Farid CHEMAT is a full Professor of Chemistry at Avignon University, Director of GREEN Extraction Team (innovative techniques, alternative solvents, and original procedures for green extraction of natural products), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. He received his engineer diploma from University of Blida-Algeria (1990) and his PhD degree (1994) in process engineering from the Institut National Polytechnique of Toulouse-France. After periods of postdoctoral research work with Prolabo-Merck, Rhone-Poulenc and Unilever (1995-1997), he spent two years (1997-1999) as senior researcher at University of Wageningen-The Netherlands. In 1999, he moved to the University of La Réunion-France DOM as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon-France. His research activity is documented by more than 200 scientific peer-reviewed papers, and about the same number of conferences and communications to scientific and industrial meetings, 10 books, 40 book chapters and 10 patents. His main research interests have focused on innovative and sustainable extraction and processing techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical, bio-energy and cosmetic applications. Eugene Vorobiev is a full Professor of Chemical Engineering and a head of the Laboratory for Agro-Industrial Technologies at the Compiegne University of Technology, France. He received his PhD degree in Food Engineering (1980, Ukraine) and his Dr Habil. in Chemical Engineering (1997, France). His main research interests are focused on mass transfer phenomena, theory and practice of solid/liquid separation, and innovative food technologies (especially electrotechnologies). He has published more than 300 scientific peer-reviewed papers, he is the author of 19 patents, and several books and book chapters. He is a member of editorial board in several international journals (“Separation and Purification Technology”, “Innovative Food Science and Emerging Technologies”, “Food Engineering Reviews”, “Filtration”) and the President of the Scientific Council of IFTS (“Institut de la Filtration et des Techniques Séparatives”). He was awarded by Gold Medal of the Filtration Society (2001) and he is a Laureate of the Price for the innovative technique for the environment (Ademe, 2008, 2014). He was a chairman of several international conferences.

• 1. Green Food Processing: concepts, strategies and tools2. Ultrasound technology for processing, preservation and extraction3. Supercritical fluid processing and extraction of food4. High hydrostatic pressure processing of foods5. High pressure homogenisation in food processing6. Ohmic heating for preservation, transformation and extraction7. Pressure hot water processing of food and natural products8. Instant Controlled pressure drop technology in food processes9. Membrane separation in food processing10. Enzyme-assisted food preservation, transformation and extraction11. Use of Magnetic Fields as a Nonthermal Technology for food processing12. Extrusion in processing and extraction of food13. Gas-assisted mechanical processing14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology15. Encapsulation Technologies for Active Food Ingredients and Food Processing16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations17. Food Irradiation – From Research to Commercial Application18. Pulsed light as new treatment to maintain physical and nutritional quality of food products19. Pulsed Electric Field in processing of food products20. Cold plasma in food processing

Farid CHEMAT is a full Professor of Chemistry at Avignon University, Director of GREEN Extraction Team (innovative techniques, alternative solvents, and original procedures for green extraction of natural products), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. He received his engineer diploma from University of Blida-Algeria (1990) and his PhD degree (1994) in process engineering from the Institut National Polytechnique of Toulouse-France. After periods of postdoctoral research work with Prolabo-Merck, Rhone-Poulenc and Unilever (1995-1997), he spent two years (1997-1999) as senior researcher at University of Wageningen-The Netherlands. In 1999, he moved to the University of La Réunion-France DOM as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon-France. His research activity is documented by more than 200 scientific peer-reviewed papers, and about the same number of conferences and communications to scientific and industrial meetings, 10 books, 40 book chapters and 10 patents. His main research interests have focused on innovative and sustainable extraction and processing techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical, bio-energy and cosmetic applications. Eugene Vorobiev is a full Professor of Chemical Engineering and a head of the Laboratory for Agro-Industrial Technologies at the Compiegne University of Technology, France. He received his PhD degree in Food Engineering (1980, Ukraine) and his Dr Habil. in Chemical Engineering (1997, France). His main research interests are focused on mass transfer phenomena, theory and practice of solid/liquid separation, and innovative food technologies (especially electrotechnologies). He has published more than 300 scientific peer-reviewed papers, he is the author of 19 patents, and several books and book chapters. He is a member of editorial board in several international journals (“Separation and Purification Technology”, “Innovative Food Science and Emerging Technologies”, “Food Engineering Reviews”, “Filtration”) and the President of the Scientific Council of IFTS (“Institut de la Filtration et des Techniques Séparatives”). He was awarded by Gold Medal of the Filtration Society (2001) and he is a Laureate of the Price for the innovative technique for the environment (Ademe, 2008, 2014). He was a chairman of several international conferences.

