Jens Bleiel is German national and a business economist by training. He started his career at a management consultant company in Germany in the business segments of strategy, organization and personnel. After 5 years, he joined Dutch company Numico and held several management and executive functions in the baby food branch of the company (Milupa, Nutricia, Cow&Gate, amongst other brands). His assignments brought him to Argentina, Germany and the Netherlands. His last function was Global Marketing Director Infant Milks. After 10 years in this business, he joined Dutch multinational DSM, world market leader in vitamins and other food ingredients. As Senior Vice President Metabolic Health Products, he built up the functional food business in the area of metabolic health products, one of the biggest health concerns in the world today. In August 2009, he was appointed as Chief Executive Officer of Food for Health Ireland and moved over to Ireland. Supported by Enterprise Ireland, Food for Health Ireland (FHI) unites seven of Ireland’s public research organizations (University College Cork, University College Dublin, University of Limerick, Moorepark Food Research Centre, Teagasc, NUI Maynooth, Dublin City University, NUI Galway) and five Irish dairy companies (Carbery Group, Dairygold Co-operative Society Ltd, Glanbia plc.,Kerry Group plc. and the Irish Dairy Board) in a single research centre aimed at developing functional food products to improve people’s health and wellness.

Food Science & Technology

Prasanta K. Kalita is a Professor and Leader of Soil & Water Resources Engineering program of the Agricultural & Biological Engineering Department at the University of Illinois. He also holds appointments as Assistant Dean of Research in the College of ACES and the Director of the ADM Institute for Prevention of Postharvest Loss at the University of Illinois. Kalita is a Fellow of the American Society of Agricultural and Biological Engineers (ASABE) and an Honorary Professor at the State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, China. Kalita has a well-funded research and education program both nationally and internationally, has guided more than 35 Ph.D. and MS graduate students, advised more than 50 undergraduate research students, and published extensively in peer reviewed journals. He has served as Associate Editor of the Transactions of the ASABE and Applied Engineering in Agriculture as well as the Editor-in-Chief of the Journal of Spatial Hydrology. Kalita has won several departmental, college, campus, regional, and two national awards on teaching, and has been recognized with Distinguished Teacher Scholar Award at the University of Illinois.

Food Science & Technology

Ángel Carbonell-Barrachina got his Ph.D. on Chemistry in 1995, and currently, is Full-Professor of Food Sciences and Technology at the Miguel Hernandez University (UMH), where he leads the Group on Food Quality and Safety. Dr. Carbonell has worked worldwide (UK, USA, Poland, India, etc.) and has authored more than 175 research articles published in international journals within the areas of Food Sciences and Technology, Environmental Sciences and Agriculture. He has coordinated projects funded by the European Union, World Bank, Spanish Government, US Department of Agriculture, and private food companies. At this time his main research topics are food quality and food safety; among his main interests are: use of sensory evaluation in the food industry, industrialization of pomegranate, drying effects on fruits and vegetables, effects of manufacturing on the quality of foods, such as ice-creams, confections, chocolate, etc., and occurrence of chemical pollutants in foods, especially arsenic.

Food Science & Technology

Soledad Prats Moya at present is working as a full time professor in the Analytical Chemistry, Nutrition and Food Science Department at the University of Alicante. She graduated in Chemistry at the University of Alicante and had the PhD in 2000. Her research interest lie in food control and developing new simple analytical methods for the determination of food components. She has participated in numerous congress and has published near 30 papers in reputed journals and serving as an editorial board member of repute.

Food Science & Technology

Angel Gil-Izquierdo has completed his PhD at the age of 32 years from University of Murcia (Spain) and the Spanish National Research Council (CSIC) and postdoctoral studies from Institut National de la Recherche Agronomique (INRA-Clermont-Ferrad-Theix, France) under the supervision of Dr. Claudine Manach, Dr. Christine Morand, Dr. Marie-Noëlle Horcajada and Dr. Augustin Scalbert. Now he is the tenured research scientist at CEBAS-CSIC (Spanish National Research Council) working in human and clinical nutrition, food science and technology, oxidative stress, metabolomics and new markers for detection of human pathologies. He has lead projects from national and international organisms, and he has been member of the Experts Committee at the European Food Safety Authority (EFSA). To date, he has published 96 papers in reputed journals of the Science Citation Index (SCI).

