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)

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, as Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is currently Chair of FOOD CHEMISTRY AND NUTRITION in May 16-18, 2018 in Montreal CANADA; is currently Chair of FOOD TECHNOLOGY, NUTRITION & HEALTH in September 26-17,2018 in San Antonio, Texas, USA and successively FOOD PROCESSING, SAFETY AND TECHNOLOGY in September 28-29, 2018 in Chicago, Illinois, USA. 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.

Osama O Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

His Research interest include microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients

Julijana Tomovska completed education Chemical Faculty in Skopje, graduated January 1985, Postgraduate studies in the field of biochemistry January 2001. The first work was 1985 in the textile factory in Bitola as a director of dying section. From 1989 worked in Clinical centre, Dr. Trifun Panovski, in the section of laboratory research as qualified coworker in Biochemical and Hematology Laboratory. From 2003 she was assistant of Chemical sciences at University St. Kliment Ohridski Faculty of biotechnical Sciences - Bitola. In 2005 year she acquainted PhD in Chemistry and she started to work as assistant professor. From 25.12.2012 until 24.05.2015, was Dean of Faculty, regular Professor is from 12.09.2013. For now is member in Senate of University also is member in 12 Editorial Board and Reviewer in several Јournals. She has worked in many scientific projects of international and domain research.

Julijana Tomovska is actively involved in scientific research work in the area of chemistry, biochemistry and biotechnology. She is author and co-author of many scientific papers 120.

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

Lara Hanna Wakim research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK).

Dr. Hasan Mukhtar, PhD serves as Professor of Cancer Research and the Director and Vice Chairman of the Research Department of Dermatology at the University of Wisconsin Medical Science Center. Dr. Mukhtar serves as the Chairman of Department of Defense Prostate Cancer Medical Research Program (USA)

Multidisciplinary areas of dermatopharmacology, dermatotoxicology, skin carcinogenesis, chemical carcinogenesis,Photocarcinogenesis, prostate cancer, drugmetabolism, toxicology, cancer chemoprevention, diet nutrition andcancer, oncogenes and cancer, photobiology, photodynamic therapy, environmental health, occupational health, riskassessment, inflammatory responses and clinical research.

Alison Burton Shepherd is a Senior Lecturer in Adult Nursing at De Montfort University, UK. In 2010, she became a Queens Nurse, which is an Award given for excellence in Nursing Care within the community setting. She works as an Advanced Nurse Practitioner and she is an Independent Nurse Prescriber. She is also an Inspector for the Care Quality Commission.

Nutrition, Food Science, Malnutrition

Professor ZENAIDA FAINSAN VELASCO an associate professor of the University of Santo Tomas, Department of Food Science and Nutrition for the past 27 years. Awarded as the Most Outstanding Nutritionist-Dietitian by the Professional Regulation Commission and the Nutritionist-Dietitian Association of the Philippines (NDAP). She has 38 years solid experience in nutrition, health and wellness having pioneered the first live-in spa program in the Philippines and have managed the premier fitness salons in Manila since 1979. She was a member of the Philippine Olympic Committee Team during the SEA Games 2017 in Kuala Lumpur. A celebrity in her own right she has appeared in numerous and major television programs. As an entrepreneur, she is the president of the Nutrition & Emotional Wellness, Beauty Scene Salon part-owner and Business Development Manager of Norain Salon (Brunei). Ms. Velasco is the current president of the NDAP National, Vice-President of NDAP Foundation and treasurer of the Phil. Association of Diabetes Educators and international facilitator of John Robert Powers International

Nutrition, Health and Wellness, Diabetes Education

Dr.Kamon Chaiyasit, he hold Bachelor of Science in Food & Nutrition, Master of Science in Pharmacology and PhD in Nutrition. He was a Dietitian of Thailand, Fellow of American College of Nutrition and American Board in Nutritional Wellness. He has more than 30 publications in the field of Nutrition, Herb and Integrative Oncology. Now he is the President of Integrative Nutrition and herbal Medicine Association in Thailand. He is a committee in curriculum in Integrative medicine in Private University in Thailand, He is invited lecturer in topic of nutrition, functional food, herbal medicine and integrative oncology in School of Anti-aging and regenerative medicine, Mae Fah Luang university, Curriculum in Integrative medicine at Thammasat University. His researches interest are Functional Food in chronic disease, Dietary Supplement in Health, Functional Medicine, Immuno-nutrition etc.

Dr.Kamon Chaiyasit Research Interest Include Nutrition and Dietetics, Clinical Pharmacology and Oncology

Dr. Hanee M. Al-Dmoor is a Professor of Food Science & Technology in the Department of Nutrition and Food Processing of Al-Balqa Applied University in Jordan. A national award winning Author of best text books in “Food Science & Technology” in Arabic language published 2014/2015: the 1st book in “Islamic Food Quraniq Verses-Components and Developments’ and the 2nd book of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. He is a recognized pioneer in development of food science technology at national and MENA region countries levels and involved as a researcher, trainer and technical consultant with public, private and non-profit food sectors. A founder of Scientific Food Center a dedicated private research centre as well the non-profit organization the Scientific Facts Centre, both operated in Jordan and driven by the motto” From- Farm–to- Fork”, with a mission and vision dedicated to provide: analysis, consultation, research, assessment and developments for accreditation for certifications in ISO, HACCP, GMP and training services for developing growth strategies, awareness-raising and professionalism within food chains and stakeholders. Education, completed schoolings in KARAK, a Biological Sciences B.S degree-Baghdad/Iraq, M. Sciences and PhD Sciences–Jordan University/Amman and with a focus research interest in food cereals analysis and processing

Dr. Hanee M. Al-Dmoor Reseach Interest include Food science and Technology, Nutrition.

Ahmed Metwally is working as professor at Cairo University, collage of Agriculture, Egypt. His main specialty is Food & Dairy sciences and Human Nutrition. Ahmed has been supervising may thesis in human nutrition and food chemistry. His research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology. He has published more than 50 papers in international and national journals with more than 2100 times citations. He is editor in some international journals and an international speaker in several international, regional and national conferences on human nutrition and food technology. For more info about Prof. Ahmed, please point your internet browser to www.ahmed-metwally.com.

Ahmed Metwally research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology.

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology . He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World. Participated in several research projects in the field of Lactic acid bacteria, propionic acid bacteria, pathogenic bacteria , probiotics, production of functional dairy products rich with conjugated Linoleic acid. Supervised many Post- graduates for M. Sc and Ph.D. degrees in addition to discussing many other thesis. Secretary and Member of Cultural and Scientific Relations Committee in Food Technology and Nutrition Research Division, National Research Center. Participated in several conferences in Egypt. One of the Editorial and reviewer members for many international scientific journals. Published over 54 papers in the field of specialization. Member of Egyptian Society of Applied Microbiology, Egyptian Society of Food Science & Technology and Egyptian Society of Dairy Science.Member of the scientific editorial board of 5 scientific journals . Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms.

Microbiological Analysis for Detection, Enumeration, Isolation and Identification of His Research Interest Include Food Contaminated Microorganisms, Pathogenic Bacteria, Lactic Acid Bacteria, Probiotics and Propionic Acid Bacteria in Food and Dairy Products.

Dr.Bikash Chandra Ghosh has of about 31 Years of Teaching and Research Experience, Guided 16 M.Sc /M.Tech and 3 Ph.d students for their Dissertation work, has done 12 Institute's research projects and 4 Research projects in abroad. Published 66 Research and Technical Papers, Conferred with 6 Best Paper Awards.

Dr.Bikash Chandra Ghosh Research interests include Processing of Milk and Milk Products with Special reference to Functional Foods,Bio active peptides from Milk, Cheeses, Fermented Milk Foods,and Indian Dairy Products.

Dr. Subhajit Ray has completed his PhD degree at the age of 39 years from Jadavpur University, Kokata, India. He has more than twenty years of experiences including twenty one years of teaching and one year of industrial experiences. At present he is in the position of Associate Professor, Department of Food Engineering and Technology, Central Institute of Technology, KokrajharAssam, India.He has published more than 30 papers in reputed journals, and participated and presented in numerous national and international conferences. He has been serving as member of reviewer panel and an editorial board member in so many reputed national and international journals

Dr. Subhajit Ray research interests are Agricultural Production,Food Engineering and Technology,and Industrial Experiences.

