2^nd International Conference on Food Microbiology November 29-30, 2017 Madrid, Spain

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

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

Born in Belgium, Doctor in Veterinary Medicine and post-graduated in Inspection of Foods of Animal Origin and Physiopathology of Animal Reproduction, Maurizio Ferri has more than 22 years of professional experience in the field of Veterinary Public Health and Food Safety. Since 1991 to date, he is employed as Veterinary Officer at Italian Veterinary Service, Health Unit of Pescara, with duties related to official controls, inspection and audit at food establishments, management of internal quality system and professional training. He was selected as Italian food safety expert for assisting the ex Food and Veterinary Office (FVO). He performed assessment missions and delivered EU TAIEX training in food safety and veterinary public health for the implementation of the acquis communautaire in EU acceding countries. He has gained broad experience in evaluating food safety microbiological risk and assessing Sanitary and Phytosanitary measures. He received training on QMRA at University of Maryland (USA). He lectured at Risk Analysis Annual meeting in Baltimore (USA) (2009), and Risk analysis European meeting in London (2010). He also contributed to several EFSA Scientific Colloquium Reports on: Risk assessment of food producing animals (2005); Risk-benefit analysis of food: method and approaches, (2006); Assessing health benefits of controlling Campylobacter in the food chain, (2008); Emerging Risks in Food-From Identification to Communication (2011). The latest one on Epigenetics and Risk Assessment (EFSA, 2016) and the Use of Whole Genome Sequencing (WGS) of food-borne pathogens for public health protection (FAO, WHO, 2016).

His research area focuses on use of data mining, network analysis tools for food safety and political and regulatory environment for sharing food pathogens genome sequences via a global database.

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

Mariza Landgraf wass a pharmaceutical-biochemical faculty of Pharmaceutical Sciences of UNESP (1975). She was completed her master's degree in Food Science in the year of 1978 and PhD in Microbiology in the year of 1989. Currently She is an Associate Professor III at the Department of Food and Experimental Nutrition. She is a Researcher and Co-Principal at Food Research Center (RAMS) and member of the Support Center for Research on Food and Nutrition, USP. She develops research in Food Microbiology, with emphasis on microbiological risk assessment in the study of pathogenic micro-organisms in food of plant and animal origin and control of micro-organisms by the use of irradiation and subsequent chemical and sensory changes in the product .

Food Microbiology