10th Global Summit on Food Processing & Technology December 05-07, 2016 San Antonio, USA

Yousif Elhassaneen (YE) is Professor and Head Department of Nutrition and Food Science and Ex-Dean Faculty of Home Economics (2009-2015) of Minoufiya University (MU). Research fields' interest of YE includes food science, human nutrition, functional foods, food chemistry/biochemistry, food Analysis, food biotechnology, food toxicology, food quality control systems, agro and food industry by-products/wastes management etc. PI and/or I in 13 National research projects, refereed 9 International research projects, active member in 17 Scientific Societies, membership in 32 scientific & University committees and Civil Society Organizations, Editor-in-Chief and Editor in 36 international Scientific peer-reviewed Journals, Chairman and reporter/coordinator in organizing committees of 69 conference and Symposiums, and attendance as speaker in 104 international and national conferences. YE got 21 training courses in USA, UK, Egypt etc., refereed 255 papers/articles published in the peer-reviewed International & National Journals and Proceedings of the International/National Conferences. Also, YE have been Member of Minoufiya University Council since 2009. YE have postdoctoral fellows in Applied Biochemistry, Plymouth University, UK, 2003. For M.Sc. and Ph.D. thesis, YE have supervised 129 theses offered, Defense committee of 189 theses offered and Committee supervision in 35 theses in progress in food science, human nutrition, nursing, food biotechnology, agricultural sciences, biochemistry, public health etc. YE have reviewed 245 papers for International peer-reviewed Journals.YE authored more than 120 papers and have contributed in more than 10 books in the field of Therapeutic Nutrition and Food Science. YE have been working a scientific consultant, QS and labs manager, development consultant in more than 15 companies (stars in the field of Agricultural and Food Industries all over the world). YE have been awarded 20 decorations/Gold Madelia and 45 recognition/appreciations certificates from different International and National Universities, Associations, Foundations etc.

Nutrition and Food Science

Yousif Elhassaneen (YE) is Professor and Head Department of Nutrition and Food Science and Ex-Dean Faculty of Home Economics (2009-2015) of Minoufiya University (MU). Research fields' interest of YE includes food science, human nutrition, functional foods, food chemistry/biochemistry, food Analysis, food biotechnology, food toxicology, food quality control systems, agro and food industry by-products/wastes management etc. PI and/or I in 13 National research projects, refereed 9 International research projects, active member in 17 Scientific Societies, membership in 32 scientific & University committees and Civil Society Organizations, Editor-in-Chief and Editor in 36 international Scientific peer-reviewed Journals, Chairman and reporter/coordinator in organizing committees of 69 conference and Symposiums, and attendance as speaker in 104 international and national conferences.

food science, human nutrition, functional foods, food chemistry/biochemistry, food Analysis, food biotechnology, food toxicology, food quality control systems, agro and food industry by-products/wastes management

Carlos Humberto Corassin graduated in Veterinary Medicine from the University of Marilia (1996), Master in Nutrition and Animal Production from the University of Sao Paulo (FMVZ / USP -1999), PhD in Animal Science and Pastures the University of Sao Paulo (ESALQ / USP 2004) and Post Doctorate in Food Engineering from University of Sao Paulo (FZEA / USP - 2009 and FZEA / USP - 2011). He is currently a Professor at the Faculty of Animal Science and Food Engineering, University of Sao Paulo, Campus Pirassununga. He has experience in the areas of Food Technology, Veterinary Medicine and Animal Science, with an emphasis on Dairy, working mainly with the following themes: Technology, Health and Quality of Animal Products, Safe Food Production, Milk Production and Dairy Production. Publications include authorship of more than 40 scientific research papers along with invited review articles and book chapters.

Food Technology, Veterinary Medicine and Animal Science

Yun-Hwa Peggy Hsieh received her BS degree in Food and Nutrition from Fu-Jen University, Taiwan, her MS degree in Food Science from Purdue University, Indiana, USA and Ph.D. in Food Science from the Florida State University, USA. She is a named Professor of Food Science in the Department of Nutrition, Food and Exercise Sciences, Florida State University since 2003. Prior to FSU, she taught at Auburn University, Alabama for 10 years. Her primary research interest has been developing rapid immunochemical methods for ensuring food safety and quality. Professor Hsieh has 13 patented technologies. A number of her innovative technologies developed have been commercialized on the international market for rapid identification of meat and fish species; detection of adulterated food and feed ingredients; and for food allergens. Hsieh has been an invited speaker to ~80 national and international conferences. She has been a frequent reviewer for 28 professional journals and served on the editorial board for 6 journals. She is an elected Fellow of the International Academy of Food Science & Technology and a Fellow of United States Institute of Food Technologists.

Developing rapid immunochemical methods for ensuring food safety and quality; identifying thermal-stable protein markers; meat protein chemistry; and antibody development.

Graduated in Food Engineering from Universidade de São Paulo (2006), doctorate in Process / Food Engineering from Ecole Nationale de Superieure des Industries Agricoles (2009), and post-doctorate from the University of São Paulo (FAPESP scholarship). He is currently Professor at the University of São Paulo, linked to the Department of Food Engineering. He has experience in Food Science and Technology, with an emphasis on Food Engineering. It operates mainly in the areas of food processing, focusing on production of bakery products, heat and mass transfer, modeling, structuring and designing biomaterials (biofilms)

Study of the functional production of French bread during the baking process: a local study to better understand the technical and sensorial properties of the final product.

Hao Feng received a B.E. degree and a Postgraduate Certificate both in Chemical Machinery Engineering (or an equivalent of Mechanical Engineering with a minor in Chemical Engineering in the U.S.) from the Dalian University of Technology in 1982 and 1987, respectively. After about ten years of teaching and research at universities in China, he worked as a Research Officer in the Department of Chemical and Materials Engineering at the University of Auckland, New Zealand for about two years. He continued his education at Washington State University, where he received a Ph.D. in Food Engineering in 2000. He joined the Department of Food Science and Human Nutrition as an Assistant Professor in 2001. Dr. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).

Dr. Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. His previous research activities also involved work with fluid mixing and the analysis of pressurized components.