is a Professor of Food Process Engineering, Institute of Food Science, Cornell University, USA. His research focuses on experimental and theoretical aspects of bioseparation processes using supercritical fluids and membranes, high pressure extrusion with supercritical CO2, physical & engineering properties of biomaterials and novel food processing technologies.
is a Professor, Department of Food Science and Technology, University of California, USA. His research work develops a new understanding about the micro-encapsulating properties of proteins, lipids and carbohydrates, food microstructure, food forensic, milk processing and the development of quality attributes of dairy products, cheese technology and chemistry.
is a Professor in the School of Chemical Sciences, University of Auckland, New Zealand. His research focuses on Chemistry and Technology of Processing of food products, with special emphasis on functional foods, extraction of bioactives, development of novel methods of processing including energy efficient methods of drying.
is a Professor and PhD Supervisor in the Department of Food and Biological Engineering, Jiangsu University, China. His research interests are in the area of quality and safety evaluation of food and agricultural products. His current research emphasis is developing new gas sensors, hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products.
is a Professor of College of Food Science & Nutritional Engineering, China Agricultural University, China. His research focuses on food chemistry, colloid chemistry theoretical aspects researches of plant protein and milk protein, processing and application of new technologies of soy foods and plant protein, structural, function and nutrition studies of food protein peptide.
is a Professor of Animal Sciences and Industry & Food sciences, Kansas State University, USA. His research work includes Rapid detection of spoilage and harmful microorganisms in food, clinical specimens, industrial and environmental samples can help prevent food spoilage and food borne outbreaks and promote food safety and public health.
is a Professor, Department of Nutrition and Food Sciences, University of Vermont, USA. His research interests include the utilization of whey in creating environmentally safe products, functional foods development, pre and probiotics, component interactions in infant formula and nutritional products, biochemistry and technology of fermented dairy products.
is a Professor of Viticulture in the Brock University, Canada. He has been conducting research in grapes and wines since 1978. His major research interests include canopy management, site, soil & their impact upon flavor, irrigation and water relations, geomatics, and use of GPS/GIS and remote sensing for studying terroir.
is a Professor in the Department of Food Technology, School of Food Engineering, State University of Campinas, Brazil. Her research interests focuses on cocoa and chocolate technology, including studies about fermentation of cocoa to the production of microparticles using spray-freezing to improve the tempering step for chocolates & utilization of waste in order to aggregate value.
is a Professor and Chairman in the Department of Food Science, National Pingtung University of Science and Technology, Taiwan. He has set up an application program of indigenous extruders to process cereals and soybeans, not just for conducting researches, but also for real manufacture and development of food products.
is a Professor of Dairy Technology, University of Helsinki, Finland. His research focuses on Raw Milk Microbiology, Application of membrane technology, ultra sound based technology for cheese quality control and monitoring cheese ripening, effects of copper supplement on emmental cheese microbes and cheese quality, Lactobacillus phage-host interactions.
is a Professor at INRS-Institut Armand-Frappier, Laval, Quebec, Canada. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products.
is a Professor in Dairy Foods Technology at the Louisiana State University Agricultural Center, USA. His research focuses on functional dairy foods, dairy foods microstructure, dairy ingredient functionality, probiotic characteristics. He was recently awarded the Milk Industry Foundation Teaching award in Dairy Manufacturing by the American Dairy Science Association in 2013.
is a Professor in the Department of Food Engineering at Erciyes University, Turkey. His research focuses on Food Chemistry, Milk and Milk Products, Cocoa and Chocolate Products, Food Hygiene and Toxicology, Additives, Spices and Condiments, Food Rheology.
is a Professor, College of Food Science and Nutritional Engineering, China Agricultural University, China. His research involves non-thermal processing technologies including HPP, HP-CO2 and PEF technologies. He evaluates the quality effects of these technologies on fruit & vegetable juices and their bactericidal effects, and possible mechanisms associated with these effects.
is an Associate Professor and Extension Engineer in Agricultural and Biological Engineering and also holds an Associate Professor in Mechanical Engineering (by courtesy) at Purdue University, USA. His research focus and interest are in the areas of powder technology and grain post-harvest technology related to food, feed, fiber and fuel processing.
is an Associate Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. Her research focuses on the development of active packaging films that can deliver complex biological compounds to animal models & applications of chemical engineering/packaging and biotechnology to create novel packaging/delivering systems
is an Associate Professor at the Department of Food and Analytical Chemistry at the Vigo University, Spain. His current research focuses on green analytical chemistry, miniaturization, analytical nanoscience & applications of atomic and molecular detection systems for trace metal analysis in food, environmental and biological samples.
is an Associate professor in the Department of Food Science, Shanghai Jiao Tong University, China. Her research interests are alterations of phytochemicals & bioactive components as a result of breeding methods for identifying & quantifying target secondary plant metabolites for biological significance & safety, with emphasis on substances of nutritional food quality significance.
is an Associate professor in the State Key Laboratory of Microbial Metabolism & School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, China. His research focuses on applied and environmental microbiology, microbial food technology, biodegradation and bioconversion.
is an Associate Professor and Canada Research Chair in Fruit Bioactives and BioProducts at the Faculty of Agriculture of Dalhousie University, Canada. His research is focused around the emerging areas of medicinal biochemistry of fruit bioactives and value-added fruit processing.
is an Associate professor in the School of Bioengineer, Xihua University, China. Her research is mainly focused on functional foods, extraction, purification and characterization of phytochemicals from traditional Chinese medicines, fruits and vegetables.
