ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Editorial Board

Syed S H Rizvi

Editor-in-Chief
Syed S H Rizvi

Professor
Department of Food Science
Cornell Univeristy
USA
Tel: 607-327-1082
Fax: 607-254-4868

Biography :

Syed S H Rizvi is International Professor of Food Process Engineering and has served as Director of Graduate Studies at the Cornell Institute of Food Science. He has a Ph.D. from OhioStateUniversity, a M. Eng. (Chemical Engineering) from the University of Toronto, and a B. Tech. from Panjab University, India. He teaches courses devoted to engineering and processing aspects of food science and related biomaterials. His laboratory is engaged in research on experimental and theoretical aspects of bioseparation processes using supercritical fluids and membranes, high pressure extrusion with supercritical carbon dioxide, physical and engineering properties of biomaterials and novel food processing technologies. Invented and patented by his group at Cornell , supercritical fluid extrusion offers several advantages over the conventional high-shear cooking extrusion and is being used to investigate the dynamics of the process and the mechanics of the microcellular extrudates generated for both food and non-food applications. A major long-term goal is to develop new and improved unit operations for value-added processing of food and biomaterials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications. He has published over 160technical papers, co-authored/edited eightbooks, serves on the editorial board of several journals and holds seven patents. Recognition of his contributions in these areas has provided ample opportunities to collaborate, present talks and interact with professionals in numerous countries including Australia, Brazil, Canada, Germany, Ghana, India, Indonesia, Ireland, Japan, Mexico, Malaysia, Pakistan, Portugal, Russia, Sweden, Switzerland, Turkey, to name but a few under various sponsorships (FAO, UNIDO, World Bank, NATO, among others). He has also serves as a Jefferson Science Fellow and Senior Science Adviser in the U.S. Department of State, 2007-2008.

 Biography
Research Interest :

Bioseparation processes, Physical and engineering properties, Supercritical fluids, Extrusion, Rheology and international developments.

 Research Interest
 Network
Yanyun Zhao

Editor-in-Chief
Yanyun Zhao
Professor
Department of Food Science and Technology
Oregon State University,
USA
Tel: 541-737-9151

Biography :

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 & 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.

 Biography
Research Interest :

1. Investigation of the Impacts of Different Food Processing and Packaging Technologies on the Physiochemical, Nutritional and Microbial Qualities of Foods and Development of Strategies to Retain Food Quality and Enhance Food Safety.
2. Development and Characterization of Edible and Biodegradable Packaging Materials from Food and Agricultural Byproducts (Chitosan from Seafood Processing Waste, Pomaces from Fruit Juice and Wine Processing, and others).
3. Development of Antimicrobial Edible Coatings for Enhancing Quality and Safety of Fresh Produce and Processed Foods.
4. Investigation of Post-harvest Technologies for Enhancing Quality, Microbial Safety, Nutraceutical Benefit, and Extending Shelf-Life of Fresh Fruits and Vegetables.
5. Development of Novel Food Processing Approaches to Develop Value-Added Food Products.

 Research Interest
 Network
Xingbin Yang

Editor-in-Chief
Xingbin Yang
Dean & Professor
College of Food Engineering & Nutritional Science
Shaanxi Normal University
China
Tel: +86-29-85310580
Fax: +86-29-85310517

Biography :

Professor Xingbin Yang is the Professor and Dean of the College of Food Engineering and Nutritional Science at Shaanxi Normal University, China. He is the director of Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, China, and also works as an academic head of Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry, China. Professor Xingbin Yang received his doctoral degree in Pharmacology from the Fourth Military Medical University of China in 2004, and also spent about 2 years at School of Medicine and Pharmacology, University of Western Australia, where he as a visiting professor cooperatively conducted clinical intervention trials in food vascular nutrition, and evaluated the biological effects of vegetable nitrate/nitrite and dietary flavonoids. Currently, his group is investigating the mechanism of food metabolic toxicity and nutrition imbalance in vascular disorders, oncogenesis, and fatty liver and other metabolic diseases, as well as the nutritional regulation mechanism of several classes of bioactive functional carbohydrates and flavonoids. Another important emphasis of Dr. Yang’s research is on enhancing health-promoting efficacy of bioactive food ingredients by improving their bioavailability. Dr. Yang’s group is also working on the interactions between gut microbiome and diet structure, and the roles in vascular health promotion. He has edited 5 books, filed 4 patents, and published over 70 papers in peer reviewed journals.

