Dr. Fereidoon Shahidi, PhD, FACS, FAGFD-ACS, FAOCS, FCIC, FCIFST, FIAoFST, FIFT, FRSC, is a university research professor, the highest rank the university gives for research, in the Department of Biochemistry at the Memorial University of Newfoundland (MUN) in Canada. Dr. Shahidi has made numerous contributions to both the basic and applied areas of food and nutraceutical science and technology and antioxidant phenolics and omega-3 oils in health and disease. He is the editor/author of some 64 books and holds 10 patents. He is the only Canadian on the ISI list of top 10 most highly cited scientists in agricultural sciences.Dr. Cesarettin Alasalvar, PhD, FIFT, is the director of the Food Institute at TUBİTAK Marmara Research Centre (MRC) in Turkey and is also an associate professor of food science and engineering. He has been active in the Institute of Food Technologists (IFT) programs for many years and has played a leadership role in the Nutraceuticals and Functional Foods Division. Dr. Alasalvar serves on the expert advisory board of the Turkish government and Higher Education on R&D projects and as a panelist for projects funded by the European Union (EU). He coordinates two major EU-funded projects, EU-FP7 (NutraHEALTH) and EU-IPA (INNOFOOD) and has received a number of international prestigious awards.

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• MARKET TRENDS, REGULATION, CHEMISTRY, AND HEALTH ASPECTS. FRUIT JUICES. HERBAL AND VEGETABLE JUICES. CAFFEINATED BEVERAGES: TEA, COFFEE, AND COCOA/CHOCOLATE. DAIRY AND SOY BEVERAGES. ALCOHOLIC BEVERAGES AND WATER. FERMENTED AND FORTIFIED FUNCTIONAL BEVERAGES.

Dr. Fereidoon Shahidi, PhD, FACS, FAGFD-ACS, FAOCS, FCIC, FCIFST, FIAoFST, FIFT, FRSC, is a university research professor, the highest rank the university gives for research, in the Department of Biochemistry at the Memorial University of Newfoundland (MUN) in Canada. Dr. Shahidi has made numerous contributions to both the basic and applied areas of food and nutraceutical science and technology and antioxidant phenolics and omega-3 oils in health and disease. He is the editor/author of some 64 books and holds 10 patents. He is the only Canadian on the ISI list of top 10 most highly cited scientists in agricultural sciences.Dr. Cesarettin Alasalvar, PhD, FIFT, is the director of the Food Institute at TUBİTAK Marmara Research Centre (MRC) in Turkey and is also an associate professor of food science and engineering. He has been active in the Institute of Food Technologists (IFT) programs for many years and has played a leadership role in the Nutraceuticals and Functional Foods Division. Dr. Alasalvar serves on the expert advisory board of the Turkish government and Higher Education on R&D projects and as a panelist for projects funded by the European Union (EU). He coordinates two major EU-funded projects, EU-FP7 (NutraHEALTH) and EU-IPA (INNOFOOD) and has received a number of international prestigious awards.

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• MARKET TRENDS, REGULATION, CHEMISTRY, AND HEALTH ASPECTS. FRUIT JUICES. HERBAL AND VEGETABLE JUICES. CAFFEINATED BEVERAGES: TEA, COFFEE, AND COCOA/CHOCOLATE. DAIRY AND SOY BEVERAGES. ALCOHOLIC BEVERAGES AND WATER. FERMENTED AND FORTIFIED FUNCTIONAL BEVERAGES.