Gordon Robertson, Chair
Food Packaging Consultant in Brisbane, Australia
Dr Gordon Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia. Prior to that he was for 11 years Vice President for Environmental & External Affairs with 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.
He is Associate Editor of the journal Packaging Technology & Science.
Gordon was a member of the IUFoST Governing Council (2010-12) and is a Past President and Fellow of the NZIFST, a Fellow of IAFoST, a Fellow of the US Institute of Food Technologists, and a Fellow of the Australian Institute of Food Science & Technology. He has attended all but two of the IUFoST World Congresses since Seoul in 2001.
Dr Lilia Ahrné is Professor of Dairy Process Technology at the University of Copenhagen, Denmark. Her research interests focus on the effects of processing on the physical, chemical and structural characteristics of foods, and applying this knowledge to develop new processes and products.
For almost 10 years, Lilia was Director of the Process and Technology Development Department at SIK – The Swedish Institute for Food and Biotechnology, and adjunct Professor in Food Engineering at Chalmers University of Technology. She also led Food Science Sweden, a collaborative platform financed by the major Swedish food research actors. Lilia is a member of the National Committee for Nutrition and Food Sciences of The Royal Swedish Academy of Sciences (KVA). She has wide experience of participation and successful coordination of EU and industrially-financed research projects.
Lilia is a Fellow of IAFoST and current President of the Executive Board of EFFoST (The European Federation of Food Science and Technology).
Researcher at the Brazilian Agricultural Research Corporation (Embrapa), Fortaleza, Brazil
Dr. Henriette Azeredo has been a researcher at the Brazilian Agricultural Research Corporation (Embrapa), in Brazil, for 16 years. She has spent two years at the Institute of Food Research (now Quadram Institute) in Norwich, UK, as a visiting scientist for the International Program of Embrapa (LabEx), and was also a visiting scientist at the Western Regional Research Center (USDA, ARS) in Albany, CA, USA. Her research is focused on biodegradable and edible films from macromolecules extracted from industrial byproducts, the influence of edible biopolymeric coatings on food stability, techniques to improve the physical performance of biobased packaging materials (such as incorporation of reinforcing nanostructures and chemical crosslinking), and active food packaging.
Ly Nguyen Binh
Professor of Food Science and Technology and Vice Dean of the College of Agriculture and Applied Biology, Can Tho University, Vietnam
Dr Ly Nguyen Binh is a Professor of Food Science and Technology at Can Tho University, Vietnam. He obtained MSc and PhD degrees in Food Science and Technology at Katholieke Universiteit Leuven, Belgium. He is a member of the Research and Education Council of Can Tho University, and a permanent committee member of the Vietnam Association of Food Science and Technology (VAFoST). His key research areas include fruit and vegetable technology, food enzymology, kinetics, and value chain management. Binh was and is involved in several national and international research projects on fruit and vegetable storage and processing (JICA/Japan, VLIR/Belgium), and value chain management (WTO, NAFOSTED-FWO/Belgium). He is coordinator of the international MSc program in Food Science and Technology of the VLIR-Network Vietnam project, and an active member of organizing and scientific committee for several international conferences. He is also a section editor for the Scientific Journal of Can Tho University.
Professor of Food Science and Director of the Postgraduate School at Lincoln University, New Zealand
Dr Charles Brennan is an established senior academic with over 20 years’ experience. He is presently Professor of Food Science and Director of the Postgraduate School at Lincoln University, New Zealand. He has played a vital role in the growth and development of the Food Science Department at Lincoln, especially in the difficult times following the Christchurch earthquake. He is accomplished in leadership, financial management, change management, co-ordination of agri-food departments, personal research groups, and multi-national research projects. He also holds the Chair Professor of Food Science at South China University of Technology and is Editor of the Journal of Food Processing and Preservation. His broad knowledge base includes plant breeding, animal nutrition, agri-business, biochemistry, food technology and engineering, human nutrition, hospitality and tourism systems.
