International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK

Nikos Mavroudis is a Senior Lecturer and Programme Leader in Food Science and leads the laboratory of Food Engineering & Separation of Actives (FoESA) in the Dept. of Applied Sciences in Northumbria University at Newcastle. Previously Nikos was a Research Scientist and Project Leader for Unilever R&D for 9 years and has been responsible for developing the separation expertise within Unilever R&D Vlaardingen, the Netherlands. His research interests are focused on Food Security & Food Safety, particularly relevant is his interest on bacterial flow cytometry and surface decontamination. Nikos has published 10 research articles in peer review journals and 12 patents/patent filings and his work has attracted ca 325 citations excluding self-citations.

Food Safety: Surface decontamination of intact agricultural commodities and fresh cut fruit and vegetables. Bacterial flow cytometry as method for microflora enumeration and assessment of physiological states of Bacillus spores. Assessment of spore viability in GIT. Food Security: Generation of functional ingredients from agricultural commodities and agri-food waste streams. Application of biorefinery concepts for waste/by-product stream valorisation.

Nikos Mavroudis is a Senior Lecturer and Programme Leader in Food Science and leads the laboratory of Food Engineering & Separation of Actives (FoESA) in the Dept. of Applied Sciences in Northumbria University at Newcastle. Previously Nikos was a Research Scientist and Project Leader for Unilever R&D for 9 years and has been responsible for developing the separation expertise within Unilever R&D Vlaardingen, the Netherlands. His research interests are focused on Food Security & Food Safety, particularly relevant is his interest on bacterial flow cytometry and surface decontamination. Nikos has published 10 research articles in peer review journals and 12 patents/patent filings and his work has attracted ca 325 citations excluding self-citations.

Food Safety: Surface decontamination of intact agricultural commodities and fresh cut fruit and vegetables. Bacterial flow cytometry as method for microflora enumeration and assessment of physiological states of Bacillus spores. Assessment of spore viability in GIT. Food Security: Generation of functional ingredients from agricultural commodities and agri-food waste streams. Application of biorefinery concepts for waste/by-product stream valorisation.

Dr. Elliot Ryser received his B.S. in Bacteriology, and his M.S. and Ph.D. degrees in Food Science from University of Wisconsin under Dr. Elmer Marth. After research positions at INRA (Jouy-en-Josas, France), Silliker Laboratories (Chicago Heights, IL) and University of Vermont under Dr. Catherine Donnelly, he joined the Department of Food Science and Human Nutrition at Michigan State University in 1998 where he is now a Professor. An internationally recognized authority on Listeria and co-author/co-editor of the well-known book Listeria, Listeriosis and Food Safety, Dr. Ryser’s research is now focused on quantifying the extent of bacterial cross-contamination during mechanical slicing of deli meats and simulated commercial production of fresh-cut produce using a unique pilot plant-scale processing line with his findings now helping to refine various risk assessments. Dr. Ryser has advised 61 graduate students (9 PhD and 16 MS as major professor), authored/co-authored 28 book chapters, 103 research articles and 203 abstracts. He is currently one of four Co-Scientific Editors for the Journal of Food Protection, a past recipient of the Elmer Marth Educator, Maurice Weber Laboratorian and GMA Food Safety Awards from the International Association for Food Protection (IAFP) and a Fellow of both IAFP and the Institute of Food Technologists.

Quantitative transfer of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes during production of fresh-cut fruits and vegetables including lettuce, tomatoes, cantaloupe, celery and onions; sanitizer efficacy during washing of fresh produce as influenced by organic load in the wash water; pathogen growth/survival in fresh-cut produce during commercial transport, retail storage and display as influenced by the type of packaging; cross-contamination of deli meats with Listeria monocytogenesduring mechanical slicing; incidence of Listeria in retail deli meats; persistence of Listeria in biofilms; pathogen inactivation using X-ray irradiation; pathogen migration and thermal resistance in marinated whole-muscle meat and poultry products; optimizing the design and operation of commercial cooking systems for ready-to-eat meat and poultry products; thermal inactivation of sublethally injured Salmonella in fresh meats and low moisture foods; pathogen contamination and microbial diversity in poultry processing facilities; microbiological standards for blueberries; development of edible antibacterial films and casings from whey protein; reduction of Listeria, Salmonella and E. coli O157:H7 on alfalfa sprouts, lettuce, cantaloupe, berries and apples using chlorine dioxide gas and various sanitizers; microbial safety and quality of fermented and non-fermented dairy products.

