FOODTECHMEET2022

Irfan Erol, graduated from Ankara University, Faculty of Veterinary Medicine in 1985. He earned his Ph.D. degree from Freie University, Berlin, Faculty of Veterinary Medicine, Institute of Food Hygiene in Germany, between 1987-1991. He became an associate professor in October 1993 and a professor in March 1999. He worked as a visiting scientist at Freie University, Berlin in 1996 and at the University of Wisconsin-Madison, in the USA in 2000 and 2001. His specialties are food microbiology and molecular microbiology, food safety, and public health. He is editor of two books and writer of five book chapters and published 75 research and 15 review papers, and he has participated in 170 national-international congresses. He served as a representative of Turkey atWVA and, a member of the Council of Higher Education-Inter University Council, a member of the Turkish Scientific and Technological Council, a member of the Scientific Advisory Committee of ILSI, a member of the Advisory Board of EFSA, and national representative at Codex Alimentarius Committee. He was Chair of the 32nd World Veterinary Congress. He was head of the Department of Food Hygiene and Technology at the School of Veterinary Medicine (2003 and 2012). Prof. Dr. İrfan ErolwasDirector General of the Food and Control at the Ministry of Food Agriculture and Livestock, also CVO and OIE Delegate between Feb. 2012 to Feb. 2016. Currently, he is working as a faculty member at the School of Public Health of Eastern Mediterranean University and Atılım University.

Li Li Ji is Professor and Director of the Laboratory of Physiological Hygiene and Exercise at the University of Minnesota Twin Cities since 2011. He served as the Director of School of Kinesiology at UMN during 2011-2017. Prior to that, he was a faculty member at University of Illinois at Urbana-Champaign during 1987-1993 and at University of Wisconsin-Madison from 1994-2011, during which he served as the Chair of Department of Kinesiology for 10 years. Dr. Ji’s research expertise is cellular and molecular exercise physiology, with emphasis of free radicals chemistry. He studies muscle metabolic and antioxidants adaptations to exercise, aging, nutritional alterations and certain pathogenesis, and seeks prevention and treatments using experimental and clinical means. Dr. Ji has published over 200 peer-reviewed articles and book chapters, and given over 170 invited international and domestic lectures. His work has been cited for over 20,000 times in scientific literature and current has an H-index of 71. Dr. Ji has served on multiple editorial boards and study sections. He has been an elected Fellow of the National Academy of Kinesiology since 2006 and a Fellow of the American College of Sports Medicine since 1990. Dr. Ji has received numerous adjunct professorships and honorary titles from international institutions such as Karolinska Institute in Sweden,University of Valencia, Hungarian University of Physical Education,Beijing Sport University, Shanghai Jiatong University, East China Normal University, and China National Sport Research Institute

David Wortley is one of the UK’s leading pioneers of Immersive Technologies with a 30+ year record of digital technology innovation. David was the Founding Director of the Serious Games Institute (SGI) where he was responsible for developing the SGI as a global thought leader and international center of excellence. He has regularly spoken at international conferences on a wide variety of topics related to the disruptive impact of digital technologies on business and society. He is a Vice President of the International Society of Digital Medicine and specializes in digital health and digital therapeutics for personal health management. He is a regular keynote speaker at international conferences on digital health and healthy aging.

Dr. Monique Lacroix obtained her B.Sc.A. (1980) and her M.Sc. (1982) in food science and technology from Laval University. Recipient of a one-year fellowship in biotechnology in 1983, from the France-Quebec exchange program, she participated in a study of the differential absorption kinetics of milk protein hydrolysate in vivo in pigs, at laboratory of nutrition physiology, INRA, Jouy-en-Josas, France,. She was awarded a Ph.D in nutrition by Laval University in 1986, where she specialized in the improvement of nutritional value of canola proteins using enzymatic hydrolysis, chemical pre-treatment, fermentation and ultrafiltration in order to eliminate phenolic compounds and concentrate the protein hydrolysate. In 1987, she was appointed professor in the Research Centre in Sciences Applied to Food (CRESALA), founded by Dr. Marcel Gagnon in 1972, to collaborate with the food industry in developing new technologies, ensuring safe processing methods, improving food preservation, and developing new high quality products. In addition, she worked on combined irradiation treatments designed to improve food safety, while protecting nutritional value and reducing nutritional loss. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products. The improvement of new technologies (ex: irradiation) or combination of treatments results in a reduction of loss and maintains both product safety and nutritional value. Research in the different areas of food toxicology, microbiology, chemistry and biochemistry, physico-chemical properties and the sensory evaluation of food is focused on perfecting new processes

Monique Epstein Founder and director of E-SENIORS, E-Juniors and M3-Mcube associations in Paris Senior Consultant, Ms Epstein has strong expertise in application design consulting services and project management. Starting her career as a Math teacher, going over to computers Analyst/Programmer, moving on to designing and implementing RDBMS-based information systems, Monique re-oriented her career in 1994 towards multimedia application design, working as Project Manager, and Consultant. Monique has a MA in computer science. She looks forward working with the latest technologies and is eager to learn new skills on various technical training courses. Since 2004, she has created several non-profit organizations whose common aims are helping e-excluded people (seniors, disabled people and juniors) to get familiar with new technologies.

