Journal of Food and Nutrition

Editorial Board (JFN)

Semih Otles
Semih Otles
Vice Rector
Ege University
Turkey
Biography
A native of Izmir, Turkey, Professor Otles obtained his B.Sc. degree from the Department of Food Engineering (Ege University) in 1980. During his assistantship at Ege University, in 1985, he received a M.S. in Food Chemistry, and in 1989, after completing his thesis research on the instrumental analysis and chemistry of vitamins in foods he received a Ph.D. in Food Chemistry from Ege University. In 1991-92, he completed postdoctoral training including OECD – Postdoctoral Fellowship, in the Research Center Melle at Gent University, Belgium. Afterword, he joined the Department of Food Engineering at Ege University as a scientist of Food Chemistry, being promoted to Associate Professor in 1993 and to Professor in 2000. During 1996-1998 he was Deputy Director at the Ege Vocational School of Higher Studies. He also was Vice Dean at Engineering Faculty (2003-2009) and Head of the Department of Nutrition and Dietetics (2008-2011). Now, he is Vice Rector in Ege University, Turkey.
Publications
Vice Rector
Ege University
Turkey
Research Interest
The research activities of Professor Otles have been focused on instrumental analysis of foods and food nanotechnology. Otles began a series of projects on the separation and analysis techniques of HPLC, first for analysis of vitamins in foods, then proteins, carbohydrates, and most recently carotenoids. Other activies span the fields of GC, GC/MS analysis, soy chemistry, aromatics, medical & functional foods and nutraceutical chemistry. Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medical & functional foods.
Jerry W King
Jerry W King
Emeritus Professor
University of Arkansas
USA
Biography
Jerry King was born on February 19, 1942. Dr. King has over 45 years of experience in supercritical fluid technology, chemical separations, chromatography, and applied chemical engineering & chemistry. He is a native of Indianapolis, Indiana, graduating from Butler University in 1965 with a B.S. in Chemistry. Dr. King continued with graduate studies at Butler University and the University of Utah, where he worked with Professor J. Calvin Giddings on supercritical fluid chromatography. Dr. King has been awarded the Chicago Chromatography Discussion Group’s Merit Award for significant contributions to chromatography and elected to Who’s Who in America. He was awarded AOAC’s prestigious Harvey Wiley Award in 1997 for his research in analytical SFE. In 1998 he received the the Merit Award from the Midwest SFC Group/Tri-State Discussion Group for consistent contributions in the supercritical fluid technology field, and the Award of Excellence at the 8th International Symposium on SFC/SFC for “pioneering achievement, leadership, and enthusiasm in the development of supercritical fluid technology and the education of others”. He serves as USA liaison to Innovation Fluides Supercritiques, a French organization for the promotion of supercritical fluids. In May 2012, he was elected a fellow of the American Oil Chemists’ Society. In 2013, he was also elected a Fellow of the Industrial & Engineering Division of the American Chemical Society, and in 2014, an Associated Vice-President of ISASF.
Publications
Emeritus Professor
University of Arkansas
USA
Research Interest
Development of critical fluid technology for food and agro-material processing, materials science, and analytical applications.
Van Leeuwen Hans
Van Leeuwen Hans
Professor
Iowa State University
USA
Biography
.
Publications
Professor
Iowa State University
USA
Research Interest
Bioprocess engineering, Pollution prevention , Physical-chemical processing
Akiva T Gross
Akiva T Gross
Adjunct professor
Purdue University
USA
Biography
March 2011 - A.T. Gross Consulting, Ltd. Akiva Gross Started his consulting business, focusing on advising food and related industries in the areas of food ingredients R&D, technology strategy and product development. Dr. Gross served as co-founder, Senior Vice President of Research & Development, and a member of the Board of Directors for Opta Food ingredients, Inc., which develops, manufactures, and markets novel food ingredients. His responsibilities included all aspects of R&D, as well as regulatory affairs and commercialization of new ingredients. Opta Food Ingredients was established as a spin-off company of Enzytech, Inc., where Dr. Gross was a co-founder and Vice President of R&D. Dr. Gross received his doctoral degree in Organic Chemistry from the Weizmann Institute in Israel and was awarded the Postdoctoral Weizmann Fellowship. He continued his scientific training in Applied Enzymology in the chemistry departments of Harvard University and Massachusetts Institute of Technology. Dr. Gross is the author of twenty-two publications and the inventor of seventeen patents. He is currently an Adjunct Professor at Purdue University, the Food Science Department and at the Whistler Center of Carbohydrate Research. Dr. Gross is a Board member of the Weizmann Institute Midwest region in the US and a Board member of the Institute of Clinical Social Work, Chicago.
Publications
Adjunct professor
Purdue University
USA
Research Interest
Food ingredients R&D, technology strategy and product development.
Hyeon Gyu Lee
Hyeon Gyu Lee
Professor
Hanyang University
Korea
Biography
Professor Lee teaches Food and Nutrition at the College of Human Ecology of Hanyang University. He received his B.A. (1986) from Seoul National University, M.S. (1991) in Food Science from the University of Rhode Island, and Ph.D. (1994) in Food Science from North Carolina State University. Before joining the Hanyang faculty in 1999, Professor Lee was a faculty member of Hoseo University as an associate professor. Professor Lee has taught various courses such as Food Processing and Preservation, the Development of Functional Food, Carbohydrate Chemistry, Food Enzyme, and Food Protein. He has also authored more than 100 articles in leading academic journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. His research interests include the development of functional food materials using food processing technology and their application.
Publications
Professor
Hanyang University
Korea
Research Interest
Biopolymer; Encapsulation; Nano delivery system; Antioxidants; Functional food; Bioavailability; in vitro digestion
Nihad Abdulateef Ali Kadhim
Nihad Abdulateef Ali Kadhim
Assistant Professor
University of AL-Qasim Green
The Republic of Iraq
Biography
Dr. Nihad Abdulateef Ali Kadhim has completed Ph.D in avian physiology. Currently he is working as an Assistant Professor at University of AL-Qasim Green, The Republic of Iraq.
Publications
Assistant Professor
University of AL-Qasim Green
The Republic of Iraq
Research Interest
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Robert E. Levin
Robert E. Levin
Professor 
University of Massachusetts
USA
Biography
Professor Levin received his Ph.D. in 1963 from the University of California, Davis in microbiology. He is presently Professor of Food Microbiology, Department of Food Science, University of Massachusetts, Amherst. He is past Chairman Atlantic Fisheries Technological Conference, Past President Connecticut Valley Chapter of American Society for Microbiology, past member Edit. Bd. J. Food Biochem., Ed. Bd. J. Food Safety, and member Ed. Bd. J. Food Protection. Past member NSF Biomedical Ph.D. Fellowship Review Panel, and past member U.S.D.A NRI review Panel. He has served as an ad hoc reviewer for Cornell University and University of Maryland Sea Grant proposals, USDA SB proposals, BARD proposals, and NASA proposals. He is presently on the Editorial boards of J. Food Protection, Int. J. of Scholarly research, and presently serves as an Ad Hoc reviewer for J. Agric. & Food Chem., J. Food Science, J. Microb. Meth., Canadian Journal of Microbiology, the International Journal of Food Science and Technology, Enzyme research, and for 15 additional peer reviewed journals. In 2007 he was designated "Outstanding Research Professor" of the College of Natural Resources and the Environment. He has published over 150 research papers including a number of book chapters in the areas of biotechnology, fermentation technology, immunological assays, and methods of molecular detection of food born pathogens and is the sole author of three recently published books.
