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Keynote Speaker
Prof. Jose Luis Araus Ortega
University of Barcelona, Barcelona, Spain
Full Professor of Plant Physiology, at the University of Barcelona (1993) and Professor ICREA Academia (in 2013 and 2018). Research stages at the University of Georgia (US), the International Center for Agricultural Research in the Dry Areas (Syria), the International Center for Biosaline Agriculture (UAE), the Smithsonian Tropical Research Institute (Panama), the International Maize and Wheat Improvement Center (CIMMYT, Mexico), etc. He was National Seconded Expert at the Directorate General for Research of the EU (Brussels), Principal Scientist at the Global Maize CIMMYT and currently coordinator for Agriculture, Research Evaluation Agency of the Andalusian Government (Spain). He is and has been PI of several international projects and co-author on near 250 publications in SCI and SSCI Journals, with h-index (Google Scholar) of 69, and recipient (2008) of the Friendship Award (China). Responsibilities in international and national research evaluation agencies.
Prof. Youling L. Xiong
University of Kentucky, USA
Dr. Youling Xiong, Distinguished University Professor, received his B.S., M.S., and Ph.D. from, respectively, Jiangnan University, Oregon State University, and Washington State University. After completion of postdoctoral training at Cornell University in 1990, he joined the University of Kentucky as an assistant professor and was timely promoted to associate professor then full professor. He teaches food chemistry, protein science, and meat science, and leads in an internationally renowned research program on food protein chemistry and applications. His most notable contributions to the scientific community and food industry are fundamental knowledge obtained through pioneering and discovery research on functional and nutritional food additives, muscle protein oxidation, and peptide antioxidants. Professor Xiong has mentored more than 70 graduate students and postdoctorals, published 290 research papers in scientific journals and books, and given 130 invited/keynote presentations throughout the world. As a career achiever, he has been awarded the Bertebos Prize (highest award of the Royal Swedish Academy of Agriculture and Forestry), Distinguished Research Award and Achievement Award (American Meat Science Association), Lectureship Award (IFT Food Chemistry Division), Young Scientist Award (American Chemical Society), Yangtze Scholar Award (Chinese Ministry of Education), and many university-wide accolades. Dr. Xiong is an elected Fellow of IFT, ACS AGFD, and IAFoST. He currently serves as a Scientific Editor of Journal of Food Science and Associate Editor of Food Bioscience.
