This conference is organised by Elsevier
Abstract submission deadline - 7 June 2019
Author registration deadline - 2 August 2019
Quadram Institute Bioscience, UK
Paul Finglas joined Quadram Institute Bioscience, formally known as the Institute of Food Research, in 1981 and is currently Head of the Food Databanks National Capability at the Institute https://fdnc.quadram.ac.uk/, and research leader in Food and Health.
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He has, for most of his science career, been involved in food nutrition and health including food composition and analysis (nutrients & bioactive compounds), traditional and ethnic foods, food description and data quality, dietary intake assessment, nutritional labelling & health claims, reformulation and impact on food intake and health, personalised nutrition and research infrastructures. Paul has considerable experience in both participating in EU projects in food, nutrition and health (Precious, Refresh & Richfields) as well as leading (EuroFIR, TDS-EXPOSAUE & BACCHUS). Paul has a broad range of experience in science publishing and is currently editor of the journals Food Chemistry, and Trends in Food Science and Technology. Paul has a degree in Chemistry from Aston University in Birmingham and has published over 150 publications on a wide range of topics in food science and nutrition. He is also the President for EuroFIR AISBL a non-profit organisation based in Brussels.
State University of Ponta Grossa, Brazil
Daniel Granato is a Food Engineer (State University of Ponta Grossa, Brazil), M.Sc in Food Technology (Federal University of Paraná, Brazil), PhD in Food Science – Experimental Nutrition (University of São Paulo, Brazil), PhD in Food Chemistry (Wageningen University, the Netherlands), and concluded his Post-Doctoral in Chemometrics at RIKILT-Wageningen University (Netherlands) and another Post-Doctoral in Food Science and Technology at State University of Ponta Grossa (Brazil). Currently, he works as an Adjunct Professor at the State University of Ponta Grossa in the Department of Food Engineering.
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His teaching activities are related to Chemometrics (Authentication purposes), Food Technology, Nutrition, and Process/Product optimization. He has supervised more than 80 B.Sc., MBA, M.Sc., and PhD candidates. His expertise is related to Food Science and Technology, specifically Authenticity of Foods, Statistical Methods, Food Chemistry, Dairy Foods, and Functional Foods. His scientific competence is internationally recognized by Associate Editor positions in prestigious journals such as Food Chemistry (Elsevier), Journal of Food Science (Wiley), Current Opinion in Food Science (Elsevier), Plos One (Nature), Data in Brief (Elsevier), Brazilian Archives of Biology and Technology (TECPAR), and Foods (MDPI). His work resulted with strong publication record, with more than 140 articles in high-impact peer-reviewed journals, 15 book chapters, 5 books, and 4 technological patents cited for over 4100 times (hindex=33 and h10index=86). He is the 3rd most productive researcher in Brazil, and the 271st out of 5,017 most productive researchers in Agricultural Sciences worldwide. He holds 12 most cited articles in the history of Food Science and Technology and all his papers and scientific production are ranked 17th in the field (Clarivate Analytics, 2018).
Instituto de la Grasa, CSIC, Spain
Francisco J. Hidalgo is Research Professor at the Instituto de la Grasa, from the Spanish National Research Council (CSIC). He obtained his PhD in Chemistry at University of Seville (Spain) and worked as postdoc with Prof. John E. Kinsella at Cornell University and Prof. Al L. Tappel at University of California (Davis).
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His research career has involved the study of carbonyl chemistry in both foods and living beings as well as the control of these reactions, the application of NMR spectroscopy to oil analysis, and the presence of peptides in lipid matrixes. At present, he has published more than 150 publications and numerous book chapters. Current research interests are related to the consequences of carbonyl–amine and carbonyl-phenol reactions in food quality and safety.
John van Camp
University of Gent, Belgium
John Van Camp obtained an MSc (1989) and PhD in Bio-Science Engineering (1996) at the Faculty of Bio-Science Engineering, Ghent University. He did a post-doc at the “Institut für Physiologie und Biochemie der Ernährung” in Kiel, Germany (1997). Afterwards he became nutritionist associated to “nutriFOODchem”, research group Food Chemistry and Human Nutrition at FBE-UGent.
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He is responsible for education, research and services concerning nutritional value of foods and food products, and the relationship between nutrition and health of humans. His research activities are related to bio-active proteins and peptides, micronutrients (vitamins, phenolics, trace elements) and nutrition epidemiology. John Van Camp is the chair of the scientific board of Nubel (Belgian Food Composition Database) and one of the editors for the journal “food chemistry”. He currently published more than 200 articles in international peer-reviewed journals (A1) and 19 articles as book chapters. For a detailed publication list see http://www.foodscience.ugent.be.