Advances in Food Technology and Nutrition Sciences Open Journal

Editorial Board


Advances in Food Technology and Nutrition Sciences - Open Journal


               Editor-in-Chief

George F. Grant, PhD

Professor
World Organization of Natural Medicine
CEO and Founder of International Academy of Wellness (IAW)
1111 Finch Ave., West of Dufferin, Suite 405 M3J 2E5
North York, Ontario M3J 2E5, Canada


Dr. George Grant, who is known as The Caring Doctor, is considered the Canadian authority in integrative medicine and a Global Wellness Ambassador. Dr. George Grant is a world-renowned researcher and expert in biofeedback, stress, anti aging and natural pain management.
He is the founder & CEO of the International Academy of Wellness (IAW).
Dr. Grant enjoys a stellar academic and a fascinating career in research. He is a scientist, professor, chemist, toxicologist, nutritionist, biofeedback, stress management and a pain specialist. Dr Grant worked as a Senior Consultant for Health Canada, FDA and CDC as well as in private practice.
He has published 10 papers related to microbial greening from his M.Sc. at the University of Sask., Food Sc. Department, 1985. He has worked as a consultant for the largest meat companies in Canada & USA to solve their microbial greening problems related to lactobacillus viridescens. He was very active at the CIFST & IFT and served as a treasurer.


               Associate Editors

Yaning Sun, PhD

Translational Gerontology Branch
NIH Biomedical Research Center
251 Bayview Blvd., Suite 100
Baltimore, MD 21224, USA


Dr. Yaning Sun received his Ph.D degree in Entomology in University of Missouri, USA. Then he worked at Monsanto Company for a short period of time with extensive working experiences with transgenic corps and insect resistance. Currently, he is working at National Institutes of Health (USA) as a postdoctoral fellow. He now focused on the research of the interactions of nutraceuticals, diet and aging. He has published several peer reviewed publications in the top rated aging journals and his research on cranberry affect aging in fruit fly was reported by Wall street journal. During his work at NIH, he was given the Fellows Award for Research Excellence (FARE) and travel funds for Diet and Optimum Health conference and AGE conferences. He is a member of American Aging Association and actively attending various scientific activities related to human health, including IFT conference. Now he is also served as peer-referee of a few journals, such as, Biogerontology, Journal of Experimental Gerontology, Archive of Insect Biochemistry and Physiology.

Zheng Li, PhD

Departments of Food Science and Human Nutrition
Institute of Food and Agricultural Sciences
University of Florida, Gainesville, FL 32611, USA


Dr. Zheng Li received his Ph.D degree in Food Science major from the Department of Food Science and Human Nutrition at the University of Florida. His dissertation project focused on design, preparation, and characterization of nanoparticles as delivery systems for bioactive phenolic phytochemicals. Dr. Li also holds Master degree in Food Biotechnology from the College of Food Science and Nutritional Engineering at the China Agricultural University with research expertise on phenolic compound analysis in grapes and wines. Currently, Dr. Li works as a Postdoctoral Associate in the Department of Food Science and Human Nutrition at the University of Florida. He has already published 13 peer-reviewed articles with 8 first-authored. He also currently serves as a peer-referee for a number of food science related journals, including Molecular Nutrition & Food Research, Journal of Agricultural and Food Chemistry, Food Chemistry, Food Hydrocolloids, etc.

Cheryl Reifer, PhD, RD, LD

Interim VP, Scientific Affairs Consultant
Sprim Advanced Life Science
President
Cheryl J. Reifer, LLC
4601 Cape Charles Dr. Plano
TX 75024, USA


Cheryl Reifer, PhD, RD is an educator, public speaker, clinical dietitian, clinical nutrition manager, and food industry consultant executive and published researcher with over 20 years experience.
Cheryl has worked internationally in business development, assisting food companies needs in regulatory affairs, research, and health marketing. Clinically, Cheryl has worked in hospitals, outpatient clinics, nursing homes in areas of medical nutrition therapy such as diabetes, heart disease, organ failure, nutrition support, etc. as well as serving as a manager over dietitians, developing and implementing policies and systems, etc. As a speaker, Cheryl has appeared on the Health and Science TV network, served on pharmacy speaker bureaus and served on panels such as for the Ft Worth Life Science Coalition. Published research interest areas include diabetes and probiotics. Current weight loss interests include teaching/implementing a heart healthy program for contractors to the military. Cheryl has recently been asked to be on one of the boards for the Dietitians in Business and Communications.


