José Antonio Amérigo, MD, PhD, FD, is Specialist in Dietetic and Nutrition. He started Medicine at the University of Salamanca and finished his Medical School at the University Complutense in Spain 1969. and got in 1974 his Doctoral Thesis with Summa cum Laude at the Autonomous University of Madrid. He study Journalist from 1966-1969. Postgraduate in USA, Holloman AFB, Houston MSC and Lovelace Foundation. Back in Spain join the AutonomaUniversity(1971) as Assistant Professor, Physiology Department and Assistant to Department Chief of the Research Division at the Hospital Ramón y Cajal (1975), Madrid. Founds the Medical Trade Union (SindicatoMédico) in 1976 and participates in the UCD party during the spanish transition. Conduct the first spanish TV on Health (Escuela de Salud-1976-1979) and launch the first Medical Magazine EL MEDICO. Cofounder of Lavinia, ASISA, private medical Insurance Company. Start working as Nutritionist, Dietetic and Food expert in private practice from 1984. Collaborate with several Food companies as Consultant (Danone, Arias-Bongrain, JSP, Santiveri, etc) and in 1997 launch the first Medical TV Channel (MEDICINA TV) and the first Internet Health Channel in Spanish, (1999) CANAL SALUD, associated with Planeta Editorial, Telecinco (Mediaset) and PRISA Group (EL PAIS). He is running actually as Editor of NUTROPEDIA webpage about Food Dietetic and Nutrition in spanish. In 1998 introduce in Spain the Generic Drugs (Gag-Mendez-RATIOPHARM). In 2001 sign a five years contract with General Electric Healthcare (Medical Systems) to commercialize the RIS-PACS telecommunication system in all Latinamerica. He started to work in 2012 on Extra Virgin Olive Oil composition and the Oleocanthal Molecule, founding the Andalusian Oleocanthal Society (2014) and the OLEOCANTHAL INTERNATIONAL SOCIETY in Zakynthos, Greece in 2015. Dr.Amérigo is married and has six children.
Dr. Magiatis is associate Professor of Pharmacognosy and Natural Products Chemistry at the Faculty of Pharmacy of the University of Athens. He graduated from the same Faculty in 1994 and defended his Ph.D. in 2000. In 2001, he did his postdoctoral research at the Curie Institute in Paris, France. He has worked as a visiting professor at the University of California, Davis and is currently adjunct professor at the Virginia Commonwealth University. In 2009, he was awarded the Egon-Stahl silver medal as the top scientist under 40 years old in the field of natural-products chemistry and pharmacology. His research is focused on the isolation, chemical synthesis, and bioactivity of natural products, especially those reported in ancient medical texts. Since 2002 he has been working on olive products and especially on olive oil. He has invented five indirubin derivatives commercially available as pharmacological tools and he is an author of >120 publications and 10 patents. He has been awarded as the best inventor of the year 2016 in Greece for his invention ARISTOLEO. He has created the first university lab offering analysis of olive oil by NMR regarding its content on health protecting ingredients. He is a co-founder and vice-president of the Oleocanthal International Society.
Dan Flynn is executive director of the UC Davis Olive Center, established in 2008 to do for olives what UC Davis did for wine. The self-funded center is the only one of its kind in North America and has helped drive global debate on quality. The center’s core assets are the 60 expert faculty members, research specialists, and farm advisors who provide an interdisciplinary resource for olive growers, olive processors, professional buyers, and consumers. Flynn and the Olive Center staff have overseen more than one hundred research projects, presented dozens of short courses, established a research laboratory and olive grove, and consulted on three successful legislative measures. Dan has reached millions of consumers worldwide through media coverage of the Center. He has received top awards from UC Davis for his work in leading the center.
