Food Science and Technology

Dr. Gláucio Diré Feliciano holds a degree in Biological Sciences from the Federal Rural University of Rio de Janeiro (UFRRJ/ Brazil), a master's degree in Human and Experimental Biology (Morphological Sciences) from the University of Rio de Janeiro (UERJ/ Brazil) and a PhD in Biology (area of concentration in Nuclear Biosciences) by the University of the State of Rio de Janeiro (UERJ/ Brazil). He concluded his postdoctoral fellowship in Experimental Pathology at the State University of Rio de Janeiro (UERJ/Brazil). He is currently a research professor in the area of Neuropharmacology and Neurochemistry at the Foundation University State University of the West Zone (UEZO/ Rio de Janeiro/ Brazil), where he is responsible for the research line entitled "Study of the biological effects of natural products with investigative interest in Brazil's unique health system. ", which is developed in the Laboratory of Chemical and Biological Analysis-LAQB (UEZO/ Rio de Janeiro/ Brazil). He is also a Full Professor III at Estácio de Sá University (UNESA/ Rio de Janeiro/ Brazil). He is a Fellow of the American Association for Science and Technology.

Neuropharmacology and Neurochemistry

Edward Muntean is professor at the Department of Food Sciences within the Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania, teaching Analytical Chemistry and Inorganic Chemistry for undergraduate students, Advanced Techniques of Food Analysis and Chemical Risk Analysis for Master students. He undertakes coordinated research contracts (he has managed six independent research projects), being also involved in the activity of many professional societies. His studies include a B.Sc. in Organic Chemical Engineering (Babes-Bolyai University, Cluj Napoca), postgraduate studies in Applied Informatics and Programming (Technical University Cluj Napoca), a M.Sc. in Biochemistry and Biotechnology of Plant Pigments (University of Agricultural Sciences and Veterinary Medicine Cluj Napoca) and a PhD in Chemistry (Babes-Bolyai University, Cluj Napoca). He published eleven books focusing on analytical and inorganic chemistry and more than 100 papers in scientific journals. Since 2010, Edward has been working as a scientific editor, being member of editorial and advisory boards of several international journals. In the past years, he was concerned mostly in the chemistry and biochemistry of carotenoids - analytical strategies, biochemical researches and applications in food industry. Presently, his research focuses on applications of high-performance liquid chromatography and ion chromatography in detecting emerging food and medicinal plants’ contamination

Nutrition and Fitness

Sr. Director - Quality, Food Safety and Technical Services at Sun Opta in 2019,Director of Quality and Food Safety at Sun Opta in June 2019, Director of Continuous Improvement at Thrive Market in June 2016, Professor at Dept. of Industrial Engineering at San Francisco University in June 2014

Food Quality, Food Safety and Technical Services

Prof. Dr. Mohamed F. R. Hassanien is currently working as a Professor of Biochemistry at Zagazig University (Egypt). Prof. Hassanien obtained his Ph.D. (Dr.rer.nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). As post-doctoral researcher, Prof. Hassanien continued his research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA). In 2010, he was invited to be visiting Professor (100% research) at King Saud University in Saudi Arabia. In 2012, he was invited to be visiting Professor (100% teaching) in School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.Prof. Hassanien published more than 160 papers, reviews in international peer-reviewed journals with high impact factor as well as several books and book chapters (recent h-index is 28). He was participated and invited speaker in several international conferences. Since 2003, Prof. Hassanien is a reviewer and editor in many highly-cited international journals. Prof. Hassanien received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2013), and Atta-ur- Rahman Prize in Chemistry (2014).

Prof. Hassanien’s current research interests are chemistry of bioactive compounds and impact of processing on functionality and properties of food components.

He is professor at the Universidad de Girona (Spain), “Pablo de Olavide” de Sevilla (ídem), San Antonio de Murcia (ídem), de Castilla-La Mancha (ídem) and of the CEI International Affairs - Universitat de Barcelona - Universitat Autònoma de Barcelona (Master en Diplomàcia i Funciò Pública Internacional). He is also lecturer at the Università degli Studi di Ferrara and the Università degli Studi del Piemonte Orientale Amedeo Avogadro (Italia). Mr.González Vaqué is at the present time Director of Food and Agrarian Policies of the “Fundació Triptolemos” (Barcelona) and member of the “Grupo de Reflexión ‘El futuro de la Unión Europea’” (Instituto Universitario de Estudios Europeos, Madrid) and of the Food Research Collaboration (UK).

