Advances In Natural Medicines, Nutraceuticals & Neurocognition

David O. Kennedy, PhD, is Professor of Biological Psychology and the Director of the Brain Performance and Nutrition Research Centre at Northumbria University in the United Kingdom (www.nutrition-neuroscience.org). His own research involves investigating the effects of nutritional interventions, including vitamins and minerals, omega-3 fatty acids, amino acids, and a host of plant-derived extracts and compounds, including polyphenols and caffeine, on human brain function. His recently published book, Plants and the Human Brain (Oxford University Press), describes the psychopharmacology and plant ecological ‘secondary metabolite’ roles of a multitude of plant-derived compounds. Sciences since 2004. In June 2004 he Migrated to Australia as a Skilled Professional and got Australian Citizenship, Completed his M.Sc in Clinical Nutrition from University of Wollongong Australia in 2007.Worked in Nutrition Australia as a Nutritionist , From October 2010 to date working in Umm Al Qura University (UQU) Makkah Saudi Arabia as a Senior Lecturer in Clinical Nutrition Department and Teaching Dietetics and Supervising Research Projects as well, He has presented on Prevalence of Diabetes Mellitus and its Relation to Diet and Physical work in Azad Jammu & Kashmir in Fist International Conference and Exhibition on Nutritional Science & Therapy in August 2012 in Philadelphia USA organized by OMICS and he also presented in 2ndInternational Conference and Exhibition on Nutritional Science & Therapy in July 2013 in Philadelphia USA organized by OMICS on Anemia Status in a sample of Female Students of Umm Al-Qura University Holy Makkah Western Saudi Arabia KSA.

Investigating the effects of nutritional interventions, including vitamins and minerals, omega-3 fatty acids, amino acids, and a host of plant-derived extracts and compounds, including polyphenols and caffeine, on human brain function.

Manfred Eggersdorfer is Senior Vice President of DSM Nutritional Products and Head of Research and Development. DSM Nutritional Products is the world’s leading supplier of vitamins, carotenoids and nutritional ingredients to the feed, food, pharmaceutical and personal care industries. Prior to joining DSM, he was worked for BASF, Ludwigshafen in various positions, including Head of Research and Development-Fine Chemicals. Dr. Eggersdorfer studied chemistry at the Technical University, Munich and was a post-doctoral student at Stanford University. He is member of the Kuratorium of the Fraunhofer‐Gesellschaft and the author of numerous publications on vitamins, innovation in nutritional ingredients and renewable resources.

Clinical Nutrition

Dr. Wu’s research program is to elucidate the mechanisms underlying the pathogenesis of obesity and over nutrition-associated metabolic diseases including insulin resistance, diabetes, and fatty liver disease so that novel dietary and/or pharmacological approaches can be developed for preventing and/or treating metabolic diseases. He has been awarded with Junior Faculty Award, American Diabetes Association, 2010, Research Award, Minnesota Medical Foundation, 2004, Travel Award, Dept. of BMBB, the University of Minnesota, 2001, Pilot & Feasibility Research Award, Minnesota Obesity Center, 2002, 2005, Travel Award, The Center for Diabetes Research, University of Minnesota, 2001.

Nutrition

Mingruo Guo, a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook "Functional Foods- Principles and Technology", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes.

Clinical Nutrition

Abdullah Al Ghamdi is the Director of health care specialty center. He has also served as the Co-Director of Medical Internship Unit, College of Medicine. He has been elected as the chief block coordinator of King Saud bin Abdulaziz University for Health Sciences. He is the coordinator of undergraduate family medicines and has served as the assistant professor of family medicine.