Dr. Kales is an Associate Professor of Medicine at Harvard Medical School, and Associate Professor & Director of the Occupational Medicine Residency at the Harvard School of Public Health (HSPH). He is co-director and cofounder of the Initiative for Productivity and Health Management, which organized and hosted the groundbreaking 2014 Mediterranean Diet and Workplace Health Conference. Dr. Kales is also the Chief of Occupational & Environmental Medicine /Medical Director for Employee Health at the Cambridge Health Alliance, a Harvard-affiliated hospital system. Dr. Kales has participated in a wide range of medical/public health research, advisory and teaching activities on five continents resulting in over 135 publications and wide recognition nationally and internationally. He serves on the editorial boards of several biomedical journals and is a faculty member in Harvard’s Cardiovascular Epidemiology Program, a multidisciplinary heart disease prevention collaboration, and Harvard Medical School’s Division of Sleep Medicine. Dr. Kales was the 2013 recipient of the Kehoe Award for Excellence in Education and Research from the American College of Occupational and Environmental Medicine (ACOEM), and the 2014 winner of the distinguished Harriet Hardy award from the New England College of Occupational & Environmental Medicine. Both awards are presented annually to an individual who has made outstanding scientific contributions to the field. These two lifetime achievement awards recognize Dr. Kales’ many significant contributions, in particular, his large body of work dedicated to better understanding and preventing heart disease in public safety personnel like firefighters. The team’s latest initiative is an ambitious Mediterranean Diet Intervention trial among firefighters which is funded by the US Department of Homeland Security. Dr. Kales grew up around traditional Greek foods prepared by his beloved grandmother in the family kitchen and expanded these formative experiences through extensive travels in Greece and Cyprus. As a health educator, he seeks to lead by example; following a Mediterranean diet, practicing regular physical fitness and good sleep hygiene. Based on his combined medical and public health training, his research and clinical practice, he is convinced that lifestyle measures like diet are the most accessible, effective and valuable means of chronic disease prevention and control.
Professor Ramon Estruch is currently Senior Consultant in the Internal Medicine Department of the Hospital Clinic (Barcelona), a position he has held since 2002. He is also Associate Professor in the School of Medicine at the Barcelona University from 1996 and member of the ERAB Advisory Board at UE from 2011.
The main research lines developed by Professor Estruch are the following: (1) Effects of chronic alcohol consumption on heart, liver and brain; (2) Cardiovascular effects of Mediterranean diet; (3) Mechanisms of the effects of moderate wine and beer consumption; (4) Effects on the expression and function of cellular and endothelial adhesion molecules related to development of atherosclerosis; (5) Effects of different alcoholic beverages on immune system; (6) Effects of olive oil, nuts and cocoa on lipid profile and inflammatory biomarkers related to atherosclerosis.
In the last years, his group has received grants from the European Commission, National Institute of Health (NIH) from USA, CICYT, Instituto Nacional de Investigación Agroalimentaria (INIA) del Ministerio de Educación y Ciencia, Fondo de Investigación Sanitaria (FIS) and Instituto de Salud Carlos III del Ministerio de Sanidad (ISCIII). In addition, Prof. Estruch is the leader of the Thematic Network “Mediterranean Diet and Cardiovascular Disease” from the ISCIII (Spain) and the coordinator of the PREDIMED study which has enrolled nearly 7,500 high-risk patients and is evaluating the effects of a Mediterranean Diet and its main components for the primary prevention of cardiovascular disease.
Ramon Estruch has published more than 250 articles in peer-review journal, including papers in the New England Journal of Medicine, JAMA, Lancet, Annals of Internal Medicine, Annals of Neurology and American Journal of Clinical Nutrition. All these studies are being performed in collaboration with foreign universities such as: Columbia University in New York, Loma Linda University in California, Harvard School of Public Health in Massachusetts, Human Nutrition Research Centre in Tufts University, Massachusetts, USA and Mario Negri Sud, Santa Maria d’Imbaro, Italy.
