Dr. Welch is a plant physiologist and Lead Scientist employed at the USDA-ARS, Robert W. Holley Research Center for Agriculture and Health, located on the Cornell University campus. He has a courtesy faculty appointment (Professor of Plant Nutrition) within the Department of Crop and Soil Sciences at Cornell University and co-teaches a graduate and an undergraduate course in plant nutrition. Dr. Welch's research is directed at improving the nutritional quality and safety of food crops for humans using sustainable food-based system approaches. His Laboratory's mission is to closely link agricultural production to human health and nutrition issues. His current efforts focus on improving micronutrient bioavailability and density of limiting micronutrients in edible portions of important food crops. He is also interested in improving the nutritional quality and increasing health promoting substances (e.g., selenium, vitamin E, ascorbate) in fruits, nuts and vegetables, and in developing holistic food system solutions to malnutrition globally. Reducing the accumulation of toxic heavy metals (e.g., Cd) in edible seeds and grains is also a research focus of his. He was a co-organizer of the Food Systems for Improved Health (FSIH) program within the College of Agriculture and Life Sciences, Cornell University, and has cooperative international research programs with colleagues in Australia, Bangladesh, India, Nepal, Egypt, and Turkey. He also cooperates with several CGIAR Centers including IFPRI, CIAT, CIMMY, CIP and IRRI on a global project (HarvestPlus) directed at increasing the micronutrient (iron, zinc, iodine, selenium, provitamin A caroteniods ) density of staple plant foods (i.e., rice, wheat, maize, beans, sweet potato and cassava) through plant breeding and genetic modification to enhance human health globally.
Prof. Maude JIMENEZ has completed her PhD at the age of 25 years from University of Lille, France. She is an expert in functional coatings and surface treatment processes and has published more than 85 papers in reputed journals. She has been serving as an editorial board member of Journal of Materials Science since 2017. She is also junior delegate of the French University Institute (IUF).
Pasquale Ferranti is Professor in Food Science and Technology at the Department of Agriculture (University of Naples Federico II). In the past years he has carried out full-time research at the Department of Biochemistry, Imperial College of Technology, London: applications of mass spectrometry to the structural analysis of carbohydrates and glycoproteins. He teaches in the courses of Analytical Chemistry and in that of Functional Food Components and Additives in the Faculty of Agronomy. He is author of over 200 research papers on peer reviewed international Journals.
Cristina Saraiva has a degree in Veterinary Medicine (1994) from the University of Trás-os-Montes e Alto Douro (UTAD), and a PhD in Veterinary Sciences from the same University in 2008 with the thesis entitled “Influence of ultimate pH and type of packaging in the conservation of Maronesa beef - microbiological, physical-chemical, sensory characteristics and volatile fraction ”. She is currently an Assistant Professor at UTAD, a member of the Center for Studies in Agricultural and Veterinary Sciences (CECAV)- She is a resident of ECVPH (The European College of Veterinary Public Health) and ESEVT Expert for the area of Food Quality and Safety at EAEVE (European Association of Establishments for Veterinary Education). She has published several papers in indexed international scientific journals, chapters in international and national books, technical articles, as well as publications in national and international conferences. Her research lines are related to studies on safety and shelf-life of foods of animal origin, in particular in fresh meat packaged in modified atmospheres. Lately she has developed research on the addition of extracts and essential oils from plants with antimicrobial and / or antioxidant capacity to increase the shelf-life and control of pathogenic microorganisms in fresh meat and fish. She has supervised several master's theses in Food Safety, Food Engineering and Veterinary Medicine, as well as doctoral theses in the area of Veterinary Sciences, branch of Quality and Food Safety. She is currently involved as a participant in 2 research projects.
Marek Gancarz has been working at the institute of agrophysics, polish academy of sciences in lublin since 2001 .on 2000 he became msc in physics , specialty .biophysics ,at the maria curie –sklodowska university in lublin, poland. On 2011 he became phd of agriculture science in agromy and agrophysics in the institute of agrophysics polish acadmy of sciences in lublin .
