Melvin Pascall obtained a dual major Ph.D. in Food Science and Environmental Toxicology in 1995 from Michigan State University. He received a Masters in Packaging Science from Michigan State University in 1991. His Bachelors degree was in Agriculture from the University of West Indies in 1987. He is currently employed (10 years) as an Associate Professor in the Department of Food Science and Technology at Ohio State University (OSU). Prior to joining the faculty at OSU, he was employed for 5½ years as a research scientist in the Division of Food Processing and Packaging, and in the Division of Nutritional Products Labeling and Dietary Supplements at the Food and Drug Administration in Chicago, IL and in Washington, DC, respectively. He was employed for 15 years as a quality control technician at Carib Glassworks Limited (a packaging manufacturer). At Ohio State University, he currently teaches courses in Food Packaging, Food Regulations, Food Plant Management and Low Acid Canned Foods Processing. His current research activities include the development of nanocomposite materials for food packaging, food contact surface sanitization, antimicrobial packaging, edible packaging, and the use of electrolyzed water and other novel sanitizers for microbial reduction on food contact surfaces.

• Food packaging
• Food laws and regulations
• Food contact surface sanitization
• Food shelf life evaluation
• Packaging materials testing and characterization
• Edible packaging

Dr. Ametaj’s background is in nutritional immunobiology. He graduated at Iowa State University in 1999. He has held three posdoctoral positions at Iowa State University, Purdue University, and Cornell University. He started working as an Assistant Professor at University of Alberta in 2004. Presently, Dr. Ametaj is an Associate Professor at the same university. Dr. Ametaj is a member of several scientific societies including American Dairy Science Association as well as Canadian and American Animal Science Associations. Dr. Ametaj is involved in teaching several undergraduate and graduate courses at University of Alberta including animal physiology and ruminant physiology and metabolic diseases.

He is involved in animal health research in several areas. One of his areas of interest is determining dairy cattle metabolome including plasma, milk, urine, and rumen fluid. High-through put technologies, involving NMR and GC-MS, have been used to identify and measure hundreds and thousands of metabolites present in different body fluids of cattle. Dr. Ametaj also is involved in research activities trying to understand the etiology and pathogenesis of transmissible spongiform encephalopathies in rodent models. His team has developed a new oral vaccine to prevent metabolic and infectious diseases in periparturient dairy cattle. He also has applied probiotics to lower the incidence of uterine infections. Recently, his team has developed a new grain processing technology to improve health and productivity of livestock animals.

Jozef L. Kokini got his PhD in Chemical Engineering from Carnegie-Mellon University, 1977. Honors, Elected to the International Academy of Food Science and Technology, 2006. AIChE Food, Pharmaceutical and Bioengineering division keynote lecturer ( elected by the Food Engineering Division of IFT ), 2005. Food Engineering Division Lecturer to deliver the Marcel Loncin Lecture, Institute of Food Technologists, 2004.Cook College Research Excellence Award, 2004.CW Brabender Award, American Association of Cereal Chemists, 2002. Marcel Loncin Prize for Research in Food Engineering, Institute of Food Technologists, 2002

Rheological properties of foods; Food nanotechnology; Biophysical properties of foods; Structure; Texture; Flavor relationships; Food extrusion; Mixing.

James C. Acton is Emeritus Stender Professor of Department of Food, Nutrition, and Packaging Sciences in Poole Agricultural Center.

Food Nutrition, Food Preservstion

He got his PhD from Ohio State University in Food Science and Nutrition 1994.Overseas experience in Azerbaijan, China, El Salvador, Kazakhstan, Kyrgyzstan, Lebanon, Malawi, Nicaragua, and Nigeria with emphasis on food safety and quality management. Industrial Relevance Agriculture & Food Vulnerability Assessment Training Certification (University of Tennessee, 2008) ISO 22000:2005 Lead Auditor Training & Examination Certification (AQS Management System, 2008) Train-the-Trainer HACCP Course Certification (International HACCP Alliance, 2007) An Introduction to Food Security Awareness Course Certification (US Food & Drug Administration, 2006) Hazard Analysis Critical Control Point Course Certification (International HACCP Alliance, 2006) Certified Food Protection Manager Certification (National Restaurant Association, 2005).

