University of Toronto (Canada)
Dr. Bazinet received his BSc from the University of Western Ontario and completed his PhD under the supervision of Dr. Stephen Cunnane at the University of Toronto in 2003. Dr. Bazinet then completed a postdoctoral fellowship in Dr. Stanley Rapoport’s Brain Physiology and Metabolism Section at the National Institute on Aging, National Institutes of Health. r. Bazinet joined the University of Toronto in 2006, where he is currently an Associate Professor and Canada Research Chair in Brain Lipid Metabolism. Dr. Bazinet is the recipient of several awards, including the Early Career Award from the International Society for the Study of Fatty Acids and Lipids; the Jordi-Folch-Pi Memorial Award from the American Society for Neurochemistry; the Future Leaders Award from the International Life Sciences Institute, the Young Scientist Award for the American Oil Chemists’ Society and the Early Researcher Award from the Canadian Society for Nutrition. Dr. Bazinet sits on several editorial boards and is currently Editor-in-Chief of Prostaglandins, Leukotrienes and Essential Fatty Acids as well as a Senior Associate Editor of Lipids. The overall goal of Dr. Bazinet’s research program is to identify the mechanisms that regulate brain lipid metabolism (signaling) and to identify the role of brain lipid metabolism in the pathogenesis of neurodegenerative diseases and neuropsychiatric disorders. Dr. Bazinet has published over 130 papers, largely in the field of brain fatty acid metabolism and is co-author of the joint WHO/FAO joint expert consultation on dietary fats and the central nervous system during aging and disease. Dr. Bazinet is currently the president of the International Society for the Study of Fatty Acids and Lipids (ISSFAL).
University of Massachusetts (USA)
Eric Decker is a Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Dr. Decker has over 400 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, National Academy of Science, Institute of Food Technologist, USDA and the American Heart Association. He has received numerous recognitions for his research from the American Oil Chemist Society, Agriculture and Food Chemistry Division of ACS, International Life Science Institute, and Institute of Food Technologists.
Bio to come.
Max Rubner-Institut (Germany)
In 1993 Bertrand Matthäus received his Ph. D. in Food Chemistry at the Wilhelms-University of Münster, Germany, and since this time he is working at the Max Rubner-Institut (MRI), Federal Research Institut for Nutrition and Food, in the Working Group of Lipid Research. He is head of this Working Group and Deputy Head of the Department of Safety and Quality of Cereals of the MRI.
In this positions he is responsible for research dealing with the improvement of quality of fats and oils, especially rapeseed oil but also other specialty oils like argan oil or cactus seed oil, with the investigation of frying processes, with contaminants like 3-MCPD esters, acrylamide, phthalates or 4-hydroxy-2-trans-nonenal and with the investigation of oxidation processes of edible fats and oils. He is also working on the development of methods for the detection of oil authenticity and the investigation of plant seeds as potential resources for edible oils.
Bertrand Matthäus organized and was responsible for two projects on the mitigation of 3-MCPD and glycidyl esters in edible oils and he organized three national and international symposia on this topic.
He has published more than 250 articles, scientific papers and book chapters on the mentioned topics. In several projects he worked together with the industry to evaluate and improve the quality of frying oils, cold pressed rapeseed oil or argan oil or to mitigate contaminants in edible oils. He is organizer and co-organizer of several symposia and workshops on fats and oils given for official laboratories, private institutions and industry. He is member in the board of the German Society for Fat Science.
Desmet Ballestra (Belgium)
In the more than 30 years since I joined Rosedowns in Hull in 1984 I have gained a very wide range of experience in the design and engineering of vegetable oil processing equipment. In 1988 the company was bought by Extraction De Smet another major company in that business. Between 1995 and 2000 I worked for the US branch of De Smet in Atlanta Georgia and since 2000 I have been back in England employed by the Hull office but doing most of my work at a group level. As well as frequent travel to the Brussels head office I also end up visiting customers and colleagues in various parts of the world. My work involves design, troubleshooting, sales support and training mainly in the field of vegetable oil refining. Modifying existing equipment to deal with changing customer requirements is always challenging and interesting including refineries originally built by others.
Chin Ping Tan
Universiti Putra Malaysia (Malaysia)
Prof. Chin Ping Tan received his degrees Bachelor of Food Science and Technology in 1998 and PhD in Food Processing in 2001, from Universiti Putra Malaysia (UPM). Tan began his career at the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia in 2001. He then served as a JSPS Postdoctoral Fellow at the National Food Research Institute in Japan from 2002 to 2004. He is also leading one of the major research programs at UPM, Fats and Oils Technology. To date, he has published one joint-edited book, eight book chapters and over 320 scientific articles in peer-reviewed journals, has filed more than 15 patents and has presented more than 300 papers at various national and international conferences. His published works have been cited more than 6000 times, and his h-index is 40 (from www.scopus.com, accessed on 15 January 2019). His areas of research specialisation are palm oil, food nanotechnology, food emulsions and the extraction of bioactive compounds from various agricultural by-products. In these research areas, he is responsible for managing more than 30 research projects for various government and private agencies. In addition, Tan has secured more than 30 consultation projects from various private companies and government agencies. These projects are focused on new product development, the development of value-added processes and products and quality and safety issues related to fats and oils. He has also provided research-based consulting advice to a range of food companies and the Food Quality and Safety Division of the Ministry of Health, Malaysia.
Tan also assesses food safety issues related to various lipid-based products. The quality and safety of various heated oils, such as deep-frying and processed contaminants in oils, are his main research focuses in this area. His has been recognised by the Ministry of Health, Malaysia as a major food analyst for lipid-related food products. To date, he has written more than 20 classified reports related to food safety issues concerning fat and oil products for the Ministry of Health, Malaysia. Tan has received more than 40 national/international research awards throughout his research career. He was the recipient of the 2010 ProSPER.Net Scopus Young Scientist Award and recognised as one of the Top Research Scientists Malaysia (TRSM) by the Academy of Sciences Malaysia (ASM) in 2013. From 2011 to 2017, he was appointed as a Visiting Professor at the College of Science, King Saud University, Kingdom of Saudi Arabia. Since 2016, he has been appointed as a visiting professor at various public universities in South East Asia and China.
Florence LACOSTE has been Head of the Analysis & Expertise Department at ITERG since 2005. She graduated as a Chemical Engineer in 1983 (Institute of Chemistry and Industrial Physics - LYON) and o her PhD in Physical Chemistry in 1989 in the field of kinetics of polymerization and copolymerization of vinyl aromatic monomers.
Hired at ITERG in 1989 as a research engineer, she is specialized in the development of oil and fat analysis methods. She took part in national and European research projects on various themes such as:
- implementation of methods to assess the contamination of fats (trace metals, traces of solvents, polycyclic aromatic hydrocarbons, phthalates, mineral oil hydrocarbons),
- identification of minor compounds (sterols, biophenols of olive oil), determination of the neoformed compounds during cooking processes (ICARE and DOMINOVE projects),
- chemical characterization of biodiesel (BISOTAB and BIOSCOPES projects),
- evaluation of fat stability during storage (aging of refined oils, virgin oils, mayonnaises),
- evaluation of the interest of the electronic nose,
- setting up oil contamination monitoring plans.
Chair of the ISO/TC34/SC11 sub-committee "Animal and Vegetable Fats and Oils" since 2015, she represents France at European (CEN) standardization meetings dealing with biodiesel test methods, chemical contaminants in animal feeds or process contaminants in foodstuffs.
She has been a member of the chemists and sensory evaluation experts group of the International Olive Council since 2002 and she participates to the meetings of the European Commission's Expert Group on Olive Oil.
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