Dr.Abdel Moneim has been awarded his PhD in 2001 and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Prof. Abdel Moneim has authored a large number of articles in reputed journals and has been invited to different international conferences. He published many books in the area of food science and technology. He is a member of many national and international academic associations

Prof.Abdel Moneim is an expert in Food Science and Technology, his main concern is food microbiology.

DR.DIGAMBAR V. GOKHALE is Scientist in-Charge of NCIM Resource Centre (1999-2012), which is one of the oldest microbial culture collections in India. This center maintains more than 3000 industrially important microbial cultures with main objective to distribute them to research organizations and industries. He Visited University of Nottingham, UK (1985) under UNDP fellowship program and worked with Prof. Peberdy, an expert in the field of fungal genetics and fungal protoplast fusion.  Visited University of Manchester, UK (1990) under ALIS-LINK program and worked with Prof. Bu’Lock, Department of Chemistry in the area of bio-transformations.Received Ph. D in Biochemistry in 1989 from Pune University.  Microbial Transformation leading to synthesis of drugs and drug intermediates was initiated by me. The program of screening of microbial strains for production of optically active phenylglycine was undertaken which led to identification of the halophilic bacterial strain producing D-hydantoinase enzyme. The work resulted in three US patents. The other molecule of interest was prostaglandin intermediate.identified a suitable yeast strain which produces 4-(R)-hydroxy-1-(S)-acetoxy-cyclopent-2-ene. The product was obtained with 99.8% optical purity and 85% chemical yield. This technology was licensed to Hygeia Laboratory for the production of this intermediate. He is Presently, working in the area of biomass conversion to value added products. He developed the strains which can be used for both D- and L- lactic acid production at commercial scale from sugarcane juice and also from bagasse derived cellulose.

DR.DIGAMBAR V. GOKHALE Reseacrh interest include Strain Improvement, Biomass conversion, Microbial diversity and their applications, Enzyme technology and their purification and characterization

Dr. Hanee M. Al-Dmoor is a Professor of Food Science & Technology in the Department of Nutrition and Food Processing of Al-Balqa Applied University in Jordan. A national award winning Author of best text books in “Food Science & Technology” in Arabic language published 2014/2015: the 1st book in “Islamic Food Quraniq Verses-Components and Developments’ and the 2ndbook of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. An editorial board member of journals .Served and still serving member of national, regional and international technical committees, associations and events including, a member of several technical committees/TC of Jordan Institution of Standards and Metrology/JISM and Jordanian Food and Drug Administration/JEDA’s technical committees, a technical advisor to Jordan General Association for Foodstuff , Prof. Al-Dmoor is a recognized pioneer in development of food science technology at national and MENA region countries levels and involved as a researcher, trainer and technical consultant with public, private and non-profit food sectors. A founder of Scientific Food Center a dedicated private research Center as well the non-profit organization the Scientific Facts Centre, both operated in Jordan and driven by the motto” From- Farm–to- Fork”, with a mission and vision dedicated to provide: analysis, consultation, research, assessment and developments for accreditation for certifications in ISO, HACCP, GMP and training services for developing growth strategies, awareness-raising and professionalism within food chains and stakeholders

Dr. Hanee M. Al-Dmoor Reseach Interest include Food science and Technology, Nutrition.

Randy Brown reached the highest level in men's college basketball at the NCAA level. For nearly 20 years he worked with the country's finest coaches, including Basketball Hall of Famer Lute Olson. His rise in the coaching world was matched by his dramatic plunge to the depths of depression, children deaths, prison, and a career lost forever. For nearly 20 years he has worked with the country's finest coaches, including Basketball Hall of Famer, Lute Olson. Randy reached the highest level in men's college basketball at the NCAA level, and his NCAA Division I experience includes five regular season championships, two post-season tournament championships, five NCAA Tournaments, back-to-back Big 12 titles, and the 2000 Elite Eight. Three of his Arizona players have captured a total of 10 NBA Championships. His stops include the University of Arizona, Marquette University, Iowa State University, University of North Dakota, Drake University and Stetson. Ten NBA players have benefitted from his coaching expertise, including Steve Kerr, current Golden State Warriors head coach, and Sean Elliott, National Player of the Year, 1988. He created an extensive world-wide coach mentoring program, Elite Coach Mentoring. Over 100 coaches have reached their coaching goals working with Randy. The Iowa Player Development Academy, located in Central Iowa, focuses on teaching players to play the right way. His expertise in dealing with life's adversities provides a powerful platform for his presentation, "Rebound Forward.” He delivers a one-two punch to audiences around the country through his keynote presentation in concert with his book of the same title, Rebound Forward—How to Rebound from Life’s Most Devastating Losses, and Stay in the Game.His expertise in dealing with life's adversities provides a powerful platform for his presentation, "Rebound Forward.” He delivers a one-two punch to audiences around the country through his keynote presentation in concert with his book of the same title, Rebound Forward—How to Rebound from Life’s Most Devastating Losses, and Stay in the Game.

Basketball and Sports Nutrition.

Kevin S. Murphy earned his Ph.D. in Strategic Management and Human Resources from the department of Hospitality Tourism Management, Virginia Tech, Pamplin College of Business. He is one of five Certified Executive Chefs in the USA to hold a Ph.D. He has researched and published extensively in top journals in the area of foodservice sanitation, safety and health and other restaurant related issues and he has over 70 academic publications. He has been an invited speaker and presenter nationally and internationally and has given over 100 Media interviews in TV and Press at the International, National and Local level on these topics. He worked in foodservice and the hotel industry for over 20 years and has owned or managed a variety of hospitality establishments including hotels, restaurants and catering operations. He presently holds the following industry certifications: Certified Executive Chef (C.E.C.) from the American Culinary Federation, Certified Servsafe Manager and a Certified HACCP Manager from NSF International. He began teaching at the Rosen College of Hospitality Management in the fall of 2003. He also served on the faculty of James Madison University and Virginia Tech’s Hospitality and Tourism Management departments. He holds international appointments with Florence University Arts (FUA) and the International University of Languages and Media (IULM) in Milan Italy. He holds the following industry and teaching awards: 2012 College Excellence in Graduate Teaching Award; 2011 University Teaching Award (TIP); 2008 Teacher Excellence Award; 2008 Outstanding Doctoral Research Award for a Ph.D; 2007 Banfi Vintners Faculty Institute; 2004 Darden Restaurant Faculty Summer Institute; 2004 & 1995 Chapter Chef of the Year, American Culinary Federation.

He specializes in strategic management, human resources management, operational management and cost control of foodservice organizations. He has both led and participated in hospitality projects with industry partners from Red Lobster, Darden Restaurants, Navy Lodge Association, National Association of Catering Executives, Virginia Museum of Fine Arts, Aruba Timeshare Association and The Reefs Resorts.

Laura Frank holds several academic degrees including a Bachelor of Science degree focusing on Pre-medicine & Nutritional Biochemistry/Metabolism, a Master’s degree in Education focusing on Nutrition & Dietetics, a Master’s in Public Health (MPH) in Epidemiology and a Doctorate in Exercise Physiology & Health/Wellness Promotion. She has been a Registered Dietitian Nutritionist (RDN) for over 20 years and has held various academic, research and/or dietetic positions focusing on areas such as Health/Wellness, Public Health, Weight Management, Sports Nutrition, Diabetes Management and Clinical Dietetics. Her post-doctoral areas of research examined the impact of lifestyle management on the attenuation of obesity, insulin resistance and other cardio-metabolic risk factors among adults with co-morbidities. She has a unique ability to be able to translate science into effective Practice Strategies to promote Health & Wellness, elevate the role of the RD & improve patient/client outcomes. She is owner of Frank Nutrition and Exercise Consulting, LLC and is available to provide clinical education, expert medical/dietetic consulting, as well as personal & corporate leadership. She is a nationally recognized speaker/trainer and is certified through the National Faculty Education Initiative as a CME presenter.

Nutrition, Public health research, Dietics, Food science and Biochemistry

Fahim Shaltout is currently working as a Professor in the Department of Food Control Faculty of Veterinary Medicine, Benha University, Egypt, He is Member of the Egyptian Organization for Standerization & Quality , Meat Hygiene Committee. Member EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 b (2013-2016). Member of the EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 (2016-2018) Judging Committee. He extended his valuable service in field of Food Control for several years and has been a recipient of few awards and grants. His research interest reflects in his wide range of publications in various national and international journals.

Veterinary medicine, Meat hygiene, Food safety, Food quality and control.