His research interests are in product and process development,
Dr Tony N. Mutukumira studied Food Science and Technology at the Norwegian University of Life Sciences (formerly known as The Agricultural University of Norway). After completing his PhD in 1996, he joined the Institute of Food Nutrition and Family Sciences at the University of Zimbabwe as Lecturer rising to the position Senior Lecturer and Head of Institute. At the University of Zimbabwe, Dr Mutukumira was responsible for the development of the Food Science programme, and teaching Food Processing Technology, Quality Assurance and Sensory Evaluation. After the University of Zimbabwe, Dr Mutukumira taught Food Science and Technology at Universities in England and Swaziland. Dr Mutukumira is now with Massey University where he teaches Food Processing Technology, Product Development, Food Safety and Quality, and Food Preservation.
Has a Chemistry undergraduate course at Universidade Federal do Rio de Janeiro (1980), master’s at Chemistry from Universidade Federal do Rio de Janeiro (1986) and Doctor Degree in Polymers Science and Technology at Universidade Federal do Rio de Janeiro (1991). Part of the Doctor Degree was made in Durham University (1989-1990). Is a Full Professor at Instituto de Macromoléculas Professora Eloisa Mano da Universidade Federal do Rio de Janeiro and Coordinator of Structured Nucleus from the Nanotechnology Undergraduate Bachelor from IMA-UFRJ and actually Coordinates the Undergraduate Nanotechnology Bachelor. Has experience in Material and Metallurgical Engineering, focusing on Polymers Nanostructured materials; NMR analytical method applied to polymer materials, especially in nanostructured materials; the use of NMR relaxometry to evaluate Complex Polymer Materials, as Hybrid Nanocomposites and Food Science.
University of Hong Kong School of Biological Sciences
Carmen is a current postgraduate student in the University of Hong Kong. She is the teaching fellow of the Technological and Higher Education Institue (THEi) of Hong Kong, a private University under the Vocational Training Council. She ia currently the chairperson of Hong Kong Food Professionals Association and Hong Kong Food Hygiene Administrators Association. She is also a fellow member of IFST (U.K.).
Beijing Normal University-Hong Kong Baptist University United International College
Health benefits (targeted at aging, cancers, obesity, and diabetes) assessment of phytochemicals from legumes, fruits, vegetables, traditional Chinese medicines through in vitro animal cell models. Cellular and molecular mechanisms of bioactive food components in disease prevention. Development of novel health promoting products.
Dr. Xu is a professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC), Associate Director of UIC Key Lab -Laboratory for Health Promotion Mechanism of Medicinal Food and Folk Remedy, author of over 100 peer-reviewed papers. Dr. Xu received Ph.D in Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University, Purdue University, and Gerald P. Murphy Cancer Foundation during 2005-2009. Dr. Xu is serving as Associate Editor-in-Chief of Food Science and Human Wellness, an Editorial Board member of several international journals.
food, plant, soil and water matrices; applications of food products’ authentication
Edward Muntean is professor at the Department of Food Sciences within the Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania, teaching Analytical Chemistry and Inorganic Chemistry for undergraduate students, Advanced Techniques of Food Analysis and Chemical Risk Analysis for Master students. His studies include a B.Sc. in Organic Chemical Engineering (Babes-Bolyai University, Cluj Napoca), postgraduate studies in Applied Informatics and Programming (Technical University Cluj Napoca), a M.Sc. in Biochemistry and Biotechnology of Plant Pigments (University of Agricultural Sciences and Veterinary Medicine Cluj Napoca) and a PhD in Chemistry (Babes-Bolyai University, Cluj Napoca). He published eleven books focusing on analytical and inorganic chemistry and more than 100 papers in scientific journals. Prof.Edward Muntean undertakes coordinated research contracts (he has managed seven independent research projects), being also involved in the activity of many professional societies. Since 2010, he has been working as a scientific editor, being member of editorial and advisory boards of several international journals. In the past years, he was concerned mostly in the chemistry and biochemistry of carotenoids - analytical strategies, biochemical researches and applications in food industry. Presently, his research focuses on applications of high performance liquid chromatography and ion chromatography in detecting emerging food and medicinal plants’ contamination.
