World Food Science and Technology Congress

Francesca Venturi has completed her 1st PhD from the Scuola Superiore Sant'Anna, Pisa. She is a Researcher in Food Technology of Pisa University. In 2008, she received a "Special Mention" at "Montana Premium" for Food Science Research (with her colleague Zinnai A). She published more than 90 papers in journals or volumes and serving as a referee for ACS journals. She is the author of two original patents of Pisa University. She was invited speaker and part of the Organizing Committee for several conferences organized in past years.

Food Sciences

Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a Phd in Chemistry from the University of Claude Bernard-Lyon I in France. Naim Ouaini was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. Since 2011, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and is the designated Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the LAAS association (Lebanese Association for the Advancement of Science) and for the International Scientific Committee CIMA3. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDAR, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 50 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.

Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry.

Ozlem Turgay is currently working as an professor at Kahramanmaras Sutcu Imam University, Turkey. She has completed her Ph. D from the faculty of Food Hygiene and Technology, Istanbul University, Turkey. She has more than 18 years of teaching experience with more than 30 International Publication and presented more than 15 talks in international conferences. She is an active member of Association of Biotechnology, American Association for the Advancement of Science, Association of Veterinary Food Hygienists and Environmental Problem Research and Application Center (KSÜ). She has also coined more than 20 international awards to her name.

Food Microbiology, Food Toxicology, Meat Science

Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a Phd in Chemistry from the University of Claude Bernard-Lyon I in France. Naim Ouaini was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. Since 2011, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and is the designated Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the LAAS association (Lebanese Association for the Advancement of Science) and for the International Scientific Committee CIMA3. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDAR, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 50 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.

Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry.

Mohammed Farid has completed his BE in Chemical Engineering from the University of Baghdad, Iraq (1971), ME in Chemical Engineering from University of Swansea, Wales (1975) and PhD in Chemical Reactor Engineering from the University of Swansea, Wales in the UK. He is a Fellow of the Institution of Chemical Engineers, London and an active member of a number of international institutions. He has published more than 360 papers in international journals and refereed international conferences, 6 patents, 5 books, and 11 chapters in books. He has received a number of international awards such as the Matsumae International Fellowship from Japan (1986), the Hisham Hijjawi Award for Outstanding Scientific Achievement in Research in 1993, and the Marie Curie Fellowship, from European Union in 2010. He was invited as a keynote speaker to a large number of international conferences worldwide such as iFOOD2013 in Hannover. He has initiated and established the research in NZ in non-thermal processing of food, including high pressure processing, pulsed electric field and UV, more than 15 years ago. In 2015, he was awarded by the International Association of Engineering and Food (IAEF) the “Lifetime Achievement Award”

Food Preservation

Anne Pihlanto has completed her PhD from University of Turku. She is managing the Innovative Food Chain research area at Luke. She has over 20 years’ experience in food protein research. Her publications with original results within food technology, chemistry and medical science have been presented in scientific international journals, monographies and invited book chapters. Her articles are published in microbial, food and dairy science journals and total amount of scientific papers is about 150.

Proteins and peptides, utilisation of coproducts.

Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development.

Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, University Malaysia Terengganu, Malaysia. Her main research interest is on food protein.

Food Biotechnology, Food Chemistry

He is professor and the Secretary General in Middle East Technical University, Turkey. He has awarded with a Ph.D degree from Department of Food Engineering, Middle East Technical University, Turkey in 2000. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Unit Operations in Food Engineering, Nonthermal Food Processing Technologies (High Hydrostatic Pressure, Pulsed Electric Field), Total Quality Management and Applications and Food Quality and Safety

AMBRUS Árpád is chemical engineer (MSc), Candidate of Chemical Sciences and habilitated university professor. He is an IUPAC Fellow, member of the Food Safety Subcommittee of the Hungarian Academy of Science (2008-), JMPR FAO Panel (1973-2016). He received the Silver Cross of Merit award, the IUPAC International Award for Advances in Harmonized Approaches to Crop Protection Chemistry. He chairs the CCMAS, teaches at the Universities of Debrecen and Szeged, and supervises 5 PhD aspirants, published over 80 peer-reviewed scientific papers. He managed the Hungarian Pesticide Analytical Laboratories, and the pesticide programme of the FAO/IAEA Training and Reference Centre, was the deputy director general of Hungarian Food Safety Office, and retired as chief scientific advisor of the National Food Chain Safety Office in 2014.