               Editors


Dinesh Babu, PhD

Assistant Professor of Food Safety Toxicology
Department of Toxicology
School of Pharmacy, College of Health and Pharmaceutical Sciences
University of Louisiana
Sugar Hall 202A
Monroe, LA 71209-0497, USA


Dr. Babu is an Assistant Professor in the Department of Toxicology, University of Louisiana at Monroe (ULM), LA. At the college of Pharmacy, Dr. Babu teaches Food safety and Toxicology and conducts research studies in food toxicology, food microbiology, immunology and molecular biology research pertaining to food safety and detection of microorganisms and toxins in foods. He received his PhD in Food Science from the Oklahoma State University (OSU), Stillwater OK in 2010. He worked as Post Doctoral Associate in the Department of Food Science, University of Arkansas and as Scientist in Sea Star Internationals Inc., Fayetteville, Arkansas before joining ULM. He obtained his masters in Soil Microbiology and Biochemistry from the Oklahoma State University in 2005.Dr. Babu has received several awards including best poster presentation at the Arkansas Association of Food Protection (AAFP) meeting (2011) and at the IFT Annual Meeting and Food Expo, New Orleans, LA (2011). He was nominated for the OSU-Outstanding Graduate Student award (2010). He has received Burdock Group Student Travel Award for IFT (2010) from Burdock group and Food Laws and Regulations Division (FLRD) of IFT, Graduate College Research Fellowship from Oklahoma State University (2008 and 2010), Graduate student mentor award by the Howard-Hughes Medical Institute (HHMI-2007, 2008), and OSU-Oliver Buck and Bessie Brensing Memorial Scholarship award-2004.

Farid Menaa, MD, PhD, EMBA

Director
Department of Oncology and Food Nanotechnology
Fluorotronics Inc. and Co.
San Diego, CA, USA


Dr. Farid Menaa (Bsc. Eng., Bsc. Bio., Msc. Genetics, Master Gerontology/Geriatrics, PhD Radiation Oncology and Gerontology, three international post-doctoral terms, EMBA Entrepreneurship and MD candidate), is an experienced and skilled inter- and multi-disciplinary professional. Professor, Principal Investigator, Executive Director, Consultant, Advisor, Editor, Reviewer, Event Organizer and Entrepreneur, Dr. Menaa earned his degrees with high distinctions from prestigious universities and institutions.
During his career, Dr. Menaa followed complementary formations (e.g. Medicine, Pharmacy, Biochemistry, Biophysics, Food Sciences and Technology, Marine Biology, Nanobiotechnology, Bio-Computation, Biostatistics, Business Development and Management, Marketing, Technological Innovation and Quality, communication/linguistics), worked and taught at various organizations (e.g. public, governmental and private).
Overall, the holistic concept of Dr. Menaa led him to contribute for various clinical and R&D projects related to medicine, sciences and technology (e.g. medicine/nanomedicine, pharmacy/cosmetology, pharmacology/toxicology, biology, stem cells/tissue engineering/regenerative medicine, genetics/genomics, fluorine chemistry/biochemistry/proteomics, biophysics/bio-photonics, food science/nutrition, biotechnology/nanobiotechnology, business management/development and marketing).
Dr. Menaa is also experienced with teaching, supervision, edition, leadership, coaching, consulting, event organizations, scientific & medical collaborations in several countries and languages. Dr. Menaa is, among others, the leading organizer of the “Target Meeting´s 1st World Nanomedicine and Nanobiotechnology Online Conference” (http://www.targetmeeting.com; 2013), member of the technical committee of a large number of international scientific events, member of several prestigious medical and scientific organizations (e.g. AACR, AAAS, ASCB, IRSCC, SPIE, RSC, ACS, ASH, ASHG, AAPS, ). Dr. Menaa is further the editor, guest editor and reviewer of a large number of esteemed journals worldwide (>50) including in the area of nutrition, food science and technology. Dr. Menaa´s focus in nutrition, food science and technology is related to polyphenols, vitamins and fatty acids. Dr. Menaa has authored or co-authored more than 100 articles (including research and review articles, books, book chapters, textbooks, proceedings) and has participated to over 200 scientific international events.

Christopher N. Ochner, PhD

Assistant Professor of Clinical Psychology
Departments of Pediatrics and Psychiatry
Icahn School of Medicine at Mount Sinai
1428 Madison Ave, NY 10029, USA


Dr. Ochner has a PhD in Clinical Psychology from Drexel University in Philadelphia. He is a Recognized Nutrition Expert, appearing widely in the media including Good Morning America, CBS This Morning, World News with Diane Sawyer, and in the New York Times and Wall Street Journal. He has published dozens of peer reviewed articles on nutrition, has received several awards from the NIH, and was one of the youngest faculties at Columbia University to lead an independent research laboratory. He now runs a Research Laboratory at the Icahn School of Medicine at Mount Sinai and maintains an appointment at the New York Obesity Nutrition Research Center in NY, USA.

Patricia Williamson, PhD

Senior Nutrition Scientist
Innovation and Commercial Development
Tate and Lyle
5450 Prairie Stone Parkway
Hoffman Estates, IL 60192, USA


Dr. Patricia Williamson has completed her Ph.D in Nutritional Biochemistry in the year 2000. Soon after her Ph.D she joined the University of Missouri as Post- Doctoral Researcher. In the later 2001 she switched to Oregon National Primate Research Center, OHSU as Post- Doctoral Researcher. She moved to Archer Daniels Midland (ADM) in the year 2004 and served as a Nutrition Scientist until 2011. Currently she is working as a Senior Nutrition Scientist in Tate & Lyle, IL, USA.

