Current Appointment: Professor, Department of Biology, College of Sciences & Art, ALkamil, King Abdalaziz University, Saudi Arabia
Field of Specialisation: Food Science & Technology
Research: member of 15 Research Projects
Reviewer of 61 International Refereed Journals
Publications: 112 papers, 92 published in International Refereed Journals and 20 in International Proceedings.
Patent: 4 Patents
Books: 6 Books and 4 chapters
Radio Programs: 3 Radio programs
Membership of Professional Bodies: Member of 4 Scientific Societies
Honours: 8 Medals in Research and Academic Excellence, 9 Research grants

Food Science & Technology

Arshad Mehmood Abbasi (PhD) is working as Assistant Professor in COMSATS Institute of Information Technology, Abbottabad, Pakistan. He obtained Ph.D. degree in 2013, from Quaid-i-Azam University Islamabad-Pakistan in the discipline of Plant Sciences with specialization in Ethnobotany and Nutraceuticals aspects of wild edible fruits and vegetables of Lesser Himalayas-Pakistan.
Dr. Abbasi has been awarded: Outstanding Research Awards in 2014 and 2015, by Higher Education Commission (HEC), Government of Pakistan. He is the author of two books published by Springer, USA in 2012 and 2015, and also contributed more than 35 research articles in the Scientific Journals of International repute. He is also editor and reviewer of various Scientific Journals of International repute.

A. Wild Botanical Taxa of Medicinal and Food value and related traditional knowledge.
B. Phenolics composition and antioxidant potential of wild food and medicinal plant species.
1. Ethnobotany, ethnomedicines, Medicinal plant biodiversity
2. Wild edible food resources (Fruits, vegetables)
3. Phytochemicals and antioxidant activity of plants
4. Trace elements and Health risk assessment
5. Nutritional assessment

I have a research work experience of 15 years, since my graduation until my current post-doc research position at the Portuguese Institute for the Sea and Atmosphere and including my PhD in technology of animal products and a three year job as chief chemist in an Irish biotechnology company, BioAtlantis, Ltd. First, I have worked on lipids characterization and purification. Afterwards, I have done research on fish proteins and the upgrading of fish by-products (PhD thesis). In 2010-2011, I got acquainted and did research with risk-benefit assessment tools. In the last three years, I worked in BioAtlantis on the isolation and purification of carbohydrates and polyphenols from brown seaweeds. Since July, I am involved in the development and application of an in vitro digestion model for the simulation of human gastrointestinal tract. My past work led to the publication of over 40 papers in indexed and peer-reviewed scientific journals.

My main research focus has always been on food science and technology. Namely, I have worked on fish lipids characterization and n-3 polyunsaturated fatty acids (n-3 PUFAs) purification at the beginning of my career. Afterwards, I have participated in several projects concerning fish proteins (mainly myofibrillar proteins) and the upgrading of fish by-products and underutilized fish resources. Indeed, my PhD thesis was on this subject. In this context, I prepared surimi-like products, but also fish sausages, ham, pâtés, and other processed foods with significant success. Dietary fibres from different plants (peas, konjac, chicory, etc) were incorporated in the products for technological and nutritional purposes. With regard to these additives, some symbiotic foods were prepared. Moreover, I made several fine studies at the protein bonding level and with rheological instruments for achieving a better understanding of the underlying phenomena. The attained results enabled me to publish several papers in prestigious journals of the food science and technology area. During this time I became acquainted with several electrophoretic, rheological, and chromatographic methodologies (as stated in my curriculum). In 2010-2011, I have also joined an international European project called Qalibra that allowed me to acquire knowledge of new mathematical-statistical tools for the assessment of the risks and benefits associated to fish consumption. I have published papers with a focus on the health hazards associated to toxic metals in some fish species, but also address the benefits derived from n-3 PUFAs and other seafood constituents. In the past three years, I have been working in an Irish company concerned with the isolation and purification of bioactives (mainly carbohydrates and polyphenols) from brown seaweeds. Some substances may have immunomodulatory properties, which make them a very promising strategy to reduce or even eliminate pesticides in agriculture and antibiotics in animal farming. Currently, I returned to Portugal (July 2015) and I am involved in the development and application of an in vitro digestion model for the simulation of human gastrointestinal tract with the purpose of assessing main seafood constituents’ bioaccessibility.