European Law, Food Law, Food Labelling, Gluten-free Trademarks, Agricultural Law, Economics of food security, Create healthy gluten free foods, Trade Law, European Court of Justice Food Sovereignty, Food Policy, Food Studies ,Sustainable Food Systems, Local food, Food ways (Anthropology)Food ethics, Risk regulation,Ethical Consumption, Risk Governance, Food Politics, Anthropology Of Consumption, Sociology of Food and Eating, Sociology of consumption, Food Safety Sustainable Production and ConsumptionFood and NutritionIntellectual Property LawConsumption StudiesEuropean Union Animal Welfare Consumer Protection (Law)European Union Law,Consumer protection law,Consumer Protection, Food Security European Politics, Contract law and Consumer Protection Application of EU Law at ECJFood Analysis & Quality ControlEuropean integrationFood WasteAdvertising and Branding Cloning Aliment, geographical Indications,Biotecnologia TRIPs Waste Management Biotechnology, EU Law, Agriculture Food and Nutrition, Food waste prevention

Ozlem Tokusoglu 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. Tokusoglu performed as 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. Professor Tokuşoğlu organized and directed the International Congress titled ANPFT2012 (Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages) as Congree Chair and Director, in May 7–10, 2012 at Kusadasi-Aegean, Turkey. She served as an organizing committee mem¬ber (OCM) at the 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 in Philadelphia, USA and Co-Chair at the FOOD TECHNOLOGY 2014 conference (3rd International Conference and Exhibition on Food Processing and Technology) in July 2014 in Las Vegas, USA. She is recently serving as FOOD and NUTRITION Group Chair of USA Conference Series LLC Group, Nevada. She also served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN, as Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is currently Chair of FOOD CHEMISTRY AND NUTRITION in May 16-18, 2018 in Montreal CANADA; is currently Chair of FOOD TECHNOLOGY, NUTRITION & HEALTH in September 26-17,2018 in San Antonio, Texas, USA and successively FOOD PROCESSING, SAFETY AND TECHNOLOGY in September 28-29, 2018 in Chicago, Illinois, USA. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA Tokusoglu is CRC Press Taylor and Francis BOOK EDITOR. She has published scientific edited book titled 2011-Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group at 2011, and another book titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group at 2015 and book titled Food By-Product Based Functional Food Powders, (The Nutraceuticals: Basic Research/Clinical Application Series Book) for CRC Press, Taylor & Francis, Boca Raton, Florida, USA. ISBN 9781482224375 at 2018. She has published many research papers in peer-reviewed international journals, international book chapters, and international presentations (as oral and posters) presented at international congresses and other organizations. Professor Tokusoglu is also currently Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul Technology Development Zone, İzmir, Turkey as her official additional responsibility; this organization has been working in University- Industry Relationship studies in DOKUZ EYLUL UNIVERSITY, Izmir

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

Osama O 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.

His Research interest include microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients

Dr Pelin Günç Ergönül has done her Post-doctorate on the Determination of the polycyclic aromatic hydrocarbons (PAHs) present in olive oils produced in Turkey and Spain, Department of Chemical, Environmental and Materials Engineering, Jaén University. 2006-2011: PhD, on Oil Science and Technology, Celal Bayar University, Instiute of National and Applied Sciences, Manisa(2012) 2003-2006: MSc on Food Chemistry, Celal Bayar University, Instiute of National and Applied Sciences, Manisa 1999-2003: BSc in Food Engineering, Celal Bayar University, Engineering Faculty, Food Engineering Department, Manisa. Has Given Numerous Seminars on: Oligopolymers Formation in Oils and Its Determination, 2010, Celal Bayar University, Food Engineering Department. The Comparison of Supercritical Fluid Extraction and Solvent Extraction Systems, 2007, Celal Bayar University, Food Engineering Department. The effects of preparing methods on the phenolic compounds in table olives. 2006, Celal Bayar University, Food Engineering Department. Palm Oil, Its Production Methods and Usage Area, 2004, Celal Bayar University, Food Engineering Department. Oil Bottling and Pet Production Hygiene. 2004, Altınyağ Inc. Oil Seeds in Turkey and Their Productivity, 2002, Celal Bayar University, Food Engineering Department.

