Program Committee
Scientific Program Committee
Dérick Rousseau, Co-Chair
Professor, Ryerson University, Toronto, ON, Canada
Dérick Rousseau has been a professor at Ryerson University in Toronto, Canada since 1998. He obtained his PhD at the University of Guelph in 1997. His research focuses on understanding the physical and chemical factors that control the formation and stability of dispersed systems in foods, crude oil and pharmaceuticals. His group has made important contributions in a number of areas, including emulsion stabilization in food and non-food applications, chocolate functionality, dairy product fortification, lipid crystallization and the development of controlled release matrices. He has nearly 100 publications and over 170 presentations, with many publications in high-calibre journals such as Langmuir, Soft Matter and Crystal Growth and Design. He is the editor-in-chief of the new journal Food Structure.
Allan Paulson, Co-Chair
Professor of Food Science, Dalhousie University, Halifax, NS, Canada
Dr. Allan Paulson is a Professor of Food Science at Dalhousie University in Halifax, Nova Scotia, and Associate Scientific Director of AFM Canada. Dr. Paulson has worked in food research for more than 25 years, specializing in food chemistry, processing and packaging. His research has included work with gels, emulsions and foams for delivery of bioactive molecules and probiotics, developing biodegradable/edible packaging material and microencapsulation matrices, investigating thermal processing of foods in different container types and retort systems, and improving antimicrobial peptides for food use.
Dr. Paulson has been active with Canada’s Natural Sciences and Engineering Research Council for adjudicating research grants, is on the College of Reviewers for the Canada Research Chairs Program, and he received the WJ Eva Award from the Canadian Institute of Food Science and Technology for contributions and service. He has chaired the publishing committee of the Food Research International scientific journal and is presently the Director of the Canadian Institute of Fisheries Technology, a contract Research and Development centre for commercial utilization of food and marine resources.
Dr. Paulson has been active with Canada’s Natural Sciences and Engineering Research Council for adjudicating research grants, is on the College of Reviewers for the Canada Research Chairs Program, and he received the WJ Eva Award from the Canadian Institute of Food Science and Technology for contributions and service. He has chaired the publishing committee of the Food Research International scientific journal and is presently the Director of the Canadian Institute of Fisheries Technology, a contract Research and Development centre for commercial utilization of food and marine resources.
Laurent Bazinet
Professor in Food Science and Nutrition, Université Laval, QC, Canada
Dr Laurent BAZINET has studied in agri-food sciences at the École Supérieure d’Agriculture D’Angers (France) where he obtained in 1993 his degree in food and agriculture engineering. He continued his graduate studies at Université Laval (Quebec City, Québec) where he obtained his M.Sc. (1994) and Ph.D. (2000) degrees in Food Science and Technologies. Since July 2002, he is professor at the department of Food Sciences and Nutrition at Université Laval.
His research interests aim the study of electrodialytic phenomena and their impacts on bio-food compounds in order to optimize and develop new eco-efficient technics and less energy consuming technologies. He has already published more than 118 peer-reviewed articles, 10 books and book chapters and 4 patents.
His research interests aim the study of electrodialytic phenomena and their impacts on bio-food compounds in order to optimize and develop new eco-efficient technics and less energy consuming technologies. He has already published more than 118 peer-reviewed articles, 10 books and book chapters and 4 patents.
Martin Cole
CAFHS, CSIRO, North Ryde, NSW, Australia
Prof Martin Cole is the Chief of the Division of Animal, Food and Health Sciences (CAFHS) at Australia’s Commonwealth Scientific and Industrial Research Organisation (CSIRO). Prior to joining CSIRO, Prof Cole was the Director of the US National Centre for Food Safety and Technology (NCFST), one of the US Federal Drug Administration (FDA) Centres for Excellence and Research Professor of Biology at Illinois Institute of Technology (IIT), Chicago, Illinois.
His career has included research and management appointments with food companies such as Unilever and Nabisco and he has frequently been called upon as an expert by organisations such the World Health Organization (WHO), the Food and Agriculture Organization (FAO) as well as the US House of Representatives. Prof Cole currently chairs the International Commission on the Microbiological Specifications for Food (ICMSF) and serves on the boards of Institute of Food Technology (IFT) and Food Standards Australia and New Zealand (FSANZ). Prof Cole has published and presented over 150 papers on many aspects of food science including food safety, food trends and innovation, novel processing and nutrition and is an Adjunct Professor at University of Tasmania.
His career has included research and management appointments with food companies such as Unilever and Nabisco and he has frequently been called upon as an expert by organisations such the World Health Organization (WHO), the Food and Agriculture Organization (FAO) as well as the US House of Representatives. Prof Cole currently chairs the International Commission on the Microbiological Specifications for Food (ICMSF) and serves on the boards of Institute of Food Technology (IFT) and Food Standards Australia and New Zealand (FSANZ). Prof Cole has published and presented over 150 papers on many aspects of food science including food safety, food trends and innovation, novel processing and nutrition and is an Adjunct Professor at University of Tasmania.
