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.

Anthony Fardet’s main 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.

Svetoslav Todorov has completed his PhD 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.

Osama Ibrahim is a highly-experienced principal Research Scientist with particular 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 PhD 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.

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 best selling 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 best selling 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.