Dr. Darryn Scott Willoughby holds BS and MS degrees in Exercise Science from Tarleton State University and a PhD in Neuromuscular Physiology and Biochemistry with sub-emphases in Nutritional Biochemistry and Molecular Biology from Texas A&M University. He is an Associate Professor in the Department of Health, Human Performance, and Recreation at Baylor University and is also the director of the Ex...
Dr. Darryn Scott Willoughby holds BS and MS degrees in Exercise Science from Tarleton State University and a PhD in Neuromuscular Physiology and Biochemistry with sub-emphases in Nutritional Biochemistry and Molecular Biology from Texas A&M University. He is an Associate Professor in the Department of Health, Human Performance, and Recreation at Baylor University and is also the director of the Exercise and Biochemical Nutrition Lab. He is a Fellow of the American College of Sports Medicine, American Society of Exercise Physiologists, American College of Nutrition, and International Society of Sport Nutrition, (ISSN). He is also a Past-President of the ISSN, and is a Certified Strength and Conditioning Specialist from the National Strength and Conditioning Association and a certified exercise and sport nutritionist from the ISSN. He is an internationally recognized scholar and one of the top leaders in the field where his primary research focuses on the molecular mechanisms regulating muscle hypertrophy and atrophy and the effectiveness and efficacy of nutritional supplements in helping to support muscle hypertrophy, attenuate atrophy, and improve exercise and sport performance. He is well published in scientific research journals such as the Medicine and Science in Sports and Exercise, Nutrition Research, Amino Acids, and the International Journal of Sport Nutrition and Exercise Metabolism. He gives invited presentations at numerous professional conferences regarding sport performance and muscle adaptation to training and nutritional supplementation.
Primarily, he is interested in the effects of resistance training and/or nutritional intervention on the physiological, biochemical, and molecular mechanisms regulating skeletal muscle hypertrophy. Secondarily, he is interested in the effects of resistance training and/or nutritional intervention on blunting the mechanisms of oxidative stress-induced muscle proteolysis, with the intent of reducing muscle atrophy.
French National Institute for Agricultural Research France
Dr. Anthony Fardet had a 17 year research experience at the interface of Food science and Human nutrition. He first worked on health potential of fiber and cereal products (pasta, bread, biscuits, weaning flour and breakfast cereals). In 2006, he began to work on more holistic and high throughput approaches and led 3 metabolomic studies in rats about the metabolic impact of whole-grain flour, catechin and lignin. In 2009, he orientated toward in biblio researches focused on systematic reviews, meta-analyses and data mining tools. He notably developed the concepts of lipotropic potential, antioxidant package and slow versus rapid phenolic acids in plant-based foods. Today, he is particularly interested in developing holistic approaches in preventive human nutrition, either at the level of food or diet. He published 2 position papers on this issue by comparing merits and benefits of reductionism and holism in human nutrition research and 2 other synthetic papers about the associations between diet-related chronic diseases, deregulated metabolisms and food groups. His current research projects are focused on the health potential of grain-based foods via global, integrative, transversal and holistic approaches. In addition to his research activities, he is expert for the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) and was particularly involved in 3 working groups relative to Phytosterols, Caffeine from energy drinks and updating of French recommendations for the years to come.
Dr. Anthony Fardet’smain research interests are about the health potential of grain-based foods and more generally, of plant-based foods in the worldwide context of diet sustainability at horizon 2050. He is particularly involved in promoting a more holistic view in preventive nutrition to prevent from diet-related chronic diseases and to increase the healthy life years via nutrition. He don’t want human nutrition to be explored via a pharmacological approach: human nutrition is not pharmacology and food compounds are not drugs. Finally, he is also very interested in the way technological processes may be applied to transform raw food materials into healthy foods by preserving their initial structure via minimal processing, e.g., pre-fermentation.
Dr. Svetoslav Todorov has completed his Ph.D at ENITIAA, Nantes, France and Sofia University, Sofia, Bulgaria (financed by French Government) and postdoctoral studies from Stellenbosch University, Matieland, South Africa. In last 10 years he was researcher and invited lecturer at University of Stellenbosch, Matieland, Republic of South Africa and University of Sao Paulo, Sao Paulo, Brazil. In Period 2008-2013 he was a visiting professor at Sao Paulo University, Faculty of Pharmaceutical Sciences, Sao Paulo, Brazil. He has published more than 100 papers in reputed journals and serving as a member of the editorial board. He is reviewer for more than 50 international journals.
Molecular taxonomy of lactic acid bacteria isolated from fermented foods, Characterization of bacteriocins produced by lactic acid bacteria, Purification of polypeptides and small proteins, Probiotic lactic acid bacteria, Physiology and biochemistry of lactic acid bacteria, Medical application of the bacteriocins produced by lactic acid bacteria.
Dr. Osama Ibrahim is a highly-experienced principal Research Scientist withparticular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing 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, bioconversion, 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 startup biotechnology and food companies.
He received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D. in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology since 1979.
Industrial microbiology/Fermentation, Food biochemistry/Nutrition, Enzymology/Bio conversion and Molecular biology.
Douglas W Murray completed his doctoral degree in Nutrition and Food Science at Auburn University where he was awarded the Malone-Zallen Graduate Research Fellowship. In addition to his teaching and research experience, he brings extensive food management expertise, having held leadership positions in chain restaurant operations, private clubs, and institutions. He has been published in the Journal of Human Resources in Hospitality and Tourism and the British Food Journal. Currently, his research includes food safety in ready to eat food service operations and chef/restaurateur knowledge and perceptions of salt use and intake.
Food Safety, Sensory Satisfaction, Food Systems & Sustainability.
Jung Hoon Lee is an Associate Professor of Food Science at Fort Valley State University, Georgia. He received his B.S. degree of Food Science & Technology from Oregon State University (Corvallis, OR) in 1993, and earned his M.S. and Ph.D. in Food Science and Technology with a minor in Statistics from The University of Tennessee (Knoxville, TN) in 1996 and 2000, respectively. His research is primarily in the area of health promotion. He has conducted research on food chemistry and food safety areas in animal based food products such as developing value-added products using goat meat as a functional ingredient and pre-harvest intervention strategies to reduce pathogen shedding in meat goats; developing soft and hard goat milk cheeses to enhance the profitability in dairy goat industries and small farmers in the U.S. and modifying fatty acid composition of animal based food products by developing and feeding with protective oil-protein supplements for ruminants with food by-products that protect oil and water-soluble components against ruminalbiohydrogenation.
Jung Hoon Lee’s recent research interests are focusing on functional components in foods and physicochemical properties of lipids, utilization of agricultural by-products, and health benefits of phytochemicals, as well as meat and dairy product development with the emphasis on storage stability and nutritional issues.