Mandar Ranchhod Patel, PhD

R&D Senior Scientist
PepsiCo Inc.
617 W. Main Street
Barrington, IL 60010, USA


EDUCATION

• Doctoral of Philosophy (PhD): Food Science, August 2012, Purdue University, West Lafayette, IN
Specialization: Food Processing (Continuous Microwave Heating and Encapsulation)
• Master of Science: Food Science, August 2008, Mississippi State University, Mississippi State, MS
Specialization: Food Safety
• Bachelor of Technology (First Class): Food Technology & Engineering, May 2006, Institute of Chemical Technology (erstwhile UDCT, University of Mumbai), Mumbai, India


INDUSTRY EXPERIENCE

• PepsiCo, Inc., Barrington, IL: R&D Senior Scientist (July 2012 – present). Development of ready to eat cereal (breakfast cereal) products for Quaker Oats division and lead all R&D efforts towards their commercialization.
• Kellogg Company, Battle Creek, MI: Intern – Core Technology and Cost Optimization (Jan – June 2012). Evaluation of different cost saving opportunities by reformulating existing food products without compromising quality and nutritional benefits.
• Mead Johnson Nutrition, Evansville, IN: Intern – North America Product Development (May - Aug 2010). Formulation development for infant formula and beverage for toddlers.
• The Coca-Cola Company, Nasik, India: Intern (May - June 2005). Hands-on work experience in quality control and effluent treatment plant in Coca Cola’s bottling plant.
• Mafco Ltd. (Govt. of Maharashtra State Enterprise), Pune, India: Intern (May - June 2004). Experience involved processing and quality control of fruit and vegetable products.

Marc Pignitter, PhD

Department of Nutritional and Physiological Chemistry
University of Vienna
Althanstrasse 14 2B524
1090 Vienna, Austria


Dr. Marc Pignitter received his PhD in Pharmaceutical Sciences from the University of Graz in Austria in 2008. He was a visiting research fellow at the Free Radical Research Center at the Department of Biophysics at the Medical College of Wisconsin in Milwaukee, USA. Then, he switched to the biopharmaceutical industry as a junior manager at Baxter Bioscience in Austria. Currently, he works as a research assistant at the Department of Nutritional and Physiological Chemistry at the University of Vienna, Austria.

Ahmed Kablan, PharmD, PhD

AAAS Science Technology and Policy Fellow
International Nutrition and Public Health Adviser
Agriculture Research and Policy/Bureau of Food Security
U.S Agency for International Development
Washington, DC 20011, USA


Dr. Kablan is an AAAS Science Policy and Technology Fellow, and serves as International Public Health and Nutrition Advisor at the Bureau of Food Security/Agriculture Research Policy-USAID. Dr. Kablan is a Pharmacologist with a biotechnology and drug discovery background. He has over 12 years of postdoctoral research, teaching and science policy and regulatory experience. Dr. Kablan's research focuses on metabolic syndrome, malnutrition and the health consequences of obesity and overweight. He is a member of the USAID nutrition technical working group that is tasked with writing the USAID Nutrition Strategy, is a member of the working group that is writing USAID research policy, helped in drafting the Feed the Future nutrition action paper, and provided a topline and in depth summary of the 2013 lancet series on maternal and child nutrition and health. Dr. Kablan is the activity manager for the Feed the Future Soybean Innovation Lab and the Feed the Future Nutrition Innovation Labs for Africa and Asia.
Dr. Kablan earned his PhD in Biotechnology & Pharmacology from the University of Bologna, Italy, and his PharmD from Jordan University of Science and Technology, Jordan. After his PhD, Dr. Kablan moved back to Jordan where he was a junior faculty member at the University of Jordan’s Faculty of Pharmacy, and served as SME on biosimilar drug safety, rules and regulations for the Jordanian FDA. As a consultant for the Jordanian Royal Scientific Association (JRSA), he wrote in vivo toxicity and efficacy research protocols, and helped the JRSA establish their first animal research facility .

Julio Boza Puerta, PhD

Senior Vice President
Research and Development
Borden Dairy Company
8750 N. Central Expressway, Suite #400
Dallas, TX 75231, USA


Julio Boza is SVP, R&D, at Borden Dairy Company based in Dallas since September 2013. Formerly, he worked for the Coca-Cola Company as Director of Health and Nutrition at the Global Scientific & Regulatory Affairs Department in Atlanta. He joined the company as Group Nutrition Director within the SRA Department at Coca-Cola Europe based in Brussels on July 2008. In April 2010, he moved to Atlanta as Nutrition Research Director in the Global R&D Department.
He joined The Coca-Cola Company from Puleva Biotech in Spain, where as Managing Vice-Director he was responsible for designing and investing in a research strategy and developing fortified and functional dairy products (2000-2008). Prior to that, he worked at the Nestle Research Center in Lausanne (Switzerland) from 1996 to 2000 in infant and clinical nutrition research projects. He made two postdoctoral research trainings in the UK (Institute of Food Research, Norwich) and USA (Baylor College of Medicine, Houston).
Julio Boza holds a MSc in Pharmacy and a PhD in Biochemistry from the University of Granada in Spain. He has been a Member of the ILSI Europe Board of Directors (2009-2011), Member of the Board of Directors of the Spanish Nutrition Society (2003-2008) and, since 2000, he is a Visiting Professor at the University of Granada.