Health care

Dean Iman Hakim is a professor of public health and the Dean of the University of Arizona College of Public Health. She is internationally known for her translational research on the role of bioactive food compounds in modulation of oxidative damage and prevention of chronic diseases. She has been the Principal Investigator of several large-scale clinical trials focused on nutrition and cancer prevention. Dr. Hakim earned her medical degree from Cairo University in Egypt and her PhD from Ain-Shams University in Cairo, Egypt. She received her MPH degree in Preventive Medicine from the University of Arizona, College of Medicine.

nutrition and cancer prevention

Fayaz Ahmed Sahibzada Completed his Master of Science Honors in Human Nutrition in 1999 from NWFP Agricultural University Pakistan, He worked as a Clinical Dietitian in Abbas Institute of Medical Sciences since 2004. In June 2004 he Migrated to Australia as a Skilled Professional and got Australian Citizenship, Completed his M.Sc in Clinical Nutrition from University of Wollongong Australia in 2007

Clinical Nutrition

Mankombu Sambasivan Swaminathan (born 7 August 1925) is an Indian geneticist and international administrator, renowned for his leading role in India's "Green Revolution," a program under which high-yield varieties of wheat and rice seedlings were planted in the fields of poor farmers. Swaminathan is known as "Indian Father of Green Revolution" for his leadership and success in introducing and further developing high-yielding varieties of wheat in India. He is the founder and chairman of the MS Swaminathan Research Foundation. His stated vision is to rid the world of hunger and poverty. Swaminathan is an advocate of moving India to sustainable development, especially using environmentally sustainable agriculture, sustainable food security and the preservation of biodiversity, which he calls an "evergreen revolution." From 1972 to 1979 he was director general of the Indian Council of Agricultural Research. He was Principal Secretary, Ministry of Agriculture from 1979 to 1980. He served as Director General of the International Rice Research Institute (1982–88) and became president of the International Union for the Conservation of Nature and Natural Resources in 1988. In 1999, Time magazine placed him in the 'Time 20' list of most influential Asian people of the 20th century.

Food, Nutrition, Health & Wellness

Dr.Ayesha Al Dhaheri is currently a Chairperson of the Nutrition and Health Department at the United Arab Emirates University. Dr. Al Dhaheri is also the Coordinator for MEFOODS and GULFOODS for FAO-Rome. Dr. Al Dhaheri also served as the Head of the World Health Organization (WHO) Collaborating Centre in Nutrition from 2012-2015. Dr. Al Dhaheri has conducted significant research in nutrition and has experience as a consultant in major research/projects in her field with national and international agencies such as MOH, HAAD, WHO, FAO, ICCIDD. As well as, she has been recognized by the World Health Organization as a Regional Facilitator for the introduction and dissemination of the WHO growth curves since February 2007.

Dr.Al Dhaheri has conducted significant research in nutrition and has experience as a consultant in major research/projects in her field with national and international agencies such as MOH, HAAD, WHO, FAO, ICCIDD.

Wael Aboughali completed his M.D. in Family Medicine Residency Program in 2002-2005. He served as Assistant Professor in The University of Texas Health Science Center at Houston for 5 years. He has been elected as the center medical director. He also served as a medical director for 9 months. He is now serving as a Deputy Medical Director and consultant in family medicine.

Health System

Susanne Bügel completed her Master of Science (1990) MSc (Human nutrition), Odense University and PhD (1996) from Odense University, Faculty of Medical Sciences. Her present Research areas include bioavailability and function of micronutrients and bioactive dietary components, food production system and dietary quality, prevention of lifestyle diseases and quality of life. She is having scientific publications which include more than 140 publications of which 64 have been published in international journals with peer review.

Clinical Nutrition

Michael Trevan is an enthusiastic champion of agriculture and has served its community and the University of Manitoba with vision and acumen. He led the Faculty of Agricultural and Food Sciences from 2004 to 2014. His outreach efforts were formidable. He collaborated with foreign universities in join undergraduate baccalaureate training programs and successfully developed education markets overseas, in particular India, China and the Middle East. During his leadership, enrollment in the Faculty’s degree and diploma programs increased from 250 to more than 600. He has devoted more than 35 years to teaching and researching health, nutrition, food biotechnology and plant disease. He has authored more than 90 books, chapters and peer-reviewed publications. He has presented at countless conferences and seminars, and holds one patent.

