Professor Arun S. Mujumdar received B,Chem.Eng. from ICT (then UDCT), Mumbai, India, followed by M.Eng. and PhD from McGill University, Montreal, Canada. He was conferred Doctor Honoris Causa by Lodz Technical University, Poland (2008) and University of Lyon1, France (2011). After several years of industrial R&D in USA and Canada he joined the chemical engineering faculty of McGill University in 1975 until 2000 when he moved to the National University of Singapore where he was Professor of Mechanical Engineering and Director of Minerals, Materials & Metals Technology Centre. He was President and Principal Consultant of Exergex Cop. in Canada which provided R&D consulting to numerous companies between 1989 and 2000. He has mentored over 65 PhD candidates and 35 postdoctoral researchers. He has published over 550 peer-reviewed papers, delivered more than 100 plenary and keynote lectures at international conferences ,authored three books and some 150 book chapters and edited more than 60 books and 10 e-books in heat and mass transfer as well as drying. He is the Founding Chair of the acclaimed International Drying Symposium(IDS) series and several conference series in drying, Editor-in-Chief of the archival journal Drying Technology(Taylor & Francis), Editor of Handbook of Industrial Drying ( 4th ed. CRC Press) as well co-editor of the 5-volume set Modern Drying Technology (VCH-Wiley). Currently he is affiliated with McGill University, Montreal and Western University, London, Canada and a number of universities in China, India, Thailand, Iran, Australia, Brazil etc. He actively advises a number of PhD students in several countries, He is recipient of numerous international awards including two highest National level awards in 2014 from the Government of China for his contribution to the development of science and technology in China as well as the highest awards from the Provincial governments of Tianjin and Jejiang, China. He currently resides in Toronto, Canada. He is advisor to several universities and consults for industry internationally.
Evangelos Tsotsas holds the Chair of Thermal Process Engineering at Otto von Guericke University Magdeburg (Germany) since 1994. He has a PhD (1985) and a habilitation (1990) from Karlsruhe Institute of Technology, and he was a Senior Process Specialist at the Dow Chemical Company from 1991 to 1994.
With a group of currently around 25 PhD and postdoc researchers, the main focus of his work is on drying, and on particle formulation processes related to drying, such as spray fluidized bed agglomeration, granulation and coating. The group has extensive experimental facilities in these fields, including various types of equipment for particle characterization, 3D imaging and process monitoring. Novel discrete models (such as pore network models for wetting and drying, Monte-Carlo methods for particulate processes, thermal DEM, combinations of DEM with CFD and the volume of fluid method), but also continuous approaches (such as population balances) belong to the research portfolio of the group. Industrial applications are in fine chemicals, foods, pharmaceuticals and nanomaterials.
Evangelos Tsotsas has authored about 450 papers in refereed journals and conference proceedings, and he is the editor of the five-volume book series Modern Drying Technology. Recipient of the Hosokawa Award for Innovation and the ProcessNet Award for Excellence in Drying Research, he has served in various functions of, e.g., the German Research Foundation (DFG), the Alexander von Humboldt Foundation, the European and German Working Party on Drying, and the German Working Party on Agglomeration.
Cristina Ratti graduated as a Chemical Engineer from Universidad Nacional del Sur (Bahia Blanca, Argentina) and right after, began her graduate studies in Food Engineering in the same institution. She obtained a PhD in Chemical Engineering at the end of 1991, with her thesis on the ‘Design of batch air dryers for fruit and vegetable products’. Then she completed three post-doctoral stages in McGill University (Canada) and PLAPIQUI (Argentina) from 1992 to 1996.
In 1996, she joined the Soils and Agri-Food Engineering Department of Université Laval (Québec, Canada) as a professor teaching for the food engineering program. She is presently Full Professor, Professional Engineer (Ontario) and member of the Institute of Nutrition and Functional Foods since it started in 2000. Her research interests were always related to food dehydration (air drying, freeze-drying, osmotic dehydration) and physichochemical and quality properties of foodstuffs related to drying. More recently, she started a new research line on green extraction of waxes from fruits and vegetables. She has published numerous scientific manuscripts and contributed to the training of many graduate and undergraduate students on the area. She established worldwide research and teaching collaboration (Argentina, Spain, Cuba, Mexico, India, France).