Publications
Professor 
University of Massachusetts
USA
Research Interest
molecular biology of low temp. bacteriophage infections of fish spoilage bacteria, metabolism and taxonomy of fish spoilage bacteria, bacterial production of gums, bacterial rennet production, detection of mutagens and carcinogens in foods, Mechanisms of chemical modulation of DNA repair, fish protein hydrolysates, industrial fermentations, toxicology, toxic marine algae, detection of human infectious bacteria in foods by immunological and real-time PCR methodology.
Jozef Kokini
Jozef Kokini
Scholle Endowed Chair
Purdue University
USA
Biography
Dr. Jozef L. Kokini is currently the Scholle Endowed Chair in Food Processing in the Department of Food Science at Purdue University. Prior to joining Purdue he was the Bingham Professor of Food Engineering and the Associate Dean of Research and Director of the Illinois Experiment station at the University of Illinois. He moved to Illinois from Rutgers where he was the Chair of the Department of Food Science and Director of the Center for Advanced Food Technology and Distinguished Professor of Food Engineering. His research has focused on biophysical chemistry, materials science and engineering properties of food materials including carbohydrates and proteins with an emphasis on their phase behavior, rheology, texture and processability in food processing operations such as extrusion and mixing using both numerical simulation and experimental validation. He is the recipient of numerous federal, foundation and industrial grants and has published over 220 refereed journal papers and book chapters. For his work he has received numerous awards from The Institute of Food Technologists, the International Association of Cereal Chemists and the International Association for Engineering and Food
Publications
Scholle Endowed Chair
Purdue University
USA
Research Interest
Nanoparticulation and nanoengineering of food Carbohydrates and proteins with the goal of developing delivery systems, imaging tools and sensors.
Won Song
Won Song
Professor
Michigan State University
USA
Biography
Dr. Won Song, a professor of human nutrition in the Department of Food Science at Michigan State University (MSU), has been an active researcher and teacher since she joined the MSU faculty as an assistant professor in 1984. Her research training and interests reside in nutritional epidemiology; community nutrition; food consumption behaviors in relation to chronic diseases; dietary patterns and health risks at the national and international settings; biomarkers and predictors for nutritional status in large populations with emphasis on the subgroups at risk; national nutrition surveys and its application in research; nutrition education – theories and application of technology. For the proposed project she will be able to render her experiences and expertise in study design, data collection, statistical analysis and interpretation that are relevant to socioeconomically disadvantaged and ethnic minority groups in Michigan. She has received numerous recognitions for her research and teaching accomplishments, served on many national and international committees for professional organizations and industry, and advised and mentored numerous graduate students, postdoctoral fellows and international visiting scholars extending her research expertise. She has published over 10 books and book chapters and over 80 peer-reviewed articles, and delivered over 200 presentations to the professionals. She has recently been focusing her research activities on chronic diseases that are influenced by dietary intake, behaviors and health disparity among ethnic minority groups who are often socioeconomically disadvantaged. The currently proposed projects fit within her research focus for which she can render her expertise in monitoring and modifying dietary behaviors of young people in our nation.
Publications
Professor
Michigan State University
USA
Research Interest
Nutritional epidemiology; Community nutrition; Food consumption behaviors in relation to chronic diseases; Dietary patterns and health risks at the national and international settings; Biomarkers and predictors for nutritional status in large populations with emphasis on the subgroups at risk; National nutrition surveys and its application in research; Nutrition education – theories and application of technology
 Martina Cartwright
 Martina Cartwright
President/CEO
Beacon Science Inc. Consulting
USA
Biography
Martina Cartwright is a registered dietitian (R.D.) with a Ph.D. in Nutritional Science and Biomolecular Chemistry from the University of Wisconsin-Madison. She has more than 18 years experience in medical education, scientific research and clinical practice in both the academic and pharmaceutical settings. Dr. Cartwright’s research interests are diverse. She has more than ten years of experience in sepsis education and research and recently published one of the first peer-reviewed medical journal articles on the effects of child beauty pageant participation of self-worth. Dr. Cartwright publishes a blog on Psychology Today Online entitled “Food for Thought.” Earlier in her career, Martina served as a nutrition consultant to the Cirque Du Soleil in Las Vegas and was a nutritionist for the Las Vegas Canyon Ranch Spa. A contributor to articles featured in Redbook and Health, Martina continues to be a featured presenter at scientific-medical conferences and symposia. Dr. Cartwright is an adjunct faculty member at Scottsdale Community College and within the Department of Nutritional Sciences at the University of Arizona. She works as an independent biomedical consultant and author in Scottsdale.
Publications
President/CEO
Beacon Science Inc. Consulting
USA
Research Interest
Intensive care medicine, surgical/trauma nutrition, sepsis, infectious diseases, eating disorders, developmental biology, nutrition and brain development, cardiovascular disease and nutrition in public policy.
Marlene janes
Marlene janes
Professor
Louisiana State University Agricultural Center
USA
Biography
Dr. Marlene Janes began her professional career at the University of Arkansas in Fayetteville, Arkansas in 1994 as a Research Specialist in the department of Food Science and earned her Ph. D. in Food Microbiology/Safety in 2001. Currently, Dr. Janes is a Professor in the School of Nutrition and Food Science, Louisiana State University Agricultural Center. She teaches Food Safety, Food Microbiology and Industrial Microbiology.
Publications
Professor
Louisiana State University Agricultural Center
USA
Research Interest
Her research focuses on the control, survival and development of rapid methods for concentration and detection of foodborne pathogens that include viruses and bacteria in food products. Dr. Janes’ current research interests include gaining a better understanding of how oysters become contaminate with enteric viruses and to identify more suitable enteric virus indicators or the use of norovirus detection in seawater or oysters as opposed to relying on the current practice of using bacterial indicators only.
