Mirjana Menkovska is full Professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Sts.Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. Degree in Instrumental Analysis at the same University in 1982, and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. She was research visiting scientist at GMRC in Manhattan, Kansas, USA, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at many other known research centers in Europe. She published more than hundred thirty papers in domestic and foreign scientific journals; and participated at more than sixty scientific meetings in the country and abroad. She was for a long time member of AACC, RACI and ICC National Delegate, and member of many Scientific Committees at International and Domestic scientific conferences.
Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology, he shared and supervised over than 3 Master and Ph.D Thesis in Food and Dairy sciences and more than 60 scientific publications in food and dairy microbiology, functional dairy products , probiotics and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products.
He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria, Contamination during Food Process and Isolation and Identification of Microorganisms.
Corsina Velazco Henriques
Jubilee of the Institute University of Health Sciences Portugal
Corsina Velazco Henriques,Full Professor.Teaching and Research at the Tropical
MedicineInstitute San Marcos University, Lima-Peru. Created and organized the Reference
Laboratory forPhagetyping Staphylococcus aureus,linked to that of Colindale in England. In
Portugal formed theOral Microbiology Laboratory with thecollaboration of J.Slots and
Contreras of the University California, and DDuffaut of theUniversity Toulouse. I applied for
International Fellowships obtained for postgraduate studies at the Institute of Microbiology of
UFRJ-RioJaneiro and to develop research using advanced, conventional and genetic transfer
methodologies in the Universities of Bonn and Munich. I was invited to integrate international
delegations of scientific exchange in Universities,Johannesburg, CapeTown, Beijing and
Nguyen Huynh Bach Son Long is Dean at the Faculty of Chemical and Environmental Engineering in Lac Hong University, Dongnai, Vietnam. He took Engineer and Master Degree of Engineering in Food Technology at Hochiminh city University of Technology, Vietnam and PhD. Degree in Food Technology at Tomas Bata University in Zlin, Czech. His research specialty is Food Science and Technology. He is also working as Deputy of Chairman in Chemistry Association in Dongnai province, Vietnam.
Dr. Sabri Saghir (52y) is an assistant professor in the field of human nutrition science at Hebron University. He received his MSc from Gottingen University in Germany 1998, and eventually earned his Ph.D degree from Vienna University, faculty of natural sciences 2005. After his return to Hebron University 2005, he worked as a lecturer for several nutrition courses. In 2007 he became the head of the department of nutrition and food technology. In 2011 he came to be the dean of faculty of agriculture for four years. Nowadays, he returned back to be the chairman of the department of nutrition and food technology.
The effect of some local plants and herbs on disease prevention and treatment
Nutritional status of some population groups
Improvement of some food composition to healthier diet
Prof. Dr.Ashraf Sharoba, Professor in the Food Technology Department, Faculty of Agriculture, Benha Univ., since 1994. He has 23 years of teaching experience. He was supervised many undergraduate projects and many master and Ph.D. theses in Food Technology Department, Benha University. and other universities in Egypt. His filed is Food Engineering, food rheology, food texture and food technology. And He have the training expertise in Food Technology field also He is ascientific consultant to some food companies.
Prof. Abdel Moneim has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Prof. Sulieman has authored a large number of articles in reputed journals and has been invited to different international conferences. He published many books in the area of food science and technology. He is a member of many national and international academic associations.
Ahmed is working as professor at Cairo University, collage of Agriculture, Egypt. His main specialty is Food & Dairy sciences and Human Nutrition. Ahmed has been supervising may thesis in human nutrition and food chemistry. His research interests include effect of dietary fat on CHD & blood lipid profile, immunity, epigenetics, probiotic foods, enzymatic cross-linking of food & dairy products, and food rheology. He has published more than 50 papers in international and national journals with more than 2100 times citations. He is editor in some international journals and an international speaker in several international, regional and national conferences on human nutrition and food technology.
For more info about Prof. Ahmed, please point your internet browser to www.ahmed-metwally.com
Dr. Sajid is an Associate Professor in Department of Food Science, College of Food and Agriculture, UAEU. He teaches advance courses in food science. He has been awarded Gold medal for bachelor’s and Master’s degree. He has done Ph.D in Food Science and Technology from Prince of Songkla University, Thailand in 2010 and was awarded with Altech’s Young Scientist award.
Prior to joining as an Assistant Professor at UAEU, he served as a post-doctoral research fellow in Food Science Department, UAEU. He has a strong theoretical and experimental knowledge and expertise in chemistry and quality of muscle food.
He is currently establishing an innovative research program at UAEU which focus on bioactive molecules in camel milk and dates, investigating their functional and nutraceutical properties, and their encapsulation at micro and nano level.
