World Congress on
Advanced Food Science and Technology

As President of the World Food Organisation, Guy has a wealth of knowledge and experience. In addition to his food safety expertise, Guy has demonstrated a keen ability to lead various aspects of food industry management and advancement initiatives.GUY began their first appointment at the age of 46. Their longest current appointment spans 15 years, 4 months and 29 days at WORLD FOOD SAFETY ORGANISATION LIMITED

Food Science, Food Industry, Quality System, Quality Management, Quality Assurance, Quality Auditing, GMP, Food Manufacturing

Mr. Chakravarthi AVPS is a self-starter who invariably understands exactly what a project is all about from the outset, and how to get it done quickly and effectively. I have learnt a lot from him. Highly charismatic and has an extra-ordinary quality to care his people and business. More importantly, he thinks critically, reasons well and has all the instincts of true professionals. As Managing Director of Ecobliss, Mr. Chakravarthi has received many India Star award in Excellence in Packaging and his work has been a major factor in our company's continued success in the section of Indian Blister Packaging through understanding the consistently customer need and company’s profit.

Process & Packaging Innovation,Food Technology, R&D.

Manuel Palma has a Ph. D in Nutrition and Food, master’s in food sciences, MBA and Master in Innovation (c). He has experience in the development of functional ingredients from agro-industrial waste and stabilization through microencapsulation. He worked as a researcher at the University of Chile for 5 years, to later continue his professional career as a head in R&D in companies in the area of lipids and bakery, where he has developed projects which help in the prevention of diabetes, improvements in absorption of micronutrients, replacement of ingredients through the use of enzymes and obtaining economic resources for the execution of R&D projects.

Research, Food Technology,Food Safety, Microbiology, Food Quality,improvements in absorption of micronutrients, replacement of ingredients through the use of enzymes and obtaining economic resources for the execution of R&D projects.

Dr. Ali is a postgraduate Food Scientist with Ph.D. in Food Safety (HACCP) from The University of Khartoum (2012) . He posses more than 15 years of work experience in the Food Manufacturing industry, including Food Hygiene, Food Safety & Food Quality, HACCP System and ISO 22000 in addition to PH, EH and OH. My interests lie in directing/managing food safety, hygiene, and quality in particular welling of HACCP relates. Dr. Ali has presented more than 100 lectures/ presentations at local and national levels and has prepared and/ or translates various researches, papers, reviews, articles, business cases and abstracts related to Food Safety and Public Health aspects in Sudan and UAE. Furthermore he has conducted more than 10 academic researches/ surveys about food safety. Dr. Ali is a fellow of UK Royal Society for Public Health (FRSPH), UK CIEH Accredited Associate and a member of the American Society of Quality (ASQ).

Occupational Health, Food Industry, Inspection, Industrial Hygiene, Public Health, Quality Management, Quality Assurance, food hygiene.

Nikita Wadhawan, Ph. D (Foods & Nutrition), is presently working as Assistant Professor in the department of Dairy and Food Technology, CDFST, Udaipur. Has more than 13 years of experience in teaching UG and PG classes at the College of Dairy and Food Science Technology and College of Home Science. She carries a wide experience in the field of extension and research. She was awarded Senior Research Fellowship from ICMR, New Delhi for pursuing Ph. D Research. She has received many awards at university and district level for her outstanding work. Developed entrepreneurs in the field of maize processing who are now earning. Attended and organized number of conferences and schools in the field of food processing. During her career she has actively participated and presented papers at workshops and seminars related to Clinical Nutrition and Processing and Technology. She has published more than 30 research publications including papers in Journals, popular articles, manuals, folders etc. Has worked as Co-PI in RKVY sponsored Project ‘Centre of Excellence on Maize’ where in about 21 commercialized recipes of maize were developed and standardized. She has also worked as Co-PI in DST sponsored project on ‘Development of Designer Health Foods and then promotion among rural women for management of non-communicable diseases.

Food Processing and Engineering,Studies on Maize,Dairy and Food Technology.

Carlos Corassin is Veterinary with Masters and PhD from the University of São Paulo. Post Doctorate in Food Engineering from the University of São Paulo. He is currently a Associate Professor at the Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil. Has experience in Food Technology, Veterinary Medicine and Animal Science, with an emphasis on dairy, working mainly with the following themes: Technology, Health and Quality of Animal Products, Safe Food Production, Milk Production and Dairy Production. Publications include authorship of more than 60 scientific research papers along with invited review articles, book chapters and book collection.

Food Technology, Veterinary Medicine and Animal Science, with an emphasis on dairy technology.

Following a degree in economics, Vincent worked for the French government in Africa and Middle East on a number of agriculture projects; Vincent Doumeizel joined in 2014 Lloyds Register, the worlds leading provider of independent assessment, as Vice President for Food & Sustainability at group level serving over 100+ countries and thousands clients Vincent also supports actively the charitable objectives of the Lloyd’s Register Foundation (LRF), notably through the identification & funding of innovative projects to mitigate food insecurity as well as through participation to Advisory Boards in various universities projects across Europe. He is actively involved in exploring the impact of blockchains on the food supply chain and has contributed to the latest LRF Foresight Reviews of Distributed Ledgers as well as the one of Resilience Engineering. Vincent is also a regular speaker at some of the worlds leading events including COP (United Nations) & the Global Food Safety Conference.

