Food and Beverages

Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.

Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants

Christopher Smith joined MMU in November 2010 as the Director of the Manchester Food Research Centre and Professor of Food Science at Hollings Faculty.Educated in Liverpool,he took his first degree in Applied Biology followed by a PhD in Chemistry at the University of Salford.He is Editor-in-Chief of Food and Agricultural Immunology and International Journal of Food Science and Technology.He has published over 100 scientific papers, many in the field of Food Science; he has provided chapters for books and spoken at over 150 scientific meetings.He has also been instrumental in organising the biannual Environment and Food Mass Spectrometry Special Interest Group meetings as well as the 2008 IFST Annual Meeting, the First International Chester Food Science and Technology Conference and the Food Nanotechnology Conference.He is currently Editor-in-Chief of Food and Agricultural Immunology Foods.

The role of vitamin D, Utilisation of Food wastes as sources of high value products, Development of assays for the monitoring of food quality and safety, Effects of processing on Food nutrients and bioavailability, Detection of microbial contamination of food, Nutrients in Health and Disease

Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.

Food processing and technology, Product development

Tim Finnigan is currently Director of R&D for QuornFoods – covering both theQuorn and Cauldron brands across 15 countries. He is a Ph.D graduate of the Food and Biosciences faculty of the University of Reading, England and has held innovation roles in government food research, General Foods, APV, RHM, Zeneca and Premier Foods. He has been instrumental in the product and technology innovation programs that have helped to establish Quorn as the world’s leading meat free brand.

Meat free market. Healthy Eating and Sustainability as key drivers for the global food industry

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 “Journal of Mass Communication” and “Occupational Medicine & Health Affairs”. He is Organizing Commette Member of several International Conferences in US and in Europe

medical and scientific communication, Risk analysis, Epidemiology, Work safety, Food Safety, Comparative oncology.

Alison Burton-Shepherd is a Registered Nutritionist (Scientist) and Senior Lecturer in Adult Nursing at De Montfort University Leicester UK. She is a part time Advanced Nurse Practitioner and Non Medical Prescriber. Recently she became an Inspector for the Care Quality Commission inspecting primary medical services to ensure that high standards of clinical care are being maintained. She is proud to be a Queens Nurse a title given to nurses who have achieved and continue to strive for excellence.

Pre and post registration nursing with a specialism in nutrition, Advanced patient assessment and minor ill health

Ralf Greiner has completed its Ph.D. at the University of Stuttgart, Department of Biochemistry in 1993. From 1990 until 2007 he worked as a research / deputy head of department at the Federal Research Institute of Nutrition and Food, Centre of Molecular Biology in Karlsruhe, Germany. Thereafter (2007-2008) he joined the Division of Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. Ralf Greiner is currently working as a Head of Department at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany. In addition he acts as Editor for Food Control (Europe and South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.

Food Nanotechnology, Enzyme Application in Food Processing, Non-thermal Food Preservation Technologies, PCR Technology in Food Control, Conversion of Agricultural Byproducts

Olga Gortzi graduated BSc in Chemistry on 1994, MSc on 1999 and PhD on 2002. She is an Associate Professor at Department of Food Technology, TEI of Thessaly, Greece. She has experience on physicochemical characterization of liposome preparations and re-evaluation of the bioactivity of encapsulated substances in model systems. She has participated in 21 research and education programs, 45 publications in international scientific journals, 41 work presentations in National and International Conferences and more than 550 citations. She was also a supervisor of 8 MSc theses and 6 PhD theses and a reviewer in 15 international scientific journals.

food technology, Microbiology and Food Chemistry

Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development;

Ian Watson’s first degree was in applied physics, followed by a PhD from the engineering Faculty at the University of Glasgow in “Optimizing the gaseous dischargeand optical coupling of a pulsed CO2 laser” which was specifically designed for material processing of reflective and refractory materials. In the early 1990s hebegan to research the effects of high power laser beams on microorganisms and laser sterilization and inactivation. He has published on the direct effect of a range of lasers and their efficacy on treating different substrates, including solids, liquids and air and a range of microorganisms from E. coli to B. globigii, ananthrax simulant. As well as building lasers and laser scanning inactivation systems he has developed combined systems for decontamination and inactivationapplications. These systems comprised: lasers, UV, pulsed flash lamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and successfully tested for treating air.

