The Cabo Verde's basalt potential
Available soon...
INTERNATIONAL EXHIBITION ON THE FLAVOURS OF ECOWAS
The Speakers
Since 1991, Dr JF Hocquette has been a research scientist at INRA (the French National Institute of Agricultural Research). His Intervention topics mainly concerns muscle biology as relevant to muscle growth and beef eating quality. In 2014, Dr Hocquette organized the French Meat R&D congress (240 people). Dr Hocquette is strongly involved in the activities of the EAAP (European Association for Animal Production) and is also an active member of the French-Chinese Center on beef production.
Muscle growth, development and biology as relevant to beef quality
Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Department of Food Engineering at 2001. She worked as a research fellow/doctor assistant/ assistant professor/associate professor at Ege University and Celal Bayar University during 1993 to now. She is currently working as Associate Professor faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. She organized and directed as Conference Chair the International Congress entitled ANPFT2012 (Advanced Non-thermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages in May, 2012 at Turkey. She served as organizing committee member at 2nd International Conference and Exhibition on Nutritional Science & Therapy Conference in July 2013 at Philadelphia, USA. She has published many papers in peer reviewed journals and serving as an editorial board member of International Journal of Food Science and Technology by Wiley Publisher, USA and Polish Journal of Food and Nutrition Sciences (PJFNS) in Thomson Reuters. She published the scientific edited two book entitled Fruit and Cereal Bio-actives: Chemistry, Sources and Applications by CRC Press, Taylor & Francis, USA Publisher and entitled Improved Food Quality with Novel Food Processing by CRC Press, third book Food By-Product Based Functional Food Powders is also in progress.
Food Chemistry & Quality Control & Novel Food Processing Technologies, Food Bioactives (Food Phenolics, Food Antioxidants, Bioactive Lipids, Mycotoxins), Food Additives and Toxicology, Novel Processing Technologies including High Pressure and PEF, Oils and Fats, Frying Oil Chemistry & Technology, Functional Food Technologies & Nutraceuticals, Chemistry of Food Toxicants.
Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.
Food Science and Nutrition
Ian Watson’s first degree was in applied physics, followed by a Ph.D. from the engineering Faculty at the University of Glasgow in “Optimising the gaseous discharge and optical coupling of a pulsed CO2 laser” which was specifically designed for material processing of reflective and refractory materials. In the early 1990s he began to research the effects of high power laser beams on microorganisms and laser sterilization and inactivation. He has published on the direct effect of a range of lasers and their efficacy on treating different substrates, including solids, liquids and air and a range of microorganisms from E. coli to B. globigii, an anthrax simulant. As well as building lasers and laser scanning inactivation systems he has developed combined systems for decontamination and inactivation applications. These systems comprised: lasers, UV, pulsed flashlamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and and successfully tested for treating air.
My Intervention topicss range from exploiting bioenergy and microalgae, laser asteroid deflection and laser and combined systems for inactivation of microorganisms. Areas permeating each theme are complex experimentation, real time detection, monitoring and control of processes.
Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.
Food processing and technology, Product development
Gulhan Unlu has been on the University of Idaho faculty since 2000. She is an Associate Professor within the School of Food Science. She is also an Adjunct Associate Professor at Washington State University. Prior to joining the University of Idaho, She conducted postdoctoral research at the National Renewable Energy Laboratory in Golden, Colorado. She is an active member of the Institute of Food Technologists and serves as the Chair of the Biotechnology Division of the Institute of Food Technologists (2014-2015). She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison. She has presented guest lectures in diverse courses in sciences, including Introduction to Food Science, Food Toxicology, Exploring International Agriculture, Biotechnology and Society, and Molecules of Death.
Food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste
Giancarlo Cravotto is Full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.
Food science, Drug and pharmaceutical science
Angela Zinnai has completed her 1st PhD from the Scuola Superiore Sant' Anna, Pisa. She is an Associate Professor of Food Technology at Pisa University. In 2008, she received a “Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F). She published more than 100 papers in journals or volumes and serving as a referee for research projects and papers. She was a scientific responsible for an Original Patent (PT2009A000018), an author of two Original Patents of Pisa University. She was invited speaker and part of the organizing committee for several national and international workshops and conferences.
