Sharon Shoemaker, PhD, joined UC Davis in 1991 as founder and director of the California Institute of Food and Agricultural Research (CIFAR), where she brings together a wide variety of organizations and individuals, forming collaborations and project teams to conduct applied research, and organize conferences to disseminate state-of-the-art knowledge in emerging technology areas.
Since founding CIFAR, she has initiated a number of new activities at UC Davis through guidance of an executive committee and advisory affiliates board. A sampling includes:
Shoemaker holds B.S. degree in Chemistry, M.S. degree in Food Science and Ph.D. degree in Biochemistry and Nutrition from Virginia Tech. After doing post-doctoral training in biochemical engineering, she worked for 15 years in the biotechnology industry before joining UC Davis. Her career research focus has been on biomass, especially studying cellulases and their applications; developing enzyme-to-mixed sugar processes and optimizing microbial strains for production of the value-added products, such as lactic acid and ethanol. Her industrial experience led to patents on cellulases, novel yeast strains to convert biomass-to-ethanol and novel bacterial strains to produce new forms of cellulose. She also led team efforts to improve enzyme systems to convert biomass-to-sugars and subsequent fermentation to chemicals, and to characterize and develop ligninase systems for use in the pulp and paper industry.
Shoemaker is a signaturee in the original DOE Biomass Roadmap Compact, a DOE Industries of the Future valued partner in Agriculture, and invited lecturer at the Marcus Wallenburg Prize (Sweden, 1985). She has been a long-time contributor to strategic plans, technical programs and organizing committees for DOE, USDA, and American Chemical Society. She currently serves as a reviewer for the Department of Energy’s National Stage Gate Biomass Program. At the state and regional level, she is a member of the California Energy Commission’s Public Interest Energy Research projects that developed ethanol processes using wood and rice straw feedstocks. Sharon served on the Yolo County Ethanol Task force, developed an ethanol marketing report and has authored many papers and patents. At the international level, she advises cellulosic bioethanol and bioproducts programs in China, India, Chile, Japan, Germany, Finland, Canada and UK. She serves on the editorial board of the ACS Journals, Journal of Agricultural and Food Chemistry and Biotechnology Progress and is the 2002 recipient of the Charles D. Scott Award for Biotechnology Research Applied to Production of Fuels and Chemicals.
David Reid joined the faculty of the Department of Food Science and Technology at UC Davis in 1981. Recruited to perform fundamental research into the freezing process, he has developed and maintained strong industry contacts throughout his career at Davis, so it is not surprising that he has been closely associated with CIFAR since its inception.
Reid holds BSc and PhD degrees in Chemistry from the University of Glasgow, with his specialization being in Physical Chemistry. After a 1 year post-doctoral stint at SUNY-Buffalo, he returned to the UK, spending 13 years as a research scientist with Unilever Research. His focus was the physical chemistry of water in food systems, with a particular focus on freezing. On joining UC Davis, he maintained this focus of understanding the physical chemistry of the role of water in foods, looking both at food freezing and clarifying the factors which influence both frozen storage stability and at the effect of water removal in the concentration process. Ever since his time at Unilever, he has been an active participant in the International Symposium on the Properties of Water (ISOPOW), where the role of water in foods and pharmaceuticals is the theme of the discussions.
Reid has for many years received significant research support from industry, and has served for many years on scientific advisory committees for AFFI (American Frozen Food Institute) and GCCA (Global Cold Chain Alliance). He has served as Editor-in-Chief of the Journal of the Science of Food and Agriculture since 1999.
A Fellow of IFT, Reid serves as their representative on the board of the National Coalition for Food and Agriculture Research (NCFAR), a coalition that seeks to increase the level of government funding for food and agriculture research. He is also a Fellow of IAFoST (International Academy of Food Science and Technology). In 2007, AFFI presented him with a career leadership award, and he is the 2012 recipient of the Frozen Food Foundation Freezing Research Award.
Throughout his career, Reid has focused on the application of fundamental research to practical situations. He sees the mission of CIFAR as being an essential component of a successful integration of research, know-how and resources. Only by close, committed collaboration of all the players can we reach an effective, sustainable future.
