| Dr Janet Taylor is a research officer in the Department of Food Science at the University of Pretoria, South Africa.
Janet undertakes research and development work into the functional properties of plant proteins with specific interest in the prolamin proteins of sorghum and maize. Her research is aimed at increasing the use of these well-adapted locally cultivated grains in foods and food ingredients, thereby improving regional food security and developing local industries. Her areas of expertise are sorghum and maize protein extraction, bioplastics and biomaterials and the development of potential applications and uses for these materials, including their use in encapsulation and gluten-free dough systems.
A patent arising from her work has been registered in ten countries.
Janet has recently received a researcher rating from the South African National Research Foundation.
|Prof John Taylor is a Professor of food science at the University of Pretoria and theme leader in the University’s Institute for Food, Nutrition and Well-being.
He is an Honorary President and Past president of the International Association for Cereal Science and Technology (ICC) and fellow of ICC, AACCI and IAFoST.
His life mission is research, development and implementation work on the nutritional quality and processing of African cereal grains, particularly sorghum and millets, with the aim of improving food security and developing Africa’s food industry. An equally important aspect of this mission is educating and training people from the region in food science and technology.
John’s current research focus and passion is understanding the science and developing technology to produce wheat-like leavened bread from maize and sorghum.
His is author of numerous scientific papers and book chapters on African cereal grains and an editor of the Journal of Cereal Science. He is presently editing a monograph on Ancient Grains and is senior editor of the new edition of the AACCI handbook on sorghum and millets.
Michaela Pichler has been Secretary General/CEO of ICC (International Association for Cereal Science and Technology) since 2015 and is based at its headquarters in Vienna, Austria.
There she manages and coordinates the global activities of ICC which includes disseminating knowledge, conducting research and developing standard methods that contribute to advance innovation, improve food quality, food safety and food security for the health and well-being of all people.
She is Vice-President of the International Association for Cereal Science and Technology (Austria), a Board Member of the Harald Perten Foundation, Chair of the Supervisory Board of the Global Harmonisation Initiative and jury member for the Eberhard Paech-Preis Foundation.
In the past, she worked in the Agriculture Administration within the Austrian Paying Agency and the Austrian Ministry of Agriculture, Forestry, Environment and Water Management where, for more than 10 years, she was actively involved in the management and implementation of various EU funded projects in the field of agriculture and rural development, as well as capacity building in new Member States, Candidate Countries and Potential Candidates. From 2012 to 2014 she worked in Pristina as Resident Twinning Adviser supporting the Kosovo Ministry of Agriculture, Forestry and Rural Development (MAFRD).
She holds an MSc degree in Business Administration from the Vienna University of Economics and Business (Austria) and has certificates as a EOQ Quality Manager and Quality Auditor.
Dr. Witoon Prinyawiwatkul is currently the Horace J. Davis Endowed Professor of food science at Louisiana State University, Agricultural Center, and oversees the Sensory Analysis Services Lab
His research has been focused on sensory sciences, product optimization, consumer research, and value-added product development. He has published 164 refereed articles with an h-index of 36, an i10-index of 88, and overall 4,288 citations, and is an author or co-author of 1 book edited, 5 book chapters, and nearly 300 professional scientific presentations.
He is the fellow of IFT (Institute of Food Technologists) and holds numerous recognitions for his research and teaching contribution such as an honorary doctoral degree in Agro-Industry Product Development conferred by Kasetsart University, Thailand (2016); the Gamma Sigma Delta (the Honor Society of Agriculture) Distinguished Achievement in Agriculture Award (2016). He has served as an associate editor/editorial board member for many journals including International Journal of Food Science and Technology, Journal of Food Science and Journal of Sensory Studies. Dr, Witoon’s recent research interest is on sodium reduction and gluten free product development.