Chang-Wei Hsieh earned his PhD in Food Science Biotechnology from the National Chung Hsign Univererty, Taiwan, in 2005. And now teaches at the Department of Medicinal Botanical and Health Applications, as Biotechnology Research Center Supervisor, Dean of college of Biotechnology & Bio-resources concurrently and Head of the Department of Bioindustry Technology at Da-Yeh University, Taiwan. Specialty fields:Food Processing, health food and cosmetics, Research of Chinese herbal medicine, Agricultural biotechnology, Agricultural Products Quality Analysis Technology, Super critical fluid, and Mycology. Published 15 SCI papers and obtained 14 patentsin the past two years.

Research of Chinese herbal medicine, Agricultural biotechnology, Agricultural Products Quality Analysis Technology, Supercritical fluid, and Mycology

Dr. Donatella Albanese is assistant professor in Food Technology (S.S.D. AGR/15) at the Department of Industrial Engineering, University of Salerno. In March 1997 she graduated in Science and Food Technologies at the University of Naples, then she gained the Ph.D. degree in Food Bio-Technologies in 2001 at the university of Reggio Calabria. Starting in September 2001 she obtained a post-doctoral grant at the Department of Chemical and Food Engineering, University of Salerno. Dr. Albanese holds the course "Food Process Technology: Quality Assurance, " Master Degree in Food Engineering, University of Salerno. Her research activity consists in the optimization and innovation of food technologies in particular: Shelf-life extension of food products. Optimization and process innovation for the food industry. Development of sensors for monitoring and control of food quality.
She produced more than 100 papers published on international journals and conferences proceedings, including 2 international patents. She was a referee for different international journals, and for Italian Ministry for Education, University and Research (MIUR) for the evaluation of the projects :“Future in Research”, SIR Programme (ScientificIndependence of young Researchers)

Her research activity consists in the optimization and innovation of food technologies in particular:
1. Shelf-life extension of food products.
2. Optimization and process innovation for the food industry. 3. Development of sensors for monitoring and control of food quality.

Dr. Farooq Anwar got his M.Sc. (Chemistry) degree from University of the Punjab, Lahore in 1997 and Ph.D. in Analytical Chemistry from University of Sindh, Jamshoro, Pakistan in 2002. He has research and teaching experience of about 14 years at different organizations including two post-doctoral fellowships (from Canada and Malaysia).His main area of research interests includes “Characterization of plant oils, and natural antioxidants and high-value bioactives”. Presently, Dr. Anwar is working as Associate Professor at the Department of Chemistry, University of Sargodha, Sargodha, Pakistan. He has the honor being selected as Fellow of Chemical Society of Pakistan (in 2014), Productive Scientist of Pakistan, as well as TWAS Young Affiliate Fellow-2009-14 for Central & South Asia by TWAS, Trieste, Italy. He has also been awarded Dr-Atta-ur-Rehman Gold Medal/Prize-2010 in Chemistry in Pakistan, by Pakistan Academy of Sciences (PAS) and XXth Star Award-2010 from South Asia Publications. As supervisor, he has produced 10 Ph.D,45 M.Phil and 110 M.Sc. research students. Overall, he has published190 research publications bearing an Impact Factor of 270and citation 3500to his credit.

His main area of research interests includes "Characterization of plant oils, and natural antioxidants and high-value bioactives"

FengJie Cui is a Professor in the School of Food and Biological Engineering at Jiangsu University in Zhenjiang, China. Cui received his Ph.D. in Fermentation Engineering from Jiangnan University in 2006. He also holds a B.S. in Biochemical Engineering. Cui joined the faculty of School of Food and Biological Engineering at Jiangsu University since 2006. He had a one-year visiting research experience in Bioproducts and Bioenergy Research Laboratory at The Ohio State University. His effort distribution is 60% research, 20% teaching and 20% servicing in Companies.

