M. Angela A. Meireles is an independent consultant, the Coordinator of Food Science of CAPES (Coordination for the Improvement of Higher Education Personnel) and a professor of Food Engineering at UNICAMP (University of Campinas), Brazil, where she began working in 1983 as an assistant professor. In 2016, she retired from UNICAMP where she still holds the position of invited professor for the post-graduate program in Food Engineering and is the leading research of four technology transfer projects: i) Development of a process to obtain an extract from Cannabis sativa (http://entouragelab.com/index.html) for ENTOURAGE Brasil; ii) Development of an integrated process to produce bioactives for the cosmetic industry (https://pt-br.facebook.com/scosmeticosdobem/) and iii) Assembling a supercritical fluid pilot plant to process algae (http://www.cietec.org.br/project/bioativos/).
) Food Engineering University of Campinas Campinas Brazil
Tim Bowser is a registered, professional engineer with over thirty years of experience in food processing. He is a Professor of Food Process Engineering at the Oklahoma State University. His responsibilities include: technical assistance to entrepreneurs and food processors; research and development of food processing equipment and techniques; and the establishment of outreach programs in food engineering. His industrial experience includes positions at the Gerber Products Company (baby food) and Lockwood Greene Engineers (consulting), and co-owner of PetMech, LLC (pet food/product development and testing). He holds a Ph.D. in Agricultural Engineering from The University of Tennessee, and M.S. and B.S. degrees in Agricultural Engineering from Penn State.
) Department of Biosystems and Agricultural Engineering Stillwater Oklahoma State University Stillwater, OK USA
Dr. Edwin Chow graduated with B.Sc. (2nd class Honors Upper) from the National University of Singapore (NUS) in 1997. As NUS Ph.D. Scholar at the National University of Singapore from 1997-2003 and obtained his Ph.D. in 2003. Dr. Edwin Chow is currently the Head of R&D and CLS, Kemin Food Technologies Asia. Dr. Edwin Chow’s research is interdisciplinary in nature, with a theme in the synthesis of advanced nanostructured materials for polymeric, biomaterial, synthetic chemistry and animal and human food applications. Dr. Edwin Chow has presented at international conferences and invited seminars at universities and institutions. Dr. Edwin Chow has been recognized with a number of research awards, served as member, fellow for organisations and journals.
Prof. Mohamed Fawzy Ramadan Hassanien is a Professor of Biochemistry at Zagazig University (Egypt). Currently he is a Professor at Umm Al-Qura University (KSA). Prof. Hassanien obtained his PhD (2004) in Food Chemistry from Berlin University of Technology (Germany). Prof. Hassanien continued his research in ranked universities in different countries such Finland and USA. In 2012, he appointed as a visiting Professor in School of Biomedicine, Far Eastern Federal University (Vladivostok, Russia). Prof. Hassanien published more than 180 articles and reviews in international journals with high IF as well as several books (Scopus h-index is 30).
) Faculty of Agriculture Zagazig University Zagazig Egypt
Qualified Full Professor; Member of the Interdepartmental Research Centre “Nutraceuticals and Food for Health” (NUTRAFOOD) and Interdepartmental Centre of Agro-Ecological Research (CIRAA) of the University of Pisa and of the Scientific Association of Animal Production (ASPA) where she took part as scientific expert to study committee. Her research interests are Special Animal Husbandry. In particular, she carries out research on nutritional, nutraceutical and technological quality of cow, buffalo, sheep, goat and donkey milks. Author and co-author of more than 200 publications.
) Department of Veterinary Science University of Pisa Pisa Italy
Dr. Pathare is an Assistant Professor of Postharvest Technology at Sultan Qaboos University, Oman. He has graduated in Agricultural Engineering from India and PhD (Process & Chemical Engineering) from University College Cork, Ireland. Before joining SQU, he worked as researcher at Newcastle University, UK and Stellenbosch University, South Africa. Over the years, he has gained expertise on food engineering & postharvest technology which includes quantification of Food granulation, Process optimization, Food drying and cooling, Structural design for corrugated packaging; Renewable energy in food processing and Energy efficient production processes in SME food & beverage industry.
