Dr. Theo Lioutas joined McCain Foods Limited in 2011 as Chief Science and Technology Officer and a member of the company’s senior Leadership team. Theo worked closely with all the research and development teams around the world developing a recommended organizational structure that will further McCain’s innovation goals. He reported directly to the Chief Executive Officer. Previously, he was Senior Vice President of Global Research and Development for Brown-Forman, one of the world’s largest spirits companies and an organization he worked with for 12 years. Prior to Brown-Forman, Theo built his career at General Mills, Campbell Soup, Kraft Foods, Jacobs-Suchard, Tropicana/Pepsico. He obtained a Master of Science degree in Agricultural Engineering and a PhD in Food Chemistry and Food Science, both from the University of Illinois.

Food Chemistry,Food Science

Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing 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, bioconversion, and Analytical Biochemistry. Dr. Ibrahim 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.

Biochemistry, microbiology, molecular biology, food safety, and bioprocessing

Alison Burton Shepherd is a queen’s nurse and tutor in nursing at Florence Nightingale School of Nursing and Midwifery Kings College London. She has over 80 publications which have been peer reviewed. She is also a registered nutritionist and is on the Editorial Board of the Journal for Food and Nutritional Disorders (USA) and is a regular contributor to Network Health Dieticians. She still works in a clinical capacity as a nurse advisor for a private out of Hours Company where she works autonomously from home.

Nutrition

Hami Alpas is a Professor at Food Engineering Department, Middle East Technical University, Turkey. He holds an MBA degree from Dept. of Business Administration METU on Total Quality Management. He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in Food Defense training activities via NCFPD (USA). He has supervised 4 Ph.D and 11 M.Sc. thesis in Food Engineering Department. He has 67 international journal articles (SCI) and over 750 citations (ISI-Web of Sci; h-factor 17) as well as close to 55 academic presentations in 35 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 7 chapters in internationally edited books and has edited 3 international books by Springer. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He is currently co-director of EU-FP7 project on “Plant Food Security”.

Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection

Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. . She graduated from the American University of Beirut with a B.S in Nutrition and Dietetics and a Masters in Nutrition Science and later completed her Clinical Nutrition Diploma with the European Society of Clinical Nutrition and Metabolism in which she is actively involved by conducting nutrition support workshops for dietitians and physicians. Throughout her career, her areas of interest in nutrition focused on research and education as she has participated in many international scientific meetings, been teaching nutrition in two different universities in Beirut and publishing nutrition and health articles in the Middle East for many years. Carla is currently serving as the public relations chair at the American Overseas Dietetic Association, working as a consultant in therapeutic nutrition education and presenting her own weekly nutrition and health awareness TV show in Lebanon. She is an active member of more than ten different nutrition and dietetic associations around the world. Her latest international recognitions include the award of teaching excellence and the successful member of the year recognition by the World Public Health Nutrition Association in 2012

Clinical Nutrition and Metabolism, Dietetics, Food Allergies, Community Nutrition, Sports Nutrition.

Sanjay Dave is the Advisor to Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India, New Delhi. He was the Chairperson of Codex Alimentarius Commission (a UN -FAO/WHO- body) From July 2011 to July 2014. He has a Master’s degree in Life Sciences and Post-Graduate Diploma in International Trade. He also has a degree in Law. He has professional experience of more than 38 years of which about 28 years in international agriculture trade. For three and a half years (Jan 1996 – June 1999), he looked after India’s agricultural trade interests in the European Union in the capacity of Adviser (Agriculture) in the Mission of India to the European Union at Brussels.

Food Safety, Food Regulation, Food Law, Food Policy, Agriculture, Food Standards

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

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

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

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

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

Food Science and Technology

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

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

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

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

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

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

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

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

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

food processing, food safety

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

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

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

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

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

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

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

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

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

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

Silvia García is agronomist and master in food technology. She has participated in more than 30 research and development projects in the area of food product and process development and specifically in the study of new strategies and technologies for food preservation (high hydrostatic pressure, RF, natural antimicrobials). She’s author of 2 patents, she has published 3 papers in scientific journals and she has contributed in several scientific events.

Silvia García de la Torre is the coordinator of HIPSTER project, an innovation action of the H2020 research program

Antonio Valero has participated in different national and international research projects related to predictive modelling and risk assessment (USDA-Fresh Express, Selection of fit-for-purpose sampling procedures for specific foods and risks, BASELINE, COST Action 920). He has been also involved in some collaborative works with EFSA through the participation in working groups as an external expert (Public health risks represented by certain composite products containing food of animal origin, 2012-2013; and Self-tasking mandate for scientific opinion on the requirements for the development of microbiological criteria). He has participated in two recently awarded contracts from EFSA (OC/EFSA/BIOCONTAM/2014/02; NP/EFSA/BIOCONTAM/2015/04) in relation to the development of a risk assessment of Listeria monocytogenes in selected RTE food categories. He has a strong involvement in national and international networks regarding food safety (SICURA) being a member of the Spanish Microbiology Society and International Association for Food Protection. During his career, he has participated in different international events and training workshops supported by different programmes/Initiatives (Erasmus+, Spanish Ministries, etc.) in the EU and worldwide. In light of her position at the Dpt. of Food Science and Technology (University of Cordoba)

Application of predictive models in foods, microbial risk assessment and management.

Dr. Atin Datta is the Chief of Virulence Mechanisms Branch in the Center for Food Safety and Applied Nutrition in US FDA. After several years of post-doctoral research in National Institutes of Health, USA and University of Maryland, Dr. Datta joined FDA in 1986 and was in-charge of the development of DNA-based detection and sub-typing methods for Listeria monocytogenes.Dr. Datta currently serves as an Editorial Board Member Journal of Food Protection. Dr. Datta received his Ph.D. in Molecular Biology from the University of Bombay, Mumbai, India.

Dr. Datta’s current research interest includes stress tolerance, molecular detection, molecular sub-typing and functional genomics of foodborne bacterial pathogens including Listeria monocytogenes.

she is the General Practitioner and Doctor Temporary Employees in Community Health Centers in Ungaran,Central Java, Indonesia ans also Speaker in national radio broadcasts (Radio Republik Indonesia) about many topics of healthy life style and nutrition theme. she have received the championship trophy from the Dean of the Faculty of Medicine, University of Diponegoro as one of 10 winners of the writing competitions textbook.

Her research interest in Nutrition/herbal ingredients for cosmeceuticals/cosmetic for body shaping, fat and cellulite.

Antonio Bevilacqua is a Senior Researcher in Microbiology in the laboratory of Predictive Microbiology, Department of the Science of Agriculture, Food and Environment, University of Foggia (Italy), and Lecturer in Food Microbiology and Biotechnology in the same Department. He got a MSc in Food Science and a PhD in Food Biotechnology. His research topics include Predictive Microbiology and Applied Statistics, use of antimicrobials and non-conventional approaches to prolong the shelf life of foods and control pathogens, isolation and characterization of starter and probiotic cultures from foods (yeasts and bacteria), bioremediation and reduction of harmful compounds by mean of microorganisms. He was awarded as the Best Italian Researcher in Agro-Food Microbiology in 2016 and is member of the Editorial Board of some WoS journals. He has published more than 250 publications

Senior Researcher in Microbiology

Photis Papademas is an Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science at the Cyprus University of Technology (CUT). He holds a BSc (Hons) in Chemistry and Food Science and a PhD in Dairy Science both from Reading University, UK. He has published numerous papers in scientific journals and he contributed with chapters in scientific books on dairy science and especially on cheese. He has edited the book “Global Cheesemaking Technology: Cheese Quality and Characteristics: to be published by Wiley. He worked for dairy companies in Cyprus as a Quality Manager and he is a trainer on Food Safety Management Systems.