Research into Algae for Biodiesel Production and High Value Products, Laser Engineering, Bacterial Inactivation and detection and characterisation of microorganisms.

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 bioprocessing 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 start up biotechnology and food companies.

Food Science and Nutrition

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee “Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Technology,chemistry and nurtition

Francesca Venturi completed his Ph.D. at the age of 28 years from the Scuola Superiore Sant\'Anna, Pisa. She is a researcher in food technology of Pisa University. In 2008, she received a \"Special Mention\" at \"Montana Premium\" for food science research (with her colleague Zinnai A.). She published more than 70 papers in journals or volumes and serving as a referee for ACS journals. She was an author in an original patent of Pisa University (RM2010A000617) for extra-virgin olive oil extraction by addition of CO2. She was an invited speaker by Omics Group at Bioprocess 2013 (Kansas City, USA).

Food Science & Nutrition

Dr Nazanin Zand obtained a BSc (Hons) Degree in Food Science and Technology in 1998, in Tehran, working in the airline catering industry, developing food for vegetarians and people requiring special diets. In 2001, she undertook a Master’s Degree in Food Safety and Quality Management at the Natural Resources Institute, University of Greenwich, looking in particular at prolonging the post-harvest shelf life of perishable fruits by Modified Atmosphere Packaging. She is lecturer in Food Science & Nutrition in the department of Life Sciences at University of Greenwich, with research interests in the nutritional quality and safety of food determined by robust quantitative analysis. she has a thriving research supported by series of scientific publications in reputation journals gaining international praise and recognition. Her research into nutritional quality of commercial complementary infant foods has attracted national and international media attention. She is elected member of the Institute of Food Science & Technology, who is actively developing new protocols for analytical based optimizations of the nutritional quality of new food products, health claims, labelling and legislation. She has recently became a Registered Scientist (RSci) and has joined the Journal of Pharmacy and Nutrition (JPANS) as an Editorial Board Member as well as being a guest editor for the Journal of Food.

Food science, Nutrition, and Pharmacy

Angela Zinnai completed his Ph.D. at the age of 25 years from the Scuola Superiore Sant\'Anna, Pisa. She is an associate professor of food technology at Pisa University. In 2008, she received a “Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F.). She published more than 80 papers in journals or volumes and serving as a referee for research projects and papers. She was a scientific author for an original patent (PT2009A000018) that received a “Special mention of the Jury” at 24° SIMEI. She was a chair at Bioprocess 2013 conference (Kansas City, USA) conducted by OMICS Group.

Food Technology and Nutrition

Ryszard Amarowicz has comnpleted his graduation of a Master of Science in Human Nutrition at the University of Warsaw (Poland) in 1979, followed by the attainment of a PhD at the Faculty of Agriculture of the University of Olsztyn (Poland).Since 1989, he has developed his scientific career at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, serving before the role of Assistant Professor (1989-2001), followed by that of Associate Professor (2001-2011) and finally Professor (2011-now) where he currently also holds the position of Head of the Department of Chemical and Physical Properties of Food.He got his scientific skills by means of numerous fellowships at leading foreign research institutes in Japan, Canada and USA

analytical chemistry of natural substances containing phenolic compounds, antioxidant activity of protein hydrolysates, antimicrobial activity of the compounds phenolic

Kirsten Brandt is Senior Lecturer of Food Science and Nutrition in the Food Quality and Health Research Group of the Human Nutrition Research Centre at Newcastle University. Her research focuses on food quality and impact on human health, including assessing health-promoting properties of plant constituents previously considered harmful for human health, including secondary metabolites and nitrate, as well as understanding the effect of production factors on plant product composition. She teaches on the BSc honours degree programme ‘Food and Human Nutrition’ and the MSc degree programme ‘Medicinal Plants and Functional Foods’.

Plant secondary metabolites, health-promoting natural compounds, human intervention trials, animal models of human disease, effects of production methods on food quality.

Luca Rastrellil got his PhD in Natural Products at the Faculty of Pharmacy of University of Naples.He is a Member of Board of Directors of University of Salerno.He is Nominated Expert in the Italian Ministry of Health.His group is currently cooperating with recognized Italian and Foreign partners. He is speaker at National and International Symposia He is member of scientific committee of several international symposia and schools.He is author or co-author of about 140 publications in International Journals and chapter in books.

