21^st Euro-Global Summit on Food and Beverages March 8-10, 2018 Berlin, Germany

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

Sobhy El Sohaimy is presently working as Head of Department of Food Technology at City Of Scientific Research and Technological Applications. He is Chairman of the Committee of Grievances and Complaints at City Of Scientific Research and Technological Applications. His research work include Food Biochemistry, Functional Foods and Nutraceuticals, Food Safety, Antioxidants in food, Food analysis and Quality control. He has published papers in reputed journals, book chapters and served as a Chairman of more than a committee in SRTA-City.

Food Biochemistry, Functional Foods and Nutraceuticals, Food Safety, Antioxidants in food, Food analysis and Quality control

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)

Peter worked until 2014 as Vice President of Corporate Quality Assurance, Metro Cash & Carry (based in Düsseldorf, Germany) and before that as Senior Director Quality Kraft Foods Europe, Middle East & Africa (Munich, Germany), Senior Director Quality Kraft Foods Latin America (East Hanover, NJ, USA), VP of Quality at Nabisco Inc (East Hanover, NJ, USA) and Head of Quality for Unilever Foods worldwide (Rotterdam, Netherlands). He has developed and implemented global quality systems at all these companies, has driven multi-site ISO 9001 and ISO 22000 certification across Latin America and Europe and has initiated 6 Sigma programs. Peter has been one of the initiators of the BSI PAS 220:2008 Standard for prerequisite programs of food safety for food manufacturing, now being used in the GFSI recognized FSSC 22000 scheme. Furthermore, Peter has developed Incident Management procedures and trained and led IM Teams around the world.

Food Quality and Assurance, ISO,Food Safety Management, Hygiene Control in the Food Industry

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

Mary Ann M. Arizo has a comprehensive knowledge or skill in the field of environmental and algal biotechnology in which she promotes with passion her advocacy to explore the capacity of waste materials to perform great solution to solve other environmental problems. She always aims to do researches with great impact in the society like in the field of aquaculture.She generates research that will be an effective catalyst for the environment for the purpose of improving health and well-being.

include immunology, parasitology, histological nature of reactions, molecular detection's and formulation of treatments in which most of the raw materials are from dead biomass or end form of consumption (wastes)

Ahmed is a research associate within the Advanced Sustainable Manufacturing Technologies (ASTUTE) centre at Cardiff University.Ahmed owns a Ph.D. in engineering from the University of Portsmouth/UK (2017). His PhD research focuses on modelling and optimization of a meat supply chain network design. Previously, in 2010, he completed his M.Sc. in Communication Network Planning and Management at University of Portsmouth/UK. In his current role, he has a number of collaborations with industry in boosting sustainability and resilience of enterprises in Wales. He has published so far 24 peer-reviewed journal and conference papers.He has awarded the 2017 ABTA Doctoral Researcher Awards held at the University College London (UCL/UK). Moreover, he is a member of several professional bodies such as OR Society, IEEE, EurOMA, POMS, IET and MCDM Society

Multi-objective optimization; MCDM; Supplier selection; Sustainable and resilient supply chain management; ICT applications in Logistics.

