Food Microbiology

Mehmet Musa ÖZCAN received his PhD in Department of Food Engineering, University of Seluk in 1996. Currently he is working as Proffesor in the Department of Food Engineering in Seluk University. He completed his MSc in Department of Food Engineering in University of Selçuk in 1993 and BSc in Department of Food Engineering, University of Cukurova in 1987

Food Chemistry Edible and Essential Oil Technology Minor fruits Medicinal and Aromatic Plants Antioxidants

Carol Sze Ki LIN is a visiting assistant professor in the School of Energy and Environment (SEE) at the City University of Hong Kong. She received her phD at the University of Manchester and was appointed as a postdoctoral researcher to the research group of Professor Wim Soetaert at the Centre of Expertise - Industrial Biotechnology and Biocatalysis (InBio.be) at the Ghent University in Belgium in November 2008. She was appointed visiting assistant professor in the Bioengineering Program in the Department of Chemical and Biomolecular Engineering at HKUST in January 2010

Her research interests are in the areas of energy technology in three main areas particularly: biorefinery, microbial fuel cells, microfluidic device

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.

Dr. Daniel Y. C. Fung is an internationally known microbiologist in the field of Rapid Methods and Automation in Microbiology. He has published extensively in Food Microbiology, Applied Microbiology and Rapid Methods with more than 700 Journal articles, meeting abstracts, proceeding papers, book chapters and books in his career. Currently he holds a 40% teaching and 60% research appointment in the department. He has taught more than 17,000 students in classroom teaching and has completed more than 90 M.S. and Ph.D. graduate students as the major professor. The Kansas State University Rapid Methods and Automation in Microbiology Workshop, directed by Dr. Fung, has attracted more than 3,500 participants from 60 countries and 46 states to the program in the past 25 years (1980 to 2005). Dr. Fung teaches Food Microbiology, Food Fermentation, Food Toxicology, and the Rapid Methods courses regularly since 1978. He truly enjoys working with students and professionals to advance food safety and security for the benefit of citizens of the world. Dr. Fung is a Fellow of the American Academy of Microbiology, Institute of Food Technologists (IFT), International Academy of Food Science and Technology and Institute for Food Science and Technology (UK). He has won more than 30 professional awards which included the International Award from IFT (1997), Waksman Outstanding Educator Award from The Society or Industrial Microbiology (2001), KSU College of Agriculture Excellence in Graduate Teaching Award (2005), and the Exceptional Achievement and Founder of the KSU International Workshop on Rapid Methods and Automation in Microbiology (1980-2005) Award given by the Director of the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 2005. Dr. Fung received the B.A. degree from International Christian University, Tokyo, Japan in 1965, M. S. P. H. at University of North Carolina-Chapel Hill in 1967 and the Ph.D. in Food Technology from Iowa State University in 1969. He was the chair of the KSU Food Science Graduate Program from 1979-1987 and currently is the a Professor of Food Science, Professor of Animal Sciences and Industry and Ancillary Professor of Biology at KSU.

Kansas State University
USA

Fabio Mencarelli is Professor of Postharvest Technology of Horticultural Crops at the University of Viterbo and manager of the Postharvest Laboratory (LAPO) of the Department of Food Science and Technology in the same University, has been working since the 1979 on postharvest technology, initially on controlledatmosphere application on vegetables commodities. He has published several research papers and he has been coeditor of the Acta Horticulturae of the 5th International Postharvest Symposium held in Verona in 2004. Moreover he has contributed to the Handbook 66 of the USDA and is FAO consultant for postharvest technology.

Successively the research work has been addressed on the aspects of postharvest physiology with special attention, in the recent years, on the biogenesis of aromatic compounds on peaches and apricots. The study of the bruising injury on apricots and the biochemistry of grape drying formaking dessert wines.

Francisco Carrau is Professor and head of the Enology Section of the Food Science Department of University of the Republic. He has also a deep relation with the wine industry as a part time R&D director and Head Winemaker of his family owned Winery in Uruguay. Castel Pujol winery is one of the leaders of the emergence of exports of Uruguayan quality wines in the last two decades. He was graduated in Biological Sciences at the University of the Republic Uruguay, Faculty of Sciences, in 1987 (specialized in Fungal Genetics).  In 2003 he obtained his PhD in Chemistry in the same University at the School of Chemistry in a joint project with the Head of Wine Microbiology at the Australian Wine Research Institute (Dr. Paul A. Henschke) in a topic related to yeast wine aroma compounds and nitrogen metabolism. He had directed 6 Masters and 3 PhD thesis in Wine Microbiology and Aroma Compounds since 1998.  He conducts the first post grade course of Uruguay in Wine Biotechnology in collaboration with invited Professors. Participates or conduct of more than 10 projects about grapes and wine together with the main Institutions of the field in Uruguay (University, LATU, INIA INAVI, IIBCE, etc.). He has more than 40 original articles published and more than 70 research works presented at international meetings about wine.  Since April 2011 is leading the Enology and Biotechnology Group of the CSIC I+D programme of University of the Republic, UdelaR, Uruguay (2011-2014).

Francisco Carrau research interest include Yeast fermentation technology related to aroma and polyphenol compounds of grapes. Biodiversity of grape and wine microbiology and its potential application in industrial Food Biotechnology.

