Jose Vega Baudrit, PhD
Director of the National Nanotechnology Laboratory -LANOTEC of the National High Technology Center-CENAT
1. PhD. in NANOTECHNOLOGY, Department of Inorganic Chemistry at the University of Alicante, Spain. 2002-2005, 2005.
2. Specialty in BIODEGRADABLE POLYMERS awarded by the National Institute of Materials and Chemical Research -NIMC, Tsukuba, Japan, 2002.
3. Master of Science in Chemical Engineering in Polymers, University of Guadalajara, Jalisco, Mexico, 1994-1996.
4. Degree in Chemistry, University of Costa Rica, San Pedro, Costa Rica, 1992.
5. Bachelor's degree in Chemistry, University of Costa Rica, San Pedro, Costa Rica, 1991.
Joe Baumert, PhD
University of Nebraska
Stefano Luccioli, PhD
Food Allergen Program Coordinator in the Center for Food Safety and Applied Nutrition (CFSAN) of the US Food and Drug Administration (FDA)
Dr. Stefano Luccioli is a medical officer and the Food Allergen Program Coordinator in the Center for Food Safety and Applied Nutrition (CFSAN) at the US Food and Drug Administration (FDA). He is also on the clinical teaching faculty at Georgetown University Hospital in Washington D.C. His responsibilities include assisting and coordinating FDA activities and scientific policies to manage food allergens in regulated food products and providing subject matter expertise on health hazard and other risk assessments. His research interests are aimed at understanding the epidemiology of consumer adverse events to food allergens and assessing the health impact of allergen thresholds.Dr. Luccioli completed his medical school and residency training in internal medicine at Georgetown University medical school and his fellowship in allergy & immunology at the National Institute of Allergy and Infectious Diseases (NIAID) of the National Institutes of Health (NIH).
Jason Riis, PhD
Jason Riis is the founder of the behavioral science consultancy, Behavioralize, which applies behavioral science to drive growth in a wide range of industries. He has consulted extensively for large companies, start-ups, and non-profit organizations. From 2013-2018 he was a full-time faculty member in the Marketing Department at the Wharton School, University of Pennsylvania, where he taught courses on marketing and consumer behavior, and was an award-winning lecturer. He maintains an appointment at Wharton as a Senior Research Fellow in the Behavior Change for Good Initiative, an interdisciplinary team of scientists and practitioners who
aim to improve lives by creating enduring behavior change.
From 2008-2013 Dr. Riis was a full time faculty member at Harvard Business School, where he taught marketing, conducted research, and wrote many widely used case. He received post-doctoral training at Princeton University under the supervision of Nobel Laureate Daniel Kahneman.
Jamie Waldron, PhD
University of North Carolina at Chapel Hill School of Medicine
Alie de Boer, PhD
How can you scientifically proof that foods are legally safe and healthy? As Assistant Professor in the field of nutrition and food law at Campus Venlo of Maastricht University (the Netherlands) Dr. Alie de Boer studies the interplay between nutritional sciences and (European) food law to analyse the position of scientific evidence in food authorisation procedures as well as the effects of these policies. This results in both new scientific findings and in practical knowledge for food business operators consumer organisations and policymakers. After obtaining her PhD at Maastricht University in 2015 on the interactions between nutrition and medicine in effect and law Alie has founded the Food Claims Centre Venlo the first research centre to conduct multi- and interdisciplinary research into nutrition and (EU) food law. She is a popular speaker on the topics of nutrition novel foods and health claims and contributes to different socially relevant activities to increase awareness on
Ching-Feng Chiu, PhD
Taipei Medical University
My researches focus on epigenetic regulation and nutrition metabolism in translational medicine. Specifically my interests are on the microRNAs biogenesis metabolic reprogramming cancer metastasis as well as drug resistance in cancer progression. Within research career period we found CARMA3 protein regulate miRNAs to reduce NME2 expression lead to suppression of cancer stemness and metastasis and also identified tumor suppressor FOXO3a involved in EGFR mutation-independent gefitinib resistance of lung cancer. Overall our novel findings have been published on internationally renowned journals including PNAS AJRCCM and Cancer Res. I believe our finding and studies will fit well with ILSLâ€™s goals to make significant contributions to the public health and medicine. We deeply believe that attending this conference will help us discuss with experts and improve our research as well as enhance our professional development and reputation in the field.