Myron D. Gross
Myron D. Gross
Professor
University of Minnesota
USA
Biography
Dr. Gross is the director of the Molecular Epidemiology and Biomarker Research Laboratory (MEBRL) and a professor at the Laboratory of Medicine and Pathology Department at the University of Minnesota- Twin Cities campus. The major focus of Dr. Gross’ research has been antioxidants, oxidative damage and their relationships with cardiovascular disease and related conditions in human populations. A primary objective has been the study of relations between blood antioxidant concentrations, antioxidant enzymes, oxidative damage and early indicators of cardiovascular disease, including coronary artery calcification and microalbuminuria. While these efforts have involved several grants, one major source of support has been the YALTA project, an ancillary study of the CARDIA cohort and an NHLBI-funded multi-site study of antioxidants and cardiovascular disease in over 5000 young adults. Since the original award, YALTA has been renewed twice and has been ongoing for over 12 years. It has been cited by reviewers as being a very productive project and a research project of high national priority. Dr. Gross has been an author on over 50 publications in the area of antioxidants, oxidative damage and cardiovascular disease or related conditions. His laboratory has been instrumental in the development of methods for the measurement of antioxidants and oxidative damage, with significant facility for usage in epidemiologic studies. The application of these methods has found inverse associations between blood concentrations of carotenoids, tocopherols and ascorbic acid, and microalbuminuria and coronary artery calcification.
Publications
Professor
University of Minnesota
USA
Research Interest
• Biomarker development/translational research • Molecular/biochemical epidemiology • Antioxidants, oxidative damage and risk of cardiovascular disease • DNA repair and genetic susceptibility in the risk of breast cancer • Early detection of pancreatic prostate cancer • Dietary and genetic factors in Alzheimer’s and successful aging
Dennis P. Wiesenborn
Dennis P. Wiesenborn
Professor
North Dakota State University
USA
Biography
Professor Wiesenborn holds a teaching and research position in process engineering for food, biofuels and bioproducts at North Dakota State University, USA, where he has served since 1989. He received his B.S. in Chemical Engineering from Texas A&M University (1980) and his Ph.D. in Chemical Engineering from Rice University (1989). He also served as a Fulbright Senior Scholar in the Food Engineering Department at University College Cork, Ireland in 1997-98. His teaching and research collaborations have included work with professors and scientists in China, Colombia, India, Ireland, Mexico, South Korea, Thailand, and Turkey. Early in his career, he was a chemical engineer for Radian Corporation (Texas) and taught high school science and math in West Africa (Liberia).
Publications
Professor
North Dakota State University
USA
Research Interest
Pasteurization of low-moisture foods; Scaled-up processing of/innovative products from agricultural commodities from the Northern Plains; Develop improved methods to evaluate characteristics of agricultural commodities or their derivatives that impact processing and product quality; Determine the effect of storage conditions on processing and product quality; Extraction and conversion of fats and oils from oilseeds, especially for novel uses, bio-based polymers and fuel; Process modeling for renewable products and to quantify processing costs; Processing of canola and other oilseed crops.
Bala Balasubramaniam
Bala Balasubramaniam
Professor
Ohio State University
USA
Biography
Dr. V.M. (Bala) Balasubramaniam is Professor Food Engineering at the Department of Food Science and Technology & Department of Food Ag Biological Engineering at The Ohio State University (OSU) in Columbus OH. His research work has been supported by various federal and state agencies as well as the food industry. He teaches courses on principles of thermal and nonthermal processing. Dr. Bala authored or co-authored 80 peer-reviewed journal articles, 12 book chapters, and 150 technical presentations. Dr. Bala co-edited a book on nonthermal technologies for food. He has received various awards for his industrially relevant work including 2011 Ohio Agricultural Research and Development Center (OARDC) distinguished research award, 2008 Gamma Sigma Delta Research Award of Merit and 2006 Hormel Spirit of Innovation Award. Dr. Bala has been elected as an Institute of Food Technologists (IFT) Fellow during 2012.
Publications
Professor
Ohio State University
USA
Research Interest
Application of engineering principles in developing innovative alternative preservation methods (such as high pressure processing, pressure-ohmic thermal sterilization, high pressure homogenization) to solve food safety, quality and nutritional challenges.
Ann Gaba
Ann Gaba
Internship Director and Assistant Professor
City University of New York School of Public Health and Hunter College
USA
Biography
Dr. Gaba is the Dietetic Internship Director and an Assistant Professor in the Nutrition and Food Science Program at the City University of New York School of Public Health and Hunter College. Prior to her academic appointment at CUNY, Dr. Gaba worked as a Clinical Nutritionist at Columbia-Presbyterian Medical Center (New-York Presbyterian Hospital) for more than 18 years, in the areas of cardiology, transplant, oncology and neurology. She has also been the consultant nutritionist at the Columbia University Medical Center Huntington’s Disease Center of Excellence. Dr. Gaba received her BS degree in Community Nutrition from Cornell University’s College of Human Ecology; an MS in Health Education from Russell Sage College, and Ed.D in Nutrition Education from Teachers College, Columbia University. She is credentialed as a Registered Dietitian, New York State Certified Dietitian/Nutritionist, and as a Certified Diabetes Educator.
Publications
Internship Director and Assistant Professor
City University of New York School of Public Health and Hunter College
USA
Research Interest
Nutrition education, experiential teaching and learning, and nutritional factors in the prevention and care of movement disorders.
Yongsoon Park
Yongsoon Park
Professor
Hanyang University
Korea
Biography
Yongsoon Park received her B.S. degree in Food and Nutrition from Hanyang University in 1988, her M.S. from the Department of Nutrition, State University of New York at Buffalo in 1992, and her Ph.D. from the Department of Food Science and Human Nutrition, Washington State University in 1998. Dr. Park was granted a fellowship for post-doctoral study at Saint Luke’s Hospital’s Lipid and Diabetes Research Centre which is part of the University of Missouri in Kansas City, and at the Endocrine Research Unit of the prestigious Mayo Clinic in Rochester, Minnesota. Currently, Dr. Park is a Professor in the Department of Food and Nutrition at Hanyang University in Seoul, Korea since 2005. Professor Park has published over 100 peer-reviewed journal articles, reviews, and book chapters. She served as a consultant to the Korean Food and Drug Administration, and an editor of Journal of Medicinal Food, Journal of nutrition and Practice, and Korean Journal of Medicinal Crop Science. Professor Park is also a member of numerous professional organizations including the American Society of Clinical Nutrition, International Society for the Study of Fatty Acids and Lipids, Korean Nutrition Society, Korean Obesity Association, Korean Lipid and Atherosclerosis Association, and Korean Society of Medicinal Crop Science.
Publications
Professor
Hanyang University
Korea
Research Interest
Lipid and fatty acid metabolism, omega-3 fatty acids, and clinical trials of functional foods.
Elad Tako
Elad Tako
Professor
Cornell University
USA
Biography
Elad Tako is a research physiologist at the USDA/ARS, Robert W. Holley Center for Agriculture and Health and a courtesy Food Science professor at Cornell University. His formal academic training in Animal Science was completed in Israel at the Faculty of Agriculture, Food and Environment of the Hebrew University (Ph.D), additionally during his graduate and post graduate studies Dr. Tako was collaborated and trained at North Carolina State University and Cornell University, USA. Elad is part of a multi-disciplinary research team that collaborates with several international institutions aimed at alleviating dietary mineral deficiencies in at-risk populations. His research approach utilizes both cellular and animal models to assess mineral bioavailability (including iron and zinc) in standard and biofortified food crops (including maize, beans and lentil). Additionally, his research focuses on better understanding the cellular pathways that participate and/or control iron and zinc intestinal absorption.
