8^th International Conference on Food Safety and Regulatory Measures June 11-12, 2018 Barcelona, Spain

Silvia García is agronomist and master in food technology. She has participated in more than 30 research and development projects in the area of food product and process development and specifically in the study of new strategies and technologies for food preservation (high hydrostatic pressure, RF, natural antimicrobials). She’s author of 2 patents, she has published 3 papers in scientific journals and she has contributed in several scientific events.

Silvia García de la Torre is the coordinator of HIPSTER project, an innovation action of the H2020 research program

Antonio Valero has participated in different national and international research projects related to predictive modelling and risk assessment (USDA-Fresh Express, Selection of fit-for-purpose sampling procedures for specific foods and risks, BASELINE, COST Action 920). He has been also involved in some collaborative works with EFSA through the participation in working groups as an external expert (Public health risks represented by certain composite products containing food of animal origin, 2012-2013; and Self-tasking mandate for scientific opinion on the requirements for the development of microbiological criteria). He has participated in two recently awarded contracts from EFSA (OC/EFSA/BIOCONTAM/2014/02; NP/EFSA/BIOCONTAM/2015/04) in relation to the development of a risk assessment of Listeria monocytogenes in selected RTE food categories. He has a strong involvement in national and international networks regarding food safety (SICURA) being a member of the Spanish Microbiology Society and International Association for Food Protection. During his career, he has participated in different international events and training workshops supported by different programmes/Initiatives (Erasmus+, Spanish Ministries, etc.) in the EU and worldwide. In light of her position at the Dpt. of Food Science and Technology (University of Cordoba)

Application of predictive models in foods, microbial risk assessment and management.

Dr. Atin Datta is the Chief of Virulence Mechanisms Branch in the Center for Food Safety and Applied Nutrition in US FDA. After several years of post-doctoral research in National Institutes of Health, USA and University of Maryland, Dr. Datta joined FDA in 1986 and was in-charge of the development of DNA-based detection and sub-typing methods for Listeria monocytogenes.Dr. Datta currently serves as an Editorial Board Member Journal of Food Protection. Dr. Datta received his Ph.D. in Molecular Biology from the University of Bombay, Mumbai, India.

Dr. Datta’s current research interest includes stress tolerance, molecular detection, molecular sub-typing and functional genomics of foodborne bacterial pathogens including Listeria monocytogenes.

she is the General Practitioner and Doctor Temporary Employees in Community Health Centers in Ungaran,Central Java, Indonesia ans also Speaker in national radio broadcasts (Radio Republik Indonesia) about many topics of healthy life style and nutrition theme. she have received the championship trophy from the Dean of the Faculty of Medicine, University of Diponegoro as one of 10 winners of the writing competitions textbook.

Her research interest in Nutrition/herbal ingredients for cosmeceuticals/cosmetic for body shaping, fat and cellulite.

Antonio Bevilacqua is a Senior Researcher in Microbiology in the laboratory of Predictive Microbiology, Department of the Science of Agriculture, Food and Environment, University of Foggia (Italy), and Lecturer in Food Microbiology and Biotechnology in the same Department. He got a MSc in Food Science and a PhD in Food Biotechnology. His research topics include Predictive Microbiology and Applied Statistics, use of antimicrobials and non-conventional approaches to prolong the shelf life of foods and control pathogens, isolation and characterization of starter and probiotic cultures from foods (yeasts and bacteria), bioremediation and reduction of harmful compounds by mean of microorganisms. He was awarded as the Best Italian Researcher in Agro-Food Microbiology in 2016 and is member of the Editorial Board of some WoS journals. He has published more than 250 publications

Senior Researcher in Microbiology

A tenured Professor in the Department of Food Technology at the Public University of Navarre (UPNA) in Spain since November 2000.She obtained her 2-year Masters in Food Science and Engineering with Honours and also obtained her PhD Degree at the Polytechnic University of Valencia (Spain). She worked on the project: "Study of new mutagenic toxins produced by Fusarium". Experience in Development of new food products,Studies of shelf-life, as well as microbiological, physical-chemical and sensory analyses on food products.

Working on the next food revolution to eradicate hunger from the world.

Photis Papademas is an Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science at the Cyprus University of Technology (CUT). He holds a BSc (Hons) in Chemistry and Food Science and a PhD in Dairy Science both from Reading University, UK. He has published numerous papers in scientific journals and he contributed with chapters in scientific books on dairy science and especially on cheese. He has edited the book “Global Cheesemaking Technology: Cheese Quality and Characteristics: to be published by Wiley. He worked for dairy companies in Cyprus as a Quality Manager and he is a trainer on Food Safety Management Systems.

His research interests are focused on the functionality/authenticity of dairy products, the identification, characterization and the study of properties of lactic acid bacteria, the bioactivity/ functionality of donkey milk and donkey milk fermented products.

Lingwen Zeng, male, national 973 chief scientist, received his PhD degree in Genetics from McMaster University, Canada in 1993. From 1994 to 1997, he had his postdoctoral training in the University of Chicago, USA. After then, he worked in three publicly traded companies (Quest Diagnostics Inc, Scios Inc, and Genetics Computer Group Inc) in USA as a research scientist and project manager. He returned to China in 2001 and joined GIBH in 2004 as a PI. He joined the Institute of Environmental and Safety, Wuhan Academy of Agricultural Sciences in 2015 as a principle investigator and director general.

Diagnosis for human diseases, food and environmental safety, and stem cell applications.

Kashif Ghafoor is an associate professor of Food Science and Technology and has carried out extensive research in different areas of food safety and functional foods. He has produced more than 80 research publications in reputed international journals and his work has been extensively cited. He has participated in innovative collaborative research about designing novel non-thermal process for ensuring pathogens inactivation in liquid and other foods. The examples of such techniques include high hydrostatic pressure processing, UV light and TiO2 photocatalysis. These processes have been tested for inactivation of different pathogenic bacteria in foods and inactivation mechanism and process improvements have been carried out by his research team.

