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Speakers | 11th International Conference on Food Chemistry & Technology
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height:120px; margin-right:1%; float:left;" alt="David Shiuan"> <h3 class="title">David Shiuan</h3> <h4 class="subtitle">National Dong Hwa University, Taiwan</h4> <!-- <a class="card-link d-flex" data-toggle="collapse" href="#Hosahalli-S-Ramaswamy" aria-expanded="false" aria-bs-controls="Javier-Martinez-Monzo"><strong class="bs">Biography </strong><span class="collapsed"> <p class="ico"><b>(+)</b></p> </span><span class="expanded"> <p class="ico"><b>(-)</b></p> </span></a> <div id="Hosahalli-S-Ramaswamy" class="collapse"> <p>Dr. Hosahalli Ramaswamy is a professor of food processing engineering and holds BS and MS degrees from India, and MS and PhD from Canada. He is a Professor of Food Processing at McGill University, Canada. During the 35 years at McGill, he has established a very strong research program in thermal and non-thermal processing of foods (conventional canning, agitation processing, microwave processing, aseptic processing, ohmic heating, high pressure processing, pulsed light), computer simulation and modeling, and use of artificial neural network for process calculation, characterization, kinetics, optimization and control. He has served CIFST as President and Editor of Journal of Food Engineering. He has won many international awards and is a Fellow of several professional societies. His highest awards are the Fellow of Royal Society of Canada (RSC, Canada), Life Time Achievement Award of the International Association of Food Engineers (ICEF), Fellow Canadian Society of Bio-Engineering (CSBE, Canada), Fellow of the Association of Food Science Technology (India), Academy of Agricultural Scientists (India), Fellow of the International Union of Food Scientists and Technologists (IUFoST), Fellow of Institute of Food Technologists (IFT, USA).. and a dozen more. He has published more than 430 manuscripts in peer reviewed journals, presented over 500 papers and graduated 90+ graduate students and managed millions of dollars in research funding.</p> </div> --> </div> </div> </div> <div class="col-12 col-sm-12 col-md-4" id="speaDiv"> <div class="lgx-single-speaker2 lgx-single-speaker3"> <div class="speaker-info col-md-12"> <img src="images/speakers/Julien-Lonchamp.jpg" class="img-thumbnail" style="width:120px; height:120px; margin-right:1%; float:left;" alt="Julien Lonchamp"> <h3 class="title">Julien Lonchamp</h3> <h4 class="subtitle">Queen Margaret University, UK</h4> <!-- <a class="card-link d-flex" data-toggle="collapse" href="#Hosahalli-S-Ramaswamy" aria-expanded="false" aria-bs-controls="Javier-Martinez-Monzo"><strong class="bs">Biography </strong><span class="collapsed"> <p class="ico"><b>(+)</b></p> </span><span class="expanded"> <p class="ico"><b>(-)</b></p> </span></a> <div id="Hosahalli-S-Ramaswamy" class="collapse"> <p>Dr. Hosahalli Ramaswamy is a professor of food processing engineering and holds BS and MS degrees from India, and MS and PhD from Canada. He is a Professor of Food Processing at McGill University, Canada. During the 35 years at McGill, he has established a very strong research program in thermal and non-thermal processing of foods (conventional canning, agitation processing, microwave processing, aseptic processing, ohmic heating, high pressure processing, pulsed light), computer simulation and modeling, and use of artificial neural network for process calculation, characterization, kinetics, optimization and control. He has served CIFST as President and Editor of Journal of Food Engineering. He has won many international awards and is a Fellow of several professional societies. His highest awards are the Fellow of Royal Society of Canada (RSC, Canada), Life Time Achievement Award of the International Association of Food Engineers (ICEF), Fellow Canadian Society of Bio-Engineering (CSBE, Canada), Fellow of the Association of Food Science Technology (India), Academy of Agricultural Scientists (India), Fellow of the International Union of Food Scientists and Technologists (IUFoST), Fellow of Institute of Food Technologists (IFT, USA).. and a dozen more. He has published more than 430 manuscripts in peer reviewed journals, presented over 500 papers and graduated 90+ graduate students and managed millions of dollars in research funding.</p> </div> --> </div> </div> </div> <div class="col-12 col-sm-12 col-md-4" id="speaDiv"> <div class="lgx-single-speaker2 lgx-single-speaker3"> <div class="speaker-info col-md-12"> <img src="images/speakers/Maria-Piochi.jpg" class="img-thumbnail" style="width:120px; height:120px; margin-right:1%; float:left;" alt="Maria Piochi"> <h3 class="title">Maria Piochi</h3> <h4 class="subtitle">University of Gastronomic Sciences, Italy</h4> <!-- <a class="card-link d-flex" data-toggle="collapse" href="#Hosahalli-S-Ramaswamy" aria-expanded="false" aria-bs-controls="Javier-Martinez-Monzo"><strong class="bs">Biography </strong><span class="collapsed"> <p class="ico"><b>(+)</b></p> </span><span class="expanded"> <p class="ico"><b>(-)</b></p> </span></a> <div id="Hosahalli-S-Ramaswamy" class="collapse"> <p>Dr. Hosahalli Ramaswamy is a professor of food processing engineering and holds BS and MS degrees from India, and MS and PhD from Canada. He is a Professor of Food Processing at McGill University, Canada. During the 35 years at McGill, he has established a very strong research program in thermal and non-thermal processing of foods (conventional canning, agitation processing, microwave processing, aseptic processing, ohmic heating, high pressure processing, pulsed light), computer simulation and modeling, and use of artificial neural network for process calculation, characterization, kinetics, optimization and control. He has served CIFST as President and Editor of Journal of Food Engineering. He has won many international awards and is a Fellow of several professional societies. His highest awards are the Fellow of Royal Society of Canada (RSC, Canada), Life Time Achievement Award of the International Association of Food Engineers (ICEF), Fellow Canadian Society of Bio-Engineering (CSBE, Canada), Fellow of the Association of Food Science Technology (India), Academy of Agricultural Scientists (India), Fellow of the International Union of Food Scientists and Technologists (IUFoST), Fellow of Institute of Food Technologists (IFT, USA).. and a dozen more. He has published more than 430 manuscripts in peer reviewed journals, presented over 500 papers and graduated 90+ graduate students and managed millions of dollars in research funding.</p> </div> --> </div> </div> </div> </div> </div> </div> </div> </div> </div> <!-- start footer Area --> <footer class="footer-area"> <div class="container"> <div class="row"> <div class="col-lg-4 col-md-4 col-sm-6"> <div class="single-footer-widget"> <img src="img/logo.png" alt="FCT-2025" class="mb-3" /> <!-- <h6>About Us</h6> --> <p> FCT-2025 is part of a successful series of conference that began with FCT-2015 in San Francisco and have been held annually since then. 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