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 shared and supervised over than 6 Master and Ph.D Thesis in Food and Dairy sciences and more than 62 scientific publications in food and dairy microbiology, functional dairy products, probiotics, and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products.

Food and Dairy Microbiology, Functional Foods, Functional Dairy Products, Probiotics , Propionic acid bacteria , Pathogenic bacteria in foods and dairy products.

Mircea Onofriescu is a Professor at the University of Medicine and Pharmacy "Gr.T. Popa", Iasi and Head of Department Obstetrics and Gynecology, Hospital “CuzaVodă”, Iasi. He has an MD, PhD in Obstetrics and Gynecology, Gestational Diabetes and Maternal-Fetal Influences. Ability in Materno-Fetal Medicine, Ultrasonography in Obstetrics and Gynecology, Hysteroscopy, Laparoscopy in Gynecology, In Vitro Fertilization. He is the President of the Romanian Society Obstetrics and Gynecology and the Romanian Society Reproductive Medicine. He is a Member of 10 international scientific associations and 12 Romanian scientific associations. He has experience in clinical trials, which include two international studies and six national grants. He has published 15 books as an Author and Co-Author.

Food Nutrition

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

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 shared and supervised over than 6 Master and Ph.D Thesis in Food and Dairy sciences and more than 62 scientific publications in food and dairy microbiology, functional dairy products , probiotics and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products. 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. He is a member of the Editorial Board of several international journals. He also served as a member of the Organizing Committee in International Congresses.

Food and Dairy Microbiology , Functional Foods , Functional Dairy Products ,Probiotics ,Propionic acid bacteria ,Pathogenic bacteria in foods and dairy products.

Prof. Dr. Sahar Fahmy Mehanna, is a professor and head of Fish Population Dynamics and stock assessment lab, National Institute of Oceanography and Fisheries NIOF, Egypt. Her research interest focuses on fisheries management, marine ecology and aquatic life conservation. She has up to 30 years’ experience in Fish Population Dynamics and aquatic resources assessment and management. She has published 160 papers including 96 in international peer reviewed journals, 7 book chapters and more than 60 articles in national and international conferences. She has supervised 40 MSc and PhD Theses and be the PI of 10 national and international research projects as well as a team member in another 25 projects. She is a consultant for a number of organizations, authorities, governmental bodies and agencies. She is a member in many national and international organizations and societies and many ministerial committees. She is an editorial board member in 5 international journals and reviewer for 25 international journals. She teaches the undergraduate and postgraduate in 5 Egyptian universities and serves as external examiner for many international universities like American university, India, Jordan, Sudan, Egypt, Kuwait. She attended many scholarships and fellowships in almost world countries such as Germany, Netherland, Canada, Spain, Italy, Greece, France. She was the former director of the Red Sea Branch of NIOF in Hurghada city and the Suez and Aqaba Gulfs Branch in Suez city as well as the head of fisheries division in NIOF.

Aquatic ecology and biodiversity, ecosystem conservation and management, fish population dynamics and aquatic resources assessment, Fish stock assessment, Fisheries Biology.

Associate Professor in Zoology at Shankarro Mohite College, Maharashtra India. She is an active researcher and a passionate teacher. She is an own author of "Textbook Histlogical Techniques" and Outlines of Physiology. Published 35 Research Papers in various International Journals

Bone Research and Genetic, cell and gene therapy Cell signalling and Cancer therapy

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

After post graduation from IARI, New Delhi, he joined as Scientist there in 1997. At present, he is working as Principal Scientist at the Division of Food Science & Post harvest Technology, IARI, New Delhi. He is associated with release of mango hybrids like Pusa Arunima, Pusa Surya, Pusa Lalima, Pusa Shresth, Pusa Pitamber etc. and standardization of several fruit production and postharvest management technologies. He has published 50 research articles in International journals, 75 in National journals, and authored 12 books. He is recipient of Rajiv Gandhi award of Ministry of Home Affiars, Govt of India, Education award, MHRD, Govt of India, Dr Rajinder Prasad award (twice) of ICAR, New Delhi, Dr. R.N. Singh award (twice) of IARI, New Delhi, and Himachal Shri Award. He has also served as International Mango Registrar for about 5 years (1999-2004). He is fellow of National Academy of Agricultural Science (NAAS), New Delhi, National Academy of Biological Science, The Horticultural Society of India, New Delhi and Bioved Research Society, Allahabad. He is a member, editorial board of 10 International journals including 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.

