International Nonthermal Food Processing Workshop - FIESTA 2012
Invited Speakers PDF Print E-mail

Keynote Speakers

Gustavo V. Barbosa-Cánovas

Gustavo V. Barbosa-Cánovas is a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA.  Quite recently he was awarded an Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain.  He has received several prestigious awards such as the IFT Nicholas Appert Award, IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering.



Barry Swanson

Barry Swanson is Emeritus Regents Professor of the School of Food Science at Washington State University and the University of Idaho.  Barry’s research interests include studies of legume protein digestibility and storage quality, initial studies with sucrose fatty acid polyesters, syntheses of fat substitutes, alternative fat replacers and more recent research focused on the implementation of ultra high pressure to improve cheese yield and the hydrophobic functional properties of whey proteins.  Barry co-authored more than 200 research manuscripts and 35 book chapters.  He is proudest of opportunities to mentor 47 M.S. and 24 Ph.D. students successfully pursuing professional careers across the U.S. and around the world. Barry is recognized as an ISI Most Highly Cited Researcher and is ranked 22nd among international authors in Agricultural Sciences.  Barry was elected a Fellow of IFT in 2002, and a Fellow of IUFoST) in 2006, is the former Editor of the Journal of Food Processing and Preservation.  Barry served for 6 years as Interim Director of the merged WSU and UI  School of Food Science, was promoted to the prestigious rank of Regents Professor at WSU and elected to the IFT Board of Directors in 2009.

Shigeru Itoh

Dr. Shigeru Itoh acquired degree of the doctor of engineering in Tokyo Engineering University in 1981. Then, he was the professor of the Kumamoto University and concurrently the director of the Shock Wave and Condensed Matter Research Center, Kumamoto University. And now, he has acted as the president of the Okinawa National College of Technology. He is a specialist of the shock wave engineering, and has been studying about the action to which the underwater shockwave changes the cell of animals and plants by non-thermal. Since 2005, he began serious study with the aim of realization to low-cost, short-term and non-thermal food processing using the underwater shockwave.

Phillip L. Minerich

Vice President ¬ Research and  Development, Hormel Foods Corp.

35-year career includes management positions in QC, Production and R&D.
Currently manages teams responsible for product, process & package
development, applied research, micro, chem & sensory labs, and process

BS degree, Food Technology, The Ohio State University
MS & PhD degrees, Food Science, University of Minnesota



Alvin Lee, PhD, MASM

Center Director – Center for Processing Innovation
Research Associate Professor of Biology
Institute for Food Safety and Health (formerly known as National Center for Food Safety and Technology),Illinois Institute of Technology
Dr. Alvin Lee, Center Director and Research Associate Professor of Biology, is a microbiologist and virologist with more than 15 years research experience with a PhD from RMIT University, Australia in Biotechnology and Applied Biology. Dr. Lee currently leads IFSH Center for Processing Innovation and co-leads the joint IFSH/FDA Microbiology Research Platform on food safety and defense related projects. Dr. Lee also manages the IFSH BSL-3 laboratory and pilot plant. Current research support includes funding from USDA, US FDA, National Center for Food Protection and Defense (NCFPD), Department of Homeland Security (DHS) and various industry contracts.   Dr. Lee is an instructor for food microbiology in the IIT’s Masters of Science program and has mentored more than 25 graduate students and post-doctoral fellows. He is currently a member of the International Association for Food Protection, American Society for Microbiology, Australian Society for Microbiology and Institute of Food Technologists.


Tom Ross

Tom is a teacher and researcher at the University of Tasmania, recognised nationally and internationally his contributions, both applied and academic, to microbial food safety management. In addition to microbial ecology and physiology research, his group develop mathematical models and software used in the food industry and by government to improve food safety.

Tom has written >110 scientific papers and chapters and served on numerous expert panels on food safety risk assessment and risk management, convened by the Australian government and industry organisations and, internationally, by FAO and WHO. Tom is a permanent membership of the International Commission on Microbiological Specifications for Foods.