Douglas G. Mashek, Ph.D., is an Associate Professor at the University of Minnesota. He has a primary appointment within the Department of Biochemistry, Molecular Biology and Biophysics and a secondary appointment in the Department of Medicine, Division of Diabetes, Endocrinology and Metabolism. He obtained degrees from Iowa State University (B.S), Michigan State Univeristy (M.S), the University of Wisconsin-Madison (Ph.D) and conducted postdoctoral work at the University of North Carolina-Chapel Hill. The focus of his research is on fatty acid trafficking and signaling with an emphasis on lipid droplet biology. Specifically, his research laboratory is attempting to define how diet and alterations in lipid metabolism influence the development and progression of metabolic diseases such as obesity, Type 2 Diabetes, non-alcoholic fatty liver disease and cancer. Findings from his laboratory have unraveled novel cell signaling networks that highlight lipolysis as an important regulatory node governing energy metabolism and disease etiology.
Graduated from Agricultural University of Athens, department of Biotechnology. Specialized in techniques regarding the molecular analysis of olive tree samples. Worked with genetical markers for the discrimination among different olive varieties in IBBA-CNR, Italy. Expanding my scientific knowledge to pharmacognosy and natural products chemistry, by acquiring an MSc at the University of Athens, department of Pharmacy. At the time, studying on olive oil polyphenolic compounds included to the “Health claim” European regulation and particularly their stability under different storage conditions.
Graduate degree in Chemical Engineering in the University of Patras, Greece, master degree in ‘’’Production and Quality Control of Bioactive natural products’’ in the Faculty of Pharmacy of the National and Kapodistrian University of Athens. Presentation of Diploma thesis ‘’Oleokoronal and Oleomissional: New phenolic compounds of extra virgin olive oil’’. PhD Candidate in the Faculty of Pharmacy of the National and Kapodistrian University of Athens.
Graduate degree from the Chemistry department, University of Ioannina. Postgraduate student in ‘’’Production and Quality Control of Bioactive natural products’’ in the Faculty of Pharmacy of the National and Kapodistrian University of Athens. Master Diploma thesis ‘’Optimization of Aristoleo test and comparison with Folin and NMR methods”.
Ο Κώστας Κυριτσάκης αποφοίτησε από τη Γεωπονική Σχολή ΑΠΘ-Κατεύθυνση Γεωργικών Βιομηχανιών και Τεχνολογίας Τροφίμων το 2000. Από το 2008, είναι κάτοχος μεταπτυχιακού τίτλου σπουδών στη Χημεία και Τεχνολογία Τροφίμων, του διατμηματικού προγράμματος μεταπτυχιακών σπουδών του Πανεπιστημίου Ιωαννίνων με το ΤΕΙ Θεσσαλονίκης. Από το 2011, εκπονεί τη διδακτορική του διατριβή στο Εργαστήριο Επεξεργασίας και Μηχανικής Τροφίμων του Τομέα Επιστήμης και Τεχνολογίας Τροφίμων της Γεωπονικής Σχολής ΑΠΘ, με αντικείμενο τον εμπλουτισμό του ελαιολάδου σε φαινολικές ουσίες και επιβλέποντα τον κ. Γερασόπουλο. Έχει συμμετάσχει σε πρόγραμμα της Εθνικής Διεπαγγελματικής Οργάνωσης Ελαιολάδου-Ελιάς, σε πρόγραμμα Αρχιμήδης, σε πρόγραμμα της Επιτροπής Ερευνών Α-ΤΕΙΘ, καθώς και σε ευρωπαϊκό πρόγραμμα INTERREG IIIA ΕΛΛΑΔΑ-ΙΤΑΛΙΑ και σε πρόγραμμα Συνεργασία, πάντα με αντικείμενο έρευνας το ελαιόλαδο και τα προϊόντα του ελαιοδέντρου. Επίσης, έχει εργαστεί ως Εργαστηριακός Συνεργάτης στα Τμήματα Φυτικής Παραγωγής, καθώς και Διατροφής και Διαιτολογίας του ΤΕΙ Θεσσαλονίκης. Έχει ακόμη εργαστεί ως εκτιμητής γεωπόνος στον ΕΛΓΑ, τη Δ/ση Αγροτικής Ανάπτυξης και το ΕΘΙΑΓΕ. Έχει δημοσιεύσει τρία επιστημονικά άρθρα σε διεθνή περιοδικά με σύστημα ανώνυμης κρίσης, δύο κεφάλαια σε ξένα βιβλία και δύο κεφάλαια σε ελληνικό βιβλίο, καθώς και σε πλήθος πρακτικών από ελληνικά και διεθνή συνέδρια.
