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.

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

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,

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, as Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is currently Chair of FOOD CHEMISTRY AND NUTRITION in May 16-18, 2018 in Montreal CANADA; is currently Chair of FOOD TECHNOLOGY, NUTRITION & HEALTH in September 26-17,2018 in San Antonio, Texas, USA and successively FOOD PROCESSING, SAFETY AND TECHNOLOGY in September 28-29, 2018 in Chicago, Illinois, USA. 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, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.

Osama O Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

His Research interest include microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients

Julijana Tomovska completed education Chemical Faculty in Skopje, graduated January 1985, Postgraduate studies in the field of biochemistry January 2001. The first work was 1985 in the textile factory in Bitola as a director of dying section. From 1989 worked in Clinical centre, Dr. Trifun Panovski, in the section of laboratory research as qualified coworker in Biochemical and Hematology Laboratory. From 2003 she was assistant of Chemical sciences at University St. Kliment Ohridski Faculty of biotechnical Sciences - Bitola. In 2005 year she acquainted PhD in Chemistry and she started to work as assistant professor. From 25.12.2012 until 24.05.2015, was Dean of Faculty, regular Professor is from 12.09.2013. For now is member in Senate of University also is member in 12 Editorial Board and Reviewer in several Јournals. She has worked in many scientific projects of international and domain research.

Julijana Tomovska is actively involved in scientific research work in the area of chemistry, biochemistry and biotechnology. She is author and co-author of many scientific papers 120.

Lara Hanna Wakim is an Associate Professor and Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, Lebanon. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences-2015 and Member of its Steering Committee. She served as Head of Food Science Department at USEK and as Responsible of the International Relations. She has an extensive experience as Food Safety consultant. She is Member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture, an Active Member at the Lebanese Standards Institution at the Lebanese Ministry of Industry, Member of the Lebanese Association of Food Scientists and Technologists and also Member of the Governing Council of the International Union of Food Science and Technology. Her research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK).

Lara Hanna Wakim research interests are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK).

Dr. Hasan Mukhtar, PhD serves as Professor of Cancer Research and the Director and Vice Chairman of the Research Department of Dermatology at the University of Wisconsin Medical Science Center. Dr. Mukhtar serves as the Chairman of Department of Defense Prostate Cancer Medical Research Program (USA)

Multidisciplinary areas of dermatopharmacology, dermatotoxicology, skin carcinogenesis, chemical carcinogenesis,Photocarcinogenesis, prostate cancer, drugmetabolism, toxicology, cancer chemoprevention, diet nutrition andcancer, oncogenes and cancer, photobiology, photodynamic therapy, environmental health, occupational health, riskassessment, inflammatory responses and clinical research.

Alison Burton Shepherd is a Senior Lecturer in Adult Nursing at De Montfort University, UK. In 2010, she became a Queens Nurse, which is an Award given for excellence in Nursing Care within the community setting. She works as an Advanced Nurse Practitioner and she is an Independent Nurse Prescriber. She is also an Inspector for the Care Quality Commission.

Nutrition, Food Science, Malnutrition

Professor ZENAIDA FAINSAN VELASCO an associate professor of the University of Santo Tomas, Department of Food Science and Nutrition for the past 27 years. Awarded as the Most Outstanding Nutritionist-Dietitian by the Professional Regulation Commission and the Nutritionist-Dietitian Association of the Philippines (NDAP). She has 38 years solid experience in nutrition, health and wellness having pioneered the first live-in spa program in the Philippines and have managed the premier fitness salons in Manila since 1979. She was a member of the Philippine Olympic Committee Team during the SEA Games 2017 in Kuala Lumpur. A celebrity in her own right she has appeared in numerous and major television programs. As an entrepreneur, she is the president of the Nutrition & Emotional Wellness, Beauty Scene Salon part-owner and Business Development Manager of Norain Salon (Brunei). Ms. Velasco is the current president of the NDAP National, Vice-President of NDAP Foundation and treasurer of the Phil. Association of Diabetes Educators and international facilitator of John Robert Powers International

Nutrition, Health and Wellness, Diabetes Education

Dr.Kamon Chaiyasit, he hold Bachelor of Science in Food & Nutrition, Master of Science in Pharmacology and PhD in Nutrition. He was a Dietitian of Thailand, Fellow of American College of Nutrition and American Board in Nutritional Wellness. He has more than 30 publications in the field of Nutrition, Herb and Integrative Oncology. Now he is the President of Integrative Nutrition and herbal Medicine Association in Thailand. He is a committee in curriculum in Integrative medicine in Private University in Thailand, He is invited lecturer in topic of nutrition, functional food, herbal medicine and integrative oncology in School of Anti-aging and regenerative medicine, Mae Fah Luang university, Curriculum in Integrative medicine at Thammasat University. His researches interest are Functional Food in chronic disease, Dietary Supplement in Health, Functional Medicine, Immuno-nutrition etc.