Mohamed Z. Badaoui Najjar, PhD

A. Principal Scientist
Cola breakthrough Innovation
PepsiCo R&D
100 Stevens Ave
Valhalla NY 10595, USA


Dr. Mohamed Z. Badaoui Najjar received his BS and MS from the American University of Beirut in Lebanon. He then pursued his Ph.D. in food science focusing on microbiology and ingredient safety at Rutgers University. He worked with the FDA and the Joint institute for food safety for 2 years before joining PepsiCo in 2010. Mohamed currently leads international and domestic beverage innovation initiatives to drive new product development and sugar reduction in brand Pepsi, Pepsi Max and Pepsi Next. Mohamed is very active in the Institute of Food Technologists: He is a professional member of IFT, Chairman of NY IFT and a division champion. Mohamed has published and presented more than ten articles and posters. He holds two provisional patents. Mohamed enjoys new trends and innovations in food & beverage, science and technology.

Malik Altaf Hussain, MSc, PhD

Associate Director
Centre of Food Research and Innovation
Lincoln University
Lincoln 7647, New Zealand


Dr Malik Altaf Hussain is an associate director at the Centre for Food Research and Innovation (CFRI) and a senior lecturer in Food Microbiology at the Department of Wine, Food & Molecular Biosciences (WFMB), Faculty of Agriculture and Life Sciences at Lincoln University New Zealand. He obtained his BSc (Hons) and MSc (Hons) in Food Technology from University of Agriculture Faisalabad (Pakistan) with distinction. He was awarded a PhD in Food Microbiology and Biotechnology by the University of Melbourne (Australia) in 2007. He received several prestigious international scholarships and academic prizes.
He completed several research projects in food science and technology area at four different institutes in three different countries. He worked two years as Scientific Officer at Pakistan Council for Scientific and Industrial Research (Lahore branch) in 2000-2003. Following to his PhD, Dr Hussain completed a research project at the University of Melbourne, Australia in 2007-2008 and was employed by Queensland University of Technology, Australia as Postdoctoral Research Fellow (2008-2010). Later on, he joined Lincoln University New Zealand as Lecturer in Food Microbiology in 2010. Now he is leading food microbiology research group at Lincoln University and working on a number of industry led projects on the development of functional foods (probiotics) and food safety. Dr Hussain is experienced in teaching, supervision, management, leadership, consulting, event organizations and international collaborations.

Bing Wang, PhD

Assistant Professor in Food Safety Risk Assessment
Department of Food Science and Technology
University of Nebraska-Lincoln
237 Food Industry Complex
Lincoln, NE 68583, USA


Dr. Wang holds B.S. degree in Veterinary Medicine and M.S. degree in Veterinary Pharmacology and Toxicology from China Agricultural University, and Ph.D. degree major in Veterinary Microbiology with an emphasis on Veterinary Preventive Medicine and minor in Statistics. After graduation, she was a Postdoctoral Research Associate at the University of Maryland and a Postdoctoral Research Scientist at George Washington University.
Dr. Bing Wang is a human health risk analyst, particularly applying risk assessment approach in addressing food safety issues. Her primary research interests center around human health risk assessment, epidemiology and research synthesis methodologies. Dr. Wang has applied the principles of those disciplines to a diverse of fields, including charactering the risks of sparsely tested chemicals, developing probabilistic evidence-synthesis method for dose-response assessment, risk-benefit analysis of nutrient fortification in grain food, and exposure assessment of foodborne pathogens along animal protein production chain, to improve the use of scientific information in regulatory decisions and understand how risk perception influences decisions about health and safety.

Ana C. Lindsay, DDS, MPH, DrPH

Associate Professor
Departments of Exercise and Health Sciences
College of Nursing and Health Sciences
University of Massachusetts Boston
                and
Adjunct Associate Professor
Department of Nutrition
Harvard School of Public Health Boston, MA 02115, USA


Dr. Lindsay’s research and scholarship focus is on understanding family- and community-level influences on children’s health and nutrition, with a special focus on social and cultural determinants of lifestyle behaviors in early childhood (diet, physical activity, etc.) and risk of obesity among low-income, Latino immigrant families and children in the U.S. and Latin America. Much of her research has focused on family-based prevention and health promotion research and interventions to improve dietary behaviors, increase physical activity, and prevent obesity among Latinos conducted in partnership with state- and federal-level programs serving low-income families in the U.S. (e.g., WIC program) and Latin America (e.g., Saude da Familia and BolsaFamilia programs in Brazil). Prior to joining the EHS Department as Associate Professor, Dr. Lindsay helped create and co-directed the doctoral program in public health nutrition at the Harvard School of Public Health’s Department of Nutrition.

