2^nd International Conference on Nutrition, Food Science and Technology April 08-09, 2019 Abu Dhabi, UAE

Ozlem Tokusoglu has completed her Ph.D. at Ege University Engineering Faculty, Department of Food Engineering at 2001. She is currently working as Associate Professor Dr FACULTY MEMBER in Celal Bayar University Engineering Faculty Department of Food Engineering. Tokusoglu performed as Visiting Scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. Professor Tokuşoğlu organized and directed the International Congress titled ANPFT2012 (Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages) as Congree Chair and Director, in May 7–10, 2012 at Kusadasi-Aegean, Turkey. She served as an organizing committee mem¬ber (OCM) at the 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 in Philadelphia, USA and Co-Chair at the FOOD TECHNOLOGY 2014 conference (3rd International Conference and Exhibition on Food Processing and Technology) in July 2014 in Las Vegas, USA. She is recently serving as FOOD and NUTRITION Group Chair of USA Conference Series LLC Group, Nevada. She also served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA Tokusoglu is CRC Press Taylor and Francis BOOK EDITOR. She has published scientific edited book titled 2011-Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group at 2011, and another book titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group at 2015 and book titled Food By-Product Based Functional Food Powders, (The Nutraceuticals: Basic Research/Clinical Application Series Book) for CRC Press, Taylor & Francis, Boca Raton, Florida, USA. ISBN 9781482224375 at 2018. She has published many research papers in peer-reviewed international journals, international book chapters, and international presentations (as oral and posters) presented at international congresses and other organizations. Professor Tokusoglu is also currently Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul Technology Development Zone, İzmir, Turkey as her official additional responsibility; this organization has been working in University- Industry Relationship studies in DOKUZ EYLUL UNIVERSITY, Izmir

Food Chemistry & Quality Control & Novel Processing & Nutrition

Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.

His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.

Rafael Zambelli is an Adjunct Professor of the Food Engineering Department at Federal University of Ceará, participating in the Post-Graduate Program in Food Science and Technology, developing researches in the areas: Cereal, Starch and Baking Science and Technology, R&D Food Products and Unit Operations and President of Food Engineer's Brazilian Association.

Rafael Zambelli research interests include Starch Science and Technology, New Product Development, Unit Operations of Food Industries and Clean Technologies applied to Food Processes.

Dr Thierry Regnier is a full professor at the Department of Biotechnology and Food Technology at Tshwane University of technology, Pretoria (RSA). He received his PhD in 1994 at the University of Montpellier II in France with the focus on secondary metabolites in wheat. For a year he visited laboratories and research institutes in Syria, Indonesia and the United States of America. For almost two years, he held a teaching post in Ivory Coast. He then moved to South Africa in 1997 and immediately extended his field of expertise from Ecophysiology to genetics and plant pathology with an interest in chemistry. His main interest is the use of natural products for food conservation. His current projects encompass biocontrol, mycotoxins, Food safety, food processing (Biochemistry), food development of underutilised indigenous fruits and nuts, screening of microorganisms for new antibiotics, flagrances, natural pigments and biogas production. Professor Regnier is well known as supervisor for postgraduate students and he enjoys reviewing manuscripts, serving on advisory boards at the faculty and university level and sharing his knowledge and expertise with other members of professional and academic associations. He authors more than 45 peered reviewed articles and a book chapter. To date, he has supervised more than 3 doctorates and 15 masters.

Thierry Regnier main interest is the use of natural products for food conservation.His current projects encompass biocontrol, mycotoxins, Food safety, food processing (Biochemistry), food development of underutilised indigenous fruits and nuts, screening of microorganisms for new antibiotics, flagrances, natural pigments and biogas production.

Ph.D.in Productivity of crops. Researcher (Arboriculture), Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Italy. President of the Course: Crop Production for the Agro-food Chain, Master of Science in Food Science & Technology (English). Academician, Accademia Nazionale dell'Olivo e dell'Olio. Member: ISHS, SOI, ACS, National Board for Olive Oil Tasters, Florence.

Research interests include Quality characteristics of temperate and tropical fruits for trade and consumers. Genetic characterization and VOCs in Coffea “Arabica” and “Robusta”. Olive products: fruits and leaves. 1) Influence of the environment on the olive productivity and olive oil traceability and quality: VOCs biosynthesis and evolution, flavors/off-flavors. 2) Variability of oleuropein content in olive cultivar leaves. 3) Use of olive pomace to improve the quality and healthiness of milk and dairy products.

Emil Mukhamejanov doctor of medical sciences, professor. In 1964-1972, he worked in the Institute of Physiology, responsible for the regulation of muscle contraction. In 1974-1991, he worked in the Institute of nutrition, responsible for the regulation of energy metabolism and metabolic diseases. Developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. Has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. Currently working in the Scientific Center of anti-infective disorders, develop approaches of reducing the negative impact of drugs.

