International Functional Food Conference (IFFC) 2017
2nd International Functional Food Conference (IFFC) 2017
Organised by
Taylor's University
School of Biosciences
Taylor’s University, Lakeside Campus
7–9 August 2017

Invited Speakers

Dr. Ir. Monica Mars
Wageningen University, the Netherland

Dr. Ir. Monica Mars currently holds a position as assistant professor at the Wageningen University and Research Centre (WUR) in the Netherlands. Her scientific expertise is on human food intake regulation, and more specifically the effect of foods on (oral/gastro-intestinal) physiology. Dr. Monica Mars received her MSc degree in Nutrition and Health in 1999 at Wageningen University. In 2004 she defended her PhD-thesis on the effect of acute energy restriction on serum leptin levels and food intake regulation in at Wageningen University. From April 2005 to March 2010 she worked as postdoc at WUR and was partially detached to the Top Institute Food and Nutrition. She has about 40 peer reviewed papers in scientific journals. She supervises 6 PhD students and is involved in several BSc and MSc courses on nutritional behaviour and sensory research in the curriculum of Nutrition and Health at Wageningen University.

Prof. Lee Sung Joon
Korea University, Korea

Prof. Sung-Joon Lee completed BA and MA from Seoul National University in the Department of Food Science and Technology and obtained PhD at Harvard University in the Department of Nutrition. After postdoctoral fellowship at Stanford University, he then started his own laboratory at Korea University in 2004. He is now a professor in the Department of Biotechnology at Korea University. His main research topics include investigation of biological activity and mechanism of phytochemicals in the lipid metabolism and other lipid metabolism related symptoms. He has published more than 100 papers in peer-reviewed journals and has more than 1000 citations.

YBhg. Prof. Dr. Nazamid Bin Saari
Universiti Putra Malaysia, Malaysia

YBhg. Prof. Dr. Nazamid Saari is a Professor in Food Biotechnology and Enzymology at the Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM). Prior to joining UPM, he worked as Senior Consultant with an international food company focusing on product development and innovation. He obtained his BSc (Food Science and Technology) from Universiti Putra Malaysia and PhD from Kagoshima University (Japan). He has authored and co-authored over 130 articles in reputable refereed journals and presented more than 100 papers in international conferences. In addition to his research expertise in food enzymology, protein chemistry, bio-processing and functional food, his current research interests focus on the production of bioactive ingredients via biotechnological means with the intention of producing food ingredients with special physiological functions such as antihypertension and antioxidant using in vitro, in vivo and QSAR approaches. His research also expands into structure-function relationships to improve the physiological functions of bioactive ingredients. He holds six patents to his name and sits in the evaluation panel committee for research funding for food product commercialization at the Malaysia Ministry of Science, Technology and innovation (MOSTI). He has provided consultancy services in many international and local food companies particularly small- and medium-scale industries for commercialization of biotechnology-based food products.

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