The Open Food Science Journal

Dr. Ambati Ranga Rao, Ph.D., FSAB., AFAPAS is currently a Sr. Scientist and Associate Professor in the Department of Biotechnology at Vignan's Foundation for Science, Technology and Research (Deemed to be University), Andhra Pradesh, India. He obtained his Ph.D in Biotechnology from CSIR-Central Food Technological Research Institute (CFTRI), Mysuru. He is the author of more than 40 peer reviewed publications, 36 international/national conference papers and 5 reviews. He is also an Editor of 2 books and has authored 9 chapters in various books. His research citation is 1900 with H-Index of 14 and i10-index of 20 as per the Google scholar. He is also serving as an Editorial Board Member and reviewer for reputed international journals.

Tim Bowser is a registered, professional engineer with over thirty years of experience in food processing. He is a Professor of Food Process Engineering at the Oklahoma State University. His responsibilities include: technical assistance to entrepreneurs and food processors; research and development of food processing equipment and techniques; and the establishment of outreach programs in food engineering. His industrial experience includes positions at the Gerber Products Company (baby food) and Lockwood Greene Engineers (consulting), and co-owner of PetMech, LLC (pet food/product development and testing). He holds a Ph.D. in Agricultural Engineering from The University of Tennessee, and M.S. and B.S. degrees in Agricultural Engineering from Penn State.

Dr. Edwin Chow graduated with B.Sc. (2nd class Honors Upper) from the National University of Singapore (NUS) in 1997. As NUS Ph.D. Scholar at the National University of Singapore from 1997-2003 and obtained his Ph.D. in 2003. Dr. Edwin Chow is currently the Head of R&D and CLS, Kemin Food Technologies Asia. Dr. Edwin Chow’s research is interdisciplinary in nature, with a theme in the synthesis of advanced nanostructured materials for polymeric, biomaterial, synthetic chemistry and animal and human food applications. Dr. Edwin Chow has presented at international conferences and invited seminars at universities and institutions. Dr. Edwin Chow has been recognized with a number of research awards, served as member, fellow for organisations and journals.

Valentina Gianotti obtained a BS in Chemistry at the University of Torino, in 1996 and a Ph.D. in Environmental Science by the University of Piemonte Orientale in 2000. She is research scientist of Analytical Chemistry at the same University since 2000. Her research interests are focused on the development, optimization and validation of hyphenated analytical methods by multivariate approach.

Dr. Clare Hasler Lewis obtained Ph.D. (Human Nutrition/Environmental Toxicology) from Michigan State University in 1990. Dr. Hasler is presently serving as a Board of Directors and Vice-President at California CareForce. Dr. Hasler has been recognized with several international distinctions/awards in recent years. Dr. Hasler is also working in the editorial board of various international journals. Dr. Hasler has contributed different researches, reviews and book chapters.

Dr. Dragan Milicevic is a senior research associate and advisor to the director for scientific-research activities in the Institute of Meat Hygiene and Technology (INMES), Belgrade, Serbia. He obtained his Master of Science (2006) and Doctor of Science (2008) from the Faculty of Agriculture, University of Novi Sad. Dr. Milicevic areas of scientific interests are Mycotoxicology, Animal nutrition and Food safety.

Dr. Pathare is an Assistant Professor of Postharvest Technology at Sultan Qaboos University, Oman. He has graduated in Agricultural Engineering from India and PhD (Process & Chemical Engineering) from University College Cork, Ireland. Before joining SQU, he worked as researcher at Newcastle University, UK and Stellenbosch University, South Africa. Over the years, he has gained expertise on food engineering & postharvest technology which includes quantification of Food granulation, Process optimization, Food drying and cooling, Structural design for corrugated packaging; Renewable energy in food processing and Energy efficient production processes in SME food & beverage industry.

Ioannis Roussis is a Professor of Chemistry and Biochemistry of Foods and Wine. He has obtained a BSc in Chemistry at the Aristotle University of Thessaloniki and a PhD in Chemistry and Biochemistry of Foods by the University of Ioannina. He has been visitor researcher at Laboratory of Food Chemistry, University College Cork as well as at Faculte D’Oenologie, Universite de Bordeaux. Professor Roussis teaches Chemistry and Biochemistry of Foods as well as Enology. He has directed 7 PhD theses and more than 15 MSc theses. He has published about 70 research papers.

Dr. Manvesh Kumar Sihag is an Assistant Professor in Dairy Chemistry Department at Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Gujarat, India. Dr. Sihag obtained his Doctorate in Dairy Chemistry from National Dairy Research Institute (NDRI), Karnal, India, and Masters in Food Technology from Guru Jambheshwar University of Science & Technology (GJUS&T), Hisar, India. His research interest lies in exploitation and processing of underutilized cereals & legumes and their utilization in the development of value-added/ functional foods. Dr. Sihag is an author/co-author of more than 15 peer-reviewed journal articles, 2 books, 6 book chapters, 6 technical articles, 3 magazine articles and 2 newspaper articles.

