Nutrition & Eating Disorders

Yuanlong Pan completed his BVM from Gansu Agricultural University, P.R. China. Dr Pan received his PhD in Animal Nutrition from Virginia Tech, USA and PhD in Human Nutrition from UNC-Greensboro, USA. Dr. Pan conducted research in the area of menopause and cognition at Wake Forest University School of Medicine from 1996 to 2000. In 2000, Dr. Pan joined Nestle Purina Research. He has published more than 18 papers, filed 41 patent applications and obtained 10 patents. Recently Dr. Pan won the Academy of Science-St Louis 2016 George Engelmann Interdisciplinary Award for his outstanding achievement in science through collaboration.

Nutrition Industry Network, Evidence-Based Nutrition.

Luis Gonzalez Vaque, professor at the Universidad de Girona (Spain), “Pablo de Olavide” de Sevilla (ídem), San Antonio de Murcia (ídem), de Castilla-La Mancha (ídem) and of the CEI International Affairs - Universitat de Barcelona - Universitat Autònoma de Barcelona (Master en Diplomàcia i Funciò Pública Internacional). He is also lecturer at the Università degli Studi di Ferrara and the Università degli Studi del Piemonte Orientale Amedeo Avogadro (Italia). Mr.González Vaqué is at the present time Director of Food and Agrarian Policies of the “Fundació Triptolemos” (Barcelona) and member of the “Grupo de Reflexión ‘El futuro de la Unión Europea’” (Instituto Universitario de Estudios Europeos, Madrid) and of the Food Research Collaboration (UK).

European Law, Food Law, Food Labelling, Gluten-free Trademarks, Agricultural Law, Economics of food security, Create healthy gluten free foods, Trade Law, European Court of Justice Food Sovereignty, Food Policy, Food Studies ,Sustainable Food Systems, Local food, Food ways (Anthropology)Food ethics, Risk regulation,Ethical Consumption, Risk Governance, Food Politics, Anthropology Of Consumption, Sociology of Food and Eating, Sociology of consumption, Food Safety Sustainable Production and ConsumptionFood and NutritionIntellectual Property LawConsumption StudiesEuropean Union Animal Welfare Consumer Protection (Law)European Union Law,Consumer protection law,Consumer Protection, Food Security European Politics, Contract law and Consumer Protection Application of EU Law at ECJFood Analysis & Quality ControlEuropean integrationFood WasteAdvertising and Branding Cloning Aliment, geographical Indications,Biotecnologia TRIPs Waste Management Biotechnology, EU Law, Agriculture Food and Nutrition, Food waste prevention

Claudio Gallottini is a Doctor of Veterinary Medicine and Veterinary Science and three specializations in Inspection of Food of Animal Origin, Animal Health and Animal Productions and in Animal Breeding at University of Perugia. He works with ITA Corporation, a North American consulting company based in Miami (Florida) and Vancouver (British Columbia) providing constant support to Importers of food products from abroad by promoting and providing auditing and training programs.

Food Inspection, Food Safty.

Dr Suphachai Nuanualsuwan has completed his Doctor of Veterinary Medicine from Chulalongkorn University. He has pursued his Master of Preventive Veterinary Medicine and PhD in Doctor of Philosophy in Food Science and Technology from the University of California, USA. He is working as a Lecturer of Microbial Food Safety and Quantitative Risk Assessment at the Faculty of Veterinary Science, Chulalongkon Univesity, Bangkok, Thailand.

Food Science and Technology

Remina S Sabado has completed her MS degree from the University of Santo Tomas. She is a Licensed Chemist. Her Bachelor’s degree is in Chemistry and Graduated from the University of Santo Tomas. She is currently working at the Department of Science and Technology-National Capital Region Office as a Senior Science Research Specialist at the Food Innovation Facility housed at the University of the Philippines Diliman.

Food Science, Food Innovation.

