2nd International Conference on Food and Beverage Packaging June 13-14, 2016 Rome, Italy

Siripong Malasri, PhD from Texas A&M University, is a registered professional engineer in Tennessee. He is an ISTA Certified Packaging Lab Professional (Professional Level). He is also Editor-in-Chief for the International Journal of Advanced Packaging Technology and Chair of PACKCON Online Packaging Conference. Dr. Malasri has received many awards, including Pi Alpha Kappa Honorary Society Membership (Institute of Packaging Professionals, Mid-South Chapter), Douglass J. Thomas Chair in Engineering (CBU), Outstanding Engineer of the Year & Distinguished Service Awards (Tennessee Society of Professional Engineer), and Distinguished Lasallian Educator Award (CBU).

His research interests include distribution packaging, pre-shipment test, sustainability, materials, cold chain packaging, and artificial intelligence.

Jeroen Knol is the Director of the European Federation of Food Science and Technology (EFFoST). He is the Editor in Chief of the Taste of Science, a free online magazine about innovation in the food industry. From 2012 to 2013, he was the Senior Scientist of Food Design & Structuring, Food & Biobased Research Wageningen UR.

Consumer Studies, Food Chemistry, Food Quality and Safety, Food Sciences, Food Technology, Human Nutrition, Marketing, Mechanistic modelling, Empirical modelling, Food Analysis (HPLC, GC-MS), Food Processing. He is coordinating several multi-disciplinary projects on sustainable and healthy foods including setting up of pilot productions, coordination of experiments, consumer research, supply chain management and technological developments.

Nathalie Gontard is the Research Director at INRA (National Institute for Agronomical Research), formerly Professor at the University of Montpellier II. She is co-author of more than 100 papers in peer-reviewed journals. She has a strong international experience and was invited Professor at the Kyoto University in 2010. She is the promoter and leader of a team working on food packaging, safety and quality, with a focus on modeling and decision support tools, biodegradable, active, intelligent materials, nano-technologies and modified atmosphere packaging of fresh and perishable foods. She was involved in numerous international (EU and developing countries), national and industrial projects. Currently, she is the coordinator of the EcoBioCAP EU FP7 and NextGenPack projects and also expert at the EFSA (European Food Safety Authority).

Structure/mass transfer relationships and modeling in bio-composites, Integrated approach of food / packaging systems, Environmental impact, eco-design of bio-materials, Safety and nano- materials and technologies.

Helga Næs has a Ph.D from the University of Oslo (1988). From 1988 to 1992, Næs had a research position at the Meat cooperation of Norway working on lactic acid bacteria, gene-technology and fermentation. From 1993 Næs has had different positions at Matforsk/Nofima (Norwegian Institute of Food, Fisheries and Aquaculture Research). She is now Research Director of the Food Safety and quality department at Nofima. In 2003-2004 she studied leadership at Sloan Business School, MIT, Boston, Massachusetts, USA and completed Master of management at BI Norwegian Business School in 2015.

Main competence is on pathogenic microorganisms, advantage of lactic acid bacteria, bio-/genetechnology, packaging and shelf life.

Richard Constantine Coles is the Director of Emagine Packaging Limited. Richard has over 25 years R&D experience in the packaging sector with lead organisations from across the agri-food supply chain. He is also an Associate in Packaging at the Natural Resources Institute, University of Greenwich and an Associate Lecturer in Innovation & Design for The Open University. Richard C. Coles is also a published Writer on packaging and lectures on Innovation & Design at The Open University. He possess 25 years broad experience in the packaging sector involving R&D, consultancy and industrial training with leading organisations including Syngenta, Metal Box/Nampak (SA) Ltd., Tesco, Canadean, Tetra Pak (UK), the Institute of Grocery Distribution (IGD) and Cranfield University. This has enabled the development of a total perspective of packaging.

His research interest includes resource efficiency, food safety, food waste reduction, optimising product shelf life, adoption of innovative biomaterials and other pack materials/tech, reusable packaging, design for recycling and design for enhanced user experience.

Lilia Ahrne is the Head of the Process and Technology Development at SP Technical Research Institute of Sweden, Associated Professor in food engineering at Chalmers Technical University in Gothenburg, Sweden and leader of Food Science Sweden. She is member of the National Committee for Nutrition and Food Sciences of The Royal Swedish Academy of Sciences (KVA) and executive member of EFFoST. She has PhD in Food Engineering from the Catholic University of Portugal, School of Biotechnology, Portugal.