Chenchaiah Marella, Ph D, MBA is the Manager of the Institute for Dairy Ingredient Processing, Dairy Science Department, South Dakota State University, Brookings, SD, USA. He obtained his BS and MS degrees in Dairy Technology and Dairy Engineering, respectively and Ph D in Agricultural and Biosystems Engineering. He worked as Assistant Professor and Associate Professor of Dairy Engineering in three agricultural universities in India. In the current position, he is responsible for formulating projects for developing dairy based ingredients specifically targeted for domestic and international markets, help dairy processors in their commercialization trials for dairy based ingredients, and manage the Institute for Dairy Ingredient Processing. He has received highly sought-after awards, such as the 2008 Institute of Food Technologists Foundation’s scholarship winner, Manfred Kroger graduate research paper competition in Dairy Foods division finalist, and semifinalist in the 2009 Global Venture Challenge Idea 2 Product Competition conducted by Oak Ridge National Laboratory. He is a member of the American Dairy Science Association, Institute of Food Technologists, American chemical Society and American Society of Agricultural and Biological Engineers. He has received a lifetime membership from two professional organizations in India: the Indian Dairy Association and the Association of Food Scientists and Technologists.

Dr. Marella’s research interests include bioseparations, development of novel dairy based ingredients, food functionality, food processing unit operations, mathematical modeling of food processes, evaporation and drying, energy conservations in food processing.

Peter Orji Uvere joined the University of Nigeria, Nsukka as a Lecturer in 1993 and am currently a Senior Lecturer in the Department of Food Science and Technology. His University education started as a Microbiologist, but he had his PhD in Food Science and Technology. His research interest is in the application of malting and fermentation techniques in the processing of complementary foods, indigenous beverages in Nigeria and cassava.

Peter Orji Uvere research interest include Processing and evaluation of maize-cowpea and maize-bambara groundnut complementary foods. Processing and evaluation of indigenous beverages (burukutu and kunun zaki) Cassava and cassava chip conversion into abacha and gari; cassava waste recycling.

Dr. Yanyun Zhao is a Professor in the Department of Food Science & Technology, Oregon State University (OSU) with combined research, Extension and education responsibilities in value-added food processing. She received her BS and MS from University of Shanghai for Science and Technology (former Shanghai Institute of Mechanical Engineering) in 1982 and 1987, respectively, and PhD from Louisiana State University in 1993. She then joined Iowa State University as a Post-Doctoral Research Associate (1993-1995) and an Assistant Professor (1995-1996). Following that, Dr. Zhao was a Senior Research Assistant Professor in the Food Innovation Center, OSU (1997-1999) and an Assistant Professor in the Department of Nutrition Sciences, University of Connecticut (1999-2001). Since 2001, Dr. Zhao has been appointed as a Associate Professor (2001-2006) and Professor (2007-present) at OSU. As the author or co-author, Dr. Zhao has generated over 90 peer-reviewed publications, including 65 journal articles, 17 book chapters, 5 proceeding, and 5 Extension articles. She has also edited 2 books, hold/filed 5 patents, and provided over 30 workshops and/or short courses to the processed fruit and vegetable industry. Dr. Zhao is a 2012 Fellow of the Institute of Food Technologists (IFT), editorial board member of the Journal of Food Processing and Preservation, former Chair of IFT Peer Reviewed Communication Committee and IFT Fruit and Vegetable Products Division, and four times of review panelist for the USDA NRI research and Integrated Food Safety grant programs

Value-added food processing by utilization of emerging food processing and packaging techniques; Development, characterization, and application of edible and biodegradable packaging materials; Use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products; Quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing

Sunil Wimalawansa, MD, PhD, MBA is a Professor of Medicine, Endocrinology, Metabolism, and Nutrition, former chief at the UMDNJ-RWJMS, Professor of Physiology and Integrative Biology, and Director, Regional Osteoporosis center, New Jersey. He has published over 200 scientific articles and 45 scientific book chapters, and 8 books. He has received several awards, including Clinical Excellence in Metabolic Bone Diseases, multiple young-investigator scientific awards, Glen Foundation Endocrinology/Aging awards; Dr. Oscar Gluck Humanitarian award and a prestigious Lifetime Achievement award for his worldwide contributions to science, philanthropic work, and humanity. He is the founder-president of several charitable organizations, worldwide.

Osteoporosis; metabolic bone disease; pituitary, adrenal, thyroid and parathyroid disorders

Dr. Abdelghanis current research and teaching focus on the fate of chemical substances in the environment, including point (industrial) and non-point (agricultural pesticide) source pollution. His studies trace the fate of these chemical substances in human exposure, distribution and elimination by food chain organisms, and persistence studies. Dr. Abdelghani serves as the director of the Environmental Health Laboratories, which are an integrated part of the Department of Environmental Health Sciences. He has also worked for many national and international health organizations and ministries of health around the globe, including work in Mexico, Honduras, Taiwan, Kazakhstan and Jordan, among others. His responsibilities included assessing the impact of biological and chemical contaminants on human health and the environment, controlling communicable diseases, health education, immunizations, food and water protection, air quality, solid waste disposal and controlling vectors of disease. Dr. Abdelghani is on the editorial board of several international journals and has contributed to numerous publications dealing with the fate of chemical and biological contaminants in the environment.

Impact of toxicants on human health and the environment; environmental health in developing countries

He got his PhD in Food Microbiology, Wayne State University, Detroit, MI.He worked as Research Food Microbiologist, USDA, ARS-ERRC, Wyndmoor, PA and Microbiologist, Detroit Waste-Water Treatment Plant, Detroit, MI. Adjunct Professor, Wayne County Community College, Detroit, MI. Assistant QA/QC Manager, Wesley Quaker Maid Inc. Detroit, MI. HONORS: Recipient of Federal Executive Board Award Gold Medalist for outstanding technical research in federal Service 2009. Member Science Advisory Board-2008-present. Recipient of USDA Merit Award for outstanding research leading to understanding the mechanism of inactivation of bacteria in fresh-juices by non-thermal technology -2007. Recipient of the Japan Society for the Promotion of Science JSPS-Fellow 2006.

