Professor Shahidi is currently an University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants.

Professor Ho is currently Professor II in the Department of Food Science, Rutgers University. He has published over 400 scientific articles, and is an editorial board member for a variety of publications, including the Journal of Agricultural and Food Chemistry. He has also won numerous awards including Stephen S. Chang Award for Lipid or Flavor Science from Institute of Food Technologists. His current research interests focus on the antioxidant and anti-cancer properties of natural products.