Kees de Gooijer
TKI Agri&Food, TKI Biobased Economy, Food & Nutrition Delta, Wageningen, The Netherlands
Kees has an MSc degree in Food Science. After a working in the IT sector in agriculture, he was associate professor at Wageningen University (WU), Food & Bioprocess Engineering group. PhD on Cascades of Bioreactors. Developed a curriculum for bioprocess Engineering. Led the Educational institue for technology and nutrition within WU. Moved to RIKILT, institute of Food Safety as CEO in 2000.
Then general director of the Agrotech & Food Sciences group of WUR. Since 2006 managing director of Food & Nutrition Delta, a Food innovation program with the Ministry of Economic Affairs. Since august 2012 he is also chairman of the board of directors of the Topconsortium for Knowledge and Innovation for the Biobased Economy (TKI-BBE), and director of the bureau for the TKI-Agri&Food. Besides this dr.ir. de Gooijer is vice-chair of the board of the Royal Dutch Chemical Society, and he holds several (inter)national positions in boards and committees.
Then general director of the Agrotech & Food Sciences group of WUR. Since 2006 managing director of Food & Nutrition Delta, a Food innovation program with the Ministry of Economic Affairs. Since august 2012 he is also chairman of the board of directors of the Topconsortium for Knowledge and Innovation for the Biobased Economy (TKI-BBE), and director of the bureau for the TKI-Agri&Food. Besides this dr.ir. de Gooijer is vice-chair of the board of the Royal Dutch Chemical Society, and he holds several (inter)national positions in boards and committees.
Tanya Ditschun
Director of Food Science and Technology, Senomyx Inc., San Diego, CA, USA
Dr. Tanya Ditschun is a food scientist specializing in sensory evaluation and methodology. As Director of Food Science and Technology at Senomyx Inc., Dr. Ditschun’s work focuses on evaluation of novel flavours and flavour modifiers, supporting the development of innovative ingredients for the food, beverage, and ingredient supply industries.
She is involved in many stages of ingredient development, including discovery, product applications, commercialization, and regulatory approval. Dr. Ditschun holds a Baccalaureate degree in Food Science from the University of Guelph, and Master's and Doctoral degrees in Food Science from the University of California-Davis.
She is involved in many stages of ingredient development, including discovery, product applications, commercialization, and regulatory approval. Dr. Ditschun holds a Baccalaureate degree in Food Science from the University of Guelph, and Master's and Doctoral degrees in Food Science from the University of California-Davis.
Michael Doyle
Regents Professor of Food Microbiology and Director of the Center for Food Safety, University of Georgia, Griffin, GA, USA
Dr. Michael P. Doyle is a Regents Professor of Food Microbiology and Director of the Center for Food Safety at the University of Georgia. He is an active researcher in the area of food safety and security and works closely with the food industry, government agencies, and consumer groups on issues related to the microbiological safety of foods.
He serves or has served on food safety committees of many scientific organizations such as the World Health Organization, the Institute of Medicine, the Food and Drug Administration, and the U.S. Department of Agriculture. He is a Fellow of the American Academy of Microbiology, the American Association for the Advancement of Science, the International Association for Food Protection and the Institute of Food Technologists, and is a member of the National Academies Institute of Medicine.
He serves or has served on food safety committees of many scientific organizations such as the World Health Organization, the Institute of Medicine, the Food and Drug Administration, and the U.S. Department of Agriculture. He is a Fellow of the American Academy of Microbiology, the American Association for the Advancement of Science, the International Association for Food Protection and the Institute of Food Technologists, and is a member of the National Academies Institute of Medicine.
Tim Durance
Chaiman & Co-CEO, EnWave Corporation, Delta, BC, Canada
Dr. Tim Durance is Emeritus Professor of Food Science and former Director of the Food, Nutrition and Health Program at the University of British Columbia. Originally a native of Ontario, he graduated from the University of Waterloo with a B.A in Anthropology in 1974, followed by a B.Sc. in Microbiology from the University of Guelph, and MSc and PhD degrees in Food Science from the University of British Columbia. Prior to moving to UBC, Dr. Durance was Research Coordinator with Gay Lea Foods Ltd, of Mississauga, Ontario. He has published more than 80 scientific papers and 16 patents. A Fellow of the Canadian Institute of Food Science and Technology, Dr. Durance is also founder, Chairman, and Co-CEO of EnWave Corporation (TSX-V: ENW), a Canadian public company in the business of commercializing vacuum microwave dehydration technologies for food and pharmaceuticals.
Laurette Dubé
Professor, McGill Center for the Convergence of Health and Economics, Montreal, QC, Canada
Originally trained as a nutritionist, with graduate degrees in finances (MBA), marketing (MPS), and behavioral decision making/consumer psychology (Ph.D.), Laurette Dubé is Full Professor and holds the James McGill Chair of consumer and lifestyle psychology and marketing at the Desautels Faculty of Management of McGill University.
She is also the founding chair and scientific director of the McGill Center for Convergence of Health and Economics, a unique initiative to push the boundaries of disciplinary and complexity sciences to help individuals, communities, businesses, social enterprises, and governments to tackle, better than has been possible thus far, the most pressing societal and economic problems facing the world that lies at the nexus between agriculture, health and wealth production, consumption and distribution.