Alan Boobis, PhD
Emeritus Professor of Toxicology, Imperial College London
Alan Boobis is Emeritus Professor of Toxicology, Imperial College London. He retired from his position at the College as Professor of Biochemical Pharmacology and Director of the Public Health England/Department of Health-supported Toxicology Unit in June 2017, after over 40 years. His main research interests lie in mechanistic toxicology, drug metabolism, mode of action and chemical risk assessment. He has over 470 publications (H-factor 80). He is or has been a member of several national and international advisory committees; including former member of the UK Committee on Carcinogenicity, vice-chair of the EFSA Panel on Plant Protection Products and their Residues, and member of the EFSA Panel on Contaminants; current chair of the UK Committee on Toxicity, member of the UK Committee on the Medical Effects of Air Pollutants, member of the WHO Study Group on Tobacco Product Regulation (TobReg), member and sometime chair of FAO/WHO JECFA (veterinary residues) and member and sometime chair of FAO/WHO JMPR (pesticide residues). He is a member and previous chair of the Board of Trustees of ILSI (International Life Sciences Institute), member and previous president of ILSI Europe and a member and previous chair of the HESI Board of Trustees. He is involved in several ILSI Europe projects. He has been elected fellow of several learned societies, including honorary fellow of the British Toxicology Society and has received a number of awards recognising his contributions to toxicological sciences, including the British Toxicology Society John Barnes Prize Lectureship, Royal Society of Chemistry Toxicology Award, the Arnold J Lehman award of the US Society of Toxicology, the Eurotox Merit Award, and the civilian award of Officer of the British Empire (OBE).
Martani Lombard, PhD
Erdogan Ceylan, PhD
Dr. Ceylan works as Fellow for Merieux NutriSciences. He specializes in thermal and non-thermal process validation studies challenge studies shelf life studies detection identification and control of foodborne pathogens and spoilage organisms. He consults for the food industry on food safety sanitation process validation and application of thermal and non-thermal intervention technologies. He serves as the Responsible Official for the MÃ©rieux NutriSciences select agents and toxins program for Clostridium botulinum research studies. He has given presentations on process validation and FSMA at national and international meetings. He is a member of IAFP and IFT. He received the International Association for Food Protection (IAFP) American Frozen Food Institute (AFFI) Researcher Award in 2015. Dr. Ceylan authors the Yersinia chapter in the Compendium of Methods for the Microbiological Examination of Foods (5th edition) and has published scientific articles in peer-reviewed journals
Queen's University Belfast
The increased focus on the need to ensure that not only that food is safe but also authentic has resulted in new strategies and tools being developed to ensure the "integrity" of the food supply. This has resulted in an increased emphasis on preventing and predicting vulnerable parts of the supply chain so that high risk areas can be targeted. A variety of new tools and systems are coming on line that have the potential to better focus available resources and ensure authenticity. The role of analytical methods: big data, mass balance, closed systems and satellite technology for tracking and tracing will be discussed together with some of the latest resources that are now available to help the food industry These new systems can utilise data from a range of sources: real-time data from on-site/in line detectors and sensors, “big data” and some can also be used to predict high risk areas where parts of the supply chain are vulnerable to food fraud risks.
Sara Esther Valdés Martínez, PhD
Universidad Nacional Autonoma de Mexico
SARA ESTHER VALDES MARTINEZ, PhD, IAFoSTF
? Food Technologist from Universidad Nacional Autonoma de xico (UNAM)
? PhD from Strathclyde University in Scotland
? Professor from Facultad de Estudios Superiores Cuautitlan of Universidad Nacional Autonoma de Mexico
? Presentation her research projects in Nacional and International Meetings.