Dr. Yasin Özdemir has been the research scientist 2007−present in the Department of Food Technologies, Ataturk Central Horticultural Research Institute. He was also an auditor of 'Food Safety and Standards’ 2004−2007 in the Yalova Agriculture Ministry Office, Turkey. He has 1.st National Olive Oscar Award for his innovative olive technology research project at 2015

His research program involves: Eco-friendly food technology, Table olive technology, new fruit and vegetable selection works for final step of breeding project, New food technologies, Olive oil, Food safety and Functional foods.

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

Dr. Aubrey Mendonça is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received his Ph.D. in Food Science and Technology (minor in Microbiology). Before joining the ISU he was a post-doctoral scientist in the Department of Food Science at Pennsylvania State University. At ISU, Dr. Mendonça holds appointments in Interdepartmental Programs of Microbiology and Toxicology. He teaches courses in food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations. He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield Foods and is a frequently invited speaker at national and international food safety conferences. Dr. Mendonça is certified by the International HACCP Alliance and the Food Safety Preventive Control Alliance. He served as food safety consultant for USAID-sponsored projects in Guyana, Jamaica and Haiti. He is the Past Chair of the Food Microbiology Division of the Institute of Food Technologists (IFT), Iowa Section of IFT, and professional member of the American Society for Microbiology, IFT, International Association for Food Protection, and the American Chemical Society.

Food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations.

Dr. Aura Daraba is Associate professor at University “Dunarea de Jos” of Galati, Romania and Research Associate at Food Science and Human Nutrition Department, Iowa State University, USA. She authored and co-authored nine books and book chapters, forty-four peer reviewed research publications, and twenty-six scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP. Dr. Daraba works extensively in reviewing for scientific journals and national interest projects (Meat Science journal-USA; Graduate Women in Science Fellowships-USA; Action “Cooperation 2011”- Ministry of Education, Lifelong Learning & Religious Affairs – Greece). She was a Norman Bourlaug/USAID Fellow, University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki, Greece. Dr. Daraba organized several international conferences, workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti (USAID/FAVACA/PADF project). In 2016, she was Member of Organizing Committee of Global Food Safety-2016 which was held San Antonio, TX.

Food safety and Food quality, Use of natural antimicrobials on meat, meat products, fruits and vegetables to control pathogens, Use of non-thermal food processing technologies (HPP) to control pathogens, Implementation of HACCP in food industry and in food service units.

Dr. Andy Hwang obtained his Ph.D. degrees in Food Science and Technology. He is a research food technologist with the Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, ARS-USDA, conducting research in modeling the behavior of foodborne pathogens in food products. Before joined ARS, he was a research microbiologist with Nestlé Product Technology Center. He is associate editor for the food microbiology and safety section of the Journal of Food Science.

His research interests include microbiological food safety, predictive modeling, and risk assessment.

Dr. James B. Stukes is an Associate Professor of Biology/Biology Program Coordinator for the Department of Biological and Physical Sciences at S.C. State University in Orangeburg, S.C.. He received his Ph.D. in Microbiology from Atlanta University. He has served as the Principal Investigator for grants totaling over 2 million dollars, written various publications, presented his work at numerous conferences, and has been invited to speak at various International Food Safety Conferences. He was named University Teacher of the Year, Division of Academic Affairs Excellence in University Service Award, Outstanding Young Man of America, Member of the Governor’s Mathematics and Science Advisory Board, Who’s Who Among America’s Teachers, 1890 Research Mentor Award, National Society for Minorities in Agriculture, Natural Resources, and Related Science (MANRRS) Faculty Achievement Award, Best Poster Award and Certificate of Recognition at the 10th Global Summit on Food Safety, Processing & Technology held December 5-7, 2016 in San Antonio, Texas. He currently serves as Co-Principal Investigator of the Evans-Allen 1890 Food Safety Research Grant.

