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DR. VOLTAIRE CANG

Senior Research, RINRI Institute of Ethics (Tokyo, Japan) 

Adjunct Senior Lecturer

Dr. Voltaire CANG is a Senior Researcher at the RINRI Institute of Ethics (Tokyo, Japan) and earned his Ph.D. in intercultural communication. His work related to food studies and material culture focuses on Japanese ‘intangible’ heritage and its relationship to the Japanese culture and identity and the Japanese cultural traditions such as the tea ceremony. His most recent publications include “Japan’s Washoku as Intangible Heritage: The Role of National Food Traditions in UNESCO’s Cultural Heritage Scheme” (in International Journal of Cultural Property, 2019) and “Policing Washoku: The Performance of Culinary Nationalism in Japan” (in Food and Foodways, 2019). 

MS. ENG CHEE FUN

Application Group Manager, Nestle Manufacturing (M) Sdn Bhd

Adjunct Senior Lecturer 

Ms Eng Chee Fun is currently the Application Group Manager in Nestle Manufacturing (M) Sdn Bhd. Graduate from Bachelor of Applied Science (Food Technology), Universiti Sains Malaysia in 2007, she has 16 years experience in the food industry, particularly in the R&D sector. Starting her career as the food technologist, she is now heading the application group in Nestle, developing a series of dairy-, coffee- & coco- based beverage. She has been appointed as the Thermal Processing Specialist by JBT Academy, Belgium. Ms Eng also plays the role of Lead auditor for FSSC22000 for the institute of SGS. 

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PROFESSOR DR. MICHAEL S.H. CHENG

Dean, Florida International University's Chaplin School of Hospitality & Tourism Management

Visiting Professor

Professor Dr Michael Cheng, CHE is currently the dean of Florida International University's Chaplin School of Hospitality & Tourism Management. Dr Michael Cheng has more than 20 years of leadership experience in culinary and hospitality management. Among his many accomplishments, he has been awarded over $1 million in public and private funded research. In 2001 Cheng created the only curriculum that blends culinary arts and food science, Culinology®, and has since launched three Culinology® programs worldwide and continues to play an active role in chairing the higher education committee for the Research Chefs Association. Cheng started at Florida International University’s (FIU) as the Chaplin School's director of food and beverage. He was also instrumental in establishing Florida International University’s (FIU) first food incubator, StartUP FIU FOOD.

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PROFESSOR DR. PHILIPPE STEINER

Professor, University of Paris Sorbonne (Paris, France)

Visiting Professor

Professor Dr. Philippe STEINER is a professor of Sociology at University of Paris Sorbonne (Paris, France) and a former fellow of the Institut Universitaire de France from 2011 to 2016. The membership of this institute is a distinction by the French Ministry of Higher Education of a small number of professors for their research excellence, evidenced by their international recognition. Trained both in economics and sociology, he publishes extensively in economic sociology and history of social sciences. His recent publications include Durkheim and the Birth of Economic Sociology (Princeton University Press, 2011), Marchés contestés (co-edited with Marie Trespeuch - Presses du Mirail, 2014), Donner… une histoire de l’altruisme (Paris, Presses Universitaires de France, 2016) and Calculation and Morality in the Abolition of Slavery in France (with Caroline Oudin-Bastide – Oxford University Press, 2019).