17^th International Conference on Food & Nutrition May 22-24, 2017 Las Vegas, Nevada, USA

He is Associate Editor of the Journal Toxicol. Environ. Health, Associate Editor of Food Chem. Toxicol. and an Editorial board member of Environ. Health Perspect. Prof. Lee is also Research Advisor of the Ministry of Food and Drug Safety, Committee Advisor for the Ministry of Science, ICT, and Future Planning, and a Councillor for the International Association of Environmental Mutagen Society. He is the president of the 13th International Congress of Toxicology (ICT XIII). He organized 8 Workshops and 3 Int. Symposia about Toxicology, Carcinogenesis/Chemoprevention, Endocrine Disruption, and Risk Assessment. He was a Nominating Committee Member of International Union of Toxicology (IUTOX) and Deputy member of the Korean Pharmaceutical Society. He is the author of 220 papers, reviews, and 11 book chapters. He is the co-author of Lu’s Basic Toxicology (6th Edition, 2013, informa). Prof. Lee has received numerous awards, including the Young Scientist Award, Brookhaven Symposium (USA), the Yun Ho Lee Award of Scientific Merit (Int. Aloe Science Council, USA), the Merit Award from the Minister, .Ministry of Food Drug Safety (Republic of Korea).

Int’l Assoc. of Environ. Mutagenesis and Genomics Societies (IAEMGS) Korean Soc. of Toxicology (KSOT) Korean Environ. Mutagen Society (KEMS) J. Toxicology and Environ. Health (Taylor & Francis)

Dr. Balunkeswar (Balu) Nayak is an Assistant Professor of Food Processing in the School of Food & Agriculture at the University of Maine, Orono, Maine, USA. Prior to joining at the University of Maine, he has worked as a postdoctoral fellow in the Department of Food Science and Technology at the University of Nebraska-Lincoln, USA. Dr. Nayak received his Ph.D. in Food Engineering from Washington State University, Pullman, WA, USA and M.Tech(Post-harvest Engineering) fromthe Indian Institute of Techology (IIT) Kharagpur, India. He has more than 12 years of experience in agricultural, post-harvest and food engineering studying applied engineering on food safety and quality. His research focuses on the effects of thermal and non-thermal processing on the safety, quality and functionality of health benefitting compounds in fruits, vegetables and grains.

Effects of food processing on chemical hazards in foods including food allergens, mycotoxins and bacterial toxins, their detection and methods to reduce the potential risks/hazards in processed foods. Developing novel food processing technologies using thermal and non-thermal (high pressure, PEF, ultrasound) techniques for detection and inactivation of high risk microbial contamination in perishable fruits and vegetables to improve food safety. Developing processing methods, extraction techniques and bioprocessing to develop value-added products with enriched bioactive compound.

Dr. Yasmine Adel Lashine has completed MD degree from Ain Shams University, in addition she has a PhD in Molecular Genetics from the German University in Cairo. She also aquired the Diploma in Clinical Nutrition for Physicians from the American University in Cairo. Dr. Lashine teaches extensively in the pharmacy program on molecular genetic pathology and pathophysiology at the German University in Cairo. She has authored 4 papers in international peer-reviewed journals.

Molecular Genetics

Dr Benjamin K. Simpson is a professor at the Department of Food Science & Technology, Canada. He got Ph.D. degree in Biochemistry, Memorial University of Newfoundland, Canada 1984. His current research is on Post-mortem biochemistry of fish/shellfish,Enzymes from marine organisms,Chitin and chitosans from crustacean waste,Biodegradable plastic films from chitosan and starch,Carotenoid pigments from crustacean waste,Gelatin from fish skins,He has published several papers in Food Science & Technology.

on the post-morten biochemistry of marine organisms - more specifically on the roleof endogenous enzymes in seafood quality alterations; biotechnological approaches to enhance value of by-products of seafood harvesting/processing.

Maria Gougouli is a lecturer in the Food Science and Technology pathway in Perrotis College. She holds a B.Sc. in Agriculture with specialization in Food Science and Technology from Aristotle University of Thessaloniki, a M.Sc. in Food Science and Technology, and a Ph.D. in Food Microbiology from the same university, as well as a CTF in Pedagogical Training. During her graduate studies and Post-Doctorate she also served as a research assistant in the Department of Food Science and Technology of Aristotle University of Thessaloniki and in National Agricultural Research Foundation, in the context of several European Commission and national research projects. During 2010-2013, she served as part-time Laboratory Associate in the Departments of Nutrition and Dietetics, and Animal Production of the Technological Institute of Thessaly. Furthermore, she is editor and reviewer in the Journal of Applied Microbiology and in Letters of Applied Microbiology. Her research interests cover a wide range of Food Quality and Safety themes, with particular emphasis on the applications of Quantitative Microbiology.

Food Nutrition & Dietetics assessment

olene Mateko Azagba-Nyako is currently a PhD candidate in Department of Human and Health Sciences, University of Westminster, UK with a background in Dietetics, Food Science and Technology. Her areas of speciality pertain to the nutrition in emergency, nutrition policy drafting (optimization, implementation and surveillance), nutrition interventions (infant-maternal nutrition interventions) and the development of tailored food product. She has over 10 years experience in the dietetics, nutrition and food technology sector (Ghana/UK) and is currently part of Home Grown School Feeding Project Team at the Noguchi Memorial Institute Medical for Medical Research, Ghana. She is currently a Reviewer for Journal of Functional Foods in Health and Disease.

Development of tailored food product.

Dr. Chowdhury is an assistant professor at the Department of Physiology of Basirhat College, West Bengal, India. He has been working as a researcher on community health and nutrition for last 12 years. He got Ph.D. degree in nutritional neuroscience at the University of Calcutta, India. He was awarded by “Bharat Ratna Mother Teresa Gold Medal Award” for an outstanding contribution in national economy growth from GEPRA, India. He has published several papers in domestic and foreign peer-reviewed journals, and participated at more than 40 scientific meetings in the country and abroad. He is a long time member of The Nutritional Society (UK), European Academy of Pediatrics (Switzerland), The Physiological Society (UK), Indian Academy of Neuroscience (India), Physiological Society of India (India), Growth and Nutrition (Spain).

Community health and nutrition including nutritional assessment, measurement of cognitive and motor development, and biochemical assessment of iron status in undernourished, poor children residing in remote areas

Dr. Ankit Goyal is an Assistant Professor in Department of Dairy Chemistry in Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, India, where he has been a faculty member since 2015. He also served as a faculty in Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India. He received Doctorate degree in Dairy Chemistry from National Dairy Research Institute and Post-Graduate degree in Food Science and Technology from CCS Haryana Agricultural University, Hisar. During his doctoral work, Dr. Goyal focused on the development of omega-3 rich flaxseed oil powder using microencapsulation technique, which was further fortified to developed omega-3 rich milk, dahi (Indian Yoghurt) and ice-cream.

His research interests are the development of value-added foods specifically to control Malnutrition and non-communicable diseases (NCDs). He has published several research, review and technical articles in National and International Journals) of repute (https://scholar.google.co.in/citations?user=t_KhfxAAAAAJ&hl=en. He has taught different courses (such as Food Chemistry, Food Processing Technology, Biochemistry, Chemistry of Milk Lipids, Technology of Meat Fish and Poultry, etc.) and supervised few student final projects and thesis in post-graduate levels.

In view of the recent consumer awareness towards green consumerism, some of the prevalent synthetic preservatives are not reliable in the present day. In this context, essential oils often having strong antimicrobial and antioxidant potential may be used as natural preservatives to realize the consumer demand for safe, healthy and nutritious food. The chemical composition of various spicy essential oils and oleoresins were investigated by GC and GC-MS techniques. In addition, their antioxidant capacities were investigated by various antioxidant assays like DPPH radical scavenging method, ferric thiocyanate method, Fe(II) chelating activity, reducing power and various lipid peroxidation assays like peroxide value, TBA value, anisidine value, etc. The antioxidant activities of various essential oils and oleoresins were compared with a few synthetic antioxidants like BHA, BHT and PG. The bioactivity of essential oils and oleoresins was checked by monitoring their antifungal and antibacterial activities against a few pathogenic and food-borne fungi and bacteriae. Many of the essential oils were found to be better antioxidants than BHA and BHT and also possess good antimicrobial activity.

