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
Background
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.
Biography
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.
Intervention topics
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.
Background
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.
Intervention topics
Food Science and Nutrition
Background
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.
Intervention topics
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.
Background
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.
Intervention topics
Food processing and technology, Product development
Background
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.
Intervention topics
Food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste
Background
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.
Intervention topics
Food science, Drug and pharmaceutical science
Background
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.
Intervention topics
Food Science
Background
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.
Intervention topics
Food Sciences
Background
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.
Intervention topics
Industrial Chemistry, Organic Chemistry, Water, Environment, Food Biochemistry.
Background
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”
Intervention topics
Food Preservation
Background
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.
Intervention topics
Proteins and peptides, utilisation of coproducts.
Background
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
Intervention topics
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.
Background
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.
Intervention topics
Food Biotechnology, Food Chemistry
Background
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.
Intervention topics
Food Biotechnology, Food Chemistry
