Dr. Venkatesh Meda, P.Eng., is an Associate Professor and graduate program Chair in the Chemical and Biological Engineering Department of College of Engineering, University of Saskatchewan, Canada. He has established the ‘microwave material processing’ research capabilities at the University of Saskatchewan. Some examples of projects that Dr. Meda has provided leadership role are: a) value-added engineering of agri-foods; b) thermal and non-thermal processing of agricultural, food and bioproducts; c) utilization and processing (drying, extraction) of plant by-products (spices & herbs, oilseeds, horticultural); d) process optimization for food safety & enhancing quality; and e) Waste water treatment technology application. He is recognized for his expertise in providing strategic leadership, business entrepreneurship education, international development and innovation enterprise skills.

Dr. Pablo Coronel Rivadeneira holds M.Sc. and Ph.D. degrees in Food Science. He has worked internationally in the Food Industry and currently is the Director of Food Processing of CRB Consulting Engineers in Raleigh, North Carolina while he also holds an Adjunct Faculty position with the Department of Food Bioprocessing and Nutrition Science at North Carolina State University. 

Dr. Farouk El-Sabban holds M.Sc. and Ph.D. degrees in Nutritional Sciences from Penn State University. He worked in a variety of positions in academia in the United States for 33 years before moving to Kuwait where he has worked for the past 15 years. He has held many senior positions such as head of units and departments and acting dean. Currently he is a Professor of Nutrition and Physiology at Kuwait University.

Dr. Yousef Husein Ali Tawalbeh holds M.Sc. and Ph.D. degress in Food Science and Nutrition from the University of Jordan. He has held positions in academia in the area of Food Science and Technology and has worked in industry as the head of Food Laboratories: Food Directorate and Jordan Food and Drug Administration. He is a member of many societies in the food science realm. He currently holds the position of Specialist/Food Rish Analysis at the Abu Dhabi Food Control Authority (ADFCA).

Dr. Shahidul Islam holds a MSc in Food Science and Technology and a PhD in Food Biosceince and Technology. He has an accomplished career with over 15 years of industrial experience demonstrating consistent success as an Industrial Research Scientist, Process and Product Developer, and Production Management in the world leading companies such as Pepsi, GSK Nutrition, and Abbott Nutrition. He is experienced in graduate and undergraduate student tutoring and mentoring in different countries through communication in 4 different languages: English, Bengali, Chinese and Japanese.

Charalampos Proestos has a BSc in Chemistry from the University of Ioannina, Greece, a MSc in Food Science from Reading University, U.K., and he obtained his Ph.D. in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his post doc working on natural antioxidants on programmes funded by EU and Greece. After further training at Wageningen University (The Netherlands), he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry auditor and supervisor of the Chemical laboratory in Athens accredited with ISO 17025. Currently he is an Assistant Professor in the Department of Chemistry at the National and Kapodistrian University of Athens. He has published more than 50 papers in reputed journals and has been serving as an editorial board member of more than 10 reputable journals.

Dr. Yahya Kemal Avsar holds a M.Sc. in Dairy Science and Technology and a Ph.D. in Food Science and Technology. He has worked in academia for 22 years, and currently is a Full Professor in the Agricultural Faculty at Mustafa Kemal University in Turkey.

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. With over 36 years of experience in Food and Dairy Bacteriology, he has shared and supervised more than 3 Master and Ph.D Thesis in Food and Dairy sciences and more than 59 scientific publications in food and dairy microbiology, functional dairy products, probiotics and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products. He has shared in national and international programs and projects. He joined many international conferences and workshops, in addition to scientific activities. In addition he was awarded the CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006. His work includes training young researchers and lecturers on many science-related subjects, including courses for: Microbiological Analysis of Food, Control of Bacteria, Contamination during Food Process and Isolation and Identification of Microorganisms. He is a member of Who's Who in the World.

Dr. Sabri Saghir holds a BSc in Food Science and Technology from Baghdad University / Iraq 1989. He obtained his MSc in Food Science from Goettingen University / Germany 1998. He worked at Hebron University as Research Assistant and Lecturer in the College of Agriculture, Deptartment of Nutrition and Food Technology until 2001. Thereafter, I finished my PhD in Human Nutrition from Vienna University in 2005. He currently holds the position of Chairman of the Deptartment of Nutrition and Food Technology at Hebron University. 