 Biography
Research Interest :

Nutritional Biochemistry, Functional Foods with a specific interest in the Development of Diet-based Strategies for Disease Prevention and Health Promotion, Functional Foods and Nutraceuticals from plants

 Research Interest
 Network
Burim Ametaj N

Executive Editor
Burim Ametaj N
Professor
Department of Food and Nutritional Science
University of Alberta, Canada
Tel: 780-492-9841
Fax: 780-492-4265

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Carol Sze Ki LIN

Executive Editor
Carol Sze Ki LIN
Assistant Professor
The City University of Hong Kong
China
Tel: 852-3442-7497
Fax: 852-2319-5927
Read Interview session with Carol Sze Ki LIN

Biography :

Dr. Carol Lin is an Assistant Professor in the School of Energy and Environment at the City University of Hong Kong. She was a Visiting Assistant Professor at the Bioengineering Program in the Department of Chemical and Biomolecular Engineering at the HKUST from January 2010 to June 2011. Prior to this, she was a postdoctoral researcher in the research group of Professor Wim Soetaert at the Centre of Expertise – Industrial Biotechnology and Biocatalysis (InBio.be) at the Ghent University in Belgium. She worked in a project titled ‘‘Optimalisation and scale up for succinate production using genetically modified Escherichia coli’. It was the last phase of a collaborative project titled the “Metabolic engineering and dynamic modelling of Escherichia coli for the production of chemicals from renewable resources” (MEMORE) project.
Carol graduated in Chemical Engineering from the University of Auckland, New Zealand with a 1st class honours degree. Her PhD was carried out within the Satake Centre for Grain Process Engineering (SCGPE) in the School of Chemical Engineering and Analytical Science at the University of Manchester, England. In collaboration with the Green Chemistry Centre of Excellence at the University of York, her research focused on novel wheat-based biorefining strategies for the production of succinic acid.

 Biography
Research Interest :

The term food co-product encompasses raw, processed (mainly cooked), spoil and excess food materials that are disposed of before or during food preparation. In Hong Kong, the amount of food co-product discarded is significant, for example, the food co-product from households, restaurants and the food industry accounts for 40% of municipal solid wastes in Hong Kong. The social, economic and environmental impact of food co-product disposal is enormous. Therefore, there is an imminent need to reduce the quantity of food co-product disposal to landfills. At the same time, the development of effective food waste conversion process/technology aiming at waste processing at the source is desired.
Dr. Lin’s research targets the valorization of food co-products through conversion into commercially valuable products with current and/or future markets, such as the production of bio-degradable polymer and specialty chemicals.

 Research Interest
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Melvin A Pascall

Executive Editor
Melvin A Pascall

Associate Professor
Department of Food Science and Technology
The Ohio State University, USA
Tel: 614-483-8140
Fax: 614-292-0218

Biography :

Melvin Pascall obtained a dual major PhD 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.

 Biography
Research Interest :

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

 Research Interest
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Massimo Cecaro

Massimo Cecaro
DVM - Specialist - Journalist
Member of EFSA's Expert Database (European Food Safety Authority)
National Councilor Italian Medical Press (Rome)
Resident Member Medical Journalists Association (London)
Director of Accredited Training Centre,
in agreement with University of Camerino
Tel.0039-3337844355

Biography :

