2^nd World Congress on Food Science and Biotechnology November 19-20, 2021 Tokyo, Japan

Chua Lee Suan is an associate professor of the Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia. She is also a research fellow in the Institute of Bioproduct Development.

Her research scopes are mainly focused on LC-MS/MS based metabolomics, phytochemical profiling, herbal extraction & standardization, and honey & honey bees related product development. She has many research contracts with private companies, and providing consultancy for herbal quality and product development. Her active involvement in research activities can also be seen from her published articles, and the commitment as journal reviewer and editor for many well-known international journals. She is also a registered chemist from the Malaysian Institute of Chemistry, and an assessor of Standards Malaysia for SAMM ISO/IEC 17025 accreditation in testing laboratories.

Narges Shahgholian is an Assistant Professor of Food Science and Engineering at Shahid Chamran University (SCU) of Ahvaz. She received her PhD in Food Engineering in the field of "Food Chemistry & Nanotechnology", Mashhad, RIFST in 2016. Experiences & Executive Records: 5+ years of experience in Food Industries Sector. Specially "Dairy and Supplement Industry/Technology of infant formula" and Edible Oil Technology". She has 14+ certificate of skills training (ex, Infant formula plant commissioning, Advance in Protein & Carbohydrate Chemistry, Analytical Chemistry, Instrumental Rheology, Modern Food Technology, Statistics in Process optimization, TQM). She has been 35+ food factory visiting and internship in Iran and Germany. TEACHING AND TRAINING EXPERIENCE: • Food Chemistry & Analytical Chemistry, Azad University, B.S level, 2010. • Food Quality Control, (Theory & Practical), Azad University, B.S level, 2009-2010. • Edible oils technology, University of Applied Sciences, M.Sc. level, 2016. • Evaluation of solid and liquid tissues in food industry, Azad University, Ph.D level, 2017. • Effect of process on food quality / new processes, Azad University, Ph.D. level, 2016-2017. • Research Methods, SCU, M.Sc. level, 2019-2021. • Food Microbiology, (Theory & Practical), SCU, B.S level, 2019-2021. • Food Biochemistry, SCU, B.S level, 2019-2021. • Food industries (1, 2, 3), SCU, B.S level, 2019-2021. • Basics of plant products processing, (Theory & Practical), SCU, B.S level, 2021. • Unit Operation (3), SCU, B.S level, 2021. • Project (1,2,3) (for food machines students), SCU, B.S level, 2020-2021.

Interests and Research Fields: Motivation to work as part of a team in an interdisciplinary environment; Nutraceutical & bioactive delivery/ Supplement Industry/ Food process engineering: "Advanced Methods in Encapsulation rely on biopolymers & Nanotech" Application of HPUS in food industry. Scale-up of value added products of agricultural wastes;

Shahrul Razid Sarbini is an Associate Professor at the Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia. He graduated from Universiti Malaysia Sarawak (UNIMAS) in 2003 in Resource Biotechnology, followed by a M.Sc. in Food Biotechnology from UNIMAS as well, in 2007. He then obtained a Ph.D. in Food and Nutritional Sciences from the University of Reading, UK in 2011.

His expertise is in the field of Functional Food. His major interests are in the field of prebiotic, probiotic and gut microbiota. He has published numerous papers associated with the prebiotic evaluation of local food, gut microbiota assessment, starch modification, together with functional food enhancement. He has also spoken in various conferences and seminars related to his expertise. He is currently the Director of Campus, Universiti Putra Malaysia Bintulu Sarawak Campus.

Dr. T B S Rajput is an Adjunct Professor at Indian Agricultural Research Institute (IARI), New Delhi and Professor Jai Shankar Telangana State Agricultural University, Hyderabad, India and a Visiting Professor at Asian Institute of Technology, Bangkok, Thailand. He has over forty years of experience of research and post graduate teaching in the field of Soil and Water Conservation Engineering. He is a former Project Director of Water Technology Centre at IARI and a scientist of national repute in agricultural Water management and hi-tech horticulture. He has published ten books and more than 200 research articles. He has developed seven computer softwares on different aspects of agricultural water management. Besides research, he has supervised more than twenty post graduate researches. He was adjudged as the Best teacher by Indian Agricultural Research Institute and was awarded the best teacher by Indian Council of Agricultral Research. He has received many honours and awards for research including the prestigious Rafi Ahmed Kidwai Award, the highest award an Agricultural Scientist can get in India. He is widely travelled and is a Fellow of National Academy of Agricultural Sciences and six other National Scientific Societies in India.

