6^th International Conference on Food and Nutrition February 24-25, 2025 Madrid, Spain

Dean Iman Hakim is a professor of public health and the Dean of the University of Arizona College of Public Health. She is internationally known for her translational research on the role of bioactive food compounds in modulation of oxidative damage and prevention of chronic diseases. She has been the Principal Investigator of several large-scale clinical trials focused on nutrition and cancer prevention. Dr. Hakim earned her medical degree from Cairo University in Egypt and her PhD from Ain-Shams University in Cairo, Egypt. She received her MPH degree in Preventive Medicine from the University of Arizona, College of Medicine.

Nutrition and Cancer Prevention

Abdullah Al Ghamdi is the Director of health care specialty center. He has also served as the Co-Director of Medical Internship Unit, College of Medicine. He has been elected as the chief block coordinator of King Saud bin Abdulaziz University for Health Sciences. He is the coordinator of undergraduate family medicines and has served as the assistant professor of family medicine.

Health care

Dr. Poirier has more than 15 years of international teaching experience working in culturally diverse environments. Her strengths include creating innovative educational programs with a focus on food and culture, identifying appropriate outreach efforts to solve community problems, and empowering students for successful careers. She has been recognized for her ability to create and teach online courses, work as an advisor for student organizations, and creating positive educational environments for optimal learning. She has published over 25 journal articles and been invited to speak in Malaysia, Switzerland, Germany, Poland, Austria, Puerto Rico, and the Andros Island in the Caribbean.

Educational programs with a focus on food and culture

Chemist from University of Patras , Msc in Quality Assurance. Technical Director and co-founder of Food Allergens Lab (analytical laboratory dedicated in food analysis). Thirty years experience on olive oil analysis (QA mamager of Minerva Oleic the greatest Greek extra virgin olive oil Industry). Reviewer of Journal of American Oils Chemistry Society. Member of : Greek National Supreme Chemical Council, Scientific Committee of National Greek Olive Oil Festival, Horizontal Committee of Greek Accreditation Body (ESYD). President of Organizing Committee of Greek National Biotechnology & Food Technology Congress. Greek National Representative in European TWG/FDM (IPPC Directive), Euro Lipid Forum, World Science Poultry Association, Board of Hellenic Chemists Association. 55 Publications mainly on olive oil ( Scopus H index 4). Honored by the MedDiet 2005 award. Presentations in Congresses of Euro Lipid Forum, AOAC, AOCS, WSPA.

Food safety, Food assurance

Manfred Eggersdorfer is Senior Vice President for Nutrition Science & Advocacy at DSM Nutritional Products. He studied chemistry at the Technical University Munich and did his PhD in organic chemistry in the field of synthesis and characterization of unusual amino acid. He was post-doc at the Stanford-University,California working with Carl Djerassi on the isolation and characterization of sterols from marine origin. Manfred Eggersdorfer is active as professor for Healthy Ageing at the Faculty of Medical Sciences at the University of Groningen. He is member of the Advisory Board of the Johns Hopkins Bloomberg School of Public Health, of the Fraunhofer-Gesellschaft Curatorial for Innovation, and affiliate of various other organizations.

Manfred Eggersdorfer is Senior Vice President for Nutrition

Dr. Theo Lioutas joined McCain Foods Limited in 2011 as Chief Science and Technology Officer and a member of the company’s senior Leadership team. Theo worked closely with all the research and development teams around the world developing a recommended organizational structure that will further McCain’s innovation goals. He reported directly to the Chief Executive Officer. Previously, he was Senior Vice President of Global Research and Development for Brown-Forman, one of the world’s largest spirits companies and an organization he worked with for 12 years. Prior to Brown-Forman, Theo built his career at General Mills, Campbell Soup, Kraft Foods, Jacobs-Suchard, Tropicana/Pepsico. He obtained a Master of Science degree in Agricultural Engineering and a PhD in Food Chemistry and Food Science, both from the University of Illinois.

Food Chemistry, Food Science

Rosa Lelyana is the General Practitioner and Doctor Temporary Employees in Community Health Centers in Ungaran,Central Java, Indonesia ans also Speaker in national radio broadcasts (Radio Republik Indonesia) about many topics of healthy life style and nutrition theme. she have received the championship trophy from the Dean of the Faculty of Medicine, University of Diponegoro as one of 10 winners of the writing competitions textbook.

Her research interest in Nutrition/herbal ingredients for cosmeceuticals/cosmetic for body shaping, fat and cellulite.

Dr. Niba holds a Ph.D. in Food Science from the University of Maryland, College Park, and an MBA from La Salle University School of Business. She began her career as Assistant Professor of Food Science at Virginia Polytechnic Institute and State University, Blacksburg, VA where she taught food science, supervised graduate students and managed a research lab. She is currently Global Director, Food Systems Business Development at Ingredion, a Fortune 500 global ingredients solutions provider for the food, personal care and industrial markets. She was previously Global Director, Nutrition Springboard, leading the company’s global Nutrition business platform and managing a cross-functional team. She has published 15+ articles and presented at several conference. She is a member of various professional organizations, including the American Association for the Advancement of Sciences, the Institute of Food Technologists & Sigma Xi Scientific Honor Society.

Drivers of Cross-Functional Food Science Innovation

Huang Wei Ling, born in Taiwan, raised and graduated in medicine in Brazil, specialist in infectious and parasitic diseases, a General Practitioner and Parenteral and Enteral Medical Nutrition Therapist. Once in charge of the Hospital Infection Control Service of the City of Franca’s General Hospital, she was responsible for the control of all prescribed antimicrobial medication and received an award for the best paper presented at the Brazilian Hospital Infection Control Congress in 1998. Since 1997, she works with the approach and treatment of all chronic diseases in a holistic way, with treatment guided through the teachings of Traditional Chinese Medicine and Hippocrates. Researcher in the University of São Paulo, in the Ophthalmology department from 2012 to 2013.

General Practitioner Enteral Medical Nutrition Therapist Specialist in infectious and parasitic diseases

Dr. Francis Thaise A. Cimene is the Head of the Center for Inclusive Development Studies and the Head of Academic Affairs at the University of Science and Technology of Southern Philippines. She holds multiple degrees, including a Doctor of Philosophy in Educational Management, a Master of Arts in Sociology, a Master of Arts in Education with a Major in Educational Administration, a Bachelor of Arts in Sociology (Magna cum Laude, Xavier University), and a Bachelor in Elementary Education. She served as Dean of the Graduate School at Capitol University from 2003 to 2015 and was the Research Director for five years. Since 2007, she has been a CHED Institutional Sustainability Assessment Assessor. Additionally, she was designated as the Impact Auditor for the Police Regional Office 10’s Institutionalization Evaluation Process. She has co-authored 11 books and published over 30 research articles. She has conducted numerous research projects commissioned by the Philippine National Police Region 10, the City Council of Cagayan de Oro City, and other government institutions and consulting agencies.

Innovation Leadership

Ken’ichi Ohtsubo is a professor at Niigata University of Pharmacy and Applied Lifesciences. He worked as a researcher of National Food Research Institute, Japan, for 27 years since 1981. He moved to Niigata University and continued the research on rice quality and utilization. He published more than 200 scientific papers on rice quality and utilization, etc.  

Research in Quality and Utilization