M.S Katsarou studied Biochemistry and Biotechnology in the University of Thessaly, and graduated in 2007. She contacted her Ph.D thesis at the Technical University of Athens and defended her thesis entitled ‘The effect of enriched polyphenolic extract of pomegranate juice on human melanoma cells and p38α MAPK’ in 2012. From 2014 she is post-doc researcher at the National and Kapodistrian University of Athens, School of Health Science, Faculty of Pharmacy, Department of Pharmaceutical Technology as well as teaching Biochemistry and Pharmacogenetics in post graduate programme. She is the treasurer of Greek Society of Pharmacogenomics and Personalised Diagnosis and Therapy since 2015
Vasiliki Lagouri received her three degrees from Aristotle University of Thessaloniki and National and Kapodistrian University of Athens, Greece: a BA from the Chemistry Department of Aristotle University of Thessaloniki, a MSc in Medicinal Chemistry from Department of Pharmacy National and Kapodistrian University of Athens, and a PhD in Food Chemistry from Chemistry Department of Aristotle University of Thessaloniki. Post-graduate grants were awarded from the National Fellowships Foundation and Mpodosakis Foundation of Greece. She has research and academic experience (1992-present) at the Chemistry Department of Aristotle University of Thessaloniki, Food Technology Department in Technological Educational Institute of Thessaloniki and Chemistry Department in National and Kapodistrian University of Athens. She was supervisor of several graduate students thesis and she has over 30 of publications and conferences participations in the fields of food chemistry, natural antioxidants and olive oil (number of citations more than 400). She has post-doc research experience on experimental designs and applications of different methods to study the chemistry of natural sources including olive oil, the isolation, identification and quantification of natural and biologically active polar and non-polar compounds and studies of biological and physicochemical properties of isolated post graduate programme. She is the treasurer of Greek Society of Pharmacogenomics and Personalised Diagnosis and Therapy since 2015 components by using several analytical tools (High-Pressure Liquid Chromatography, Gas Chromatography-Mass Spectrometry, Nuclear Magnetic Resonance Spectroscopy, UV-VIS-NIR spectroscopy combined with chemometric statistical tools). She offered her services as a reviewer for the Journals: Molecules, International Journal of Food properties, Journal of the Science of Food and Agriculture and Central European Journal of Chemistry. She is a member of the American Chemical Society, Society Free-Radical Research-Europe (SFRR-E), Oxygen Club of California (OCC), ISEKI-Food Association: European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain and the Greek Chemist’s Union and she is included in Who’s Who of America.
Dr. Eleni Melliou is a laboratory professor in the University of Athens, in the department of Pharmacy, laboratory of Pharmacognosy and Chemistry of natural products. She has worked for one year as Lecturer in the department of chemistry, in the Food chemistry laboratory of University of Athens. She has two degrees, one from the chemistry department of UOA and one from the department of food technology of the Technological Institute of Athens. She has received her master and doctorate from the Pharmacy department of UOA in 2005. Her research is focused in the chemistry of natural products and particularly in isolation and structural identification of bioactive small molecules from foods with the use of chromatographic and spectroscopic methods. In the past few years she deals with the study of bee products (honey, propolis, royal jelly) and mainly with the products of olive (olive oil, table olive). In 2011 she worked as visiting professor in the department of food science and technology of the university of California in Davis where she worked in the qualitative and quantitative analysis of components of table olives. She has been awarded with the best poster award (650 attendances from 75 countries) from the Society of Medicinal Plant Research (2005) on her research in the chemistry and the biological activity of royal jelly. She has >40 publications and presentations in international congresses. Since 2012 she collaborates with the UC Davis Olive center and is currently affiliate professor at the Virginia Commonwealth University. She has been awarded as the best inventor of the year 2016 in Greece for her invention ARISTOLEO. Together with prof.Magiatis she has created the first university lab offering analysis of olive oil by NMR regarding its content on health protecting ingredients. She is a co-founder and general secretary of the Oleocanthal International Society. She is mother of four children.
