Raffaele Pilla, Pharm.D., Ph.D., Doctor Europaeus, received his Master’s degree in Pharmacy at G. d’Annunzio University in Chieti-Pescara, Italy in 2005, where he also served internships at the Cell Physiology Laboratory and Molecular Biology Laboratory. Prior, he was an Erasmus Student at Faculté de Pharmacie de Reims in Reims, France. He received his Doctor Europaeus in 2010 from Pitié-Salpétrière Institute in Paris, France. Also in 2010, he received his Ph.D. in Biochemistry, Physiology, and Pathology of Muscle at G. d’Annunzio University in Chieti-Pescara, Italy. He was hired as a Postdoctoral Scholar in the Department of Pharmacology and Physiology at the University of South Florida in Tampa, on two research grants funded by the Office of Naval Research (US Navy) and Divers’ Alert Network. He has written and lectured widely worldwide. He has been involved in ongoing research at the University of South Florida with the use of ketone esters.

ketone esters, Biochemistry

Dr. Abdeen Mustafa Omer (BSc, MSc, PhD) is an Associate Researcher at Energy Research Institute (ERI). He obtained both his PhD degree in the Built Environment and Master of Philosophy degree in Renewable Energy Technologies from the University of Nottingham. He is qualified Mechanical Engineer with a proven track record within the water industry and renewable energy technologies. He has been graduated from University of El Menoufia, Egypt, BSc in Mechanical Engineering. His previous experience involved being a member of the research team at the National Council for Research/Energy Research Institute in Sudan and working director of research and development for National Water Equipment Manufacturing Co. Ltd., Sudan. He has been listed in the book WHO’S WHO in the World 2005, 2006, 2007 and 2010. He has published over 300 papers in peer-reviewed journals, 200 review articles, 7 books and 150 chapters in books.

Sustainable Development of Bioheat from Agriculture Wastes and Environment

Dr. Lina Rammal has her 12 years expertise in clinical nutrition and dietetics .Her aim is to spread nutrition awareness and to help patients reach their healthy body goals and to meet their optimal nutritional needs. Her numerous certificates and continuing education in all nutrition majors gave her the base to create and update new diets treatment techniques. She made hope after depression, smiles after tears and confidence after confusion. She Owned Lina Rammal Diet Center establishment in Lebanon, she is member in LAND, member in LDS, LD Syndicate representative, board member in nutrition & health magazines, nutrition articles writer, certified from the Lebanese public health ministry. This approach targets only obese children and can be successfully applied in their nutrition treatments in different ways and stages as mentioned in the abstract study.

Food Nutrition

Dr. Farooq Anwar, with PhD in Analytical Chemistry and two Post-Docs in Food Chemistry, has more than 20 years of working experience at national and international level. Presently, he is serving as Professor / Director ORIC and Chairman of the Department of Chemistry, University of Sargodha, Pakistan. He has supervised 13 PhD and published 240 publications with 350 Impact Factor and 9,000 ISI indexed Citations to his credit. He has been enlisted as Productive Scientist of Pakistan. He has been awarded Dr. Atta-ur-Rehman Gold Medal-2010 by Pakistan Academy of Sciences and Research Excellence Award-2018 by Prince Sattam bin Abdulaziz University, Saudi Arabia. He has been selected TWAS Young Affiliate Fellow by TWAS,Triester, Italy.

Chemistry

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

John Tsaknis's research interest includes: Food Technology,Nanotechnology,Food Safety, Food Chemistry and Nutrition

Dr. Wimalawansa, MD, PhD, MBA, DSc, Professor of Medicine, former Chief of Endocrinology, Metabolism & Nutrition; expert in endocrinology, osteoporosis, metabolic bone disease, vitamin D and nutrition. He is an educator, author, researcher, innovator, executive board member, an administrator, and philanthropist. Research interests include osteoporosis, type 2 diabetes, obesity, and nutrition (micronutrients and vitamin D). He has made seminal contributions to medicine, including new modes of treating osteoporosis. In 1984, he pioneered intra-operative hormone assays to assist endocrine surgical procedures. He received multiple recognitions from professional societies, including Dr. Boy Frame Award, American Endocrine Society Glen Foundation Awards, and innovation award from Asian Chamber of Commerce. He received a coveted Lifetime Achievement Award for his contributions to science and humanity and Dr. Oscar Gluck Humanitarian Award. He served on national and international scientific review committees, including the NIH, VA, DEA, and NASA.