Food Safety

Professor of the Chemical Engineering Department of the Complutense University of Madrid (UCM), he received his Ph.D. with honors in Chemical Engineering from UCM in 2000. In 2005, he obtained his Advanced Technician in Occupational Risk Prevention Degree.Modeling complex systems and designing chemometric tools for many fields such as health, engineering, and food technology is the main focus of his research. He collaborates with many universities and national and international research groups.

Food Science & Technology

Gemma Matute received her Bachelors in Protocol and Event Organization at the Camilo José Cela University.Gemma 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

Prof. Alessandra Bordoni, MD, PhD in Human Nutrition and in Biochemistry, is the coordinator of the Human Nutrition Unit at the Department of Agri-Food Sciences and Technologies, University of Bologna (Italy). Prof. Bordoni performed researches regarding several topics of nutrition and nutritional biochemistry. In these fields, special attention was devoted to bioactive components of foods, to their role in the prevention of diseases and their mechanisms of action, and to the use of the “omics” techniques in the food and nutrition sciences. She is member of the board of the Italian Society of Human Nutrition (SINU), and of the Commission that recently updated the Italian RDA (as coordinator of the “Lipids” group) Prof. Bordoni participated different 6th FP EU projects, and she is at present co-coordinator of the 7th FP EU project “Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population groups at risk of poverty - CHANCE”, and general coordinator of the recently funded 7th FP EU project “Pivotal assessment of the effects of bioactives on health and wellbeing. From human genoma to food industry – PATHWAY-27” She is Editor in Chief of the journal “Food and Nutrition Sciences” and member of the editorial board of the journal “Nutrition, metabolism and cardiovascular diseases”. She is acting as reviewers for many different scientific journals. She has been invitated as speaker to many national and international conferences. She published more than 130 full papers and book chapters in national and international journals on the above mentioned topics.

Food Science & Technology

Romaine Ramananarivo is Full Professor at “Ecole Supérieure des Sciences Agronomiques of Antananarivo’s University. She set up the PhD training in Agro-Management (november 2002 to december 2014) where she is the first responsible. Since 2005, she has been member of International Society for Horticultural Science (ISHS) and since 2010, the council representative of Madagascar. Since august 2014, she is the Vice Chairperson of the Commission of Education, Research and Consultancy of ISHS. Since November 2013, she is the Head of Laboratory “Agro-Management, sustainable Development and Territories”. She was Chairman of the independent steering Committee of Competitive Funds for Applied Research / Project of Support for Rural Development (FCRA/PSDR) (2004-2012). She has managed two national and international projects from 2012 to 2014: the land tenure (Collectif SYLVA TERRA) and PESMIX (Mix Payment on Environmental Services) in Madagascar with CIRAD Montpellier. She is General Manager of a private university “ESMIA” (Ecole Supérieure de Management et d’Informatique Appliquée) in Madagascar.

Food Science & Technology

Antonello Santini, Ph.D. in Chemical Sciences, University of Napoli Federico II, Italy, is faculty member of the Department of Pharmacy, University of Napoli Federico II. He has published more than 110 papers in reputed international Journals. Responsible, Virtual Laboratory of Research and Education in Food (www.lva.unina.it). Editor in Chief, Journal of Food Research and Food Science and Technology Letters. Member of the European Food Safety Authority EFSA, ERWG, Parma, Italy. Member of Managing Board, Division of Teachin Italian Chemistry Society (DD-SCI), Italy. His teaching is focused on Food Chemistry. His research activity is in the field of food chemistry; nutraceuticals; food contaminants; mycotoxins and secondary metabolites; food analysis.