Yanyan Li is currently an Assistant Professor in Department of Health and Nutrition Sciences at Montclair State University. She received her Ph.D. in Food Science and Nutrition from Ohio State University in 2011 and joined Montclair State University in 2012.
Her research endeavors center around several critical aspects of bioactive food components with cancer chemopreventive properties, with the use of interdisciplinary knowledge and techniques. In particular, her work on the effects of bioactives from cruciferous vegetables on cancer stem cells has great impact nationally and internationally and has drawn lots of attention from both academia and industry.
As a young scientist, she has already published numerous papers in peer-reviewed, high-impact scientific journals such as Clinical Cancer Research, The Journal of Nutritional Biochemistry, Molecular Nutrition and Food Research, Molecular Pharmaceutics, Drug Resistance Updates, Journal of Biological Chemistry, Future Oncology, Biochemical Pharmacology. She has been invited to present her research findings at many national and international conferences. She is an editor of The Journal of Nutrition and Health and a review board member of The Journal of Food Chemistry and Nutrition.
Dr Li’s research focuses several critical aspects of bioactive food components with cancer chemopreventive properties.
• Discovery of bioactive food components targeting cancer stem cells, elucidation of the underlying molecular mechanisms, and evaluation of the efficacy of these bioactives in combination with traditional cancer therapy approaches.
• Development of extracts and functional food products enriched with bioactive components.
• Pharmacokinetic/Pharmacodynamics (PK/PD) characterization in preclinical and clinical studies to establish the efficacy and safety profiles of bioactives alone and in combination with traditional cancer therapy approaches.
• Human observational and intervention study to evaluate the effectiveness of nutrition education programs in community.
Dr. Olga Musina holds MS degree in Grain Technology from Altai State Technical University and a PhD degree in Dairy Technology from Kemerovo Institute of Food Science and Technology. She is an Academic Secretary at Siberian Research Institute of Cheese-Making (Department of Russian Academy of Sciences) and is also the Head of the Scientific Information’ Analyses Department. She is also an Associate professor in the Institute for Biotechnology, Food and Chemical Engineering at Altai State Technical University. She has 20 years of research experience in nutritional sciences and biotechnology. She is well published in scientific research journals such as the Foods and Raw Materials, Equipment and technology of food manufacture, Cheesemaking and buttermaking, Storage and Processing of Farm Products, Food processing Industry and the Dairy Industry. She was one of the earliest Russian nutrition researchers to design “combined dairy products” technologies when she studied fortified products (publications and books). She gives presentations at numerous professional conferences regarding nutrition, healthy food, designing food and fortified dairy products. She spent part of her professional career in the patent industry and for over 10 years she runs a patent column in the Moscow magazine "Milk Processing". She leads research projects on designing food technologies. She obtained various government grants and has title The Best Teacher of the Year at Altai State Technical University. She has also received various awards for research excellence. She has 7 books, 23 patents, 3 computer programs and about 300 published scientific papers related to dairy products in general, dairy products with grain additives, healthy food, designing food, fortified dairy products. Some papers have been published in top-tier scientific journals. She is on the Editorial board of various academic journals.
Research activity, Dairy products in general, Dairy products with grain additives, Healthy food and designing food, Fortified dairy products
Salam Ibrahim, a research professor in the Food and Nutrition Sciences Program at North Carolina Agricultural and Technical State University. In this position, he teaches several courses including Food Microbiology and Biotechnology, Food Safety, and Experimental Foods. He also participated in food safety training (serve safe). In recent years their group has obtained funding from the USDA and NCFPD to develop a research and teaching program in the area of food protection and defense. The university has approved 3 new courses in this area: Basic food defense, risk assessment and defense systems for food commodities.
Food Safety and Microbiology, Food Bioprocess Technology, Food Fermentation and Biotechnology
Evangelos S Lazos
Technological and Educational Institution of Athens
Evangelos S Lazos is Professor in Food Processing and Director of the Laboratory of Food Processing, Head of the Department of Food Technology, Director of Postgraduate Studies Master in Food Science & Technology and member of the Senate at the Technological Educational Institute of Athens. He also has been vice-President and President of the Hellenic Food Authority (2005-2008). He holds degrees in Food Technology, Chemistry and Chemical Engineering. He has been Chairman and member of scientific committees in several Food Conferences. During his career worked in Brewing, Dairy and Chocolate Industries, as well as a consultant in Preserve, Sauce, Sugar & Coffee, Bakery & Pastry Products, Ready to Eat Foods Companies on Manufacturing, Quality Control & Shelf Life Evaluation. Furthermore, he is/has been member on various food committees and Evaluator & Technical Consultant on Investments in Food Industry (Salt, Tomato Processing Industries, and Meat Processing Industries), Ministry of Development.
Thermal Processing; Thermophysical Properties; Sorption Phenomena; Dough Rheology; Trace Elements in Greek Foods; Vegetable Oil Processing; Traditional Foods; Natural Antioxidants and Extrusion of Foods.
Dr. Rick Falkenbergis the Principal Scientist at the Fremont, Product Technical Center responsible for thermal process efforts worldwide.
His team provides consulting and technical support to the processed food, spice, nut and nutraceutical industries in the areas of sterilization process validation and implementation for shelf stable food products, co-packer identification and evaluation and commercial production transfer.
Rick brings his expertise to Nestle with disciplines as diverse as food microbiology, sterilization process validation, the ability to conduct TDT or heat penetration testing, electronic controls and record keeping, and process bio-validation for various food products. Preparation of refrigerated and shelf-stable products in a variety of packaging, including metal, glass, plastic, and flexible laminates.
He recognized as a process authority, and is well established with FDA, USDA FSIS processes, specifically high acid, low-acid or acidified foods as well as non-thermal applications.
Diverse with resent efforts in thermal process validation centering on the efficacy of specific food borne pathogens
Dr. Alvin Berger is currently President of Nutrition and Lipid Consulting, CEO of Sciadonics and a consultant to KetoMCT; and was recently CSO for Arctic Nutrition in Norway. Before that, he was the Nutrition Leader in Global Food Research-North America and global lipid expert for Cargill. He has 30 years of research experience in nutritionalsciences and biochemistry. He has an MS degree in Fish nutrition and aquaculture from the University of Washington, Ph. D degree from University of California Davis in Lipid- and Nutritional Biochemistry, and Post-doctoral experience at Georgetown University/Lombardi Cancer Center in lipid signaling. While at the Nestle Research Center in Lausanne Switzerland, he headed plant sterol and lipid activities leading to development of the ACTICOL™ plant sterol branded active ingredient, and milk products containing plant sterols. For various projects, he coordinated cell and animal models, clinical trials, and scientific-, regulatory-, legal-, and safety dossiers, globally. He was one of the earliest nutrition researchers to embrace “omic” technologies when he studied lipidomic and transcriptomic effects of dietary LC-PUFA using microarrays (publications and a book). He has opened up several other new fields in lipid research including: connecting intake of dietary fatty acids with changes in endocannabinoids (novel signaling molecules) and specific behavioral end points; and anti-inflammatory effects of novel classes of plant fatty acids. Since leaving Nestle, he directed analytical-, biochemistry-, and metabolomic departments in three biotechnology companies (Cytochroma-Toronto; Paradigm Genetics/Icoria-Durham, NC; Metabolon-Durham, NC). Over this period, he obtained various government grants, commercialized several product offerings in the metabolomic field, and developed rapid methods for interpreting metabolomics and biochemical data.