? Organization of multiple National and International events as Congresses, Courses and Seminars
? Has published in national and international journals
? President of the Mexican Association of Food Science and Technologists 1993 and 2006
? President of the Latinamerican and Caribbean Association of Food Science and Technologists (ALACCTA) 1996 -1998 and 2018-2020
? Member of the Board Trustees of the International Life Science Institute (ILSI) 2008-2019
? Fellow to the International Academy of Food Science and Technology IAFoSTF
Sylvia Rowe, PhD
Sylvia Rowe is currently president of SR Strategy which addresses the science to communications to policy continuum on a broad range of global food system issues including agriculture, food, nutrition and sustainability. She is also an Adjunct Professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy.
Rowe is currently Chair of the National Academies of Sciences, Engineering and Medicine (NASEM) Health and Medicine Division (HMD) Food Forum, a member of the its Food and Nutrition Board and the Roundtable on Obesity Solutions. She also served on the National Academies’ Science of Science Communications: A Research Agenda Consensus Committee. Rowe is a Contributing Editor and columnist of Nutrition Today, serves on the Tuft’s Nutrition Advisory Council and has been recognized as an Honorary Member of the Academy of Nutrition and Dietetics (AND).
Jacqueline Vernarelli, PhD
Sacred Heart University
Janet C. King, PhD
Janet C King is a Professor of the Graduate School in Nutrition at the University of California, Berkeley. In recognition of her national and international reputation, she was elected to the National Academy of Sciences, Institute of Medicine in 1994, and into the USDA Research Hall of Fame in 2007. She served as the Executive Director and Vice-President of Research for Children’s Hospital Oakland Research Institute 2013-16, as Director of the USDA Western Human Nutrition Research Center at the University of California, Davis 1995-2002, and Chair of the Department of Nutritional Sciences, University of California, Berkeley, 1988-1994. Dr. King also chaired the U.S. Department of Agriculture (USDA)/U.S. Health and Human Services (USHHS) Dietary Guidelines Advisory Committee in 2005. During her tenure as Chair of the Institute of Medicine, Food and Nutrition Board in 1994, a new paradigm for the Dietary Reference Intakes was established. Dr. King’s research focuses on zinc nutrition and metabolism and the effect of pregnancy on nutrient metabolism and requirements. She has published over 250 scientific papers, review articles, and book chapters and trained over 65 graduate students and post-doctoral fellows. Dr. King obtained her Ph.D. in Nutrition in 1972 from the University of California, Berkeley.
Mario G. Ferruzzi, PhD
North Carolina State University
Gabriela Montes de Oca Vásquez
Laboratorio Nacional de Nanotecnología, Centro Nacional de Alta Tecnología
Kerr Dow, PhD
Jessie Usaga, PhD
Professor in the Department of Food Technology at the University of Costa Ric
Dr. Usaga is a Professor in the Department of Food Technology at the University of Costa Rica (UCR). She received a B.S. degree in Food Technology from UCR and a Ph.D. degree in Food Science at Cornell University. In 2016, she held a position of Visiting Associate Professor at Cornell University where she managed the laboratory at the High Pressure Processing (HPP) Validation Center. Her areas of expertise includes product development and food microbiology quality and safety. Her current primary focus of research emphasizes on the microbial safety assurance of traditional artisanal foods from the Central American region by the application of thermal processing and nonthermal emerging technologies (UV light, membrane filtration, and HPP).