Metabolic model of the relationship between the exchange of proteins, fats and carbohydrates and biochemistry of nutrition.

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.

Elhadi M. Yahia teaches, conducts research and supervises graduate students on postharvest technology, food science and technology and human nutrition. His published credits include 18 books and more than 200 book chapters and articles on biology, chemistry, nutrition, technology and handling of perishable food crops. Previously having served as Regional Agro Industry Officer at the Food and Agriculture Organization of the United Nations (FAO), Elhadi helped launch the Global Initiative on Food Loss and Waste Reduction. Currently, he consults for several international organizations, including FAO, the World Bank, World Food Logistics Organization (WFLO), USAID, USDA, ICARDA and the International Association of Refrigerated Warehouses (IARW).

research Interest include focuses on the identification, characterization and quantification of the different phytochemicals present in fruits and vegetables, their bioavailability and bioaccessibility, and some of their biological functions and nutritional and health importance. Collaboration with different research groups in Mexico and in several other countries.

Cristina Lopez has done Doctor in Medicine and Veterinary Technology Specialist in Food Safety and Quality Agroalimentary and she is a Professor of Meat Science and Technology Associate Professor Food Microbiology Faculty of Veterinary Medicine University of the Republic - URUGUAY Consultant of meat industries • Doctor of Medicine and Technology Veterinary – Republic University (UdelaR) URUGUAY • Specialist in Quality and Food Safety – Buenos Aires University (UBA) ARGENTINA • Professor Food Microbiology – UdelaR • Professor Meat Science – UdelaR • Former President Latin American and Caribbean Food Science and Technology Association (ALACCTA) (2008 – 2010) • President Uruguayan Society Food Science and Technology (SUCTAL) 2014 – 2018

Her Research Interest Includes Food Microbiology, Meat Science, Food Safety, Agrifood,

Dr.Amin El-Gohary completed his MBBCh in 1972 and his Diploma in General Surgery in 1975 at Cairo University, Egypt. He became a fellow of The Royal College of Surgeons in UK: Edinburgh in 1979, London in 1980, and Glasgow in 1997. Prof. Dr. Amin worked initially in Egypt, then moved to Kuwait, then to UK, before coming to UAE in 1983. In the same year, he became the Chief and Head of the Department of Pediatric Surgery of a large government hospital. Additionally, he held post as a Medical Director for the same hospital starting 1989. He was appointed as Chief Disaster Officer during Gulf War in 1991. He also held post as the Clinical Dean of Gulf Medical College, Ajman for 3 years. Prof. Dr. Amin is well known in Abu Dhabi for his extensive interest and involvement in scientific activities. He is the President of the Pediatric Surgical Association of UAE. He was awarded the Shield of the College of Pakistan in 1996 and the Medal of International Recognition in pediatric urology from the Russian Association of Andrology in 2010. He was given a Silver Medal from the Royal College of Surgeons – Ireland in 1978 and an Honorary Fellowship from the Royal College of Surgeons – Glasgow in 1997. In 2001, he became a Visiting Professor at Munster University, Germany. Prof. Dr. Amin is a member of several associations in pediatric surgery: Executive Member of the International Society of Intersex and Hypospadias Disorder (ISHID), British Association of Pediatric Surgery, Egyptian Association of Pediatric Surgeons, Asian Association of Pediatric Surgeons, and Pan African Association of Pediatric Surgery. He is also the founder and member of the Arab Association of Pediatric Surgeons. Prof. Dr. Amin has an intensive academic and teaching experience, has written several publications in distinguished medical journals, and has made several poster and paper presentations in national and international conferences. Currently, he is an external examiner for the Royal College of Surgeons

Specialized scientific area of Pediatric Surgery.

Kshetrimayum Vedmani Devi is currently as an Associate Professor at Pandit Deen Dayal Upadhyay Agricultural Institute of Sciences. More than 15 years of teaching experience on Food Science & Nutrition and Therapeutic Diet of UnderGraduate and Post Graduate Level.Teaching home science at undergraduate level at the G.P. Women’s College in Manipur. She is also a visiting faculty teaching Food & Nutrition at the Shija School of Nursing, Langol. She has studied the food habits of various ethnic tribes in Manipur such as the Tarao, the Kharam, the Kom, the Chiru, the Rongmei, and the Tangkhul. Kshetrimayum is associated with the Manipur Nature Society and has travelled extensively in Manipur, studying the lifestyle of ethnic communities. She is a Life Member of the Indian Science Congress and a member of the Association of Food Scientists and Technologists.

Vedmani Devi's Research Interests include Food Science and Nutrition and Therapeutic Diet