9^th International Conference on Food Safety and Health March 02-03, 2022 Edinburgh, Scotland

Result oriented with 25 years of experience as a Professor, researcher, scientist, extension and administration worker in areas of aquatic animal health especially in areas of development and use of disease diagnostics and control. The core competence helped me in development of different immunodiagnostic kits for rapid and sensitive diagnosis of fish and shrimp diaseses. Worked as National Consultant for an FAO, Rome and Dept. of Fisheries, Government of Andhra Pradesh project. The quality control at shrimp hatcheries and labs was the main aim of the work.

Aquatic diasese surveillance, Fish Health, Fisheries Science, etc

Dr. Theo Lioutas joined McCain Foods Limited in 2011 as Chief Science and Technology Officer and a member of the company’s senior Leadership team. Theo worked closely with all the research and development teams around the world developing a recommended organizational structure that will further McCain’s innovation goals. He reported directly to the Chief Executive Officer. Previously, he was Senior Vice President of Global Research and Development for Brown-Forman, one of the world’s largest spirits companies and an organization he worked with for 12 years. Prior to Brown-Forman, Theo built his career at General Mills, Campbell Soup, Kraft Foods, Jacobs-Suchard, Tropicana/Pepsico. He obtained a Master of Science degree in Agricultural Engineering and a PhD in Food Chemistry and Food Science, both from the University of Illinois.

Food Chemistry,Food Science

Dr. R. Pandiselvam is a young academician actively engaged in Food Engineering research. After completion of his doctorate studies from Tamil Nadu agricultural University (2015), Coimbatore, India, he has has qualified Agricultural Research Service (ARS) and joined Indian Council of Agricultural Research (ICAR) as a scientist (Agricultural Process Engineering) at ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod in 2016. During last five years, he has contributed in developing four value added products viz., Kalpa Krunch, preservation protocol for trimmed tender coconut, matured coconut based beverages and Coconut based frozen delicacy and developed three processing machines (minimal processing machine for tender coconut, tender coconut cutting machine and continuous type coconut teste removing machine) which were commercialized to many entrepreneurs. Currently, he is working in the area of application of textural characteristics on food processing equipment design and development of special purpose food processing equipment/tools for plantation crops, temperature distribution modeling, non-thermal inactivation of food pathogens, adulteration detection in foods using non-destructive tools, food enzyme inactivation using microwave technology, ozone-based food preservation and modelling and kinetics of food chemical composition degradation. Further, he has authored/co-authored more than 50 international/national articles that were published in the journals of repute among the scientific community. He is the editorial board member of Ozone Science and Engineering, Journal of Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal. Recently, he selected for prestigious National Academy of Agricultural Sciences (NAAS) Young Scientist Award.

Physiology, Biochemistry and Post harvest Technology Division