Xiang Li has more than 20-years experiences in new product development, research and innovation. Currently, he is the Director of Product Development and Research in Abbott Nutrition R&D Pacific-Asia Centre. He is leading the analytical research, product development, and rapid prototype innovation teams. His research portfolio includes nutritional product innovation, dairy processing, ingredient chemistry, consumer insight, and user experience. He is the Pioneer of Abbott Nutrition R&D in Asia and recorded many first, including led two new Green-filed nutritional plant start-ups in Singapore and China. His previous efforts resulted in the commercial launches of more than 250 Pediatric and Adult nutritional products globally. Recently, he has accepted an invitation to be a Technical Advisor to the Singapore National Research Foundation (NRF), accountable to the Prime Minister Office of Singapore. He is a Senior Associate Research Fellow in Abbott Volwiler Society. He has received his EMBA degree from NUS and UCLA in 2012.

Food science, food safety, nutritional product innovation, dairy processing, ingredient chemistry

Ana Lúcia Baltazar is a Professor in Coimbra Health School for the graduated course of Dietetic and Nutrition, pursuing her PhD in Food Quality at FCT-UN Lisbon. She has completed her Master’s in Occupational Safety. She is a dedicated and qualified Dietitian with 10 years of experience. She has an exceptional experience in “Monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing”.

Food science, food safety, food manufacturing, nutrition, dietetics

Huada Daniel Ruan, Dual PhD, Professor and Founding Head of the Department of Environmental Science, Beijing Normal University-Hong Kong Baptist University United International College (UIC). Prof. Ruan earned his first PhD in Mineralogy from The University of Western Australia, and second PhD in Chemistry from Queensland University of Technology. He has a background in chemistry, earth sciences, environmental science, and biological science with more than 25 years of experience in teaching and research in Australia, the U.S., Mainland China, Hong Kong and Macau, and published more than 110 articles. Prof. Ruan is the pioneer researcher established non-point water pollution index in Australia, found and confirmed that 0.02 ppm of phosphorus is the critical value of water eutrophication. His research achievement also include mineral chemistry at Queensland University of Technology, Australia that contributed to a significant increase (2-5%) in the extraction of alumina from bauxite; the bio-chemical remediation of contaminated soils at Purdue University U.S.A. had contributed to the stabilization of heavy metals Cr and Pb biologically and chemically; participation in air pollution monitoring, indoor air quality, food safety and labeling, electronic waste treatment and certification in Hong Kong. He has been invited to be the Adjunct Professor, Griffith University, Australia, Visiting Professor, South China Agricultural University, Visiting Research Professor, Research Institute of Ecology and Soil Science, Guangdong Academy of Science, Honorary Consultant, Hong Kong Institute of Environmentalist, Vice Chairman of the Environmental Subcommittee, Hong Kong Association of Testing, Inspection and Certification， Jury Member of Court, Queensland, Australia， Zhuhai City Committee Member of Emergency Management. He is a Certified Auditor of ISO9001 and ISO14001, editor/reviewer of a number of international journals and an active member of a number of international professional associations.

Environmental Chemistry, Mineral Chemistry, Environmental remediation, Sustainable development, Renewable energy

Dr. Parmjit S. Panesar is working as Professor & Head, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (Deemed University: Established by Govt. of India), Longowal, Punjab. India. In 2005, he has been awarded BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by Department of Science & Technology (DST), Ministry of Science & Technology, Govt. of India, to carry out advance research in Industrial Biotechnology at Chem biotech labs, University of Birmingham Research Park, UK.

Food Engineering, Food Science, Food Technology, Food and Nutrition, Biotechnology

Since 1991, Dr JF Hocquette has been a research scientist at INRA (the French National Institute of Agricultural Research). His research interest mainly concerns muscle biology as relevant to muscle growth and beef eating quality. In 2014, Dr Hocquette organized the French Meat R&D congress (240 people). Dr Hocquette is strongly involved in the activities of the EAAP (European Association for Animal Production) and is also an active member of the French-Chinese Center on beef production.

Muscle growth, development and biology as relevant to beef quality

Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.

Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants.

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

Food Science and Nutrition

Lara Hanna Wakim is an Associate Professor and Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, Lebanon. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences-2015 and Member of its Steering Committee. She served as Head of Food Science Department at USEK and as Responsible of the International Relations. She has an extensive experience as Food Safety consultant. She is Member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture, an Active Member at the Lebanese Standards Institution at the Lebanese Ministry of Industry, Member of the Lebanese Association of Food Scientists and Technologists and also Member of the Governing Council of the International Union of Food Science and Technology Her research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK)

Food, Nutrition and Health

Farid Chemat is a full Professor of Chemistry at Avignon University (France), Director of GREEN Extraction Team (alternative extraction techniques and solvents), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. His main research interests are focused on innovative and sustainable extraction techniques, protocols and solvents (especially microwave, ultrasound and bio-based solvents) for food, pharmaceutical, fine chemistry, biofuel, and cosmetic applications. His research activity is documented by more than 170 scientific peer-reviewed papers, 10 books and 10 patents.

Food Ingredients and Phyto chemicals

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.

My research interests range from exploiting bioenergy and microalgae, laser asteroid deflection and laser and combined systems for inactivation of microorganisms. Areas permeating each theme are complex experimentation, real time detection, monitoring and control of processes.

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

She is an Associate professor in the Department of Food Engineering, University of Zagreb, Croatia. She hold a Ph. D. Degree on Ultrasonic effect on physical and functional properties of whey proteins from Faculty of Food Technology and Biotechnology from University of Zagreb in the year 2008.

Novel food processing technologies (high power ultrasound, microwave processing, pulsed electric field processing

Gulhan Unlu has been on the University of Idaho faculty since 2000. She is an Associate Professor within the School of Food Science. She is also an Adjunct Associate Professor at Washington State University. Prior to joining the University of Idaho, She conducted postdoctoral research at the National Renewable Energy Laboratory in Golden, Colorado. She is an active member of the Institute of Food Technologists and serves as the Chair of the Biotechnology Division of the Institute of Food Technologists (2014-2015). She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison. She has presented guest lectures in diverse courses in sciences, including Introduction to Food Science, Food Toxicology, Exploring International Agriculture, Biotechnology and Society, and Molecules of Death.

Food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste

Giancarlo Cravotto is Full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.

Food science, Drug and pharmaceutical science

Angela Zinnai has completed her 1st PhD from the Scuola Superiore Sant' Anna, Pisa. She is an Associate Professor of Food Technology at Pisa University. In 2008, she received a “Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F). She published more than 100 papers in journals or volumes and serving as a referee for research projects and papers. She was a scientific responsible for an Original Patent (PT2009A000018), an author of two Original Patents of Pisa University. She was invited speaker and part of the organizing committee for several national and international workshops and conferences.

Food Science

Francesca Venturi has completed her 1st PhD from the Scuola Superiore Sant'Anna, Pisa. She is a Researcher in Food Technology of Pisa University. In 2008, she received a "Special Mention" at "Montana Premium" for Food Science Research (with her colleague Zinnai A). She published more than 90 papers in journals or volumes and serving as a referee for ACS journals. She is the author of two original patents of Pisa University. She was invited speaker and part of the Organizing Committee for several conferences organized in past years.

Food Sciences

Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a Phd in Chemistry from the University of Claude Bernard-Lyon I in France. Naim Ouaini was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. Since 2011, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and is the designated Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the LAAS association (Lebanese Association for the Advancement of Science) and for the International Scientific Committee CIMA3. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDAR, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 50 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.

Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry.

Ozlem Turgay is currently working as an professor at Kahramanmaras Sutcu Imam University, Turkey. She has completed her Ph. D from the faculty of Food Hygiene and Technology, Istanbul University, Turkey. She has more than 18 years of teaching experience with more than 30 International Publication and presented more than 15 talks in international conferences. She is an active member of Association of Biotechnology, American Association for the Advancement of Science, Association of Veterinary Food Hygienists and Environmental Problem Research and Application Center (KSÜ). She has also coined more than 20 international awards to her name.