Professor Phillips is the Director of the Institute of Health and Wellbeing. After a BSc and a PhD in Microbiology at Cardiff University, Professor Phillips undertook post-doctoral positions at Sussex University and the Cancer Research Institute before joining the NHS as a clinical scientist. Following a career break she joined the University of Northampton (then Nene College) as a lecturer in the early 1990s. Since then she has been a Senior Lecturer, then Reader and is now Professor of Microbiology and Deputy Dean (Research) in the School of Health.Locally she sits on the Health and Wellbeing Board, is a Director of Healthwatch Northamptonshire CIC and a Governor of Kettering General Hospital NHS Foundation Trust. Professor Phillips is a Fellow of Society of Biology and a Fellow of Institute of Food Science and Technology (of which she was President 2009-2011) and is active on several national committees of these organisations. She has published widely with 60+ journal articles and two books and has presented internationally at many conferences.

Her present research portfolio focuses on natural anti-microbials, particularly essential oils being especially interested in the use of these in healthcare settings to prevent and treat chronic infections such as Pseudomonas aeroginosa and MRSA.

Dr. Leon Gorris is Director for Regulatory Affairs for Unilever, specialized in food safety. He joined Unilever in The Netherlands in 1997 and was based in the UK from 2001-2010 and in Shanghai from 2010-2014.Before joining Unilever, Leon worked at the Agrotechnological Research Institute (ATO-DLO) in Wageningen, The Netherlands, which then was part of the Agricultural Research Department, Ministry of Agriculture, Nature Management and Fisheries, The Netherlands (1990 – 1997). Previously, he conducted a post-doc at the Department of Microbiology, Catholic University of Nijmegen (now called Radboud University), The Netherlands (1989 – 1990).His education & professional experience include an MSc in Biology (1982) and a PhD in Microbiology (1987) at the Catholic University of Nijmegen, The Netherlands. From 2002–2012, Dr. Gorris held a part-time professorship and served as the European Chair in Food Safety Microbiology at the University of Wageningen in The Netherlands. He is currently a visiting professor at China Agricultural University’s School of Food Science and Nutrition in Beijing, Shanghai Ocean University and the University of Shanghai for Science and technology. He is a member of the International Commission on Microbiological Specifications for Foods (ICMSF), responsible for coordinating Codex matters for ICMSF. In 2014; he was elected as co-chair of the IUFoST International Expert Panel on Food Safety.

Food safety management in food chains; Design of safe foods and implementation of design in operational practice; Hygienic design of food plants and processing equipment; International food safety management policy developments; Developments in assessments of risks associated to foods; Concepts of acceptability and tolerability of risks in foods

Dr Richard Fuchs is a Principal Scientist and food safety specialist at the Natural Resources Institute of the University of Greenwich at Medway. He is currently Programme Leader for the MSc Food Safety and Quality Management. He has over 30 years of international experience in research, teaching and training where he has designed and delivered numerous courses, and consultancy work. He also spent time as Head of Programme at the International Foundation for Science in Sweden. He has worked with small food companies to implement food safety systems, including HACCP, Safer Food Better Business and meeting the requirements of the BRC Food Safety Standard. He has designed microbiology testing laboratories and has assisted them in meeting the requirements of ISO 17025. His research interests have focused on Listeria monocytogenes in foods, traditional food fermentations and food safety management systems.

Food Safety and Quality Management

Dr. Vivian C. H. Wu is Professor in the School of Food and Agriculture (Former Department of Food Science and Human Nutrition merged into the new School) at the University of Maine. She leads the Pathogenic Microbiology Laboratory at UMaine. Her research areas are food safety, pathogenic microbiology, functional foods, rapid methods and automation in microbiology, and gut microbiota. Her particularly research interests are in the development of new systems for rapid determination of pathogenic injured and non-injured microorganisms in foods, the development of strategies to control, eliminate, or prevent foodborne pathogens in foods and the discovery of natural functional ingredients to control pathogens, balance gut microbiota, and protect human health. She teaches undergraduate and graduate courses including Applied Food Microbiology and Sanitation, Food Microbiology, and Food Fermentation. Dr. Wu serves on 14 journal editorial boards. She is an Adjunct Professor of several universities in China and Taiwan.