His research interest has focused on understanding the functional mechanism of antimicrobial compounds against food borne pathogens and antioxidant in lipid oxidation (model and meat system), Bacterial attachment to fruit surfaces, kinetics of inactivation of food-borne pathogens in fresh or minimally processed fruit juices using non thermal technologies (PEF, RFEF, HHP, UV-light, Antimicrobials), improved methodology for studying microbial inactivation.

Dr. Afam I O Jideani is a Professor and Head Department of Food Science and Technology School of Agriculture at University of Venda

Agro-product ＆　Food Process Engineering (AFPE):Post-harvest handling and storage, Healthy foodtechnology,Processing engineering (food and biological),Imaging and sensing technology, Safety and security, Biomaterials and bio-chemicals

Dr Marjan De Mey is an Associate Professor in Metabolic Engineering of Microorganisms and her centre of expertise is in industrial biotechnology and biocatalysis. She was a Visiting Scientist at laboratory of metabolic engineering and bioinformatics at Massachusetts Institute of Technology, Cambridge, US

Metabolic Engineering, Synthetic Biology and System Biology Targeted and combinatorial genetic engineering, fermentation technology, analytical techniques and mathematical modeling are used to redesign microorganisms to better understand their operation and to make good use of them for production of bio-based materials from renewable resources. Balancing pathways, Fine-tuning of gene expression The introduction of new genes from e.g. plants into microorganisms enhances their capabilities, but also requires special understanding of measures to be taken to preserve the viability of these microorganisms. Especially in the case of multi-gene, branched and/or poorly understood pathways, transferring such pathways into a heterologous production host often leads to flux imbalances as they typically lack the complex regulatory mechanisms that are vital for efficient operation of these complex pathways.

Marli Camassola was born in Caxias do Sul, Rio Grande do Sul, Brazil, in 1977is graduated in Biological Sciences at University of Caxias do Sul (1999), MSc. (2002) and PhD (2007) in Biotechnology at University of Caxias do Sul and conducted postdoctoral studies at Imperial College London (2008-2009). She is currently researcher and professor at University of Caxias do Sul. Has experience in Microbiology and Biochemistry with emphasis on biochemical processes, mainly in the following areas: production and characterization of hydrolytic enzymes and phenol oxidase, hydrolysis and fermentation of lignocellulose, industrial microbiology. Participates in the research group that has some patents about enzyme production (cellulases and xylanases) and second generation ethanol in Brazil and a PCT (USA). She has several articles in publications in international scientific journals. Coordinates projects in the production of hydrolytic enzymes and hydrolysis of lignocellulosic biomass. It is revising the national and international scientific journal.

Marli Camassola research interest include production and characterization of hydrolytic enzymes and phenol oxidase, hydrolysis and fermentation of lignocellulose, industrial microbiology, production of hydrolytic enzymes and hydrolysis of lignocellulosic biomass.

Daniel Y. C. Fung is an internationally known microbiologist in the field of rapid methods and automation in microbiology. He has published extensively in food microbiology, applied microbiology and rapid methods with more than 700 journal articles, meeting abstracts, proceeding papers, book chapters and books in his career. Currently he holds a 40% teaching and 60% research appointment in the department. He has taught more than 17,000 students in classroom teaching and has completed more than 90 M.S. and Ph.D. graduate students as the major professor. The Kansas State University Rapid Methods and Automation in Microbiology Workshop, directed by him, has attracted more than 3,500 participants from 60 countries and 46 states to the program in the past 30 years (1980 to 2010). He teaches food microbiology, food fermentation, food toxicology, and the rapid methods courses regularly since 1978. He truly enjoys working with students and professionals to advance food safety and security for the benefit of citizens of the world. He is a fellow of the American Academy of Microbiology, Institute of Food Technologists (IFT), International Academy of Food Science and Technology and Institute for Food Science and Technology (UK). He has won more than 30 professional awards which included the International Award from IFT (1997), Waksman Outstanding Educator Award from The Society or Industrial Microbiology (2001), KSU College of Agriculture Excellence in Graduate Teaching Award (2005), and the Exceptional Achievement and Founder of the KSU International Workshop on rapid methods and automation in microbiology (1980-2005) award given by the director of the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 2005. He received the B.A. degree from International Christian University, Tokyo, Japan in 1965, M. S. P. H. at University of North Carolina-Chapel Hill in 1967 and the Ph.D. in food technology from Iowa State University in 1969. He was the chair of the KSU Food Science Graduate Program from 1979-1987 and currently is the professor of food science, professor of animal sciences and industry and ancillary professor of biology at KSU.

Food Microbiology, Applied Microbiology and Rapid Methods, Food Fermentation, Food Toxicology

Ozlem Tokuşoğlu 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. Tokuşoğlu 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 Kusadasi-Aegean,Turkey (www.anpft2012.org). 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 (IJFST) by Wiley Publisher, USA and Journal of Food, Agriculture and Environment (JFAE) by WFL Publisher, Finland. 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 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

Gabriela Riscuta MD, MS. CNS is a Program Director in the Nutritional Science Research Group at the Division of Cancer Prevention, National Cancer Institute .In this position she plans, develops, directs, and coordinates extramural research programs in diet, nutrition and cancer as related to cancer prevention. At NCI Dr. Riscuta’s role includes the examination of bioactive food components, i.e. essential and non-essential nutrients, as modifiers of cancer risk and tumor behavior. Some of her projects focus on determining how specific genes and/or molecular targets are influenced by bioactive food components. Her activities include grants management, mentoring students and organizing national and international webinars. Dr. Riscuta received a prestigious Merit Award in 2012 from NIH for the creation of a webinar series for physicians, researchers and those involved with research translation to understand the strength and the weakness of the evidence about the health effects of a food/bioactive food components. Dr. Riscuta also teaches Nutrition courses at Montgomery College, Rockville MD, both on campus and online.