Massimo Cecaro was born in Macerata, Italy, in 1980. After completing the high school in humanistic studies, he moved to the University of Camerino, where he got a Master Degree in Veterinary Medicine and in University of Teramo he successfully got the Specialization. Since the age of 14, he has worked as radio speaker, tv presenter and reporter for a wide range of artistic and scientific events. At the age of 24 he obtained a qualification to practice as a Journalist and in 2007 he was admitted to the National Association of Medical Press (ASMI), where he currently hold the position of National Councilor. He is Resident Member of MJA Medical Journalists\\\\ Association (London). He has been lecturer of Communication in Medical Sciences in many Universities. He has been an invited speaker at international events in the field of Public Health and Safety. He has been author of several scientific works in public health. He is also director of a prestigious Educational Centre for work safety and public health. He is actively involved in international projects to improve the role of mass-media in medical sciences, and awarded in Philadelphia, with international special recognition and also  member of EFSA\s Expert Database (European Food Safety Authority).

 Biography
Research Interest :

• Medical and scientific communication
• Risk analysis
• Epidemiology
• Work safety
• Food safety
• Nutritional Science
• Anthropozoonoses
• Comparative oncology
 

 

 Research Interest
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Steven Pao

Steven Pao
Professor
Agricultural Research Station
Virginia State University, USA
Tel: 804-524-6715

Biography :

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).

 Biography
Research Interest :

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

 Research Interest
 Network
Fabio Mencarelli

Fabio Mencarelli
Professor
Department of Food Science and Technology
University of Viterbo, Italy
Tel: 390761357496 / 00390761357498

Biography :

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 controlled atmosphere application on vegetables commodities. He has published several research papers and he has been co-editor 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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Gow Chin Yen

Gow-Chin Yen
Professor
Department of Food Science and Biotechnology
National Chung Hsing University, Taiwan
Tel: 886-4-2284-0386
Fax: 886-4-2285-4378

Biography :

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.

 Biography
Research Interest :

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

 Research Interest
 Network
Mehmet Musa OZCAN

Mehmet Musa ÖZCAN
Professor
Department of Food Engineering
University of Selçuk, Turkey
Tel: 90-332-223-2933
Fax: 90-332-241-0108

Biography :

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.

 Biography
Research Interest :

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

 Research Interest
 Network
Noureddine Benkeblia

Noureddine Benkeblia
Professor
Department of Life Sciences
UWI Mona Campus, Jamaica
Tel: +1-876-927-1202
Fax: +1-876-702-4203

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Aubrey F Mendonca

Aubrey F Mendonca
Associate Professor
Food Safety & Microbiology
Dept. of Food Science & Human Nutrition
Iowa State University, USA
Tel: 515-294-2950
Fax: 515-294-8181

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Carol Boushey

Carol Boushey
Associate Professor
Foods and Nutrition
Purdue University, USA
Tel: 765-496-6569
Fax: 765-494-0674

Biography :

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.

 Biography
Research Interest :

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

 Research Interest
 Network
Steve Flint

Steve Flint
Associate Professor
Massey University
New Zealand

Biography :

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.

 Biography
Research Interest :

Rapid Microbiological Methods, Biofilms.

 Research Interest
 Network
Mohamed Fawzy Ramadan Hassanien

Mohamed Fawzy Ramadan Hassanien
Associate Professor
Biochemistry Department
Zagazig University, Egypt
Tel: 002-055-2320282 / 002-055-2313940
Fax: 002-055-2287567 / 002-055-2345452

Biography :

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.
Mohamed Fawzy Ramadan Hassanien have been explained some more topics related to

 Biography
Research Interest :

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

 Research Interest
 Network
Kathiravan Krishnamurthy

Kathiravan Krishnamurthy
Institute for Food Safety and Health
Illinois Institute of Technology, USA
Tel: 708-563-8272
Fax: 708-563-1873

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Yixiang Xu

Yixiang Xu
Agriculture Research Station
Virginia State University, USA
Tel: 804-524-5668
Fax: 804-524-5186

Biography :

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.

 Biography
Research Interest :

• 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

 Research Interest
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Thaddeus Ezeji

Thaddeus Ezeji
Biotechnology and Fermentation Group
The Ohio State University & OARDC
USA
Tel: 1-330-263-3796
Fax: 330-263-3949

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
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Tony Z Jin

Tony Z Jin, Ph.D.
USDA's Eastern Regional Research Center
USA
Tel: 215-836-6904
Fax: 215-233-6581

Biography :

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.