Discovery of natural functional ingredients to control pathogens and elucidation of mechanisms of action of bioactive compounds on cellular and molecular levels against pathogens; Investigation of the beneficial maintenance of native gastrointestinal microbiota through the consumption of functional foods; Development of advanced methods such as biosensors for the detection and identification of pathogens using molecular, genomic-based methods and nanotechnology; Application of innovative pathogen intervention technologies for controlling pathogens; Injury of microorganisms; Risk Assessments for food Safety; Development of biofuels from food waste or renewable sources

Professor Neela Badrie is the former Head of the Department of Food Production, Faculty of Food and Agriculture, The University of the West Indies, St. Augustine, Trinidad and Tobago. West Indies. She has served as Deputy Dean of Research and Innovation. She has received numerous awards such as the European Union/CARPIMS scholarship, gold medal awardee of the Rudranath Capildeo prize for applied science and technology, elected fellow to the World Academy of Sciences, Trieste, Italy, Fulbright Scholar, International Visiting Scholar, United Nations Fellowship, Association of Commonwealth University and European Union Lome, feature speaker and an International fellow of the International Food and Nutrition, USA and the TWAS/CARISCIENCE young scientist awardee. She serves on the editorial board of numerous refereed journals and has served in many scientific. She is the Caribbean focal point for the Inter American Network of Academies of Science- Women Working Group and served as vice president and editor in the Caribbean Agro-Economic Society and was the Public Relations Officer of the Caribbean Academy of Science.

Her areas of interests are in food microbiology, food processing, and product development food safety and quality assurance, risk analysis, international trade and food legislation, public health, epidemiology and food-borne diseases and nutrition.

Osman Erkmen is professor of food microbiology in the Department of Food Engineering under the University of Gaziantep (Turkey) since 2004. He received his BS degree in Biology (1985) and MS degree in Food Microbiology (1987) from the METU (Turkey). He did his PhD in General Microbiology in 1994. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became assistant professor in 1994 and associate professor of Food Microbiology in 1999. He expanded his research on nonthermal processes and natural antimicrobials in food preservation; production of fermented foods and products; (thiamin, lycopene and citric acid); and microbial inactivation kinetics and modeling; and combined effect of nonthermal processes. He teaches courses in Food Microbiology, General Microbiology, Food Sanitation, and Food Toxicology. He has published over 100 research articles and book chapters in the fields of Food Microbiology, Food Toxicology, Food Sanitation, and General Microbiology with more than 1500 citations. He is the editor of the book Gıda Mikrobiyolojisi (Food Microbiology) in Turkish language and is author of four books: Food Microbiology Principles into Practice (Volume 1, 2), A Laboratory Manual in General Microbiology and Basic Methods for the Microbiological Analysis of Foods.

Food Microbiology, Food Toxicology, Food Sanitation, and General Microbiology

Asgar Ali is a Professor of Postharvest Biotechnology and the Founding Director, Centre of Excellence for Postharvest Biotechnology (CEPB) at The University of Nottingham Malaysia Campus (UNMC). He is the Associate Editor of the Journal of Horticultural Science and Biotechnology and also serves on another two journals as an Associate Editor. Asgar has published over 60 papers in ISI recognised journals — publishing over 200 papers in total — and has published a number of book chapters. He has chaired many international conferences. He is internationally renowned for is research of postharvest Biology and Technology and more notable on the development of natural edible coatings for the extension of shelf-life of perishables fruits and vegetables. His research is also focused, in collaboration with trans-disciplinary scientists, related to isolation and characterization of health promoting bioactive compounds and alternative management of postharvest diseases of tropical fruits. This has resulted in a high frequency of publications in the top three journals in the field. Some being ranked within The “Top 25 Hottest Articles by Science Direct” and publicly disseminated through popular media outlets such as National Geographic and EarthSky Net, from Hungary and USA respectively, Biotechnology and Biological Sciences Research Council (BBSRC) and Farming UK.

Experiences span across knowledge of the physiology and biochemistry of fruits and vegetables to the field of post-harvest technology. Primarily the isolation and characterization of bioactive compounds extracted from fruits and vegetables as well as their effect on human health and well-being is a subject of great experience. Additionally, the analysis of physico-chemical and sensory characteristics of fruits, vegetables and flowers is another area of in-depth understanding. Moreover, an elaborate level of expertise has also been acquired in the field of post-harvest quality and shelf-life of fruits and vegetables. This field also includes thorough knowledge of postharvest technologies to extend the shelf life of perishable fruits and vegetables, with particular emphasis on modified atmosphere techniques and edible coatings and films.

Do Thi Hoa Vien, working as an Associate Professor in the Department of Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology (HUST), Vietnam. She has received her PhD degree from Hanoi University of Science and Technology (HUST), Vietnam. Her area of research includes Natural bioactive compounds and their applications in pharmaceutical and in food technology. She has published over 15 research papers and popular articles in national & international journals of repute and actively involved in different food technology symposium and workshops. She has authored 2 books on Basic Biotechnology and Food Toxicology.

