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5th International Congress on Food Technology

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Plenary and Keynote Speakers

Τελευταία τροποποίηση 29/01/2007 11:54

TUNG-CHING LEE, Ph.D. FIAFoST, FIFT, FACS, C.N.S.

Professor II (Distinguished Professor of Food Science and Nutrition)
Department of Food Science, the Center for Advanced Food Technology, and Institute of Marine and Coastal Science
Rutgers, The State University of New Jersey
65 Dudley Road, New Brunswick, New Jersey 08901-8250, U.S.A.
Tel.: 732-932-9611 Ext. 236, Fax: 732-932-6776, Email: lee@aesop.rutgers.edu

EDUCATION:

B.S. (Chemistry), Summa Cum Laude - Tung-Hai University, Taichung, Taiwan, Republic of China
M.S. (Food Science)- University of California, Davis, California
Ph.D. (Agricultural Chemistry)- University of California, Davis, California
C.N.S. (Certified Nutrition Specialist), U.S. Certification Board for Nutrition Specialists, New York, N.Y.

Dr. Lee's major research interests include biotechnological applications in food technology, nutritional, safety and toxicological aspects of food processing, nitrification of food through food processing and fortification technology and bioavailability of micronutrients, research and development of nutraccuticals science and technology, nonenzymatic Maillard reaction in foods, seafood science and technology, processing and nutrition of foods for NASA advanced support system on space station for long term trips (e.g., to the Mars, etc.), development of multi-disciplinary approaches and chemical markers for food quality evaluation, biochemistry, chemistry, and nutrition of carotenoids and Vitamin A, food extrusion technology, new food products and new processes development, aquaculture, feed technology, and applied research programs of food technology and nutrition for developing countries.

Dr. Lee is author or coauthor of more than 230 research papers and 30 book chapters. He edited three books. He was elected as a Scientific Editor for the Journal of Food Science section on "Sensory and nutritive Qualities of Food (flavor, color and texture assessment, both quantitative and subjective, nutritional properties, nutraceuticals, and quality attributes as influenced by processing/storage/packaging)" starting January 2000. The Journal of food science has the largest circulation of any food science journal worldwide. In May 2001, Professor Lee was appointed by the National Research Council (NRC)/The National Academies, U.S.A., to serve on the committee “Defining Science-based Concern Associated with the Products of Biotechnology” which is an ad hoc steering committee of the NRC’s Committee on Agricultural Biotechnology, Health, and the Environmental (CABHE). Dr. Lee is a member of many professional societies, including the Institute of Food Technologists, the American Institute of Nutrition, the American Chemical Society, the American Society for Microbiology, AAAS, Institute of Packaging, the American Management Association, Sigma Xi, Phi Tau Sigma and Phi Kappa Phi. Before coming to Rutgers University, he served as a Professor at the University of Rhode Island. Prior to that he worked as a Senior Food Scientist at Hunt-Wesson in California. He also served as a Senior Visiting Scientist at the Nestle Research Centre in Switzerland and Unilever Cornworth Research Center in United Kingdom. He has developed several types of new products and three new processes now in production and on sale in the U.S. national and international market. He holds several patents. Two of his patented processes have been commercialized in industrial production.

In 2003, Dr. Lee had the highest honor to be elected to the International Academy of Food Science and Technology (IAFoST). He received the “Board of Trustees Award for Excellence in Research at Rutgers”, Rutgers University in 2003. He was awarded a “Sustained Research Excellence Award”, Cook College/NJ Agricultural Experiment Station, Rutgers University, 2002. In 1981 Dr. Lee was elected a Fellow of the Institute of Food Technologists. Dr. Lee's citation notes that "he has effectively used the basic science of chemistry and microbiology in pursuing applied programs in food technology. His contributions to the food industry via this route are outstanding." In 1998, he was elected as a Fellow of the American Chemical Society recognizes his outstanding scientific contributions to the field of agricultural and food chemistry. In addition, he has won numerous awards, including the Harvard-Yen-Ching Institute Scholarship, University of California Reagent Fellowship, the "Future Leader Award' from the Nutrition Foundation, an "Honorary Professorship" from the Southern Yangtze University , Wuxi, China, the "Achievement Award" from the Chinese American Food Society and the "Research Scientist of the Year Award" from the University of Rhode Island. Elected as a Fellow, the American Institute of Chemists. A "Certificate of Appreciation" and a "Plaque of Tribute" were presented to Dr. Lee by the Republic of China for outstanding contributions made in the progress and development of the food industry in that country. He has served as Principal Investigator for research grants from NSF, NIH, Nutrition Foundation, U.S.D.A., NASA, EPA, DOD, USAID, SBIR, DOD, Sea Grant and the food industry. Dr. Lee has also served as research project collaborator and consultant for many U.S. and international institutes and the food industry. Dr. Lee's national and international activities have involved collaborative studies with researchers in thirteen countries on six continents.