He has 12 patents, 80 published papers and 130 presentations at scientific conferences. Some papers have been published in top-tier scientific journals. In 2009, he became an Adjunct Professor of Nutrition, University of Minnesota, Department of Food Science & Nutrition; and he is also an Adjunct Associate Professor at the University of North Carolina Chapel Hill Department of Nutritional Sciences. He is on the board or a member of various academic, industrial, and commercial organizations, including American Institute of Nutrition (AIN), American Oil Chemists Society (AOCS), Institute of Food Technologists (IFT), International Life Sciences Institute (ILSI), Council for Responsible Nutrition Senior Scientific Advisory Council (CRN-SSAC), Canadian Canola Council (CCC), United States Canola Association (USCA), National Oilseed Processors Association (NOPA), American Heart Association Industry Nutrition Advisory Panel (AHA-INAP), University of Massachusetts Amherst Food Science Strategic Policy Alliance, QUALISOY, United Soybean Board, Stearidonic Steering Committee, Global Organization for EPA and DHA Omega-3 (GOED), and Institute of Shortenings and Edible Oils (ISEO); and is a reviewer or on the Editorial board for various journals.
Dr. Alvin’s some recent nutritional research interests include omega-3 phospholipids, choline metabolism, fatty liver, satiety, digestive models, metabolic syndrome, diabetes, prostate cancer, and use of metabolomics to study skin biology and health of companion animals.
Dr. Jimi Francis completed a Master of Science degree at the University of Nevada in Reno with a focus on infant nutrition. She then went on to complete a Doctoral degree in Nutrition at the University of California in Davis. She is currently an Assistant Professor in the Department of Health and Kinesiology at the University of Texas at Tyler.
She also volunteers at the Foundation for Maternal, Infant and Lactation Knowledge, a non-profit foundation dedicated to research, including epidemiological studies, translational research, pre-clinical, and clinical trials related to maternal and infant health issues. With more than 10 years experience as an instructor, she has taught general and specific principles of nutrition with all levels of audiences from pre-school to post-graduate.
Topics of particular interest to Dr. Francis are those involving the mother/infant dyad, bioactive compounds in human milk, and prevention of disease through nutrients.
Pablo Juliano currently is Senior Research Scientist at the CSIRO Food and Nutrition Flagship in Australia. He leads multidisciplinary research projects on emerging technologies (high pressure processing and ultrasound applications) and redesign and optimisation of food supply chains. He obtained his PhD in Food Engineering at Washington State University and a Masters in Business Administration at Deakin University in Australia. He has spent part of his professional career in the food industry in both quality assurance and research working in food powder and confectionery production technologies. He has also received various awards for research excellence.
Food supply chain optimisation, Diary and vegetable processing, Food sterilization and emerging technologies for sustainable production.
Dr. Patrick Sauvant did his entire University program, specialized in "Human Nutrition and Food Sciences", at the University of Clermont-Ferrand (France). Then, in 2000, he obtained his PhD working on "Vitamin A metabolism in humans" at the French National Institute of Agronomy (INRA, Clermont-Ferrand, France) in a laboratory specialized in micronutrients and human nutrition. Then, he performed a three-year post-doctoral period working on the activation and deactivation of Hepatic Stellate Cells (HSCs) (Hepato-Gastro-Enterology Center - Clermont-Ferrand Hospital). In 2003 he reached Bordeaux Sciences Agro (a French public school involved in the training of Engineers in Agronomy) as an Assistant Professor in charge of the coordination of Animal and Human Nutrition courses. From his arrival in this school, he has built a degree program on "Food Sciences and Nutritional Health". He was also in charge of a course (6 ECTS) part of the Human Nutrition Master’s Degree of the University of Bordeaux entitled "Bioavailability, Toxicology and Regulation of Nutrition Products". Recently he joined a new laboratory belonging to the National Center for Scientific Research (CNRS) and specialized in Chemistry, Membrane Biology and Nanotechnologies (UMR CBMN 5248, University of Bordeaux) where he began a new research project to study the role of emulsifiers on lipid bioavailability, in regards to industrial applications. Patrick Sauvant has been member of the French Nutrition Society (SFN), of the French Clinical Nutrition and Metabolism Society (SFNEP) and was an expert for the French Food Safety Agency (ANSES) and the French Agricultural and Food Ministry.
My first love, in terms of research, was "vitamin A metabolism" and in extension the role of fat-soluble vitamins and micronutrients (especially polyphenols like isoflavones) in human nutrition. Specialized in the study of cell culture, animal physiology and human bioavailability, He is now interested in understanding the effects of emulsifiers on the modulation of lipid bioavailability. The aim of this research is to propose new industrial applications, for optimizing lipid use by the body in order to better prevent obesity. In terms of teaching, in Bordeaux Sciences Agro he has developed new approaches to nutrition e-learning based on the use of new Internet Tools.
Stefan Denev has more than 35 years of experience in higher education, research, transfer of knowledge, scientific expertise, technology transfer and new product development. Currently, he is Professor of Microbiology and Chair of Department of Biochemistry and Microbiology at Trakia University, Bulgaria. He receivedhis M.Sc., Ph.D. and D.Sc. degrees in the field of Microbiology and Nutritional Biotechnology. He was awarded with Post-Doctoral Research Fellowships for completing post-doctoral studies at University of Groningen (The Netherlands), as well as at National Institute of Animal Industry, Tsukuba (Japan) (1996-1998) and etc. He has been a Visiting Professor/Researcher/Scientist at several prestigious universities as Groningen, Utrecht and Wageningen Universities (The Netherlands); University of Johannesburg and Rhodes University (S. Africa), as well as a Guest Professor at many other universities and research institutions in Europe, USA, Africa and Asia. He has served as Chairman/Session Chair for many Congresses, Conferences, Symposiums in the field of Microbiology and Biotechnology; Food Science and Technology; Food Safety and Food Protection; Mycology and Mycotoxicology; Veterinary and Animal Sciences. He has published above 150 peer-reviewed papers; 20 Books and Book Chapters; 2 Patents; 5 Innovations and Implementations; 65 Invited Papers, Posters and Abstracts in the above research areas. He supervised more than 30 graduate students and post docs, and received many honours and prestigious research awards. Currently, he is a member of several Societies and Scientific Expert Committees. He is also Editor, Editorial and Advisory Board member, and Reviewer on a number of international peer-reviewed journals.