Chemical, nutritional and biological characterization of food plant species,Quality control and safe of foodstuff matrices, food supplements,

Abdul Shakoor Chaudhry has conducted research, teaching and engagement at universities of Newcastle, Queensland, Bristol, Cambridge and Faisalabad. He was able to develop non-invasive Bio-Molecular methods to test the quality of animal foods in supplying essential nutrients to various animals at different stages of their growth and development. Dietary manipulation to reduce pollution from farm animals has also been a vital area of his research. He has coordinated 2 International training programmes in Australia (1996-98) and 3 Higher Education Links here at Newcastle (2002-5 & 2007-10). Recently, his research with \'spices to modify methane\' has received a huge media attention. His invited interviews with CNN\'s Connect the World, BBC Look North, many BBC radios, Newzealand radio and many print and electronic papers are a few examples of the impact of his research. Search INTERNET for \'sheep and spices\' to view 100\'s of news items as a reflection of the societal & sustainable relevance of his research for the UK and worldwide.

Animal nutrition, feeding systems and welfare Reducing methane and nutrient wastage from ruminants.In vitro studies and Bio-Molecular techniques, Rumen fungi, Enzymes and Food utilisation,Water Pollution & Aquatic Life,Novel foods and anti-nutrients Equine, Poultry and Fish Studies

Halil Vural is full Professor at the Department of Food Engineering, Hacettepe University, Ankara, Turkey. He has completed his PhD at Hacettepe University, Department of Food Engineering at 1992. He worked as a research assistant, assistant professor, associate professor and full professor at Hacettepe University.

Food processing and technology. Meat science and meat technology.

Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.

Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants.

Ian Watson’s first degree was in applied physics, followed by a Ph.D. from the engineering Faculty at the University of Glasgow in “Optimising the gaseous discharge and optical coupling of a pulsed CO2 laser” which was specifically designed for material processing of reflective and refractory materials. In the early 1990s he began to research the effects of high power laser beams on microorganisms and laser sterilization and inactivation. He has published on the direct effect of a range of lasers and their efficacy on treating different substrates, including solids, liquids and air and a range of microorganisms from E. coli to B. globigii, an anthrax simulant. As well as building lasers and laser scanning inactivation systems he has developed combined systems for decontamination and inactivation applications. These systems comprised: lasers, UV, pulsed flashlamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and and successfully tested for treating air.

My research interests range from exploiting bioenergy and microalgae, laser asteroid deflection and laser and combined systems for inactivation of microorganisms. Areas permeating each theme are complex experimentation, real time detection, monitoring and control of processes.

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 bioprocessing 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 start up biotechnology and food companies.

Food Science and Nutrition

Giancarlo Cravotto is Full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.

Food science, Drug and pharmaceutical science

Christopher Smith joined MMU in November 2010 as the Director of the Manchester Food Research Centre and Professor of Food Science at Hollings Faculty.Educated in Liverpool,he took his first degree in Applied Biology followed by a PhD in Chemistry at the University of Salford.He is Editor-in-Chief of Food and Agricultural Immunology and International Journal of Food Science and Technology.He has published over 100 scientific papers, many in the field of Food Science; he has provided chapters for books and spoken at over 150 scientific meetings.He has also been instrumental in organising the biannual Environment and Food Mass Spectrometry Special Interest Group meetings as well as the 2008 IFST Annual Meeting, the First International Chester Food Science and Technology Conference and the Food Nanotechnology Conference.He is currently Editor-in-Chief of Food and Agricultural Immunology Foods.

The role of vitamin D, Utilisation of Food wastes as sources of high value products, Development of assays for the monitoring of food quality and safety, Effects of processing on Food nutrients and bioavailability, Detection of microbial contamination of food, Nutrients in Health and Disease