Dr. Xu is a Full Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Zhuhai Scholar Distinguished Professor, Program Director of Food Science and Technology Program, author of over 230 peer-reviewed papers. Dr. Xu received Ph.D in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in USA during 2005-2009. He did short-term visiting research in NDSU in 2012, and University Georgia in 2014, and followed by visiting research during his sabbatical leave (7 months) in Pennsylvania State University in USA in 2016. Dr. Xu is serving as Editor-in-Chief of Nutrition, Dietetics & Nutraceuticals, Associate Editor-in-Chief of Food Science and Human Wellness, Associate Editor of Food Research International, Associate Editor of Food Frontiers, Co-Editor of The Open Bioactive Compounds Journal, and Guest Editor for special issues of Antioxidants, International Journal of Molecular Sciences, Molecules, the Editorial Board member of around 10 international journals. He received inaugural President’s Award for Research of UIC in 2016, President’s Award for Service of UIC in 2020, and listed in the world's top 2% scientists by Stanford University in 2021. Research Interest The overall goal of his research is to understand health promoting effects of phytochemicals. Specific interests include: 1) Complex relationship among diet, gut microbiota, and human health, 2) health benefits (targeted at aging, cancers, obesity, and diabetes) assessment of phytochemicals from natural products; 3) cellular and molecular mechanisms of bioactive components in disease prevention; 4) Dietary polysaccharides and their functional properties.

Dr Vasudeva Singh, M.Sc, Ph.D, FRSC, FACCTI Former Professor, Gauhati Univ. Institute of Science and Technology, GUIST, Dept. of Bio-Engg and Tech. (DBT Sponsored Food Science Project), Gauhati University, Gopinath Bardoloi Nagar, Guwahati - 781 014, Assam. (2018-2021) Former Emeritus Medical Scientist (ICMR) Dept. of Food Sci. & Nutrition, Uni.of Mysore, Manasa Gangothri, Mysore- 570 006 (2014-2017) Former Head, Chief Scientist (Retd), Professor (AcSIR), Grain Science and Technology, CSIR-CFTRI, Mysore- 570 020) (1979 - 2013) LifeTime Achievement Award, Association of Carbohydrate Chemists and Technologists, India (ACCTI) Dehradun, Uttarakhand (2011) Former Member: Scientific Panel on Contaminants (2013-2016); Scientific Committee (2017-2020) FSSAI, New Delhi 110002 Former Chairman & present member Scientific Panel on Cereals, Pulses and Legumes and Products including Bakery, (Ministry of Health and Family Welfare), FSSAI, New Delhi 110002 , (2017 onwards) Former Member: Research Advisory Committee, ICAR-CIPHET, Ludhiana.(2018-2020 Feb.)

Dr. Xiujing Feng has worked in the Shandong first medical university since 2020. Her research focuses on the pharmacology of chronic inflammatory diseases such as NAFLD. So far, she has published 30 more papers which are published in the journal of EbioMedicine, Biochemical Pharmacology, nature communication, and so on, which are cited by peer reviewers more than 600 times. She found that the food source flavonoid compounds such as apigenin and chrysin could bind and target PPARg to attenuate high fat diet-induced inflammation and metabolic disorders by regulating macrophage polarization. Importantly, this compound is safe and more effective than the PPARg classical agonist rosiglitazone in treating obesity-related diseases, supplying a potential lead compound for the treatment of metabolic disorders.

Luciana Gomes is a Postdoctoral Researcher in the Biofilm Engineering Laboratory (BEL) of the Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), and an Invited Assistant Professor at the Department of Chemical Engineering of the Faculty of Engineering of the University of Porto (FEUP), Portugal. She completed her Ph.D. in Chemical and Biological Engineering at the University of Porto in 2016 by using Escherichia coli biofilms to synthesize recombinant proteins. Currently, her research interests are focused on antibiofilm surfaces for industrial, biomedical, and marine settings. This field of research requires high knowledge in the setup and operation of biofilm reactors such as flow cells, and advanced techniques such as OP, AFM, SEM-EDS, epifluorescence microscopy, and CLSM for the characterization of surfaces and biofilms, and she is a proficient user of these techniques. Luciana Gomes was supervisor/co-supervisor of 2 Ph.D. students (ongoing) and 14 Master’s students in academic and industrial environments. She has published 48 peer-reviewed papers (18 as first author and 5 as the corresponding author) and 10 book chapters. She has participated in numerous international conferences and courses with the financial support of several funding agencies (25 oral communications and 29 posters). She is a team member of the EU-funded SurfSAFE project (“Surface modification to increase microbial SAFEty in the food industry”; Grant agreement ID: 952471; Website: https://surfsafeproject.eu/). This project is aimed at the field of surface modification and biofilm analysis necessary to enable the development of tailor-made antifouling and antimicrobial, non-toxic surfaces inspired by nature.

Dr. Uma Kamboj is working as an Assistant Professor at the Department of Physics, School of Chemical Engineering and Physical Sciences, LPU. She has completed her Ph.D. from AcSIR CSIR-CSIO, Chandigarh, and Post graduated from Punjabi University, Patiala with Gold Medal. Her research interests are spectroscopy, chemometric, statistical analysis, qualitative and quantitative analysis, astronomy, and space physics. She was a CSIR-SRF fellowship awardee in 2013 and also received AMIE Graduate Eminent award in 2021 from the Institution of Engineers, India. She had 30+ research papers to her credit and guided master’s students in the field of Astronomy and qualitative analysis of food products. Currently working in the field of qualitative and quantitative analysis of food products and beverages using Near Infrared Spectroscopy and chemometrics. She is an Associate member of A.M.I.E., IEI (India), and Life Time Member of The Indian Science Congress Association.