Francesca Venturi has completed her 1st PhD from the Scuola Superiore Sant'Anna, Pisa. She is a Researcher in Food Technology of Pisa University. In 2008, she received a "Special Mention" at "Montana Premium" for Food Science Research (with her colleague Zinnai A). She published more than 90 papers in journals or volumes and serving as a referee for ACS journals. She is the author of two original patents of Pisa University. She was invited speaker and part of the Organizing Committee for several conferences organized in past years.
Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a Phd in Chemistry from the University of Claude Bernard-Lyon I in France. Naim Ouaini was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. Since 2011, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and is the designated Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the LAAS association (Lebanese Association for the Advancement of Science) and for the International Scientific Committee CIMA3. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDAR, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 50 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.
Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry.
Mohammed Farid has completed his BE in Chemical Engineering from the University of Baghdad, Iraq (1971), ME in Chemical Engineering from University of Swansea, Wales (1975) and PhD in Chemical Reactor Engineering from the University of Swansea, Wales in the UK. He is a Fellow of the Institution of Chemical Engineers, London and an active member of a number of international institutions. He has published more than 360 papers in international journals and refereed international conferences, 6 patents, 5 books, and 11 chapters in books. He has received a number of international awards such as the Matsumae International Fellowship from Japan (1986), the Hisham Hijjawi Award for Outstanding Scientific Achievement in Research in 1993, and the Marie Curie Fellowship, from European Union in 2010. He was invited as a keynote speaker to a large number of international conferences worldwide such as iFOOD2013 in Hannover. He has initiated and established the research in NZ in non-thermal processing of food, including high pressure processing, pulsed electric field and UV, more than 15 years ago. In 2015, he was awarded by the International Association of Engineering and Food (IAEF) the “Lifetime Achievement Award”
Anne Pihlanto has completed her PhD from University of Turku. She is managing the Innovative Food Chain research area at Luke. She has over 20 years’ experience in food protein research. Her publications with original results within food technology, chemistry and medical science have been presented in scientific international journals, monographies and invited book chapters. Her articles are published in microbial, food and dairy science journals and total amount of scientific papers is about 150.
Proteins and peptides, utilisation of coproducts.
Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
Antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development.
Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, University Malaysia Terengganu, Malaysia. Her main Intervention topics is on food protein.
Food Biotechnology, Food Chemistry
Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, University Malaysia Terengganu, Malaysia. Her main Intervention topics is on food protein.
Food Biotechnology, Food Chemistry
Amiza M.A. completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University, UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, UniversitY Malaysia Terengganu, Malaysia. Her main Intervention topics is on food protein.
Food Biotechnology, Food Chemistry
Dr. Howard Zhang is the Director for the USDA ARS Western Regional Research Center in Albany, California. He leads research on Produce Safety, Plant Mycotoxin, Foodborne Contaminants, Processed Foods, Bioproduct Chemistry and Engineering, Crop Improvements and Utilization, Genomics and Gene Discovery, and Exotic and Invasive Weeds.WRRC also houses the Plant Gene Expression Center, ARS Pacific West Area office, Forest Service Branch and an APHIS laboratory. Dr. Zhang is a member of the Federal Senior Executive Service.
Howard was born and raised in Hunan Province of China. He received his BS from Hunan Agricultural University in 1982, MS from the University of Guelph in 1987, and Ph.D. from Washington State University in 1992. He served two years as post-doctoral associate at Washington State University. He was then appointed Assistant Professor (1994-1999),Associate Professor (1999-2003) and Full Professor (2003-2004) at the Ohio State University. In 2004 he joined USDA as Research Leader for Food Safety Intervention Technologies.
His areas of expertise include nonthermal processing technologies, pulsed electric fields, packaging, electronic instrumentation and process automation. He is a pioneer and inventor of PEF technology.
Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at University of California, Davis (UC Davis). Dr. Zhang has more than 25 years of research and teaching experiences with bioenergy and biofuel production, waste treatment and environmental quality management and control. She has successfully transferred new technologies from her laboratories to commercial companies. She is now serving as Chief Technology Advisor for CleanWorld, a Sacramento based bioenergy company. She has over 300 scientific publications and seven patents. Dr. Zhang received her PhD degree of Agricultural Engineering from the University of Illinois at Urbana-Champaign in 1992. She then joined the faculty of Iowa State University in 1993 and the faculty of UC Davis in 1995. She conducted innovative research and technology development on the production of biofuels and biochemicals from food and agricultural wastes. Dr. Zhang received several prestigious awards, including the New Holland Young Researcher Award from the American Society of Agricultural and Biological Engineers in 2003, Environmental Award from the U.S. Environmental Protection Agency in 2007, and Distinguished Career Award from Association of Overseas Chinese Agricultural, Biological and Food Engineers in 2010, Achievement Award from California Bioresources Alliance in 2013, and CleanTech Innovator of the Year from Sacramento Regional Technology Alliance (SARTA) in 2014.
Bioenergy and biofuel production, waste treatment and environmental quality management and control
John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee “Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.
Food Technology,chemistry and nurtition
Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences.Brennan's Intervention topicss lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fiber in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK) and Massey University (NZ). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences,and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary.
Interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response
Alison Burton-Shepherd is a Registered Nutritionist (Scientist) and Senior Lecturer in Adult Nursing at De Montfort University Leicester UK. She is a part time Advanced Nurse Practitioner and Non Medical Prescriber. Recently she became an Inspector for the Care Quality Commission inspecting primary medical services to ensure that high standards of clinical care are being maintained. She is proud to be a Queens Nurse a title given to nurses who have achieved and continue to strive for excellence.
Pre and post registration nursing with a specialism in nutrition, Advanced patient assessment and minor ill health
Ralf Greiner has completed its Ph.D. at the University of Stuttgart, Department of Biochemistry in 1993. From 1990 until 2007 he worked as a research / deputy head of department at the Federal Research Institute of Nutrition and Food, Centre of Molecular Biology in Karlsruhe, Germany. Thereafter (2007-2008) he joined the Division of Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. Ralf Greiner is currently working as a Head of Department at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany. In addition he acts as Editor for Food Control (Europe and South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.
Food Nanotechnology, Enzyme Application in Food Processing, Non-thermal Food Preservation Technologies, PCR Technology in Food Control, Conversion of Agricultural Byproducts
Lara Hanna Wakim is an Associate Professor and Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, Lebanon. She is the Vice-President of the Global Confederation of Higher Education Associations for Agricultural and Life Sciences-2015 and Member of its Steering Committee. She served as Head of Food Science Department at USEK and as Responsible of the International Relations. She has an extensive experience as Food Safety consultant. She is Member of the National Committee of Agri-Food Industries at the Lebanese Ministry of Agriculture, an Active Member at the Lebanese Standards Institution at the Lebanese Ministry of Industry, Member of the Lebanese Association of Food Scientists and Technologists and also Member of the Governing Council of the International Union of Food Science and Technology Her Intervention topicss are primarily focused on consumer perceptions and attitude toward food safety in Lebanon. She holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the Agence Universitaire de la Francophonie (AUF)/INAP-G (France) and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK)
Food, nutrition and health
Dilek Heperkan has completed her Ph.D. in 1986 from Egean University, Turkey. She worked as a researcher for 10 years in TUBITAK, National Scientific and Research Institute. She participated as a member of World Working Party of Mycotoxin (2002-2007). She worked as a visiting scientist in countries such as Belgium, Germany, Netherland and United Kingdom. She also worked for sabbatical in the USA in 2001. She also visited Universite de Vigo, Spain and gave lectures by Erasmus Programme in 2007. She organized a number of national and internatiol meetings. Recently, she organized 23rd International FoodMicro 2012 Congress together with ICFMH. She is currently working as a full time Professor in Istanbul Technical University, Food Engineering Department.
Food Engineering, Food Microbiology
Alev Bayindirli is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She has authored or co-authored 30 journal articles. She received her BS degree in 1982 from the Department of Chemical Engineering at Middle East Technical University. Her MS (1985) and PhD (1989) degrees are from the Department of Food Engineering at Middle East Technical University. She is working on food chemistry and technology, especially enzymes in fruit and vegetable processing.