Vasilis Demopoulos is an associate professor at the Department of Agricultural Technology at the Technological Educational Institute of Peloponnese and has been working on the sensory analysis of olive oil since 2008.He is the director and panel leader of the Kalamata Olive Oil Taste Laboratory. In 2014 the laboratory received ISO 17025 accreditation. In 2014 Vasilis Demopoulos received chemist’s accreditation and the laboratory an honorable mention for the sensory panel determination of extra virgin olive oil from the American Oil Chemists’ Society. In 2015 the laboratory achieved recognition from the International Olive Council.
In collaboration with Dr. Prokopios Magiatis et al, Vasilis Demopoulos conducted a study on the concentration of oleocanthal and oleacein and their respective association with the sensory attributes of pungency and bitterness. In 2014, Vasilis Demopoulos participated in the “2nd International Course for Leaders of Table Olive Tasting Panels” and in 2015 in the “International Course for Panel Leaders on the Sensory Analysis of Virgin Olive Oil” of the IOC.Currently, Vasilis Demopoulos is conducting a research project on the mapping of the sensory and chemical profile of the Koroneiki variety in Messinia.
Apostolos Kiritsakis was born in the Greek Island Crete. He holds a Bachelor Degree in Agriculture from Aristotle University of Thessaloniki and Master and Ph.D degrees from Michigan State University of USA.
Professor Kiritsakis has been involved in olive oil production since childhood and has devoted his life to improving and promoting olive oil quality and nutritional value. Being a full professor since 1980 he has taught a large number of students on numerous occasions and new scientists in the olive oil field. He started his carrier in 1972 and he is now a world renowned researcher on olive oil and regarded as a leader in olive oil quality, chemistry, adulteration, nutritional and health effects of olive oil. He directed various scientific projects on olive oil and was asked to evaluate several European projects as an expert in the field of olive oil. He contributed significantly to the Greek and Foreign olive industry by advising, on the setting up of an olive factory, selecting suitability of proposed lot, machineries, processing methods and conditions of operation. He suggested and introduced the application of HACCP (Hazard Analysis Critical Control Points) throughout all the processing steps in the olive factories and the application of traceability system by which from the code number in a bottle of olive oil, one is able to go step by step to the olive orchard where the oil comes from.
Dr. Kiritsakis was one of the first scientists to conduct extensive research on olive oil quality and promoted significantly olive oil internationally. He lectured and gave seminars on the effects of olive oil on health (cancer, cholesterol, aging etc) and persuaded more people to start using olive oil or increase their average consumption. He is a reviewer of several scientific journals such as: JAOCS, Food Chemistry, Grasas y Aceites,European Journal of Lipid Science and Technology, Journal Science of Food Agriculture, Journal of Composition and Analysis and other . He is also a member of the advisor committee of the journal “Grasas y Aceites”.
He was Dean of the School of Food Technology and Nutrition, Department of Food Technology, Technological Institute of Thessaloniki, Greece. Dr. Kiritsakis has been an active AOCS member since 1976,
Professor Kiritsakis has been working for more than 42 years on the subject of olive oil and presented and taught material to several students in seminars short courses and national and international congresses as invited speaker.
Dr. Athanasios Gertsis is the Head of the ENVIRONMENTAL SYSTEMS MANAGEMENT (ESM) course in Perrotis College and the Director of the PRECISION AGRICULTURE pathway.
Also he is the Director of the KRINOS OLIVE CENTER.