Joshua has a Masters's degree in Aquaculture/Aquatic Sciences from Kentucky State University with over 6 years working in research and laboratory settings as well as 5 years working in commercial aquaponic settings. Joshua currently works at Symbiotic LLC, an aquaponic company that specializes in the design, construction, education, and operation of media bed and aeroculture aquaponic systems.

Wan Rosli Wan Ishak is a professor in the Nutrition Program at the School of Health Sciences (SHS), Universiti Sains Malaysia (USM), Health Campus, Kota Bharu, Kelantan, Malaysia. Currently, he is a Dean of SHS of USM. His research theme emphasizes more on the utilization of natural agricultural by-products in popularly consume processed foods. Various low glycemic index (GI) based on agricultural by-products has been developed. Wan Rosli has been appointed as a Junior Faculty Member from SEAMEO-TROPMED RCCN, Indonesia in the Training of Leadership for Nutritionists in Jakarta Indonesia. He was selected among the Top 10 Innovators for the SYMBIOSIS project funded by the Malaysian Technology Development of Malaysia (MTDC) to facilitate the commercialization of functional and healthy cookies from oyster mushrooms (Nutri-Mush® Cookies). His research interest is focusing on the development of functional food products from agricultural by-products such as young corn, oyster mushroom, and brown rice. He has published more than 110 articles in multiple renowned journals such as Frontiers in Nutrition, Food Chemistry, International Journal of Food and Nutrition, BioMed Research International, International Food Research Journal, Sains Malaysiana, British Food Journal, Molecules, and many more.

Roberto Consonni graduated in Chemistry from the University of Milan in 1985. I am the first researcher at the National Research Council at the Institute of Chemical Sciences and Technologies “G. Natta” in Milan. I am an NMR expert, working on different topics, covering structural characterization and metabolomic studies applied to biomolecules, synthetic and bio-polymers, mixtures, extracts, foods, nutraceuticals, single molecules, and complexes. Topics on foods cover issues like fraud detection, quality, shelf life, and geographical origin. To date, I have more than 130 peer-reviewed publications, with 12 book chapters in food chemistry and 2 patents. My H-index is 31. I am a reviewer of several international journals. I also work at CEN-TC 460 “Food Authenticity” and UNI.

Izabela Staniszewska is a Ph.D. student at the University of Warmia and Mazury in Olsztyn, Poland in the disciplines of Food and Nutrition Technology and Mechanical Engineering. Her scientific interests include, first of all, issues related to heat and mass transfer processes in agri-food processing. Her research is mainly related to the use of microwaves, ultrasound and reduced pressure as techniques supporting the dehydration processes of biological materials. Ph.D. student Izabela Staniszewska is currently participating in research carried out as part of a project financed by the Polish National Science Center entitled "The effect of ultrasound, microwaves, infrared radiation and reduced pressure on the dehydration and drying kinetics of beetroots", project registration no. 2020/37/B/NZ9/00687. According to Web of Science (as of 06/08/2022), She has an H index of 3, the number of publications in the Web of Science research database is 9, and the sum of citations is 20 (excluding self-citations).

Since 2020 Dr. Mengmeng Li works at the Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University. He has published more than 30 papers in famous journals such as the Journal of Agricultural and Food Chemistry, Frontiers in Nutrition, and Journal of Food Science. He evaluated the quality of meat and analyzed the lipid profiles of donkey meat in terms of lipid molecules and metabolic characteristics for the first time, providing a new perspective for understanding the nutritional value of donkey meat and improving intramuscular lipid deposition. He established a lipidomics technology based on liquid chromatography-mass spectrometry for meat, which provides technical support for the application of meat composition analysis, quality discrimination, authenticity identification, and origin traceability.

Dr. Nemanja Teslic is a research associate at the Institute of food technology, University of Novi Sad. In 2012 he finished bachelor studies while in 2013 he earned his master degree, both at the food technology study program, Faculty of Technology, University of Novi Sad. In 2014 he was awarded with JoinEUsee PENTA scholarship for full PhD studies on which he enrolls at the Department of agriculture and food technology and science, University of Bologna, Italy. In 2018 he earned his PhD in agriculture, food and environmental technologies and science. In 2018 he started working at the Institute of food technology with the occupation at national project „New products based on cereals and pseudocereals from organic production“. He is participating on a bilateral project with Slovenia titled „Green extraction techniques for obtaining valuable functional additives to beer“. Also, he is currently a team leader of work package on the national project (PROMIS) titled „Natural Deep Eutectic Solvents for Green Agri-Food Solutions“ and participating on the national project (IDEJE) „Novel extracts and bioactive compounds from under-utilized resources for high-value applications“. His current field of research is valorization of bioactive compounds from food industry by-products and agricultural waste by novel green extraction techniques (e.g. supercritical fluid extraction and subcritical fluid extraction) and solvents (NADES). Besides extraction techniques works on HPLC-FLD/DAD, LC-MS/MS, and GC-MS/MS. He is the author and co-author of more than 50 scientific journal manuscripts, book chapters, and publications from scientific conferences. He was twice invited as a speaker. In 2019 he received award “R. Ferrarini” for the best PhD dissertation in viticulture issued by the Italian association of enology and viticulture. In 2021 he received award for the best young investigator issued by the Institute of Food Technology in Novi Sad.

