• TianjinUniversity

    Professor Haixia Chen has accomplished her Ph.D in natural product and food chemistry from Huazhong Agricultural University (China), and she received pharmaceutical research training as a postdoctoral fellow and visiting scholar from Ocean University of China and University of California, Berkeley (USA). She has a broad background in the chemistry, nutrition, pharmacology and toxicology of food, natural products. She has published more than 100 papers in reputed journals and published 6 books and 35 Chinese patents. She has outstanding records of scientific and academic accomplishments with multiple research funding, numerous publications and being board members in highly prestigious international journals and various presentations in both nationalandinternationalconferences.

    Professor Haixia Chen has accomplished her Ph.D in natural product and food chemistry from Huazhong Agricultural University (China), and she received pharmaceutical research training as a postdoctoral fellow and visiting scholar from Ocean University of China and University of California, Berkeley (USA). She has a broad background in the chemistry, nutrition, pharmacology and toxicology of […]

    Haixia Chen

    China
  • Virginia State University

    Dr. Chyer Kim is an Assistant Professor of Food Safety and Microbiology Program at the Agricultural Research Station of Virginia State University. He earned his Master’s Degree and Ph.D. from the University of Georgia in Food Science and Technology with a concentration in Food Safety and Microbiology. Dr. Kim has worked as a researcher and teacher in various capacities at the University of Georgia (UGA), North Carolina A&T State University (NCAT), and Virginia State University (VSU). His research has three focus areas: 1) food safety and quality in conjunction with the effective use of technologies to limit deleterious microbiological and nutritional impacts on food products, 2) assessment of antimicrobial resistance in bacteria acquired from food samples, and 3) subtyping microorganisms utilizing cutting-edge methods such as ELISA, API and PFGE.
    He has published 38 articles in peer-reviewed journals and made numerous presentations at local and international conferences. He has taught several courses including Food Preservation and Food Safety and Sanitation, and has worked with many undergraduate and graduate students as well as collaborators at regional, national, and international levels. He can be reached at ckim@vsu.edu and/or 804-524-6715.

    Dr. Chyer Kim is an Assistant Professor of Food Safety and Microbiology Program at the Agricultural Research Station of Virginia State University. He earned his Master’s Degree and Ph.D. from the University of Georgia in Food Science and Technology with a concentration in Food Safety and Microbiology. Dr. Kim has worked as a researcher and […]

    Chyer Kim

    USA
  • Bioscience Research Center

    Monia Renzi

    ITALY
  • Grenoble Alps University

    Michel de Lorgeril is a cardiologist and nutritionist at the French National Centre for Scientific Research and the School of Medicine at Grenoble University, France. In the 1990s he proposed a theory to explain the French paradox (low mortality rate from cardiac disease in France compared with UK and USA despite similar risk profiles), and his research group demonstrated that the plant omega-3 fatty acid (alpha-linolenic acid) is cardioprotective. Michel de Lorgeril was the principal investigator on the landmark Lyon Diet Heart Study, the first clinical trial to demonstrate the beneficial effects of the Mediterranean diet in the prevention of ischemic heart disease.

    Michel de Lorgeril is a cardiologist and nutritionist at the French National Centre for Scientific Research and the School of Medicine at Grenoble University, France. In the 1990s he proposed a theory to explain the French paradox (low mortality rate from cardiac disease in France compared with UK and USA despite similar risk profiles), and […]

    Michel de Lorgeril

    FRANCE
  • Cornell University

    Kathleen Hefferon has completed her PhD from the University of Toronto and postdoctoral studies from the Department of Food Sciences, Cornell University. She is the Fulbright Canada Research Chair of Global Food Security. She is currently on Faculty at Cornell University and is writing a second edition to her book “Biopharmaceuticals in Plants.” She has published in multiple research journals and has edited 6 books. Kathleen just completed as editor of an Encyclopedia on Food Security and Sustainability

    Kathleen Hefferon has completed her PhD from the University of Toronto and postdoctoral studies from the Department of Food Sciences, Cornell University. She is the Fulbright Canada Research Chair of Global Food Security. She is currently on Faculty at Cornell University and is writing a second edition to her book “Biopharmaceuticals in Plants.” She has […]

    Kathleen Hefferon

    USA
  • University of Granada

    Elena Nebot

    SPAIN
  • Nanjing University of Information Science and Technology

    Ehsan Elahi received Ph.D. degree in agricultural economics and management from China Agricultural University, Beijing. Currently, he is working as an Associate Professor at School of Business, Nanjing University of Information Science and Technology. His areas of research areas are livestock economics and health economics.

    Ehsan Elahi received Ph.D. degree in agricultural economics and management from China Agricultural University, Beijing. Currently, he is working as an Associate Professor at School of Business, Nanjing University of Information Science and Technology. His areas of research areas are livestock economics and health economics.

    Ehsan Elahi

    CHINA
  • Normandie University UNILEHAVRE

    Engineer and Doctor in Food Science and Human Nutrition I come back to the Chemical issue developed as part of my master’s internship. I transform this multidisciplinarity into asset and currently, as a teacher-researcher at the University of Le Havre (Urcom) I develop the theme of cosmetic ingredients: link between the structure and the physicochemical, sensory and biometric properties to find in the end correlations between in vitro and in vivo methods.

    Engineer and Doctor in Food Science and Human Nutrition I come back to the Chemical issue developed as part of my master’s internship. I transform this multidisciplinarity into asset and currently, as a teacher-researcher at the University of Le Havre (Urcom) I develop the theme of cosmetic ingredients: link between the structure and the physicochemical, […]

    Ecaterina GORE

    FRANCE
  • University College London Hospitals NHS Foundation Trust

    Cinzia Papadia 

    UK
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