 Biography
Research Interest :

Development of antimicrobial packaging and other non-thermal intervention technologies for enhancing safety and extending shelf-life of foods.

 Research Interest
 Network
Dike O Ukuku

Dike O Ukuku
USDA, ARS-Eastern Regional Research Center
USA
Tel: 215-233-6427
Fax: 215-233-6652 / 215-233-6406

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
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Christopher H Sommers

Christopher H Sommers
USDA's Eastern Regional Research Center
USA
Tel: 215-233-6583
Fax: 215-233-6406

Biography :

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.

 Biography
Research Interest :

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

 Research Interest
 Network
Shiowshuh Sheen

Shiowshuh Sheen
USDA's Eastern Regional Research Center
USA
Tel: 215-836-3774
Fax: 215-233-6581
Read Interview session with Shiowshuh Sheen

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Rogers E Harry OKuru

Rogers E Harry-OKuru
US Department of Agriculture, Agricultural Research Service
National Center for Agricultural Utilization Research
USA
Tel: +1-309-681-6341
Fax: +1-309-681-6689

Biography :

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

 Biography
Research Interest :

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

 Research Interest
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Xuetong Fan

Xuetong Fan
USDA's Eastern Regional Research Center
USA
Tel: 215-836-3785
Fax: 215-233-6445

Biography :

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

 Biography
Research Interest :

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.

 Research Interest
 Network
Sudarsan Mukhopadhyay

Sudarsan Mukhopadhyay
USDA, ARS-Eastern Regional Research Center
USA
Tel: 215-233-6600
Fax: 215-233-6795

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
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Yin Li

Yin Li
Department of Plant Science
North Dakota State University
USA
Tel: 701-231-8089

Biography :

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.

 Biography
Research Interest :

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).

 Research Interest
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Silvia M Albillos

Silvia M Albillos, Ph.D
Department of Biotechnology and Food Science
University of Burgos
Spain
Tel: 947258809

Biography :

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.

 Biography
Research Interest :

Food technology and processing. Protein modifications during food processing. Development of functional foods. Analytical methods to determine variations in protein profiles. Chemometrics and experimental design applied to food samples. Protein purification and determination of structural stability. Detection and effect of processing on food allergens. Production of hypoallergenic products. Quantitation of active compounds in medicinal plants. Analysis of secondary metabolites from fungi and bacteria (immunosupressors, antibiotics, etc). Metabolomics.

 Research Interest
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Balunkeswar Nayak

Balunkeswar Nayak, Ph.D.
Assistant professor of Food Processing,
Department of Food Science and Human Nutrition,
University of Maine,
Orono,
USA

Biography :

Balunkeswar (Balu) Nayak is an Assistant Professor in Food Science and Human Nutrition Department at the University of Maine, Orono, Maine, United States. He received his Ph.D. in Food Engineering from Washington State University, Pullman, WA and Master of Technology (M.Tech.) in Post-Harvest Engineering from the Indian Institute of Technology (IIT), Kharagpur, India. Prior to joining at University of Maine, he worked as Research Associate in the Food Allergy Research and Resources Program (FARRP) in the Department of Food Science and Technology at the University of Nebraska-Lincoln. He is a member of various professional societies including the Institute of Food Technologists (IFT), US.
 

 Biography
Research Interest :

o Thermal and non-thermal processing
o Engineering properties of food materials
o Transfer phenomena in processing
o Health benefits of antioxidants/phytochemicals in vegetables, fruits and cereals
o Phytochemical processing in foods
o Processing effects on food allergens

 Research Interest
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Karunanithy Chinnadurai

Karunanithy Chinnadurai
Assistant Professor
Department of Food and Nutrition
University of Wisconsin-Stout
USA
Tel: 715 232 2519

Biography :

