Invited Speakers

Fereidoon Shahidi
Professor
Memorial University of Newfoundland

Apostolos Kiritsakis
Professor
Technological Educational Institution of Thessaloniki

Adamo D. Rombolà
Professor
University of Bologna

Mohamed Bouaziz
Professor
University of Sfax

Brijesh K. Tiwari
Senior Res. – Dr
Agriculture and Food Development
Authority in Ireland

Mohammed Farid
Professor
The University of Auckland, New Zealand


Pierre-Louis Teissedre
Professor
Université de Bordeaux, France


Short Bio

Dr. Fereidoon Shahidi - Professor

Dr. Shahidi is a University Research Professor, the highest rank the University gives for research, in the Department of Biochemistry at Memorial University of Newfoundland (MUN). He is cross-appointed to the Department of Biology, the Department of Ocean Sciences, and the aquaculture program. He is a Chair Professor at National Chung Hsing University in Taiwan, an Honorary Professor at the Chung Shan Medical University. Dr. Shahidi has made numerous outstanding and innovative quality contributions to both the basic and applied areas of food and nutraceutical chemistry and technology as well as antioxidant phenolics and health and is the only Canadian on the ISI list of top 15 most highly cited scientists in agricultural sciences. Dr. Shahidi has made many noteworthy contributions to the advancement of science, in general, and food science and technology in particular, both from a fundamental and applied viewpoint. His main research areas are:

1) Food chemistry/biochemistry,

2) Bioactives from plant, animal and other sources,

3) Nutraceuticals, functional foods and dietary supplements,

4) Seafoods, algae and aquaculture,

5) By-product utilization and process induced chemical changes in foods.

Dr. Apostolos Kiritsakis - Professor
Speech Title: Olive Oil as a Functional Food and The Effect of Processing Techniques on Quality

Professor Kiritsakis has been involved in olive oil production since childhood and has devoted his life to improving and promoting olive oil quality and nutritional value. He holds a Bachelor Degree in Agriculture from Aristotle University of Thessaloniki and Master and Ph.D degrees from Michigan State University of USA. From 1981 until he retired, he served in the Department of Food Technology of the Alexander Technological Educational Institution of Thessaloniki, Greece, as a Professor of Olive Oil and Other Fatty Substances. He served as Dean of the Departments Food Technology and Nutrition. He is the author of books on olive oil and co-author of several chapters. Being a full professor since 1980 he has taught a large number of students on numerous occasions and new scientists in the olive oil field. He started his carrier in 1972 and he is now a world renowned researcher on olive oil. Dr. Kiritsakis has been an active AOCS member since 1976, participated in several Annual meetings of AOCS, Biennial meetings of Latin American – AOCS (Columbia, Chile, Argentine, Brasil, Costa Rica), Reviewer for JAOCS, 1998- present, Associate editor of JAOCS, 2000-present. His main research areas are:

1) Olive oil quality,

2) Olive oil chemistry,

3) Olive oil adulteration,

4) Advanced oxidation processes,

5) Nutritional and health effects of olive oil.

Dr. Mohamed Bouaziz - Professor

Mohamed Bouaziz has completed his PhD from University of Sfax, Tunisia and Kew Gardens, London UK. He is at High Institute of Biotechnology, University of Sfax, Tunisia, professor and director of a research team focusing on in Analytical chemistry and bioactive compounds from natural substances. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. He has published more than 140 papers in reputed journals and serving as an editorial board member of repute. His main research areas are:

1) Food Chemistry,

2) Phytochemisrty,

3) Secondary metabolites, phenolic compounds,

4) Natural product chemistry,

5) Antioxidant activity,

6) Lipids and oil analysis.

Dr. Adamo Domenico Rombolà - Professor
Speech Title: Management Strategies in AgroEcological Viticulture

Adamo Domenico Rombola is a researcher at the Department of Agricultural Sciences of Alma Mater – Bologna University, the Professor of Viticulture Management courses and the Secretary of the Bachelor Degree of Viticulture and Oenology of Bologna University. He got the master degree cum laude in Agricultural Sciences at the Faculty of Agriculture of Bologna University with a thesis in Farm Organization and Management, titled “Effects of Common Agricultural Policy’s Reform on farm decisions” and PhD degree in Fruit Trees and Woody Plant Sciences, with the thesis “Physiological and biochemical aspects of iron nutrition in Actinidia (Actinidia deliciosa). He participated and coordinated many national and international research projects. He is member of the Australian Society of Viticulture and Oenology (ASVO), the American Society for Enology and Viticulture (ASEV), the International Society for Horticultural Sciences (ISHS), the Italian Society of Horticulture (SOI). His main research areas are:

1) AgroEcology,

2) Plant response mechanisms to abiotic stresses,

3) Nutrition and soil management of fruit tree crops,

4) Development and management of Highly Sustainable Agricultural Systems,

5) Improvement of quality and healthiness of fruits and wines,

6) Organic and biodynamic viticulture,

7) Physiology and canopy management of training systems for grapevine.

