Second Round Abstract Submission Extended : June 30, 2017     |     Early Bird Registration Extended : June 30, 2017

Scientific Committee

Dennis R. Heldman   The Ohio State University, USA
Dr. Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. His responsibilities include teaching and research in the area of food engineering, with a focus on sustainability of the food system. He has held faculty positions at Michigan State University, the University of Missouri and Rutgers, The State University of New Jersey. He has authored or co-authored key references in his field of study, including Food Process Engineering (1975, 1981), Introduction to Food Engineering (1984, 1993, 2001, 2008, 2014), Principles of Food Processing (1997) and Food Preservation Process Design (2011). In addition, Heldman has been editor or co-editor for the Handbook of Food Engineering (1992, 2007), the Encyclopedia of Agricultural, Food and Biological Engineering (2003, 2010) and the Encyclopedia of Biotechnology in Agriculture and Food (2012).

Mun Yhung Jung   Woosuk University, South Korea
Dr. Mun Yhung Jung is a professor of the Department of Food Science and Biotechnology in Graduate School, Woosuk University, Korea, and a Director of the Agricultural and Food Product Analysis Center. He received his Ph.D. in Food Science and Nutrition from the Ohio State University at Columbus, Ohio, USA. He was a Research Associate in Food Protein R&D Center, Texas A&M University, College Station, TX, USA, and a visiting scholar at McGill University, Montreal, Canada. Currently, he is an editor, associate editor, and editorial board member of several reputable journals in food science field.

Mendel Friedman   United States Department of Agriculture (USDA), USA
Dr. Mendel Friedman obtained a BS degree in pharmacy from the University of Illinois, Chicago, and M. S. and Ph. D. degrees in organic chemistry from the University of Chicago. After a post-doctoral year at the Department of Pharmaceutical Chemistry at the University of Wisconsin, Madison, he joined the Department of Agriculture. He is a research chemist in the Healthy Foods Processing Research Unit, Albany, CA.

Romdhane Karoui   Artois University, Charles Viollette Institute, France
Dr. Romdhane Karoui obtained his Ph.D. in Food Science in 2004 from Blaise Pascal University and his accreditation to supervise research in 2009. Between 2009-2010, he was the senior research scientist at Li├Ęge University. He has a long-term scientific experience in the fields of spectroscopic methods (VIS, NIR, MIR, fluorescence) coupled with multivariate statistical methods for the determination of the quality of foods. He is the author of 75 peer-reviewed scientific papers and more than 80 proceedings, book contributions and reviews. He is serving as an editorial member of several journals in food science. He is currently Professor at the Artois University and head of the research team Food Quality and Security Site-Artois of Charles Viollette Institute.