Mehmet Musa ÖZCAN received his PhD in Department of Food Engineering, University of Seluk in 1996. Currently he is working as Proffesor in the Department of Food Engineering in Seluk University. He completed his MSc in Department of Food Engineering in University of Selçuk in 1993 and BSc in Department of Food Engineering, University of Cukurova in 1987

Food Chemistry Edible and Essential Oil Technology Minor fruits Medicinal and Aromatic Plants Antioxidants

Carol Sze Ki LIN is a visiting assistant professor in the School of Energy and Environment (SEE) at the City University of Hong Kong. She received her phD at the University of Manchester and was appointed as a postdoctoral researcher to the research group of Professor Wim Soetaert at the Centre of Expertise - Industrial Biotechnology and Biocatalysis (InBio.be) at the Ghent University in Belgium in November 2008. She was appointed visiting assistant professor in the Bioengineering Program in the Department of Chemical and Biomolecular Engineering at HKUST in January 2010

Her research interests are in the areas of energy technology in three main areas particularly: biorefinery, microbial fuel cells, microfluidic device

Anet Rezek Jambrak is a Assistant Professor, University of Zagreb. She has received a PhD in Technology (2008) from University of Zagreb. She has completed her B.Sc in Food Science and Technology, major: Nutrition Science (2002). She graduated as the youngest student (less than 22 years old) and the youngest Assistant professor (28 years old) at Faculty of Food technology and Biotechnology (2009). She received Annual award of Biotechnical foundation for the year 2008, The annual award of The society of university teachers, scholars and other scientists-Zagreb for the year 2007. She authored about 17 publications that include Research articles, 1 book chapter. She is serving as reviewer of 11 journals.

Development of new food products for special needs, Rheology, New processes for food preservation, Food processing, NutritionTravel, learn and research abroad.

Dr. Daniel Y. C. Fung is an internationally known microbiologist in the field of Rapid Methods and Automation in Microbiology. He has published extensively in Food Microbiology, Applied Microbiology and Rapid Methods with more than 700 Journal articles, meeting abstracts, proceeding papers, book chapters and books in his career. Currently he holds a 40% teaching and 60% research appointment in the department. He has taught more than 17,000 students in classroom teaching and has completed more than 90 M.S. and Ph.D. graduate students as the major professor. The Kansas State University Rapid Methods and Automation in Microbiology Workshop, directed by Dr. Fung, has attracted more than 3,500 participants from 60 countries and 46 states to the program in the past 25 years (1980 to 2005). Dr. Fung teaches Food Microbiology, Food Fermentation, Food Toxicology, and the Rapid Methods courses regularly since 1978. He truly enjoys working with students and professionals to advance food safety and security for the benefit of citizens of the world. Dr. Fung is a Fellow of the American Academy of Microbiology, Institute of Food Technologists (IFT), International Academy of Food Science and Technology and Institute for Food Science and Technology (UK). He has won more than 30 professional awards which included the International Award from IFT (1997), Waksman Outstanding Educator Award from The Society or Industrial Microbiology (2001), KSU College of Agriculture Excellence in Graduate Teaching Award (2005), and the Exceptional Achievement and Founder of the KSU International Workshop on Rapid Methods and Automation in Microbiology (1980-2005) Award given by the Director of the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 2005. Dr. Fung received the B.A. degree from International Christian University, Tokyo, Japan in 1965, M. S. P. H. at University of North Carolina-Chapel Hill in 1967 and the Ph.D. in Food Technology from Iowa State University in 1969. He was the chair of the KSU Food Science Graduate Program from 1979-1987 and currently is the a Professor of Food Science, Professor of Animal Sciences and Industry and Ancillary Professor of Biology at KSU.

Fabio Mencarelli is Professor of Postharvest Technology of Horticultural Crops at the University of Viterbo and manager of the Postharvest Laboratory (LAPO) of the Department of Food Science and Technology in the same University, has been working since the 1979 on postharvest technology, initially on controlledatmosphere application on vegetables commodities. He has published several research papers and he has been coeditor of the Acta Horticulturae of the 5th International Postharvest Symposium held in Verona in 2004. Moreover he has contributed to the Handbook 66 of the USDA and is FAO consultant for postharvest technology.

Successively the research work has been addressed on the aspects of postharvest physiology with special attention, in the recent years, on the biogenesis of aromatic compounds on peaches and apricots. The study of the bruising injury on apricots and the biochemistry of grape drying formaking dessert wines.