MICHAEL MURKOVIC. “Formation of potentially toxic substances during heating of foods”

Assoc. Professor, Graz University of Technology, Institute for Food Chemistry and Technology, Petersgasse 12/2, 8010 Graz, Tel : +43-316-873 6495, Fax : +43-316-873 6971, Email: michael.murkovic@tugraz.at

EDUCATION:

Graz University of Technology, Technical Chemistry specialised in Biotechnology
Graz University of Technology Dissertation at Institute for Biotechnology Electrofusion of fungal protoplasts
ETH-Zuerich, Postdoc, Fermentation of animal cells in a fluidized bed reactor
Biochemie Kundl (R&D) Fermentation of Penicillin

Dr. Murkovic’ s major research interests focuses on the formation of carcinogenic food constituents which comprises the analysis of these compounds in foods, the mechanism of formation and experiments on mitigation. Additionally, antioxidants as health promoting food constituents are investigated with respect to their reactivity in foods. Besides the mentioned areas pumpkin seeds and elderberries which are typical local products are investigated.

Dr. Murkovic is author or co-author of more than 60 publications in refereed journals: Mainly on heterocyclic amines, acrylamide, HMF, antioxidants, as well as of Chapters in books: Toxic plant food components (Handbook of food toxicology), Mechanism of PhIP formation (Acrylamide and other hazardous compounds in heat treated foods), Phenolic compounds (Encyclopaedia in Food Sciences and Nutrition).

EDUARDO DUBINSKY: “Modified Sunflower Oils for the Replacement of Trans Fats for the Food Industry”

Eduardo Dubinsky is a Chemical Engineer, graduated in the Buenos Aires University.

He is a Technical Consultant in Latin-America in edible fats and oils, and a Founder & First President of ASAGA (Argentine Society of fats and oils). He was Past President of LAOCS (Latin-American Section of the American Oil Chemists Society) (periods 1994-1996 and 2004-2006). He published several papers in specialized magazines and presentation of lectures in local and international Congress and Seminars on different subjects linked to the processing and edible applications of fats and oils. He is a Member of the Staff of A&G Magazine (Oils & Fats), the publication of ASAGA

He taught “Chemical Kinetics” and “Reactor Design” as an assistant professor in the Chemical Engineering Faculty of UTN. He is Professor in Fats and Oils in the Master in Food Technology (UTN-Bs.As. from 2000). He also taught in seminars and courses on subjects such as, Margarine and Fats Seminar, Tecnopan; Hydrogenated oils, fats and margarines Seminar (Asaga/Publitec); Modifications processes on fats & oils (FIDTA-Bs.As.); Animal Fats Course (FIDTA, Bs.As.); Linoleic selectivity use in the evaluation of partial hydrogenated oils (ASAGA- Latinamerican Section AOCS); Hydrogenation – Specifications and Production (SBOG -Sociedad Brasilera de Oleos y Gorduras, San Pablo, Brasil); Vegetable oil hydrogenation (Argentine Society of Food Technologists, Buenos Aires); Antioxidants Selection for vegetable oils (Universidad Nacional de Rio IV – ASAGA); Soybean lecithin: Production, types and uses (Mercosoja, Rosario); Food Industry applications of fats and oils (INIDEP Mar del Plata); Benefits in the use of High Oleic Sunflower Oil in Food Applications (Latinamerican Section AOCS, Costa Rica); Applications of fats and oils in the food Industry (Argentine Congress on Nutrition, Buenos Aires); Is it possible to manufacture foods with healthy fats? (Argentine Society of Cardiology); Food applications of fats (Corchiga, Santiago de Chile, Chile); New opportunities in the use of fats in foods (SBOG, Campinas, Brazil); Food applications of fats and new trends in nutrition (Latinamerican Section AOCS, Manta, Ecuador)

His Published work is on Hydrogenated products, production and specifications; Control of hydrogenated products; Update on Hydrogenation; Use of antioxidants; Use of antioxidants in fats and oils.