Agricultural and Food sciences.

Dr. Hanee M. Al-Dmoor is a Professor of Food Science & Technology in the Department of Nutrition and Food Processing of Al-Balqa Applied University in Jordan. A national award winning Author of best text books in “Food Science & Technology” in Arabic language published 2014/2015: the 1st book in “Islamic Food Quraniq Verses-Components and Developments’ and the 2ndbook of “Food Contamination-Safety and Culture”. Wrote and published more than 40 articles and papers in different food science and technology fields. An editorial board member of journals .Served and still serving member of national, regional and international technical committees, associations and events including, a member of several technical committees/TC of Jordan Institution of Standards and Metrology/JISM and Jordanian Food and Drug Administration/JEDA’s technical committees, a technical advisor to Jordan General Association for Foodstuff , Prof. Al-Dmoor is a recognized pioneer in development of food science technology at national and MENA region countries levels and involved as a researcher, trainer and technical consultant with public, private and non-profit food sectors. A founder of Scientific Food Center a dedicated private research Center as well the non-profit organization the Scientific Facts Centre, both operated in Jordan and driven by the motto” From- Farm–to- Fork”, with a mission and vision dedicated to provide: analysis, consultation, research, assessment and developments for accreditation for certifications in ISO, HACCP, GMP and training services for developing growth strategies, awareness-raising and professionalism within food chains and stakeholders

Dr. Hanee M. Al-Dmoor Reseach Interest include Food science and Technology, Nutrition.

Randy Brown reached the highest level in men's college basketball at the NCAA level. For nearly 20 years he worked with the country's finest coaches, including Basketball Hall of Famer Lute Olson. His rise in the coaching world was matched by his dramatic plunge to the depths of depression, children deaths, prison, and a career lost forever. For nearly 20 years he has worked with the country's finest coaches, including Basketball Hall of Famer, Lute Olson. Randy reached the highest level in men's college basketball at the NCAA level, and his NCAA Division I experience includes five regular season championships, two post-season tournament championships, five NCAA Tournaments, back-to-back Big 12 titles, and the 2000 Elite Eight. Three of his Arizona players have captured a total of 10 NBA Championships. His stops include the University of Arizona, Marquette University, Iowa State University, University of North Dakota, Drake University and Stetson. Ten NBA players have benefitted from his coaching expertise, including Steve Kerr, current Golden State Warriors head coach, and Sean Elliott, National Player of the Year, 1988. He created an extensive world-wide coach mentoring program, Elite Coach Mentoring. Over 100 coaches have reached their coaching goals working with Randy. The Iowa Player Development Academy, located in Central Iowa, focuses on teaching players to play the right way. His expertise in dealing with life's adversities provides a powerful platform for his presentation, "Rebound Forward.” He delivers a one-two punch to audiences around the country through his keynote presentation in concert with his book of the same title, Rebound Forward—How to Rebound from Life’s Most Devastating Losses, and Stay in the Game.His expertise in dealing with life's adversities provides a powerful platform for his presentation, "Rebound Forward.” He delivers a one-two punch to audiences around the country through his keynote presentation in concert with his book of the same title, Rebound Forward—How to Rebound from Life’s Most Devastating Losses, and Stay in the Game.

Basketball and Sports Nutrition.

