Food and Nutrition

Yuanlong Pan completed his BVM from Gansu Agricultural University, P.R. China. Dr Pan received his PhD in Animal Nutrition from Virginia Tech, USA and PhD in Human Nutrition from UNC-Greensboro, USA. Dr. Pan conducted research in the area of menopause and cognition at Wake Forest University School of Medicine from 1996 to 2000. In 2000, Dr. Pan joined Nestle Purina Research. He has published more than 18 papers, filed 41 patent applications and obtained 10 patents. Recently Dr. Pan won the Academy of Science-St Louis 2016 George Engelmann Interdisciplinary Award for his outstanding achievement in science through collaboration.

Nutrition Industry Network, Evidence-Based Nutrition.

Luis Gonzalez Vaque, professor at the Universidad de Girona (Spain), “Pablo de Olavide” de Sevilla (ídem), San Antonio de Murcia (ídem), de Castilla-La Mancha (ídem) and of the CEI International Affairs - Universitat de Barcelona - Universitat Autònoma de Barcelona (Master en Diplomàcia i Funciò Pública Internacional). He is also lecturer at the Università degli Studi di Ferrara and the Università degli Studi del Piemonte Orientale Amedeo Avogadro (Italia). Mr.González Vaqué is at the present time Director of Food and Agrarian Policies of the “Fundació Triptolemos” (Barcelona) and member of the “Grupo de Reflexión ‘El futuro de la Unión Europea’” (Instituto Universitario de Estudios Europeos, Madrid) and of the Food Research Collaboration (UK).

European Law, Food Law, Food Labelling, Gluten-free Trademarks, Agricultural Law, Economics of food security, Create healthy gluten free foods, Trade Law, European Court of Justice Food Sovereignty, Food Policy, Food Studies ,Sustainable Food Systems, Local food, Food ways (Anthropology)Food ethics, Risk regulation,Ethical Consumption, Risk Governance, Food Politics, Anthropology Of Consumption, Sociology of Food and Eating, Sociology of consumption, Food Safety Sustainable Production and ConsumptionFood and NutritionIntellectual Property LawConsumption StudiesEuropean Union Animal Welfare Consumer Protection (Law)European Union Law,Consumer protection law,Consumer Protection, Food Security European Politics, Contract law and Consumer Protection Application of EU Law at ECJFood Analysis & Quality ControlEuropean integrationFood WasteAdvertising and Branding Cloning Aliment, geographical Indications,Biotecnologia TRIPs Waste Management Biotechnology, EU Law, Agriculture Food and Nutrition, Food waste prevention

Claudio Gallottini is a Doctor of Veterinary Medicine and Veterinary Science and three specializations in Inspection of Food of Animal Origin, Animal Health and Animal Productions and in Animal Breeding at University of Perugia. He works with ITA Corporation, a North American consulting company based in Miami (Florida) and Vancouver (British Columbia) providing constant support to Importers of food products from abroad by promoting and providing auditing and training programs.

Food Inspection, Food Safty.

Dr Suphachai Nuanualsuwan has completed his Doctor of Veterinary Medicine from Chulalongkorn University. He has pursued his Master of Preventive Veterinary Medicine and PhD in Doctor of Philosophy in Food Science and Technology from the University of California, USA. He is working as a Lecturer of Microbial Food Safety and Quantitative Risk Assessment at the Faculty of Veterinary Science, Chulalongkon Univesity, Bangkok, Thailand.

Food Science and Technology

Remina S Sabado has completed her MS degree from the University of Santo Tomas. She is a Licensed Chemist. Her Bachelor’s degree is in Chemistry and Graduated from the University of Santo Tomas. She is currently working at the Department of Science and Technology-National Capital Region Office as a Senior Science Research Specialist at the Food Innovation Facility housed at the University of the Philippines Diliman.

Food Science, Food Innovation.

Thakiuku Richard Mutegi has completed his Bachelor degree in Food Science from University of Eldoret, Kenya. He has 2 years working experience as a Food Scientist under the Ministry of Agriculture, Kenya. He is pursuing his Master’s degree in Food Safety and Quality Management at Khon Kaen University faculty of Technology.