Joseph Irudayaraj, PhD

Professor
Department of Biological Engineering
Agricultural and Biological Engineering
Deputy Director
Bindley Bioscience Center Discovery Park
Purdue University
WL, IN, USA


Dr. Joseph has degrees in Agricultural Engineering, Computer Sciences, and Biological Engineering. He is a Professor of Biological Engineering in the Department of Agricultural and Biological Engineering. The Primary focus of his research is on single cell technology development for detection and quantification of epigenetic modifications, transcripts, and phosphorylation with an ultimate goal to detect cancers in its earliest possible stage. His research is multidisciplinary, and he collaborates with over 10 departments spanning 5 different colleges across Purdue. He teaches two undergraduate courses (i) Engineering Analysis for Design and (ii) Statistical Methods for Engineering and one graduate course (Biophysics and Biosensors). He serves in the Nanotechnology for medicine, biological instrumentation development, and Epigenetics review panels for the NIH, NSF, NASA, and DOD among other national and international (Canada, European Union, Singapore, UK) proposal review panels. He chairs the Small Business Innovative Grants program (Biological Instrumentation division) at NIH and is a reviewer for over 12 journals and in the editorial board for 5 journals.
He is a member of the Entrepreneurship Leadership Academy, a co-leader of the Drug Discovery and Molecular Sensing Program of the Purdue Center for Cancer Research and was the Graduate Chair of the ABE program (Ranked #1 by the US News and World Report, 2009-2012). He has published over 200 refereed journal articles, over 400 conference presentations, over 50 publications in conference proceedings and book chapters in areas covering Nanotechnology and biosensors, primarily addressing diagnostics, drug delivery, and numerical analysis. He is a strong proponent of training the next generation of the student scientists/engineers in cross disciplinary areas. He is a member of American Chemical Society, Institute of Biological Engineering, Biophysical Society, and the American Society of Agricultural and Biological Engineers.

Zi (David) Teng, PhD

Departments of Nutrition and Food Science
University of Maryland College Park
College Park, MD, 20742, USA


Dr. Zi Teng received his PhD in Nutrition and Food Science at University of Maryland College Park in 2014. His research been mainly focused on protein chemistry and biopolymer-based encapsulating systems. In specific, he is working on the development of novel encapsulating and delivery systems(nanoparticles, nanoemulsions, and hydrogels) using food-derived proteins and polysaccharides, followed by the assessment of their structural properties, digesting and drug releasing profile, andcellular uptake. He has published over 30 research papers, book chapters, and academic conference proceedings.

Cui (Suzy) Fan, PhD

Food Technologist
G and A Baking Company
Taylor, MI, USA


EDUCATION:


• 2012- PhD, Food Science in University of Missouri-Columbia, Columbia, MO
• 2008- MS, Plant Mol. Biol./Biotechnol in University of Kentucky, Lexington, KY
• 2004 – BS, Biological Sciences Beijing Forestry University, Beijing, China B.S. Biological Sciences


PROFESSIONAL EXPERIENCE


• 2014- present Food Technologist, G&A Baking Company Develop and implement Sanitation SOPs; give weekly food safety trainings
o Preform hazard analysis and maintain supplier verification programs for all ingredients; develop prerequisites and validations programs for HACCP audits
o Incharge of in-house chemical and microbial tests, including pH, total titratable acidity, microbial surface swab, total bacterial count, coliform/E. coli, Yeast and mold, Staph aureus Maintain good relationships with suppliers, third party aduit and test agents
• 2012 – 2014 Research Technician II, Stowers Institute for Medical Research Project:
o Large-scale in situ expression profiling of gene expression during zebrafish sensory hair cell development and regeneration
• 2008 – 2011 Graduate Research Assistant, Food Science program, University of Missouri-Columbia, Columbia, MO
o Project: Novel detection methods for food-and water-borne pathogens using surface enhanced Raman spectroscopy (SERS).
o My research is focused on developing methods of using Raman spectroscopy to detect food- and water-borne pathogens (viruses and bacteria, separately).
o An in vivo molecular probing using intracellular nanosilver for the preparation of bacterial amples was established and assessed. The methods can detect single cells of bacteria. I designed, conducted experiments and analyzed spectral data. Wrote, revised, and submitted papers. Responded to reviewers’ comments and questions. Results were presented in 2009, 2010, 2011 and 2012 IFT Annual Meeting and published in peer- reviewedjournals. In addition, one of my papers was honored with the most citations of all the papers published in the JFS (Journal of Food Science): Food Microbiology and Safety section in 2010.
• 2005 – 2008 Graduate Research Assistant, Plant Genomics and molecular biology Laboratory, University of Kentucky, Lexington, KY
o Project: Functional characterization of rice orthologs of legume genes required for nodulation and arbuscular mycorrhizal (AM) symbioses.

Hongshun Yang, PhD

Assistant Professor
Department of Chemistry
Food Science and Technology Programme
National University of Singapore
S7 #03-05, 3 Science Drive 3 117543, Singapore


Dr. Yang joined the Food Science and Technology Programme, Department of Chemistry at the National University of Singapore (NUS) in June 2013 as an Assistant Professor. He obtained his Ph.D. in Refrigeration and Cryogenics Engineering from Shanghai Jiao Tong University, China in 2005 and worked as a Research Fellow at Auburn University, USA from 2006 to 2008. Dr. Yang obtained another Ph.D. in Food Science from University of Minnesota, USA in 2012. And he was a faculty research assistant at University of Maryland, USA before joining NUS. His research interests are sustainable food processing and safety engineering, which includes organic food processing; food safety engineering; sustainable food processing via byproduct utilization; food nanotechnology, food and health, and food security, especially in seafood, fruits and vegetables, and soybean based food products.