Emanuela Zanardi, Master Degree in Chemistry, PhD in Food Chemistry, Hygiene and Technology, is Associate professor at the Department of Food and Drug of the University of Parma (Italy). Expert in inspection of food of animal origin, she has matured a specific experience on the study of sanitary aspects of meat and meat products under various production conditions. She has studied in depth the mechanisms of lipolysis and lipid oxidation of meat and has been involved in international and national research projects concerning the evaluation of the chemical safety of food through investigation of organic and inorganic contamination. She has been acting as a peer reviewer for several journals; she is member of the Editorial Board of the Italian Journal of Food Safety. She is author of about 60 research papers published in international peer-reviewed scientific Journals and about 60 lectures and posters presented at international and national congresses.

Dr. Ahlem is currently a Permanent researcher at the Pasteur Institute in Tunis (Laboratory of Epidemiology and Veterinary Microbiology). She did her PhD degree in Biology investigating the mechanism of antibiotic resistance in E.coli isolates from food and clinical samples in Tunisia. She is also the Reviewer in International and Indexed Journal. She has more than 25 publications. Her field of expertise is dealing with the investigation of extended spectrum-β- lactamases and the resistance antimicrobial genes in Escherichia coli isolates of food and clinical samples.

PhD in Pharmaceutical Sciences, Master in Chemistry, Degree in Biotechnological Engineering. Awarded by Foundation for Science and Technology with PhD (SFRH/BD/29060/2006) and Post-Doc (SFRH/BPD/72802/2010) grants. Author of 114 research papers (82% in Q1) in ISI indexed journals, with 1745 citations, (h index: 20, since 2013); 22 proceedings (7 international), 42 oral communications (17 international), 113 poster communications (55 international) and 7 book chapters (5 international).Editorial Board Member of Food Chemistry journal, editor of 5 scientific books. Reviewer of more than 400 scientific papers (mostly from Q1) and 4 scientific books’ proposals.

Dr. Choi has joined at KFRI since 1995 after completion of doctoral degree in food chemistry and post-doctoral training at Kansas State University. Dr. Choi has worked with great enthusiasm and endeavor for developing functional foods or pharmaceutical ingredients from animal and plant resources and commercializing them. Currently, He is interested in developing the system inferring functional properties of natural extracts (Bio-FINE). The system is based on bio-information that can be extracted by comparing differently expressing genes between normal and natural extracts fed animals. Through the system, various functional properties of single as well as combinatorial natural extracts can be ranked and further utilized for commercialization.

Prof. Sandra R. S. Ferreira is a Professor at Federal University of Santa Catarina (UFSC), in Florianópolis, Brazil, where she has been a faculty member since 1997. Prof. Ferreira completed her PhD at Stare University of Campinas, SP, Brazil, in 1996, within the area of supercritical fluids, which remains her main research interest. She built her academic career teaching in graduate and undergraduate programs at UFSC, where she contributed to the formation of more than 30 master students and 18 PhD students, which resulted in the publication of more than 100 papers in scientific journals and 3 book chapters.

Prof. Mohamed Fawzy Ramadan Hassanien is a Professor of Biochemistry at Zagazig University (Egypt). Currently he is a Professor at Umm Al-Qura University (KSA). Prof. Hassanien obtained his PhD (2004) in Food Chemistry from Berlin University of Technology (Germany). Prof. Hassanien continued his research in ranked universities in different countries such Finland and USA. In 2012, he appointed as a visiting Professor in School of Biomedicine, Far Eastern Federal University (Vladivostok, Russia). Prof. Hassanien published more than 180 articles and reviews in international journals with high IF as well as several books (Scopus h-index is 30).

Qualified Full Professor; Member of the Interdepartmental Research Centre “Nutraceuticals and Food for Health” (NUTRAFOOD) and Interdepartmental Centre of Agro-Ecological Research (CIRAA) of the University of Pisa and of the Scientific Association of Animal Production (ASPA) where she took part as scientific expert to study committee. Her research interests are Special Animal Husbandry. In particular, she carries out research on nutritional, nutraceutical and technological quality of cow, buffalo, sheep, goat and donkey milks. Author and co-author of more than 200 publications.