His research interests are focused on the functionality/authenticity of dairy products, the identification, characterization and the study of properties of lactic acid bacteria, the bioactivity/ functionality of donkey milk and donkey milk fermented products.

Lingwen Zeng, male, national 973 chief scientist, received his PhD degree in Genetics from McMaster University, Canada in 1993. From 1994 to 1997, he had his postdoctoral training in the University of Chicago, USA. After then, he worked in three publicly traded companies (Quest Diagnostics Inc, Scios Inc, and Genetics Computer Group Inc) in USA as a research scientist and project manager. He returned to China in 2001 and joined GIBH in 2004 as a PI. He joined the Institute of Environmental and Safety, Wuhan Academy of Agricultural Sciences in 2015 as a principle investigator and director general.

Diagnosis for human diseases, food and environmental safety, and stem cell applications.

Kashif Ghafoor is an associate professor of Food Science and Technology and has carried out extensive research in different areas of food safety and functional foods. He has produced more than 80 research publications in reputed international journals and his work has been extensively cited. He has participated in innovative collaborative research about designing novel non-thermal process for ensuring pathogens inactivation in liquid and other foods. The examples of such techniques include high hydrostatic pressure processing, UV light and TiO2 photocatalysis. These processes have been tested for inactivation of different pathogenic bacteria in foods and inactivation mechanism and process improvements have been carried out by his research team.

Kashif Ghafoor has carried out extensive research in different areas of food safety and functional foods

Irene Rodrigues Freitas is graduated in Food Engineering from Federal University of Tocantins (UFT- Brazil), in 2003. She has MSc degree in Engineering and Food Science from Federal University of Rio Grande (FURG- Brazil), in 2011 and DSc degree in Engineering and Food Science from São Paulo State University (UNESP-Brazil), in 2015. She work in the course of Chemical and Production Engineering on Northern São Paulo University Center (UNORP-Brazil) and Department of Sciences Exact and Earth at the Minas Gerais State University (UEMG/Frutal-Brazil). The publications principal are in fish protein isolated, vegetable oil and food safety. Has experience in the area of food science and technology, in subjects, quality assurance, food safety, technology of animal products, technology of oils, bioactive compounds and food technology.

Irene Rodrigues Freitas research interest towards Control Quality, Quality Management, Food Technology and Unit Operations.

Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited the book entitled ‘Lactic Acid Fermentation of Fruits and Vegetables’ published by CRC Press, co-authored 44 publications in peer-reviewed journals, 25 book chapters, over 100 publications in national and international conference proceedings and has received more than 800 citations.

Spiros Paramithiotis research interests lie mainly in the field of food fermentations.

Dr Ivan Nastasijevic is a veterinarian with food safety background. He graduated at Faculty of Veterinary Medicine, University of Belgrade. He gained his PhD at Faculty of Agriculture/Department of Veterinary Medicine, University of Novi Sad, Serbia (in cooperation with US Meat Animal Research Center “Roman L. Hruska”, Clay Center, Nebraska). Dr Nastasijevic has intensive experience in applied food safety research, food (meat) industry extension/outreach programmes and teaching at University (University of Central Lancashire UK; Metropolitan University of Copenhagen, Denmark; Faculty of Medicine, University of Catania, Italy). He also served as a Technical Officer in Food Safety with UN World Health Organization Regional Office for Europe (Copenhagen, Denmark). His core research interest is related to meat (food) safety and technology, as well as `One Health` concept (environment-animal-human interface). His specific research interest is related to the application of whole genome sequencing in food safety management. Dr Nastasijevic published more than 30 papers in reputed peer-reviewed journals and international conferences. Dr Nastasijevic is a member of IAFP (International Association for Food Protection); Professional Development Groups: Microbial Risk Analysis & Meat & Poultry Hygiene, and UK VPHA (Veterinary Public Health Association), Division of British Veterinary Association), UK.

Experience in applied food safety research.

Dr. Iqbal has done his PhD from the Department of Chemistry, University of Agriculture Faisalabad, Pakistan in 2011. During his PhD, he got training at Department of Food Science, Cornell University, USA from February 2010 to August 2010. He taught courses related to chemistry in the Department of Applied Chemistry, Government College University Faisalabad, as Assistant Professor from June 2011 till February 2013. In meanwhile, he got position as Senior Postdoc Fellowship in Food Safety Research Centre, Faculty of Food Science and Technology, University Putra Malaysia, from February 2013 till December 2015. Currently, he is working as Assistant Professor (Tenure track system) in the Department of Applied Chemistry, from December 2015 to date. Recently, he collaborated and spent as Visiting Fellow in the Department of Plant Pathology, Reuters State University, USA, (June 2017 till July 2017). He has published 44 peer reviewed publications, including 34 research articles, 1 review paper, 6 book chapters, and 3 books. One book is under preparation.

Senior Postdoc Fellowship in Food Safety Research Centre

Dr. Mutamed Ayyash is an assistant professor of food microbiology in food science department at United Arab Emirates University (UAEU). Dr. Ayyash has awarded his PhD from Victoria University – Melbourne, Australia. Since graduation, Dr. Ayyash focused on probiotics, functional foods and food safety. With his research group, Dr. Ayyash investigated the behavior of different foodborne pathogens in various food systems.

Mutamed Ayyash research focuses on the interaction between probiotics and foodborne pathogens food system.

Mehran Moradi is assistant professor at Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia Iran. I received D.V.M degree and Ph.D in Food Hygiene from Urmia Univeristy.

Mehran Moradi research interest on Milk and dairy microbiology (cheese) and dairy active and smart packaging.

Muyanja is a Professor at Markerere University in Uganda and the First sitting President of African Association of Food protection (AAFP), an affiliate of International Association for Food Protection (IAFP). Muyanja Charles holds a PhD in Food Science (Microbiology/Biotechnology) from University of Life sciences, Norway. He is a Food safety consultant with Food Safety Associates Ltd (Uganda) and Air Water Earth Environmental consultants (AWE, Uganda). He trained in Food Safety in USA, South Africa and Israeli. Muyanja is a member of Uganda National Codex Committee that advises the Government on the National Food Control issues. He has contributed to shaping national policies and industrial actions with respect to Food Safety and Quality. Muyanja was recognized the Government of Uganda for outstanding contribution to the development of the Uganda National Standards and Quality Policy. Muyanja has a 21 year of experience in teaching and research. He has researched on the safety of street vended foods and consumer behavior in Uganda. He has spearheaded the development of a Master degree in Food safety and quality management at Makerere university. He partnered with colleagues from College of Surgeon, Dublin, Ireland under the solar disinfection of water (SOSI) project aimed at providing safe water to rural communities.

Muyanja’s current efforts are centered on dissemination of food safety knowledge, developing food safety policies and collaboration research with industries to met the required food safety standards.

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.

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Ian Watson’s first degree was in applied physics, followed by a Ph.D. from the engineering Faculty at the University of Glasgow in “Optimizing 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 flash lamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and successfully tested for treating air.

Microalgae Research, Decontamination and control of microorganisms, Real time detection of microorganisms and morpohology dynamics

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.

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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

Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing 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, bioconversion, and Analytical Biochemistry. Dr. Ibrahim 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.