Food safety and sanitation, Antimicrobial sanitizers and cleaners Fruit and vegetable processing, Microbial detection and intervention HACCP system and verification.

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 Ph.D. 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 & 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.

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.

Gow-Chin Yen received his PhD in Food Science and Nutrition from University of Rhode Island in 1984. Currently he is a Chair Professor in the Department of Food Science and Biotechnology at the National Chung Hsing University, Taiwan. He was the Department Chair from 1993 to 1996 and the president of Taiwan Association of Food Science and Technology from 2002 to 2003. He has won numerous awards, including being elected a Fellow of the International Academy of Food Science and Technology and Fellow award of the Division of Agricultural and Food Chemistry of the American Chemical Society. He currently serves as an associate editor, editorial board member and reviewer for several international journals.

Molecular food chemistry, lipid oxidation, nutraceuticals and functional foods, processing effect on food quality and safety.

Dr. Mehmet Musa ÖZCAN received his PhD in Department of Food Engineering, University of Selçuk in 1996. Currently he is working as Proffesor in the Department of Food Engineering in Selçuk 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 Çukurova in 1987.

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

Dr. N Benkeblia has been working on food sciences and technologies from 1991. He started his work on crops physiology and biochemistry preservation technologies such as irradiation chemicals modified atmosphere packaging MAP rare gases and other natural biological compounds essential oils From 2000, he focused his research on the postharvest metabolism of carbohydrates mainly fructooligosaccharides FOS and fructans and their impact on crops qualities. He also introduced new tools of Metabolomics in his research to investigate the biochemistry and the biological system of the biosynthesis and metabolism of FOS in fructan containing plants using asparagus and onion as models.

Postharvest physiology and biochemistry of horticultural crops mainly vegetables, Postharvest technologies for horticultural preservation including MAP, Irradiation and Natural, Biological Compounds (Essential Oils) Carbohydrates in particular fructans and fructooligosaccharides metabolism in horticultural crops and their impact on plant physiology.

He received his PhD in Food Science & Technology form Iowa State University in1992. He is currently working as Associate Professor in the Department of Food Science & Human Nutrition, Iowa State University.

Microbial food safety and quality; survival, injury and destruction of foodborne pathogens as influenced by chemical, heat, or irradiation treatment of foods; stress adaptation in foodborne pathogens; detection of pathogens sublethally injured by food processing methods.

She got her PhD in Nutritional Sciences at University of Washington in 1995. She is a member of the National Community Engagement Steering Committee of the CTSA (Clinical and Translational Science Awards) and the Community Coordinating Committee of the Community Health Engagement Program of Indiana’s Clinical and Translational Sciences Institute. Honors and Awards. In 1992, The Rachel Royston Permanent Scholarship Foundation Award Alpha Sigma, Washington, The Delta Kappa Gamma Society International. In 1992, Carey D. Miller Scholarship, The Hawaii Dietetic Association. In 1993, Kraft General Foods Fellowship, American Dietetic Association Foundation

Dr. Boushey’s research interests include dietary assessment methods, adolescent dietary behaviors, school-based interventions, food insecurity and applications of quantitative methods.

He got his PhD in Biochemical Engineering (University of Tsukuba, Japan), 1990 He served as Senior researcher in Japan Energy Co. Ltd. 2002. He received Noguchi Memorial Award for Encouragement of Research and Development, (The Japan Petroleum Institute). He worked as Associate professor, University of Ryukyus, Japan, 2003. He received Most Cited Paper Award (Japan Society for Bioscience, Biotechnology, and Agrochemistry), 2008.

Applied Microbiology, Biochemical Engineering, Fermented food process, Monascus spp., Actinomycetes, Soil bacteria, Genomic analysis with next-generation sequencer.