Dr.Kamon Chaiyasit Research Interest Include Nutrition and Dietetics, Clinical Pharmacology and Oncology

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 2nd book of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. He 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 centre 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. Education, completed schoolings in KARAK, a Biological Sciences B.S degree-Baghdad/Iraq, M. Sciences and PhD Sciences–Jordan University/Amman and with a focus research interest in food cereals analysis and processing

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

Ahmed Metwally is working as professor at Cairo University, collage of Agriculture, Egypt. His main specialty is Food & Dairy sciences and Human Nutrition. Ahmed has been supervising may thesis in human nutrition and food chemistry. His research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology. He has published more than 50 papers in international and national journals with more than 2100 times citations. He is editor in some international journals and an international speaker in several international, regional and national conferences on human nutrition and food technology. For more info about Prof. Ahmed, please point your internet browser to www.ahmed-metwally.com.

Ahmed Metwally research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology.

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology . He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World. Participated in several research projects in the field of Lactic acid bacteria, propionic acid bacteria, pathogenic bacteria , probiotics, production of functional dairy products rich with conjugated Linoleic acid. Supervised many Post- graduates for M. Sc and Ph.D. degrees in addition to discussing many other thesis. Secretary and Member of Cultural and Scientific Relations Committee in Food Technology and Nutrition Research Division, National Research Center. Participated in several conferences in Egypt. One of the Editorial and reviewer members for many international scientific journals. Published over 54 papers in the field of specialization. Member of Egyptian Society of Applied Microbiology, Egyptian Society of Food Science & Technology and Egyptian Society of Dairy Science.Member of the scientific editorial board of 5 scientific journals . Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms.

Microbiological Analysis for Detection, Enumeration, Isolation and Identification of His Research Interest Include Food Contaminated Microorganisms, Pathogenic Bacteria, Lactic Acid Bacteria, Probiotics and Propionic Acid Bacteria in Food and Dairy Products.

Dr.Bikash Chandra Ghosh has of about 31 Years of Teaching and Research Experience, Guided 16 M.Sc /M.Tech and 3 Ph.d students for their Dissertation work, has done 12 Institute's research projects and 4 Research projects in abroad. Published 66 Research and Technical Papers, Conferred with 6 Best Paper Awards.

Dr.Bikash Chandra Ghosh Research interests include Processing of Milk and Milk Products with Special reference to Functional Foods,Bio active peptides from Milk, Cheeses, Fermented Milk Foods,and Indian Dairy Products.

Dr. Subhajit Ray has completed his PhD degree at the age of 39 years from Jadavpur University, Kokata, India. He has more than twenty years of experiences including twenty one years of teaching and one year of industrial experiences. At present he is in the position of Associate Professor, Department of Food Engineering and Technology, Central Institute of Technology, KokrajharAssam, India.He has published more than 30 papers in reputed journals, and participated and presented in numerous national and international conferences. He has been serving as member of reviewer panel and an editorial board member in so many reputed national and international journals

Dr. Subhajit Ray research interests are Agricultural Production,Food Engineering and Technology,and Industrial Experiences.

Dr.Abdel Moneim has been awarded his PhD in 2001 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. Abdel Moneim 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

Prof.Abdel Moneim is an expert in Food Science and Technology, his main concern is food microbiology.

DR.DIGAMBAR V. GOKHALE is Scientist in-Charge of NCIM Resource Centre (1999-2012), which is one of the oldest microbial culture collections in India. This center maintains more than 3000 industrially important microbial cultures with main objective to distribute them to research organizations and industries. He Visited University of Nottingham, UK (1985) under UNDP fellowship program and worked with Prof. Peberdy, an expert in the field of fungal genetics and fungal protoplast fusion.  Visited University of Manchester, UK (1990) under ALIS-LINK program and worked with Prof. Bu’Lock, Department of Chemistry in the area of bio-transformations.Received Ph. D in Biochemistry in 1989 from Pune University.  Microbial Transformation leading to synthesis of drugs and drug intermediates was initiated by me. The program of screening of microbial strains for production of optically active phenylglycine was undertaken which led to identification of the halophilic bacterial strain producing D-hydantoinase enzyme. The work resulted in three US patents. The other molecule of interest was prostaglandin intermediate.identified a suitable yeast strain which produces 4-(R)-hydroxy-1-(S)-acetoxy-cyclopent-2-ene. The product was obtained with 99.8% optical purity and 85% chemical yield. This technology was licensed to Hygeia Laboratory for the production of this intermediate. He is Presently, working in the area of biomass conversion to value added products. He developed the strains which can be used for both D- and L- lactic acid production at commercial scale from sugarcane juice and also from bagasse derived cellulose.

DR.DIGAMBAR V. GOKHALE Reseacrh interest include Strain Improvement, Biomass conversion, Microbial diversity and their applications, Enzyme technology and their purification and characterization