Food Safety and Quality Management

Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture. His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences.

Bionanotechnologies for food safety, quality, security and supply chain integrity (fraud and terrorism control). Food Innovation and Packaging Technology.

Professor Özlem TOKUŞOĞLU, PhD, is currently working as faculty member of the Department of Food Engineering at CELAL BAYAR UNIVERSITY, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from EGE UNIVERSITY, Izmir, Turkey in the Department of Chemistry and a PhD degree (2001) from EGE UNIVERSITY, Izmir in the Department of Food Engineering. she gained associate professor (docent) degree from Presidency of Higher Education Council (YÖK), Ankara at 2007. Dr. Tokuşoğlu was a visiting scholar in the Food Science and Nutrition Department at the UNIVERSITY OF FLORIDA, Gainesville,FL during 1999–2000 and was a visiting professor at the School of Food Science, WASHINGTON STATE UNIVERITY, Pullman, Washington,WA during April–May 2010. Tokuşoğlu has many times conducted academic research studies, congree and conference administrations and chair positions, delivered keynote addresses, and made academic presentations in majorly all USA States, Europe and Japan. She is recently serving as FOOD TECHNOLOGY and NUTRITION Group Chair of Conference Series LLC Group, Nevada, USA. She served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is CRC Press, Taylor and Francis Group BOOK Editor and has published scientific edited book titled Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group, and titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group and another book is Food By-Product Based Functional Food Powders, ISBN 9781482224375 by CRC Press. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA. Professor Tokusoglu is also Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul University Technology Development Zone, İzmir, Turkey as University- Industry Relationship responsibility.

Food Chemistry, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.

Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.

His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.

.

.

Yuanlong Pan is Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science-St. Louis. His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats. CDS is a condition in pets similar to AD in people. His research projects use state-of-the-art cognitive, nutritional and metabolomics approaches to develop nutritional solutions to promote healthy brain aging and improve clinical symptoms of CDS in pets. He has published more than 20 papers and obtained 78 patents.

His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats

Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences. Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.

Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response.

.

.

Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture.

His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences.

Professor Özlem TOKUŞOĞLU, PhD, is currently working as faculty member of the Department of Food Engineering at CELAL BAYAR UNIVERSITY, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from EGE UNIVERSITY, Izmir, Turkey in the Department of Chemistry and a PhD degree (2001) from EGE UNIVERSITY, Izmir in the Department of Food Engineering. she gained associate professor (docent) degree from Presidency of Higher Education Council (YÖK), Ankara at 2007. Dr. Tokuşoğlu was a visiting scholar in the Food Science and Nutrition Department at the UNIVERSITY OF FLORIDA, Gainesville,FL during 1999–2000 and was a visiting professor at the School of Food Science, WASHINGTON STATE UNIVERITY, Pullman, Washington,WA during April–May 2010. Tokuşoğlu has many times conducted academic research studies, congree and conference administrations and chair positions, delivered keynote addresses, and made academic presentations in majorly all USA States, Europe and Japan. She is recently serving as FOOD TECHNOLOGY and NUTRITION Group Chair of Conference Series LLC Group, Nevada, USA. She served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is CRC Press, Taylor and Francis Group BOOK Editor and has published scientific edited book titled Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group, and titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group and another book is Food By-Product Based Functional Food Powders, ISBN 9781482224375 by CRC Press. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA. Professor Tokusoglu is also Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul University Technology Development Zone, İzmir, Turkey as University- Industry Relationship responsibility.

Food Chemistry, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.

Yuanlong Pan is Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science-St. Louis. His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats. CDS is a condition in pets similar to AD in people. His research projects use state-of-the-art cognitive, nutritional and metabolomics approaches to develop nutritional solutions to promote healthy brain aging and improve clinical symptoms of CDS in pets. He has published more than 20 papers and obtained 78 patents.

