Editorial Board Members (37)
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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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Olawale Olatidoye
Department of Food Technology, Yaba College of Technology, Agege, Nigeria
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Dr. Seungmin Ryu
Senior Researcher, Plasma Bio Convergence, Korea Institute of Fusion Energy, Gunsan, South Korea
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Dr. Qing Guo
Associate Professor, College of Food Science And Engineering, Tianjin University of Science and Technology, Tianjin, China
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Biao Zhang
College of Life Sciences, China Jiliang University, Hangzhou, China
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Dr. Goodluck Okereke
Department of Chemistry, Food Science and Technology, Benue State University, Makurdi, Nigeria
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Xingjun Li
Institute of Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing, China
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Dr. Ashwath Kumar K
Flour Milling, Baking and Confectionery Technology Department,Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysuru, India
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Zhen Fu
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Khadizatul Kubra
Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
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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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Dr. Kerem İlaslan
Assistant Professor, Department of Gastronomy and Culinary Arts, Bahçeşehir University, Istanbul, Turkey
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Dr. Xunwen Su
Associate Professor, 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. Kshanaprava Dhalsamant
Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Canada
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Dr. Jin-Mo Ku
Scientist, Natural Product Research Team, Gyeonggido Business and Science Accelerator, Suwon, South Korea
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Javier Moran
University Institute of Food Innovation, UCAM Catholic University of Murcia, Murcia, Spain
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Dr. Shiwei Hu
Professor, National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan, China
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Lin Luo
Food Science and Bionegineering, Jiangsu University, Zhenjiang, China
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Dr. Mohamed Elfaruk
Researcher, Department of Technical Services, Valley Queen Cheese Factory, Milbank, United States
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Dr. João Garcia
Associate Professor, Department of Mechanical Engineering, Polytechnic Institute of Lisbon, Lisbon, Portugal
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Dr. Kang Liu
Associate Professor, Department of Food Science and Engineering, Anhui Agricultural University, Hefei, China
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Dr. Jun-Won Kook
Senior Researcher, AI-Superconvergence Bio-med Translational Research Center, Ajou University Medical Center, Suwon, South Korea
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Knut Franke
Institute of Food Scendce and Human Nutrition, Leibniz University Hannover, Hannover, Germany
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Dr. Sevda Gelen
Assistant Professor, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
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Zongshuai Zhu
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Valeria Rizzo
Department of Agriculture, Food and Environment, University of Catania, Catania, Italy
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Keshav Kamaliya
Polytechnic for Food Technology and Nutrition, Faculty of Food Processing Technology, Anana Agricultural University, Ananx, India
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Garegin Hambardzumyan
Department of Food Safety and Hygiene, Armenian National Agrarian University, Yerevan, Armenia
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Dr. Jichun Zhao
College of Food Science, Southwest University, Chongqing, China
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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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Suncica Beluhan
Professor, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Dr. Gustavo Ramos
Department of Bromatology, Fluminense Federal University, Niterói, Brazil
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Dr. Adeladun Stephen Ajala
Assistant Professor, Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
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Radhai Sri Sellappan
Department of Food Processing Technology, PSG College of Arts and Science, Coimbatore, India
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Pouria Gharehbeglou
Department of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
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Dr. Abdul Qayum
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China