Emeritus Professor, University of New South Wales, Sydney, Australia
Dr Ken Buckle is an Emeritus Professor in the Food Science and Technology Group, School of Chemical Engineering, at The University of New South Wales, Sydney, Australia. He is a Fellow of the Australian Academy of Technological Sciences and Engineering, the International Academy of Food Science and Technology (President 2001-03), the Australian Institute of Food Science and Technology (President 1995-97), the [US] Institute of Food Technologists, and the Royal Society of New South Wales. He was Chair of the Scientific Council of the International Union of Food Science and Technology (IUFoST) and a member of its Governing Council (2003-06), and is Chair of the Editorial Advisory Board of the online IUFoST magazine The World of Food Science. He was Co-chair of the Technical Program Committee and a member of the Organising Committee for IUFoST Congress 10 held in Sydney, Australia in 1999.
Dr Siree Chaiseri is Acting Vice President for Research and Associate Professor, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. She has served as Director of Kasetsart University’s Food Innovation and Research Service for Thailand, and was Dean of the Faculty of Agro-Industry prior to being appointed Vice President for Academic Affairs and a member of the Kasetsart University Council. Her major research areas are the flavour chemistry of ASEAN foods and ingredients, and confectionery technology.
Siree is Fellow of IAFoST and in 2014 was named Outstanding Alumnus, College of Agriculture and Life Science, Pennsylvania State University where she completed her PhD. She is also an International consortium committee member with the Institute of Technology of Cambodia, and a Technical advisory committee member of the Food and Fertilizer Technology Center (FFTC) for the Asian and Pacific region.
Steven Feng Chen
Dr. Steven Feng Chen is currently a Chair Professor and Director of the Institute for Food and Bioresource Engineering at Peking University. Before joining Peking University in 2011, he was a Professor in the School of Biological Sciences at the University of Hong Kong. His research interests are primarily in the areas of algal biotechnology, food biotechnology and functional foods.
Dr. Chen is an Academician of the International Eurasian Academy of Sciences (IEAS), a Fellow of the International Academy of Food Science and Technology (IAFoST), a Fellow of the Royal Society of Chemistry (RSC), and a Fellow of the American Institute for Medical and Biological Engineering (AIMBE). He is an editorial (advisory) board member of 7 international journals including Food & Function, and Journal of Agricultural and Food Chemistry.
Director of the Dairy Innovation Institute, and holds the Leprino Foods Professorship in Dairy Science, both at the California Polytechnic State University, San Luis Obispo.
Dr David Everett is originally from Australia, and completed his PhD in Food Science at the University of Wisconsin, Madison. He has worked on dairy industry projects at the CSIRO federal government research center in Australia to help develop a technology to manufacture hard cheese from ultrafiltered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to generate new ideas. He is a Fellow of the Riddet Institute Center of Research Excellence in New Zealand. He is the immediate past-President of the New Zealand Institute of Food Science and Technology, and currently serves as Consulting Editor of the International Dairy Journal and an Editorial Board Member of the Journal of Texture Studies. Dr. Everett’s current research program focuses on understanding the impact of dairy product microstructure on enzymatic reactions that produce flavor compounds; release of flavor compounds, nutrients, and bioactive components under oral and digestive conditions; colloidal and surface physical chemical reactions in dairy products; cheese science and technology; and dairy ingredient functionality.
Australian Food and Grocery Council Chair in Food Science at the University of Queensland, Brisbane, Australia
Dr Melissa Fitzgerald was appointed to the Australian Food and Grocery Council Chair in Food Science at the University of Queensland, Brisbane, Australia in 2012. Prior to that she was for 8 years Head of the Grain Quality and Nutrition Centre at the International Rice Research Institute in the Philippines, an organisation created to improve the wellbeing of the world’s poorest rice consumers and rice farmers.
Melissa’s research interests are in new techniques to measure food quality, taste and flavour; nutritional value of functional food; metabolomics in food quality, nutrition and health; rice quality and nutrition; and bush foods and their nutritional value.
Melissa directs the Industry Transformation Training Centre funded by the Australian Research Council. It provides cross-disciplinary training in healthy foods, agribusiness, supply and value chains, and consumer science for a new generation of food scientists. The Centre aims to ensure Australia is well positioned to create and market healthier foods and to respond to a surging demand from Asia’s expanding markets. Collaborating partners include the International Rice Research Institute, Rural Industries Research and Development Corporation, and Huazhong University of Science & Technology in Wuhan, China. It is training an initial 12 PhD students in a new type of PhD program aimed at opening the door to a career path in industry.