His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats

Ben Smith is the Director for the newly formed Innovations in Food and Chemical Safety Programme at the Agency for Science, Technology and Research (A*STAR), Singapore’s lead government agency for innovation. He joins A*STAR from the specialty ingredients industry where he worked for the Swiss flavour and fragrance company Firmenich S.A. as their chief safety scientist. Initially trained as a toxicologist and chemist he started his studies in environmental toxicology before switching his focus to applied toxicology. Nowadays his research efforts are focused on developing and improving safety and risk assessment methods for chemicals. He is particularly interested in the integration of non-animal testing methods into the safety assessment approach for food and consumer product ingredients (both screening and in silico techniques), better understanding of the role of thresholds for genotoxic substances in food and the improvement of flavor and food additive intake models.

.

Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.

His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.

.

.

Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture.

His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences.

.

.

Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences. Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.

Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response.

Gary Stoner, PhD., is professor emeritus in the College of Medicine, Ohio State University. His areas of expertise are chemical carcinogenesis and cancer chemoprevention. His early research was focused on lung cancer and tobacco carcinogenesis. Later he investigated the cancer preventative effects of naturally-occurring isothiocyanates and found them to be potent inhibitors of N-nitrosamine carcinogenesis. He then pioneered a “food-based” approach to cancer prevention using freeze-dried black raspberries. The berries significantly reduce tumorigenesis in the oral cavity, esophagus and colon of rodents and regress premalignant lesions in these same tissues in humans. His laboratory identified multiple mechanisms of cancer prevention by berries. His research is documented in more than 350 peer reviewed publications. He has received numerous awards for his research including the US NIH Merit Award and he is a member of the American Association for the Advancement of Science. He is also a recipient of the Distinguished Alumni Award and an Honorary Doctorate from Montana State University.

Identification and use of naturally-occurring compounds to prevent cancer of the oral cavity, esophagus and colon.

Edward Muntean is professor at the Department of Food Sciences within the Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania, teaching Analytical Chemistry and Inorganic Chemistry for undergraduate students, Advanced Techniques of Food Analysis and Chemical Risk Analysis for Master students. Prof.Edward Muntean undertakes coordinated research contracts (he has managed six independent research projects), being also involved in the activity of many professional societies. His studies include a B.Sc. in Organic Chemical Engineering (Babes-Bolyai University, Cluj Napoca), postgraduate studies in Applied Informatics and Programming (Technical University Cluj Napoca), a M.Sc. in Biochemistry and Biotechnology of Plant Pigments (University of Agricultural Sciences and Veterinary Medicine Cluj Napoca) and a PhD in Chemistry (Babes-Bolyai University, Cluj Napoca). He published eleven books focusing on analytical and inorganic chemistry and more than 100 papers in scientific journals. Since 2010, Edward has been working as a scientific editor, being member of editorial and advisory boards of several international journals. In the past years, he was concerned mostly in the chemistry and biochemistry of carotenoids - analytical strategies, biochemical researches and applications in food industry. Presently, his research focuses on applications of high performance liquid chromatography and ion chromatography in detecting emerging food and medicinal plants’ contamination

Nutrition and Fitness

Dr. K. Pani Prasad is result oriented with 24 years of experience as a Professor, researcher, scientist, extension and administration worker in areas of aquatic animal health especially in areas of development and use of disease diagnostics and control. More than 100 research publications in peer-reviewed national and international journals with high impact factor. Presently working on projects as Principal Investigators: Aquatic disease surveillance project funded by NFDB, GOI; Networking project on Fish Health funded by ICAR, New Delhi; Development of nanotechnology-based diagnostic kit for detection of Betanoda virus in fish funded by CIFE, Mumbai; Network project on AMR with special reference to aquaculture and fisheries.