Nanomaterials, High Energetic Materials, Essential Oils & Oleoresins, Solid State Sulfonation.

Dr. Naveen is currently working as full time faculty member in the School of Bioengineering and Food Technology, Shoolini University, Solan (HP), India. He has received his PhD (Dairy Chemistry) from National Dairy Research Institute, Karnal (India) with specialization on nanotechnology and adulteration detection in food products. He received many awards and honors. He has published number of articles in journals of national and international repute. He is life time member of Dairy Technology Society of India. He is member editorial board for many reputed journal. His current research interests are in food safety, application of nanotechnology in food system, colorimetric methods development for adulteration detection in foods, and technology development for utilization of underutilized wild crops.

food safety, application of nanotechnology in food system, colorimetric methods development for adulteration detection in foods, and technology development for utilization of underutilized wild crops.

Anil Kumar obtained his masters and doctoral degrees in biochemistry from Lucknow University in 1973 and 1983, respectively. He worked as Lecturer (Assistant Professor) in Biochemistry at the Lucknow University for about 08 years. In 1985, he joined Prof. Jack Preiss lab at the Michigan State University, East Lansing, USA. There, he worked on DNA sequencing and site directed mutagenesis. He is working as Professor & Head (Chair) of the School of Biotechnology, Devi Ahilya University, Indore, India since June, 1991. He has published nearly 135 full length research papers in various International and National journals of high repute. He also guided nearly 30 Ph.D. students. He also authored 10 books. His book on Molecular Biology is published by Horizon Scientific Press, UK and on genetic engineering by Nova Science Publishers, USA. A book on ‘Enzymes & Enzyme Technology’ has been published by MV Learning, London in 2015. In 2012, his book on Biochemical Tests has been published by Viva Books Pvt Ltd. He also authored number of chapters for many books including Encyclopedia of Molecular Cell Biology & Molecular Medicine. He also presented his research work at number of International Conferences. He was invited to host & chair a symposium at the 4th World Congress of Cellular & Molecular Biology held at Poitiers, France in 2005. Although his lab is mainly Enzyme technology lab but his students work in many diversified areas. He also won number of awards. He also worked on many Administrative positions in the University. He also worked as Acting Vice-Chancellor of the University many times. He is founding member of the School of Biotechnology at the Devi Ahilya University. He hosted and organized 5th World Congress of Cellular & Molecular Biology (November 02-06, 2009) & was the Congress President. He is fellow of many Societies including World Society of Cellular & Molecular Biology, France where Nobel Laureates are also the fellows. In 2012, his chapter on Regulation of Gene Expression has been published in Epigenetic Regulation and Epigenomics (a two volume series from Wiley VCH). In 2014, his updated chapter on Regulation of Gene Expression has been published in RNA Regulation (a two volume series from Wiley VCH) and again in Synthetic Biology-Advances in Molecular Biology and Medicine. in 2015 (a two volume series from Wiley VCH). He is in the Editorial board of many renowned International Journals. He is Editor-in-Chief designate for Canadian Journal of Biotechnology which is likely to be launched in January, 2017

Food Biotechnology & Biochemistry

Dr. Beenu Tanwar is currently Assistant Professor at Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, since July 2016. Dr. Tanwar has graduated in Home Sciences. For higher studies, she selected Food Technology as field of specialization and did Masters in Food Technology and Doctorate in Food Science and Nutrition in 2009 and 2013, respectively. Dr. Tanwar started her professional career in 2013 as Assistant Professor of Food Technology and Nutrition in Lovely Professional University, Phagwara, India. She has published research and review papers in various national and international journals, presented many papers in conferences and has received several awards. She has been recipient of UGC JRF fellowship during her doctoral studies. Dr. Tanwar has guided nine PG students in their research work and is reviewer of many reputed journals

Main focus of her research is on value addition of underutilized foods, functional foods, etc. She strives for excellence in the areas of food and nutritional sciences through research and learning from peers in this area.