He completed his BSc in 1977, NZIM Diploma in 1979 and MSc in 1988. He received his PhD in 1998. He worked as Member of International Association for for Food Protection and Member of New Zealand Institute of Food Science and Technology. He worked as Vice-President, New Zealand Microbiological Society. In 1997 he is Winner of the Bronson and Jacobs Award for Excellence in Food Science and Technology - best paper presented at the conference. New Zealand Institute of Food Science and Technology Conference, Napier. He is currently working as Associate Professor in Massey University.

Rapid Microbiological Methods, Biofilms

Dr. Mohamed Fawzy Ramadan Hassanien is currently working as Associate Professor in Faculty of Agriculture, Zagazig University, Zagazig, Egypt since 2009. He received his BSc in Biochemistry in 1995, at Zagazig University, Zagazig, Egypt. He got MSc in Biochemistry in 1998, from Zagazig University, Zagazig, Egypt. He obtained PhD from Berlin University of Technology, Germany in 2004, in Food Chemistry.

Biochemistry and Food Chemistry, Antioxidants, Bioactive Natural Products, Food Chemistry, Fruits, Vegetables, Herbs Chemistry.

He received his PhD in Agricultural and Biological Engineering from Pennsylvania State University in 2006. He worked as Research Associate in Department of Food and Animal Sciences Food engineering laboratory Alabama AM University from May 2006-December 2008. Presently he is working as Research Assistant professor in Department of Chemical and Biological Engineering Engineer National Center for Food Safety and Technology Illinois Institute of Technology.

Inactivation of Clostridium botulinum spores using high pressure processing, In-shell pasteurization of eggs by microwave heating, Applications of ultrasound processing, ultraviolet light for food safety and quality, Decontamination of dry ingredients and other food products by nonthermal plasma and pulsed UV-light, Mathematical modeling of thermal and non-thermal food processes, Instrumentation and control systems.

Po Sai Marie Yeung is a Assistant Professor, Biological Sciences Department, California Polytechnic State University, San Luis Obispo, California. She has received a PhD in Food Science from Cornell University, Ithaca, NY in, 2004. She has completed his MSc in Dairy Products Technology in California Polytechnic State University, San Luis Obispo, CA (2001). She authored about 15 publications that include Research articles. She given 15 Poster and Oral Presentations. She is serving as reviewer of 9 journals.

Food and dairy microbiology, Food safety and protection, Microbial pathogenesis, Molecular detection and epidemiology.

Yixiang Xu was born in Urumqi, Xingjiang, China. She attended the Southwest Agricultural University in Chongqing, China where she earned her B.E. specializing in Food Engineering in 1993 and MS specializing in Food Science and Technology in 1996. She was an Assistant Professor at the Ocean University of China from 1996 to 2001, and came to the United States in 2001.  She earned her PhD in Food Science and Technology at the University of Nebraska-Lincoln in May 2005. She and her family moved to Virginia in 2010 where she is currently an assistant professor of Food Processing and Packaging at the Agricultural Research Station of Virginia State University.

• Novel Food Processing Technology to Improve Food Quality and Safety
• Novel Food Packaging for Shell-life Extension of Fresh Produce and Processed Products
• Physical and Engineering Properties of Food and Biological Materials
• Value-added Utilization of Food Industry Waste and Biomass

He received his PhD (Magna cum laude) in Microbiology in 2001 from University of Rostock, Germany. He did his Postdoctoral Research from 2001-2005. He worked as Visiting Assistant Professor in University of Illinois Urbana-Champaign, USA during December 2005-2007. Now he is working as Assistant Professor in Ohio State University,USA

Research emphasis is on lignocellulosic biomass pretreatment and conversion into biofuels and other bioproducts, and development of new microbial strains that are capable of utilizing mixtures (pentose and hexose sugars) of lignocellulosic derived sugars and resistant to microbial inhibitors present in the lignocellulosic hydrolysates.