Annette C. Bentley has obtained M.S. degree in Medical Education from the University of Medicine and Dentistry of New Jersey in 2003. She has also obtained a M.S. degree in Food Science from Louisiana State University in May of 2013. She founded and serves as the President of the American Celiac Society. She has been published in the Journal of General Psychology and the Who Sprue (American Celiac Newsletter) the Lifeline (CSAUSA newsletter) and the Eucharistic Ministry. She has done many presentations at conference throughout the world.

Food science, Nutritional deficiencies & disorders, Food security and challenges

Claus Muss is a well known and frequent speaker at international conferences. He is a researcher in clinical biochemistry and also a specialist in nutritional medicine. After his graduation from the medical School of Munich and Berlin in Germany he has further specialized in the field of preventive medicine. He has gathered now more than 15 years of clinical experience as a head of medical clinical centres for preventive and nutritional medicine in European Countries such as Germany, Austria and Switzerland.He started his academic career as the chief lecturer of the first international postgraduate program in Nutritional Medicine at the Danube University in Austria. He has been involved in various research work and field studies organized by the WHO worldwide and completed his Ph.D Thesis and Habilitation as a Docent at the St. Elisabeth University Bratislava (EU). This University has appointed him accordingly as professor in the department of public health. In 2011 he was also appointed visiting professor to the UCSI University in Malaysia. He is the president of the International Research Group for Preventive Medicine (I-GAP) Vienna which presently constitutes one of the largest non profit organisations worldwide collaborating for education and research in the field of preventive medicine.

Preventive and nutritional medicine, Clinical biochemistry

Massimo Cecaro was born in Macerata, Italy, in 1980. 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 has been lecturer of Communication in Medical Sciences in many Universities. He has been an invited speaker at international events in the field of Public Health and Safety. He has been author of several scientific works in public health. He is also director 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, with international special recognition.

Medical and scientific communication, Risk analysis, Epidemiology, Work safety, Food safety, Anthropozoonoses, Comparative oncology

Alison Burton- Shepherd is a queens 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.

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

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,

Dilek Heperkan has completed her Ph.D. in 1986 from Egean University, Turkey. She worked as a researcher for 10 years in TUBITAK, National Scientific and Research Institute. She participated as a member of World Working Party of Mycotoxin (2002-2007). She worked as a visiting scientist in countries such as Belgium, Germany, Netherland and United Kingdom. She also worked for sabbatical in the USA in 2001. She also visited Universite de Vigo, Spain and gave lectures by Erasmus Programme in 2007. She organized a number of national and internatiol meetings. Recently, she organized 23rd International FoodMicro 2012 Congress together with ICFMH. She is currently working as a full time Professor in Istanbul Technical University, Food Engineering Department.

Food Engineering, Food Microbiology

Ian Watson’s first degree was in applied physics, followed by a Ph.D. from the engineering Faculty at the University of Glasgow in “Optimising 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 flashlamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and and successfully tested for treating air.

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 and biofuel, and oil & 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 Ph.D. in animal & veterinary science from the Clemson University, Clemson, South Carolina, USA and a master degree in food science & technology from the Louisiana State University, Baton Rouge, Louisiana, USA.

Microbiology, Chemical engineering, Agricultural engineering and Pilot plant research on the separation technologies of food, dairy, feed, beverage, specialty ingredients, biotechnology and biofuel, and oil & gas

Tapan Basu, a native of India was born in Seharabazar a small town in the province of West Bengal. At the age of 23, he immigrated to the United Kingdom in 1963 at that time he had Bachelor of Science and Bachelor of Veterinary Medicine degrees from the University of Calcutta. He continued his studies, obtaining a Master’s degree in Human Nutrition and a Master’s degree in Biochemistry from the University of London in 1966 and 1968, respectively. Subsequently, he obtained his PhD degree in Biochemistry from the University of Surrey in 1971. Upon receiving his doctorate degree, he accepted a position as Head of Metabolic Unit, Institute of Oncology (then Marie Curie Memorial Foundation), Oxted, Surrey. He became actively involved in research on the nutritional status of cancer patients and on metabolic aspects of cytotoxic drugs. From 1972 to 1975 he also held a concurrent position as an associate lecturer in nutrition at the Department of Biochemistry, University of Surrey. In 1975, he joined the department as a full- time lecturer in nutritional biochemistry. In 1981, he accepted a position as associate professor at the department of foods and nutrition, University of Alberta, Canada and was promoted to full Professor in 1983. His earlier research had focused on the metabolism of vitamins, particularly retinol, ascorbic acid and thiamin. He had studied the relationship of these vitamins with malignant diseases. His research on various aspects of ascorbic acid is well known. In particular, his extensive reports against its megadose usage have been considered to be fundamental and have received much attention [11-15]. He had written a whole text pointing to the fact that ascorbic acid intake should not exceed 200 mg/day (Basu TK and Schorah, CJ: vitamin C in Health and Disease, AVI Pub, Connecticut, 1982). Indeed during 80s, he had been invited along with double Nobel Loreate Linus Paulin to deliver plenary lectures and serve panel discussions on the facts and fallacies of mega vitamin use in numerous scientific meetings, held in South America, North America, and Europe. Professor Pauling’s passion for mega vitamin use as panacea is well known. His work on diabetes in more recent years is another breakthrough in nutrition research. He was first to report that type 1 diabetes (T1D) is associated with impaired metabolic availability of vitamin A due to its decreased hepatic hydrolysis as well as the synthesis of its carrier protein and that this secondary deficiency of the vitamin is linked to diabetes-related retinopathy. He has been the author of nearly 200 research publications, most of which are in the areas of vitamins and phytochemicals relating human health and disease. He has also written or edited a number of reference texts, which include “Vitamins in Human Health and Disease”, “Vitamin C in Health and Disease”, “Drug-Nutrient Interactions”, “Antioxidants in Health and Disease”, and “Clinical Implications of Drug Use, Volumes 1 & 2”. The University of Alberta has recognized his enormous life-long contributions in human nutrition by honoring him with the prestigeous titles: McCalla Research Professorship (1993) and Killam Annual Professorship (1997). He is a fellow member of the American College of Nutrition as well as the International College of Nutrition. He has been invited to present his research work at numerous international scientific meetings, involving Asia, Australia, Europe, North America, and South America. He served as the president of the international college of nutrition for many years, and currently he is the Executive Director of the college. This college has achieved an international recognition just because of his dedicated efforts. His life-time research work has no doubt earned him to be a world’s leading expert in micronutrients and phytochemicals. His novel research has made a true impact in our understanding of the role of these factors on health and disease. He has also been a dedicated teacher. In addition to his undergraduate teaching, he has supervised numerous master’s and doctoral students and served as a member of many supervisory and examining doctoral thesis committees in his own as well as other national and international universities. He trained his students in all the skills of research so as to prepare them for their future challenges. Many of his graduate students have gone on to achieve much success. His contribution as a teacher and researcher is indeed outstanding. He is currently a professor emeritus of nutritional biochemistry at the department of agricultural, food & nutritional science, faculty of agricultural, life and environmental sciences, University of Alberta.