Caroline R. B. Rocourt, PhD

Biomedical Life Scientist
Leidos Corporation
Frederick, Maryland, USA


Dr. Rocourt graduated Cum Laude from Hollins University with B.S. in biology in 2008 and then proceeded to earn her Master’s and Doctoral degrees in Nutrition and Food Science from the University of Maryland at College Park. During her graduate work, Dr. Rocourt conducted molecular nutrition lab-based research, primarily employing mammalian cell culture models to study the DNA damage response as it relates to cancer and metabolism. After receiving her degrees, she taught at University of Maryland College Park as lecturer of Nutrition. Currently, she is working as a Biomedical Life Scientist at Leidos Corporation in Frederick, Maryland.

Liping Kou, PhD

Associate Professor
College of Food Science and Engineering
Northwest A and F University
28, Xinong Road
Yangling, Shaanxi, China


Dr. Kou received her bachelors, masters and doctors degrees in Food Science from Northwest A&F University in China. She is an Associate Professor in Northwest A&F University. In 2011, she started collaborative work in the Food Quality Laboratory under the supervision of Drs. Yaguang Luo, Wayne M. Jurick II and Tianbao Yang as a Postdoctoral. Since 1995, Dr. Kou has been working on produce postharvest technology and new specialty produce. She is continuing her research studies on sensory evaluation, postharvest handling, nutrient assessment, plant pathology and microbiological safety of produce.

Nalin Siriwardhana, PhD

Senior R&D Medical Associate
Medical Excellence and Governance
399 Interpace Parkway
Reckitt Benckiser (RB)
Parsippany, NJ, USA


Current


Senior R&D Medical Associate, Medical Excellence and Governance- Reckitt Benckiser (RB) Parsippany NJ.


Previous


Research Assistant Professor - University of Tennessee, TN and Texas Tech University, TX
Founder and Editor-in-Chief for Nutrition Remarks

Zuoxing Zheng, PhD

Senior Associate Principal Scientist
Central Research
Kraft Foods Group Inc.
Glenview, IL, USA


Dr. Zuoxing Zheng is Senior Associate Principal Scientist in Central Research atKraft Foods Group, Inc. His primary function has been focused on identifying and developing novel and proprietary preservation technologies to improve food safety, quality and shelf life of various food and beverage products. Currently he is working on natural antimicrobial ingredients discovery and applications. Prior to joining Kraft Foods in 1999, he was Research Assistant at the University of Massachusetts from 1995 to 1999 and Assistant Professor at Tsinghua University from 1988 to 1995.
Dr. Zheng received his B.S. and M.S. degrees in Fermentation and Microbiology in China and Japan, and Ph.D. degree in Food Science from the University of Massachusetts. In more than two decades of his professional experience, Dr. Zheng has authored dozens of journal papers, patent publications, book chapters and numerous conference presentations. He serves on the Food Biotechnology Editorial Board and is a reviewer for several scientific journals. He has received numerous awards from Kraft Foods, IFT and UNESCO.

Deepti Dabas, PhD

Lead Scientist
Kalsec Inc.
3713 West Main Street
Kalamazoo 49006, Michigan, USA


Dr. Dabas is working on research and development of natural colorants at Kalsec Inc. She completed PhD in Food Science from Pennsylvania State University. Her PhD research was on developing natural colorant from avocado seed and studying its anti-cancer, anti-inflammatory and chemical properties.

Amir Golmohamadi, PhD

Post-Doctoral Research Associate and Instructor
School of Family and Consumer Sciences
875 Perimeters Dr. MS 3183
Moscow, ID 83843, USA


Dr. Golmohamadi was born and raised in Tehran, Iran. He has 9 years of combined research and industry experience in Food Science and Nutrition. He hold a Ph.D. from University of Idaho (UI) with Post-Doctoral research and teaching experience in Nutrition.

Muhammed Yuceer, PhD

Assistant Professor
Department of Food Processing
Canakkale Vocational School of Technical Sciences
Canakkale Onsekiz Mart University
17020 Canakkale, Turkey


Bibliography:

•(2009-2013) - Ph.D, Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale/Turkey
•(2003-2007) - M.Sc, Istanbul Technical University, Chemical and Metallurgical Faculty, Department of Food Engineering, Istanbul/Turkey
•(1998-2002) - B.Sc, Yuzuncu Yil University, Agriculture Faculty, Department of Food Engineering, Van/Turkey


Professional Work Experience:

•(2013-Present) - Assistent Professor Dr, Canakkale Onsekiz Mart University, Department of Food Processing
•(2005-2013) - Egg Processing Plant Production, Quality - R&D Manager (Deputy Director of Factory Manager) A.B Gida San. ve Tic. A.S. (A.B Foods Inc.) Bandirma, Balikesir/Turkey
•(2002-2005) - (Resignationa as Quality-R&D Manager), International Trade Assistant, A.B Gida San. ve Tic. A.S. (A.B Foods Inc.) Istanbul/Turkey