Thakiuku Richard Mutegi has completed his Bachelor degree in Food Science from University of Eldoret, Kenya. He has 2 years working experience as a Food Scientist under the Ministry of Agriculture, Kenya. He is pursuing his Master’s degree in Food Safety and Quality Management at Khon Kaen University faculty of Technology.

Food Safety and Quality Management

Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture. His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences.

Bionanotechnologies for food safety, quality, security and supply chain integrity (fraud and terrorism control). Food Innovation and Packaging Technology.

Michael Trevan is an enthusiastic champion of agriculture and has served its community and the University of Manitoba with vision and acumen. He led the Faculty of Agricultural and Food Sciences from 2004 to 2014. His outreach efforts were formidable. He collaborated with foreign universities in join undergraduate baccalaureate training programs and successfully developed education markets overseas, in particular India, China and the Middle East. During his leadership, enrollment in the Faculty’s degree and diploma programs increased from 250 to more than 600. He has devoted more than 35 years to teaching and researching health, nutrition, food biotechnology and plant disease. He has authored more than 90 books, chapters and peer-reviewed publications. He has presented at countless conferences and seminars, and holds one patent.

Agricultural and Food sciences.

Dr. Hanee M. Al-Dmoor is a Professor of Food Science & Technology in the Department of Nutrition and Food Processing of Al-Balqa Applied University in Jordan. A national award winning Author of best text books in “Food Science & Technology” in Arabic language published 2014/2015: the 1st book in “Islamic Food Quraniq Verses-Components and Developments’ and the 2ndbook of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. An editorial board member of journals .Served and still serving member of national, regional and international technical committees, associations and events including, a member of several technical committees/TC of Jordan Institution of Standards and Metrology/JISM and Jordanian Food and Drug Administration/JEDA’s technical committees, a technical advisor to Jordan General Association for Foodstuff , Prof. Al-Dmoor is a recognized pioneer in development of food science technology at national and MENA region countries levels and involved as a researcher, trainer and technical consultant with public, private and non-profit food sectors. A founder of Scientific Food Center a dedicated private research Center as well the non-profit organization the Scientific Facts Centre, both operated in Jordan and driven by the motto” From- Farm–to- Fork”, with a mission and vision dedicated to provide: analysis, consultation, research, assessment and developments for accreditation for certifications in ISO, HACCP, GMP and training services for developing growth strategies, awareness-raising and professionalism within food chains and stakeholders

Dr. Hanee M. Al-Dmoor Reseach Interest include Food science and Technology, Nutrition.

Randy Brown reached the highest level in men's college basketball at the NCAA level. For nearly 20 years he worked with the country's finest coaches, including Basketball Hall of Famer Lute Olson. His rise in the coaching world was matched by his dramatic plunge to the depths of depression, children deaths, prison, and a career lost forever. For nearly 20 years he has worked with the country's finest coaches, including Basketball Hall of Famer, Lute Olson. Randy reached the highest level in men's college basketball at the NCAA level, and his NCAA Division I experience includes five regular season championships, two post-season tournament championships, five NCAA Tournaments, back-to-back Big 12 titles, and the 2000 Elite Eight. Three of his Arizona players have captured a total of 10 NBA Championships. His stops include the University of Arizona, Marquette University, Iowa State University, University of North Dakota, Drake University and Stetson. Ten NBA players have benefitted from his coaching expertise, including Steve Kerr, current Golden State Warriors head coach, and Sean Elliott, National Player of the Year, 1988. He created an extensive world-wide coach mentoring program, Elite Coach Mentoring. Over 100 coaches have reached their coaching goals working with Randy. The Iowa Player Development Academy, located in Central Iowa, focuses on teaching players to play the right way. His expertise in dealing with life's adversities provides a powerful platform for his presentation, "Rebound Forward.” He delivers a one-two punch to audiences around the country through his keynote presentation in concert with his book of the same title, Rebound Forward—How to Rebound from Life’s Most Devastating Losses, and Stay in the Game.His expertise in dealing with life's adversities provides a powerful platform for his presentation, "Rebound Forward.” He delivers a one-two punch to audiences around the country through his keynote presentation in concert with his book of the same title, Rebound Forward—How to Rebound from Life’s Most Devastating Losses, and Stay in the Game.

