Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Dept 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. TokuÅŸoÄŸlu performed a 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, Pullman, Washington, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals. Tokusoglu published the scientific edited two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis, USA Publisher, and third book Food By-Product Based Functional Food Powders by CRC Press, too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology , Special Fruit Olive: Chemistry, Quality and Technology and Frying Oils Science and Technology. She organized and/or administered as Conference Chair at many conferences and congress in various parts of USA and Europe.
Prof. Lara Hanna-Wakim is Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, (Lebanon) since 2013. She is the first scientist to represent the MENA Region as a regular member of the Governing Council of the International Union of Food Science and Technology – IUFoST since 2014. She is the Focal Point for Lebanon of the Arab States Green University Network at UNEP and the National Food Safety Expert at UNIDO. She served as Vice-President of GCHERA 2015 Conference. She is member of the Lebanese Association of Food Scientists and Technologists (LAoFST). She has been honored as Women Leader in Lebanese universities and research pioneers, at the Lebanese Parliament, by the National Initiative for the Centennial of Greater Lebanon, “Lebanon the State of Knowledge”. Prof. Lara Hanna-Wakim holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the 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) and an MS in Teaching and Learning in Higher Education from University of Norwich (USA).
Dr. Alejandro (Alex) Castillo is associate professor in the Department of Food Science and Technology at Texas A&M University, teaching Food Microbiology, Food safety and Preventive Controls for Human Food, and conducting research on microbial food safety, focusing on fresh and fresh-cut produce and fresh meats. He leads a food safety program, seeking partnerships with international universities to promote global food safety. He has taught invited graduate and undergraduate courses in various topics of food safety at various Latin American universities and has collaborative research projects with various international universities Castillo received a bachelor’s degree in Biology and Pharmacy in 1977, a specialty in Sanitary Microbiology in 1980 and a master’s degree in Food Microbiology and Hygiene in 1987, all from the University of Guadalajara, Mexico. In 1998, he received a doctorate in Food Science and Technology from Texas A&M University and completed post-doctoral studies in 1999 at Texas A&M. Before joining the Texas A&M faculty in 2002, Dr. Castillo was a professor in the Department of Biology and Pharmacy at the University of Guadalajara. He has served the food industry in various countries by providing food safety training and conducting food safety process validation studies. Is an accredited lead instructor for HACCP, and Food Safety Preventive Controls and Produce Safety, and is accredited trainer of trainers for the Produce Safety Alliance. His research interests include the development and validation of control measures for minimizing and reducing pathogens in fresh and fresh-cut food products, the bacterial reduction on beef and pork products and fresh produce by sanitizing rinses, the ecology of bacterial populations on the surface of raw fruits and vegetables, and the use of electron beam irradiation for food safety purposes. Dr. Castillo has published 91 articles in peer-reviewed journals, 11 book chapters and 3 books as editor. Serves as Academic Editor for the International Journal of Food Science, and Foods and is an active member of various international and local food professional organizations.
Yuanlong Pan is Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science-St. Louis. His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats. CDS is a condition in pets similar to AD in people. His research projects use state-of-the-art cognitive, nutritional and metabolomics approaches to develop nutritional solutions to promote healthy brain aging and improve clinical symptoms of CDS in pets. He has published more than 20 papers and obtained 78 patents.
Initial Research on the isolation, purification and action of the putative cell growth protein, Chalones. Required biochemical, (Liquid Chromatography, electrophoresis, freeze-drying) cell culture (lymphocyte isolation, PHA and Con-A stimulated cell culture, cell counting. Monitoring cell growth using tritiated thymidine). Developed skills in monoclonal and polyclonal antibody production. Utilised these skills to study human diseases, developing tests for melioidosis and gastric ulcers. Developed ELISA assays as a method for monitoring proteins Lead to identification of Food proteins and the development of techniques for the identification of assays for meat speciation, development other immunoassays applicable to food quality assurance. Studied the effects of anaesthesia on the immune system. Studied Helicobacter pylori, initially identifying specific antigens suitable for diagnosis of ulcers and subsequently developing culture techniques for the culture of Helicobacter in fermentation systems. Adapted techniques to applications associated with other microbial human diseases. Worked on the Heat shock proteins in plants – potential for development of crops capable of survival when exposed to high temperatures. Developed immunoassays to pesticides, herbicides, antibiotics and other molecules of environmental importance. Studied functional food components e.g. arabinoxylans.
University of Isfahan, Isfahan, Iran
Chen Situ obtained her PhD from the School of Medicine, Queen’s University Belfast and worked in Agri-Food and Bioscience Institute as a postdoctoral reserch fellow specilising in antitiotic residure testing. She is currently a Lecturer in Food Safety and Therapeutics in School of Biological Sciences, Queen’s Univeristy Belfast. Since the 2006 EU ban on antibiotic growth promoters in agricultural livestock production, Situ’s research has been extended to include evaluating plant-based natural products as potential antibiotic alternatives to reduce and replace the use of therapeutic antibiotics in animals and humans.