Cesarettin Alasalvar, PhD., FIFT.
Dr. Cesarettin Alasalvar is the Director of the Food Institute at TÜBİTAK Marmara Research Center (MRC) in Turkey and is also an Associate Professor of Food Science and Engineering. His research interests focus mainly on development of functional foods and nutraceuticals, nutritional and functional properties of foods, bioactive properties of phytochemicals, and separation and identification of bioactives as well as bioavailability of foods and human clinical trials. Dr. Alasalvar has been active in the Institute of Food Technologists (IFT) programs for many years and served as a past chair of the Nutraceuticals and Functional Foods Division. He was one of the co-founders of the International Society for Nutraceuticals and Functional Foods (ISNFF) and also served as a past president of ISNFF. Dr. Alasalvar is an associate editor of Food Chemistry and serves as an editorial board member of Journal of Functional Foods and Journal of Food Bioactives. He is active in Horizon 2020 Programme and has been serving as Turkish Delegate of Societal Challenges II (Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research, and the Bio economy) of the Horizon 2020 Programme Committee since 2017. He is also the Scientific Advisory Board Member of PRIMA (Partnership for Research and Innovation in the Mediterranean Area - Horizon 2020) and serves as Academic Committee and World Forum for Nutrition Research and Dissemination Committee Members of International Nut and Dried Fruit Council (INC). Dr. Alasalvar is the editor of six books including Tree Nuts: Composition, Phytochemicals and Health Effects, Dried Fruits: Phytochemicals and Health Effects, and Health Benefits of Nuts and Dried Fruits and holds two patents. His work has led to the publication of over 100 research articles in the form of peer-reviewed journals (h-index of 34) and book chapters. Dr. Alasalvar has received a number of international prestigious awards; including the IFT-Fellow Award (2012), the TÜBİTAK MRC - Most Successful Researcher Award (2012), the ISNFF Merit Award (2014), and Sabri Ülker International Science and Innovation Award on Food, Nutrition, and Health (2015) in recognition of his pioneering scientific achievements.
Bradley Bolling, PhD.
Dr. Bradley Bolling is an Assistant Professor in the Department of Food Science at the University of Wisconsin-Madison. He earned undergraduate and PhD degrees in Food Science at UW-Madison and received postdoctoral training in Nutritional Sciences at the Jean Mayer Human Nutrition Research center on Aging at Tufts University through the Training in Education And Critical Research Skills (TEACRS) Program, an NIH K12 IRACDA (Institutional Research and Career Development Award) Program. Dr. Bolling’s research focus is on determining the role of foods and phytochemicals in preventing chronic diseases. His current research aims are to characterize how interindividual variability in metabolic pathways of dietary bioactive components influences efficacy of dietary interventions; characterize the ability of bioactives to prevent chronic inflammation associated with obesity and auto-immune disease; and determine the abundance and variability of bioactive components in the food supply. He is presently utilizing human intervention studies, cellular studies, and animal models to accomplish these objectives. Dr. Bolling is a Scientific Editor for the Journal of Food Science and Secretary of the International Society for Nutraceuticals and Functional Foods. He teaches graduate and undergraduate courses in the Department of Food Science, include a graduate course about dietary bioactives.
David Jenkins, Prof.