Christopher Doona

Dr. Christopher Doona serves as Research Chemist for the MDSD, WarSTAR Directorate of NSRDEC in Natick, Massachusetts. He holds a Ph.D. in Chemistry from Brandeis University and an A.B. in Biology from Ripon College. For his research, Dr. Doona has been recognized with a National Science Foundation (NSF)-Hungarian Academy of Sciences internship at Loránd University in Budapest, Hungary, an NSF Foreign Centers of Excellence research grant (Principal Investigator) at Institut für Physikalische Chemie der University-Würzburg (Germany), an NSF Postdoctoral Fellow at Auburn University, and Visiting Professor of Chemistry at Middlebury College, Vermont. Dr. Doona’s research in chemical heating and disinfecting, intrinsic chemical markers, food stabilization, novel food processing technologies, and novel disinfectant technologies has produced numerous patents, peer-reviewed publications, book chapters, books (High Pressure Processing of Foods and Microbial Safety of Fresh Produce), and Technology Transfer to meet critical Army needs. Dr. Doona serves on the Executive Committee for the Institute of Food Technologists Nonthermal Processing Division and the American Chemical Society (Northeast Section), and Sigma Xi


Muthupandian Ashokkumar (Ashok)

Professor Muthupandian Ashokkumar (Ashok), a senior academic staff member of the School of Chemistry, University of Melbourne, is a Physical Chemist and specializes in Sonochemistry. Ashok has developed a number of novel techniques to characterize acoustic cavitation bubbles and has made major contributions of applied sonochemistry to the Food and Dairy industry. His research team has developed a novel ultrasonic processing technology for improving the functional properties of dairy ingredients. Recent research also involves the ultrasonic synthesis of functional nano- and biomaterials including protein microspheres that can be used in diagnostic and therapeutic medicine. He has edited/co-edited several books and special issues for journals; published ~220 refereed papers in high impact international journals and books.


Xiaojun Liao

Liao xiaojun, Associate Dean, College of Food Science and Nutrition Engineering, China Agricultural university, and director of Key Laboratory of Fruit and Vegetables processing, Ministry of Agriculture. He obtained his BS from Jiangxi Agricultural University, MS degree from Beijing Agricultural University, and Ph.D. from China Agricultural University. His research field is fruit & vegetable processing, and separation and purification of bioactive compounds from plants. He has authored over 80 peer-reviewed journal publications and 5 book chapters. In recent years, his interest area focuses on the application of emerging technologies in foods, and he has pioneered in non-thermal processes in China and established one lab of non-thermal processes with high pressure processing, pulsed electric field, dense phase carbon dioxide, and high magnetic field. Within non-thermal process field, he is working with food safety, food processing and food quality. He is a member of China Association Agricultural Science Societies and Chinese Food Science and Technology.

Dean Russel

Dean Rusell was born in Melbourne in 1955. He attended Essendon Grammar School and RMIT. He started work as a journalist in 1974, and worked for Leader newspapers in Melbourne. He travelled for 5 years through Europe between 1977 and 1983, working mainly in travel and hospitality. Dean married Moira in Glasgow in 1982 and they returned to Australia to live.  In 1982, they set up a delicatessen in Bendigo called Moira Mac's. The business expanded into poultry smallgoods manufacturing in the late 1980s and now supplies products to supermarkets, industrial and food service customers across Australia. In 2010 Moira Mac's purchased Australia's first HPP machine to be used for smallgoods processing. Dean and Moira have two daughters, Yolanda and Brianna. Their business employs around 50 staff.

Amauri Rosenthal

Food Engineer from the State University of Campinas (Brazil) and Ph.D. from the University of Reading (United Kingdom). He is a senior researcher at Embrapa (Brazilian Corporation for Agricultural Research), where he acted as Director of the Food Technology Center (2003-2008). He participated in the Embrapa Labex Program in Europe based in France (2009 – 2011). He is member of the Editorial Board of Food Engineering Reviews Journal and Associated Editor of Post-Harvest Technology and Innovation Journal. He is a member at large of the International Society of Food Engineering (ISFE/IUFoST) and Secretary of the Technical Board of the Section VI Food and Bioprocess Engineering of the International Commission of Agricultural Engineering (CIGR), where he is also vice-chair of the Food Safety Working Group. He has published several papers in high impact index international journals, and coordinated and integrated several International and Brazilian research projects. His main areas of research are high pressure and thermal processes applied to fruit, meat and dairy products.

Tobias Richter

Tobias Richter is Senior Manager at the MULTIVAC headquarters in Wolfertschwenden, Germany. As head of the business unit HPP & Applied Packaging Solutions he is leading the global business and projects with the High Pressure Processing Technology (HPP) at MULTIVAC. This includes industrial research as well as scientific projects with universities and research partners.

MULTIVAC is a global leader in packaging solutions and integrated packaging lines. With more than 3.400 employees and daughter companies in 60 countries MULTIVAC produces and offers equipment and turn-key solutions for the industry, including HPP equipment as well as all kind of packaging machinery, robotics, marking and inspection.

Dr. Richter has masters degrees in Food Technology and Economics and a PhD from the Technical University of Munich in engineering based on his thesis on the impact of HPP on food packaging. With years of scientific experience and professional positions in international project and product management, Dr. Richter has further developed the HPP technology at MULTIVAC and was responsible for the market launch of MULTIVAC HPP beginning of 2011.

He is author or co-author of various scientific articles and congress presentations. Together with MULTIVAC he holds patents in the field of automation of HPP in integrated packaging lines and the HPP of modified atmosphere packages (MAP). Recently, this work was recognized with the International ANUGA FoodTec Award in Gold.

Ken Melia

With a background in Marketing from the Marketing Institute of Ireland in the late 80’s Ken joined Mars Inc. Ken spend 15 years with Mars Inc developing brands and route to market across the globe, from Central Europe to the Medditerannean and later gained experience across the GCC and Asian countries.

Ken has a passion for understanding consumers and transferring these insights into making it happen in retail with Brands/Products that excite and delight consumers.

Ken has being involved with some great brands in Australia notably, Nudie, Raffertys Garden, Gourmet Garden, Avofresh , Mulgowie and Bundaberg – brands that deliver truly great consumer experiences.

Ken is a Director of FoMo - Fear of Missing Out

Trent De Paoli

Graduating in food technology from the University of Queensland in the 90’s, Trent held a series of Management Positions in Operations, Quality and R&D throughout the fresh cut and bakery industries over 10 years.  After moving back to the family business in Bundaberg in 2002, Trent commercialised the first HPP machine in Australia that was used for commercial production.  In 2010, Avofresh was launched as a world first and is fast becoming a global business.  Trent is a firm believer that innovation is critical to the long term survival of any business.



Callum Elder

Callum graduated with Distinction from University of Toronto (B Sc. Human Biology and Microbiology) and is a Professional Member of the A.I.F.S.T.   Callum spent 15 years working in Canada in senior technical positions in the pharmaceutical and cosmetics industries returning home to Adelaide in 1985 as Production Supervisor at F H Faulding. He was the senior Technical Executive with National Foods Limited for 13 years ending as the General Manager of Technology & Innovation.

Callum joined Simplot Australia in Jan 2000 as a member of the Board of Management and is the Executive General Manager – Quality and Innovation. He heads a team of over 60 Food Scientists, Technologists and subject matter experts with responsibility for Research & Development, Innovation, Quality and Sustainability.


Kai Knoerzer

Dr Kai Knoerzer received his BSc in Process Engineering and MSc in Chemical Engineering from the University of Karlsruhe (Germany). In 2006 he completed his PhD “summa cum laude” at the same university in the field of Food Process Engineering and then joined Food Science Australia (now CSIRO Food and Nutritional Sciences).

For his research he received a number of (international) prestigious awards.

To date, Kai has authored and co-authored over 50 papers in peer-reviewed journals, conference proceedings and book chapters and over 80 presentations (orals and posters) at national and international conferences. He also edited one book on “Innovative Food Processing Technologies: Advances in Multiphysics Simulation”.


Carole Tonello-Samson

Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She obtained in 1996 her PhD in food science working on effects of HPP on destruction of microorganisms in food. Since 2003, Carole works as Applications & Process Development Manager at Hiperbaric, a Spanish company which designs, manufactures and markets HPP industrial equipment for food. She is in charge of scientific and technological support to HPP users and R&D projects management. Carole is member-at-large of the IFT Nonthermal Processing Division since September 2007, and Chair-Elect of Division since September 2011. She is author or co-author of about twenty scientific articles and five book chapters.



Mike Kempkes

Mr. Kempkes is the Vice President of Marketing for Diversified Technologies, Inc. (DTI). He has a B.S.E.E. from Rose-Hulman Institute of Technology, and a M.B.A. in High Technology Management from Northeastern University. Mr. Kempkes has 30 years experience in applying and managing the transition of technologies from the laboratory to the field, for both the U.S. Government and private industry, He holds six patents in radar and high voltage systems, , and is the author of numerous papers on the application of new technologies to critical high voltage requirements, and has worked with PEF systems and applications for the past decade.

