Food & Nutrition

Professor Özlem TOKUŞOĞLU, PhD, is currently working as faculty member of the Department of Food Engineering at CELAL BAYAR UNIVERSITY, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from EGE UNIVERSITY, Izmir, Turkey in the Department of Chemistry and a PhD degree (2001) from EGE UNIVERSITY, Izmir in the Department of Food Engineering. she gained associate professor (docent) degree from Presidency of Higher Education Council (YÖK), Ankara at 2007. Dr. Tokuşoğlu was a visiting scholar in the Food Science and Nutrition Department at the UNIVERSITY OF FLORIDA, Gainesville,FL during 1999–2000 and was a visiting professor at the School of Food Science, WASHINGTON STATE UNIVERITY, Pullman, Washington,WA during April–May 2010. Tokuşoğlu has many times conducted academic research studies, congree and conference administrations and chair positions, delivered keynote addresses, and made academic presentations in majorly all USA States, Europe and Japan. She is recently serving as FOOD TECHNOLOGY and NUTRITION Group Chair of Conference Series LLC Group, Nevada, USA. She served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is CRC Press, Taylor and Francis Group BOOK Editor and has published scientific edited book titled Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group, and titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group and another book is Food By-Product Based Functional Food Powders, ISBN 9781482224375 by CRC Press. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA. Professor Tokusoglu is also Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul University Technology Development Zone, İzmir, Turkey as University- Industry Relationship responsibility.

Food Chemistry, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.

Yuanlong Pan is Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science-St. Louis. His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats. CDS is a condition in pets similar to AD in people. His research projects use state-of-the-art cognitive, nutritional and metabolomics approaches to develop nutritional solutions to promote healthy brain aging and improve clinical symptoms of CDS in pets. He has published more than 20 papers and obtained 78 patents.

His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats

Ben Smith is the Director for the newly formed Innovations in Food and Chemical Safety Programme at the Agency for Science, Technology and Research (A*STAR), Singapore’s lead government agency for innovation. He joins A*STAR from the specialty ingredients industry where he worked for the Swiss flavour and fragrance company Firmenich S.A. as their chief safety scientist. Initially trained as a toxicologist and chemist he started his studies in environmental toxicology before switching his focus to applied toxicology. Nowadays his research efforts are focused on developing and improving safety and risk assessment methods for chemicals. He is particularly interested in the integration of non-animal testing methods into the safety assessment approach for food and consumer product ingredients (both screening and in silico techniques), better understanding of the role of thresholds for genotoxic substances in food and the improvement of flavor and food additive intake models.

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Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.

His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.

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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.

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Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences. Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.

Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response.

Gary Stoner, PhD., is professor emeritus in the College of Medicine, Ohio State University. His areas of expertise are chemical carcinogenesis and cancer chemoprevention. His early research was focused on lung cancer and tobacco carcinogenesis. Later he investigated the cancer preventative effects of naturally-occurring isothiocyanates and found them to be potent inhibitors of N-nitrosamine carcinogenesis. He then pioneered a “food-based” approach to cancer prevention using freeze-dried black raspberries. The berries significantly reduce tumorigenesis in the oral cavity, esophagus and colon of rodents and regress premalignant lesions in these same tissues in humans. His laboratory identified multiple mechanisms of cancer prevention by berries. His research is documented in more than 350 peer reviewed publications. He has received numerous awards for his research including the US NIH Merit Award and he is a member of the American Association for the Advancement of Science. He is also a recipient of the Distinguished Alumni Award and an Honorary Doctorate from Montana State University.

Identification and use of naturally-occurring compounds to prevent cancer of the oral cavity, esophagus and colon.

Dr. Jin-Rong Zhou, Associate Professor, Surgery, Harvard Medical School, Director, Nutrition/Metabolism Laboratory, Beth Israel Deaconess Medical Center, Functional Foods for Chronic Diseases Session Chair, received his PhD in Nutritional Sciences at University of Illinois in 1994. He completed his postdoctoral training in bio nutrition and cancer prevention at Beth Israel Deaconess Medical Center/Harvard Medical School and was awarded a National Research Service Award from the National Institutes of Health.

