Dr. Amparo Gamero Lluna works as Associate Professor in Nutrition and Bromatology area at the University of Valencia, Spain. She holds an European Ph.D in Food Science, Technology and Management (Politechnic University of Valencia, Spain). Her main research topic is the study of aroma production by Saccharomyces species, their natural hybrids and non-conventional yeasts in food products, especially alcoholic beverages. Her research interests reflect in her wide range of publications and reviewing processes in various international journals, as well as her participation at congresses at international level. She has worked and carrying out short stays at different universities, research centers and companies of different European countries: Spain (Spanish National Research Council, CSIC; University of Valencia; University of Zaragoza), The Netherlands (NIZO food research; Fungal Biodiversity Center, CBS-KNAW), Denmark (University of Copenhagen; Carlsberg Research Center; Christian Hansen), Belgium (University of Leuven).

Wine Chemistry, Yeast Fermentation, Microbial Biotechnology

She was awarded PhD in Food Science & Technology from University of Malaya, Malaysia. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Program Chair at University of Science, Malaysia. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food Science & Technology

He was awarded PhD in Food Science & Technology from Meiji University, Japan. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor at Keio University, Japan. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food Microbiology, Food Toxicology

He was awarded PhD in Dairy Technology from Bucheon University, South Korea. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor & Department head at Cheyu Halla University, South Korea. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Dairy Science & technology

He is working as a Professor and program Head at the University of Notre Dane, USA

Genetics, Plant Biotechnology

Dr. Hung was awarded PhD in Food Science & Technology from South Dakota University, USA. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Assistant Professor at Princeton University University, USA. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food microbiology, Food allergy and intoxication

Dr. Kaya was awarded PhD in Food Science & Technology from Yale University, USA. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Full Professor at Yale University, USA. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Biochemistry of Food, Quality control and safety hazards

Shawn has over 22 years of experience working as a Health Unit Clerk as well as a Health Care Aide in a hospital setting. Shawn enjoys sharing his experience with his students and is committed to his students' success both before and after graduation.

Food preservation and Technology, Hurdle Technology

Dr. Wong was awarded PhD in Food Science & Technology from Wollega University, Ethiopia. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor at Burman University, Canada. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Food standards, Food sanitation

MarjanMajdinasabis an assistant professor at Food Science and Technology department, Shiraz University, Shiraz, Iran. She received her PhD in Food Science and Technology, Isfahan University of Technology, Isfahan, Iran. She has served as a “visiting scholar” in 2013 at Key Laboratory for Detection of Mycotoxins,Chinese Academy of Agricultural Sciences, Wuhan, China. The field of her research includesFood Microbiology (especially mycotoxin detection), Food Safety and Biosensors. Her research interests resulted in publication of several papers in various national and international journals. Also, she has participated in several national and international scientific congresses.

Food Science & Tecnhology

Hami Alpas is a Professor at Food Engineering Department, Middle East Technical University, Turkey. He holds an MBA degree from Dept. of Business Administration METU on Total Quality Management. He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in Food Defense training activities via NCFPD (USA). He has supervised 4 Ph.D and 11 M.Sc. thesis in Food Engineering Department. He has 67 international journal articles (SCI) and over 750 citations (ISI-Web of Sci; h-factor 17) as well as close to 55 academic presentations in 35 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 7 chapters in internationally edited books and has edited 3 international books by Springer. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He is currently co-director of EU-FP7 project on “Plant Food Security”.

Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection

She is an Associate Professor at Zagreb University

Food Science & Technology

She is an Assistant Professor at Valencia University

Food Science & Technology

He is a senior research associate at Zagreb University

Food Science & Technology

Rajka Božanić is full professor at Faculty of Food Technology and Biotechnology, University of Zagreb. She is head of Laboratory for Technology of Milk and Dairy Products. So far she has published 2 books and 62 scientific and 18 professional papers. She is member of editorial board of 4 scientific journals and chief editor of Journal Mljekarstvo (Dairy). She is member of Menagement board of Croatian Dairy Union. She won the National Award for Science for 2012. in category of "significant scientific achievement" for advancement of technology and improvement of milk processing dairy products.