Larry Keener


Larry Keener is president and chief executive officer of International Product Safety Consultants, Inc. (IPSC) Seattle, WA. IPSC is engaged in the conformity, risk assessment and food safety verification business. Founded in 1996, IPSC is a global leader in providing Food Safety and Food Technology solutions to the global food processing industry. Larry is currently working with U.S. and Multinational food companies to anticipate and prepare for the full enactment of the U.S. Food Safety Modernization Act (FSMA).

Larry has more than 30 years experience in the food processing industry, holding positions with the University of California and the National Food Processors Association. Mr. Keener was formerly the Director of Product Safety and Regulatory Affairs at Unilever. From 2002 to 2006 Larry served as CSIRO’s regulatory point of contact consistent with provisions and requirements of the USA Patriot Act.

Jim Grigoriou

Jim Grigoriou is responsible for CSIRO’s engagement with SMEs located in Victoria and Tasmania. His career has spanned small enterprise, both in the applied and research domains. In the early 2000’s he was involved in trying to license a University of Melbourne infusion pump for neonates to US interests. Prior to this, he had stints in banking and the Australian Manufacturing Council, a think tank establish between the Hawke government and industry to undertake applied research in Best Practice and innovation cultures in Australian SMEs.


Nicolas Meneses

Nicolas studied Food Engineering at the Universidad Austral de Chile, then completed his Master’s Thesis at TU-Berlin (Technische Universität Berlin). From 2008 to early 2012, Nicolas completed his PhD studies while working as was a Research Associate in the Department of Food Biotechnology and Food Process Engineering at TU-Berlin. He was involved in European research projects utilising nonthermal technologies such as pulsed electric field, high pressure, ultrasound and cool atmospheric plasma for sterilisation, pasteurisation and extraction purposes.

Nicolas completed his PhD on the "Design and Development of Pulsed Electric Fields Treatments of Liquid Foods - Numerical Simulations and Experimental Analysis" under the guidance of Prof. Dietrich Knorr. He has published more than 20 articles and presented at over 30 international conferences and has been awarded several prizes for the best student paper. Nicolas was the student representative for Europe at the Nonthermal Processing Division of IFT in 2011.

Nicolas is currently a Food Safety Specialist at Bühler AG, Corporate Technology, where his role is to support the food safety portfolio and manage inactivation technologies related projects for low water activity products

Dr. Anna Zamora

Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA) - Universitat Autònoma de Barcelona

Dr. Anna Zamora (AZ) has a BS in Environtmental Biology (Wye College, University of London) and a degree in Biology and Food Science (Universitat de Barcelona). While working in the department of Applied Economy at the Universitat Autònoma de Barcelona as a research assistant, she attended a Masters in Scientific Museology (IDEC, Universitat Pompeu Fabra). In 2004, she obtained a pre-doctoral fellowship to carry out a PhD thesis on the use of UHPH as an alternative treatment of milk for cheese-making under the supervision of Dr. Antonio-José Trujillo at Universitat Autònoma de Barcelona. During her PhD, she spent a research stay working with Prof. Dr. Alan L. Kelly at the Department of Food and Nutritional Sciences at University College Cork, obtaining the mention of “European Doctor”. She has gained a broad experience in food processing and pilot plant equipments especially those used in dairy industry, and emerging technologies such as UHPH and HHP. She is currently working at CERPTA (Universitat Autònoma de Barcelona) as researcher scientist and junior project manager.



Multivac Better Packaging MLA DTS Food Labs Simplot Australia Diary Innovation Australia
Hiperbaric VWR Diversified Technologies Inc Hightech Europe Merck Millipore
Sonosys CSIRO Australian Biosecurity Intelligence Network SFP YPSICON Technologies


The Workshop is supported by the Nonthermal Processing Division of the Institute of Food Technologists (IFT), the European Federation of Food Science and Technology (EFFoST), the Australian Institute of Food Science and Technology and the Australian Food Engineering Association.

Institute of Food Technologists

IFT Nonthermal Processing Division

European Federation of Food Science and Technology

Australian Institute of Food Science and Technology

Australian Food Engineering Association

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