As the former Director of Energy & Indirect Procurement for Del Monte Foods, Lewis has over 30 years of experience in all facets of operations management including production management, technical, laboratory and quality services, process reengineering, engineering, maintenance, supply chain management and energy management. Glen is a member of the American Production & Inventory Control Society (APICS) Board of Directors – Sacramento Chapter. He is certified in energy procurement and management by the Association of Energy Engineers and completed the US Department of Energy-Federal Energy Management Program. With the US Department of Energy, California Energy Commission, Lawrence Berkeley National Laboratory and CIFAR, Lewis has led a spectrum of major federal and state energy technology and supply chain-related initiatives applicable to California’s food industry relating to demand response and energy efficiency. He was recently a project leader for the US Air Force-Air Combat Command in electricity smart grid development for the military.
Lewis was the team leader for a US Department of Energy demonstration project for the US food industry. The demonstration project objective was to develop Best Practices in enterprise energy management (EEM) to optimize WAGES resource management (Water, Air, Gas, Electricity, Steam) and to integrate with enterprise asset management (EAM) to maximize equipment life cycle energy efficiency and working capital management. The EEM-EAM Best Practices demonstration project earned a 2005 State of California Flex Your Power award for Energy Education & Leadership. The technologies, currently called Green Energy Management System (GEMS), are applied in the food and beverage industry as well as other energy-intensive industries for energy management and sustainability integration. Sierra Nevada Brewery is a leadership example of GEMS technologies integrated with sustainability objectives and metrics. In addition, the GEMS technologies have been innovatively integrated with wastewater chemistry and realtime weather data. The applicable work is recognized by the US Department of Energy-Office of Scientific & Technical Information as a Best Practice in energy-water resource management.
Lewis is a graduate of UCLA and received his MBA from The College of William & Mary in Williamsburg, VA. He completed an executive education program in supply chain management from the Massachusetts Institute of Technology, Cambridge, MA and continues executive education there in operations, technology and supply chain management.
Ricardo Amón, born in Barranquilla, Colombia is a resident of the City of Davis, California since 1981. During this time completed a Bachelors of Science in Community Development and Behavioral Sciences, and a Master of Science in International Agricultural Economic Development, both from the University of California (UC), Davis. Upon graduation, was selected to the California State Executive Fellows Program, and matched with the California Energy Commission to implement SB 1145 (Mello, 1986), the California Farm Energy Assistance program.
Hired by the Energy Commission in 1988, lead the state’s Energy in Agriculture Program, advancing science, technology and best practices to reduce energy consumption and convert biomass to energy at agricultural farms and food processing companies. Responsible for the management of over 40 million dollars, allocated in grants for research and emerging technology demonstration projects, peak load reduction incentives, low-interest loans, technical support and technology transfer activities. Developed experience with collaborative projects, creating value products in partnership with the UC Cooperative Extension Service; the Irrigation Training and Research Center at CalPoly San Luis Obispo University (ITRC); and the Center for Irrigation Technology (CIT) at Fresno State University. These collaborative efforts provided rebates to conduct irrigation water pumping plant test and repairs, advance irrigation water management technologies and management practices, and enhance irrigation district operation system performance. Hardware development was accompanied by training and education programs.
In addition to gaining practical technology adoption experience with irrigation and water management systems, was involved in emerging technology development and adoption programs at greenhouse buildings, dairy operations, wineries and food processing facilities. Also an instrumental member of the Energy Commission’s Industrial program team delivering DOE’s Industrial Best Practices education, training and system assessments. Retired from the Energy Commission in 2009.
In 2010, he was hired by the California Biomass Collaborative at UC Davis (UCD) to conduct a statewide waste to energy residue assessment in the agricultural, food and beverage processing industries. Since mid- 2011 joined the UCD California Institute for Food and Agricultural Research (CIFAR) to implement the Food and Beverage Industry Energy Management Program, using the US Department of Energy’s (DOE) Superior Energy Performance products and services. Ricardo is also providing expert services to Navigant Consulting, producing an Agricultural industry Characterization Study for the Investor Owned Utilities’ compliance with the Public Utilities Commission Long-Term Efficiency Plan.
Food Energy Specialist
Executive Assistant to Sharon Shoemaker
Ruth Kinsella is assisting with recruiting, communications and interactions in CIFAR's global network. Kinsella provides a wealth of knowledge, experience and style in all aspects of CIFAR's operations. She oversees the on-site logistics of CIFAR's meetings.