Food Engineer, Master in Food Science, Doctorate in Food Science. Experience in teaching, courses and lectures, quality control, good manufacturing practices (GMP), research and development of new products (R & D) and food analysis.
-Experience in teaching in practical and theoretical classes in the area of ??food analysis
- Ministry of the lecture and training courses.
-Application of check-list for initial diagnosis of good practices, implementation of good practices and development of manuals of good practice
- Development of new products in the area of ??baking and dairy products: new formulation and sensorial analysis
- Application of the experimental design: Plackett-Burman (PB) and Central Rotational Compound Planning (DCCR)
- Development of Exploratory Analysis: Principal Components (PCA) / Hierarchical Grouping (HCA)
- Development and validation of analytical and extraction methodologies.
- Food analysis: Gas chromatography (GC-MS, GC-FID, UHPLC, capillary electrophoresis), bromatological, physicochemical, bioactive, antioxidant, vitamins, minerals analysis of contaminants. 

Dr. Francis Mann is a natural products biochemist focusing on the biosynthesis and biotransformation of small molecule natural products by microbes. She earned her B.S. in biochemistry at the University of Nebraska-Lincoln, and her Ph.D. in biochemistry at Iowa State University under the supervision of Reuben J. Peters. After a short postdoctoral appointment, Dr. Mann has been working in academia. She serves as faculty in the Department of Chemistry at the University of Wisconsin-Parkside and performs research focused on the role of microbes in the biotransformation and biological activity of compounds found in fermentative communities and the mechanism of production of terpenoids in bacteria.

Dr. Huang obtained her Ph.D. degree in Food Science from the University of Missouri-Columbia in 2016, and Master of Science in Animal Science from the University of Florida in 2010. She joined ROHA USA LLC as a Global Meat Scientist Applications in May 2016.

Dr. Naveen Pessani is a Bioprocess Engineer by training and Food Scientist by profession. His expertise lies in the utilization of enzymes for food and bio-energy applications. He is proficient in Fermentation Engineering, Chromatography techniques, Food Rheology, Extrusion and Baking Science. Extending the shelf life of baked goods, clean label dough conditioning and developing bio-based ingredients are his day to day activities.

Dr. Gabriela Swamy has a B.Tech. degree in Food Technology and a M.S. degree in Food Quality and Innovation from University of Leeds, UK. Her Ph.D. degree is in Agriculture, Biosystems and Mechanical Engineering from South Dakota State University and her research area of interest is processing for food quality, safety and security. Recently she has focused on improving the safety of grain and grain based products throughout their production and processing chains. She has 20 peer review publications and has contributed 10 book chapters to several reference and textbooks.

Dr. Jianing Li holds a MEng degree in Food Science and Technology and a Ph.D. in Nutritional Sciences. She is currently completing her postdoctoral research at Emory University in Atlanta, USA.

Dr. Sobhy El Sohaimy is a Professor of Food Biochemistry & Head of the Food Technology in the Department at the City of Scientific Research and Technological Applications in Egypt. He holds a Ph.D. in Biochemistry from Kazakh National University (Kazakhstan) and a M.Sc. in Biochemistry from Zagazig University (Egypt). He has been a trainer and organizer of many workshops & training courses and holds chairman positions on numerous international committees. His research includes utilization of extrusion technologies for the delivery of bioactive components in functional foods, determination of nutritional effects off active ingredients in the manipulation of diet related illnesses, optimization off active ingredients and processing to create novel food structures and textures for the consumer, knowledge transfer and higher level skills improvement to the food industry, and utilization advanced technologies to keep food safe and healthy.