Dr. Sakamon Devahastin is a professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi in Bangkok, Thailand. His main research interests are development and study of novel drying technologies for heat- and oxygen-sensitive materials, and in material property and structural characterization as well as computational fluid dynamics and heat/mass transfer. He has published more than 160 papers in international journals and given some 90 presentations at various international conferences. He is a co-author of 14 book chapters, author/editor of three books and co-inventor of 4 patents. He has served as Senior Associate Editor of Drying Technology and been on the editorial boards of various other journals in food engineering. Among the awards bestowed upon him, Dr. Devahastin was awarded the 2012 National Outstanding Researcher Award from the National Research Council of Thailand as well as the 2014 Award for Excellence in Drying from the French Drying Association for Industry and Agriculture. He has been elected Associate Fellow of the Academy of Science of the Royal Society of Thailand in 2016. Dr. Devahastin received his Ph.D. in Chemical Engineering from McGill University in 2001.
Key Professor (Zhishan Special Professor)
School of Food Science and Technology, Jiangnan
1992 Ph.D. Agricultural Engineering, Northeast Agricultural University,Harbin, China
1989 M.Sc. Agricultural Engineering, Zhejiang Agricultural University, Hangzhou, China
1983 B.Sc. Wuxi Institute of Light Industry, Wuxi, China
1999-Present Professor, Food Engineering in Jiangnan University, China
1997-1999 Associate Professor, Food Engineering in Wuxi University of Light Industry, China
1995-1997 Postdoc, Food Engineering in Wuxi University of Light Industry, China
1993-1995 Postdoc, Agricultural Engineering in Beijing Agricultural Engineering University, China
His research areas focus on the Mechanism, Technology and Engineering of Processing and Storage of Fresh Foods.
1.Life Members of Asian Association of Agricultural Engineering, Chinese Institute of Food Science and Technology
2.Editorial members of Drying Technology and International Agrophysics
1. Listed as HIGH-CITED SCIENTIST IN CHINA by ELSEVIER, 2014-2016 Year
2. Awarded as China National Scientific & Technological Progress,2012Year
Awarded as Arun S Mujumdar Medal, 2015 Year
Ireneusz Zbicinski was graduated in chemical engineering at Lodz University of Technology. From 2001 works as a Full Professor. Completed scientific and industrial training at: Chemical Plants „Anilana” Lodz, Poland, ERDC Capenhurst, U.K., University of Birmingham, U.K., Washington State University, Pullman, USA.
Research activity covers area of Drying, Spray Drying, Clean Technologies, Life Cycle Assessment.
Took part in realisation of more than 25 international and domestic scientific projects e.g. Watersketch (2004-2007) and Waterpraxis (2008-2011), GPEE (2013-2016), INREP (2015-2018, Horizon 2020), MONSUL (2015-2016, Norwegian Funds), INVITES (2016-2019) and for industry: Procter&Gamble, Cabbot, IFPRI, Henkel, Azoty, etc.
Invited for lectures at universities and industrial labs in USA, France, Germany, Holland, Sweden, Japan, China, Brazil, Ukraine, etc.
Holder of award of the Minister of Science for Ph.D. and D.Sc. thesis. Holder of Qilu Frendship Award granted by Government of Shendong Province, China, 2010.
Supervisor of 14 PhD students. Author and co-author of over 180 papers, H=15.
Shusheng Pang received his PhD from Department of Chemical and Process Engineering, University of Canterbury in 1994. Then he worked at New Zealand Forest Research Institute for 8 years on drying of wood and wood-based products. He was appointed Associate Professor at Canterbury University in 2002 and full professor in 2009. Professor Pang is also the Director of Canterbury University’s Wood Technology Research Centre. He is a Fellow of Engineering New Zealand and a Fellow of International Academy of Wood Science (IAWS). In addition, he serves as the editorial board member for three international journals including ‘Energies’, ‘Biomass Conversion and Biorefinery’, and ‘Maderas. Ciencia y Tecnología’.