Alex F. McCalla, PhD, is Professor emeritus of Agricultural and Resource Economics and Graduate School of Management, UC Davis. Dr. McCalla received his first two degrees from the University of Alberta before moving on to the University of Minnesota where he received his doctorate in Agricultural Economics in 1966. Throughout his academic career he was associated with UC Davis where he served as Dean of the College of Agricultural and Environmental Sciences and Associate Director of the California Agricultural Experiment Station (1970 75) and Founding Dean, Graduate School of Management (1979 1981).
Dr. McCalla is best known for his research in international trade where he has published extensively. The quality of his research and communication skills have been recognized by the American Agricultural Economics Association which presented him with its Quality of Communication Award in 1979 and its Quality of Research Discovery Award in 1982. He was elected Fellow of the American Agricultural Economics Association in 1988, a Fellow of the Canadian Agricultural Economics Society in 2000 and a Distinguished Scholar of the Western Agricultural Economics Association in 2004. He was a founding member and co convener of the International Agricultural Trade Research Consortium. He served as the Chair of the Technical Advisory Committee (TAC) of the Consultative Group on International Agricultural Research (CGIAR) from 1988 to 1994.
He elected early retirement from the UC Davis in 1994 to become the Director of the Agriculture and Natural Resources Department of the World Bank in Washington, D.C. During his tenure he led a major effort to revitalize the World Bank's commitment to Rural Development. He was Director of Rural Development from 1997-1999.
In 1998 and 1999, respectively, he was awarded the Degree of Doctor of Science, honoris causa, by McGill University in Montreal, Canada, and the Doctor’s Degree of Honor by the Georgian State Agrarian Universit. In 2004 he received the Distinguished Alumni Award from the University of Alberta.
He served as Chair of the Board of Trustees of CIMMYT- the International Maize and Wheat Improvement Center, a CGIAR Center with Headquarters in Mexico,(2001- 2005) and is a member of the Board of Directors of the Danforth Plant Science Center in St. Louis. He is a Past-President of the UC Davis Emeriti Association.
Food and Nut Technology
Sam Cunningham, PhD, is the owner of Cunningham Business Consulting Inc, a firm with a network of relationships in global food and agriculture businesses. He is a charter member and current Chairman of the Nutrition Research Committee for the Almond Board of California.
Dr. Cunningham is a professional food scientist with strong international business experience. He began his career as Professor at the University of Tennessee (Food Science) prior to spending 10 years in business development with Frito-Lay Inc and Pepsico Foods International. Before beginning the consulting business, Dr. Cunningham was Director of R&D/QA at Blue Diamond Growers in Sacramento California, the world’s largest almond company.
Dr. Cunningham is a member of the Institute of Food Technologists, American Oil Chemists Society and other professional organizations. He has degrees in food science and a doctorate in Biochemistry from Texas A&M University.
Dr. Cunningham and his wife, Diana, have has two grown sons, two grandsons and live in Folsom, California.
Zack Wochok, PhD
||Zachary S. Wochok, PhD, a veteran C-Suite executive, is the retired CEO
of food ingredient company, PGP International, Inc. Currently, Dr.
Wochok is the President and Founder of management consulting business,
The Wochok Group, LLC (www.wochokgroup.com). Prior to joining PGP Dr.
Wochok served for three years as CEO of specialty ingredients company,
NURTURE, Inc. He was President and COO of Calgene, Inc. and prior to
its merger with Calgene, he was CEO of agricultural biotechnology
company Plant Genetics, Inc. He also held positions at Monsanto and
Dr. Wochok is a Director of Puroast, Inc., Phyllom, LLC. and an advisory board member of CIFAR. He is a member of IFT and IMC. Dr. Wochok began his career as professor of biology at the University of Alabama, following a post-doctoral position at Yale University. He received his Ph.D. in cell and developmental biology at the University of Connecticut.