Vegetable Oil Science and Technology Food Chemistry,Instrumental Food Analyses.

Prof. Dr. Christopher Brown, Ph.D., D.Sc., CC, AOE, FRS is a Full Professor and Academic Tenure of Chemistry at California South University (CSU), Irvine, California, USA. He is an American analytical and organic chemist, who pioneered a number of discoveries in the field of chemistry, his first and most famous being the synthesis of sucrose. His contributions include the discovery of the anomeric effect and the development of general methodologies for the synthesis of saccharides still employed in the area of Nucleic Acids Chemistry. He was a fellow of the American Chemical Society (ACS) and also the Royal Society of Chemistry (England), and a recipient of the prestigious Albert Einstein World Award of Science and Wolf Prize in Chemistry. Furthermore, he is currently Dean of the Faculty of Chemistry at California South University (CSU), Irvine, California, USA.

He is an American analytical and organic chemist, who pioneered a number of discoveries in the field of chemistry, his first and most famous being the synthesis of sucrose.

Prof. Dr. Carol Thomson, Ph.D., D.Sc. is a Full Professor and Academic Tenure of Genetics, Virology and Immunology at California South University (CSU), Irvine, California, USA. He is a British scientist, who along with Qui-Lim Choo, George Kuo and Daniel W. Bradley, co-discovered Hepatitis B in 1989. He also co-discovered the Hepatitis D genome in 1986. The discovery of Hepatitis B led to the rapid development of diagnostic reagents to detect HCV in blood supplies which has reduced the risk of acquiring HCV through blood transfusion from one in three to about one in two million. It is estimated that antibody testing has prevented at least 40,000 new infections per year in the US alone and many more worldwide. Prof. Dr. Carol Thomson is currently America Excellence Research Chair in Virology and Li Ka Shing Professor of Virology at the California South University (CSU) where he is also Director of the Li Ka Shing Applied Virology Institute.

He is a British scientist, who along with Qui-Lim Choo, George Kuo and Daniel W. Bradley, co-discovered Hepatitis B in 1989. He also co-discovered the Hepatitis D genome in 1986.

Dr. Aijaz Hussain Soomro, obtained the DVM (Doctor of Veterinary Medicine) degree in 1993, M.Sc. degree in Dairy Technology in 1996 from Sindh Agriculture University Tandojam. He served as Research Officer in Microbiology section of Central Veterinary Diagnostic Laboratory, Sindh, Tandojam, Pakistan in 1994. He joined as Lecturer in the Department of Dairy Technology, Sindh Agriculture University Tandojam in 1996. He got his PhD in Food Technology from University of Arid Agriculture Rawalpindi in 2006. He received the award for postdoctoral fellowship from HEC in 2009 and conducted research on the role of spx genes in the stress resistance in the cheese fermentation bacterium Lactococcus lactis at University of Queensland, Australia. He also received the Endeavour research fellowship award in 2014 and was again hosted by the University of Queensland, Australia. He conducted research on the characterization of spontaneous heat resistant mutants of Lactococcus lactis. He co-authored a book chapter entitled “Molecular mechanisms of stress resistance in Lactococcus lactis” in Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology and has more than 60 peer reviewed publications to his credit published in international and national journals of repute. He was appointed as Associate Professor in the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam in 2010 and Professor in February, 2017. Recently, He has organized 3rd International Conference on Agriculture, Food and Animal Sciences ICAFAS 2017 as organizing secretary and International Symposium on Camel Management and Reproduction as organizing committee member in 2016. He attended various conferences, seminars and workshops and is a member of many professional societies and statutory bodies and recently elected as member Executive Council, SUN Academia and Research Network, Pakistan. At present he is working as Professor and Director of the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan.

