WSEFST2024 | Food Science and Technology Conference | Top conference in food science

Dr. Konrad Terpiłowski

Maria Curie-Sklodowska University, Poland

Title: Influence of plasma on the surface properties of gelatin gels with additives

Prof. Eugene VOROBIEV

Université de Technologie de Compiègne, France

Title: Will update soon

Will update soon

Dr. Tanushree B. Gupta

AgResearch, New Zealand

Title: Antimicrobial production by anaerobic bacteria- Opportunities and challenges

Dr Tanushree B. Gupta received her PhD in Medical microbiology and now is a Senior Scientist in Food Systems Integrity Team, based at Hopkirk Research Institute, AgResearch New Zealand. She has more than 13 years of research experience from recombination technology to mitigation of contamination risks by food borne pathogens. She is micro-molecular biologist and has been working on antimicrobial resistance in bacteria, Quorum sensing, bacterial metabolites, developing CRISPR based diagnostic assays to detect pathogenic bacteria, biofilm formation, etc.

Recently she has been awarded with the prestigious award- “Basil Jarvis Prize 2022” by Applied Microbiology International, UK, for her contribution to food safety research.

Prof. Jianping Wu

University of Alberta, Canada

Title: Will update soon

Dr. Wu is a Professor at the Department of Agricultural, Food and Nutritional Science, and a Member of Cardiovascular Research Centre at the Faculty of Medicine and Dentistry of University of Alberta (Edmonton, Canada). His research focuses on bioprocessing food proteins for human health and protein sustainability. He has published over 270 peer-reviewed articles, 3 edited books, 15 invited book chapters, over 280 scientific presentations, and 4 granted patents. He has made numerous original contributions to the fields of bioactive peptides, Egg Science & Technology, and protein sustainability, for which he is recognized as the recipient of IFT Babcock-Hart Award, Fellow of IFT, and Fellow of ACS Agricultural and Food Chemistry Division. He has a passion for teaching, mentoring, and advising students. As an example, over 20 trainees have successfully transitioned to academic careers worldwide, of which 6 are faculty members in Canada and US universities. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019), past associate editor of Food Science and Human Wellness (2014-2022), and Journal of the Science of Food and Agriculture (2012-2018), Chair/co-Chair of International Symposium on Bioactive Peptides (2017, 2019, 2023), and Chair-elect (2022-2024) of the International Society of Nutraceutical and Functional Foods.

Dr. Ran Y. Suckeveriene

Kinneret Academic College, Zemach, Israel

Title: The Israeli water miracle - addressing the innovation in the water industry

Dr. Suckeveriene is head of the Water Industry Engineering Department and group leader, of the Laboratory of Polymers, Composites, and Nanocomposites at Kinneret Academic College on the Sea of Galilee, Israel, specialized on polymers, composites and nanocomposites, including the preparation and characterization of such materials. He is also the CTO of Kinneret Innovation Center (KIC), and the CTO of CaleeTech (formerly known as Obvislim) startup. Ran is mentoring and advising several start-ups.

Dr. Suckeveriene received his Ph.D. in Polymer Engineering (2012), M.Sc. (2008) and B.Sc. (2005) degrees in Chemical Engineering, all from the Technion – Israeli Institute of Technology. Ran has published more than 45 academic articles and patents. Also, ran is an editor and reviewer for several journals.

Prof. Baojun (Bruce) Xu

BNU-HKBU United International College, China

Title: Will update soon

Dr. Xu is a Chair Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Fellow of the Royal Society of Chemistry, Zhuhai Scholar Distinguished Professor, Department Head of Department of Life Sciences, Program Director of Food Science and Technology Program, author of over 300 peer-reviewed papers. Dr. Xu received Ph.D. in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in USA during 2005-2009. He did short-term visiting research in NDSU in 2012, and University Georgia in 2014, and followed by visiting research during his sabbatical leave (7 months) in Pennsylvania State University in USA in 2016. Dr. Xu is serving as Associate Editor-in-Chief of Food Science and Human Wellness, Associate Editor of Food Research International, Associate Editor of Food Frontiers, and the editorial board member of around 10 international journals. He received inaugural President’s Award for Outstanding Research of UIC in 2016, President’s Award for Outstanding Service of UIC in 2020. Dr. Xu has been listed in the world's top 2% scientists by Stanford University in 2020, 2021, 2022, and has been listed in the Best Scientist in the world in the field of Biology and Biochemistry at Research.com in 2023.

Research Interest

The overall goal of his research is to understand health promoting effects of phytochemicals. Specific interests include: 1) Complex relationship among diet, gut microbiota, and human health, 2) health benefits (targeted at aging, cancers, obesity, and diabetes) assessment of phytochemicals from natural products; 3) cellular and molecular mechanisms of bioactive components in disease prevention; 4) Dietary polysaccharides and their functional properties.

Prof. Giovanna FERRARI

Università degli Studi di Salerno, Italy

Title: Increasing the sustainability of food processing

Giovanna Ferrari is Professor of Chemical and Food Engineering at the Department of Industrial Engineering of the University of Salerno and CEO of the Consortium ProdAl, a Technology Transfer Center based at the University of Salerno. She was Visiting Researcher at the University of Wageningen (NL) and Visiting Scientist at DuPont Co (USA). Her research activities were devoted to the development of novel thermal and non-thermal technologies to substitute or complement traditional unit operations for microbial inactivation, mass transfer enhancement, food structure modification. More recently she has started to carry out research activities on the topic of food processing sustainability through the reduction of water and energy consumption and the valorization of food by-products and side streams. She authored more than 300 papers in indexed journals.

She has been teaching several courses in Food and Chemical Engineering, and supervised master PhD and students not only from Italy but from many countries within and outside the European Union.

She is the Field Chief Editor of the Journal Frontiers in Food Science and Technology and a Member of the Editorial Board of Food Engineering Reviews. She was officer at Large of the International Society for Electroporation-Based Technologies and Treatments (ISEBTT) and is Member at large of the Board of the IFT (Institute of Food Technologists) Nonthermal Processing Division and Member of the Board of EFFoST (European Federation of Food Science and Technology).

She was recently awarded the IAEF (International Association for Engineering and Food) Lifetime Achievement Award as a recognition of her contribution and international impact on the progress of food engineering.

Plenary Speakers