Judy Walsh is the Tenant Relations Manager for the Buttertubs Place Seniors Housing Project operated by Nanaimo Affordable Housing Society. She has worked in the non-profit human service field for over 40 years in a variety of settings. Her early career involved working with children, youth and families, and she has spent the last twenty years working in supportive housing for individuals with mental health and addiction concerns, physical disabilities and seniors. She has written policy and procedure manuals for many organizations and has presented at provincial and national conferences. She has also facilitated many training sessions and is a certified instructor for BC Non-Profit Housing Association. She has been a sessional instructor at UBC Okanagan College, Vancouver Island University and North Island College. She completed a research study on the barriers to food security as part of her Doctoral degree from the University of Victoria which was completed in June 2016.

food security

Andrew Cannavan is Head of the Food and Environmental Protection Laboratory (FEPL) of the United Nations’ Joint Food and Agriculture Organization/International Atomic Energy Agency (FAO/IAEA) Division on Nuclear Techniques in Food and Agriculture Andrew has more than 25 years’ experience working in food safety. He joined IAEA in 2001 and in his current post is involved in the development of analytical methods for food safety and quality, applied research to underpin international guidelines and standards, training and technology transfer to IAEA and FAO member countries, and coordination and technical management of international research and capacity building projects in food safety and authenticity. He has authored/co-authored more than 50 papers in the peer-reviewed scientific literature and more than 80 conference proceedings papers and reports, contributed to 9 books and published numerous UN reports and articles. He has chaired or participated in advisory boards and scientific committees for a number of major institutes, conferences and symposia. Andrew is a graduate in Applied Physics and Chemistry and an Honours (1st Class) graduate in Biological Sciences from the University of Ulster, UK. He completed his Ph.D. thesis at Queen’s University, Belfast, UK in 1999, and is a Fellow of the Institute of Food Science and Technology.

Food safety and Quality

Dr Patricia Owusu-Darko completed her PhD at the Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow UK. She holds a MPhil (Biochemistry) and a BSc (Hons) Biochemistry- both from Kwame Nkrumah University of Science and Technology (KNUST), Ghana, Africa She is a Senior Lecturer in Food Science and Technology, Nutrition and Sanitation and Safety at the Kumasi Technical University and an Adjunct lecturer in Food Safety and Quality Management Systems in University of Education, Kumasi Campus- both in Ghana, West Africa. She is the Head of the Centre of Food Quality and Safety; and the Director of the Graduate School of Kumasi Technical University. She has been the Head of Department of Hotel , Catering and Institutional Management and the Director for International Affairs and Institutional Linkages of Kumasi Technical University and served on several of it’s statutory and ad-hoc committees. She is an accredited trainer for the Royal Environmental Health Institute of Scotland (Introductory Food Hygiene, International Certificate for Food Hygiene, HACCP and Food and Health) and has trained several people in each of the modules. She has served as a resource person for Food Hygiene and New product Development for several organizations and organized training workshops for both the formal and informal sectors. She has attended several conferences and published papers in reputed journals and is an editorial board member and reviewer of several journals.

Food Security, Flavour and Sensory Science, New Product Development, Post Production Utilization of Cocoyam and Food Safety and Hygiene

Dr. Stefania Negri is Jean Monnet Chair in European Health, Environmental and Food Safety Law (Healthy), co-funded by the Erasmus+ Programme of the European Union. And she is the Chair of “Public International Law”, School of Law, and University of Salerno. She is also the Founder and Director of the Observatory on Human Rights: Bioethics, Health, and Environment. She gained her PhD in International Law.