Thomas, born 1958, holds a diploma in Agricultural and Dairy Science from the Technical University of Munich-Weihenstepan, DE 1982. After military service and his studies he served in the Cologne based Dairy Company (to-date: Campina) and became a Dairy expert. As of 1987-2007 he has worked for the German Dairy Association, Bonn) as the Secretary General of the German National Committee of the International Dairy Federation IDF. In 1992 he was nominated CEO. Over the years he has been in the lead of a number of international and national Expert Committees dealing with technical questions on process technology, food safety, hygiene and labeling. Furthermore, he has served on various committees of the UN-Codex Alimentarius Commission, a joint program of the Food and Agriculture Organization FAO and the World Health Organization WHO. Milestones were the development of the HACCP principles in the Codex Committee on Hygiene which nowadays form an integral part of the legislation in the EC and most other countries. In 2008 Tom started his own consultancy and became an independent advisor to provide technical comments on sustainable farming in Africa in preparation of the Rio+20 conference. He presented these comments during a hearing at the OECD headquarter, 5-7 September 2011, which were accepted and incorporated into the official meeting report. In 2011, he has established a new trade fair "InterLabTec" which presented state-of-the-art methods and devices for food analysis. The concept was so convincing to the Cologne-based Trade Fair (Koelnmesse) that it was implemented into the AnugaFoodTec, a major food processing and food safety trade fair in Cologne, due next time 21-24 March 2018. Since that time he is a contractor of the Koelnmesse for the acquisition of new exhibitors. Tom has also established the innovative technical/scientific journal “FOOD-Lab” for the German speaking food industry (www.food-lab.de) focusing on new food processing and analytical technologies. As of April 2014, the English electronic magazine eFOOD-Lab International (www.food-lab-int.de) is quarterly being distributed by the Koelnmesse to more than 45,000 visitors of the AnugaFoodTec in 130 countries. There, he serves a Editor-in-chief for both magazines.

food processing, food safety

Raja born 1980; Since 2002 he has been involved with food and animal sciences industry. He has mainly dealt with research, writing, planning, policy analysis and solutions findings. Specific focus is on the development of meat sciences, SOPs, and nutritional immunity. His scientific & analytical approach toward the subject matter, along with his strong communication skills, has benefited not only the organizations he has worked for but has also helped him establish his own business. He believes that real honor belongs to the factual owner. For Agro-livestock development he is working as extension and expansion advisor.

Halal Industrialization into Food Production-Global Perspective, Scientific Gaps & Proposed Solutions, Effect of Dietary Formononetin Isoflavone on Various Economic Traits of Broilers, Safe handling of meat, poultry during freezing

Sandra Guerrero received her PhD degree in Chemical Sciences from the University of Buenos Aires (UBA), Argentina in 1993. In her current role, she is a working as Head and Professor at the Industry Department of the Natural and Exact Science School, UBA, Argentina. She also works as a Main Researcher at the National Council of Scientific and Technical Research (CONICET), Argentina. In 2015, she received the Certified Food Scientist credential given by the International Food Science Certification Commission, USA. Dr. Guerrero is coauthor of 1 book edited by FAO and translated to 4 languages devoted to the implementation in rural areas of hurdle strategies for tropical fruit preservation (1994). During the last 25 years, her research activity has been focused on the use of emerging technologies for food preservation and processing design under a food safety engineering perspective. She has published numerous papers in high impact peer-reviewed journals ,19 chapters in books, and 170 presentations in scientific events. During the last few years she has given lectures and seminars at distinguished international events Her latest projects had to deal with the use of the non-thermal technologies under a hurdle approach to enhance food safety as well as the study of sensory and nutritional quality.

Food safety, emerging technologies for food preservation, predictive microbiology, sensory studies

He was born in 1978,he is a Food And Beverage Expert And Food Safety Expert as well as a secretary of food safety management system committee of Iranian Food And Drug Administration. He has done his MSc in science and engineering of food industry. Today, food safety is of concern to humankind and many of the problems encountered in our food supply chain. So he has developed his activities in food safety area, on the following subjects: He has improved himself ,his knowledge and experience by attending in national and international training courses on the food safety and quality based on auditor and lead auditor training management systems. He has an effective collaboration to writing and published Haccp and ISO 22000 Generic models and commodity-specific food safety guidance documents and books for Food and beverage industries (factories) and food expert. In order, how they could implement and applying food safety managements system in their companies. (Guidelines for the application of the HACCP, ISO 22000). The application of these can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety and also evaluation and grading of food and beverages factories against PRPs on food safety requirements and GMP principles. In this case , the manufactures realize that, PRPs can be applied throughout the food chain from the primary producer to final consumer and PRPs are (food safety) basic condition and activities that are necessary to maintain a hygienic environmental throughout the food chain suitable for the production , handling and provision of safe end products and safe food for human consumption.