Food Science & Technology, milk processing, dairy products

Ivančica Delaš, PhD, is Full Professor at the Department for Chemistry and Biochemistry, School of Medicine, University of Zagreb. The area of her professional and scientific interest is the relationship between nutrition and metabolism, especially lipid metabolism, and the possibilities of nutritional prevention and treatment of disease. She was a principal investigator and a contributor to several scientific research projects and participated in the organization of scientific meetings. Her scientific and professional activities are focused on education and promotion of biochemical principles of metabolism as fundamental in nutritional recommendations

Biochemistry, nutrition, diet therapy, lipid metabolism

PhD. Verica Dragović-Uzelac, full professor at Faculty of Food Technology and Biotechnology (FFTB) University of Zagreb, published 38 scientific papers, cited 520 times. The field of her scientific activity include the researches on changes of pectin substances, vitamins, phenolic compounds, pigments, melatonin, aromatic compounds during the ripening of fruits and vegetables, processing and storage; the influence of conventional, microwave-, ultrasound-, high hydrostatic pressure- and cold atmospheric gas phase plasma assisted extraction on stability of biologically active compounds during isolation from natural sources. She has long term experience in participating and leading the acknowledged national and international projects from the area of food chemistry and technology, and nutrition. She was received numerous awards and recognitions: Award of FFTB for published papers in international journals and extraordinary success in research and educational work, 2014; The Annual Award for Popularization and Promotion of Science, 2012; Certificate for the most successful local EU project in the Republic of Croatia (2010 to 2013), Ministry of regional development and EU funds etc.

Food Science & Technology, Food Chemistry

Sandra Balbino is an associate professor and the Head of Section for Food Plant Design, Faculty of Food Technology and Biotechnology, University of Zagreb. Her scientific activity includes the research on the influence of various post-harvest, processing and storage technologies on the bioactive ingredients, sensory properties and stability of food especially vegetable oils. She has participate in several national and international scientific projects and published 20 scientific papers and 2 book chapters in the area of food technology. She has participated and managed the project teams in the development of full designs of more than 30 food processing plants.

Food Science & Technology

Dr. Francisco J. Barba is Prof. Ay. Dr. (Ass. Professor) in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (with distinction) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc. in Dietetics and Dietoterapics and Master in Advanced Studies and different Diplomas (Public Health, Orthopaedics, etc.). Nowadays, he is enjoying a Marie Curie IEF fellowship in the University of Copenhagen, Denmark. Prior to his current appointment, he was also engaged as a postdoctoral researcher in the Université de Technologie de Compiègne (UTC), and as PhD student in the Technological University of Berlin (4 months) and UniversitadegliStudi di Ferrara (3 months) to explore different non-conventional technologies for extracting bioactive compounds from plant food materials and by products with pre and postdoctoral fellowships from Valencian Government. His research focus is on non-conventional processing for preservation and/or extraction of bioactive compounds from liquid and solid food products. He has been also expert evaluator of proposals for international projects. He is the founder/coordinator of Linkedin group “Food Processing and Bioactives”. His academic work has raised scientific and public interest, as reflected by the numerous nominations(Outstanding Reviewer 2015 for Food Research International and Innovative Food Science and Emerging Technologies,Top-25 most downloaded articles 2012, 2013, 2014-Innovative Food Science and Emerging and Technologies, co-author of 3rd Prize research work for Young Scientist Award competition of World Electroporation Congress, 2015, Slovenia) and the dozens of invited presentations (as a keynote speaker, lecturer, panelist and animator in International Workshops, Conferences, Summer Schools as well as courses in Universities and International Associations). Finally, he has served as an invited reviewer of >200 articles in >30 Journals. He has more than 100 published or accepted peer reviewed research or reviews publications which more than 60 are articles in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge), more than 10 book chapters, 70 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journal “Food Research International”, Guest Editor of the Journal of Food Composition and Analayisis as well as member of the Editorial Board of "Frontiers in Nutrition", “International Journal of Clinical Nutrition & Dietetics” and “International Journals of Nutritional Health and Food Engineering”.

Food Science & Technology

Sandra Pedisić, PhD has been employee atthe FFTB since 2000 as an expert associate and head of the organizational unit.She is actively involved in implementation of national and international scientific projects. As an author and co-authored she published more than 10 scientific and professional papers, mainly in the field food technology and nutrition. The area of her research includes food science and technology, functional foods, biological active compounds, antioxidant capacity, drying technologies.

Food Science & Technology