22 February 2018
New Zealand

Keynote speakers


Dr Alvin Lee

Dr. Alvin Lee is a microbiologist and virologist with more than 15 years research experience, and has a PhD from RMIT University, Australia.  Dr. Lee currently leads IFSH Center for Processing Innovation and co-leads the joint IFSH/FDA Microbiology Research Platform on food safety and defense related projects.  He is a member of the Executive Board of NoroCORE, a USDA-NIFA Food Virology Collaborative based at North Carolina State University, and leads the Prevention and Control CORE.  Current research support includes funding from USDA, US FDA and various industry contracts. 

Dr. Lee is currently a Section Editor on Elsevier’s Reference Module in Food Science, scientific reviewer on a number of scientific journals, and subject expert for International Life Sciences Institute (ILSI) Europe.  Dr. Lee teaches food microbiology in the IIT’s Masters of Science program and has mentored more than 30 graduate students and post-doctoral fellows.  He is also a Lead Instructor for Food Safety Preventive Controls for Human Foods.  Dr. Lee is a current active member of the International Association for Food Protection – serving on the IAFP Scientific Program Committee as Program Chair and a Professional Member of the Institute of Food Technologists.


Dr Yingchun Fu

Yingchun Fu is an associate professor, doctoral supervisor and “distinguished young scholar” from the College of Biosystems Engineering and Food Science at Zhejiang University. He obtained his PhD degree in analytical chemistry (supervisor: Prof. Qingji Xie and Shouzhuo Yao (academician of Chinese Academy of Sciences)) from Hunan Normal University. Currently he focuses on the development of rapid and portable biosensing detection techniques and devices for agro-product/food safety. He is the first author/ corresponding author of 20 peer-reviewed papers, 17 of which were published in journals of American Chemical Society or journals with impact factors higher than 5. He also coauthored another 25 peer-reviewed papers. He has six authorized patents in biosensing methods and devices. Based on his research, he is the owner of Excellent PhD Dissertation of Hunan province, the award nomination of National Excellent PhD Dissertation (2012), and the first prize in Natural Science Award of Hunan province (3/6, 2016). Currently he is the PI of five projects including those supported by National Science Foundation of China (NSFC), the 13th five-year plan for research and development, and “Excellent Poultry plan” funded by Walmart.


Dr Zhouping Wang

Zhouping Wang obtained his PhD degree in analytical chemistry with research direction of luminescent analysis. He continued his research as a postdoctoral research fellow in Tsinghua University, China, focusing on nano-bioassays. Since then, Dr. Wang has worked in the School of Food Science and Technology and State Key Laboratory of Food Science and Technology in Jiangnan University, China. Now Dr. Wang is a professor and doctoral supervisor of Jiangnan University. He is also the Vice Dean of School of Food Science and Technology, and the Director of Research Center of Food Safety and Quality. 

Dr Wang’s achievements include: Youth Science and Technology Innovation Leader of the Ministry of Science and Technology; New Century Talents awardee of the Ministry of Education; France bioMerieux Science Fund Winner; Distinguished professor of Jiangsu Province; an expert of catering service of China Food Drug Administration; Vice President of Food Quality and Safety  Instrumentation and Technology Application Branch of the Chinese Society of Instrumentation; a food Safety Standards Evaluation Expert of Jiangsu Province; Secretary General of the Institute of Food Science and Technology of Jiangsu Province; a recipient of the "Six Salent Peaks" of Jiangsu Province, "333 Talents Project".

Dr. Wang has mentored more than 50 postgraduate students, published 157 original research papers, and obtained 22 authorized invention patents of China. He also serves as a member of the editorial boards for two international journals: Aptamer, and Aptamer and Synthetic Antibodies. Currently Dr. Wang’s research work focuses on the development of new recognition molecules (aptamers) for the bioassays of food safety hazards detection (especially foodborne pathogen and mycotoxins), and nano-probe based biosensors.