Recognized global development manager with expertise in business, international development and non-for-profit sectors, focused on achieving faster and more inclusive economic growth, with 30 years of experience managing large development projects, impact investments, fundraising and technical cooperation funds to promote ICT and innovation in support of poverty reduction, education and social inclusion His range of experience involves progressively more complex functions: project work for the development sector (United Nations FAO, 1981-1991); business development for the private sector (Telecom Italia/Telespazio, 1991-1998); program evaluation (European Union, 1997-1998); projects and policy development, strategic advice, thematic funds creation, fundraising, impact investments and brokerage of high profile institutional and sector agreements (Inter-American Development Bank, 1998-2011); management and fundraising in the non-profit sector (FRAmericas, 2011 to present). Has well developed diplomatic and negotiation skills and a strong international background, having lived and worked in the field in Latin America and the Caribbean, Africa, Asia, Europe and the USA. Favors multi-disciplinary and multi-cultural approaches to tackle the difficult problems faced by the present Knowledge Economy, in the effort to contribute to the attainment of the United Nations Sustainable Development Goals (SDGs). Mr Piaggesi believes firmly there is great potential in innovation and technology to bring people –particularly those at greatest risk and in greatest need—closer to a better living standard. His leadership and entrepreneurship qualities have resulted in high visibility for the organizations he has worked for, and his well-developed funding negotiation skills have added a multiplier effect to his assigned core funding.
Information and Communication Technology for Development ( ICT4DEV); Knowledge Economy (KE); Social Media
Dr. Nancy D. Turner is a Research Professor in the Department of Nutrition & Food Science at Texas A&M University. Her research program is focused on characterizing the mechanisms whereby dietary chemoprotective compounds found in fiber-containing foods mitigate colon carcinogenesis and inflammatory bowel disease. The Turner lab is particularly interested in understanding how these bioactive compounds influence the intestinal environment, with special attention given to the interaction between colon microbiota and the colonocytes. In addition, her work attempts to define the responses of the colon environment to radiation exposures and weightlessness, such as is experienced by astronauts on long-duration missions. Her research has led to the publication of 70 peer-reviewed papers, 6 book chapters, and she was one of the editors of a book entitled “Potential Health Benefits of Citrus”. Her research program has been supported by grants from NASA, the National Space Biomedical Research Institute, USDA/ARS, USDA/IFAFS, NIH, the United Sorghum Checkoff Program, and the California Dried Plum Board. She currently serves on the editorial boards of Advances in Nutrition, Journal of Carcinogenesis and Mutagenesis, and Experimental Biology and Medicine. Dr. Turner has been a member of USDA/NRI review panels and an ad hoc member of the NCI Chemo/Dietary Prevention study section.
Understanding how the bioactive compounds influence the intestinal environment.
Mario Ciampolini is a retired professor from Università di Firenze, Dept Pediatrics, directed the Gastroenterology Research Unit, a third level referral center in the department of Pediatrics of the University of Florence (Meyer hospital) for 40 years. He worked at the Cornell University for a joined research with the University of Florence on energy expenditure in children. Three students came from Amsterdam Medical Center to learn “Recognizing Hunger” he made the first diagnoses of celiac disease in Tuscany and published 130 scientific articles, about 40 in international Press.
Recognizing Hunger, first diagnoses of celiac disease
Chris Smith has been Professor of Food Science and Technology at Manchester Metropolitan University and at the University of Chester. He currently is the Editor of several journals including Foods and Nutritional Science and Food Technology. He has previously edited Food and Agricultural Immunology and the International Journal of Food Science and Technology. His studies have resulted in the development of numerous immunoassays for food components with a particular emphasis on speciation and contamination problems. Currently he is undertaking research on the role of Vitamin D and the development of arabinoxylans as functional components.
Food Science and Technology
She has completed her 1st Ph.D at the age of 25 years from the Scuola Superiore Sant'Anna, Pisa. She is a Professor of Food technology of Pisa University. In 2008, she received a “Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F.). She has published more than 100 papers in journals or volumes and serving as a referee for research projects and papers. She was a scientific responsible for an Original Patent (PT2009A000018), an author of two Original Patents of Pisa University. She was Invited Speaker and part of the organizing committee for several national and international workshops and conferences.
Weii Li is currently Professor of Food Technology at the University of Chester. She is a leading expert in the development of functional foods particularly bakery products. She has a considerable interest in the introduction of algae-sourced Omega-3, 6 and 9 fatty acids into foods and the development of arabinoxylans sourced from the milling waste of heat, rice and other cereal products as functional food components.