Biochemistry, microbiology, molecular biology, food safety, and bioprocessing

Professor Benjamin Simpson is a graduate in Biochemistry from Memorial University of Newfoundland, where he also carried out postdoctoral work till December 1985. He joined the Food Science Department at McGill in June 1987 after spending a period of time at the Institute of Food & Agricultural Sciences (IFAS), University of Florida at Gainesville in the USA, as a Research Associate from January 1986 to April, 1987. His research program involves the post-mortem biochemistry of marine organisms, in relation to enzymes. Specifically on digestive enzymes from marine animals, their characterization to discover their unique properties that may make them better suited for particular applications compared with their traditional counterparts; role of enzymes in color and texture deterioration in fish and shellfish and development of strategies to control the deleterious effects of enzymes in foods during processing and storage; and the use of enzymes in transforming discards from food harvesting / processing into value added products of commercial relevance. Examples of the value-added products prepared by the enzyme assisted procedures include natural food pigments, proteins, bioactive peptides, flavor compounds and chitin, etc., for use as food processing aids. Dr. Simpson is responsible for teaching Food Commodities, Food Chemistry and Enzymology.

Food Commodities, Food Chemistry and Enzymology

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

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Alison Burton Shepherd is a queen’s nurse and tutor in nursing at Florence Nightingale School of Nursing and Midwifery Kings College London. She has over 80 publications which have been peer reviewed. She is also a registered nutritionist and is on the Editorial Board of the Journal for Food and Nutritional Disorders (USA) and is a regular contributor to Network Health Dieticians. She still works in a clinical capacity as a nurse advisor for a private out of Hours Company where she works autonomously from home.

Nutrition

Ozlem Tokusoglu has completed her Ph.D. at Ege University Engineering Faculty, Department of Food Engineering at 2001. She is currently working as Associate Professor Dr FACULTY MEMBER in Celal Bayar University Engineering Faculty Department of Food Engineering. Tokusoglu performed as 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. Professor Tokuşoğlu organized and directed the International Congress titled ANPFT2012 (Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages) as Congree Chair and Director, in May 7–10, 2012 at Kusadasi-Aegean, Turkey. She served as an organizing committee mem¬ber (OCM) at the 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 in Philadelphia, USA and Co-Chair at the FOOD TECHNOLOGY 2014 conference (3rd International Conference and Exhibition on Food Processing and Technology) in July 2014 in Las Vegas, USA. She is recently serving as FOOD and NUTRITION Group Chair of USA Conference Series LLC Group, Nevada. She also 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. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA Tokusoglu is CRC Press Taylor and Francis BOOK EDITOR. She has published scientific edited book titled 2011-Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group at 2011, and another book titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group at 2015 and book titled Food By-Product Based Functional Food Powders, (The Nutraceuticals: Basic Research/Clinical Application Series Book) for CRC Press, Taylor & Francis, Boca Raton, Florida, USA. ISBN 9781482224375 at 2018. She has published many research papers in peer-reviewed international journals, international book chapters,and international presentations (as oral and posters) presented at international congresses and other organizations. Professor Tokusoglu is also currently Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul Technology Development Zone, İzmir, Turkey as her official additional responsibility; this organization has been working in University- Industry Relationship studies in DOKUZ EYLUL UNIVERSITY, Izmir.

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.

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.

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. Publications with original results within food technology, chemistry and medical science have been presented in scientific international journals, monographies and invited book chapters. The articles are published in microbial, food and dairy science journals. Total amount of scientific papers is about 150.

Food technology, chemistry and medical science

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) and Massey University (NZ). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences,[2] and International Journal of Food Science & Technology[3] and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.

Food and Nutrition, Food Quality and Consumer Acceptance, Food Biochemistry

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. Dr. Stoner joined MCW after nearly 20 years at the Ohio State University College of Medicine where he held the positions of Lucius Wing Endowed Chair in Cancer Research and Therapy, Associate Director for Basic Research and Director of the Chemoprevention Program in the Cancer Center, and Chair of the Division of Environmental Health Sciences and Associate Dean for Research in the College of Public Health. In addition, he served as Director of the Laboratory of Cancer Etiology and Chemoprevention in the Arthur James Cancer Hospital and Richard Solove Research Institute. Dr. Stoner has served on several grant and contract review committees including the NIH Chemical Pathology Study Section, the NCI Cancer Biology and Immunology Contract Review Committee, and as Chair of the NIH Chemo/Dietary Prevention Study Section and the American Cancer Society Advisory Committee on Carcinogenesis, Environment and Nutrition. He has also served as President of the Carcinogenesis and Molecular Biology Specialty Sections of the American Society of Toxicology and of the Ohio Valley Society of Toxicology. He has received numerous awards including the NIH MERIT award, and the Distinguished Alumni Award and Honorary Doctorate from Montana State University. He is also a Fellow in the American Association for the Advancement of Science

Chemoprevention of aerodigestive tract cancers with naturally occurring compounds and with berries

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

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.

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.

Drug Science & Technology

Since 1991, JF Hocquette has been scientist at INRA (the French National Institute of Agricultural Research). His research interest mainly concerns muscle biology as relevant to muscle growth and beef eating quality. His scientific activity resulted in 252 papers, 2 patents, over $5M in grants, mentorship (27 scholars), adjunctship (800 students) and 60 lectures worldwide. In 2014 and 2016, JF Hocquette organized the French Meat R&D congress (150 to 240 attendees). He was involved in EU-programs on meat. He was head of the Herbivore Research Unit (172 staff) and now works for the High Council for Evaluation of Research & Higher Education. JF Hocquette is involved in the activities of the EAAP (European Association for Animal Production) and of the French Meat Academy. JF Hocquette was associate editor of BMC Genomics, edited two EAAP books (#112 & #133) and is currently editor-in-chief of the French Meat R&D Journal (5600 subscribers).

Muscle Biology,Muscle growth and Beef eating Quality

Farid Chemat is a full Professor of Chemistry at Avignon University (France), Director of GREEN Extraction Team (alternative extraction techniques and solvents), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. His main research interests are focused on innovative and sustainable extraction techniques, protocols and solvents (especially microwave, ultrasound and bio-based solvents) for food, pharmaceutical, fine chemistry, biofuel, and cosmetic applications. His research activity is documented by more than 170 scientific peer-reviewed papers, 10 books and 10 patents.

Innovative and Sustainable extraction techniques for food,pharmaceutical and Cosmetic applications

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.

Dr. Ian Watson is interested in how new decontamination systems and processes can lead to a safer environment and reduce the threat of food contamination and poisoning; and how the treatments can improve shelf life and food quality. As a part of this process, real time detection of microorganisms plays a role in process optimisation.

Dr.Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing 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, bioconversion, and Analytical Biochemistry. Dr. Ibrahim 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 startup biotechnology and food companies. Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. His research dissertation was on the construction of plasmid for the expression of a fusion protein of VEGF121/ Shiga-like toxin as a therapeutic protein for targeting angiogenesis (cancer treatment). Since 1979 he is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology.