Biochemistry, Nutition

Syed S H Rizvi is International Professor of Food Process Engineering and has served as Director of Graduate Studies at the Cornell Institute of Food Science. He has a Ph.D. from Ohio State University, a M. Eng. (Chemical Engineering) from the University of Toronto, and a B. Tech. from Punjab University, India. He teaches courses devoted to engineering and processing aspects of food science and related bio materials. His laboratory is engaged in research on experimental and theoretical aspects of bio separation processes using super critical fluids and membranes, high pressure extrusion with super critical carbon dioxide, physical and engineering properties of bio materials and novel food processing technologies. Invented and patented by his group at Cornell , super critical fluid extrusion offers several advantages over the conventional high-shear cooking extrusion and is being used to investigate the dynamics of the process and the mechanics of the micro cellular extrudates generated for both food and non-food applications. A major long-term goal is to develop new and improved unit operations for value-added processing of food and bio materials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications. He has published over 160technical papers, co-authored/edited eight books, serves on the editorial board of several journals and holds seven patents. Recognition of his contributions in these areas has provided ample opportunities to collaborate, present talks and interact with professionals in numerous countries including Australia, Brazil, Canada, Germany, Ghana, India, Indonesia, Ireland, Japan, Mexico, Malaysia, Pakistan, Portugal, Russia, Sweden, Switzerland, Turkey, to name but a few under various sponsorships (FAO, UNIDO, World Bank, NATO, among others). He has also serves as a Jefferson Science Fellow and Senior Science Adviser in the U.S. Department of State, 2007-2008.

Bioseparation processes, Physical and engineering properties, Supercritical fluids, Extrusion, Rheology and international developments.

Soraya L. Valles graduated in Biological Science from the University of Valencia in 1990 and remained there to undertake a Ph.D. under the supervision of Consuelo Guerri at Research Institution (Instituto de Investigaciones Citológicas), which she completed in 1996. In 2000 she returned to Spain at Department of Physiology, Medicine Faculty of Valencia. University of Valencia and were she was appointed to a part-time position as Lectureship. In 2004 she was appointed to a fixed-term position as permanent University Lecturer at this department in the University of Valencia. During that time she was involved in the mechanisms of oxidative stress in the generation of Alzheimer’s disease with Jose Viña’s group. Also at that time she developed my lectures with Luis Such’s group with who she learned a lot about physiology and how to do a correct lecturer to pupils in my our department.

Milla Alves Baffi Ph.D. in food microbiology, has been working on biochemistry, genetics and microbiology since 1996. She did graduation in biology, masters in genetics and doctorate in biochemistry by Sao Paulo State University (UNESP, Brazil) and post-doctorate in applied microbiology by University of Castilla La Mancha (UCLM, Spain). At present, she is professor of applied bioprocesses, biochemistry and environmental microbiology for the Environmental Engineering Course at Uberlândia Federal University (UFU), in Brazil. She also teaches for post-graduation in Biofuels at the same University. She is member of the editorial board of several international journals on biotechnology and microbiology. Her research has been focused on bioprocesses and fermentations, with emphasis for yeast microbiota from the phyllosphere of grapes and wines, microbial enzyme production for wine aroma improvement, selection of yeast starter cultures for wine industry and identification and selection of yeasts and fungi for the production of prospective enzymes for the biomass convertion in bioethanol.