International and European Food Law

G.M. Rabiul Islam is an epidemiologist in the field of nutrition, food safety, and value chain research continuing common wealth (IMMANA) postdoctoral fellow, Tufts University, USA. Prior to that I’ve completed PhD form Tokyo Medical and Dental University, Japan in the field of public health economics under the Japanese Government Monbukagakusho Scholarship program. I’ve also received an MSc in Nutrition and Rural Development from Ghent University, Belgium under the VLIR scholarship program and a BSc in Agriculture from Khulna University, Bangladesh. I was appointed as a lecturer in 2004 at the Department of Food Engineering and Tea Technology (SUST) then promoted to Assistant Professor in 2007 and Associate Professor in 2013. I’ve also received extensive training by highly skilled and well renowned professionals from domestic and international institutions in the area of food safety e.g., ISO 9001, EMS 14001, OSHAS 18001, ISO 22000, FSSC 22000, BRC Global Standard for Food Safety, Issue-6, Organic Product certification, HACCP, GMP, GCP, Cosmetics-Good Manufacturing Practices (GMP): ISO 22716, PAS 220/223. My research interest is broadly focused on food and nutritional safety and security as well responses to prospective solutions at the population level in developing countries by cost effective mode and want to contribute to the decisionmaking process for the development of pragmatic food safety, nutrition and public health program for better health.

Food and nutritional safety and security as well as the prospective solutions in response to the rising the population levels. - Participation in decision making process to develop pragmatic and cost effective food safety, public health and clinical support program. -Chemical hazard and food safety. -Nutritional requirements of children and pregnant women. - Agriculture production stem and nutritional outcome, System dynamics 6. Previous Funded Research Project: • Fresh water prawn farmers’ attitude towards feed adaptability and position in the supply chain

Alessandro Di Cerbo obtained the Bachelor degree in Medical and Pharmaceutical Biotechnologies at University Vita-salute San Raffaele (Milan, Italy) in 2005. In 2007 achieved the Master degree in Medical Biotechnologies at University of Modena (Italy), in 2011 obtained the title of PhD in Nanoscience and Nanotechnology at the same University and in 2016 he got the Specialization in Clinical Biochemistry at University “G. d’Annunzio” of Chieti (Italy). His scientific activities are highly interdisciplinary, ranging from nanotechnology to nanomedicine, microbiology, nutrition and translational medicine. He published more than 50 papers in reputed journals.

Functional Foods, Nanotechnology to Nanomedicine, Microbiology, Nutrition and Translational medicine

Eleni Kollia is a Chemist (MSc) and has her expertise in Food Chemistry/ Microbiology. She received her BSc in Chemistry and her MSc in Food Chemistry from the National and Kapodistrian University of Athens. She is currently pursuing her PhD in Chemistry, focusing on Food Chemistry/ Microbiology and Toxicology. Her current research, focuses on finding natural agents/compounds for reducing or inhibiting the fungal invasion of foods and crops. Moreover her research aims to prevent the pre/post harvest mycotoxin contamination of the crops.

Food chemistry, Food safety, Food microbiology, Mycotoxins, Food spoilage fungi, Food analysis, Food Antioxidants

Charalampos Proestos has a BSc 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 40 papers in reputed journals and has been serving as an editorial board member of more than 10 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)

Smaragdi Antonopoulou was awarded Post doctoral fellow in Biochemistry, Department of Chemistry, University of Athens, 1994. She has extended his valuable service for many years and has been a recipient of many award and grants.She was the Rector of Harokopio University (January 2011-May 2011) Vice Rector of Financial Affairs and Development, Harokopio University (2004-2011) and Chair of the Department of Nutrition -Dietetics, Harokopio University (2004-2008, 2010-December 2012). Currently,She is working as a Professor in Biochemistry, Harokopio University (2008-until now).She is a Director of the Laboratory “Biology, Biochemistry and Physiology”, Harokopio University (2003-2017) and Dean of the Scholl of Health Science and Education, Harokopio University (July 2016- July 2020).