Biotechnology, Immunology, Microbiology, Molecular Biology

Mirjana Menkovska is full Professor at Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia. She was graduated from the Faculty of Technology and Metallurgy in Skopje, completed MS degree in Instrumental Analysis in Chemistry and Technology at the same university and PhD degree in Food Technology at the University of Belgrade, Serbia. She was a Visiting Scientist for Cereal Research at GMRC in Manhattan, Kansas during the academic 1985-1986 at Cereal Research Institute in Detmold, Germany in 1997 and at other known research centers in Europe. She has published more than 150 papers in domestic and foreign scientific journals and participated in 90 scientific meetings in the country and abroad. She has also translated three scientific books and reviewed three scientific books from English into Macedonian language

Food Technology

Dr. Theo Lioutas joined McCain Foods Limited in 2011 as Chief Science and Technology Officer and a member of the company’s senior Leadership team. Theo worked closely with all the research and development teams around the world developing a recommended organizational structure that will further McCain’s innovation goals. He reported directly to the Chief Executive Officer. Previously, he was Senior Vice President of Global Research and Development for Brown-Forman, one of the world’s largest spirits companies and an organization he worked with for 12 years. Prior to Brown-Forman, Theo built his career at General Mills, Campbell Soup, Kraft Foods, Jacobs-Suchard, Tropicana/Pepsico. He obtained a Master of Science degree in Agricultural Engineering and a PhD in Food Chemistry and Food Science, both from the University of Illinois.

Food Chemistry,Food Science

Dr. Alexander Sulakvelidze, Ph.D. is Vice President of R&D and Chief Scientist of Intralytix. He is an internationally recognized expert in phage technology. Dr. Sulakvelidze has published extensively on the subjects of phage therapy and biocontrol, including co-editing a major book about bacteriophages entitled “Bacteriophages: Biology and Applications”. He is the author of 14 issued and several pending patents in the field of bacteriophage technology.

Bacteriophages: Biology and Applications

Monika Vidak graduated agriculture at the University of Zagreb, Croatia, in 2013. In 2015 she enrolled in the PhD programme at the same Faculty and started to work on her PhD thesis in the framework of the project "Genetic basis of bioactive nutrient content in Croatian common bean landraces" carried out at the Department of Seed Science and Technology. Her research interests are plant genetic resources conservation and molecular methods for identification of cultivars and analysis of biodiversity.

Plant Genetic

Meisam Nazari was born in Karaj, Iran in 19.11.1991. He finished his B.Sc. (Agronomy and Plant Breeding) at the Shahrood University of Technology, Iran. Now, he is an M.Sc. student in Sustainable International Agriculture at the Georg-August University of Gottingen, Germany. He has been performing some researches in terms of improvement of seed germination by ultra-priming method. He has also studied such different subjects as plant-mycorrhizal interactions, and biological fertilizers. He has published 5 articles in good ISI journals, and translated a book on plant-microbe interactions.

Agronomy and Plant Breeding

Zahra (Forouq) Kanaani is currently pursuing a second Master’s degree in Sustainable International Agriculture at the University of Göttingen and University of Kassel, with a focus in the area of agroecology, climate change and agro-politics. Previously, in 2013, she completed her M.Sc. in Agricultural Engineering and Agronomy in Iran, with thesis work investigating organic practices to suppress competitor plants on the crop field. In her comprehensive experiments, she considered 71 cultivars of wheat and 3 common rife species of weed in wheat farms of Iran. Also she obtained her Bachelor’s degree in Agricultural Engineering, Agronomy and Plant breeding from the University of Tehran with the focus on plant physiology. Currently, she works as a freelance journalist in public science in Iran, as well as a social activist in “Humanitarian Assistance and Development” and is a member of the academic coordination team of the lecture-series in “Sustainable Agriculture and Food Security” at the University of Kassel in Germany. Regarding her activities, Ms. Kanaani was selected for several seminars and graduate study programs, such as United Nations study program in Geneva, Kyoto University of Japan, etc. She is going to continue her studies as a Ph.D. student in the subject of food safety and agro-politics in Germany.

Food Safety,Sustainable Agriculture, Food Security, Agronomy

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

Food Science and Technology

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

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

Prasanta Kalita is a professor of Agricultural & Biological Engineering, Director of the ADM Institute for Prevention of Postharvest Loss, and the Associate Dean for Academic Programs in the College of Agricultural, Consumer and Environmental Sciences (ACES). A Fellow of the American Society of Agricultural and Biological Engineers (ASABE).He is widely recognized for his excellence in teaching, research, and advising, has worked extensively in educational development and capacity building, and in food security issues around the world. He has published more than 150 articles in journals and served as Editor-in-Chief and Associate Editor for three international journals. His career is marked impressively by over 40 honors and awards recognizing teaching excellence, research excellence, and outstanding service, culminating with the Paul A. Funk Award in ACES in Illinois.

Water management and environmental sustainability, hydrology, watershed and water quality, erosion and sediment control, and irrigation

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

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

He is Associate Editor of the Journal Toxicol. Environ. Health, Associate Editor of Food Chem. Toxicol. and an Editorial board member of Environ. Health Perspect. Prof. Lee is also Research Advisor of the Ministry of Food and Drug Safety, Committee Advisor for the Ministry of Science, ICT, and Future Planning, and a Councillor for the International Association of Environmental Mutagen Society. He is the president of the 13th International Congress of Toxicology (ICT XIII). He organized 8 Workshops and 3 Int. Symposia about Toxicology, Carcinogenesis/Chemoprevention, Endocrine Disruption, and Risk Assessment. He was a Nominating Committee Member of International Union of Toxicology (IUTOX) and Deputy member of the Korean Pharmaceutical Society. He is the author of 220 papers, reviews, and 11 book chapters. He is the co-author of Lu’s Basic Toxicology (6th Edition, 2013, informa). Prof. Lee has received numerous awards, including the Young Scientist Award, Brookhaven Symposium (USA), the Yun Ho Lee Award of Scientific Merit (Int. Aloe Science Council, USA), the Merit Award from the Minister, .Ministry of Food Drug Safety (Republic of Korea).

Int’l Assoc. of Environ. Mutagenesis and Genomics Societies (IAEMGS) Korean Soc. of Toxicology (KSOT) Korean Environ. Mutagen Society (KEMS) J. Toxicology and Environ. Health (Taylor & Francis)

Dr. Yasmine Adel Lashine has completed MD degree from Ain Shams University, in addition she has a PhD in Molecular Genetics from the German University in Cairo. She also aquired the Diploma in Clinical Nutrition for Physicians from the American University in Cairo. Dr. Lashine teaches extensively in the pharmacy program on molecular genetic pathology and pathophysiology at the German University in Cairo. She has authored 4 papers in international peer-reviewed journals.

Molecular Genetics

Dr Benjamin K. Simpson is a professor at the Department of Food Science & Technology, Canada. He got Ph.D. degree in Biochemistry, Memorial University of Newfoundland, Canada 1984. His current research is on Post-mortem biochemistry of fish/shellfish,Enzymes from marine organisms,Chitin and chitosans from crustacean waste,Biodegradable plastic films from chitosan and starch,Carotenoid pigments from crustacean waste,Gelatin from fish skins,He has published several papers in Food Science & Technology.

on the post-morten biochemistry of marine organisms - more specifically on the roleof endogenous enzymes in seafood quality alterations; biotechnological approaches to enhance value of by-products of seafood harvesting/processing.