Aquaculture and Fisheries

Dr. R.R. Sharma is working as Principal Scientist at IARI, New Delhi, India. He has developed six varieties of mango and standardized several production and postharvest management technologies for different fruits including apple, mango, pomegranate, plum, kiwifruit, litchi and Kinnow mandarin. He has worked as International Mango Registrar of ISHS for 5 years (1999-2004). He is Fellow of four National Academies, and recipient of several honors and awards of Govt of India, the ICAR, and IARI, New Delhi. He has authored 12 books and published more than 170 research papers in journals of international and national repute. He is reviewer as well as member, Editorial Board of more than dozen International journals.

Pre- and Post Harvest Management of Fruits

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology, he shared and supervised over than 6 Master and Ph.D Thesis in Food and Dairy sciences and more than 62 scientific publications in food and dairy microbiology, functional dairy products, probiotics and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products. He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria, Contamination during Food Process and Isolation and Identification of Microorganisms. He is a member of the Editorial Board of several international journals. He also served as a member of the Organizing Committee in International Congresses.

Food and Dairy Microbiology , Functional Foods, Functional Dairy Products, Probiotics, Propionic acid bacteria, Pathogenic bacteria in foods and dairy products.

Mehmet Musa ÖZCAN received his PhD in Department of Food Engineering, University of Seluk in 1996. Currently he is working as Proffesor in the Department of Food Engineering in Seluk University. He completed his MSc in Department of Food Engineering in University of Selçuk in 1993 and BSc in Department of Food Engineering, University of Cukurova in 1987

Food Chemistry Edible and Essential Oil Technology Minor fruits Medicinal and Aromatic Plants Antioxidants

Carol Sze Ki LIN is a visiting assistant professor in the School of Energy and Environment (SEE) at the City University of Hong Kong. She received her phD at the University of Manchester and was appointed as a postdoctoral researcher to the research group of Professor Wim Soetaert at the Centre of Expertise - Industrial Biotechnology and Biocatalysis (InBio.be) at the Ghent University in Belgium in November 2008. She was appointed visiting assistant professor in the Bioengineering Program in the Department of Chemical and Biomolecular Engineering at HKUST in January 2010

Her research interests are in the areas of energy technology in three main areas particularly: biorefinery, microbial fuel cells, microfluidic device

Anet Rezek Jambrak is a Assistant Professor, University of Zagreb. She has received a PhD in Technology (2008) from University of Zagreb. She has completed her B.Sc in Food Science and Technology, major: Nutrition Science (2002). She graduated as the youngest student (less than 22 years old) and the youngest Assistant professor (28 years old) at Faculty of Food technology and Biotechnology (2009). She received Annual award of Biotechnical foundation for the year 2008, The annual award of The society of university teachers, scholars and other scientists-Zagreb for the year 2007. She authored about 17 publications that include Research articles, 1 book chapter. She is serving as reviewer of 11 journals.

Development of new food products for special needs, Rheology, New processes for food preservation, Food processing, NutritionTravel, learn and research abroad.

Dr. Daniel Y. C. Fung is an internationally known microbiologist in the field of Rapid Methods and Automation in Microbiology. He has published extensively in Food Microbiology, Applied Microbiology and Rapid Methods with more than 700 Journal articles, meeting abstracts, proceeding papers, book chapters and books in his career. Currently he holds a 40% teaching and 60% research appointment in the department. He has taught more than 17,000 students in classroom teaching and has completed more than 90 M.S. and Ph.D. graduate students as the major professor. The Kansas State University Rapid Methods and Automation in Microbiology Workshop, directed by Dr. Fung, has attracted more than 3,500 participants from 60 countries and 46 states to the program in the past 25 years (1980 to 2005). Dr. Fung teaches Food Microbiology, Food Fermentation, Food Toxicology, and the Rapid Methods courses regularly since 1978. He truly enjoys working with students and professionals to advance food safety and security for the benefit of citizens of the world. Dr. Fung is a Fellow of the American Academy of Microbiology, Institute of Food Technologists (IFT), International Academy of Food Science and Technology and Institute for Food Science and Technology (UK). He has won more than 30 professional awards which included the International Award from IFT (1997), Waksman Outstanding Educator Award from The Society or Industrial Microbiology (2001), KSU College of Agriculture Excellence in Graduate Teaching Award (2005), and the Exceptional Achievement and Founder of the KSU International Workshop on Rapid Methods and Automation in Microbiology (1980-2005) Award given by the Director of the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 2005. Dr. Fung received the B.A. degree from International Christian University, Tokyo, Japan in 1965, M. S. P. H. at University of North Carolina-Chapel Hill in 1967 and the Ph.D. in Food Technology from Iowa State University in 1969. He was the chair of the KSU Food Science Graduate Program from 1979-1987 and currently is the a Professor of Food Science, Professor of Animal Sciences and Industry and Ancillary Professor of Biology at KSU.