He is a former Project Director of Water Technology Centre at IARI and a scientist of national repute in agricultural Water management and hi-tech horticulture. Areas of interest: Agriculture production system and hi-tech horticulture

Abdullah Iqbal is a Professor in the Department of Food Technology & Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. He received his PhD in the field of "Computer Vision and Hyperspectral Imaging" from School of Biosystems Engineering, University College Dublin (UCD), Ireland. He also worked as Research fellow in the National Agriculture and Food Research Organization (NARO), Tsukuba, Japan. He has completed several National and International funded research projects and supervised more than 50 MS (Master of Science in Food Engineering) student’s research projects.

His research interest includes Food dehydration and fermentation, quality evaluation and/or authentication of different food products using computer vision and Spectroscopy (i.e., Fluorescence, Raman and NIR spectroscopy).

Dr. Mudassar Iqbal is working as an Associate professor in University of Agriculture, Peshawar Pakistan. He has more than 8 yrs of research and teaching experience. His fields of specializations are chemistry, natural products synthesis, isolation of natural products, synthesis of nano-pesticides.

Research Projects: Title: Detection and isolation of bioactive metabolites from biological source and their general bioassay screening Date: March 2011 Organization: Higher Education Commission of Pakistan Status: Ongoing Title: Use of fungal metabolites as a fungicides Date: May 2011 Organization: Directorate of Science and Technology Status: Ongoing Awards/Honors/Recognitions: Foreign PhD Fellowship Awarded by HEC, Pakistan, University of York Wild fund Awarded by The University of York UK Gold Medal, M.Sc.(Hons) Awarded by Agric. Uni. Peshawar Annual merit Scholarship Awarded by Agric. Uni. Peshawar

Professor Byong H. Lee is currently a Scientific Advisor at SportBiomics (CA, USA) and Heilenex Pharma Inc. (Toronto, Canada). Byong has worked as Professor (AAFC seconded Chair) in Departments of Microbiology/Immunology and Food Science/Agric Chemistry (1986-2011) at McGill University in Montreal, Canada. He has been an Invited Distinguished Professor in the Department of Food Science and Biotechnology at Kangwon National University and Advisor at MSC Co. Ltd (2014-2019) in Korea. In addition, Byong has also worked as Distinguished Professor in Schools of Biotechnology and Food Science at China Jiangnan University (2011-2014) and Principal Scientist and Head of Biotechnology at Food R/D Center at Agriculture and Agri-Food Canada, AAFC (1982-1986) and Research Director at Sensient Flavor (Former Champlain Industry, 1980-1982) in Canada. Byong received his degrees at the University of British Columbia (MSc, Microbiology/Immunology), McGill University (M.Sc, Food Microbiology) and Laval University (PhD, Food Biotechnology) in Canada. Byong also studied his PhD for two years in Microbiology/Immunology at the University of Pennsylvania/Hahnemann Medical College in Philadelphia (US) as his Canada-US exchange program. Byong spent his sabbaticals as an Invited Professor in the UK (Food Research Institute/U. of Reading, 1991-1992), France (INRA/U. de Bourgone, 1997-1998), Ireland (Teagasc Food Research Centre, 2001-2002) and Korea (Seoul National University, 2007-2008). Byong has published 200 peer-reviewed manuscripts and 135 other proceedings, 4 textbooks on “Fundamentals of Food Biotechnology (1st and 2nd Edition in English, Spanish, Wiley, 420 and 518 pages, 1996, 2015)”, and another textbook (Advanced Fermentation and Cell Technology, Vol. 1 and Vol 2, Wiley, 960 pages, 2021), 39 book chapters, and 16 patents/inventions. He has delivered 127 invited speeches (often as keynote or plenary) at international conferences, received several awards, and currently serves on the editorial board of seven journals. Over his career, Byong has supervised more than 100 graduate students and post-docs at McGill and other universities.

Byong’s research interests have led him to pioneer research focused on molecular microbiology and enzyme biotechnology of microorganisms in relation to over-expression genetic systems and industrial applications – including the molecular basis of gene expression and regulation in probiotic bacteria to overproduce bioactive compounds and to impart some health and clinical benefits to the hosts. He has also developed human microbiome and interaction with prebiotics, synbiotics, and other food components.