– Prof. Seppo Salminen, Functional Foods Forum, University of Turku, Finlandia.

– Prof. Miguel Gueimonde, Institutos de Productos Lácteos de Asturias, IPLA-CSIC, España

– Prof. MariCarmen Collado, Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Valencia.

– Prof. Paul O´Toole, University College Cork (UCC, Cork, Irlanda).

– Prof. Andrew Laws, Department of Chemical Sciences, University of Huddersfield (Queensgate, Huddersfield, HD1 3DH, Reino Unido).

– Prof. John Lucey, Department of Food Science. A203A Babcock Hall, University of Wisconsin-Madison (Wisconsin, USA).

– Prof. Bradley W. Bolling, Department of Food Science. 115 Babcock Hall, University of Wisconsin-Madison (Wisconsin, USA).

– Prof. Horst Neve, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Kiel, Alemania.

– Prof. Sylvain Moineau, Département de Biochimie, de Microbiologie et de Bioinformatique, Faculté des Sciences et de Génie, Université Laval, Félix d’Hérelle

Reference Center for Bacterial Viruses, Québec, Canada.

– Prof. Francisco J. M. Mojica, Departamento de Fisiología, Genética y Microbiología, Universidad de Alicante, Alicante, España.

– Dr. Gaspar Pérez Martínez, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Valencia, España.

– International Scientific Association for Probiotics and Prebiotics (ISAPP, USA).

– Prof. Giorgio Giraffa, CREA-FLC Centro Ricerca Produzioni Foraggere e Lattiero Casearie, Lodi, Italia.

– Prof. Rosalba Lanciotti, Dipartimento di Scienze e Tecnologie Agro-Alimentari, Università di Bologna, Cesena, Italia.

– Prof. Paola Mattarelli, Dipartimento di Scienze e Tecnologie Agro-Alimentari, Università di Bologna, Bologna, Italia.

– Dra. Corinne Grangette, Lactic Acid Bacteria and Mucosal Immunity, Center for Infection and Immunity of Lille, Institute Pasteur of Lille, Lille, Francia.