Ambrus has managed the Hungarian Pesticide Analytical Laboratories, and the pesticide programme of the FAO/IAEA Training and Reference Centre

Ana Isabel Ramos Novo Amorim de Barros is Assistant Professor with Agregation at University of Trás-os-Montes e Alto Douro, Portugal (UTAD, Chemistry Department) and Auxiliary Investigator at the Centre for the Research and Technology of Agro-Environmental and Biological Sciences (UTAD-CITAB). In this concern, Prof. A. Barros joins Phytochemicals lab’s staff, contributing to the establishment of links between this and additional labs of CITAB. To date, Prof. A. Barros research interests are based on the investigation of the chemical features (bioactive nutrients and non-nutrients) from foods and agro-food by-products, including both edible and vegetative materials of legumes. The research team coordinated by Prof. A. Barros is composed by 3 Post-Docs, 5 PhD students, and 2 fellows with M.Sc degree.

Agro technology

Abdel Halim Harrath is part of University of Tunis El Manar in Tunisia but he is currently a King Saud University staff member in Riyadh. He got his Bachelor, Master and PhD degrees from University of Tunis El Manar in cooperation with many European Universities such as University of Pisa in Italy and University of Amsterdam in Netherlands. His academic career has been involved in several fields of biology and we can consider him as a hybrid. He has participated in a large-scale multidisciplinary of biology related to both basic and applied research projects. He is interested in reproductive and developmental biology, particularly in the effect of external factors (pollutants, nutrition, bioactive molecules, herb extracts, and drug) on female reproductive processes.

Bioactive molecules

Zhaowei ZHANG is a key stuff of the Key Laboratory of Detection for Biotoxins, Ministry of Agriculture P. R. China. He received his bachelor and master degree in Wuhan University and his doctoral degree in Huazhong University of Science and Technology. His interest includes the development of novel biosensors (or lab-on-a-chip) based on nanostructured materials (as Eu3+, quantum dot, etc.) for mycotoxin and pesticide, etc. in agricultural products, food and feed. He is also developing novel microsensor for rapid and on-site sensing of multi-chemical contaminates. He won the Ten thousand Talent Plan (Youth Level) and published over 30 peer-reviewed papers.

agro-food safety, immunoassay, microchip

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor and Dean in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Safety,Nanotechnology,Food Technology,Food Chemistry,Nutrition

José S. Torrecilla received his B.Sc. and Ph.D (with honours) in Chemical Engineering from the Complutense University of Madrid, Spain (1996 and 2000, respectively). He received his B.Sc. in Prevention of Labour Risks (occupational health, ergonomics, safety engineering, and occupational Health & Safety), Integrated Management, and MBA degree with honours. He performed research to reduce the uncertainty in the measurements of reference gases (Reference Gases Laboratory, Spanish Metrology Centre, Spanish Science and Technology Ministry). In addition, he has collaborated with the Spanish Science and Technology Ministry to develop various R&D projects related with the modelling of food treatment and production. For five years, as a Senior Researcher (Ramón y Cajal researcher), he developed two R&D lines funded by the Spanish Ministry of Education and Science. Among others, he led a public R&D project related to one of the aforementioned lines for three years (2006-2009). He also led the Spanish group in a consortium to carry out a European project related with the early diagnosis of lung cancer (LCAOS). He is the co-author in a high number of publications in prestigious scientific Journals, with high impact indexes. In addition, he has been invited as a speaker and chairman at multiple international scientific conferences.

His research fields are mainly focused on developing mathematical models in order to design chemometric tools in the chemical engineering, food technology, and health fields.

George Boskou is Assistant Professor of Food Service Management in the Department of Nutrition-Dietetitics at Harokopio University. He graduated in 1991 from the Department of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki. He continued with postgraduate studies at Ghent University in Belgium, in the discipline Food Science and Nutrition, and in 1998 completed his Ph.D. in Applied Biological Sciences at the same university. He started his professional career in food industry and in 2002 he was elected university Lecturer at Harokopio University of Athens. Currently he is Assistant Professor with a permanet tenure. He is one of the few greek scholars engaged in the scientific research related to foodservice. He has more than 50 scientific publications in scientific journals, more than 100 announcements in scientific conferences and has authored more than 20 books or chapters in Food Science and Nutrition. He holds as well the coppy rights of 12 technological patents, gastronomical protocolls and certification standards. His published scientifc work is cited more than 1000 times worldwide. He is an accredited inspector for the ISO 22000 system from IRCA and accredited food safety educator by the national food control authority (EFET). He is a member of the Scientific Devision of Foods of the Association of Greek Chemists and founding member of the Interdisciplinary Society for Food Hygiene Assurenace (DEDYT). He is society member of the European Federation of Food Science & Technology (EFFoST) and Associated Member of the Chef Club of Northern Greece "Olympian Zeus".

gastronomy, food service management, food safety and quality.

