2^nd International Congress on
Advances in Food Chemistry and Technology

Professor Adegoke obtained his PhD degree (Veterinary Microbiology) in 1984 from the University of Ibadan, Nigeria and is a full Professor in the Department of Food Technology, University of Ibadan, Nigeria. Prof Adegoke is a recipient of scholarships and fellowships from the governments of Nigeria, Belgium, France, Germany, Japan, Finland and Canada. Prof Adegoke has taught in universities in Zambia, Kenya, South Africa and Lesotho and Nigeria. Professor Adegoke was invited as a Consultant by the World Health Organization (WHO)  in 1996, 1999, 2002 and 2007 on issues relating to Healthy Food  Market, acrylamide and food safety( FERG). Professor Adegoke is currently a member of FAO's JECFA on food additives, contaminants and natural toxicants . Professor Adegoke is an online reviewer for several professional journals and he is on the Editorial Boards of The African Journal of Food, Agriculture and Development (AJFAND) and some other international journals with reasonable impact factors. He is the Editor-in-Chief, Current Bacteriology (USA). Professor Adegoke's competencies are in the areas of food safety, food additives and microbial toxicants particularly fungal toxins .

Food safety, Food additives and Microbial toxicants particularly fungal toxins .

Prof. Mohamed Fawzy Ramadan Hassanien is a Professor of Biochemistry at Zagazig University (Egypt). Currently he is a Professor at Umm Al-Qura University (KSA). Prof. Hassanien obtained his PhD (2004) in Food Chemistry from Berlin University of Technology (Germany). Prof. Hassanien continued his research in ranked universities in different countries such Finland and USA. In 2012, he appointed as a visiting Professor in School of Biomedicine, Far Eastern Federal University (Vladivostok, Russia). Prof. Hassanien published more than 180 articles and reviews in international journals with high IF as well as several books (Scopus h-index is 30).

Food Chemistry

Dr Oluwatoyin Bolanle Oluwole is the current Director and Head of Department of Food Technology of the Federal Institute of Industrial Research Oshodi Lagos, Nigeria. She obtained a Doctorate degree in Food Science and Technology with Specialization in Food processing and Storage Technology from the Federal University of Agriculture and had a Master's and Bachelor's degrees in Food Technology from the prestigious University of Ibadan, Nigeria in Food Technology . She has developed her career through obtaining various grants and awards through proposal writing such as the Australian African University Network Grant with the University of Western Sydney, Australia, University of Manitoba , Canada seed grant, Embrapa-UFC Brazil grant and World Bank Step B grant for the Institute. DR Oluwole has at least 45 papers published in local and international high impact journals, at least 9 chapter contributions in book publications and 62 conference proceedings

Food processing and nutrition, Food and nutrition security, dietary control on obesity , weight management and Diabetes, value addition to agricultural produce and post harvest technologies.

Zeliha Selamoglu is a Professor in Medical Biology department of Nigde omer Halisdemir University, Turkey. She earned her PhD in Biology from Inonu University, She has published over 90 peerreviewed journal articles with over 830 citations and many technical reports. She is a member of Society for Experimental Biology and Medicine: Associate Membership and European association for cancer research. She has served as Editorial Board member for many Journals.

Medical Biology, Molecular Biology, Biochemistry, Biotechnology, Oxidative stress, Antioxidants, Cancer.

Dr. Daraba is Associate Professor at Faculty of Food Science and Engineering, University “Dunarea de Jos” of Galati, Romania. She is a food scientist experienced in various Food Science and Technology fields with emphasis on food quality and safety. Dr. Daraba provides extensive service to academic community and to commodity groups and she has over ten years of experience in organizing national and international professional meetings and presentations for academic and industry audiences. She is a reviewer for scientific journals and international research projects (Meat Science journal-USA; Graduate Women in Science Fellowships-USA; Action “Cooperation 2011”- Ministry of Education, Lifelong Learning & Religious Affairs – Greece). She was a food safety and HACCP trainer for Haitian food processors under USAID/FAVACA/PADF funded project. She authored and co-authored eight books and book chapters, forty three research publications, and thirty one scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP. Dr. Daraba has an extensive international experience gained as a postdoc research associate at Iowa State University, a Norman Bourlaug/USAID Fellow at University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki.