Food Engineering (Fruit and vegetable processing, Food enzymes)Biotechnology (Production of enzymes)
Kadir Halkman was born in 1953 in Ankara. He graduated at "Department of Food and Fermentation Technology, Faculty of Agriculture, Ankara University". During February 1977 - November 1979, he worked in Ministry of Food, Agriculture and Livestock, General Directorate of Export Development Projects (MEYSEB). He started his Ph.D. studies at Department of Agricultural Microbiology, Agricultural Faculty, Ankara University in October 1978 and he took his Ph.D. degree in agricultural microbiology in December 1983. He had been an Associate Professor at Agricultural Biotechnology Division of Food Science and Technology on 1988. He became Professor of Food Sciences (Division of Food Microbiology) on 1996. He also graduated from the Economics Department of the University of Anatolia in 1990 with B.A. He has been a lecturer and a researcher in Department of Food Engineering, Engineering Faculty, Ankara University and published six books and numerous scientific papers. He worked in various committees of European Union, Ministry of Agriculture and Rural Affairs, Ministry of Health, The Union of Chambers and Commodity Exchanges of Turkey, Chamber of Food Engineers and Chamber of Agricultural Engineers. Since 2004, he has chaired the Association of Food Technology. He is good at English. He is married and has a son.
Food microbiology and Food Safety
She is a professor and the graduate program coordinator in the faculty of Chemical and Metallurgical Engineering,Istanbul Technical University. She has awarded with a Ph.D degree in Food Science from University of Wisconsin-Madison, USA in 1999.
Food science and technology, Technology Dairy products, Structural properties of foods, Food spoilage, Determination of storage and shelf life of food
He is professor and the Secretary General in Middle East Technical University, Turkey. He has awarded with a Ph.D degree from Department of Food Engineering, Middle East Technical University, Turkey in 2000. His experience includes various programs, contributions and participation in different events for diverse fields of study. His Intervention topicss reflect in his wide range of publications in various national and international journals.
Unit Operations in Food Engineering, Nonthermal Food Processing Technologies (High Hydrostatic Pressure, Pulsed Electric Field), Total Quality Management and Applications and Food Quality and Safety
She is professor and head of the Department of Food Science, faculty of engineering, Celal Bayar University,Turkey. She has awarded with a Ph.D degree from Department of Food Engineering, Food Science, Ege University, Turkey in 1995. Her experience includes various programs, contributions and participation in different events for diverse fields of study. Her Intervention topicss reflect in her wide range of publications in various national and international journals.
She has been a professor in the Department of Food Engineering at Istanbul Technical University since 1993. As a Food Engineer she has been an educator, a researcher, and an administrator during her 29-years professional career. As one of the 3rd generation food engineers and one of the first research assistants in this discipline she has always aimed to contribute to the development of her profession, to ful fill the needs of food industry and to do research for the needs of public. Besides, she has always tried to ful fill needs for a supply of healthy and safe food.
For almost twenty years, she has been in the effort of contributing to the leadership of ITU in the area of food engineering by transferring her knowledge and experience. She is still in charge of the head of Food Engineering Department at ITU as her 3rd term. During her administration, she has directed the evaluation process of ABET twice (2004 and 2011). She aimed at specializing in the fields of "Quality Management in Higher Education Institutes" and she endeavoured to transfer her knowledge to the evaluation of Engineering Programs (MÜDEK) in her country. Furthermore, as the Head Furthermore, as the Head of European Union Centre Research Office of ITU, she transferred her management experience generated through my research projects supported by European Union.
Her research fields focus on functional food chemistry and biochemistry and sensory analysis. She is trying to share her professional experience by developing collaborations with the food industry and by taking place in advisory and scientific boards of many non-governmental organizations representing food industry.
Functional food chemistry and biochemistry and sensory analysis
He is a professor in the Dept. of food engineering, Uludag University, Turkey. He has awarded with a Ph. D degree in food technology from Ankara University in 1981. Prior to that he has completed his masters in agricultural microbiology from Ankara University in 1976. His experience includes various programs, contributions and participation in different events for diverse fields of study. His Intervention topicss reflect in his wide range of publications in various national and international journals.
Edible Oil Technology, Food Microbiology
He is a professor in the Dept. of food engineering, Middle east technical University, Turkey. He has awarded with a Ph. D degree in food science from North carolina State University in 1982. Prior to that he has completed his masters from Dept. of Chemistry, Middle East Technical in 1977. His experience includes various programs, contributions and participation in different events for diverse fields of study. His Intervention topicss reflect in his wide range of publications in various national and international journals.