Strategic & Business Planning
Mark Fenn is Managing Director, Business Planning International, LLC. Specializing
in small business environment logistics, remote systems applications
for independent business collaborations, creating business plans,
project analysis, financial models and solution implementations. Fenn
has over 30 years experience in operations; finance; accounting;
corporate planning and analysis; strategic investments and
Culinary and Agriculture
||Mark Linder has dedicated over 30 years to serving California and American Agriculture. He is widely recognized as the first president and co-founder of the Agriculture in the Classroom program which he helped to establish, first in California, then throughout the United States and across the globe during his 23 years with the California Farm Bureau. Mark is a co-founder and served as president of Food, Land & People, an educational organization representing diverse sectors of society with the common interest of positive dialogue focused on the interdependence of food production, environmental quality and the sustainability of human cultures. Raised on a 5th generation family farm in Iowa, Mark is a graduate of Iowa State University, a fellow of the California Agricultural Leadership Program and an Agricultural Fellow of the John J. McCloy Fellows Program to Germany. Mark is recognized for his leadership in creating strategic partnerships and as a pioneer in educating urban sectors with the values of the agricultural perspective. He is currently the U. S. Agriculture Liaison for The Culinary Institute of America and is a consultant to CreAgri, Inc., Advanced Microbial Solutions, Innovative Growers, America’s Heartland television show on PBS and various other food and agricultural related businesses. Mark has been a member for many years on the California State Fair’s Agricultural Advisory Committee and actively serves on the boards of the Center for Land-Based Learning, California Institute of Food & Agricultural Research and the UC Davis Olive Center. He presently serves as president of his family’s faming operation in Iowa and is a founding partner of Community Minded Partners, Remember Your Hometown and Culinary One Investments. Mark has a deep love for agriculture and has focused his career on the promotion of rural/urban connections.|
Technology and Finance
Allen Bah, MBA, is an Executive Vice President of Global Investment Holdings Co, Ltd (GIH). GIH is a 23 year old integrated financial service firm headquartered in Taipei, with branch offices in China. Since inception, GIH has invested and nurtured 400 portfolio companies, about 200 of them have achieved successful exit (85% via IPO). Many of the companies have grown into multinational firms (e.g. TSMC, Acer, ASUS, D-Link, UMC, Del-solar, NSP & etc) with active presence in the Greater China and North American markets.
While with GIH, Mr. Bah played a lead role in the development, negotiation and execution of an investment and strategic alliance relationship with Bank of Nova Scotia (the third largest bank in Canada). Moreover, he is responsible for the firm’s international operations and plays a key role in the firm’s Financial Advisory Services (i.e. investment banking), and Venture Capital division respectively.
Prior to GIH Mr. Bah held several positions, as a venture Partner of Ventana Capital, as Executive Vice President & a founder of Wearne USA Inc. and in the strategic planning and international banking departments of Bank of America.Mr. Bah is literate and fluent in Chinese and English. He earns his MBA & BA degree from UCLA & University of California (Irvine) respectively.
Thomas C. Wong, Ph.D. is retired from the position of Director of Research for E&J Gallo Winery, Modesto, CA. He obtained his B.S. degree in Food Science and Technology from Oregon State University in 1967, and his Ph.D. in Agricultural Chemistry from the Department of Food Science and Technology at UC Davis in 1970. He started to work for Gallo Winery right after graduation. During his first 10 years as Senior Research Scientist, he invented many important wine processing material and developed many processing techniques. All these developments were aimed for more efficient raw material utilization, reducing process time and labor costs, water and energy usage. His other expertise was in solving processing and quality problems in wines. He was promoted to Director of Research in 1980 and served in that position until his retirement in 2001. His great success in R&D is his ability to visualize and select research projects that have high potentials to be developed into successful commercial products. His other ability is to simplify complex industrial processing steps into more efficient and cost-reducing new schemes, without sacrificing quality of the products. All these achievement were made possible when he was given the opportunity to initial his own research projects and developed them from laboratory research results all the way to industrial production scale. Because Gallo Winery is the world’s largest winery, its production scale may mean many million gallons of wine, or thousands tons of non-wine products. His research interests and scientific specialties are in industrial application of enzymes, solid-liquid separations, including developing an asbestos replacement for wine filtration and a new membrane filter for microbial (yeast) removal in wines , fermentation technology, natural colors and natural polymers, oxidation problems in foods and beverage, anti-oxidative food components, nutriceutical properties in foods, bio-processing of heat sensitive material, food stability, food packaging and packaging material, by-product recovery from food wastes, and food waste treatment. He owed his ability to do wide varieties of research to the good course works and dedicated teachings from talented professors in food science and technology at the above two universities. From 2001-2007, he served as advisor to the president of Valley Research, an international enzyme company located in South Bend, Indiana. The majority of Valley Research’s enzyme products are for food applications, although it also supplies enzyme to fermentation, feed and fuel-ethanol industries. In his advisory capacity, Tom further extended his expertise to other non-wine industries, including dairy, fruit and fruit juice, corn syrup, fat and oil, starch and baking, flavor, nutritional and dietary supplement, protein and protein hydrolyzates, feed, and ethanol fuel. In addition to his involvement in enzyme R&D in Valley Research, Tom also involved in production, marketing and sales of enzyme products. As many food companies started to depend on the technical services of their vendors, Tom help solved many production problems for the customers of Valley Research, although most of these problems are not related to application of enzymes. Tom also served for many years as industrial advisor for Cornell University, Oregon State University, University of Calif at Davis, China Agricultural University in Beijing, the Wine Institute (US), Tobacco and Wine Bureau of Republic of China, Taiwan. Food and beverage industries in People’s Republic of China.