Lecturer in Food Engineering at Massey University, Auckland, New Zealand
Dr Eustina Fraser (née Oh) is a Lecturer in Food Engineering at Massey University, New Zealand. Her research interests are primarily in dairy science, including dairy chemistry, rheology of dairy products and new processing technologies, particularly non-thermal food processing. She has held various positions in the food industry in both New Zealand and Australia, as well as a postdoctoral research fellowship for 2 years at the University of Queensland, Australia.
Eustina was selected as an IUFoST Young Scientist to present at the XVth World Congress of Food Science and Technology in Cape Town, South Africa in 2010. She will have a key role on the committee of encouraging young food scientists and technologists to participate in the XXth World Congress in Auckland.
Dr Richard Frazier was appointed as Head of the Department of Food and Nutritional Sciences at the University of Reading in 2015. Since taking this position, he has played an active role in establishing the new EIT Food Knowledge and Innovation Community, within which Reading leads a regional innovation hub, which brings together UK industry, universities and research centres to encourage new innovation, education, business creation and communication activities to support a consumer-centric approach to food innovation. He is a Fellow of the Institute of Food Science and Technology and plays an active role in promoting the development of teaching and careers in food science and technology through the IFST’s Education and Careers Committee. He is currently a UK National Committee for UNESCO Newton Prize Reviewer.
Richard’s research is centred on protein functionality in food and biological systems, and how molecular-level interactions define these functions. He is an active user of large-scale facilities in his research, particularly neutron reflectometry. His expertise spans food protein, lipid and colloid chemistry, cereal chemistry, food analysis, and biophysical chemistry.
Principal of ACCE International, Toronto, Canada
Anne Goldman’s professional career has included positions in the food industry as well as research and academic institutes on three continents. Throughout her international career, Anne has been an active supporter of professional food organisations at the national and section levels. She is a member of the IFT Board of Directors, a past member of the Governing Council of IUFoST, past president of CIFST, and past secretary of NZIFST. She is also a past board member of the European Sensory Network, past Chair of ASTM – Committee E-18 on Sensory Evaluation and member of the organizing committee of the Pangborn 9 Conference.
Anne is a Fellow of IFT, CIFST, IFST (UK), IAFoST and MRIA, and a CFS. She is a recipient of the David R. Peryam Award from ASTM – Committee E-18 on Sensory Evaluation, and the IFT 2016 Sensory and Consumer Sciences Achievement Award in recognition of her lifelong contributions of actively supporting and advancing the application of sensory and consumer research through education and mentorship.
Research Director at INRA, the National Institute for Agronomical Research in Montpellier, France
Dr Nathalie Gontard is Research Director at INRA, the National Institute for Agronomical Research in Montpellier, France and was formerly a Professor at the University of Montpellier. Nathalie is the leader of a team working on food packaging and food waste reduction with a focus on modeling and decision support tools, active and intelligent biomaterials, nanotechnologies and agro-food waste reduction and conversion. Nathalie is involved in numerous international, national and industrial projects, and is the coordinator of the H2020 NoAW, EcoBioCAP FP7 and NextGenPack projects. In addition, she is a European expert for the European Commission and the European Food Safety Authority, editor-in-chief of the journal Packaging Research, and a Fellow of IAFoST.
Dr Olaf Gruess has over 17 years of experience at General Mills, leading new product development (baked goods, yogurt, cereal bars, shelf stable and frozen meals) and strategic research initiatives (sodium reduction technology, taste perception), as well as roles in Marketing, Connected Innovation and early start-up evaluation.
Gruess is an expert in utilizing Open Innovation concepts as well as evaluating and mentoring start-up companies. Currently he is focusing on identifying external technologies and developing implementation strategies for those technologies into the broader organization. Gruess also aligns internal technologies with potential external partners to create a novel value stream for ingredients, technologies and finished products.
Gruess serves as a judge and mentor at MassChallenge, the world’s most start-up friendly accelerator and at the European Food Venture Forum; he is on the Industrial Board of the Integrative Food and Nutrition Center at the EPFL in Lausanne, Switzerland and also serves on the Scientific Advisory Board of the German Institute for Food Technology (DIL).
Gruess received his Master’s Degree in Nutrition and Food Science from the University of Bonn, Germany and the University of Ghent, Belgium, as well as a Ph.D. in Food Science from the University of Bonn, Germany.