JOHN R. PIGGOTT: “Identification and authentication of whiskies”

Department of Bioscience, University of Strathclyde, Glasgow. E-mail: J.R.Piggott@strath.ac.uk

Dr. John R. Piggott graduated in Natural Sciences from Cambridge University, followed by MSc and PhD in Food Science at Leeds and Reading. He has recently spent a sabbatical year studying in Brazil, and is now Reader in Food Science at the University of Strathclyde in Glasgow (Scotland). His research is in the flavour, quality and acceptability of foods and beverages, and he has devoted a large proportion of the effort to alcoholic beverages, especially whisky. He has published widely in the scientific literature on sensory analysis, food flavour and food quality, and has edited books on sensory analysis and statistical methods, conference proceedings on flavour, and on whisky and other beverages, and is Editor-in-Chief of Flavour and Fragrance Journal. He is a Chevalier of the Confre'rie du Franc-Pineau.

YVES BOISSELIER “Innovative actions and potentialities for the European Dairy Farms”

President of MAC-Team international association and food-MAC network
11, rue Charles Meert, 1030 Bruxelles, Belgium, e-mail: yb@food-mac.com, URL: www.food-mac.com, Tel.: +32 485 800 009

EDUCATION:

Agronomist / Agro-food Engineer specialization in automation (ENSAIA – Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, Nancy, France) and top executive MBA (CPA-HEC France)

Yves Boisselier is President of MAC-Team aisbl: International non-profit association for the Multi Actors Cooperation. MAC-team has several European projects including one network in agro-food (www.food-mac.com); a project on Business incubators and Entrepreneurship (www.afi-mac); and the e-Dairy Farm (www.dairy-farm.eu) on cheese making at the farm, quality, denomination, product innovation, agro-business and rural development.

General Manager of ACTIF-Europe (www.actif-europe.com), specialised services on European businesses and cooperation, and support to SMEs. He also is an Expert to the European Commission on R&D projects and a Member of the ISPIM, The International Society for Professional Innovation Management (www.ispim.org)

PATRICK ROLLIN “Brassica vegetable sprouts: a source of bioactive molecules for chemo-prevention of cancer”

ICOA, University of Orléans, BP 6759, F-456067 Orléans Cedex 2 (France), Phone: +33 238 41 73 70 / Fax: +33 238 41 72 81, e-mail:  patrick.rollin@univ-orleans.fr   website:   http://www.univ-orleans.fr/icoa/

EDUCATION: Docteur ès Sciences ( Ph.D.) University of Orléans

Patrick Rollin is Exceptional Class Professor of Organic Chemistry, University of Orléans and he was Class Professor of Organic Chemistry, University of Orléans; Class Professor of Organic Chemistry, University of Orléans, Director of the IUP de Chimie Appliquée (University School of Applied Chemistry), Universiy of Orléans and Prof. Pierre Sinaÿ’s group; started his own group in 1987.

His major research interests in chemistry: Thiochemistry of sugars and chemistry of thio-sugars; Use of thio-functions in regio- and stereocontrolled synthesis; Brassicale chemistry: glucosinolates and their metabolites; Green chemistry: integrated valorization of renewable resources and bioproducts;
He holds Publications (including 4 patents):   ca. 160; Invited Lectures:   72 and Oral Communications & Posters: ca. 270 

COORDINATION OF SOCRATES ERASMUS PROGRAMS: Technological Educational Institution (TEI) in Athens (GR), Università di Bologna (I), Lajos Kossuth University in Debrecen (H), Università di Firenze (I), Technical University of Kaunas (LT), Universidade de Lisboa (P), University of Lund (S), Universidad Autonoma de Madrid (E), Università di Messina (I), Universidad de Valladolid (E), Università Cà Foscari di Venezia (I), University of Vilnius (LT), Université de Genève (CH), Pavol Jozef Safarik University in Kosice (SK), Universidad de Sevilla (E).