DEGREES: He was awarded his degrees in Agronomy (Soils-Crop Physiology and Simulation modeling) from Texas Tech University (Ph.D.) and Mississippi State University (B.Sc. & M.Sc.) in the USA and his Diplomas of Agricultural Technology from TEI Thessaloniki and ASPAITE (certified educator), Greece.
He conducted a post-doctoral research at the University of Thessaly, Greece.
Major academic interests include teaching in Perrotis College agronomic core courses (ranging from Soil science to Crop Production with special modules in Precision Agriculture) in the ESM course,
Major recent research areas include:
innovative production systems in the soil-plant-atmosphere continuum, focusing in sustainable environmental management systems and materials used through Low Input Sustainable Agriculture (LISA) and Precision Agriculture concepts
Precision Agriculture applications
Crop-Soil-atmosphere simulation modeling
Holistic approached in innovative olive production systems
He participated and coordinated major EU and National funded projects in the Perrotis College, and projects funded by Agricultural sector businesses. He published a number of books and authors and presented scientific papers in peer reviewed International and National Conferences and journals.
Office phone: +30-2310 492 816
Mobile: +30 -6947 370 490
Feliciano Priego-Capote, Ph.D., is Assistant Professor at Analytical
Chemistry Department of Cordoba University (Spain). His main research line is based on metabolomics analysis with three application fields: clinical studies to find biomarkers, nutrition by evaluation of metabolic effects of specific diets and, the identification of bioactive compounds present in foods and agro-food residues.
Concerning virgin olive oil his research group is collaborating with the Agronomy Department of Cordoba University in the Olive Breeding Program, particularly, in the analysis of chemical composition of virgin olive oil obtained from different varieties, with special emphasis on phenolic compounds. Currently, they are studying the influence of fruit ripening on the phenolic composition as well as the heritability of this attribute in new varieties obtained by cross-breeding. Prof. Priego has contributed actively in the publication of more than 150 scientific papers in international journals of high impact and has participated in more than 15 national and international research projects.
Li Li Ji is Professor and Director of the School of Kinesiology at UMTC since 2011. He graduated from East China Normal University, received his MS and PhD at the University of Wisconsin-Madison in 1982 and 1985, respectively, specializing in exercise physiology. Both his doctoral dissertation and postdoctoral training were under the mentorship of Dr. Henry Lardy at the Institute of Enzyme Research at UW-Madison. In 1987 he joined the faculty at University of Illinois at Urbana-Champaign and was promoted to Associate Professor in 1993. Dr. Ji returned to UW-Madison and served as Associate Professor in 1994-1997 and Professor in 1997-2011, during which he served as Chair of Department of Kinesiology for 10 years. Dr. Ji’s research focuses on cellular and molecular exercise physiology, especially the role of free radicals and antioxidants in muscle function, adaptation, pathogenesis, signaling and aging. Dr. Ji has published over 170 peer reviewed articles and book chapters and given over 120 invited international and domestic lectures, served on multiple editorial boards of scientific journals and on NIH study sections. He is a fellow of the American College of Sports Medicine since 1990 and a member of the National Academy of Kinesiology since 2006.
Mary M. Flynn, PhD, RD, LDN is an Associate Professor of Medicine (Clinical) at Brown University. She has been a research dietitian since 1984 at The Miriam Hospital in Providence, RI. Her main research interest is how food can be used as medicine and her main food of interest is extra virgin olive oil, which she has been researching since 1998. In 2013, she founded The Olive Oil Health Initiative of The Miriam Hospital at Brown University that has a mission of educating the public and medical community on the health benefits of olive oil. She has developed a plant-based, olive oil diet that she has tested for weight loss in women diagnosed with invasive breast; in men with prostate cancer for weight loss and improvement in components of the metabolic syndrome; and to decrease food insecurity in food pantry clients. Her website is: www.medfooddiet.com.
Professor at High Institute Biotechnology of Sfax (ISBS), Tunisia. He is an expert in Tunisian olive oils.