Sergio Martinez Monteagudo, PhD

Departments of Food Science and Technology
The Ohio State University
Columbus, OH 43210, USA


EDUCATION

• (2008-2013)- PhD, Bioresources and Food Engineering, University of Alberta, Canada
• (2003-2005)- M.Sc. Food Science & Technology, Autonomous University of Chihuahua, Mexico


JOB EXPERIENCE

• (2013- Present)- Postdoctoral Researcher, Department of Food Science and Technology, The Ohio State University
• (2006-2008 )- Director, Center for Dairy Industry Technology and Developing (Mexico)
• (2005-2006 )- Customer Service Representative, Teleperformance (Mexico)
• 2004 - Quality inspector, RES international company (Mexico)
• (2002-2003 )- Undergraduate internship, Agroindustrias San Antonio de los Arenales SA de CV (Mexico)

Amir Ali Khoddamzadeh, PhD

Research Scholar
Department of Horticulture & Landscape Architecture
Oklahoma State University
358 Agricultural Hall
Stillwater, OK 74078, USA


Dr. Khoddamzadeh is an Instructor in the Department of Earth and Environment at the Florida International University, FL, USA. Earlier, he worked as a Research Scholar in the Department of Horticulture and Landscape Architecture at Oklahoma State University. He graduated in the field of Agricultural Biotechnology in 2011 from University Putra Malaysia and worked as an Assistant Professor for about two years at Ferdowsi University of Mashhad and in Agricultural Biotechnology Research Institute of Iran. His doctoral dissertation focused on a relatively new methodology for tissue culture, application of molecular markers for somaclonal variation detection, synthetic seed production and cryopreservation in orchid. He also worked on drought stress, ecophysiological effects on seed and plant characteristics of soybean cultivars during his masters.
As a previous faculty in research institute, all of his research proposals were based on the growers and industries need. As the previous team lead and researcher of a biotechnology knowledge-based company, he always tried to link the science achievement with industry requirements. He has experience in conducting research trials, analyzing data, and summarizing/publishing results. He has taught different courses (such as general plant biology, botany fundamental, and techniques in plant molecular biology) and supervised few student final projects and thesis in undergraduate and graduate levels.
Dr. Khoddamzadeh has published more than 10 papers in peer reviewed journals and three more have been submitted. He also awarded some grants.

Noel D. Aldrich, PhD

Assistant Professor
College of Graduate Health Sciences
Northwestern Health Sciences University
2501 W 84th St
Bloomington, MN 55431, USA


Dr. Aldrich is the founder and senior consultant with Nutrition Proportion, a private clinical nutrition service in the United States providing holistic nutrition solutions for chronic diseases. He regularly teaches various nutrition topics to the public, and has been a faculty member at many institutions including North-western Health Sciences University and the University of North-western. He completed his doctoral studies at the University of Minnesota researching the effect of protein intake on weight maintenance in mid life adults.

Sami Dridi, PhD, HDR

Associate Professor
Department of Avian Endocrinology and Molecular Genetics
Center of Excellence for Poultry Science
University of Arkansas
1260 W. Maple Street
Fayetteville, AR 72701, USA


Dr. Dridi received his Accreditation to Supervise Research (HDR) in Structural Biology, Biochemistry and Cell Signaling from the University of Paris XI. He got his PhD and Master degrees in Molecular and Cellular Biology from the National Polytechnic Institute of Lorraine (INPL) and National Institute for Agronomic Researches (INRA), France.

Maria L. Plaza-Delestre, PhD

Associate Professor
Department of Food Science and Technology Program
Mayaguez Campus
University of Puerto Rico
Cell Box 9000, Mayaguez 00681, Puerto Rico


Dr. Plaza is Associate Professor in the Food Science and Technology Program at The University of Puerto Rico, Mayaguez Campus. She earned a Bachelor Degree in Biology and a Masters Degree in Food Science and Technology (both from the University of Puerto Rico). She also has a Doctorate in Food Science with a concentration in Food Chemistry (University of Florida). Dr. Plaza is a member of The Institute of Food Technology, Life Time Member of the Phi Tau Sigma honor Society, and elected President of The Alpha Delta Gamma International Educators Sorority. As a Food Scientist, she is a Food Safety Manager Certified and SQF certified. She is part of the trainers group for JIFSAN GAP courses. In addition she participates as trainer in GAP, GMP and HACCP Programs at the UPR-Mayaguez Campus. She has obtained several research awards for her work on Use of edible films to extend the shelf life of fruit and vegetables, focusing on its effect on physicochemical characteristics and microorganism’s growth.

B. N. Dar, PhD

Assistant Professor
Department of Food Technology
Islamic University of Science and Technology
1, University Avenue
Awantipora, J&K 192122, India


Dr. Dar has graduated in Agricultural Sciences. For higher studies he selected Food Technology as field of specialization and did his Masters and Doctorate in 2008 and 2011, respectively. Dr. Dar started his professional career in 2012 as Assistant Professor of Food Technology. He has published 30 research and review papers in various international journals and presented 10 papers in conferences. He has been recommended for UGC research Award 2014-2016 in the field of Agricultural sciences. One multi-million research project stands approved in his name. Dr. Dar has guided 8 PG students in their research work. He is on editorial board and reviewer of many reputed journals, Main focus of his research is on traditional foods and unexplored food sources. Dr. Dar has conducted various training programmes and workshops in the University. He is striving for excellence in the area of food and nutritional sciences through research and learning from the peers in this area.