Sunil Wimalawansa's research interests include: osteoporosis, type 2 diabetes, obesity, and nutrition (micronutrients and vitamin D)

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Dr. Shuntang Guo is a professor at College of Food Science and Nutritional Engineering, China Agricultural University in Beijing, China. His research is focused on plant protein processing and utilization, especially soybean and cereals. Within the context of food chemistry and hydrocolloids, his research deals with food (soybean and cereals) processing techniques, hydro colloidal properties of emulsions, isolation, nutrition and functional properties of plant protein and peptides, food flavor identification, etc. He is a member of Chinese Association of Agricultural Science Societies and an editorial board member of several academic journals.

Shuntang Guo’s research area includes: new theory and techniques in plant protein processing, isolation and application of active peptides, soybean and cereals processing techniques and soybean products flavor identification.

Cornelia Witthoft is professor in food science at Linnaeus University in Kalmar, Sweden. Her research is focussed on water-soluble vitamins, in particular folate. Within the context of food and nutritional sciences, her research deals with food composition, studies on nutrient retention, sensory and technological properties during food processing with the final aim to enhance the nutritional quality of food. Studies on nutrient absorption, metabolism and bioactivity and the evaluation of suitable status parameters have the aim to understand diet-health associations. She is member of the national expert panel for Nutrition and Public Health at the Swedish National Food Agency. Under the frame of the Nordic Council of Ministers, she was appointed as member and chairperson of the “Folate Expert Group” for the 5th revision of the Nordic Nutrition Recommendations. She is member of the editorial board of the journal of Food Chemistry and AIMS Agriculture and Food. By participation in several EC Framework research projects and the network of excellence EuroFIR she established a national and international network within academia and stakeholders

Cornelia Witthoft\'s research areas includes Food science, human nutrition, folate, food processing, food functionality, nutrient bioavailability

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

Ramprakash Pandian currently leads the quality assurance team at Sofina Foods based in Edmonton, Canada and has a combination of industry and research experience in food safety and animal health. As as a Manager, Quality Assurance and Food Safety at Sofina, he oversees the entire quality assurance and food safety programs including regulatory compliance. He works closely with research and development team in new product development initiatives and implementation of the research projects across the facility. Previously, he has held positions in the past as Food Safety Systems Specialist including key roles in Food Safety and Quality Assurance within the meat, poultry and livestock industry. Ramprakash holds a Doctor of Veterinary Medicine (DVM) degree and a Masters in Veterinary Biotechnology (MVSc) from India. He is currently a Member of Scientific Expert Panel in Food Safety and Microbiology and a professional member of Canadian Institute of Food Science and Technology

Ramprakash Pandian's research interests includes:Food Safety, Risk assessments, Epidemiology and Public health, Meat processing and Quality Assurance

Dr. Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.

To be updated soon...

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor and Dean in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

(1) Food Safety, (2) Nanotechnology, (3) Food Technology, (4) Food Chemistry, (5) Nutrition

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

Qingrong Huang is a Professor, Department of Food Science, Rutgers University at New Brunswick. 9/2008-8/2009 Cluster Coordinator, Nanotechnology Application to Foods Cluster, Center for Advanced Food Technology, Rutgers University 1/2008-present, Full member of Graduate Programs in Molecular Biosciences, UMDNJ/Rutgers University, and Department of Molecular Biology & Biochemistry-Rutgers 1/2003-present, Full member of Graduate Program in Bioresources Engineering-Rutgers University at New Brunswick. 9/2002-6/2008, Assistant Professor, Department of Food Science, Rutgers University at New Brunswick. 1/2000-8/2002, NIST ATP Postdoctoral Research Associate, Department of Chemical Engineering, Stanford University/IBM Almaden Research Center Advisors: Drs. Curtis Frank and Robert Miller 2/1999-3/1999 Visiting Scientist, Intense Pulsed Neutron Source Division, Argonne National Laboratory. 6/1998-1/2000, Postdoctoral Research Associate, Department of Chemistry, Indiana-Purdue University, Advisor: Dr. Paul Dubin2 8/1993-5/1998, Research/Teaching Assistant, Department of Chemistry, University of Nebraska-Lincoln. 9/1989-7/1993, Research Assistant, Laboratory of Polymer Physics, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences. 2010 American Chemical Society Young Scientist Award finalist. Distinguished Speaker, College of Agricultural, Consumer & Environmental Sciences, University of Illinois, November 19, 2009. Received 2007-2008. The Professor Endel Karmas Award for Excellence in Teaching Food Science, Department of Food Science, Rutgers University. Honorable Speaker for the Polymer Science Lecture Series, State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, May, 2007. Honorable Speaker for the Polymer Science Lecture Series, State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, May, 2006.