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

Dr Rocco Caliandro got the degree in Physics from the University of Bari (Italy) in 1993. After a year of mandatory military service, he was post-degree fellowship at the Institute for the Research and Development of Crystallographic Methodologies of the Italian Research Council (CNR). In 1996 he joined the PhD program of the Department of Physics at the University of Bari, where he carried out researches in high-energy physics, participating to several heavy-ion collisions experiments at the European Organization for Nuclear Research (CERN) of Geneva. In 1999 he got the PhD in Physics. He prosecuted his research in high-energy physics during a one-year contract at CERN, during a two-years post-doctoral fellowship from the National Institute of Nuclear Physics, and during a fixed-term contract from the University of Bari. In December 2001 he became staff researcher at the Institute of Crystallography of CNR.

Dr. Rocco current research activities are: - protein crystal structure determination; - protein structural dynamics by computational methods; - development of phasing methods to obtain the crystal structure in difficult cases. - new protein crystallization techniques; - statistical methods to extract relevant information from X-ray diffraction patterns and crystallization experiments.

Dr.Francesco Capecchiacci has graduated in Geological Sciences at the University of Florence, where he also completed the PhD in Earth Sciences. He currently works at the Department of Earth Sciences of the University of Florence as post doc research fellow and is also associated to National Research Council (CNR)-Institute of Geosciences and Earth Resources (IGG) section of Florence.

Dr.Francesco currently involved in the development and application of spectrometric techniques using PICARRO G2201-i for the determination of δ13C isotope ratios in CO2 and CH4 in air and in fluids of natural systems. Engaged in the development of specific quality control techniques on food and medical gases, in relation to contamination from metallic and non-metallic species. Constant activity in the study of Volatile Organic Compounds (VOCs) in natural (volcanic, geothermal) and anthropic systems. Engaged in the development of sampling and analytical techniques for environmental studies related to air quality: atmospheric particulate matter and VOC in air. Prospecting activities in areas with geothermal potential and control of emissions from geothermal power plants. Work experience in national and international projects at Department of Earth Sciences - University of Florence and CNR-IGG of Florence.

1988 Dr.Rainer started his career at the European R&D Packaging Department of Kraft Foods in Munich. He supported all major Kraft Foods brands and food categories as cheese, grocery, ready meals and bakery products. A major achievement was the move of all these key brands towards “Shelf-Ready-Packaging” concepts. 1994 Rainer joined Danone and build up the Central, Eastern and Northern Europe R&D Packaging Team. Beside development of Danone’s retail shelf icons, the integration of new Eastern countries into the Danone packaging and quality structure was priority. From 2000 to 2004 Rainer was leading Danone’s global productivity program in packaging. Focus was to support factories in emerging countries around the world with best packaging methods and practices. 2005 he became the Head of Packaging for FrieslandCampina to lead all development activities globally. His last project in 2015 for FrieslandCampina was the definition of the “Global Packaging Vision” and the resulting development program and roadmaps. October 2015 Rainer joined kp as Global Group Development Director Innovations for Food and Consumer Packaging Klöckner Pentaplast. Rainer is enjoying very much to support now the brand owners by his experience and global know how from the packaging industry side.

Global Group Director Innovations Food & Consumer Packaging

Dr.Richard launched his packaging consultancy, Emagine Packaging Ltd., 5 years ago with sustainability as a core brand value. Over 30 years R&D experience in the food manufacturing and packaging industries gained with leading organisations from across the agri-food supply chain. Recently involved with two Ellen MacArthur Foundation scheme Circular Economy collaborative research projects on pack eco-innovation. Associate in Packaging at the Natural Resources Institute (nri), University of Greenwich, for its M.Sc. programmes in ‘Food Innovation’ and ‘Food Safety & Quality Management.’ Associate Lecturer in ‘Innovation & Design’ for The Open University. Editor/writer e.g. book: ‘Food & Beverage Packaging Technology’ (Wiley-Blackwell).

Director at Emagine Packaging Limited

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

Prof. Dr. Tengiz F. Urushadze, Director of the Michail Sabashvili Institute of Soil Science, Agrochemistry and Melioration; Academician (Georgian National Academy of Sciences), Correspondent Member (Royal Academy of Sciences and Arts of Barcelona, Spain); published more than 450 scientific and methodological works, including 20 textbooks and 30 monographs; some books were published abroad – USA, Germany, Russia. Editor-in-Chief of the International Journal "Annals of Agrarian Science", Member of the editorial board of scientific journals (Germany, India, Armenia, Azerbaijan); Honorary Member of the International Union of Soil Science (IUSS).

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Professor Emeritus Department of Mathematics and Statistics University of Victoria Victoria, British Columbia V8W 3R4 Canada

Mathematics and Statistics

Graduated from the University of St. Andrews, Scotland after a four year Honours Geology degree course in 1959. Gained Ph.D. degree from University of Bristol graduating in geology and mineralogy in 1963. Joined Australia National University to work on isotope geochronology, 1963-65. Continued this work during a post-doctoral fellowship at the University of Leeds, 1965-68. Accepted Professorship at the Department of Geology, University of Florida, USA and later at the Department of Environmental Studies, University of Virginia, USA. On return to the UK in 1995 became interested in natural zeolites which led to current work on biological plant fertilizers at the Department of Earth Sciences, University of Cambridge.

soil micro-organisms

Executive Director, National Institute for Aviation Research, Wichita State Univ., 1996-2001. Chairman of Aerospace Engineering, Wichita State University, 1994-1996 Sam Bloomfield Distinguished Professor, Wichita State University, 1994-2001 McDonnell Douglas - St. Louis, 1978-1994 (Program Director and MDC Fellow, 1990-1994) NRC Research Associate, NASA Ames, 1976-1978 Principal Engineer, Rao and Associates, 1975-1976

Computational Fluid Dynamics (CFD), Flow Control, Flows in Continuum-Transition Regime, Computational Magneto-hydrodynamics (MHD), Computational Aeroacoustics (CAA), Computational Electromagnetics (CEM), Aeroelastic Analysis Using Neural Networks, Control Theory and Applications to Flight Control, Aortic Stenosis

Martin H. Gerzabek was born on the 9th June 1961 in Vienna, Austria. He graduated at the University of Natural Resources and Life Sciences Vienna (Universität für Bodenkultur, “BOKU”) with his master thesis “Aluminium toxicity to Zea mays, influence of aluminium on growth and nutrient status” and Doctor thesis “The plant availability of magnesium”. He was appointed lecturer at BOKU for Radionuclides in terrestrial ecosystems in 1990, associate Professor at the Institute for Soil Research in 1993 and full Professor for “environmental toxicology and isotopic methods” in 2001. From 2003 to 2010 he was Vice President of Research, since 2009 he is rector of the University of Natural Resources and Life Sciences Vienna (BOKU). BOKU is the only university in Austria focusing on agriculture, forestry, food- and biotechnology, landscape planning, hydrology and civil engineering – in this combination. BOKU ranks 35 in the QS world university ranking by subject 2017 (agriculture and forestry) and 6 in the world green metric university ranking. BOKU has ~ 13.000 students, 2550 staff and delivers 2300 publications per year (810 per year in SCI journals). 660 projects are ongoing – more than one fourth in cooperation with the private sector. During the first 15 years of his career, Martin has focussed mainly on radioecology. He has published numerous papers concerning the impact of the Chernobyl fallout in Austria with specific emphasis on sensitive ecosystems like forests and Alpine pastures. He contributed to the development of a large radioecological computer model to assess the ingestion dose response of the Austrian population. As radioecologist Gerzabek gained significant international recognition. Already from the very beginning in 1984 he has dealt additionally with soil organic matter research. He applied numerous methods of SOM characterization, like stable isotope techniques, FT-IR, humic substances characterizations after extraction and took an important part in developing a very well known method of gaining stable micro-aggregates, which are important for medium-to-long-term SOM stabilization. He specifically has focussed on long-term experiments and published a large number of papers concerning SOM characteristics, stabilization mechanisms and dynamics and the importance of soil microbes in humification and stabilization processes. More recently he focussed on chronosequence studies in the Danube floodplain, which allowed to quantify the soil organic matter accumulation with proceeding soil development. One of the respective papers was described as research highlight in nature.

agriculture, forestry, food- and biotechnology, landscape planning, hydrology

Samy Yehya El-Zaeem is a Professor at Animal and Fish Production Department, Faculty of Agriculture, Alexandria University, Egypt.

