Hong Sik Hwang United States Department of Agriculture (USDA), USADr. Hong-Sik Hwang is a Research Chemist at NCAUR (National Center for Agricultural Utilization Research), ARS, USDA, USA, working on food chemistry projects. Dr. Hwang received his Ph.D. in organic chemistry from Texas Tech University in 1996. Prior to join NCAUR, he was working in Indium Corporation for 9 years, where he was involved in several nanotechnology projects. His current research interest includes lipid quality and stability, natural antioxidant systems for frying oil and for other oils including omega-3 oils, oxidation mechanisms and identification of oxidation products from frying oil, identification and utilization of bioactive materials in agricultural products and wastes, development of trans fat free margarine, spreads, and shortenings, and organogels and their structures and uses in textured food products.
Zvi Hayouka The Hebrew University of Jerusalem, IsraelDr. Zvi Hayouka received his PhD from the Hebrew University of Jerusalem, Israel. In his Phd research he has developed a novel strategy for inhibiting proteins activity or binding by shifting their oligomerization equilibrium towards an inactive state by peptides or small molecules. As a Fulbright scholar, he approached Prof. Samuel H. Gellman at the Chemistry Department, University of Wisconsin-Madison, USA to design and synthesize new types of antimicrobial cationic copolymers. Since July 2014, he has become a group leader in the Department of Biochemistry, Food Science and Nutrition, at the Hebrew University of Jerusalem, Israel. His group mainly focuses on the development of chemical approaches to design effective antimicrobial compounds to improve food safety and food shelf life.
Wenjie Liu General Mills in Minneapolis, USADr. Wenjie Liu is currently a scientist at General Mills in Minneapolis, MN. Previously, Wenjie Liu held a sales engineer at J. Rettenmaier & Sohne (JRS), Shanghai Office and China. A food scientist by training, Dr. Liu has a B.S. from Shandong Agricultural University and MS in Food Science from Shanghai Ocean University, China, and Ph.D. in Food Science and Technology from North Carolina State University (NCSU). Dr. Liu’s research focuses on fat-/water- binding theory in comminuted meat gels and rapid square-wave heating process Frankfurt-style products. Also he has expertise in thermal processing, advantaged preservation technology, emulsion technology, and thermally processed product development in food industry.
Carlos Humberto Corassin University of São Paulo, BrazilDr. Carlos Corassin is Veterinary with Masters and PhD from the University of São Paulo. Post Doctorate in Food Engineering from the University of São Paulo. He is currently a Professor at the Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil. Has experience in Food Technology, Veterinary Medicine and Animal Science, with an emphasis on dairy, working mainly with the following themes: Technology, Health and Quality of Animal Products, Safe Food Production, Milk Production and Dairy Production. Publications include authorship of more than 50 scientific research papers along with invited review articles, book chapters and book collection.