Food Pathogen and Safety

Dr. Daraba is Associate professor at University “Dunarea de Jos” of Galati, Romania and Research Associate at Iowa State University, USA. She holds a PhD and MSc from University “Dunarea de Jos” of Galati, Romania. Dr. Daraba was a Norman Bourlaug/USAID Fellow at University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki funded by the Greek Government. Her area of expertise is food safety and quality, and HACCP in food industry and food service units. She works extensively in reviewing for scientific journals and national interest projects (Meat Science journal-USA; Graduate Women in Science Fellowships-USA; Action “Cooperation 2011”- Ministry of Education, Lifelong Learning & Religious Affairs – Greece). Dr. Daraba organized several international workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti. She was a food safety and HACCP trainer for Haitian food processors under USAID/FAVACA/PADF project. She authored and co-authored books and book chapters, research publications, and scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP.

Food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, vacuum packaging, HACCP.

Hanee M. Al-Dmoor, Prof. of Food chemistry and analysis 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.

- Food allergen - Olive oil - Aflatoxins occurrence , detection and limitations - Hormone, antibiotic residues - Pesticides residues GM FOOD detection - Bisphenol A ,and or any of compounds … in food and drinks from plastic packaging materials

Dr. Aubrey Mendonça is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received his Ph.D. in Food Science and Technology (minor in Microbiology). Before joining the ISU he was a post-doctoral scientist in the Department of Food Science at Pennsylvania State University. At ISU, Dr. Mendonça holds appointments in Interdepartmental Programs of Microbiology and Toxicology. He teaches courses in food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations of those technologies. He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield Foods and is a frequently invited speaker at national and international food safety conferences. Dr. Mendonça is certified by the International HACCP Alliance and the Food Safety Preventive Control Alliance. He served as food safety consultant for USAID-sponsored projects in Guyana, Jamaica and Haiti. He is the Past Chair of the Food Microbiology Division of the Institute of Food Technologists (IFT), Iowa Section of IFT, and professional member of the American Society for Microbiology, IFT, International Association for Food Protection, and the American Chemical Society.

Microbial food safety, microbial challenge testing, natural antimicrobials, control of foodborne pathogens and spoilage organisms using non-thermal technologies

Under his administration Ghana recorded the fastest growth in its history, attaining a middle-income status by 2006, GDP growth reached a record 8.4%. He introduced the National Health Insurance Scheme with free maternal care for pregnant women, Free School Feeding program, and best agriculture practices that doubled cocoa production to all-time high. As chairperson of the African Union, he supervised the peaceful resolution of the electoral conflict in Kenya. Also, chairing the Economic Community of West African States for two terms, he led the successful negotiations that brought peace to Sierra Leone, Liberia and Cote d’Ivoire. In 2011 he was named joint-winner of the World Food Prize with former Brazilian President Lula da Silva. He studied at Oxford University and was called to the Bar at Lincoln Inn, London (1959-1961)

In retirement, he has set up The John A. Kufuor Foundation on Leadership, Governance and Development and serves as UN Special Envoy on Climate Change; Global Ambassador against Hunger for the UN World Food Programme; Chairman of the UN Interpeace Program; Global Envoy for Neglected Tropical Diseases Alliance. He is also President of the Italian development organization, Alliance for Africa; member of Club de Madrid; director of Brenthurst Foundation of South Africa, the Leon Sullivan Foundation, and the Netherlands Development Corporation and a member of the Global Citizenship Commission tasked with updating the UN Universal Declaration of Human Rights.

Angela Tellez Garay is a Food Safety and Quality Assurance professional with over 15 years of experience. Dr. Tellez Garay has a PhD from University of Guelph, a MSc in Agricultural Engineering from Texas A&M and a B.Ch.E. Chemical Engineering from Universidad Industrial de Santander. Her area of expertise is food microbiology and risk analysis. During her carreer in food safety she has worked in academia, goverment, and extensively in the industry. She is adjunct faculty of the department of Food Science at Univeristy of Guelph and teaches in the Food Safety and Quality Masters Program since 2009. Dr. Tellez Garay has worked in Canada and the U.S as a food safety consultant and has participated in several food safety related projects. During her time at University of Guelph she lead multi-year projects for Maple Lead Foods and Loblaw Company. She has several research publications most of them in the area of control pathogens colonization in humans using probiotics.

At Kraft, Tellez Garay was the lead of the Food Safety and Microbiology program for Canada and worked extensively to structure the food safety program for internal plants, suppliers and co-manufacturers. Recently, she started her own consulting company and is working with large and small companies on managing their supply chain and supporting their risk analysis teams

Jianhong Wu, a Distinguished Research Professor of Mathematics and Canada Research Chair in Industrial and Applied Mathematics at York University (Toronto, Canada), has co-authored 18 books, over 360 peer-reviewed articles and 18 policy consultations for Canadian provincial and federal governments in areas relevant to global food safety in general, and food-borne pathogen spread in particular. As the founding director of the Centre for Disease Modelling and the current Director of the York Institute for Health Research.

Wu has coordinated a number of large scale interdisciplinary multi-institutional research projects, using mathematical modeling, big data analytics and geo-simulation technologies to study the transmission dynamics and spatiotemporal spread of infectious diseases. He served on the Board of Advisors for the NSF funded National Institute for Mathematical and Biological Synthesis (NIMBioS) and is one of the organizers for the NIMBioS Working Group “Models of Produce Contamination”. He is the editor-in-chief for the AIMS journal Big Data and Information Analytics and the KeAi (Elsevier-CSPM) journal Infectious Disease Modelling, and is leading an initiative “Advanced Disaster, Emergency and Rapid Response Simulations” (ADERSIM).

Angela Anandappa is a food safety and business professional with experience in quality, product development and in Biotechnology. She earned her Doctorate in Food Safety from the University of Kentucky and has an MS in Food Microbiology and B.S. in Biology from the University of Kentucky. Her areas of expertise are in formula scale-up, supplier management. Dr. Anandappa has worked in the Biotechnology industry, academia as well and the food industry. While at the University of Kentucky, Dr. Anandappa played a key role in developing and consulting with numerous food industry clients at the Food Systems Innovation Center. Most recently she managed the supply chain safety group at Kraft Foods.

Anandappa in interested in understanding what factors help suppliers improve their food safety performance.

Jashbhai B. Prajapati is a Dairy Technology graduate from Gujarat Agricultural University and Ph.D. in Dairy Microbiology from National Dairy Research Institute, Karnal, India. Since last 35 years, he is serving at the Faculty of Dairy Science in various capacities and from 2004, he is the Head of Dairy Microbiology Department and from 2015, he is the Dean of the Faculty of Dairy Science. He is a renowned academician and scientists in the area of probiotics and fermented foods. He is handling number of research projects sponsored by ICAR, DBT, State Govt., EU, SIDA and has published more than 300 papers, including two text book. He was awarded Chancellors Gold medal and has Fellowship award from Erasmus Mundus (EU) as well as Indian National Science Academy. He is a Fellow of Indian Dairy Association, Fellow of National Academy of Dairy Science and recipient of Hari Ohm Ashram Award 2014 from ICAR. He is an international lecturer and has given invited talks in many countries.

. He is Associate Editor, International Journal of Fermented Foods, International Journal of Probiotic and Prebiotics. He is Coordinator of Swedish South Asian Network on Fermented Foods since its inception in 2003. He is also a Member in Indian National Committee of International Dairy Federation (IDF) in 3 groups viz., Probiotics, Lactic acid bacteria & starters.