Dr. Tony Jin is Research Scientist at the Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture. His research bridges microbiology, chemistry and engineering. He obtained his PhD (1995) in Food Science and MS (1992) in Agricultural Engineering from University of Missouri-Columbia, USA. Prior to USDA he had worked for The Ohio State University where he served as post-doctoral researcher and then pilot plant manager for the last 4 years. He had worked in Eagle Family Foods (Borden Foods, Inc) for two years as Senior Food Technologist. He is a professional member of IFT, and committee member at large of Food Packaging Division.

He has been working on research programs related to nonthermal processing (pulsed electric pulses and high hydraulic pressure) and packaging (aseptic packaging and antimicrobial packaging) technologies since 1995. For recent 5 years he has emphasized on the development of environmentally friendly antimicrobial packaging systems to enhance the microbial safety of juices/beverages, meat and produce products.

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.

CH. Sommers is a Lead Scientist at USDA’s Eastern Regional Research Center in Wyndmoor, PA, USA. He received an MS and Ph.D. in Biology from the University of Rochester in 1986. Reviewer for the Journal of Food Science, the Journal of Food Protection, International Journal of Food Microbiology, Journal of Food Safety, Radiation Physics and Chemistry, Radiation Research and many others. (I’ve actually lost count). Served on professional committees for the Institute of Food Technologists, Council on Ionizing Radiation Measurements and Standards, and ASTM International, as well as others.

Food Microbiology and Chemistry ,Molecular Biology, Food Toxicology, Development and Validation of Non-thermal Process Interventions

Sheen is a research scientist currently with the Eastern Regional Research Center, Agriculture Research Services, USDA. Wyndmoor, PA. His current research involves food safety with advanced technologies. He received Ph.D. in Food Engineering (an interdisciplinary program) from Rutgers-The State University of New Jersey, New Brunswick, NJ, 1990. He worked more than 15 years in food industry in USA and Taiwan with a broad range of experiences from OC/QA, R&D-product/process development & management, production to new product launch. He is a co-author of 16 patents (USA, Japan, EU and World). He is serving as reviewer of several reputed journals in engineering and science.

Microbial Food Safety including seafood Modeling, Predictive Microbiology Thermal Processing, heat transfer and microbial survival Surface Texture and Property related to microbial survival Food Processing and Engineering, Development and SimulationPackaging (MAP, CRP, etc.) to enhance food safety.

Rogers E. Harry-O’kuru hails from Dighiriga Abua in the Rivers State of NigeriaHe is a Research Chemist at the National Center for Agricultural Utilization Research, United States Department of Agriculture-Agricultural Research Service, Peoria IL. He received a PhD in Chemistry from the University of Memphis, TN, (1988). He had earlier received a MS in Chemistry from the University of Alabama in Birmingham, AL (1980) After completing a B.S. in Chemistry & Biology at Union University, Jackson, TN (1977) He was Invited to serve on the Editorial Board of JFAE. He serves as Reviewer to several journals

Synthesis of New Useful Materials from extant bio-systems, Evolutionary practice of Spirituality of humankind.

He is currently working as Research Food Technologist (lead scientist) in USDA, ARS, Eastern Regional Research Center.

Identify technologies and treatments that effectively inactivate human pathogens on fresh-cut fruits and vegetables, and study the impact of those chemical sanitizers (chlorine dioxide, acidified compounds etc.), non-thermal processing (ionizing radiation, ultraviolet), and other food safety interventions on textural, flavor and aroma (volatiles), and nutritional (ascorbic acid, antioxidants) quality. In addition, determine the accumulation of undesirable or potentially toxic chemicals that may be induced by processing or interventions, and develop approaches and strategies, including development of integrated processes, to optimize positive quality attributes and minimize undesirable characteristics of foods by combining safety interventions with other methods such as modified atmosphere packaging, antibrowning and antisoftening agents, and antioxidants.

