14^th Food Engineering Conference November 28-29, 2016 Melbourne, Australia

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Prof. Dogan received her Ph.D. in Food Engineering. She joined the Department of Grain Science and Industry faculty in 2006. Professor Dogan is the co-leader of Milling Science and Management (MSM) undergraduate degree program. She serves as academic advisor for 25-30 undergraduate MSM students per year since 2007. Dr. Dogan participates in several professional societies including the American Association of Cereal Chemists (AACC International), Institute of Food Technologists (IFT) and International Association of Operative Millers (IAOM).

Prof.Hulya Dogan have shown her interest and expertise in Food engineering, Grain processing and milling; Biopolymer science; Fundamental and empirical rheology; Physical, mechanical, thermo-mechanical and microstructural characterization; Structure-texture relationships; Food processing; Extrusion; Mathematical modeling and process optimization.

Dr. Sakamon Devahastin is currently a professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT) in Bangkok, Thailand. His main research interests are in both thermal and non-thermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat- and oxygen-sensitive materials, and also in particulate systems and computational fluid dynamics and heat/mass transfer. He has so far published more than 130 papers in referred international journals and given some 80 presentations at various international conferences. He is an author/co-author of 13 book chapters, author/editor of four books and co-inventor of 4 patents. He has served as Senior Associate Editor of an archival journal Drying Technology and been on the editorial boards of various other journals in chemical and food engineering. Among the many awards bestowed upon him, Dr. Devahastin was awarded the Young Technologist Award by the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand in 2004; the TRF-CHE-Scopus® Researcher Award in Engineering and Multidisciplinary Category by the Thailand Research Fund (TRF), Commission on Higher Education (CHE) and Scopus® as well as the Taylor & Francis Award for Sustained Exemplary Service to Drying Technology and Excellence in Drying Research Contributions by Taylor & Francis, both in 2009. He is the recipient of the 2012 National Outstanding Researcher Award (Engineering and Industrial Research Category) from the National Research Council of Thailand. Dr. Devahastin received his Ph.D. in Chemical Engineering from McGill University, Montreal, Canada in 2001.

Drying of foods and biomaterials; Processing and characterization of food biomaterials; Mathematical modeling; Particulate systems

Professor Cleland is Head of the School of Engineering and Advanced Technology at Massey University, New Zealand. His research interests are industrial refrigeration, energy efficiency and food processing. He is an Honorary Member of the Science and Technology Council of the International Institute of Refrigeration and the Australian Institute of Refrigeration, Air-Conditioning and Heating, and a Fellow of the American Society of Heating, Refrigerating & Air-Conditioning Engineers, the Institution of Professional Engineers of NZ, the Institute of Refrigerating, Heating and Air-Conditioning Engineers of NZ and the NZ Institute of Food Science and Technology. He is a Board member of the MacDiarmid Institute, the NZ Robotics Charitable Trust and the Manawatu Cricket Association.

Professor Cleland undertakes fundamental & applied research relevant to industrial refrigeration, food processing, energy efficiency, sustainability & heat pump technologies. A common outcome has been simple, yet accurate, methods to optimise the design & operation of food refrigeration & processing systems. Improved environmental performance, particularly energy efficiency, has also been sought

Dr Farahnaky has been active in academic and research roles in food technology and engineering for the last 18 years. Asgar did a PhD in Food Structure and Rheology on a project sponsored by a consortium of 12 UK companies with Prof J.R. Mitchell and Prof S.E. Hill. He was then employed by the University of Nottingham from 2003 to 2005 as a part time lecturer and postdoctoral research associate managing a number of industrial projects. Asgar was employed by Shiraz University from 2006 to 2013 as an academic member where he was actively engaged in teaching BSc, MSc and PhD subjects and supervising fundamental and industrial research projects where he was awarded as the outstanding researcher of Fars province and Shiraz University in 2011 with publication of about 140 peer-reviewed journal papers. Asgar joined Charles Strut University (NSW, Australia) in 2014 and is the Subject Coordinator in the area of Food Science and Technology. Currently he is supervising 4 PhD students with several active research projects. He is a Research Investigator of ARC Industrial Transformation Training Centre for Functional Grains (https://www.csu.edu.au/research/fgc)