is an Associate Professor in Food/Bio-Engineering Processing, University of Alberta, Canada. Her research focuses on emerging processing technologies & use of near-critical and supercritical water & CO2 to treat biomass, agricultural materials to obtain high-value bioactive compounds for use in food applications.
is an Assistant professor, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, China. His research focuses on studying the molecular mechanisms of functional foods on preventing chronic diseases, such as cardiovascular diseases and diabetes mellitus, food safety, food microbiology and toxicology.
is an Assistant Professor/Extension Specialist Davis College, USA. His research interests include developing procedures to control food borne pathogens during meat or poultry products processing, stress adaptation& resistance of microorganisms to preservation procedures & developing effective post harvest sanitizing procedures for reducing food safety risks on fresh produces.
is an Assistant professor in the Department of Food Science, University of Massachusetts, USA. Her research focuses on development & applications of the most advanced & innovative analytical techniques in solving critical and emerging safety and quality issues in food science and Surface-Enhanced Raman Spectroscopy which is a combination of Raman spectroscopy and nano-techniques.
is an Assistant Professor in the Department of Agricultural and Biosystems Engineering, South Dakota State University, USA. His current research mainly focused on development of innovation technologies to produce advanced biofuels and value-added products from lignocellulosic feedstocks, e.g. agriculture residue, food processing waste, forest residue, and municipal solid waste.
is an Assistant Professor in the Department of Food Science Purdue University, USA. He is an active member of the Whistler Center for Carbohydrate Research. Owen’s laboratory investigates aggregate and complex structures of biopolymers at colloidal scales,emulsion and film development, and physical interactions at molecular and colloidal scales.
is an Assistant professor of Food Science, The University of British Columbia, Canada. His current research focuses on developing microfluidics lab-on-a-chip, nano-biosensor and nano-based single-molecule biophotonics coupled with various separation techniques to rapidly detect chemical and microbiological hazards in food systems, ensuring food safety and preventing food bioterrorism.
is an Assistant Professor at School of Food Science, Washington State University, USA. She studies the role of nutrition in the prevention of obesity-related chronic diseases with emphasis on dairy products as functional foods for human health. Research projects are centered on modulation of gut microbiota, gut microbiota-host interactions & host responses.
is an Assistant Professor of Food Nanotechnology/Food Chemistry, Department of Nutrition and Food Science, University of Maryland, USA. Her research focuses on design & development of micro and nano-scale structures from natural polymers to find applications for encapsulation and controlled release of bioactive compounds & for improving functional properties of packaging materials.
is an Assistant professor in the Graduate Institute of Food Science and Technology, National Taiwan University, Taipei. His research focus on fermentation and bioprocessing specialized in functional foods, biomaterials, and bioenergy.
is an Assistant Professor in Department of Agricultural, Food & Nutritional science, University of Alberta, Canada. Research in his lab is focused on lipid-derived biopolymers, bioconjugates, and nano-structured biomaterials for high performance industrial applications, water remediation, biodegradable packaging, therapeutic, and cosmetic applications.
is an Assistant Professor, Department of Animal and Avian Science & Center for Food Safety & Security Systems, University of Maryland, USA. His research projects focus on the major foodborne bacterial pathogens including Campylobacte, EHEC, Salmonella, Listeria, Clostridium and Staphylococcus those are account for over one half of the illness.
is a Research Assistant Professor/Senior Scientist in Nutrition at the Institute for Food Safety and Health, Illinois Institute of Technology, USA. His research focuses on the effect of polyphenolic compound on endothelial function, blood pressure regulation, insulin resistance, inflammatory & oxidative stress responses during acute and chronic interventions.
is a Research Assistant Professor at Vegetable & Fruit Improvement Center, Texas A&M University, USA. His research involves bioassay directed discovery, purification & chemical characterization of natural compounds using preliminary invitro assays.
is a Reader in Chemical Engineering, the University of Huddersfield, UK. His current research interests focuses on development of novel bioprocesses to produce biofuels and biochemicals from sustainable raw materials, e.g. agriculture residue, food processing waste, municipal solid waste.
is a Research Officer in Teagasc Food Research Centre, Dublin, Ireland. His research interest focuses on extraction and characterization of phytochemicals from herbs, spices, fruits and vegetables. His research involves various separation techniques to purify bioactive compounds for phyto-pharmaceutical and functional food industries.
is a Researcher under the Ramon y Cajal programme at the Institute of Food Science Research of the Spanish Council for Scientific Research. His research interests focuses on the study and characterization of new functional food ingredients including the development of new advanced extraction & analytical methods to obtain and characterize interesting food-related compounds.
is currently working as a Postdoctoral Fellow, University of Pretoria, South Africa. He worked as a Research Associate, Department of Food Biotechnology, Indian Institute of Food Processing Technology under the Ministry of Food Processing Industries India. He holds his Doctoral Degree in Bio-Technology from Tamil University & Indian Institute of Food Processing Technology & Master of Science from Bharathidasan University & Central Food Technological Research Institute.
is a Professor and Director of the Institute for Food & Bioresource Engineering, College of Engineering at Peking University, China. His research interests focuses on food biotechnology, development of functional foods and nutraceuticals from plants and algae.
is a Professor in the Department of Food Technology, State University of Campinas, Brazil. His research activities include packaging and food stability, aseptic systems, active packaging, modified atmosphere, nanotechnology, food processing, sensory evaluation and food probiotics and prebiotics.