Elok waziiroh is a Ph.D. student at the Institute of Food Technology, BOKU, Vienna. She developed an early interest in Gluten-free (GF) product, for she grew up in the eastern country (Indonesia), which cannot produce wheat but consume a massive amount of wheat product. Meanwhile, GF products are gaining scientists' interest in Western countries as the number of celiac patients grows. Starting her Ph.D. in 2019 with a topic of ohmic heating of gluten-free bread: a comprehensive study on the ingredient functionality, Elok has been investigating a fundamental knowledge of how each ingredient contributes to increasing GF bread quality using ohmic heating. During her research, Elok published two scientific papers related to her field. The first paper covered an understanding of how the rheological properties of GF batter are affected by the type of starch and the amount of water and how they influence GF bread properties when baked with two methods (conventional oven, and ohmic heating). The second publication was a review article on GF bread ingredient functionality on ohmic baked heating, including the effect and the potential application on breadmaking.

Athina Lazaridou is an Associate Professor in Food Physical Chemistry in the Dept. of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki. She received her bachelor’s (1995), M.Sc. (1999), and Ph.D. (2003) degrees from the same University. She has worked as post-doctoral fellow in theUniversity of Manitoba, Dept. of Food Science (2003-2005)as well as in the Food Science and Technology Dept. of Aristotle University of Thessaloniki(2005-2006), and she also had an appointment as Research Associate(2006-2010) in the same Department. Her research interests include the chemistry and physical chemistry of food hydrocolloids with an emphasis on understanding phase transition behaviour of food biopolymers and structure-property relations of polysaccharides in solution, dispersions, gels and edible films as well as in model foodformulations or in real food products, with the intention to develop functional foods of improved quality and stability for the baking and dairy industry.Of particular interest to the nutritional and technological functionalities of polymeric carbohydrates, is her work on cereal β-glucans and gluten-freebakery products.She is the author/co-author of 65 peer-reviewed publications (SCI, Scopus journals), 4 book chapters, 8 articles in conference proceedings, and with88 contributions to national and international conferences and more than 3500 citations (h-Index27, Scopus). She has worked in more than 30National, International and European research projects.Dr Lazaridou was the recipient of the‘Young Scientist's Award – 2009’ of the Rheology Division of the American Association of Cereal Chemists (AACC) International, in recognition of her outstanding research contributions in the area of food rheology and texture of cereal-based products.She is a member of the editorial board of the “Bioactive Carbohydrate and Dietary Fiber”and ‘Food Hydrocolloids’ journals.

Sorush Niknamian PhD MRSB FChE FNNECOS FTSCO ANCC, AANP, ACPE, ACHE, ADA CERP APA FMDCSCO) Ph.D. in Cell and Molecular Biology and Oncology and Professor of Cell and Molecular Biology, Oncology and Biological Attacks. He is a Professional Biologist, Senior Research Scientist, Chartered Scientist and Registered Scientist at Violet Cancer Institute (VCI). His Science Council ID is: A-0008833. He is one of United Kingdom and Indiana Cancer Consortium (ICC) certified. He is a Registered Researcher in the U.S. Government's System for Award Management, Registered Scientist at National Center for Biotechnology Information. He is studying Medicine/Military Medicine at Liberty University (LU), Lynchburg, VA, United States of America. He holds Bachelor’s Degree in Mechatronics Engineering, applied Mathematics, Civil Engineering and Management. He is a Member of US Government National Science Foundation, Member of Hera Swiss Volunteers (ID: 198036), Member of US Army American College of Physicians Chapter, Ambassador of American Cancer Society (ACS CAN) and former Ambassador of European Association for Cancer Research (EACR), Active Member of Federal Health Professionals at US Army Forces and Certified Member of American Red Cross and Food Regulatory Affairs Professionals.

Joyce Murerwa has 18 years of global public health and nutrition experience in over 10 countries, employing multi-sectoral and community-based participatory approaches to addressing nutrition disparities in women and children. As a nutrition expert, she has worked at multiple levels of global health and nutrition, and food systems; in policy; research; emergency relief; development; workforce capacity development; health systems strengthening; - from local to global levels. She has worked in development settings, led the response to nutrition issues in refugee settings, and developed policies for nutrition, education, and disaster management in various countries while holding different positions in the UN and INGOs. She holds a Master’s degree in Public Health & Epidemiology (MPHE) and BSc (Food, Nutrition and Dietetics). She also possessesa range of professional qualifications from the John's Hopkins Bloomberg School of Public Health, North-West University, International Institute of Rural Reconstruction (IIRR), International School of Agricultural Sciences - Hebrew University, University of Sussex (IDS), and London International Development Centre (LIDC). She is currently working with Amref Health Africa HQ’s Institute of Capacity Development (ICD) as the Technical Lead, Nutrition to strengthen capacities for quality programming at the country level while also offering strategic and technical leadership in nutrition governance through coordination of policy discussion through cross-country learnings and sharing.

Will be updated soon.