Dr Jeremy Hill has previously held a number of senior R&D leadership roles throughout the dairy supply chain including General Manager of Research and Development at the Livestock Improvement Corporation, Deputy Chief Executive of the New Zealand Dairy Research Institute, Fonterra General Manager of Manufacturing Innovation and Fonterra General Manager of Research and Technical Operations. He has also served as Fonterra’s Director of Regulatory Affairs and Food Assurance. He is a Massey University Research Fellow and is a member of the Editorial Board of the International Journal of Dairy Technology.
In 2012 he was elected as President and Chairman of the Board of the International Dairy Federation (IDF), the peak body for the global dairy sector. Together with the CEOs of Fonterra, Arla Foods, Royal FrieslandCampina and Dairy Farmers of America, he is a member of the Board of Directors of the Global Dairy Platform which represents the collaborative interests of the commercial dairy sector. He is a Governor of the Global Dairy Agenda for Action on sustainability and chairs the GDAA Advisory Board composed of senior leaders from the Food and Agricultural Organisation of the United Nations, World Bank, World Wildlife Fund, American Human Society, ASDA Walmart, Rabobank, Roundtable for Sustainable Beef, and Solidaridad an international civil society organization focussed on facilitating the development of socially responsible, ecologically sound and profitable supply chains.
Dong Sun Lee
Professor of Food Engineering and Packaging, Kyungnam University, South Korea
Dr Dong-Sun Lee is Professor of Food Engineering and Packaging in the Department of Food Science and Biotechnology at Kyungnam University, South Korea. His major research areas are modified atmosphere and intelligent packaging of fresh produce, packaging of Korean indigenous foods, and active packaging. He has also been an active researcher in process modelling, quality optimisation of food processing, heat process determination, heat transfer analysis, energy accounting and analysis of thermal processes.
Dong-Sun is a former President of the Korean Society of Food Preservation, and the Korea Society of Packaging Science and Technology. He is Editor-in-Chief of the Korean Journal of Packaging Science and Technology and a member of the editorial board of several international journals.
Dr Hiroshi Nabetani is the Director-General of the Food Research Institute, which is part of the National Agriculture and Food Research Organization or NARO, the core institute in Japan for conducting research and development on agriculture and food.
The Institute aims to promote a healthy and rich diet for consumers, and to address Japan’s food supply issues through scientific analysis on food and health, development of technology to ensure the safety of food, and development of innovative distribution and processing technologies. His research interests centre around the application of membrane separation technology for the concentration of biomass ethanol, production of bio-diesel from waste edible oil, and production of physiologically functional food by use of membrane separation technology.
He has received many awards for his research, including from the Japan Society for Food Science and Technology for “Research on Optimization of Membrane Separation Process for Liquid Food”, and from the Japan Society for Food Engineering for “Study on Reaction and Separation Processes for Food”. In addition to his role at NFRI, he lectures in Food Engineering at the University of Chiba, in Agricultural Systems Engineering at the University of Tokyo, and is also a Professor in the Graduate School of Agriculture and Life Sciences at the University of Tokyo.
Professor of Food Science at University of Otago, Dunedin, New Zealand
Dr Indrwati Oey’s research focuses on enzymatic and chemical reactions affecting food nutrition and overall quality [such as texture, flavour and colour] – all of which can impact on consumer perception and human health. She explores different food processing techniques including non-thermal process technology such as high hydrostatic pressure and pulsed electric field to design healthy food products.
Siew Young Quek
Associate Professor and Director of the Food Science Programme at the University of Auckland, New Zealand
Dr Siew-Young Quek, originally from Malaysia, is the current Director of the Food Science Programme at the University of Auckland, New Zealand. She has over 20 years’ research experience and more than 250 contributions at conference s and as scientific publications.
Her research interests focus on bioactives, functional foods and lipids. Current work includes microencapsulation of bioactive components for functional food applications, extraction and characterisation of bioactives and functional ingredients from food and waste by-products, processing and food quality, and functional food product development.
Dr Quek is the editor of LWT-Food Science and Technology and an editorial board member of Food Quality and Safety. She is the recipient of the 100 Talent Programme of Hunan Province (P.R. China), Shanghai Outstanding Overseas Scholar (2014/15), recipient of the University Invention & Research Competition in Malaysia (2013), Top 100 NZ Food Technologists and received The University of Auckland Excellence in Teaching award in 2007. Dr Quek is a Fellow of the New Zealand Institute of Food Science and Technology.