MISCELLANEOUS:

France’s elected representative in the European Carbohydrate Organisation (2003-

Member of the French National Council of the Universities - Commission 32 (2004-

Member of the Editorial Board of the Journal of Carbohydrate Chemistry (Marcel Dekker Ed.) 1993-1997

Member of the Editorial Advisory Board of Letters in Organic Chemistry (Bentham Publishers) 2003-

RENATO IORI “Brassica vegetable sprouts: a source of bioactive molecules for chemo-prevention of cancer”

Agriculture Research Council (C.R.A.), Research Institute for Industrial Crops (ISCI); Via di Corticella, 133; 40129 Bologna, Italy. Phone: +39 051 6316849 or 6316811; Fax: +39 051 374857. Mobile +39 339 2527523, e-mail: r.iori@isci.it

EDUCATION:
Industrial Chemistry, University of Bologna, Italy.

Renato Iori is a Senior Researcher at ISCI Bologna. He was a High school teacher and contract collaborator at ISCI Bolognaand a Fellow at ISCI Bologna.

His major research interests are in chemistry- biochemistry: Purification and characterization of enzymes (myrosinase, peroxidase, lipoxygenase, sulfatase); Analysis of glucosinolates in Brassica species according to the ISO 9167-1 method; Brassicale chemistry: glucosinolates and their metabolites – isothiocyanates; Food and health; nutraceuticals.

He holds Peer Review Publications (including 1 patent): ca. 60; Oral Communications & Posters: ca. 100. His international collaborations are: University of Orlèans (F); University of Colchester (UK); University of Gembloux (B, German Cancer Research Center-DKFZ (D); German Institute of Human Nutrition Potsdam-Rehbrücke DLFE (D); King's College London (UK).

BERND WEINREICH “Natural Antioxidants–Rosemary extract as a natural and effective antioxidant in food products”

RAPS GmbH & CO. KG, Adalbert-Raps-Str. 1, 95326 Kulmbach, Germany. Phone: +49 9221 807 0, Fax: +49 9221 807 177

EDUCATION:

Food chemistry at the University of Frankfurt/M and PhD at the Technical University of Munich, Germany:

Dr Weinreich’s work was on the “Supercritical Extraction of Plant Material”, and was focused on the isolation and elucidation of natural ingredients, showing antioxidative effectiveness.

He became R&D-project manager at SILESIA a leading flavour company. The investigations of flavour relevant raw materials as well as the evaluation of appropriate extraction and separation technologies were some of his main responsibilities.

Dr. Weinreich joined RAPS GmbH & Co.KG as R&D Manager and concurrently became responsible for all scientific projects operating in the companys own foundation.

He founded the captive research centre “Adalbert-Raps-Zentrum” in Munich/Freising in cooperation with the Technical University of Munich. The research activities of this institute are focused on the investigation of plant materials as well as the development of new, innovative processing technologies in the field of food additives and ingredients.

JOSÉ MIGUEL AGUILERA “Why food microstructure matters?

José Miguel Aguilera, Professor, Pontificia Universidad Católica de Chile, received the 2006 Marcel Loncin Research Prize, which provides research funding to a scientist or engineer conducting basic chemistry, physics, or engineering research applied to food processing and the improvement of food quality.

Throughout his career, Aguilera has contributed to food technology and engineering, specifically the study of food microstructure, in which he is considered an expert. As founder and director of the Food Biomaterials Laboratory at Pontificia Universidad Católica de Chile, he has undertaken research in areas such as structure-property relationships in foods and biomaterials; applications of modern microscopy techniques; and modeling and quantitation of microstructural changes in foods.

Aguilera has published more than 130 articles in international journals, 24 book chapters and is the author or coauthor of 12 books, including Microstructural Principles of Food Processing and Engineering and Engineering and Food for the 21st Century. Currently, he participates in the editorial board of 7 scientific journals including J. Food Sci., Trends Food Sci Technol. and J. Food Engineering. He has shared his expertise of food microstructure as a keynote speaker at various professional association meetings and as a consultant to the Nestlé Research Center and Unilever. Additionally, he has conducted research for the U.S. Dept. of Agriculture, the International Development Research Center (IDRC, Canada), and U.S. AID, among others. He was recipient of the A. von Humboldt Foundation Research Award (2001), the Seligman Lecture of SCI (UK) and of the International (1993), Research and Development (2005) and Marcel Loncin (2006) awards of the Institute of Food Technologists (USA).


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