Francisco Carrau is Professor and head of the Enology Section of the Food Science Department of University of the Republic. He has also a deep relation with the wine industry as a part time R&D director and Head Winemaker of his family owned Winery in Uruguay. Castel Pujol winery is one of the leaders of the emergence of exports of Uruguayan quality wines in the last two decades. He was graduated in Biological Sciences at the University of the Republic Uruguay, Faculty of Sciences, in 1987 (specialized in Fungal Genetics).  In 2003 he obtained his PhD in Chemistry in the same University at the School of Chemistry in a joint project with the Head of Wine Microbiology at the Australian Wine Research Institute (Dr. Paul A. Henschke) in a topic related to yeast wine aroma compounds and nitrogen metabolism. He had directed 6 Masters and 3 PhD thesis in Wine Microbiology and Aroma Compounds since 1998.  He conducts the first post grade course of Uruguay in Wine Biotechnology in collaboration with invited Professors. Participates or conduct of more than 10 projects about grapes and wine together with the main Institutions of the field in Uruguay (University, LATU, INIA INAVI, IIBCE, etc.). He has more than 40 original articles published and more than 70 research works presented at international meetings about wine.  Since April 2011 is leading the Enology and Biotechnology Group of the CSIC I+D programme of University of the Republic, UdelaR, Uruguay (2011-2014).

Francisco Carrau research interest include Yeast fermentation technology related to aroma and polyphenol compounds of grapes. Biodiversity of grape and wine microbiology and its potential application in industrial Food Biotechnology.

Peter Orji Uvere joined the University of Nigeria, Nsukka as a Lecturer in 1993 and am currently a Senior Lecturer in the Department of Food Science and Technology. His University education started as a Microbiologist, but he had his PhD in Food Science and Technology. His research interest is in the application of malting and fermentation techniques in the processing of complementary foods, indigenous beverages in Nigeria and cassava.

Peter Orji Uvere research interest include Processing and evaluation of maize-cowpea and maize-bambara groundnut complementary foods. Processing and evaluation of indigenous beverages (burukutu and kunun zaki) Cassava and cassava chip conversion into abacha and gari; cassava waste recycling.

Chenchaiah Marella, Ph D, MBA is the Manager of the Institute for Dairy Ingredient Processing, Dairy Science Department, South Dakota State University, Brookings, SD, USA. He obtained his BS and MS degrees in Dairy Technology and Dairy Engineering, respectively and Ph D in Agricultural and Biosystems Engineering. He worked as Assistant Professor and Associate Professor of Dairy Engineering in three agricultural universities in India. In the current position, he is responsible for formulating projects for developing dairy based ingredients specifically targeted for domestic and international markets, help dairy processors in their commercialization trials for dairy based ingredients, and manage the Institute for Dairy Ingredient Processing. He has received highly sought-after awards, such as the 2008 Institute of Food Technologists Foundation’s scholarship winner, Manfred Kroger graduate research paper competition in Dairy Foods division finalist, and semifinalist in the 2009 Global Venture Challenge Idea 2 Product Competition conducted by Oak Ridge National Laboratory. He is a member of the American Dairy Science Association, Institute of Food Technologists, American chemical Society and American Society of Agricultural and Biological Engineers. He has received a lifetime membership from two professional organizations in India: the Indian Dairy Association and the Association of Food Scientists and Technologists.

Dr. Marella’s research interests include bioseparations, development of novel dairy based ingredients, food functionality, food processing unit operations, mathematical modeling of food processes, evaporation and drying, energy conservations in food processing.

Dr. Yanyun Zhao is a Professor in the Department of Food Science & Technology, Oregon State University (OSU) with combined research, Extension and education responsibilities in value-added food processing. She received her BS and MS from University of Shanghai for Science and Technology (former Shanghai Institute of Mechanical Engineering) in 1982 and 1987, respectively, and PhD from Louisiana State University in 1993. She then joined Iowa State University as a Post-Doctoral Research Associate (1993-1995) and an Assistant Professor (1995-1996). Following that, Dr. Zhao was a Senior Research Assistant Professor in the Food Innovation Center, OSU (1997-1999) and an Assistant Professor in the Department of Nutrition Sciences, University of Connecticut (1999-2001). Since 2001, Dr. Zhao has been appointed as a Associate Professor (2001-2006) and Professor (2007-present) at OSU. As the author or co-author, Dr. Zhao has generated over 90 peer-reviewed publications, including 65 journal articles, 17 book chapters, 5 proceeding, and 5 Extension articles. She has also edited 2 books, hold/filed 5 patents, and provided over 30 workshops and/or short courses to the processed fruit and vegetable industry. Dr. Zhao is a 2012 Fellow of the Institute of Food Technologists (IFT), editorial board member of the Journal of Food Processing and Preservation, former Chair of IFT Peer Reviewed Communication Committee and IFT Fruit and Vegetable Products Division, and four times of review panelist for the USDA NRI research and Integrated Food Safety grant programs

Value-added food processing by utilization of emerging food processing and packaging techniques; Development, characterization, and application of edible and biodegradable packaging materials; Use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products; Quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing

Sunil Wimalawansa, MD, PhD, MBA is a Professor of Medicine, Endocrinology, Metabolism, and Nutrition, former chief at the UMDNJ-RWJMS, Professor of Physiology and Integrative Biology, and Director, Regional Osteoporosis center, New Jersey. He has published over 200 scientific articles and 45 scientific book chapters, and 8 books. He has received several awards, including Clinical Excellence in Metabolic Bone Diseases, multiple young-investigator scientific awards, Glen Foundation Endocrinology/Aging awards; Dr. Oscar Gluck Humanitarian award and a prestigious Lifetime Achievement award for his worldwide contributions to science, philanthropic work, and humanity. He is the founder-president of several charitable organizations, worldwide.

