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Mohsen Sharifpur is a Full Professor and Head of the Thermofluid Division in the School of Mechanical, Industrial, and Aeronautical Engineering at the University of the Witwatersrand (Wits), South Africa. He holds a BEng in Mechanical Engineering (Shiraz University), an MEng in Nuclear Engineering (Reactor Thermal-Fluid), and a PhD in Mechanical Engineering (Thermal-Fluid). His research spans nanofluids, heat transfer enhancement, multiphase flow, computational fluid dynamics, and fluid dynamics from nanoscale to cosmic scale. In 2010, he established the Nanofluid Research Laboratory at the University of Pretoria, now one of Africa’s leading centers, where he also serves as Extraordinary Professor and Head. He has authored over 400 peer-reviewed articles, mentored more than 30 postgraduate students, and co-edited the book "Nanofluid Applications for Advanced Thermal Solutions" (Elsevier). Prof. Sharifpur is consistently ranked among the world’s top 2% most-cited researchers, frequently delivers keynote lectures, and currently chairs the Scientific Committee for SACAM 2025.

Ph.D. in Food Science, Bachelor’s degree in Pharmaceutical Biochemistry, and Master’s degree in Food Science from UDLAP. Former CONAHCYT fellow. Hermain line of research is the innovation and developmentof new healthyproducts. Sheholds a PRODEP profile and is a memberofthe BUAP Researchers’ Registry. Currently, she is a professor-researcher at the Faculty of Administration (BUAP). She also serves as a reviewer of scientific articles and research projects. With 25 years of teaching experience, she has published several scientific articles and book chapters, and has been invited as a speaker at state, national, and internation all levels. She currently belongs to the SNII (National System of Researchers in Innovation) Level 1 of SECIHTI.

I specialize in Business communication and Consumer behavior studieswith history of working in the Education Management and Market Research. I teach students of PG and UG level along with conducting Workshops Faculty Trainings for quantitative and qualitative research methods. I have authored 2 books and have written severalcourse packs for Universities. My publications include actual industrybased action research business articles and papers for Journals in Business communication and Consumer behavior.

Wenfeng Han, female, PhD of Agriculture, Associate Professor, Young backbone teachers of higher education institutions, top-notch professional and technical talents, and young science and technology experts. Reviewer for journals of《Food Chemistry-X》、《Food Research and Development》and《Science and Technology of Food Industry》, core member of the second batch of provincial-level vocational education teacher innovation teams in the field of brewing technology, and the silver award instructor of the National Creative baking food Technology Competition，Recipient of the International Women Researcher Award. I have guided students to win one gold award and one bronze award in the first grain and food processing and quality testing (higher vocational group) 2024 belt and road and BRICS competition of skills development and technology innovation, two second prizes and four third prizes in Zhejiang Province's agricultural product quality and safety testing competition, and two second prize and two third prizes in Zhejiang Province's food quality and safety testing competition. I have led and participated 13 vertical scientific research projects, and 14 horizontal projects. I have won over 50 honors and awards at all levels, including 3 scientific and technological progress awards on municipal level. I have developed 5 kinds of low glycemic index (GI) products for enterprises, including low GI noodles, mooncakes, rice pastries, rice biscuits, and rice bread, all of which obtained low GI certification and successfully went on sale. I have published a total of 57 papers, and one paper is indexed in JCR/SCI Q1.I participated in the compilation of 5 food related textbooks, obtained 5 authorized patents, and published 4 group standards. The advanced deeds were interviewed by reporters from the municipal daily newspaper and reported in a special article.

Maria Athanasopoulou is the Founder of Respond On Demand Ltd., a tourism marketing company specialising in destination promotion. She is the creator of Gastroagrotourism, a tourism model that integrates gastronomy, agriculture, and sustainability, and the founder of Mindful Escape Tourism, a concept that promotes conscious, sensory travel rooted in local culture and well-being. She currently serves as Chairwoman of the World Food Travel Association (WFTA), Ambassador for Green Destinations, and is recognized as a Neurotourism Pioneer, Sustainable & Luxury Tourism Expert, and LinkedIn Creator. Through her international work, she advocates for holistic tourism strategies that benefit communities, environments, and travellers alike.

D in C. has an initial background as a Pharmaceutical Chemist Biologist, with a Master's in Food Science and a Ph.D. in Food Science from the Universidad de las Américas Puebla in Mexico. She works as a full-time professor/researcher at the Benemérita Universidad Autónoma de Puebla, teaching courses in the Bachelor's degree in Gastronomy in the area of Food Science and Technology, covering subjects such as food preservation, nutrition, hygienic handling and food toxicology, sensory evaluation, among others. He is currently a member of the National System of Researchers in Mexico, working on research lines related to the use of plant waste for food product innovation and the development of edible films using natural mucilage. He has also worked with bakery products supplemented with flours made from plant waste residues. It also has a certification from the FSPCA for Preventive Controls for Food Production, a diploma in Innovation in the Agro-Food Sector, a diploma in Technological Innovation for Education, is a member of the Women Leaders in STEAM network by U.S.-Mexico Leaders Work, and is a research advisor for the Delfin Program of Scientific Summer Research. Teresa is now working on projects related to food innovations and sustainability. She has been a reviewer of projects and scientific research articles in international journals. She has published in journals such as the International Journal of Gastronomy and Food Science with the article 'Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments,' or book chapters like 'Production of fermented beer from seasonal fruit waste' in the book 'Management and Development of Organizations: Research Seedbeds.”

Dr. Sholeh Rostamirad (Sharifpur) holds a PhD in Food Science from the University of Pretoria, South Africa, awarded with Merit. Her doctoral research focused on water uptake modelling and hardness characteristics of cowpea as influenced by soaking, cooking, and ultrasonication, under the supervision of Professor Gyebi Duodu and Professor Josua P. Meyer. She has over 11 years of industrial experience as a Quality and Production Manager in the food sector, with expertise spanning dairy technology, meat products, food toxicology, antioxidants, sensory science, and cereal and legume processing. Her research has resulted in multiple high-impact publications in leading journals, including Ultrasonics Sonochemistry, Fractal, and Food Process Engineering. Beyond academia, Dr. Rostamirad has contributed to improving food safety regulations in Iran, notably initiating a nationwide policy change to protect children from harmful artificial colorants. She has also served as a consultant in food product formulation and quality management. Her current research interests include innovative food processing techniques, ultrasonication applications in legumes and cereals, food preservation, and energy efficiency in food industries