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Keynote Speaker

Keynote Speaker I

Prof. Raquel de Pinho Ferreira Guiné
Polytechnic Institute of Viseu, Portugal

Prof. Raquel P. F. Guiné has a degree in Chemical Engineering (1991), a MsC in Engineering Science (1997) and a PhD in Chemical Engineering (2005), all at theFaculty of Science and Technology of the University of Coimbra (Portugal).  She has a Teaching Habilitation in Food Science (2015) from the University of Algarve (Portugal). She has a Certificate of Proficiency in English (CPE, 1986) by the University of Cambridge (United Kingdom). Her major fields of study include food engineering and food processing. She has been a University Teacher since 1994, being presently a Coordinating Professor with Habilitationat the Food Industry Department in Polytechnic Institute of Viseu – IPV (Portugal). She as been President of the Scientific Board; President of the Assemblyof Representatives; Director of Licence Course, Director of MsC Course, and presently is Head of Department all at ESAV, IPV (Portugal). She is author of 14 books, 34 chapters, 142 research papers and 171 conference proceedings. She has authored 104 oral communications and 94 posters presented at scientific conferences. Selected published books: Vitamin C. Dietary Sources, Technology, Daily Requirements and Symptoms of Deficiency (New York, USA: Nova SciencePublishers, 2013);Engineering Aspects of Cereal and Cereal-Based Products(Boca Raton, USA: CRC Press, 2013); Handbook of Fruit and Vegetable Flavors(New York, USA: John Wiley & Sons, 2010).Herresearch interests include areas such as food engineering, food processing,food properties, food chemistry and nutrition.Prof. Guiné is a member of the Portuguese ChemicalSociety (SPQ) and Asia-Pacific Chemical, Biological & EnvironmentalEngineering Society (CBEES). Awards: 2011 – Research Project distinguished(Project lead by her); 2011 – Certificate of Excellence of paper published inFood and BioproductsProcessing in 2010; 2013 – First Prize in the National Contest sponsored by theCAP relative to a new food developed; 2015 – Certificate of Excelence for oralcomunication presented at 2nd International Conference on Food and NutritionTechnology (ICFNT 2015), Jeju Island, Republic of Korea; 2015 – Best ScientificPaper CI&DETS Published in 2014, in the Research Group in Food, Agrarianand Veterinary Sciences; 2016 – Certificate of Best Oral Presentation for communicationpresented at the 2nd International Conference on Food and AgriculturalEngineering (ICFAE 2016), Copenhagen, Denmark; 2016 – Third Prize in the Regional Contest Poliempreende relative to a new entrepreneurship idea. (URL:www.raquelguine.pt)

Keynote Speaker II

Prof. Youling L. Xiong
University of Kentucky, USA

Dr. Youling Xiong, Distinguished University Professor, received his B.S., M.S., and Ph.D. from, respectively, Jiangnan University, Oregon State University, and Washington State University. After completion of postdoctoral training at Cornell University in 1990, he joined the University of Kentucky as an assistant professor and was timely promoted to associate professor then full professor. He teaches food chemistry, protein science, and meat science, and leads in an internationally renowned research program on food protein chemistry and applications. His most notable contributions to the scientific community and food industry are fundamental knowledge obtained through pioneering and discovery research on functional and nutritional food additives, muscle protein oxidation, and peptide antioxidants. Professor Xiong has mentored more than 70 graduate students and postdoctorals, published 290 research papers in scientific journals and books, and given 130 invited/keynote presentations throughout the world. As a career achiever, he has been awarded the Bertebos Prize (highest award of the Royal Swedish Academy of Agriculture and Forestry), Distinguished Research Award and Achievement Award (American Meat Science Association), Lectureship Award (IFT Food Chemistry Division), Young Scientist Award (American Chemical Society), Yangtze Scholar Award (Chinese Ministry of Education), and many university-wide accolades. Dr. Xiong is an elected Fellow of IFT, ACS AGFD, and IAFoST. He currently serves as a Scientific Editor of Journal of Food Science and Associate Editor of Food Bioscience.

Keynote Speaker III

Prof. Hami Alpas
Middle East Technical University, Metu_ Food Eng. Dept, Ankara, Turkey

Prof. Hami Alpas is a Food Engineer and also holds an MBA degree from Dept. of Business Administration METU on Total Quality Management. He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France on the topic of Non-Thermal Food Processing Technologies (HHP). His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in Food Defense training activities via NCFPD (USA). He has supervised 4 Ph.D and 11 M.Sc. thesis in Food Engineering Department. He has 72 international journal articles (SCI) and over 800 citations (ISI-Web of Sci; h-factor 18) as well as close to 55 academic presentations in 35 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 7 chapters in internationally edited books and has edited 3 international books by Springer. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He is currently the co-director of EU-FP7 project on “Plant Food Security”.


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