His Research Interest includes the study of the role that diet and nutrition may play in the prevention and treatment of certain types of cancer such as breast, prostate, pancreatic and bladder cancers, and to investigate the mechanisms of action of active dietary and nutritional components.

Professor Higinio T. Mappala is a Full-time Medical Specialist IV and Administrator at the Jose Reyes Memorial Medical Center, Manila, Philippines, A Board-certified Internist, Gastroenterologist, Endoscopist, Clinical Nutritionist and Clinical Toxicologist; has served as a University Professor and Dean of 2 Medical Schools; a highly-regarded Researcher, with more than 70 scientific papers, and more than 30 international publications. A former Board Director of the Philippine Societies of Gastroenterology and Digestive Endoscopy; Editorial Board member, American Journal of Biomedical Science and Reearch; Online Research rater of McMaster, Canada and Online Dynamed Research peer-reviewed; a Young Investigator’s Awardee at the World Congress and Asia-Pacific Congress of Gastroenterology; A nominee as one of the Top 100 Leading Physicians 2018, Cambridge Biographical Institute. He is a focused lecturer on NAFLD in local and international conventions, with 18 invites as Keynote Speaker in 2018.

Gastroenterology, Hepatology and Clinical Nutrition

Dr. Ian James Martins is an Editor/Reveiwer for Open Acess Pub/MDPI journals and various other international journals. Advisory Board Member for Photon Journal. Fellow of International Agency for Standards and Ratings (IASR). Conferred with the RICHARD KUHN RESEARCH AWARD-2015 ENDOCRINOLOGY AND METABOLISM. Chief Editor for International Journal of Diabetes Research (2014-2018), Research and Reviews: Neuroscience (2016-2018) and Journal of Diabetes and Clinical Studies (2017-2018). He has completed his PhD in 1987 and is a Fellow Edith Cowan University/Honorary Fellow (University Western Australia).

Anti-Aging Genes, Appetite, Environment, Nutrition, Senescence, impact of previous research to the field of medicine and laboratory technology that may avoid inadvertent errors and may translate to commercialisation of medical research that determine critical health outcomes and Development of a blood test has been of critical interest to the quality control of plasma/sera samples for metabolic disease with relevance to diabetes and neurodegenerative diseases.

Sahar Fahmy Youssef Mehanna is the Head of Fish Population Dynamics Lab, National Institute of Oceanography and Fisheries, Egypt. She has received her doctorate degree from in Zoology Department from Zagazig University. She has been the Director of Red Sea Branch till April 2018.

Her research interest includes concepts of aquatic ecology and biodiversity, ecosystem conservation and management, fish population dynamics and aquatic resources assessment, Fish stock assessment, and Fisheries Biology.

Luciana de Barros Correia Fontes is doctorate in Dentistry from the University of Pernambuco. She is Currently Professor in the Department of Clinical and Preventive Dentistry, Federal University of Pernambuco, City of Recife, Brazil. She has experience in the field of Epidemiology, Public health, Dentistry and Orofacial Motricity with emphasis on oral health of children and adolescents.

Her research interest lies in growth and development of craniofacial complex,dental caries, oral habits, malocclusion, obesity, bullying and burnout.

Professor Munashe Shoko is the Former Dean of the Faculty of Agriculture and Natural Sciences at Great Zimbabwe University and is currently an Associate Professor in the Faculty. He obtained his Ph.D. (Agronomy) at Stellenbosch University, South Africa. He started his university teaching career in the Faculty of Agriculture, Africa University Zimbabwe in 2003 and left for Great Zimbabwe University as Founding Dean of the Faculty of Agricultural Sciences in 2011. Professor Shoko has more than 52 publications. Prof Shoko is an external examiner for 4 local and 3 external universities. He is a reviewer of 8 Scientific Journals. Prof Shoko sits on three Boards for private organisations in Zimbabwe.

Munashe Shoko’s research areas include: Soil Fertility Management, Crop rotations and climate change.

Dr. Patra has brilliant academic records throughout his career. He ranked First in Agricultural stream in West Bengal Board in 1971. He also secured Second position during graduation and First position in Post-Graduation from BCKV in 1976 and 1978, respectively. Dr. Patra did his Ph.D. in 1982 from Indian Agricultural Research Institute, New Delhi. Dr. Patra presently working as the Vice-Chancellor of Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India. Dr. Patra is a Fellow of the Indian Society of Soil Science, New Delhi, National Academy of Sciences, Allahabad and National Academy of Agricultural Sciences, New Delhi.