Jason Hlywka, PhD
Dr. Jason Hlywka is the corporate global toxicologist for The Kraft Heinz Company headquartered in Chicago, IL, USA. In this capacity, Dr. Hlywka has responsibility for leadership and direction on various regulatory and scientific affairs matters that are pertinent to food safety and consumer health across a broad portfolio of food products around the world. Dr. Hlywka has dedicated his career to the applied field of food toxicology as it relates to human health and assessing the safety of dietary constituents. Dr. Hlywka completed his B.Sc. and M.Sc. degrees in toxicology at the University of Guelph in Ontario, Canada. He received his Ph.D. in food science and toxicology from the University of Nebraska, Lincoln, USA and completed post-doctoral training at the Food Allergy Research and Resource Program at Nebraska under the guidance of Drs. Steve Taylor and Sue Hefle. Prior to Kraft Heinz, Dr. Hlywka has held industry positions with Kraft Foods, Cargill, and Cantox Health Sciences International. He has authored numerous peer-reviewed articles and participates in various industry, academic, and scientific associations and committees.
Joseph Cotruvo, PhD
Joseph Cotruvo & Associates LLC
Joseph A Cotruvo, PhD, BCES
Joe Cotruvo is president of Joseph Cotruvo & Associates, an environmental and public health consulting firm in Washington, DC, and a Research Professor in the Departments of Chemistry and Biochemistry, and Environmental Sciences, at the University of Toledo. Previously, he served as director of the Drinking Water Standards Division of the U.S. Environmental Protection Agency (EPA) Office of Drinking Water, where his organization developed the Drinking Water Health Advisory System and numerous National Drinking Water-Quality Standards and Guidelines. He was also director of the EPA’s Risk Assessment Division in Toxics, and a former vice president for Environmental Health Sciences at NSF International. He is a member of WHO Drinking Water Guidelines development committees, and he has developed monographs on Desalination Technology: Health and Environmental Impacts; Heterotrophic Plate Counts in Drinking Water Safety; Waterborne Zoonoses; and Drinking Wa
Laurent Le Bellego, PhD
Michael Abbott, PhD
Michael is the Section Head of the Food Allergy and Food Intolerance Assessment Section in the Bureau of Chemical Safety in Health Canada's Food Directorate.He has worked at Health Canada for twenty-six years and in the area of food allergens and gluten for twenty-four years.Michael has a background in immunoassay and other analytical techniques for the detection of undeclared allergens.In recent years he has been working on labelling regulations policies and guidelines related to labelling of food allergens and gluten sources on prepackaged foods in Canada. He was part of a team that developed enhanced labelling regulations for food allergens gluten sources and added sulphites which came into force in 2012.Michael works closely with the Canadian Food Inspection Agency and is responsible for conducting risk assessments when there are incidents of undeclared or improperly declared food allergens or gluten sources in prepackaged foods sold in Canada.
David Zeevi, PhD
James S. McDonnell Foundation Researcher at the Rockefeller University
David Zeevi is a James S. McDonnell Foundation Researcher at the Rockefeller University, developing computational methods for studying the gut microbiome its contribution to health and disease. Dr. Zeevi’s research focuses on designing tools for the analysis of the vast microbial ecosystem that is the gut microbiome, and applying these tools to understanding the relationship between nutrition, health, and gut microbes in human individuals, with the aim of achieving personalized nutrition as personalized preventive medicine. Zeevi coauthored several key publications in the field of microbiome research, linking the microbiome to the effects of artificial sweeteners (Nature, 2014) and host circadian rhythm (Cell, 2014); modeling bacterial growth dynamics (Science, 2015); and taking the first step towards personalized nutrition by predicting the glycemic responses of individuals to complex meals (Cell, 2015).
