Mun Yhung Jung
Woosuk University, Korea
Dr. Mun Yhung Jung is a professor of the Department of Food Science and Biotechnology in Graduate School, Woosuk University, Korea, and a Director of the Agricultural and Food Product Analysis Center. He received his Ph. D. in Food Science and Nutrition from the Ohio State University at Columbus, Ohio, USA. He was a Research Associate in Food Protein R&D Center, Texas A&M University, College Station, TX, USA, and a visiting scholar at McGill University, Montreal, Canada. Currently, he is an editor, associate editor, or editorial board member of several reputable journals in food science field.
Hong Sik Hwang
National Center for Agricultural Utilization Research (NCAUR), USA
Dr. Hong-Sik Hwang is a Research Chemist at NCAUR (National Center for Agricultural Utilization Research), ARS, USDA, USA, working on food chemistry projects. Dr. Hwang received his Ph.D. in organic chemistry from Texas Tech University in 1996. Prior to join NCAUR, he was working in Indium Corporation for 9 years, where he was involved in several nanotechnology projects. His current research interest includes lipid quality and stability, natural antioxidant systems for frying oil and for other oils including omega-3 oils, oxidation mechanisms and identification of oxidation products from frying oil, identification and utilization of bioactive materials in agricultural products and wastes, development of trans fat free margarine, spreads, and shortenings, and organogels and their structures and uses in textured food products.
California Baptist University, USA
Dr. Margaret Barth received her PhD in Nutrition and Food Science from University of Illinois at Urbana-Champaign; and MBA from The Kellogg School of Management. Dr. Barth served as Associate Professor of Food Science and Nutrition at University of Kentucky and her research program focused on evaluating emerging technologies on nutritional characteristics of fruit and vegetable products. She went on to serve in the foodservice industry as VP of Research & Technology leading projects in the US, Mexico, South America and China. She has been a member of global technical advisory boards and expert panels for USDA and FDA. She currently serves as Professor and Director of the Nutrition and Food Sciences Program at California Baptist University and has been a visiting scholar to Harbin Institute of Technology. Publications include authorship of more than 50 scientific research papers along with invited review articles, book chapters and government references on nutritional quality and food safety.
Ayman Hafiz Amer Eissa
King Faisal University, Saudi Arabia
Minoufiya University, Egypt
Ayman Amer Eissa received his B.Sc. in 1986 and M.Sc. in 1992 from Minoufiya University, Egypt and his Ph.D. from Martin Luther University, Germany and Minoufiya University (channel system) in 1999. He completed fellowships in Biosystems engineering and quality control in 2007 from Germany. Prof. Amer Eissa previously served as the director of center of marketing service university, Minoufiya University. Prof. Ayman Amer Eissa, professor of food process engineering in Minoufiya University, Egypt and now professor of food process engineering in department of agricultural systems engineering, College of agriculture and food sciences, King Faisal University, Saudi Arabia. Prof. Ayman Amer Eissa, research is directed at machine vision processing and development different package systems and transportation for food products. Prof. Ayman Amer Eissa, is the author or co-author of over 50 Journal articles, and the author, co-author or editor of over 5 books. He served as a membership in different honorary societies in food engineering. He technical reviewer for most of journal in food engineering. He supervisor of over 28 postgraduates student M.Sc. and Ph.D.
Hanee M. Al-Dmoor
Al-Balqa Applied University, Jordan
Hanee M. Al-Dmoor has a PhD in food science. He is a member faculty at nutrition and food processing department in Al-Balqa Applied University. He has published more than 35 papers in reputed journals and has been serving as an editorial board member of repute. He has established the Scientific Food Center which is a private research & developments center focus to serve broad categories of food businesses worldwide from farm to the fork. The center provides many scientific services such as analysis, consultation, research, developments, assessment for accreditation for certifications such as ISO, HACCP, GMP and training.
DVM - Specialist - EIC - Journalist National Councilor Italian Medical Press (Rome)
Resident Member Medical Journalists Association (London)
Director of Accredited Training Centre in agreement with University of Camerino, Italy
Dr. Massimo Cecaro 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 is Member of EFSA's Expert Database. He has been an invited speaker, mentor and chairman at International events in the field of Public Health and Safety in Canada, US, Europe and Asia. He has been author of several scientific works in public health. He is also director in Italy 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, Valencia and Las Vegas with International special recognition. He is serving as an editorial member of several reputed journals like: "Journal Food Processing Technology", "Journal of Veterinary Science & Technology", and Editor in Chief in the "Occupational Medicine & Health Affairs" and in "Journal of Mass Communication". He is Reviewer for "Journal of Cancer Science & Therapy". He is Organizing Committee Member of several International Conferences in US and in Europe.