Maria Gougouli is a lecturer in the Food Science and Technology pathway in Perrotis College. She holds a B.Sc. in Agriculture with specialization in Food Science and Technology from Aristotle University of Thessaloniki, a M.Sc. in Food Science and Technology, and a Ph.D. in Food Microbiology from the same university, as well as a CTF in Pedagogical Training. During her graduate studies and Post-Doctorate she also served as a research assistant in the Department of Food Science and Technology of Aristotle University of Thessaloniki and in National Agricultural Research Foundation, in the context of several European Commission and national research projects. During 2010-2013, she served as part-time Laboratory Associate in the Departments of Nutrition and Dietetics, and Animal Production of the Technological Institute of Thessaly. Furthermore, she is editor and reviewer in the Journal of Applied Microbiology and in Letters of Applied Microbiology. Her research interests cover a wide range of Food Quality and Safety themes, with particular emphasis on the applications of Quantitative Microbiology.

Food Nutrition & Dietetics assessment

olene Mateko Azagba-Nyako is currently a PhD candidate in Department of Human and Health Sciences, University of Westminster, UK with a background in Dietetics, Food Science and Technology. Her areas of speciality pertain to the nutrition in emergency, nutrition policy drafting (optimization, implementation and surveillance), nutrition interventions (infant-maternal nutrition interventions) and the development of tailored food product. She has over 10 years experience in the dietetics, nutrition and food technology sector (Ghana/UK) and is currently part of Home Grown School Feeding Project Team at the Noguchi Memorial Institute Medical for Medical Research, Ghana. She is currently a Reviewer for Journal of Functional Foods in Health and Disease.

Development of tailored food product.

Dr. Chowdhury is an assistant professor at the Department of Physiology of Basirhat College, West Bengal, India. He has been working as a researcher on community health and nutrition for last 12 years. He got Ph.D. degree in nutritional neuroscience at the University of Calcutta, India. He was awarded by “Bharat Ratna Mother Teresa Gold Medal Award” for an outstanding contribution in national economy growth from GEPRA, India. He has published several papers in domestic and foreign peer-reviewed journals, and participated at more than 40 scientific meetings in the country and abroad. He is a long time member of The Nutritional Society (UK), European Academy of Pediatrics (Switzerland), The Physiological Society (UK), Indian Academy of Neuroscience (India), Physiological Society of India (India), Growth and Nutrition (Spain).

Community health and nutrition including nutritional assessment, measurement of cognitive and motor development, and biochemical assessment of iron status in undernourished, poor children residing in remote areas

Yahya Ibrahim is working as an Assistant Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In June 2013, he obtained his Master's degree, with thesis titled "Analytical study of the printing remedies in case of plastic barrier materials used for packaging the Egyptian food products". In 2015, he registered his PhD degree at Food Packaging Materials with thesis titled "Using nanotechnology to enhance the barrier properties of plastic films for packaged Egyptian food products". In November 2012, he contributed to the 5th International Symposium On Food Packaging: Scientific Developments supporting Safety and Innovation which held in Germany.

Nanotechnology in food Packaging

Charalampos Proestos has a BSc (Ptychio) in Chemistry, University of Ioannina, Greece and MSc in Food Science at Reading University, U.K. He obtained his Ph.D. in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his post doc working on natural antioxidants on programs funded by EU and Greece. After further training at Wageningen University (The Netherlands), he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry auditor and supervisor of the Chemical laboratory in Athens accredited with ISO 17025. Currently he is Assistant Professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 30 papers in reputed journals and has been serving as an editorial board member of more than 5 repute journals.

1. Food Antioxidants: Extraction, isolation and chemical characterization by hyphenated techniques (LC/MS/MS, NMR, HPLC/DAD, GC/MS) and antioxidant assays. 2. Food Bioactive compounds (isolation and chemical characterization). 3. Food contaminants (Toxic, heavy metals analysis), migration from packaging materials, Biogenic amines, GMOs, Food allergens. 4. Food analysis and Foodomics through the application and integration of advanced -omics technologies (e.g. NMR)

Siracusa Valentina took her degree in Industrial Chemistry at the University of Catania (Italy), at 23 years old. She completed her PhD and post-PhD study working on the synthesis and characterization of innovative polyesters, used in the engineering field. From 2006 she is Associate Professor on Chemistry for Engineering at Catania University. She collaborates to several research projects, both for academic than industrial interest, on topic such as recycle, ambient, food packaging, graphene. Actually she collaborates with national and international research groups on biopolymers used in the field of food packaging used for modified atmosphere packaging for fresh foods, with also Life Cycle Assessment study (with SimaPro8). She is author of more than 50 papers in high impact factor scientific journals, author of 2 book chapters and guest editor of International Journals.

Synthesis and characterization of biodegradable and bio-based polyesters; gas barrier behavior and Life Cycle Assessment (LCA) study of polymers for food packaging applications; thermal and photo degradation behavior of packaging materials during food shelf-life study.

NORIZAH MHD SARBON is a lecturer in Food Science at the School of Food Science and Technology, Universiti Malaysia Terengganu (UMT). Her past research experiences so far mainly involving i) extraction of alternative gelatin and collagen; ii) production of bioactive peptide from food protein sources and iii) production of gelatin based film as food packaging. The outcomes of her research has been presented and published in many papers on alternative gelatin production, bioactive peptide from food protein sources, food gel rheology, protein-protein interaction, and biodegradable gelatin film at various international and national refereed journals, symposiums and conferences. Presently, 26 articles have been published in refereed journals (4 articles was in high impact journal, Quartil1). She was invented four products and received several medals and awards in National and International levels such Gold medal in British Invention Show & Awards 2015 in London, 2 Gold and 2 Silver Awards for International Innovation & Technology Exhibition such as International Invention, Innovation & Technology Exhibition (ITEX) in ITEX 2005; 2013; 2014 and 2015 respectively. Besides, she also received 1 Gold Award in 2012, 3 Gold Awards in 2013, 1 Gold Award in 2014 and 1 Bronze Award in 2015 for my research at university level for Inovasi@UMT. She also received award for High Impact Publication in 2014 and 2015 and 2 awards for Best Poster Presentation in her research at National (2004) and International (2013) level. In addition, her services were recognized and awarded Excellent Service Award by the university in 2014.

Gelatin based film as food packaging,gelatin production, bioactive peptide from food protein sources, food gel rheology, protein-protein interaction, and biodegradable gelatin film.

Nathalie Gontard is the Research Director at INRA (National Institute for Agronomical Research), formerly Professor at the University of Montpellier II. She is co-author of more than 100 papers in peer-reviewed journals. She has a strong international experience and was invited Professor at the Kyoto University in 2010. She is the promoter and leader of a team working on food packaging, safety and quality, with a focus on modeling and decision support tools, biodegradable, active, intelligent materials, nano-technologies and modified atmosphere packaging of fresh and perishable foods. She was involved in numerous international (EU and developing countries), national and industrial projects. Currently, she is the coordinator of the EcoBioCAP EU FP7 and NextGenPack projects and also expert at the EFSA (European Food Safety Authority).

Structure/mass transfer relationships and modeling in bio-composites, Integrated approach of food / packaging systems, Environmental impact, eco-design of bio-materials, Safety and nano- materials and technologies.