) Department of Soils, Water & Agricultural Engineering Sultan Qaboos University Muscat Oman
Ioannis Roussis is a Professor of Chemistry and Biochemistry of Foods and Wine. He has obtained a BSc in Chemistry at the Aristotle University of Thessaloniki and a PhD in Chemistry and Biochemistry of Foods by the University of Ioannina. He has been visitor researcher at Laboratory of Food Chemistry, University College Cork as well as at Faculte D’Oenologie, Universite de Bordeaux. Professor Roussis teaches Chemistry and Biochemistry of Foods as well as Enology. He has directed 7 PhD theses and more than 15 MSc theses. He has published about 70 research papers.
) Department of Chemistry University of Ioannina Ioannina Greece
Dr. Manvesh Kumar Sihag is an Assistant Professor in Dairy Chemistry Department at Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, India. MIDFT is an initiative of Dudhsagar Dairy, Mehsana and is affiliated with Kamdhenu University Gandhinagar, Gujarat, India. Dr. Sihag had been appointed as Head, Dairy Chemistry Department for three years for the faculty of Dairy Science in Kamdhenu University by Honorable Vice-Chancellor, Kamdhenu University. He obtained his Doctorate in Dairy Chemistry from National Dairy Research Institute (NDRI), Karnal, India and Masters in Food Technology from Guru Jambheshwar University of Science & Technology (GJUS&T), Hisar, India. His research interest lies in exploitation and processing of underutilized cereals & legumes and their utilization in the development of value added/ functional foods. He is the author and co-author of more than 16 peer-reviewed journal articles, 02 book, 06 book chapters, 6 technical articles, 3 magazine articles and 2 newspaper articles.
) Dairy Chemistry Department Mansinhbhai Institute of Dairy & Food Technology (MIDFT) Mehsana India
Dr. Choi has joined at KFRI since 1995 after completion of doctoral degree in food chemistry and post-doctoral training at Kansas State University. Dr. Choi has worked with great enthusiasm and endeavor for developing functional foods or pharmaceutical ingredients from animal and plant resources and commercializing them. Currently, He is interested in developing the system inferring functional properties of natural extracts (Bio-FINE). The system is based on bio-information that can be extracted by comparing differently expressing genes between normal and natural extracts fed animals. Through the system, various functional properties of single as well as combinatorial natural extracts can be ranked and further utilized for commercialization.
) Division of Functional Food Research Korea Food Research Institute Seongnam South Korea
Valentina Gianotti obtained a BS in Chemistry at the University of Torino, in 1996 and a Ph.D. in Environmental Science by the University of Piemonte Orientale in 2000. She is research scientist of Analytical Chemistry at the same University since 2000. Her research interests are focused on the development, optimization and validation of hyphenated analytical methods by multivariate approach.
) Department of Science and Technology Innovation University of Eastern Piedmont A. Avogadro Alessandria Italy
Dr. Clare Hasler Lewis obtained Ph.D. (Human Nutrition/Environmental Toxicology) from Michigan State University in 1990. Dr. Hasler is presently serving as a Board of Directors and Vice-President at California CareForce. Dr. Hasler has been recognized with several international distinctions/awards in recent years. Dr. Hasler is also working in the editorial board of various international journals. Dr. Hasler has contributed different researches, reviews and book chapters.
Prof. Dr. José María Sánchez Montero degree and PhD in Chemistry from the University of Córdoba(1989). He is Associate Professor at the Organic and Pharmaceutical Chemistry Department of the Faculty of Pharmacy (UCM). He has participated in 28 research projects and published more than 90 papers having registered at present four patents. He has also presented more than 70 papers in national and international congresses. He has lectured in several countries and has directed 8 doctoral theses. Academic corresponding of the Royal National Academy of pharmacy He has received several awards for his research including the award of Real Academia Nacional de Farmacia.
) Department of Organic and Pharmaceutical Chemistry Universidad Complutense (UCM) Madrid Spain
Dr Victor Rodov is Senior Researcher at the Department of Postharvest Science, Agricultural Research Organization – The Volcani Center, Israel. He holds a Ph.D. from the Institute of Plant Physiology, the USSR Academy of Sciences in Moscow. His research interests include postharvest science and technology, fresh-cut fruits and vegetables, functional foods of plant origin, and food nanotechnology. Dr Rodov teaches “Postharvest Biology and Technology” and “Fruit and Vegetable Storage” at Hebrew University of Jerusalem and is Editorial Advisory Board member of "Postharvest Biology and Technology". He has published about 100 research papers including 12 book chapters and invited reviews.