Dr. Cui’s research program focuses on diet and cancer, effect of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds produced by fermented microorganisms for anticancer and antiviral activity.
Specific interests include:
Structure-activity relationship of macromolecules including polysaccharides and glycoproteins with anticancer and antiviral activity;
Food genomics and functional foods for disease prevention and health promotion targeted at cancers, aging, and inflammatory diseases;
Processing control of microbial functional foods/factors production.

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Improvement and development of emergent and eco-friendly postharvest technologies to preserve / enhance quality during prolonged shelf life assuring food safety of whole, fresh-cut and purees / smoothies fruit and vegetables.

Dr. Godfred Darko holds a PhD in Analytical Chemistry. He is currently a Senior Lecturer and the Head of the Department of Chemistry, Kwame Nkrumah University of Science & Technology, Kumasi, Ghana. Dr. Darko has served the scientific community in diverse ways. He serves on the Editorial and Review Boards of several international journals. He is a Young Observer for International Union of Pure and Applied Chemistry (IUPAC) and an Advisor for the Mendeley Community Team for which he was voted the advisor of the month of April in 2014. Dr. Darko several international collaborations and links. He has to his credit, 1 patent and over 30 research papers in high-impact scientific journals.

My research work in environmental analytical chemistry involves the identification and quantification of toxic chemical species such as heavy metals and residues of persistent organic pollutants (POPs) in food and water samples. In addition, I do investigate the fate, transport properties and bioavailability of heavy metals and endocrine disruptors such as pesticide residues in biota and environmental samples. In the area of synthetic inorganic chemistry, I have focused on design, synthesis and characterization of ligands that have the ability to trap heavy metals and POPs in aqueous environment. My research work in nanotechnology has focused on chemical functionalization and electrospinning of the polymer composites into nanofibers as that are employed as sorbents for water purification purposes.

Dr. Guoliang Li has completed his Ph. D in Natural Product Chemistry from Chinese Academy of Sciences in 2012. He received many awards and honors. Dr. Li’s research focuses on food nutrition and food safety. As the first author and corresponding author, He published many papers in international Journals (e.g. J Agr Food Chem, Food Chem,AnalyticaChimicaActa, LWT-Food Sci Tech,JSciFood Agr). Currently he is working as an Assistant Professor, Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University

Li’s research focuses on food nutrition and food safety

Dr. Jia-ying Xin is supervisors for doctoral candidates of Harbin University of Commerce, "Longjiang Scholar" Distinguished Professor of Harbin University of Commerce, Professor of State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences and Director of Key Laboratory for Food Science and Engineering.
Dr. Jia-ying Xin awarded by "New Century Outstanding Talent Supporting Program" from the Ministry of Education, "New Century National Hundred, Thousand and Ten Thousand Talents Project" and State Council Expert for Special Allowance. Dr Jia-ying Xin graduated from Lanzhou University in 1989. In 2000, he received his Ph.D from Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences. His doctoral dissertation received the Procter & Gamble Fellowship in Chinese Academy of Sciences. In 2002 he was a Senior Visiting Scholar at North Landon University in UK.
So far, Dr. Jia-ying Xin has published over 100 papers in peer-reviewed journals, with 36 being indexed by Science Citation Index and 34 by Engineering Index. These papers have been widely cited by other researchers for more than 200 times. Also, Dr. Jia-ying Xin acts as editorial board members of 3 journals (IJBB; AJB; Journal of Biological Research; Chinese Journal of Speciality Petrochemicals, Journal of Harbin University of Commerce(Social Science Edition).
Dr. Jia-ying Xin is focused on the engineering aspects as well as the fundamental aspects of the biocatalysis and biotransformation related to food, pharmaceutical, biomass energy sources and biobased chemicals etc. The research directions include Novel microbial resources screen, industrial fermentation, bioseparation and purification, reaction medium engineering, etc. with an emphasis on the applied research of enzymology, reaction process, reaction system (hydrolysis, reoxidation, chiral synthesis etc),and reaction mechanism.

Dr. Jia-ying Xin main research interests are in the following areas: (1) Enzymatic catalysis in nonaqueous solvents, (2) Enzymes as stereoselective catalysts in organic synthesis,(3) Development of microorganisms for biotransformation and biocatalysis applications, and (4) Biosynthesis by methanotrophic bacteria.