Publications
Professor
Cornell University
USA
Research Interest
Dietary iron deficiency affects approximately 30% of the world’s population. Hence, my research approach utilizes both cellular and animal models to assess mineral bioavailability (including iron and zinc) in standard and biofortified food crops (including maize, beans and lentil). Additionally, my research focuses on better understanding the cellular pathways that participate and/or control iron and zinc intestinal absorption.
Carol DeNysschen
Carol DeNysschen
Associate Professor
Buffalo State College
USA
Biography
Associate Professor at Buffalo State College, SUNY, Buffalo, New York. Academic background includes a Bachelor’s degree from Cornell University, Master’s Degree in Public Health Administration with an emphasis on Nutrition from the University of Minnesota, a certification in Health Care Administration from D’Youville College, and a Doctorate in Exercise Science from the University at Buffalo. My professional career is as a Registered Dietitian, Long Term Care Administrator and Assistant Professor (Buffalo State College). I have over 20 years experience in health care. Professional memberships include the American College of Sports Medicine and the Academy of Nutrition and Dietetics (formerly American Dietetic Association).
Publications
Associate Professor
Buffalo State College
USA
Research Interest
breast cancer research and how exercise and nutrition can play a role in prevention and management of chronic disease. Other areas of interest include diet and exercise intervention with cardiovascular disease, Vitamin D intake and status and weight loss management.
Sanjay Gupta
Sanjay Gupta
Professor & Research Director
Case Western Reserve University
USA
Biography
Dr. Sanjay Gupta is Carter Kissell Endowed Chair in Urologic Oncology and Research Director in the Department of Urology at Case Western Reserve University and The Urology Institute at the University Hospitals Case Medical Center. He also holds secondary appointments in the Departments of Nutrition and Division of General Medical Sciences at Case Comprehensive Cancer Center. Dr. Gupta obtained faculty position in 2002 at Case Western Reserve University, School of Medicine. Dr Gupta has authored some 130 publications, including book chapters, research articles and reviews, and has spoken at several occasions in cancer prevention symposium, seminars and meetings. He has been serving in various study sections at National Cancer Institute (NCI) and Department of Defense (DOD) and reviewer for several prestigious scientific journals. His innovative research on basic and translational aspects has led to publications in several peer-reviewed high-impact scientific journals including Cancer Research, Clinical Cancer Research, Oncogene, Proceedings of the National Academy of Sciences, USA, Journal of Clinical Oncology, FASEB Journal and has been featured on NBC-5 news and highlighted in the Plain Dealer, and American Association for Cancer Research press release.
Publications
Professor & Research Director
Case Western Reserve University
USA
Research Interest
Dr. Gupta’s research involves basic, translational and clinical areas of focus. In basic research his focus is to understand the risk factors and mechanisms of prostatic and bladder diseases and develop appropriate biomarkers for early detection and prognosis. Translational research focus is to identify novel targets to monitor the efficacy of various synthetic and natural agents and develop them as chemo preventatives/ therapeutics. His clinical research interests are translation of bench research to its application in clinics.
Barakat Mahmoud
Barakat Mahmoud
Professor
Mississippi State University
USA
Biography
Dr. Mahmoud is an A. Professor and Food Safety Extension Specialist at Mississippi State University. Prior to his position at MSU, he was holding a Postdoctoral Research Associate position in the Department of Food Science at Purdue University (2006-2008). He earned his PhD in Marine Biosciences from Hokkaido University, Japan, in 2006. Dr. Mahmoud’s primary research and extension goal is to protect public health, using different processing/programs, to significantly reducing the prevalence of foodborne illness and promoting the introduction of higher quality and safer food to both the industry and consumers. Dr. Mahmoud is well recognized as an International Scientist as he has worked and presented his work in many countries including USA, United Arab Emirates, Canada, Japan, Malawi, Mozambique, Oman, Portugal, Thailand, South Korea, Dominican Republic, Lebanon, and Egypt. Dr. Mahmoud has recently collaborated with the USAID in many developing countries. He published more than 80 publications (in international journals and/or conferences) and two book chapters. He has edited a book entitled “Salmonella: A Dangerous Foodborne Pathogen”. Dr. Mahmoud is serving as an editor-in-chief for three international journals, associate editor for two international journal and serving on the editorial board for seven international journals include Journal of food Protection, Food Microbiology, and Foodborne Pathogens and Disease. Dr. Mahmoud is a Professional Member and Spokesman for the IFT (Institute of Food Technologists). He is serving on the Executive Committee for the Seafood Sciences and Technology Society of the Americans (SST). Dr. Mahmoud is also a member in International Association for Food Protection (IAFP), and the Interstate Shellfish Sanitation Conference (ISSC). Dr. Mahmoud has served and participated as a moderator/ judge on award panels for the IFT, IAFP and PFT. Dr. Mahmoud has conducted tens of interviews with popular domestic and/or international newspapers and magazines.
Publications
Professor
Mississippi State University
USA
Research Interest
Research goal is to protect public health using different processing to significantly reduce the prevalence of foodborne illness and promote the introduction of higher quality and safer food to both the industry and consumers.
Khursheed P. Navder
Khursheed P. Navder
Professor and Director of Nutrition Program
CUNY School of Public Health
Hunter College
USA
Biography
Khursheed Navder, PhD, RDN is a Professor and Director of the Nutrition Program in the CUNY School of Public Health at Hunter College. She also serves as the Director of the accredited Didactic Program in Nutrition and Dietetics that qualifies students to become Registered Dietitians. She joined Hunter in 1988 and has over 15 years of combined experience in nutrition research, management, and higher education. Her knowledge and experience with various administrative entities, facilitated the creation of the accredited MS Didactic Program in Nutrition and the 5 year accelerated BS-MS pathway. She is also actively involved in curriculum development for dietetics education at the national level. She is a consummate nutrition educator, and has mentored over thirty-five undergraduate and graduate students through independent studies and research projects. She is also involved in leadership activities within the Academy of Nutrition and Dietetics. She has served as the Chair of the Nutrition and Dietetic Educators and Preceptors, a Dietetic Practice Group of the Academy and is currently serving as a Commissioner with the Commission on Dietetic Registration (2014-17).
Publications
Professor and Director of Nutrition Program
CUNY School of Public Health
Hunter College
USA
Research Interest
Body composition; Biochemical and metabolic regulations of lipid and alcohol metabolism; Food product development
Amanda Kinchla
Amanda Kinchla
Assistant Professor
University of Massachusetts Amherst
USA
Biography
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Publications
Assistant Professor
University of Massachusetts Amherst
USA
Research Interest
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Nahla Khamis Ibrahim
Nahla Khamis Ibrahim
Proffessor
King Abdulaziz University
Saudi Arabia
Biography
Nahla Khamis Ibrahim teaches master students in master of Epidemiology and Biostatistics at KAU in Collaboration with Harvard School of Public Health (HSPH), Boston, USA. Has more than 50 published papers in many International and local Journal. I have participated in many International and local conferences & workshops.