Ana Maria Quiros Blanco
Costa Rican Association of Food Technologists/ University of Costa Rica
Ana Maria is a young and enthusiastic food scientist committed on working in the development of the food science and technology field and helping others through the profession. Graduated from Food Engineer from University of Costa Rica Ana has proven to be a capable leader coming from leading her team on the IFTÂ´s competition Developing Solutions for Developing Countries to lead the Association of Food Technology in Costa Rica (ASCOTA) as current chair. In this position she has been very interested in the communication of food science to the general public and to give a scientific based opinion on Costa Rican food regulations discussions. As a researcher and professor in the Food Science Department at University of Costa Rica she is working on edible insects extension programs and in the assessment of food policy and regulations. As part of the IFTNEXT Think Tank a group of leaders from multiple disciplines charged with providing strategic guidance to help identify future-forwar
Jose M. Ordovas, PhD
Professor of Nutrition and a Senior Scientist at the USDA-Human Nutrition Research Center on Aging at Tufts University
José M. Ordovás (Ph.D.) is Professor of Nutrition and a Senior Scientist at the USDA-Human Nutrition Research Center on Aging at Tufts University in Boston, Massachusetts where he also is the Director of the Nutrition and Genomics Laboratory. In addition, he is Professor of Genetics and Pharmacology at the School of Biomedical Sciences and a Scientist at the National Center for Cardiovascular Research (CNIC), and IMDEA Food in Spain.
Dr. Ordovas was educated in Spain at the University of Zaragoza where he completed his undergraduate work in Chemistry and received his doctorate in Biochemistry. He did postdoctoral work at MIT, Harvard, and Tufts University.
Dr. Ordovas' primary research interests focus on the genetic and epigenetic factors predisposing to age-related chronic diseases (i.e., cardiovascular disease, obesity, and diabetes) and their interaction with environmental and behavioral factors with particular emphasis on diet.
Joao Paulo Fabi
University of Sao Paulo
Graduated in Pharmacy-Biochemistry from the University of SÃ£o Paulo (2002) and PhD in Food Sciences (USP - 2007) with a period held at the University of Nottingham (UK). Post-doc at USP and University of Nottingham (2008-2011). He is currently Assistant Professor of the Department of Food and Experimental Nutrition at Faculty of Pharmaceutical Sciences of USP. He works in the area of Chemistry Biochemistry and Molecular Biology of Vegetable Food specifically in understanding the molecular basis of the ripening of edible fruits and the relationship between consumption of vegetable food versus the benefits to human health. He is an Associate Researcher at FoRC (Food Research Center) one of the Centers for Innovation Research and Dissemination (CEPIDs) supported by FAPESP.
Wendelyn Jones, PhD
Executive Director, ILSI North America
Marilen Balolong, PhD
University of the Philippines Manila
Fergus Clydesdale, PhD
Distinguished University Professor, Department of Food Science, University of Massachusetts
Dr. Clydesdale is currently Distinguished University Professor, Department of Food Science, University of Massachusetts Amherst, and Director of the University of Massachusetts Food Science Policy Alliance. From 1988 to 2008 he was head of the Department of Food Science. His research involves the role of technology in creating healthy and sustainable diets and its regulation and policy. He is a fellow of five premier societies in the field of food science and nutrition, editor in chief of Critical Reviews in Food Science and Nutrition and has published some 375 scientific articles and coauthored or edited 20 books. He has held Professorships and has given invited presentations around the globe as well as being an invited speaker in the National Academies Series, Distinctive Voices, at the Jonsson Center. Dr. Clydesdale also has served on/or chaired numerous committees of IFT, the FDA, ILSI, IFIC and the National Academies as well as serving on the Food and Nutrition Board of the IOM, the Dietary Guidelines 2005 Scientific Advisory Committee, the Board of Trustees of the International Life Sciences Institute and the International Food Information Council Foundation. He is the recipient of innumerable awards, including IFT’s highest honor, the Nicolas Appert Award, the University of Massachusetts Amherst Distinguished Teacher Award, the Distinguished Faculty Award from the University of Massachusetts Alumni Association, and was named the Sterling B. Hendricks Memorial Lecturer by the ARS/USDA for 2008.The University of Massachusetts Amherst has established the Fergus M. Clydesdale Professorship and dedicated the Fergus M. Clydesdale Center for Foods for Health and Wellness in 2011 in his honor. Dr. Clydesdale received his M.A. in food chemistry from the University of Toronto and his Ph.D. in food science and technology from the University of Massachusetts, Amherst.