Biology, Biochemistry, Physiology, Nutrition and Dietetics

Maria Papageorgiou is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki, specialised in the field of polysaccharide rheology and mixed biopolymer systems (PhD in Cranfield University, UK). Her current job position is Associate Professor at the Food Technology Department (www.food.teithe.gr) of the Alexander Technological Educational Institute of Thessaloniki (ATEITH). She is being involved in several international initiatives. Currently, she is serving as Secretary - Treasurer of the European Section of the AACCI, Cereals & Europe, with ca 400 members from all over Europe (http://www.aaccnet.org); she is Executive Board Member and member of the Technical Committee of the International Association of Cereal Chemists (ICC, http://www.icc.or.at/ ) having also served as National Delegate of Greece (2002-2010) in that organization; she represents ATEITh as Institutional member at the ISEKI FOOD Association (IFA) (http://www.iseki-food.net/) and as Article 36 Organizations of EFSA ( http://www.efsa.europa.eu/sites/default/files/assets/art36listg.pdf) She has coordinated bilateral research projects, national research activities and she has being a team member of EU funded projects. She is also a Referee at eight scientific journals. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients. She has more than 750 citations to her research work (26 peer reviewed articles and book chapters) and has participated in various conferences. Since 2015 she is a member of the Quality Assurance Unit of ATEITh and since 2016 member of the Greek National Rular Network( http://www.ead.gr/index.php/en/)

Ana Isabel Ramos Novo Amorim de Barros is Assistant Professor with Agregation at University of Trás-os-Montes e Alto Douro, Portugal (UTAD, Chemistry Department) and Auxiliary Investigator at the Centre for the Research and Technology of Agro-Environmental and Biological Sciences (UTAD-CITAB). In this concern, Prof. A. Barros joins Phytochemicals lab’s staff, contributing to the establishment of links between this and additional labs of CITAB. To date, Prof. A. Barros research interests are based on the investigation of the chemical features (bioactive nutrients and non-nutrients) from foods and agro-food by-products, including both edible and vegetative materials of legumes. The research team coordinated by Prof. A. Barros is composed by 3 Post-Docs, 5 PhD students, and 2 fellows with M.Sc degree.

Agro technology

Abdel Halim Harrath is part of University of Tunis El Manar in Tunisia but he is currently a King Saud University staff member in Riyadh. He got his Bachelor, Master and PhD degrees from University of Tunis El Manar in cooperation with many European Universities such as University of Pisa in Italy and University of Amsterdam in Netherlands. His academic career has been involved in several fields of biology and we can consider him as a hybrid. He has participated in a large-scale multidisciplinary of biology related to both basic and applied research projects. He is interested in reproductive and developmental biology, particularly in the effect of external factors (pollutants, nutrition, bioactive molecules, herb extracts, and drug) on female reproductive processes.

Bioactive molecules

Zhaowei ZHANG is a key stuff of the Key Laboratory of Detection for Biotoxins, Ministry of Agriculture P. R. China. He received his bachelor and master degree in Wuhan University and his doctoral degree in Huazhong University of Science and Technology. His interest includes the development of novel biosensors (or lab-on-a-chip) based on nanostructured materials (as Eu3+, quantum dot, etc.) for mycotoxin and pesticide, etc. in agricultural products, food and feed. He is also developing novel microsensor for rapid and on-site sensing of multi-chemical contaminates. He won the Ten thousand Talent Plan (Youth Level) and published over 30 peer-reviewed papers.

agro-food safety, immunoassay, microchip

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 and Dean in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Safety,Nanotechnology,Food Technology,Food Chemistry,Nutrition

George Boskou is Assistant Professor of Food Service Management in the Department of Nutrition-Dietetitics at Harokopio University. He graduated in 1991 from the Department of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki. He continued with postgraduate studies at Ghent University in Belgium, in the discipline Food Science and Nutrition, and in 1998 completed his Ph.D. in Applied Biological Sciences at the same university. He started his professional career in food industry and in 2002 he was elected university Lecturer at Harokopio University of Athens. Currently he is Assistant Professor with a permanet tenure. He is one of the few greek scholars engaged in the scientific research related to foodservice. He has more than 50 scientific publications in scientific journals, more than 100 announcements in scientific conferences and has authored more than 20 books or chapters in Food Science and Nutrition. He holds as well the coppy rights of 12 technological patents, gastronomical protocolls and certification standards. His published scientifc work is cited more than 1000 times worldwide. He is an accredited inspector for the ISO 22000 system from IRCA and accredited food safety educator by the national food control authority (EFET). He is a member of the Scientific Devision of Foods of the Association of Greek Chemists and founding member of the Interdisciplinary Society for Food Hygiene Assurenace (DEDYT). He is society member of the European Federation of Food Science & Technology (EFFoST) and Associated Member of the Chef Club of Northern Greece "Olympian Zeus".

gastronomy, food service management, food safety and quality.