He has published his research in leading refereed journals and presented his research results in both national and international conferences. He has published more than 40 articles and edited 2 books. He is member of editorial board for four International journals as well as serving a potential reviewer for many international journals.
Vera Simovska is University Professor for Human Nutrition and Medical Dietetics (2010-), Lecture of
Sports Medicine at Faculty of Medicine (2002-2014) and Docent of Health Management (MSc.) at the MIT
University Skopje (2011-2013).
She graduated at the Faculty of Medicine, University “Ss. Cyril and Methodius” in Skopje (1972-1978) and
took specialisation of Sports Medicine at the same University (1985-1989). She decided to sub-specialise
in Hygiene of Nutrition for Healthy and Sick People at the Faculty of Medicine, University of Belgrade
(1989-1993). She gained Ph.D. degree in Medical Sciences investigating the effects of diet therapy and
programmed physical activity on some atherogenic risk factors in abdominal obese subjects (2001).
Research topics and work description: diet and dietary components, monitoring, identification and
treatment of behavioural (lifestyle) NCD risk factors and their determinants, obesity and nutrition-related
chronic diseases, integrated food, nutrition, and lifestyle policy, strategies of community programs for
NCDs prevention, health promotion and treatment, development of national strategy for physical activity
promotion and environmental medicine.
Prof. d-r Simovska provided an expert input into Master Studies for Nutrition, University “St. Clement of
Ohrid” (2010-2016) as a member of the EFAD/DIETS2 working group creating European dietetics
competencies and developing the first study programs for “Food and Nutrition” (MSc, PhD.) in Republic
of Macedonia, and “Food Quality and Safety. She has experience in academic education for food
science, technology and biotechnology, nutrition and dietetics as well as sports medicine at Universities
From 2001, she was a National coordinator of several programs covered by the World Health
Organization. She was a member of the Committee for Health Promotion (2001-2004), and an expert of
the Committee for the Advancement of healthcare system reforms at the Macedonian Ministry of Health
(2009-2011). She was the first founder and President of the National organization for the promotion of
health-enhancing physical activity HEPA Macedonia from 2005.
Prof. d-r Simovska has specific international experience in Italy/Join Research Center for Nutrition at
European Commission, Finland/THL, Germany/EFAD and Belgium/EC on the field of management and
leadership of public health system, NCD prevention strategy, research on food, public health nutrition,
lifestyle medicine, obesity and cardiometabolic risk, dietetics and physical activity promotion.
She is also an independent expert of the European Commission/DG in Brussels, Belgium from 2008 to
present: RTD/FP7 (Knowledge-Based Bio Economy-Food, Health and Wellbeing), HORIZON2020
(Health, Demographic Change and Wellbeing, Personalized Medicine, Prevention of NCDs in Developing
Countries), and EC/EACEA (Erasmus+ Sport).
Prof. d-r Simovska was President of the Scientific and Organizational Committee of the Its Symposium for
Nutrition in Macedonia within International Euro Global Summit & Medicare Expo on Weight Loss (2015),
and member of many Scientific Committees at Domestic and International Conferences.
She is the author of published 10 academic books and chapters and over 120 original scientific articles in
domestic and foreign scientific journals. She is also Editor of the special issue “Diet and Metabolic
Disorders” at the Journal of Nutritional Disorders & Therapy, and member of the Editorial Board of several
International Scientific Journals: International Journal of Nutrition and Food science, Health Problem of
Civilization, Journal of Activities in Physical Education and Sport, Journal of Nutritional Disorders &
Therapy, International Journal of Basic Medical Sciences and Pharmacy, Journal of Sports Medicine, and
also reviewer of the WHO Journal of Public Health, Journal of Physical Activity and Health, ASN etc.
She was for a long-time member of the “American Society for Nutrition”, WHO “HEPA European network”,
World “Move for Health”, Council for “Nutritional and Environmental Medicine”, “EUNAAPA research
network” and “European College of Sports Medicine”.
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.
Dr. Irkin is currently an Associate Professor in the Health Science Faculty, Nutrition and Dietetics Department of Izmir Democracy University, Turkey. She earned master's degree in Food Engineering Dept. from Ege University, Turkey. She received her PhD in Food Engineering Dept. from Uludag University in Turkey. Her research interests focus on Food Microbiology and Food Safety. She has written several articles, conference papers, projects, several book’s chapters. She has also taught many courses related to food microbiology, functional foods, dairy technology at the undergraduate, graduate and PhD level.
Keywords: Food microbiology, Food Safety, Functional Foods, Probiotics, Dairy Products.