Applied Microbiology and Biotechnology, Functional Foods and Ingredients (Prebiotics, Probiotics, Synbiotics, Phytobiotics and their impact on Health), Lactic Acid Bacteria, Food Quality and Safety, Mycology and Mycotoxicology, Nutrition and Health, Bio-Nanotechnology.
Angel Angelov is a Professor at the Department of Biotechnology at the University of Food Technologies in Plovdiv, Bulgaria and the Head of the Center of Food Quality and Safety Education at UFT. He is the Chair of the Bulgarian Association of Biotechnology and a member of the EFSA network on Nanotechnologies. He also represents Bulgaria in the Programme Committee of Societal Challenge 2 of HORIZON 2020 "Food security, sustainable agriculture, marine and maritime research and the bio-economy". Earlier professional experience includes running the research unit of а biotechnology company (1985-1988) and managing a dairy company (1992). He has specialized at the University of Sankt Petersburg Russia, The University Faculty of Agricultural Sciences, Gembloux, Belgium, the University of Manchester, UK and Texas A&M University, USA.
Dr. Michael J. Gonzalez is Professor at the Nutrition Program, School of Public Health in the Medical Sciences Campus, University of Puerto Rico and Adjunct faculty at the University of Western States. He is a Fellow of the American College of Nutrition, and has authored over 200 scientific publications. He has serve as a member on several scientific Editorial Boards. He has served as consultant for several companies where he has been responsible for designing formulations of nutritional supplements and pharmaceutical products. He has also been a consultant for The Center for the Improvement of Human Functioning (now Riordan Clinic), in Wichita, Kansas. He has obtained several research awards for his work on Nutrition and Cancer. He is currently Co- Director of RECNAC II project, and Research Director of the InBioMed Project Initiative. He also serves as a nutrition consultant to the Puerto Rican Basketball National Team and is part of the Medical Commission of the Puerto Rican Basketball Federation. He is part of the Medical Staff of the Vaqueros de Bayamon professional basketball team. He is in a part time clinical practice with Dr. Miguel J Berdiel in Ponce, PR. In December 2013, He was exalted as Distinguished Ponceño in Medicine. In 2015 he was selected as member to the prestigious Puerto Rican Academy of Arts and Sciences and to the Iberoamerican Academy of Culture and Sciences.
Doctor González is one of the founders of InBioMed, leaders in the development of non-toxic chemotherapy treatments for cancer. The findings of their work with Intravenous Vitamin C as an anti-cancer agent, published in 2002, were confirmed by the NIH in 2005. They published the first Phase-I clinical study utilizing Intravenous Vitamin C for treatment of terminal cancer patients in 2005, and also published in 2005 the most comprehensive review on Vitamin C and Cancer, as a follow-up on the work of two times Nobel Laureate, Dr. Linus C. Pauling. They have brought many new concepts into the scientific field, such as the Bioenergetic theory of carcinogenesis, the systemic saturation phenomenon of intravenous vitamin C, the metabolic correction concept for disease treatment and prevention. Hewas inducted to the International Hall of fame of Orthomolecular Medicine April, 2016. He is one of the first latinos and Puerto Ricans to be inducted to the International Hall of fame of Orthomolecular Medicine.
Books: Doctors Gonzalez, Miranda-Massari and Saul’s book “I Have Cancer What Should I do: The Orthomolecular Guide to Cancer Management” provides evidence based recommendations for an integrative approach for those dealing with cancer and seeking to improve quality of life and survival. In 2014 they published the book” New Insights Vitamin C and Cancer” for Springer-Larger. He is actually finishing a book on Metabolic Correction and Diabetes and writing a chapter on metabolic correction and disease for a Functional medicine textbook.
Mitochondria, Diabetes; Nontoxic Cancer therapies; Orthomolecular medicine
Tony Mutukumira gained his PhD at the Norwegian University of Life Sciences, Norway following research on lactic dairy fermentations. He 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, he 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.
He 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. He has published over sixty papers in scientific journals and, presented and chaired at several international conferences.
Tony’s 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).
Kathryn Sucher received her undergraduate Food and Nutrition B.S. degree from the University of California at Berkeley and her Sc.D. from Boston University Medical Center in Nutritional Science. She is also a Registered Dietitian Nutritionist. She has held several positions in industry before coming to San Jose State University where she was a professor for over 30 years. Courses taught included medical nutrition therapy, nutrition through the lifespan, introduction to nutrition for the health professions, and cultural aspects of food plus she was the Director of the SJSU Dietetic Internship. Professionally she has been active in the California Dietetic Association and is President elect for 2014-2015. She is a recognized authority on Food Culture and how diet, health, and disease are affected by culture/ethnicity and religion. Other research interests include medical nutrition therapy. She has published newsletters, numerous articles and she is a coauthor on two textbooks: Food and Culture 6e and Medical Nutrition Therapy and Pathophysiology 3e (in publication).
Medical Nutrition Therapy (MNT), Cultural Food Habits and their impact on Health.
St. Elisabeth University of Science and Public Health
Professor Claus Muss is an Immunologist and has specialized in the field of Nutritional Medicine. He received his medical degree from the University of Munich Medical School Germany. He is also a graduate from the School of Biochemistry and Veterinary Medicine Berlin Germany and Washington State University Pullmann USA. After epidemiological Studies in West Africa (WHO) he practiced Immunology and Nutritional Medicine since 1994 in his own clinic and was awarded an International prize for outstanding Immunological scientific research by the International Society of Immunology Hamburg, Germany in the year 2000. He is also based in Vienna as a medical director of his private clinic and I-GAP Research Laboratories and in Switzerland as a chief medical consultant of the clinic for aesthetic medicine Lucerne, Switzerland. He is the President of the International Society of applied Preventive Medicine, Vienna and board member of the European Academy of Nutritional Medicine in Munich/Germany. He received his Ph.D. Degree at the St. Elisabeth University of Science and Public Health Bratislava, SK where he habilitated in the field of Preventive Medicine (Dept. Public Health) and is now an Associate Professor at this University. In 2011 he was invited as a Visiting Professor of the Department for Anti-Aging medicine and Regenerative medicine UCSI Universiti KL, Malaysia. He has published over 70 articles in international scientific Journals and is Co-Editor of several Medline and SciSearch listed international scientific Journals. Books published: Travel medicine and Prevention of infectious disease in Tourism 1994 Spitta Verlag Germany; Laboratory medicine and Micronutrient deficiency 2002 Springer Haug Verlag Germany; Pain management and Prevention in Regenerative medicine Springer Verlag Germany 2004, Micronutrient Treatment Desk Top Reference book 2011.
Professor Claus Muss’s research interest includes development of new biomarkers serving as a crucial diagnostic parameter in nutritional medicine as well as food supplement research and the evaluation.