Food Microbiology, Biochemistry, Biotechnology
He is a professor in the Dept. of food engineering, Cukurova University, Turkey. He has awarded with a Ph. D degree in food engineering from Cukurova University in 1995. He has also awarded with post Doc. in food science and tech. from University of Reading UK, in 1997. His experience includes various programs, contributions and participation in different events for diverse fields of study. His Intervention topicss reflect in his wide range of publications in various national and international journals.
Food Technology, Food Biotechnology, Wine Technology, Alcoholic Beverages
She is a professor in the Dept. of food engineering, Ege University, Turkey. She has awarded with a Ph. D degree in food science and technology from Ege University in 1993. Her experience includes various programs, contributions and participation in different events for diverse fields of study. Her Intervention topicss reflect in her wide range of publications in various national and international journals.
Powder food, Baking, Food Engineering Unit Operations,Heat and Mass Transfer and Applications
He is a professor in the Dept. of food engineering, Hacettepe University, Turkey. He has awarded with a Ph. D degree in food engineering from Hacettepe University in 1998. His experience includes various programs, contributions and participation in different events for diverse fields of study. His Intervention topicss reflect in his wide range of publications in various national and international journals.
Food science, Food processing, Food analysis
He is a professor and chair in the Dept. of Food Engineering at Istanbul Technical, Turkey. He has awarded with a Ph. D degree in food science from Cornell University Graduate School in 2001. He has also done his masters in food science from Cornell University Graduate School in 1997. His experience includes various programs, contributions and participation in different events for diverse fields of study. His Intervention topicss reflect in his wide range of publications in various national and international journals.
Food packaging, non-thermal food preservation methods (food irradiation, packing with protective gas, with Supercritical CO2 sterilization) Fruit and vegetable processing, fresh meat products ready for consumption housing, food security
She is a professor in the Dept. of Food Engineering, Faculty of Agriculture, University of Uludag, Turkey. She has awarded with a Ph. D degree in food science. Her experience includes various programs, contributions and participation in different events for diverse fields of study. Her Intervention topicss reflect in her wide range of publications in various national and international journals.
Food Processing,Science,Quality Assurance,Quality Management,Food Technology
Born in 1955 in Ankara, Prof. Dr. MN NOW, after completing his primary and secondary education in this province, Ankara University Faculty of Agriculture, began his education in 1972 at the Department of Food Science and Technology. Following the 1977 completion of undergraduate studies after realizing his doctoral studies at the same university in 1983 issued by the Government of Japan to Monbusho scholarship by winning 2 years during Japan Kyoto University "The Research Institute for Food Science" TA has conducted post-doctoral research work. After his return to Turkey, he received his associate professor title in 1988 and began working as a lecturer at the Faculty of Agriculture of Ankara University. Between 1996-1997 for 1 year The Research Institute for Food Science "t Visiting Professor" has made the task. From 1994 until today, Professor with this task, as well as to continue to continue their administrative duties in various institutions. These tasks include Ankara University Faculty of Agriculture Revolving Fund Directorate (1996-2000), TSE Finished Foods Preparation Group Membership (1990-1993), TSE Finished Foods Preparation Group Presidency (2005-2008), Ankara University-Kosgeb Tekmer Selection Review Board ( 1995-2008), Ministry of Agriculture and Rural Affairs Protection and Control General Directorate Deputy General Manager (2004-2008), the National Codex Alimentarius Commission Member (2004-2008) and Industrial and Commercial Advertising Committee Member (2004-2008) is located. International Food Regulations and Standards in the work of International Standards Organization (ISO) CCEURO and the Codex Alimentarius Commission, (CAC) many times before who represented Turkey Prof. Dr. MN NOW, currently ISO TC 34 SC / 14 fresh, dried and frozen fruit and vegetables Standards Commission Chairman from 2000 as well as to continue since, though ISO ISO TC 34 SC / 3 Processed Fruit and Vegetable Standards Commission Presidency is continuing since 2010 . On Turkey's compliance and regulatory work for the European Union membership, which has also served as the representative and spokesman in the various EU Commissions Prof. Dr. It MN NOW, was carried out for this purpose co-chaired the joint projects carried out between the EU and Turkey. EFSA carried out in our country has served as leader of the EU project. International Dairy Federation also among the tasks that still holds (IDF), the Secretariat of the National Committee (2009- ...) is also included. TOBB Beverage Assembly is scientific advisor.