Dr. Gary Stoner is Professor of Medicine at the Medical College of Wisconsin (MCW) Division of Hematology and Oncology, specializing in the fields of chemical carcinogenesis and cancer chemoprevention. He serves as Director of the Molecular Carcinogenesis and Chemoprevention Program in the newly developing Cancer Center.Dr. Stoner received his PhD in microbiology from the University of Michigan in 1970 and became involved in cancer research as a post-doctoral fellow and research scientist at the University of California-San Diego (UCSD). While at UCSD, his research was focused on the development of a mouse model of lung cancer for the identification of environmental carcinogens and for mechanistic studies of lung carcinogenesis. He then joined the Laboratory of Human Carcinogenesis at the National Cancer Institute where he conducted research on the metabolism of tobacco carcinogens in human lung tissues and developed human lung cell culture systems for investigations of carcinogen/oncogene-induced cell transformation. He became involved in chemoprevention research in the early 1980’s while at the Medical College of Ohio, initially investigating the chemopreventive potential of naturally-occurring ellagitannins and isothiocyanates in the rodent lung and esophagus. As an extension of research with ellagic acid, Dr. Stoner’s laboratory developed a “food-based” approach to the prevention of esophagus and colon cancers in rodents and in humans using freeze-dried black raspberries. His research is documented in more than 350 peer-reviewed publications and book chapters, and he has edited several books.

We examined the ability of freeze-dried berries to prevent G.I. tract cancers in animals and humans. Most studies used black raspberries (BRBs), due to their high antioxidant potential and high content of anthocyanins and fi ber. In rodent studies, the consumption of BRB powder, at 2.5, 5 and 10% of a synthetic diet, resulted in a 40-70% inhibition of carcinogeninduced cancer in the rat esophagus and colon, and the spontaneous development of intestinal tumors in mice. Mechanistically, BRBs inhibit proliferation, infl ammation and angiogenesis and stimulate apoptosis and diff erentiation, and protectively modulate genes in multiple signaling pathways. Th e most active inhibitory constituents in BRBs are the anthocyanins. A Phase I trial showed that BRBs are well tolerated in humans at oral doses that elicit chemopreventive eff ects in rodents. Th e oral administration of BRB powder (45g/day) to 20 Barrett’s esophagus patients for 6 months led to reductions in oxidative stress, but minimal eff ects on the lesion. Oral administration of strawberry powder (60g/day) to 37 Chinese patients with esophageal dysplasia led to histologic regression of ~80% of mildly dysplastic lesions and reduced levels of iNOS, COX-2, and phospho-NF-κB-p65 proteins. Treatment of 20 colorectal cancer patients with BRB powder for an average of 3 weeks led to reduced cell proliferation and demethylation of suppressor genes in the Wnt signaling pathway. Treatment of patients with familial adenomatous polyposis with rectal BRB suppositories caused a 36% regression of rectal polyps. Th ese trials indicate that berries have signifi cant promise for chemoprevention of esophageal and colon cancer in humans.

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-inChief 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.

Improve the quality of processed products by retaining food’s initial freshness, Extend the shelf life of foods,Achieve energy savings and favorable economics when combined with current commercial food preservation systems.

Gulhan Unlu has been on the University of Idaho faculty since 2000. She is an Associate Professor within the School of Food Science. She is also an Adjunct Associate Professor at Washington State University. Prior to joining the University of Idaho, She conducted postdoctoral research at the National Renewable Energy Laboratory in Golden, Colorado. She is an active member of the Institute of Food Technologists and serves as the Chair of the Biotechnology Division of the Institute of Food Technologists (2014-2015). She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison. She has presented guest lectures in diverse courses in sciences, including Introduction to Food Science, Food Toxicology, Exploring International Agriculture, Biotechnology and Society, and Molecules of Death.

food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste

Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, UniversitY Malaysia Terengganu, Malaysia. Her main research interest is on food protein.

Food Biotechnology, Food Chemistry

Dr. Howard Zhang is the Director for the USDA ARS Western Regional Research Center in Albany, California. He leads research on Produce Safety, Plant Mycotoxin, Foodborne Contaminants, Processed Foods, Bioproduct Chemistry and Engineering, Crop Improvements and Utilization, Genomics and Gene Discovery, and Exotic and Invasive Weeds.WRRC also houses the Plant Gene Expression Center, ARS Pacific West Area office, Forest Service Branch and an APHIS laboratory. Dr. Zhang is a member of the Federal Senior Executive Service. Howard was born and raised in Hunan Province of China. He received his BS from Hunan Agricultural University in 1982, MS from the University of Guelph in 1987, and Ph.D. from Washington State University in 1992. He served two years as post-doctoral associate at Washington State University. He was then appointed Assistant Professor (1994-1999),Associate Professor (1999-2003) and Full Professor (2003-2004) at the Ohio State University. In 2004 he joined USDA as Research Leader for Food Safety Intervention Technologies.