Siddiqui, PhD is Associate Professor and Director of the Nutrition and Food
Science Laboratory at Virginia State University, Petersburg, VA. He is an
internationally recognized expert in many areas pertinent to cancer, cardiovascular
disease, inflammation and the neurosciences. He has published over 100
scientific papers in peer-reviewed journals and has been the invited keynote speaker
at several national and international conferences. He also serves on the
editorial board of the British Journal of Nutrition, Journal of
Nutrition Sciences, International Journal of Chemistry and Pharmaceutical
Research, American Journal of Biochemistry and Molecular Biology, International
Journal of Biological Chemistry, Journal of Biological Science, Asian Journal
of Biochemistry, Advances in Biological Chemistry, Enliven: Challenges in Cancer,
Cancer Research Journal, Journal of Molecular and Genetic Medicine, Journal of
International Dental and Medical Research, Journal of Glycomics and Lipidomics,
and Research Journal of Developmental Biology. He earned his BSc and MSc
degrees in Biochemistry from the University of Karachi, in Karachi, Pakistan.
He obtained his PhD from the Australian National University in Canberra,
Australia. He served as a postdoctoral fellow at Massey University in Palmerton
North, New Zealand and immigrated to America in 1989 to work as a Howard Hughes
fellow at Vanderbilt University Medical Center in Nashville, TN. His
research has been featured on BBC, FOXTV, and WTHR broadcasts, as well as in
the Sun, Telegraph, and Indianapolis Star newspapers and several other media
benefits of grape pomace, green papaya, and prune extracts
Dr. George Grant is considered by his peers as Canada‘s Wellness Ambassador & Champion. He is the founder & CEO of Academy of Wellness in 1983. He enjoys a stellar academic background as well as a fascinating career in research. He is a scientist, professor, analytical chemist, toxicologist, pharmacologist, microbiologist, nutritionist, biofeedback, stress management & pain specialist, and indoor air quality specialist. He is the author of 7 bestselling books, former Scientist at University of Saskatchewan‘s Faculty of Pharmacy and Nutrition, Professor at Seneca College in Toronto, and Senior Consultant for Health Canada as well as in private practice. He is among International Who’s Who of Professionals. He has 100 published articles, conference presentations, book reviews and 7 bestselling books, including a chapter in 100 ways to improve your life with Mark Victor Hanson, the author of Chicken Soup for the Soul. He helped 7 Olympic athletes to remain competitive. He helped thousands of his clients, corporations and nonprofit organizations worldwide through his passion for wellness and compassion for his clients. He pioneered the research of Beta Endorphins on SIDS at the Faculty of Pharmacy, University of Sask, Saskatoon, Sask. Canada in 1981.: www.academyofwellness.com; www.your101ways.com
Biofeedback, stress management and a pain specialist
Byong Lee received his degrees at University of British Columbia (Microbiology/Immunology), McGill University (Food Microbiology) and Ph.D (Food Biotechnology) at Laval University, Canada. He has been Professor (AAFC Secondment), Departments of Food Science and Microbiology/Immunology, McGill University and Principal Scientist/Head of Biotechnology at AAFC (St-Hyacinthe, QC) for more than 29 years and currently he is Distinguished Professor (School of Biotechnology) at Jiangnan University, China. His research program has centered on the molecular basis of gene expression and regulation in probiotic bacteria to impart health and clinical benefits to the hosts; enzyme biotechnology and molecular microbiology on over-expression and scale-up production of probiotic and extremophilic bacterial enzymes to produce bioactive molecules.
He has been an invited professor at Korea Seoul National University, Ireland Taegasac Food Research Center, France INRA and University of Bourgogne, England Institute of Food Research/University of Reading and Canada National Research Council for 5 years and Champlain-Red Star Inc. as a Research Director in Canada. He has published 175 peer reviewed journals, 3 text books, 20 book chaptersand 15 patents/inventions. He delivered 103 invited speeches at the international and internal conferences. He supervised more than 100 graduate students and post-docs and received many honors and awards. He is currently an editorial board member for five international journals.
Development of probiotics and prebiotics, Cloning and overexpression of probiotic and hyperthmophilic enzymes for bioactive molecules.
Sebnem Tellioglu Harsa completed Doctor of Philosophy in Food Science and Technology from The University of Reading, UK in 1992. She finished her Master of Science in Food Engineering at Ege University, Turkey in 1986 and she done the Bachelor of Science in Food Engineering from Ege University, Turkey in 1983. She received her post doctorial at Chemical Engineering Department from The University of Tokyo, Japan in 1994. She started to work as a Research Assistant in Food Engineering Department at Ege University, Turkey in 1995. She worked as an Assistant Professor in Food Engineering Department from Izmir Institute of Technology, Turkey and Associate Professor in Food Engineering Department at Izmir Institute of Technology, Turkey, 2001. Her research is supported by the grants from DPT, TUBITAK and EU research funds. She is currently directing projects on Nutritional health and Foodscience. Presently, she is a Professor in Food Engineering Department at Izmir Institute of Technology, Turkey.
Fermentation technology, Downstream processing design, scale-up and economics, Adsorption and Desorption processes, Chromatographic techniques, Protein purification, Biomaterials, Production and purification of value-added bioproducts (such as enzymes, organicacids, antimicrobials and antioxidants), Proteomics, Production of cheese and yogurt starter cultures, Probiotics, Prebiotics, Production, purification and immobilization of lactase enzyme preparations for dairy industry, Traditional and modern solutions against lactose and glutenin tolerance, Preparation and characterization of whey protein nanotubes and bioactivepeptides, Utilization of agrifood industrial wastes, biodegradable food packaging.
Frank Thies graduated in Animal Physiology from the University of Burgundy (France) in 1987 before undertaking a PhD in Nutritional Physiology, also at the University of Burgundy and awarded in 1991. He then completed a 3 year Postdoctoral Fellowship at the National Institute of Health (Bethesda, USA) before joining Prof. Philip Calder's group within the Department of Biochemistry at Oxford University where he studied mainly the effects of dietary polyunsaturated fatty acids on immune function in the elderly. In 1998, he moved to the University of Southampton to work on the effects of polyunsaturated fatty acid supplementation on atheromatous plaque stability in atherosclerotic patients. In 2001, he was appointed as a lecturer in Human Nutrition at the University of Aberdeen and was promoted to Senior Lecturer in 2005 and Reader in 2013. His research activities include relatively large as well as pilot intervention studies in healthy individuals and patients, supported by in vitro work for the mechanistic aspects.
Dietary components on cardiovascular function and cardiovascular risk and role of inflammatory processes.
