MARVIN A. HEUER
MD, University of Minnesota Medical School, USA
Chief Executive Officer, Heuer M.D. Research Inc. Orlando, FL, USA and Physician, Walt Disney World Resorts, Orlando, FL, USA and FAAFP
Mr. Heuler is an internationally accomplished Medical Research Physician and Executive. He has more than 30 years experience in international and domestic clinical research, pharmaceutical and nutraceutical development. He has extensive experience and interaction with FDA and FTC in pharmaceutical and nutraceutical industries. Along with the practice of medicine, Mr. Heuler has served as Chief Science Officer for Iovate Health Sciences International, VP of Clinical Research, IntegraMed America, VP & Director Worldwide, SmithKline Beecham Pharmaceuticals (now GlaxoSmithKline), VP of R&D, Wallace Laboratories (now Meda AB), and VP & Medical Director Worldwide, Ayerst Laboratories (now Pfizer)
WILIAM W. RILEY
PhD (Nutritional Biochemistry), Cornell University, USA
Professorial Lecturer, Department of Food Science and Nutrition University of the Philippines, Diliman, Quezon City, Philippines and CEO and President, WWR and Associates, Ltd., Wan Chai, Hong Kong, China
Dr. William W. Riley has extensive technical consulting service, market development, marketing, basic and applied research experience in Asia, North America and Latin America in animal feed and food sectors, animal health industry, grain and oilseed sector; Work experience with diverse constituencies, veterinarians and health professionals, technical specialists, corporate executives, government officials, agricultural producers; Wide ranging issues: animal and human health (including feed and diet formulation for mono-gastric and ruminant animals), food safety and quality issues and their implications for corporate domestic and export sales initiatives, market analysis for new product development in emerging markets. Strengths and experience include:
- Monogastric nutrition and physiology research (human, poultry, swine, aquatic species); including disease models.
- Food and feed safety and quality assurance.
- Technical management skills; feed additive and veterinary pharmaceutical industries.
- Government product registration and regulatory issues.
PhD (Food Science), University of Queensland, Australia
President and CEO, Canadian College of Food and Health, Toronto, ON, Canada
Dr. Lihu Yao holds qualifications of BSc, MSc and PhD in Food Science and Technology through studying at the universities of China, United Kingdom and Australia. Dr. Yao worked as an Associate Professor and Deputy Dean in the College of Food Science of Southwest University, a key university of China in Chongqing in 1998.
Dr. Yao has extensive working experience in Canadian food industry since 2002. He served as R&D Manager for Palace Foods Inc. in Toronto in 2002 and Corporate Quality Assurance Manager for Sure Fresh Foods in New Market, Toronto in 2003.
Dr. Yao is very knowledgeable in food safety legislation and regulation (FSIS & CFIA), HACCP, SQF and GMP. He initiated the HACCP (Food Safety) training program for the government and industry in 2003 as a pilot food safety program in Canada. He joined an Ontario private college to organize the food safety and quality assurance training in 2004. Dr. Yao has trained thousands of professionals over the years for China and Canada. Many of his graduates are contributing what they have learned to the global food and pharmaceutical industries and the United Nations.
Dr. Yao has been a recognized peer reviewer and key examiner of prestigious international professional journals such as Food Chemistry, Food Analytical Methods, Journal of Agricultural and Food Technology, Journal of Food Protection and Food Quality.
BSc & MSc, China, MD & PhD, Germany
Lecturer, Canadian Academy of Food and Nutrition, Toronto, ON, Canada
Dr. Ruan has been involved in clinic practice, scientific research and teaching for many years. He is particularly interested in integrated medicine combining modern medical science with traditional medical science. From 2011 to 2015, he studied and completed TCM program of bachelor’s degree. Prevention better than treatment is his value of health care, for which he has made his great efforts on searching and applying natural ways in his clinic and research studies. His professional achievements have been published in scientific journals and books.
MD, Beijing University of TCM, China
Lecturer and R. Ac and R. TCMP, Canadian Academy of Food and Nutrition, Toronto, ON, Canada.
Dr. Liu studied integrated medical program and graduated from Beijing University of TCM. She has offered health care service and taught at the state-run hospitals and private clinics for over 40 years in both China and Canada. She is a general practitioner, specialized in syndrome differentiation of TCM. She has expertise in acupuncture and herbal prescription with significant curable effects.
Watchareeya (Watcha) Kuldamrong
PhD (Food Science), McGill University, Canada
Food Safety Consultant, Food Safety First Inc., Mississauga, ON, Canada
Dr. Watcha holds a Ph.D. degree in food science from McGill University and is a certified HACCP auditor (ASQ). She has extensive working experience in various types of food manufacturing, including meat processing (raw products and RTE products), fresh-cut vegetable, and pastry. Dr. Watcha is knowledgeable in food safety legislation and regulation (FSIS & CFIA), HACCP and GFSI. She has served as Food Safety Consultant in a privately-owned consulting firm in GTA. She also provides technical training and mentorship for QA Managers.
PhD (Cardiology), Chinese Academy of Sciences, China
Research Associate, Cardiovascular Research, Hospital for Sick Children, Toronto, ON, Canada and R.TCMP and R. Ac, Lijing Diabetes Center, Toronto, ON, Canada
Dr. Li was trained in cardiovascular disease in China, Japan, and Canada. In the past 30+ years, Dr. Jing Li's scientific research and teaching have been centered in the areas of diabetes and coronary heart disease. She opened her own clinic, Lijing Diabetes Center in 1998 in Toronto ON, Canada. In her clinic practice, Dr. Li focuses on the treatment of diabetes, coronary heart disease, autoimmunune diseases, allergy, and pain relief using the traditional Chinese medicine and medical ways such as acupuncture.
