Key Speakers

Dr. Angel Antonio Carbonell-Barrachina

Professor of Universidad Miguel Hernández de Elche, Spain

Dr. Ángel Antonio Carbonell-Barrachina got his Ph.D. on Chemistry in 1995, and currently, is Full-Professor of Food Sciences and Technology at the Miguel Hernandez University (UMH), where he leads the Group on Food Quality and Safety. Dr. Carbonell has worked worldwide (UK, USA, Poland, India, etc.) and has authored more than 200 research articles published in international journals within the areas of Food Sciences and Technology, Environmental Sciences and Agriculture. He has coordinated projects funded by the European Union, World Bank, Spanish Government, US Department of Agriculture, and private food companies. At this time his main research topics are food quality and food safety; among his main interests are: use of sensory evaluation in the food industry, industrialization of pomegranate and minor crops, drying effects on fruits and vegetables, effects of manufacturing on the quality of foods, such as ice-creams, confections, chocolate, etc., and occurrence of chemical pollutants in foods, especially arsenic.

Pomegranate and pomegranate-based products: A rich treasure

Dr. Victoria Ivanova

Associate Professor of National University of Food Technologies, Kiev, Ukraine

Dr. Viktoriia Ivanova received her PhD degree in 2003 in Immunology from Faculty of Biology, Department of Microbiology and General, Kiev National Taras Shevchenko University, Ukraine. She is associate professor in National University of Food Technologies, Foodstuff Expertise Department, Kiev, Ukraine. Her research is focused on Biochemistry, Food Chemistry, Microbiology, Quality control of food and raw materials, determination, isolation, identification of biologically active compounds of plants, methods for the detection substances (HPLC, mass spectrometry, spectroscopy), microbiological analyses. She has 86 publications and articles, including one book chapter, book “Physical-chemical fundamentals of essential oils and flavors preparation: Practical tutorial”, three methodical recommendations on «Sensory analysis», «Instrumental Methods of Analysis of biologically active substances”, “Chemistry and Pharmacognosy of plants”.

Looking for new plant-based compounds as ingredients of functional food: Industry Perspective, Recent Developments and Safety

Dr. Malgorzata Korzeniowska

Associate Professor of Wrocław University of Environmental and Life Sciences, Poland

Dr. Małgorzata Korzeniowska assistant professor at the Department of Animal Products Technology and Quality Management, the Wrocław University of Environmental and Life Science. She received the Ph.D. degree from this University in 2004. She gained her postdoctoral experience at the Ohio State University, Columbus, USA and the University of British Columbia, Vancouver, Canada. Her research interest is focused on oxidation processes in poultry meat and meat products, dietary enhancement of poultry meat in naturally present muscle’s tissue antioxidants. Currently, she works on the international project on designing and developing innovative meat products containing various food industry by-products with regards to the industrial symbiosis concept. She also co-operates with meat processing plants. Dr Korzeniowska is involved in a Climate-KIC educational and research initiatives.

Application of plant based materials in creation of innovative meat products

Dr. David Bernardo López Lluch

Professor of Universidad Miguel Hernández de Elche, Spain

Dr. David Bernardo Lopez Lluch received his PhD degree in 2006 in Universidad Miguel Hernández deElche, Spain. He is professor in Universidad Miguel Hernández deElche, Spain. His research is focused on Food and Agricultural Products and Environmental Economics and Marketing. He has been involved in several research projects about agricultural and food Protected Designation of Origin development, agricultural zonification and rural development. He is author in more than 20 papers in peer-reviewed journals.He has achieved the University of Buckingham Prize for the Best MSc Disertation in the MSc in Business Management in the Agriculture and Food Industries in 1995, Prize for Teaching Excellence (Universidad Miguel Hernández) in 2014, Prize for Research Production (Universidad Miguel Hernández) in 2015, Ambassador of Champagne in Spain in 2016, Prize for Research Production (Universidad Miguel Hernández) in 2016, Prize for Teaching Excellence (Universidad Miguel Hernández) in 2016.

Sensory marketing as a tool for developing new food products

Dr. Antoni Jacek Szumny

Professor of Wrocław University of Environmental and Life Sciences, Poland

Dr. Antoni Jacek Szumny received his M.Sc. in Biotechnology at Wrocław University of Technology, Faculty of Fundamental Problems of Technology, Biotechnology, Wrocławhis in 1996 and his PhD degree in 2006 in Natural Products Chemistry from Wrocław University of Technology, Poland. He is Head of Department of Chemistry on The Faculty Of Biotechnology And Food Sciences and Professor on Wrocław University of Environmental and Life Science. He has published more than 67 papers and 17 patents and patent application.