Hongtao Lei obtained his Bachelor degree in Food Science at Northwest Agriculture and Forestry University in 1997 and then a PhD degree of Food Science at South China Agricultural University in 2006. He worked in South China Agricultural University since 2000, where he was appointed as a lecturer in Food Science in 2003 and an Associate professor in 2006. In December 2012, he was promoted as a Professor in food safety. His research activities focus on the food analysis, food safety, in particular on the interaction between hapten contaminant and biomacromolecule, e.g. immunoassay, stereoselective bioactivity such as immuno-specificity, toxicity, etc. Now he is leading a research group in molecule recognition and stereospecific bioactivity of food contaminants and coordinate several projects on food safety supported by the nation or local government.
Food analysis, Food toxicology, Immunoassay, Molecular recognition and interaction, Biosensor.
Dr. Glen Stephen gained an honours degree in physiology from Flinders University, Adelaide South Australia in 1976 and a PhD in physiology from the University of Adelaide in 2006. He was employed as a research assistant at Flinders Medical Centre in 1977 and from 1980 to 2013, employed at CSIRO Division of Human Nutrition, Adelaide SA, as an experiment scientist, platform manager and research project officer. Currently, he is a honorary fellow of CSIRO. He is also on several editorial boards of nutrition based journals and published over 60 papers in high impact, peer reviewed journals.
Dr. Glen is having over 35 years experience in the role of nutrition in cardiovascular and gastrointestinal physiology in small animal models and humans, of health and disease. His recent emphasis is on the effects of free and encapsulated omega-3 fatty acids and fibre on gut health and function.
Nagendra Shah received a BSc from Rajendra Agricultural University, India, MSc from South Dakota State University, USA and Ph.D. from University of Alberta, Canada. He worked at Victoria University Australia from 1991 to December 2011 at various capacities including full Professor (2003-2011) and has been affiliated with University of Hong Kong as a Professor and Discipline Leader in Food Science since 2012.
He has a long and intensive research history in Probiotics and Functional foods that has led to a distinguished international reputation in this area. His publications include 212 research papers, 25 book chapters, 178 conference abstracts and 2 books, Dairy Products and Quality Controland Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. He has given 121 keynote and invited presentations at international conferences.
He is the recipient of several prestigious international awards for his outstanding contributions to research including the 1999 American Dairy Science Association (ADSA) Foundation Scholar Award, Marschall Rhodia International Dairy Science Award in 2003, Loftus Hill award from the Dairy Industry Association of Australia in 2008, William Haines International Dairy Science Award from California Dairy Research Foundation in 2009 and Australian Institute of Food Science and Technology (AIFST) Keith Farrer Award of merit in 2011 and ADSA Distinguished Service Award in 2013.
He has guided 29 Ph.D. students. He has been serving as Associate editor of Journal of Food Science and editor of several other Journals including International Dairy Journal and Journal of Dairy Science. He has also served as managing guest editor for International Dairy Journal.
He has served as Chairman, Co-chairman and Secretary of the American Dairy Science Association (ADSA) and organized several symposia for the ADSA and has served as Chairman and Committee member of various international conferences.
Functional properties of milk and fermented dairy products, Low fat mozzarella cheese, Probiotic cheddar cheese, Bioactive peptides including ACE-I peptides, EPS producing stater cultures and functionalities of dairy foods, Physiology and health properties of probiotic organisms, prebiotics and functional foods, Bioactivities of soy isoflavones, Antioxidants and antioxidative properties.
Elad Tako is a courtesy Food Science professor at Cornell University and a Research physiologist at the USDA/ARS, Robert W. Holley Center for Agriculture and Health. His formal academic training in Animal Science was completed in Israel at the Faculty of Agriculture, Food and Environment of the Hebrew University (Ph.D), additionally during his graduate and post graduate studies, he was collaborated and trained at North Carolina State University and Cornell University, USA. He is part of a multi-disciplinary research team that collaborates with several international institutions aimed at alleviating dietary mineral deficiencies in at-risk populations. His research approach utilizes both cellular and animal models to assess mineral bioavailability (including iron and zinc) in standard and biofortified food crops (including maize, beans and lentil). Additionally, his research focuses on better understanding of the cellular pathways that participate and/or control iron and zinc intestinal absorption.
Nutrigenomics, Intestinal physiology, Mineral intestinal absorption, Iron and zinc bioavailability.
Michael Cheng is Professor of Culinology at Southwest Minnesota State University and is the founding Director and Chair of the Department of Culinology and Hospitality Management. He holds a Ph.D. in Hospitality Management from Iowa State University, Master’s in Nutritional Science and Dietetics and a Bachelor’s in Food service Administration, both from the University of Nebraska-Lincoln. His doctoral dissertation is titled “A competency model for Culinology graduates”. He has previously served on the Research Chefs Association Board of Directors and was the primary author of the RCA’s Culinology degree curriculum. He has launched two Culinology degree programs nationally and one internationally.
Culinology competencies, Open innovation in food product development, Hospitality management education and Product development with molecular gastronomy.
Mihalis I Panagiotidis currently holds a Personal Chair in Nutrition & Toxicology while at the same time serves as a Department Head of Human Health at the School of Life Sciences, Heriot-Watt University, UK. He has research expertise in the areas of Molecular toxicology, Molecular and Biochemical nutrition and Human carcinogenesis as evident by a number of peer-reviewed publications. Prior to this position, he was a Research Assistant Professor of Nutrition (2006-2007) at the Department of Nutrition, University of North Carolina-Chapel Hill, USA; an Assistant Professor of Environmental & Occupational Health (2007-2009) at the School of Community Health Sciences, University of Nevada-Reno, USA; an Associate Professor of Nutrition (2011-2012) at the School of Biosciences, University of Nottingham-Malaysia Campus, Malaysia; and an Assistant Professor of Molecular Pathology (2012-2013) at the Laboratory of Pathological Anatomy, Medical School, University of Ioannina, Greece. He serves at the Editorial Board of a number of peer-reviewed journals whereas at the same time is an active member of the Education Quality Accreditation Commission and a Scientific Advisory Board Member for the International Institute of Anticancer Research. In the past, he has been a Marilyn Gentry Fellow of the American Institute for Cancer Research & World Cancer Research Fund as well as a recipient of a number of research awards including a Marie Curie International Reintegration Grant, a Marilyn Gentry Fellowship and a Nutricia Research Foundation International Training Fellowship.
Molecular mechanisms underlying disease pathology and the role of Nutrition in disease prevention.
Yong He received BSc and MSc from Zhejiang Agricultural University, China and Ph.D from Zhejiang University, China. He has been Professor, College of Biosystems Engineering and Food Science, Zhejiang University for more than 19 years and currently he is Distinguished Professor at Zhejiang University, China. In Period 1998-2001 he was a visiting professor at Tokyo University of Agriculture and Technology, University of Illinois (UIUC). He has published more than 180 papers in reputed journals and serving as a member of the editorial board.
