9^th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Cologne, Germany

Dr. Alexander Sulakvelidze, Ph.D. is Vice President of R&D and Chief Scientist of Intralytix. He is an internationally recognized expert in phage technology who was instrumental in securing the first ever FDA-approval for phage based food safety product in the World. Dr. Sulakvelidze has published extensively on the subject of phage therapy, including co-editing a major book about bacteriophages entitled “Bacteriophages: Biology and Applications”. He is the author of several issued and pending patents in the field of phage therapy and biocontrol. Dr. Sulakvelidze is currently serving as Editor-in-Chief of the scientific journal Bacteriophage, and as an ad hoc reviewer for several other journals and funding agencies.

Bacteriophages: Biology and Applications

Dr Romdhane Karoui obtained his Ph.D. in Food Science in 2004 from Blaise Pascal University (France) and his accreditation to supervise research in 2009. Between 2009-2010, he was the senior research scientist at Gembloux Agro-Bio Tech (Belgium). He has a long-term scientific experience in the fields of spectroscopic methods (VIS, NIR, MIR, fluorescence) for the determination of the quality of several food products. He is the author of 75 peer-reviewed scientific papers and more than 80 proceedings, book contributions and reviews. He is serving as an editorial member of several journals in food science. He is currently Professor at the Artois University and Director of the research team Food Quality and Security Site-Artois of Charles Viollette Institute.

Food Science and Technology, Food authentication, spectroscopy, chemometry

Suzana Caetano da Silva Lannes is an Associate Professor at Pharmaceutical Sciences School of University of Sao Paulo. She is President of Brazilian Society of Food Science and Technology, and Vice President of Brazilian Association of Rheology. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology-CTA Journal. She has developed research works in the Food Science and Technology area, on the following subjects: Rheology, physics of foods, development of special and nutritional food formulations and study of fat foods (emulsion, chocolate products, cupuassu, mayonnaise, ice cream and bakery).

Food Science and Technology: Rheology, physics of foods, development of special and nutritional food formulations and study of fat foods (emulsion, chocolate products,cupuassu, mayonnaise, ice cream and bakery)

Jurgen Schrezenmeir is an Apl. Professor of internal medicine at the Gutenberg University Mainz,Germany. He is also the Chair of the International Society for Milk Science (ISMS).

Food and health, Effects on Immunity, Metabolic Syndrome and Mineral Retention

Thomas Kutzemeier is an Engineer of Dairy Science with Diploma 1982 at the Technical University Munich, with industry positions from 1983-1986 in Dairy production. From 1987-2007 he was the CEO of the German Dairy Association, Secretary General of the German National Committee of the International Dairy Federation., holding Top Management positions, long-term experience in all issues of the dairy industry. From 1992-2007 he was the advisor to the Federal Government at the FAO/WHO Codex Alimentarius Commission of the United Nations and its subsidiary Committees on Milk and Milk Products, Food Hygiene, Labeling, Foods for special dietary purposes, Export Certification. Since 2010, he is the advisor to the FAO of the United Nations in the fore field of the Rio+20 Conference, Consultant since 2008 to various companies and industries, actually Editor-in-Chief of FOOD-Lab and eFOOD-Lab International, two magazines serving Quality Management and Heads of Labs of the Food, Beverage, Dairy Milk and Feed industries globally. Since 2014, he is actively involved in exhibitor acquisition and congress organization for the sector Food Analytics, Food Safety and Quality Management of the Anuga Food Tec 24-27 March, 2015, Cologne.

Food Science and Technology, Dairy Technology

Osama Ibrahim is a highly-experienced Principal Research Scientist with particular, Expertise in the field of microbiology, Molecular Biology, Food Safety, and Bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and Analytical Biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bio-processing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. He received his B.S. in Agricultural Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. His research dissertation was on the construction of plasmid for the expression of a fusion protein of VEGF121/ Shiga-like toxin as a therapeutic protein for targeting angiogenesis (cancer treatment). Since 1979 he is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology.

Food Safety, Biotechnology

Elsayed M Abdelaal is a Senior Research Scientist with Guelph Food Research Centre at Agriculture and Agri-Food Canada where he specialized in grain-based functional foods and natural health products. His about 180 publications and presentations encompass chemistry, functionality, nutritional and antioxidant properties of a diverse array of primitive, modern and newly-developed grains. Currently he is the chair of the Bioactive Compounds Technical Committee and vice chair for the Nutrition Division at the American Association of Cereal Chemists International. He has been Associate Faculty member at the University of Guelph and Adjunct Professor at the University of Toronto, and Editorial Board Member for several scientific journals.

Food Science and Technology, Grain-based functional foods and natural health products

Alexander V Sirotkin received his PhD degree in Institute of Evolutionary Physiology and Biochemistry, Leningrad, Russia and his DrSc degree at the Research Institute of Animal Production, Nitra, Slovakia. He is working as Professor at the Constantine the Philosopher University, as a Research Scientist at Research Institute of Animal Production in Nitra and as a Visiting Professor at the King Saud University in Ryiadh now. He has more than 500 publications including 120 full papers in the international journals. He is an Editorial Board Member of 3 international journals and a recipient of more than 10 national and international awards.