The influence of drying on quality on aroma-rich food, herbs and pharmacognostic raw materials

Dr. Babak Ghanbarzadeh

University of Tabriz

  دکتر بابک قنبرزاده، مدرک کارشناسی، کارشناسی ارشد و دکتری خود را به ترتیب از دانشگاه تبریز و دانشگاه تهران در رشته مهندسی صنایع غذایی اخذ کرده وهمکاری خود را از سال 1385 با گروه صنایع غذایی دانشگاه تبریز شروع نموده است و در سال 93 به مرتبه استادی نائل آمدند. ایشان در این مدت، تدریس دروس خواص فیزیکی و رئولوژی، شیمی کلوئیدها، شیمی فیزیک مواد غذایی، نانوتکنولوژی مواد غذایی و بسته بندی مواد غذایی را در این گروه به عهده داشته است. در حال حاضر محورهای تحقیقاتی ایشان روی زمینه های سیستم‌های تحویل کلوئیدی (انکپسولاسیون)، بسته-بندیهای بیوپلیمری فعال و خواص رئولوژیکی مواد غذایی می باشد. حاصل تحقیقات ایشان در این مدت، 81 مقاله ISI و بیش از 130 مقاله علمی پژوهشی و تدوین و ترجمه 7 جلد کتاب بوده است. ایشان دو بار موفق به کسب عنوان پژوهشگر اول دانشگاه تبریز (سال 88 و 93) شده و همچنین در سال 96 جزو یک درصد پژوهشگران برتر جهان در زمینه رشته های کشاورزی انتخاب شدند. همچنین ایشان سردبیری مجله پژوهشهای صنایع غذایی را به عهده داشته و به عنوان استاد نیمه وقت با دانشگاه خاور نزدیک قبرس همکاری دارند.                                                                                                            

Niosomes as a New Surfactant based Carrier System for Encapsulation of Food Bioactive Compounds


Dr. Javad Hesari

University of Tabriz 

استاد تکنولوژی مواد غذایی، گروه علوم و صنایع غذایی دانشگاه تبریز، مرتبه علمی : استاد راهنمایی بالغ بر 70 پایان نامه ارشد و 10 رساله دکترا، تالیف 7 جلد کتاب تخصصی، تالیف بالغ بر 120 مقاله علمی پژوهشی و 50 مقاله ISI، ارایه بالغ بر 70 مقاله در کنگره های علمی تخصصی، پژوهشگر برتر و معلم نمونه دانشگاه تبریز، عضویت در انجمن علوم و صنایع غذایی ایران و Dairy Science Association

Natural Preservatives for Prolong Shelf life of Food

Dr. Mohammad Hojjati

Ramin Agriculture and Natural Resources University of Khuzestan

دکتر محمد حجتی در حال حاضر عضو هیات علمی و دانشیار پایه 21 گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان می باشد. وی متولد 1354 تهران بوده و مقاطع کارشناسی، کارشناسی ارشد و دکتری خود را در رشته علوم و صنایع غذایی به ترتیب در دانشگاههای صنعتی اصفهان، تربیت مدرس و تهران گذرانده است. وی تاکنون راهنمای و مشاوره بیش از 30 پایان نامه کارشناسی ارشد را عهده­دار بوده است  و  بیش از 60 مقاله در مجلات معتبر علمی داخلی و خارجی منتشر نموده و بیش از 65 مقاله در مجامع معتبر علمی داخلی و خارجی ارائه  نموده است.  ایشان عضو انجمن متخصصان علوم و صنایع غذایی و انجمن گیاهان دارویی کشور بوده و از سال گذشته عضو هیات مدیره انجمن علوم و صنایع غذایی ایران نیز می باشند.

Food security and challenges ahead in Iran

Dr. Seid Mehdi Jafari

Gorgan University of Agricultural Sciences and Natural Resources

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. He is an Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. He has published more than 115 papers (h-index = 27 in Scopus and 33 in Google Scholar) in top-ranked International Food Science Journals and 25 English book chapters, along with editing 12 books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also, in December 2017, he was selected as one of the national top researchers in Iran.

Recent advances in nanoencapsulation of food ingredients and classification of these techniques

Dr. Elnaz Milani

Food Science and Technology Research Institute, Iranian Academic Centre for Education Culture and Research (ACECR), Khorasan Razavi, Iran

فارغ التحصیل دکترای مهندسی علوم و صنایع غذایی گرایش میکروبیولوژی از دانشگاه فردوسی مشهد در 1391،عضو  هیات علمی گروه پژوهشی فرآوری مواد غذایی جهاد دانشگاهی مشهد

Production of functional food supplement based on Agro-food industry by-products