Professor Pang’s Research interests and expertise include:
• Biomass energy, biofuels and chemicals;
• Drying of wood, wood-based products, and drying of woody biomass for energy processing.
In last 15 years, Professor Pang, with his team, has developed a number of advanced technologies and conducted fundamental studies in the above fields and published 120 papers in international leading journals in the above fields. He was also invited to give keynotes at international conferences. Recently Professor Pang organised and co-chaired the 6th International Conference on Biorfefinery in Christchurch, New Zealand.
More information on Professor Pang’s research can be found at http://www.canterbury.ac.nz/spark/Researcher.aspx?researcherid=84125
Dr Alex Martynenko is professor in Bioelectronics and Bioinstrumentation in Dalhousie University. Working on the border of biological science and engineering, he is developing innovative drying technologies.
Working in University of Guelph, he developed advanced technology of “gentle” ginseng drying. This technology, developed for Ontario ginseng growers, significantly decreased energy requirements and improved quality of ginseng drying. In 2007 he established a framework for a strong and innovative research program in with emphasis on computer-vision and innovative drying technologies.
Through his career, Dr Martynenko has successfully managed a number of research projects related to the development of innovative drying technologies. He successfully completed 26 research projects, including 3 international; presented results of research work in peer-reviewed scientific journals (62), and on international conferences (46). He is author and co-author of four books and 10 patents, distinguished reviewer of Drying Technology and Journal of Food Engineering and an instructor for industry-oriented short courses.
Grzegorz Musielak, born in 1961 in Poznań, Poland, received a M.SC. Eng. Degree in Fundamental Technological Research – Applied Mechanics in 1984 (Poznań University of Technology), PhD in Material Engineering in 1990 (Institute of Fundamental Technological Research, Warsaw), Doctor Hab. in Chemical Engineering in 2005 (Lodz University of Technology). Since 2010 he is Associate Professor in Department of Process Engineering, from 2012 he is Vice-Dean to Educational Matters. His scientific activity is mainly related to mathematical modeling and numerical simulations of various processes, in particular drying processes. scientific activity is mainly related to modeling and numerical simulations of various processes, in particular drying processes.
He dealt with:
• linear and non-linear modeling of issues related to heat and mass transport as well as deformation and destruction of capillary-porous materials during drying;
• numerical simulations of the above issues;
• determination of moisture diffusion coefficient, coefficients of heat and mass exchange, shrinkage, elastic and viscous mechanical modules, strength of clayey materials in a different state of wetting;
• investigation of drying kinetics of a hybrid microwave-vacuum and convection-microwave process with ultrasonic support;
• an experimental study of the effect of various drying methods and drying conditions on the quality of the products obtained.
Expert in advanced modeling of multiphysics phenomena. She obtained a M.S. degree in Food Science and Technology in 2004 and a Ph.D. in Food Engineering in 2009 from the University of Basilicata, then a B.S. Degree in Chemical Engineering from the University of Salerno in 2012 (both in Italy). His research activity has been focused on the study of products, processes and plants of the food industry through both theoretical-numerical and experimental investigations. She has qualified as an associate professor for the Competition Sector "Engineering Thermodynamics and Nuclear Engineering" since 2013. She has been a research fellow at CNR-ISPA in Bari (Italy) in the period 2014-2015. She recently founded the company "initiatives for Bio-Materials Behavior" iBMB Srl.