Dr. Kunal Pal is an Assistant Professor at Department of Biotechnology & Medical Engineering, National Institute of Technology, Rourkela, Orissa, India. Dr. Pal was born on October 15, 1980 at SSKM Hospital in Kolkata. He was brought up in New Delhi. His roots belongs to Karimganj (a part of Sylhet district of un-divided India), Assam, India. He belongs to a lower-middle class family in India. He completed his schooling from Raisina Bengali School, C. R. Park, New Delhi, India. He was lucky to get some good scientists as his mentors. The scientists who left a remarkable impact on his life are Dr. Dipak K. Majumdar, Prof. Ajit K. Banthia and Dr. Dérick Rousseau.

Biopolymers, Controlled drug delivery, Food science

Mr. Liew is the lecturer in Pharmaceutical Technology at Faculty of Pharmaceutical Sciences, UCSI University. Born in 1986, she received her bachelor’s degree (B.Pharm (Hons)) from University Sains Malaysia. Moreover, he has obtained his Master of Sciences degree (Pharmaceutical Technology) from the same University in 2012. He is currently pursuing his PhD in University Sains Malaysia.

1. Orally disintegrating dosage form
2. Bioequivalence study
3. Self-microemulsifying drug delivery system
4. Transdermal patch delivery system
5. Formulation design for industry application
6. Food formulations

Dr Majid Hajifaraji, Research Associate Professor in Nutritional Sciences is presently Director of National Nutrition and Food Technology Research Institute (NNFTRI), Dean of Faculty of Nutritional Sciences and Food Technology (FNSFT), and President of Iranian Nutrition Society (INS). I started my Nutrition studies in 1983 at Shahid Beheshti University of Medical Sciences (SBUMS), Tehran, and did my BSc and MSc at the same school. I joined SBUMS as senior research officer in 1990s and promoted as head of Research Services Office few years later. I continued his graduate studies in PhD clinical nutrition program at Kings College, London University where I did extensive Nutrition studies, some clinical research, and a number of advanced academic training programs in related areas. Upon return to the home country in 2006, I joined NNFTRI as Research Assistant Professor. I also worked as an adjunct part-time Assistant Professor for Faculty of Food Science and Technology, Science and Research Branch, Azad University, Tehran between 2007-10.
Besides research and educational activities, I have already had a number of consultative and administrative responsibilities at NNFTRI, such as head of Research Services Office, Vice-director for Research, and member to ‘Research’, ‘Publication’ and ‘Research Ethics’ committees. At national level, I act as a member to ‘Technical Committee on Baby Foods and Food Supplements’ at the Food and Drug Organization, ‘Nutrition Board’ at the Ministry of Health, "Nutrition Advisory Group" at the Medical Academy of I.R. Iran and a number of other advisory positions.
I have 4 published 4 books, 20 English and 26 Farsi Papers in the field of Nutrition and Ethics in Biomedical research. My other current responsibilities are detailed as follows:
1. Founder and Chairman, Iranian Journal of Nutrition Sciences & Food Technology (JNSFT) of NNFTRI (2010-…)
2. Chairman, Iranian Journal of Applied Food Biotechnology of NNFTRI (2012-…)
3. Editor-in- chief, Journal of Nutrition and Food Sciences Research (Indexing in PubMed is in process).
4. Reviews Editor of journals: IJEM, NSFT, J Nutr, IJCN, BMC, PHN, BJN, AIM

Food and Nutrition

Mary Obodai earned her Bachelor of Science degree in Mycology and Plant Pathology from the University of Ghana in 1986 where she also obtained her Master of Philosophy degree in Mycology in 1992. In 2006, she obtained her PhD in Food Sciences (Microbiology) from the University of Nottingham, UK. From 2006-2007 she worked as a Research Associate in the same Institution.
Dr. Mary Obodai is a Principal Research Scientist and Deputy Director of the CSIR-Food Research Institute, Ghana. In 2010, she won the African Women in Agricultural Research and Development (AWARD) fellowship. In 2001, she won a one year young Scientist’s award by UNESCO’s Man and the Biosphere (MAB).
Her research interests include among others: Fermented foods, Mushroom biotechnology, Food safety and security issues. She has several scientific papers, technical reports and pamphlets which have been published and/or shared at conferences and workshops in Africa, Asia, Europe and South America.