With a strong focus on harnessing the power of business as a catalyst for real-world change, the MWP operates through collaboration of private sector organizations with NGO/social enterprises, policy makers and academics at community, state, national and global levels to elaborate whole-of-Society solutions that promote convergence through local and systemic changes. Beyond books (Obesity Prevention: The Role of Brain and Society on Individual Behavior; Trade, Food, Diet and Health: Perspectives and Policy Options), she published in the leading scientific journals of her field (Journal of Consumer Research, Journal of Marketing, Journal of Marketing Research, Journal of Personality and Social Psychology). Her work also appears in major transdisciplinary journals (Physiology and Behavior; Journal of Behavioral Decision Making, Proceedings of the National Academy of Sciences), and in general audience and business publications such as Maclean’s, The Globe and Mail, USA Today and The Wall Street Journal. Dr. Dube is a Fellow of the Royal Society of Canada.
She is also the founding chair and scientific director of the McGill Center for Convergence of Health and Economics, a unique initiative to push the boundaries of disciplinary and complexity sciences to help individuals, communities, businesses, social enterprises, and governments to tackle, better than has been possible thus far, the most pressing societal and economic problems facing the world that lies at the nexus between agriculture, health and wealth production, consumption and distribution.
With a strong focus on harnessing the power of business as a catalyst for real-world change, the MWP operates through collaboration of private sector organizations with NGO/social enterprises, policy makers and academics at community, state, national and global levels to elaborate whole-of-Society solutions that promote convergence through local and systemic changes. Beyond books (Obesity Prevention: The Role of Brain and Society on Individual Behavior; Trade, Food, Diet and Health: Perspectives and Policy Options), she published in the leading scientific journals of her field (Journal of Consumer Research, Journal of Marketing, Journal of Marketing Research, Journal of Personality and Social Psychology). Her work also appears in major transdisciplinary journals (Physiology and Behavior; Journal of Behavioral Decision Making, Proceedings of the National Academy of Sciences), and in general audience and business publications such as Maclean’s, The Globe and Mail, USA Today and The Wall Street Journal. Dr. Dube is a Fellow of the Royal Society of Canada.
Robert Fisher
VP Global Technology & Innovation, Molson Coors Brewing Company, Golden, CO, USA
Dr. Robert W. Fisher is an innovative, results oriented, technical leader with strong scientific and business experience within the food and agricultural industries. He has a successful track record in creating innovations for customers that has generated growth for businesses within the corporate and nonprofit arenas. Currently Bob is VP Global Technology & Innovation for Molson Coors Brewing Company (MCBC) in Golden, Colorado leading product, process and package innovation within MCBC.
Prior to this position he was President Global Research and Development for Tate & Lyle in Decatur, Illinois building and leading a global R&D team in the U.S., Europe, India and China. His primary accomplishments included building a global technology and innovation team, building value added corn based products, most notably soluble corn fiber which is commonly used in many notable food products today. Prior to his current position he was Executive Director of the North American branch of the International Life Sciences Institute (ILSI North America). He worked closely with ILSI North America members, trustees, science advisors, and staff to strengthen the organization’s programs and scientific impact.
Prior to that he spent four years at John I. Hass, Inc., a privately owned global grower, trader, and processor of hops, where he served as a corporate officer, Senior Vice President of New Business Development and Technology, and President of BetaTec Products, Inc. Previously, he spent 19 years at Campbell Soup Company where he began his career in Product and Technology Development. He ultimately became Vice President of Research and Development for North America and part of the Campbell's senior leadership team. Bob has worked in Australia, Canada, China, France, Germany, Hong Kong, India and the United Kingdom building his global perspective.
In addition to his industry experience, he has been a visiting lecturer at Rutgers University, Temple University, Purdue University, The Pennsylvania State University and the University of Maryland where he has spoken on food innovation, food processing and safety. He held an adjunct faculty position at Camden County College, Blackwood, NJ, where he lectured on nutrition. Bob is on the External Advisory Board for the University of Illinois, the Technical Advisory Board for Bush Brothers Beans. In addition he previous was a member of the Board of Trustees of ILSI North America, the Board of Biotechnology Industrial Organization (BIO), the Advisory Board for Tate & Lyle Ventures, a member of the Rutgers University Food Science Advisory Council, a Professional Member of the Institute of Food Technologists and a member of Sigma Xi. He has served on the Grocery Product Manufacturers of Canada and the Executive Advisory Panel for Food Engineering. Dr. Fisher received a PhD, MPhil, and MS in Food Science from Rutgers – The State University of New Jersey and a BS in Biology from Ursinus College in Pennsylvania.
Prior to this position he was President Global Research and Development for Tate & Lyle in Decatur, Illinois building and leading a global R&D team in the U.S., Europe, India and China. His primary accomplishments included building a global technology and innovation team, building value added corn based products, most notably soluble corn fiber which is commonly used in many notable food products today. Prior to his current position he was Executive Director of the North American branch of the International Life Sciences Institute (ILSI North America). He worked closely with ILSI North America members, trustees, science advisors, and staff to strengthen the organization’s programs and scientific impact.