Food Microbiology, Food Toxicology, Meat Science

Mohammed Farid has completed his BE in Chemical Engineering from the University of Baghdad, Iraq (1971), ME in Chemical Engineering from University of Swansea, Wales (1975) and PhD in Chemical Reactor Engineering from the University of Swansea, Wales in the UK. He is a Fellow of the Institution of Chemical Engineers, London and an active member of a number of international institutions. He has published more than 360 papers in international journals and refereed international conferences, 6 patents, 5 books, and 11 chapters in books. He has received a number of international awards such as the Matsumae International Fellowship from Japan (1986), the Hisham Hijjawi Award for Outstanding Scientific Achievement in Research in 1993, and the Marie Curie Fellowship, from European Union in 2010. He was invited as a keynote speaker to a large number of international conferences worldwide such as iFOOD2013 in Hannover. He has initiated and established the research in NZ in non-thermal processing of food, including high pressure processing, pulsed electric field and UV, more than 15 years ago. In 2015, he was awarded by the International Association of Engineering and Food (IAEF) the “Lifetime Achievement Award”

Food Preservation

Anne Pihlanto has completed her PhD from University of Turku. She is managing the Innovative Food Chain research area at Luke. She has over 20 years’ experience in food protein research. Her publications with original results within food technology, chemistry and medical science have been presented in scientific international journals, monographies and invited book chapters. Her articles are published in microbial, food and dairy science journals and total amount of scientific papers is about 150.

Proteins and peptides, utilisation of coproducts.

Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development.

Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, University Malaysia Terengganu, Malaysia. Her main research interest is on food protein.

Food Biotechnology, Food Chemistry

Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.

Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants.

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.

My research interests range from exploiting bioenergy and microalgae, laser asteroid deflection and laser and combined systems for inactivation of microorganisms. Areas permeating each theme are complex experimentation, real time detection, monitoring and control of processes.

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

Food Science and Nutrition

Giancarlo Cravotto is Full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.

Food science, Drug and pharmaceutical science

Christopher Smith joined MMU in November 2010 as the Director of the Manchester Food Research Centre and Professor of Food Science at Hollings Faculty.Educated in Liverpool,he took his first degree in Applied Biology followed by a PhD in Chemistry at the University of Salford.He is Editor-in-Chief of Food and Agricultural Immunology and International Journal of Food Science and Technology.He has published over 100 scientific papers, many in the field of Food Science; he has provided chapters for books and spoken at over 150 scientific meetings.He has also been instrumental in organising the biannual Environment and Food Mass Spectrometry Special Interest Group meetings as well as the 2008 IFST Annual Meeting, the First International Chester Food Science and Technology Conference and the Food Nanotechnology Conference.He is currently Editor-in-Chief of Food and Agricultural Immunology Foods.

The role of vitamin D, Utilisation of Food wastes as sources of high value products, Development of assays for the monitoring of food quality and safety, Effects of processing on Food nutrients and bioavailability, Detection of microbial contamination of food, Nutrients in Health and Disease

Dr. Gary Stoner is Professor of Medicine at the Medical College of Wisconsin (MCW) Division of Hematology and Oncology, specializing in the fields of chemical carcinogenesis and cancer chemoprevention. He serves as Director of the Molecular Carcinogenesis and Chemoprevention Program in the newly developing Cancer Center.Dr. Stoner received his PhD in microbiology from the University of Michigan in 1970 and became involved in cancer research as a post-doctoral fellow and research scientist at the University of California-San Diego (UCSD). While at UCSD, his research was focused on the development of a mouse model of lung cancer for the identification of environmental carcinogens and for mechanistic studies of lung carcinogenesis. He then joined the Laboratory of Human Carcinogenesis at the National Cancer Institute where he conducted research on the metabolism of tobacco carcinogens in human lung tissues and developed human lung cell culture systems for investigations of carcinogen/oncogene-induced cell transformation. He became involved in chemoprevention research in the early 1980’s while at the Medical College of Ohio, initially investigating the chemopreventive potential of naturally-occurring ellagitannins and isothiocyanates in the rodent lung and esophagus. As an extension of research with ellagic acid, Dr. Stoner’s laboratory developed a “food-based” approach to the prevention of esophagus and colon cancers in rodents and in humans using freeze-dried black raspberries. His research is documented in more than 350 peer-reviewed publications and book chapters, and he has edited several books.