Fermented foods, Molecular characterization of microorganisms, Mushroom biotechnology, Fungal physiology, Food safety and Food security.

I got my Ph.D. in Institute of Biochemistry and Molecular Biology, College of Medicine, National Taiwan University in 2006, and had been worked as a postdoctoral fellow in Agricultural Biotechnology Research Center, Academia Sinica in 2008. And now, I am presently working as Assistant Professor, Department of Nutritional Science, Fu Jen Catholic University, Taiwan. My research interests focus on study molecular mechanism of phytochemicals in cancer chemoprevention and metabolism syndrome-relative diseases.

Cancer Biology, Molecular Biology, Cancer chemoprevention, Signal transduction, Natural product for disease prevention

Prof. Mohamed Saleh Ismail, I completed my PhD at the age of 36 years from Minufiya University, Egypt. I supervised 14 PhD and 26 Master thesis in the field of human and clinical nutrition;also,I published more than 39 original manuscripts in reputed journals and I have been serving as a reviewer in several reputed journals e.g. Nutrition and Dietetics, Journal of Public Health etc. In addition, I translated three books from English to Arabic (Principles of Nutritional Assessment, Nutrition and Immunity in Human, and Simplified Diet Manual). Now-a-days my research interest focus on pediatric and children nutrition, clinical nutrition especially obesity and diabetes, and functional foods

Focus on pediatric and children nutrition, clinical nutrition especially obesity and diabetes, and functional foods.

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Food Science, Nutrition and Metabolism.

Nilesh Nirmal is an UQ-postdoctoral fellow at Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia. He have completed his Master in Biochemistry, from University of Pune, Indian. He has completed his Master in Biochemistry (India), Doctorate of Philosophy in Food Science and Technology (Thailand), and Postdoctoral in Phyto-medicine (Thailand) from Prince of Songkla University, Thailand.His research interest focuses on the application of plant extract as natural additives to the different food system as well as functional food product development. He has more than 20 research articles in well-known International Journals. His research work at CNFS, QAAFI is focus on an Australian native plant extract and their application in different food system through nanotechnology.

1. Postharvest Technology, Food nanotechnology, Food chemistry, Enzymology.
2. Functional food product development.
3. Plant phenolics or plant derived extract as natural alternative to food additive.
4. Phytochemicals and natural antioxidant in human diet and health related benefits.
5. Bioprocess Technology and waste utilization.
6. Current research interest focuses on preparation of biodegrdable gel or scaffold for tissue engineering and regenerative medicine.

1. Present Appointment
Director of dioxin lab of Ministry of Agricultural, P.R. China. Deputy Director of China national feed control center, Institute of Quality Standards & Testing Technology for Agro-products (IQSTAP), Chinese Academy of Agricultural Sciences (CAAS)

2. Education Background
Ph. D. – Food Safety, Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China, July, 2012
M.S. – Analytical Chemistry, Capital Normal University, Beijing, China, July, 2005
B.S - Department of Chemistry, Shandong Normal University, Jinan, China, July, 2003

3. Professional Experience
(1) July 2005 to July 2008: Intern Researcher, Institute of Quality Standards & Testing Technology for Agro-products, CAAS.
(2) July 2008 to Dec 2013: Research Assistant, Institute of Quality Standards & Testing Technology for Agro-products, CAAS.
(3) Dec 2013 to Present: Associated Professor, Institute of Quality Standards & Testing Technology for Agro-products, CAAS.

1. Nano- or micro sensor for hazard compounds in food;
2. Novel and robust analytical method for hazard compounds and functional components in food by using LC-MS/MS;
3. Novel sample preparation method based on molecularly imprinted polymer.

