Mehmet Fatih Kayran completed his primary and secondary education in Mersin. He graduated from Balıkesir University, School of Tourism and Hotel Management, where he studied between 2007 and 2011, and subsequently completed his master’s degree in Tourism Management at the Social Sciences Institute of the same university in 2013. He then pursued his doctoral studies in Tourism Management at Mersin University, Social Sciences Institute, between 2017 and 2021, earning his PhD in the field.

Kayran began his academic career as a lecturer at Toros University between 2015 and 2018. He continued his academic duties at Harran University as a lecturer from 2018 to 2022, and since December 2022, he has been serving as an Assistant Professor at Harran University. In addition to his academic trajectory, his experience in various departments within the tourism industry has provided him with opportunities to translate his academic knowledge and research into practical applications. His research interests focus primarily on gastronomy and tourism management, and he continues to pursue theoretical and applied studies in these disciplines.

Özge Süfer, Osmaniye Korkut Ata Üniversitesi (OKÜ) Mühendislik ve Doğa Bilimleri Fakültesi Gıda Mühendisliği Bölümünde “Doçent Doktor” olarak görev yapmaktadır. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü'nden 2010 yılında mezun olmuştur. Akademik kariyerine 2011 yılında OKÜ Gıda Mühendisliği Bölümünde Araştırma Görevlisi olarak başlamış olup, ertesi yıl Ege Üniversitesi’nden Yüksek Lisans derecesi almıştır. 2018 yılında Mersin Üniversitesi Gıda Mühendisliği Bölümü’nde doktorasını tamamladıktan sonra, 2022 yılında OKÜ Gıda Mühendisliği Bölümü’ne doktor öğretim üyesi olarak atanmıştır. 2023 yılında doçent doktor ünvanını alan araştırmacı, pek çok bilimsel eser üretmiş ve dersler vermiştir. 24 adet SCI, 4 adet E-SCI ve 18 adet ULAKBİM tarafından taranan ulusal dergilerde yayınlanmış makalesi bulunan Özge Süfer, 2016 yılında Cartegena Politeknik Üniversitesi’nde (İspanya) düzenlenen, 3. Mikrodalga Enerji Uygulamaları Küresel Kongresi’nden AMPERE (Araştırma ve Eğitim için Avrupa Mikrodalga Gücü Derneği) ödülüne, 2021 yılında OKÜ tarafından Mühendislik Temel Alanında Performans Ödülü’ne layık görülmüştür. Pek çok ulusal ve uluslararası dergide yayın hakemliği yapan Dr. Süfer, SCOPUS endeksinde taranan Journal of Turkish Chemical Society Section A: Chemistry dergisinde alan editörü, ULAKBİM endeksinde taranan Osmaniye Korkut Ata University Journal of Natural and Applied Sciences dergisinde editör yardımcısı ve de SCI endeksinde taranan Frontiers in Nutrition isimli dergide ise inceleme editörü olarak görev yapmaktadır. Halihazırda, 9 adet COST destekli projede çalışma grubu üyesi olarak yer almaktadır.

Luisa Torri (female) obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan, Italy.
In 2007, he began collaborating with the University of Gastronomic Sciences (UNISG, Italy) as head of the Sensory Analysis Laboratory. In 2008, she became assistant professor. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, and the impact of the sensory properties of food on the affective responses of consumers. She teaches the courses of “Sensory Analysis and Consumer Science”, “Laboratory of gastronomic measurements”, “Sensory analysis of wine”, “Beer tasting”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. She coordinates the educational activities of the “Food Science and Technology” area.
In 2018, she became associate professor of Food Technologies and in 2023 full professor.
She is a member of the Consulting Committee and President of the ‘Sensory Project Manager’ Commission of the Italian Society of Sensory Sciences, founding member and managing director of the Italian Scientific Food Packaging Group and member of the Italian Society of Food Science and Technology.
She has collaborated with several companies, universities and research centres at national and international level.
She is author of over 170 national and international publications.

1995 Hacettepe Sağlık bİlimleri Beslenme ve Diyetetik mezunuyum.1998 yüksek lisansımı ve 2008 de doktoramı Hacettepe Üniversitesinde tamamladım.Başkent Üniversitesinde 2019 yılında doçent,2024 profesör oldum. 27 Mart 2025 tarihinden itibaren Acıbadem Üniversitesi SBF Beslenme ve Diyetetik Bölümüne Profesör.Dr. olarak atandım.

 Dr Ashwani Kumar is working as an Assistant Professor at Institute of Food Technology, Bundelkhand University, Jhansi, Uttar Pradesh, India. Dr. Kumar also has 2 years of experience working as Teaching-cum-Research Associate and Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India and 4.5 years of experience working as Assistant Professor at Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab, India. Dr Kumar has earned a PhD in Food Technology from Punjab Agricultural University, Ludhiana, Master's in Food Technology at Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, and his BSc in Food Science and Technology (honours) at DAV College Jalandhar. Dr Kumar received the prestigious Dryland Cereals Scholarship from the Asia Pacific Associations of Agricultural Research Institutions, Bangkok, Thailand; an INSPIRE Fellowship from the Department of Science and Technology, New Delhi, India; and a University Merit Scholarship from Punjab Agricultural University, Ludhiana, India (for PhD) and Dr YS Parmar University of Horticulture and Forestry, Solan, India (for MSc). He has also passed the National Teaching Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. Dr Kumar’s research is focused on the development of millet-based value-added health products. He has also presented his work at national and international conferences. He has authored 58 research publications in indexed journals and 7 book chapters. He is also a reviewer of many esteemed journals.