His research interest lies in Herbal Medicine.

Dr. Ali Aberoumand has accomplished his doctoral degree in Pune University in India in 2010. And he is currently working as a Chair professor at Behbahan Khatm Alanbia University of Technology, Iran. He has been worked on Fish different species fillets in Iran. He published many articles in this subject in best scientific journals. He published more than 100 papers and six books. He is also the lecturer in the university in Iran.

His research interest includes Physicochemical properties before and after processing, Food chemistry, and processing, Diet contain seafood and its role in the health of people.

Dr A. K. Singh is Head of the Division in Horticulture Department in Indian Council of Agricultural Research. He has completed his Doctorate Degree in Horticulture (Pomology) from saga University, Japan. He is also acting as a Principal Scientist in ICAR.

His research areas includes Horticulture- Genetic improvement of fruit crops, Plant Tissue culture and Transcriptome analysis of mango.

Md Monoarul Haque was born in Dhaka, Bangladesh. He has done PhD under Faculty of Medical Studies in Bangladesh University of Professionals (BUP). He got NOMA Grant from University of Oslo, Norway for research. Besides he got one year teaching & research fellowship Funded by USAID Developing Next Generation of Public Health Experts Project (NGPHEP). He is a member of Geneva Foundation for Medical Education and Research. He has number of publications in International Open Access peer reviewed index journals. As a young scientist he is expert on editorial writing also and already lot of editorial has been published. At present he is working as Assistant Professor, Department of Public Health, Fareast International University.

His research interest lies in Community nutrition, Ethnic nutrition, and Pre-school nutrition.

Mr. Muhammad Usman, Former Director General of Agricultural Research System, Govt. of Pakistan who retired from service after a spotless career of about 35 years (1974-2009) with senior level experience work on the research and development of integrated agricultural industries like livestock and dairy development, aquaculture and fishery, agriculture and poultry, on a sustainable way.

livestock and dairy development, aquaculture and fishery, agriculture and poultry, on a sustainable way

Michael Trevan is an enthusiastic champion of agriculture and has served its community and the University of Manitoba with vision and acumen. He led the Faculty of Agricultural and Food Sciences from 2004 to 2014. His outreach efforts were formidable. He collaborated with foreign universities in join undergraduate baccalaureate training programs and successfully developed education markets overseas, in particular India, China and the Middle East. During his leadership, enrollment in the Faculty’s degree and diploma programs increased from 250 to more than 600. He has devoted more than 35 years to teaching and researching health, nutrition, food biotechnology and plant disease. He has authored more than 90 books, chapters and peer-reviewed publications. He has presented at countless conferences and seminars, and holds one patent.

Agricultural and Food sciences.

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

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

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

Basketball and Sports Nutrition.

