Dennis T. Gordon

Prof.Emeritus former Chairman,Cereal Science North Dakota State University,USA

DennisT.Gordon,PhD.is Professor Emeritus and former Chairman of the Department of Cereal Science at North Dakota State University. His BS and PhD degrees are from the Universities of Illinois and Connecticut, respectively.His previous professional experiences were as Professor of Nutrition and Food Science at the University of Missouri,Columbia MO and as a Research Scientist at the Oregon State University, Sea food Laboratory,Astori Oregon.His research program focused on the intestine, nutrient bioavailability and their interactions. He has been active in IFT,ASNandAACCI.He chaired the AACCI Committee that provided the first major definition of dietary fiber that was followed by the Institute of Medicine and CodexIntl.definitions on which he assisted and commented on extensively. For an approximate 10 year period,he was an IFT Distinguished Sciencel ecturer and taught IFT short courses on functional foods over an approximate 8-year period to 700-attendees. The major theme of his current interests deals with the essentiality of dietary fiber, and intestinal function/health as influenced by dietary fiber.

Satoru Ueno

Hiroshima University,Japan

Satoru Ueno has completed his PhD from Hiroshima University, Japan and gotten the post of lecturer in Hiroshima University, Japan. He is a professor of Graduate School of Integrated Science of Life, Hiroshima University, Japan. He has published more than 80 papers including reputed journals, more than 20 reviews, and more than 30 books include shared writing. He served as the primary reviewer for eight doctors and as a subsidiary reviewer for more than 20 doctoral degrees.

Giovanna Battelli

Institute of Sciences of Food Production
Italy

Giovanna Battelli is researcher of Institute of Science of Food Production of National Research Council of Italy. Major current research interests are on: 1) the identification of markers for the characterization of traditional and PDO cheeses, like fatty acids and terpenes, 2) the analysis of the production and evolution of volatile flavor compounds in fermented food (cheese, yogurt, but also beer and wine) as the result of the biochemistry activity of the microbiota, with the aim to identify defects or to improve flavor characteristics, 3) the evaluation of nutraceutical value of milk, cheese, egg and meat and how to improve it by feeding animals with diets containing high levels of n-3 fatty acids from plant oilseeds. She is the author of several papers in international journals and proceedings of international and national congresses and oral or poster presentation at international and national conferences.

Alessio Giacomini

University of Padua
Italy

Alessio Giacomini is Associate Professor of Food Microbiology at the University of Padua. He is member of the Italian Society of Agrarian Food and Environmental Microbiology (SIMTREA) and of the American Society of Microbiology (ASM). He has been Vice-director of the Department of Agricultural Biotechnology from 2009 to 2011. He has been Director of the Bachelor (undergraduate) Degree Course in Food Science from 2008 to 2016. His recent research interests are focused mainly on the isolation and characterization of food-grade bacteria endowed with interesting probiotic properties. He is Author of more than 80 scientific papers on indexed (ISI/SCOPUS) scientific journals.

Inas M. AlNashef

Khalifa University, Abu Dhabi, United Arab Emirates

Inas M. AlNashef received his Ph.D. in Chemical Engineering from University of South Carolina, USA in 2004. AlNashef joined King Saud University, Saudi Arabia, after obtaining his Ph. D. from the University of South Carolina in 2004. In 2011, AlNashef was promoted to associate professor. AlNashef was very active in research related to green engineering and sustainability. AlNashef moved to Abu Dhabi (UAE) where he is now an Associate Professor in the Department of Chemical Engineering at Khalifa University of Science and Technology. He co-authored more than 100 journal publications. He received 7 patents from US and EU Patent Offices.

Sun Peng

Chinese Academy of Agricultural Sciences
China

Sun Peng has completed her PhD from China Agricultural University, China. Her research interests include (1) understanding nutrient requirement and metabolism in ruminants, (2) rumen microbiology and intestinal barrier research and (3) quality and safety of ruminant products, mainly milk. Recent research is focused on milk quality and safely, especially on the synthesis mechanism of high quality active proteins in milk, which provided the theoretical principle for targeted improving the milk quality and the development of functional dairy products. She has published 78 papers, among which 35 papers have been embodied by Science Citation Index (SCI). As the first and corresponding author, the applicant has published 20 SCI papers. All SCI papers have been cited 307 times by other SCI papers. As the only first author, the applicant has published one SCI paper which has been cited 48 times by other SCI papers.

Ayman Hafiz Amer Eissa

Menofia University
Egypt

Prof. Ayman Amer Eissa received his B.Sc. in 1986 and M.Sc. in 1992 from Minoufiya University, Egypt and his Ph.D. from Martin Luther University, Germany and Minoufiya University (channel system) in 1999. He completed fellowships in Biosystems engineering and quality control in 2007 from Germany. Prof. Amer Eissa previously served as the director of center of marketing service university, Minoufiya University. Prof. Ayman Amer Eissa, professor of food process engineering in Minoufiya University, Egypt and from 2010 to 2015 professor of food process engineering in department of agricultural systems engineering, College of agriculture and food sciences, King Faisal University, Saudi Arabia. Prof. Ayman Amer Eissa, research is directed at machine vision processing and development different package systems and transportation for food products. Prof. Ayman Amer Eissa, is the author or co-author of over 60 Journal articles, and the author, co-author or editor of over 5 books. He served as a membership in different honorary societies in food engineering. He technical reviewer for most of journal in food engineering. He supervisor of over 40postgraduate’s student M.Sc. and Ph.D.

Elena Alanon Pardo

University of Castilla-La Mancha
Spain

M.E. Alañón completed her European PhD in 2011 and currently is a senior researcher of University of Castilla-La Mancha (Spain). Her post-dcotoral stage was done in University of Reading (UK) and in University of Granada (Spain). She has been involved in 27 research projects of European, national and regional character. Her research activity resulted in 48 peer-reviewed papers and she has participated in more than 60 international and national conferences, having been invited as speaker in some of them.

Guiling Li

Jimei University
China

Guiling Li has completed her PhD from Wayne State University, USA and postdoctoral studies from Institute of Protein Biochemistry (CNR), Italy. She is an associate professor in Jimei University. Her current research interests focus on the nutrition-genome interaction, especially the regulatory roles of nutrition in epigenome. She has published more than 25 papers in reputed journals and has been serving as a reviewer for national and regional natural science foundation.

Chee Kong Yap

Universiti Putra Malaysia
Malaysia

Assoc. Prof. Dr. Yap is an academician for more than 15 years in UPM and 20 years as a researcher. He has supervised more than 73 undergraduates and 30 postgraduate students in the fields of ecotoxicology, environmental biology, environmental sciences, water quality and ecotoxicological genetics. He has published more than 265 papers in refereed academic journals, 4 books and 32 book chapters. Until January 2019, 193 of them have now been indexed in Elsevier’s Scopus with an H-index of 23 (>2000 citations). He has also been invited in honorary as Editorial Board members for more than 40 international academic journals.