His areas of expertise include nonthermal processing technologies, pulsed electric fields, packaging, electronic instrumentation and process automation. He is a pioneer and inventor of PEF technology.

Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at University of California, Davis (UC Davis). Dr. Zhang has more than 25 years of research and teaching experiences with bioenergy and biofuel production, waste treatment and environmental quality management and control. She has successfully transferred new technologies from her laboratories to commercial companies. She is now serving as Chief Technology Advisor for CleanWorld, a Sacramento based bioenergy company. She has over 300 scientific publications and seven patents. Dr. Zhang received her PhD degree of Agricultural Engineering from the University of Illinois at Urbana-Champaign in 1992. She then joined the faculty of Iowa State University in 1993 and the faculty of UC Davis in 1995. She conducted innovative research and technology development on the production of biofuels and biochemicals from food and agricultural wastes. Dr. Zhang received several prestigious awards, including the New Holland Young Researcher Award from the American Society of Agricultural and Biological Engineers in 2003, Environmental Award from the U.S. Environmental Protection Agency in 2007, and Distinguished Career Award from Association of Overseas Chinese Agricultural, Biological and Food Engineers in 2010, Achievement Award from California Bioresources Alliance in 2013, and CleanTech Innovator of the Year from Sacramento Regional Technology Alliance (SARTA) in 2014.

Bioenergy and biofuel production, waste treatment and environmental quality management and control

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee “Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Technology,chemistry and nurtition

Alison Burton-Shepherd is a Registered Nutritionist (Scientist) and Senior Lecturer in Adult Nursing at De Montfort University Leicester UK. She is a part time Advanced Nurse Practitioner and Non Medical Prescriber. Recently she became an Inspector for the Care Quality Commission inspecting primary medical services to ensure that high standards of clinical care are being maintained. She is proud to be a Queens Nurse a title given to nurses who have achieved and continue to strive for excellence.

Pre and post registration nursing with a specialism in nutrition, Advanced patient assessment and minor ill health

Lara Hanna Wakim is an Associate Professor and Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, Lebanon. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences-2015 and Member of its Steering Committee. She served as Head of Food Science Department at USEK and as Responsible of the International Relations. She has an extensive experience as Food Safety consultant. She is Member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture, an Active Member at the Lebanese Standards Institution at the Lebanese Ministry of Industry, Member of the Lebanese Association of Food Scientists and Technologists and also Member of the Governing Council of the International Union of Food Science and Technology Her research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK)

Food, nutrition and health

Dilek Heperkan has completed her Ph.D. in 1986 from Egean University, Turkey. She worked as a researcher for 10 years in TUBITAK, National Scientific and Research Institute. She participated as a member of World Working Party of Mycotoxin (2002-2007). She worked as a visiting scientist in countries such as Belgium, Germany, Netherland and United Kingdom. She also worked for sabbatical in the USA in 2001. She also visited Universite de Vigo, Spain and gave lectures by Erasmus Programme in 2007. She organized a number of national and internatiol meetings. Recently, she organized 23rd International FoodMicro 2012 Congress together with ICFMH. She is currently working as a full time Professor in Istanbul Technical University, Food Engineering Department.

Food Engineering, Food Microbiology

Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.

Food processing and technology, Product development,

Ralf Greiner has completed its Ph.D. at the University of Stuttgart, Department of Biochemistry in 1993. From 1990 until 2007 he worked as a research / deputy head of department at the Federal Research Institute of Nutrition and Food, Centre of Molecular Biology in Karlsruhe, Germany. Thereafter (2007-2008) he joined the Division of Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. Ralf Greiner is currently working as a Head of Department at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany. In addition he acts as Editor for Food Control (Europe and South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.

Food Nanotechnology, Enzyme Application in Food Processing, Non-thermal Food Preservation Technologies, PCR Technology in Food Control, Conversion of Agricultural Byproducts

Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development.

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 fiber 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) and Massey University (NZ). 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.

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

Alev Bayindirli is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She has authored or co-authored 30 journal articles. She received her BS degree in 1982 from the Department of Chemical Engineering at Middle East Technical University. Her MS (1985) and PhD (1989) degrees are from the Department of Food Engineering at Middle East Technical University. She is working on food chemistry and technology, especially enzymes in fruit and vegetable processing.