María Salomé Mariotti Celis is Food Engineer from the University of Chile, in 2014 she obtained the degree of PhD in Engineering Sciences with a major in Chemical and Bioprocess Engineering from the Pontificia Universidad Católica de Chile (PUC). In 2012 she was the winner of the Loreal-Unesco Women in Science Award and in 2014 she received the award for the best PhD thesis awarded by the PUC. Dr. Mariotti has served as a postdoctoral researcher at the PUC School of Engineering, an academic in the departments of Biotechnology of the Metropolitan Technological University and of Nutrition of the Finis Terrea University. To date, it has several WoS publications and book chapters in food chemistry and its relationship with nutrition. She has directed undergraduate and graduate theses related to the rational design of healthy foods for mass consumption by the population and the sustainable obtaining of bioactive compounds from agro-industrial wastes. In addition, she has participated as a responsible researcher and co-researcher of Chilean government funds, such as FONDECYT, FONDEF, FONDEQUIP, FONIS and FIA. She is currently Associate Professor at the School of Nutrition and Dietetics and the Director of the Laboratory for Advanced Research in Nutrition and Health at Finis Terrae University

Adeleh Khodabakhshi was born in Iran. She received her Ph.D. degree in nutrition from Shahid Beheshti University of Medical Sciences in 2019. She is currently working at the nutrition department, Kerman University of Medical Sciences as an assistant professor. Her research interests include nutrition and cancer. She published 25 articles, in a clinical nutrition journal with impact factor 7, European Journal of Clinical Nutrition IF= 4, nutrition journal IF= 3.3, nutrition and cancer journal IF= 2.6. and etc. Accord the Scopus index, Her publication h-index is 6. She has been serving as a review board member of several reputed journals such as nutrition and cancer journal. And was invited as a speaker to many international congresses.

Prof Ph.D. Jelka Pleadinis has a Master of Biotechnological Engineering having a Ph.D. degree in Biotechnical Sciences. She is a Scientific Advisor in Tenure and the Head of the Laboratory for Analytical Chemistry of the Croatian Veterinary Institute in Zagreb. Her research is devoted to the development and application of analytical methods for the determination of food of animal origin quality as also detection and quantification of residues of forbidden substances, pharmacokinetics, pharmacodynamics and toxic effects of different contaminates. Since 2011 she is a lecturer within the frame of undergraduate and postgraduate vocational studies in the field of food quality & safety at the University of Zagreb, Osijek, and Mostar. She published one university book, ten book chapters, and over 400 professional and scientific papers in indexed foreign and domestic journals. She currently acts in the capacity of chief project coordinator and team member of several national and international scientific and expert projects concerned with food quality, safety, and authenticity. She was a member of numerous Scientific and Organizing Committees and an invited lecturer at several national and international scientific meetings. She was awarded the 2016 National Science Award in recognition of her outstanding achievements in the field of Biotechnical Sciences. Prof PhD Jelka Pleadin is currently the President of the Scientific Council of the Croatian Veterinary Institute.

1. First I was appointed as a senior lecturer in 2011. Being trained as a Bioelectrochemist, I am a young, dedicated and highly motivated scientist, whose research main focus in the field of chemo-/bio- sensors, natural products, composting, and fungal biodiversity. During tenure in UMS, I have taught 10 master and undergraduate courses, supervised 21 postgraduate students at the PhD and MSc level of which 14 have graduated while the rest are still on-going as well as 18 undergraduates and more than 9 internship students. 2. I have published 80 research papers in peer reviewed journals (high impact factor (IF)-49, non-IF-19, non-index-12), 6 books, 20 book chapters, 39 proceeding papers in international and national conferences/symposiums/workshops, 30 research grants (international and national) of which three (3) research grants are involved with community and industry. Current h-indexes are 19 and 24 from Scopus and Google scholar. 3. My findings have yielded in 4 Patents, 4 Trademarks, 14 Keynote Speakers and 61 Research Awards, including notable awards of the Korea Invention Academy, iENA Germany, MOHE Entrepreneurial Project Award 2015, Gold Medals Winner from International Conference and Exposition on Inventions by Institutions of Higher Learning (PECIPTA) 2015 & 2019, and International Invention, Innovation & Technology Exhibition (ITEX) 2019. 4. I was awarded the World top 2% Scientist 2020 by Stanford University and the Winner of Young Scientists Award by the ProSPER.Net-Scopus 2014, in the order of Top 5 Penulis Prolifik Jurnal Berindeks ISI Dan Scopus, Memperoleh Sitasi Dalam Jurnal Berindeks, 2017, Excellent Service Awards- 2012/2013 by UMS and Best postgraduate student 2010 from UPM. 5. Form research outcomes, Vivify skin care products are available in market, and other two (2) products (pet food, biofertilizer) are officially in the process for commercialization. I have been appointed as a consultant by 5 companies. My research findings had been broadcasted in several national TV stations (TV1, TV2 and TV7) as well as highlighted in various printed news agencies.

Dr. Brian H. Marsh was raised in Patterson, California, a small farming community in western Stanislaus County. He received B.S. in 1986 in Plant Science, an M.S. in 1987 in Soil Science and Biometeorology from Utah State University, and a Ph.D. in 1990 from the University of Kentucky in Soil Science. He was an Assistant Professor and Agronomist-in-Charge at the Kansas State University Cornbelt Experiment Field in northeastern Kansas from 1991 to 1998. He returned to California in 1998 as a UC Cooperative Extension Farm Advisor and Director of the UC Shafter Research and Extension Center Director. In 2013 he took on the responsibility of Cooperative Extension County Director. He continues to conduct research and extension education programs for agronomic crops. He is a member of the American Society of Agronomy, Soil Science Society of America, Phi Kappa Phi, Sigma Xi, and Gamma Sigma Delta. He serves on the Board of the Kern County Science Foundation and the International Scientific Council of the World Academy of Science, Engineering, and Technology.

