IR. INGRID S. SURONO is the Head of Food Technology Department at Binus Nusantara University, Jakarta, Indonesia. She is the President of Indonesian Scientific Society for Probiotics and Prebiotics. Her area of expertise includes Food Microbiology and Nutrition.
Bioenergy (Advanced bioethanol, biohgas, biodiesel, microalgae), Bioenergy, Bioethanol, Biogas
Prof. Wambui Kogi-Makau, Associate Professor (Human Nutrition) at the Department of Food Science Nutrition and Technology (DFSNT). I hold PhD in Human Nutrition, London School of Hygiene and Tropical Medicine, University of London, United Kingdom; MSc, Community Health (Nutrition) and BEd. (Home Economics) University of Nairobi (UON). I am currently the Chairperson, DFSNT having been appointed in February 2013. I have wide experience in teaching, research and social development including monitoring and evaluation (M&E). I was head of the Applied Human Nutrition Programme of DFSNT between 1998 and 2001. I am currently involved in teaching and with various partners, in four UON related research and development programmes.
In addition to excellence in teaching, I have managed to maintain an active research reputation at . In this period of my academic and research career at KU, I was successful in securing seven research funding, Six as PI and three as Co-PI amounting to approximately 3.0 crore INR (462000 USD) funded by Govt. of India. I have been supervising five Ph.D scholars and trained five research assistants in my projects. Being a part of our curriculum every year I am being allotted with four postgraduate students to work on different projects related to health and nutrition. My research interests include characterization of major components of food like proteins, starch, dietary fibre mainly ?-glucan, encapsulation and targeted delivery of bioactive compounds like probiotics and phenolics through gastro-intestinal tract, development and characterization of active packaging films, fortification of bakery foods with protein concentrates, development of functional foods with anticancerous and antioxidant activity, nutraceutical potential of bioactive peptides. From the last six years, I have published more than 100 research and review articles in high impact journals of international reputation like Food Chemistry, Food Hydrocolloids, Carbohydrate polymers, Innovative Food Science and Technology, Royal society of Chemistry, etc. I have published almost 30 research papers in 2017 only with an average impact factor of 3-4. I have also the privilege of establishing Food Technology labs at Govt. polytechnic for women, Srinagar funded by the World Bank and a founding member for establishment of Dept. of Food science and Technology at University of Kashmir. I have established a cell culture lab equipped with hi-tech equipments like ELISA, ATR-FTIR, DSC, Gel doc, etc, through DBT funding. I have been invited as a speaker in 6th International conference on Food Factors (ICOFF2015) held in South Korea and attended many international conferences on Food. I have been Awarded with Fulbright Post Doc fellowship for research and Academic Excellence in USA, 2017-2018 and my host institute for fellowship is cornell university USA. I have also been Awarded as Young Scientist Award (Innovations in Research Carrer) at ICFP-2018 in UAE.
Dr. Ayyash is an Assistant Professor of Food Microbiology and Safety in Food Science Department at UAE University. He teaches several undergraduate and postgraduate courses in food science. Dr. Ayyash also leads the research group in food microbiology area and coordinates the master program of food science.
Guglielmetti graduated cum laude in Food Science and Technology at the University of Milan in 2001. In February 2005, he got the Ph.D. degree in Food Biotechnology. In January 2005, he began working with a permanent position as a researcher at the University of Milan. Since March 2015, he is Associate Professor at the Department of Food, Environmental, and Nutritional Sciences (University of Milan). In March 2015, he got a 5-year position as Adjunct Professor at the Tampere University of Technology (Finland).
Seid Mahdi Jafari is an Assistant Professor Department of food process engineering Faculty of food science, Gorgan University of Agriculture Sciences and Natural Resources, Iran. His area of expertise, as an associate professor, credits him with many in national and international journals.
Food Process Engineering
Srijana Dangol Singh is currently working as an Associate Professor at Kathmandu University Hospital, Nepal.