Tanweer Alam is working as Joint Director and Regional Head, Indian Institute of Packaging, Delhi. Earlier he was R&D Head at Head Quarter Mumbai. Before Joining IIP, he was Assistant Professor in Banaras Hindu University. He was also associated with AAI- Deemed University, Allahabad. He was also Visiting Faculty, University of Allahabad & Jiwaji University, Gwalior and Anna University, Chennai. He has been working for last one decade in different Academic Institutions and involved in teaching of Graduate, Post graduate and Ph. D students. His Ph. D research work was on Modified Atmosphere Packaging (MAP) of food products from National Dairy Research Institute, Karnal. He visited University of Copenhagen, Denmark under faculty exchange programme funded by EU under East West Food Project. He organized several conferences/workshops of national/international stature in different capacities. His area of research is on novel food packaging technology. He has also been associated in establishing Food Packaging Laboratory at NDRI, Karnal and Center of foods Science & Technology in BHU. Dr. Alam has published more than 100 research and technical papers in high impact referred journals, apart from delivering several invited lectures both in India and abroad. He has also contributed more than 15 book chapters. He is also life member of different Scientific and Academic Journals. He has also edited dozens of Proceedings and Technical souvenir. He is also Associate Editor of Asian J of Dairy Science and Journal of Packaging Technology and Research. He is also Editorial board of Processed Food Industry. Dr Alam is also member of different Committee’s of BIS. He is also assistant Editor of Journal of Packaging Technology and Research. He is National fellow of Academy of Dairy Science.

Modified Atmosphere Packaging (MAP) ,Novel food packaging technology

Paula Espitia has a B.Sc. in Food Engineering, from the University of Cordoba, Colombia. She obtained her M.Sc. and Ph.D. in Food Science and Technology at Federal University of Viçosa, Brazil. She has been working as a volunteer in the Healthy Processed Foods Research at USDA, USA. She has worked mainly with the development of novel food packaging material based on natural sources and incorporated with biocompounds and nanoparticles with antimicrobial properties for extending food shelf life and improving food preservation. Moreover, she has worked as a researcher in the Food Research Division, at the Caribbean Colombian Observatory in the area of food security in collaboration with the World Food Program. Currently, she is a full time professor in the Associate professorship category. She has published 15 articles, 5 book chapters and 2 books resulted from research activities in association with recognized scientific publishers as well as in high impact factor scientific journals in the food science field.

Biopolymers; biocompounds; nanoparticles; development of food packaging materials and their characterizartion; antimicrobial activity; foodborne pathogens; spoilage microorganisms; food shelf life.

Hyun Jin Park, PhD is a Food Process Engineer who is responsible for teaching and developing courses in food engineering and food packaging. His research responsibilities are in broad area of food engineering with particular attention on biopolymer and/or degradable films, coatings and capsules production and application. His major researches include preparation of micro and nano capsules for functional food ingredient delivery systems and mathematical modeling for prediction of gases or solutes diffusion through the films or capsules in systems. He is the author of 176 SCI refereed journal articles with his role as first and/or corresponding author for 132 papers as well as 30 SCIE and others. In addition, his top ten journal articles have been cited over 1677 times by January 2015.rn

Micro and nano capsules for functional food ingredient, Food engineering and food packaging.

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

Bacteriophages: Biology and Applications

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

Food Science and Technology, Food authentication, spectroscopy, chemometry

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

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

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

Food Safety, Biotechnology

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

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

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

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

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

Food Science and Technology

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

Management

Dr. Aubrey Mendonça is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received his Ph.D. in Food Science and Technology (minor in Microbiology). Before joining the ISU he was a post-doctoral scientist in the Department of Food Science at Pennsylvania State University. At ISU, Dr. Mendonça holds appointments in Interdepartmental Programs of Microbiology and Toxicology. He teaches courses in food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations of those technologies. He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield Foods and is a frequently invited speaker at national and international food safety conferences. Dr. Mendonça is certified by the International HACCP Alliance and the Food Safety Preventive Control Alliance. He served as food safety consultant for USAID-sponsored projects in Guyana, Jamaica and Haiti. He is the Past Chair of the Food Microbiology Division of the Institute of Food Technologists (IFT), Iowa Section of IFT, and professional member of the American Society for Microbiology, IFT, International Association for Food Protection, and the American Chemical Society.

Microbial food safety, microbial challenge testing, natural antimicrobials, control of foodborne pathogens and spoilage organisms using non-thermal technologies

Dr. Daraba is Associate professor at University “Dunarea de Jos” of Galati, Romania and Research Associate at Iowa State University, USA. She holds a PhD and MSc from University “Dunarea de Jos” of Galati, Romania. Dr. Daraba was a Norman Bourlaug/USAID Fellow at University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki funded by the Greek Government. Her area of expertise is food safety and quality, and HACCP in food industry and food service units. She works extensively in reviewing for scientific journals and national interest projects (Meat Science journal-USA; Graduate Women in Science Fellowships-USA; Action “Cooperation 2011”- Ministry of Education, Lifelong Learning & Religious Affairs – Greece). Dr. Daraba organized several international workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti. She was a food safety and HACCP trainer for Haitian food processors under USAID/FAVACA/PADF project. She authored and co-authored books and book chapters, research publications, and scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP.

Food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, vacuum packaging, HACCP.

Under his administration Ghana recorded the fastest growth in its history, attaining a middle-income status by 2006, GDP growth reached a record 8.4%. He introduced the National Health Insurance Scheme with free maternal care for pregnant women, Free School Feeding program, and best agriculture practices that doubled cocoa production to all-time high. As chairperson of the African Union, he supervised the peaceful resolution of the electoral conflict in Kenya. Also, chairing the Economic Community of West African States for two terms, he led the successful negotiations that brought peace to Sierra Leone, Liberia and Cote d’Ivoire. In 2011 he was named joint-winner of the World Food Prize with former Brazilian President Lula da Silva. He studied at Oxford University and was called to the Bar at Lincoln Inn, London (1959-1961)

In retirement, he has set up The John A. Kufuor Foundation on Leadership, Governance and Development and serves as UN Special Envoy on Climate Change; Global Ambassador against Hunger for the UN World Food Programme; Chairman of the UN Interpeace Program; Global Envoy for Neglected Tropical Diseases Alliance. He is also President of the Italian development organization, Alliance for Africa; member of Club de Madrid; director of Brenthurst Foundation of South Africa, the Leon Sullivan Foundation, and the Netherlands Development Corporation and a member of the Global Citizenship Commission tasked with updating the UN Universal Declaration of Human Rights.

Angela Tellez Garay is a Food Safety and Quality Assurance professional with over 15 years of experience. Dr. Tellez Garay has a PhD from University of Guelph, a MSc in Agricultural Engineering from Texas A&M and a B.Ch.E. Chemical Engineering from Universidad Industrial de Santander. Her area of expertise is food microbiology and risk analysis. During her carreer in food safety she has worked in academia, goverment, and extensively in the industry. She is adjunct faculty of the department of Food Science at Univeristy of Guelph and teaches in the Food Safety and Quality Masters Program since 2009. Dr. Tellez Garay has worked in Canada and the U.S as a food safety consultant and has participated in several food safety related projects. During her time at University of Guelph she lead multi-year projects for Maple Lead Foods and Loblaw Company. She has several research publications most of them in the area of control pathogens colonization in humans using probiotics.

At Kraft, Tellez Garay was the lead of the Food Safety and Microbiology program for Canada and worked extensively to structure the food safety program for internal plants, suppliers and co-manufacturers. Recently, she started her own consulting company and is working with large and small companies on managing their supply chain and supporting their risk analysis teams

Jianhong Wu, a Distinguished Research Professor of Mathematics and Canada Research Chair in Industrial and Applied Mathematics at York University (Toronto, Canada), has co-authored 18 books, over 360 peer-reviewed articles and 18 policy consultations for Canadian provincial and federal governments in areas relevant to global food safety in general, and food-borne pathogen spread in particular. As the founding director of the Centre for Disease Modelling and the current Director of the York Institute for Health Research.

