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Keynote Speaker
Prof. Hami Alpas
Middle East Technical University, Ankara, Turkey
Prof. Dr. Hami Alpas is a Food Engineer and also
holds an MBA degree from Dept. of Business Administration on Total
Quality Management. His main research areas are: Unit Operations in
Food Engineering, Non-thermal Food Processing Technologies, Novel
Food Products, Food Quality, Threats to the global food supply
chain, Food Safety and Food Security through Total Food Protection
and Food Defense.
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. He has participated to
the Food Defense Collaborative Exchange Programme as an expert at
the Food Protection and Defense Institute (USA) in 2013 and in 2017.
He has supervised 5 Ph.D and 18 M.Sc. thesis. He has 90
international journal articles (SCI) and over 1800 citations
(ISI-Web of Science; h-factor 25) as well as close to 70 academic
presentations in 50 different international meetings. He has
Co-Chaired international conferences and gave keynote and invited
speeches.
He has completed 15 national, 4 international projects including
EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 15
chapters in internationally edited books and has edited 3
international books by Springer on Food Chain Security,
Eco-terrorism and Food Defense. He has also organized and
co-directed 3 NATO-workshops (ARW-ATC). He was the Co-director of
NATO-SPS project on “Food Chain Security” (2004-2009) and EU-FP7
project on “Plant Food Security”.
He has worked as a consultant to REC, COMCEC, World Bank and FAO
projects.
Detailed information can be reached via
http://fde.metu.edu.tr/prof-hami-alpas
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.