Prof. David J.A. Jenkins is an University Professor, and Canada Research Chair, in the Departments of Nutritional Sciences and Medicine, a staff physician in the Division of Endocrinology and Metabolism, the Director of the Clinical Nutrition and Risk Factor Modification Center, and a Scientist in the Li Ka Shing Knowledge Institute, St. Michael’s Hospital. He was educated at Oxford University, obtaining his DM, DPhil and DSc. He is a fellow of the Royal College of Physicians (London) and of the Royal College of Physicians of Canada. He has served on committees in Canada and the United States that formulated nutritional guidelines for the treatment of diabetes and recommendations for fiber and macronutrient intake under the joint US-Canada DRI system (RDAs) of the National Academy of Sciences. He also served as a member of Agriculture Canada’s Science Advisory Board (2004-2009) on the future direction of Canada’s agriculture and agricultural research. He has spent much time working with the food industry to develop products for the supermarket shelf and, for example, helped to initiate a major Canadian supermarket line of heart healthy foods. His research area is the use of diet in the prevention and treatment of hyperlipidemia and diabetes. He has over 350 original publications on these and related topics. His team was the first to define and explore the concept of the glycemic index of foods and demonstrate the breadth of metabolic effects of viscous soluble fiber, including blood glucose and cholesterol lowering. His group developed the cholesterol lowering concept of the dietary portfolio that has entered guidelines in many jurisdictions (e.g. CCS, Heart UK etc.). He believes in the therapeutic value of plant based diets and that diets have to be environmentally sustainable.
Cyril Kendall, Prof.
Department of Nutritional Sciences, University of Toronto. Toronto, Canada
Prof. Cyril WC Kendall is a Senior Research Associate in the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, and the Clinical Nutrition and Risk Factor Modification Center, St. Michael's Hospital and an Adjunct Professor in the Department of Pharmacy, College of Pharmacy and Nutrition at the University of Saskatchewan. He was educated at the University of Toronto, where he obtained his Honors BSc, MSc and PhD. His primary research interest is the role of diet in the prevention and treatment of chronic disease. Dr. Kendall has over 180 publications in peer-reviewed medical journals. His research on the Portfolio Diet, which combines cholesterol-lowering food components, has been included in the US National Cholesterol Education Program (ATP III) and the Canadian Cardiovascular Society guidelines as an effective dietary strategy for cholesterol reduction. He has also conducted much research on the role of healthy diets, including low glycemic index diets, in the control of type 2 diabetes. Dr. Kendall has worked extensively with the food industry to develop healthy foods. He is a founding member of the International Carbohydrate Quality Consortium (ICQC), Executive Board Member of the Diabetes and Nutrition Study Group (DNSG) of the European Association for the Study of Diabetes (EASD), is on the Clinical Practice Guidelines Expert Committee for Nutrition Therapy of the EASD and is a Director of the Toronto 3D Knowledge Synthesis and Clinical Trials foundation.
Albert Salas-Huetos, PhD
a) Andrology and IVF Laboratory, Division of Urology, Department of Surgery, University of Utah School of Medicine, Salt Lake City, UT, USA. (b) Universitat Rovira i Virgili, Biochemistry and Biotechnology Department, Human Nutrition Unit, Reus, Spain. Institut d’investigació Sanitària Pere i Virgili, Reus, Spain. (c) Consorcio CIBER, M.P., Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
Dr. Albert Salas-Huetos obtained his degree in Biology in 2009 at the Universitat de Girona (UdG). Albert further completed his MSc in Cell Biology in 2010 at the Universitat Autònoma de Barcelona (UAB) and he was awarded a PhD Excellent Cum Laude in Male Infertility (Extraordinary Prize of Doctoral students) in 2016 at the same University (UAB). He obtained his first Post-Doctoral fellowship position in the Human Nutrition Unit (Department of Biochemistry and Biotechnology -Universitat Rovira i Virgili) in 2016 (to March 2018). He is now in the Andrology team at the University of Utah as a Post-Doctoral Fellow (USA). With his large experience in several experimental research designs (case-control, observational, randomized clinical trial, experimental design, cohort, systematic reviews, meta-analysis, etc.), cellular and molecular biology techniques (qRT-PCR, microarrays, cell culture, fluorescence techniques, cryobiology, sperm quality evaluation, DNA fragmentation, ROS evaluation, pyrosequencing, sequencing, zebrafish model, methylation, etc.), he has written more than 30 high impact articles. Moreover, Dr. Salas-Huetos is an inveterate traveler and has been to meetings and given invited lectures in Belgium, Canada, England, Mexico, Poland, USA, and Spain. Nowadays he is serving more than 15 indexed journals as a usual reviewer.
Aleix Sala-Vila, PhD.