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Dr. Rabia Shabir Ahmad is PhD in Food Technology from National Institute of Food Science and Technology, UAF. Her PhD research project was “extraction of green tea catechins for the preparation of functional drink: correlation with lifestyle related disorders”. She has also been awarded “Letter of Appreciation” for short duration completion of PhD. Her areas of interest are Functional Foods, Human Nutrition, Food Science. Dr. Rabia is currently administrating two HEC funded research project as principal investigator. She has published papers in well reputed international and national journals. She has participated in different trainings and workshops.Dr.Rabia is also certified instructor from United State Department of Agriculture (USDA).

Functional Foods, Human Nutrition, Food Science

Associate Professor Dr. Roselina Karim is a lecturer at the Universiti Putra Malaysia. She had almost 21 years of teaching experience as a lecturer in the field of Food Science and Technology at the university. She had taught almost 17 different courses at the undergraduate and postgraduate levels. Her research interest covers the areas related to food science and food technology which include development of carbohydrate-based products and the optimisation of processing and storage technologies for the preservation of such products. She had published 67 papers in international and national journals including 1 book and 2 book chapters. She had been a consultant to several private and public sectors such as the Ministry of Health, BERNAS and FAMA. She is also actively involved in transferring new knowledge and technology to the food industry, developing Malaysian Standards under SIRIM Bhd. and is representing UPM in several committees under the Ministry of Health Malaysia.

Her research interest covers the areas related to food science and food technology which include development of carbohydrate-based products and the optimisation of processing and storage technologies for the preservation of such products.

Dr Saiyi Zhong is currently Associate Professor of Food Science and Nutritional Engineering and Deputy Dean of College of Food Science and Technology in Guangdong Ocean University (GDOU), China.
Dr Saiyi Zhong obtained his bachelor’s degree in life science from the Foshan University in China, master’s degree in food science from Nanjing Agricultural University in China and PhD in food and nutrition science from Joint Training Programme between China Agricultural University in China and the Ohio State University in U.S.A. His research expertise lies in food-derived mutagens and carcinogens, and the bioactive chemopreventive food components.
Dr Saiyi Zhong has published and lectured widely and internationally. His academic publications total over 40 peer refereed journal articles, book chapters and books. He was awarded the 2013 Distinguished Faculty Award at GDOU based on his outstanding research and teaching work.

1. Food-derived Mutagens and Carcinogens,
2. Anticancer food factors,
3. Food-derived Antioxidative Peptides,
4. Bioactive chemopreventive food components.

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Inflammopharmacology; Innate immunity; Signal transduction; Protein kinase; Phytopharmacology; Drug research and development

Vlasios Goulas received his bachelor degree from the University of Ioannina, Department of Chemistry, majoring in the field of "Food Chemistry". He continued his post-graduate studies in the same University, completing an MSc degree in the field of "Chemistry of natural products" in 2007 and he was awarded his PhD degree in 2009 after completing his thesis entitled "Development of hyphenated LC-NMR techniques for the exploitation of bioactive components in nature products". He also worked for two years as post-doc research fellow in Cyprus University of Technology/ Department of Agricultural Sciences, Biotechnology & Food Science and currently holds an academic position at the same Institution. To date, he has been the author of 25 papers (h-index=9, web of science) in peer-reviewed journals and two book chapters. Dr Vlasios Goulas has handled over 100 reviews as ad-hoc reviewer in 16 refereed journals.

1. The characterization and classification plant foods using the sophisticated chromatographic and spectroscopic techniques
2. The evaluation of bioactive composition and health-promoting properties of natural products in order to exploit them as functional foods
3. The study of the impact of food processing on the nutraceutical composition of plant foods
4. Physicochemical and phytochemical analysis of plant foods

Xiaoqun Zeng, a research fellow with a PhD degree in Microbiology working in Food Science and Technology department, Ningbo University. My Research Directions are about: the screening of probiotics; research of new prebiotics, probiotics and symbiotics; the functions and functional factors of lactic acid bacteria (LAB), the protections in freeze-drying for LAB and the metabolomics of LAB.
During recent years, I have screened more than 10 strains of LAB with cholesterol-lowering, blood pressure-lowering, anti-oxidant, promoting absorbance of mineral substance and immunomodulatory effects. Their fermentation characteristics and probiotic properties and correlative mechanisms were investigated. The technology of high-density culture and freeze-drying protection of LAB were gained. The mechanisms involved were investigated in glycometabolism pathway to constructing strains of resistance to adversity. The relative research was published in Food Chemistry, Journal of Applied Mibrobiology and so on and 4 Chinese patents were authorized.