Food Science and Nutrition, Food Microbiology & Safety and Dairy Technology

Dr.Kamon Chaiyasit, he hold Bachelor of Science in Food & Nutrition, Master of Science in Pharmacology and PhD in Nutrition. He was a Dietitian of Thailand, Fellow of American College of Nutrition and American Board in Nutritional Wellness. He has more than 30 publications in the field of Nutrition, Herb and Integrative Oncology. Now he is the President of Integrative Nutrition and herbal Medicine Association in Thailand. He is a committee in curriculum in Integrative medicine in Private University in Thailand, He is invited lecturer in topic of nutrition, functional food, herbal medicine and integrative oncology in School of Anti-aging and regenerative medicine, Mae Fah Luang university, Curriculum in Integrative medicine at Thammasat University. His researches interest are Functional Food in chronic disease, Dietary Supplement in Health, Functional Medicine, Immuno-nutrition etc.

His Research Interest Include Nutrition and Dietetics, Clinical Pharmacology and Oncology

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology . He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World. Participated in several research projects in the field of Lactic acid bacteria, propionic acid bacteria, pathogenic bacteria , probiotics, production of functional dairy products rich with conjugated Linoleic acid. Supervised many Post- graduates for M. Sc and Ph.D. degrees in addition to discussing many other thesis. Secretary and Member of Cultural and Scientific Relations Committee in Food Technology and Nutrition Research Division, National Research Center. Participated in several conferences in Egypt. One of the Editorial and reviewer members for many international scientific journals. Published over 54 papers in the field of specialization. Member of Egyptian Society of Applied Microbiology, Egyptian Society of Food Science & Technology and Egyptian Society of Dairy Science.Member of the scientific editorial board of 5 scientific journals . Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms.

Microbiological Analysis for Detection, Enumeration, Isolation and Identification of His Research Interest Include Food Contaminated Microorganisms, Pathogenic Bacteria, Lactic Acid Bacteria, Probiotics and Propionic Acid Bacteria in Food and Dairy Products.

Professor ZENAIDA FAINSAN VELASCO an associate professor of the University of Santo Tomas, Department of Food Science and Nutrition for the past 27 years. Awarded as the Most Outstanding Nutritionist-Dietitian by the Professional Regulation Commission and the Nutritionist-Dietitian Association of the Philippines (NDAP). She has 38 years solid experience in nutrition, health and wellness having pioneered the first live-in spa program in the Philippines and have managed the premier fitness salons in Manila since 1979. She was a member of the Philippine Olympic Committee Team during the SEA Games 2017 in Kuala Lumpur. A celebrity in her own right she has appeared in numerous and major television programs. As an entrepreneur, she is the president of the Nutrition & Emotional Wellness, Beauty Scene Salon part-owner and Business Development Manager of Norain Salon (Brunei). Ms. Velasco is the current president of the NDAP National, Vice-President of NDAP Foundation and treasurer of the Phil. Association of Diabetes Educators and international facilitator of John Robert Powers International

Nutrition, Health and Wellness, Diabetes Education

Prof. Abdel Moneim has been awarded his PhD in 2001 and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Prof. Abdel Moneim has authored a large number of articles in reputed journals and has been invited to different international conferences. He published many books in the area of food science and technology. He is a member of many national and international academic associations

Prof. Abdel Moneim is an expert in Food Science and Technology, his main concern is food microbiology.

Dr. Hanee M. Al-Dmoor is a Professor of Food Science & Technology in the Department of Nutrition and Food Processing of Al-Balqa Applied University in Jordan. A national award winning Author of best text books in “Food Science & Technology” in Arabic language published 2014/2015: the 1st book in “Islamic Food Quraniq Verses-Components and Developments’ and the 2nd book of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. He is a recognized pioneer in development of food science technology at national and MENA region countries levels and involved as a researcher, trainer and technical consultant with public, private and non-profit food sectors. A founder of Scientific Food Center a dedicated private research centre as well the non-profit organization the Scientific Facts Centre, both operated in Jordan and driven by the motto” From- Farm–to- Fork”, with a mission and vision dedicated to provide: analysis, consultation, research, assessment and developments for accreditation for certifications in ISO, HACCP, GMP and training services for developing growth strategies, awareness-raising and professionalism within food chains and stakeholders. Education, completed schoolings in KARAK, a Biological Sciences B.S degree-Baghdad/Iraq, M. Sciences and PhD Sciences–Jordan University/Amman and with a focus research interest in food cereals analysis and processing

His Reseach Interest include Food science and Technology, Nutrition.