Enrique Riera is a Senior Scientific Researcher to the honor at the Spanish National Research Council (CSIC) and he has been the Head of the Ultrasound Department and Deputy Director of the Institute of Physical and Information Technologies (ITEFI). His research work has always been related to power ultrasonics and their applications specifically in food and environmental processes. He is the author of over 150 publications and co-inventor of 12 patents. Moreover, Dr. Riera is chair of the European Acoustics Association (EAA), Member of the ICU Board, Board of the Ultrasonic Industry Association (UIA), Board of the Spanish Acoustical Society, Member of the European Society of Sonochemistry, and the Royal Spanish Physical Society. He has been organizer and chair of structured sessions in international congresses in the field of acoustics and ultrasonics such as WCU, ICU, UIA, ICA, Tecniacústica, Euroregio, and Forum Acusticum.
Reinhard Kohlus is full time professor for “Food process engineering and powder technology” at the university of Hohenheim in Stuttgart, Germany. His background is process engineering and particularly particle technology.
His working experiments includes several positions at Unilever b.V., both in research and development, dealing with products like detergents, dry soups, seasonings, bouillons and instant-drinks.
Particular research interests include spray drying, agglomeration and coating technologies, behavior of dry food products, that mean all low aw products, the generation and optimization of in use properties of these products as well as structure analysis of granulated or otherwise structured powders.
Graduate at Chemical Engineering from State University of Campinas (1998), master's at Chemical Engineering from State University of Campinas (2000) and Ph.D. at Chemical Engineering from State University of Campinas (2003). Prof Sueli Rodrigues is Associate Professor in Food Engineering Department at the Federal University of Ceará, where she works since 2004. She has experience in Food Bioprocess and Technology working on the following subjects: bioprocess and biotechnology, non-thermal processing, enzyme synthesis functional foods, drying and food engineering. She produced more than 100 full papers and more than 200 communications in conference proceedings. She has been a reviewer for several international journals and a member of the Innovation Chamber at Ceara State Funding Angency since 2012. She has directed 40 undergraduate; 17 masters’ and 11 doctoral students as a supervisor and supervised 7 postdoctoral fellows. Currently, she supervises 1 doctoral students, 4 undergraduate students (scientific initiation), 4 master's students and 1 postdoctoral fellow. She maintains national partnership with the Departments of Chemical Engineering form UFC and UFRN, Embrapa Agroindústria Tropical (Fortaleza) -CE, UFPE, UFRPE, Food Technology Department - UFS, Food Science and Technology -IFRJ, and international partnership with Polytechnic University of Valencia, Dublin Institute of Technology (DIT-Ireland); Teagasc (Ireland), University of Minho (Portugal). She is deputy coordinator of the National Institute of Tropical Fruits (INCT-FT).
Dra Valeria Eim is an assistant lecturer at the Department of Chemistry of the University of the Balearic Islands (UIB). Dra Eim completed her Ph.D. in the Science and Chemical Technology field at the UIB in 2012. She is a specialist in Agro-Food Engineering.
She has published 13 peer review papers in some of the best journals in Food and Science Technology and a book chapter. Moreover, Dra Eim has more than 50 contributions to national and international scientific congresses.
Apart from her work at the UIB, she has also collaborated with the University Juárez del Estado de Durango in México (1 month Postdoctoral stay), and with the University of Aveiro, in Portuga (3 months Postdoctoral stay).
Her main research interests are in Food Engineering, Food Processing, Quality of Traditional Food Products, and Characterization of Agricultural Products and By-products.
Prof. Ana M Andrés Grau obtained her Food Engineer degree (1992) and , PhD in Food Engineering 1995 from Universitat Politécnica de Valéncia. She is the Head of the Research Institute of Food Engineering for Development (IIAD-UPV) from 2011. She belongs to the Research Group of Food Process and Products Engineering at IIAD-UPV. Her main research lines are: 1) Innovation and Improvement of Processes and Products. 2) Optimization of the use of ingredients of functional interest for the formulation of new products and for the reformulation of traditional products. 3) Extraction and characterization of bioactive compounds from non-conventional sources. 4) Interactions ingredient-food matrix and their relations with the bioavailability of functional ingredients. 5) Applying new technologies (nanomaterials, microwaves heating and ultrasounds) to reduce energy consumption and time in Food processing. She has participated as responsible and/or team member in more than 70 research projects. She has supervised 14 PhD Thesis, is co-author of more than 80 research papers and 30 book chapters, and co-author of 3 patents. She has been member of 10 editorial boards of books and 5 editorial boards of International Conferences and has co-authored of more than 200 contributions in Conferences in the area of Food Science, technology and Engineering.
