Ozlem Tokusoglu
Conference Chair
Manisa Celal Bayar University, Department of Food Engineering
Turkey
Biography
Professor Özlem TOKUŞOĞLU, PhD, is currently working as faculty member of the Department of Food Engineering at CELAL BAYAR UNIVERSITY, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from EGE UNIVERSITY, Izmir, Turkey in the Department of Chemistry and a PhD degree (2001) from EGE UNIVERSITY, Izmir in the Department of Food Engineering. she gained associate professor (docent) degree from Presidency of Higher Education Council (YÖK), Ankara at 2007. Dr. Tokuşoğlu was a visiting scholar in the Food Science and Nutrition Department at the UNIVERSITY OF FLORIDA, Gainesville,FL during 1999–2000 and was a visiting professor at the School of Food Science, WASHINGTON STATE UNIVERITY, Pullman, Washington,WA during April–May 2010. Tokuşoğlu has many times conducted academic research studies, congree and conference administrations and chair positions, delivered keynote addresses, and made academic presentations in majorly all USA States, Europe and Japan. She is recently serving as FOOD TECHNOLOGY and NUTRITION Group Chair of Conference Series LLC Group, Nevada, USA. She served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is CRC Press, Taylor and Francis Group BOOK Editor and has published scientific edited book titled Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group, and titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group and another book is Food By-Product Based Functional Food Powders, ISBN 9781482224375 by CRC Press. Dr. Tokuşoğlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA. Professor Tokusoglu is also Manager (CEO) of the SPİL INNOVA Ltd.Şti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul University Technology Development Zone, İzmir, Turkey as University- Industry Relationship responsibility.
Research Interest
Food Chemistry, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.
Biography
Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas is the Immediate-Past-President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course.
Research Interest
His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.
Biography
.
Research Interest
.
