Dr. Aaron Tan is Chief Technology Officer and co-founder of Biologic Luminescence Ltd, a healthcare and biotechnology company that develops bioactive food compounds. Aaron is also a junior doctor at Scarborough Hospital / Hull Royal Infirmary in a neurosurgery rotation in North Yorkshire in England, and concurrently a Visiting Scholar at the Biomaterials and Advanced Drug Delivery (BioAdd) Laboratory at Stanford University. He holds 3 degrees from University College London (UCL) - BSc in Surgical Sciences, PhD in Surgery and Bioengineering, and MBBS Medicine. Aaron's research focuses on nano-engineered biomaterials and advanced bio-prosthetics for surgical implants. To date, Aaron has 45 PubMed-indexed publications, and sits on the editorial board of Scientific Reports. Aaron completed his electives at the National Hospital for Neurology and Neurosurgery at Queen Square in London, England, and is committed to pursuing a career in neurosurgery.
Manuela Vaz-Velho Professor
Instituto Politecnico de Viana do Castelo, Portugal
Antonios Koutelidakis was born at Heraklion of Crete in 1981. In 2005 he graduated from the Department of Food Science and Nutrition at the Agricultural University of Athens and attended postgraduate studies at the same university department, with direction of Human Nutrition (2005-2007). In 2010 he earned his PHD from Food Science and Nutrition Division, in the scientific area of Human Nutrition. His scientific articles have been published in Greek and international journals and books (8 Greek and 22 international journals, 8 chapters in international scientific books, 5 university modules books) and have been announced in Greek and international scientific conferences (15 oral and 15 poster presentations). From 2007 he has participated to 10 Greek and European research programs. From April 2015 is published by Ziti editions, Thessaloniki, Greece his scientific book entitled "Functional Foods: Their role in health promotion." His research work has been awarded in the 2nd international competition of young scientists organized in 2009 by Aristides Daskalopoulos Foundation and for his doctoral thesis earned a scholarship from the Greek Scholarships Foundation (IKY). He is Ass. Prof. in Human Nutrition at Food Science and Nutrition Department of University of the Aegean, teaching courses such as "Nutrition and Metabolism", "Introduction to Nutrition", "Nutrition during Life Cycle", "Functional Foods", "Nutritional Education", "History and Anthropology of Nutrition" and he was supervisor professor on 40 graduate projects (theses).
Diana Ismael is a junior scientist at the faculty of Organic Agricultural Science, University of Kassel. In 2010, she obtained her BSc. in Agronomy, Tishreen University. In 2014 she earned her first MSc. degree in Agricultural Economics from the same university. In 2014, she was awarded the International Master Scholarship of EDAMUS, a joint degree program, in "Sustainable Management of Food Quality". During EDAMUS program she aquired her MSc. degree in Nutrition Science from Universite de Montpellier 1 (France), Organic Food Production from University of Basilicata (Italy), and Agro-food Marketing from the Mediterranean Agronomic Institute of Zaragoza (Spain).
Nayra Shaker Mehanna, former head of Dairy Science Department, Achieved PhD in dairy science from faculty of Agriculture, Ain Shams Univ. Post Doctor in Research Center for the development of probiotics bacteria, London Ontario, Canada (2007). She is a valuable member of the Committee of Food Hygiene Egyptian Authority for Standards & Quality and Dairy Egyptian Authority for Standards and Quality (Ministry of industry). She had established "Production of Human Friendly Bacteria" unit in Food Industry and Nutrition Division - National Research Center and "safety Food" unit. She has more than 60 publications in national and international scientific journals after PhD. Participate in the supervision of master theses and PhD. Principal investigator for many projects from 1995 till now.
Pradyuman Kumar Professor
Sant Longowal Institute of Engineering & Technology, India
Pradyuman Kumar is working as Professor in Department of Food Engineering & Technology at Sant Longowal Institute of Engineering & Technology, Longowal, India and having more than 22 years of teaching experience. He has done Ph. D. from IIT, Kharagpur, India. Dr. Kumar has supervised 8 Ph.D. and 21 M. Tech. students. He is recipient of "Young Scientist Award - 2005" from AFST (I), Mysore and Graduate Research Assistantship during Master program. His research area includes extruded product for diabetic, juice powder, vegetable enriched pasta, isolation of nutraceuticals, protein enriched chapatti etc. He has been awarded best paper award in four different national and international conferences. He has published more than 170 papers in international and national journals and conferences and 12 book chapters from national and international publishers. He is member of various academic boards of state and national institute / university for development of curriculum. He has evaluated international projects. He is visiting faculty in reputed institute in India and frequent reviewer of many international journals. He visited many countries for academic activities. He has organized various national conferences in India and many faculty development programs
Miriam Dupas Hubinger graduated in Food Engineering from Universidade Estadual de Campinas (1979), Masters in Food Engineering from Universidade Estadual de Campinas (1984) and Ph.D. on Food Engineering by Universidade Estadual de Campinas (1994). She is currently a professor at Universidade Estadual de Campinas. Has skils in Food Science and Technology, focusing on Food Engineering, acting on the following matters: edible coatings; spray driyng and microencapsulation and processing of functional products, membrane separation.