GMP,PRPs (Pre requisite programs on food safety ), HACCP, ISO 22000 and how to validate & evaluating of food safety certificates (Haccp,ISO 22000,FSSC 22000,BRC,IFS,SQF)

Douglas E. Cosby received his PhD degree in Food Science from University Of Georgia (2012). He is currently working on the research and development of intervention strategies to reduce or eliminate Salmonella, Campylobacter, Listeria, and Clostridium species from poultry and poultry products on farm and in the processing plant for the U. S. Department Of Agriculture, Agriculture Research Service and serves an Adjunct Assistant Graduate Professor at the University Of Georgia, Department Of Food Science And Technology. For the past 27 years he has been working as a Microbiologist in the United States Department of Agriculture, Agriculture Research Service. Dr. Cosby has served as an instructor of pre-algebra, algebra and introductory statistics while deployed to Al Asad, Iraq in support of Operation Iraqi Freedom II for Central Texas College (2004-05). He has severed as a small unit leader (infantry) and G-7 Chief for 4th Marine Division; an enlisted member of the U.S. Navy/Marine Corps Reserve policy board; the senior enlisted adviser for Peacetime/Wartime Support Team, Region 4 of Mobilization Command, MARFORRES; the operations chief of Combined Joint Task Force – Horn of Africa in support of Operation Enduring Freedom; and a low altitude air defense gunner, section leader, platoon sergeant and platoon commander for B Battery, 4th Low Altitude Air Defense Battalion. He has won many awards to include 14 Certificates of Merit from the U.S. Dept of Agriculture, Agriculture Research Service as well as the Defense Meritorious Service Medal; Meritorious Service Medal; Navy/Marine Corps Achievement Medal (twice); Military Outstanding Volunteer Service Medal, Armed Forces Reserve Medal, Selective Marine Corps Reserve Medal (8 awards), Global War On Terror Service Medal, Global War On Terror Expeditionary Medal, Kuwait Liberation Medal (Saudi Arabia) and Kuwait Liberation Medal (Kuwait). Additionally, He has published numerous papers in high impact peer reviewed journals – Authoring or Co-Authoring 38 manuscripts, 69 abstracts, 7 popular articles, thre Proceedings papers and three Book Chapters. He is a member of the American Poultry Historical Society (Currently serving as the President); Poultry Science Association; Phi Tau Sigma; Alpha Zeta Honor Fraternity.

His current research is aimed at preventing and/or reducing enteropathogenic Salmonella and Campylobacter on poultry and poultry products by preventing the colonization of poultry through the use of biosecurity and/or feed additives in live poultry and through the mechanical removal of enteropathogenic bacteria and/or the use of GRAS chemicals to reduce or eliminate the bacteria.

Mr. Muhammad Usman, Former Director General of Agricultural Research System, Government of Pakistan who retired from service after a spotless career of about 35 years with senior level experience on research and development of integrated agricultural production, industries, Biochemistry, food, beverages and bioenergy on a sustainable way Mr. Usman is basically an agricultural scientist with specialization of agricultural, food and biochemistry working on the yield and quality of various products and published several research papers. Mr. Usman is consider as the senior most scientist in the world, always participated in the international conferences as a keynote speech, renowned speaker, organizing committee member as well as moderator of the conferences around the world. Mr. Usman established “Prominent Agro Based Industries, Agro Based Industries and Consultancy SDN BHD” in Malaysia and “Foundation for Rural Development in Pakistan”, with primarily aims to work on integrated agricultural project for Rural Development through improvement in agriculture and consultancy services to the formers at Malaysia.

Agricultural production, Industries, Biochemistry, Food, Beverages and bioenergy on a Sustainable way