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Keynote Speaker


Prof. Hami Alpas
Middle East Technical University,  Ankara, Turkey


Prof. Dr. Hami Alpas is a Food Engineer and also holds an MBA degree from Dept. of Business Administration on Total Quality Management. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Novel Food Products, Food Quality, Threats to the global food supply chain, Food Safety and Food Security through Total Food Protection and Food Defense.

He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in
2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. He has participated to the Food Defense Collaborative Exchange Programme as an expert at the Food Protection and Defense Institute (USA) in 2013 and in 2017.

He has supervised 5 Ph.D and 18 M.Sc. thesis. He has 90 international journal articles (SCI) and over 1800 citations (ISI-Web of Science; h-factor 25) as well as close to 70 academic presentations in 50 different international meetings. He has Co-Chaired international conferences and gave keynote and invited speeches.

He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 15 chapters in internationally edited books and has edited 3 international books by Springer on Food Chain Security, Eco-terrorism and Food Defense. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He was the Co-director of NATO-SPS project on “Food Chain Security” (2004-2009) and EU-FP7 project on “Plant Food Security”.

He has worked as a consultant to REC, COMCEC, World Bank and FAO projects.

Detailed information can be reached via http://fde.metu.edu.tr/prof-hami-alpas


Prof. Youling L. Xiong
University of Kentucky, USA

Dr. Youling Xiong, Distinguished University Professor, received his B.S., M.S., and Ph.D. from, respectively, Jiangnan University, Oregon State University, and Washington State University. After completion of postdoctoral training at Cornell University in 1990, he joined the University of Kentucky as an assistant professor and was timely promoted to associate professor then full professor. He teaches food chemistry, protein science, and meat science, and leads in an internationally renowned research program on food protein chemistry and applications. His most notable contributions to the scientific community and food industry are fundamental knowledge obtained through pioneering and discovery research on functional and nutritional food additives, muscle protein oxidation, and peptide antioxidants. Professor Xiong has mentored more than 70 graduate students and postdoctorals, published 290 research papers in scientific journals and books, and given 130 invited/keynote presentations throughout the world. As a career achiever, he has been awarded the Bertebos Prize (highest award of the Royal Swedish Academy of Agriculture and Forestry), Distinguished Research Award and Achievement Award (American Meat Science Association), Lectureship Award (IFT Food Chemistry Division), Young Scientist Award (American Chemical Society), Yangtze Scholar Award (Chinese Ministry of Education), and many university-wide accolades. Dr. Xiong is an elected Fellow of IFT, ACS AGFD, and IAFoST. He currently serves as a Scientific Editor of Journal of Food Science and Associate Editor of Food Bioscience.

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Submission Method

1. Electronic Submission System ( .pdf)
Full paper  (template)
Abstract template (

2. Email: icnfs@cbees.org (doc.)

Contact Method

CBEES Senior Editor,  Ms. Echo Xiong
E-mail: icnfs@cbees.org
Contact number:
+852-3500-0137 (Hong Kong)
+86-28-88220101 (Chengdu)