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

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

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

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

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

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

SD Kulkarni (Born in Nov. 1954) did his B.Tech (Agricultural Engineering) in 1975 from MPKV, Rahuri, M.Tech. (Ag. Engg - Crop Process Engg.) in 1977 and Ph.D. (1993) both from IIT, Kharagpur. He joined the ICAR in 1976 in the first batch of ARS (Agricultural research Service), at ICAR - IARI, New Delhi as Scientist (Agricultural Structures and Process Engineering). He worked there for a period of about 11 years. At IARI he was involved in Post Graduate teaching (agricultural process engineering), and research on harvesting and threshing of crops, and pulses processing. In 1987, he joined the ICAR – CIAE (Central Institute of Agricultural Engineering), Bhopal, as Principal Scientist at Indo-US Sub Project on Soybean Processing and Utilization (SPU) and continued till 1996. There, he worked on processing of Soybean for conventional food uses and use in bakery products, and training of upcoming entrepreneurs for soy food based entrepreneurship development. In 1996 (November), he joined as Head Agro Processing Division at ICAR - CIAE, Bhopal and continued till April 2003. During this period he worked on processing of Oil Seeds, Packaging & Transportation of fruits & Vegetables and Entrepreneurship development activities for primary processing of agro produce for employment and income generation. He then joined as Project Director, SPU at ICAR - CIAE on April 17, 2003 and worked for 10 years (till April 2013). He was involved in guiding the soy processing research for food uses (process and equipment development). He also worked as Acting Director of ICAR - CIAE Bhopal for one year and nine months during the period of April 2005 to May 2006 and March – Sept, 2009. He has the experience of organizing two International Training Programmes for Engineers and three National level trainings for University teachers and Scientists, and over 150 batches of training for upcoming entrepreneurs and rural women. His initiative and continued efforts resulted in establishment of over 500 soy food enterprises in different parts of the country. He has published more than 70 research papers in National and International Journals and over 100 technical and popular articles of public importance. He retired from active ICAR service on Nov. 30, 2016 after putting in the service for over 39 years. He took part in many Door Darshan programmes (Hello Kisan, Krishi Darshan, etc) and Aakashwani Programmes. He has over eight years of PG Teaching experience at IARI New Delhi, six years as IGNOU Study Centre Incharge at CIAE Bhopal and one year as PG Coordinator at CIAE Bhopal. He has guided Ph. D., Masters, PG Diploma and Graduate level thesis projects. He has contributed in developing text books and manuals for NCERT and IGNOU New Delhi. He served on Academic Council of two Agricultural Universities and Research Advisory Committee of one University. He also worked on Research Advisory Committee of National Innovation Foundation, Ahmedabad (2006, 2014). He has been examiner to Masters and Doctoral Theses of many Agricultural Universities, IARI New Delhi and IIT Kharagpur.

Food science, Agriculture, Nutrition and Food packaging

He is Associate Editor of the Journal Toxicol. Environ. Health, Associate Editor of Food Chem. Toxicol. and an Editorial board member of Environ. Health Perspect. Prof. Lee is also Research Advisor of the Ministry of Food and Drug Safety, Committee Advisor for the Ministry of Science, ICT, and Future Planning, and a Councillor for the International Association of Environmental Mutagen Society. He is the president of the 13th International Congress of Toxicology (ICT XIII). He organized 8 Workshops and 3 Int. Symposia about Toxicology, Carcinogenesis/Chemoprevention, Endocrine Disruption, and Risk Assessment. He was a Nominating Committee Member of International Union of Toxicology (IUTOX) and Deputy member of the Korean Pharmaceutical Society. He is the author of 220 papers, reviews, and 11 book chapters. He is the co-author of Lu’s Basic Toxicology (6th Edition, 2013, informa). Prof. Lee has received numerous awards, including the Young Scientist Award, Brookhaven Symposium (USA), the Yun Ho Lee Award of Scientific Merit (Int. Aloe Science Council, USA), the Merit Award from the Minister, .Ministry of Food Drug Safety (Republic of Korea).

Int’l Assoc. of Environ. Mutagenesis and Genomics Societies (IAEMGS) Korean Soc. of Toxicology (KSOT) Korean Environ. Mutagen Society (KEMS) J. Toxicology and Environ. Health (Taylor & Francis)

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

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

Dr. Yasmine Adel Lashine has completed MD degree from Ain Shams University, in addition she has a PhD in Molecular Genetics from the German University in Cairo. She also aquired the Diploma in Clinical Nutrition for Physicians from the American University in Cairo. Dr. Lashine teaches extensively in the pharmacy program on molecular genetic pathology and pathophysiology at the German University in Cairo. She has authored 4 papers in international peer-reviewed journals.

Molecular Genetics

Dr Benjamin K. Simpson is a professor at the Department of Food Science & Technology, Canada. He got Ph.D. degree in Biochemistry, Memorial University of Newfoundland, Canada 1984. His current research is on Post-mortem biochemistry of fish/shellfish,Enzymes from marine organisms,Chitin and chitosans from crustacean waste,Biodegradable plastic films from chitosan and starch,Carotenoid pigments from crustacean waste,Gelatin from fish skins,He has published several papers in Food Science & Technology.

on the post-morten biochemistry of marine organisms - more specifically on the roleof endogenous enzymes in seafood quality alterations; biotechnological approaches to enhance value of by-products of seafood harvesting/processing.