The screening of probiotics; research of new prebiotics, probiotics and symbiotics; the functions and functional factors of lactic acid bacteria (LAB), the protections in freeze-drying for LAB and the metabolomics of LAB.

I, male, was born in Anhui, China in Nov. 1983. I got bachelor's degree from Shanxi Agricultural University in 2008, majoring in Food Quality and Safety. I was a Ph.D. candidate of Jiangnan University from 2008 and obtained Ph.D. degree in Jan. 2014. In 2010, I was financially supported by China Scholarship Council as a visiting student to study in Iowa State University under Dr. Tong Wang’s supervision. During the study in United States, professional knowledge was enhanced and experimental skills were improved greatly.
Nowadays, I have beenassociate professor of JiangnanUnviersity since 2014. My research area is enzymatic synthesis and modification of functional lipids and the effect of modification on lipid functionality. Since 2012, I have published 17 journal articles, applied 7 patents and had 3 funded researches (PI).

1. Enzymatic synthesis of functional lipids
2. The effect of fatty acid positional distribution on lipemia
3. Modification of oils and fats

Yan Wang, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, China
She graduated from the College of Food Science and Nutritional Engineering, China Agricultural University and got a doctorate in 2008. Since 2013 she worked as an assistant professor in the Department of Food Safety & Quality Control, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences.
Primarily engaged in Biosynthesis and Regulation of Ochratoxin A and Trichothecene; Mycotoxin-induced phytotoxicity; and Cloning and expression of mycotoxin degradation enzyme. Focused on 1) Study on the biosynthesis pathway and regulation mechanism of Ochratoxin A, 2)Study on the Yap1 transcriptional factor regulates trichothecene biosynthesis in Fusariumgraminearum, 3) Cloning and expression of ZEN degradation enzyme in Pichiapastoris and its activity analysis. Yan Wang has already published research papers in Journal of experimental botany, Plant Molecular Biology,PLoS ONE, Journal of Proteomics,Journal of cereal science and other journal more than 20 articles.

Focused on 1) Study on the biosynthesis pathway and regulation mechanism of Ochratoxin A,
2) Study on the Yap1 transcriptional factor regulates trichothecene biosynthesis in Fusariumgraminearum,
3) Cloning and expression of ZEN degradation enzyme in Pichiapastoris and its activity analysis

Prof. Yoon-Seok Chang finished his BS degree in Chemistry at Yonsei University in Seoul, Korea. And then he moved to U.S. and did his Ph.D. work at Oregon State University in the Department of Chemistry, under the supervision of Professor Max L. Deinzer (Emeritus at present). The subject of his Ph.D. was in the field of physical and analytical chemistry of environmental pollutants based on the several advanced mass spectrometers especially for the polychlorinated dibenzo-p-dioxins and polychlorinated diphenyl ethers. After the completion of Ph.D. work, he moved to Michigan State University and worked as a post doctoral researcher in the Department of Biochemistry (with Prof. Jack Throck Watson). At there, he grafted his analytical backgrounds to the identification of biological molecules such as proteins and carbohydrates. In the next place for his second Post Doc, he worked with Prof. Klaus Biemann (also Emeritus at present) in the Department of Chemistry at MIT, Massachusetts for profound research on the mass spectrometric analysis of core biomolecules. After his Post doc experiences in U.S., he joined POSTECH (Pohang University of Science and Technology) in S. Korea. And he is now a full professor and the director of the School of Environmental Science and Engineering.

