Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.
Dr. Conrad Perera's research interests are in the Chemistry and Technology of processing of food. He has consulted extensively to FAO, UNIDO, World Bank, Secretariat of the Pacific Community and other national and international organizations on food processing projects. He is currently supervising several projects on the extraction of bioactive peptides from micro-algae, green-lipped mussels, and chicken feet; arabinogalactan proteins from honey; flavonoids from honey and antioxidant activity; galactans from native plants and their action on galectin-3; bioactive polysaccharides from mushrooms; added Vitamin D degradation in dried milk products; Neuroprotective compounds from Centella asiatica.