Maria Gougouli is a lecturer in the Food Science and Technology pathway in Perrotis College. She holds a B.Sc. in Agriculture with specialization in Food Science and Technology from Aristotle University of Thessaloniki, a M.Sc. in Food Science and Technology, and a Ph.D. in Food Microbiology from the same university, as well as a CTF in Pedagogical Training. During her graduate studies and Post-Doctorate she also served as a research assistant in the Department of Food Science and Technology of Aristotle University of Thessaloniki and in National Agricultural Research Foundation, in the context of several European Commission and national research projects. During 2010-2013, she served as part-time Laboratory Associate in the Departments of Nutrition and Dietetics, and Animal Production of the Technological Institute of Thessaly. Furthermore, she is editor and reviewer in the Journal of Applied Microbiology and in Letters of Applied Microbiology. Her research interests cover a wide range of Food Quality and Safety themes, with particular emphasis on the applications of Quantitative Microbiology.

Food Nutrition & Dietetics assessment

olene Mateko Azagba-Nyako is currently a PhD candidate in Department of Human and Health Sciences, University of Westminster, UK with a background in Dietetics, Food Science and Technology. Her areas of speciality pertain to the nutrition in emergency, nutrition policy drafting (optimization, implementation and surveillance), nutrition interventions (infant-maternal nutrition interventions) and the development of tailored food product. She has over 10 years experience in the dietetics, nutrition and food technology sector (Ghana/UK) and is currently part of Home Grown School Feeding Project Team at the Noguchi Memorial Institute Medical for Medical Research, Ghana. She is currently a Reviewer for Journal of Functional Foods in Health and Disease.

Development of tailored food product.

Dr. Chowdhury is an assistant professor at the Department of Physiology of Basirhat College, West Bengal, India. He has been working as a researcher on community health and nutrition for last 12 years. He got Ph.D. degree in nutritional neuroscience at the University of Calcutta, India. He was awarded by “Bharat Ratna Mother Teresa Gold Medal Award” for an outstanding contribution in national economy growth from GEPRA, India. He has published several papers in domestic and foreign peer-reviewed journals, and participated at more than 40 scientific meetings in the country and abroad. He is a long time member of The Nutritional Society (UK), European Academy of Pediatrics (Switzerland), The Physiological Society (UK), Indian Academy of Neuroscience (India), Physiological Society of India (India), Growth and Nutrition (Spain).

Community health and nutrition including nutritional assessment, measurement of cognitive and motor development, and biochemical assessment of iron status in undernourished, poor children residing in remote areas

Dr. Ankit Goyal is an Assistant Professor in Department of Dairy Chemistry in Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, India, where he has been a faculty member since 2015. He also served as a faculty in Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India. He received Doctorate degree in Dairy Chemistry from National Dairy Research Institute and Post-Graduate degree in Food Science and Technology from CCS Haryana Agricultural University, Hisar. During his doctoral work, Dr. Goyal focused on the development of omega-3 rich flaxseed oil powder using microencapsulation technique, which was further fortified to developed omega-3 rich milk, dahi (Indian Yoghurt) and ice-cream.

His research interests are the development of value-added foods specifically to control Malnutrition and non-communicable diseases (NCDs). He has published several research, review and technical articles in National and International Journals) of repute (https://scholar.google.co.in/citations?user=t_KhfxAAAAAJ&hl=en. He has taught different courses (such as Food Chemistry, Food Processing Technology, Biochemistry, Chemistry of Milk Lipids, Technology of Meat Fish and Poultry, etc.) and supervised few student final projects and thesis in post-graduate levels.

In view of the recent consumer awareness towards green consumerism, some of the prevalent synthetic preservatives are not reliable in the present day. In this context, essential oils often having strong antimicrobial and antioxidant potential may be used as natural preservatives to realize the consumer demand for safe, healthy and nutritious food. The chemical composition of various spicy essential oils and oleoresins were investigated by GC and GC-MS techniques. In addition, their antioxidant capacities were investigated by various antioxidant assays like DPPH radical scavenging method, ferric thiocyanate method, Fe(II) chelating activity, reducing power and various lipid peroxidation assays like peroxide value, TBA value, anisidine value, etc. The antioxidant activities of various essential oils and oleoresins were compared with a few synthetic antioxidants like BHA, BHT and PG. The bioactivity of essential oils and oleoresins was checked by monitoring their antifungal and antibacterial activities against a few pathogenic and food-borne fungi and bacteriae. Many of the essential oils were found to be better antioxidants than BHA and BHT and also possess good antimicrobial activity.