Publications
Proffessor
King Abdulaziz University
Saudi Arabia
Research Interest
• Pharmaco-epidemiology & nutritional epidemiology • Communicable disease epidemiology, Epidemiological Surveillance and eradication programs, Hajj related problems.
Tina Colaizzo-Anas
Tina Colaizzo-Anas
Associate Professor
SUNY-Buffalo State
USA
Biography
Tina Colaizzo-Anas, PhD, RD, CDN, CNSC is an Associate Professor of Dietetics and Nutrition at SUNY-Buffalo State. She has 30 years experience as a clinician in acute care specializing in nutrition support (parenteral and enteral nutrition)and as faculty in dietetics education. Prior positions include clinical nutrition specialists at Rush-Presbyterian St. Luke’s Medical Center, Chicago and the Hospital of the University of Pennsylvania, Philadelphia. Currently she teaches Medical Nutrition Therapy III and Introduction to Nutrition Research in addition to supervising clinical instruction in acute care. Dr. Colaizzo-Anas has many publications and has given numerous invited presentations on topics ranging from nutrition support, nutrition assessment, and weight management.
Publications
Associate Professor
SUNY-Buffalo State
USA
Research Interest
Energy-related nutrition literacy, nutrition support, and use of electronic monitoring devices such as accelerometers, indirect calorimeters, and food record apps in weight management. Among Dr. Colaizzo-Anas’ credits are numerous teaching and service awards.
Dawn L. Anderson
Dawn L. Anderson
Associate Professor
Bowling Green State University
USA
Biography
Dr. Dawn Anderson is an Associate Professor of Foods and Nutrition in the School of Family and Consumer Sciences at Bowling Green State University, Bowling Green, Ohio. Dr. Anderson has a unique and extensive background in food processing and food safety. Her food safety experience includes being the initial coordinator for the USDA/FDA hazard Analysis Critical Control Point (HACCP) Training Programs and Resources Database, a certified HACCP trainer for the Seafood HACCP Alliance/Association for Food and Drug Officials, ServSafe Instructor for the National Restaurant Association, as well as other food safety activities. Dr. Anderson has completed three summer fellowships at the NASA-Johnson Space Center in Houston, Texas to conduct safety analyses of food processing for Advanced Life Support on long duration space missions. In addition to teaching undergraduate and graduate Food and Nutrition courses, she is currently the Graduate Coordinator for the School of Family and Consumer Sciences.
Publications
Associate Professor
Bowling Green State University
USA
Research Interest
Dr. Dawn Anderson focused on post-harvest physiological changes leading to the development and reversal of the hard-to-cook defect in legume seeds.
Anahi Viladrich
Anahi Viladrich
Associate Professor 
The City University of New York
USA
Biography
Anahí Viladrich is a sociologist and medical anthropologist originally from Argentina, where she developed an early scholarly career on gender and reproductive health. She received a Master’s degree in Sociology with Honors from The New School University (New York City) in 1999; a Master’s degree in Philosophy in 2000, and a Ph.D. in Sociomedical Sciences (specializing in Medical Anthropology) from Columbia University in 2003. Viladrich has published extensively on the intertwined fields of international immigration, health, culture and gender. Her latest book “More Than Two to Tango: Argentine Tango Immigrants in New York City (University of Arizona Press, 2013) was drawn from her PhD dissertation that was awarded with Distinction and the Marisa de Castro Benton Prize by the Department of Sociomedical Sciences, Columbia University (2003). Viladrich currently directs the Immigration Studies Working Group at Queens College and teaches at the Departments of Sociology and Anthropology at Queens College, and at the Doctor of Public Health Program of the City University of New York.
Publications
Associate Professor 
The City University of New York
USA
Research Interest
Anahí Viladrich has conducted extensive research on the food traditions, and eating patterns, of Latinos in the United States
Guodong Zhang
Guodong Zhang
Assistant Professor
University of Massachusetts
USA
Biography
.
Publications
Assistant Professor
University of Massachusetts
USA
Research Interest
Food Science
Farnaz Maleky
Farnaz Maleky
Assistant Professor
Ohio State University
USA
Biography
Farnaz Maleky gained her B.Sc. degree in chemical engineering from Isfahan University of Technology, Iran. In 2005 she joined the University of Guelph, Food Science department and developed novel processing and non-destructive measurement techniques for food materials which opened up the possibility of developing new products with the desired functionality. After receiving her M.Sc. and Ph.D. degrees in Food Science, she joined the Department of Food Science and Technology within the Ohio State University in 2012 as an Assistant Professor in lipid chemistry. Her research is concentrated on the area of Lipid crystallization, particularly nano-engineering of fats .
Publications
Assistant Professor
Ohio State University
USA
Research Interest
The focus of her work is the development of mechanical and structural models that link micro/nano structural parameters of polycrystalline soft materials to their macroscopic properties for a better health benefits and sensory attributes of foods.
Carmen L. Gomes
Carmen L. Gomes
Assistant Professor
Texas A&M University
USA
Biography
.
Publications
Assistant Professor
Texas A&M University
USA
Research Interest
Food safety and shelf-life extension of food products; design of novel nanoscale materials using biopolymers for biotechnology and food applications. In particular, study of stimuli-responsive biopolymer nanostructures capable of responding to changes in the surrounding environment and this response can be tuned to achieve the desired output. These stimuli-responsive nanostructures have been investigated in food safety applications as delivery systems of antimicrobials and as platforms for foodborne pathogen detection (biosensor).
Heli J. Roy
Heli J. Roy
Associate Professor
Louisiana State University
USA
Biography
Dr. Heli Roy received her BS degree from Syracuse University in Human Nutrition, her MS and PhD degree from Louisiana State University in Human Ecology with a concentration in Nutrition. Her dissertation work was done at the Pennington Biomedical Research Center, internationally known obesity research center. She received a MBA from LSU in 2010. She has taught courses in nutrition at LSU, Our Lady of the Lake College and at The University of Alabama in nutrition and biochemistry. Previously, she was a researcher at the Pennington Biomedical Research Center, and a public health nutritionist at the Office of Public Health in Louisiana. Currently she is an associate professor at the Louisiana State University, she directs the Community Nutrition efforts at Louisiana State University and coordinates the Expanded Food and Nutrition Education Program across the state, and she is an outreach coordinator for the Pennington Biomedical Research Center. Dr. Roy is a Registered Dietitian and is a member of Baton Rouge Dietetic Association, Louisiana Dietetic Association and American Dietetic Association having served as a president and treasurer of Baton Rouge Dietetic Association. She is also a member of The Obesity Society and American Society for Nutrition.
Publications
Associate Professor
Louisiana State University
USA
Research Interest
Childhood obesity and chronic disease prevention.