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Professor Dr. Nasrallah M. Deraz is Professor of Advanced Nanomaterials Chemistry and Catalysis at National Research Centre, Dokki, Cairo, Egypt. He received B. Sc., M.Sc. and Ph.D. degrees in Physical Chemistry (Solid State, Surface Chemistry and Catalysis) in 1990, 1996 and 1999, respectively, from College of science, Zagazig University, Egypt. However, he received B. Law in 2005 from College of Laws, Zagazig University, Egypt. He joined Physical Chemistry Department, Laboratory of Surface Chemistry and Catalysis, National Research Centre, Dokki, Cairo, Egypt, since 1992 till now. He was awarded a Post- doctoral fellowship in 2004 to Institute of Materials Science, Structure Research, Darmstadt University of Technology, Germany. He joined Chemistry Department, King Saud University, Riyadh, Saudi Arabia, since 2009 till 2013.

solid-state chemistry and nano-structured materials

Branimir Pavlić has completed his PhD at the age of 27 years from University of Novi Sad, Faculty of Technology, Serbia. His fields of research are utilization of crops, food industry by-products and agricultural waste for recovery of bioactive compounds for application of food or pharmaceutical sector, research and development of novel extraction techniques and mathematical modeling of extraction process. He has published more than 35 papers and in well-known journals in the field of chemical engineering, agriculture and food science. He is working as assistant professor at the department of Biotechnology and pharmaceutical engineering at the same affiliation.

food industry by-products and agricultural waste for recovery of bioactive compounds for application of food or pharmaceutical sector, research and development of novel extraction techniques and mathematical modeling of extraction process

Dr. Xinzhong Wu is currently a Professor of Qinzhou University and Dean of Ocean College, Qinzhou University,GuangXi, China. He is a scientific researcher in fish health field such as marine mollusc disease, and mollusc and fish immunology. His research interest is cell and molecular evolutionary immunology and the immune mechanisms of mollusk models (oyster and abalone) and fish. He was a visiting scientist in University of Alberta, Canada (from 2007-2008). He also served as a collaborative professor in cooperation with Sunnybrook Research Institute, University of Toronto, Canada (from 2012-2014), so now he is especially focus on understanding the immune diversity and evolutionary immunity of marine molluscan animals, gene regulatory network between mollusc model and echinoderm model to compare the diversity and evolution of two models in immunity, and also interaction and mutual evolution between pathogen ( Rickettsia-like organism) and its host (oyster). Up to now, Dr. Wu has published about 50 papers in English journals such as Molecular Immunology, PLOS ONE, Developmental and Comparative Immunology, Fish and Shellfish Immunology, and so on, and more than 70 papers in Chinese. He has authorized nine of China national patents. Now he is one of the 11th council members of Asian Fisheries Society and the chair of Workshops, Symposia and Training Committee of AFS, the Councilor of Federation of Asian Biotech Association (FABA), Chairman of China Chapter (2006-), Member of Steering Committee of the World Oyster Society (WOS) (2007-), Councilor of the China Society of Fisheries (2005-), Councilor of the Chinese Society of Oceanography (2005-), etc. He served as the Editorial board members in several journals of international and China.

marine macromolecular drug development

Gary Stoner has expertise in the fields of chemical carcinogenesis and cancer chemoprevention. Early studies in his career were focused on lung cancer and tobacco carcinogenesis. Later, his laboratory conducted research on the identification of naturally-occurring compounds to prevent cancer including ellagic acid and a series of isothiocyanate compounds that were exquisite inhibitors of lung and esophageal cancer induced by N-nitrosamine carcinogens. More recently, his laboratory pioneered a “food-based” approach to cancer prevention using freeze-dried black raspberries. Initially, the berries were found to inhibit chemically-induced cancer in the rodent oral cavity, esophagus, colon and skin through reducing cell proliferation, inflammation, angiogenesis and stimulating apoptosis. In humans, the berries were found to cause partial to total regression of premalignant lesions in the oral cavity, esophagus and colon. He will discuss the results of his studies in his presentation.

chemical carcinogenesis and cancer chemoprevention

Sima Hamadeh is an Assistant Professor and program Coordinator of Nutrition & Dietetics Sciences at Haigazian University-Lebanon. Her interests lie in such areas as the dietary motivations and behaviors in communities; the evolution of nutrition; the epidemiology of obesity especially among youth; the health promotion and communication; and the nutrition policies. Her Master and Doctoral studies were awarded respectively, the “Emerald Literati Network Awards for Excellence 2009” - as Highly Commended Award Winner and the “Prix d’Excellence Scientifique Franco-Libanais 2015” for the outstanding research project. She has several publications in scientific refereed journals and book. She has also many oral communications on public health nutrition in international and national congresses. She works closely with different national ministries and organizations, and international institutions in projects, seminars, researches and community programs. Dr. Hamadeh is also former member of several executive international Scientific Committees and Associations.

Her interests lie in such areas as the dietary motivations and behaviors in communities; the evolution of nutrition; the epidemiology of obesity especially among youth; the health promotion and communication; and the nutrition policies.

Doctoral degree of Moscow State university. He worked as Senior researcher Armenian Institute of Agriculture and Technological Institute of Amino Acids of USSR, , director of Armenian Institute of Biotechnology, deputy director of Nairit Chloroprene Rubber Plant. Sole founder of Research & Industry Centre of Photosynthesizing Organisms, Feed Additives & Physiologically Active Compounds; director of Yerevan Vitamin Plan.t Expert of EU Horizon 2020, ERA.NET and International Cooperation programs and Council of Chemistry and Petrochemistry of CIS countries. Academic Member of the Greece ATINER Academia, Member of American Chemical Society and Society of Chemical Industry (USA), Member of Editorial Boards of journals: “Journal of Chemical, Environmental and Biological Engineering" (USA), SM Journal of Environmental Chemical Engineering" (USA) and Modern Management Forum (Singapore). Laureate of “The International Presidents Award for Iconic Achievement” and “Top 100 Professionals” (IBC, England), "The Albert Einstein Award for Excellence" (Top 50 Geniuses of World, ABI, USA), Marquis Who's Who 2017 Albert Nelson Marquis Lifetime Achievement Award (USA), awards of the Armenia and former USSR

System biology, Environmental Science. Its environmental building recommendations of the THEORY OF GLOBAL SUSTAINABLE DEVELOPMENT BASED ON THE USE OF MICROALGAE IN BIO AND INDUSTRIAL CYCLES. NEW DESIGN AND BUILDING OF BIOLOGICAL SYSTEM (Amazon) aimed towards new environmental policies and development of Live Conserve Industry and management changing decisions with the promotion of solutions for large-scale mitigation GHG emission, waste, generating of O2 and manufacturing of advanced biofuel as well as value-added products. It is a principal step from the non-efficient protection of the environment to its cultivation, opens an important shift towards a new design and building of a biological system.

Dr. Surajit Mitra is a Professor and Head of the Department of Post Harvest Technology under the Faculty of Horticulture at Bidhan Chandra Krishi Viswavidyalaya (Agril. University), West Bengal, India. Prof. (Dr.) Surajit Mitra acquired his B.Sc. (Ag.) Hons. degree securing a first class in 1990 from Bidhan Chandra Krishi Viswavidyalaya (Agril. University), West Bengal, India. He received the M. Sc. (Ag.) in Horticulture and Ph. D. in Horticulture degrees also from Bidhan Chandra Krishi Viswavidyalaya in 1993 and 1998 respectively. He was awarded several National and International Fellowships, and participated in International Training Courses on Postharvest Technology, and has research experience of having worked at Kasetsart University, Thailand; Postharvest Education Foundation, USA; Agricultural Research Organization, Israel; and Wageningen University, Netherlands. He also attended and presented several research papers on postharvest technology in International Conferences in Sri Lanka, Bangladesh and Germany. Prof. Mitra delivered a Lead Lecture on “Tropical tubers as alternate staple crops for food and nutrition security” in the International Seminar on ‘Agriculture and Food for Inclusive Growth and Development during 14-15 January, 2017 at Lucknow, U.P., India. He also delivered an Invited Lecture in the workshop on Strengthening Impact Assessment in the CGIAR (SIAC) – Sweet potato organised by International Potato Center (CIP), Peru in Jameson Inn Shiraz, Kolkata on April 10, 2016. Prof. Mitra has published 46 research papers in peer reviewed national and international journals, authored 6 book chapters and 1 book on postharvest technology of horticultural crops in general and tropical tuber crops in particular. He has acted as an invited editor for special issues on postharvest technology in some Open Access Journals. Prof. Mitra has also been serving as a reviewer and an editorial board member of several reputed journals. Among various recognitions, Best AICRP Centre Award, Chaudhary Debi Lal Outstanding AICRP Award from Indian Council of Agricultural Research as a team member of AICRP on Tuber Crops; Best Paper Award by International Society for Horticultural Science for a collaborative research work with colleagues in Venezuela; Outstanding Scientist Award-2015 from Venus International Foundation, Chennai, India; Achiever Award-2015 from SADHNA, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India and Eminent Scientist Award-2016 from are noteworthy.