- Trace analysis of environmental pollutants using high resolution mass spectrometry
- Fates and simulation models of trace substances in the environment
- Persistent Organic Pollutants; Dioxins, PCBs, PBDEs, etc
- Biochemistry and microbial degradation of organic pollutants
- Application of laccases for biopolymer production
- Removal of heavy metals in wastes, water, and soil
- Risk assessment of environmental pollutants in food processes

Career Data: Lecturer of Food Science and Technology, School of Marine Sciences, Ningbo University. Focus of research includes dairy science and nutrition.
Education:
Bachelor of Engineering (2005-2009)
Major: Food Science and Engineering
School of Ningbo University.
Master of Engineering (2009-2012)
Major: Food Science
School of Ningbo University.
Ph.D. of Science (2012-2015)
Major: Biotechnology
School of Nanjing Normal University

My research is focusing on the milk fermentation and nutrition. I do some work on the Chemical and biological analysis of small molecular such as exopolysaccharide and cell enveloped proteins from lactic acid bacteria (LAB), especially probiotic lactobacillus strains. Meanwhile, some further research were observed on the immunomodulatory function of LAB moleculars, with the purpose of nutritional supplements to improve the immune function of particular groups.

Dr. Xiaobo Zou is the Professor and PhD supervisor, in the department of Food and Biological Engineering, Jiangsu University, China. He is the dean of desciplinary development in Jiangsu University.
His research interests are in the area of quality and safety evaluation of food and agricultural products. His current research emphasis is developing new gas sensors, hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products.
He has chaired 15 scientific research projects, 11 of them has passed the evaluation. He has been authorized 25 Chinese invention patents and 1 USA invention patent. His doctoral dissertation has received “the top 100 doctoral dissertation foundation of China”. Some new methods and equipments which he and his team developed have been awarded the second prize of invention technology in China. He is now a Jiangsu appointed professor.

His research interests are in the area of quality and safety evaluation of food and agricultural products. His current research emphasis is developing new gas sensors, hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products.

Dengpan Bu is Professor and faculty member at the Institute of Animal Science, Chinese Academy of Agricultural Sciences. He received his undergraduate degrees from Ningxia Agricultural Colleague and graduate degrees from Ningxia University (M.S.) and Chinese Academy of Agricultural Sciences (Ph.D.).
Dr. Bu’s research activities focused onunderstanding lipid and nitrogenrequirement and metabolism at cellular, tissue and whole animal levels in dairy cows, improvingrumen fermentation, feed efficiencyand milk quality.
Dr.Bu has coauthored over 200 scientific articles and abstracts either in Chinese or English. He was recognized as one of the Young scientific and technological innovation leading talents by China Ministry of Science and Technology in 2014.

Research activities include (1) understanding nutrient requirement and metabolism in ruminants, (2) rumen microbiology research and (3) quality and safety of ruminant products. Research is focused on lipid and nitrogen metabolism at cellular, tissue and whole animal levels in dairy cows.

2013.06 – present: Jiangnan University, Associate Professor, Research interests: Food science and sensors
2011/02-2012.02: Visiting scholar, University of Michigan Major: Chemical engineering
2009/09-2011/2: Doctoral candidate, Jiangnan University. Major: Food nutrition and safety
2007/09-2009/07: Master, Jiangnan University Major: Animal nutrition and feed science
2003/09-2007/07: Postgraduate, Jiangnan University. Major: Animal nutrition and feed science

Thrust 1: Self-assembly of nanoparticles for food analysis First, the methods for making nanoparticle dispersions was prepared with various shapes from different materials including metal, semiconductor. Different methods including antibody-antigen, DNA mediated recognition has been developed for the organization, or assembly, of nanoparticles into multi-particle, geometrical systems with diverse sizes, and functions. The nanoparticles assembly search creates a good deal of academic tool in the area of food safety detection and analysis. The sensitivity of the developed method has reached attamolar level. The detection target including heavy metals, toxins, dyes as well as chemical residues in food.
Thrust 2: Optical materials and models for food analysis There is an emerging and broad class of nonmaterial’s can be investigated for food analysis. The lateral flow test and enzyme linked immunoassay have been developed for high sensitive and muti-targets detection of targets in food science. This detection strategy is mainly based on the unusually strong ability of absorbance, emission and polarization properties of nanostructures to generate strong signals. For example, these chirality sensors based on strongly coupled plasmonic nanostructures lead to novel biomedical technologies, for instance for DNA detection.
Thrust 3: Functional materials for food science and biological applications Functional materials are also developed for toxicity evaluation and miRNA detection in cells and in vivo. The functional materials included metal, semiconductor and fluorescence dyes.

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