Maria Papageorgiou is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki, specialised in the field of polysaccharide rheology and mixed biopolymer systems (PhD in Cranfield University, UK). Her current job position is Associate Professor at the Food Technology Department (www.food.teithe.gr) of the Alexander Technological Educational Institute of Thessaloniki (ATEITH). She is being involved in several international initiatives. Currently, she is serving as Secretary - Treasurer of the European Section of the AACCI, Cereals & Europe, with ca 400 members from all over Europe (http://www.aaccnet.org); she is Executive Board Member and member of the Technical Committee of the International Association of Cereal Chemists (ICC, http://www.icc.or.at/ ) having also served as National Delegate of Greece (2002-2010) in that organization; she represents ATEITh as Institutional member at the ISEKI FOOD Association (IFA) (http://www.iseki-food.net/) and as Article 36 Organizations of EFSA ( http://www.efsa.europa.eu/sites/default/files/assets/art36listg.pdf) She has coordinated bilateral research projects, national research activities and she has being a team member of EU funded projects. She is also a Referee at eight scientific journals. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients. She has more than 750 citations to her research work (26 peer reviewed articles and book chapters) and has participated in various conferences. Since 2015 she is a member of the Quality Assurance Unit of ATEITh and since 2016 member of the Greek National Rular Network( http://www.ead.gr/index.php/en/)

Charalampos Proestos has a BSc in Chemistry, University of Ioannina, Greece and MSc in Food Science at Reading University, U.K. He obtained his Ph.D. in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his post doc working on natural antioxidants on programs funded by EU and Greece. After further training at Wageningen University (The Netherlands), he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry auditor and supervisor of the Chemical laboratory in Athens accredited with ISO 17025. Currently he is Assistant Professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 40 papers in reputed journals and has been serving as an editorial board member of more than 10 repute journals.

1.Food Antioxidants: Extraction, isolation and chemical characterization by hyphenated techniques (LC/MS/MS, NMR, HPLC/DAD, GC/MS) and antioxidant assays. 2. Food Bioactive compounds (isolation and chemical characterization). 3. Food contaminants (Toxic, heavy metals analysis), migration from packaging materials, Biogenic amines, GMOs, Food allergens. 4. Food analysis and Foodomics through the application and integration of advanced -omics technologies (e.g. NMR)

Smaragdi Antonopoulou was awarded Post doctoral fellow in Biochemistry, Department of Chemistry, University of Athens, 1994. She has extended his valuable service for many years and has been a recipient of many award and grants.She was the Rector of Harokopio University (January 2011-May 2011) Vice Rector of Financial Affairs and Development, Harokopio University (2004-2011) and Chair of the Department of Nutrition -Dietetics, Harokopio University (2004-2008, 2010-December 2012). Currently,She is working as a Professor in Biochemistry, Harokopio University (2008-until now).She is a Director of the Laboratory “Biology, Biochemistry and Physiology”, Harokopio University (2003-2017) and Dean of the Scholl of Health Science and Education, Harokopio University (July 2016- July 2020).

Biology, Biochemistry, Physiology, Nutrition and Dietetics

Eleni Kollia is a Chemist (MSc) and has her expertise in Food Chemistry/ Microbiology. She received her BSc in Chemistry and her MSc in Food Chemistry from the National and Kapodistrian University of Athens. She is currently pursuing her PhD in Chemistry, focusing on Food Chemistry/ Microbiology and Toxicology. Her current research, focuses on finding natural agents/compounds for reducing or inhibiting the fungal invasion of foods and crops. Moreover her research aims to prevent the pre/post harvest mycotoxin contamination of the crops.

Food chemistry, Food safety, Food microbiology, Mycotoxins, Food spoilage fungi, Food analysis, Food Antioxidants

He is Associate Editor of the Journal Toxicol. Environ. Health, Associate Editor of Food Chem. Toxicol. and an Editorial board member of Environ. Health Perspect. Prof. Lee is also Research Advisor of the Ministry of Food and Drug Safety, Committee Advisor for the Ministry of Science, ICT, and Future Planning, and a Councillor for the International Association of Environmental Mutagen Society. He is the president of the 13th International Congress of Toxicology (ICT XIII). He organized 8 Workshops and 3 Int. Symposia about Toxicology, Carcinogenesis/Chemoprevention, Endocrine Disruption, and Risk Assessment. He was a Nominating Committee Member of International Union of Toxicology (IUTOX) and Deputy member of the Korean Pharmaceutical Society. He is the author of 220 papers, reviews, and 11 book chapters. He is the co-author of Lu’s Basic Toxicology (6th Edition, 2013, informa). Prof. Lee has received numerous awards, including the Young Scientist Award, Brookhaven Symposium (USA), the Yun Ho Lee Award of Scientific Merit (Int. Aloe Science Council, USA), the Merit Award from the Minister, .Ministry of Food Drug Safety (Republic of Korea).

Int’l Assoc. of Environ. Mutagenesis and Genomics Societies (IAEMGS) Korean Soc. of Toxicology (KSOT) Korean Environ. Mutagen Society (KEMS) J. Toxicology and Environ. Health (Taylor & Francis)

Dr. Yasmine Adel Lashine has completed MD degree from Ain Shams University, in addition she has a PhD in Molecular Genetics from the German University in Cairo. She also aquired the Diploma in Clinical Nutrition for Physicians from the American University in Cairo. Dr. Lashine teaches extensively in the pharmacy program on molecular genetic pathology and pathophysiology at the German University in Cairo. She has authored 4 papers in international peer-reviewed journals.