Near infrared reflectance spectroscopy and Spectral imaging technology in nondestructive determination of food quality.
Technological Educational Institute of Thessaly
Stavros Lalas graduated BSC in Agricultural Technology on 1991 and Food Technology on 1995, PhD in Food Technology on 1998. He is Full Professor and Head of the Department of Food Technology of Technological Educational Institute of Thessaly. He has extensive experience in isolation, separation and identification of natural extracts and determination of their antioxidant activity. He also has experience on analytical techniques. He participated in 42 research (in 6 as scientific coordinator) and educational programs. He has published 47 articles in international scientific journals (with more than 850 citations), 2 chapters in books, more than 31 works in national and international conferences. He is also a member of the Committee of 5 PhD thesis and 4 MSC projects, member of the editorial board of 8 scientific journals and reviewer in 71 international scientific journals. He is a member of the American Chemical Society.
Extraction using various methods and total characterization of vegetable oils, Extraction and identification of natural antioxidants from plant extracts, Determination of stability during frying/heating of various vegetable oils, Detection of adulteration of vegetable oils, New methods of analysis of fats and oils, Humic and fulvic acids, Cloud point extraction of food industry wastes.
Solano-Aguilar Gloria is a Research Microbiologist in the Diet Genomics and Immunology Laboratory at the Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture. Her research focuses on the study of the effects of dietary bioactive components (probiotics/prebiotics/polyphenols) on the immune response and gut function of swine as model for humans. The Neonatal Swine model was standardized for modeling the effect of oral probiotic administration in infants or the induced colonization through treatment of gestating mothers. Several molecular assays were developed by her for tracking the presence of probiotic bacteria and its effect on intestinal microflora composition. Transcriptomic analysis on different tissues has been performed for selection of biomarkers associated with immunomodulation and improved intestinal function. Different commercially available probiotic strains for human consumption from the Lactobacillus and Bifidobacterium species have been tested in swine for improvement of immune response and prevention of inflammation associated with obesity and Metabolic Syndrome. The interaction of the gut microflora, immune system and brain signaling has also been most recently studied at the brain level by transcriptomic analysis. Metabolomic studies using animal biofluids/tissues are also currently being tested as a complementary approach to validate different research hypothesis. Finally she is carrying out the translational studies with probiotics in humans that are currently being used as immunomodulators of vaccine responses in susceptible population for reducing the risk of disease.
Dr. Susan Hazels Mitmesser joined NBTY in 2012 as the Sr. Director of Nutrition & Scientific Affairs. In this position, Susan provides strategic scientific leadership for innovation and new product development, improving existing products, and ensuring the scientific integrity all brands and products.
She completed a PhD in Nutritional Biochemistry from the University of Nebraska and a Master’s degree from the University of Nebraska Medical Center. She brings numerous years of industry experience and is an adjunct professor in the Department of Family Medicine at Stony Brook University. She has published in many peer-reviewed journals and is a contributing author for book chapters relating to nutrition in adult and pediatric populations.
She serves on the Editorial Board of four peer-reviewed journals: Advance Journal of Food Science and Technology, Journal of Pediatric Intensive Care, World Journal of Clinical Pediatrics, and Journal of the International Society of Sports Nutrition. She is also an active member of the American Society of Nutrition, the American Association for the Advancement of Science, and the New York Academy of Sciences. She serves on the Senior Scientific Advisory Council for the Council for Responsible Nutrition.
Amit Morey is the Founder of I.D.E.A (Innovation-Discovery-Education-Audit) which is dedicated to “Serving the Food Industry Through Science”. He provides expertise on various aspects of food safety, shelf-life, quality assurance and auditing. He conducts innovative research to provide scientific, pragmatic and most effective solutions to the issues being faced by the food industry. He is also having a laboratory in India which is diligently working on discovering novel antimicrobial compounds from Lactic Acid Bacteria isolated from spoilage microflora.
As a Principal Scientist at Food Safety Net Services, he had a chance to work closely with the food industry, understand their food safety and quality issues and provide pragmatic solutions through research. He conducted research on various aspects of food product development such as antimicrobials and packaging and their effects on food safety, shelf-life, product quality, process validations and consumer acceptability.
He also has a strong background in poultry science, especially in the field of poultry processing, products, safety/microbiology, processing technologies, and product quality. He worked on several emerging microbial intervention technologies including UV light application for decontamination of food contact surfaces and Modified Atmosphere Packaging for poultry products.
His Master's Degrees in Seafood Sciences were focused on developing novel and efficient processes to utilize low valued high-quality fish for making high-valued products. Moreover, he studied spoilage microbiology and biochemistry, lipid and protein chemistry, microbial lipid chemistry and taxonomy.
Food Processing, Food Safety, Food Microbiology and Biochemistry
Wissam Zam had a Ph.D with Honorable Degree in human nutrition and food sciences from the Faculty of Pharmacy, University of Aleppo in April 2014.
She is working in the faculty of Pharmacy at A-Andalus Universtiy for Medical Sciences since 2014. She teaches many courses and perform some researches in the field of human nutrition. She also supervises some Master degree research about natural products and their application in human health and functional food preparation.
She had published many articles in reputed journals and she serve as a reviewer in some journals (Progress in nutrition, Saudi pharmaceutical journal, food & function).
Polyphenols; Antioxidants; Antimicrobial and Anti-virulence effect of natural products; Functional food; Vitamin D deficiency; Structured lipids; Microencapsulation; Diet and cancer
Miller is a scientist in the fields of nutrition and exercise physiology with more than 18 years of experience in NIH, DOD, and industry sponsored RCTs in behavioral and surgical weight loss interventions. He has a number of first author publications from these RCTs in looking at inflammation, metabolic cardiovascular disease risk factors, dietary intake, body composition, exercise assessment, and physical function. He has been a co-Investigator for the Look AHEAD trial since its inception in 1999. He has been the lead nutrition interventionist for three NIH sponsored weight loss trials in older adults with knee osteoarthritis. Additionally, he is involved in a number of research studies examining dietary nitrate’s effect on blood flow, muscle function, and body composition. His academic training consists of his MS degree in exercise physiology and PhD in nutrition science.