Kevin S. Murphy earned his Ph.D. in Strategic Management and Human Resources from the department of Hospitality Tourism Management, Virginia Tech, Pamplin College of Business. He is one of five Certified Executive Chefs in the USA to hold a Ph.D. He has researched and published extensively in top journals in the area of foodservice sanitation, safety and health and other restaurant related issues and he has over 70 academic publications. He has been an invited speaker and presenter nationally and internationally and has given over 100 Media interviews in TV and Press at the International, National and Local level on these topics. He worked in foodservice and the hotel industry for over 20 years and has owned or managed a variety of hospitality establishments including hotels, restaurants and catering operations. He presently holds the following industry certifications: Certified Executive Chef (C.E.C.) from the American Culinary Federation, Certified Servsafe Manager and a Certified HACCP Manager from NSF International. He began teaching at the Rosen College of Hospitality Management in the fall of 2003. He also served on the faculty of James Madison University and Virginia Tech’s Hospitality and Tourism Management departments. He holds international appointments with Florence University Arts (FUA) and the International University of Languages and Media (IULM) in Milan Italy. He holds the following industry and teaching awards: 2012 College Excellence in Graduate Teaching Award; 2011 University Teaching Award (TIP); 2008 Teacher Excellence Award; 2008 Outstanding Doctoral Research Award for a Ph.D; 2007 Banfi Vintners Faculty Institute; 2004 Darden Restaurant Faculty Summer Institute; 2004 & 1995 Chapter Chef of the Year, American Culinary Federation.

He specializes in strategic management, human resources management, operational management and cost control of foodservice organizations. He has both led and participated in hospitality projects with industry partners from Red Lobster, Darden Restaurants, Navy Lodge Association, National Association of Catering Executives, Virginia Museum of Fine Arts, Aruba Timeshare Association and The Reefs Resorts.

Laura Frank holds several academic degrees including a Bachelor of Science degree focusing on Pre-medicine & Nutritional Biochemistry/Metabolism, a Master’s degree in Education focusing on Nutrition & Dietetics, a Master’s in Public Health (MPH) in Epidemiology and a Doctorate in Exercise Physiology & Health/Wellness Promotion. She has been a Registered Dietitian Nutritionist (RDN) for over 20 years and has held various academic, research and/or dietetic positions focusing on areas such as Health/Wellness, Public Health, Weight Management, Sports Nutrition, Diabetes Management and Clinical Dietetics. Her post-doctoral areas of research examined the impact of lifestyle management on the attenuation of obesity, insulin resistance and other cardio-metabolic risk factors among adults with co-morbidities. She has a unique ability to be able to translate science into effective Practice Strategies to promote Health & Wellness, elevate the role of the RD & improve patient/client outcomes. She is owner of Frank Nutrition and Exercise Consulting, LLC and is available to provide clinical education, expert medical/dietetic consulting, as well as personal & corporate leadership. She is a nationally recognized speaker/trainer and is certified through the National Faculty Education Initiative as a CME presenter.

Nutrition, Public health research, Dietics, Food science and Biochemistry

Fahim Shaltout is currently working as a Professor in the Department of Food Control Faculty of Veterinary Medicine, Benha University, Egypt, He is Member of the Egyptian Organization for Standerization & Quality , Meat Hygiene Committee. Member EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 b (2013-2016). Member of the EUPC (Egyptian Universities Promotion Committees) at Supreme Council Universities Egypt Higher Education Committee 102 (2016-2018) Judging Committee. He extended his valuable service in field of Food Control for several years and has been a recipient of few awards and grants. His research interest reflects in his wide range of publications in various national and international journals.

Veterinary medicine, Meat hygiene, Food safety, Food quality and control.