Eric Decker, PhD
Professor and Head of the Department of Food Science at the University of Massachusetts Amherst
Eric Decker is a Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Dr. Decker has over 400 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, National Academy of Science, Institute of Food Technologist, USDA and the American Heart Association. He has received numerous recognitions for his research from the American Oil Chemist Society, Agriculture and Food Chemistry Division of ACS, International Life Science Institute, and Institute of Food Technologists.
Tia Rains, PhD
Ajinomoto Health & Nutrition
Tia M. Rains, PhD, is a nutrition scientist and communications expert with more than 20 years’ experience developing and translating nutrition research to inform efforts that advance public policy, product development, and ultimately human health. Dr. Rains is presently Senior Director of Public Relations for Ajinomoto Health & Nutrition North America, a global food company and leader in the research and application of amino acids. Prior, Dr. Rains was Executive Director of the Egg Nutrition Center where she administered a $2 million research grant program and directed professional communications. Dr. Rains has held positions at Biofortis Clinical Research, leading the design and interpretation of clinical trials for the food and pharmaceutical industries, and Kraft Foods, where she contributed to product development, regulatory and strategic health and wellness initiatives. She obtained her PhD in Nutritional Sciences from the University of Illinois, and her BS degree in Food and Nutrition from Arizona State University while competing on the swim team as a scholarship athlete.
My passion lies in how we are leveraging technology and data to create a better food eco system. I have had roles leading data and analytics as well as digital technologies in the food industry. I am currently leading a startup inside of Cargill developing digital products to help enable the food industry for the future.
Ellen de Brabander, PhD
R&D Senior Vice President Global Functions, Governance & Compliance, Pepsico
Ellen joined PepsiCo in 2014 as senior vice president in R&D and currently is based in Purchase, NY.
Apart from her role in PepsiCo, Ellen served until January 2018 as the interim and founding CEO of EIT Food, the largest public private consortium in Food sector and is also on several boards including the New York Academy of Sciences, ILSI Board of Trustees, Open University & Hogere Agrarische School (the Netherlands).
Ellen has worked in various industries including pharmaceuticals, health/nutrition, coatings and life sciences; she earned her PhD cum laude in bio-organic chemistry from Leiden University in The Netherlands and completed post-doctoral work in molecular biology at the Massachusetts Institute of Technology (MIT) with Nobel Laureate H.G. Khorana. Her research was awarded multiple times and in 2000 she received the Golden Medal from the Royal Dutch Chemical Society for being the best Dutch chemist under 40 years of age.
Lynne Haber, PhD
University of Cincinnati RSC
Carmela Velazquez, PhD
University of Costa Rica
Susan Fairweather-Tait, PhD
Professor of Human Nutrition at Norwich Medical School the University of East Anglia
Susan Fairweather-Tait is Professor of Human Nutrition at Norwich Medical School the University of East Anglia UK. Her main research interests are mineral metabolism and requirements in particular iron and she has published extensively in this field. She has served on a number of national and international advisory committees including the UK COMA Panel on Dietary Reference Values the Scientific Advisory Committee on Nutrition Iron Working Group the European Food Safety Authority (EFSA) Panel on Nutrition (NDA) the EFSA Health Claims Working Group and the US NAS Committee on Harmonization of Methods for Estimating Nutrient Intake References. Other professional activities include membership of the Editorial Board of the American Journal of Clinical Nutrition (2006-2012) BBSRC Agri-Food Committee (2006-2009) Scientific Governor for the British Nutrition Foundation (2009-2012) BBSRC GCRF Food Nutrition and Health (2019) MRC GCRF Nutrition and Global Health (2019-20)
Jorge Arturo Jara, PhD
Lindsay H. Allen, PhD
Center Director, USDA ARS Western Human Nutrition Research Center
Lindsay H. Allen, Ph.D.
