G. Caliskan Alanya Hamdullah Emin Paşa Üniversitesi Alanya Turkey Biography
Biography of G. Caliskan
Gulsah Caliskan was born in Izmir, Turkey in March 1986. She received her B.S. from Celal
Bayar University in 2008, and her M.S. and pHD from Ege University in 2012. Her research
focus on drying, freezing, baking and extrusion. In the drying area, she has worked on freeze,
spray, microwave and convective drying. She worked as a Research Assistant of Department
of Food Engineering at Ege University between 2010 and 2018. She is working as a Assistant
Professor at Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Paşa
University from 2018. During summer of 2013, she was a Visiting Research Assistant at the
University College Cork, Ireland. She had some publications about spray drying of sumac
extract, Beta-carotene stability in extruded snacks produced using interface engineered
emulsions and freeze drying of kiwi puree, pumpkin and persimmon. She is currently
studying on spray drying of some vegetable juice and optimization the spray drying
conditions. Ms. Caliskan is a member of International Food Technologist and Chamber of
Food Engineers. She has the best paper award from 1st international Conference of Food
Properties, Kuala Lumpur, Malaysia. In addition, she has Publons Peer Review Awards, Top
1% of reviewers in Agricultural Science, 2017-2018, Publons, Clarivate Analytics.
A. Pasqualone University of Bari "Aldo Moro" Bari Italy Biography
Biography of A. Pasqualone
Dr. Antonella Pasqualone is an Associate Professor of Food Science and Technology at the University of Bari, Italy, where she teaches Processing technology of cereal-based foods, food quality and safety certification, and food processing. She is a member of the Quality assurance group for Bachelor and Master Courses of Food Science and Technology, and is a member of the PhD board in Microbiology, technology, health and chemistry of foods at the University of Bari. As scientific responsible for many research projects, her main fields of interest are related to qualitative and nutritional improvement of cereal-based foods (bread, especially flatbreads, pasta, cookies) and of olive oil. Her research outputs are about 150 ISI-Scopus referenced scientific publications, with h-index 28.
R.C. Pradhan National Institute of Technology (NIT) Odisha India Biography
Biography of R.C. Pradhan
Dr. Pradhan completed B. Tech. degree in Agricultural Engineering from Orissa University of Agriculture and Technology, Bhubaneswar in the year 2000, M. Tech. in Post-Harvest Technology from IIT, Kharagpur in the year 2004 and Ph.D. (2011) at Centre for Rural Development and Technology, Indian Institute of Technology (IIT) Delhi. As an Agricultural Engineer and in the specialization of Bio Process and Food Engineer, Dr. Pradhan developed some machines and technologies for the rural people like multipurpose Decorticator, Jatropha decorticator, Jatropha oil expeller, Aonla pricking machine, Sal decorticator, etc. Dr. Pradhan is a recipient of Jawaharlal Nehru Award for Outstanding Doctoral Thesis Research - 2012 in Agricultural Engineering by I.C.A.R., New Delhi. Dr. Pradhan Published more than 50 journal papers and 01 granted patent in his credit. Dr. Pradhan has served the Banaras Hindu University (BHU), Varanasi from September 2010 to May 2014 as an Assistant Professor in the Department of Farm Engineering. Currently, Dr. Pradhan is working as an Associate Professor and Head of Department in the Department of Food Process Engineering, National Institute of Technology (NIT), Rourkela.
D.C. Vodnar University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Romania Biography
Biography of D.C. Vodnar
Dan C. VODNAR is the Vice-rector for Research, Lecturer and PhD Coordinator on Food Biotechnology field at UASVM CN. He is involved within the fields of fermentation studying the metabolic capacity of strains to convert the substrates into valuable organic compounds, immobilization of strains and bioactive compounds on different matrices, exposure of food matrices to simulated gastrointestinal juices, food waste valorization into non-dairy probiotic beverages, carbohydrate metabolic conversions in sourdough fermentation, molecular gastronomy applications, functional innovative food products.