Dr. Adebola Sokabi holds a Ph.D. degree in Food Science and Technology from the University of Maryland Eastern Shore. Previously holds a Master of Science degree in Food Technology from the University of Ibadan and Bachelors of Science in Food Science and Technology from Federal University of Agriculture, Abeokuta, Nigeria. She has a wide range of experiences in the food science - research industry, she has held various research positions at the Federal Institute of Industrial Research Oshodi, Lagos State bringing her passion for research to both the industry and academic settings. Dr. Sokabi has over 10 years of hands-on laboratory experience in research, food product development, and extensive knowledge in food science, food safety/quality. Currently holds the position of a Lecturer at the Natural Science Department, University of Maryland Eastern Shore, and is involved in research in the Department of Agriculture, Food and Resource Sciences (Food Chemistry/Meat Science Lab).

Dr. Anneline Padayachee holds a Ph.D. in Nutritional Food Science and is a Registered Nutritionist by the Nutrition Society of Australia. She has a wide range of experiences in the food science and nutrition industry and has brought her passion for taking research and making it real to both industry and academic settings. Currently she holds the positions of Associate Academic at the University of Melbourne and a Senior Scientific & Regulatory Affairs- Nutritionals Manager at Aspen Pharma in New South Wales, Australia.

Dr. Julio Lopez holds a M.Sc. in Food Science and a Ph.D. in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign. He has experience working in diverse areas of the food science and nutrition industries in Honduras and the United States, having bilingual fluency in Spanish and English. He is currently the Research, Development and Innovation Manager of the Natural Health and Nutrition Division at Archer Daniels Midland in Decatur, Illinois.

Dr. Koohikamali holds a PhD in Food Process Engineering from Universiti Putra Malaysia from 2008-2013. After completing her doctoral degree at UPM, she returned to Iran and continued her career in the Department of Food Science and Technology as an Assistant Professor. Between teaching PhD, MSc & BSc students, she has supervised more than 15 MSc theses. She has also been head of the department twice. Currently, she is engaged in a mutual research project with Texas A&M University, Process Engineering R&D Center, Fats and Oil program in College Station, TX where she holds a post-doctoral research scholar position. 

Dr. Sodeif Azadmard-Damirchi obtained his PhD from the Swedish University of Agricultural Sciences in Food Chemistry and Analysis in 2007. He is an academic member of the Department of Food Science and Technology at the University of Tabriz. He has conducted many projects in functional foods and nutrition fields.

Dr. Mohammad Anvari holds a Ph.D. in Food Chemistry, an M.Sc. in Seafood Processing and a B.Sc. in Fisheries Science. He currently works as a postdoctoral fellow at the University of Idaho.

Dr. Meng Li received her PhD degree in Nutrition and Food Science from University of Maryland-College Park, US. She then worked in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition. Currenlty, she holds a Food Scientist position at Hampton Creek in San Francisco. She specializes in nano materials in food; dietary antioxidants, food colors, and other novel food ingredients.

Dr. Fabio Valoppi holds a M.Sc. in Food Science and Technology (2012) and a Ph.D. in Food Science (2016) from the University of Udine (Italy). Soon after his Ph.D. studies, Dr. Valoppi won a scholarship of the Area Science Park (Trieste, Italy) to perform research activity at the Institute of Crystallography located at Elettra Synchrotron laboratories in Trieste. After this experience, he won a postdoc position at the Free University of Bolzano-Bozen (Italy), and he is currently working as postdoc at the Food Materials Science group at the Department of Food and Nutrition of the University of Helsinki (Finland).

PhD Jasna Novak (b. BeganoviÄ), is an associate professor at Faculty of Food Technology and Biotechnology, Univ. of Zagreb, where she studies applied aspects of the industrially important lactic acid bacteria with a particular interest in their probiotic potential, topic in which she has published 27 peer reviewed papers. She obtained her Ph.D. from the same University in 2008. During 2006 and 2007 she was visiting young resercher in Research Institute INRA, Jouy en Josas, France, while in 2011 she received her postdoctoral training in microbiology at the University of Helsinki, Finland. Since 2003 she is employed in Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies. In 2005 and 2007 she was awarded Biotechnical Foundation Award and in 2011 Young scientist´s Award "Vera Johanides"

Karen Hunt currently works at the Division of Food Safety, TEAGASC - The Agriculture and Food Development Authority and the Dairy Processing Technology Centre, Ireland. Karen does research in Microbiology food safety and Molecular Biology. Her current projects focus on a whole-chain approach to the control of bacteria in the dairy chain including PCR detection and identification of pathogens and spore-forming bacteria. Originally from North Cork, Ireland, she holds a PhD in Food safety Biosystems Engineering from University College Dublin Ireland and a BSc in Biological Sciences (Biochemistry), while working with GlaxoSmithKline, UK in pharmaceutical development of new drug products.