Currently Dr. Chinnadurai is working as food engineering faculty at Food and Nutrition department at University of Wisconsin-Stout since fall 2012. He has earned his second PhD in Agricultural and Biosystems Engineering from South Dakota State University and worked as Post-doc research associate till August 2012. Prior to his second PhD, he has worked as Scientist and Scientist (Sr Scale) at National Dairy Research Institute and National Institute of Jute and Allied Fiber Technology- Indian Council of Agricultural Research, India between 1999- 2006. Dr. Chinnadurai obtained his BE (Ag Engg), ME and PhD in Agricultural Process Engineering from Tamil Nadu Agricultural University, Coimbatore, India. He was the recipient of Junior Research fellowship from Indian Council of Agricultural Research and Senior Research Fellowship from Council of Scientific and Industrial Research for his Master and Doctorate programs, respectively. In addition, he has obtained his Diplomas in Production Management from Annamalai University and Export Management from Indian Institute of Export Management, India, respectively. He has been involved in teaching, research, and outreach for about two decades. Particularly addressed issues related to food processing and engineering through gadgets development for coffee drying at estate level, mechanized the production of traditional Indian dairy product, diversified the use of jute and allied fibers, and optimized extrusion and feedstock parameters for bioethanol production, currently addressing food processing industry issues in the Midwest region of North America. Dr. Chinnadurai published in collaboration with various researchers more than 30 peer reviewed research articles in international journals, made more than 55 presentations in various international meetings, contributed 11 book chapters and authored a book.

 Biography
Research Interest :

Food Extrusion, Food Rheology, Drying, Canning, Heat and Mass Transfer, Food Packaging, Shelf Life and Storage Studies, New Product Development, Energy Accounting and Auditing.

 Research Interest
 Network
Bing Wang

Bing Wang
Assistant Professor
Food Safety Risk Assessment
Department of Food Science and Technology
University of Nebraska-Lincoln 237
Food Industry Complex
Lincoln NE 68583
USA
Tel: 1-402-472-2517

Biography :

Dr. Bing Wang is a human health risk analyst, particularly applying risk assessment approach in addressing food safety issues. Her primary research interests center around human health risk assessment, epidemiology and research synthesis methodologies. She has applied the principles of those disciplines to a diverse of fields, including charactering the risks of sparsely tested chemicals, developing probabilistic evidence-synthesis method for dose-response assessment, risk-benefit analysis of nutrient fortification in grain food, and exposure assessment of foodborne pathogens along animal protein production chain, to improve the use of scientific information in regulatory decisions and understand how risk perception influences decisions about health and safety.

 Biography
Research Interest :

Food safety risk assessment, Risk assessment methodological development, Predictive toxicology, Development or extension of existing tools to better characterize risk including quantitative uncertainty analysis, Nutritional epidemiology, Nutritional risk-benefit analysis, Veterinary epidemiology

 Research Interest
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Aman Ullah

Aman Ullah
Assistant Professor
Lipid Utilization – renewable resources for industrial processing
Department of Agricultural, Food & Nutritional science (AFNS) University of Alberta
Edmonton, AB
Canada
Tel: 780-492-4845

Biography :

Aman Ullah is an Assistant Professor of Lipid Utilization – renewable resources for industrial processing in the Department of Agricultural, Food & Nutritional science (AFNS) from University of Alberta. He has a Ph.D from University of Genova (Italy) by working together at Southern Methodist University, USA (In Chemical Sciences and Technologies) and Master of Science in Organic Chemistry in University of Agriculture Faisalabad (U.A.F.), Pakistan and Bachelor of Science from University of the Punjab, Lahore, Pakistan (Botany, Zoology & Chemistry). He is an Assistant Professor Specializing in the Utilization of Lipids from the Department of Agricultural, Food and Nutritional Science. he also developed new corses like Renewable Biomaterials which with fundamentals in bio-based materials development, characterization, and applications and also Provided research guidelines to students on various projects, Designed and organized assessment tests. He is a member of The American Chemical Society (ACS), Society of Plastics Engineers (SPE), Bio-Environmental Polymer Society (BEPS), The Royal Society of Chemistry (RSC) and Association of the Chemical Profession of Alberta (ACPA).