Osteoporosis; metabolic bone disease; pituitary, adrenal, thyroid and parathyroid disorders

Dr. Abdelghanis current research and teaching focus on the fate of chemical substances in the environment, including point (industrial) and non-point (agricultural pesticide) source pollution. His studies trace the fate of these chemical substances in human exposure, distribution and elimination by food chain organisms, and persistence studies. Dr. Abdelghani serves as the director of the Environmental Health Laboratories, which are an integrated part of the Department of Environmental Health Sciences. He has also worked for many national and international health organizations and ministries of health around the globe, including work in Mexico, Honduras, Taiwan, Kazakhstan and Jordan, among others. His responsibilities included assessing the impact of biological and chemical contaminants on human health and the environment, controlling communicable diseases, health education, immunizations, food and water protection, air quality, solid waste disposal and controlling vectors of disease. Dr. Abdelghani is on the editorial board of several international journals and has contributed to numerous publications dealing with the fate of chemical and biological contaminants in the environment.

Impact of toxicants on human health and the environment; environmental health in developing countries

He got his PhD in Food Microbiology, Wayne State University, Detroit, MI.He worked as Research Food Microbiologist, USDA, ARS-ERRC, Wyndmoor, PA and Microbiologist, Detroit Waste-Water Treatment Plant, Detroit, MI. Adjunct Professor, Wayne County Community College, Detroit, MI. Assistant QA/QC Manager, Wesley Quaker Maid Inc. Detroit, MI. HONORS: Recipient of Federal Executive Board Award Gold Medalist for outstanding technical research in federal Service 2009. Member Science Advisory Board-2008-present. Recipient of USDA Merit Award for outstanding research leading to understanding the mechanism of inactivation of bacteria in fresh-juices by non-thermal technology -2007. Recipient of the Japan Society for the Promotion of Science JSPS-Fellow 2006.

His research interest has focused on understanding the functional mechanism of antimicrobial compounds against food borne pathogens and antioxidant in lipid oxidation (model and meat system), Bacterial attachment to fruit surfaces, kinetics of inactivation of food-borne pathogens in fresh or minimally processed fruit juices using non thermal technologies (PEF, RFEF, HHP, UV-light, Antimicrobials), improved methodology for studying microbial inactivation.

Dr. Afam I O Jideani is a Professor and Head Department of Food Science and Technology School of Agriculture at University of Venda

Agro-product ＆　Food Process Engineering (AFPE):Post-harvest handling and storage, Healthy foodtechnology,Processing engineering (food and biological),Imaging and sensing technology, Safety and security, Biomaterials and bio-chemicals

Dr Marjan De Mey is an Associate Professor in Metabolic Engineering of Microorganisms and her centre of expertise is in industrial biotechnology and biocatalysis. She was a Visiting Scientist at laboratory of metabolic engineering and bioinformatics at Massachusetts Institute of Technology, Cambridge, US

Metabolic Engineering, Synthetic Biology and System Biology Targeted and combinatorial genetic engineering, fermentation technology, analytical techniques and mathematical modeling are used to redesign microorganisms to better understand their operation and to make good use of them for production of bio-based materials from renewable resources. Balancing pathways, Fine-tuning of gene expression The introduction of new genes from e.g. plants into microorganisms enhances their capabilities, but also requires special understanding of measures to be taken to preserve the viability of these microorganisms. Especially in the case of multi-gene, branched and/or poorly understood pathways, transferring such pathways into a heterologous production host often leads to flux imbalances as they typically lack the complex regulatory mechanisms that are vital for efficient operation of these complex pathways.

Marli Camassola was born in Caxias do Sul, Rio Grande do Sul, Brazil, in 1977is graduated in Biological Sciences at University of Caxias do Sul (1999), MSc. (2002) and PhD (2007) in Biotechnology at University of Caxias do Sul and conducted postdoctoral studies at Imperial College London (2008-2009). She is currently researcher and professor at University of Caxias do Sul. Has experience in Microbiology and Biochemistry with emphasis on biochemical processes, mainly in the following areas: production and characterization of hydrolytic enzymes and phenol oxidase, hydrolysis and fermentation of lignocellulose, industrial microbiology. Participates in the research group that has some patents about enzyme production (cellulases and xylanases) and second generation ethanol in Brazil and a PCT (USA). She has several articles in publications in international scientific journals. Coordinates projects in the production of hydrolytic enzymes and hydrolysis of lignocellulosic biomass. It is revising the national and international scientific journal.

Marli Camassola research interest include production and characterization of hydrolytic enzymes and phenol oxidase, hydrolysis and fermentation of lignocellulose, industrial microbiology, production of hydrolytic enzymes and hydrolysis of lignocellulosic biomass.