Prof. Phan Phuoc Hien Nong Lam University, Vietnam
Major(s): Biochemistry (Bio-Pharmaco Chemical Technology, Food processing and Agriculture
High Technology, Medecine materials…)
Degree and professional ranks:
PostDoct in Agro-Industrial Chemistry (Institute of National Polytechnique Toulouse France)
Ph. D in Biochemistry (France & Vietnam combinative program)
Scientific function rank: Associate Professor in Biochemistry (2010), Senior Lecturer
Director, Institute of Conservation and Development for Medicine Materials Saigon, Ho Chi Minh
Director of International Cooperation and Research, Southern Can Thơ University CTC, Mekong
Vice Director, Van Lang Institute for High Technology Research and Development, Van Lang
University HCMC Vietnam
Senior Expert and Advisor for KVIP (Korea Vietnam Incubator Park) Can Tho City Vietnam
Senior Lecturer at Nong Lam Uiniversity, Bach Khoa University HCM City (Polytechnic
University), Nam Cantho University
President, Nhat Viet Applied Research and Development of High Technology Company, HCM
CURRENT RESEARCH THEMES:
Bio-Pharmaco Chemical Technology: Natural Substance/Secondary Metabolites in plants,
Biochemical technology for medicinal plants
- Food processing with traditional and modern technologies, functional foods
- Traditional and modern methods of extraction, separation, isolation, purification, and
crystallization of secondary products from plants (including supercritical CO2 method)
- - Qualitative and quantitative analysis methods, direct or indirect determination of molecular
structure by modern chromatography (GC, GCMS, HPLC. MS, LCMS…), and X-ray diffraction
- Technologies of processing finished products for use as insecticides and fishicides, functional food
and cosmetic applications from secondary metabolites
- Effect of biochemical product prepared from secondary metabolites on crops plants and
aquaculture protection, with a view to protect and treat environmental pollution and establish
- Applied research on applications irradiation techniques to produce new materials, plant breeding,
and prolong self –life for foods/foodstuffs, bio-fuel
Prof. Haq graduated from Aligarh Muslim University, India. Started his professional career from All India Institute of Medical Sciences (AIIMS), New Delhi in 1984. Having more than 35 years experience as a basic & clinical research scientist around the world including Pasteur Institute, Paris, France; McGill University, Montreal, Canada; King Faisal Specialist Hospital & Research Centre, Riyadh, Saudi Arabia, Sheikh Khalifa Medical City, Abu Dhabi, UAE. Serving as Guest Editor for the Journal of Steroid Biochemistry and Molecular Biology for the last 4 years. Currently, working as the Professor & Head, Department of Food Technology, Jamia Hamdard, New Delhi, India.
Research Center Canada
Dr. Monique Lacroix obtained her B.Sc.A. (1980) and her M.Sc. (1982) in food science and technology from Laval University. Recipient of a one-year fellowship in biotechnology in 1983, from the France-Quebec exchange program, she participated in a study of the differential absorption kinetics of milk protein hydrolysate in vivo in pigs, at laboratory of nutrition physiology, INRA, Jouy-en-Josas, France,. She was awarded a Ph.D in nutrition by Laval University in 1986, where she specialized in the improvement of nutritional value of canola proteins using enzymatic hydrolysis, chemical pre-treatment, fermentation and ultrafiltration in order to eliminate phenolic compounds and concentrate the protein hydrolysate. In 1987, she was appointed professor in the Research Centre in Sciences Applied to Food (CRESALA), founded by Dr. Marcel Gagnon in 1972, to collaborate with the food industry in developing new technologies, ensuring safe processing methods, improving food preservation, and developing new high quality products. In addition, she worked on combined irradiation treatments designed to improve food safety, while protecting nutritional value and reducing nutritional loss. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products. The improvement of new technologies (ex: irradiation) or combination of treatments results in a reduction of loss and maintains both product safety and nutritional value. Research in the different areas of food toxicology, microbiology, chemistry and biochemistry, physico-chemical properties and the sensory evaluation of food is focused on perfecting new processes.