Food microbiology, foodborne hazards, and advanced food microbiology.

Banshi Dhar Shukla is currently working as a Director of Centre for Renewable Energy, Aisect University, Bhopal till now. He has visited to many Universities in Canada & USA. He has more than 30 years experience of working on positions of PC, Directors, Heads, and Management positions.

Renewable energy, Agricultural research

Mr. Tony Sarsam has been the Chief Executive Officer of Ready Pac Produce, Inc. since October 23, 2013. Mr. Sarsam served as the President of Direct Store Delivery (DSD) Division at Nestlé USA, Inc. He began his career with the Frito-Lay division at PepsiCo, where he spent twenty years in a diverse career that included senior roles in manufacturing, sales, distribution, finance and strategy. In 2006, he joined Nestle Dreyer's as the Executive Vice President of operations, and shortly thereafter was Executive Vice President of sales and operations. In 2010, he was tasked with starting up and leading the $4.5B Nestle Direct Store Delivery Company, which he led as President for three years. He served as Executive Vice President of Sales and Operations at Dreyer's Grand Ice Cream Holdings Inc. since May 2008. He joined Dreyer's Grand Ice Cream Holdings Inc. in 2006 as Executive Vice President of Operations and Supply Chain from 2006 to May 2008 and was responsible for sales, distribution, supply chain and warehousing for all of its ice cream and frozen dessert products. Mr. Sarsam joined PepsiCo's Frito-Lay as a Plant Engineer and also served a series of larger leadership roles in operations, plant management and sales, including Regional Vice President for Sales and Distribution in the west, Factory Manager, Director of Finance, Region Sales Vice President for Frito-Lay, and Vice President of Sales Strategy for PepsiCo North America. He served as Vice President of Go-to-Market Strategy of Frito-Lay. He led the development of Frito-Lay's and PepsiCo's overall supply chain and customer-service efforts. Mr. Sarsam serves as a Director of Junior Achievement of the Bay Area. He has an MBA from Stanford University. He has a degree in Chemical Engineering from Arizona State University and an MS in Management from Stanford.

Food Industry marketing and management

Dr. MervatFoda got the Prof. Position at Dairy Science and Technology Dept., National Research Center, Cairo, Egypt on (2010) and has got a Ph-D degree from Ain Shams University Cairo, Egypt and Swedish Licentiate from Food Engineering Dept., Lund University, Lund, Sweden (December, 1997). She has awarded some scholarship and post- doc fellowships from Institute of Industrial Fermentation - Madrid, Spain, Seibold University of Nagasaki, Japan (2001 -2002), TWAS-CAS fellowship Chinese Academy of Sciences, Beijing, China, (2009). Dr. Foda has two patents entitled: Production of herby soft cheese”. (2008) and Formation of Dairy Beverage for Autistic Children (2015). She has published a book Chapter (2014) and more than 40 research papers in international journals, has awarded a bronze medal in the First International Invention Fair of the Middle East, Kuwait, (2007).Distinguish Scientist Certificate, Minister of Higher Education and Scientific Research (2007) and distinguish Scientist Certificate, the National Research Centre (2010, 2012, 2014).

Dairy Science, Food & Nutrition Science

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

Dr Shirani Gamlath has specialized in Food Science and Technology, completed PhD in Cranfield University, Bedford, UK on product development using extrusion technology. Shirani has been serving in academic and research roles last 15 years and currently as the Deputy Course Director and lecturer in the Bachelor of Food and Nutrition Sciences in Deakin University, Australia. Shirani has expertise in food processing (mainly food extrusion and high pressure processing), functional product development with cereals, legumes, and fruits, has supervised number of Honors, Masters and PhD students and published number of papers (366 citations) in food Science and nutrition related journals.