Research Interest and area of specialization: i) Nutritional facts, postharvest quality maintenance, handling and storage of horticultural crops in general and tropical tuber crops including sweet potato in particular. ii) Pre- and post-harvest evaluation and characterization of indigenous germplasms of different horticultural crops including tropical tuber crops to identify promising types having higher productivity, better nutritional quality and longer storability. iii) Reducing food waste and enhancing food security.

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

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. 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.

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.

Dr. Aura Daraba is Associate professor at University “Dunarea de Jos” of Galati, Romania and Research Associate at Food Science and Human Nutrition Department, Iowa State University, USA. She authored and co-authored nine books and book chapters, forty-four peer reviewed research publications, and twenty-six scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP. Dr. Daraba 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). She was a Norman Bourlaug/USAID Fellow, University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki, Greece. Dr. Daraba organized several international conferences, workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti (USAID/FAVACA/PADF project). In 2016, she was Member of Organizing Committee of Global Food Safety-2016 which was held San Antonio, TX.

Food safety and Food quality, Use of natural antimicrobials on meat, meat products, fruits and vegetables to control pathogens, Use of non-thermal food processing technologies (HPP) to control pathogens, Implementation of HACCP in food industry and in food service units.

Dr. Andy Hwang obtained his Ph.D. degrees in Food Science and Technology. He is a research food technologist with the Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, ARS-USDA, conducting research in modeling the behavior of foodborne pathogens in food products. Before joined ARS, he was a research microbiologist with Nestlé Product Technology Center. He is associate editor for the food microbiology and safety section of the Journal of Food Science.

His research interests include microbiological food safety, predictive modeling, and risk assessment.

Dr. James B. Stukes is an Associate Professor of Biology/Biology Program Coordinator for the Department of Biological and Physical Sciences at S.C. State University in Orangeburg, S.C.. He received his Ph.D. in Microbiology from Atlanta University. He has served as the Principal Investigator for grants totaling over 2 million dollars, written various publications, presented his work at numerous conferences, and has been invited to speak at various International Food Safety Conferences. He was named University Teacher of the Year, Division of Academic Affairs Excellence in University Service Award, Outstanding Young Man of America, Member of the Governor’s Mathematics and Science Advisory Board, Who’s Who Among America’s Teachers, 1890 Research Mentor Award, National Society for Minorities in Agriculture, Natural Resources, and Related Science (MANRRS) Faculty Achievement Award, Best Poster Award and Certificate of Recognition at the 10th Global Summit on Food Safety, Processing & Technology held December 5-7, 2016 in San Antonio, Texas. He currently serves as Co-Principal Investigator of the Evans-Allen 1890 Food Safety Research Grant.

Food microbiology, foodborne hazards, and advanced food microbiology.

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

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. Marsh is a consultant and Executive Director of the Woodstock Institute for Science & the Humanities. He has worked to reduce world hunger by cutting food losses since 1992 and was awarded the 2015 Elisabeth Fleming Stier Award for humanitarian contributions for that work. He held the first endowed professorship in packaging science in the US and is a Fellow of the Institute of Packaging Professionals and the Institute of Food Technologists, a Certified Packaging Professional and Certified Food Scientist. He co-edited the Wiley Encyclopedia of Packaging Technology, 2nd edition. He presented aspects of packaging and food security at six World Food Congresses, two World Packaging Congresses, 1st Save Food Congress, and other forums. He represented IFT at the World Food Summit:five years later. He helped develop High-Energy, Nutrient-Dense Emergency Relief Food Product with the Institute of Medicine, National Academy of Sciences.

His interest includes Shelf Life Modeling, Environmental Concerns, Teaching and information Dissemination, Research that leads beyond current frontiers, Significant Innovations in Packaging.

Santiago Benito is a University Professor in the Madrid Polytechnic University. He is the Director of the Madrid University Experimental Winery, a scientific centre. He has published more than 25 papers in reputed journals and has been serving as an Editorial Board Member of repute.

Food Microbiology

Ahlam Badreldin El Shikieri has completed her PhD from Queen Margaret University, and has an MBA from Leicester University, UK. She is a registered Consultant Nutritionist, a Certified Public Health Nutritionist and an Associate Professor currently working in Saudi Arabia. She acted as an invited speaker at several workshops and conferences in Sudan, Saudi Arabia, Spain and Taiwan. She supervised several research projects for students both at Master and PhD levels and acted as an external examiner for postgraduate thesis in several universities. She taught nutrition, research and management related modules at the graduate and undergraduate levels. She designed pamphlets for patients with diabetes mellitus, obesity and cancer. She undertook several researches focusing on assessing the nutritional status of cancer patients, children, malnourished hospitalized patients and many others related to public health nutrition. She is a member of the Academy of Nutrition and Dietetics, British Nutrition Society, World Public Health Nutrition Association and others. She is a reviewer for various journals including the Journal of Nutrition Education and Behavior and has acted as an author for more than 15 published research papers and newsletter articles.

Food and Nutrition

David Rodríguez-Lázaro is a Doctor in Veterinary Medicine (DVM), specialised in Food Science (BSc and MSc) and Molecular Microbiology (PhD). He is an Associate Professor of Microbiology and the Head of the Microbiology Division at the University of Burgos. He has performed research stays in the Danish Institute for Food and Veterinary Research (Denmark), University of Prague (Czech Republic), the Food and Environmental Research Agency (UK), and the University of Bristol (UK). He was a Leverhulme visiting Professor in the Institute of Advanced Sciences in the University of Bristol during the years 2004 and 2005 and Marie Curie Research Fellow in the Faculty of Medical and Veterinary Sciences in the University of Bristol (UK) until 2.007. He has published more than 100 international scientific papers (H-index 25) and book or book chapters regarding to Food Safety. He is currently member of the editorial board of “Applied and Environmental Microbiology”, “International Journal of Food Microbiology”, “Food and Environmental Virology” and “International Journal of Food Contamination”, associated editor of “Frontiers in Nutrition and Food Science Technology” and the editor-in-chief of the Journal “Food Analytical Methods”. He was awarded with the “XV Jaime Ferrán Award” in 2013 by the Spanish Society for Microbiology for his understanding promising scientific career in Microbiology. He is a fellow of the Academy of Veterinary Science of Castilla y León (Spain) since May 2016.

His research interest is focused on the characterisation of the prevalence of the main foodborne pathogens and the ecology of antibiotic resistance in food and food related environments, and the establishment of reliable, quantitative molecular strategies for detection of important food-borne pathogens from environmental sources and various types of foodstuffs. He has participated in a number of coordinated EU-funded projects such as PROMISE, BASELINE, VITAL, FOOD-PCR, SACROHN, and MONI-QA, having established active links with the leading European research groups working in Food Safety.

Mansel Griffiths is the Founding Director of the Canadian Research Institute for Food Safety & the Food Safety & Quality Assurance graduate program at the University of Guelph. His main research areas involve food safety - food borne microorganisms detection, bioluminescence, bacteriophage, microbial physiology, and microbial food ecology. Professor Griffiths has served as editor for many international journals such as Journal of Food Science, Journal of Food Protection, International Journal of Food Microbiology, Journal of Dairy Science, Food Research International, American Dairy Science Association, American Society for Microbiology and Canadian Institute of Food Technology.