Dr. Sudarsan Mukhopadhyay is a Research Chemical Engineer at the Eastern Regional Research Center (ERRC) at Pennsylvania of USDA, ARS.  Dr. Mukhopadhyay has BS in Food Engineering and PhD in Chemical Engineering. Dr. Mukhopadhyay has over 25 years of experience in industry, academia and government. Dr. Mukhopadhyay contributes to the research related to national program on ‘food safety’, addressing the effect of integrated approach of processing and packaging technologies to control or eliminate pathogens on produce. The focus of his current research is to reduce the risk of food borne illness associated with consumption of fresh or fresh-cut fruits and vegetables and other ready-to-eat (RTE) products while maintaining acceptable product quality and shelf-life. Dr. Mukhopadhyay recently invented the new food safety method for removal of pathogens like Salmonella from liquid eggs without affecting nutritional and functional qualities. Before Joining ERRC, Dr. Mukhopadhyay as Research Chemist at the ARS Food Composition and Method Development Laboratory of Human Nutrition Research Center (BHNRC), BARC, Beltsville where Dr. Mukhopadhyay conducted research to develop method for ‘Sample Preparation’ and ‘Fingerprinting & Authentication’ of functional foods. Prior to joining USDA-ARS. Dr. Mukhopadhyay worked in industry as a manager in process R & D for cGMP manufacturing of Active Pharmaceutical Ingredients and Agrochemicals. Dr. Mukhopadhyay has several publications, report and patents in food, pharmaceutical and chemical science.

Intervention strategies to control human pathogens in foods, New and improved food processing technologies, Integrated Approach to Process and Packaging to control food borne pathogens in produce and ready-to-eat foods, Novel dairy based high protein food as meat alternative, Agri-protein based Bioplastics using Green Chemistry, Extraction and analysis of functional micronutrients from plant and animal sources, Chemical and biochemical process engineering, fermentation technology

He got his PhD in Fermentation Engineering From School of Biotechnology, Southern Yangtze University, P.R.China, March 2006. He receiced 2007 AACC (American Association of Cereal Chemists) International Bruce Wasserman Young Investigator Award. He has a memcership in American Association of Cereal Chemists, American Society of Brewing Chemists, Sigma Xi. He served as a editorial board member in Journal of the Institute of Brewing International Journal of Plant Breeding and Genetics, 2007-current Research Journal of Microbiology, 2007-current Biotechnology, 2007-current Asian Journal of Clinical Nutrition, 2007-current Research Journal of Medicinal Plant, 2007-current

Fermentation of grain and lignocellulose for high-value co-products, Development of value-added products from agricultural by-products Modeling of biological processes Chemometric study on the optimization of food processing to improve food quality and safety Antioxidant activity associated with phenolic acids in cereal grains, To reduce mycotoxin risk during the plant food processing, especially for Fusarium Head Blight problem (deoxynivalenol, DON)

Silvia M. Albillos is a full time scientist at the Institute of Biotechnology of León (INBIOTEC) and head of the department of Bioanalytical Chemistry. She was granted a postdoctoral position at the National Center for Food Safety and Technology (NCFST) in Summit-Argo, IL and collaborated in research projects with the US Food and Drug Administration (2005-2008). She has worked in the Technological Institute of Castilla and León (ITCL) in European Projects of the Framework Project V of the EU. She has received a PhD in Science (Chemistry) in the Department of Food Science and Technology, area of Biochemistry and Molecular Biology from the University of Burgos, Spain, in 2003. She has completed her Advanced Studies Degree in Chemistry in the University of Burgos, Spain in 2000. She is serving as an editorial board member of reputed journals and reviewer of more than 30 publications in 5 of the most relevant scientific journals.