Kansas State University
USA

Fabio Mencarelli is Professor of Postharvest Technology of Horticultural Crops at the University of Viterbo and manager of the Postharvest Laboratory (LAPO) of the Department of Food Science and Technology in the same University, has been working since the 1979 on postharvest technology, initially on controlledatmosphere application on vegetables commodities. He has published several research papers and he has been coeditor of the Acta Horticulturae of the 5th International Postharvest Symposium held in Verona in 2004. Moreover he has contributed to the Handbook 66 of the USDA and is FAO consultant for postharvest technology.

Successively the research work has been addressed on the aspects of postharvest physiology with special attention, in the recent years, on the biogenesis of aromatic compounds on peaches and apricots. The study of the bruising injury on apricots and the biochemistry of grape drying formaking dessert wines.

Francisco Carrau is Professor and head of the Enology Section of the Food Science Department of University of the Republic. He has also a deep relation with the wine industry as a part time R&D director and Head Winemaker of his family owned Winery in Uruguay. Castel Pujol winery is one of the leaders of the emergence of exports of Uruguayan quality wines in the last two decades. He was graduated in Biological Sciences at the University of the Republic Uruguay, Faculty of Sciences, in 1987 (specialized in Fungal Genetics).  In 2003 he obtained his PhD in Chemistry in the same University at the School of Chemistry in a joint project with the Head of Wine Microbiology at the Australian Wine Research Institute (Dr. Paul A. Henschke) in a topic related to yeast wine aroma compounds and nitrogen metabolism. He had directed 6 Masters and 3 PhD thesis in Wine Microbiology and Aroma Compounds since 1998.  He conducts the first post grade course of Uruguay in Wine Biotechnology in collaboration with invited Professors. Participates or conduct of more than 10 projects about grapes and wine together with the main Institutions of the field in Uruguay (University, LATU, INIA INAVI, IIBCE, etc.). He has more than 40 original articles published and more than 70 research works presented at international meetings about wine.  Since April 2011 is leading the Enology and Biotechnology Group of the CSIC I+D programme of University of the Republic, UdelaR, Uruguay (2011-2014).

Francisco Carrau research interest include Yeast fermentation technology related to aroma and polyphenol compounds of grapes. Biodiversity of grape and wine microbiology and its potential application in industrial Food Biotechnology.

Chenchaiah Marella, Ph D, MBA is the Manager of the Institute for Dairy Ingredient Processing, Dairy Science Department, South Dakota State University, Brookings, SD, USA. He obtained his BS and MS degrees in Dairy Technology and Dairy Engineering, respectively and Ph D in Agricultural and Biosystems Engineering. He worked as Assistant Professor and Associate Professor of Dairy Engineering in three agricultural universities in India. In the current position, he is responsible for formulating projects for developing dairy based ingredients specifically targeted for domestic and international markets, help dairy processors in their commercialization trials for dairy based ingredients, and manage the Institute for Dairy Ingredient Processing. He has received highly sought-after awards, such as the 2008 Institute of Food Technologists Foundation’s scholarship winner, Manfred Kroger graduate research paper competition in Dairy Foods division finalist, and semifinalist in the 2009 Global Venture Challenge Idea 2 Product Competition conducted by Oak Ridge National Laboratory. He is a member of the American Dairy Science Association, Institute of Food Technologists, American chemical Society and American Society of Agricultural and Biological Engineers. He has received a lifetime membership from two professional organizations in India: the Indian Dairy Association and the Association of Food Scientists and Technologists.

