Food & Nutrition

Raffaele Pilla, Pharm.D., Ph.D., Doctor Europaeus, received his Master’s degree in Pharmacy at G. d’Annunzio University in Chieti-Pescara, Italy in 2005, where he also served internships at the Cell Physiology Laboratory and Molecular Biology Laboratory. Prior, he was an Erasmus Student at Faculté de Pharmacie de Reims in Reims, France. He received his Doctor Europaeus in 2010 from Pitié-Salpétrière Institute in Paris, France. Also in 2010, he received his Ph.D. in Biochemistry, Physiology, and Pathology of Muscle at G. d’Annunzio University in Chieti-Pescara, Italy. He was hired as a Postdoctoral Scholar in the Department of Pharmacology and Physiology at the University of South Florida in Tampa, on two research grants funded by the Office of Naval Research (US Navy) and Divers’ Alert Network. He has written and lectured widely worldwide. He has been involved in ongoing research at the University of South Florida with the use of ketone esters.

ketone esters, Biochemistry

Dr. Abdeen Mustafa Omer (BSc, MSc, PhD) is an Associate Researcher at Energy Research Institute (ERI). He obtained both his PhD degree in the Built Environment and Master of Philosophy degree in Renewable Energy Technologies from the University of Nottingham. He is qualified Mechanical Engineer with a proven track record within the water industry and renewable energy technologies. He has been graduated from University of El Menoufia, Egypt, BSc in Mechanical Engineering. His previous experience involved being a member of the research team at the National Council for Research/Energy Research Institute in Sudan and working director of research and development for National Water Equipment Manufacturing Co. Ltd., Sudan. He has been listed in the book WHO’S WHO in the World 2005, 2006, 2007 and 2010. He has published over 300 papers in peer-reviewed journals, 200 review articles, 7 books and 150 chapters in books.

Sustainable Development of Bioheat from Agriculture Wastes and Environment

Dr. Lina Rammal has her 12 years expertise in clinical nutrition and dietetics .Her aim is to spread nutrition awareness and to help patients reach their healthy body goals and to meet their optimal nutritional needs. Her numerous certificates and continuing education in all nutrition majors gave her the base to create and update new diets treatment techniques. She made hope after depression, smiles after tears and confidence after confusion. She Owned Lina Rammal Diet Center establishment in Lebanon, she is member in LAND, member in LDS, LD Syndicate representative, board member in nutrition & health magazines, nutrition articles writer, certified from the Lebanese public health ministry. This approach targets only obese children and can be successfully applied in their nutrition treatments in different ways and stages as mentioned in the abstract study.

Food Nutrition

Dr. Farooq Anwar, with PhD in Analytical Chemistry and two Post-Docs in Food Chemistry, has more than 20 years of working experience at national and international level. Presently, he is serving as Professor / Director ORIC and Chairman of the Department of Chemistry, University of Sargodha, Pakistan. He has supervised 13 PhD and published 240 publications with 350 Impact Factor and 9,000 ISI indexed Citations to his credit. He has been enlisted as Productive Scientist of Pakistan. He has been awarded Dr. Atta-ur-Rehman Gold Medal-2010 by Pakistan Academy of Sciences and Research Excellence Award-2018 by Prince Sattam bin Abdulaziz University, Saudi Arabia. He has been selected TWAS Young Affiliate Fellow by TWAS,Triester, Italy.

Chemistry

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

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

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

chemical carcinogenesis and cancer chemoprevention

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.