) Department of Postharvest Science of Fresh Produce Agricultural Research Organization (ARO) Rishon LeZion Israel
Dr. Selli received his BS, MS and Ph.D. in Food Engineering Department from the Cukurova University. He finished post-doc study in ONIRIS-National School for Engineers in Agricultural and Food Science Industries-Group Food Biochemistry in Nantes/France. He is currently a full professor in Food Engineering Department at the University of Cukurova, Adana, Turkey. His current research interests are food analysis, food chemistry, volatile, key odorants and phenolic compounds analysis of food samples.
) Department of Food Engineering University of Cukurova Adana Turkey
Emanuela Zanardi, Master Degree in Chemistry, PhD in Food Chemistry, Hygiene and Technology, is Associate professor at the Department of Food and Drug of the University of Parma (Italy). Expert in inspection of food of animal origin, she has matured a specific experience on the study of sanitary aspects of meat and meat products under various production conditions. She has studied in depth the mechanisms of lipolysis and lipid oxidation of meat and has been involved in international and national research projects concerning the evaluation of the chemical safety of food through investigation of organic and inorganic contamination. She has been acting as a peer reviewer for several journals; she is member of the Editorial Board of the Italian Journal of Food Safety. She is author of about 60 research papers published in international peer-reviewed scientific Journals and about 60 lectures and posters presented at international and national congresses.
) Department of Food and Drug University of Parma Parma Italy
Dr. Ricardo D. Andrade has obtained Ph.D. in Food Science and Technology, University of Santiago, Chile. He has been serving as Professor of Food Engineering at University of Cordoba since 2005. His research interests are Food Process Engineering, Food Preservation, Physical Properties of Foods, Minimally Processed Foods, and Edible coating. He has contributed more than 40 publications.
) Department of Food Engineering University Of Cordoba Cordoba Colombia
Jasminka Giacometti is currently working as full Professor at Department of Biotechnology, University of Rijeka, Croatia. She got her Ph.D. from University of Zagreb, Faculty of Chemical Engineering and Technology. She has international experience in various programs, and also contributed and participated in different countries for diverse fields of study. . Her research interests are Food science and nutrition phytomedicine, Analytical methodology of lipids and phytochemicals, Olive oil production and characterization. Jasminka Giacometti is the author of more than hundred scientific publications in international peer-review journals, book chapters, and symposium proceedings. She acts as a reviewer for 17 international peer-reviews.
) Department of Biotechnology University of Rijeka Rijeka Croatia
Jintana Wiboonsirikul is an Assistant Professor in the School of Agricultural Technology at Phetchaburi Rajabhat University in Thailand where she has been a faculty member since 2008. Jintana completed her Doctoral degree of Agriculture at Kyoto University in Japan, her Master degree of Food Science at Rutgers, The State University of New Jersey in U.S.A., and her undergraduate studies at Kasetsart University in Thailand. Her research interests lie in the area of food chemistry focusing on various chemical quality changes of processed products during storage. She has collaborated actively with researchers in Food Science departments at other universities with over 30 technical publications.
) Faculty of Agriculture Technology Phetchaburi Rajabhat University Phetchaburi Thailand
Dr. Doongar Ram Chaudhry Obtained his Ph.D. degree in 2002. He has been recognized with several international distinctions/awards in recent years. His current research work is aimed on the development of Rehabilitation of coastal saline soil with salt tolerant oil yielding halophytes. His skills and expertise are in Environment, Sustainability, and Environmental Impact Assessment Sustainable Development, Agriculture, Ecology, Sustainable Agriculture, Plant Biology, Soil, Fertility, Soil, Soil Analysis, Plant Nutrition. He has contributed more than 50 publications, having citation around 800 in different publications.
) Division of Marine Biotechnology and Ecology CSIR-Central Salt and Marine Chemicals Research Institute Bhavnagar India
Dr. Giorgia Liguori is Researcher at the Department of Agricultural, Food and Forest Sciences, University of Palermo, Italy, where she holds the Ph.D. Her research interest include plant and fruit physiology, fruit postharvest quality, technology and management, minimal processing fruits and functional foods. She is Agronomic Practices Coordinator of the Cactusnet FAOICARDA. Dr. Liguori teaches “Fruits Quality and Post-harvest technology” at the Department of Agricultural, Food and Forest Sciences, University of Palermo, Italy and is Editorial Board Member of eJHS - European Journal of Horticultural Science. He has published more than 70 research papers on plant physiology, fruit quality and postharvest management, including book chapters and invited reviews.
) Department of Agricultural Food and Forestry Sciences University of Palermo Palermo Italy