Prof. Dr. Nevzat now summarize the issues between the expertise and training areas; Fruit and Vegetable Processing Technology, Traditional Food, Sugar and Sugar Technology, Food Chemistry, Food Biochemistry, Food Quality Control Practices, Food Safety Practices, National and International Food Legislation, Food Analysis Methods, HACCP, Functional Food, Food Safety Management Systems, R & GA Projects.
Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.
Food processing and technology, Product development,
Ralf Greiner has completed its Ph.D. at the University of Stuttgart, Department of Biochemistry in 1993. From 1990 until 2007 he worked as a research / deputy head of department at the Federal Research Institute of Nutrition and Food, Centre of Molecular Biology in Karlsruhe, Germany. Thereafter (2007-2008) he joined the Division of Bioprocess Engineering and Biotechnology at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. Ralf Greiner is currently working as a Head of Department at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany. In addition he acts as Editor for Food Control (Europe and South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.
Food Nanotechnology, Enzyme Application in Food Processing, Non-thermal Food Preservation Technologies, PCR Technology in Food Control, Conversion of Agricultural Byproducts
Henry Zielinski has completed his M.Sc. Chemistry-University of Nicholas Copernicus, Torun, Poland, 1983 and Ph.D.Biochemistry- University of Agriculture and Technology, Olsztyn, Poland, 1996 again a Ph.D., D.Sc. Food Technology & Nutrition-Polish Academy of Sciences,2004 and now a Professor in Food Technology & Nutrition - Polish Academy of Sciences,2011.He has received many scholarships from The Rayne Institute, United Medical and Dental,Schools of Guys and St Thomas’ Hospitals, London , UK, Central Food Research Institute, Budapest, Hungary, Institute of Food Research, Norwich, UK, King’s College London, London, UK, Technion-Israel Institute of Technology, Haifa, Israel, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
antioxidants from food of plant origin with special emphasis on cereals, pseudocereals, legumes and cruciferous;qualitative and quantitative changes of antioxidants in technological processes;antioxidative capacity of food, dietary-derived antioxidants in functional food development.
Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences.Brennan's Intervention topicss lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fiber in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK) and Massey University (NZ). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences,and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary.
interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response
Alev Bayindirli is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She has authored or co-authored 30 journal articles. She received her BS degree in 1982 from the Department of Chemical Engineering at Middle East Technical University. Her MS (1985) and PhD (1989) degrees are from the Department of Food Engineering at Middle East Technical University. She is working on food chemistry and technology, especially enzymes in fruit and vegetable processing.
Food Engineering (Fruit and vegetable processing, Food enzymes)Biotechnology (Production of enzymes)
Born in 1955 in Ankara, Prof. Dr. MN NOW, after completing his primary and secondary education in this province, Ankara University Faculty of Agriculture, began his education in 1972 at the Department of Food Science and Technology. Following the 1977 completion of undergraduate studies after realizing his doctoral studies at the same university in 1983 issued by the Government of Japan to Monbusho scholarship by winning 2 years during Japan Kyoto University "The Research Institute for Food Science" TA has conducted post-doctoral research work. After his return to Turkey, he received his associate professor title in 1988 and began working as a lecturer at the Faculty of Agriculture of Ankara University. Between 1996-1997 for 1 year The Research Institute for Food Science "t Visiting Professor" has made the task. From 1994 until today, Professor with this task, as well as to continue to continue their administrative duties in various institutions. These tasks include Ankara University Faculty of Agriculture Revolving Fund Directorate (1996-2000), TSE Finished Foods Preparation Group Membership (1990-1993), TSE Finished Foods Preparation Group Presidency (2005-2008), Ankara University-Kosgeb Tekmer Selection Review Board ( 1995-2008), Ministry of Agriculture and Rural Affairs Protection and Control General Directorate Deputy General Manager (2004-2008), the National Codex Alimentarius Commission Member (2004-2008) and Industrial and Commercial Advertising Committee Member (2004-2008) is located. International Food Regulations and Standards in the work of International Standards Organization (ISO) CCEURO and the Codex Alimentarius Commission, (CAC) many times before who represented Turkey Prof. Dr. MN NOW, currently ISO TC 34 SC / 14 fresh, dried and frozen fruit and vegetables Standards Commission Chairman from 2000 as well as to continue since, though ISO ISO TC 34 SC / 3 Processed Fruit and Vegetable Standards Commission Presidency is continuing since 2010 . On Turkey's compliance and regulatory work for the European Union membership, which has also served as the representative and spokesman in the various EU Commissions Prof. Dr. It MN NOW, was carried out for this purpose co-chaired the joint projects carried out between the EU and Turkey. EFSA carried out in our country has served as leader of the EU project. International Dairy Federation also among the tasks that still holds (IDF), the Secretariat of the National Committee (2009- ...) is also included. TOBB Beverage Assembly is scientific advisor.