We examined the ability of freeze-dried berries to prevent G.I. tract cancers in animals and humans. Most studies used black raspberries (BRBs), due to their high antioxidant potential and high content of anthocyanins and fi ber. In rodent studies, the consumption of BRB powder, at 2.5, 5 and 10% of a synthetic diet, resulted in a 40-70% inhibition of carcinogeninduced cancer in the rat esophagus and colon, and the spontaneous development of intestinal tumors in mice. Mechanistically, BRBs inhibit proliferation, infl ammation and angiogenesis and stimulate apoptosis and diff erentiation, and protectively modulate genes in multiple signaling pathways. Th e most active inhibitory constituents in BRBs are the anthocyanins. A Phase I trial showed that BRBs are well tolerated in humans at oral doses that elicit chemopreventive eff ects in rodents. Th e oral administration of BRB powder (45g/day) to 20 Barrett’s esophagus patients for 6 months led to reductions in oxidative stress, but minimal eff ects on the lesion. Oral administration of strawberry powder (60g/day) to 37 Chinese patients with esophageal dysplasia led to histologic regression of ~80% of mildly dysplastic lesions and reduced levels of iNOS, COX-2, and phospho-NF-κB-p65 proteins. Treatment of 20 colorectal cancer patients with BRB powder for an average of 3 weeks led to reduced cell proliferation and demethylation of suppressor genes in the Wnt signaling pathway. Treatment of patients with familial adenomatous polyposis with rectal BRB suppositories caused a 36% regression of rectal polyps. Th ese trials indicate that berries have signifi cant promise for chemoprevention of esophageal and colon cancer in humans.

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-inChief 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.

Improve the quality of processed products by retaining food’s initial freshness, Extend the shelf life of foods,Achieve energy savings and favorable economics when combined with current commercial food preservation systems.

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

Gulhan Unlu has been on the University of Idaho faculty since 2000. She is an Associate Professor within the School of Food Science. She is also an Adjunct Associate Professor at Washington State University. Prior to joining the University of Idaho, She conducted postdoctoral research at the National Renewable Energy Laboratory in Golden, Colorado. She is an active member of the Institute of Food Technologists and serves as the Chair of the Biotechnology Division of the Institute of Food Technologists (2014-2015). She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison. She has presented guest lectures in diverse courses in sciences, including Introduction to Food Science, Food Toxicology, Exploring International Agriculture, Biotechnology and Society, and Molecules of Death.

food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste

Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, UniversitY Malaysia Terengganu, Malaysia. Her main research interest is on food protein.

Food Biotechnology, Food Chemistry

Dr. Howard Zhang is the Director for the USDA ARS Western Regional Research Center in Albany, California. He leads research on Produce Safety, Plant Mycotoxin, Foodborne Contaminants, Processed Foods, Bioproduct Chemistry and Engineering, Crop Improvements and Utilization, Genomics and Gene Discovery, and Exotic and Invasive Weeds.WRRC also houses the Plant Gene Expression Center, ARS Pacific West Area office, Forest Service Branch and an APHIS laboratory. Dr. Zhang is a member of the Federal Senior Executive Service. Howard was born and raised in Hunan Province of China. He received his BS from Hunan Agricultural University in 1982, MS from the University of Guelph in 1987, and Ph.D. from Washington State University in 1992. He served two years as post-doctoral associate at Washington State University. He was then appointed Assistant Professor (1994-1999),Associate Professor (1999-2003) and Full Professor (2003-2004) at the Ohio State University. In 2004 he joined USDA as Research Leader for Food Safety Intervention Technologies.

His areas of expertise include nonthermal processing technologies, pulsed electric fields, packaging, electronic instrumentation and process automation. He is a pioneer and inventor of PEF technology.

Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at University of California, Davis (UC Davis). Dr. Zhang has more than 25 years of research and teaching experiences with bioenergy and biofuel production, waste treatment and environmental quality management and control. She has successfully transferred new technologies from her laboratories to commercial companies. She is now serving as Chief Technology Advisor for CleanWorld, a Sacramento based bioenergy company. She has over 300 scientific publications and seven patents. Dr. Zhang received her PhD degree of Agricultural Engineering from the University of Illinois at Urbana-Champaign in 1992. She then joined the faculty of Iowa State University in 1993 and the faculty of UC Davis in 1995. She conducted innovative research and technology development on the production of biofuels and biochemicals from food and agricultural wastes. Dr. Zhang received several prestigious awards, including the New Holland Young Researcher Award from the American Society of Agricultural and Biological Engineers in 2003, Environmental Award from the U.S. Environmental Protection Agency in 2007, and Distinguished Career Award from Association of Overseas Chinese Agricultural, Biological and Food Engineers in 2010, Achievement Award from California Bioresources Alliance in 2013, and CleanTech Innovator of the Year from Sacramento Regional Technology Alliance (SARTA) in 2014.

Bioenergy and biofuel production, waste treatment and environmental quality management and control

Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.

Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants

Christopher Smith joined MMU in November 2010 as the Director of the Manchester Food Research Centre and Professor of Food Science at Hollings Faculty.Educated in Liverpool,he took his first degree in Applied Biology followed by a PhD in Chemistry at the University of Salford.He is Editor-in-Chief of Food and Agricultural Immunology and International Journal of Food Science and Technology.He has published over 100 scientific papers, many in the field of Food Science; he has provided chapters for books and spoken at over 150 scientific meetings.He has also been instrumental in organising the biannual Environment and Food Mass Spectrometry Special Interest Group meetings as well as the 2008 IFST Annual Meeting, the First International Chester Food Science and Technology Conference and the Food Nanotechnology Conference.He is currently Editor-in-Chief of Food and Agricultural Immunology Foods.

The role of vitamin D, Utilisation of Food wastes as sources of high value products, Development of assays for the monitoring of food quality and safety, Effects of processing on Food nutrients and bioavailability, Detection of microbial contamination of food, Nutrients in Health and Disease

Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.

Food processing and technology, Product development

Tim Finnigan is currently Director of R&D for QuornFoods – covering both theQuorn and Cauldron brands across 15 countries. He is a Ph.D graduate of the Food and Biosciences faculty of the University of Reading, England and has held innovation roles in government food research, General Foods, APV, RHM, Zeneca and Premier Foods. He has been instrumental in the product and technology innovation programs that have helped to establish Quorn as the world’s leading meat free brand.

Meat free market. Healthy Eating and Sustainability as key drivers for the global food industry

Massimo Cecaro after completing the high school in humanistic studies, he moved to the University of Camerino, where he got a Master Degree in Veterinary Medicine and in University of Teramo he successfully got the Specialization. Since the age of 14, he has worked as radio speaker, tv presenter and reporter for a wide range of artistic and scientific events. At the age of 24 he obtained a qualification to practice as a Journalist and in 2007 he was admitted to the National Association of Medical Press (ASMI), where he currently hold the position of National Councilor. He is Resident Member of MJA Medical Journalists’ Association (London). He is Member of EFSA\'s Expert Database. He has been an invited speaker,mentor and chairman at International events in the field of Public Health and Safety in Canada, US, Europe and Asia. He has been author of several scientific works in public health. He is also director in Italy of a prestigious Educational Centre for work safety and public health. He is actively involved in international projects to improve the role of mass-media in medical sciences, and awarded in Philadelphia, Valencia and Las Vegas, with International special recognition. He is serving as an editorial member of several reputed journals like: “Journal Food Processing Technology”, “Journal of Veterinary Science & Technology”, and Editor in Chief in the “Journal of Mass Communication” and “Occupational Medicine & Health Affairs”. He is Organizing Commette Member of several International Conferences in US and in Europe

medical and scientific communication, Risk analysis, Epidemiology, Work safety, Food Safety, Comparative oncology.

