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.