Dr. Majid Hajifaraji
Dept. of Nutrition and Food Policy & Planning Research
Shahid Beheshti University of Medical Sciences (SBUMS)
Dr. Majid Hajifaraji, Research Associate Professor in Nutritional Sciences has been Director of National Nutrition and Food Technology Research Institute (NNFTRI), Dean of Faculty of Nutritional Sciences and Food Technology, Shahid Beheshti University of Medical Sciences from 2010- End of 2015. He completed his graduate studies in the Ph.D. nutrition program at Kings College, London University.
Besides research and educational activities, he has already had a number of consultative and administrative responsibilities at NNFTRI and national committees.
Prof. Mehmet Emre Atabek
Department of Pediatrics,
Necmettin Erbakan University,
Professor Mehmet Emre Atabek has completed his Ph.D. at the age of 37 years from Erciyes University and postdoctoral studies from Selcuk University School of Meram Medicine. He is the director of Pediatric Endocrinology, a premier pediatric endocrinology and diabetology service organization. He has published more than 140 papers in reputed journals and has been serving as an editorial board member of repute. He has been interested in searching metabolic problems of obese children in most of his articles. His articles have been cited more than 1500 citations by another article in Web of Science so far. He continues to work as head of the Department of Pediatric Endocrinology, Necmettin Erbakan University.
Prof. Narpinder Singh
Department of Food Science & Technology,
Guru Nanak Dev University,
Born in Amritsar, India on 19 September 1962. Educated at Pandoh, H.P. 1967-76; Nangal, Punjab, 1976-77; Punjab Agric University, Ludhiana 1978-89, B.Sc. 1982; M.Sc. 1984; Ph.D. 1989.
Coordinator (UGC-SAP), 2012 to date and Professor, Department of Food Science & Technology, 2000 to date, Guru Nanak Dev University (GNDU), Amritsar.
Prof. Barbaros Ozer
Department of DairyTechnology,
Barbaros Ozer earned a B.Sc. and M.Sc. in Dairy Technology from Ankara University, Turkey. Then he received his Ph.D. degree at The University of Reading School of Food Biosciences, UK. He carried out researches at Munich Technical University and The University of Reading as a visiting researcher.
Professor Ozer’s researches focus mainly on the rheological characterization of fermented dairy products, development of probiotic cheese and functional dairy beverages and starter culture development for yogurt and cheese productions. He has completed 30 research projects supported by various national and international funding sources. Professor Ozer is an authorized trainer of European Hygienic Engneering and Design Group (EHEDG) and is acting as co-chair of EHEDG Turkey Regional Section. Professor Özer is also serving as head of the Scientific Board of SETBIR and Scientific Advisory Board member of Turkish Food Safety Association.
He has over 120 scientific papers published in international peer-review journals and presented in international symposiums/congresses and has 25 book chapters and 4 books.
Prof. Sebnem Tellioglu Harsa
Izmir Institute of Technology,
Prof. Harsa has been interested in Biotechnology and Food Bioprocesses for 30 years. Her interest in these areas developed at the end of his first degree in Food Engineering when she went to Reading University, UK to study for her Ph.D. in Food Technology. She was appointed Postdoctoral Fellow in Tokyo University, Japan (1992-1994). After, started working as Ast. Prof. in Izmir Institute of Technology, Turkey in 1994 and contributed to the construction of this university. She has become an Associate Prof. in 1995 and later in 2001 appointed as full professor. She has set up the new postgraduate programmes, Biotech & Bioengineering, and Food Eng., and has been Department Head, Vice Dean for many years, finally in 2013 she has completed director positions. She has found her own start-up company and carrying on industrial and academic projects.
Her research is supported by the grants from DPT, TUBITAK, British Council, EU, and Japanese research and education funds. She has directed appr. 25 national and 5 international projects and more than 8 industrial (2 of them are international) projects. She has published appr. 50 peer-reviewed international and appr. 10 national journal articles. Others are 75 international and 50 conference proceedings, 2 pending patents, 5 international research and 3 other education reports and wrote 3 theses. Also Editor of 5 international Journals in the area of food eng & nutrition and food chemistry & nanotechnology... Prof. Harsa has supervised more than 45 MSc and 13 Ph.D. thesis in the area of Biotech&Bioeng., Food Eng.&Nutrition, Materials Science&Eng., Chemical Eng. and Environmental Eng.
She is currently directing academic research projects on nutritional health and food science & engineering and other interdisciplinary subjects. Production of value-added bioproducts such as cheese and yogurt starter cultures; probiotics; prebiotics; preparation and characterization of whey protein nanotubes and bioactive peptides. Functional food process design, in-vitro digestion. Food ingredients for malnutrition (phenylketonuria (PKU) disease, celiac disease, gluten, and lactose intolerance). Recent research interest includes bioinformatics and metagenomics area.