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Keynote Speaker

Keynote Speaker I

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.

Keynote Speaker II

 Prof. Hami Alpas
Middle East Technical University, Metu_ Food Eng. Dept, Ankara, Turkey

Prof. Hami Alpas is a Food Engineer and also holds an MBA degree from Dept. of Business Administration METU on Total Quality Management. He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France on the topic of Non-Thermal Food Processing Technologies (HHP). His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in Food Defense training activities via NCFPD (USA). He has supervised 4 Ph.D and 11 M.Sc. thesis in Food Engineering Department. He has 72 international journal articles (SCI) and over 800 citations (ISI-Web of Sci; h-factor 18) as well as close to 55 academic presentations in 35 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 7 chapters in internationally edited books and has edited 3 international books by Springer. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He is currently the co-director of EU-FP7 project on “Plant Food Security”.

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Submission Method

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Formatting Instructions (DOC) JOAAT
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