Professor Shafiur Rahman is an eminent scientist and academic in the area of Food Processing, recognized for his significant contributions to the basic and applied knowledge of food properties related to food structure, engineering properties and food stability. He is the author/co-author of over 300 technical articles including more than 140 journal papers and 12 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press. He established the International Journal of Food Properties and served as the founding Editor-in-Chief for more than 20 years. He presently serves on the editorial boards of 10 international journals and book series.
Shafiur received BScEng (Chemical) (1983) and MScEng (Chemical) (1984) degrees from Bangladesh University of Engineering and Technology, Dhaka, an MSc degree (1985) in food engineering from Leeds University, England, and a PhD (1992) in food engineering from the University of New South Wales, Sydney, Australia. He worked as a Food Scientist at the Horticulture and Food Research Institute of NZ, Auckland, New Zealand for 5 years before joining Sultan Qaboos University in 1999.
Associate Professor and Head of the Department of Food Science at Stellenbosch University, South Africa.
Dr Gunnar Sigge is an active researcher in the field of food processing wastewater treatment, sustainable water use in the food industry, safety of irrigated fresh produce and irrigation water disinfection systems, as well as food processing. He is particularly interested in the inter-relatedness of many scientific disciplines within food science, but also with nutrition and health.
Gunnar has been involved with the South African Association for Food Science and Technology (SAAFoST) since 1997, serving as a national Council Member since 1999, President Elect (2007 – 2010) and President (2010 – 2013). He has served on the organising committee of several conferences and chaired the Scientific Programme Committee for the IUFoST 2010 World Congress of Food Science and Technology in Cape Town, South Africa.
Distinguished Professor and Director Massey Institute of Food Science and Technology, Palmerston North, New Zealand
Dr Harjinder Singh currently holds an industry‑endowed Chair in Dairy Foods at Massey University, New Zealand. He is also a Director of the Riddet Institute, which has been established recently as a National Centre of Research Excellence (CoRE).
Harjinder was awarded the Marschall Rhodia International Dairy Science Award by the American Dairy Science Association in 2001 and the William C. Haines Dairy Science Award by the California Dairy Research Foundation in 2008. He is a Fellow of the Royal Society of New Zealand, a Fellow of IAFoST, a Fellow of the US Institute of Food Technologists and a Fellow of NZIFST.
Harjinder serves as an Associate Editor of the Journal of Food Science. His current research programme involves understanding structures, interactions, and functions of food proteins; colloidal stability of milk products, food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations.
R Paul Singh
Distinguished Emeritus Professor Emeritus of Food Engineering, University of California, Davis, USA
Dr. R. Paul Singh is a Distinguished Emeritus Professor Emeritus of Food Engineering, University of California, Davis. Professor Singh’s research involves computational modeling of food processes to improve industrial food manufacturing, resource (energy and water) utilization in the food industry, and modeling of food digestion for improved bioaccessibility of nutrients in the human body. Professor Singh is a fellow of the Institute of Food Technologists, the American Society of Agricultural Engineers, and the International Academy of Food Science and Technology. He has published 14 books and over 270 refereed papers. Dr. Singh is an elected member of the U.S. National Academy of Engineering. He is a recipient of the 2015 World Agriculture Prize (GCHERA); Kishida International Award (ASABE); Distinguished Food Engineering Award (DFISA); Nicholas Appert Award, International Award and Samuel Cate Prescott Award for Research (IFT). Currently, he serves as an Editor-in-Chief of the Journal of Food Engineering.
Food Industry Consultant, Melbourne, Australia
Dr Geoffrey Smithers is a food industry consultant based in Melbourne, Australia. He is an experienced research scientist and scientific entrepreneur and has worked both at the bench but also at the science-business interface linking business outcomes with relevant science and technology tools. During a distinguished career with CSIRO and Food Science Australia, most recently as Director of International Business, Geoffrey successfully built client relationships in critical capability areas for the food industry in Australasian, European and North American markets.
Geoffrey has successfully developed and managed large multi-disciplinary and cross-organisational R&D and commercialisation programs, including the development and management of several multi-million dollar programs that have led to high quality science and business outcomes. Recently he was appointed Editor-in-Chief of the Elsevier Reference Module in Food Science that contains 422 newly-commissioned articles.