Food Technology

Amanda Terol Pardo is working as a researcher since 2007. At present she is working as postdoctoral research in the Chemistry and Industrial Chemistry Department at the University of Genoa (Italy). She graduated in Human Nutrition and dietetics from the University of Alicante (Spain) in 2004 and in Food Science and Technology from the Polytechnic University of Valencia (Spain) in 2006. Her doctoral studies were carried out in the University of Alicante in the field of food analysis and she had her European PhD in 2012. Her research career has been focused in food quality,with the development of new analytical techniques for the determination of food components and at present she is also applying these methodologies tobiological samples. She has participated in numerous congresses and has published 8 papers and 3 chapters in well-regarded journals and books.

Food Science & Technology

Gianna Ferretti is an Associate Professor of Biochemistry in the Dept of Clinical Sciences, Faculty of Medicine, Università Politecnica delle Marche, Ancona, Italy. She is also a member of Italian Society of Biochemistry and Italian Society of Human Nutrition. Her scientific activities has been documented in more than 110 scientific publications in peer-reviewed research articles like Study of the structure-function relationship of biological membranes and plasma lipoproteins in normal and pathological conditions, Molecular mechanisms of oxidative damage: the role of endogenous and exogenous antioxidant systems with particular reference to human nutrition.

Biochemistry

Yoav D. Livney, Biotechnology and Food Engineering, Technion, Israel [B.Sc. (Suma cum Laude, 1990) in Food Engineering & Biotechnology,Technion;M.S. (1995) Food Engineering,UW Madison, Wisconsin, USA;PhD (2002) Food Engineering& Biotechnology Technion Israel;Post-Doc Food Science, UoG, Guelph, Ontario, Canada]; At Technion since 2004- Lecturer; 2007- Asst. Professor, 2012- Assoc. Prof.An expert in physical chemistry of biopolymers, andbioactivesdelivery. Received many Honors & Awards including the President of Israel’s honor roll, and the Goldberg Research Prize. Prof. Livney authored ~40publications, 8 patents, gave over 30 invited talks and many contributed presentations at international conferences, and mentored 12M.Sc. and 7 Ph.D. students.

Food Science & Technology

Antonia Fernandez Hernandez is a researcher at IFAPA Venta del Llano (Jaén) funded by Agricultural Research Institute of Spain (INIA). Fernandez Hernandez has completed her PhD studies in the doctoral program from University of Jaén (Spain). Moreover, Fernandez Hernandez is a Specialist in sensory analysis in virgin olive oil and in novel techniques RMN for the determination structure of chemistry compounds.

Food Technology

Dragan Milenkovic received his PhD from University of Versailles (France) in molecular genetics. He is currently research scientist at the French National Institute for Agricultural Research (INRA) at Clermont-Ferrand. The aim of his research is identification of molecular and cellular mechanisms underlying cardiovascular protective effect of bioactive plant compounds, particularly polyphenols. This research is based on nutrogenomic analyses of polyphenols in animal models of atherosclerosis as well in clinical trials in humans. Recently he has been studying the role of polyphenol metabolites on endothelial cell function and underlying mechanisms of action, including the research on miRNA and cell signalling pathways.

Molecular Genetics

Massimo Cecaro after completing the high school in humanistic studies, he moved to the University of Camerino, where he got a Master Degree in Veterinary Medicine and in University of Teramo he successfully got the Specialization. Since the age of 14, he has worked as radio speaker, tv presenter and reporter for a wide range of artistic and scientific events. At the age of 24 he obtained a qualification to practice as a Journalist and in 2007 he was admitted to the National Association of Medical Press (ASMI), where he currently hold the position of National Councilor. He is Resident Member of MJA Medical Journalists’ Association (London). He is Member of EFSA's Expert Database. He has been an invited speaker,mentor and chairman at International events in the field of Public Health and Safety in Canada, US, Europe and Asia. He has been author of several scientific works in public health. He is also director in Italy of a prestigious Educational Centre for work safety and public health. He is actively involved in international projects to improve the role of mass-media in medical sciences, and awarded in Philadelphia, Valencia and Las Vegas with International special recognition. He is serving as an editorial member of several reputed journals like: “Journal Food Processing Technology”, “Journal of Veterinary Science & Technology”, and Editor in Chief in the “Occupational Medicine & Health Affairs” and in “Journal of Mass Communication”. He is Reviewer for "Journal od Cancer Science & Therapy”. He is Organizing Commette Member of several International Conferences in US and in Europe.