Prior to that he spent four years at John I. Hass, Inc., a privately owned global grower, trader, and processor of hops, where he served as a corporate officer, Senior Vice President of New Business Development and Technology, and President of BetaTec Products, Inc. Previously, he spent 19 years at Campbell Soup Company where he began his career in Product and Technology Development. He ultimately became Vice President of Research and Development for North America and part of the Campbell's senior leadership team. Bob has worked in Australia, Canada, China, France, Germany, Hong Kong, India and the United Kingdom building his global perspective.
In addition to his industry experience, he has been a visiting lecturer at Rutgers University, Temple University, Purdue University, The Pennsylvania State University and the University of Maryland where he has spoken on food innovation, food processing and safety. He held an adjunct faculty position at Camden County College, Blackwood, NJ, where he lectured on nutrition. Bob is on the External Advisory Board for the University of Illinois, the Technical Advisory Board for Bush Brothers Beans. In addition he previous was a member of the Board of Trustees of ILSI North America, the Board of Biotechnology Industrial Organization (BIO), the Advisory Board for Tate & Lyle Ventures, a member of the Rutgers University Food Science Advisory Council, a Professional Member of the Institute of Food Technologists and a member of Sigma Xi. He has served on the Grocery Product Manufacturers of Canada and the Executive Advisory Panel for Food Engineering. Dr. Fisher received a PhD, MPhil, and MS in Food Science from Rutgers – The State University of New Jersey and a BS in Biology from Ursinus College in Pennsylvania.
Supratim Ghosh
Assisstant Professor, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK, Canada
As an Assistant Professor in the Department of Food and Bioproduct Sciences at the University of Saskatchewan my research focus is in nanoemulsions and their potential role in novel structure formation for improved physicochemical and physiological properties. After finishing my PhD in Food Science from Penn State, USA I came to Canada for Post-Doctoral fellowship at Ryerson University, Toronto working on fat crystallization and Pickering water-in-oil emulsions. In 2010 I received the Young Scientist Award by IUFoST during their 15th International Congress in Cape Town, South Africa. I’m also an associate editor of a new journal ‘Food Structure’.
Peter Jones
Director of Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
Peter Jones, the recently named Canada Research Chair in Functional Foods and Nutrition, joined the University of Manitoba in 2005 as Director of the Richardson Centre for Functional Foods and Nutraceuticals. He holds a Doctorate in Nutritional Biochemistry from the University of Toronto. Previously, Dr. Jones was a professor in the School of Dietetics and Human Nutrition at McGill University from 1994-2005 (and Director from 1994-1999) holding a cross-appointment in the Department of Medicine.
Currently, Dr. Jones serves as President of the Danone Institute for Nutrition in Canada and is Past-President of the Canadian Society for Nutritional Sciences. He also has sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert Consultant Panel for Energy and Protein Requirements in Human Nutrition. Dr. Jones has served on national grant review committees including Canadian Institutes of Health Research (CIHR) and Heart and Stroke as well as on Editorial Boards for journals including the American Journal of Clinical Nutrition and Nutrition Reviews.
Dr Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents.
Currently, Dr. Jones serves as President of the Danone Institute for Nutrition in Canada and is Past-President of the Canadian Society for Nutritional Sciences. He also has sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert Consultant Panel for Energy and Protein Requirements in Human Nutrition. Dr. Jones has served on national grant review committees including Canadian Institutes of Health Research (CIHR) and Heart and Stroke as well as on Editorial Boards for journals including the American Journal of Clinical Nutrition and Nutrition Reviews.
Dr Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents.
Lekh Juneja
Executive Vice President, Taiyo Kagaku Co., Ltd., Yokkaichi, Japan
Dr. Lekh Juneja is internationally acclaimed for the development of various nutraceuticals and functional foods and for his research of functional ingredients from eggs. His expertise also encompasses water soluble dietary fibre, green tea, nanoporous materials and Nutrient Delivery Systems of minerals, vitamins, and polyunsaturated fatty acids. He is the author of Hen Eggs: Their Basic and Applied Science and has authored or co-authored more than 150 research papers as well as the book The Chemistry and Applications of Green Tea. He holds 125+ patents. Dr. Juneja is the Executive Vice President of Taiyo Kagaku Co., Ltd, Japan, as well as CEO & Chairman of Taiyo Lucid Pvt. Ltd., India, and Taiyo Green Power Co., Ltd., China.
He is also President of Taiyo-Labo Co., Ltd., Japan, a new company directly serving the healthcare industry. He has received many international awards including an IFT Industrial Achievement Award, Food Ingredient Research Awards at FIE Europe, Nutracon recognition for the Best New Products of the Year, and awards from the International College of Nutrition (ICN).
Dr. Juneja has been Director of the Board and a member of the International Scientific Advisory Committee of the Advanced Food Materials and Nutraceuticals Network (AFMNet) Canada until this year. He is President of ICN and has been a Fellow since 2005. Other major positions include the Advisory Board of the IFT Nanoscience Panel, the Society for Novel Food, the Japan Society of Tea Catechinology, the Asian Food Community, and the Board of Foreign Investment, Mie, Japan. He is also affiliated with the New York Academy of Sciences, the American Association for the Advancement of Science, the American Oil Chemists’ Society, and the Institute of Food Technologists.
