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Ali Sarkhosh
Assistant ProfessorUniversity of Florida
Ali Sarkhosh is a fruit crop applied physiologist and extension specialist with more than 15 years of experience with fruit production.
Jane Rabinowicz
Executive Director / Directrice généraleUSC Canada
NGO leader with expertise in seed, agroecology and nonprofit management / Leader d'ONG avec expertise en semences, agroécologie, et gestion.
Anoushka Concepcion
Aquaculture Associate Extension EducatorUniversity of Connecticut
Anoushka P. Concepcion is an Assistant Extension Educator focusing on marine aquaculture with the Connecticut Sea Grant Program.
Giacomo Negro
Professor of Organization & Management and Professor of Sociology (by courtesy); Associate Dean for Culture and InclusionEmory University, Goizueta Business School
Caroline Sauvage
Professor of Archaeology | NEH chair of Mediterranean Studies | Director of the Archaeology CenterLoyola Marymount University
Bellarmine College of Liberal Arts
Jonathan Corpus Ong
Professor of Communication and Director of Global Technology for Social Justice LabUniversity of Massachusetts Amherst
Jonathan Corpus Ong's research areas are global media ethics, digital politics and the anthropology of humanitarianism.
Serdar Ozturk, Ph.D.
Associate ProfessorMilwaukee School of Engineering
Dr. Ozturk’s interests include biotechnology, chemical engineering, surface and interfacial chemistry, microfluidics, and material science.
Mark Sonder, MM, CSEP
Chief Entertainment Officer, SVP Entertainment/Programs, VP EntertainmentMark Sonder Productions, Inc.
So You Want to Be a Rock 'n' Roll Star: Unleash Your Inner Rock Star!
Mark Brand, Ph.D.
Professor of Horticulture and Plant Breeding, Nursery Extension SpecialistUniversity of Connecticut
Professor Brand is a horticulturist who focuses on ornamental plant breeding, sustainable cultivars, and industrial hemp.
Steffanie Scott
Professor, Department of Geography & Environmental ManagementUniversity of Waterloo
Leading international scholar on food security, food system change, and COVID-19 impacts on the food suppy.