MANSEL W. GRIFFITHS
PhD (Biochemestry), University of East London, UK
Adjunct Faculty, Department of Food Science, University of Guelph, Guelph, ON, Canada
Prof. Griffiths is the founding Director of the Canadian Research Institute for Food Safety & the Food Safety & Quality Assurance graduate program at the University of Guelph. His main research areas involve food safety - food borne microorganisms detection, bioluminescence, bacteriophage, microbial physiology, and microbial food ecology.
Prof. Griffiths has served as an editor for many international journals such as Journal of Food Science, Journal of Food Protection, International Journal of Food Microbiology, Journal of Dairy Science, Food Research International, American Dairy Science Association, American Society for Microbiology and Canadian Institute of Food Technology.
MSc (Economics and Business), University of Guelph, Canada
Group Manager of Analytics and Research, Cancer Care Ontario, Toronto, ON, Canada
Julia Gao is a group manager of analytics and research of cancer screening at Cancer Care Ontario (CCO). Julia has expertise in data analysis, health policy and program evaluation, survey analysis, pharmaceutical research, and health economic analysis. She has delivered solutions to a broad range of industrial clients with an emphasis on governments, large drug companies, pharmacy chains and insurance companies. She is fluent in numerous programming languages and statistical analysis packages. She has a proven track record of executing complex projects with strong analytical and communication skills.
Specialties: consulting, SAS programming and data management
MSc (Food Processing), University of Toronto, Canada
PEng, PMP, Six Sigma Black Belt
President, Chinese Canadian Association of Food Industry and Professionals (CCAFIP), Toronto, Canada
Mr. Jian Liu is a dedicated veteran for Food and Pharmaceutical industry. He graduated from the Department of Chemical Engineering at the University of Toronto in 1992 with a Master of Applied Science degree. He holds one Chinese and one Canadian Patent on Food processing. He has been a Professional Engineer of Ontario since 1994 and a certified Project Management Professional since 1998. He has been a certified Lean Six Sigma Black Belt from Kraft Foods Global (USA) since 2006, and a Total Productive Maintenance (TPM) and Project Management certified Trainer and Coach since 2015. He has been a successful leader, sponsor and coach to over 20 Black Belt level Projects in food industry and delivered an average of US$5 million per year of savings to various food and pharmaceutical companies. He spearheaded many business alignment and organizational capability projects to build the capabilities of companies. He enjoys Speed to Market projects to impact consumer values. Jian co-founded the Chinese-Canadian Association of Food Industry and Professionals (CCAFIP). He is the president of CCAFIP since 2004. In 2017, he is invited to set up the Food and Pharmaceutical Industry Lean Six Sigma program at CCOFAH.
Ph.D (Nutrition and Food Hygiene), University of Toronto, Canada
Associate Professor, Xihua University, Chengdu, China
Nutrition and Food Safety Specialist, Sichuan Province, China
Dr. Tang holds a doctoral degree in nutrition and food hygiene from the Third Military Medical University and is the provincial food safety committee representative of Sichuan, an active member of Sichuan Provincial Nutrition Society, the Forensic Expert in food safety in China.
Dr. Tang has extensive research experience in food safety and quality control, and spent his post-doctoral research in the West China College of Medical Sciences, Sichuan University, Chengdu, China and then the University of Guelph, ON, Canada.
Dr. Tang is also an active professional with extensive working experience in various categories of food manufacturing, including meat processing, fresh-cut vegetable processing, specialty foods and health food production. Dr. Tang is knowledgeable in food safety legislation and regulation including HACCP and GMP in China and Canada with the invention and application of electronic quality and safety real processing control and traceability.
Dr. Tang has been the Associate Professor in the College of Food and Bio Technology of Xihua University since 2014, and the Professor of Canadian College of Food and Health since 2016.
PhD (Pharmaceutical Chemistry), Chinese Academy of Sciences, China
Professor, Xihua University, Chengdu, China
Dr. Wu holds a Ph.D. degree in Pharmaceutical Chemistry from Chinese Academy of Sciences. He served as the professor and research scientist in the Institute of Agro-products Processing Science and Technology of Chinese Academy of Agricultural Sciences between 2013 and 2015. He has been the professor in the Key Laboratory of Food Biotechnology of Xihua University since 2015. Dr. Wu has extensive research experiences in human health improvement, food safety and quality control. He spent his post-doctoral research at the University of Guelph, Canada. He has expertise in nutraceutical and functional food ingredients from agri-food by-products and phytochemical antioxidants. In 2018, he has been invited to be the guest professor of Canadian College of Food and Health.
CHENGCHU (CATHY) LIU
PhD (Food Science), Ehime University, Japan
Seafood Safety and Technology Specialist, Maryland Sea Grant College at the University of Maryland, MD, USA
Dr. Liu studied Food Science and Technology at universities of China and Japan and holds MSc and PhD degrees in food science. She served as Professor and Director in the laboratory of Marine Bioresources Utilization, College of Food Science and Technology, Shanghai Ocean University (formerly Shanghai Fisheries University), Shanghai, China between 2004-2013. She has expertise in Seafood HACCP, Sanitation Control Procedures, Good Manufacture Practices, Good Aquaculture Practices, Food Allergen Control training and research.