Molecular Genetics

Dr Benjamin K. Simpson is a professor at the Department of Food Science & Technology, Canada. He got Ph.D. degree in Biochemistry, Memorial University of Newfoundland, Canada 1984. His current research is on Post-mortem biochemistry of fish/shellfish,Enzymes from marine organisms,Chitin and chitosans from crustacean waste,Biodegradable plastic films from chitosan and starch,Carotenoid pigments from crustacean waste,Gelatin from fish skins,He has published several papers in Food Science & Technology.

on the post-morten biochemistry of marine organisms - more specifically on the roleof endogenous enzymes in seafood quality alterations; biotechnological approaches to enhance value of by-products of seafood harvesting/processing.

Maria Gougouli is a lecturer in the Food Science and Technology pathway in Perrotis College. She holds a B.Sc. in Agriculture with specialization in Food Science and Technology from Aristotle University of Thessaloniki, a M.Sc. in Food Science and Technology, and a Ph.D. in Food Microbiology from the same university, as well as a CTF in Pedagogical Training. During her graduate studies and Post-Doctorate she also served as a research assistant in the Department of Food Science and Technology of Aristotle University of Thessaloniki and in National Agricultural Research Foundation, in the context of several European Commission and national research projects. During 2010-2013, she served as part-time Laboratory Associate in the Departments of Nutrition and Dietetics, and Animal Production of the Technological Institute of Thessaly. Furthermore, she is editor and reviewer in the Journal of Applied Microbiology and in Letters of Applied Microbiology. Her research interests cover a wide range of Food Quality and Safety themes, with particular emphasis on the applications of Quantitative Microbiology.

Food Nutrition & Dietetics assessment

olene Mateko Azagba-Nyako is currently a PhD candidate in Department of Human and Health Sciences, University of Westminster, UK with a background in Dietetics, Food Science and Technology. Her areas of speciality pertain to the nutrition in emergency, nutrition policy drafting (optimization, implementation and surveillance), nutrition interventions (infant-maternal nutrition interventions) and the development of tailored food product. She has over 10 years experience in the dietetics, nutrition and food technology sector (Ghana/UK) and is currently part of Home Grown School Feeding Project Team at the Noguchi Memorial Institute Medical for Medical Research, Ghana. She is currently a Reviewer for Journal of Functional Foods in Health and Disease.

Development of tailored food product.

Dr. Naveen is currently working as full time faculty member in the School of Bioengineering and Food Technology, Shoolini University, Solan (HP), India. He has received his PhD (Dairy Chemistry) from National Dairy Research Institute, Karnal (India) with specialization on nanotechnology and adulteration detection in food products. He received many awards and honors. He has published number of articles in journals of national and international repute. He is life time member of Dairy Technology Society of India. He is member editorial board for many reputed journal. His current research interests are in food safety, application of nanotechnology in food system, colorimetric methods development for adulteration detection in foods, and technology development for utilization of underutilized wild crops.

food safety, application of nanotechnology in food system, colorimetric methods development for adulteration detection in foods, and technology development for utilization of underutilized wild crops.

Dr. Beenu Tanwar is currently Assistant Professor at Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, since July 2016. Dr. Tanwar has graduated in Home Sciences. For higher studies, she selected Food Technology as field of specialization and did Masters in Food Technology and Doctorate in Food Science and Nutrition in 2009 and 2013, respectively. Dr. Tanwar started her professional career in 2013 as Assistant Professor of Food Technology and Nutrition in Lovely Professional University, Phagwara, India. She has published research and review papers in various national and international journals, presented many papers in conferences and has received several awards. She has been recipient of UGC JRF fellowship during her doctoral studies. Dr. Tanwar has guided nine PG students in their research work and is reviewer of many reputed journals

Main focus of her research is on value addition of underutilized foods, functional foods, etc. She strives for excellence in the areas of food and nutritional sciences through research and learning from peers in this area.

Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.

Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants.

Ian Watson’s first degree was in applied physics, followed by a Ph.D. from the engineering Faculty at the University of Glasgow in “Optimising the gaseous discharge and optical coupling of a pulsed CO2 laser” which was specifically designed for material processing of reflective and refractory materials. In the early 1990s he began to research the effects of high power laser beams on microorganisms and laser sterilization and inactivation. He has published on the direct effect of a range of lasers and their efficacy on treating different substrates, including solids, liquids and air and a range of microorganisms from E. coli to B. globigii, an anthrax simulant. As well as building lasers and laser scanning inactivation systems he has developed combined systems for decontamination and inactivation applications. These systems comprised: lasers, UV, pulsed flashlamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and and successfully tested for treating air.

My research interests range from exploiting bioenergy and microalgae, laser asteroid deflection and laser and combined systems for inactivation of microorganisms. Areas permeating each theme are complex experimentation, real time detection, monitoring and control of processes.

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing 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, bio-conversion, 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 start up biotechnology and food companies.

Food Science and Nutrition

Giancarlo Cravotto is Full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.

Food science, Drug and pharmaceutical science

Christopher Smith joined MMU in November 2010 as the Director of the Manchester Food Research Centre and Professor of Food Science at Hollings Faculty.Educated in Liverpool,he took his first degree in Applied Biology followed by a PhD in Chemistry at the University of Salford.He is Editor-in-Chief of Food and Agricultural Immunology and International Journal of Food Science and Technology.He has published over 100 scientific papers, many in the field of Food Science; he has provided chapters for books and spoken at over 150 scientific meetings.He has also been instrumental in organising the biannual Environment and Food Mass Spectrometry Special Interest Group meetings as well as the 2008 IFST Annual Meeting, the First International Chester Food Science and Technology Conference and the Food Nanotechnology Conference.He is currently Editor-in-Chief of Food and Agricultural Immunology Foods.

The role of vitamin D, Utilisation of Food wastes as sources of high value products, Development of assays for the monitoring of food quality and safety, Effects of processing on Food nutrients and bioavailability, Detection of microbial contamination of food, Nutrients in Health and Disease

Dr. Gary Stoner is Professor of Medicine at the Medical College of Wisconsin (MCW) Division of Hematology and Oncology, specializing in the fields of chemical carcinogenesis and cancer chemoprevention. He serves as Director of the Molecular Carcinogenesis and Chemoprevention Program in the newly developing Cancer Center.Dr. Stoner received his PhD in microbiology from the University of Michigan in 1970 and became involved in cancer research as a post-doctoral fellow and research scientist at the University of California-San Diego (UCSD). While at UCSD, his research was focused on the development of a mouse model of lung cancer for the identification of environmental carcinogens and for mechanistic studies of lung carcinogenesis. He then joined the Laboratory of Human Carcinogenesis at the National Cancer Institute where he conducted research on the metabolism of tobacco carcinogens in human lung tissues and developed human lung cell culture systems for investigations of carcinogen/oncogene-induced cell transformation. He became involved in chemoprevention research in the early 1980’s while at the Medical College of Ohio, initially investigating the chemopreventive potential of naturally-occurring ellagitannins and isothiocyanates in the rodent lung and esophagus. As an extension of research with ellagic acid, Dr. Stoner’s laboratory developed a “food-based” approach to the prevention of esophagus and colon cancers in rodents and in humans using freeze-dried black raspberries. His research is documented in more than 350 peer-reviewed publications and book chapters, and he has edited several books.

We examined the ability of freeze-dried berries to prevent G.I. tract cancers in animals and humans. Most studies used black raspberries (BRBs), due to their high antioxidant potential and high content of anthocyanins and fi ber. In rodent studies, the consumption of BRB powder, at 2.5, 5 and 10% of a synthetic diet, resulted in a 40-70% inhibition of carcinogeninduced cancer in the rat esophagus and colon, and the spontaneous development of intestinal tumors in mice. Mechanistically, BRBs inhibit proliferation, infl ammation and angiogenesis and stimulate apoptosis and diff erentiation, and protectively modulate genes in multiple signaling pathways. Th e most active inhibitory constituents in BRBs are the anthocyanins. A Phase I trial showed that BRBs are well tolerated in humans at oral doses that elicit chemopreventive eff ects in rodents. Th e oral administration of BRB powder (45g/day) to 20 Barrett’s esophagus patients for 6 months led to reductions in oxidative stress, but minimal eff ects on the lesion. Oral administration of strawberry powder (60g/day) to 37 Chinese patients with esophageal dysplasia led to histologic regression of ~80% of mildly dysplastic lesions and reduced levels of iNOS, COX-2, and phospho-NF-κB-p65 proteins. Treatment of 20 colorectal cancer patients with BRB powder for an average of 3 weeks led to reduced cell proliferation and demethylation of suppressor genes in the Wnt signaling pathway. Treatment of patients with familial adenomatous polyposis with rectal BRB suppositories caused a 36% regression of rectal polyps. Th ese trials indicate that berries have signifi cant promise for chemoprevention of esophageal and colon cancer in humans.

Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-inChief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.

Improve the quality of processed products by retaining food’s initial freshness, Extend the shelf life of foods,Achieve energy savings and favorable economics when combined with current commercial food preservation systems.

