Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papersProfessor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods. Associate Professor & Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba, Canada. His research focuses on Integrating material science and nanotechnology for improving bioavailability and therapeutic efficacy. of bioactives and drugs using protein & lipid-based delivery systems.

• Section 1: Biochemical Changes in Raw Foods1. Cereals2. Légumes3. Fruits and Vegetables4. Meat ad Fish5. Milk6. Eggs7. Edible InsectsSection 2: Biochemistry of Food Processing8. Browning Reactions in Foods9.Baking10. Fermentation of Wine and Beer11. Dairy Products: Cheese and Yoghurt12. Oilseed Processing and Fat ModificationSection 3: Biochemistry of Food Spoilage13. Enzymatic Browning14. Lipid Oxidation15. Off Flavors in Milk16. Toxicants Produced in FoodsSection 4: Health and Functional Foods17. Probiotics, Prebiotics and Symbiotics18. Minimally Processed Foods19. Novel Food SourcesSection 5: Biotechnology and Innovations in Foods20. Recombinant DNA Technologies21. Role of Metabolomics22. Role of AI

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papersProfessor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods. Associate Professor & Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba, Canada. His research focuses on Integrating material science and nanotechnology for improving bioavailability and therapeutic efficacy. of bioactives and drugs using protein & lipid-based delivery systems.

• Section 1: Biochemical Changes in Raw Foods1. Cereals2. Légumes3. Fruits and Vegetables4. Meat ad Fish5. Milk6. Eggs7. Edible InsectsSection 2: Biochemistry of Food Processing8. Browning Reactions in Foods9.Baking10. Fermentation of Wine and Beer11. Dairy Products: Cheese and Yoghurt12. Oilseed Processing and Fat ModificationSection 3: Biochemistry of Food Spoilage13. Enzymatic Browning14. Lipid Oxidation15. Off Flavors in Milk16. Toxicants Produced in FoodsSection 4: Health and Functional Foods17. Probiotics, Prebiotics and Symbiotics18. Minimally Processed Foods19. Novel Food SourcesSection 5: Biotechnology and Innovations in Foods20. Recombinant DNA Technologies21. Role of Metabolomics22. Role of AI

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papersProfessor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods. Associate Professor & Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba, Canada. His research focuses on Integrating material science and nanotechnology for improving bioavailability and therapeutic efficacy. of bioactives and drugs using protein & lipid-based delivery systems.

• Section 1: Biochemical Changes in Raw Foods1. Cereals2. Légumes3. Fruits and Vegetables4. Meat ad Fish5. Milk6. Eggs7. Edible InsectsSection 2: Biochemistry of Food Processing8. Browning Reactions in Foods9.Baking10. Fermentation of Wine and Beer11. Dairy Products: Cheese and Yoghurt12. Oilseed Processing and Fat ModificationSection 3: Biochemistry of Food Spoilage13. Enzymatic Browning14. Lipid Oxidation15. Off Flavors in Milk16. Toxicants Produced in FoodsSection 4: Health and Functional Foods17. Probiotics, Prebiotics and Symbiotics18. Minimally Processed Foods19. Novel Food SourcesSection 5: Biotechnology and Innovations in Foods20. Recombinant DNA Technologies21. Role of Metabolomics22. Role of AI