Dr. Juneja has given more than 100 lectures and keynote addresses at various conferences. He earned his PhD at Nagoya University in Japan.
He is also President of Taiyo-Labo Co., Ltd., Japan, a new company directly serving the healthcare industry. He has received many international awards including an IFT Industrial Achievement Award, Food Ingredient Research Awards at FIE Europe, Nutracon recognition for the Best New Products of the Year, and awards from the International College of Nutrition (ICN).
Dr. Juneja has been Director of the Board and a member of the International Scientific Advisory Committee of the Advanced Food Materials and Nutraceuticals Network (AFMNet) Canada until this year. He is President of ICN and has been a Fellow since 2005. Other major positions include the Advisory Board of the IFT Nanoscience Panel, the Society for Novel Food, the Japan Society of Tea Catechinology, the Asian Food Community, and the Board of Foreign Investment, Mie, Japan. He is also affiliated with the New York Academy of Sciences, the American Association for the Advancement of Science, the American Oil Chemists’ Society, and the Institute of Food Technologists.
Dr. Juneja has given more than 100 lectures and keynote addresses at various conferences. He earned his PhD at Nagoya University in Japan.
Mary L'Abbé
Professor and Chair of Deptartment of Nutriotional Sciences, University of Toronto, Toronto, ON, Canada
Mary R. L’Abbé, PhD is the Earle W. McHenry Professor and Chair, Department of Nutritional Sciences, Faculty of Medicine, Univerity of Toronto, a position she took up in 2009. She currently leads a research group at the University on Food and Nutrition Policy for Population Health. Dr. L’Abbé is an expert in public health nutrition, nutrition policy, and food and nutrition regulations.
Her research examines the nutritional quality of the Canadian food supply, food intake patterns, consumer surveys of food choices related to obesity and chronic disease, and research in the area of minerals and trace elements. She is currently leading a Canadian Institutes of Health Research/Canadian Stroke Network funded study to evaluate the impact of Canada's sodium reduction strategy. Dr. L’Abbé is the former Director of the Bureau of Nutritional Sciences at Health Canada, where she was responsible for Health Canada’s nutrition laboratory research, surveillance, scientific evaluation and regulatory programs and served as Canadian Head of Delegation to the Codex Alimentarius Committees on Nutrition and on Food Labelling and coordinated Canada’s participation with the US in the development of the Dietary Reference Intakes.
Dr. L’Abbé was co-chair of the Canadian Trans Fat Task Force, led the Canadian Trans Fat Monitoring Program and also served as Chair/Vice-Chair of the Canadian Sodium Working Group, which developed the Sodium Reduction Strategy for Canada (2010). She is a member of the C-CHANGE initiative harmonizing Canadian medical guidelines for the prevention and treatment of cardiovascular disease, the PAHO regional expert group on Cardiovascular Disease Prevention through Dietary Salt Reduction, a member of the World Health Organization Expert Advisory Panel on Nutrition, and the WHO Nutrition Guidance Expert Advisory Group (NUGAG) on Diet and Health (2009-Present). Dr. L'Abbé holds a PhD in nutrition from McGill University and has authored over 130 peer-reviewed scientific publications, book chapters and government reports.
Her research examines the nutritional quality of the Canadian food supply, food intake patterns, consumer surveys of food choices related to obesity and chronic disease, and research in the area of minerals and trace elements. She is currently leading a Canadian Institutes of Health Research/Canadian Stroke Network funded study to evaluate the impact of Canada's sodium reduction strategy. Dr. L’Abbé is the former Director of the Bureau of Nutritional Sciences at Health Canada, where she was responsible for Health Canada’s nutrition laboratory research, surveillance, scientific evaluation and regulatory programs and served as Canadian Head of Delegation to the Codex Alimentarius Committees on Nutrition and on Food Labelling and coordinated Canada’s participation with the US in the development of the Dietary Reference Intakes.
Dr. L’Abbé was co-chair of the Canadian Trans Fat Task Force, led the Canadian Trans Fat Monitoring Program and also served as Chair/Vice-Chair of the Canadian Sodium Working Group, which developed the Sodium Reduction Strategy for Canada (2010). She is a member of the C-CHANGE initiative harmonizing Canadian medical guidelines for the prevention and treatment of cardiovascular disease, the PAHO regional expert group on Cardiovascular Disease Prevention through Dietary Salt Reduction, a member of the World Health Organization Expert Advisory Panel on Nutrition, and the WHO Nutrition Guidance Expert Advisory Group (NUGAG) on Diet and Health (2009-Present). Dr. L'Abbé holds a PhD in nutrition from McGill University and has authored over 130 peer-reviewed scientific publications, book chapters and government reports.
David R. Lineback
Senior Fellow, University of Maryland, Southport, NC, USA
Dr. David Lineback, Senior Fellow (former Director), Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland at College Park is a carbohydrate chemist and food scientist with extensive academic experience. He has been dean, College of Agriculture, University of Idaho; head, Departments of Food Science at Pennsylvania State University and North Carolina State University; and faculty member, University of Nebraska and Kansas State University.