Development and application of new food processing technologies to ensure food safety and prevent foodborne illness: basic research on environmental components such as the mechanism by which natural bio-active molecules (organic acids, essential oils, edible coating) can destroy pathogenic bacteria or can influence bacterial radiosensitivity during cold pasteurization under different atmospheric conditions (air, modified atmosphere conditions).
Study the mechanism of action of natural endogenous compounds from plants, new probiotic bacteria recently isolated in our laboratory and their metabolites (EPS, bacteriocins) for the development of new nutraceutical products and functional foods.
Propose new solutions as a change of antibiotic resistance
Prevention of nosocomial and infectious disease
Maintenance of good health and prevention of degenerative sickness, by their properties to stimulate immune system, their antioxidant, antimutagenic and antiradical capacity, and the capacity to generate apoptosis of cancer cells
Valorize food by-products for the development of biodegradable packaging and nanopolymer-based films to protect the environment against pollution and develop high value products.
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.
Corsina Velazco Henriques,Full Professor.Teaching and Researcher at the TMI of San Marcos University Lima-Peru. Researcher and organizer of the Reference Laboratory Phagetyping Staphylococcus aureus, linked to the of Colindale in England.In Portugal criation of theOral Microbiology Laboratory International Grants obtained,OMS,OEA,DAAD and Socrates Erasmus Researchers to Toulouse University. Participation to integrate exchange to the Universities of Johannesburg,Pretoria, CapeTown, Beijing and Shanghai. Appointment with honorable distinction by the Scientific Council of the University Institut highlighting the contributions provided in teaching and research and further strengthened in public ceremony with all students and Professors
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.
Prof. Dan Radulescu is an internal medicine and cardiology specialist at the Medical University of Cluj Napoca, Romania. He is the editor of several books of cardiology, electrocardiography, arrhythmias. He published tens of papers in the cardiology and ultrasound fields. He was involved in a large national project, together with veterinary medicine and IT specialists, a project studying the impact of nutrition on cardio-vascular diseases (MACSIM).
He conducted numerous workshops and sessions in cardiology, at national conferences.
Dr. Shereen is currently Associate Professor at Agriculture Research Center, Department of Food Science And Technology, Egypt & lecturer at AUC-American University In Cairo . She was Associate Professor at, KSA King Faisal University K.S.A . Dr. Shereen earned her Ph.D. at the University of Zagazig , Egypt in the field of Food Science and Technology Department (2003 ) and did her Master at Cairo University Department of Home economics and Nutrition (1999) . She has published 10 peer reviewed research papers and one Book in Nutrition and health . Specific experience in the Nutrition work field.Attending & participation in conferences & workshops & represented Egypt in different countries like Dubai , AbuThaby, Jordon, Spain, India and Algeria. As a speaker in different fields related to food science & nutrition , food and bakery free gluten & food safety . Research work in the field of food safety, food and bakery and nutrition. Ongoing project of relation of food safety awareness,food pollution & functional food ( Functional bakery products.Experienced teaching activities,Postgraduate& undergraduate subjects related to nutrition food safety and general health.
Obihiro University of Agriculture and Veterinary Medicine Japan
Progress toward the development of efficacious therapies for Alzheimer’s disease (AD) is halted by a lack of understanding early underlying pathological mechanisms. Systems biology encompasses several techniques including genomics, epigenomics, transcriptomics, proteomics, and metabolomics. Metabolomics is the newest omics platform that offers great potential for the diagnosis and prognosis of neurodegenerative diseases as an individual’s metabolome reflects alterations in genetic, transcript, and protein profiles and influences from the environment. Advancements in the field of metabolomics have demonstrated the complexity of dynamic changes associated with AD progression underscoring challenges with the development of efficacious therapeutic interventions. Defining systems-level alterations in AD could provide insights into disease mechanisms, reveal sex-specific changes, advance the development of biomarker panels, and aid in monitoring therapeutic efficacy, which should advance individualized medicine. Since metabolic pathways are largely conserved between species, metabolomics could improve the translation of preclinical research conducted in animal models of AD into humans. A summary of recent developments in the application of metabolomics to advance the AD field is provided below.