Ayesha Salem Al Dhaheri
United Arab Emirates University, UAE
Ayesha Al Dhaheri is currently a Chairperson of the Nutrition and Health Department at the United Arab Emirates University. Al Dhaheri is also the Head of the World Health Organization (WHO) Collaborating Centre in Nutrition where she works to promote greater awareness in the prevention and treatment of nutrition related diseases. Al Dhaheri has conducted significant research in nutrition and has experience as a consultant in major research/projects in her field with national and international agencies such as MOH, HAAD, WHO, FAO, ICCIDD. As well as, she has been recognized by the World Health Organization as a Regional Facilitator for the introduction and dissemination of the WHO growth curves since February 2007. Ayesha is currently involved in supervising PhD students in the Nutritional Sciences PhD Program and Master Degree students from UAE University and other international universities.
Gilvanete Maria Ferreira
Federal Institute of Amapa, campus Macapa (IFAP), Brazil
Gilvanete Maria Ferreira, graduated in Chemical Industrial University of Paraíba, Master Storage and Processing of Agricultural Products with emphasis on rheology of foods from the Federal University of Paraíba, PhD in Chemical and Biochemical Processes, Federal University of Rio de Janeiro (EQ -UFRJ) with emphasis on the rheology of fluid food area. She currently works at the Federal Institute of Amapá, campus Macapa (IFAP) / Brazil in the course Technical and Technological Food. Works with vegetable products aimed at better use and vegetable use produced in the Amazon region, focused in Amapa.
Carlos Humberto Corassin
University of São Paulo, Brazil
Carlos Humberto Corassin graduated in Veterinary Medicine, Master of Animal Production and Nutrition and PhD in Animal Science from the University of São Paulo (ESALQ / USP 2004). Post Doctorate in Food Engineering from the University of São Paulo (FZEA / USP). He is currently a Professor at the Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil. He has experience in the areas of Food Technology, Veterinary Medicine and Animal Science, with an emphasis on Dairy, working mainly with the following themes: Technology, Health and Quality of Animal Products, Safe Food Production, Milk Production and Dairy Production. Publications include authorship of more than 40 scientific research papers along with invited review articles and book chapters.
Artois University, Charles Viollette Institute, France
Dr. Romdhane Karoui obtained his Ph.D. in Food Science in 2004 from Blaise Pascal University (Clermont-Ferrand, France) and his accreditation to supervise research in 2009. From 2009-2010, he was the senior research scientist at Gembloux Agro-Bio Tech (University of Liège). He has a long-term scientific experience in the fields of spectroscopic methods (VIS, NIR, MIR, fluorescence) coupled with multivariate statistical methods for the determination of the quality of a wide range of agricultural products. He is the author of 70 peer-reviewed scientific papers and more than 80 proceedings, book contributions and reviews. He is serving as an editorial member of several journals in food science. He is currently Professor at the Artois University and head of the research team Food Quality and Security Site-Artois of Charles Viollette Institute.
Sang Ho Yoo
Sejong University, Seoul Korea
Dr. Sang-Ho Yoo is a professor of Department of Food Science and Technology, Sejong University (South Korea) and a director of Carbohydrate Bioproduct Research Center (CBRC). Professor Yoo received his B.S. and M.S. degrees from Seoul National University (South Korea), and his Ph.D. degree in food chemistry from Iowa State University (USA) in 1997. He was a research associate at East Regional Research Center, Agricultural Research Service, United State Department of Agriculture (USA) from the year of 2001 to 2003. He was a visiting scholar at Whistler Center for Carbohydrate Research, Purdue University (USA) in 2010. His interest research areas include enzymatic bioprocess of novel functional carbohydrate materials, structural modification and characterization of food bio-macromolecules, starch chemistry, structural identification and stability improvement of natural colorants, development of biocompatible nutrient/drug delivery system. Prof. Yoo has published more than 100 research papers in the eminent journals.