Prof. Dr. José María Sánchez Montero degree and PhD in Chemistry from the University of Córdoba(1989). He is Associate Professor at the Organic and Pharmaceutical Chemistry Department of the Faculty of Pharmacy (UCM). He has participated in 28 research projects and published more than 90 papers having registered at present four patents. He has also presented more than 70 papers in national and international congresses. He has lectured in several countries and has directed 8 doctoral theses. Academic corresponding of the Royal National Academy of pharmacy He has received several awards for his research including the award of Real Academia Nacional de Farmacia.

Dr Victor Rodov is Senior Researcher at the Department of Postharvest Science, Agricultural Research Organization – The Volcani Center, Israel. He holds a Ph.D. from the Institute of Plant Physiology, the USSR Academy of Sciences in Moscow. His research interests include postharvest science and technology, fresh-cut fruits and vegetables, functional foods of plant origin, and food nanotechnology. Dr Rodov teaches “Postharvest Biology and Technology” and “Fruit and Vegetable Storage” at Hebrew University of Jerusalem and is Editorial Advisory Board member of "Postharvest Biology and Technology". He has published about 100 research papers including 12 book chapters and invited reviews.

Dr. Selli received his BS, MS and Ph.D. in Food Engineering Department from the Cukurova University. He finished post-doc study in ONIRIS-National School for Engineers in Agricultural and Food Science Industries-Group Food Biochemistry in Nantes/France. He is currently a full professor in Food Engineering Department at the University of Cukurova, Adana, Turkey. His current research interests are food analysis, food chemistry, volatile, key odorants and phenolic compounds analysis of food samples.

Dr. Renata Vardanega obtained Ph.D. (Food Engineering) from University of Campinas in 2016. Dr. Vardanega is presently working as a post-doctoral researcher at the Food Engineering Department of the University of Campinas, UNICAMP, and has been served as reviewer for several journals and received. Dr. Vardanega also has received two Inventors Awards from INOVA-UNICAMP for technologies transferred to companies. Dr. Vardanega has contributed different researches, reviews and book chapters in the field of Food Science, focused on obtaining bioactive compounds from vegetable matrices by clean technologies.

Dr.Susan Anne Joyce has obtained Ph.D. in Host Microbe Interactions from Maynooth University Ireland. Dr. Anne is currently serving as a College Lecturer and Funded PI at School of Biochemistry and Cell Biology and APC Microbiome Institute, University College Cork. Dr. Anne has contributed more than 40 publications, having citation around 2500 in various publications. Dr. Anne’s subject areas are Medicine Immunology and Microbiology Biochemistry, Genetics and Molecular Biology Agricultural and Biological Sciences Pharmacology, Toxicology and Pharmaceutics Chemistry Multidisciplinary.

Dr. Ricardo D. Andrade has obtained Ph.D. in Food Science and Technology, University of Santiago, Chile. He has been serving as Professor of Food Engineering at University of Cordoba since 2005. His research interests are Food Process Engineering, Food Preservation, Physical Properties of Foods, Minimally Processed Foods, and Edible coating. He has contributed more than 40 publications.

Jasminka Giacometti is currently working as full Professor at Department of Biotechnology, University of Rijeka, Croatia. She got her Ph.D. from University of Zagreb, Faculty of Chemical Engineering and Technology. She has international experience in various programs, and also contributed and participated in different countries for diverse fields of study. . Her research interests are Food science and nutrition phytomedicine, Analytical methodology of lipids and phytochemicals, Olive oil production and characterization. Jasminka Giacometti is the author of more than hundred scientific publications in international peer-review journals, book chapters, and symposium proceedings. She acts as a reviewer for 17 international peer-reviews.

Dr. John Yew Huat Tang is currently serving as a Food Safety Scientist and Associate Professor at the Universiti Sultan Zainal Abidin (UniSZA), Malaysia. Dr Tang received his Doctoral degree or PhD in Food Safety from Universiti Putra Malaysia. He had successfully secured several national and international grant funding such as International Foundation of Science, Sweden, to support his research activities. Dr. Tang has authored several publications in various peer reviewed and high impact factor journals and books. His publications reflect his research interests in food microbiology. Dr. Tang is also the Chief Editor of the Journal of Agrobiotechnology. Dr. Tang is serving as a professional member in Malaysian Institute of Food Technology and Young Scientist Network-Academy Science Malaysia (YSN-ASM).

Dr. Giorgia Liguori is Researcher at the Department of Agricultural, Food and Forest Sciences, University of Palermo, Italy, where she holds the Ph.D. Her research interest include plant and fruit physiology, fruit postharvest quality, technology and management, minimal processing fruits and functional foods. She is Agronomic Practices Coordinator of the Cactusnet FAOICARDA. Dr. Liguori teaches “Fruits Quality and Post-harvest technology” at the Department of Agricultural, Food and Forest Sciences, University of Palermo, Italy and is Editorial Board Member of eJHS - European Journal of Horticultural Science. He has published more than 70 research papers on plant physiology, fruit quality and postharvest management, including book chapters and invited reviews.