Wu has coordinated a number of large scale interdisciplinary multi-institutional research projects, using mathematical modeling, big data analytics and geo-simulation technologies to study the transmission dynamics and spatiotemporal spread of infectious diseases. He served on the Board of Advisors for the NSF funded National Institute for Mathematical and Biological Synthesis (NIMBioS) and is one of the organizers for the NIMBioS Working Group “Models of Produce Contamination”. He is the editor-in-chief for the AIMS journal Big Data and Information Analytics and the KeAi (Elsevier-CSPM) journal Infectious Disease Modelling, and is leading an initiative “Advanced Disaster, Emergency and Rapid Response Simulations” (ADERSIM).

Angela Anandappa is a food safety and business professional with experience in quality, product development and in Biotechnology. She earned her Doctorate in Food Safety from the University of Kentucky and has an MS in Food Microbiology and B.S. in Biology from the University of Kentucky. Her areas of expertise are in formula scale-up, supplier management. Dr. Anandappa has worked in the Biotechnology industry, academia as well and the food industry. While at the University of Kentucky, Dr. Anandappa played a key role in developing and consulting with numerous food industry clients at the Food Systems Innovation Center. Most recently she managed the supply chain safety group at Kraft Foods.

Anandappa in interested in understanding what factors help suppliers improve their food safety performance.

Jashbhai B. Prajapati is a Dairy Technology graduate from Gujarat Agricultural University and Ph.D. in Dairy Microbiology from National Dairy Research Institute, Karnal, India. Since last 35 years, he is serving at the Faculty of Dairy Science in various capacities and from 2004, he is the Head of Dairy Microbiology Department and from 2015, he is the Dean of the Faculty of Dairy Science. He is a renowned academician and scientists in the area of probiotics and fermented foods. He is handling number of research projects sponsored by ICAR, DBT, State Govt., EU, SIDA and has published more than 300 papers, including two text book. He was awarded Chancellors Gold medal and has Fellowship award from Erasmus Mundus (EU) as well as Indian National Science Academy. He is a Fellow of Indian Dairy Association, Fellow of National Academy of Dairy Science and recipient of Hari Ohm Ashram Award 2014 from ICAR. He is an international lecturer and has given invited talks in many countries.

. He is Associate Editor, International Journal of Fermented Foods, International Journal of Probiotic and Prebiotics. He is Coordinator of Swedish South Asian Network on Fermented Foods since its inception in 2003. He is also a Member in Indian National Committee of International Dairy Federation (IDF) in 3 groups viz., Probiotics, Lactic acid bacteria & starters.

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.

John Tsaknis's research interest includes: Food Technology,Nanotechnology,Food Safety, Food Chemistry and Nutrition

Dr. Wimalawansa, MD, PhD, MBA, DSc, Professor of Medicine, former Chief of Endocrinology, Metabolism & Nutrition; expert in endocrinology, osteoporosis, metabolic bone disease, vitamin D and nutrition. He is an educator, author, researcher, innovator, executive board member, an administrator, and philanthropist. Research interests include osteoporosis, type 2 diabetes, obesity, and nutrition (micronutrients and vitamin D). He has made seminal contributions to medicine, including new modes of treating osteoporosis. In 1984, he pioneered intra-operative hormone assays to assist endocrine surgical procedures. He received multiple recognitions from professional societies, including Dr. Boy Frame Award, American Endocrine Society Glen Foundation Awards, and innovation award from Asian Chamber of Commerce. He received a coveted Lifetime Achievement Award for his contributions to science and humanity and Dr. Oscar Gluck Humanitarian Award. He served on national and international scientific review committees, including the NIH, VA, DEA, and NASA.

Sunil Wimalawansa's research interests include: osteoporosis, type 2 diabetes, obesity, and nutrition (micronutrients and vitamin D)

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Dr. Shuntang Guo is a professor at College of Food Science and Nutritional Engineering, China Agricultural University in Beijing, China. His research is focused on plant protein processing and utilization, especially soybean and cereals. Within the context of food chemistry and hydrocolloids, his research deals with food (soybean and cereals) processing techniques, hydro colloidal properties of emulsions, isolation, nutrition and functional properties of plant protein and peptides, food flavor identification, etc. He is a member of Chinese Association of Agricultural Science Societies and an editorial board member of several academic journals.

Shuntang Guo’s research area includes: new theory and techniques in plant protein processing, isolation and application of active peptides, soybean and cereals processing techniques and soybean products flavor identification.

Cornelia Witthoft is professor in food science at Linnaeus University in Kalmar, Sweden. Her research is focussed on water-soluble vitamins, in particular folate. Within the context of food and nutritional sciences, her research deals with food composition, studies on nutrient retention, sensory and technological properties during food processing with the final aim to enhance the nutritional quality of food. Studies on nutrient absorption, metabolism and bioactivity and the evaluation of suitable status parameters have the aim to understand diet-health associations. She is member of the national expert panel for Nutrition and Public Health at the Swedish National Food Agency. Under the frame of the Nordic Council of Ministers, she was appointed as member and chairperson of the “Folate Expert Group” for the 5th revision of the Nordic Nutrition Recommendations. She is member of the editorial board of the journal of Food Chemistry and AIMS Agriculture and Food. By participation in several EC Framework research projects and the network of excellence EuroFIR she established a national and international network within academia and stakeholders

Cornelia Witthoft\'s research areas includes Food science, human nutrition, folate, food processing, food functionality, nutrient bioavailability

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

Ramprakash Pandian currently leads the quality assurance team at Sofina Foods based in Edmonton, Canada and has a combination of industry and research experience in food safety and animal health. As as a Manager, Quality Assurance and Food Safety at Sofina, he oversees the entire quality assurance and food safety programs including regulatory compliance. He works closely with research and development team in new product development initiatives and implementation of the research projects across the facility. Previously, he has held positions in the past as Food Safety Systems Specialist including key roles in Food Safety and Quality Assurance within the meat, poultry and livestock industry. Ramprakash holds a Doctor of Veterinary Medicine (DVM) degree and a Masters in Veterinary Biotechnology (MVSc) from India. He is currently a Member of Scientific Expert Panel in Food Safety and Microbiology and a professional member of Canadian Institute of Food Science and Technology

Ramprakash Pandian's research interests includes:Food Safety, Risk assessments, Epidemiology and Public health, Meat processing and Quality Assurance

Prof. Dogan received her Ph.D. in Food Engineering. She joined the Department of Grain Science and Industry faculty in 2006. Professor Dogan is the co-leader of Milling Science and Management (MSM) undergraduate degree program. She serves as academic advisor for 25-30 undergraduate MSM students per year since 2007. Dr. Dogan participates in several professional societies including the American Association of Cereal Chemists (AACC International), Institute of Food Technologists (IFT) and International Association of Operative Millers (IAOM).

Prof.Hulya Dogan have shown her interest and expertise in Food engineering, Grain processing and milling; Biopolymer science; Fundamental and empirical rheology; Physical, mechanical, thermo-mechanical and microstructural characterization; Structure-texture relationships; Food processing; Extrusion; Mathematical modeling and process optimization.