Food Nanotechnology and biopolymers, with specific research interest in: (1) structure and self-assembly of biopolymers; (2) development of nanoemulsion/nanoparticle-based, controllable, traceable, and targetable nutraceuticals/drug delivery systems; (3) nutraceutical/protein (including receptor proteins) interactions, protein/carbohydrate interactions; (4) chemical force microscopy/single molecular force spectroscopy; (5) small-angle neutron/x-ray scattering, dynamic light scattering, surface laser light scattering, rheology; and (6) DNA and antibody-based biosensors.

Dr. Keiko Shirai possesses a PhD in Biological Sciences and Health and also degrees BEng in Biochemistry and MPhil in Biotechnology. She is full time Professor at Biotechnology Department in Universidad Autonoma Metropolitana in Mexico City. She leads the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-Products. She has published more than 60 papers in reputed journals and book chapters. She has supervised PhD and MPhil theses. She has 6 patents in her credit.

Her research work is focused on utilization of agricultural and aquatic wastes for biopolymer, enzyme and metabolite production, application in materials and life sciences.

Dr. Elena Poverenov has completed her PhD in Organic Chemistry from Weizmann Institute of Science at 2009 and postdoctoral studies in Polymers and Material Chemistry in Weizmann Institute of Science. Since 2011 she is Research Scientist in the Institute of Postharvest and Food Sciences at Agricultural Research Organization, The Volcani Center. Her research group is implementing new advanced approaches from chemical science to improve quality and safety of food and agricultural products. Elena has published 30 papers in international journals including top journals, such as Nature and JACS and has been serving as an editorial board member.

1)Non-standard delivery systems for controlled release of antimicrobial or nutraceutic agents 2)Active edible coatings to enhance storability and quality of agricultural products 3)Active biodegradable packages for food storage 4)Development of safe "contact active" antimicrobial surfaces to prevent food cross-contamination and biofilm formation

He received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and technology of processing of food products, with special emphasis in dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.

Chemistry and Technology of processing of food products, with special emphasis on functional foods Transfer of technology to industry by way of national and international consultancies. Minimal processing of fruit and vegetable products Functional foods such as soy isoflavones and vitamin D and changes during processing. Development of novel methods of processing including energy efficient methods of drying

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

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

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Ian Watson’s first degree was in applied physics, followed by a Ph.D. from the engineering Faculty at the University of Glasgow in “Optimizing the gaseous discharge and optical coupling of a pulsed CO2 laser” which was specifically designed for material processing of reflective and refractory materials. In the early 1990s he began to research the effects of high power laser beams on microorganisms and laser sterilization and inactivation. He has published on the direct effect of a range of lasers and their efficacy on treating different substrates, including solids, liquids and air and a range of microorganisms from E. coli to B. globigii, an anthrax simulant. As well as building lasers and laser scanning inactivation systems he has developed combined systems for decontamination and inactivation applications. These systems comprised: lasers, UV, pulsed flash lamp systems, microwave and chemical treatments. Laser and plasma systems have been specifically designed, fabricated and successfully tested for treating air.

Microalgae Research, Decontamination and control of microorganisms, Real time detection of microorganisms and morpohology dynamics

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

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

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

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

Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry. Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

Biochemistry, microbiology, molecular biology, food safety, and bioprocessing

Professor Benjamin Simpson is a graduate in Biochemistry from Memorial University of Newfoundland, where he also carried out postdoctoral work till December 1985. He joined the Food Science Department at McGill in June 1987 after spending a period of time at the Institute of Food & Agricultural Sciences (IFAS), University of Florida at Gainesville in the USA, as a Research Associate from January 1986 to April, 1987. His research program involves the post-mortem biochemistry of marine organisms, in relation to enzymes. Specifically on digestive enzymes from marine animals, their characterization to discover their unique properties that may make them better suited for particular applications compared with their traditional counterparts; role of enzymes in color and texture deterioration in fish and shellfish and development of strategies to control the deleterious effects of enzymes in foods during processing and storage; and the use of enzymes in transforming discards from food harvesting / processing into value added products of commercial relevance. Examples of the value-added products prepared by the enzyme assisted procedures include natural food pigments, proteins, bioactive peptides, flavor compounds and chitin, etc., for use as food processing aids. Dr. Simpson is responsible for teaching Food Commodities, Food Chemistry and Enzymology.

Food Commodities, Food Chemistry and Enzymology

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

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Alison Burton Shepherd is a queen’s nurse and tutor in nursing at Florence Nightingale School of Nursing and Midwifery Kings College London. She has over 80 publications which have been peer reviewed. She is also a registered nutritionist and is on the Editorial Board of the Journal for Food and Nutritional Disorders (USA) and is a regular contributor to Network Health Dieticians. She still works in a clinical capacity as a nurse advisor for a private out of Hours Company where she works autonomously from home.

Nutrition