Bioprocesses and Fermentations, Microbial enzyme production, Biochemistry, Microbiology

Devi Prasad Juvvadi is Director (Agriculture Management) at Center for Good Governance (CGG), Hyderabad, India. Earlier he was Team Leader and M&E specialist to A.P. Community Based Tank Management project in minor irrigation of Andhra Pradesh funded by World Bank. He worked as Lead Consultant. SPIU (Agriculture) with CGG and involved in change and delivery projects, capacity building and change management programs to various government departments under Delivery of Improved Services in Administration (DISA), a DFID supported program. He served as Member, Board of Management, A.P. Horticultural University. In the decades of eighties, Mr. Prasad worked as Asst. Professor (Soil Science) with American University of Beirut and adjunct to teaching and research programs in Saudi Arabia for about 10 years. He was Consultant to many agriculture projects in several countries in the Middle East and Europe. After return to India he was associated with NGO sector as Consultant and conducted various studies in agricultural and rural development to UN, Netherlands and Swiss, funded projects. He has been a trainer, resource person and consultant to many organizations including EPTRI, EEI, SAMETI, APWELL, APIDC, SBI, MIDHANl, DANIDA, BHEL, DMRL, DRDL etc. He has authored and co-authored peer reviewed articles and published bulletins, contributed to news papers on agriculture and presented papers in various national and international conferences. Mr. Prasad traveled widely in over 24 countries in Europe, Africa, North and South America, Australia and Asia including Pakistan.

Agriculture Governance; Agriculture Risk Management: Change Management and ICT use in Agriculture; M& E in Agriculture and Irrigation; Food Security; Sustainable agriculture and Natural Resources Management; PPPs in Agriculture; Training and Capacity Building

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 WSU Graduate 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.

Postharvest development mechanism, food engineering, Bioprocess engineering

He is presently working as Professor and Head, Department of Dairy Science, Veterinary College and Research(VCRI), Namakkal, a constituent college of the renowned Tamil Nadu Veterinary and Animal Sciences University(TANUVAS) in India. He is basically a Veterinarian, graduated in 1992 and obtained his Masters in Dairy Microbiology in the year 1994 and subsequently Ph.D in Dairy Science from Madras Veterinary College. He began his career as Assistant professor in the year 1996 and has gained Seventeen years of service in the three dimensions of Teaching, Research and Extension in Tamil Nadu Veterinary and Animal Sciences University. He teaches Advances in milk and milk products technology, Microbiology of starter culture and cultured milk products, Milk hygiene, food Safety and public Health, Biotechnology of foods of animal origin and Biotechnological techniques and processes in animal products. He is a recipient of Dr.V.Kurien medal for the best performance in his doctoral work on \" Campylobacter jejuni\"-a major food poisoning causing organism. He has been bestowed with the highly coveted ” Maruthamuthu Mariyaee Award for the best teacher of Tamil Nadu Veterinary and Animal Sciences University in the year 2012. He has completed two research schemes viz., National Agriculture Development Programme (NADP) sponsored \"Value added dairy food manufacturing unit to maximise the returns from dairying with a budget outlay of Rs.11.7 million and the Indian Council of Agricultural Research (ICAR) funded experiential learning unit on \"Model demonstration unit for processing of milk and preparation of dairy products\" with a financial outlay of Rs. 9.9 million. Currently, he is handling 3 extramural funded projects. He has so far published 54 research articles including 37 in international journals, 18 popular articles, 14 training manuals and 11 booklets. Presently, his area of research is being focused on development of various value added functional dairy milk products including dietetic products like probiotic ice cream, low fat probiotic ice cream, probiotic yoghurt, probiotic frozen yoghurt, carotene enriched milk, herbal dairy foods like Aloe vera and Noni (Morinda citrifolia) incorporated flavoured milk, and application of micro encapsulation techniques in stabilizing probiotics and incorporation in dairy products so as to achieve targeted delivery. He is a member of very many professional bodies including Indian Dairy Association, Probiotic Association of India, Dairy Technology Society of India, Association of Food Technologists of India, Association of Microbiologists of India (AMI) and The Indian Science Congress Association.

Renata Dobrila-Dintinjana is a Professor of Internal medicine and specialist of Internal medicine & Medical Oncology. Currently she is Head of Radiotherapy and Oncology Clinic, University Hospital Rijeka, Croatia. She has published chapters in 7 books and more than 30 papers. She is also member of EACR, ESMO, ASCO, MASCC and Coordinator for Oncology Section of IASGO.

Gastrointestinal Cancers, Supportive Cancer Care and nutrition

Tony Mutukumira gained his Ph.D. at the Norwegian University of Life Sciences, Norway following research on lactic dairy fermentations. Tony started his teaching career in 1996 at the University of Zimbabwe, rising to Senior Lecturer/Head of Institute of Food Nutrition and Family Sciences. Since then, Tony has also spent time at universities in the United Kingdom and Swaziland, before joining the Institute of Food Nutrition Human Health, NZ, where he teaches food technology, food microbiology, preservation, safety and quality. Tony is a member of several professional bodies including the New Zealand Institute of Food Science and Technology, South African Association of Food Science and Technology, South African Society of Dairy Science and Technology, IUFoST Committee on Distance Education. He is current Secretary of the Food Safety Working Group of CIGR. Tony has published over sixty papers in scientific journals and, presented and chaired at several international conferences.

His research interests include food fermentations with special interests in the technology of indigenous products, probiotics and functional foods, product development, and emerging preservation technologies such as high pressure processing (HPP).