Gulhan Unlu has been on the University of Idaho faculty since 2000. She is an Associate Professor within the School of Food Science. She is also an Adjunct Associate Professor at Washington State University. Prior to joining the University of Idaho, She conducted postdoctoral research at the National Renewable Energy Laboratory in Golden, Colorado. She is an active member of the Institute of Food Technologists and serves as the Chair of the Biotechnology Division of the Institute of Food Technologists (2014-2015). She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison. She has presented guest lectures in diverse courses in sciences, including Introduction to Food Science, Food Toxicology, Exploring International Agriculture, Biotechnology and Society, and Molecules of Death.

food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste

Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, UniversitY Malaysia Terengganu, Malaysia. Her main research interest is on food protein.

Food Biotechnology, Food Chemistry

Dr. Howard Zhang is the Director for the USDA ARS Western Regional Research Center in Albany, California. He leads research on Produce Safety, Plant Mycotoxin, Foodborne Contaminants, Processed Foods, Bioproduct Chemistry and Engineering, Crop Improvements and Utilization, Genomics and Gene Discovery, and Exotic and Invasive Weeds.WRRC also houses the Plant Gene Expression Center, ARS Pacific West Area office, Forest Service Branch and an APHIS laboratory. Dr. Zhang is a member of the Federal Senior Executive Service. Howard was born and raised in Hunan Province of China. He received his BS from Hunan Agricultural University in 1982, MS from the University of Guelph in 1987, and Ph.D. from Washington State University in 1992. He served two years as post-doctoral associate at Washington State University. He was then appointed Assistant Professor (1994-1999),Associate Professor (1999-2003) and Full Professor (2003-2004) at the Ohio State University. In 2004 he joined USDA as Research Leader for Food Safety Intervention Technologies.

His areas of expertise include nonthermal processing technologies, pulsed electric fields, packaging, electronic instrumentation and process automation. He is a pioneer and inventor of PEF technology.

Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at University of California, Davis (UC Davis). Dr. Zhang has more than 25 years of research and teaching experiences with bioenergy and biofuel production, waste treatment and environmental quality management and control. She has successfully transferred new technologies from her laboratories to commercial companies. She is now serving as Chief Technology Advisor for CleanWorld, a Sacramento based bioenergy company. She has over 300 scientific publications and seven patents. Dr. Zhang received her PhD degree of Agricultural Engineering from the University of Illinois at Urbana-Champaign in 1992. She then joined the faculty of Iowa State University in 1993 and the faculty of UC Davis in 1995. She conducted innovative research and technology development on the production of biofuels and biochemicals from food and agricultural wastes. Dr. Zhang received several prestigious awards, including the New Holland Young Researcher Award from the American Society of Agricultural and Biological Engineers in 2003, Environmental Award from the U.S. Environmental Protection Agency in 2007, and Distinguished Career Award from Association of Overseas Chinese Agricultural, Biological and Food Engineers in 2010, Achievement Award from California Bioresources Alliance in 2013, and CleanTech Innovator of the Year from Sacramento Regional Technology Alliance (SARTA) in 2014.

Bioenergy and biofuel production, waste treatment and environmental quality management and control

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee “Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

Food Technology,chemistry and nurtition

Alison Burton-Shepherd is a Registered Nutritionist (Scientist) and Senior Lecturer in Adult Nursing at De Montfort University Leicester UK. She is a part time Advanced Nurse Practitioner and Non Medical Prescriber. Recently she became an Inspector for the Care Quality Commission inspecting primary medical services to ensure that high standards of clinical care are being maintained. She is proud to be a Queens Nurse a title given to nurses who have achieved and continue to strive for excellence.

Pre and post registration nursing with a specialism in nutrition, Advanced patient assessment and minor ill health

Lara Hanna Wakim is an Associate Professor and Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, Lebanon. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences-2015 and Member of its Steering Committee. She served as Head of Food Science Department at USEK and as Responsible of the International Relations. She has an extensive experience as Food Safety consultant. She is Member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture, an Active Member at the Lebanese Standards Institution at the Lebanese Ministry of Industry, Member of the Lebanese Association of Food Scientists and Technologists and also Member of the Governing Council of the International Union of Food Science and Technology Her research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK)

Food, nutrition and health

Dilek Heperkan has completed her Ph.D. in 1986 from Egean University, Turkey. She worked as a researcher for 10 years in TUBITAK, National Scientific and Research Institute. She participated as a member of World Working Party of Mycotoxin (2002-2007). She worked as a visiting scientist in countries such as Belgium, Germany, Netherland and United Kingdom. She also worked for sabbatical in the USA in 2001. She also visited Universite de Vigo, Spain and gave lectures by Erasmus Programme in 2007. She organized a number of national and internatiol meetings. Recently, she organized 23rd International FoodMicro 2012 Congress together with ICFMH. She is currently working as a full time Professor in Istanbul Technical University, Food Engineering Department.

Food Engineering, Food Microbiology

Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.

Food processing and technology, Product development,

Ralf Greiner has completed its Ph.D. at the University of Stuttgart, Department of Biochemistry in 1993. From 1990 until 2007 he worked as a research / deputy head of department at the Federal Research Institute of Nutrition and Food, Centre of Molecular Biology in Karlsruhe, Germany. Thereafter (2007-2008) he joined the Division of Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. Ralf Greiner is currently working as a Head of Department at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany. In addition he acts as Editor for Food Control (Europe and South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.

Food Nanotechnology, Enzyme Application in Food Processing, Non-thermal Food Preservation Technologies, PCR Technology in Food Control, Conversion of Agricultural Byproducts

Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development.

Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences.Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fiber in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK) and Massey University (NZ). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences,and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary.

interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response

Alev Bayindirli is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She has authored or co-authored 30 journal articles. She received her BS degree in 1982 from the Department of Chemical Engineering at Middle East Technical University. Her MS (1985) and PhD (1989) degrees are from the Department of Food Engineering at Middle East Technical University. She is working on food chemistry and technology, especially enzymes in fruit and vegetable processing.

Food Engineering (Fruit and vegetable processing, Food enzymes)Biotechnology (Production of enzymes)

Born in 1955 in Ankara, Prof. Dr. MN NOW, after completing his primary and secondary education in this province, Ankara University Faculty of Agriculture, began his education in 1972 at the Department of Food Science and Technology. Following the 1977 completion of undergraduate studies after realizing his doctoral studies at the same university in 1983 issued by the Government of Japan to Monbusho scholarship by winning 2 years during Japan Kyoto University "The Research Institute for Food Science" TA has conducted post-doctoral research work. After his return to Turkey, he received his associate professor title in 1988 and began working as a lecturer at the Faculty of Agriculture of Ankara University. Between 1996-1997 for 1 year The Research Institute for Food Science "t Visiting Professor" has made the task. From 1994 until today, Professor with this task, as well as to continue to continue their administrative duties in various institutions. These tasks include Ankara University Faculty of Agriculture Revolving Fund Directorate (1996-2000), TSE Finished Foods Preparation Group Membership (1990-1993), TSE Finished Foods Preparation Group Presidency (2005-2008), Ankara University-Kosgeb Tekmer Selection Review Board ( 1995-2008), Ministry of Agriculture and Rural Affairs Protection and Control General Directorate Deputy General Manager (2004-2008), the National Codex Alimentarius Commission Member (2004-2008) and Industrial and Commercial Advertising Committee Member (2004-2008) is located. International Food Regulations and Standards in the work of International Standards Organization (ISO) CCEURO and the Codex Alimentarius Commission, (CAC) many times before who represented Turkey Prof. Dr. MN NOW, currently ISO TC 34 SC / 14 fresh, dried and frozen fruit and vegetables Standards Commission Chairman from 2000 as well as to continue since, though ISO ISO TC 34 SC / 3 Processed Fruit and Vegetable Standards Commission Presidency is continuing since 2010 . On Turkey's compliance and regulatory work for the European Union membership, which has also served as the representative and spokesman in the various EU Commissions Prof. Dr. It MN NOW, was carried out for this purpose co-chaired the joint projects carried out between the EU and Turkey. EFSA carried out in our country has served as leader of the EU project. International Dairy Federation also among the tasks that still holds (IDF), the Secretariat of the National Committee (2009- ...) is also included. TOBB Beverage Assembly is scientific advisor.

Prof. Dr. Nevzat now summarize the issues between the expertise and training areas; Fruit and Vegetable Processing Technology, Traditional Food, Sugar and Sugar Technology, Food Chemistry, Food Biochemistry, Food Quality Control Practices, Food Safety Practices, National and International Food Legislation, Food Analysis Methods, HACCP, Functional Food, Food Safety Management Systems, R & GA Projects.

Kazutaka Yamamoto got his Ph.D in Agricultural Chemistry and Food Engineering 1991. His dissertation on Inhibitors against insolubilization of calcium phosphate. Oligo-L-glutamic acids of various degree of polymerization (DP) were synthesized and their inhibitory activity was measured. A DP of 20 was essential to have the same activity as poly-L-glutamic acid. This study shows a marginal number between an oligomer and a polymer.

Research on high pressure food processing from the viewpoints of food safety, food functionality, and physical modification of food components such as starch.

Kadir Halkman was born in 1953 in Ankara. He graduated at "Department of Food and Fermentation Technology, Faculty of Agriculture, Ankara University". During February 1977 - November 1979, he worked in Ministry of Food, Agriculture and Livestock, General Directorate of Export Development Projects (MEYSEB). He started his Ph.D. studies at Department of Agricultural Microbiology, Agricultural Faculty, Ankara University in October 1978 and he took his Ph.D. degree in agricultural microbiology in December 1983. He had been an Associate Professor at Agricultural Biotechnology Division of Food Science and Technology on 1988. He became Professor of Food Sciences (Division of Food Microbiology) on 1996. He also graduated from the Economics Department of the University of Anatolia in 1990 with B.A. He has been a lecturer and a researcher in Department of Food Engineering, Engineering Faculty, Ankara University and published six books and numerous scientific papers. He worked in various committees of European Union, Ministry of Agriculture and Rural Affairs, Ministry of Health, The Union of Chambers and Commodity Exchanges of Turkey, Chamber of Food Engineers and Chamber of Agricultural Engineers. Since 2004, he has chaired the Association of Food Technology. He is good at English. He is married and has a son.