Center Director, USDA, ARS Western Human Nutrition Research Center
University of California, Davis
Dr. Lindsay Allen is Center Director, USDA, ARS Western Human Nutrition Research Center in Davis, CA. She studies prevalence, causes and consequences of micronutrient deficiencies using randomized, controlled human trials testing micronutrient supplements, food fortification, and food-based approaches to improve nutritional status, pregnancy outcome and child development, described in her 300 publications. Currently she is developing Reference Values for nutrients in human milk. Dr. Allen served on committees of the Food and Nutrition Board, WHO, UNICEF, ADB, World Bank, PAHO and FAO. She was principal author of WHO/FAO’s “Guidelines on Food Fortification with Micronutrients”. She served as President of the Society for International Nutrition Research and American Society for Nutrition (ASN). Her awards from ASN include: Kellogg International Nutrition Prize,
Saskia van Ruth, PhD
Professor of Food Authenticity & Integrity at Wageningen University and Professor of Integrity of Food Supply Networks at Queen's University in Belfast Northern Ireland
Saskia van Ruth is Professor of Food Authenticity & Integrity at Wageningen University and Professor of Integrity of Food Supply Networks at Queen’s University in Belfast, Northern Ireland and deals with food integrity issues on a daily basis.
After having taken her PhD in food chemistry, she worked on flavour science in industry and the academic world for nine years. She was affiliated for seven years with University College Cork in Ireland. In 2005 she returned to the Netherlands and took up the position of head of the food authenticity and nutrients group at RIKILT Wageningen University and Research/Wageningen Food Safety Research, where she still works part-time today. She was appointed as professor in Wageningen in 2012 and in Belfast in 2018.
Christiani Jeyakumar Henry, PhD
Agency for Science, Technology and Research (A*STAR)
Prof. Christiani Jeyakumar Henry is currently Director, Clinical Nutrition Research Centre, A*STAR in Singapore and Professor, Department of Biochemistry, National University of Singapore. He is also on the Board of Directors of International Life Sciences Institute Southeast Asia Region (ILSI SEA Region) and the Founding Director of the Functional Food Centre in Oxford. He initially trained as a food scientist and subsequently obtained his M.Sc. and Ph.D. in Nutrition from the London School of Hygiene and Tropical Medicine (LSHTM). His interests revolve on the understanding of glycemic control, the role of glycaemia in body weight regulation, food-nutrient interactions and functional foods. Prior to his current positions, Prof. Henry was a Board member of UK Food Standards Agency and Member of the General Advisory Committee on Science of the Food Standard Agency (UK). His work on energy metabolism culminated in the development of the “Henry equations” to predict basal metabolic rate. After his training at the LSHTM, he spent over 35 years in the UK and has worked both in Europe and Asia for academic, industrial, governmental and UN agency sectors. He has provided expertise in global nutrition, product development and food policy all around the world and published over 300 papers and presented over 390 lectures around the world.
Anisa Ramcharitar-Bourne, PhD
Instructor, University of the West Indies St. Augustine Campus Trinidad
I am currently an Instructor at the University of the West Indies St. Augustine Campus Trinidad. I am also an RD (trained in USA) and I am interested in learning more in the areas of mindfulness mindfulness-based eating and mindfulness-based stress management. My areas of research are: Childhood obesity and physical activity patterns intuitive and mindful eating mindfulness-based stress reduction and its application to chronic disease conditions; dinner rituals and how they changed over time; health of clergy and religious; health-related quality of life studies.This Take 10! Project work will provide the basis to inform policy and create suitable interventions for improving health of our preschool children. It will also assist in increasing physical activity decreasing sedentary activity and improving nutrition knowledge levels among children parents and teachers. This project along with the other research areas for example health-related quality of life studies will a
Kevin Boyd, PhD
The Hershey Company
Cindy Davis, PhD
Office of Dietary Supplements, NIH
ILSI North America
I am a Food Engineer that have been 4 years working on migrating regular LDPE to compostable packaging in a food processing industry. Four years are not a lot, but they gave me some insight on what is happening regarding sustainable packaging in the food industry.