SD Kulkarni (Born in Nov. 1954) did his B.Tech (Agricultural Engineering) in 1975 from MPKV, Rahuri, M.Tech. (Ag. Engg - Crop Process Engg.) in 1977 and Ph.D. (1993) both from IIT, Kharagpur. He joined the ICAR in 1976 in the first batch of ARS (Agricultural research Service), at ICAR - IARI, New Delhi as Scientist (Agricultural Structures and Process Engineering). He worked there for a period of about 11 years. At IARI he was involved in Post Graduate teaching (agricultural process engineering), and research on harvesting and threshing of crops, and pulses processing. In 1987, he joined the ICAR – CIAE (Central Institute of Agricultural Engineering), Bhopal, as Principal Scientist at Indo-US Sub Project on Soybean Processing and Utilization (SPU) and continued till 1996. There, he worked on processing of Soybean for conventional food uses and use in bakery products, and training of upcoming entrepreneurs for soy food based entrepreneurship development. In 1996 (November), he joined as Head Agro Processing Division at ICAR - CIAE, Bhopal and continued till April 2003. During this period he worked on processing of Oil Seeds, Packaging & Transportation of fruits & Vegetables and Entrepreneurship development activities for primary processing of agro produce for employment and income generation. He then joined as Project Director, SPU at ICAR - CIAE on April 17, 2003 and worked for 10 years (till April 2013). He was involved in guiding the soy processing research for food uses (process and equipment development). He also worked as Acting Director of ICAR - CIAE Bhopal for one year and nine months during the period of April 2005 to May 2006 and March – Sept, 2009. He has the experience of organizing two International Training Programmes for Engineers and three National level trainings for University teachers and Scientists, and over 150 batches of training for upcoming entrepreneurs and rural women. His initiative and continued efforts resulted in establishment of over 500 soy food enterprises in different parts of the country. He has published more than 70 research papers in National and International Journals and over 100 technical and popular articles of public importance. He retired from active ICAR service on Nov. 30, 2016 after putting in the service for over 39 years. He took part in many Door Darshan programmes (Hello Kisan, Krishi Darshan, etc) and Aakashwani Programmes. He has over eight years of PG Teaching experience at IARI New Delhi, six years as IGNOU Study Centre Incharge at CIAE Bhopal and one year as PG Coordinator at CIAE Bhopal. He has guided Ph. D., Masters, PG Diploma and Graduate level thesis projects. He has contributed in developing text books and manuals for NCERT and IGNOU New Delhi. He served on Academic Council of two Agricultural Universities and Research Advisory Committee of one University. He also worked on Research Advisory Committee of National Innovation Foundation, Ahmedabad (2006, 2014). He has been examiner to Masters and Doctoral Theses of many Agricultural Universities, IARI New Delhi and IIT Kharagpur.

Food science, Agriculture, Nutrition and Food packaging

Victoria Rosalyn Gorman is a Ghanaian currently an Erasmus Mundus masters student studying Food Science, Technology and Business at KU Leuven, Belgium (2018- 2020). She has worked in food companies and research laboratories and is a food safety advocate. She is committed to reducing infant malnutrition globally.

Nutrition, Food Science, Pediatrics.

Dr. Osama Ibrahim is a highly-experienced principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry and Immunology , Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D. in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology since 1979.

Microbiology, Molecular Biology, Food safety and Bio-processing for both pharmaceutical and food ingredients

Fayaz Ahmed Sahibzada Completed his Master of Science Honors in Human Nutrition in 1999 from NWFP Agricultural University Pakistan, He worked as a Clinical Dietitian in Abbas Institute of Medical Sciences since 2004. In June 2004 he moved to Australia and completed his M.Sc in Clinical Nutrition from University of Wollongong Australia in 2007.Worked in Nutrition Australia as a Nutritionist , From October 2010 to June 2017 worked in Umm Al Qura University (UQU) Makkah Saudi Arabia as a Senior Lecturer in Clinical Nutrition Department and been Teaching Dietetics and Supervising Research Projects as well, from June 2107 to date he is working as Consultant Dietitian & head of Clinical Nutrition Department in Abbas Institute of Medical Sciences (AIMS) Muzaffarabad Azad Kashmir Pakistan.