Dr. Ahrne\\\'s research interests are to understand the effect of processing on physical, chemical and structural characteristics of foods, and use this knowledge to develop new processes and products. Processes under study include both traditional and novel technologies. She has extensive experience in coordination of industrial and European research projects.

Hosahalli S. Ramaswamy is the Professor of Department of Food Science of McGill University, , Macdonald Campus, Canada. For his outstanding contributions to food processing and engineering research, Dr. Ramaswamy was awarded the 2015 Life Time Achievement Award at the ICEF-12 in Quebec City. He is the President of Canadian Institute of Food Science and Technology (2015-16), Editor of Journal of Food Engineering (2008), Chair Scholarship Committee IFTPS (2008), Foreign Expert & Visiting Professor Zhejiang University, China (2012), Visiting Professor Addis Ababa University Ethiopia (2015).Supported by funding from Canada Foundation for Innovation, he has established a state of the art, first of its kind high pressure technology pilot plant facility on Macdonald Campus leading Canada in this area. The latest technology currently under investigation through support from Natural Sciences and Engineering Research Council is exploring pulsed light (PL) for decontaminating foods.

Dr. Ramaswamy\\\'s primary research interest is thermal processing and related processes including thin profile (retort pouch), aseptic processing of low acid liquid and particulate foods, food sterilization in rotational autoclaves and microwave processing. His current research also includes other areas such as pasteurization, freezing, drying, post-harvest technology, food system rheology and computer modeling. Dr. Ramaswamy\\\'s early research on thermal processing resulted in several key developments - demonstrating heat transfer distribution, not temperature, be a performance indicator of overpressure cookers; his long term activities at Institute for Thermal Processing Specialists (USA) and development of guidelines for heat penetration testing culminated in getting him the prestigious IFTPS Marvin Tung Award (2014). Dr. Ramaswamy has explored in depth end-over-end agitation (batch operations) and biaxial rotary processing (continuous retorts) and currently focusing on a newer more of agitation based on reciprocation motion of can within the retort. Dr. Ramaswamy has contributed significantly to exploration of novel techniques like microwave/RF and ohmic heating, and the use of extrusion processing technology for creating value added products.

Gürbüz Güneş is a Professor in Department of Food Engineering at Istanbul Technical University (İTU). He received his B.S. from Middle East Technical University in 1993, M.S. and PhD from Cornell University in 1997 and 2000, respectively. He has served as the director of Food Research Institute at TUBITAK Marmara Research Center, and vice director of the Graduate School at ITU. He is serving as the department chair in Food Engineering Department at İTU.

Dr. Gunes's research is focused on food packaging and novel food processing technologies. He has been doing research on modified atmosphere packaging of various types of food products, development of smart packaging materials for fresh produce, food irradiation by gamma and UV light, ultrasound and dense CO2 processing.

Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety, with 22 years of academic experience. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. He was the author of first Macedonian curricula in Food quality and Safety and the founder and first Chairman of Food Institute at the Faculty of Agricultural Sciences and Food. Now he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects, publishing, events organization and training. Prof. Dr Vladimir Kakurinov is working as an accredited trainer and consultant for 20 years in the fields of food safety and hygienic engineering and design, both in Europe and developing countries worldwide, with focus on meat, dairy, baking, fruit, vegetables, feed and bottled water industries. So far he trained over 1,000 individual trainees from over 500 companies and institutions from all around the world. He has a wide knowledge and experience of the food industry and conducts troubleshooting audits for food factories and catering establishments all over the world, investigating contamination and solving problems. He has expertise on the hygienic design of food factories, production layout, and food processing equipment and technologies, cleaning and disinfection, personnel hygiene and sampling. Highly regarded in his field, Prof. Dr Vladimir Kakurinov is European Hygienic Engineering Design Group (EHEDG) Macedonian Regional Section Chairman and Global Harmonization Initiative (GHI) Ambassador for Macedonia and a member of numerous international organizations as: EFFoST, Society for Applied Microbiology - GB, American Society for Microbiology - USA etc. He has written many scientific publications in numerous scientific journals. He is also author of several chapters in few international books as: Encyclopedia of Food Safety, and the first European Glossary of terms in Food Quality and Safety recognized by EU. Professor Vladimir Kakurinov is also Editor-in-Chief of the Journal of Hygienic Engineering and Design, which is accepted in many scientific databases and have more than 35,000 officially registered readers from academia and from more than 1,000 companies from all over the world.

