Professor Özlem TOKUŞOĞLU, PhD, is currently working as faculty member of the Department of Food Engineering at CELAL BAYAR UNIVERSITY, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from EGE UNIVERSITY, Izmir, Turkey in the Department of Chemistry and a PhD degree (2001) from EGE UNIVERSITY, Izmir in the Department of Food Engineering. she gained associate professor (docent) degree from Presidency of Higher Education Council (YÖK), Ankara at 2007. Dr. Tokuşoğlu was a visiting scholar in the Food Science and Nutrition Department at the UNIVERSITY OF FLORIDA, Gainesville,FL during 1999–2000 and was a visiting professor at the School of Food Science, WASHINGTON STATE UNIVERITY, Pullman, Washington,WA during April–May 2010. Tokuşoğlu has many times conducted academic research studies, congree and conference administrations and chair positions, delivered keynote addresses, and made academic presentations in majorly all USA States, Europe and Japan. She is recently serving as FOOD TECHNOLOGY and NUTRITION Group Chair of Conference Series LLC Group, Nevada, USA. She served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is CRC Press, Taylor and Francis Group BOOK Editor and has published scientific edited book titled Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group, and titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group and another book is Food By-Product Based Functional Food Powders, ISBN 9781482224375 by CRC Press. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA. Professor Tokusoglu is also Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul University Technology Development Zone, İzmir, Turkey as University- Industry Relationship responsibility.

Food Chemistry, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.

Yuanlong Pan is Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science-St. Louis. His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats. CDS is a condition in pets similar to AD in people. His research projects use state-of-the-art cognitive, nutritional and metabolomics approaches to develop nutritional solutions to promote healthy brain aging and improve clinical symptoms of CDS in pets. He has published more than 20 papers and obtained 78 patents.

His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats

Ben Smith is the Director for the newly formed Innovations in Food and Chemical Safety Programme at the Agency for Science, Technology and Research (A*STAR), Singapore’s lead government agency for innovation. He joins A*STAR from the specialty ingredients industry where he worked for the Swiss flavour and fragrance company Firmenich S.A. as their chief safety scientist. Initially trained as a toxicologist and chemist he started his studies in environmental toxicology before switching his focus to applied toxicology. Nowadays his research efforts are focused on developing and improving safety and risk assessment methods for chemicals. He is particularly interested in the integration of non-animal testing methods into the safety assessment approach for food and consumer product ingredients (both screening and in silico techniques), better understanding of the role of thresholds for genotoxic substances in food and the improvement of flavor and food additive intake models.

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Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.

His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.

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Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture.

His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences.

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Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences. Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.

Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response.

Gary Stoner, PhD., is professor emeritus in the College of Medicine, Ohio State University. His areas of expertise are chemical carcinogenesis and cancer chemoprevention. His early research was focused on lung cancer and tobacco carcinogenesis. Later he investigated the cancer preventative effects of naturally-occurring isothiocyanates and found them to be potent inhibitors of N-nitrosamine carcinogenesis. He then pioneered a “food-based” approach to cancer prevention using freeze-dried black raspberries. The berries significantly reduce tumorigenesis in the oral cavity, esophagus and colon of rodents and regress premalignant lesions in these same tissues in humans. His laboratory identified multiple mechanisms of cancer prevention by berries. His research is documented in more than 350 peer reviewed publications. He has received numerous awards for his research including the US NIH Merit Award and he is a member of the American Association for the Advancement of Science. He is also a recipient of the Distinguished Alumni Award and an Honorary Doctorate from Montana State University.

Identification and use of naturally-occurring compounds to prevent cancer of the oral cavity, esophagus and colon.