3rd Annual Congress on
Food Science and Food Chemistry

Dr. Weiqun (George) Wang earned his Bachelor’s degree in Biochemistry from Nanjing University, China, in 1983, and subsequently obtained a PhD in Animal Physiology and Biochemistry from Nanjing Agricultural University in 1990. He completed a postdoctoral fellowship in Animal Science at the University of Hawaii from 1991 to 1992. Currently, he serves as a Professor in the Department of Human Nutrition at Kansas State University, where he focuses on advancing research and education in nutrition

Immunology, Mucosal immunity, Innate immunity, Microbiology, Infectious diseases, and Cancer biology and immunology

Experienced postdoctoral researcher with a solid background in the hospital and healthcare sectors. Proficient in nanoparticle drug delivery, image-guided therapies, and cancer theranostics. Holds a PhD in Pharmaceutical Sciences from the University of Kentucky, demonstrating a strong commitment to advancing research in innovative drug delivery systems

Cancer theranostics, Nanoparticle drug delivery, Image-guided drug delivery, Glioblastoma

Dr. Song Won O holds an extensive academic background in the field of nutrition. She earned her Bachelor of Science degree in Food and Nutrition from Ewha Womans University in 1973, followed by a Master of Public Health in Nutrition from Seoul National University in 1975. She then pursued further studies at the University of Iowa, obtaining a Master of Science in Human Nutrition in 1978. Dr. O completed her PhD in Human Nutrition in 1983 at Utah State University. Her diverse educational experiences have equipped her with a strong foundation in nutrition and public health, enabling her to contribute significantly to research and education in the field.

Nutritional epidemiology and its role in understanding diet-related chronic diseases. She examines community nutrition strategies to promote healthy eating and investigates food consumption behaviors and dietary patterns on both national and international levels. Her work also focuses on identifying biomarkers and predictors of nutritional status in large populations, particularly among at-risk subgroups. Additionally, she conducts national nutrition surveys to inform research and policy, and she is interested in nutrition education, emphasizing theoretical frameworks and the use of technology to enhance learning and outreach.

Lei Hao earned his Bachelor of Medicine in Clinical Medicine from Weifang Medical College in 2000, followed by a Master of Science in Pediatrics from Peking University in 2003. He later pursued a doctoral degree in Nutritional Sciences at Pennsylvania State University, which he completed in 2013. Dr. Hao further advanced his training through a postdoctoral fellowship at Massachusetts General Hospital and Harvard Medical School, where he focused on integrating his clinical expertise with nutritional research. His diverse academic background equips him with a unique perspective on pediatric nutrition and health..

He is focused on studying the development of classical brown adipocytes and beige fat cells. He is also investigating nutritional therapies for obesity and cardiovascular diseases, leveraging nanotechnology to enhance treatment strategies and improve metabolic health.

Dr. Wonwoo Byun earned his Ph.D. in Exercise Science from the Arnold School of Public Health at the University of South Carolina, specializing in the health aspects of physical activity. He holds two Master’s degrees: one in Exercise Nutrition from Kyoungpook National University in South Korea and another in Community Health Education from Ball State University in the USA. Currently an assistant professor in the Department of Health, Nutrition, and Exercise Sciences at North Dakota State University, Dr. Byun previously taught Clinical Exercise Physiology at Ball State University’s Human Performance Laboratory, where he focused on advancing research and education in exercise science.

Dr. Byun is a physical activity epidemiologist with research interests focused on the impact of physical activity and nutrition on various health outcomes. He explores the relationships between physical activity, fitness, and sedentary behavior, particularly in relation to metabolic risk factors and obesity. Additionally, Dr. Byun is dedicated to developing and implementing interventions that promote physical activity and healthy eating habits to improve overall health and well-being.

Dr. J. Antonio Torres is an Industrial, Chemical, and Food Process Engineer from Chile, currently leading a Food Process Engineering Group at Oregon State University. He collaborates with colleagues in Mexico, Chile, Spain, Portugal, and China. Dr. Torres holds B.S. degrees in Mathematics, Industrial Engineering, and Chemical Engineering from Catholic University of Chile, and he earned an MSc in Food Microbiology and a PhD in Food Engineering from the Massachusetts Institute of Technology. His research focuses on statistical design in food processing, packaging, storage, pressure processing technologies, and the production and application of biomolecules and biopolymers.

Innovative food processing technologies, particularly high-pressure processing (HPP) and pressure-assisted thermal processing (PATP). Development and utilization of biomolecules and biopolymers. Food processing techniques, along with packaging and storage solutions

Charalampos Proestos earned his BSc in Chemistry from the University of Ioannina, Greece, and an MSc in Food Science from Reading University in the UK. He completed his Ph.D. in Food Chemistry at the Agricultural University of Athens, where he also conducted postdoctoral research on natural antioxidants. After additional training at Wageningen University in the Netherlands, he worked as a Research Associate at AUA and as a Chemist for the Hellenic Food Authority, supervising an ISO 17025-accredited laboratory. Currently, he is an elected Assistant Professor in the Department of Chemistry at the National and Kapodistrian University of Athens, with over 30 publications and a role on the editorial boards of several prestigious journals.

Food antioxidants, food bioactive compounds analysis, food contaminants