JUN- 1992 : University Diploma of Scientific Studies in Physics- chemistry
JUN- 1994 : Bachelor of Physics – Chemistry
December- 1996: “Diploma of Exhaustive Studies” (D.E.A.) In Chemistry. Dissertation topic : Structures and biological activities of products isolated from a medicinal plant: hyparrhenia hirta. L Stapf
March 2006: Doctorate in Chemistry, PhD Thesis “Laboratory of Bioprocesses” in Biotechnology Center of Sfax and Jodrell Laboratory Kew Gardens, London, UK
Dissertation topic : Production and characterization of bioactive compounds from Olea europaea.L and hyparrhenia hirta. L Stapf
May 2010: HDR “Habilitation to Supervise Research” University of Sfax, Faculty of Sciences of Sfax, Tunisia.
1996-1997: Laboratory of Chemistry of Natural Substances, Faculty of Sciences of Sfax
1998-2011 : BIOTECHNOLOGY CENTER OF SFAX
Member of the Laboratory of Bioprocesses in Biotechnology Center of Sfax, “Teacher and Researcher”
2011-2015 : HIGHER INSTITUTE OF BIOTECHNOLOGY OF SFAX
Member of the Laboratory of Electrochemical and Environment in School of Engineering of Sfax, “Teacher and Researcher”
Dr. Newman is a Research Chemist with the United States Department of Agriculture, Agricultural Research Service at the Western Human Nutrition Research Center in Davis California. He is also an Associate Adjunct Professor with the University of California Davis, Department of Nutrition and is Director of Central Services and the Advance Core in Lipid Mediators of the NIH West Coast Metabolomics Center. He is an expert in analytical chemistry, lipid metabolism and metabolomics with >20 years of experience and >100 peer reviewed manuscripts. He has broad domestic and international collaborations in human nutrition, emphasizing the impact of diet and dietary components on nutritionally sensitive disease risk mediated through bioactive lipids and other endogenous small molecules. More recently, his research has turned to nutritional phenotyping, exploring the variability in responses to dietary interventions, including work with extra virgin olive oil varietals.
Eric G Tangalos, MD, FACP, AGSF, CMD is Professor of Medicine at the Mayo Clinic in Rochester, Minnesota. He was Chair of Primary Care Internal Medicine from 1997 to 2006. Dr. Tangalos received his undergraduate training from the University of Michigan, is a graduate of the Loyola University Stritch School of Medicine in Chicago, and was a resident and fellow in Internal Medicine at Mayo.He is a past president of AMDA – The Society for Post-Acute and Long-Term Care Medicine and is a fellow and past governor of the American College of Physicians. He is a past director of the American Geriatrics Society and serves on their Foundation for Health in Aging. He served eight years on the national board of the Alzheimer’s Association and was a member of their executive committee. Dr. Tangalos has been continuously funded by the National Institutes of Health since 1987 with the Mayo Clinic Alzheimer’s Disease Research Center. He was responsible for the recruitment of volunteers that first defined Mild Cognitive Impairment and was an author on those seminal publications. He is an Internist and Geriatrician, teaches on the Mayo campus and lectures both nationally and internationally.
Amal Kaddoumi, Ph.D. in Pharmaceutical Sciences, 2004, Nagasaki University, Japan. Post doctorates at the College of Pharmacy, University of Michigan, Ann Arbor, USA (2004-2005), and School of Pharmacy, University of Washington, Seattle, USA (2005-2006). Currently, Associate Professor of Biopharmaceutics at the School of Pharmacy, University of Louisiana at Monroe, USA. Kaddoumi research interest: 1) development and use of different models including in vitro, in situ and in vivo to identify and develop therapeutic drugs that target the blood-brain barrier function and integrity to prevent, hold the progression and/or treat Alzheimer’s disease and cerebral amyloid angiopathy, and 2) PK/PD modeling and simulation of drugs disposition and efficacy in humans from in vitro and in vivo preclinical and human clinical data to optimize drugs’ profiles and dose regimen for further development.