2^nd Annual Congress on
Food Science and Food Chemistry

Annette C Bentley has obtained MS degree in medical education from the University of Medicine and Dentistry of New Jersey in 2003. She has also obtained an MS degree in food science from Louisiana State University in May of 2013. She founded and serves as the President of the American Celiac Society. She has been published in the Journal of General Psychology and the Who sprue (American Celiac Newsletter) the lifeline (CSAUSA newsletter) and the Eucharistic ministry. She has done many presentations at conference throughout the world.

Food Technology

Karen Burke completed her Ph.D. in Biophysics from Cornell University, post-doctoral research at Cornell University Medical College and Rockefeller University, and her M.D and Dermatology Residency at New York University. She is presently a Clinical Professor of Dermatology at Mount Sinai Icahn School of Medicine. She has published more than 75 original research articles and book chapters and has presented at more than 190 medical conferences about her research on topical antioxidants to prevent and reverse environmental skin damage as well as on topical retinoic acid, soft-tissue injections and adipocyte structure and metabolism. She has written seven popular books on diet, exercise, and skincare (including Thin Thighs for Life, and Great Skin for Life). She is a Governor of the NY Academy of Sciences, a Board Member of the NY Stem Cell Foundation and Parkinson’s Foundation, and a Founder-President of the Karen Burke Research Foundation and of Longévité, Ltd.

Food Science and Technology

Professor Dr. Mohammad Kamil is a recipient of many prestigious honors & awards viz Young Scientist’s Award, India(1998); Common Wealth Award-London(1992); Convention Award of Chemical Society-India(1993); HakimAjmal Khan Shield (CCRUM-Govt. of India at Grant Medical College (1992); Academic Exchange Fellowship from Association of Common Wealth Universities –London(1993); Acted as an Expert on the panel of Union Public Service Commission (UPSC), India,2000. ; Man of the year 2002, ABI, USA; Hakim Ajmal Khan Global Award in Unani Medicine, India(2014); Focal Point of WHO Collaborative Sheikh Zayed Research Centre Abu Dhabi for 8 years; Sheikh Zayed International Award in Herbal Research (2020) and various other prestigious honors & awards. Dr. Kamil produced 20 Ph. D. and M.Phil. students besides a large number of M. Sc. and Interns. More than 450 research papers in reputed journals & presentations at international conferences are at his credit, chaired a no. of scientific sessions, delivered talks as plenary, and invited speakers at various International Conferences. Associated with the publication of many books; authored six books and five chapters in different books.

Food & Nutrition

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 a Ph.D. 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 an 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 50 publications in peer-reviewed journals, 28 book chapters, over 100 publications in national and international conference proceedings, and has received more than 900 citations.

University’s Food, Consumer Behaviour, and Health Research

He is a Dr. Engineer at East Mediterranean Agricultural Research Institute, Adana-TURKEY. He is a Dr of zoo technician. He is the Division of Feeds and Animal Nutrition Head. He received his Ph.D. degree from Cukurova University Agricultural Faculty, Department of Animal Science (TURKEY) in 2004. He formerly worked 5 years (1995-2000) as a Research Assistant at Cukurova University, Agricultural Faculty Dept. of Animal Science, Div. of Feeds and Animal Nutrition. His major subject is poultry nutrition, but he can review silage quality and ruminant nutrition articles (cow nutrition, heifer nutrition, sheep and goat nutrition, and veterinary). He is the author of more than 114 scientific articles and the reviewer of more than 862 (eight hundred sixty-two) scientific articles and he has got two BEST REVIEWER AWARDS. And he’s one of the editors of five Scientific journals.

Nutrition, Animal Production, Dairy Science, Dairy Cattle Nutrition

An enthusiastic determined and self-confident person holding A Doctorate in Food Science and Biotechnology, with knowledge of microbiology, food science, nutrition, and management and strong problem-solving capabilities. Hardworking and dedicated he is at his best when applying knowledge to problems requiring practical solutions. Active and sociable with good interpersonal and man management skills, can easily lead or work within a group. Reliable and devoted, can be trusted to perform demanding tasks in various environments. Persuasive, reliable, a lot of business awareness, and broad abilities in modern languages.

Food Science / Artificial Intelligence & Image Processing

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology, he shared and supervised over than 6 Master and Ph.D Thesis in Food and Dairy sciences and more than 68 scientific publications in food and dairy microbiology, functional dairy products , probiotics and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products.

Food and Dairy Microbiology , Functional Foods , Functional Dairy Products ,Probiotics ,Propionic acid bacteria ,Pathogenic bacteria in foods and dairy products.

Edward Muntean is professor at the Department of Food Sciences within the Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania, teaching Analytical Chemistry and Inorganic Chemistry for undergraduate students/ Chemical Risk Analysis for Master students. Prof.Edward Muntean undertakes coordinated research contracts (he has managed seven independent research projects), being also involved in the activity of many professional societies. His studies include a B.Sc. in Organic Chemical Engineering (Babes-Bolyai University, Cluj Napoca), postgraduate studies in Applied Informatics and Programming (Technical University Cluj Napoca), a M.Sc. in Biochemistry and Biotechnology of Plant Pigments (University of Agricultural Sciences and Veterinary Medicine Cluj Napoca) and a PhD in Chemistry (Babes-Bolyai University, Cluj Napoca). He published eleven books focusing on analytical and inorganic chemistry and more than 100 papers in scientific journals. Since 2010, Edward has been working as a scientific editor, being member of editorial and advisory boards of several international journals. In the past years, he was concerned mostly in the chemistry and biochemistry of carotenoids - analytical strategies, biochemical researches and applications in food industry. Presently, his research focuses on applications of high-performance liquid chromatography and ion chromatography in detecting emerging food and medicinal plants’ contamination.

Presently, his research focuses on applications of high-performance liquid chromatography and ion chromatography in detecting emerging food and medicinal plants contamination.

Prof. (Mrs.) Vijaya Khader, Former Dean, Acharya N. G. Ranga Agricultural University has been actively engaged in nutrition research and teaching for over thirty three years. Received M. Sc from S.V University with Mary Clark Memorial Scholarship from Canada, PhD & Post-Doctoral Fellow from CFTRI, Mysore as a CSIR Fellow. Worked as First Principal at College of Home Science, Bapatla for 11 years and also for one year at college of Home Science, Hyderabad. Headed the Department of Foods and Nutrition, PGRC, Rajender Nagar as the Director, Center of Advanced Studies in the field of Foods and Nutrition, which is the only one in the country.

Food Science and Nutrition