Tuesday, 15 November 2016
Friday, 4 November 2016
Cuie Yan :: Organizing Committee Member
Meet the Organizing Committee Members of the conference
2nd International Conference on Food Chemistry and Hydrocolloids
Cuie Yan
Principal Scientist
PepsiCo Global R&D
USA
Dr. Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.
Thursday, 3 November 2016
Mingruo Guo :: Organizing Committee Member
Meet the Organizing Committee members of the conference
2nd International Conference on Food Chemistry and Hydrocolloids
OCM Biography
Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\”Functional Foods- Principles and Technology\\\”, published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.
Research Interest
Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.
For more information visit Website: foodchemistry.conferenceseries.com
Tuesday, 1 November 2016
Conrad Oswald Perera :: Organizing Committee Member
Meet Dr. Conrad Oswald Perera at the conference:
Conrad Oswald Perera | The University of Auckland
He received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and technology of processing of food products, with special emphasis in dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.
Current Projects:
- Dehydration
Mathematical modelling of mass transfer during osmotic drying of fruit tissues coated with edible coatings (with Prof Zhao Weibiao of National University of Singapore). - Postharvest Technology
Study of the effect of 1-Methylcyclopropene on the quality of fresh-cut fruits and vegetables. - Functional Foods
Effect of processing on soy isoflavones, and vitamin D2 from mushrooms and its bioavailability, protein functionality.
For more information visit foodchemistry.conferenceseries.com
Drop us an email for Program enquiry.
foodchemistry@conferenceseries.net
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