Food, after and soil microbiology, industrial microbiology, technological microbiology, food borne pathogens, foodstuffs contamination, food quality, food safety, quality control systems in food industry, GAP, EUREP-GAP, GMP, GHP, SOP, SSOP, HACCP, BRC, organic food

Paolo Nannipieri is the Professor of Agricultural Chemistry and Head of the Department of Plant, Soil and Environmental Sciences at University of Florence, Italy. He is a member of the Soil Science Society of America, the Italian Society of Soil Science and the Italian Society of Agricultural Chemistry. He received his BSc and MSc degrees from Pisa University and his PhD (Soil Biochemistry) from the University of Pisa. He served as President of the Italian Society of Agricultural Chemistry and is currently serving as the President of the Commission 2.3 Soil Biology of the International Union of Soil Societies (IUSS). He is also the Editor in Chief of Biology and Fertility of Soils. He holds several distinctions for his global contributions to soil science.

Current research interests include sustainable agriculture and land management, integrated ecological-economic modelling and evaluation of farming systems, organic agriculture, agri-environmental indicators, eco-management auditing, participatory frameworks for assessment of natural resource management projects.

Loredana Incarnato is full Professor in the Department of Industrial Engineering at the University of Salerno where she currently teaches courses in Polymer Technology, Food Packaging, Materials Technology and Applied Chemistry. She is a member of the Board of Director of the University of Salerno since February 2013 and she was the Director of the Department of Chemical and Food Engineering. Her research interests concern the study of correlation between processing-structure and properties of polymers. In particular, she studies the rheological behavior and the film production processes of thermoplastic polymers and their properties for food packaging applications. She is author of about 80 papers published on international refereed journals and international book and about 150 international and national conference proceedings.

Rheology and film extrusion, active and nanocomposite films for food packaging, polymer recycling, physical and engineering properties of polymers.

Giampaolo Betta is a Mechanical Engineer with a PhD in Food Science and Technology. He is consultant for the food-pharma-cosmetic industry and for manufacturers of equipment and other related products, with more than 10 years experience. Expert in Food Safety and Hygienic Design, he is the Chairman of the Italian Section of the European Hygienic Engineering and Design Group (EHEDG) since its foundation in 2007 and he is EHEDG Authorized Trainer. He is member of the Food Technology Unit of the Dept. of Food Science of the University of Parma since 2005 and he is contract Professor at the Industrial Engineering Dept. of the University of Parma since 2009.

He offers design audits for food processing equipment with a focus on hygienic design, microbiological safety and cleanability, and support for design of new equipment and processes.

Pasquale Massimiliano Falcone is the Aggregate Professor and permanent Researcher at the Department of Agricultural Sciences, Food and Environmental of the Polytechnic University of Marche since November 1st, 2010, and member of the Committee of the Agricultural, Food and Environmental Sciences PhD Course at the Department for the 2013-2014 period. He was the winner of the Prize awarded by the Polytechnic University of Marche Researcher for the year 2012 in recognition of the quality of scientific research carried out. He earned the title of Doctor of Philosophy in Biotechnology of Food Products in 2003 with the thesis \\\\\\\"Approaches to non-destructive quality control in bakery products\\\\\\\" From 2008 to 2010 he was President and Researcher Leader of the Research Society of Vinegar Fermentation - CRACEF SrL, Spin-Off activated by the University of Modena and Reggio Emilia.

Dr. Falcone\\\'s research works are focused on the three following topics: (1) objective definition and quantitative characterization of the major quality markers of composition, microstructure, rheology, perceived texture and health-oriented functionality of food products and beverages as well as of their relationships, starting from theoretical knowledge of the mechanisms and kinetics underlying their changes and using non-destructive analytical and imaging techniques (dynamical mechanical and dynamical rheological analysis, phase-contrast microtomography, size-exclusion high performance cromatography); (2) modeling the time-dependent decay of the food and beverage quality following a product-packaging-dependent approach (3) development of new approaches for the rational food design and quality diagnosis.

Sara Limbo is Researcher at the Department of Food Science and Microbiology of University of Milan. She achieved a PhD degree in 2004, with a dissertation on the performance and effectiveness of oxygen scavengers in critical food applications. She participated in several Italian research projects and in the European Fair Project "Actipak "closed in 2001 and is now involved in the European Fair Project "Nafispack" on natural antimicrobials for innovative and safe packaging. Her primary interest deals with food packaging technologies and the quality of food packaged products. She is author and co-author of about 40 works among scientific publications and communications to conferences.