Food microbiology and Food Safety

Naim Ouaini is Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a PhD in Chemistry from the University of Claude Bernard-Lyon I in France. He was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. He is a Board member of Technical Committee at the Ministry of Education & Higher Education in Lebanon. From 2011 to 2013, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and was Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the Lebanese Association for the Advancement of Science (LAAS) and for the International Scientific Committee CIMA3. Nowadays, he is the designated President Deputy for Public Administration at USEK, President of the LAAS, and Chairman of the Scientific Committee at the University Association of Lebanon. Furthermore, he was nominated by the Minister of Education and Higher Education in Lebanon as the Environment Coordinator at the National Contact Point Network in Lebanon (European Union 7th Framework Program). Since SEA (Social Economic Award) was established, he was designated as a jury member in order to analyze and choose the perfect company that deserve to win the award and that based on developing concepts and products that endorse social welfare, a better environment, and a positive national impact, while maintaining a profitable business. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDRE, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 67 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.

Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry

Francesco Zecca is Associate Professor of Economics and Agricultural Policy. He carries out its teaching and research activities at the Department of Management of the University of Rome La Sapienza. His fields of scientific interest are the sustainability of agrifood production processes , policies of agricultural and rural development , economics of organic produce. He has been Director of MIPAAF(Italian Ministry of Agriculture, Food and Forestry Policies).Member of the ENEA Scientific Council. Representing Italy within the Steering Committee on Agricultural Research of the European Commission. Member of the OECD Governing Body of the programme Biological resource management for sustainable agricultural systems

Agricultural Research, economics, sustainability and food production

Walid Hleihel is the Deputy President of Student Academic Affairs and the President of the Admissions Committee at the Holy Spirit University of Kaslik (USEK) in Lebanon. He is also the Associate Dean of the Faculty of Medicine and Medical Sciences at the same University. He received his PhD in Physiology and Pharmacology from Nantes University in France in 2002, while he was working on the calcium regulation in the skeletal and cardiac muscles at The French National Council of Research. He was awarded the Professional Educator Certificate in 2015 from the UT Global Initiative for Education and Leadership of The University of Texas at Austin. He is currently teaching Cell Biology and Physiology at the faculties of Medicine, Sciences and Engineering at USEK, and his research interests focus on the correlations between the environmental and genetic factors and autism in Lebanon. At the present he is working on investigating the causes of this pathology in collaboration with a specialized team of physicians, scientists and non-governmental associations. His activities include as well the characterization of the venom of an endemic Lebanese Viper in collaboration with national researchers in the field. He is part of a European research project entitled Neuren and has previously been involved in a number of Tempus international academic and administrative projects. He has been also actively participating in various international conferences and trainings on teaching and learning and campus internationalization.

Physiology, Pharmacology, Cell Biology, Physiology

Joane Matta is an assistant professor and the head of the Nutrition department at the Faculty of Agricultural and Food Sciences at USEK. She has obtained her PhD in Nutrition from McGill University and her thesis was about the loss of muscle mass and the development of insulin resistance in elderly subjects. Her research is focused on diabetes and insulin resistance as well as metabolically healthy obesity. She also went for a postdoctoral fellowship in France at the French Institute of Health and Medical Research (INSERM) and underwent research in nutritional epidemiology focused on obesity and diabetes in population-based cohorts. She is now affiliated to INSERM at the unit where she did her postdoc. She is a member of the committee of the Lebanese National Exam in Nutrition. She has published several abstracts and papers in the field of nutrition and diseases

Agricultural, Food Sciences and Nutrition

Marc Beyrouthy is Associate Professor - Head of Agricultural Sciences Department at the Faculty of Agricultural and Food Sciences - Holy Spirit University of Kaslik (USEK). He holds a PhD in Health and Life Sciences from the Law and Health University Lille II – France. He is the authored and coauthored several scientific publications and Lectured in the fields of agriculture, medicinal plants, biological activities of essential oils, microbiology, ethnopharmacology, adulteration and authentication of plants and spices. In addition to that, he has more than 1000 TV appearances and he is an anchor in a daily popularized scientific TV show “Nature” at MTV - Lebanon.

Medicinal and Aromatic Plants, Bioactivities of plants extracts, Micropropagation, Crop Propagation, Microbiology, Ethnopharmacology Biodiversity, Landscaping