Steven Foley
Steven Foley
Adjunct Professor
University of Arkansas
USA
Biography
Dr. Steven Foley is a research microbiologist at the National Center for Toxicological Research, whose research interests are examining the factors that contribute to antimicrobial resistance and increased virulence in bacterial foodborne pathogens, such as Salmonella enterica and Escherichia coli. A key focus of this research is to better understand the contribution of mobile genetic elements, such as plasmids, to antimicrobial resistance and virulence development and dissemination. Dr. Foley has a B.S. in Zoology and a Ph.D. in Cellular and Molecular Biology from North Dakota State University and has previously served as a faculty member at the University of Central Arkansas and research scientist with the Marshfield Clinic Research Foundation. He is also currently an Adjunct Professor in the Food Science Department at the University of Arkansas.
Publications
Adjunct Professor
University of Arkansas
USA
Research Interest
Foodborne pathogens, Microbial genetics, Bioinformatics, Antimicrobial resistance, Virulence characterization
J. Antonio Torres
J. Antonio Torres
Associate Professor
Oregon State University
USA
Biography
• Over 25 years of experience in food process engineering • Over 150 peer reviewed, book chapters and professional journals publications • Over 300 presentations at national and international meetings • Diverse computer skills for data acquisition, analysis and reporting • International experience in Europe and Latin America • Native Spanish speaker, fluent in German and basic knowledge of French
Publications
Associate Professor
Oregon State University
USA
Research Interest
Improve estimations of safety, quality, shelf-life and cost of fresh & processed food products by: 1) Including in all calculations the variability of raw material properties, product composition, processing and packaging effects, and of conditions encountered during product storage and marketing; 2) Generating frequency distributions supporting decisions with the confidence level desired/required by the user (e.g., 90 day shelf-life with 95% confidence of meeting the quality and safety expectations of consumers). Conventional and novel food processing technologies focusing on high pressure processing (HPP) and pressure-assisted thermal processing (PATP). Production, characterization and utilization of biopolymers focusing on chitin production for foods and pharmaceuticals using a diatom-based biorefinery. Assessment of the localized environmental food processing impact. International cooperation with active projects in Mexico and South America, Europe and more recently China.
Hang Xiao
Hang Xiao
Associate Professor
University of Massachusetts
USA
Biography
Hang Xiao is an Associate Professor at the Department of Food Science at the University of Massachusetts. He has published more than 70 manuscripts in peer-reviewed journals. Dr. Xiao has received multiple research awards such as Institute of Food Technologist (IFT) Samuel Cate Prescott award, American Society for Nutrition (ASN) Mary Swartz Rose Investigator Award, and International Life Sciences Institute (ILSI) North America Future Leader Award.
Publications
Associate Professor
University of Massachusetts
USA
Research Interest
Research is focused on biological activities and molecular mechanisms of bioactive food components in health promotion and disease prevention.
Sivakumar Gowder
Sivakumar Gowder
Associate Professor
Qassim University
Saudi Arabia
Biography
Dr Sivakumar Gowder got his academic training and carried out his research in institutions of high academic ranking in India and US. He earned his PhD from the University of Madras, India and continued his research at AIIMS, India. He then moved to US to continue his research at the UT Southwestern Medical Center, LSU Medical Center, and University of Pittsburgh School of Medicine. Currently, he is working as an Associate Professor of Biochemistry and Pharmacology at the College of Applied Medical Sciences, Qassim University, KSA. Sivakumar received several prizes / awards during his academic career. He has developed his own methods / techniques relevant to his research projects. As a primary author, he has published research and review articles in many international journals and has also edited basic / health sciences books (Cholera, Cell Interaction, Toxicity & Drug Testing and Pharmacology & Therapeutics / European publications). Currently, he serves as an author / editor for books; editor in chief for an international journal; an editorial member and reviewer for many journals; and as a fellow and advisory board member of various international organizations. He has been nominated as an external examiner of doctoral (PhD) thesis work for many international universities. Sivakumar has served as an invited speaker and chairperson for international conferences.
Publications
Associate Professor
Qassim University
Saudi Arabia
Research Interest
Gene expression and signal transduction; Alcohol / drug metabolism; Phosphate metabolism / transport; Phytochemical metabolism; Vitamin transport; Molecular evaluation of toxicity and diseases; Xenobiotic biotransformation; Nutritional biochemistry; Food toxicology; Free radical biology -oxidative stress and cellular injury; Cellular transport and pharmacological binding; Cell culture studies and cellular assays; Surgery – uninephrectomy; cellular growth and hypertrophy; Pathological / clinical diagnosis; General toxicological / carcinogenic evaluation; Anti-cancer drugs – activity/ toxicity; Development of methods and techniques
Jairam Vanamala
Jairam Vanamala
Associate Professor 
Foods for Gut Health Laboratory
USA
Biography
Jairam Vanamala, Ph.D., is an Associate Professor in the Dept of Food Science and directs Foods for Gut Health Laboratory. Dr. Vanamala worked as an Assistant Professor at Dept of Food Science and Human Nutrition, Colorado State University and served on the faculty of the University of Colorado Cancer Center (UCCC), Aurora, CO., before moving to Penn State in August this year. Dr. Vanamala received his doctorate from Texas A&M University (TAMU), College Station and completed his post-doctorate AICR fellowship in cancer prevention/nutritional biochemistry at the National Space Biomedical Research Institute (NSBRI; NASA), TAMU. Dr. Vanamala serves on scientific advisory board for the Angiogenesis Foundation (http://www.angio.org/about-people-advisoryboard.php). He also serves on the Sub-Committee For Professional Nutrition Education, American Society for Nutrition (ASN; 2007-present). Dr. Vanamala’s long-term research goal is to “optimize the health profiles of plant food products and provide modern evidence for ancient wisdom on diet and disease.”
Publications
Associate Professor 
Foods for Gut Health Laboratory
USA
Research Interest
Dr. Vanamala’s research focuses on food systems approach to promoting gut health and preventing chronic diseases. He uses both in vitro and in vivo models, and employs ‘omics’ approaches in conjunction with cellular and molecular techniques to determine ‘polypharmacology’ of whole foods and complex mixtures, and of individual plant bioactive compounds.
Laurie K Mischley
Laurie K Mischley
Assistant Professor
Bastyr University
USA
Biography
Laurie K Mischley, ND, MPH, PhD(c), studied naturopathic medicine at Bastyr University, and epidemiology and nutritional sciences at the University of Washington. The focus of her work is on describing conditionally essential nutrients in PD, attempting to describe the nutritional status and requirements unique to individuals with neurodegenerative diseases. She has published on coenzyme Q10 deficiency in PD, completed her master’s thesis on lithium deficiency in PD, and is currently completing her doctoral dissertation on glutathione in PD. In 2013, she and her team completed a “Phase I Safety & Tolerability Study of Intranasal Glutathione in PD.” Dr. Mischley is a Clinical Research Assistant Professor at Bastyr University where she is principle investigator of other PD studies including, “CAM Care in PD” and “Cannabis in PD Tremor.”