He is past president of the American Association of Cereal Chemists (now AACC International), Institute of Food Technologists (IFT), Council for Agricultural Science and Technology (CAST) and International Union of Food Science and Technology (IUFoST). He has a B.S. (chemistry) from Purdue University and a Ph.D. (carbohydrate chemistry) from Ohio State University.
He is past president of the American Association of Cereal Chemists (now AACC International), Institute of Food Technologists (IFT), Council for Agricultural Science and Technology (CAST) and International Union of Food Science and Technology (IUFoST). He has a B.S. (chemistry) from Purdue University and a Ph.D. (carbohydrate chemistry) from Ohio State University.
David W.L. Ma.
Associate Professor, Department of Human Health and Nutritional Sciences College of Biological Science, University of Guelph
Vice President of Research, Canadian Nutrition Society, Guelph, ON, Canada
Dr. Ma’s research focuses on understanding the role of dietary fats in human health and disease. The goal is to better understand the effects of fats throughout the lifecycle from the early beginnings of life to old age in both the prevention and treatment of disease. Fats studied by my group include those from the omega-3, omega-6, omega-9, trans and conjugated linoleic acid families of fatty acids. Currently, a major focus is my CIHR funded research on omega-3 fatty acids in the prevention of breast cancer. Dr. Ma is currently an Associate Professor in the Department of Human Health and Nutritional Sciences at the University of Guelph. In addition to his academic responsibilities, Dr. Ma is also very active in the Canadian Nutrition Society and currently serves on several committees and holds the position of VP-Research.
Michèle Marcotte
Director of Research and Development at ECORC, Agriculture and Agri-Food Canada, Ottawa, ON, Canada
Dr. Michèle Marcotte is currently the Director of Research and Development at the Eastern Cereal and Oilseed Research Centre (ECORC) located at Agriculture and Agri-Food Canada in Ottawa. Michèle obtained a bachelor’s degree in chemical engineering (Laval), a master’s in food engineering (Alberta) and a Ph.D. in food processing (McGill). She started as a Professional Engineer at Agriculture and Agri-Food Canada at the AAFC’s Food Research and Development Centre located in St. Hyacinthe where she held a successful career for 21 years as a section head of food preservation technologies; a research scientist in Food Processing and Engineering; an advisor to the Director General of the Food Safety and Quality National Science Program. She supervised several cooperative and graduate students in her laboratory. She authored and co-authored more than 60 peer-reviewed papers, 120 conference papers and 45 research reports. In February 2009, the Quebec Order of Engineers that regroups more than 50,000 engineers featured a cover story in its monthly magazine on the role of engineering for food safety. Dr. Marcotte also developed a unique two-step drying process for cranberries that was implemented commercially in Quebec. Other significant developments include a prototype pilot oven for the optimization of baking and computer software to establish cooking-cooling cycle for meat products.
In 2009, Dr. Marcotte became the science director based in Ottawa at ECORC and responsible for managing for one of the 7 AAFC national science priorities entitled: “Food and Health”. Michèle was President of the Canadian Institute of Food Science and Technology (2006-2007). She is the Canadian representative of the International Association on Engineering and Foods (IAEF) and the International Union of Food Science and Technology (IUFoST). Dr. Marcotte received 9 significant awards/prizes: 1) AgCellence Prize from Agriculture and Agri-Food Canada (Innovation) in 1998; 2) two André-Latour Innovation Prizes (1999-2000) of the Foundation INITIA; 3) the prestigious Excellence Prize of Treasury Board from the Canadian Public Service of the Government of Canada in 2000; 4) the Federal Partnership for Technology Transfer (FPTT) in 2003; 5) the Excellence in Research Prize from the Governor’s Foundation of Agriculture and Agri-Food Canada in 2004; 6) the John Clark Award of the Canadian Society of Biological Engineers (CSBE) in 2010; 7) Agriculture and Agri-Food Canada Research Branch for the 125th Anniversary Celebration for her research contribution in food processing and engineering; and finally 8) the W.J. Eva Award of the Canadian Institute of Food Science and Technology (CIFST) for her outstanding contributions to engineering applied to food systems through service in research, training and management in 2012.
In 2009, Dr. Marcotte became the science director based in Ottawa at ECORC and responsible for managing for one of the 7 AAFC national science priorities entitled: “Food and Health”. Michèle was President of the Canadian Institute of Food Science and Technology (2006-2007). She is the Canadian representative of the International Association on Engineering and Foods (IAEF) and the International Union of Food Science and Technology (IUFoST). Dr. Marcotte received 9 significant awards/prizes: 1) AgCellence Prize from Agriculture and Agri-Food Canada (Innovation) in 1998; 2) two André-Latour Innovation Prizes (1999-2000) of the Foundation INITIA; 3) the prestigious Excellence Prize of Treasury Board from the Canadian Public Service of the Government of Canada in 2000; 4) the Federal Partnership for Technology Transfer (FPTT) in 2003; 5) the Excellence in Research Prize from the Governor’s Foundation of Agriculture and Agri-Food Canada in 2004; 6) the John Clark Award of the Canadian Society of Biological Engineers (CSBE) in 2010; 7) Agriculture and Agri-Food Canada Research Branch for the 125th Anniversary Celebration for her research contribution in food processing and engineering; and finally 8) the W.J. Eva Award of the Canadian Institute of Food Science and Technology (CIFST) for her outstanding contributions to engineering applied to food systems through service in research, training and management in 2012.