Food Engineering (Fruit and vegetable processing, Food enzymes)Biotechnology (Production of enzymes)

Born in 1955 in Ankara, Prof. Dr. MN NOW, after completing his primary and secondary education in this province, Ankara University Faculty of Agriculture, began his education in 1972 at the Department of Food Science and Technology. Following the 1977 completion of undergraduate studies after realizing his doctoral studies at the same university in 1983 issued by the Government of Japan to Monbusho scholarship by winning 2 years during Japan Kyoto University "The Research Institute for Food Science" TA has conducted post-doctoral research work. After his return to Turkey, he received his associate professor title in 1988 and began working as a lecturer at the Faculty of Agriculture of Ankara University. Between 1996-1997 for 1 year The Research Institute for Food Science "t Visiting Professor" has made the task. From 1994 until today, Professor with this task, as well as to continue to continue their administrative duties in various institutions. These tasks include Ankara University Faculty of Agriculture Revolving Fund Directorate (1996-2000), TSE Finished Foods Preparation Group Membership (1990-1993), TSE Finished Foods Preparation Group Presidency (2005-2008), Ankara University-Kosgeb Tekmer Selection Review Board ( 1995-2008), Ministry of Agriculture and Rural Affairs Protection and Control General Directorate Deputy General Manager (2004-2008), the National Codex Alimentarius Commission Member (2004-2008) and Industrial and Commercial Advertising Committee Member (2004-2008) is located. International Food Regulations and Standards in the work of International Standards Organization (ISO) CCEURO and the Codex Alimentarius Commission, (CAC) many times before who represented Turkey Prof. Dr. MN NOW, currently ISO TC 34 SC / 14 fresh, dried and frozen fruit and vegetables Standards Commission Chairman from 2000 as well as to continue since, though ISO ISO TC 34 SC / 3 Processed Fruit and Vegetable Standards Commission Presidency is continuing since 2010 . On Turkey's compliance and regulatory work for the European Union membership, which has also served as the representative and spokesman in the various EU Commissions Prof. Dr. It MN NOW, was carried out for this purpose co-chaired the joint projects carried out between the EU and Turkey. EFSA carried out in our country has served as leader of the EU project. International Dairy Federation also among the tasks that still holds (IDF), the Secretariat of the National Committee (2009- ...) is also included. TOBB Beverage Assembly is scientific advisor.

Prof. Dr. Nevzat now summarize the issues between the expertise and training areas; Fruit and Vegetable Processing Technology, Traditional Food, Sugar and Sugar Technology, Food Chemistry, Food Biochemistry, Food Quality Control Practices, Food Safety Practices, National and International Food Legislation, Food Analysis Methods, HACCP, Functional Food, Food Safety Management Systems, R & GA Projects.

Kazutaka Yamamoto got his Ph.D in Agricultural Chemistry and Food Engineering 1991. His dissertation on Inhibitors against insolubilization of calcium phosphate. Oligo-L-glutamic acids of various degree of polymerization (DP) were synthesized and their inhibitory activity was measured. A DP of 20 was essential to have the same activity as poly-L-glutamic acid. This study shows a marginal number between an oligomer and a polymer.

Research on high pressure food processing from the viewpoints of food safety, food functionality, and physical modification of food components such as starch.

Kadir Halkman was born in 1953 in Ankara. He graduated at "Department of Food and Fermentation Technology, Faculty of Agriculture, Ankara University". During February 1977 - November 1979, he worked in Ministry of Food, Agriculture and Livestock, General Directorate of Export Development Projects (MEYSEB). He started his Ph.D. studies at Department of Agricultural Microbiology, Agricultural Faculty, Ankara University in October 1978 and he took his Ph.D. degree in agricultural microbiology in December 1983. He had been an Associate Professor at Agricultural Biotechnology Division of Food Science and Technology on 1988. He became Professor of Food Sciences (Division of Food Microbiology) on 1996. He also graduated from the Economics Department of the University of Anatolia in 1990 with B.A. He has been a lecturer and a researcher in Department of Food Engineering, Engineering Faculty, Ankara University and published six books and numerous scientific papers. He worked in various committees of European Union, Ministry of Agriculture and Rural Affairs, Ministry of Health, The Union of Chambers and Commodity Exchanges of Turkey, Chamber of Food Engineers and Chamber of Agricultural Engineers. Since 2004, he has chaired the Association of Food Technology. He is good at English. He is married and has a son.

