2nd International Conference on Food Chemistry & Nutrition July 24-26, 2017 Vancouver, British Columbia, Canada

Dr. Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.

To be updated soon...

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor and Dean in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.

(1) Food Safety, (2) Nanotechnology, (3) Food Technology, (4) Food Chemistry, (5) Nutrition

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

Qingrong Huang is a Professor, Department of Food Science, Rutgers University at New Brunswick. 9/2008-8/2009 Cluster Coordinator, Nanotechnology Application to Foods Cluster, Center for Advanced Food Technology, Rutgers University 1/2008-present, Full member of Graduate Programs in Molecular Biosciences, UMDNJ/Rutgers University, and Department of Molecular Biology & Biochemistry-Rutgers 1/2003-present, Full member of Graduate Program in Bioresources Engineering-Rutgers University at New Brunswick. 9/2002-6/2008, Assistant Professor, Department of Food Science, Rutgers University at New Brunswick. 1/2000-8/2002, NIST ATP Postdoctoral Research Associate, Department of Chemical Engineering, Stanford University/IBM Almaden Research Center Advisors: Drs. Curtis Frank and Robert Miller 2/1999-3/1999 Visiting Scientist, Intense Pulsed Neutron Source Division, Argonne National Laboratory. 6/1998-1/2000, Postdoctoral Research Associate, Department of Chemistry, Indiana-Purdue University, Advisor: Dr. Paul Dubin2 8/1993-5/1998, Research/Teaching Assistant, Department of Chemistry, University of Nebraska-Lincoln. 9/1989-7/1993, Research Assistant, Laboratory of Polymer Physics, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences. 2010 American Chemical Society Young Scientist Award finalist. Distinguished Speaker, College of Agricultural, Consumer & Environmental Sciences, University of Illinois, November 19, 2009. Received 2007-2008. The Professor Endel Karmas Award for Excellence in Teaching Food Science, Department of Food Science, Rutgers University. Honorable Speaker for the Polymer Science Lecture Series, State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, May, 2007. Honorable Speaker for the Polymer Science Lecture Series, State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, May, 2006.

Food Nanotechnology and biopolymers, with specific research interest in: (1) structure and self-assembly of biopolymers; (2) development of nanoemulsion/nanoparticle-based, controllable, traceable, and targetable nutraceuticals/drug delivery systems; (3) nutraceutical/protein (including receptor proteins) interactions, protein/carbohydrate interactions; (4) chemical force microscopy/single molecular force spectroscopy; (5) small-angle neutron/x-ray scattering, dynamic light scattering, surface laser light scattering, rheology; and (6) DNA and antibody-based biosensors.

Qingrong Huang is a Professor, Department of Food Science, Rutgers University at New Brunswick. 9/2008-8/2009 Cluster Coordinator, Nanotechnology Application to Foods Cluster, Center for Advanced Food Technology, Rutgers University 1/2008-present, Full member of Graduate Programs in Molecular Biosciences, UMDNJ/Rutgers University, and Department of Molecular Biology & Biochemistry-Rutgers 1/2003-present, Full member of Graduate Program in Bioresources Engineering-Rutgers University at New Brunswick. 9/2002-6/2008, Assistant Professor, Department of Food Science, Rutgers University at New Brunswick. 1/2000-8/2002, NIST ATP Postdoctoral Research Associate, Department of Chemical Engineering, Stanford University/IBM Almaden Research Center Advisors: Drs. Curtis Frank and Robert Miller 2/1999-3/1999 Visiting Scientist, Intense Pulsed Neutron Source Division, Argonne National Laboratory. 6/1998-1/2000, Postdoctoral Research Associate, Department of Chemistry, Indiana-Purdue University, Advisor: Dr. Paul Dubin2 8/1993-5/1998, Research/Teaching Assistant, Department of Chemistry, University of Nebraska-Lincoln. 9/1989-7/1993, Research Assistant, Laboratory of Polymer Physics, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences. 2010 American Chemical Society Young Scientist Award finalist. Distinguished Speaker, College of Agricultural, Consumer & Environmental Sciences, University of Illinois, November 19, 2009. Received 2007-2008. The Professor Endel Karmas Award for Excellence in Teaching Food Science, Department of Food Science, Rutgers University. Honorable Speaker for the Polymer Science Lecture Series, State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, May, 2007. Honorable Speaker for the Polymer Science Lecture Series, State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, May, 2006.

Food Nanotechnology and biopolymers, with specific research interest in: (1) structure and self-assembly of biopolymers; (2) development of nanoemulsion/nanoparticle-based, controllable, traceable, and targetable nutraceuticals/drug delivery systems; (3) nutraceutical/protein (including receptor proteins) interactions, protein/carbohydrate interactions; (4) chemical force microscopy/single molecular force spectroscopy; (5) small-angle neutron/x-ray scattering, dynamic light scattering, surface laser light scattering, rheology; and (6) DNA and antibody-based biosensors.

Dr. Keiko Shirai possesses a PhD in Biological Sciences and Health and also degrees BEng in Biochemistry and MPhil in Biotechnology. She is full time Professor at Biotechnology Department in Universidad Autonoma Metropolitana in Mexico City. She leads the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-Products. She has published more than 60 papers in reputed journals and book chapters. She has supervised PhD and MPhil theses. She has 6 patents in her credit.

Her research work is focused on utilization of agricultural and aquatic wastes for biopolymer, enzyme and metabolite production, application in materials and life sciences.

Dr. Elena Poverenov has completed her PhD in Organic Chemistry from Weizmann Institute of Science at 2009 and postdoctoral studies in Polymers and Material Chemistry in Weizmann Institute of Science. Since 2011 she is Research Scientist in the Institute of Postharvest and Food Sciences at Agricultural Research Organization, The Volcani Center. Her research group is implementing new advanced approaches from chemical science to improve quality and safety of food and agricultural products. Elena has published 30 papers in international journals including top journals, such as Nature and JACS and has been serving as an editorial board member.

1)Non-standard delivery systems for controlled release of antimicrobial or nutraceutic agents 2)Active edible coatings to enhance storability and quality of agricultural products 3)Active biodegradable packages for food storage 4)Development of safe "contact active" antimicrobial surfaces to prevent food cross-contamination and biofilm formation

He received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and technology of processing of food products, with special emphasis in dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.

Chemistry and Technology of processing of food products, with special emphasis on functional foods Transfer of technology to industry by way of national and international consultancies. Minimal processing of fruit and vegetable products Functional foods such as soy isoflavones and vitamin D and changes during processing. Development of novel methods of processing including energy efficient methods of drying