Functional Foods, algae-sourced Omega-3, 6 and 9 fatty acids
Dr. Muhammad Usman, Former Director General of Agricultural Research System, Government of Pakistan who retired from service after a spotless career of about 35 years with senior level experience on research and development of agricultural industry with regard to food Chemistry, food science and Nutrition, renewable energy, sustainable agriculture of oil seed, cereal, fruits, vegetable and other cash crops. Mr. Usman is basically an agricultural scientist with specialization of agricultural and food chemistry working as plant breeder with regard to the yield and quality of various agricultural crops as well as nutrition. Mr. Usman has also worked on Biosciences of lipid’s, food legumes crops and Bio-energy. Being a scientist, Mr. Usman has released several oil seeds varieties, presented and published research papers on various oil seeds, and renewable energy in different conferences like Geneva. Mr. Usman established “Prominent Agro Based Industries SDN BHD” in Malaysia aims to work on integrated agricultural project like livestock and dairy development, renewable energy etc.
Food & Nutrition
Prof. Antonello Santini, Ph.D. in Chemical Sciences, University of Napoli, Italy, 1992; Research Associate, Department of Chemistry, 1993-1994; National Research Council Fellow, University of Napoli, 1994-1995; Appointed to Faculty, University of Napoli “Federico II”, 1994-today: Department of Food Science and, since, 2012 Department of Pharmacy. Responsible, Virtual Laboratory of Research and Education in Food (www.lva.unina.it), 1999-; He has published more than 110 papers in reputed international Journals. Editor in Chief, Food Science and Technology Letters, 2011- ; Editor in Chief of Journal of Food Research, 2012-; Member of the European Food Safety Authority EFSA, ERWG, Parma, Italy; Member of Managing Board, Italian Chemistry Society (SCI) Division of Teaching (DD-SCI), Rome, Italy. His teaching includes Food Chemistry, General and Inorganic Chemistry, Laboratory of Chemistry. His research activity focuses on Food Chemistry; Nutraceuticals; Food contaminants; Mycotoxins and secondary metabolites; Food analysis. Research interests: Food Chemistry; Nutraceuticals; Food contaminants; Mycotoxins and secondary metabolites; Food analysis.
Food & Nutrition
Anet Režek Jambrak is Associate professor at University of Zagreb and has completed her Ph.D in Food Science and Technology in the year 2008. She has graduated as the youngest student (less than 22 years old) and the youngest Assistant professor (28 years old) at Faculty of Food technology and Biotechnology. She was the Winner of the Annual award from Croatian government for the best young researcher for the year 2008.; Winner of Annual award of “Biotechnical foundation” for the year 2008.; Winner of The annual award of “The society of university teachers, scholars and other scientists – Zagreb” for the year 2007. She is also one of the International board member, Advisory board and Executive editor for various International Journals.
Food & Nutrition
Li-Shu Wang is an Associate Professor of Medicine in the Division of Hematology and Oncology at the Medical College of Wisconsin (MCW). Her research interests are in the fields of chemical carcinogenesis and cancer chemoprevention. She received her PhD in Veterinary Biosciences from Ohio State University where her research was focused on illustrating the mechanisms of conjugated linoleic acid, naturally occurring compounds, in the prevention of breast cancers. Afterward, she continued involved in cancer prevention research as a Post-doctoral fellow and research scientist at the same university. During her Post-doctoral training, her research was focused on the prevention of gastrointestinal cancers using berries, their active components and metabolites. Her research is documented in more than 45 peer-reviewed publications and book chapters. She has received numerous awards including scholar-in-training award of American Association for Cancer Research (AACR) prevention meeting and IAMS research funds. She is a reviewer for several publications including but not limited to Cancer Research, Clinical Cancer Research, Cancer Epidemiology and Biomarkers & Prevention.
Food & Nutrition
Dr. Yongjae Lee is a Head of Separation Science at Food Protein R&D Center at Texas A&M University, USA. In this occupation he directly leads the Separation group in the lab and in the pilot plant research on the separation technologies of biotechnology, food, dairy, feed, beverage, specialty ingredients, and oil & gas. He also hosts workshop in the area of fermentation, functional foods, membrane, and other traditional and advanced separations techniques. He has more than 12 years of industrial experience in the field of chemical engineering, food chemistry, food flavor, microbiology, and agricultural engineering. He has published several papers in journals and has presented numerous invited lectures in various national and international meeting. Dr. Lee holds a Ph.D. in Animals & Veterinary Science from the Clemson University, Clemson, South Carolina, USA and a Master’s degree in Food Science & Technology from the Louisiana State University, Baton Rouge, Louisiana, USA.
Food & Nutrition