Amina Omrane is currently an associate- professor (HDR), authorized to supervise researches in management science in the department of Management Science at the University of Sfax in Tunisia. She has more than 10 years of academic experience in Management Science and Entrepreneurship, and teaches post-graduate and masters’ courses related to Research methods, Strategic Management, Business Plan, Entrepreneurship, as well as Human/Personal development. She obtained a research master degree in Management and Strategy as well as a professional master degree in Management by the goals, before earning her Phd in management science from the University of Jean Moulin Lyon III (France) and IHEC-Carthage (Tunisia).

Elena Poverenov received her PhD in Organic Chemistry in Weizmann Institute of Science.Since 2011, she is PI at Volcani Institute, ARO. Elena's agenda is introducing advanced chemistry and nanotechnology approaches in the field of agriculture and food. Her research lab developed several new concepts that made a high general impact on the material and agricultural sciences worldwide. Elena have published 64articles in leading international journals, gave 30 invited lectures and organized conferences. For introducing new research directions, Elena received numerous excellence prizes. Elena is a Head of the Multidisciplinary Agro-nanotechnology and Advanced Materials Research Center, ARO.

Yurong Yang is currently working toward a Ph.D. degree in Food science and engineering at the College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China. Her research interests include fermentation and food flavor analysis.

Soon-Mi Shim is a professor in the department of Food Science and Biotechnology, College of Life Science at Sejong University. She has a goal of doing research: is to build up the scientific database on health benefits of natural resources which have been consumed by ancestors and to provide commercial products to let people be “young and healthy to inner- and outer- well-being” through the modern cutting-edge technologies. Her research group is involved in 1) understanding aspects of absorption and metabolism of plant secondary metabolites, particularly the flavonoids and phenolic acids, and how the metabolism influences biological effects, 2) utilisation of the systems of food processing to enhance bioavailability of plant secondary metabolites, ultimately foremost to development of novel foods with enhanced health-related properties, 3) understanding the impact of plant secondary metabolites on improving colon healthUnderstanding how interactions between plant secondary metabolites can modify bioavailability and toxicity of toxic components found in food stuff, especially between flavonoids and heavy metals. She undertakes academic research through students and researchers collaborations with various universities and industries.

Chun Li, Professor and doctoral supervisor, is a visiting scholar at Utah State University and North Dakota State University. He takes many roles such as the director of dairy Processing Technology Research Center of Heilongjiang Green Food Science Research Institute, the executive director of National Dairy Engineering Technology Research Center, the director/major leader of Dairy Engineering Department of Food College of Northeast Agricultural University, and the leader of dairy Microbiology team of Key Laboratory of Dairy Science of Ministry of Education.

Assistant Professor of Agricultural Engineering at the University of Bari with research interest in machines and plant for the production, processing and storage in particular deals with the innovation and optimization of agro-food industry equipment and plant, design of the food pilot plant and their implementation in the industrial environmental; management and verifying of industrial plant for processing and storage of the agrofood products; sensors and real time process for the food industry; processes settings; influence of industrial processes on food quality. Other scientific targets are problems concerning the waste management; planning of composting systems with particular interest in the recycling of the by-products used in the agro-industrial industry, harvesting mechanization system, harvesting machine and more generally machines and plant for the production.

Kubra Sislioglu pursued her Ph.D. (2019) from Food Engineering Department at Inonu University. She has been in Food Science Department at the University of Massachusetts as visiting scholar gaining a fellowship from The Scientific and Technological Research Council of Turkey. Her Ph.D. research project was about Organogel based Nano-emulsion systems and she has conducted her experiments under the supervision of Prof. David Julian McClements. She has focused on nano-emulsion production via sonication and high-pressure homogenization, physical, chemical, and oxidative stability, and evaluation of the fate of nano-emulsion systems altering the oil phase under simulated gastrointestinal conditions. She has been attended several conferences with presentations held by Euro Fed Lipid Federation and American Oil Chemistry Society. She has been contributing as a reviewer at a highly rated journal (Food Chemistry) ongoing. She is currently working at Food Engineering Department of Firat University and investigating utilization of vinery wastes extracting compounds into oily compartments of Nano-emulsion system.

Dr. Pop Oana Lelia is currently lecturer at the Food Science Department of the University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca. She has more than 10 years’ experience in encapsulation and biotechnology (spray drying, in vitro simulated gastrointestinal passage, microbiology) working with pro and prebiotics and different biopolymers. The intense and ever-growing interest she had regarding active cells as probiotics and their correlation with human prevention and amelioration of degenerative diseases, especially intestinal ones, led her being a promising researcher with good and useful results for the science community. The research activity conducted so far resulted in the publication of over36 scientific paperspublished in international journals with ISI impact factor; among which 9 as first author/corresponding, 7 book chapters, with 4 as the first author published at Ed. Academic Press Elsevier, Ed. InTech, Ed. Taylor&Francis. Member in over 12 projects and winner of over 10 Gold Medals and Diploma of Excellence at International Salon of Research, Innovation and Invention PRO INVENT. Her current interests are focused on probiotics and fermentation detoxification capacity and increase of nutrients absorption.