Physiology, Biochemistry and Endocrinology of influence of food on reproduction, Endocrinology, Intracellular signalling

Jose S Torrecilla is a Professor of the Chemical Engineering Department of the Complutense University of Madrid (UCM). He received his PhD in Chemical Engineering from UCM in 2000. From all of his main lines of research, it is worth highlighting the modeling of complex systems and the design of chemometric tools used in many fields such as health, chemistry, engineering, and food technology. He has collaborated with numerous universities as well as national and international research facilities. The impact of his research can be measured with the great number of published articles in various prestigious international journals, some books related with his research lines, and a few national and European patents. His importance can also be evaluated through the participation and coordination of a great number of competitive projects inside the American, European, and national frameworks. During the last few years he has given lectures and seminars at distinguished international research centers, being the main coordinator of some them.

Food Science and Technology

Ángel Carbonell-Barrachina got his Ph.D. on Chemistry in 1995, and currently, is Full-Professor of Food Sciences and Technology at the Miguel Hernandez University (UMH), where he leads the Group on Food Quality and Safety. Ángel Carbonell-Barrachina has worked worldwide (UK, USA, Poland, India, etc.) and has authored more than 175 research articles published in international journals within the areas of Food Sciences and Technology, Environmental Sciences and Agriculture. He has coordinated projects funded by the European Union, World Bank, Spanish Government, US Department of Agriculture, and private food companies. At this time his main research topics are food quality and food safety; among his main interests are: use of sensory evaluation in the food industry, industrialization of pomegranate, drying effects on fruits and vegetables, effects of manufacturing on the quality of foods, such as ice-creams, confections, chocolate, etc., and occurrence of chemical pollutants in foods, especially arsenic.

Food Science & Technology

Massimo Cecaro after completing the high school in humanistic studies, he moved to the University of Camerino, where he got a Master Degree in Veterinary Medicine and in University of Teramo he successfully got the Specialization. Since the age of 14, he has worked as radio speaker, tv presenter and reporter for a wide range of artistic and scientific events. At the age of 24 he obtained a qualification to practice as a Journalist and in 2007 he was admitted to the National Association of Medical Press (ASMI), where he currently hold the position of National Councilor. He is Resident Member of MJA Medical Journalists’ Association (London). He is Member of EFSA's Expert Database. He has been an invited speaker,mentor and chairman at International events in the field of Public Health and Safety in Canada, US, Europe and Asia. He has been author of several scientific works in public health. He is also director in Italy of a prestigious Educational Centre for work safety and public health. He is actively involved in international projects to improve the role of mass-media in medical sciences, and awarded in Philadelphia, Valencia and Las Vegas with International special recognition. He is serving as an editorial member of several reputed journals like: “Journal Food Processing Technology”, “Journal of Veterinary Science & Technology”, and Editor in Chief in the “Occupational Medicine & Health Affairs” and in “Journal of Mass Communication”. He is Reviewer for "Journal od Cancer Science & Therapy”. He is Organizing Commette Member of several International Conferences in US and in Europe.

Scientific Communication

Angel Gil-Izquierdo has completed his PhD at the age of 32 years from University of Murcia (Spain) and the Spanish National Research Council (CSIC) and postdoctoral studies from Institut National de la Recherche Agronomique (INRA-Clermont-Ferrad-Theix, France) under the supervision of Dr. Claudine Manach, Dr. Christine Morand, Dr. Marie-Noëlle Horcajada and Dr. Augustin Scalbert. Now he is the tenured research scientist at CEBAS-CSIC (Spanish National Research Council) working in human and clinical nutrition, food science and technology, oxidative stress, metabolomics and new markers for detection of human pathologies. He has lead projects from national and international organisms, and he has been member of the Experts Committee at the European Food Safety Authority (EFSA). To date, he has published 96 papers in reputed journals of the Science Citation Index (SCI).

Food Safety

In 1990, Soraya L Valles graduated in Biological Science from the University of Valencia and completed her PhD in 1996under the supervision of Consuelo Guerri at Research Institution (Instituto de Investigaciones Citologicas). In 1997 she joined Eva Qwanstrom’s group at the Hallamshire Hospital (University of Sheffiel) in Sheffield, UK and spent three years involved in the identification of an adhesion-regulated subunit of the interleukin-1 (IL-1) receptor complex. She was working in immunology, cytokines, inflammation processes and matrix regulation of IL-1 responses. In 2000 she joined University of Valencia as a lecturer. She was also involved in the mechanisms of oxidative stress in the generation of Alzheimer’s disease with Jose Viña’s group. At this moment she work in Alzheimer’s diseases and in inflammation and oxidative stress mechanisms. Also she would like to work in precursor cells and the subsequently ability to further differentiate into neurons and astroytes inside the brain. I order a grant from my sanity government and I still waiting for the resolution grant, about stem cells and brain.

Biochemistry, Genetics and Molecular Biology Neuroscience Medicine

Gemma Matute received her Bachelors in Protocol and Event Organization at the Camilo Jose Cela University. Gemma Matute works in the Complutense University of Madrid where she organizes courses, conferences, and workshops. She is a member of the Spanish Association of Protocol.

Management