Speakers

FSciT Committee Members

The Scientific Committee is constituted of renowned scientists, independent researchers and as well as experts to enhance and broaden the expertise of the food from the global community. This committee is key to the overall supervision and quality control of procedures related to the submission, evaluation and selection of presentations and the monitoring of final agenda.

Octavio Paredes Lopez

CINVESTAV-IPN, Unidad Irapuato, Mexico

Octavio Paredes Lopez
CINVESTAV-IPN, Unidad Irapuato, Mexico.
Conrad Perera
The University of Auckland, New Zealand
Hanee M. Al-Dmoor
Vice Dean of Al-Balqa Applied University, Jordan
Romdhane Karoui
Artois University, France
B.H.Chen
Fu Jen Catholic University ,Taiwan

FSciT SPEAKERS

Dong Uk Ahn
Iowa State University, USA
Production of Phosphopeptides from Phosvitin and the Structural Characterization of the Phosphopeptides
Lucilla Iacumin
University in Udine, Italy
New Bacteriocins from Strains Belonging to Lactobacillus Casei Group and their Application Agains Listeria Monocytogens in Meat Products
Rania Dghaim
Zayed University, United Arab Emirates
Impact of Salinity on Nutritional Properties of Date Palm (Phoenix Dactylifera L)
Chenxu Yu
Iowa State University, USA
Evaluating Aged Meat Quality Using Raman Spectroscopy
Carlo Ferrari
National Institute of Optics , Italy
Coaxial Microwave Assisted Hydrodistillation of Essential Oils
Piotr Kielczynski
Institute of Fundamental Technological Research, Poland
High Pressure Phase Transitions and Thermophysical Parameters of Camelina Sativa Oil Investigated by Ultrasonic Methods
Irina Chernukha
Gorbatov Federal research center for Food systems of Russian academy of sciences (FNCPS), Russia
Innovative Techniques for Functional Meat Production in Russia
Raquel Bridi
Pontifical Catholic University of Chile, Chile
Honeybee Pollen: Potential Use as a Functional Ingredient
Ramesh Bokka
Italian National Research Council, Italy
NanoTOM a European Project to Exploit Tomato Derived Nanovesicles
Christopher Stanly
Italian National Research Council, Italy
Extracellular Vesicles from Natural Sources and their Future in Food Sciences
Gabriella Pocsfalvi
Italian National Research Council, Italy
Edible Plant-derived Nanovesicles: Isolation, Characterization and Exploitation
Karim Allaf
La Rochelle University, France
Instant Controlled Pressure Drop as Intensification way of Various Unit Operations such as Drying, Microbiological Decontamination, Essential Oil Extraction, and Extraction of Natural Anti-Oxidants
Rouzeau Szynalski
Nestle Research, Switzerland
WGS in the Context of Food Industry
Shrilakshmi Desiraju
Triphase Pharmaceuticals  Pvt. Ltd, India
Thermostable Probiotics and its Applications
Habiba Shah
Dow University of Health Sciences, Pakistan
Influence of Epiphytic Fluorescent Pseudomonas on the Shelf Life and Physiochemical Properties of Mango (Mangifera Indicia) Fruit Stored at Ambient Temperature
Jiang Jian Hua
The First Affiliated Hospital of Anhui Medical University, China
Dietary Patterns on Liver Inflammation in NAFLD
Maria Marinho
University of Porto, portugal
Applications of Bacteria as Food Source
Valeria Rizzo
University of Catania, Italy
Essential Oil Application in the Food Sector
Giovanna Ferrentino
Free University of Bolzano, Italy
Extraction of Functional Oils from Brewer's Spent Grain by Supercritical Carbondioxide
Onofrio Corona
University of Palermo, Italy
Compositions and Sensory Characterization of Olive Oils from Central-Western Sicily
Influence of Variety and Maturity Stage on Sterolic Content of Virgin Olive Oil from Central Western Sicily
Zehra Yazan
Ankara University, Turkey
Electrochemical Analysis of Caffeine in Local Commercial Food Samples
Atanu Biswas
USDA Agricultural Research Service, USA
Effects of Water Addition and Microwave on Natural Deep Eutectic Solvents (NADES) and their Extraction Properties
Jurgen Bruck
University Hospital Heidelberg, Germany
The Role of Phytochemicals in the Modulation of Inflammatory Immune Responses
Erdal Dinc
Ankara University, Turkey
Multiway Analysis of Food Systems
Maria do Rosario Beja de Figueiredo Gonzaga Bronze
University of Lisbon, Portugal
Importance of Bioacessibility and Bioavailability Studies of Bioactives From Food Products
Sara Panseri
University of Milan, Italy
Antibiotics in Food of Animal Origin: Their Role and Distribution among Food Chain and Relevance of Analitycal  Controls for Food Inspection
Luca Chiesa
University of Milan, Italy
Different distribution of emerging contaminants in mussels and clams from different areas and their role for food safety
Maria Manuel Gil
Polytechnic of Leiria, portugal
Systematic Study on the Extraction of Phycoerythrin from Gracilaria Gracilis for Natural Food Colorants
Isabella
University of Pisa, Italy
The production of a fortified sourdough bread with increased nutraceutical properties by the addition of flaxseed cake
Jose De J Berrios
Chairperson: NC-AACC International Processed Foods Research Unit USDA-ARS-WRRC, USA
Nutritional Yeast: A Novel Functional Ingredient in Expanded Pulse-Based Extruded Snacks
Srinivasan Damodaran
University of Wisconsin-Madison, USA
Enzymatic Cross-linking of Food Proteins to Alter their Functional Properties and Immuno-reactivity
Miroslaw Gucma
Institute of Industrial Organic Chemistry, Poland
The Influence of the Structure of Various Isoxazole Derivatives on Photosynthetic Apparatus of Sensitive Edible Plants
Finn K Vogensen
University of Copenhagen, Denmark
New DNA Sequence Based Technologies to Evaluate Mesophilic Dairy Starter Culture Strain Compositions and Bacteriophage Development
Anastasia Fateeva
Odessa National Academy of Food Technologies, Ukraine
Preliminary Evaluation of Various types of Wheat Flour for the Production of Wafers and Waffles: Functional and Structural Properties
Fabio Favati
University of Verona, italy
Bread fortification with byproducts of the olive oil industry: technological, nutritional and sensory aspects
Joana Mota
University in Lisbon, Portugal
Deflamin an Edible Anti-Inflammatory and Anticancer Protein from Lupinus Seeds
Monica Macaluso
University of Pisa, Italy
Citrus Peel as Sources of Bioactive Compounds for the Production of Nutraceutical Olive Oils
Sonia Alexandra Fialho
ESTeSC -Coimbra Health School, Portugal
Mediterranean Food Pattern: Association with Body Mass Index and Waist Circumference and Aromatic Herbs: Uses and Health Benefits

SYMPOSIUM

Ashish Sachan
Chief Science Officer, Airesun Global Limited, Canada
Value Incorporation of Green Technologies in Food Supply Chain- Elimination of Food Contamination Through use of Eco-Friendly, Biodegradable and Safe Non-Food Substances
Thomas P. O’Keefe
President & CEO, Airesun Global Limited, Canada
Value Incorporation of Green Technologies in Food Supply Chain- Elimination of Food Contamination Through use of Eco-Friendly, Biodegradable and Safe Non-Food Substances
James Stephens
Vice President, Airesun Global Limited, Canada
Value Incorporation of Green Technologies in Food Supply Chain- Elimination of Food Contamination Through use of Eco-Friendly, Biodegradable and Safe Non-Food Substances