Alison Burton-Shepherd is a Registered Nutritionist (Scientist) and Senior Lecturer in Adult Nursing at De Montfort University Leicester UK. She is a part time Advanced Nurse Practitioner and Non Medical Prescriber. Recently she became an Inspector for the Care Quality Commission inspecting primary medical services to ensure that high standards of clinical care are being maintained. She is proud to be a Queens Nurse a title given to nurses who have achieved and continue to strive for excellence.

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

Ralf Greiner has completed its Ph.D. at the University of Stuttgart, Department of Biochemistry in 1993. From 1990 until 2007 he worked as a research / deputy head of department at the Federal Research Institute of Nutrition and Food, Centre of Molecular Biology in Karlsruhe, Germany. Thereafter (2007-2008) he joined the Division of Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. Ralf Greiner is currently working as a Head of Department at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany. In addition he acts as Editor for Food Control (Europe and South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.

Food Nanotechnology, Enzyme Application in Food Processing, Non-thermal Food Preservation Technologies, PCR Technology in Food Control, Conversion of Agricultural Byproducts

Olga Gortzi graduated BSc in Chemistry on 1994, MSc on 1999 and PhD on 2002. She is an Associate Professor at Department of Food Technology, TEI of Thessaly, Greece. She has experience on physicochemical characterization of liposome preparations and re-evaluation of the bioactivity of encapsulated substances in model systems. She has participated in 21 research and education programs, 45 publications in international scientific journals, 41 work presentations in National and International Conferences and more than 550 citations. She was also a supervisor of 8 MSc theses and 6 PhD theses and a reviewer in 15 international scientific journals.

food technology, Microbiology and Food Chemistry

Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development;

Ian Watson’s first degree was in applied physics, followed by a PhD from the engineering Faculty at the University of Glasgow in “Optimizing the gaseous dischargeand optical coupling of a pulsed CO2 laser” which was specifically designed for material processing of reflective and refractory materials. In the early 1990s hebegan to research the effects of high power laser beams on microorganisms and laser sterilization and inactivation. He has published on the direct effect of a range of lasers and their efficacy on treating different substrates, including solids, liquids and air and a range of microorganisms from E. coli to B. globigii, ananthrax simulant. As well as building lasers and laser scanning inactivation systems he has developed combined systems for decontamination and inactivationapplications. These systems comprised: lasers, UV, pulsed flash lamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and successfully tested for treating air.

Research into Algae for Biodiesel Production and High Value Products, Laser Engineering, Bacterial Inactivation and detection and characterisation of microorganisms.

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

Food Science and Nutrition

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee “Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Technology,chemistry and nurtition

Francesca Venturi completed his Ph.D. at the age of 28 years from the Scuola Superiore Sant\'Anna, Pisa. She is a researcher in food technology of Pisa University. In 2008, she received a \"Special Mention\" at \"Montana Premium\" for food science research (with her colleague Zinnai A.). She published more than 70 papers in journals or volumes and serving as a referee for ACS journals. She was an author in an original patent of Pisa University (RM2010A000617) for extra-virgin olive oil extraction by addition of CO2. She was an invited speaker by Omics Group at Bioprocess 2013 (Kansas City, USA).

Food Science & Nutrition

Dr Nazanin Zand obtained a BSc (Hons) Degree in Food Science and Technology in 1998, in Tehran, working in the airline catering industry, developing food for vegetarians and people requiring special diets. In 2001, she undertook a Master’s Degree in Food Safety and Quality Management at the Natural Resources Institute, University of Greenwich, looking in particular at prolonging the post-harvest shelf life of perishable fruits by Modified Atmosphere Packaging. She is lecturer in Food Science & Nutrition in the department of Life Sciences at University of Greenwich, with research interests in the nutritional quality and safety of food determined by robust quantitative analysis. she has a thriving research supported by series of scientific publications in reputation journals gaining international praise and recognition. Her research into nutritional quality of commercial complementary infant foods has attracted national and international media attention. She is elected member of the Institute of Food Science & Technology, who is actively developing new protocols for analytical based optimizations of the nutritional quality of new food products, health claims, labelling and legislation. She has recently became a Registered Scientist (RSci) and has joined the Journal of Pharmacy and Nutrition (JPANS) as an Editorial Board Member as well as being a guest editor for the Journal of Food.