DR. DIGAMBAR V. GOKHALE is Scientist in-Charge of NCIM Resource Centre (1999-2012), which is one of the oldest microbial culture collections in India. This center maintains more than 3000 industrially important microbial cultures with main objective to distribute them to research organizations and industries. He Visited University of Nottingham, UK (1985) under UNDP fellowship program and worked with Prof. Peberdy, an expert in the field of fungal genetics and fungal protoplast fusion.  Visited University of Manchester, UK (1990) under ALIS-LINK program and worked with Prof. Bu’Lock, Department of Chemistry in the area of bio-transformations.Received Ph. D in Biochemistry in 1989 from Pune University.  Microbial Transformation leading to synthesis of drugs and drug intermediates was initiated by me. The program of screening of microbial strains for production of optically active phenylglycine was undertaken which led to identification of the halophilic bacterial strain producing D-hydantoinase enzyme. The work resulted in three US patents. The other molecule of interest was prostaglandin intermediate.identified a suitable yeast strain which produces 4-(R)-hydroxy-1-(S)-acetoxy-cyclopent-2-ene. The product was obtained with 99.8% optical purity and 85% chemical yield. This technology was licensed to Hygeia Laboratory for the production of this intermediate. He is Presently, working in the area of biomass conversion to value added products. He developed the strains which can be used for both D- and L- lactic acid production at commercial scale from sugarcane juice and also from bagasse derived cellulose.

Strain Improvement, Biomass conversion, Microbial diversity and their applications, Enzyme technology and their purification and characterization

Ahmed is working as professor at Cairo University, collage of Agriculture, Egypt. His main specialty is Food & Dairy sciences and Human Nutrition. Ahmed has been supervising may thesis in human nutrition and food chemistry. His research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology. He has published more than 50 papers in international and national journals with more than 2100 times citations. He is editor in some international journals and an international speaker in several international, regional and national conferences on human nutrition and food technology. For more info about Prof. Ahmed, please point your internet browser to www.ahmed-metwally.com.

Ahmed Metwally research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology.

Ahmed is working as professor at Cairo University, collage of Agriculture, Egypt. His main specialty is Food & Dairy sciences and Human Nutrition. Ahmed has been supervising may thesis in human nutrition and food chemistry. His research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology. He has published more than 50 papers in international and national journals with more than 2100 times citations. He is editor in some international journals and an international speaker in several international, regional and national conferences on human nutrition and food technology. For more info about Prof. Ahmed, please point your internet browser to www.ahmed-metwally.com.

Ahmed Metwally research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology.

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).

Lara Hanna Wakim 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).

Dr. Hasan Mukhtar, PhD serves as Professor of Cancer Research and the Director and Vice Chairman of the Research Department of Dermatology at the University of Wisconsin Medical Science Center. Dr. Mukhtar serves as the Chairman of Department of Defense Prostate Cancer Medical Research Program (USA)

Multidisciplinary areas of dermatopharmacology, dermatotoxicology, skin carcinogenesis, chemical carcinogenesis,Photocarcinogenesis, prostate cancer, drugmetabolism, toxicology, cancer chemoprevention, diet nutrition andcancer, oncogenes and cancer, photobiology, photodynamic therapy, environmental health, occupational health, riskassessment, inflammatory responses and clinical research.

Alison Burton Shepherd is a Senior Lecturer in Adult Nursing at De Montfort University, UK. In 2010, she became a Queens Nurse, which is an Award given for excellence in Nursing Care within the community setting. She works as an Advanced Nurse Practitioner and she is an Independent Nurse Prescriber. She is also an Inspector for the Care Quality Commission.