Apart from using compostable materials, we are also forming a network of alliances in the food industry in order to recover used packages and sending them to a compostable facility we constructed last year. From this facility, we are producing great quality compost that is being used by farmers as organic fertilizer. Later, we buy the crops from this fields and they become our raw materials.
Susana Socolovsky, PhD
Susana Socolovsky, Ph.D., CFS is a Doctor in Chemistry from the University of Buenos Aires and Past President of the Argentine Association of Food Technologists. She is a Fellow of the International Academy of Food Science and Technology IAFoST.
Ann L. Yaktine, PhD
Director of the Food and Nutrition Board (FNB) of the National Academies of Sciences, Engineering, and Medicine
Ann L. Yaktine, Ph.D., M.S., R.D. is Director of the Food and Nutrition Board (FNB) of the National Academies of Sciences, Engineering, and Medicine. In her role as Director, she is responsible for developing, implementing, and managing the board’s activities, as well as engaging FNB members in strategic planning to identify important and emerging issues in nutrition and food sciences, and food safety. Previously she was Senior Program Officer and study director at the National Academies, managing a range of studies, including risks and benefits in seafood choices, safety of genetically engineered foods, and front-of-pack food labeling. In 2009, Dr. Yaktine participated in a Korea-U.S. Symposium on the Science of Food Safety Assessment. She has published journal reports on nutrition and cancer, nutrients and contaminants in foods, and nutrition programs and policies. Dr. Yaktine is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition, and is an Associate Member of the Royal Society of Medicine. She holds an M.S. in nutrition from the University of Kansas and a Ph.D. in biochemistry and a certificate in cancer biology from the Eppley Institute for Research in Cancer and Allied Diseases at the University of Nebraska Medical Center. She is a Registered Dietitian.
Connie M. Weaver, PhD
Distinguished Professor Emerita of Nutrition Science at Purdue University, West Lafayette, Indiana and CEO of Weaver and Associates Consulting, LLC
Dr. Weaver is a Distinguished Professor Emerita of Nutrition Science at Purdue University, West Lafayette, Indiana and CEO of Weaver and Associates Consulting, LLC. She is an elected member of The National Academies of Science, Engineering, and Medicine since 2010. She is a fellow of the American Nutrition Society, the Institute of Food Technology, the American College of Nutrition, and the American Heart Association. She is a member of the FDA Science Advisory Board and the NIH Advisory Committee on Research on Women’s Health. She was founder and director of the Women's Global Health Institute (WGHI) at Purdue University from 2012 to 2019. She was Deputy Director of the National Institutes of Health funded Indiana Clinical and Translational Science Institute from 2008 to 2019. Dr. Weaver is past-president of American Society for Nutritional Sciences. She is on the Board of Trustees of the International Life Sciences Institute, Showalter Biomedical Research Committee, and the Science Advisory Board of Biofortis. Her honors include the Spirit of the Land Grant Award (2013), the Herbert Newby McCoy recipient (2012, this award is the most prestigious research honor given by Purdue University), the Trailblazer Award (2016) by the Institute of Food Technology (IFT) and the Academy of Nutrition and Dietetics (AND), an award to recognize “exceptional leaders” who have advanced the science at the interface of dietetics and food science, and the David Kritchevsky Lifetime Achievement Award (2017, American Society for Nutrition). Dr. Weaver was appointed to the 2005 Dietary Guidelines Advisory Committee for Americans. Dr. Weaver received a Bachelor of Science and Master of Science in food science and human nutrition from Oregon State University. She received a PhD in food science and human nutrition from Florida State University and holds minors in chemistry and plant physiology.