Dr. Aleix Sala-Vila received his BSc in Pharmacy (1999), BSc in Food Science and Technology (2002) and PhD in Biomedical Sciences (2004) from the University of Barcelona. His whole scientific career has focused on investigating how the intake of foods and nutrients characteristic of the Mediterranean diet (omega-3 fatty acids in particular) can help protect from chronic diseases. After working on atherosclerosis, aneurysm and ischemia/reperfusion injury, he started working on healthy aging and Alzheimer’s disease. He has been involved in specific projects within the PREDIMED (PREvención con DIeta MEDiterranea) study. He is a co-investigator of the randomized controlled trial WAHA (WAlnuts for Healthy Aging, aimed at studying the effect of a diet enriched with walnuts for 2 y in comparison with a control diet on age-related cognitive decline and macular degeneration in 700 cognitively healthy older persons. He recently joined the Clinical, Biomarker and Risk Factors Research Group at Barcelonaβeta Brain Research Center (BBRC). In the framework of the ALFA Study, he is currently investigating whether dietary intake of omega-3 fatty acids in the preclinic stages of Alzheimer’s disease might help delay the onset of the disease.
John Sievenpiper, MD., PhD., FRCPC.
Dr. Sievenpiper is a Clinician Scientist who holds appointments as an Associate Professor in the Department of Nutritional Sciences and the Lifestyle Medicine Lead in the MD Program at the University of Toronto. He also holds appointments as a Staff Physician in the Division of Endocrinology & Metabolism and Scientist in the Li Ka Shing Knowledge Institute at St. Michael’s Hospital. Dr. Sievenpiper completed his MSc, PhD and Postdoctoral Fellowship training in the Department of Nutritional Sciences at the University of Toronto. He completed his MD at St. Matthew’s University followed by Residency training in Medical Biochemistry at McMaster University leading to his certification as a Fellow of the Royal College of Physicians of Canada (FRCPC). He has established an internationally recognized research program focused on using randomized controlled trials and systematic reviews and meta-analyses to address questions of clinical and public health importance in relation to diet and cardiometabolic disease prevention with a particular interest in the role of sugars, carbohydrate quality, and plant-based dietary patterns. He is directly involved in knowledge translation with appointments to the nutrition guidelines’ committees of Diabetes Canada, European Association for the study of Diabetes (EASD), Canadian Cardiovascular Society (CCS), and Obesity Canada. He is the recipient of numerous awards including a PSI Foundation Graham Farquharson Knowledge Translation Fellowship, Diabetes Canada Clinician Scientist Award, Banting & Best Diabetes Centre Sun Life Financial New Investigator Award, CIHR-INMD/CNS–New Investigator Partnership Prize, and CNS Young Investigator Award. He has authored more than 175 scientific papers and 15 book chapters.
Linda Tapsell, Prof.
Prof. Linda Tapsell is a leading Australian researcher in Nutrition and Dietetics. She is a senior professor in the School of Medicine and the Illawarra Health and Medical Research Institute, University of Wollongong, Australia. Professor Tapsell holds a BSc in Biochemistry and Pharmacology, post graduate qualifications in Dietetics and in Medical Education, and a PhD in Public Health and Nutrition. For over 30 years she conducted ongoing clinical trials manipulating the macronutrient content of diets, testing the impact of individual foods on health outcomes and evaluating the efficacy of healthy dietary patterns in lifestyle interventions. She has served as Director of the Australian Research Council Key Centre for Smart Foods and the National Centre of Excellence in Functional Foods, and contributed continuously to national and international expert committee She has over 200 scientific publications, including a textbook Food, Nutrition and Health (Oxford University Press). Professor Tapsell has trained a generation of nutrition scientists and practitioners and is a Fellow of both the Australian Nutrition Society and the Dietitians Association.
She continues to serve on a range of national and international expert committees on food and nutrition. In 2015 she was named a member of the Order of Australia for ‘significant service to health science as an academic and clinician specialising in diet and nutrition’.