Basketball and Sports Nutrition.

Kevin S. Murphy earned his Ph.D. in Strategic Management and Human Resources from the department of Hospitality Tourism Management, Virginia Tech, Pamplin College of Business. He is one of five Certified Executive Chefs in the USA to hold a Ph.D. He has researched and published extensively in top journals in the area of foodservice sanitation, safety and health and other restaurant related issues and he has over 70 academic publications. He has been an invited speaker and presenter nationally and internationally and has given over 100 Media interviews in TV and Press at the International, National and Local level on these topics. He worked in foodservice and the hotel industry for over 20 years and has owned or managed a variety of hospitality establishments including hotels, restaurants and catering operations. He presently holds the following industry certifications: Certified Executive Chef (C.E.C.) from the American Culinary Federation, Certified Servsafe Manager and a Certified HACCP Manager from NSF International. He began teaching at the Rosen College of Hospitality Management in the fall of 2003. He also served on the faculty of James Madison University and Virginia Tech’s Hospitality and Tourism Management departments. He holds international appointments with Florence University Arts (FUA) and the International University of Languages and Media (IULM) in Milan Italy. He holds the following industry and teaching awards: 2012 College Excellence in Graduate Teaching Award; 2011 University Teaching Award (TIP); 2008 Teacher Excellence Award; 2008 Outstanding Doctoral Research Award for a Ph.D; 2007 Banfi Vintners Faculty Institute; 2004 Darden Restaurant Faculty Summer Institute; 2004 & 1995 Chapter Chef of the Year, American Culinary Federation.

He specializes in strategic management, human resources management, operational management and cost control of foodservice organizations. He has both led and participated in hospitality projects with industry partners from Red Lobster, Darden Restaurants, Navy Lodge Association, National Association of Catering Executives, Virginia Museum of Fine Arts, Aruba Timeshare Association and The Reefs Resorts.

Laura Frank holds several academic degrees including a Bachelor of Science degree focusing on Pre-medicine & Nutritional Biochemistry/Metabolism, a Master’s degree in Education focusing on Nutrition & Dietetics, a Master’s in Public Health (MPH) in Epidemiology and a Doctorate in Exercise Physiology & Health/Wellness Promotion. She has been a Registered Dietitian Nutritionist (RDN) for over 20 years and has held various academic, research and/or dietetic positions focusing on areas such as Health/Wellness, Public Health, Weight Management, Sports Nutrition, Diabetes Management and Clinical Dietetics. Her post-doctoral areas of research examined the impact of lifestyle management on the attenuation of obesity, insulin resistance and other cardio-metabolic risk factors among adults with co-morbidities. She has a unique ability to be able to translate science into effective Practice Strategies to promote Health & Wellness, elevate the role of the RD & improve patient/client outcomes. She is owner of Frank Nutrition and Exercise Consulting, LLC and is available to provide clinical education, expert medical/dietetic consulting, as well as personal & corporate leadership. She is a nationally recognized speaker/trainer and is certified through the National Faculty Education Initiative as a CME presenter.

Nutrition, Public health research, Dietics, Food science and Biochemistry

Fahim Shaltout is currently working as a Professor in the Department of Food Control Faculty of Veterinary Medicine, Benha University, Egypt, He is Member of the Egyptian Organization for Standerization & Quality , Meat Hygiene Committee. Member EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 b (2013-2016). Member of the EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 (2016-2018) Judging Committee. He extended his valuable service in field of Food Control for several years and has been a recipient of few awards and grants. His research interest reflects in his wide range of publications in various national and international journals.

Veterinary medicine, Meat hygiene, Food safety, Food quality and control.