Clinical Nutrition

Dr. Sanaa Ragaee has been working as Cereal Program Manager and Adjunct Professor in the Department of Food Science at the University of Guelph, Canada since 2005 until present. She received her PhD degree in the field of grain chemistry and biochemistry from the University of Saskatchewan, Canada. Dr. Ragaee has extensive research experiences working with the grain industry in Canada including millers, bakers and food developers. She is highly skilled in the fields of grain chemistry and biochemistry. Her research areas include ingredient interactions and functionality, modifying non-gluten proteins for improved gluten-free food products, functionality of different prebiotics for the frozen dough industry, developing high fiber wheat products for the functional food industry, wheat quality, and effect of processing on bioactive components in grains. All research projects in Dr. Ragaee laboratory are supported by several food industries in Canada.

Her research areas include ingredient interactions and functionality, modifying non-gluten proteins for improved gluten-free food products, functionality of different prebiotics for the frozen dough industry, developing high fiber wheat products for the functional food industry, wheat quality, and effect of processing on bioactive components in grains.

Suzie Waddingham has been an Accredited Practising Dietitian for 20 years, with a passion for public health nutrition, evaluation and creating healthy eating among children. She has worked at a community and state government level, and more recently in academia.

She is finishing her doctorate, which presents a new way of approaching healthy eating habits among children.

Poirier has been employed at MTSU since 2005. She received her B.S. and M.S. degrees in Family and Consumer Sciences from Florida State University and University of Arizona. Her Ph.D. was received in 1998 from Florida International University in Miami, Florida in Adult Education/Human Resources Development focusing on health-related quality of life within a large urban population. Prior to coming to MTSU, Dr. Poirier taught three years at Zayed University in Dubai, United Arab Emirates. Additionally, she has worked at the University of Florida Cooperative Extension Service, Florida International University, Florida Atlantic University, University of Arizona Cooperative Extension Service, and the Provincial Government of Alberta, Canada. Dr. Poirier has more than 15 years of international teaching experience working in culturally diverse environments.

Her strengths include creating innovative educational programs with a focus on food and culture, identifying appropriate nutrition outreach efforts to solve community problems, and empowering students for successful careers.

I hold a BSc in Pharmacology and Toxicology (from the University of East London-UK), an MSc in Neurophysiology (from University College London-UK), a Post-Graduate Certificate In Academic Practice (from Manchester Metropolitan University), and a PhD in Human physiology (specialising in Pharmaco-genetics at University College London-UK). My research links with institutions around the globe are maintained through my roles as grant reviewers for 10 awarding bodies worldwide, peer-reviewer for 20 journals, 3 journal editorial board memberships, research panel membership for the British Physiological Society as well as being part of the scientific committee for international conferences such as the WCAA (World Congress on Active Ageing).

Nutrition & Diet

Dr. R. te Biesebeke has a PhD from the Top Institute Food and Nutrition, the Wageningen University and Research Centre in the Netherlands, a M.Sc. in Biology from the University of Utrecht, and holds a Biochemistry Engineering (Ing) degree from Saxion Polytechnics (the Netherlands). He started his career in R&D in Molecular Biology in the Unilever Research Laboratory (the Netherlands), followed by Biochemical Research in the Laboratoire de Biochimi of the Ecole Polytechnique (Paris, France) and as PhD fellow in TNO Quality of life (the Netherlands). He had progressively evolving responsibilities in global operating businesses like FrieslandFoods (the Netherlands) and Nestlé (Switzerland). Dr. R. te Biesebeke is former task force member of ILSI Europe (Brussels, Europe) and External Expert of the World Health Organisation (Geneva, Switzerland). As Chief Scientific Officer and Chairman of the HNM Foundation.

He is interested in the Quality of life through the interaction of Human Genome, Nutrition & Microbiology

Dr. Marianna Baum is a nationally and internationally acclaimed scientist in the area of nutrition, metabolism and HIV/AIDS. She was the first scientist to investigate the relationship between HIV infection and micronutrient status. After her large-scale NIH-funded studies showed deficiencies in micronutrients as the disease progressed, Dr. Baum and her team conducted clinical trials supplementing specific micronutrients. These NIH-supported studies showed that long-term micronutrient supplementation improved nutritional status and immunity, delayed disease progression, and improved overall quality of life in HIV infected individuals. Dr. Baum’s most recent studies involve the risks for HIV and Hepatitis C disease progression in the presence of drug and alcohol abuse, their effect on liver disease, its prevention and treatment.