Scientific Communication

A.K. Srivastava obtained his Ph.D in Soil Science from famous Banaras Hindu University (India), and is currently working as Principal Scientist (Soil Science) at Indian Council of Agricultural Research- National Research Centre for Citrus, Nagpur, Maharashtra (India) as an expert on FRUIT NUTRITION over the last 25 years. Recipient of many awards comprising S.N. Ranade Award for Excellence in Micronutrient Research, Fertilizer Association of India, International Plant Nutrition Institute-Fertilization Association of India and fellow of 9 academic societies including Indian Society of Soil Science. He is credited with 132 research publications in peer reviewed journals of high impact factor. Author of 6 books comprising Advances in Citrus Nutrition by Springer-Verlag, The Netherlands. He was the Keynote Speaker in World Citrus Congress held at Wuhan, China in 2008. He is the Member of Editorial Board of high impact factor peer reviewed journals like Journal of Plant Nutrition, Communications in Soil Science and Plant Analysis, African Journal of Agricultural Research and Associate Editor of Agronomy Journal.

Soil Science

After post graduation from IARI, New Delhi, he joined as Scientist there in 1997. He is Senior Scientist and associated with release of mango hybrids like Pusa Arunima, Pusa Surya, Pusa Lalima, Pusa Shresth, Pusa Pitamber etc., He has published 40 research articles in International journals, 60 in National journals, and authored 8 books. He is recipient of Dr. R.N. Singh award (twice), Dr Rajinder Prasad award (twice), Education award, and Himachal Shri Award. He has also served as International Mango Registrar for about 5 years (1999-2004). He is a member, editorial board of Scientia Horticulturae, International Journal of Fruit Science (U.K.), American Journal of Plant Sciences (US), Journal of Food Processing and Technology (US), and Stewart Postharvest Reviews (UK), and Chief Editor of International Journal of Processing and Postharvest Technology, India

Pre and post harvest management of fruits and vegetables, minimal processing of fruits and vegetables, eco-friendly approaches for post harvest management of fruits and vegetables.

Qiang-Sheng Wu born in 1978 and obtained PhD degree in 2006 from Huazhong Agricultural University, China. Now, Prof. Wu works as the Research Scientist at the College of Horticulture and Gardening/the Institute of Root Biology, Yangtze University. At present, Wu focus on the arbuscular mycorrhizal research in fruit trees. He concerns three highlights: (1) Physiological mechanisms of citrus plants colonized by mycorrhizal fungi under drought, salt stress and temperature stress; and (2) Glomalin-related soil protein functionings released by extraradical hyphae of arbuscular mycorrhizas in rhizosphere of citrus. Until now, he has published six books and >50 papers in International popular Journal, such as Soil Biology Biochemistry, Scientific Reports, Mycorrhiza, PLoS One, Fungal Ecology, Plant Growth Regulation, European Journal of Soil Biology, Scientia Horticulturae, etc. He also reviewed ~20 journals including Applied Soil Ecology, Enviromental and Experimental Botany, Microbial Ecology, Plant Physiology and Biochemistry, European Journal of Soil Biology, Scientia Horticulturae, Plant Biology, etc. So far, he has completed 7 projects and served as the Editors of three International Journals (Universal Journal of Environmental Research and Technology; Biotechnology Frontier; Current Horticulture) and the member of Citrus Association in Hubei Province. In addition, Wu wined the Fourth SCOPUS Young Research Award in 2013.

Plant Biology

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. 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

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)

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