Kashif Ghafoor has carried out extensive research in different areas of food safety and functional foods

Irene Rodrigues Freitas is graduated in Food Engineering from Federal University of Tocantins (UFT- Brazil), in 2003. She has MSc degree in Engineering and Food Science from Federal University of Rio Grande (FURG- Brazil), in 2011 and DSc degree in Engineering and Food Science from São Paulo State University (UNESP-Brazil), in 2015. She work in the course of Chemical and Production Engineering on Northern São Paulo University Center (UNORP-Brazil) and Department of Sciences Exact and Earth at the Minas Gerais State University (UEMG/Frutal-Brazil). The publications principal are in fish protein isolated, vegetable oil and food safety. Has experience in the area of food science and technology, in subjects, quality assurance, food safety, technology of animal products, technology of oils, bioactive compounds and food technology.

Irene Rodrigues Freitas research interest towards Control Quality, Quality Management, Food Technology and Unit Operations.

Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited the book entitled ‘Lactic Acid Fermentation of Fruits and Vegetables’ published by CRC Press, co-authored 44 publications in peer-reviewed journals, 25 book chapters, over 100 publications in national and international conference proceedings and has received more than 800 citations.

Spiros Paramithiotis research interests lie mainly in the field of food fermentations.

Dr Ivan Nastasijevic is a veterinarian with food safety background. He graduated at Faculty of Veterinary Medicine, University of Belgrade. He gained his PhD at Faculty of Agriculture/Department of Veterinary Medicine, University of Novi Sad, Serbia (in cooperation with US Meat Animal Research Center “Roman L. Hruska”, Clay Center, Nebraska). Dr Nastasijevic has intensive experience in applied food safety research, food (meat) industry extension/outreach programmes and teaching at University (University of Central Lancashire UK; Metropolitan University of Copenhagen, Denmark; Faculty of Medicine, University of Catania, Italy). He also served as a Technical Officer in Food Safety with UN World Health Organization Regional Office for Europe (Copenhagen, Denmark). His core research interest is related to meat (food) safety and technology, as well as `One Health` concept (environment-animal-human interface). His specific research interest is related to the application of whole genome sequencing in food safety management. Dr Nastasijevic published more than 30 papers in reputed peer-reviewed journals and international conferences. Dr Nastasijevic is a member of IAFP (International Association for Food Protection); Professional Development Groups: Microbial Risk Analysis & Meat & Poultry Hygiene, and UK VPHA (Veterinary Public Health Association), Division of British Veterinary Association), UK.

Experience in applied food safety research.

Dr. Iqbal has done his PhD from the Department of Chemistry, University of Agriculture Faisalabad, Pakistan in 2011. During his PhD, he got training at Department of Food Science, Cornell University, USA from February 2010 to August 2010. He taught courses related to chemistry in the Department of Applied Chemistry, Government College University Faisalabad, as Assistant Professor from June 2011 till February 2013. In meanwhile, he got position as Senior Postdoc Fellowship in Food Safety Research Centre, Faculty of Food Science and Technology, University Putra Malaysia, from February 2013 till December 2015. Currently, he is working as Assistant Professor (Tenure track system) in the Department of Applied Chemistry, from December 2015 to date. Recently, he collaborated and spent as Visiting Fellow in the Department of Plant Pathology, Reuters State University, USA, (June 2017 till July 2017). He has published 44 peer reviewed publications, including 34 research articles, 1 review paper, 6 book chapters, and 3 books. One book is under preparation.

Senior Postdoc Fellowship in Food Safety Research Centre

Dr. Mutamed Ayyash is an assistant professor of food microbiology in food science department at United Arab Emirates University (UAEU). Dr. Ayyash has awarded his PhD from Victoria University – Melbourne, Australia. Since graduation, Dr. Ayyash focused on probiotics, functional foods and food safety. With his research group, Dr. Ayyash investigated the behavior of different foodborne pathogens in various food systems.

Mutamed Ayyash research focuses on the interaction between probiotics and foodborne pathogens food system.

Mehran Moradi is assistant professor at Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia Iran. I received D.V.M degree and Ph.D in Food Hygiene from Urmia Univeristy.

Mehran Moradi research interest on Milk and dairy microbiology (cheese) and dairy active and smart packaging.

Muyanja is a Professor at Markerere University in Uganda and the First sitting President of African Association of Food protection (AAFP), an affiliate of International Association for Food Protection (IAFP). Muyanja Charles holds a PhD in Food Science (Microbiology/Biotechnology) from University of Life sciences, Norway. He is a Food safety consultant with Food Safety Associates Ltd (Uganda) and Air Water Earth Environmental consultants (AWE, Uganda). He trained in Food Safety in USA, South Africa and Israeli. Muyanja is a member of Uganda National Codex Committee that advises the Government on the National Food Control issues. He has contributed to shaping national policies and industrial actions with respect to Food Safety and Quality. Muyanja was recognized the Government of Uganda for outstanding contribution to the development of the Uganda National Standards and Quality Policy. Muyanja has a 21 year of experience in teaching and research. He has researched on the safety of street vended foods and consumer behavior in Uganda. He has spearheaded the development of a Master degree in Food safety and quality management at Makerere university. He partnered with colleagues from College of Surgeon, Dublin, Ireland under the solar disinfection of water (SOSI) project aimed at providing safe water to rural communities.

Muyanja’s current efforts are centered on dissemination of food safety knowledge, developing food safety policies and collaboration research with industries to met the required food safety standards.