José S. Torrecilla received his B.Sc. and Ph.D (with honours) in Chemical Engineering from the Complutense University of Madrid, Spain (1996 and 2000, respectively). He received his B.Sc. in Prevention of Labour Risks (occupational health, ergonomics, safety engineering, and occupational Health & Safety), Integrated Management, and MBA degree with honours. He performed research to reduce the uncertainty in the measurements of reference gases (Reference Gases Laboratory, Spanish Metrology Centre, Spanish Science and Technology Ministry). In addition, he has collaborated with the Spanish Science and Technology Ministry to develop various R&D projects related with the modelling of food treatment and production. For five years, as a Senior Researcher (Ramón y Cajal researcher), he developed two R&D lines funded by the Spanish Ministry of Education and Science. Among others, he led a public R&D project related to one of the aforementioned lines for three years (2006-2009). He also led the Spanish group in a consortium to carry out a European project related with the early diagnosis of lung cancer (LCAOS). He is the co-author in a high number of publications in prestigious scientific Journals, with high impact indexes. In addition, he has been invited as a speaker and chairman at multiple international scientific conferences.

His research fields are mainly focused on developing mathematical models in order to design chemometric tools in the chemical engineering, food technology, and health fields.

Dr. Wong was awarded PhD in Food Science & Technology from Wollega University, Ethiopia. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor at Burman University, Canada. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food standards, Food sanitation

Shawn has over 22 years of experience working as a Health Unit Clerk as well as a Health Care Aide in a hospital setting. Shawn enjoys sharing his experience with his students and is committed to his students' success both before and after graduation.

Food preservation and Technology, Hurdle Technology

Dr. Kaya was awarded PhD in Food Science & Technology from Yale University, USA. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Full Professor at Yale University, USA. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Biochemistry of Food, Quality control and safety hazards

Dr. Hung was awarded PhD in Food Science & Technology from South Dakota University, USA. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Assistant Professor at Princeton University University, USA. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food microbiology, Food allergy and intoxication

He is working as a Professor and program Head at the University of Notre Dane, USA

Genetics, Plant Biotechnology

He was awarded PhD in Dairy Technology from Bucheon University, South Korea. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor & Department head at Cheyu Halla University, South Korea. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Dairy Science & technology

He was awarded PhD in Food Science & Technology from Meiji University, Japan. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor at Keio University, Japan. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food Microbiology, Food Toxicology

She was awarded PhD in Food Science & Technology from University of Malaya, Malaysia. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Program Chair at University of Science, Malaysia. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food Science & Technology

Dr. Amparo Gamero Lluna works as Associate Professor in Nutrition and Bromatology area at the University of Valencia, Spain. She holds an European Ph.D in Food Science, Technology and Management (Politechnic University of Valencia, Spain). Her main research topic is the study of aroma production by Saccharomyces species, their natural hybrids and non-conventional yeasts in food products, especially alcoholic beverages. Her research interests reflect in her wide range of publications and reviewing processes in various international journals, as well as her participation at congresses at international level. She has worked and carrying out short stays at different universities, research centers and companies of different European countries: Spain (Spanish National Research Council, CSIC; University of Valencia; University of Zaragoza), The Netherlands (NIZO food research; Fungal Biodiversity Center, CBS-KNAW), Denmark (University of Copenhagen; Carlsberg Research Center; Christian Hansen), Belgium (University of Leuven).

Wine Chemistry, Yeast Fermentation, Microbial Biotechnology

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

Sandra Pedisić, PhD has been employee atthe FFTB since 2000 as an expert associate and head of the organizational unit.She is actively involved in implementation of national and international scientific projects. As an author and co-authored she published more than 10 scientific and professional papers, mainly in the field food technology and nutrition. The area of her research includes food science and technology, functional foods, biological active compounds, antioxidant capacity, drying technologies.