Nanomaterials, High Energetic Materials, Essential Oils & Oleoresins, Solid State Sulfonation.

Dr. Naveen is currently working as full time faculty member in the School of Bioengineering and Food Technology, Shoolini University, Solan (HP), India. He has received his PhD (Dairy Chemistry) from National Dairy Research Institute, Karnal (India) with specialization on nanotechnology and adulteration detection in food products. He received many awards and honors. He has published number of articles in journals of national and international repute. He is life time member of Dairy Technology Society of India. He is member editorial board for many reputed journal. His current research interests are in food safety, application of nanotechnology in food system, colorimetric methods development for adulteration detection in foods, and technology development for utilization of underutilized wild crops.

food safety, application of nanotechnology in food system, colorimetric methods development for adulteration detection in foods, and technology development for utilization of underutilized wild crops.

Anil Kumar obtained his masters and doctoral degrees in biochemistry from Lucknow University in 1973 and 1983, respectively. He worked as Lecturer (Assistant Professor) in Biochemistry at the Lucknow University for about 08 years. In 1985, he joined Prof. Jack Preiss lab at the Michigan State University, East Lansing, USA. There, he worked on DNA sequencing and site directed mutagenesis. He is working as Professor & Head (Chair) of the School of Biotechnology, Devi Ahilya University, Indore, India since June, 1991. He has published nearly 135 full length research papers in various International and National journals of high repute. He also guided nearly 30 Ph.D. students. He also authored 10 books. His book on Molecular Biology is published by Horizon Scientific Press, UK and on genetic engineering by Nova Science Publishers, USA. A book on ‘Enzymes & Enzyme Technology’ has been published by MV Learning, London in 2015. In 2012, his book on Biochemical Tests has been published by Viva Books Pvt Ltd. He also authored number of chapters for many books including Encyclopedia of Molecular Cell Biology & Molecular Medicine. He also presented his research work at number of International Conferences. He was invited to host & chair a symposium at the 4th World Congress of Cellular & Molecular Biology held at Poitiers, France in 2005. Although his lab is mainly Enzyme technology lab but his students work in many diversified areas. He also won number of awards. He also worked on many Administrative positions in the University. He also worked as Acting Vice-Chancellor of the University many times. He is founding member of the School of Biotechnology at the Devi Ahilya University. He hosted and organized 5th World Congress of Cellular & Molecular Biology (November 02-06, 2009) & was the Congress President. He is fellow of many Societies including World Society of Cellular & Molecular Biology, France where Nobel Laureates are also the fellows. In 2012, his chapter on Regulation of Gene Expression has been published in Epigenetic Regulation and Epigenomics (a two volume series from Wiley VCH). In 2014, his updated chapter on Regulation of Gene Expression has been published in RNA Regulation (a two volume series from Wiley VCH) and again in Synthetic Biology-Advances in Molecular Biology and Medicine. in 2015 (a two volume series from Wiley VCH). He is in the Editorial board of many renowned International Journals. He is Editor-in-Chief designate for Canadian Journal of Biotechnology which is likely to be launched in January, 2017

Food Biotechnology & Biochemistry

Dr. Beenu Tanwar is currently Assistant Professor at Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, since July 2016. Dr. Tanwar has graduated in Home Sciences. For higher studies, she selected Food Technology as field of specialization and did Masters in Food Technology and Doctorate in Food Science and Nutrition in 2009 and 2013, respectively. Dr. Tanwar started her professional career in 2013 as Assistant Professor of Food Technology and Nutrition in Lovely Professional University, Phagwara, India. She has published research and review papers in various national and international journals, presented many papers in conferences and has received several awards. She has been recipient of UGC JRF fellowship during her doctoral studies. Dr. Tanwar has guided nine PG students in their research work and is reviewer of many reputed journals

Main focus of her research is on value addition of underutilized foods, functional foods, etc. She strives for excellence in the areas of food and nutritional sciences through research and learning from peers in this area.