Dr. Cindy Stewart is the Global Culture Development and Food Protection Technology & Innovation Leader for DuPont Nutrition and Health in Wilmington, Delaware, USA, focused on developing new and improved starter cultures for dairy, meat and other fermented food and beverage applications. Prior to joining DuPont, Cindy was the Senior Director, Advanced Research, Global R&D for PepsiCo. Previous positions include General Manager, Silliker, Inc. (now Merieux NutriSciences) Food Science Center; Director of Scientific Affairs at the National Center for Food Safety and Technology (now IFSH); High Pressure Processing Program Manager for CSIRO’s Food Science Australia; Senior Research Microbiologist, Corporate R&D, Nabisco; and Research Associate II, University of Delaware. She is a Certified Food Scientist.
Cindy has been a member of IFT since 1989 and served in many elected and volunteer positions, including Chair of the Biotechnology Division, and Chair of the Nonthermal Processing Division. She has served on the National Center for Food Protection and Defense Research Evaluation Advisory Panel and the IFT Press Advisory Panel. Most recently, Cindy served on the IFT Board of Directors (2012-2015) and is the IFT President-elect designate, with her 3-year term beginning on 1st September 2016.
Professor in the Department of Food Engineering at the Middle East Technical University in Ankara, Turkey
Dr Servet Gülüm Şumnu is a Professor in the Department of Food Engineering at the Middle East Technical University in Ankara, Turkey. She received BS, MS and PhD degrees from the
Department of Food Engineering, Middle East Technical University. Gülüm’s areas of expertise encompass microwave processing (baking, drying, extraction, thawing and frying), physical properties of foods, food hydrocolloids, and micro and nanoencapsulation. She is the author of more than 100 journal articles and book chapters, and co-authored several books including “Physical Properties of Foods”and “Fluid Flow, Heat and Mass Transfer in Food Systems”.
Dr Petros Taoukis is a Professor at the National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece. His research is in the areas of food processing, quality and shelf life predictive modelling, predictive microbiology, enzyme technology, HHP processing, PEF, osmotic processing, intelligent packaging and cold chain management. He is an active participant in European research projects and the management of National/EU supported multipartner projects on new food processing technologies and biofunctional products. Petros has extensive collaboration with the food industry on applied research and development, and his work is published in over 480 research papers, conference proceedings and book chapters.
Petros is a Fellow of IAFoST, national delegate of Greece to the IAEF (International Association of Engineering and Food) and a member of the founding Executive Group of EAFE (European Academy of Food Engineering). He is Associate Editor of the journal Innovative Food Science and Emerging Technologies, subject Editor of Food and Bioproducts Processing and a member of the Editorial Boards of several international journals. He received his MS and PhD in Food Science from the University of Minnesota, USA.
International Agribusiness Consultant, England
Dr Ray Winger has more than 45 years’ experience in the food industry in New Zealand, Australia, Asia, the United States, and Europe. He has worked in the meat and health food industries, as an international agribusiness consultant, and for 20 years as Logan Campbell Chair (Professor) of Food Technology at Massey. He moved to the United Kingdom in 2010, establishing his own company, Inside Foods Ltd., which makes prepared meals, soups, and sauces for people with medical conditions. He has a particular interest in creating pragmatic food solutions to address nutritional problems in modern society. Winger has been on several IFT committees and was one of the first of two international board members from 2010–2013. He becomes the second New Zealander to be elected an IFT Fellow following the election of Dr Gordon Robertson in 2007.
Dr Weibiao Zhou is Professor and Director of the Food Science & Technology Programme at the National University of Singapore. His research interests and expertise are in food engineering and food processing, particularly baking processes, dairy processes, drying, functional foods and the effect of food processing on some functional components such as isoflavones and antioxidants, innovative processing technologies, and process modelling, optimisation and control.
He is a Fellow of the Australian Institute of Food Science and Technology (AIFST), a Fellow of the Royal Society of Chemistry (RSC), UK, a member of the Singapore Food Standards Committee, and a member of the editorial boards of 9 SCI-indexed journals. Currently he serves as an editor for Food Control and a Trustee for the International Food Information Service (IFIS Publishing) Ltd., UK.