Nutrition, Food Science, Malnutrition

Professor ZENAIDA FAINSAN VELASCO an associate professor of the University of Santo Tomas, Department of Food Science and Nutrition for the past 27 years. Awarded as the Most Outstanding Nutritionist-Dietitian by the Professional Regulation Commission and the Nutritionist-Dietitian Association of the Philippines (NDAP). She has 38 years solid experience in nutrition, health and wellness having pioneered the first live-in spa program in the Philippines and have managed the premier fitness salons in Manila since 1979. She was a member of the Philippine Olympic Committee Team during the SEA Games 2017 in Kuala Lumpur. A celebrity in her own right she has appeared in numerous and major television programs. As an entrepreneur, she is the president of the Nutrition & Emotional Wellness, Beauty Scene Salon part-owner and Business Development Manager of Norain Salon (Brunei). Ms. Velasco is the current president of the NDAP National, Vice-President of NDAP Foundation and treasurer of the Phil. Association of Diabetes Educators and international facilitator of John Robert Powers International

Nutrition, Health and Wellness, Diabetes Education

Dr.Kamon Chaiyasit, he hold Bachelor of Science in Food & Nutrition, Master of Science in Pharmacology and PhD in Nutrition. He was a Dietitian of Thailand, Fellow of American College of Nutrition and American Board in Nutritional Wellness. He has more than 30 publications in the field of Nutrition, Herb and Integrative Oncology. Now he is the President of Integrative Nutrition and herbal Medicine Association in Thailand. He is a committee in curriculum in Integrative medicine in Private University in Thailand, He is invited lecturer in topic of nutrition, functional food, herbal medicine and integrative oncology in School of Anti-aging and regenerative medicine, Mae Fah Luang university, Curriculum in Integrative medicine at Thammasat University. His researches interest are Functional Food in chronic disease, Dietary Supplement in Health, Functional Medicine, Immuno-nutrition etc.

Dr.Kamon Chaiyasit Research Interest Include Nutrition and Dietetics, Clinical Pharmacology and Oncology

Dr. Hanee M. Al-Dmoor is a Professor of Food Science & Technology in the Department of Nutrition and Food Processing of Al-Balqa Applied University in Jordan. A national award winning Author of best text books in “Food Science & Technology” in Arabic language published 2014/2015: the 1st book in “Islamic Food Quraniq Verses-Components and Developments’ and the 2nd book of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. He is a recognized pioneer in development of food science technology at national and MENA region countries levels and involved as a researcher, trainer and technical consultant with public, private and non-profit food sectors. A founder of Scientific Food Center a dedicated private research centre as well the non-profit organization the Scientific Facts Centre, both operated in Jordan and driven by the motto” From- Farm–to- Fork”, with a mission and vision dedicated to provide: analysis, consultation, research, assessment and developments for accreditation for certifications in ISO, HACCP, GMP and training services for developing growth strategies, awareness-raising and professionalism within food chains and stakeholders. Education, completed schoolings in KARAK, a Biological Sciences B.S degree-Baghdad/Iraq, M. Sciences and PhD Sciences–Jordan University/Amman and with a focus research interest in food cereals analysis and processing

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

Ahmed Metwally is working as professor at Cairo University, collage of Agriculture, Egypt. His main specialty is Food & Dairy sciences and Human Nutrition. Ahmed has been supervising may thesis in human nutrition and food chemistry. His research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology. He has published more than 50 papers in international and national journals with more than 2100 times citations. He is editor in some international journals and an international speaker in several international, regional and national conferences on human nutrition and food technology. For more info about Prof. Ahmed, please point your internet browser to www.ahmed-metwally.com.

Ahmed Metwally research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology.

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology . He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World. Participated in several research projects in the field of Lactic acid bacteria, propionic acid bacteria, pathogenic bacteria , probiotics, production of functional dairy products rich with conjugated Linoleic acid. Supervised many Post- graduates for M. Sc and Ph.D. degrees in addition to discussing many other thesis. Secretary and Member of Cultural and Scientific Relations Committee in Food Technology and Nutrition Research Division, National Research Center. Participated in several conferences in Egypt. One of the Editorial and reviewer members for many international scientific journals. Published over 54 papers in the field of specialization. Member of Egyptian Society of Applied Microbiology, Egyptian Society of Food Science & Technology and Egyptian Society of Dairy Science.Member of the scientific editorial board of 5 scientific journals . Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms.

Microbiological Analysis for Detection, Enumeration, Isolation and Identification of His Research Interest Include Food Contaminated Microorganisms, Pathogenic Bacteria, Lactic Acid Bacteria, Probiotics and Propionic Acid Bacteria in Food and Dairy Products.