Shelf life of packaged foods; Light effects on food and packaging; Active packaging

Margarida Cortez Vieira is Professor in Food Processing and Director of the Laboratories of Food Product Development and Sensory Analysis and Food Processing. Director of Postgraduate Studies (Master in Food Technology) at the High Institute of Engineering of the University of Algarve. She holds degrees in Food Engineering,PhD and Masters) and a High Diploma in Chemical Engineering. During her career work ed in emergent technologies applied to food preservation including ultrasounds and UV-c radiation and recently with active packaging & Shelf Life Evaluation. She has published 18 papers in scientific journals, 8 book chapters and edited 3 books from Scrivener (Wiley), Springer, presented and chaired at several international conferences and is a member of the editorial Board of the Iseki International Journal of Food Studies. She is a member of several professional bodies including the Engineering National Professional regulator, Ordem dos Engenheiros and the Iseki Food Association being a fellow of the ISEKI Academy. She did two sabbatical leaves, one in University of Florida (USA) (1995) and another at BOKU, Viena Austria, (2006). She collaborated actively as coordinator of working groups in the European Thematic networks: ISEKI_Food and ISEKI_Food 2 and a Core Group member in ISEKI_Food 3 and ISEKI_Food 4. Before entering the academic world, worked for 4 years in the food industry in the Company Puratos SA.

Emergent Food Preservation Processes. Mathematical modelling of kinetics of degradation of quality parameters in food. Development and optimization of new technologies, of food processes (production line engineering design), food products and of new kinds of packaging materials.

Mohamed Fawzy Ramadan Hassanien is the Professor in Zagazig University in the department of Biochemistry. He got his PhD from Technical University of Berlin on the research work of Natural Science-Food Chemistry in 2004, and Completed his M.Sc. in Biochemistry "with excellent and honor degree" as a Faculty of Agriculture in Zagazig University, Egypt. He’s having 17 years of teaching experience. Currently he is working as Associate professor at Biochemistry Department in Zagazig University, Egypt. Dr. Mohamed Fawzy Ramadan Hassanien having the teaching experience in various topics like Fundamental of Biochemistry, Protein Chemistry, Biosynthesis of Proteins, Instrumental Analytical Chemistry , Physical Chemistry, Lipids Chemistry and Analysis, Chemical Analysis of Carbohydrates and its Products, Analytical Chemistry (Gravimetric and Volumetric) etc. and participated as an editorial board member for various reputed journals.

Food Analysis, Inorganic Chemistry, Organic Chemistry, Protein Chemistry, Physical Chemistry ,Analytical Chemistry (Gravimetric and Volumetric).

Kit Yam is the Professor in Department of Food Science at Rutgers University. He was the Graduate Director of the Department of Food Science at Rutgers University for 10years. His research is focused on developing innovative packaging technologies including controlled release packaging and intelligent packaging to improve food safety and quality, which has been funded by the Department of Defense, USDA, NSF, NASA, as well as the industry. He is Editor-in-Chief of The Wiley Encyclopedia of Packaging Technology, Associate Editor of Food Packaging and Shelf Life, Associate Editor of Journal of Food Processing, author of a textbook in food packaging, author of a book on emerging food packaging technologies, and author of over 100 journal articles and book chapters.

Controlled release active packaging, Intelligent packaging, Nanocomposite packaging, Shelf life of packaged foods.

Dr. N. Benkeblia has been working on food sciences and technologies from 1991. He started his work on crops physiology and biochemistry, preservation technologies such as irradiation, chemicals, modified atmosphere packaging (MAP), rare gases and other natural biological compounds (essential oils). From 2000, he focused his research on the postharvest metabolism of carbohydrates, mainly fructooligosaccharides (FOS) and fructans, and their impact on crops qualities. He also introduced new tools of \\\\\\\\\\\\\\\"Metabolomics\\\\\\\\\\\\\\\" in his research to investigate the biochemistry and the biological system of the biosynthesis and metabolism of FOS in fructan-containing plants (using asparagus and onion as models).

Postharvest physiology and biochemistry of horticultural crops mainly vegetables, Postharvest technologies for horticultural preservation including MAP, Irradiation and Natural Biological Compounds (Essential Oils), Carbohydrates, in particular fructans and fructooligosaccharides metabolism in horticultural crops and their impact on plant physiology, application of METABOLOMICS to elucidate fructans and fructooligosaccharides accumulation and translocation in fructan-accumulating plants (using onion and asparagus as plant models).

Gerrit Hasselmann made his studies on Production- and Material flow Technologies at the University of Dortmund. For more than 25 years he is now a Scientific Member of the Fraunhofer Institute Material flow and Logistics. At present he is in charge and works as a Project-Manager of the Packaging Test and Research Laboratory of the Institute. Gerrit Hasselmann is member on several working groups and committees of the German DIN/ CEN, VDI, EHI, BDVI and others. The results of his scientific research are published in articles and lectures.