Farouk M. F. El-Sabban, PhD

Professor
Department of Nutrition and Physiology
College of Life Sciences
Kuwait University
Jamal Abdul Nasser Street, Kuwait


Dr. El-Sabban is currently a Professor of Nutrition and Physiology at the College of Life Sciences (formerly known as the College for Women), Kuwait University, since September 2003. Dr. El-Sabban established the Department of Family Sciences (currently known as the Department of Food Science and Nutrition)-the only entity that grants the BSc Degree in Food Science and in Nutrition in Kuwait. Prior to joining Kuwait University, he held the position of Senior Staff Scientist at the American Heart Association, Dallas, Texas, USA. Dr. El-Sabban earned his BSc degree from the Faculty of Agriculture, Cairo University, Cairo, Egypt, in 1963 and earned his MS and PhD degrees in nutritional sciences at the Pennsylvania State University, Pennsylvania, USA, in 1968 and 1970 respectively. His experience in academia is vast and spans over many countries: Egypt, Saudi Arabia, United States of America, United Arab Emirates, Malaysia and Kuwait. Dr. El-Sabban is a Scientist who published many scientific articles, presented papers in conferences and has extensive professional affiliations. He is a Seasoned Educator who also has a vast experience in academic administration.

Maria Ursula Rosales-Hartshorn, PhD

School of Food Science
Washington State University
Pullman, WA 99164, USA


Dr. Rosales-Hartshorn was born and raised in Lima, Peru. She received her Food Engineer degree at the Federico Villarreal National University in Peru. As a Fulbright Scholar, she started her studies at Washington State University where she earned her MS and PhD in Food Science. During her graduate work, Dr. Rosales-Hartshorn, conducted research on phytochemicals in red raspberries and fortified fermented cassava products such as fufu.

Kanika Bhargava, PhD

Assistant Professor
Department of Human Environmental Sciences
Nutrition, Dietetics and Food Management Program
University of Central Oklahoma
100 N, University Drive
Edmond, OK 73034, USA


Dr. Bhargava is currently an Assistant Professor, Department of Food Science at University of Central Oklahoma College of Education & Professional Studies. She earned her bachelors degree in Food Technology from Delhi University, and Masters in Food Science and Technology from Guru Nanak Dev University, India. After working in academia, food industry and food research laboratories for more than eight years, she received her doctorate in Nutrition and Food Science with specialization in food microbiology from Wayne State University. She has published six publications and 30 conference proceeding papers. She has served as reviewer and editorial board member of several reputed food science journals. She is current chair of Institute of Food Technologist Quality Assurance Division. She is certified Food Scientist and certified Hazard Analysis Critical Control Point (HACCP) auditor.

Kaustav Majumder, PhD

Assistant Professor
University of Nebraska–Lincoln
Food Science & Technology
Rm 263 | 1901 North 21st Street | Food Innovation Center
Nebraska Innovation Campus, NE 68588-6205, USA


Dr. Kaustav Majumder is an Assistant Professor at the Department of Food Science, University of Nebraska, Lincoln, USA. He has a bachelor degree in Biotechnology from the West Bengal University of Technology, in India and holds an MSc and Ph.D. in Food Science and Technology from the University of Alberta, Canada with a research focus on bioactive food proteins and peptides. After completing his degrees, he was a postdoctoral fellow at the University of Guelph, Canada in the Department of Food Science. His research program at the University of Nebraska explores the beneficial health effect of food-derived bioactive proteins and peptides and evaluates their therapeutic potential for the treatment, prevention, and management of hypertension, type-2 diabetes, and associated metabolic disorders. His research delineates the molecular mechanisms of food-derived bioactive compounds to reduce the pathogenesis of hypertension and related metabolic disorders. The research program also aims to identify the biomarkers and the genetic alteration happen due to the intervention of bioactive food proteins/peptides.

Ammar Mohammed Hamood AL-Farga, PhD

Assistant Professor
Food and Biological Engineering
Jiangsu University
Zhenjiang, 212013, Jiangsu, China


Dr. Ammar Mohammed Hamood AL-Farga is a Postdoctoral Fellow at Department of Food & Biological Engineering, Jiangsu University, China. He is working on process development for a novel food. He holds a PhD in food science engineering from Jiangnan University Wuxi, China, where he worked on Physiochemical, Nutritional value and Antioxidant Characteristics of a novel food Alhydwan (Boerhavia elegana Choisy) Seed and its Application in some Food Products. His research focuses on development for novel foods in an attempt to discover more innovative foods of high nutraceutical values that can be used in other food product systems. He has published various papers (20) in high impact factor international journals and her work is very well cited by researcher's worldwide (h-index 5). He has also been awarded with various awards and honours including the Doctoral Fellowship, Wuxi, China. He published more than 50 scientific works. 2 patents (Under review). Reviewer in more than 5 international journals as well as member of the editorial board of 20 indexed journals.