Food Science & Technology, Nutrition

He is the founder and president of the World Food Safety Organisation, set up with the food industry mandate to provide the platform for the food industry to develop an international food safety management and auditing Bench Mark.

Food Safety and Security

Co-founder of International Wine Professional network, our goal is to help wine business to become more competitive in today's adult beverage market! My other business is World Wine Marketing, a company devoted to helping wine lovers discover new wines from small production wineries by directly promoting both the wineries & wines to consumers. Taught various courses on technology & Internet marketing professionally and at the college level. Utilizing state of the art marketing techniques, coupled with expert electronic networking skills, my ability to reach and influence both business professional and consumers is unsurpassed.

Oenology & Viticulture

Dr. Vildes Scussel s a Professor at the Department of Food Science & Technology, University of Santa Catarina, Brazil.

Food Science and Technology, Food Mycotoxicology and Contaminants, Agricultural Sciences

Dr. Hettiarachchy and her research staff are also developing novel food products to alleviate hunger and malnutrition among children in developing countries using the latest technologies including extrusion. Value addition to industry co-products, evaluation of antioxidant and antimicrobial activities of plant extracts for food safety, and food product development are also essential parts of Hettiarachcy's research program.In 2012, she won the International Education Award, Sponsored Student Programs, University of Arkansas Graduate School.

Dr. Hettiarachchy's research in protein chemistry is devoted to sound science with a hands-on practical approach that enhances and promotes original and innovative thinking skills as tools to find solutions. The program's mission is to expand and transfer knowledge and advanced technologies resulting from fundamental, applied and innovative research for continuous improvement of the safety, quality, value and sustainability of food. The research projects include preparation, purification and characterization of proteins and peptides for investigating their functionality against cancer, obesity, Type II diabetes, Alzheimer’s disease, inflammation and hypertension.

Dr. Wilson has conducted pioneering research in the biological sciences for over 45 years. He retired from the USDA Agricultural Research Service after 36 years service in 2006 and established Wilson Associates International LLC, a worldwide consulting company to advise companies, countries, and research institution on the development of biologically-based technologies for the protection and preservation of food. Dr. Wilson is proficient in the development, patenting, and licensing of technologies for the protection and preservation of food. He has consulted and/or conducted cooperative research with the Clorox Company, Kraft Foods, DuPont, McDonald’s, Pactiv, Reynolds, BASF, Micro Flo Company, American Cyanamid, JCS (Japan), Anchor Yeast (South Africa), Biological Research and Development Corporation (BRDC), U.S./Israel Binational Agricultural Research and Development Fund (BARD), Volcani Center (Israel), EMBRAPA (Brazil), University of Bari (Italy), HortResearch (New Zealand); CSIRO (Australia), ARC Infuitec (South Africa), PPRI (Egypt), Universite de Nouakchott (Mauritania), and Corpoica (Colombia).

Postharvest preservation of food

Isaac Berzin (born December 12, 1967) is an Israeli scientist and entrepreneur. Dr. Berzin is known for founding the first algae-to-biofuel company in the world. In the last decade, he raised over $200M from investors, strategic partners and governments for a portfolio of senvironmental algae-based projects. Currently, Dr. Berzin is the founder and Chief Technology Officer of Qualitas Health Inc., bringing to market sustainable algae-based nutraceutical products, particularly Omega-3. Isaac was named one the 100 most influential people in politics, business, and science in 2008 by the Time Magazine for his work in alga-culture. His work was extensively covered by leading media channels.

Algae cultivation, nutraceuticals, biopolymers, CO2 mitigation, bioreactor design, bioengineering.

S.K. Dash obtained his Ph.D. (Nutrition & Biochemistry in 1973.He was director of Food and Drug, South Dakota State, Pierre, SD (USA) from 1973- 1981.He is President of DD Innovation, Inc.in Minneapolis, MN,USA from January 2014 to Present. He was President of APN Laboratories (NSF GMP certified, Kosher certified and Halal certified, World Class manufacturing facility for Pharmaceuticals and Nutraceuticals), Wausau, USA from 2010-2013.

Probiotic Food