Food Technology and Process Engineering: Cereal and Dairy Technologies. Biomacromolecules and Food Hydrocolloids, single and mixed systems, physicochemical properties at molecular level. Food Physics and Physical Properties of Foods: Rheology, Structure, Color Innovative Food Science and Emerging Technologies, Ultrasound, Ohmic and High Pressure and PEF processing of foods. Product Development and Food Formulation

Dr Ajay Shah received his PhD degree in Food Technology in collaboration with University of Leeds and Humberside Polytechnic (UK) on Extrusion Cooking of Cod /Corn Grit Mixtures in 1991. He has spent over 25 years of his career in academia and in the food industry. Dr Shah has lectured in the field of Food Science and Technology to University students in Australia, UK and New Zealand. He has been actively involved with research and development and supervising higher degree students. In addition he has reviewed Food Science and Technology books for Australian Institute of Food science & Technology as well as the Institute of Food Science & Technology (UK). Dr Shah has shared his expertise by presenting technical seminars and workshops at International conferences. Dr Shah operates a Food Technical Consultancy business in providing Scientific and Technical Food Solutions to the food industry.

1.Formulations and New Product Development 2.Process Development and Improvements 3.Quality Assurance 4.Food Safety and Auditing 5.Food Preservation and Packaging Development 6.Shelf Life Evaluation 7.Food Ingredient Labelling & Nutritional Panel Compliance 8.Technical Support & Regulatory Advice 9.Food Analytical Advice 10.Implementation and Management of HACCP Based Quality Systems 11.Occupational Health & Safety 12.Organic Certification Support 13.Staff Training and Workplace Assessments 14.Extrusion Technology 15. Cereal Science and Technology ; 16 Meat Science & Technology 17. Ohmic Heating 18. High Pressure Processing 19. Rheology

Dr. N. A. Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book Biochemistry of Foods, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage. His current research is still on edible oil quality including canola and hemp oil. He has published over 125 papers and more than 60 chapters and is the recipient of many awards including the very prestigious Institute of Food Technologists’ Stephen S. Chang Award in 2012 for outstanding contributions to lipid and flavor science and was the prestigious 2013 Alton E. Bailey recipient of the American Oil Chemists’ Society for outstanding contributions to lipid science. He is a Fellow of the Institute of Food Science & Technology (UK); Canadian Institute of Food Science & Technology; and the American Oil Chemists’ Society and in 2014 was made Fellow of IFT. Dr. Eskin sits on the editorial board of 5 journals and is co-editor of Lipid Technology.

Prof.Michael Eskin has done extensive research on yellow mustard mucilage. His current research is on edible oil quality including canola and hemp oil.

Dr Mahsa PhD in the field of Food Sciences (focusing on Cereal Chemistry) from University of Nottingham (UK). She has been involved in teaching at research in the field of “Cereal Processing and Chemistry” for more than 10 years. During these years she acted as Associate Professor of Food Sciences (in Iran), Research Fellow (working as a member of Functional Grain Centre Australia), lecturing at the Charles Sturt University (Australia), and recently as “Cereal chemist” in the NSW Department of Primary Industry (Australia). Being involved in food processing for many years, she found it very interesting and also challenging.

Food science and Technology

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Karamatollah Rezaei, Ph.D. Professor Department of Food Science, Engineering and Technology University of Tehran URL: http://can.ut.ac.ir/member/krezaei.aspx Ph.D.: Food Science and Technology, University of Alberta, Edmonton, Canada (1999). Post-Doctoral Research Associate, University of Alberta, (Oct. 1999-Nov. 2000) and Iowa State University, Ames, Iowa (Nov. 2000-March 2003). Publications: Over 100 national and international peer-reviewed articles. Conferences: Over 200 national and international presentations. Editorial Board of a national and an International Journal Latest Awards/Recognitions * Top 1% Scientists recognition (by Thompson Reuters) - Award given by the University of Tehran – May 2016. * Research Award for recognition as the best international scientist (5th Research Festival, College of Agriculture and Natural Resources of University of Tehran) - January 2012. * Best Teaching Award (4th Teaching Festival, College of Agriculture and Natural Resources of University of Tehran) - June 2011. * Best Research Award (4th Research Festival, College of Agriculture and Natural Resources of University of Tehran) - January 2011. Membership: - Active member of the American Oil Chemists’ Society (AOCS) and the Institute of Food Technologists (IFT). - Former member of Medicinal and Aromatic Plants of Southeast European Countries.

Extractions, Reactions, and Analysis (especially related to oils and medicinal plants).