European Food Chemistry Congress July 26-27, 2018 Venue: HYATT PLACE AMSTERDAM AIRPORT

Hanee M. Al-Dmoor, Prof. of Food science & Technology at Nutrition and Food Processing Department in Al-Balqa Applied University. Prof Al-Dmoor an international expert in Food Science and Technology , has published more than 40 papers in reputed journals and has been serving as an editorial board member of repute. He has established the Scientific Food Center which is a private research & developments center focus to serve broad categories of food businesses worldwide from farm to the fork. The center provides many scientific services such as analysis, consultation, research, developments, and assessment for accreditation for certifications such as ISO, HACCP, GMP and training. Also Prof. Al-Dmoor has established the Scientific Facts Center which is a private research, developments & Training center as one of the most non profits organization in Jordan.

His Research Interest are Food allergen, Olive oil Aflatoxins occurrence, detection and limitations, Hormone, antibiotic residues, Pesticides residues.

Franco Pedreschi Plasencia graduated from Fisheries Engineer in the year 1994, at the Universidad Agraria La Molina (Lima, Peru). Then he traveled to Chile in February 1994 to start his studies in the Master of Engineering Sciences of the Catholic University of Chile and obtained the corresponding degree in 1996. Later he completed his studies to achieve the degree of Doctor of Science Engineering at the Pontifical Catholic University of Chile in 2000. Finally, in September 2000 he started his post-doctorate in the Department of Food Engineering at the University of Lund (Lund, Sweden) for almost a year. In October 2001, he was hired as Associate Researcher at the University of Santiago de Chile (USACH) being categorized by my educational background as Assistant Professor. His academic activity began in 2001 as Assistant Professor in the Department of Food Science and Technology at USACH. Later in 2008, he was appointed as Associate Professor of Food Science and Technology at USACH. In March 2009 he started working as part-time Associate Professor in the Department of Chemical Engineering and Bioprocess (DIQB) of the PUC of Chile as a result of having a vacancy of excellence awarded in 2008. In August of 2009, he joined as an Associate Professor of plant full time to DIQB at PUC of Chile. In 2016, he got the Titular Professor Position and has been the Head of DIQB of PUC since 2010. Currently, he is also the Director of the CeTA Program

His Research interest are Micro structure and physical properties of foods, Application of computer vision for objective quantification of food quality, Generation and mitigation of neo-pollutant formed by high temperature processing of starchy foods

Dr Delia Ojinnaka is a Course Director of MSc Food Safety and Control, Applied Science, London South Bank University, London, England, UK. Visiting Professor: Food Security and Sustainability the International Seminars in Life Sciences (ISLS) Superior Technical School of Agronomic Engineering.

Delia's main research interests are Food safety legislation and sustainability Consumer perception of food issues Chemical analysis of foods

Raymond Coker is Emeritus Professor of Food Safety at the University of Greenwich and Founder of Raymond Coker Consulting Limited, specialising in the control of mycotoxins (potent fungal toxins) throughout the food and feed value chains.

He has been involved with the international management of food and feed safety, specialising in the control of mycotoxins.

Gagik Santrosyan is Dean of Agronomy Department, State Agrarian University of Armenia, Associate Professor Armenian Agricultural Academy, and Horticulture Department. He worked as a coordinator in Organization of agronomic education in schools of Meghri region

His research interest includes Agricultural Sciences, he has been involved Wine-making and Fruit Growing scientific researcher