Food Science & Technology

Dr. Francisco J. Barba is Prof. Ay. Dr. (Ass. Professor) in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (with distinction) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc. in Dietetics and Dietoterapics and Master in Advanced Studies and different Diplomas (Public Health, Orthopaedics, etc.). Nowadays, he is enjoying a Marie Curie IEF fellowship in the University of Copenhagen, Denmark. Prior to his current appointment, he was also engaged as a postdoctoral researcher in the Université de Technologie de Compiègne (UTC), and as PhD student in the Technological University of Berlin (4 months) and UniversitadegliStudi di Ferrara (3 months) to explore different non-conventional technologies for extracting bioactive compounds from plant food materials and by products with pre and postdoctoral fellowships from Valencian Government. His research focus is on non-conventional processing for preservation and/or extraction of bioactive compounds from liquid and solid food products. He has been also expert evaluator of proposals for international projects. He is the founder/coordinator of Linkedin group “Food Processing and Bioactives”. His academic work has raised scientific and public interest, as reflected by the numerous nominations(Outstanding Reviewer 2015 for Food Research International and Innovative Food Science and Emerging Technologies,Top-25 most downloaded articles 2012, 2013, 2014-Innovative Food Science and Emerging and Technologies, co-author of 3rd Prize research work for Young Scientist Award competition of World Electroporation Congress, 2015, Slovenia) and the dozens of invited presentations (as a keynote speaker, lecturer, panelist and animator in International Workshops, Conferences, Summer Schools as well as courses in Universities and International Associations). Finally, he has served as an invited reviewer of >200 articles in >30 Journals. He has more than 100 published or accepted peer reviewed research or reviews publications which more than 60 are articles in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge), more than 10 book chapters, 70 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journal “Food Research International”, Guest Editor of the Journal of Food Composition and Analayisis as well as member of the Editorial Board of "Frontiers in Nutrition", “International Journal of Clinical Nutrition & Dietetics” and “International Journals of Nutritional Health and Food Engineering”.

Food Science & Technology

Sandra Balbino is an associate professor and the Head of Section for Food Plant Design, Faculty of Food Technology and Biotechnology, University of Zagreb. Her scientific activity includes the research on the influence of various post-harvest, processing and storage technologies on the bioactive ingredients, sensory properties and stability of food especially vegetable oils. She has participate in several national and international scientific projects and published 20 scientific papers and 2 book chapters in the area of food technology. She has participated and managed the project teams in the development of full designs of more than 30 food processing plants.

Food Science & Technology

PhD. Verica Dragović-Uzelac, full professor at Faculty of Food Technology and Biotechnology (FFTB) University of Zagreb, published 38 scientific papers, cited 520 times. The field of her scientific activity include the researches on changes of pectin substances, vitamins, phenolic compounds, pigments, melatonin, aromatic compounds during the ripening of fruits and vegetables, processing and storage; the influence of conventional, microwave-, ultrasound-, high hydrostatic pressure- and cold atmospheric gas phase plasma assisted extraction on stability of biologically active compounds during isolation from natural sources. She has long term experience in participating and leading the acknowledged national and international projects from the area of food chemistry and technology, and nutrition. She was received numerous awards and recognitions: Award of FFTB for published papers in international journals and extraordinary success in research and educational work, 2014; The Annual Award for Popularization and Promotion of Science, 2012; Certificate for the most successful local EU project in the Republic of Croatia (2010 to 2013), Ministry of regional development and EU funds etc.

Food Science & Technology, Food Chemistry

Ivančica Delaš, PhD, is Full Professor at the Department for Chemistry and Biochemistry, School of Medicine, University of Zagreb. The area of her professional and scientific interest is the relationship between nutrition and metabolism, especially lipid metabolism, and the possibilities of nutritional prevention and treatment of disease. She was a principal investigator and a contributor to several scientific research projects and participated in the organization of scientific meetings. Her scientific and professional activities are focused on education and promotion of biochemical principles of metabolism as fundamental in nutritional recommendations

Biochemistry, nutrition, diet therapy, lipid metabolism

Rajka Božanić is full professor at Faculty of Food Technology and Biotechnology, University of Zagreb. She is head of Laboratory for Technology of Milk and Dairy Products. So far she has published 2 books and 62 scientific and 18 professional papers. She is member of editorial board of 4 scientific journals and chief editor of Journal Mljekarstvo (Dairy). She is member of Menagement board of Croatian Dairy Union. She won the National Award for Science for 2012. in category of "significant scientific achievement" for advancement of technology and improvement of milk processing dairy products.