Dr. Sakamon Devahastin is currently a professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT) in Bangkok, Thailand. His main research interests are in both thermal and non-thermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat- and oxygen-sensitive materials, and also in particulate systems and computational fluid dynamics and heat/mass transfer. He has so far published more than 130 papers in referred international journals and given some 80 presentations at various international conferences. He is an author/co-author of 13 book chapters, author/editor of four books and co-inventor of 4 patents. He has served as Senior Associate Editor of an archival journal Drying Technology and been on the editorial boards of various other journals in chemical and food engineering. Among the many awards bestowed upon him, Dr. Devahastin was awarded the Young Technologist Award by the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand in 2004; the TRF-CHE-Scopus® Researcher Award in Engineering and Multidisciplinary Category by the Thailand Research Fund (TRF), Commission on Higher Education (CHE) and Scopus® as well as the Taylor & Francis Award for Sustained Exemplary Service to Drying Technology and Excellence in Drying Research Contributions by Taylor & Francis, both in 2009. He is the recipient of the 2012 National Outstanding Researcher Award (Engineering and Industrial Research Category) from the National Research Council of Thailand. Dr. Devahastin received his Ph.D. in Chemical Engineering from McGill University, Montreal, Canada in 2001.

Drying of foods and biomaterials; Processing and characterization of food biomaterials; Mathematical modeling; Particulate systems

Karamatollah Rezaei, Ph.D. Professor Department of Food Science, Engineering and Technology University of Tehran URL: http://can.ut.ac.ir/member/krezaei.aspx Ph.D.: Food Science and Technology, University of Alberta, Edmonton, Canada (1999). Post-Doctoral Research Associate, University of Alberta, (Oct. 1999-Nov. 2000) and Iowa State University, Ames, Iowa (Nov. 2000-March 2003). Publications: Over 100 national and international peer-reviewed articles. Conferences: Over 200 national and international presentations. Editorial Board of a national and an International Journal Latest Awards/Recognitions * Top 1% Scientists recognition (by Thompson Reuters) - Award given by the University of Tehran – May 2016. * Research Award for recognition as the best international scientist (5th Research Festival, College of Agriculture and Natural Resources of University of Tehran) - January 2012. * Best Teaching Award (4th Teaching Festival, College of Agriculture and Natural Resources of University of Tehran) - June 2011. * Best Research Award (4th Research Festival, College of Agriculture and Natural Resources of University of Tehran) - January 2011. Membership: - Active member of the American Oil Chemists’ Society (AOCS) and the Institute of Food Technologists (IFT). - Former member of Medicinal and Aromatic Plants of Southeast European Countries.

Extractions, Reactions, and Analysis (especially related to oils and medicinal plants).

Pending

Pending

Dr. N. A. Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book Biochemistry of Foods, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage. His current research is still on edible oil quality including canola and hemp oil. He has published over 125 papers and more than 60 chapters and is the recipient of many awards including the very prestigious Institute of Food Technologists’ Stephen S. Chang Award in 2012 for outstanding contributions to lipid and flavor science and was the prestigious 2013 Alton E. Bailey recipient of the American Oil Chemists’ Society for outstanding contributions to lipid science. He is a Fellow of the Institute of Food Science & Technology (UK); Canadian Institute of Food Science & Technology; and the American Oil Chemists’ Society and in 2014 was made Fellow of IFT. Dr. Eskin sits on the editorial board of 5 journals and is co-editor of Lipid Technology.

Prof.Michael Eskin has done extensive research on yellow mustard mucilage. His current research is on edible oil quality including canola and hemp oil.

Dr Mahsa PhD in the field of Food Sciences (focusing on Cereal Chemistry) from University of Nottingham (UK). She has been involved in teaching at research in the field of “Cereal Processing and Chemistry” for more than 10 years. During these years she acted as Associate Professor of Food Sciences (in Iran), Research Fellow (working as a member of Functional Grain Centre Australia), lecturing at the Charles Sturt University (Australia), and recently as “Cereal chemist” in the NSW Department of Primary Industry (Australia). Being involved in food processing for many years, she found it very interesting and also challenging.

Food science and Technology

Professor Cleland is Head of the School of Engineering and Advanced Technology at Massey University, New Zealand. His research interests are industrial refrigeration, energy efficiency and food processing. He is an Honorary Member of the Science and Technology Council of the International Institute of Refrigeration and the Australian Institute of Refrigeration, Air-Conditioning and Heating, and a Fellow of the American Society of Heating, Refrigerating & Air-Conditioning Engineers, the Institution of Professional Engineers of NZ, the Institute of Refrigerating, Heating and Air-Conditioning Engineers of NZ and the NZ Institute of Food Science and Technology. He is a Board member of the MacDiarmid Institute, the NZ Robotics Charitable Trust and the Manawatu Cricket Association.

Professor Cleland undertakes fundamental & applied research relevant to industrial refrigeration, food processing, energy efficiency, sustainability & heat pump technologies. A common outcome has been simple, yet accurate, methods to optimise the design & operation of food refrigeration & processing systems. Improved environmental performance, particularly energy efficiency, has also been sought

Dr Farahnaky has been active in academic and research roles in food technology and engineering for the last 18 years. Asgar did a PhD in Food Structure and Rheology on a project sponsored by a consortium of 12 UK companies with Prof J.R. Mitchell and Prof S.E. Hill. He was then employed by the University of Nottingham from 2003 to 2005 as a part time lecturer and postdoctoral research associate managing a number of industrial projects. Asgar was employed by Shiraz University from 2006 to 2013 as an academic member where he was actively engaged in teaching BSc, MSc and PhD subjects and supervising fundamental and industrial research projects where he was awarded as the outstanding researcher of Fars province and Shiraz University in 2011 with publication of about 140 peer-reviewed journal papers. Asgar joined Charles Strut University (NSW, Australia) in 2014 and is the Subject Coordinator in the area of Food Science and Technology. Currently he is supervising 4 PhD students with several active research projects. He is a Research Investigator of ARC Industrial Transformation Training Centre for Functional Grains (https://www.csu.edu.au/research/fgc)

Food Technology and Process Engineering: Cereal and Dairy Technologies. Biomacromolecules and Food Hydrocolloids, single and mixed systems, physicochemical properties at molecular level. Food Physics and Physical Properties of Foods: Rheology, Structure, Color Innovative Food Science and Emerging Technologies, Ultrasound, Ohmic and High Pressure and PEF processing of foods. Product Development and Food Formulation

Dr Ajay Shah received his PhD degree in Food Technology in collaboration with University of Leeds and Humberside Polytechnic (UK) on Extrusion Cooking of Cod /Corn Grit Mixtures in 1991. He has spent over 25 years of his career in academia and in the food industry. Dr Shah has lectured in the field of Food Science and Technology to University students in Australia, UK and New Zealand. He has been actively involved with research and development and supervising higher degree students. In addition he has reviewed Food Science and Technology books for Australian Institute of Food science & Technology as well as the Institute of Food Science & Technology (UK). Dr Shah has shared his expertise by presenting technical seminars and workshops at International conferences. Dr Shah operates a Food Technical Consultancy business in providing Scientific and Technical Food Solutions to the food industry.

1.Formulations and New Product Development 2.Process Development and Improvements 3.Quality Assurance 4.Food Safety and Auditing 5.Food Preservation and Packaging Development 6.Shelf Life Evaluation 7.Food Ingredient Labelling & Nutritional Panel Compliance 8.Technical Support & Regulatory Advice 9.Food Analytical Advice 10.Implementation and Management of HACCP Based Quality Systems 11.Occupational Health & Safety 12.Organic Certification Support 13.Staff Training and Workplace Assessments 14.Extrusion Technology 15. Cereal Science and Technology ; 16 Meat Science & Technology 17. Ohmic Heating 18. High Pressure Processing 19. Rheology