Natural bioactive compounds and their applications in pharmaceutical and in food technology

Dr Stoyanka R. Stoitsova is Associate Professor at the Stephan Angeloff Institute of Microbiology, BAS, Bulgaria, and a part-time lecturer at Sofia University. She obtained her PhD in Parasitology at the Institute of Parasitology, BAS. Her current research interests are in the fields of cell biology of microorganisms, structure-function relationship (bacteria, fungi, parasites), bacteria-host cell interactions, bacterial biofolms, and biofilm modulation by bacterial or plant metabolites. Most of her recent studies are on the model of food-borne or food-associated organisms – bacteria (E. coli, including its capacity for biofilm formation, modulation of biofilms of other strains, and the effect of probiotics on its biofilms) and parasitic helminths (Hymenolepis, Fasciola). She has been the supervisor of MS and PhD students. She has published more than 60 full-size papers, and has been a reviewer for journals in the areas of Microbiology and Parasitology.

Cell biology of microorganisms, structure-function relationship (bacteria, fungi, parasites), bacteria-host cell interactions, bacterial biofolms, and biofilm modulation by bacterial or plant metabolites

Manpreet Singh is associate professor and extension food safety specialist in food science. Manpreet earned his bachelor’s degree in agricultural science from Punjab Agricultural University in Ludhiana India, and his master’s in food science from Kansas State University. He received his doctorate in food science and technology from Iowa State University and was assistant and then associate professor of food safety and microbiology at Auburn University before coming to Purdue. Manpreet’s research interests include pre- and post-harvest food safety and the impact of food processing on safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods. Manpreet will be working closely with stakeholders on developing food safety programs for the State of Indiana and nationwide

Manpreet’s research interests include pre- and post-harvest food safety and the impact of food processing on safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods.

During the past 20 years of the laboratory work in the Institute of Meat Hygiene and Technology, Belgrade, Serbia focused her interest towards the research in food hygiene, technology and food microbiology at the first place. During the last 14 years her field of interest is more specifically related to technological microbiology, i.e. for safety of traditionally fermented products, isolation and characterization of lactic acid bacteria, manufacturing procedures of antimicrobial metabolites – bacteriocins, as well as plant extracts. In the same time, research interest was directed towards the establishment of potential anti-lysteria factors during the manufacturing process of fermented meet products, in order to produce healthy and safe product.

Food safety, technological microbiology, protective cultures, bacteriocins, food borne pathogens

Prof. Dr. Abdel Moneim has been awarded his PhD in the field of Food Science and Technology in the year 2001 and pursued a postdoctoral fellowship programme at the University of Kobe, Japan. He is expert in “Food Science and Technology, his main concern is Food Microbiology. Prof. Abdel Moneim has authored a large number of articles (more than 100 in reputed journals and has been invited to different international conferences in which he presented scientific papers and posters as well as worked as a chief of a session. He published many books in the area of food science and technology nationally and internationally. He is a member of many national and international academic associations. He is an editorial board member and reviewer of 12 international journals. He is worked as a supervisor of 15 PhD and 90 M.Sc. students, and in the mean time he has supervised many PhD and M.Sc. students. He conducted 7 projects, 5 sponsored by the Sudanese Ministry of Higher Education and Scientific Research, and 2 sponsored by the University of Hail, Kingdom of Saudi Arabia. He acquired the prize of one the distinguished researcher of the University of Hail, Kingdom of Saudi Arabia for two consecutive years (2014 and 2015).

Food Science and Technology, Food Microbiology

Dr. Tejpal Dhewa, currently working as Assistant Professor in the Department of Nutrition Biology, Central University of Haryana. Earlier, he taught in the Department of Microbiology, Bhaskarcharya College of Applied Sciences (University of Delhi), New Delhi and Dolphin (PG) Institute of Biomedical and Natural Sciences, Dehradun. He received his master degree in Microbiology from University of Rajasthan, Jaipur and earned his doctoral degree in Microbiology from Bundelkhand University, Jhansi. He is involved in teaching PG students with special focus on food microbiology, medical microbiology and industrial microbiology. He has guided several M.Sc. students in DIBNS. He has executed research projects supported by Mascoma Corporation (USA) and University of Delhi (DU), Delhi. Currently he is Principal Investigator (PI) of DU Innovation Project on development of a real time biosensor to detect microorganisms in food and agricultural products. Recently he has completed student research project on evaluation of probiotics. He developed two antimicrobial formulations against methicillin and vancomycin resistant Staphylococcus aureus and filed two national patents. He also developed freeze dried synbiotic formulation for extension of shelf life of probiotic products. Presently he is involved in research programme on development of novel low cost technologies for preserving and fortification of fresh agricultural produces. Dr. Dhewa has published more than 25 papers, 10 presentations in National and International Seminars and Conferences, 1 book, 3 monographs, 3 popular articles, and several book chapters to his credit. He is actively involved in e-content development mission (an MHRD Project under its National Mission on Education through ICT by University Grants Commission (UGC), Government of India, New Delhi. He is the life member of several scientific societies. He is on the reviewers’ panel of 3 international journals of repute and also editor/associate editor/editorial board member of 4 international journals. He is the recipient of Young Scientist Award 2015 (by the Scientific Planet Society, Dehradun, India), and 1 Best Poster Award. He has been awarded a travel grant by Council of Scientific & Industrial Research (CSIR), New Delhi to present research paper at a SGM 163rd meeting at Dublin (Ireland).