Food science and Dairy science

Subhash Mann has been working globally in Quality Management in Food Industry since 1994 on managerial positions. Born in India, Subhash possesses Master’s and Bachelor’s degrees in Dairy Science and Technology from National Dairy Research Institute, Karnal, India, an international pioneer research institute of dairying. In add-on, Subhash is credited with numerous Food Safety Management Systems Certifications notably SQF and HACCP from SQFI, USA and Silker, USA. Compliance of current techniques in quality management and regulatory with multi food sectors processing companies globally viz. dairy, bakery, airline food service, organic egg and seafood has been the notable achievement of Subhash Mann since completion of his education. Currently, Subhash is working as Director of Food Safety and Quality Assurance with Bar Harbor Seafood Company and lives in Orlando, Florida, USA as permanent resident of USA.

Food Safety and Quality Assurance

Aura Daraba is Associate professor at Food Science, Food Engineering and Applied Biotechnology Department, University “Dunarea de Jos” of Galati, Romania and Research Associate at Food Science and Human Nutrition Department, 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. She authored and co-authored nine books and book chapters, forty-three research publications, and twenty-six scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP. Dr. Aura Daraba 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 conferences, workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti (USAID/FAVACA/PADF project).

Aura Daraba’s research interests are related to Food safety and Food quality, Use of natural antimicrobials on meat, meat products, fruits and vegetables to control pathogens, Use of non-thermal food processing technologies (High pressure processing) to control pathogens, Implementation of HACCP in food industry and in food service units.

Dr. Ismail Mohamed Al Bulushi received Ph.D. in Food Microbiology from the University of Queensland (Australia) in 2009. Dr. Al Bulushi joined Sultan Qaboos University (SQU), Oman in 1989 as Technician, currently he is working as Assistant Professor in the Department of Food Science and Nutrition at SQU. He is teaching Food Microbiology, Public Sanitation and fish courses. He supervised many undergraduate and graduate thesis projects in the several areas of Food Sciences. He organized several conferences, symposia, workshops, lectures and extension activities in the community services. Dr. Al Bulsuhi provided many national and international consultancies in several food Science areas His research areas focus on the microbial, chemical and physical characteristics of traditional foods, marine fish toxicity, freshness, safety, spoilage and processing, marine fish microbial flora,s composition with special references to the Gram-positive bacterial population and microbial spoilage and antimicrobial activities potential. Dr. Ismail published some papers in the international journals and participated in many international conferences in Oman and overseas.

Food Microbiology

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

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

Michelle Thatcher recently accepted the position of CEO of U.S. Green Chamber of Commerce after serving for three years as National Director. Michelle co-founded the organization in 2008, when she saw the need and opportunity to create significant change, both social and environmental, in the business world. Michelle graduated from Western Washington University with a Bachelor’s degree in Visual Communications. Prior to her role as National Director, Michelle served as Executive Director of the Association of Florida Conservation Districts, a non-profit organization for the state’s 63 Soil and Water Districts, from 2006-2010. Earlier, she served as Executive Director of Seminole Soil and Water District for four years. She was President of the Friends of Natural Lands and Trails, President Elect of the Florida Conservation District Employee Association and served as a Board member of the Seminole County Natural Lands committee and the Florida League of Women Voters Global Climate Change Committee. In addition to several current board positions, Michelle also serves on the advisory board of the International Green Energy Council and the World Brand Congress. Michelle is an internationally recognized expert on “Sustainable Businesses” and is a guest lecturer and speaker at conferences around the globe.

Natural resources, Conservation of food, water

Lawrence Smith has been involved in the food industry for most of his career, from supermarket distribution and store operations management to manufacturing and wholesaling. It was during a stint in Mergers and Acquisitions that he was first exposed to the many benefits of electrolyzed water (EO); and since 2004, he has devoted his time and energies to this industry. He began with sales and operations of a start-up electrolyzer company,then served as president of an EO company and for the past 4 years has been consulting within the industry. Having spent most of his life in New England, Mr Smith now lives in Florida with his wife, Joan, the President of PurSprayPet.

Food system Management, food agriculture business,food manufacturing

Yongjae Lee is a Head of Separation Science at Food Protein R&D Center at Texas A&M University, USA. In this occupation he directly leads the separation group in the lab and in the pilot plant research on the separation technologies of food, dairy, feed, beverage, specialty ingredients, biotechnology, bio fuel, oil and gas. He also hosts short courses in the area of membrane, and other traditional and advanced separations techniques. He has more than 12 years of industrial experience in the field of microbiology, chemical engineering, and agricultural engineering. He has published several papers in journals and has presented numerous invited lectures in various national and international meeting. He holds a PhD in Animal and Veterinary Science from the Clemson University, Clemson, South Carolina, USA and a master’s degree in food science and technology from the Louisiana State University, Baton Rouge, Louisiana, USA.

food protein,food technology,Separation Sciences,Protein technology

Alvin Lee is Center Director and Associate Professor of Food Science and Nutrition and he is a Microbiologist and Virologist with more than 15 years research experience with a PhD from RMIT University, Australia in Biotechnology and Applied Biology. He currently leads IFSH Center for Processing Innovation and coleads the joint IFSH/FDA Microbiology Research Platform on food safety and defense related projects. He also manages the IFSH BSL-3 laboratory and pilot plant. Current research support includes funding from USDA, US FDA, National Center for Food Protection and Defense (NCFPD), Department of Homeland Security (DHS) and various industry contracts. He is an instructor for food microbiology in the IIT’s Masters of Science program and has mentored more than 25 graduate students and post-doctoral fellows. He is currently an active member of the International Association for Food Protection – serving on the IAFP Scientific Program Committee, American Society for Microbiology and Institute of Food Technologists – serving on the Annual Scientific Meeting Program Advisory Pane

Microbiologist and virologist with more than 10 years' research experience. Currently leads a number of food safety related projects at IFSH involving fresh-cut produce, norovirus transfer within the foodservice sector and non-thermal technologies. Dr. Lee also manages the BSL-3 facility at IFSH. Current research support includes funding from USDA, NCFPD, FDA and various industry contracts. He is also an instructor for food microbiology in the IIT's Masters of Science program and has previously mentored more than 15 graduate students and post-doctoral fellows.

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

Food Technology,chemistry and nurtition

PhD (1970), Microbiology & Biochemistry, Louisiana State University, Baton Rouge, LA MSc (1966), Microbiology & Chemistry, GB Pant University of Technology, India  BSc (Hons) (1964), Agric. & Animal Sci, GB Pant University of Technology, India 

Dr. Prasad investigates etiology of obesity and related metabolic disorders in animal models of obesity and biology of fat cell and adipokines in tissue culture models using biologic, biochemical and molecular biology techniques. The laboratory is also interested in examining role of botanicals and functional foods obesity and adipobiology.

Dr. Ofero A. Caparino has completed his Ph.D. in Biological and Agricultural Engineering/Food Engineering at Washington State University (WSU), Pullman Campus, under the auspices of the Ford Foundation International Fellowship Program-International Institute of Education, New York, USA, and WSUGraduate Research Assistantship Program. He was a recipient of the British Council Scholarship Program and the Philippines Bureau of Agricultural Research Scholarship Program for his Diploma in Agricultural Education and Master of Science in Agricultural Engineering, respectively. Currently, he is the Chief of the BioProcess Engineering Division of the Philippine Center for Postharvest Development and Mechanization (PhilMech), Philippines. His research interests include the development of emerging and innovative thermal and non-thermal processing technologies to produce nutritious and safe food products; conducts research on physical, chemical and rheological properties of selected food commodities; development of appropriate/novel packaging and storage technologies for fresh and processed foods to preserve the quality and prolong product shelf-life; and utilization of agricultural and fishery wastes into value-added products for food, agricultural and industrial application.

Development of emerging and innovative thermal and non-thermal processing technologies to produce nutritious and safe food products; conducts research on physical, chemical and rheological properties of selected food commodities; development of appropriate/novel packaging and storage technologies for fresh and processed foods to preserve the quality and prolong product shelf-life; and utilization of agricultural and fishery wastes into value-added products for food, agricultural and industrial application.

MingruoGuo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He was awarded his Ph.D. degree from the National University of Ireland in 1990. He retuned to China in the same year and became a faculty member at NEAU and later promoted to the ranks of associate and full professor. In 1993, Dr. Guo and his family moved to the US. and joined the Department of Animal and Food Sciences at UVM. He was recruited as associate professor in the Department of Nutrition and Food Sciences at UVM in 1999 and promoted to full professor in 2007. He teaches Functional Foods: Principles and Technology at UVM. Dr. Guo`s scholarly interests include the utilization of whey in creating environmentally safe products; functional foods development, pre- and probiotics;component interactions in infant formula and nutritional products; biochemistry and technology of fermented dairy products; Ultrasound treatment of milk and apple cider; functional properties of milk proteins; goat’s milk chemistry and processing technology; egg chemistry and processing; buffalo milk chemistry and processing. He published the first textbook on functional foods in the US in 2007. He has published more than 150 research articles, book chapters and conference proceedings. His inventions in food science and environmentally safe products awarded him three patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China.