Prof. Dr. Nevzat now summarize the issues between the expertise and training areas; Fruit and Vegetable Processing Technology, Traditional Food, Sugar and Sugar Technology, Food Chemistry, Food Biochemistry, Food Quality Control Practices, Food Safety Practices, National and International Food Legislation, Food Analysis Methods, HACCP, Functional Food, Food Safety Management Systems, R & GA Projects.
Kazutaka Yamamoto got his Ph.D in Agricultural Chemistry and Food Engineering 1991. His dissertation on Inhibitors against insolubilization of calcium phosphate. Oligo-L-glutamic acids of various degree of polymerization (DP) were synthesized and their inhibitory activity was measured. A DP of 20 was essential to have the same activity as poly-L-glutamic acid. This study shows a marginal number between an oligomer and a polymer.
Research on high pressure food processing from the viewpoints of food safety, food functionality, and physical modification of food components such as starch.
Kadir Halkman was born in 1953 in Ankara. He graduated at "Department of Food and Fermentation Technology, Faculty
of Agriculture, Ankara University". During February 1977 - November 1979, he worked in Ministry of Food, Agriculture and
Livestock, General Directorate of Export Development Projects (MEYSEB).
He started his Ph.D. studies at Department of Agricultural Microbiology, Agricultural Faculty, Ankara University in October
1978 and he took his Ph.D. degree in agricultural microbiology in December 1983. He had been an Associate Professor at
Agricultural Biotechnology Division of Food Science and Technology on 1988. He became Professor of Food Sciences
(Division of Food Microbiology) on 1996.
He also graduated from the Economics Department of the University of Anatolia in 1990 with B.A. He has been a lecturer
and a researcher in Department of Food Engineering, Engineering Faculty, Ankara University and published six books and
numerous scientific papers.
He worked in various committees of European Union, Ministry of Agriculture and Rural Affairs, Ministry of Health, The Union
of Chambers and Commodity Exchanges of Turkey, Chamber of Food Engineers and Chamber of Agricultural Engineers.
Since 2004, he has chaired the Association of Food
Technology.
He is good at English. He is married and has a son.
Food microbiology and Food Safety
Naim Ouaini is Professor of Chemistry at the Holy Spirit University of Kaslik (USEK), with a PhD in Chemistry from the University of Claude Bernard-Lyon I in France. He was knighted in the Order of Academic Palms by the French Republic. From 2003 to 2010, he was Dean of the Faculty of Sciences and Computer engineering (FSGI) at USEK. He is a Board member of Technical Committee at the Ministry of Education & Higher Education in Lebanon. From 2011 to 2013, he has held the position and title of Assistant to the Rector for Public Administration in the USEK and was Head of the Department of Basic Sciences and Health Faculty of Medicine and Medical Sciences at USEK. Furthermore, he is one of the founding members of the Lebanese Association for the Advancement of Science (LAAS) and for the International Scientific Committee CIMA3. Nowadays, he is the designated President Deputy for Public Administration at USEK, President of the LAAS, and Chairman of the Scientific Committee at the University Association of Lebanon. Furthermore, he was nominated by the Minister of Education and Higher Education in Lebanon as the Environment Coordinator at the National Contact Point Network in Lebanon (European Union 7th Framework Program). Since SEA (Social Economic Award) was established, he was designated as a jury member in order to analyze and choose the perfect company that deserve to win the award and that based on developing concepts and products that endorse social welfare, a better environment, and a positive national impact, while maintaining a profitable business. Naim Ouaini has succeeded in achieving numerous scientific agreements with French universities, such as: Paris-Sud, AgroParisTech, University of Claude Bernard-Lyon I, Poitiers, Bordeaux, INPL and others. In addition, he has managed several research projects funded by French and Lebanese organizations, such as: AUF, CEDRE, CNRS, Rhone-Alpes MIRA and others. He has also contributed in the organization and implementation of various seminars and national and international conferences, and has published over 67 scientific articles in international scientific journals on Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry, the Robotics teaching and the analysis techniques.
Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry
Francesco Zecca is Associate Professor of Economics and Agricultural Policy. He carries out its teaching and research activities at the Department of Management of the University of Rome La Sapienza. His fields of scientific interest are the sustainability of agrifood production processes , policies of agricultural and rural development , economics of organic produce. He has been Director of MIPAAF(Italian Ministry of Agriculture, Food and Forestry Policies).Member of the ENEA Scientific Council. Representing Italy within the Steering Committee on Agricultural Research of the European Commission. Member of the OECD Governing Body of the programme Biological resource management for sustainable agricultural systems
Agricultural Research, economics, sustainability and food production
Walid Hleihel is the Deputy President of Student Academic Affairs and the President of the Admissions Committee at the Holy Spirit University of Kaslik (USEK) in Lebanon. He is also the Associate Dean of the Faculty of Medicine and Medical Sciences at the same University. He received his PhD in Physiology and Pharmacology from Nantes University in France in 2002, while he was working on the calcium regulation in the skeletal and cardiac muscles at The French National Council of Research. He was awarded the Professional Educator Certificate in 2015 from the UT Global Initiative for Education and Leadership of The University of Texas at Austin. He is currently teaching Cell Biology and Physiology at the faculties of Medicine, Sciences and Engineering at USEK, and his Intervention topicss focus on the correlations between the environmental and genetic factors and autism in Lebanon. At the present he is working on investigating the causes of this pathology in collaboration with a specialized team of physicians, scientists and non-governmental associations. His activities include as well the characterization of the venom of an endemic Lebanese Viper in collaboration with national researchers in the field. He is part of a European research project entitled Neuren and has previously been involved in a number of Tempus international academic and administrative projects. He has been also actively participating in various international conferences and trainings on teaching and learning and campus internationalization.
Physiology, Pharmacology, Cell Biology, Physiology
Joane Matta is an assistant professor and the head of the Nutrition department at the Faculty of Agricultural and Food Sciences at USEK. She has obtained her PhD in Nutrition from McGill University and her thesis was about the loss of muscle mass and the development of insulin resistance in elderly subjects. Her research is focused on diabetes and insulin resistance as well as metabolically healthy obesity. She also went for a postdoctoral fellowship in France at the French Institute of Health and Medical Research (INSERM) and underwent research in nutritional epidemiology focused on obesity and diabetes in population-based cohorts. She is now affiliated to INSERM at the unit where she did her postdoc. She is a member of the committee of the Lebanese National Exam in Nutrition. She has published several abstracts and papers in the field of nutrition and diseases
Agricultural, Food Sciences and Nutrition
Marc Beyrouthy is Associate Professor - Head of Agricultural Sciences Department at the Faculty of Agricultural and Food Sciences - Holy Spirit University of Kaslik (USEK). He holds a PhD in Health and Life Sciences from the Law and Health University Lille II – France. He is the authored and coauthored several scientific publications and Lectured in the fields of agriculture, medicinal plants, biological activities of essential oils, microbiology, ethnopharmacology, adulteration and authentication of plants and spices. In addition to that, he has more than 1000 TV appearances and he is an anchor in a daily popularized scientific TV show “Nature” at MTV - Lebanon.
Medicinal and Aromatic Plants, Bioactivities of plants extracts, Micropropagation, Crop Propagation, Microbiology, Ethnopharmacology
Biodiversity, Landscaping
|
|
|
|
|
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
WELCOME TO WEBSITE IN MANUTENTION
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
WELCOME TO BASALT CONFERENCE
Research
Science
Technology
Innovation
Environmental protection
Food qualities
Industrial innovation
Research
Science
Technology
Innovation
Environmental protection
Food qualities
Industrial innovation