Syed Farhat Raza is working in Food Manufacturing sector since last thirty years. He has worked in both public and privates sectors in various countries which include Pakistan, Saudi Arabia, Iran and UK. He has worked on the various aspects of manufacturing with a special focus on food safety and quality management. He earned M.Sc. Hons in Food Technology from University of Agriculture Faisalabad Pakistan and MS Total Quality Management from the University of the Punjab Lahore-Pakistan. He has participated in various attended various training, seminars and workshops in Europe, Japan, Saudi Arabia, UAE and Pakistan. He is a lifetime member of International Society of Business Leaders-USA.
Poonam Singh Nigam Program Director
Biotechnology - Research at University of Ulster, United Kingdom
Poonam Singh Nigam is Program Director of Biotechnology-Research at University of Ulster, Northern Ireland. She received her Doctoral degree on Bioconversion of Sugar Industry wastes and byproducts, funded by Council of Scientific & Industrial Research, India. She worked as a Postdoctoral-Researcher for 2 years at Suddeutsche Zucker-AG in Germany. She is Senior Fellow of Higher Education Academy UK, Fellow of Royal Society of Biology UK, Centre for Higher Education Research & Practice UK, The Biotech Research Society, International Forum on Industrial Bioprocesses, Associate Advisor- Biotechnology, British Council (2002-2011). She has more than 30 years experience in research, teaching, doctoral & postdoctoral research supervision, PhD-examining, reviewing in microbial biotechnology. She has one European patent, edited 3 biotechnology books, 36 book chapters, 38 review articles, 120 research papers, 65 communications in conferences and several scientific reports. https://scholar.google.co.uk/citations?user=-Pkpe_cAAAAJ&hl=en
Ana Rincon has been a Scientific Officer of the Food Ingredients and Packaging (FIP) Unit of the European Food Safety Authority (EFSA) for 10 years. She has a strong knowledge on risk assessment, EU food law and EU regulatory framework. In her role in EFSA, she coordinates working groups of the EFSA Panel on Food Additives and Nutrient Sources Added to Food (ANS) dealing with the re-evaluation of food additives or the evaluation of substances to be authorised as food additives in the EU. Dr Rincon holds a PhD in Chemistry from the Universidad Autonoma de Madrid and has taken a number of postgraduate courses on toxicology and risk assessment.
H.C. Alberto Ritieni is a Doctor in Biological Sciences (BD), he is a full Professor of Food Chemsitry and he is the Responsible of the Food Chemistry Unit at the University of Naples Federico II. Prof. Ritieni has performed research stays in Sir Frederick G. Banting Research Centre Health, Ottawa (Ontario, Canada) and in Medical Research Council MRC (Tygerberg, Citta del Capo, Republic of South Africa). He has received a honoris causae degree on Agricultural and Natural Sciences from University of Constanta (Romania) in 2010. He was a visiting Professor in the Facultad de Ingenieria Quimica (Departamento de Quimica) dell Universidad Nacional del Litoral (Santa Fe, Argentina) during the years 2009 and 2012 and acutally is visiting professor in the Pharmacy Faculty of University of Valencia (Spain).
Antonio Derossi is currently working as Dept. of Science of Agriculture, Food and Environment at the University of Foggia, Italy. He received his Doctoral degree or PhD on 2005 from the University of Foggia, Italy. In 2006 he was visiting professor at the Department of Food Science and Technology at University of Davis, California. From 2007 to 2010 he worked at the University of L'Aquila, Italy, served as Lecturer in Biotechnology of food production. He is author of more than 60 peer-reviewed scientific publications in various food science and technology journals, at least n. 10 oral presentation at International Congress and 7 book chapters. His publications reflect his research interest belongs in Emerging Technologies and innovative food formulation. More specifically his research projects are focused on the following topics: statistical characterization of food microstructure, 3D Food Printing, development of personalized food formula, the reuse of food waste as innovative source of nutrients (as spent coffee), the implementation of internet-based application for monitoring food and for a better sustainability.
Jana Hajslova is the head of ISO 17025 accredited laboratory at the Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czech Republic. She is responsible for Food Analysis and Chemical Food Safety courses at the Faculty of Food and Biochemical Technology and currently supervises 15 Ph.D. students. She has published 330 peer-reviewed papers on analytical challenges in food quality / safety control and authentication (h-Index 49). She has participated in many international and national projects at both scientific and project management levels. She has also took part in many other international research activities and has established close collaboration with many institutions, including the UN's WHO and FAO, USDA and the European Commission's Joint Research Centre. She is the national delegate for EU HORIZON 2020 Program Committee Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research and the Bioeconomy. As the chairwomen, she had a key input in establishing a series of highly reputable international symposia Recent Advances in Food Analysis (www.rafa2017.eu). In 2016 (Dallas, USA), she obtained from Association of Official Analytical Chemists (AOAC Int.) prestigious scientific Harvey W. Wiley Award for her excellent scientific work.
Hajime Hatta graduated from Osaka City University with a degree in biology. He studied food science in Kyoto University and The University of British Columbia for three years. After gaining valuable experience at these universities, Hajime Hatta became interested in researching egg yolk antibody (IgY). He then organized an IgY project funded by the Japanese Science and Technology Agency for five years, beginning in 1991. Several specific-IgY fortified foods and feeds to prevent dental caries or fish diseases have been developed for the first time in the world through this IgY project. From my work on this project, Hajime Hatta was given awards in Technological Research for Industrial Applications of IgY from Japanese Association for Bioscience, Biotechnology, and Agro-chemistry in 1994. Afterwards, In recent years, he have been enjoying teaching food science and researching egg yolk IgY as well as the functionalities of egg in foods.