Organizing Committee

Prof.Hao Feng

Dept. of Food Science &  Human Nutrition

University of Illinois at Urbana-Champaign

U S A 

Dr. 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'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. 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).

Power ultrasound as a new food and bioprocessing modality, novel chemical and physical treatments for improving the quality and safety of fresh and fresh-cut produce, conversion of biomass for production of biofuel and value-added products, food dehydration, heat and mass transfer analysis, and determination of physical and transport properties of food and biological materials.

Prof. Richard Goodman

Dept. of Food Science & Technology 

university of Nebraska-Lincoln


Research Area:

1) Refining methods and evaluation criteria for regulatory assessments of the potential allergenicity of genetically modified crops.

2) Identification of food allergens.

3) Management of database for food risk assessment.

4) Bioinformatics methods for evaluating the allergenicity and celiac disease potential of novel proteins.

Seven Selected Publications:

1.Goodman RE. 2014. Biosafety evaluation and regulation of Genetically Modified (GM) crops in the United States.   J Huazhong Agricultural University 33(6): in press ( ).

2.Goodman RE, Panda R, Ariyarathna H. 2013.  Evaluation of endogenous allergens for the safety evaluation of genetically engineered food crops: A review of potential risks, test methods, examples and relevance. J Agri Food Chem 61(35):8317-8332.

3.Goodman RE.  2014. GMOs: Are they a regulatory or food safety issue" Cereal Foods World (AACC International). 59(4):164-169.

4.Goodman RE and Tetteh AO. (2011). Suggested improvements for the allergenicity assessment of genetically modified plants used in foods. Curr Allergy Asthma Rep. 11(4):317-324.

5.Ladics GS, Knippels LM, Penninks AH, Bannon GA, Goodman RE, Herouet-Guicheney C. (2010). Review of animal models designed to predict the potential allergenicity of novel proteins in genetically modified crops. Regul Toxicol Pharmacol 56(2):212-224.

6.Ofori-Anti AO, Ariyarathna H, Chen L, Lee HL, Pramod SN, Goodman RE. (2008). Establishing objective detection limits for the pepsin digestion assay used in the assessment of genetically modified foods. Regul Toxicol Pharmacol 52(2):94-103

7.Goodman RE, Vieths S, Sampson HA, Hill D, Ebisawa M, Taylor SL, van Ree R. (2008). Allergenicity assessment of genetically modified crops-what makes sense? Nat Biotechnol 26(1):73-81.

Prof. Wagner Priamo

Department of Food Technology

IFRS - Campus Sertao


Bibliographical Sketch Dr. Wagner Priamo is permanent professor in the Department of Food Engineering at Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) – Erechim. Dr. Priamo was Postdoctoral research/visiting professor in the Department of Chemical Engineering and Materials Science at Wayne State University (WSU), Detroit, Michigan. His research areas include: Thermodynamic, with emphasis in separation processes, supercritical technology, nanotechnology and physical properties. Dr. Priamo also develops studies on extraction, characterization and application of bioactive compounds from vegetable matrices. He is the author or co-author of over 22 scientific articles and reviews, 40 works/abstracts in National & International conferences/seminars

prof. Nikolaos Labrou

Department of Biotechnology

Agricultural University of Athens


Dr Nikolaos E. Labrou received his BSc degree in Chemistry from the University of Patras, Greece (1987-1991) and his PhD in Enzyme Biotechnology from the Agricultural University of Athens(1992-1996). He has conducted postdoctoral research, as Marie Curie fellow, in Leeds UK (1996-1998) and then at Agricultural University of Athens (1998-2001).Dr Labrou started his career as Assistant Professor at the Department of Biotechnology, Agricultural University of Athens (2002) and he is currently full Professor with tenure. He has held the position of Director of the Biochemistry Division and Director of Post Graduate studies. Currently he is Director of the Enzyme Technology lab.Dr Labrou has authored more than 115peer-reviewed articles (with over 2300 citations) in leading international journals, 26 book chapters in internationalpublications andmore than 150 conference abstracts. His research covers many areas of biotechnology including enzyme and protein engineering, cell culture technologies, catalomics analysis, protein downstream processing as well as characterization of therapeutic enzymes, proteins and other biomolecules.He has served as Guest Editor for a Special Issue on enzyme engineering (Elsevier) and has published two books (Springer). Dr.Labrou is an Editor-in-Chief for the journal Recent Patents on Biotechnology and heis on the Editorial Board of several scientific journals (Enz. Microb. Technol; Prot. & Pep. Let.,etc). Dr. Labrou serves as reviewer for multiple national and international grant agencies (EC, NATO, etc). Hehas established a strong global academic and industrial network. He maintains international collaborations with a number of research groups at various Institutions across the world and he is an advisor for two international Biotech companies. He has served as a member in several scientific conferences organization committee and has been invited speaker and organizer of national and international meetings and workshops. Prestigious funding agencies that have supported his research include the EC (FP4, FP6, FP7, Horizon 2020), NATO, Bill & Melinda GATES Foundation, A.S. Onassis Public Benefit Foundation, Bayer AG etc. Dr. Labrou teaches at the postgraduate and undergraduate levels. Molecular Enzymology, Analytical Biotechnology and Clinical & Pharmaceutical Biotechnology are his primary teaching interests. He has supervised more than 90 students at various stages of their career (Batchelor’s, Master’s, PhD).structural modelling and molecular dynamics simulations. He has over 40 publications and he is actively involved in many international collaborations.