Gloria Elemo is the current Director General/Chief Executive Officer of Nigeria’s foremost research institute, The Federal Institute of Industrial Research, Oshodi (FIIRO). She assumed office as the seventh Chief Executive of FIIRO and the very first female Director General/CEO. Her career dates back to 1979 when she functioned as a Clinical Biochemist at the Bauchi State Hospital where she had her NYSC. Between 1982 and 1984, she was a graduate assistance at the department of Human Nutrition at the University of Ibadan. Her romance with the academic world continued when she was employed into the services of the Lagos State University (Department of Biological and Chemical Sciences) as Lecturer II. By 1987, she had risen to become a Lecturer I and later the head of the department. By 1991, she became a senior lecturer at the same University. In 1993, she moved further in her career when she was employed as the Assistant Scientific officer at the Raw Material Research and Development Council in Abuja. While at RMRDC, sherose through the ranks to become a Deputy Director. Areas where she functioned as a Deputy Director include her roles as the head of the Pilot Plant Projects Division, head of the Investment Promotion Division, head of the Research Evaluation and Monitoring Division, the Beverages Materials Division and the Plastic Rubber and foam Division. All these leadership positions were held between 1995 and 2007. In 2007, her consistent display of competence and professionalism in her over twenty seven years of post doctorate working experience, could not be ignored by “FIIRO”, hence her appointment as the Director, Food and Analytical Services Department of the Federal Institute of Industrial Research, an organization that serves as the flagship of Research and Development in Nigeria It was this position she occupied until destiny came calling, when she was announced and appointed as the Director General and Chief Executive in May 2011.

Formulation and development of nutrient rich food beverage for people living with HIV/AIDS; development and production of high nutrients density drinks and biscuits for school age children; Production and packaging of traditional dishes.

Kalpagam Polasa has three decades of research experience with more than 100 research papers to her credit. She has guided many Ph.D. students in the areas of nutrition and microbiology. She was team leader for the Indo–Australian Workshop on nutraceuticals and functional foods held at Wollongong, Australia in 2008. She served as WHO food safety expert to Bhutan. She is a member of many prestigious scientific bodies. She has established first data base on knowledge, attitude, behaviours and practice on food safety in India. As member of scientific panels of the Food Safety and Standards Authority of India she has contributed to food safety regulation and management. She serves as Expert Committee Member in many national bodies and was Visiting Scientist at Institute Curie, Paris, France; Sylvius Laboratories, Leiden, Netherland, Michigan State University, USA. She is a certified GLP inspector of NGCMA (DST), Govt. of India and Member of Editorial Committee in various International and National Journals. She was a University Ranker received Young Scientist Award, Nutrition Society of India in 1989. She received Professor Srinivasan visiting scientist award from Bombay University, 2012. She was given the prestigious IFN award to undergo training in Research Management and Communication at Taipei, Taiwan. She plays an active role to disseminate information on food safety, nutrition and public health by writing popular articles.

Food safety and hygiene, Nutrient drug interactions, Diet and chronic diseases particularly nutrition and cancer, Anti-mutagenesis, Genetic and environmental toxicology and pre-clinical toxicology

Ramesh Mittal, MBA, PGDBM, Ph.D. in Business Administration, is a deputy director in the National Institute of Agricultural Marketing (NIAM), India. In this position he plans, develops, directs, and coordinates programs in research, education, consultancy, training as related to agricultural marketing not only in India even in South East Asia. His research interest in post harvest related issues i.e retailing in agribusiness, contract farming, agripreneurship development etc. At NIAM his role includes the accreditation of agri warehouses (food safety and quality), commodity marketing consultancy, training and research on post harvest management related issues. Some of his projects focus on determining how specific agricultural competitiveness can be introduce in various states of India. His activities include teaching of marketing management, mentoring students and organizing national and international programmes. He had been a panel member in food forum of India and also presented country paper on Agri food supply chain management at Bangkok, Thailand, Competitive Agri food supply chain management at Hanoi, Vietnam, brand management through geographical indication of Agri -food and Agri- Produce in Tokyo, Japan. In this reference he has written two books i.e International Marketing Management and also on Retail Management. In addition he has contributed more than hundred papers and also participated in various international and national conferences and workshops as a resources person.

Noureddine Benkeblia has been working on food sciences and technologies from 1991. He started his work on crops physiology and biochemistry preservation technologies such as irradiation chemicals modified atmosphere packaging MAP rare gases and other natural biological compounds essential oils From 2000, he focused his research on the postharvest metabolism of carbohydrates mainly fructooligosaccharides FOS and fructans and their impact on crops qualities. He also introduced new tools of Metabolomics in his research to investigate the biochemistry and the biological system of the biosynthesis and metabolism of FOS in fructan containing plants using asparagus and onion as models.

Postharvest physiology and biochemistry of horticultural crops mainly vegetables, Postharvest technologies for horticultural preservation including MAP, Irradiation and Natural, Biological Compounds (Essential Oils) Carbohydrates in particular fructans and fructooligosaccharides metabolism in horticultural crops and their impact on plant physiology.

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.

Luca Rastrelli is the full professor of food chemistry at the faculty of pharmacy, University of Salerno, Italy. He completed his doctor in pharmacy in March 1990, Università di Napoli and Ph.D. in natural products at the faculty of pharmacy of University of Naples. In 1996- he did Specialization in Science and Technique of Medicinal Plants at the Faculty of Pharmacy of University of Naples, 1996-1998: postdoctoral position at the Faculty of Pharmacy of University of Salerno, 1999:nominated researcher in pharmaceutical biology at the faculty of pharmacy of University of Salerno, 2002: nominated associate professor of food chemistry at the faculty of pharmacy of University of Salerno, 2002-2005 -member of board of directors of University of Salerno, Since 2004: director of the master course “Hydrology and Thermal Medicine” at the faculty of pharmacy of University of Salerno, Since 2007-nominated expert in the Italian Ministry of Health (D.M. 26 April 2007) , 1994-1995- visiting scientist Chimborazo Superior School, Riomamba Ecuador, 1995-1996-visiting professor University of San Carlos de Guatemala, Guatemala City,1997-visiting professor, University of Valle, Guatemala , 1998-1999:visiting scientist, CQF (Pharmaceutical Chemistry Department), Cuban Ministry of Health, 2004-honorary professor University of SUR, Lima Perù, 2009-honorary professor University of Havana Cuba,2010-nominated full professor of food chemistry at the faculty of pharmacy of University of Salerno.