Chinese Food Culture
||Li Ni, PhD, is a professor of food chemistry, the deputy dean of the College of Bioscience and Biotechnology, and the director of Institute of Food Science and Technology of Fuzhou University, Fujian Province, China. Her teaching includes Biochemistry, Food Chemistry, Enzymology and its applications. Her research group focuses on biochemical evidence behind the traditional Chinese Yin-Yang theory, mechanism of rice wine and oolong tea making. She has received more than 30 awards of excellence for her teaching and research. She was elected as secretary-general of the Institute of Food Science and Technology of Fujian Province in 2009. She earned her B.S. at Fuzhou University and PhD. at Jiangnan University and has studied at the University of California, Davis in 2001 as a postdoctoral researcher and in 2011 as a visiting scholar.|
||Steve Shaffer is an independent consultant supporting agriculture in the areas of environmental and agricultural policy and regulations, natural resources stewardship, renewable energy technologies, and communications and outreach. He currently represents the American Farmland Trust on the California Roundtable on Ag and the Environment (CRAE), the Stewardship Index for Specialty Crops, the Best Management Practices Challenge. and the California Rountable on Water and Food Supply. Previously, Steve managed the Office of Agriculture and Environmental Stewardship at the California Department of Food and Agriculture. see also. http://www.stewardshipindex.org/|
David Block, Ph.D.
Chair & Professor, Viticulture & Enology, UC Davis
Ernest Gallo Professorship in Enology & Viticulture, UC Davis
Professor, Chemical Engineering & Materials Science, UC Davis
Andrew Hargadon, Ph.D.
Charles J. Soderquist Chair in Entrepreneurship
Director, Technology Management Programs
Faculty Director, Center for Entrepreneurship
Professor, Graduate School of Management
Associate Director, Commercialization, Energy Efficiency Center, UC Davis
Clare Hasler-Lewis, Ph.D.
Executive Director, Robert Mondavi Institute, UC Davis
You-Lo Hsieh, Ph.D.
Chair & Professor, Textiles & Clothing, UC Davis
Carl Keen, Ph.D.
Professor, Nutrition, UC Davis
Judy Kjelstrom, Ph.D.
Director, Biotechnology Program, UC Davis
Director, Advanced Degree Program (ADP)
Co-Director, HHMI-Integrating Medicine into Basic Science (IMBS Training Program)
Program Coordinator, Designated Emphasis in Biotechnology & NIH Training Program in Biomolecular Technology
John Labavitch, Ph.D.
Professor, Plant Sciences, UC Davis
Bo Lonnerdal, Ph.D.
Professor, Nutrition, UC Davis
James MacDonald, Ph.D.
Executive Associate Dean, College of Agricultural & Environmental Sciences, UC Davis
Professor, Plant Pathology, UC Davis
Maria Marco, Ph.D.
Assistant Professor, Food Science and Tehnology, UC Davis
Martina McGloughlin, Ph.D.
Director of Strategic Initiatives, Office of Vice Chancellor, Researchl
Co-Director, NIH Program in Biomolecular Technology
Co-Director, NSF CREATE IGERT
Associate Adjunct Professor, Plant Pathology, UC Davis
Jim Murray, Ph.D.
Professor, Population Health & Reproduction, and Animal Science, UC Davis
Zhongli Pan, Ph.D.
Research Engineer, Western Regional Research Center, Agricultural Research Service, United States Department of AgricultureAssociate Adjunct Professor, Biological and Agricultural Engineering, UC Davis
David Reid, Ph.D.
Associate Director, CIFAR
Professor Emeritus, Department of Food Science & Technology, UC Davis
Paul Singh, Ph.D.
Professor, Biological & Agricultural Engineering, UC Davis
Glenn Young, Ph.D.
Professor, Food Science and Technology, UC Davis
Ruihong Zhang, Ph.D.
Professor, Biological & Agricultural Engineering, UC Davis
Director, UC Davis Biodigestor Project, UC Davis
EX officio Members:
Sharon Shoemaker, Ph.D.