Mingruo Guo's scholarly interests include creating 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 milk proteins; goat's milk chemistry and processing technology; egg chemistry and processing; buffalo milk chemistry and processing.

Dr. Balunkeswar (Balu) Nayak is an Assistant Professor of Food Processing in the School of Food & Agriculture at the University of Maine, Orono, Maine, USA. Prior to joining at the University of Maine, he has worked as a postdoctoral fellow in the Department of Food Science and Technology at the University of Nebraska-Lincoln, USA. Dr. Nayak received his Ph.D. in Food Engineering from Washington State University, Pullman, WA, USA and M.Tech(Post-harvest Engineering) fromthe Indian Institute of Techology (IIT) Kharagpur, India. He has more than 12 years of experience in agricultural, post-harvest and food engineering studying applied engineering on food safety and quality. His research focuses on the effects of thermal and non-thermal processing on the safety, quality and functionality of health benefitting compounds in fruits, vegetables and grains.

Effects of food processing on chemical hazards in foods including food allergens, mycotoxins and bacterial toxins, their detection and methods to reduce the potential risks/hazards in processed foods. Developing novel food processing technologies using thermal and non-thermal (high pressure, PEF, ultrasound) techniques for detection and inactivation of high risk microbial contamination in perishable fruits and vegetables to improve food safety. Developing processing methods, extraction techniques and bioprocessing to develop value-added products with enriched bioactive compound.

Professor Harjinder Singh's current research programme involves understanding structures, interactions, and functions of food proteins; food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations. He has published over 270 research papers in international journals, and holds ten patents. He has presented over 80 keynote addresses at national and international conferences. Awards and Honours Distinguished Professor award, Massey University (2013). Co-recipient of the Prime Minister's Science Prize (2012), the most prestigious science honour in New Zealand. Shorland Medal (2011) by the New Zealand Association of Scientists. This medal is in recognition of major and continued contribution to basic or applied research that has added significantly to scientific understanding or resulted in significant benefits to society. JC Andrews Award (2011) by the New Zealand Institute of Food Science and Technology. This is the Institute's most prestigious award and recognises individuals who have made a substantial contribution to science and technology and leadership in the food industry.

Structures, interactions, and functions of food proteins; food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations

Julie Jones, a board certified and Licensed Nutritionist, received her BS degree from Iowa State University and her PhD in Home Economics/Food Science and Nutrition from the University of Minnesota. Currently, she is professor of nutrition in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul. She has twice been named St. Catherine’s outstanding professor and was awarded the Myser Award by the alumnae as a professor “who made a difference in people’s lives.” She held the 3M Endowed Chair in Science from 2000 to 2003 and co-leads the Center for Women, Science and Technology.She has authored a book entitled Food Safety (Eagan Press, 1992) and edited a book Dietary Fibre: Bio-Active Carbohydrates for Food and Feed (Wageningen Academic Publishers, 2004). She is very interested in all aspects of nutrition science but is especially interested in whole grains and food-based solutions such as the DASH diet and 5-A-Day. She regularly writes and speaks about whole grains and dietary fiber, sugars, starch including resistant starch, the glycemic index, fat, vitamins and antioxidants; food safety issues such as microbial safety, irradiation, pesticides; and issues affecting women such as dieting and body image. As a North American editor for Food Safety and Security (an international newsletter published in Oxford, England), she writes a column on biotechnology, additives, contaminants, pesticides and other chemicals and food irradiation. She also is a nutrition columnist for Cereal Foods World, Lipid Technology, and Food Processing.

women’s issues (body image and osteoporosis), food safety, and whole grains and health

Anil Kumar Anal is Associate Professor and Coordinator in Food Agriculture and Bio Systems Cluster at the Asian Institute of Technology (AIT), Thailand. His recent research focuses on food processing technology, bioprocess technology towards green growth and sustainability, food and pharmaceutical biotechnology, food safety issues in developing countries, micro-/nanoencapsulation technology of agriculture and marine technology, marine omega-3 fatty acids, cells, probiotics, immunoglobulins, peptides, enzymes, vitamins and antioxidants for gastrointestinal targeted delivery to enhance the stability and bioavailability for optimizing the health benefits. He has also interest on food and nutrition security and bioprocess technology to enhance the nutrition values of locally available resources including traditional foods and natural herbs. He has published various articles in peer-reviewed and internationally referred Life Science Journals, books and conferences. One of his recent works on encapsulation of probiotics has been granted US Patent and World Patent. His two of the books on Food Waste Valorization and Utilization and Functional Foods have been published by Wiley-Blackwell. He is a guest author in book series of Pharmaceutical Manufacturing Handbook and Pharmaceutical Sciences Encyclopedia; Sustainable Food Processing, Health Benefits of Fermented Foods and Beverages and similarly for the chapters in various books. He is currently serving as Editorial Board Members in some of the relevant International and Regional Journals. Dr Anal received his PhD in Bioprocess Technology from the Asian Institute of Technology, Thailand and held previous academic and research positions in industries and academia including Otagoand Massey University in New Zealand.

He has also interest on food and nutrition security and bio process technology to enhance the nutrition values of locally available resources including traditional foods and natural herbs.

N. A. Michael Eskin is Professor and Associate Dean in the Department of Human Nutritional Sciences, Faculty of Human Ecology, University of Manitoba, Winnipeg, Canada. He has done extensive research on edible oils and was involved in the early development of canola oil. Of particular note is his more recent work identifying the importance of minor components, particularly vitamin E, on the stability of edible oils. He has also worked in the area of carbohydrates, particularly yellow mustard, examining the chemical, functional and anticancer properties of its mucilage. Dr. Eskin holds several patents and has published over 115 research papers and 12 books including Canola: Chemistry, Production, Processing and Utilization with Jim Daun and Dave Hickling released in May, 2011 by American Oil Chemists’ Society (AOCS) Press. His latest book, Functional Foods and Cardiovascular Disease, co-edited with Dr. Mohammed Moghadisian, is scheduled for release in February by Taylor and Francis, USA. The third edition of his classic book, Biochemistry of Foods, will be released by Academic Press/Elsevier later this year and is co-edited with Dr. Fereidoon Shahidi. Dr. Eskin is the recipient of the Timothy Mounts Award by AOCS and the W.J. Eva award by the Canadian Institute of Food Science and Technology (CIFST) for outstanding research and service to the respective societies. He is a fellow of The American Oil Chemists’ Society, Canadian Institute of Food Science and Technology, and Institute of Food Science and Technology in the UK. In May of this year he was selected as co-editor of Lipid Technology. He continues his research on edible oils as well as the health-related properties of yellow mustard gum.

Dr. Eskin continues his research on the quality and frying performance of new canola oil varieties, particularly high oleic and low linolenic canola oil. He also studies the nature and properties of a unique mucilage from yellow mustard.

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

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

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

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

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

Food processing and technology, Product development

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

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

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

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

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

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

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

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

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

food technology, Microbiology and Food Chemistry

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

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

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

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

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

Food Science and Nutrition

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

Food Technology,chemistry and nurtition

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

Food Science & Nutrition

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

Food science, Nutrition, and Pharmacy

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

Food Technology and Nutrition

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

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

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

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

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

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

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

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

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

Food processing and technology. Meat science and meat technology.

A K Shrivastava is the Director of NDRI

Amal Krishna Bandyopadhyay is a chairman of Indian Dairy Association. He was a former member of ‘Commission on Agriculture Reforms, Research & Development’, Govt. of Jharkhand.He did his Ph.D. from National Dairy Research Institute, Karnal and worked in that Institute from 1970 to 1981. He visited USA & Canada for academic purpose.

He has more than 37 years of experience in teaching, research, extension & administration and has gained expertise in the areas of Quality management, Indian Dairy Products Development and management of Institution relating to Dairy Science education.

S. L. Belagali is a Professor and Chairman of DOS in Environmental Science, University of Mysore.For academic activities he visited UK,USA etc.He has total 31 years of teaching experience. Member/Chairman of BOA for Mysore University,other Universities & institutions including NCERT, CFTRI etc.Member & Chairman of Local inspection committee for the colleges.He is member of UGC assessment committees.