Prof. G. O. Adegoke

Department of Food Technology

University of Ibadan


Areas of Specialization

Food Microbiology and Food Safety
Natural Additives
Quality Assurance


Arising from my predoctoral and postdoctoral trainings, my research experience centers on Applied/Industrial Microbiology with focus on the following:

(a) detection, characterization and elimination of food-borne pathogens-involving use of phenotypic, chemo-taxonomic, genetic and epidemiological methods;

(b) detection, characterization and reduction of microbial metabolites in foods particularly aflatoxins;

(c) food biotechnology with respect to selection, characterization and utilization of environmentally-friendly, biodegradable and natural plant additives for foods; plasmid profilling, isolation of DNA and proteins (including heat shock proteins) from microbes; use of restriction enzymes (endonucleases), gene cloning and transformation experiments; food fermentation and application of hydrostatic pressure for food preservation /processing;

(d) establishment and monitoring of hazard analysis critical control points (HACCP) in food industries; (e) detection of food-borne parasites like flukes and cestodes. Working experience in medical technology with particular reference to medical microbiology/microorganisms associated with diseases

Prof. Rajeev Bhat

Dept.of  Food Science

University Sains Malaysia


Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish gelatin (especially from warm-water fish) reportedly possesses similar characteristics to porcine gelatin and may thus be considered as an alternative to mammalian gelatin for use in food products. Production and utilization of fish gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.

Prof. B. S. Khatkar

Department of Food Technology

Guru Jambheshwar University of Science and Technology


Established a Food Research & Training Centre at GJUST, Hisar

● Established Department of Food Technology at GJUST, Hisar

● Referee of reputed international journals such as JSFA (SCI Publication, UK), JCS (Elsevier Publication), JFE (Elsevier Publication) and JFST (AFST, India).

● Trained more than 1000 professionals through refresher courses, industrial training courses, EDP’s and regular master’s level course.

● Served as a member of expert committee for academic audit, accreditation of technical programmes, conducting viva-voce examinations of MSc and PhD students of GNDU, Amritsar; PAU, Ludhiana; SLIET, Longowal, GJUST, Hisar, NABI, Mohali & CIAB, Mohali; MDU, Rohtak; NIFTEM, Kundli.

Prof : Jiwan S. Sidhu

Dept. of  Food Science and Nutrition

Kuwait University


1 Tasleem A. Zafar and Sidhu, J. S. 2014. Book chapter on "Composition and Nutritional Properties of Mangoes" In: "Handbook of Mango Fruit: production, Postharvest Science, Processing Technology and Nutrition" 1st edition, (eds, Dr. Muhammad Siddiq, Dr. Jeffrey K. Brecht, Dr. Jiwan S. Sidhu), and published by Wiley-Blackwell Publishing Co., New York, USA.

2 Yearul Kabir and Sidhu, J. S. 2014. Book chapter on "Phytochemical Compounds and Functional Properties of Mangoes” In: "Handbook of Mango Fruit: production, Postharvest Science, Processing Technology and Nutrition" 1st edition, (eds, Dr. Muhammad Siddiq, Dr. Jeffrey K. Brecht, Dr. Jiwan S. Sidhu), and published by Wiley-Blackwell Publishing Co., New York, USA.

3 Maria G. Lobo and Sidhu, J. S. 2014. Book chapter on "Biology and Production Practices of Mango” In: "Handbook of Mango Fruit: production, Postharvest Science, Processing Technology and Nutrition" 1st edition, (eds, Dr. Muhammad Siddiq, Dr. Jeffrey K. Brecht, Dr. Jiwan S. Sidhu), and published by Wiley-Blackwell Publishing Co., New York, USA.

4 Sidhu, J. S. and Chellan, S. 2014. Book Chapter on “Application of Genetic Engineering in Vegetable Crops” in the book, “Handbook of Vegetables and Vegetable Processing”, 2nd Edition, edited by Dr. David McDade and published by Wiley-Blackwell, New York, USA. I am also one of the Associate Editors for this book.

5 Zafar, Tasleem and Sidhu, J. S. 2014. Book Chapter on “Avocado: Production and Processing” in the book, “Handbook of Vegetables and Vegetable Processing”, 2nd edition, edited by Dr. David McDade, and published by Wiley-Blackwell, New York, USA. I am also one of the Associate Editors for this book.

6  Sidhu, J. S. and Y.H. Hui. 2014. Book chapter on "Vegetables: Chemistry & processing" In: "Food Chemistry: Principles and Applications" 4th edition, edited by Dr. Y. H. Hui, and published by Science Technology Systems [STS], West Sacramento, California, USA. This is a text book being followed for teaching of Food Science major in nearly 26 out of the 46 Universities in USA.

Sidhu, J. S. and Tasleem Zafar. 2014. Book chapter on “Functional foods of the Indian Subcontinent" In: "Nutritional and Health benefits of Functional Foods" 1st edition, (eds. Dr. Hossain U. Shekhar, Dr. Zakir H. Howlader and Dr. Yearul Kabir, and published by IGI Global (formerly Idea Group Inc.), USA.