Publications
Assistant Professor
Bastyr University
USA
Research Interest
Conditionally essential nutrients; Neuroprotection and neuroplasticity; Nutritional Neurology
Nilesh Gaikwad
Nilesh Gaikwad
Assistant Professor
University of California
USA
Biography
.
Publications
Assistant Professor
University of California
USA
Research Interest
Metabolomics, Steroid Metabolism, Modulation of Metabolic Pathways with Food Components, Mass Spectrometry and its Applications, Chemical Carcinogenesis, Food Biomarkers, Biomarker Synthesis
Hala Hazam AL-Otaibi
Hala Hazam AL-Otaibi
Assistant Professor
King Faisal University
Saudi Arabia
Biography
Dr. Hala Al-Otaibi has completed Doctor of Community Nutrition at University Putra Malaysia. Currently she is working as an assistant professor at King Faisal University.
Publications
Assistant Professor
King Faisal University
Saudi Arabia
Research Interest
• Diet and lifestyle behavior related to chronic diseases. • Design and implement diet and physical activity intervention programs to prevent chronic diseases. • Food security.
Navam S Hettiarachchy
Navam S Hettiarachchy
University Professor
University of Arkansas
USA
Biography
Dr. Navam Hettiarachchy, an IFT Fellow, is a University Professor in the Department of Food Science, University of Arkansas, Fayetteville, and a member of the Cell Molecular Biology Program. She has industry experience working for Westreco, New Milford CT (Division of Nestle), and has served as a Professor for over 20 years. Hettiarachchy has published over 140 in refereed journals as the corresponding author and a reviewer for several journals. Her research on rice bran fermentation resulted in a start- up company, Nutraceutical Innovations, she is a co-founder and serves on the board of directors. Her advisement and coaching of innovative food product development teams on wellness, including obesity, resulted in awards won by students at national levels, including the first place Danisco Knowledge award of $10,000 in 2010. She is the lead co-author in two books on proteins, 21 book chapters and has received 4 patents and two patents are in the filing process. She is a recipient of several prestigious awards including the Division of Agriculture Spitze Land Grant Faculty Award for Excellence (2013). She is a resource Professor for Asian Productivity Organization (Japan) and has served as a panelist for federal grant proposals. She is a member of the IFT, AOCS, AACC, and GSD. Dr. Hettiarachchy earned her Ph.D in Biochemistry (molecular) at the University of Hull, Yorkshire, England, M.S in Biochemistry (Enzymology), University of Edinburgh medical school, Scotland, and B.S (Chemistry), Madras University, India.
Publications
University Professor
University of Arkansas
USA
Research Interest
Food Chemistry, Food Proteins (fundamental and applied), functional and functionality of proteins, peptides, Bioactives, nutrigenomics, Nutraceuticals and functional foods, nano delivery systems, antioxidants, antimicrobials, Food processing, Food safety.
Michael Jahncke
Michael Jahncke
Professor/ Center Director
Virginia Seafood Agricultural Research and Extension Center
USA
Biography
Professor in the Department of Food Science and Technology and Center Director of the Virginia Seafood Agricultural Research and Extension Center, Hampton, VA. Dr. Jahncke joined the Virginia Tech faculty in 1997. Previous to his appointment at Virginia Tech, he held several positions with the National Marine Fisheries Service (NMFS), U.S. Department of Commerce (USDOC). At the NMFS, Charleston Laboratory he developed the Marine Forensics Program into one of the major research efforts at the laboratory. In 1990, he established the NMFS/MSU Experimental Seafood Processing Research Complex in Pascagoula, MS. In 1992, he joined the NMFS National Seafood Inspection Laboratory, Pascagoula, MS, and as Deputy Director, directed the day-to-day activities of a federal analytical seafood testing facility. Dr. Jahncke served 11 years as a member of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) (1995-2002, 2005-2009). He is a member of the National Seafood HACCP Alliance Steering Committee. He serves on the executive committee for the Tropical and Subtropical Seafood Science and Technology Society of the Americas. He is a scientific advisor, a public board member, and a member of the Scientific Advisory Council (SAC) for the World Food Logistics Organization (WFLO)/International Association of Refrigerated Warehouses (IARW). He served for three years as member of the United States delegation to the Codex Alimentarius Committee on Food Hygiene. He has more than 240 publications and received more than $3 million dollars in research funding.
Publications
Professor/ Center Director
Virginia Seafood Agricultural Research and Extension Center
USA
Research Interest
For the past 20 years, he has had a strong international research and extension program that focused on education and training on food processing, food security, food safety, food quality, and use of HACCP Principles to control shrimp viruses in aquaculture. Recently his international and domestic research and extension programs have focused on development, implementation and training in Good Aquaculture Practices (GAqPs) to improve food safety and food quality issues associated with imported and domestic aquacultured products; the use and implementation of HACCP principles to control the use of unapproved antibiotics and other chemicals in aquaculture products; traceability; and public health issues associated with aquacultured products. He is a member of a training team with Joint Institute of Food Safety and Applied Nutrition (JIFSAN/FDA), which has provided train-the-trainer courses on GAqPs in Vietnam, Indonesia, Thailand, Malaysia, China, India, and Bangladesh.
Linda Bartoshuk
Linda Bartoshuk
Professor
University of Florida
USA
Biography
Linda Bartoshuk, Bushnell Professor at the University of Florida, is Director of Human Research for the UF Center for Smell and Taste. She is past president of EPA, Divisions 1 and 6 of the American Psychological Association, the Association for Psychological Science and the Association for Chemoreception Sciences. She has been elected to the Society of Experimental Psychologists, American Academy of Arts and Sciences and the National Academy of Sciences. Bartoshuk and her students have studied genetic variation in taste as well as patients with taste disorders (using anesthesia to simulate these disorders in normal controls). Older psychophysical methods (category and VAS) were not designed to compare different groups of individuals; Bartoshuk and her students needed such comparisons (e.g., patients vs controls) and so developed new sensory and hedonic scaling tools that could provide them. Most recently, Bartoshuk has collaborated with colleagues in horticulture to increase the palatability of fruits and vegetables. That work serendipitously led to a new way to sweeten foods/beverages that may reduce dependence on sugar and artificial sweeteners.
Publications
Professor
University of Florida
USA
Research Interest
.
Kerri Harris Gehring
Kerri Harris Gehring
Associate Professor
Texas A&M University
USA
Biography
Kerri B. Gehring is currently an Associate Professor in the Meat Science Section of the Animal Science Department at Texas A&M University and the President/CEO of the International HACCP Alliance. Kerri is a three-time graduate of Texas A&M University. She has published multiple refereed journal articles and other publications. Her research focus includes food safety, quality, and nutrition. Kerri has conducted HACCP/food safety training for over 2,000 people, and she has disseminated food safety information across the U.S. by serving on multiple panels and programs. Kerri facilitated the development of the following industry best practices: Best Practices for Beef Harvest, Industry Best Practices for Holding Tested Product, Best Practices for Microbiological Sampling, and Best Practices for Retailer Operations Producing Raw Ground Beef. She works closely with the industry and provides valuable assistance with HACCP implementation, and she assists very small, small, and large establishments by providing hands-on assistance to help them develop and implement scientifically sound food safety programs that will comply with regulatory requirements. Her efforts and dedication to food safety are recognized on a national and international basis.
