Editorial Board Members (35)
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Prof. Amjad Shraim
Department of Chemistry and Earth Sciences, Qatar University, Doha, Qatar
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Dr. Odoligie Imarhiagbe
Department of Health and Social Sciences, London School of Science and Technology, Birmingham, United Kingdom
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Dr. Seungmin Ryu
Plasma Bio Convergence, Korea Institute of Fusion Energy, Gunsan, South Korea
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Dr. Junzhang Wu
Department of Civil, Environmental and Architectural Engineering, University of Padova, Padova, Italy
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Dr. Shawn Tsai
Agricultural Research Service, U.S. Department of Agriculture, Beltsville, United States
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Khadizatul Kubra
Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
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Suncica Beluhan
Department of Bioechemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Javier Moran
University Institute of Food Innovation, UCAM Catholic University of Murcia, Murcia, Spain
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Prof. Erasmo Herman-Lara
Department of Chemical and Biochemical Engineering, Instituto Tecnológico de Tuxtepec, Tuxtepec, Mexico
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Assist. Prof. Kerem İlaslan
Department of Gastronomy and Culinary Arts, Bahçeşehir University, Istanbul, Turkey
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Assoc. Prof. Qing Guo
College of Food Science And Engineering, Tianjin University of Science and Technology, Tianjin, China
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Assoc. Prof. Chengbin Zhao
Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China
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Dr. Jichun Zhao
College of Food Science, Southwest University, Chongqing, China
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Dr. Gustavo Ramos
Department of Bromatology, Fluminense Federal University, Niterói, Brazil
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Lin Luo
Food Science and Bionegineering, Jiangsu University, Zhenjiang, China
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Garegin Hambardzumyan
Department of Food Safety and Hygiene, Armenian National Agrarian University, Yerevan, Armenia
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Olawale Olatidoye
Department of Food Technology, Yaba College of Technology, Agege, Nigeria
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Pouria Gharehbeglou
Department of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
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Assoc. Prof. João Garcia
Department of Mechanical Engineering, Polytechnic Institute of Lisbon, Lisbon, Portugal
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Dr. Mohamed Elfaruk
Department of Technical Services, Valley Queen Cheese Factory, Milbank, United States
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Dr. Jun-Won Kook
AI-Superconvergence Bio-med Translational Research Center, Ajou University Medical Center, Suwon, South Korea
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Dr. Angela Racioppo
Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
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Dr. Jin-Mo Ku
Natural Product Research Team, Gyeonggido Business and Science Accelerator, Suwon, South Korea
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Hrvoje Pavlovic
Department of Food and Nutrition Research, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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Kshanaprava Dhalsamant
Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Canada
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Prof. Socorro Vanesca Frota Gaban
Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil
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Prof. Shiwei Hu
National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan, China
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Assoc. Prof. Kang Liu
Department of Food Science and Engineering, Anhui Agricultural University, Hefei, China
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Assoc. Prof. Shaokang Wang
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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Assoc. Prof. Xunwen Su
School of Technology, Beijing Forestry University, Beijing, China
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Dr. He Li
School of Life Sciences, Jiangsu Normal University, Xuzhou, China
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Dr. Abdul Qayum
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Prof. Oscar Lombo Vidal
Faculty of Agricultural Sciences, University of Cundinamarca, Ubaté, Colombia
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Prof. Rajesha Javaraiah
Department of Biochemistry, Yuvaraja's College, University of Mysore, Mysuru, India
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Radhai Sri Sellappan
Department of Food Processing Technology, PSG College of Arts and Science, Coimbatore, India