Food Safety and Sustainability.

Dr.Jana is an eminent scientist on Fruit Crop at ICAR-RCER Darbhanga Bihar India. He is doing research works on plant genetic resource management in fruit crops involving collection, conservation, evaluation of genotypes and crop improvement through hybridization. He is also working in plant propagation involving nursery management of fruit crops and production of fruit crops. He was awarded World Championship award -2018 by IASR in Physico-chemical analysis. He has good number of publication (40) in esteemed national and international journals.

Food and Nutritional Sciences.

Dr. Tatiana GUZUN-COJOCARU - after earning her M.S. degree in Chemical Engineering and Science at Moldova State University in 2003, she worked for 2 years as Research Engineer in the Physical and Organic Chemistry Department of the Polytechnic Institute of Moldova State University in Chisinau with main researches in synthesis and characterization of active compounds used as biocides or against cancer. In 2005, she won the French Government Scholarship that allowed her to follow a PhD in Food Science and Technology at the High National Institute of Applied Biology in Nutrition and Food (ENSBANA-Dijon, Burgundy University). After obtaining her PhD diploma, articulated on Iron Fortification of Milk and Dairy products, she worked for 2 years as an Assistant Lecturer and Researcher in Applied Food Chemistry and Biochemistry fields in the Food Science Department for the same institution. Then, in 2010 she joined ETIA Company, as R&D Manager for the Food division, where in 2015, she was nominated General Director. In same period she was Lecture Assistant in Paris East University. In January 2018, Tatiana Guzun-Cojocaru founded Techni Grau Solutions Ltd.

Today her area of expertise is: risk assessment, thermal and non-thermal methods and machineries specialized in proposing technical and technological solutions exactly per customer needs in food and pharma industries. Already having few patents in these sectors.

Iqra Yasmin, a PhD Scholar in the field of Food Science & Technology from University of Agriculture, Faisalabad Pakistan. Food science and technology is an ever-expanding profession, in processing, packaging, preservation, value addition, nutrition, and consumer food safety. Hence, to work with the objectives stated herein is of great personal and professional interest, while simultaneously providing services for safe, qualitative, nutritional and versatile food with respect to better communications for science and humanity

processing, packaging, preservation, value addition, nutrition, and consumer food safety.

Mr. Anil Pandey is a Research Scholar and Technical Officer at Centre of Food Technology, University of Allahabad. He has been associated from past four years with NABL accredited lab established at Centre of Food Technology, University of Allahabad. The accredited lab is source of highly advanced analytical equipments with testing facility for food and water samples attracting the nearby industries and stakeholders for conducting such tests. The past association of Mr. Anil Pandey is his association with Anand Agricultural University, Anand as Research Associate while he has also been associated with Radico Khaitan Ltd. as Engineer Alcohol Production. His current position is designated to mediate the confluence of academic and industries for coordinating and imparting knowledge to students and stakeholders in establishing their own enterprise.

Microbial Food Technology.

Wen-Hao Su is a 4th year Ph.D. candidate at the School of Biosystems and Food Engineering, University College Dublin (UCD), Ireland, and also a visiting academic at the School of Chemical Engineering, university of Birmingham, UK. He mainly engages in the study of food science, spectroscopy, image processing and chemometrics. He completed his undergraduate degree (2012) and graduate degree (2012) both in Food Science and Engineering. Up to now, he has served as the reviewers of several SCI journals (such as Drying Technology, Trends in Food Science & Technology) and published 26 academic papers as the first author, including 12 SCI papers in the peer-review journals including Critical Reviews in Food Science and Nutrition, Comprehensive Reviews in Food Science and Food Safety, Talanta, Journal of Food Engineering, Computers and Electronics in Agriculture. He has also finished two chapters of two English academic books. He has been successful in gaining funding awards to support her research activities, including a UCD-CSC Scholarship supported by of University College Dublin (UCD) and China Scholarship Council (CSC), a UCD seed funding award, and a ERASMUS plus award of quantitative tools for sustainable food and energy in the food chain (Q-Safe) supported by European Union.

Advanced Food Research.

Sruthi is an dynamic and very good team player, very keen to learn new technology and science. she is very strong in food science and new trend in food technology, she is approachable and approach a professional.

Food Safety Management, Food Technology.

Alice Gilmour started her PhD at Cardiff Metropolitan University in January 2017 and is currently in her second year of the research project. Particular research interests include psychology, adolescence, the obesity epidemic, healthy eating and food marketing. She has enjoyed being at the university and has competed on the Cardiff Metropolitan Equestrian Team at BUCs competitions. Alice completed her Undergraduate degree in BA (Hons) Product Design at the University of Creative Arts, Rochester. The University of Kent provided a scholarship for Alice to complete a Masters in MSc Marketing.

Particular research interests include psychology, adolescence, the obesity epidemic, healthy eating and food marketing.

Ashkan Soltan Mohammadi is interested in improving the health and well being in different ways such as reduction of using chemical preservatives in foods and using of novel non-thermal technologies in food processing.

interested in food engineering and using this field to help food science industry for manufacturing, safe and high quality product.

Is interested in food engineering and using this field to help food science industry for manufacturing, safe and high quality product.

Interested in improving the health and wellbeing in different ways such as reduction of using chemical preservatives in foods and using of novel non-thermal technologies in food processing