• 1. Green Food Processing: concepts, strategies and tools2. Ultrasound technology for processing, preservation and extraction3. Supercritical fluid processing and extraction of food4. High hydrostatic pressure processing of foods5. High pressure homogenisation in food processing6. Ohmic heating for preservation, transformation and extraction7. Pressure hot water processing of food and natural products8. Instant Controlled pressure drop technology in food processes9. Membrane separation in food processing10. Enzyme-assisted food preservation, transformation and extraction11. Use of Magnetic Fields as a Nonthermal Technology for food processing12. Extrusion in processing and extraction of food13. Gas-assisted mechanical processing14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology15. Encapsulation Technologies for Active Food Ingredients and Food Processing16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations17. Food Irradiation – From Research to Commercial Application18. Pulsed light as new treatment to maintain physical and nutritional quality of food products19. Pulsed Electric Field in processing of food products20. Cold plasma in food processing

Farid CHEMAT is a full Professor of Chemistry at Avignon University, Director of GREEN Extraction Team (innovative techniques, alternative solvents, and original procedures for green extraction of natural products), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. He received his engineer diploma from University of Blida-Algeria (1990) and his PhD degree (1994) in process engineering from the Institut National Polytechnique of Toulouse-France. After periods of postdoctoral research work with Prolabo-Merck, Rhone-Poulenc and Unilever (1995-1997), he spent two years (1997-1999) as senior researcher at University of Wageningen-The Netherlands. In 1999, he moved to the University of La Réunion-France DOM as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon-France. His research activity is documented by more than 200 scientific peer-reviewed papers, and about the same number of conferences and communications to scientific and industrial meetings, 10 books, 40 book chapters and 10 patents. His main research interests have focused on innovative and sustainable extraction and processing techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical, bio-energy and cosmetic applications. Eugene Vorobiev is a full Professor of Chemical Engineering and a head of the Laboratory for Agro-Industrial Technologies at the Compiegne University of Technology, France. He received his PhD degree in Food Engineering (1980, Ukraine) and his Dr Habil. in Chemical Engineering (1997, France). His main research interests are focused on mass transfer phenomena, theory and practice of solid/liquid separation, and innovative food technologies (especially electrotechnologies). He has published more than 300 scientific peer-reviewed papers, he is the author of 19 patents, and several books and book chapters. He is a member of editorial board in several international journals (“Separation and Purification Technology”, “Innovative Food Science and Emerging Technologies”, “Food Engineering Reviews”, “Filtration”) and the President of the Scientific Council of IFTS (“Institut de la Filtration et des Techniques Séparatives”). He was awarded by Gold Medal of the Filtration Society (2001) and he is a Laureate of the Price for the innovative technique for the environment (Ademe, 2008, 2014). He was a chairman of several international conferences.

• 1. Green Food Processing: concepts, strategies and tools2. Ultrasound technology for processing, preservation and extraction3. Supercritical fluid processing and extraction of food4. High hydrostatic pressure processing of foods5. High pressure homogenisation in food processing6. Ohmic heating for preservation, transformation and extraction7. Pressure hot water processing of food and natural products8. Instant Controlled pressure drop technology in food processes9. Membrane separation in food processing10. Enzyme-assisted food preservation, transformation and extraction11. Use of Magnetic Fields as a Nonthermal Technology for food processing12. Extrusion in processing and extraction of food13. Gas-assisted mechanical processing14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology15. Encapsulation Technologies for Active Food Ingredients and Food Processing16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations17. Food Irradiation – From Research to Commercial Application18. Pulsed light as new treatment to maintain physical and nutritional quality of food products19. Pulsed Electric Field in processing of food products20. Cold plasma in food processing