipality of Vignola
Charikleia Minotou, IFOAM ABM
Karen Hoberg, IFOAM ABM
Drazen Lusic, IFOAM ABM
David Gould IFOAM SOAAN