Food Science & Technology, milk processing, dairy products

He is a senior research associate at Zagreb University

Food Science & Technology

She is an Assistant Professor at Valencia University

Food Science & Technology

She is an Associate Professor at Zagreb University

Food Science & Technology

Iman Hakim is a professor of public health and the Dean of the University of Arizona College of Public Health. She is internationally known for her translational research on the role of bioactive food compounds in modulation of oxidative damage and prevention of chronic diseases. She has been the Principal Investigator of several large-scale clinical trials focused on nutrition and cancer prevention. Dr. Hakim earned her medical degree from Cairo University in Egypt and her PhD from Ain-Shams University in Cairo, Egypt. She received her MPH degree in Preventive Medicine from the University of Arizona, College of Medicine.

Clinical Nutrition

David O. Kennedy, PhD, is Professor of Biological Psychology and the Director of the Brain Performance and Nutrition Research Centre at Northumbria University in the United Kingdom (www.nutrition-neuroscience.org). His own research involves investigating the effects of nutritional interventions, including vitamins and minerals, omega-3 fatty acids, amino acids, and a host of plant-derived extracts and compounds, including polyphenols and caffeine, on human brain function. His recently published book, Plants and the Human Brain (Oxford University Press), describes the psychopharmacology and plant ecological ‘secondary metabolite’ roles of a multitude of plant-derived compounds. Sciences since 2004. In June 2004 he Migrated to Australia as a Skilled Professional and got Australian Citizenship, Completed his M.Sc in Clinical Nutrition from University of Wollongong Australia in 2007.Worked in Nutrition Australia as a Nutritionist , From October 2010 to date working in Umm Al Qura University (UQU) Makkah Saudi Arabia as a Senior Lecturer in Clinical Nutrition Department and Teaching Dietetics and Supervising Research Projects as well, He has presented on Prevalence of Diabetes Mellitus and its Relation to Diet and Physical work in Azad Jammu & Kashmir in Fist International Conference and Exhibition on Nutritional Science & Therapy in August 2012 in Philadelphia USA organized by OMICS and he also presented in 2ndInternational Conference and Exhibition on Nutritional Science & Therapy in July 2013 in Philadelphia USA organized by OMICS on Anemia Status in a sample of Female Students of Umm Al-Qura University Holy Makkah Western Saudi Arabia KSA.

Investigating the effects of nutritional interventions, including vitamins and minerals, omega-3 fatty acids, amino acids, and a host of plant-derived extracts and compounds, including polyphenols and caffeine, on human brain function.

Mingruo Guo, 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.

Clinical Nutrition

Fayaz Ahmed Sahibzada Completed his Master of Science Honors in Human Nutrition in 1999 from NWFP Agricultural University Pakistan, He worked as a Clinical Dietitian in Abbas Institute of Medical Sciences since 2004. In June 2004 he Migrated to Australia as a Skilled Professional and got Australian Citizenship, Completed his M.Sc in Clinical Nutrition from University of Wollongong Australia in 2007

Clinical Nutrition

Susanne Bügel completed her Master of Science (1990) MSc (Human nutrition), Odense University and PhD (1996) from Odense University, Faculty of Medical Sciences. Her present Research areas include bioavailability and function of micronutrients and bioactive dietary components, food production system and dietary quality, prevention of lifestyle diseases and quality of life. She is having scientific publications which include more than 140 publications of which 64 have been published in international journals with peer review.

Clinical Nutrition

Abdullah Al Ghamdi is the Director of health care specialty center. He has also served as the Co-Director of Medical Internship Unit, College of Medicine. He has been elected as the chief block coordinator of King Saud bin Abdulaziz University for Health Sciences. He is the coordinator of undergraduate family medicines and has served as the assistant professor of family medicine

Clinical Nutrition