Dr. Brijesh K. Tiwari - Senior Researcher
Speech Title: Emerging technologies for sustainable food processing

Dr. Brijesh K. Tiwari is a principal research officer at TEAGASC (Agriculture and Food Development Authority in Ireland) and adjunct Associate Professor at University College Dublin, Ireland, obtained his Masters degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. Before starting his PhD, he was employed as a Research Scientist at the Indian Institute of Crop Processing Technology (IICPT, India). Subsequently during his PhD studies he secured a Lecturer position in University College Dublin and later moved to commence a fulltime faculty position in Manchester Metropolitan University (MMU) in 2010; later in 2011 he was appointed as a Senior Lecturer in MMU. He leads a team of 6 postdoctoral researchers/Research officers and 10 PhDs in the area of novel food processing technologies. His research output includes over 110 peer-reviewed research publications and over 70 book chapters. He has also co-edited 9 books and is a book series editor for IFST Advances in Food Science book series.  He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. He is a Fellow of Institute of Food Science and Technology (UK) and Fellow of Royal Society of Chemistry (RSC). His main research areas are:

  1. novel food processing,
  2. extraction and preservation technologies
  3. thermal and nonthermal food processing and preservation
  4. mathematical modelling of food processes
  5. ozone in food processing
  6. grain processing
  7. starch chemistry, processing and applications

Dr. Mohammed Farid - Professor
Speech Title: Innovations in the Thermal / Non Thermal Processing of Food

Professor Mohammed Farid obtained his PhD and MSc in Chemical Engineering from the University of Swansea, Wales and his BSc in Chemical Engineering from the University of Baghdad. He was the founder of the Department of Chemical Engineering at the University of Basrah in 1983. Since then, he worked as a full professor in the Jordan University of Science and Technology, the University of Science Malaysia and since 1997 in The University of Auckland, New Zealand. He is a Fellow of the Institution of Chemical Engineers, London and an active member of a number of international societies. He has published more than 360 papers in international journals and refereed international conferences, 6 patents, 5 books and 10 chapters in books.

He is a member of the editorial board of three international journals and has been invited to join a number of scientific committees of international conferences.He is a world leader in energy storage with phase change and has provided significant contribution to the field worldwide. His main research areas are:

  • Heat and mass transfer in food processing,
  • Thermal processing of food,
  • Non thermal processing of food,
  • Production of bio-diesel from vegetable oil and animal fat,
  • Production of bioethanol from cellulosic material.

Dr. Pierre-Louis Teissedre - Professor
Speech Title: Grapes and wines phenolics: Quality, sensory and biological aspects

Dr. Pierre-Louis Teissedre is enologist from the Pharmacy Faculty of Montpellier in 1989 and Doctor of the University Montpellier 1, he was in 1993 and 1994 Doctor associate of the University of California, Davis – USA in the department of Enology and Viticulture. Pierre-Louis TEISSEDRE is Full Professor in the Institute of Vines and Wines Sciences (ISVV) of the University of Bordeaux and was Adjunct Director of the UMR 1219 Œnologie INRA (Mixed Research Unit) with the responsibility of the Oenopro Group; actually he is directing the applied Chemistry Laboratory of the USC 1366 Oenologie. Pierre-Louis TEISSEDRE is expert in the group of Technology and is the Scientific Secretary of the Commission «Safety and Health» of the International Wines and Vines Organization (OIV).  He is the Director of Oenoviti international network (55 partners) and Head of the National Oenologist Diploma, Master Erasmus Mundus Wintour as well as Foreign Office in ISVV. He is Rector of the French National Oenologist Union and specialized in the research field of grapes and wines phenolic compounds: qualitative, sensorial and physiological, analytical chemistry of grape and wine, wine quality during winemaking and ageing, food safety (contaminants) and health in the science of oenology. He developed a lot of scientific collaborations at industrial and academic levels. He is author of more than 300 publications and communications in international journals with peer reviews and is co-inventor of 11 patents. His main research areas are:

  • Grapes and wine winemaking and quality,
  • Processing aids and additives in Oenology,
  • Nutrition and Analytical Chemistry in Oenology,
  • Sensorial aspects of tannins,
  • Food Safety,
  • Physiological effects on Human Health of phenolics and minerals compounds from wines, grapes and fruits.