S. L. Belagali has total of 150 Research Publications in both international journals and national journals.He presented papers at both international and national Symposia/conferences.

Bhupender Singh Khatkar is a Dean, Faculty of Bio-sciences & Technology at Guru Jambheshwar University of Science & Technology.He is having 26 years of teaching and research experience.

He has 26 years of research experience,with 55 publications in national journals,55 publications in international journals and 08 in books.

Hari Niwas Mishra is a Professor of Food Technology at IIT Kharagpur.He was President(Past) of the Association of Food Technologists & Technologists(India),member of Approval Committee on Task Force on Food and Nutritional Security,Govt. of India,member of Scientific Advisory Committee, Institute of Bio-resources and Sustainable Development and also member of Research Advisory Committee, National Agri-Food Biotechnology Institute.His patents include A Novel Technique for manufacture of Instant Tea,Production of Mango - Milk based Fruit Bar and Process Technology for Production of Gluten free Bread.

Hari Niwas Mishra has research publications in both national and in international journals.His research area is in Health foods & nutraceuticals,RTE convenience foods,Innovative food processing technologies, Extension of shelf life of perishables,Food safety & quality control

Rakesh Kumar Gupta is Professor and formerly HOD, Horticulture in Sher-e-Kashmir University of Agriculture, Science and Technology, Jammu and is the Co-Ordinator of College of Basic Sciences. His area of specialization is in Vegetable breeding, plant biotechnology, Vegetable seed production, PGR, food security

A L Ramanathan is a Professor in School of Environmental Sciences of Jawaharlal Nehru University in India with teaching experience of 25 years and research experience of 29 years.For his academic activities he visited so many countries like Australia, Japan, France, Russia, USA, Sweden, Kenya, UK, Germany, Finland, Srilanka, Malaysia, Singapore, Netherland, Thailand, Norway, Vietnam, Mexico, Kazakhstan, Argentina, South Africa , etc.

A L Ramanathan research interests are Climate - Glacier interaction,Glacier mass balance (in-situ), energy balance, Glacier meltwater hydrogeochemistry, glacier hydrology

Deepak Mudgil is an Asst. Professor in Department of Dairy and Food Technology at in Department of Dairy and Food Technology,Gujarat.He has published over thirty five papers in national and international journals and two patents filed. He is the author of four books. He has also served as review panel member for international journals such as Food Hydrocolloids, International Journal of Biological Macromolecules, International Journals of Food Properties and Journal of Food Quality etc. He has taught various subjects in areas of food science & technology at graduate and postgraduate level. He also developed some food products of commercial interest.

His research interest is in the area of food science.

Yashbir Singh Shivay is a Principal Scientist at Indian Agricultural Research Institute,New Delhi.He has quite good number of publications to his credit: (i) Research papers 158; (ii) Review papers 16; (iii) Book chapters 17; (iv) Popular articles (a) English 54 (b) Hindi 81; (v) Books 4; (vi) Manuals 3; (vii) Edited books / publications 5; (viii) Technical reports 2; and (ix) papers presented in seminars/symposia/conferences (a) International (52) (b) National (37). He received National Talent Scholarship of UP Board (1983-86), Chinese Government Scholarship (1998-99) and Norwegian Government Scholarship (2003-04), National Academy of Agricultural Sciences (NAAS) Associate Fellowship (2007), Fellow of Indian Society of Agronomy (2009), Distinguished Scientist Award 2009 from Society for Recent Development in Agriculture, Indian Agricultural Research Institute Best Teacher Award 2009, IARI First Prize for best Hindi article 2010, FAI Golden Jubilee Award of Excellence 2012, FAI Shriram Puraskar 2012, IARI. He is also life member of fourteen Professional Societies.He have attended 12 specialized training programmes in India and one each on crop nutrition and ecological agriculture in China and in Norway.

He is specialized in the areas of research are Soil fertility, Crop Nutrition, Rice-wheat agronomy and Ecological/Organic Agriculture.

Gurinder Jit Randhawa is a Principal Scientist at National Bureau of Plant Genetic Resources,served Indian Council of Agricultural Research, New Delhi for 29 years in different capacities in three national research institutes.She is a Commonwealth Fellow, Ph.D. in Molecular Genetics from University of Dundee and Scottish Crop Research Institute, Scotland, UK.She has to her credit three granted patents as first inventor, and more than 60 research papers in International and National Journals of repute.She is an expert member of international and national committees and has participated in more than two dozen International meetings on the invitation of FAO, Rome, UNIDO, Geneva, Convention on Biological Diversity (CBD) and European Commission, as an expert member and visited Australia, Canada, United States, United Kingdom, Malaysia, Turkey, Thailand, Italy, France, The Netherlands, Slovenia, Lebanon, Singapore and South Korea.

Gurinder Jit Randhawa has upgraded GM diagnostics by developing user friendly LAMP (Loop mediated Isothermal amplification) assay and developed GMO matrix for 141 Indian GM events of 21 crops targeting 106 elements for screening of GM status of unknown samples.She has systematically shared and harmonized knowhow in GM diagnostics at international and national level through organizing hands-on-trainings and commissioning bilateral projects to train manpower of the developing countries.She has also made significant contributions in DNA profiling and molecular characterization of: rice, chickpea and eight medicinal plants of commercial importance viz. neem, plantago, palmarosa, vetivera, chlorophytum, periwinkle, abrus and trigonella

Dinesh Kumar is a Principal Scientist at Indian Agricultural Research Institute.He has published in high-level, peer reviewed national and international journals and authored or co-authored many books, book chapters, bulletins and manuals. His awards include the JRF (ICAR), SRF (IARI), Dr P.R. Deshmukh Young Agronomist Award (2000), Chinese Government Scholarship (2001-02), Commonwealth Academic Staff Fellowship (2008), Dr. D. N. Puri Memorial Award (2007-2008) and Fellow-Indian Society of Agronomy (2012). He specializes in organic agriculture, soil fertility & nutrient management, and rice agronomy.

Anuradha Agrawal is Principal Scientist at Bureau of Plant Genetic Resources.She was honoured with Punjab Rao Deshmukh Woman Agricultural Scientist Award for the year, Indian Council of Agricultural research (ICAR)in 2011 and with BOYSCAST Fellowship, Department of Science and Technology in 2000

Her area of expertise:Economic Botany.She has done research work on Banana conservation, Banana diversity, Banana cryopreservation, Plant genetic resources management, conservation of germplasm using in vitro and cryopreservation techniques, aqatic plant biology

Suresh Kumar is a Senior scientist at ICAR-NIASM.He has been awarded young scientist award by Samgra Vikas Welfare Society, Lucknow and Bioved Research Institute of Agriculture & Technology, Allahabad, UP for his contribution in horticulture and postharvest technology respectively. He has been awarded K.U. Patel Memorial award for his best paper in Indian Food Packer. He visited USA under NAIP sponsored training programme and underwent advanced training on Biomolecules separation from plants at Michigan State University, East Lansing. He has developed various technologies for processing and value addition in horticultural crops. Osmo processing for bamboo and pineapple, processed products from indigenous fruits like taktir, drying technologies for bamboo are noteworthy.

Suresh Kumar research interest is on identifying effect of abiotic stressors on quality of horticultural produces including antioxidants, flavonoids and phytochemicals. He is interested in bio-prospecting and separation of bio-active compounds from horticultural crops which could be used for fortification of foods and thus alleviate hidden hungers like vitamins, protein and essential bio-regulating compounds.. He has published more than 50 research papers of national and international repute, 20 popular articles and 4 review articles. He edited souvenir, written many book chapters and published four book, seven technical bulletins and 35 seminar abstracts

Ranjana Singh is a Associate Professor in Department of Food Technology of Shaheed Rajguru College of Applied Sciences for Women(University of Delhi).She is having teaching and research experience in the area of food technology,food safety and in food chemistry. Her research has been published in reputed international journals and has also been presented in international conferences in the US and South Africa.

Rita Narayanan presently working as Associate Professor at the Department of Dairy Science at Tamil Nadu Veterinary and Animal Sciences University at Chennai.She worked on Probiotics and its modulation of gut microflora for her Ph.D programme.She recieved the prestigious Kurien award.She authored books on Microbiology, Food contaminants and Probiotics.