Metabolic Cardiovascular Disease Risk Factors; Bariatric Surgery; Structured Physical Activity and Nutrition-Behavior Interventions on Physical Function; Body Composition and Weight-Loss Success in Long-Term Follow-Up
Lorna Shepherd is an Associate Professor in the Department of Nutrition at Life University in Marietta, Georgia. In her current role as Associate Professor, she teaches and facilitates a variety of Graduate level and undergraduate courses. She is also involved in the development and delivery of online courses in the Department of Nutrition. She serves as the Faculty Advisor to Graduate Students who have chosen the Special Projects Option and also coordinates the Graduate Comprehensive Examination. She is also the Principal Investigator in a research study of the effects of Diet and Vanadyl Sulfate supplementation on the blood glucose levels of Diabetics. She received her Doctorate in Public Health and Nutrition from Columbia University Teachers College in New York. She is also an Academy of Nutrition and Dietetics (AND) Registered Dietitian who has been licensed in the States of Georgia (currently active) and Florida. She has come to Life University with a wealth of experience in the fields of Nutrition and Public Health. She has over 20 years of combined experience in academia as an Adjunct Professor, Assistant Professor, Associate Professor and Program Director. She is experienced and skilled in Academic Program Development and the Self-Study and Accreditation Process, and has served in the capacity of Nutrition Program Coordinator/Director of a newly developed Coordinated Program in Dietetics and Nutrition. She describes herself, as well as her students and colleagues describe her, as a Passionate Educator in the fields of Public Health and Nutrition. She has also served in the capacity of Program Director for the Women, Infants and Children (WIC) Program, and is very passionate about Maternal and Child Health and Nutrition issues. She is also experienced as a Private Practitioner, Author and Public Speaker. She has recently accepted the invitation to become an Honorary Editor of MOJ Public Health and Honorable Editor for Journal of Nutritional Health and Food Engineering.
Dr. Maria Gerogiannaki-Christopoulou- Food Scientist with academic experience in the scientific area of food and beverages technology and analysis. She was given a MSc degree in Agricultural Science –Department of Food Science and Technology - Agricultural University of Athens.
She studied in Ontario and British Columbia- Canada, her permanent residence for many years. She received PhD degree from the Department of Food Science and Technology of Agricultural University of Athens and she is lecturing to undergraduate and graduate students.
She is a member of the Laboratory of Food Science and Human Nutrition of the Department of Food Science and Nutrition of Agricultural University of Athens. Her scientific work is focusing on the field of Brewing and Distilled beverages, Essential oils, Distillation technology, Chromatography, Product development, History of distillation, Enology and Viticulture. She is author of many research articles, conference abstracts, monographs and various professional articles. Community projects for mature student education are also one of her academic activities. She is a referee in scientific journals and member of several national, EU and International organizations and scientific societies.
Dr. Susan Shapiro, PhD, MS, MS, RDN, FAND, CAMS-II is a Registered Dietitian, Fellow of the Academy of Nutrition & Dietetics, a Licensed Clinical Psychologist, Eating Disorder Specialist, and Certified Anger Management Specialist. She has had a private practice in Los Angeles for over 25-years, where she helps those who struggle with psychological and/or nutritional/medical issues, as well as those with eating disorders. She has also been involved in the treatment and research of eating disorders since 1980. Some of her research has been published and she has been interviewed for and quoted in a variety of media venues since 1990. She has given over 150 lectures on nutrition, psychology, physiology and biochemistry for both professionals and the lay population. She was also instrumental in the addition of Nutritionist to the professional designation of Registered Dietitian Nutritionist (RDN).
Mustafa Atasever was born in Pasinler, Erzurum, Turkey and graduated from Veterinary Faculty of Ankara University in 1989. He has completed his Doctoral thesis (Studies on the effects of salting techniques and different acidity values of milk used in civil cheese production) at Selcuk University, Konya, Turkey. He is Professor and Chair of the Department of Food Science and Technology at Veterinary Faculty Ataturk University, Erzurum, Turkey.
1. Food (milk and meat and their products) Microbiology
2. Sports Nutrition
3. Food (milk and meat and their products) Technology
4. Food Chemistry
5. Public Health
Margarida Cortez Vieira is Professor in Food Processing and Director of the Laboratories of Food Product Development and Sensory Analysis and Food Processing. Director of Postgraduate Studies (Master in Food Technology) at the High Institute of Engineering of the University of Algarve. She holds degrees in Food Engineering (PhD and Masters) and a High Diploma in Chemical Engineering. During her career worked in emergent technologies applied to food preservation including ultrasounds and UV-c radiation and recently with active packaging & Shelf Life Evaluation. She is a member of several professional bodies including the Engineering National Professional regulator, Ordem dos Engenheiros and the Iseki Food Association being a fellow of the ISEKI Academy. She has published several papers in scientific journals and book chapters, presented and chaired at several international conferences and is a member of the editorial Board of the Iseki International Journal of Food Studies. She collaborated actively as coordinator of working groups in the European Thematic networks: ISEKI_Food and ISEKI_Food2 and a Core Group member in ISEKI_Food 3 and ISEKI_Food 4. Before entering the academic world, worked for 4 years in the food industry in the Company Puratos SA.
Emergent Food Preservation Processes; Mathematical Modelling of Kinetics of Degradation of Quality Parameters in Food; Development and Optimization of New Technologies of Food Processes (production line engineering design), Food Products and of New Kinds of Packaging Materials.
Dr. Tanvir Rahman is working as a Professor and Head of the Department of
Microbiology and Hygiene at Bangladesh Agricultural University. After
completion of his DVM from Bangladesh Agricultural University, he moved to
Canada to pursue MSc. Later on he went to UK (University of Warwick) and
Germany (Max Planck Institute, Marburg) for PhD and Postdoc study respectively.
Currently he is leading a research group focusing primarily zoonoses, food
hygiene, microbial ecology, virulence and antibiotic resistance etc. He also
worked and working as PI for several research projects and ASPM for a HEQEP
sub-project (CP007) of University Grant Commission. He is also working as the
ISME Ambassador for Bangladesh. In addition, he is supervising (as supervisor
and co-supervisor) several MS and PhD students.
He has attended several National and International conferences and
workshop in Bangladesh, UK, Canada, USA, Germany, Australia and China etc. He
is also serving as active member of editorial board of several International
and National Journals and has published several research papers in peer review
Journals including The ISME Journal, Veterinary Microbiology, Microbial Drug
Resistance, Journal of Bacteriology, Applied and Environmental Microbiology.
hygiene; Public health; Zoonoses; Vaccine; Microbiology
Funk Patricia J
University of Florida Health Shands Hospital
City University of New York
The International Food Network
Susan M Parks
Academy of Nutrition and Dietetics
Lusi M Martin
Center for Disease Control and Prevention
Bernice Karlton senaye
North Carolina Agricultural and Technical State University
David de Lorenzo
Center for Genomic and Nutritional Studies of Lleida
Uma Devi Palanisamy
Baylor College of Medicine
Emmanuel Ohene Afoakwa
University of Ghana
University of Ghana
LAC+USC Medical Center
Stefan Georgiev Dragoev
University of Food Technologies
Mona Sharef Hashim
University of Sharjah
United Arab Emirates
Bangladesh University of Health Sciences
Magdy Mohamed Ismail Mohamed
Animal Production Research Institute
OmniActive Health Technologies Inc
University of Messina
Mohamed Abdel Hamid Rabie
Sobhy El Sohaimy
City of Scientific Research and Technological Applications