Dr. Philipp Weller holds a PhD in Food Chemistry from Hohenheim University. He has held various positions in the food science industry and currently is a Professor for Instrumental Analytics / Head of Instrumental Analytics at Hochschule Mannheim, Institute of Instrumental Analytics and Bioanalytics (IA) in Mannheim, Baden-Württemberg, Germany.

Dr. Dinesh Thapa holds M.Sc. degrees in Food Science and Environmental Protection & Agricultural Food Production, as well as a Ph.D. in Human Nutrition. He has held various positions in the food research industry and is currently completing his Postdoctoral research at Teagasc Food Research Center in Cork, Ireland.

Dr. Farnaz Faridnia holds a Ph.D. in Food Science from the University of Otago and a M.Sc. in Food Biotechnology. She is currently a Research Fellow in the Food Science Department, University of Otago, New Zealand.

Dr. Chathurika Jeewanthi holds a MSc and a PhD in Specialized Food Science and Biotechnology of Animal Resources. She currently holds a position as Assistant Research professor at Konkuk University in Seoul, South Korea.

Dr. Junfui Ji holds M.Sc. and Ph.D. degrees in Food Technology. He cooperated with the food technology industry for 4 years before moving to academia. He currently holds the position of Associate Professor at China Agricultural University in Beijing, China.

Dr. Hinawi Hassanin holds a MSc in Food Engineering and a PhD in Food Science and Technology, specializing in Food Biotechnology. He is currently a Researcher at Jiangnan University's Food Biotechnology lab in Wuxi, China. He has primarily worked in the food research industry, but has also held a teaching position at the University of Gezira. He is a published author in many international journals.

Dr. Angeliki Birmpa holds M.Sc. degrees in Food Biotechnology and Quality Assurance and a Ph.D. in Food Hygiene and Environmental Microbiology.  She has held various research positions in the agriculture and food science industries throughout Greece, and she currently is a Visiting Lecturer of Food Hygiene for the Public Health MSc Progarm at the University of Patras.

Dr. Akram Zribi holds a PhD in Chemistry from Sfax University. He is currently is an assistant professor of Lipid and Analytical Chemistry at the Higher Institute of Biotechnology at the Sfax University. Akram also holds a position as a Senior Training Officer of biostatistics/statistical techniques at Nour Formation & Consulting.

Dr. Hocine Remini is an Assistant Professor in Food Science at the Faculty of Sciences of Nature and Life and Earth Sciences (University of Bouira). He completed his PhD in Food Sciences at Bejaia University. He is a researcher at 3BS Research Laboratory at the University of Bejaia in Algeria. He has published more than 15 papers in reputed journals. He had a MSc. in Bioprocess, Agri-Food, Nutrition and Toxicology and a BS in engineering for health, food and drug from the University of Bejaia.

Dr. Andrés Giraldo Toro holds a Ph.D. in Food Sciences and Technology. He has worked in Food Science research for over 10 years and has participated in various international research projects, primarily concerned with the analysis of starch-containing foods. Dr. Giraldo Toro currently holds the position of Assistant Professor in the Food Engineering department at Universidad Jorge Tadeo Lozano, Bogotá, Colombia.

Dr. B.K. Sakhale holds a Ph.D in Food Technology. He has 17 years of teaching and research experience and has published 51papers in national and international journals. He currently holds the position of Assistant Professor at Dr. Babasaheb Ambedkar Marathwada University in the Department of Chemical Technology.

Dr. Navneet Deora holds a M.Sc. and Ph.D. in Food Science. He has held positions in the Food Science industry with Prasan Solutions and currently holds a position as a Cereal Scientist at Nestle R&D in Gurgaon, India.