Kavita Sharma is a research assistant professor and as a scientist at Idaho National Laboratory. Her areas of expertise involve HPLC, LC-MS, NMR, ICP-OES, ICP-MS, antioxidant activity, purification and characterization of bioactive compounds, chemical modification of bioactive compounds, environment stress on onion, etc. She has published more than 25 research articles and working as an editorial board for various journals such as American Journal of Chemical Research, Global Journal of Nutrition & Food Science, International Journal of Applied Agricultural Sciences, International Journal of Current Research in Science Engineering & Technology.

Dr. Ferhat YUKSEL has obtained pH.D. in Food science and technology, University of Erciyes, Kayseri/Turkey. He has been serving as Association Professor of Food science and technology at University of Gumushane, Gumushane/Turkey since 2015. His research interest are food process engineering, Cereal technology, physical and nutrition properties of food, food analytical and sensory properties of food. He has contrıbuted more than 30 publication.

Dr. Doongar Ram Chaudhry Obtained his Ph.D. degree in 2002. He has been recognized with several international distinctions/awards in recent years. His current research work is aimed on the development of Rehabilitation of coastal saline soil with salt tolerant oil yielding halophytes. His skills and expertise are in Environment, Sustainability, and Environmental Impact Assessment Sustainable Development, Agriculture, Ecology, Sustainable Agriculture, Plant Biology, Soil, Fertility, Soil, Soil Analysis, Plant Nutrition. He has contributed more than 50 publications, having citation around 800 in different publications.

Dr Subrota Hati is currently working as an Assistant Professor in Dept. of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat. He is working on Isolation and characterization of milk derived bioactive peptides and its biofunctional properties. He was recently awarded the Young scientist Project by DST, Govt India, New Delhi on ACE inhibitory Bioactive Peptides derived from fermented milks. So far he has published 18 research papers, 05 Review Articles, 22 Technical articles in various National and International peer reviewed Journals and also published 16 Book Chapters.

Rezzan Kasım is working as a Professor (Postharvest Technology of vegetables, fruits and cut flowers) at Kocaeli University. She did her M.Sc. and PhD in 1995 from Ankara University, (Department of Horticulture, Graduate School of Natural and Applied Sciences). She started to working in Kalecik Vocational School as Teaching Assistant. Then she leaved there, and worked for 1.5 year at Ataturk Central Horticultural Research Station as Specialist at Postharvest Physiology Department. Now, she is working at Kocaeli University. Her field of specialty is Postharvest technology of vegetables, fruits and cut flowers. Also, she was worked department vice-president and head of department of Food Processing Department of Arslanbey Vocational School, and board member of Scientific Research Department of Kocaeli University. She had about 100 publications in international and national journals, congress and symposium.

Dr. Mostafa Norizadeh Tazehkand from Iran (Mioandoab-Qushachay) is currently working as an Assistant Professor in Pharmaceutical Biotechnology department, Bulent Ecevit University, Zonguldak, Turkey. He completed his B.Sc. in Molecular and Cell Biology at Tonekabon University, Iran. Later in 2012, he graduated with M.Sc. in Biotechnology at Cukurova University, Turkey. Dr. Mostafa did his PhD. in Biotechnology at Cukurova University, Turkey in the year 2016. He has published several papers (More than 30) in reputed journals and has participated in several international conferences. He is working as an editorial member in almost 25 scientific journals. His research interests include Vaccine production, Recombinant protein production, Study of cancer, Study of gene expression, Cloning, Study of chromosomal and genetic abnormalities.

Jintana Wiboonsirikul is an Assistant Professor in the School of Agricultural Technology at Phetchaburi Rajabhat University in Thailand where she has been a faculty member since 2008. Jintana completed her Doctoral degree of Agriculture at Kyoto University in Japan, her Master degree of Food Science at Rutgers, The State University of New Jersey in U.S.A., and her undergraduate studies at Kasetsart University in Thailand. Her research interests lie in the area of food chemistry focusing on various chemical quality changes of processed products during storage. She has collaborated actively with researchers in Food Science departments at other universities with over 30 technical publications.

Dr. Rafael da Costa Ilhéu Fontan research interests are Purification of proteins, Polymeric adsorbents development and characterization, Adsorption equilibrium and related thermodynamics, Food Processing and Emerging Technologies, Equilibrium data, Adsorption in general and Purification in general. Since 2005, he is a Professor at State University of Southwest of Bahia (UESB). He received a Doctorate degree in Food Science and Technology from Federal University of Viçosa in 2013.