Food microbiology and Food Safety

Naim Ouaini is Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a PhD in Chemistry from the University of Claude Bernard-Lyon I in France. He was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. He is a Board member of Technical Committee at the Ministry of Education & Higher Education in Lebanon. From 2011 to 2013, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and was Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the Lebanese Association for the Advancement of Science (LAAS) and for the International Scientific Committee CIMA3. Nowadays, he is the designated President Deputy for Public Administration at USEK, President of the LAAS, and Chairman of the Scientific Committee at the University Association of Lebanon. Furthermore, he was nominated by the Minister of Education and Higher Education in Lebanon as the Environment Coordinator at the National Contact Point Network in Lebanon (European Union 7th Framework Program). Since SEA (Social Economic Award) was established, he was designated as a jury member in order to analyze and choose the perfect company that deserve to win the award and that based on developing concepts and products that endorse social welfare, a better environment, and a positive national impact, while maintaining a profitable business. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDRE, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 67 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.

Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry

Francesco Zecca is Associate Professor of Economics and Agricultural Policy. He carries out its teaching and research activities at the Department of Management of the University of Rome La Sapienza. His fields of scientific interest are the sustainability of agrifood production processes , policies of agricultural and rural development , economics of organic produce. He has been Director of MIPAAF(Italian Ministry of Agriculture, Food and Forestry Policies).Member of the ENEA Scientific Council. Representing Italy within the Steering Committee on Agricultural Research of the European Commission. Member of the OECD Governing Body of the programme Biological resource management for sustainable agricultural systems

Agricultural Research, economics, sustainability and food production

Walid Hleihel is the Deputy President of Student Academic Affairs and the President of the Admissions Committee at the Holy Spirit University of Kaslik (USEK) in Lebanon. He is also the Associate Dean of the Faculty of Medicine and Medical Sciences at the same University. He received his PhD in Physiology and Pharmacology from Nantes University in France in 2002, while he was working on the calcium regulation in the skeletal and cardiac muscles at The French National Council of Research. He was awarded the Professional Educator Certificate in 2015 from the UT Global Initiative for Education and Leadership of The University of Texas at Austin. He is currently teaching Cell Biology and Physiology at the faculties of Medicine, Sciences and Engineering at USEK, and his research interests focus on the correlations between the environmental and genetic factors and autism in Lebanon. At the present he is working on investigating the causes of this pathology in collaboration with a specialized team of physicians, scientists and non-governmental associations. His activities include as well the characterization of the venom of an endemic Lebanese Viper in collaboration with national researchers in the field. He is part of a European research project entitled Neuren and has previously been involved in a number of Tempus international academic and administrative projects. He has been also actively participating in various international conferences and trainings on teaching and learning and campus internationalization.

Physiology, Pharmacology, Cell Biology, Physiology

Joane Matta is an assistant professor and the head of the Nutrition department at the Faculty of Agricultural and Food Sciences at USEK. She has obtained her PhD in Nutrition from McGill University and her thesis was about the loss of muscle mass and the development of insulin resistance in elderly subjects. Her research is focused on diabetes and insulin resistance as well as metabolically healthy obesity. She also went for a postdoctoral fellowship in France at the French Institute of Health and Medical Research (INSERM) and underwent research in nutritional epidemiology focused on obesity and diabetes in population-based cohorts. She is now affiliated to INSERM at the unit where she did her postdoc. She is a member of the committee of the Lebanese National Exam in Nutrition. She has published several abstracts and papers in the field of nutrition and diseases

Agricultural, Food Sciences and Nutrition

Marc Beyrouthy is Associate Professor - Head of Agricultural Sciences Department at the Faculty of Agricultural and Food Sciences - Holy Spirit University of Kaslik (USEK). He holds a PhD in Health and Life Sciences from the Law and Health University Lille II – France. He is the authored and coauthored several scientific publications and Lectured in the fields of agriculture, medicinal plants, biological activities of essential oils, microbiology, ethnopharmacology, adulteration and authentication of plants and spices. In addition to that, he has more than 1000 TV appearances and he is an anchor in a daily popularized scientific TV show “Nature” at MTV - Lebanon.

Medicinal and Aromatic Plants, Bioactivities of plants extracts, Micropropagation, Crop Propagation, Microbiology, Ethnopharmacology Biodiversity, Landscaping