He also received awards and fellowships from Canadian Rising Star in Global Health Award awarded by Grand Challenges Canada, Interuniversity National Consortium for Science and Technology of Materials (INSTM) Research Fellowship and many.

 Biography
Research Interest :

Synthesis of monomers, Biopolymers, Nano-engineered biopolymers, Nano-biocomposites and bioconjugates from renewable resources for various applications, Renewable biomaterials, Monomers, Biopolymer synthesis, Bionanocomposites preparation and characterization, Food and non-food packaging, New monomers & biopolymers, Water remediation, Bioconjugates and Nanobiomaterials

 Research Interest
 Network
Rawel Harshadrai M

Rawel Harshadrai M
Professor
Head of department of Instrumental Analysis in Nutritional Science
Institute of Nutritional Science
University of Potsdam
D-14558 Nuthetal OT Bergholz- Rehbrücke
Arthur-Scheunert Allee 114-116
Germany
Tel: +49 033200 885525, 88533
Fax: +49 033200 885582

Biography :

Rawel Harshadrai M is a Professor and Head of department of Instrumental Analysis in Nutritional Science from Institute of Nutritional Science in University of Potsdam. He has a Ph.D in Food Technology /Biochemistry of Cereals obtained at the Faculty of Food Science & Technology of the Humboldt University to Berlin and he completed his Master of Science for Food Science and Technology with specialisation in Technology of Cereals at the Humboldt University to Berlin from Germany. He surveyed as an Scientific officer and Production Manager in various Institues like German Institute for Human Nutrition and Timber & Hardware Limited, Dar-Es-Salaam, Tanzania.

 Biography
Research Interest :

Nutritional aspects, diverse areas of food Science and technology esp. cereal technology, Food chemical & biochemical characterization esp. development of food analytical methods and techniques, Food applications, Food technologies, Food components

 Research Interest
 Network
Chenchaiah Marella

Chenchaiah Marella
Manager, Institute for Dairy Ingredient Processing
Dairy Science Department
South Dakota State University
USA
Tel: (605) 688 4184
Fax: (605) 688 6276

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Ian Watson

Ian Watson
Systems, Power and Energy Research Division
School of Engineering
University of Glasgow, UK
Tel: 440-141-330-5258

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
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Ozan Nazim Ciftci

Ozan Nazim Ciftci
Department of Agricultural, Food and Nutritional Science
Division of Bioresource and Food Engineering
University of Alberta, Canada
Tel: (780) 8031209
Fax: 780-492-4346

Biography :

I completed my BSc and MSc in food engineering. I received my PhD in Food Engineering in 2009. I completed my first postdoctoral training in the department of Chemistry and Biochemistry at the University of Lethbridge between 2009 and 2010. I am currently a postdoctoral fellow in the department of Agricultural, Food and Nutritional Science at the University of Alberta.

 Biography
Research Interest :

Bioresource and Food Engineering- Development of green processes for the production of food, biofuel and biomaterials from agricultural products, design of novel bioactive and drug delivery systems, enzymatic structuring lipids to produce functional products.
Biorefining for food applications- Application of the biorefinery concept for the processing agricultural products and by-products for the separation of bioactives and production of several high value food products using green extraction, reaction, and separation processes.
Particle Formation (Food nanotechnology)- Use of supercritical carbon dioxide technology to produce novel micro- and nanoparticles as controlled delivery systems of bioactives and drugs, development of a novel method for the production of solid lipid nanoparticles as advanced delivery systems to be used in foods.
Biocatalytic Conversions- Enzymatic conversion of lipids to value-added food, biofuel and biomaterials in supercritical carbon dioxide, structuring lipids to produce functional foods.

 

 Research Interest
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Maria Gullo

Maria Gullo
Department of Agricultural and Food Sciences
University of Modena and Reggio Emilia
Italy
Tel: 39-0522-522063
Fax: 39-0522-522027

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Ing Peter Muranyi

Ing Peter Muranyi
Department Food Quality
Technical University Munich,
Germany
Tel: 498161491629
Read Interview session with Ing Peter Muranyi

Biography :

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.