Publications
Associate Professor
Texas A&M University
USA
Research Interest
.
Lynn Cialdella Kam
Lynn Cialdella Kam
Assistant Professor
Case Western Reserve University
USA
Biography
Lynn Cialdella-Kam is an Assistant Professor in Nutrition and Assistant Director of the Coordinated Dietetic Internship/Master’s Degree Program (CDI) at Case Western Reserve University (CWRU). She completed her PhD in Nutrition with minors in Exercise Physiology and Statistics from Oregon State University. In addition, she received a Masters in Exercise Physiology from The University of Texas at Austin and MBA from the The University of Chicago - Booth School of Business. Dr. Cialdella-Kam’s research has primarily focused on the impact of nutrition interventions in trained athlete on musculoskeletal health, exercise recovery, menstrual function, and immune and inflammatory responses. In addition, she has studied the impact of phytochemicals supplementation (i.e., quercetin and green tea extract) on glucose tolerance, inflammation, and immune function in overweight/obese individuals. At CWRU, she currently teaches graduate classes in research and professional development/business for CDI students and undergraduate classes in nutrition. In addition to teaching and research, she enjoys working with athletes helping them obtain peak performance through sports nutrition education. She is a Master Swimmer and has served as nutrition consultant for elite swimmers, runners, and pit crew members.
Publications
Assistant Professor
Case Western Reserve University
USA
Research Interest
Research has focused on health complications associated with energy imbalances (i.e. obesity, disordered eating, and intense exercise training). Specifically, I am in interested in understanding how to alterations in dietary intake (i.e., amount, timing, and frequency of intake) and exercise training (i.e., intensity and duration) can attenuate the health consequences of energy imbalance such as inflammation, oxidative stress, insulin resistance, alterations in macronutrient metabolism, and menstrual dysfunction.
Wesley N. Osburn
Wesley N. Osburn
Associate Professor
Texas A&M University
USA
Biography
Wesley N. Osburn is an Associate Professor at Texas A&M University appointed in the Department of Animal Science. He has a teaching and research appointment in Meat Science with a specific focus on value added meat processing. His outreach efforts include assisting the meat and poultry industry with processing systems troubleshooting and conducting value added processed meat workshops. His teaching interests include value added processing, food safety, quality assurance and team problem solving. He has gained international experience through conducting educational programs and collaborative research in Mexico, South Korea, Canada and Europe and has served on military deployments to the Middle East. Dr. Osburn received both his BSc. and MSc. degrees from Texas A&M University and his Ph.D from the University of Nebraska-Lincoln.
Publications
Associate Professor
Texas A&M University
USA
Research Interest
Dr. Osburn’s research program focuses on the development and application of processing technologies to increase the value of meat and meat products; utilization of meat by- products; exploring techniques to improve meat quality consistency and palatability; improving meat protein functionality and development of intervention strategies to improve the safety of meat products.
Meijun ZHU
Meijun ZHU
Assistant Professor
Washington State University
USA
Biography
Dr. Meijun Zhu is an assistant professor in the School of Food Science at Washington State University. She obtained her Sc.D. in Biochemistry and Molecular Biology at China Agricultural University, and got her Ph.D. in Food Microbiology at Iowa State University. She has published more than 100 research papers in peer reviewed journals.
Publications
Assistant Professor
Washington State University
USA
Research Interest
Microbiological food safety; biological effects of dietary factors on gut epithelial health, microbiota, obesity and the incidence of gut epithelial related diseases.
Sheikh Nazrul Islam
Sheikh Nazrul Islam
Professor
University of Dhaka
Bangladesh
Biography
.
Publications
Professor
University of Dhaka
Bangladesh
Research Interest
.
Fiona Lewis
Fiona Lewis
Doctor of Public Health in Preventive Care
Loma Linda University
USA
Biography
.
Publications
Doctor of Public Health in Preventive Care
Loma Linda University
USA
Research Interest
.
Hasibur Rehman
Hasibur Rehman
Assistant Professor
University of Tabuk
Saudi Arabia
Biography
.
Publications
Assistant Professor
University of Tabuk
Saudi Arabia
Research Interest
.
Mohammad Zaki Ahmad
Mohammad Zaki Ahmad
Assistant Professor
Najran University
Saudi Arabia
Biography
.
Publications
Assistant Professor
Najran University
Saudi Arabia
Research Interest
.
Iman Hakim
Iman Hakim
Dean
The University of Arizona Mel and Enid Zuckerman College of Public Health
USA
Biography
Iman Hakim, MD, PhD, MPH, is a professor of public health and the Dean of the University of Arizona (UA) Mel and Enid Zuckerman College of Public Health (MEZCOPH). Dr. Hakim is the Mel & Enid Zuckerman Endowed Chair in Public Health and the founding director of the Global Health Institute. She also has served as the Director of the Division of Health Promotion Sciences at MEZCOPH and as the director of family and child health concentration. She is a member of the UA Cancer Center and Sarver Heart Center at the UA College of Medicine. She holds joint appointments in the Department of Nutrition at the UA College of Agriculture and Life Sciences and in the Department of Family and Community Medicine at the UA College of Medicine. She is internationally known for her translational research and work on the role of bioactive food compounds such as green tea and limonene in modulation of oxidative damage and prevention of chronic diseases such as cancer, cardiovascular diseases, and diabetes. Her research focuses on health promotion, dietary interventions, and the role of gene-environment and gene-nutrition interactions in chronic disease prevention. She has been the Principal Investigator of several large-scale, behavior change interventions and clinical trials focused on nutrition and cancer prevention, tea consumption and coronary heart disease, chemoprevention of lung carcinogenesis using green tea; dietary interventions to study the effects of tea consumption on smoking-related oxidative stress and role of citrus-cancer association in Mediterranean diet. Dr. Hakim has spoken at numerous national and international conferences and she has been recently selected to join a panel of international health experts as a member of the Healthy Roads International Advisory Committee. She is currently the chair of the State of Arizona Biomedical Research Commission, Co-Chair of the UA Population and Health Outcomes Advisory Council, and a member of Arizona Healthy aging advisory group. Dr. Hakim earned her medical degree from Cairo University in Egypt where she completed her Pediatric residency. She received her PhD in in child health and nutrition from Ain-Shams University in Cairo, Egypt, and her Master of Public Health degree in Preventive Medicine from the University of Arizona College of Medicine.
Publications
Dean
The University of Arizona Mel and Enid Zuckerman College of Public Health
USA
Research Interest
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