His working field contains the subjects: Packaging Logistics, Packaging Test and Research as well as Cargo Load Securing.

Gordon Robertson is a food packaging consultant, expert witness, author and trainer, and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia. He was for 11 years Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters. Before that he was Foundation Professor of Packaging Technology at Massey University, New Zealand where he taught courses in food packaging for 21 years. The 1st edition of his book FOOD PACKAGING: PRINCIPLES & PRACTICE was published in 1992, followed by a 2nd edition in 2006. The 3rd edition was published by CRC Press in the USA in December 2012. They have become the most popular books on food packaging and are used in universities and by industry around the world. He offers workshops and webinars in food packaging using the book as the course notes. A food technologist by training, he has a Master of Technology and PhD in food technology as well as a Management Diploma. He is a Fellow of the International Academy of Food Science & Technology, and a Fellow of the US Institute of Food Technologists. In addition he is a Fellow of the Australian Institute of Packaging, a Fellow of the Australian Institute of Food Science & Technology, and a Past President and Fellow of the New Zealand Institute of Food Science & Technology. From 2010 to 2012 he was a member of the Governing Council of IUFoST (International Union of Food Science & Technology). He is a member of the editorial boards of several journals and was appointed Associate Editor - Food Packaging for the journal Packaging Technology & Science from January 2014.

Gordon Robertson research interests include consulting assignments in food packaging, expert witness in insurance claims, designing and delivering workshops and webinars in food packaging, conference presentations on aspects of food packaging.

Felix H. Barron is the Professor in Department of Food, Nutrition, and Packaging Sciences, Clemson University.

Industrial processing and outreach, Food, biological and microbiological products, Emphasis on industrial collaborations involving students in the design of processes and products of biological and microbiological nature including sterilization of foods and pharmaceuticals; good manufacturing practices, quality by design and risk assessments. Other interests include the development of probiotics with health and nutritional benefits as well as discovery of natural antibacterial compounds from medicinal plants.

Maria Rubino is an Associate Professor in the School of Packaging and has been at Michigan State University since 2004. Before her academic career, she also spent over 15 years in industry as a scientist for chemical and food companies.Maria teaches courses on packaging permeability, shelf life, and application of instrumental analysis for packaging material characterization and performance.

Dr. Rubino's research is focused on: the characterization of nanocomposite and solvent interaction; the mass transfer of vapors, gases as well as nanoparticles and by products from nanocomposite materials and the developing of packaging strategies that contribute to the overall safety of food and pharmaceutical products such as designing active surfaces using functionalized nanoparticles for applications in active packaging.

Charalampos Proestos has a BSc (Ptychio) in Chemistry, University of Ioannina, Greece and MSc in Food Science at Reading University, U.K. He obtained his Ph.D. in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his post doc working on natural antioxidants on programs funded by EU and Greece. After further training at Wageningen University (The Netherlands), he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry auditor and supervisor of the Chemical laboratory in Athens accredited with ISO 17025. Currently he is Assistant Professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 30 papers in reputed journals and has been serving as an editorial board member of more than 5 repute journals.

1. Food Antioxidants: Extraction, isolation and chemical characterization by hyphenated techniques (LC/MS/MS, NMR, HPLC/DAD, GC/MS) and antioxidant assays. 2. Food Bioactive compounds (isolation and chemical characterization). 3. Food contaminants (Toxic, heavy metals analysis), migration from packaging materials, Biogenic amines, GMOs, Food allergens. 4. Food analysis and Foodomics through the application and integration of advanced -omics technologies (e.g. NMR)

Bibiana Igbabul is an Associate Professor of Food Processing Technology is a PhD holder in Food Science and Technology from the University of Agriculture, Makurdi, Nigeria. She is the Deputy Director of Research and Development of the University. She is a Member of the Editorial Board of Current Research in Nutrition and Food Science. She has published over 30 articles in peer reviewed journals. She is a member of Institute of Food Technology (IFT) USA, Nigeria Institute of Food Science and Technology (NIFST) and Nutrition Society of Nigeria. She is a Co-author of a book in Food Science and Technology.

Nutrition and Food Science

Elena Velickova is an Assistant Professor in Department of Food technology and Biotechnology at University SS Cyril and Methodius, Macedonia.

Her research interest includes food engineering, food preservation processes and food quality control.

Hanee M. Al-Dmoor has a PhD in food science. He is a member faculty at nutrition and food processing department in Al-Balqa Applied University. He has published more than 35 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, assessment for accreditation for certifications such as ISO, HACCP, GMP… and training.

Hanee M. Al-Dmoor Research interest is in food processing.