Dr. Ahmed A. M. Elnour is a senior researcher at the biotechnology department at IIUM, leading research in biological chemistry applications, mainly beating and understanding cancer. Dr. Elnour has extensive experience with green chemistry, mainly plant bioactivity and photochemistry, particularly focusing on Gum Arabic (GA.) bioactivity based on three-dimensional (3D) cell culture. Currently working on breast cancer using organ-on-a-chip (OoCs) technology for regenerative and personalized medicine. Dr Elnour was previously served as head of the biochemistry and gum processing department at the Institute of Gum Arabic & Desertification Studies (IGADS), University of Kordofan (KU.), and Sudan. Dr Elnour served as a lecturer in biochemistry and food science at KU,Sudan, and part-time lecturer in biochemistry and molecular biology at WestKordofan University (WKU), Sudan, before joining IIUM as a PhD and Postdoctoral Research Fellow (PDF) under Islamic Development Bank (IsDB) merit scholarship. Dr Elnour has a biotechnology expert with over 20 years of experience bridging academia and industry. Dr Elnour has an excellent reputation for resolving scientific challenges and improving biotechnological customer satisfaction on industrial platforms. Therefore, Elnour‘s business strategy for higher education universities/institutes to create pioneer anti-cancer developing drugs that need to be approved using OoCs technology to control cancer expansion worldwide. Following Dr Elnour's proposed strategy, will enter clinical trials to assess the safety and efficacy of leading bioactive compounds before being approved by the Food and Drug Administration (FDA). Hence, OoC's technology is projected to have a global market of $6.13 billion by 2025. Thus, a university urgently needs this to address the core criteria of drug absorption, distribution, metabolism, and excretion. Once established OoCs, technology in universities will certainly avoid many limitations, problems, and unnecessary loading of patients with ineffective drugs. Therefore, Dr. Elnour hopes to set up the first commercial applications of Dr. Elnour specialization (OoCs) platform in universities. This will probably be for beating cancer, improving cancer patient care by realizing personalized medicine. The OoCs devices can culture patient derived cells that emulate the biology and physiology of the individual. Dr. Elnour's field of specialization positively affects multiple SDGs, including SDG-1, SDG-2, SDG-3, SDG-4, SDG-8, SDG-9, SDG-13, and SDG-17.

Dr. rer. nat. Andri Frediansyah is a senior researcher at the Research Center for Food Technology and Processing (PRTPP) - National Research and Innovation Agency (BRIN), Republic of Indonesia. Since 2010, he has worked as a researcher at the Indonesian Institute of Sciences (LIPI), which is now BRIN, the largest Indonesian government research center. Dr. Fredi obtained a BSc in Biology in 2010 from Universitas Gadjah Mada in Indonesia and an MSc in Applied Biological Sciences in 2015 from Chulabhorn Graduate Institute in Thailand. After three and a half years of study at the University of Tuebingen in Germany, he earned his Ph.D. in Pharmaceutics. Dr. Fredi specialises in microbiology and natural products. He is currently undertaking research on fruit fermentation and substances produced by lactic acid bacteria. Dr. Fredi has written over sixty peer-reviewed articles and book chapters. Moreover, he acts as a reviewer for more than ten reputable journals.

Dr. Lépori is member of the JLA Argentina S.A. research team, where we develop analytical methods for detection and quantification of different analytes present in food, water and soil. He is also director of university interns, reviewer of scientific articles and evaluator of research projects. In 2013 he graduated as a BSc in Chemistry at Universidad Nacional de Río Cuarto (UNRC), Argentina. In 2018 he graduated as a PhD in Chemistry at UNRC. He had a Postdoctoral position at Laboratorio Nacional de Investigación y Servicios de Resonancia Magnética en Sólidos, Universidad Nacional de Córdoba, Argentina. During his doctoral and postdoctoral training, he worked with ionic liquids, micelles, vesicles and mesoporous materials. He carried out research and training stays in Spain, USA and Brazil, financed with scholarships from AUIP, ACS and CABBIO, respectively. He has presented 25 works in national and international meetings and 7 papers in international scientific journals. He was awarded the Best Work Award at XIX Congreso Argentino de Fisicoquímica y Química Inorgánica 2015. He is web writer of the RSC Advances Blog. He was assistant professor and tutor at UNRC. He Participated and organized different dissemination activities at the university and in the region. He was also a member of the superior council at UNRC.

Dr Gustave MABIAMA studied Applied Biology, Human Biology, Food Sciences, Nutrition and Health Sciences. He is Lecturer-Researcher of Nutrition, Health and Gerontology at the University of Douala, Coordinator of the Childcare, Gerontology and Auxiliary Life Care (PGAV) programand Associated Researcher at Inserm Unit 1094 of the University of Limoges in France. He ismember of severalscientificsocieties : International AIDS Society (IAS); Société Française de lutte contre le SIDA (SFLS), International Society for InfectiousDiseases (ISID); Société Belge de Nutrition Clinique (SBNC), Société Française de Gériatrie et Gérontologie (SFGG); Société Francophone de Nutrition Clinique et Métabolisme (SFCNM), Société Française de Nutrition (SFN), Société Francophone de Médecine Tropicale et Santé Internationale (SFMTSI) ; International Network for Government Science Advice (INGSA) and President of Association Camerounaise de Gérontologie et Gériatrie (ACGG). His main research interests are nutrition and its interactions with pathologies and/or aging.