Food processing and technology, Protein modification during food processing, Structural stability determination: calorimetry (DSC), circular dichroism (CD), Food allergens, Chemometrics and Experimental Design. Response Surface Metodologies, Method Optimization. HPLC analysis and GC analysis, Secondary metabolites in fungi and bacteria

Balunkeswar Nayak obtained his Master of Technology (M.Tech.) in Post-Harvest Engineering from the Indian Institute of Technology (IIT), Kharagpur, India and PhD in Food Engineering from Washington State University, Pullman, WA. He has been working as Research Scientist in the Food Allergy Research and Resource Program, Food Science and Technology Department at the University of Nebraska-Lincoln. He is a member of Institute of Food Technologists, (IFT), US; Association of Agricultural and Biological Engineers (ASABE), US; Indian Society of Agricultural Engineers (ISAE).

His research interests include thermal and non-thermal food processing operations; examining the processing effects on food bioactive compounds; degradation kinetics of antioxidants and anthocyanins (natural color pigment in purple potatoes). Recently, he has been involved in studying the effects of various food processing operations on food allergens, their assessment and detection

Sunil Mangalassary received his Ph.D. in Food Technology from Clemson University, South Carolina in 2006. His research focuses on enhancing the safety of food products using various post-processing technologies including food packaging. Originally a DVM graduate with a MS degree in Meat Science and Veterinary Public Health, Dr. Mangalassary has several years of experience in animal production, meat inspection and processing

Post-processing technologies to enhance food safety, Food safety enhancement in local communities, Meat processing, Antimicrobial Food Packaging

Dr Watson’s first degree was in Applied Physics, followed by a PhD 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.

I am interested in how new decontamination systems and processes can lead to a safer environment and reduce the threat of food contamination and poisoning; and how the treatments can improve shelf life and food quality. As a part of this process, real time detection of microorganisms plays a role in process optimisation.

He completed his BSc and MSc in Food Engineering. He received his PhD in Food Engineering from the University of Gaziantep, Turkey in 2009. He worked as a research and teaching assistant at the University of Gaziantep between 2001 and 2009, and as an expert at the Technology Development Center at Ministry of Industry, Turkey between 2007 and 2008. He did his first postdoctoral training at the University of Lethbridge, Canada between 2009 and 2010. Currently, he is a postdoctoral researcher at the University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada.

Enzymatic modification of fats and oils, structured lipids, Supercritical Carbon Dioxide (SC-CO2) Technology, biorefining, lipid chemistry.

She received his PhD in Food Science and Technology from Agricultural Faculty, University of Catania in 2005. She is currently working as Researcher at Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia.

Microbiology of fermented foods; Acetic acid bacteria occurrence in fermented beverages. Culture dependent and independent methods to study acetic acid bacteria in vinegars. Acetic acid bacteria strains selection

Dr. Ing Peter Muranyi has received his PhD in Food Technology and Biotechnology in Technical University Munich University during the period of 2003-2007. Since 2007 he is working as a Scientist in the department Food Quality, Business Unit Manager Food Quality and Sensory Acceptance. He completed his M.Sc. in Food Technology and Biotechnology in Technical University Munich during the period of 2000-2003 Freising, Germany.

Decontamination of surfaces/packaging material (e.g. gas plasma)
Antimicrobial coatings for packaging material/surfaces
Food and packaging microbiology
Assessment of the hygiene status in operating areas
Validation and evaluation of aseptic filling machines
 

I completed a BSc in Botany at Auckland University in the late ‘60’s and a MSc in ecology in 1972. I worked initially as a plant physiologist with government research in New Zealand and then for more than 20 years as a plant breeder developing maize hybrids that were tolerant to low temperatures. I then moved into cereal foods research, specializing in starches and flours, applied rheology and extrusion, in particular the extrusion of high protein food materials. A recent move to Massey University has maintained these interests and led to further work in the rheology of digesta and the co-extrusion of protein and vegetable products into starchy snack and breakfast cereals.

Starch; Starch digestion; Starch in foods; Extrusion processing; Applied rheology; Cereal science; Maize/Corn breeding and physiology.

He completed his B.Sc in 1993, MSc in 1995. He received his PhD in 2009. He is working at Massey University from 1995-2001 as technician then promoted as Assistant leturure. From 2004-2008 he worked as tutor and currently he is working as Lectururre from 2009.