International Society on Toxinology” (2001); “Euroscience Association” (2008); “Science Advisory Board” (2006); ORC expert and CORDIS expert of EC (2011); Faculty Scientific Council of Faculty of Veterinary Medicine in Trakia University (2008); Commission for Control of Procedures Related to Rules for Development of Academic Staff in Faculty of Veterinary Medicine in Trakia University (since 2016); Commission of Medico-Biological Sciences in Fac. of Veterinary Medicine in Trakia University (since 2015); Commission of Scientific Research in Fac. of Veterinary Medicine in Trakia University (since 2016).
Dr. Tan Chin Xuan enrolled in the Faculty of Medicine and Health Science, Universiti Putra Malaysia (UPM) to pursue his undergraduate degree in Nutrition and Community Health. After graduation, he worked as a tutor in a private sector before proceeding for a doctorate degree in Food Science at the Faculty of Food Science and Technology, UPM. He currently works as an Assistant Professor at the Universiti Tunku Abdul Rahman, Malaysia.
The distinguished Professor is a well travelled scholar who in the course of his academic journey has been a Research Scholar with Purdue University, USA (2008 - 2009), Visiting Fellow to University of Illinois, Chicago, USA (2010); Life Sciences, South Suburban College, South Holland, USA (2009 - 2012), among others.
Enzyme Technology, Molecular Biology and Genetic Engineering etc.
Professor and Head (Retired) of the School of Biotechnology at Devi Ahilya University (DAVV), Indore, India from June 20, 1991 to December 31, 2018 (up to the last day of retirement). Procured doctorate degree (Ph.D.) in biochemistry in 1983. In 1985, joined Prof. Jack Preiss lab at the Michigan State University, East Lansing, USA as a visiting research associate. After three years of hard work, returned to India with a sole intention to serve the birth country. Since 1988, constantly working in teaching, research, and administrative domains and serving the nation
Dr. T B S Rajput is an Emeritus Scientist at Water Technology Centre, Indian Agricultural Research Institute, New Delhi, India. He has over forty years of experience of research and post graduate teaching in the field of Soil and Water Conservation Engineering. He is a former Project Director and a scientist of national repute. He has published ten books and more than 200 research articles. He has developed seven computer softwares on different aspects of agricultural water management. Besides research, he has supervised more than twenty post graduate researches. He was adjudged as the Best teacher by Indian Agricultural Research Institute and was awarded the best teacher by Indian Council of Agricultral Research. He has received many honours and awards for research including the prestigious Rafi Ahmed Kidwai Award, the highest award an Agricultural Scientist can get in India. He is widely travelled and is a Fellow of National Academy of Agricultural Sciences and six other National Scientific Societies in India.
Moawiya A Haddad is an Assistant Professor at Al-Balqa Applied University, Dept of Nutrition and food technology. He has extensive experience in the fields of Antimicrobials and Food Microbiology. In the last five years, he has worked on antimicrobial activity of some Jordanian medicinal plants against some pathogenic microorganisms. He has worked on some probiotic bacteria that produce functional peptides to develop the traditional Jordanian soft white cheese. Other contributions to the field included production of healthy low sodium dairy products, production of healthy probiotic whey drink rich in bioactive peptides from released liquid whey of Jordanian cheeses, using kefir starter cultures for production of novel Jordanian cheese, using plant extracts in reduction of blood glucose in diabetic rats, identification of plant phenolic compounds using LC-MS
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