Nutrition

Former Director of Territorial Nephrology and Dialysis Department of ASL of Cagliari. Nephrology consultant since 1978. Reviewer of Journals: Kidney International, Nephron, Nephrology Dialysis and Transplantation, Journal of Nephrology, American Journal of Kidney Disease, Artificial Organs, BMC Nephrology. Member of Editorial Boarding of the Giornale Italiano di Nefrologia, Member of Editorial Boarding of Journal of Nephrology, Member of editorial Boarding of Minerva Urologica e Nefrologica, Editorial Manager of the International Journal of Artificial Organs. Members of Italian Group of nutrition in chronic renal disease. Inventor of CDDP. 71 publications are currently present in Med-line

New and advanced dialytic techniques; prevention of Chronic Renal diseases by nutritional and pre-dialysis teams

Mingruo Guo, Ph.D. a food chemist and full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He was awarded his Ph.D. degree from the National University of Ireland in 1990. In 1993, Dr. Guo joined the Department of Animal and Food Sciences at UVM. He was recruited as associate professor in the Department of Nutrition and Food Sciences at UVM in 1999 and promoted to full professor in 2007. He teaches Functional Foods: Principles and Technology at UVM. Dr. Guo`s scholarly interests include the utilization of whey in creating environmentally safe products; functional foods development, pre- and probiotics; component interactions in infant formula and nutritional products; biochemistry and technology of fermented dairy products; He published the first textbook on functional foods in the US in 2007. He has published more than 150 research articles, book chapters and conference proceedings.

Component interactions in infant formula and nutritional products

Professor in the Department of Food Science and Nutrition and Programme Coordinator, National Service Scheme, Avinashilingam University for Women, Coimbatore.

Ascertain the effect of Spirulina on the Nutritional Status of Tribal Children, Analyse nutrient content of tribal foods

Mahmoud Alkhateib, PhD, is a sports dietitian at Aspetar / Qatar; he has completed his PhD which looked at obesity in children and related factors. Dr. Alkhateib has been providing nutritional education for almost 18 years and has been a national and international speaker at many conferences, lectures, schools and media. He has spoken on countless topics such as healthy lifestyle, obesity, weight management, healthy eating and has delivered nutrition education courses for chefs, nurses and fitness coaches. Dr. Alkhateib has been recently developed and teaching a nutrition curriculum for students athletes at Aspire sports academy. Dr. Alkhateib believe in to join hands in helping current and future generations of young Qataris engage in more play and improvement in nutrition as means to improve health and wellbeing.

Sports Nutrition

Hajifaraji Majid is a Research Associate Professor in Nutritional Sciences of the National Nutrition and Food Technology Research Institute (NNFTRI), and has been served as Dean of Faculty of Nutritional Sciences and Food Technology (FNSFT) from 2010- 2015 and President of Iranian Nutrition Society (INS) from 2011-2015. He has a PhD in clinical nutrition program at Kings College, London University.

Nutrition & Food technology

He was the Executive Dean and Head of Cranfield Health at Cranfield University

Nutrient-gene interactions.

Ana Lucia Baltazar is the Head of Dietetics and Nutrition Department at Coimbra Health School. She´s a Senior Lecturer and holds a BSc (Hons) in Dietetics, a Master in Health and Safety at Work and is Specialist in Nutrition and Dietetics. Teaches Food Toxicology and Food Technology. Post-graduated in Auditors in HACCP and in Health and Safety at Work.Member of the Working Groups Microbiological Occurrence in the Food Chain, Food toxinfections and Effective Communication in Food at National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal. Is a PhD Student in Food Sciences at University of Valencia - Spain.

Nutrition

Yongsoon Park has completed PhD from the Department of Food Science and Human Nutrition, Washington State University, and postdoctoral studies from Mayo Clinic. She is a professor in the Department of Food and Nutrition at Hanyang University, and the director of Korean Living Science Research Center. She has published more than 120 papers in reputed journals, and has been serving as an editorial board member of Nutrition Research.

Nutrition

Youn-Soo Cha has completed her PhD from the University of Tennessee. Currently, she is a professor in the Dept. of Food Science and Human Nutrition at Chonbuk National University in S.Korea. Her research area includes analysing the health benefit of various foods including Korean traditional fermented foods and their bioactive compounds, through cell line and animal studies and clinical trial. Especially, her current focus is on providing a scientific research to establish Korean paradox, based on an epidemiological observation that Korean people have low incidence of hypertension, CHD etc., even though they mainly consume Korean traditional fermented foods that contains high amount salt. Dr. Cha has published more than 190 papers in reputed journals and is member of Korean Academy of Science. Now, she is the president of the Korean Nutrition Society (2018), the AgroBioFood R&D Institute and the Obesity Research Center of Chonbuk National University.

Nutrition

Dr. Oluwatoyin Bolanle Oluwole is the current Director and Head of Department of Food Technology of the Federal Institute of Industrial Research Oshodi (FIIRO) Lagos, Nigeria. She became the Director of the Department of Food Technology of the Institute on July 15th, 2015 and was an acting Director of the same department for about two years between August 2013 and July 14th 2018. Dr Oluwole currently coordinates at least twelve (12) research and development projects in the department and supervises at least forty (40) Research Scientists in various relevant disciplines to food in the department. Dr. Oluwole has numerous contributions to national development especially in the area of Food processing, value addition, product development and Food and nutrition security.

Food Science and Food Technology

Dr. Suresh Kaushik is currently working as a Chief Technology Officer (Research) at the Indian Agricultural Research Institute, New Delhi, India. He received Ph.D. degree in the discipline of Molecular Biology and Biotechnology from National Research Center on Plant Biotechnology, ICAR-Indian Agricultural Research Institute, New Delhi, India. His thesis research work included transgenic technology and field trials of genetically modified Bt Brinjal with cry1Ab and cry1B genes. His current research work combines multidisciplinary approaches such as plant biotechnology, plant tissue culture, nanotechnology, soil microbiology, soil biochemistry, soil nutrients, trace elemental and heavy metals analysis using Inductively Coupled Plasma Mass Spectrometry. His other research interests include: food quality and food safety issues, nanotechnology and genomics in food science, green nanomaterials, smart intelligent nanofertilizers, elemental speciation analysis using HPLC-ICP-MS. He has published many book chapters and research papers on the topics related to nanotechnology, biotechnology and plant nutrients in enhancing agricultural crop productivity.

Molecular Biology, Biotechnology, Plant tissue culture, Nanotechnology, Soil microbiology, Soil Biochemistry, Soil nutrients