Dr. Marella’s research interests include bioseparations, development of novel dairy based ingredients, food functionality, food processing unit operations, mathematical modeling of food processes, evaporation and drying, energy conservations in food processing.

Peter Orji Uvere joined the University of Nigeria, Nsukka as a Lecturer in 1993 and am currently a Senior Lecturer in the Department of Food Science and Technology. His University education started as a Microbiologist, but he had his PhD in Food Science and Technology. His research interest is in the application of malting and fermentation techniques in the processing of complementary foods, indigenous beverages in Nigeria and cassava.

Peter Orji Uvere research interest include Processing and evaluation of maize-cowpea and maize-bambara groundnut complementary foods. Processing and evaluation of indigenous beverages (burukutu and kunun zaki) Cassava and cassava chip conversion into abacha and gari; cassava waste recycling.

Dr. Yanyun Zhao is a Professor in the Department of Food Science & Technology, Oregon State University (OSU) with combined research, Extension and education responsibilities in value-added food processing. She received her BS and MS from University of Shanghai for Science and Technology (former Shanghai Institute of Mechanical Engineering) in 1982 and 1987, respectively, and PhD from Louisiana State University in 1993. She then joined Iowa State University as a Post-Doctoral Research Associate (1993-1995) and an Assistant Professor (1995-1996). Following that, Dr. Zhao was a Senior Research Assistant Professor in the Food Innovation Center, OSU (1997-1999) and an Assistant Professor in the Department of Nutrition Sciences, University of Connecticut (1999-2001). Since 2001, Dr. Zhao has been appointed as a Associate Professor (2001-2006) and Professor (2007-present) at OSU. As the author or co-author, Dr. Zhao has generated over 90 peer-reviewed publications, including 65 journal articles, 17 book chapters, 5 proceeding, and 5 Extension articles. She has also edited 2 books, hold/filed 5 patents, and provided over 30 workshops and/or short courses to the processed fruit and vegetable industry. Dr. Zhao is a 2012 Fellow of the Institute of Food Technologists (IFT), editorial board member of the Journal of Food Processing and Preservation, former Chair of IFT Peer Reviewed Communication Committee and IFT Fruit and Vegetable Products Division, and four times of review panelist for the USDA NRI research and Integrated Food Safety grant programs

Value-added food processing by utilization of emerging food processing and packaging techniques; Development, characterization, and application of edible and biodegradable packaging materials; Use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products; Quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing

Sunil Wimalawansa, MD, PhD, MBA is a Professor of Medicine, Endocrinology, Metabolism, and Nutrition, former chief at the UMDNJ-RWJMS, Professor of Physiology and Integrative Biology, and Director, Regional Osteoporosis center, New Jersey. He has published over 200 scientific articles and 45 scientific book chapters, and 8 books. He has received several awards, including Clinical Excellence in Metabolic Bone Diseases, multiple young-investigator scientific awards, Glen Foundation Endocrinology/Aging awards; Dr. Oscar Gluck Humanitarian award and a prestigious Lifetime Achievement award for his worldwide contributions to science, philanthropic work, and humanity. He is the founder-president of several charitable organizations, worldwide.

Osteoporosis; metabolic bone disease; pituitary, adrenal, thyroid and parathyroid disorders

Dr. Abdelghanis current research and teaching focus on the fate of chemical substances in the environment, including point (industrial) and non-point (agricultural pesticide) source pollution. His studies trace the fate of these chemical substances in human exposure, distribution and elimination by food chain organisms, and persistence studies. Dr. Abdelghani serves as the director of the Environmental Health Laboratories, which are an integrated part of the Department of Environmental Health Sciences. He has also worked for many national and international health organizations and ministries of health around the globe, including work in Mexico, Honduras, Taiwan, Kazakhstan and Jordan, among others. His responsibilities included assessing the impact of biological and chemical contaminants on human health and the environment, controlling communicable diseases, health education, immunizations, food and water protection, air quality, solid waste disposal and controlling vectors of disease. Dr. Abdelghani is on the editorial board of several international journals and has contributed to numerous publications dealing with the fate of chemical and biological contaminants in the environment.