Probiotics (gut microbiology) and multidrug resistance among bacterial pathogens.

Ecology, Food and Nutrition, Food Microbiology, and Food Science and Technology

Microbiology of fermentations; Microbial enzymes, Fermented Food & Beverages

Melese Abate Reta had received his B.Sc. Degree in Applied Biology from Arba Minch University, Ethiopia, in 2008 G.C. He went for M.Sc. Degree in Medical Microbiology at School of Medicine, Addis Ababa University, Ethiopia, and graduated in 2011G.C. He is a Senior Lecturer and Researcher at Jigjiga University, College of Natural and Computational Sciences from 2008 G.C to date. During his tenure, he had taught General Microbiology, Immunology, Virology, Molecular Biology, Mycology, Applied Microbiology and Research Methodology and Report Writing in Sciences to Biology under graduate students. He also delivered General Microbiology and Food Microbiology to Food and Nutrition Science undergraduate students. He is currently serving as Supervisor of B.Sc. students, College Laboratory Committee Chairman and College Educational Quality Assurance Committee Secretary. Currently He is principal investigator for three research projects funded by Jigjiga University. He published three research Articles on international scientific reputable journals and had submitted four Articles for possible publication on international reputable journals. He is a Life Member of Ethiopian Public Health Association, Ethiopian Society for Microbiology, The Biological Society of Ethiopia, and Ethiopian Red Cross Association.

Melese Abate Reta research interests include Food & Industrial Microbiology, Molecular Epidemiology of Infectious Diseases, Immunology and Molecular Biology.

Dr. Muhammad Riaz is the Assistant Professor at the Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan-Pakistan. He completed his B.Sc. (Hons.) and M.Sc. (Hons.) Food Technology from National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan. He holds PhD in Biotechnology from National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad. His has 12 years, professional, research and teaching experience. He has produced 10 MPhil students and 3 students of PhD are working on food safety issues under his supervision. He has published plenty of research articles in journals of International Repute. Dr. Riaz has won many grants from various donor agencies and working as PI and Co-PI of projects on food safety issues. He is working as Associated Editor in International Journal of Food and Allied Sciences. He has been awarded Research Productivity Awards in 2011 and 2012 from Pakistan Council of Science and Technology.

His research interest is on the decontamination strategies of aflatoxin M1 in Milk, and assessment of microbial and other contaminants including heavy metals, aflatoxins, E. Coli, Coliforms and Salmonella in food and food products.

At present, Dr. Shalini Sehgal is working as an Associate Professor in the Deptt. of Food Technology at the Bhaskaracharya College of Applied Sciences (University of Delhi), India . She has 18 years of experience in the field of education and has been associated with various academic and research projects. She has done her MSc. and Doctorate in Dairy Microbiology from National Dairy Research Institute, Karnal. She is the recipient of the Best Teacher Award by the Directorate of Higher Education, Government of Delhi for the year 2011-2012. Her area of interest is Food Safety and she is trained in HACCP Implementation, IS 22000: Food Safety Management System and Food Safety & Food Hygiene. Also has expertise in Container Integrity and under gone training by USFDA at their Alameda Lab, California, USA. She has worked as National Food Safety Consultant with WHO, also undertaken projects on safety aspects of Street Foods and Fresh Produce with Ministry of Health and Family Welfare (MOHFW) and WHO. She has been the resource person for various training modules on food safety conducted by MOHFW, FSSAI She has played an active role in curriculum development of Food Safety courses at UG and PG levels along with IGNOU, APEDA and NCHMCT and harmonization of Codex Standards on Fruits and Vegetables. Dr. Sehgal has authored a book on Microbial Safety of Fresh Produce, Practical Manuals in Food Microbiology and Food Chemistry and 12 chapters on different areas of Food Microbiology, Food Safety and various research publications.

Food Safety,Food Microbiology and Food Chemistry