Nutrition, metabolism and HIV/AIDS, Metabolic effects of Hepatitis C/HIV infection, Drug and alcohol abuse and its effect on liver disease in Hepatitis C/HIV infection

Dr. Chaodong Wu, MD, PhD, is a tenured Associate Professor of Nutrition at Texas A&M University (TAMU) (College Station, Texas, USA) and a Faculty Fellow of Texas A&M AgriLife Research. Prior to his tenure, Dr. Wu was an Assistant Professor of Nutrition at TAMU (2007-2013), and a Research Assistant Professor of Biochemistry at the University of Minnesota (Minneapolis, Minnesota) (2003-2006). Since his postdoctoral training, Dr. Wu has made a series of significant contributions to the understanding of liver physiology in relation to systemic metabolic homeostasis. After his appointment at TAMU, Dr. Wu has focused his research on overnutrition-associated insulin resistance, diabetes, and fatty liver disease. Dr. Wu has also explored how overnutrition induces peripheral circadian clock dysregulation in the context of inflammation and metabolic diseases. Dr. Wu has authored and co-authored over 56 research articles and delivered over 50 presentations nationally and internationally. Currently, Dr. Wu is funded as Principle Investigator by grants from the NIH and American Diabetes Association. Dr. Wu is a full member of American Society of Nutrition, American Diabetes Association, and Chinese American Diabetes Association. Since 2010, Dr. Wu has been invited to serve on many NIH study sections and American Heart Association scientific review meetings. Dr. Wu is also a member of the editorial board of Journal of Nutritional Biochemistry. Since his appointment at TAMU, Dr. Wu has chaired and served on more than 20 graduate committees, and trained 6 postdoctoral fellows.

overnutrition-associated insulin resistance, diabetes, and fatty liver disease

Duska Curic, PhD, is a full professor at the University of Zagreb, Faculty of Food Technology and Biotechnology. She is teaching undergraduate, graduate and PhD studies in food technology and human nutrition. She is the head of the Laboratory for Cereals Chemistry and Technology and she was the Vice-Dean for Science from 2007 to 2011 at the Faculty of Food Technology and Biotechnology. Duska Curic is a member of the Governing Council in the Croatian Society of Food Technologists, Biotechnologist and Nutritionists, and a member of the scientific panel on dietetic products, nutrition and allergens of Croatian Food Agency.

Grain quality; Storing and milling of cereals; Rheology and chemistry of dough; Bread industry and processing; Pasta processing; Application and advantages of extrusion technology in the food industry; Organic food production and Food chemistry

Prof. Min-Hsiung Pan completed his PhD in 1996-2000 in Biochemistry and Molecular Biology from College of Medicine, National Taiwan University. Currently he is a Distinguished Professor in Institute of Food Science and Technology, National Taiwan University. The major research focus of my laboratory is to understand the molecular mechanisms responsible for natural dietary compounds on human diseases and carcinogenesis. He won the Outstanding Research Award of National Science Council in 2011 and the Ta-You Wu Memorial Award of National Science Council, Taiwan 2007. He was awarded with the 46th Ten Outstanding Young People, Taiwan in 2008 and elected Fellow in the Agricultural & Food Chemistry Division of the American Chemical Society, 2014. He is author of more than 270 articles with 8579 Citations, several chapters in 12 books and having H-index- 47.

His current research interests focus on the discovery and development of novel nutraceuticals that can be used in functional foods/dietary supplements to prevent chronic diseases such as cancer, inflammatory condition, epigenetic regulation, liver fibrosis and obesity.