Brad McKay
Chief Executive Officer, Healthcare Food Services, Ottawa, ON, Canada
Brad McKay is Chief Executive Officer of Healthcare Food Services, a leading Canadian marketer of nutritious prepared meals for the healthcare sector. Prior to this he was Vice President Ingredients and Export for Parmalat Canada, and prior to that, he held progressively responsible marketing positions at Procter & Gamble, Kraft/Nabisco and Novartis Pharmaceuticals. Recognized for his industry leadership, Brad is an active participant in national and international organizations. He has been a member of the Governing Council of IUFoST (International Union of Food Science and Technology) and President of CIFST ( Canadian Institute of Food Science and Technology.
Mike Nickerson
Professor in Protein Quality and Utilization in Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
Dr. Michael Nickerson holds a Saskatchewan Agriculture and Food Research Chair in Protein Quality and Utilization in the Department of Food and Bioproduct Sciences at the University of Saskatchewan since 2006. His main research areas include evaluating processing technologies for proteins derived from agriculture commodities, assessing protein quality, improving plant protein functionality, and developing value-added innovations associated with the use of proteins derived from oilseed, legume and cereal crops, such as edible films, nanoparticles and microcapsules for carrying bioactive ingredients. Dr. Nickerson serves on the Editorial Board of Food Research International and is Editor and Chief of Canadian Food Insights.
Hosahalli S. Ramaswamy (Swamy)
Professor of Food Processing, McGill University, Ste. Anne de Bellevue, QC, Canada
Dr. Ramaswamy holds BS and MS (India) and MS and PhD (Canada). Currently, he is a professor of food processing McGill University, Montreal, Canada. During the 25 years at McGill University, he has established a very strong research program in several areas of food process engineering (thermal processing, microwave, RF and Ohmic heating, high pressure processing). Dr. Ramaswamy has been conferred the several prestigious awards: W.J. Eva Award (CIFST); John Clark Award (CSBE), CIFST President’s Award and Fellow of AFST (India), CSBE and CIFST. He has published over 300 scientific papers, authored/edited 8 books. He is an Editor of Journal of Food Engineering.
Mike Robach
VP Corporate Food Safety and Regulatory Affairs, Cargill, Wayzata, MN, USA
Mike Robach joined Cargill in January of 2004 to lead the company’s global food safety and regulatory programs. In this role he leads Cargill’s corporate efforts across food protection and security, quality assurance, animal health and regulatory compliance. Mike started out his career with Monsanto Company and prior to joining Cargill he headed up technical services for Wayne Farms LLC.
Mike is a graduate of Michigan State University and Virginia Tech. He is a member of the Board of the Global Food Safety Initiative (GFSI), the American Meat Institute, the National Turkey Federation, GMA’s Science Institute Executive Board, past chairman of the U.S Poultry and Egg Association’s Research Advisory Committee, a member of the International Association of Food Protection, the Institute of Food Technologists, and the American Society for Microbiology. Mike is the President of Safe, Supply of Affordable Food Everywhere (SSAFE), a group of global food companies, NGOs, intergovernmental agencies and universities working together to assure the safety and security of the global food supply chain. He has worked closely with the OIE, FAO, USDA, FDA and global governments regarding food safety policy, HACCP, and regulatory reform based on science.
From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, Cargill is a privately held company, employing about 159,000 people in about 2,000 facilities in 68 countries. 2009 sales and revenues totaled $116 billion. Cargill’s Corporate Food Safety and Regulatory Affairs department leads a global network of professionals who maintain best practices to ensure food safety, regulatory compliance, quality assurance, and animal health.
Mike is a graduate of Michigan State University and Virginia Tech. He is a member of the Board of the Global Food Safety Initiative (GFSI), the American Meat Institute, the National Turkey Federation, GMA’s Science Institute Executive Board, past chairman of the U.S Poultry and Egg Association’s Research Advisory Committee, a member of the International Association of Food Protection, the Institute of Food Technologists, and the American Society for Microbiology. Mike is the President of Safe, Supply of Affordable Food Everywhere (SSAFE), a group of global food companies, NGOs, intergovernmental agencies and universities working together to assure the safety and security of the global food supply chain. He has worked closely with the OIE, FAO, USDA, FDA and global governments regarding food safety policy, HACCP, and regulatory reform based on science.
From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, Cargill is a privately held company, employing about 159,000 people in about 2,000 facilities in 68 countries. 2009 sales and revenues totaled $116 billion. Cargill’s Corporate Food Safety and Regulatory Affairs department leads a global network of professionals who maintain best practices to ensure food safety, regulatory compliance, quality assurance, and animal health.