Impact of toxicants on human health and the environment; environmental health in developing countries

He got his PhD in Food Microbiology, Wayne State University, Detroit, MI.He worked as Research Food Microbiologist, USDA, ARS-ERRC, Wyndmoor, PA and Microbiologist, Detroit Waste-Water Treatment Plant, Detroit, MI. Adjunct Professor, Wayne County Community College, Detroit, MI. Assistant QA/QC Manager, Wesley Quaker Maid Inc. Detroit, MI. HONORS: Recipient of Federal Executive Board Award Gold Medalist for outstanding technical research in federal Service 2009. Member Science Advisory Board-2008-present. Recipient of USDA Merit Award for outstanding research leading to understanding the mechanism of inactivation of bacteria in fresh-juices by non-thermal technology -2007. Recipient of the Japan Society for the Promotion of Science JSPS-Fellow 2006.

His research interest has focused on understanding the functional mechanism of antimicrobial compounds against food borne pathogens and antioxidant in lipid oxidation (model and meat system), Bacterial attachment to fruit surfaces, kinetics of inactivation of food-borne pathogens in fresh or minimally processed fruit juices using non thermal technologies (PEF, RFEF, HHP, UV-light, Antimicrobials), improved methodology for studying microbial inactivation.

Dr. Afam I O Jideani is a Professor and Head Department of Food Science and Technology School of Agriculture at University of Venda

Agro-product ＆　Food Process Engineering (AFPE):Post-harvest handling and storage, Healthy foodtechnology,Processing engineering (food and biological),Imaging and sensing technology, Safety and security, Biomaterials and bio-chemicals

Dr Marjan De Mey is an Associate Professor in Metabolic Engineering of Microorganisms and her centre of expertise is in industrial biotechnology and biocatalysis. She was a Visiting Scientist at laboratory of metabolic engineering and bioinformatics at Massachusetts Institute of Technology, Cambridge, US

Metabolic Engineering, Synthetic Biology and System Biology Targeted and combinatorial genetic engineering, fermentation technology, analytical techniques and mathematical modeling are used to redesign microorganisms to better understand their operation and to make good use of them for production of bio-based materials from renewable resources. Balancing pathways, Fine-tuning of gene expression The introduction of new genes from e.g. plants into microorganisms enhances their capabilities, but also requires special understanding of measures to be taken to preserve the viability of these microorganisms. Especially in the case of multi-gene, branched and/or poorly understood pathways, transferring such pathways into a heterologous production host often leads to flux imbalances as they typically lack the complex regulatory mechanisms that are vital for efficient operation of these complex pathways.

Marli Camassola was born in Caxias do Sul, Rio Grande do Sul, Brazil, in 1977is graduated in Biological Sciences at University of Caxias do Sul (1999), MSc. (2002) and PhD (2007) in Biotechnology at University of Caxias do Sul and conducted postdoctoral studies at Imperial College London (2008-2009). She is currently researcher and professor at University of Caxias do Sul. Has experience in Microbiology and Biochemistry with emphasis on biochemical processes, mainly in the following areas: production and characterization of hydrolytic enzymes and phenol oxidase, hydrolysis and fermentation of lignocellulose, industrial microbiology. Participates in the research group that has some patents about enzyme production (cellulases and xylanases) and second generation ethanol in Brazil and a PCT (USA). She has several articles in publications in international scientific journals. Coordinates projects in the production of hydrolytic enzymes and hydrolysis of lignocellulosic biomass. It is revising the national and international scientific journal.

Marli Camassola research interest include production and characterization of hydrolytic enzymes and phenol oxidase, hydrolysis and fermentation of lignocellulose, industrial microbiology, production of hydrolytic enzymes and hydrolysis of lignocellulosic biomass.