Jon’s research interests predominantly cover bacterial attachment and biofilm formation in the food industry. He has a particular interest in the bacterial adaptation and persistence observed in many food production sites after cleaning and sanitation. Other interests include medical biofilms commonly found on medical implants, bacterial attachment to fresh cut fruit and vegetables. A recent opportunity to be involved in a PhD project involving mycotoxin contamination of fish projects has also rekindled an interest in mycotoxin production by fungi.   

He started his carrier as an engineer at (South) Viet Nam Power Corporation in 1969. In 1972 he joined as a Lecturer (South Viet Nam) in National Institute of Technology (NIT). From 1972-75 he worked as Head of Chemical Process Department and Vice-Dean of Science and Technology Minh Duc University. He retained as senior lecturer at the NIT renamed by the victorious communist government as Ho Chi Minh University of Technology from 1975-79.From 1980-89 he was owner and manager of Dong Tien Chemicals and continued private research in turbulence theory. From 1992-95 he worked as Research officer at the New Zealand Dairy research Institute. Currently he is a Senior lecturer at Massey University (Food technology/engineering)-led a group of post grad students in the design and construction of a fully computerised milk powder pilot plant-awarded the IPENZ Food and Biosciences Supreme Award of Engineering Excellence . He is a Founding editor for the book Milk Powder Technology-Principles and Applications

• Turbulence theory
• Transport dynamics ( phenomena)
• Non-Newtonian fluid technology
• Rheology  including time-dependent fluids
• Food engineering
• Milk powder technology
 

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.
 

His research interests are in product and process development, food fermentations and starter development, antimicrobial activities of bioactives and new preservation technologies in particular HPP. Dr Mutukumira is a member of several professional bodies including New Zealand Institute of Food Science and Technology (NZIFST), South African Society of Food Science and Technology (SAAFoST), and IUFoST’s Task Force in Distance Education. Over the years, Dr Mutukumira has consulted for several organisations including the FAO and Consumers International Regional Office for Africa. Dr Mutukumira has worked with several blue chip food companies in England, Africa and New Zealand.

Dr. Ghufran Bin Redzwan has received his PhD in Southampton University, UK. Currently he is working as Senior Lecturer, Institute of Biological Sciences in university of Malaya. He was awarded as Anugerah Perkhidmatan Cemerlang in Universiti Malaya, 2009 and Sijil Perkhidmatan Cemerlang in Universiti Malaya, 2005. He act as a Reviewer for International Conference for Technical Postgraduates 2009, Faculty of Engineering, in Universiti Malaya.

Research Interest Food processing and technology, Protein modification during food processing, Structural stability determination: calorimetry (DSC), circular dichroism (CD), Food allergens, Chemometrics and Experimental Design, Response Surface Metodologies, Method Optimization, HPLC analysis and GC analysis, Secondary metabolites in fungi and bacteria.

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 in particular: biorefinery, microbial fuel cells and 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 Hadiyanto has received his PhD in Food Process Engineering, Wageningen University during the period of 2003-2007. Currently, he is working as Assistant Professor in Diponegoro University. He is authors of several research articles in Food process design especially. His main interest is in Food Processing and Preservation.

Food Processing and Preservation

He graduated at Ataturk University in 1998. Dr. Fatih Oz`s background is in meat science. He has held one post-doctoral position at The Pennsylvania State University. He worked as a research and teaching assistant at Ataturk University between 1999 and 2007. He started working as an assistant professor at Ataturk University in 2007. He is involved in teaching several undergraduate and graduate courses at Ataturk University including catering, food processing and analysis techniques, meat consumption and health, mutagenic and carcinogenic compounds in foods. Dr. Fatih Oz was invited to serve on the Editorial Board of Journal of Food Processing and Preservation and Journal of Food Science and Engineering. He is also serving as an Editorial Board member of reputed journals and as reviewer to several Journals in Food Science.
 

Meat Science, Food Chemistry, Mutagenic and Carcinogenic Compounds in Foods