Dr. Mahesh Shivananjappa has a M.Sc. in Food Science & Nutrition and a Ph.D. in Biochemistry from the University of Mysore. He has more than 12 yrs of research experience in several fields of Health Sciences with Nutrition and Biochemistry as core in both Academic (CCF, CFTRI, SCTIMST, NRCC) and Industrial (Unilever India Ltd.) settings with knowledge of latest scientific advancements.

Dr. T. Kathiravan is a Research Associate in Computational Modelling and Nanoscale processing Unit Department at Indian Institute of Food Processing Technology, Thanjavur, India. He received his PhD in Food Science from Defence Food Research Laboratory, DRDO, Govt of India. He completed his M.Sc (Food Science and Technology) and B.Sc (Biotechnology) from Pondicherry Central University, Puducherry and Bharathidasan University, Tiruchirappalli. He also has 2.2 years of industrial experience in ISO 22000:2005 Certified Dairy. He received Doctoral Research fellowship from Defence Research and Development Organization (DRDO), Govt of India. He is also qualified UGC-NET December, 2013 & GATE Examination-2012. He has authored and co-authored over 23 publications in various national and international journals. He is also a member of selected professional bodies and serves as a reviewer for reputed journals.

Dr. Ali Rafe holds MSc and PhD degrees in Food Engineering. He worked in the food science industry for 5 years at Nutricia-MMP as a Ministry of Health Representative (MOH-Rep). He then spent six months as a research scholar at North Carolina State University before joining the faculty at the Research Institute of Food Science and Technology (RIFST) as an Assistant Professor. He has published more than 20 papers in reputed peer-reviewed journals and international conferences and served as Chair for academic institute to teach the managers and supervisors of food manufacturers. 

Dr. Mohammad Zarei is an Assistant Professor in Food Science and Biotechnology at Islamic Azad University, Sanandaj branch, Kurdistan of Iran. He received his PhD from University Putra Malaysia (UPM) in Food Biotechnology. His research focus now is on biologically active compounds with an interest in contributing to a deeper understanding of bioactive peptides including generating of protein hydrolysates from different protein sources, fractionation of bioactive peptides to identify the potent angiotensin converting enzyme inhibitory (ACE) and anti-oxidative bioactive peptides, characterization of protein hydrolysates generated using different proteases and bioactive peptides identified. Studying the effects of ACE on peptides and kinetic studies of peptides against ACE and the mode of inhibition are the other parts of his studies as an assistant professor and a researcher.

Dr. Moawiya Haddad holds M.Sc. and Ph.D. degrees in Nutrition and Food Technology from the University of Jordan. He worked in the nutrition and food industry a technical consultant of the Jordanian Foodstuffs Merchants Association (JFMA) before moving into academia with a lecturer position at Al-Balqa Applied University. Currenlty he holds the position of Assistant Professor where he teaches nutrition and food science courses as well as completing research and student training. He is also the deputy chairmain of the Jordanian Dietetic Association (JDA).

Dr. Asif Ahmad holds a PhD degree in Food Technology and has vast teaching and research experience in discipline of Food science, Agriculture and Nutrition. He has international research experience working in USDA labs, OARDC and Ohio State University in the USA. He is member of many scholastic societies working in field of Food Science and Nutrition. He is serving on Editorial boards of several journals in his field. He has authored two books, eight book chapters and more than 55 Research articles. He has supervised approximately 35 Masters level and five PhD level dissertations. Asif Ahmad has been the recipient of many national and international awards, including a Fullbright Scholarship. Currently, he is working as a Professor of Food Technology at PMAS-Arid Agriculture University Rawalpindi, Pakistan.

Dr. Muhammad Ammar Khan holds MSc and PhD degrees in Food Science and Technology. He worked for 5 years in the food industry at K&N’s Foods in Pakistan as a Production Executive before moving to academia. He currently holds the position of Assistant Professor in the Department of Food Science and Technology at The Islamia University of Bahawalpur.

Dr. Chanukya is a Food Engineer & Technologist with a Ph.D. (Eng.) from a United Nations University and an Institute of National Importance. He has 6+ years of experience in research & development, industry and academics in the field of food processing/ engineering, novel food processing techniques, and product development with a solid background both in practical and theoretical aspects in these areas. He currently is an Associate Professor of Food Engineering at Bahir Dar University.