Christina Sabliov
Associate Professor in the Biological and Agricultural Engineering Department, Louisiana State University, Baton Rouge, LA, USA
Cristina Sabliov, Ph.D. is an Associate Professor in the Biological and Agricultural Engineering Department, at Louisiana State University and LSU Agricultural Center. Projects pursued in Dr. Sabliov’s laboratory range from design and synthesis of multifunctional polymeric nanoparticles for delivery of bioactives of controlled properties (size, surface charge, controlled-release profile and targeting properties) to in-vitro and in-vivo evaluation of the nanoparticle functionality and biotoxicity under the conditions of use. Dr. Sabliov is determined to address, through research and teaching, the multiple challenges and many opportunities that occur at the interface of food and nanotechnology, and to contribute significantly to the safe application of nanotechnology to improve food quality and human health.
Sam Saguy
Professor of Food Technology and Innovation, The Hebrew University of Jerusalem; Molson Coors Brewing Company, Golden, CO, USA
Sam Saguy, professor of Food Technology and Innovation, The Hebrew University of Jerusalem. Vast global synergistic experiences of fundamental research intertwined with industrial and applied R&D, consumer research, new products development, and a leading expert on open innovation. Published 11o-scientific peer reviewed papers, 6-patents, 17-book chapters and co-editor of 3-books. Serves on several Editorial Scientific Boards (J. European Food Research & Technology, Springer; Food Science and Technology International, Japan; J. of Food Engineering, Elsevier) and the IFT Press Editorial Advisory Board. Fellow, the Institute of Food Technologists (IFT), and ‘Life Time Achievement Award’ - the Israeli Food Industry Association.
Herbert Stone
Consultant, Sensory Management and Training, Menlo Park, CA, USA
Education: Ph.D. Univ. of California, Davis; B.S. & M.S. Univ. of Massachusetts; Dept. Chair, Stanford Research Institute (1962-1974); President and co-founder Tragon Corporation, 1974-2007. President and co-founder, Etel, Inc. (1978-1982.
Profession Society Activities: Institute of Food Technologists, President, 2004-2005, Executive Committee (Board), 1994-1996;), Journal of Food Science Scientific Editor for Sensory Evaluation, 2004 to present, Associate Editor, 2000-2004; Editor, World of Food Science, 2000 – 2006, Editorial Board, 2006- 2012; Chair, Marketing & Management Div. (2000); Co-founder, Sensory Evaluation Division, Chair, 1977-1978, Executive Comm., (1970-1973, 1980-1996), Scientific Lecturer, Chair, Marketing & Management Division, numerous other IFT Committees and Task Forces.
IFT Regional Section and Division Activities: Member, Northeast Section, 1954-1958; Northern California Section (1958-).
Publications: More than 150 peer reviewed publications and book chapters; co-author, “Sensory Evaluation Practices”, 4th edition, 2012.
Awards: CFS (Certified Food Scientist 2013), IFT Fellow (1984); Phi Tau Sigma (1958); Fellow IFST (2004); IAFST (2008); Cal Willey IFT Service Award, 2011; David R. Peryam Award for Sensory Evaluation, 2010.
Other Professional Memberships: American Association for the Advancement of Science; Sigma Xi; American Society for Enology and Viticulture; American Chemosensory Society; European Chemoreception Research Organization.
Other Activities: Advisory Board, University of Massachusetts, Department of Food Science & Technology, 1991-present; Chair, Leadership Board, University of California, Davis Food Science Department, 2004-present; Chair, Sensory Sciences Scholarship Fund, 1993-present.
Rickey Yada
Professor in Department of Food Science, University of Guelph & Advanced Foods and Materials Canada, Guelph, ON, Canada
Dr. Rickey Yada received his PhD from the Department of Food Science at the University of British Columbia in 1984. He has served as Chair of the Department of Food Science and as the Assistant Vice President Research, both at the University of Guelph. He is presently a Professor in the Department of Food Science, a Canada Research Chair in Food Protein Structure and the Scientific Director of the Food Institute, University of Guelph as well as the Scientific Director of the Advanced Foods and Materials Canada Network. He has participated on numerous research awards panels and committees, both at the national and international levels.
Among other activities, he is the Past Chair of the Scientific Council and President-Elect of the International Union of Food Science and Technology (IUFoST), is the North American Editor for Trends in Food Science and Technology and is on the editorial boards for several journals. He is the author of over 180 refereed journal publications and several book chapters. Dr. Yada is a Fellow of the Canadian Institute of Food Science and Technology, the International Academy of IUFoST and the Institute of Food Technologists.
Current research interests include: the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques (e.g., circular dichroism spectroscopy, micro-calorimeter, small angle neutron scattering, ultracentrifugation, enzyme kinetics, etc.), carbohydrate metabolism in potatoes as it related to process quality as well as various applications of food-related nanoscale science and technology.
Among other activities, he is the Past Chair of the Scientific Council and President-Elect of the International Union of Food Science and Technology (IUFoST), is the North American Editor for Trends in Food Science and Technology and is on the editorial boards for several journals. He is the author of over 180 refereed journal publications and several book chapters. Dr. Yada is a Fellow of the Canadian Institute of Food Science and Technology, the International Academy of IUFoST and the Institute of Food Technologists.
Current research interests include: the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques (e.g., circular dichroism spectroscopy, micro-calorimeter, small angle neutron scattering, ultracentrifugation, enzyme kinetics, etc.), carbohydrate metabolism in potatoes as it related to process quality as well as various applications of food-related nanoscale science and technology.