Biography: Paola Aiello graduated (2017) in Biology for Molecular, Cellular and Pathophysiological Research from Roma Tre University of Rome. She is pursuing a PhD in Pharmacology and Toxicology at La Sapienza University of Rome under joint supervision with UCAM University, where she is going to be awarded a PhD in Health Science. Her PhD project is focused onthe evaluation of self-medication, adherence to the Mediterranean diet, and the relationship between lifestyle and biomarkers of the metabolic and immunological status in a population of university students.In 2020 she won a funding for a small research projectwhose aim was to evaluate the influence of olive oil consumption on the acute effects of an olive leaf extract.Her publication h-index is 7. She has been serving as a reviewer board member of several reputed journals (Oxidative Medicine and Cellular Longevity, Frontiers in Pharmacology, Advances in Nutrition and Food Science, Asian Journal of Agricultural Extension, Economics & Sociology).

Dr. M. Y. Sreenivasa working as Professor at DOS in Microbiology, University of Mysore, Mysore, India since 2003. He has completed masters and Ph D in microbiology at University of Mysore, Mysore and post doctoral studies at University of Arkansas, USA. His main area of research work is Microbial Diversity and Prospecting, Molecular mycology & Mycotoxicology, Food Microbiology and probiotics. At present, a main focus is developing new strategies for the management of mycotoxins and mycotoxigenic fungal species associated with cereal based foods using potential probiotic strains isolated from traditional fermented foods of India. A total of fifteen traditional fermented foods were screened and created a probiotic library having approximately ~180 strains (Rao et al 2016, Rakesh et al 2019). Some of the probiotic strains were screened for their antifungal attributes and characterized as potential antifungal agents. A potential probiotic strain MYS6 has been characterized against fumonisins (Deepti et al 2016). The same strain was tested against hepato-renal damage and stress alleviation in broilers (Deepti et al 2017). One more probiotic strain MYS 44 has been characterized against aflatoxins in poultry feed model (Poornachandra Rao et al 2017, Rao et al 2021). Dr M Y Sreenivasa has completed five research projects funded by various funding agencies of India and abroad. He has successfully guided six research candidates leading to Ph D degree in microbiology and currently six are working for Ph D degree under his supervision. A total of 70 research papers published in national and international peer reviewed journals with a total cumulative impact factor of 83.745, h-index of 15 and i10 is 29. He has authored 12 book chapters published in national and international book publishers. In recognition of his research, he has been awarded with many prizes and awards. To mention few QEP International Faculty Development award 2010 awarded by the Kennesaw State University, Georgia, USA, Raman Post Doctoral Fellowship awarded by UGC, India to carry out post doctoral research in University of Arkansas, USA, Shastri Indo-Canadian fellowship to visit Dr Riadh Hammami lab, Dept of Food sciences University of Ottava, Ottava, Canada. Dr. Sreenivasa is life member for several academic organization namely Indian Phytopathological Society, Association of Food Scientists & Technologists, International Society of Biotechnology, Association of Microbiologists of India, Indian Science Congress, Mycology and Plant Pathology.

Dr. Yildiz obtained her PhD in Food Science from University of Illinois at Urbana-Champaign, USA. She is currently working at food engineering department in Igdir University as an associate professor. She is also head of the department of gastronomy and culinary arts. She is the recipent of several prizes, awards and fellowships. She has several research and review articles (SCI Journals), book chapters and books in the field of food processing and technology. She has attended several national/international scientific conferences and workshops as a speaker and shared her knowledge on food processing and engineering .She has been involved in several projects as project manager and researcher. Interests: Novel food processing, power ultrasound, technological aspects (nutritional, microbial, enzymatic and chemical inactivation phenomena) in thermal and non-thermal processing studies, micro and nano-delivery systems, food drying, functional foods, fruit-vegetable technologies.

Hedi Ben Mansour Ph.D In Environmental Toxicology from Caen Normandy University France full professor at Monastir University – Tunisia. Hedi Ben Mansour is a director of the research unit of analysis and process applied to the environment Apae- Ur17es32. He has received many awards, appreciations, and recognition for many international Organizations such the award of the Young Francophone Researchers in Sciences and Medicine (Sao Paulo Brézil In 2013). Currently, he is a consultant at several international organizations including Arsco, Auf… and co-Ambassador of the Asaf organization. He is visiting professor of some European university and He holds life memberships of various international organizations and is an active participant in national and international scientific events. Currently Prof Ben Mansour is engaging in studying the Investigation of causes and the consequences of water pollution by micro pollutants (Plasticizers, Pharmaceutical Residues, Textile Dyes, Endocrine Disruptors, Etc.). The originality of its work lies in the Development and Realization of Chemical and Biological Techniques for a correct analysis of water as well as the design of processes for the treatment and recovery of treated water. Currently his research team is participating in four Eu Funded Research Projects. Hedi Ben Mansour has published more than 130 Scientific Articles with Peer Review and holds an h index of 20 has successfully supervised 13 PhDs, Is an Editorial board member of 04 International Journals.

Associate researcher at the Federal University of Mato Grosso do Sul (UFMS)- Brazil, the pharmacist, works with biological activities of plants, phototherapy, and food. Post-graduated in Clinical Analysis at the University of São Paulo and in Health and Technology at the Medical School, UFMS