Dr. Kalidas Shetty is a professor of food biotechnology in the Department of Food Science at the University of Massachusetts-Amherst. He received his BS degree from the University of Agricultural Sciences, Bangalore, India, majoring in applied microbiology, and MS and PhD from the University of Idaho, Moscow in microbiology. He then pursued postdoctoral studies in plant biotechnology in Japan (National Institute of Agro-Biological Sciences, Tsukuba Science City) and Canada (University of Guelph) prior to joining the University of Massachusetts in 1993.

Dr. Shetty's research interests focus on redox pathway-linked biochemical regulation of phenolic phytochemicals in food botanicals using novel tissue culture, seed sprout, and fermentation systems. This focus is contributing to innovative advances in the areas of nutraceuticals, functional foods, and food antimicrobial strategies. In particular, the susceptibility of bacterial food pathogens to phenolic phytochemicals at low pH through redox-linked pathways is his major interest in developing new food safety strategies. He has published over 100 manuscripts in peer-reviewed journals and over 25 as invited reviews and in conference proceedings. He holds four United States patents.

Dr. Shetty was appointed as the editor of the journal Food Biotechnology, published by Marcel Dekker (now Taylor and Francis). He is also on the editorial board of three additional journals in the areas of food and environmental sciences.

In 2004, Professor Shetty was selected by the U.S. State Department as a Jefferson Science Fellow to advise the Bureau of Economic and Business Affairs on scientific issues as they relate to international diplomacy and international development. This program, administered by the U.S. National Academies, allowed Dr. Shetty to serve as science advisor at the U.S. State Department for 1 year in 2004-2005, and he will continue to serve as science advisor for 5 more years following his return to the University of Massachusetts. Dr. Shetty has widely traveled and has been invited to present lectures and seminars in the areas of food biotechnology, functional foods and dietary phytochemicals, and food safety in over 20 countries in Asia, Europe, and the Americas. In 1998 he was awarded the Asia-Pacific Clinical Nutrition Society Award for his contributions to the area of phytochemi-cals, functional foods, and human health based on his understanding of Asian food traditions. At the University of Massachusetts he has won the College of Food and Natural Resources Outstanding Teaching Award and a Certificate of Achievement for Outstanding Outreach Contributions.

Dr. Anthony L. Pometto is a professor of industrial microbiology in the Department of Food Science and Human Nutrition at Iowa State University. He received his BS degree in biology from George Mason University, Fairfax, Virginia, and his MS and PhD in bacteriology from the University of Idaho, Moscow, Idaho. Dr. Pometto worked as a full-time scientific aide in the Department of Bacteriology and Biochemistry at the University of Idaho for twelve years. He joined the faculty at Iowa State University in 1988.

Dr. Pometto's research interests focus on microbial degradation of degradable plastics, bioconversion of agricultural commodities into value-added products via fermentation, development of novel bioreactors, production of enzymes for the food industry, and the utilization of food industrial wastes. He has co-authored over 60 peer-reviewed journal articles and over 25 articles as invited reviews, book chapters, and conference proceedings. He is a co-inventor on three United States patents. He is also a member of editorial board of the journal Food Biotechnology, published by Marcel Dekker (now Taylor and Francis).

Dr. Pometto became director of the NASA Food Technology Commercial Space Center at Iowa State University in 2000. The Center is associated with the NASA Johnson Space Center, Houston, Texas, which manages all the food systems for the shuttle, International Space Center, and planetary exploration missions. The NASA Food Technology Commercial Space Center at Iowa State University was founded in August 1999 and has the mission to engage industry and academia to develop food products and processes that will benefit NASA and the public. The specific objectives are as follows: (1) to develop food products that meet the shelf life requirements for the shuttle, ISS and the planetary outpost, which are nine months, one year, and five years, respectively; (2) to develop equipment and process technologies to convert the proposed over 15 crops grown on the planetary outpost, Moon or Mars, into safe, edible foods; and (3) to build partnerships with food companies to develop these new food products and processes to make them available for NASA utilization. The space food challenges being addressed by the Center's commercial partners and affiliate faculty are development of new food products, development of new food processing equipment, extending the shelf life of foods, improving and monitoring food safety, packaging of foods, development of food waste management systems, and development of disinfection systems for space travel. For more information, please see the web site http://www.ag.iastate.edu/centers/ftcsc/.

Dr. Pometto has recently been named associate director of the Iowa State University Institute for Food Safety and Security, which was created in 2002 as one of six presidential academic initiatives. Dr. Pometto works with the Institute's director, Dr. Manjit Misra, to bring together the research, education, and outreach components of food safety and security at Iowa State University into one umbrella institute for the purposes of efficient teamwork that is well-positioned among government, industry, and producers.

Dr. Gopinadhan Paliyath is an associate professor at the Department of Plant Agriculture, University of Guelph, Ontario, Canada. Dr. Paliyath has a very broad background in plant science, with a specialization in biochemistry. He obtained his BS. Ed. degree (botany and chemistry) in science education from the University of Mysore, MS degree (botany) from the University of Calicut, and PhD degree (biochemistry) from the Indian Institute of Science, Bangalore. He did postdoctoral work at Washington State University, the University of Waterloo, and the University of Guelph.

The focus of Dr. Paliyath's current research is in the areas of post-harvest biology and technology, functional foods, and nutraceuticals. He is investigating the signal transduction events in response to ethylene and the role of phospholipase D in such events. Various aspects dealing with improvement in fruit and vegetable shelf life and quality, and the efficacy of functional food ingredients are also being investigated. Technologies and products have been developed for enhancing the shelf life and quality of fruits, vegetables, and flowers based on phospholipase D inhibition (US Patent #6,514,914). As well, he is developing novel technologies for the isolation of active nutraceutical fractions and the use of nutraceuticals to enhance the functional food value of processed fruits and vegetables. Phospholipase D inhibition technology for fruit and vegetable preservation has been licensed for commercialization. His current research also includes investigations into the mechanism of action of nutraceuticals (grape and wine polyphenols) as cancer chemopre-ventive agents.

Dr. Paliyath has authored over 150 research contributions that include peer-reviewed publications (60), patents at various stages (one issued, one on file, one in process), chapters in books (10), and several conference presentations and reports.

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