Cheng-An (Andy) Hwang
Research Food Technologist
U.S. Department of Agriculture
USA
Biography
Dr. Andy Hwang obtained his Ph.D. degrees in Food Science and Technology. He is a research food technologist with the Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, ARS-USDA, conducting research in modeling the behavior of foodborne pathogens in food products. Before joined ARS, he was a research microbiologist with Nestlé Product Technology Center. He is associate editor for the food microbiology and safety section of the Journal of Food Science.
Research Interest
His research interests include microbiological food safety, predictive modeling, and risk assessment.
Biography
Dr. Aura Daraba is Associate professor at University “Dunarea de Jos†of Galati, Romania and Research Associate at Food Science and Human Nutrition Department, Iowa State University, USA. She authored and co-authored nine books and book chapters, forty-four peer reviewed research publications, and twenty-six scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP. Dr. Daraba works extensively in reviewing for scientific journals and national interest projects (Meat Science journal-USA; Graduate Women in Science Fellowships-USA; Action “Cooperation 2011â€- Ministry of Education, Lifelong Learning & Religious Affairs – Greece). She was a Norman Bourlaug/USAID Fellow, University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki, Greece. Dr. Daraba organized several international conferences, workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti (USAID/FAVACA/PADF project). In 2016, she was Member of Organizing Committee of Global Food Safety-2016 which was held San Antonio, TX.
Research Interest
Food safety and Food quality, Use of natural antimicrobials on meat, meat products, fruits and vegetables to control pathogens, Use of non-thermal food processing technologies (HPP) to control pathogens, Implementation of HACCP in food industry and in food service units.
Biography
Dr. Aubrey Mendonça is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received his Ph.D. in Food Science and Technology (minor in Microbiology). Before joining the ISU he was a post-doctoral scientist in the Department of Food Science at Pennsylvania State University. At ISU, Dr. Mendonça holds appointments in Interdepartmental Programs of Microbiology and Toxicology. He teaches courses in food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations. He developed the “Microbiology and Food Safety on-line Training Module†for food processors at Smithfield Foods and is a frequently invited speaker at national and international food safety conferences. Dr. Mendonça is certified by the International HACCP Alliance and the Food Safety Preventive Control Alliance. He served as food safety consultant for USAID-sponsored projects in Guyana, Jamaica and Haiti. He is the Past Chair of the Food Microbiology Division of the Institute of Food Technologists (IFT), Iowa Section of IFT, and professional member of the American Society for Microbiology, IFT, International Association for Food Protection, and the American Chemical Society.
Research Interest
Food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations.
