Food Safety: Contaminants and Risk Assessment

Dr. Mohammed Kuddus is the Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He is a Ph.D. in Biochemistry and Enzyme Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. he has more than 70 publications, 22 book chapters, 9 research grants and a patent to his credit.

Dr. Syed Amir Ashraf is a Research Scientist at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. He completed his Ph.D. from the Department of Food Technology, JJT University, Vidya Nagri, Jhunjhunu, Rajasthan, India. His research focuses mainly on the development of nutraceutical & functional food, food nutrition and its clinical application, food biotechnology, molecular docking, and residual analysis of food contaminants in various food matrixes. He has more than 40 publications to his credit.

Dr. Pattanathu Rahman is a faculty at Liverpool John Moores University. He has 25 years of academic experience in research, innovation, management, and commercialization. He served as an Associate Professor at University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria from Teesside and he is the author of 70+ peer-reviewed journal articles with 6500 citations, h-index 32, and the editor of two books on the topic of Biosurfactants. His vast technical and management experience in biotechnology led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization. He is included in the Stanford University List of World's Top 2% Scientists (2022). He is a visiting Professor at SOA University (India).