Food science, Nutrition, and Pharmacy

Angela Zinnai completed his Ph.D. at the age of 25 years from the Scuola Superiore Sant\'Anna, Pisa. She is an associate professor of food technology at Pisa University. In 2008, she received a “Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F.). She published more than 80 papers in journals or volumes and serving as a referee for research projects and papers. She was a scientific author for an original patent (PT2009A000018) that received a “Special mention of the Jury” at 24° SIMEI. She was a chair at Bioprocess 2013 conference (Kansas City, USA) conducted by OMICS Group.

Food Technology and Nutrition

Ryszard Amarowicz has comnpleted his graduation of a Master of Science in Human Nutrition at the University of Warsaw (Poland) in 1979, followed by the attainment of a PhD at the Faculty of Agriculture of the University of Olsztyn (Poland).Since 1989, he has developed his scientific career at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, serving before the role of Assistant Professor (1989-2001), followed by that of Associate Professor (2001-2011) and finally Professor (2011-now) where he currently also holds the position of Head of the Department of Chemical and Physical Properties of Food.He got his scientific skills by means of numerous fellowships at leading foreign research institutes in Japan, Canada and USA

analytical chemistry of natural substances containing phenolic compounds, antioxidant activity of protein hydrolysates, antimicrobial activity of the compounds phenolic

Kirsten Brandt is Senior Lecturer of Food Science and Nutrition in the Food Quality and Health Research Group of the Human Nutrition Research Centre at Newcastle University. Her research focuses on food quality and impact on human health, including assessing health-promoting properties of plant constituents previously considered harmful for human health, including secondary metabolites and nitrate, as well as understanding the effect of production factors on plant product composition. She teaches on the BSc honours degree programme ‘Food and Human Nutrition’ and the MSc degree programme ‘Medicinal Plants and Functional Foods’.

Plant secondary metabolites, health-promoting natural compounds, human intervention trials, animal models of human disease, effects of production methods on food quality.

Luca Rastrellil got his PhD in Natural Products at the Faculty of Pharmacy of University of Naples.He is a Member of Board of Directors of University of Salerno.He is Nominated Expert in the Italian Ministry of Health.His group is currently cooperating with recognized Italian and Foreign partners. He is speaker at National and International Symposia He is member of scientific committee of several international symposia and schools.He is author or co-author of about 140 publications in International Journals and chapter in books.

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

Abdul Shakoor Chaudhry has conducted research, teaching and engagement at universities of Newcastle, Queensland, Bristol, Cambridge and Faisalabad. He was able to develop non-invasive Bio-Molecular methods to test the quality of animal foods in supplying essential nutrients to various animals at different stages of their growth and development. Dietary manipulation to reduce pollution from farm animals has also been a vital area of his research. He has coordinated 2 International training programmes in Australia (1996-98) and 3 Higher Education Links here at Newcastle (2002-5 & 2007-10). Recently, his research with \'spices to modify methane\' has received a huge media attention. His invited interviews with CNN\'s Connect the World, BBC Look North, many BBC radios, Newzealand radio and many print and electronic papers are a few examples of the impact of his research. Search INTERNET for \'sheep and spices\' to view 100\'s of news items as a reflection of the societal & sustainable relevance of his research for the UK and worldwide.

Animal nutrition, feeding systems and welfare Reducing methane and nutrient wastage from ruminants.In vitro studies and Bio-Molecular techniques, Rumen fungi, Enzymes and Food utilisation,Water Pollution & Aquatic Life,Novel foods and anti-nutrients Equine, Poultry and Fish Studies

Halil Vural is full Professor at the Department of Food Engineering, Hacettepe University, Ankara, Turkey. He has completed his PhD at Hacettepe University, Department of Food Engineering at 1992. He worked as a research assistant, assistant professor, associate professor and full professor at Hacettepe University.

Food processing and technology. Meat science and meat technology.

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.