 Biography
Research Interest :

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
 

 Research Interest
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Jon Palmer

Jon Palmer
Institute of Food, Nutrition and Human Health
Massey University
New Zealand
 

Biography :

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.

 Biography
Research Interest :

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.   

 Research Interest
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Toshiyuki Toyosaki

Toshiyuki Toyosaki
Dept. of Foods and Nutrition
Koran Women's Junior College
Yokote Minami-ku Fukuoka
Japan
Tel: 81- 092- 581-1538
Fax: 81-092-581-2200

Biography :

1990, Department of Foods and Nutrition, Koran Women’s Junior College. It arrives as a lecturer, an assistant professor, and a professor engaging and now. Currently, I have appointed the department chair. 1994, Department of Applied Chemistry, Kinki University of Science and Enginering. Awarded the degree of PhD in Science.

 Biography
Research Interest :

My research field is broad lipid nutrition. In an era graduate Formation Mechanism of lipid peroxidation in vivo is the center, it is the elucidation of the mechanism and the effect of antioxidants together. With companies in the study, we are trying to approach from the point of view medium-chain fatty acid-containing oil (MCT) nutrition. We also consider the nutritional characteristics of silky fowl eggs.

 Research Interest
 Network
Tuoc Trinh

Tuoc Trinh
Institute of Food, Nutrition & Human Health
Massey University
New Zealand

Biography :

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.

 Biography
Research Interest :

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

 Research Interest
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Tony N Mutukumira

Tony N Mutukumira
Institute of Food Nutrition & Human Health
Massey University Albany
New Zealand
Tel: 6494140800

Biography :

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.
 

 Biography
Research Interest :

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.

 Research Interest
 Network
Ghufran Bin Redzwan

Ghufran Bin Redzwan
Faculty of Science
Institute of Biological Sciences
University Malaya
Malaysia
Tel: 603-7967-6797 / 603-7967-4208
Fax: 603-7967-4178

Biography :

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.

 Biography
Research Interest :

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.

 Research Interest
 Network
Hadiyanto

Hadiyanto
Diponegoro University
Indonesia

Biography :

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.

 Biography
Research Interest :

Food Processing and Preservation.

 Research Interest
 Network
Fatih Oz

Fatih Oz
Food Engineering Department
Ataturk University, Turkey
Tel: 90-442-231-2644
Fax: 90-442-236-0958

Biography :

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.
 

 Biography
Research Interest :

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

 Research Interest
 Network
RR Sharma

RR Sharma
Senior Scientist
Division of Post Harvest Technology
Indian Agricultural Research Institute
New Delhi
Tel: 91-9968284510

Biography :

Dr. R.R. Sharma completed his post graduation from Indian Agricultural Research Institute, New Delhi, India during 1994 and qualified ARS-1995 examination with top position. He joined as Scientist in the Division of Fruits and Horticultural Technology, IARI, New Delhi in 1997 and worked on mango improvement, high density planting and strawberry up to 2004 and then shifted to Division of Post Harvest technology, IARI, New Delhi. He has developed six mango hybrids and standardized several farmer-friendly fruit production and postharvest management technologies. He is recipient of several awards and honors in India. He has also worked as International Mango Registrar (1999-2004) of International Society for Horticultural Science. He is a member, Editorial Board of Scientia Horticulture (The Netherlands), International Journal of Fruit Science (UK), American Journal of Plant Science (USA), Journal of Agriculture Science (USA) and Chief Editor of International Journal of Food processing and Technology (India). He has published about 40 articles in Intenational Journals, 50 in Indian journal, 110 popular articles, 7 books, 5 farm bulletins and several pamphlets.

 Biography
Research Interest :

Major research interests of Dr.R.R. Sharma are,Post harvest physiology & pathology of horticultural crops especially temperate fruits Regulation of ripening and senescence of fruits and vegetables, edible coatings, Safe approaches (bioagents, GRAS) for PHM of fruits and vegetable Pre-harvest management and its effects on PHM & quality of fruits and vegetables.

 Research Interest
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