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

Peter Orji Uvere joined the University of Nigeria, Nsukka as a Lecturer in 1993 and am currently a Senior Lecturer in the Department of Food Science and Technology. His University education started as a Microbiologist, but he had his PhD in Food Science and Technology. His research interest is in the application of malting and fermentation techniques in the processing of complementary foods, indigenous beverages in Nigeria and cassava.

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.

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

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

Mankombu Sambasivan Swaminathan (born 7 August 1925) is an Indian geneticist and international administrator, renowned for his leading role in India's Green Revolution, a program under which high-yield varieties of wheat and rice seedlings were planted in the fields of poor farmers. Swaminathan is known as the "Father of Indian Green Revolution" for his leadership and success in introducing and further developing high-yielding varieties of wheat in India.

M S Swaminathan Research Foundation (MSSRF) established in 1988 is a not-for-profit trust. MSSRF was envisioned and founded by Professor M S Swaminathan, agriculture scientist with proceeds from the First World Food Prize that he received in 1987. The Foundation aims to accelerate use of modern science for sustainable agricultural and rural development. MSSRF focuses specifically on tribal and rural communities with a pro-poor, pro-women and pro-nature approach. The Foundation applies appropriate science and technology options to address practical problems faced by rural populations in agriculture, food and nutrition.

Julien Lonchamp is a Lecturer in Food Science at Queen Margaret University and a researcher at the Scottish Centre for Food Development and Innovation (SCFDI) in Edinburgh (UK). He previously held research positions of Heriot-Watt University, Edinburgh University and Strathclyde University. Julien’s research is concerned with food ingredient functionality, new product profiling and co-product optimisation. Julien currently contributes as researcher co-investigator to two Innovate UK / BBSRC grants in collaboration with a range of academic and industrial partners.

Food Waste Management,Product Development

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

Dr. VALERIA GAGIU, Experience: Senior Researcher (CS II) with 20 years experience in agro-food research. The area of expertise is "Agriculture, Food Safety and Security", in which I coordinated 9 research projects on the topic of the biological and chemical contaminants (mycotoxins, toxigenic fungi, food microbiology and control, sourdough, food preservatives, integrated system to reduce fungi and mycotoxins in food chain), analytic part of the GMO’s official control system, and the influence of present and future climate conditions on the agro-food chain.

Agriculture, Food Safety and Security"

Vasiliki Lagouri BA MSc PhD received her three degrees from the Aristotle University of Thessaloniki and National and Kapodistrian University of Athens, Greece. She has research and academic experience (1992-2018) at the Chemistry Department of Aristotle University of Thessaloniki, Food Technology Department in Technological Educational Institute of Thessaloniki, Department of Organic Chemistry, Faculty of Chemistry and her current Postdoc position is in the Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences at National and Kapodistrian University of Athens. She has over 30 of publications in International Journals, Conference Proceedings and 2 Book chapter authorships in food chemistry, natural antioxidants, and olive oil and olives as functional foods (number of citations more than 400). She has research experience on experimental designs and applications of different methods to study the chemistry of natural sources, the isolation, identification, and quantification of biologically active polar and non-polar compounds. She offered her services as a reviewer for the Journals: International Journal of Food properties, Journal of the Science of Food and Agriculture, Central European Journal of Chemistry, Separation Science and Technology, Natural Products Research, Nutrients, Molecules. She is a member of the American Chemical Society, Society Free-Radical Research-Europe (SFRR-E), Oxygen Club of California (OCC), ISEKI-Food Association: European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain and the Greek Chemist’s Union and she is included in Who’s Who of America.

Food Chemistry and Food Analysis, Food testing, Food Microbiology and Food Science and Technology

Michelle Routhenstein is the owner and President of Entirely Nourished LLC, a nutrition counseling and consulting private practice based in New York City. She is a Preventive Cardiology Dietitian, Registered Dietitian Nutritionist, and Certified Diabetes Educator. She. graduated with a M.S. in Clinical Nutrition from NYU and completed her dietetic residency at NYU. She has over 10 years of experience counseling patients on chronic disease prevention and management. Mrs. Routhenstein, alongside a team of doctors and scientists, developed a risk assessment and telemedicine prevention program for individuals who are at high risk for cardiovascular disease based on modifiable lifestyle medicine factors.

Preventive Cardiology Dietitian

Lyudmyla Symochko got her Master’s degree in Ecology and Environment Protection in 2000. Doctor’s degree (Ph.D.) by Specialty – 03.00.16 Ecology in 2005. She is Associate Professor since 2008. Professional Career: Prof. Assoc., Dr., a lecturer at the Faculty of Biology, Uzhhorod National University, Ukraine. Symochko Lyudmyla – a specialist in environmental microbiology and ecology. Since 2008 she has focused on autecology and synecology researches of soil and water microbiota. Explores the soil resistome and the role of natural and transformed ecosystems as a reservoir of antibiotic-resistant microorganisms. She is developing new and improving existing methods of bioindication and bioremediation. Helds microbiological monitoring in different types of ecosystems. Detects antibiotic-resistant opportunistic pathogens in the environment and provide they risk assessment to human health. Author of over 150 scientific publications, including 5 books. Participant and co-organizer of numerous international congresses and conferences. Member of the editorial board of 9 International scientific journals.

Molecular Microbiology

Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture.

His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences

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

Food safety and Quality