Executive Director, CIFAR, UC Davis
The advisory board is comprised of CIFAR member affiliate representatives.
Richard Machado, President
Board of California
Karen Lapsley, Ph.D., Chief Technology Officer
California League of Food Processors
Rob Neenan, President and CEO
CHIC Group Global, Inc.
Edward Y. M. Zhu, Chief Executive Officer and President
Marta A Jacobs, Director of CHIC North America Recruitment & Training
Clean World Partners
Michelle Wong, CEO
Gold River, CA
Mary-Jane Ginsberg, Trade Commissioner at Food & Ag Consulate General of Canada
San Francisco, CA
CP Group (Charoen Pokphand Group Co., LTD)
Sarasin Viraphol, Ph.D., Executive Vice President
Roberto Crea, Ph.D., Founder & President
Cheryl Mitchell, Ph.D., President & Senior Research Chemist
DSM Food Specialties USA, Inc.
John Perkins, Ph.D., Principal Scientist
Bill King, Senior Business Development Manager
Walnut Creek, CA
John Foster, Director of Compliance, Quality, Food Safety & Organic Integrity
San Juan Bautista, CA
Leanne Hearne, Ph.D., Senior Director, Process Technologies
Electric Power Research Institute
KR (Ammi) Amarnath, Technical Lead, Energy Efficency
Palo Alto, CA
Food Stock Exchange
Robin Bacon, President and CEO
Fuda Biotech Co., LTD
Jianfu Chen, Chairman & CEO
Fuzhou, Fujian, China
Xiuyun Ye, Ph.D., R&D Director
Fuzhou, Fujian, China
a Division of DuPont
Kathleen Clarkson, Senior Staff Scientist/Director
Palo Alto, CA
General Mills, Inc.
James Gratzek, Ph.D., Technology Director, Vegetables
Douglas B. Rivers, Ph.D., Director, Research & Development
Food Information Council
David Schmidt, Ph.D., President and CEO
Jim Chambers, Manager, Technology Solutions, John Deere Water
San Marcos, CA
Kelly Taylor-Bhagat, Strategic Marketing, Region 4, John Deere Ag & Turf Division
J.M. Equipment Co. Inc.
Audie Burgan, President
Philip Madson, President
Lily Tobeka Co., LTD
Yaowamarn Chiralerspong, President
Ted Belleza, V.P. Business Development, MetaActiv Corporation
San Carlos, CA
Robert Smittcamp, President
Douglas Rector, Director of Product Development
Marrone Bio Innovations
Pamela G. Marrone, Ph.D., Founder & CEO
Pete Mattson, Ph.D., Founder & Chairman
Foster City, CA
National Peanut Board
Raffaela Marie Fenn, President & Managing Director
Bob Coyle, Marketing & Advertising, Lawler Ballard Van Durand
National Renewable Energy Laboratory
Jim Brainard, Ph.D., Center Director, Chemical & Biosciences Center
Group Leader - Prokaryotic Expression
Smith, Tucker, Inc.
Kerry Tucker, Chief Executive Officer
San Diego, CA
Sharon Long-McNerney, Executive Vice President
Fair Oaks, CA
Zach Wochok, Ph.D., President
Research Triangle Institute (RTI) International
Daniel van der Lelie, Ph.D., MBA, Senior Director
Research Triangle Park, NY
Paul Novak, Senior Marketing Consultant
Santa Rosa, CA
Peggy Furth, Managing Director & Co-proprietor
Santa Rosa, CA
State Key Laboratory in Food Science and Technology
Bo Jiang Ph.D., Professor of Food Science and Executive Director, State Key Laboratory of Food Science and Technology
Jiangnan University, Wuxi, China
Jeff Dlott, Ph.D., CEO and Chairman of the Board
The Understanding and Insight Group
Tianjin Xiji Bio Technology, Inc.
Luc Lan, General Partner
Herbert Stone, Ph.D., President and Co-Founder
Redwood City, CA
Alex F. McCalla, Ph.D.
Agricultural EconomicsSam Cunningham, Ph.D.
Food & Nut Technology
Strategic and Business Planning
Environmental StewardshipMark Linder
Agriculture and CulinaryMike Campbell
California AgricultureAllen Bah, MBA
Technology & Finance
Thomas Wong, Ph.D.
Li Ni, Ph.D.
Chinese Food Culture
Global Trade in Agricultural Products