Prof. Angélique Léonard obtained her Chemical Engineering degree (1998) and PhD in Applied Sciences (2003) from University of Liège. She was appointed by the Belgian Fund for Scientific Research (FNRS) from 1998 to 2009. She then became Professor within the Department of Chemical Engineering at the University of Liège, in the chair “Chemical processes and sustainable development”. She was the head of this Department from 2011 to 2015. She then became the director of the Research Unit in Chemical Engineering. She obtained the "Frédéric Swarts Prize" of the Division of Sciences of the Royal Academy of Belgium, 33rd two-year period, 2002-2004 and the "Award for the Best Scientist under the age of 35 years" given by the "World Forum for Crystallization, Filtration and drying" during IDS2008 - 16th International Drying Conference, Hyderabad, India, November 9-12, 2008. She organized in 2008 the first edition of the European Conference on Sludge Management at University of Liège. She is the Belgian delegate in the International Drying Symposium advisory board. From January 2016, she is the chairwoman of the European Federation of Chemical Engineering (EFCE) Working Party on Drying.
Her research interest are: convective drying of deformable porous materials (including sludge), sludge treatment (dewatering and drying), X-ray microtomography as a tool to characterize the texture of porous materials. She also leads a Life Cycle Assessment (LCA) team with more than 10 years expertise. LCA related works includes environmental product declarations (EPDs), LCA of processes, training in various fields: chemical and energy industry, waste management, biofuels, agrofood sector, building materials, batteries. She has authored/ co-authored over 70 refereed research publications and about 120 conference proceedings. She cooperates as Referee for about 15 international scientific Journals.
Clara Talens, PhD, food researcher at AZTI, Food Research Division (Spain). She obtained her PhD in Food Science, Technology and Management at Universidad Politécnica de Valencia, where she also obtained her degree in Agricultural Engineering. She lived in Ireland for 4 years where she gained her Research Masters on Biosystems Engineering at University College Dublin and worked as a food technologist at Glanbia, an irish international dairy company. Her expertise is based on research and innovation focused on offering solutions to the food industry, managing public and private funded R&D projects: from idea generation to market. In particular, product formulation for nutritional and health claims, industrial process design and scale-up. Effect of new processing technologies on food properties for optimising functionality. Fundamentals and applications of industrial convection microwave technology for product expansion and drying. Valorization of industrial food processing by-products for the obtention of high added-value food-grade ingredients and products.
Antonello A. Barresi is currently full professor of Transport phenomena at Politecnico di Torino, in charge of the course of Process development and design. Member of the board of teachers in the PhD program in “Chemical engineering” and Coordinators of the courses in Chemical Engineering and material Engineering at Politecnico di Torino for a decade up to 2015.
His research activity is focused on drying, mixing and combustion processes. His main research interests in drying include: drying and freeze drying of pharmaceuticals and enzymes, modelling and optimisation of freeze-drying processes, control of industrial freeze-dryers.
Most recent research is focused on process transfer, scale-up and cycle development, and new approaches for process development and quality control in freeze-drying of pharmaceutical and food products.
Author of more than 250 papers (of which about 160 published on international Journals or books) and more than 100 Conference presentations.Pharmaceutical Chemistry.
Highly driven R&D professional with over 12 years of experience in the biotechnology industry, with focus on formulation and process development of various modalities ranging from small molecules to live attenuated vaccines. Held positions of increasing responsibility at Nektar Therapeutics, Aridis Pharmaceuticals, and Pfizer, demonstrating capability to lead cross-functional teams to success. He is now serving as the Senior Director of the Formulation and Process Department at Pfizer with responsibility to oversee development of 60+ compounds in several therapeutic classes at various stages of development. Inventor of over 10 patents and patent applications, author of over 30 articles in peer-reviewed journals and more than 15 invited presentations. Received B.S. from Caltech and Ph.D. from the University of Wisconsin in Chemical Engineering. Currently serving on the Journal of Pharmaceutical Sciences Editorial Advisory Board and the Caltech Alumni Association Board of Directors and is an Adjunct Associate Professor at the University of Kansas in the Department of Pharmaceutical Chemistry.
M.D. in Chemical Engineering (1998, University of Padova). Ph.D. in Chemical Engineering (2003, University of Padova). 2004-2014 Assistant professor of Chemical Engineering (University of Trento, Department of Industrial Engineering). 2014 to present Associate Professor of Chemical Engineering (University of Padova, Department of Industrial Engineering). Attainment of the National Scientific Qualification as Full Professor of Chemical Engineering, 09/D3 – (November 2014).
The research activity is mainly addresses to the investigation of supercritical CO2 processes, as a low-temperature method of pasteurization for liquid and solid foodstuff, as an innovative drying technique for food and biological matrices and as a novel method for biopolimers production.
109 publications international refereed journals (61), in book chapters (11) and conference proceedings (37).
Ian Kemp is a Scientific Leader at Glaxo SmithKline (GSK). He graduated in chemical engineering from Cambridge University. For 15 years he was in charge of drying for Separation Processes Service (SPS) and Aspen Technology at Harwell, working with over 80 worldwide industrial clients to deliver research, technology transfer, software and consultancy and developing methods for dryer modelling, design, selection and troubleshooting. In 2006 he joined GSK and has worked in both the manufacturing and R&D sections, with drying and related solids processing as a major part of his role. While at GSK he has published papers on research and practical application of fluidised bed drying and granulation, spray drying, tablet film coating, and other drying applications in the pharmaceutical industry. He has also published and consulted on reduction of energy and carbon footprint in process plants by pinch analysis. He is a Chartered Chemical Engineer and a Fellow of the Institution of Chemical Engineers, and is a UK representative and past chairman of the EFCE Drying Working Party.
Giana Almeida is Associate Professor at
AgroParisTech. She is a graduate of the University of Sao Paulo, Brazil (Luiz de Queiroz College of Agriculture (ESALQ/USP)). She holds MSc and PhD degrees from Laval University, Canada (Renewable Materials Research Centre) in the field of physical properties of lignocellulosic materials. In 2011, she started her teaching activicteis at AgroParisTech, France. She is currently working on the effect of process on physical properties and structure of food and non-food products.
She published a total of 32 papers in peer-review journals (WoS), 2 book chapters and more than 50 full texts at scientific conferences. 0n 24 January 2018: 725 citations and h-index = 12 (Google scholar).
Prof. Magdalini Krokida: Professor of the School of Chemical Engineering of NTUA. She is a member of the Laboratory of Process Analysis and Design since 2002. She is working in the area of Food Engineering, with more than 20 years of experience. She has intensively worked in the design and development of functional foods, in the design and optimization of physical processes, such as drying methods, extraction methods, novel encapsulation methods, etc., the determination of thermophysical properties of foods, in database development, as well as in the evaluation of the economic and environmental impact of several products and processes. Prof. Krokida has a considerable publishing activity, including two Greek books, two international books and eleven chapters in international books and more than 120 articles in international “peer-reviewed” journals (more than 3160 citations). She is also editor in one book. She has participated, both as a scientific advisor and as a researcher, in more than 30 research projects, funded by the European Commission, the general Secretariat of Research and Technology and various food industries. She is a reviewer in 10 international journals, member of the editorial board of 2 international journals and has participated as a member of the organizing and scientific committee in several scientific conferences. She is representative of Food for Life Platform in Greece, representative of Greece at the International Scientific Committee of Drying (EFCE Working Party on Drying), President of the Scientific Committee of the Hellenic Food Industries Association (SEVT) and ambassador of Global Harmonization Initiative (GHI) in Greece.