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.

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 ILHe 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

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.

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

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 RelevanceAgriculture & 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 (U.S. Food & Drug Administration; 2006) Hazard Analysis Critical Control Point Course Certification (International HACCP Alliance; 2006) ServSafe Instructor and Proctor Registration (National Restaurant Association; 2005) Certified Food Protection Manager Certification (National Restaurant Association; 2005)

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

He received his PhD in Agricultural and Biological Engineeringfrom 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

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 M.Sc 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.

She received her 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.

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.

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. 1992 The Rachel Royston Permanent Scholarship Foundation Award Alpha Sigma, Washington, The Delta Kappa Gamma Society International. 1992 Carey D. Miller Scholarship, The Hawaii Dietetic Association. 1993 Kraft General Foods Fellowship, American Dietetic Association Foundation

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

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.

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

CH. Sommers is a Lead Scientist at USDA’s Eastern Regional Research Center in Wyndmoor, PA, USA. He received an MS and PhD 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.

Yixiang Xu was born in Urumqi, Xingjiang, China. She attended the Southwest Agricultural University in Chongqing, China where she earned her BE 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.

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 PhD 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.

He graduated at Ataturk University in 1998. Dr. 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. 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.

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.

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.