Keywords: Alzheimer’s disease, metabolomics, lipidomics, biomarkers, animal models of Alzheimer’s disease
Mohammad Ali Hesarinejad has completed his PhD from Ferdowsi University of Mashhad, Iran. He has joined as an assistant professor at Research Institute of Food Science and Technology, Iran. He has published more than 15 papers in reputed journals and has been serving as an editorial board member of repute.
Hinu Kukutai holds a Bachelor of Health Science (Naturopathy) from Endeavour College of Natural Medicine, Gold Coast, Australia. She is a product development specialist with a focus on
FMCG products across the Asia - Pacific market. Hinu has managed multiple new product
development projects in multinational companies and entrepreneurial startups.
Her area of specialties include product innovation in the functional beverage sector, with an
emphasis on sports performance nutrition and plant-based ingredients. She continually
collaborates with companies to provide analysis on APAC trends in nutrition and health across
food, drink, vitamins/supplements and related markets.
Currently she is freelancing with Mintel, researching the growing relevance of bioactive collagen
peptides in sports nutrition.
Dr. Mohd Amin Mir completed Ph. D from Uttarakhand Technical University Dehradun Uttarakhand (INDIA). He is presently working as an Associate Editor of Journal of medicinal plants Studies. Associate Editor of Journal of Pharmacology & Clinical Research, Editorial Board member of Journal of Pharmaceutical and Biological Sciences, Editorial Board member of International Journal of Scientific Research in Knowledge, Editorial Board member of Journal of Medical Science And clinical Research.
Presently Assistant Professor in the Department of Chemistry at Uttaranchal University, Premnagar Dehradun from February 2018. before he worked at Sai Institute of Paramedical and Allied Sciences, Dehradun from July 2017 to January 2018 (Affiliated to H.N.B. Garhwal University (A CENTRAL UNIVERSITY) Srinagar Garhwal (UK).
Tarek Nour Soliman is a Researcher in Dairy Department, and Centre of Scientific Excellence, Advanced Materials and Nanotechnology Laboratory,, National Research Centre, El- Buhouth St., Dokki, Cairo, Egypt. He specializes in the areas of food biopolymers and colloids, and in particular on the development of functional food-based structured delivery systems forbioactive components. Dr. Tarek Soliman earned his PhD on “The Use of Whey Protein Hydrogel as Potential Encapsulation Matrix for the Delivery of Bioactive Compounds” Dairy Science and Technology, Faculty of Agriculture, Ain Shams University (2016).
(Tarek Nour Soliman, Ph.D.)
Dairy Department, Food industries and nutrition Research Division, National Research Centre, Dokki, Cairo, Egypt.
Dr. Marwa Abdel- Karim Sheir, Researcher at Food Technology Research Institute (FTRI) Agricultural Research Center Egypt, A Technical Member of Food Industries Alliance, Recipient of the International Khalifa Award for date palm and Agricultural Innovation 2018.
Topics and work description:
Production of therapeutic food, Manufacture of commercial food products with low cost and high nutritional value, environmental impacts of the food production and services, Finding solutions for many food processing problems, development of date industries, Introduction of nanotechnology in food processing, utilization of the wastes of the food industry.
Mahmoud Ghorbani has expertise in Food Science & Technology and passion in research, innovation, cooperation, performance and administration of functional food science. He will receive Functional Food Scientist Certificate from Functional Foods Institute/Center, Dallas, USA in the near future. After years of experience in food science & Technology, he has established Partak Food Innovation Group, a corporate legal entity with limited liability establish in accordance with Iran law that is engaged in the area of professional services, development and sale of processes and products, including inter alia innovative applications for the food and pharmaceutical industries, such as ingredients derived from natural sources. The foundation is based on insight on research in functional foods and knowledge on how to create new functional food products.
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, 15 books and 150 chapters in books.