29th World conference on Food and Beverages March 23-24, 2019 London, UK

Mircea Onofriescu is a Professor at the University of Medicine and Pharmacy "Gr.T. Popa", Iasi and Head of Department Obstetrics and Gynecology, Hospital “CuzaVodă”, Iasi. He has an MD, PhD in Obstetrics and Gynecology, Gestational Diabetes and Maternal-Fetal Influences. Ability in Materno-Fetal Medicine, Ultrasonography in Obstetrics and Gynecology, Hysteroscopy, Laparoscopy in Gynecology, In Vitro Fertilization. He is the President of the Romanian Society Obstetrics and Gynecology and the Romanian Society Reproductive Medicine. He is a Member of 10 international scientific associations and 12 Romanian scientific associations. He has experience in clinical trials, which include two international studies and six national grants. He has published 15 books as an Author and Co-Author.

Food Nutrition

Giancarlo Cravotto is full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.

Drug Science & Technology

Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology, he shared and supervised over than 6 Master and Ph.D Thesis in Food and Dairy sciences and more than 62 scientific publications in food and dairy microbiology, functional dairy products , probiotics and propionic acid bacteria and pathogenic bacteria and in Food and Dairy Products. He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria, Contamination during Food Process and Isolation and Identification of Microorganisms. He is a member of the Editorial Board of several international journals. He also served as a member of the Organizing Committee in International Congresses.

Food and Dairy Microbiology , Functional Foods , Functional Dairy Products ,Probiotics ,Propionic acid bacteria ,Pathogenic bacteria in foods and dairy products.

Dr. Ahmed Hegazi is currently working as Professor of Microbiology and Immunology at National Research Center, Egypt. He received his master’s degree and PhD on immunology from faculty of medicine, Zagazig University, Egypt. Dr. Hegazi organized and contributed national and international research projects since 1977 and up to till now, he has been the principal investigator on multiple research projects within the National Research Center. Dr. Hegazi is organizer of world immunology, and also member of the International Apitherapy Commission (APIMONDIA). He is chief editor of research journal of allergy. He also served on the board of multiple national and international scientific journals. He has published about 211 scientific papers and articles in national and international journals. Dr. Hegazi awarded Excellence medal of First Class 1995, The Senior Scientist Prize of National Research Center 1996, The National Scientific Prize In Biological Sciences 1990, The Scientific Prize of The National Research Center 1989, The Second Best Research Paper Award, International Congress of Propolis, Bones Aires, Argentina, 2000, Main Speaker Award, 10th Academic Conference, PRA and NAS (Nippon Apitherapy Soc.) Japan, 2006, 2 Bronze medals from The International Innovation Fair of the Middle East, Kuwait, 2007.He also Awarded of Ghazi Wad Allah Salon Prize, 2008, Finally awarded the Merit Ward in Medical Sciences, National Research Centre, 2016.He have patents 4

Multiple sclerosis; Apitherapy; Bee venom; Cytokine; Food supplements,bee products and their therapeutic effects.

Dr. Moghadasian’s research interest includes investigation of the roles of dietary lipids in lipoprotein metabolism and the pathogenesis and/or prevention of atherogenesis using well established animal models. Dr. Moghadasian’s research goal is to provide scientific evidence for development of new functional foods and neutraceuticals for prevention of cardiovascular diseases

Diet, Lipoprotein metabolism, Coronary artery disease, Diet-Drug Interaction.

Prof. Abdel Moneim has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Prof. Sulieman has authored a large number of articles in reputed journals and has been invited to different international conferences. He published many books in the area of food science and technology. He is a member of many national and international academic associations.

Food safety and human health, food science and technology, food microbiology, industrial microbiology, food safety, food processing, food quality control and nutrition.

Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited two books published by CRC Press, co-authored 58 publications in peer-reviewed journals, 37 book chapters, over 90 publications in national and international conference proceedings and has received more than 1000 citations.

His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms.