Laurent Dufossé,
Chairman, Université de Bretagne Occidentale, Quimper, France
FECS member

Marie-Josèphe Amiot-Carlin,
INSERM / INRA, Marseille, France

Claudette Berset,
INRA-ENSIA, Massy, France

Dietmar Breithaupt,
Institut für Lebensmittelchemie, Universität Hohenheim, Germany

George Britton,
School of Biological Sciences, University of Liverpool, United Kingdom

Reinhold Carle,
Institute of Food Technology, Universität Hohenheim, Germany

Christian Ducauze,
Institut National Agronomique, Paris, France
FECS member

José Empis,
Instituto Nacional de Investigação Agrária e das Pescas,
Lisboa, Portugal
Organizer of the Second " Pigments in food ", Lisboa, 2002
FECS member

Marina Heinonen
University of Helsinki, Finland

Dámaso Hornero Méndez,
Instituto de la Grasa, CSIC, Sevilla, Spain

Izabela Konczak-Islam,
Food Science Australia, North Ryde, Australia

Adriana Mercadante,
Universidade Estadual de Campinas, Brazil

Isabel Mínguez-Mosquera,
Instituto de la Grasa, CSIC, Sevilla, Spain
Organizer of the First " Pigments in food technology ", Sevilla, 1999

Antonio Pérez Gàlvez,
Instituto de la Grasa, CSIC, Sevilla, Spain

Werner Pfannhauser,
T. University, Graz, Austria
FECS member

Sue Southon
Institute of Food Research, United Kingdom

Alain Valla
CNRS, Quimper, FRANCE