2^nd European Food Chemistry & Nutrition Congress July 15-16, 2019 Holiday Inn Amsterdam – Arena Towers.

TokuÅŸoÄŸlu has completed her PhD at Ege University Engineering Faculty, Dept. of Food Engineering at 2001. She is currently working as Associate Professor Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. TokuÅŸoÄŸlu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting professor at the School of Food Science, Washington State University, Pullman, Washington, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals. TokuÅŸoÄŸlu published the scientific edited three international books entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality with Novel Food Processing by CRC Press, TAYLOR & FRANCIS,USA Publisher, as third book Food By-Product Based Functional Food Powders by CRC Press, too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology , Special Fruit Olive: Chemistry, Quality and Technology and third one as Frying Oils Science and Technology. She is Associate Editor of WILEY Journal of Food Processing and Preservation. She organized and/or administered as Conference Chair and Group Chair of Food and Nutrition at many conferences and congress in different continental countries as majorly in USA, Canada, Europe and Asia Pacific in CONFERENCE SERIES LLC, USA &UK.

Food Chemistry & Nutrition, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.

Dr Ester Mpandi Khosa is a retired Academician, from Charles Sturt University in Wagga Wagga and the University of New South Wales in Sydney, Australia, where she lectured in Food Microbiology, Nutrition, Food Science and Biotechnology (2009-2013). Prior to this she lectured at the University of Zimbabwe (2003-2004) and was at some stage, a Research Scientist (1994-1997) with expertise in Fermentation and Enzyme Technology, at the Scientific and Industrial Research and Development Centre (SIRDC) in Zimbabwe where she later became the Director of its Biotechnology Research Institute (2004-2009).Dr Ester Khosa is the current Board Chairperson of the Zimbabwe Energy Regulatory Authority (ZERA) since 2014, and is also a Member of the University Council with the Zimbabwe Open University with effect from 2017. She is a Registered Nutritionist with the Allied Health Professionals Council of Zimbabwe (AHPC) and is an expert on Food Fermentations.

Dr Khosa’s research interest is now centred on Bio-fuels R&D, and Nutrition and Wellness Education.

Judit Gulyas PharmD, PhD is having 30 years experience on the field of food, environmental, biotechnology, pharmaceutical industry. She has a PhD in Pharmaceutical Technology,Colloid Chemistry. She has organized several congresses, seminars, webinars worldwide. She hold lectures on different topics: pesticides in food and agriculture, cyanotoxins in food/cosmetic supplements, advantages of using reference standards -isotopically labeled standards - in food analysis by following the newest regulatory requirements, regulations.

Her main expert area is - Reference standards – application, relevance of specific legislation, responsibilities of National Regulators, responsibility of industry, laboratory requirements -in different industrial section