Professor Eugeni Roura is a nutritionist with interests in digestive physiology and gut health, chemosensory science (including taste and smell) and transgenerational mechanisms relevant to chickens, pigs and humans. Eugeni holds a Veterinary and PhD degrees from the Autonomous University of Barcelona and a MPhil and post-doctoral appointments at the University of California (Davis). He developed a sixteen-year career in the feed and food industries before joining The University of Queensland (2010) where he currently leads the Nutrition & Chemosensory Science Group. The main current research areas in human nutrition focus around food allergies and appendicitis. In animal nutrition his main interests include appetite modulation in chickens and pigs, nutrition interventions to boost embryonic/foetal development (including “in ovo”), and strategies to improve sustainability of chicken meat, egg and pork production. In 2011, Eugeni joined the UQ School of Biomedical Sciences as an Affiliated Lecturer. Since 2010 he has graduated 20 PhD students in Australia, published more than 100 peer-reviewed publications, and has been invited as keynote speaker to more than 50 national and international scientific meetings. He is currently serving as a member of the National Committee for Nutrition (Australian Academy of Sciences), the Federation of Oceania Nutrition Societies (FONS). In addition, he is the President of the World’s Poultry Science Association (Australia branch), Director of the AgriFutures Chicken Meat Consortium, and member of the R&D Committee of the Australasian Pork Research Institute Ltd. He was the recipient of the Nutrition Society of Australia 2024 Medal award.