Food safety and quality, foodborne pathogens control, vacuum packaging, HACCP.

Milad A. Taher has his expertise in Quality, Robust Design and Total Quality Management (TQM) oriented to different application including food Quality. He has integrated the engineering design principles within an overall TQM model called Engineering Total Quality Management Model (ETQM). He has built this model after years of research and teaching experience, and evaluation, both in University postgraduate teaching at the University of Tripoli- Libya and research project within the Newcastle Upon Tyne University -UK. Quality Function Deployment(QFD), Parametric Design, Experimental Design, Design Methodology principles, Benchmarking, Reengineering, Six-sigma, Quality Awards, ISO certification and strategic planning tools, techniques and methodologies we introduced and adopted within the ETQM model to ensure customer delightenace and satisfaction with the least possible overall cost. This approach is applicable in different fields including food production and processing industries.

Food Quality.

Prof. Sodeif Azadmard-Damirchi is a Professor of Food Chemistry and Analysis at University of Tabriz (Iran). Prof. Azadmard-Damirchi obtained his PhD (2007) in Food Chemistry and Analysis from the Swedish University of Agricultural Sciences (Sweden). He published more than 50 articles and reviews in international journals as well as several book chapters. He was supervisor of more than 150 MSc and PhD students.

Food Chemistry

Dr. Thiruchelvam Thanaraj, former Associate Professor, current Research and Education Consultant and R&D Pharmaceutical Professional at Apotex, Inc. Toronto, Canada. He earned his Doctorate degree in Postharvest Technology and Food Analysis at Cranfield Health, Cranfield University, UK whereas Dr. Thanaraj studied the chemometric profiles of biochemical compounds of fruits and vegetables with special emphasise to Sri Lankan mango fruits. He did Master of Philosophy and Bachelor's degrees in Postharvest Technology/Agriculture at PGIA, University of Peradeniya and Eastern University, Sri Lanka, respectively. He received many scholarships and grants, attended a number of international conferences and workshops and presented both oral and poster in Sri Lanka, India, UK, Germany, Turkey, USA and Canada. And also, he published over 30 publications including internationals journals and book chapters.

Food Processing, Food Analysis, Drug Analysis

Parisa is PhD candidate of food chemistry .she has her expertise in extraction and purification of bioactive compounds from waste and by-product of food industries. Her open and contextual evaluation model based on prediction and simulation to fractionation and extraction at the SFE pilot plant . she also looking for use of pre treatments to increase the efficiency and purituy of extracted products under high pressure. her studies after 3 year in this field may help industries in her country and middle east countries to reduse and re use of waste of oil industries . this model is powerful tool for obtaining preliminary information of vapor-liquid equilibrium( VLE) of complex systems and for guiding experimental vapor-liquid equilibrium measurements. This approach is responsive to all stakeholders and has a different way of focusing.

Food Science

Engr. Abdul Moiz is Postgraduate Student at University of Salerno, Italy. He was working as a research Scholar in the recently established Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan. He is the 1st President of Society of Food Engineers. He got experience of Working in Packaging and Preservation Laboratory of Department of Process and Food Engineering, University of Putra, Malaysia on a research project. Where he develops mathematical models to predict the respiration rate. He is a member of different journals editorials (i.e. SCITECH - Food & Nutrition: Current Research (USA), EC Nutrition (UK) and Agro-Food Science & Technology (Russia). He is also a winner of Innovation Idea Competition 2015. His research interest focus on the Sustainable Processing related to systemic process analysis and optimization, measurement and control systems for increased processing performance and product quality in food processing and integration of renewable resources into food manufacturing and food packaging. His interest is to conduct profound research linking both academia and industry to develop innovations at par to international standards.

Food Engineering,Food Preservation.