SD Kulkarni (Born in Nov. 1954) did his B.Tech (Agricultural Engineering) in 1975 from MPKV, Rahuri, M.Tech. (Ag. Engg - Crop Process Engg.) in 1977 and Ph.D. (1993) both from IIT, Kharagpur. He joined the ICAR in 1976 in the first batch of ARS (Agricultural research Service), at ICAR - IARI, New Delhi as Scientist (Agricultural Structures and Process Engineering). He worked there for a period of about 11 years. At IARI he was involved in Post Graduate teaching (agricultural process engineering), and research on harvesting and threshing of crops, and pulses processing. In 1987, he joined the ICAR – CIAE (Central Institute of Agricultural Engineering), Bhopal, as Principal Scientist at Indo-US Sub Project on Soybean Processing and Utilization (SPU) and continued till 1996. There, he worked on processing of Soybean for conventional food uses and use in bakery products, and training of upcoming entrepreneurs for soy food based entrepreneurship development. In 1996 (November), he joined as Head Agro Processing Division at ICAR - CIAE, Bhopal and continued till April 2003. During this period he worked on processing of Oil Seeds, Packaging & Transportation of fruits & Vegetables and Entrepreneurship development activities for primary processing of agro produce for employment and income generation. He then joined as Project Director, SPU at ICAR - CIAE on April 17, 2003 and worked for 10 years (till April 2013). He was involved in guiding the soy processing research for food uses (process and equipment development). He also worked as Acting Director of ICAR - CIAE Bhopal for one year and nine months during the period of April 2005 to May 2006 and March – Sept, 2009. He has the experience of organizing two International Training Programmes for Engineers and three National level trainings for University teachers and Scientists, and over 150 batches of training for upcoming entrepreneurs and rural women. His initiative and continued efforts resulted in establishment of over 500 soy food enterprises in different parts of the country. He has published more than 70 research papers in National and International Journals and over 100 technical and popular articles of public importance. He retired from active ICAR service on Nov. 30, 2016 after putting in the service for over 39 years. He took part in many Door Darshan programmes (Hello Kisan, Krishi Darshan, etc) and Aakashwani Programmes. He has over eight years of PG Teaching experience at IARI New Delhi, six years as IGNOU Study Centre Incharge at CIAE Bhopal and one year as PG Coordinator at CIAE Bhopal. He has guided Ph. D., Masters, PG Diploma and Graduate level thesis projects. He has contributed in developing text books and manuals for NCERT and IGNOU New Delhi. He served on Academic Council of two Agricultural Universities and Research Advisory Committee of one University. He also worked on Research Advisory Committee of National Innovation Foundation, Ahmedabad (2006, 2014). He has been examiner to Masters and Doctoral Theses of many Agricultural Universities, IARI New Delhi and IIT Kharagpur.

Food science, Agriculture, Nutrition and Food packaging

Mircea Onofriescu is a Professor at the University of Medicine and Pharmacy "Gr.T. Popa", Iasi and Head of Department Obstetrics and Gynecology, Hospital “CuzaVodă”, Iasi. He has an MD, PhD in Obstetrics and Gynecology, Gestational Diabetes and Maternal-Fetal Influences. Ability in Materno-Fetal Medicine, Ultrasonography in Obstetrics and Gynecology, Hysteroscopy, Laparoscopy in Gynecology, In Vitro Fertilization. He is the President of the Romanian Society Obstetrics and Gynecology and the Romanian Society Reproductive Medicine. He is a Member of 10 international scientific associations and 12 Romanian scientific associations. He has experience in clinical trials, which include two international studies and six national grants. He has published 15 books as an Author and Co-Author.

Food Nutrition

Giancarlo Cravotto is full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.

Drug Science & Technology

Prof. Abdel Moneim has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Prof. Sulieman has authored a large number of articles in reputed journals and has been invited to different international conferences. He published many books in the area of food science and technology. He is a member of many national and international academic associations.

Food safety and human health, food science and technology, food microbiology, industrial microbiology, food safety, food processing, food quality control and nutrition.

Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited two books published by CRC Press, co-authored 58 publications in peer-reviewed journals, 37 book chapters, over 90 publications in national and international conference proceedings and has received more than 1000 citations.

His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms.