Organising Committees

Local Organising Committee

  • A/Prof Benu Adhikari, RMIT University
  • Dr Roman Buckow, CSIRO
  • Mr Dennis Forte, Dennis Forte & Associates
  • Mr Geoff Hurst, ENGENEOHS
  • Dr Pablo Juliano, CSIRO
  • Dr Kai Knoerzer, CSIRO
  • A/Prof Minh Nguyen, University of Newcastle and Western Sydney University
  • Dr Janet Paterson, University of New South Wales
  • Mr Jay Sellahewa, CSIRO
  • Ms Kim Staples, Parmalat/li>
  • Mr Andrew Watkins, AFEA
  • Mr Gordon Young, Food Industry Engineering

 

Local Scientific Committee

  • A/Prof Benu Adhikari, RMIT University
  • A/Prof Jayashree Arcot, University of New South Wales
  • Prof Bhesh Bandari, University of Queensland
  • Dr Roman Buckow, CSIRO
  • Dr Jayani Chandrapala, RMIT
  • Dr PJ Cullen, UNSW
  • Mr Kirthi, De Silva, CSIRO
  • Mr Neil Douglas, AFEA
  • Mr Dennis Forte, Dennis Forte & Associates
  • Ms Alison Hsu-Ellery, Sensient Technologies Corporation
  • Prof Vijay Jayasena, Western Sydney University
  • Dr Pablo Juliano, CSIRO
  • Mr Gary Kennedy, Correct Food Systems
  • Prof Sandra Kentish, University of Melbourne
  • Dr Kai Knoerzer, CSIRO
  • A/Prof Richard Manasseh, Swinburne University
  • Prof Ashok Muthupandian, University of Melbourne
  • A/Prof Minh Nguyen, University of Newcastle and Western Sydney University
  • Dr Janet Paterson, University of New South Wales
  • Mr Russel Rankin, Innovation Partners
  • Dr Henry Sabarez, CSIRO
  • Mr Peerasak Sanguansri, CSIRO
  • Mr Jay Sellahewa, CSIRO
  • A/Prof Cordelia Selomulya, Monash University
  • Dr Netsanet Shiferaw, CSIRO
  • Prof Roger Stanley, University of Tasmania
  • Ms Kim Staples, Parmalat
  • A/Prof Jason Stokes, University of Queensland
  • Dr Peter Torley, RMIT University
  • Dr Francisco Trujillo, University of New South Wales
  • Dr Linh Vu, Murdoch University
  • Mr Andrew Watkins, AFEA
  • Dr Bogdan Zisu, RMIT University

 

International Scientific Committee

  • Jose Aguilera, Department of Chemical and Bioprocess Engineering, Universidad Catolica de Chile, Chile
  • Lilia Ahrne, University of Copenhagen
  • Prof Sergio Almonacid, Instituto Chileno de Ingenierνa para los Alimentos (IChIA), Chile
  • Prof Gustavo Barbosa Canovas, Washington State University, USA
  • Prof Olga Martin Belloso, Departament de Tecnologia d’Aliments (Universitat de Lleida), Spain
  • Remko Boom, Dutch Institute of Engineers (KIvI) and the Dutch Society for Food Technology and Nutrition (NVVL), Netherlands
  • Mladen Brnčić, University of Zagreb, Croatia
  • Osvaldo H. Campanella, Agricultural and Biological Engineering Department, Purdue University, USA
  • Prof Elena Castell-Perez, Department of Agricultural Engineering, Texas A&M University, USA
  • Munir Cheryan, University of Illinois, USA
  • Giancarlo Cravotto, Universita di Torino, Italy
  • Prof Marco Dalla Rosa, Alma Mater Studiorum University of Bologna, Italy
  • Prof Ashim Datta, Department of Agricultural and Biological Engineering, Cornell University, USA
  • Christina de Silva, Catholic University of Portugal
  • Sakamon Devahastin, Food Science and Technology Association of Thailand, Thailand
  • Xiao Dong Chen, Soochow University, China
  • Francesco Donsi, University of Salerno, Italy
  • Prof Ferruh Erdogdu, Ankara University
  • Prof Mohammed Farid, University of Auckland
  • Prof Federico Harte, Department of Food Science, Pennsylvania State University, USA
  • Dennis Heldman, American Society of Agricultural Engineers (ASAE), USA
  • Alastair Hicks, International Academy of Food Science & Technology, Thailand
  • Milan Houska, Czech Society of Chemical Engineering, Czech Republic
  • Dietrich Knorr, Technical University, Berlin
  • Jozef Kokini, Purdue Univ, USA
  • Peter Lillford, University of Birmingham, UK
  • Michèle Marcotte, Agriculture and Agrifood, Canada
  • Francesco Marra, Università di Salerno, Italy
  • Alexander Mathys, ETH Zurich, Switzerland
  • Brian McKenna, University College Dublin, Ireland
  • Osato Miyawaki, Japan Society for Food Engineering (JSFE), Japan
  • Dr Ken Morison, University of Canterbury
  • Mitsutoshi Nakajima, University of Tsukuba, Japan
  • K. Niranjan, Society for Chemical Industry (SCI) / University of Reading UK
  • Prof Indrawati Oey, University of Otago
  • Dr Stefan Palzer, Nestle, Switzerland
  • Laura Piazza, Univerità degli Studi di Milano, Italy
  • Prof Shafiur Rahman, Depatment of Bioscience and Agricultural Engineering and Dept of Food Science & Nutrition, Sultan Qaboos University, Oman
  • Marilyn Rayner, Swedish Society of Food Technology (SSFT), Sweden
  • Prof Jose Reyes De Corcuera, University of Georgia, USA
  • Yrjö H. Roos, University College Cork, Ireland
  • Sam Saguy, The Hebrew University, Jerusalem, Israel
  • Prof Sudir Sastry, Ohio State University, USA
  • Prof Karin Schroen, Wageningen University, NL
  • Prof Heike Schuchmann, Chemical Engineering Division (GVC) of the German Association of Engineers (VDI), Germany
  • Dr Filipa VM Silva, University of Auckland
  • Prof Ricardo Simpson
  • Paul Singh, Food Engineering Division of the Institute of Food Technologists (IFT), USA
  • Prof Paulo Sobral, Sociedade Brasileira de Ciκncia e Tecnologia de Alimentos, Brazil
  • Prof Da Wen Sun, National University of Ireland, Ireland
  • Prof Gipsy Tabilo, University of BioBio, Chile
  • Petros Taoukis, National Technical University of Athens, Greece
  • Prof Antonio Torres, School of Engineering & Sciences, Tecnológico de Monterrey
  • Prof Gilles Trystram, AgroParisTech, France
  • Weibiao Zhou, Singapore Institute of Food Science and Technology (SIFST), Singapore