Food and Beverages

Francesca Venturi has completed her 1st PhD 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 90 papers in journals or volumes and serving as a referee for ACS journals. She is the author of two original patents of Pisa University. She was invited speaker and part of the Organizing Committee for several conferences organized in past years.

Food Sciences

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. Naim Ouaini 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. Since 2011, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and is the designated 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 LAAS association (Lebanese Association for the Advancement of Science) and for the International Scientific Committee CIMA3. 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, CEDAR, 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 50 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.

Ozlem Turgay is currently working as an professor at Kahramanmaras Sutcu Imam University, Turkey. She has completed her Ph. D from the faculty of Food Hygiene and Technology, Istanbul University, Turkey. She has more than 18 years of teaching experience with more than 30 International Publication and presented more than 15 talks in international conferences. She is an active member of Association of Biotechnology, American Association for the Advancement of Science, Association of Veterinary Food Hygienists and Environmental Problem Research and Application Center (KSÜ). She has also coined more than 20 international awards to her name.

Food Microbiology, Food Toxicology, Meat Science

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. Naim Ouaini 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. Since 2011, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and is the designated 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 LAAS association (Lebanese Association for the Advancement of Science) and for the International Scientific Committee CIMA3. 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, CEDAR, 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 50 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.

Mohammed Farid has completed his BE in Chemical Engineering from the University of Baghdad, Iraq (1971), ME in Chemical Engineering from University of Swansea, Wales (1975) and PhD in Chemical Reactor Engineering from the University of Swansea, Wales in the UK. He is a Fellow of the Institution of Chemical Engineers, London and an active member of a number of international institutions. He has published more than 360 papers in international journals and refereed international conferences, 6 patents, 5 books, and 11 chapters in books. He has received a number of international awards such as the Matsumae International Fellowship from Japan (1986), the Hisham Hijjawi Award for Outstanding Scientific Achievement in Research in 1993, and the Marie Curie Fellowship, from European Union in 2010. He was invited as a keynote speaker to a large number of international conferences worldwide such as iFOOD2013 in Hannover. He has initiated and established the research in NZ in non-thermal processing of food, including high pressure processing, pulsed electric field and UV, more than 15 years ago. In 2015, he was awarded by the International Association of Engineering and Food (IAEF) the “Lifetime Achievement Award”

Food Preservation

Anne Pihlanto has completed her PhD from University of Turku. She is managing the Innovative Food Chain research area at Luke. She has over 20 years’ experience in food protein research. Her publications with original results within food technology, chemistry and medical science have been presented in scientific international journals, monographies and invited book chapters. Her articles are published in microbial, food and dairy science journals and total amount of scientific papers is about 150.

Proteins and peptides, utilisation of coproducts.

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.

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

Professor of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt. Member of the Egyptian Organization for Standerization & Quality , Meat Hygiene Committee. Member EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 b (2013-2016) Member of the EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 (2016-2018) Judging Committee. February 1996: Ph.D. of Meat Hygiene Faculty of Veterinary Medicine, Moshtohor, Zagazig University, Benha University, Egypt. January 1992: Master of Meat Hygiene (M. V. Sc.), Faculty of Veterinary Medicine, Zagazig University-Benha Branch, Egypt. May 1986: Bachelor of Veterinary Medicine (B. V. Sc.), Faculty of Veterinary Medicine, Zagazig University-Benha Branch, Egypt.

March 2006- Present: Professor of Meat Hygiene, Department of Food Control, Faculty of Veterinary Medicine, Moshtohor, Benha University, Egypt. March 2001: Assistant Professor of Meat Hygiene, Department of Food Control, Faculty of Veterinary Medicine, Moshtohor, Benha University, Egypt February 1996: Lecturer of Meat Hygiene, Faculty of Veterinary Medicine, Benha University, Egypt. January 1992: Assistant lecturer of Meat Hygiene, Department of Food Control, Faculty of Veterinary Medicine, Moshtohor, Benha University, Egypt. January 1989- January 1992: Demonstrator of Meat Hygiene, Faculty of Veterinary Medicine, Benha University, Egypt. February 1996 -March 2007- Present Professor of Meat Hygiene, Department of Food Control, Faculty of Veterinary Medicine, Moshtohor, Benha University, Egypt: Teaching the Meat Hygiene (Bacterial, Viral, Fungal, Parasitic diseases, meat inspection, preservation, chemical residues, mycotoxins residues, and meat processing) Faculty of Veterinary Medicine, Benha University, Egypt. February 1999-September 2000: Assistant professor of Meat Hygiene ,faculty of Veterinary Medicine ,University of Science and Technology, Jordan. February 1992: Assistance for preparation and teaching the Meat Hygiene (Viruses and Bacteria, fungal), Department of Food Control , Faculty of Veterinary Medicine, Benha University, Egypt January 1996: Teaching the meat course of meat inspection (Bactria, Viruses, Fungi, Parasites) and a staff member in summer training programs for final grade students, Faculty of Veterinary Medicine, Benha University, Egypt. January 2013: Member EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Certificate: Centre for Development Innovation (CDI) Wageningen UR hereby certifies that Dr. Fahim Aziz El Din Mohamed has successfully completed the Training of Trainers on Slaughterhouse inspection Held in Budapest, Hungary, 14-17 December 2013

Maria Luz Creencia Bayan Graduate of B.S. Food Technology from the University of the Philippines, pursued MBA from De La Salle University; currently working as Freelance Project Consultant and Seminar Facilitator (part time); with Servsafe Certification and Food Safety Auditor Certification, Food Safety Certification from NEHA, CIEH and Food Safety Academy of the Philippines-DOH accredited

With more than 15 years experience in the food industry, handling Manufacturing Operations Management; With more than 6 years experience of conducting public and in house seminars on Corporate Management topics; With more than 6 years experience of engaging in projects in collaboration with small to medium food industries that require training and guidance on certain aspects of operations such as Food Safety and GMP (Good Manufacturing Practices) program implementation, procurement and delivery concerns; assisting these enterprises in preparing relevant documents towards ISO certification or in compliance to regulatory requirements; With more than two years of teaching Food Safety as a subject under HRM (Hotel and Restaurant Management)/HRS (Hotel and Restaurant Service) courses.