English

I am a professor in Food chemistry and human nutrition, received PhD. from Kagoshima University, Japan, Also I have obtained M.Sc. in Biological Resource Science in Relation to human nutrition.  I have been working as assistance professor in Miyazaki University, and Post-doctoral research in Tokyo University. Later on, I became an assistant  professor in Erciyes university (Food Engineering Dept.,), and Further in Yildiz Technical University (Food Engineering Dept.). 

Currently, I am a full professor in Nutritional Therapy Department, Graduate School of Medical Science, Libyan Academy, Tripoli. in The past 15 years I supervised many Msc. and Doctoral Students, and published over 65 paper in global journals, participated in ore than 70 international conference and academic events. 

Member of many international organizations and societies, like Libyan Syndicate of Nutrition, Japanese Food Engineering Machinery Association, International association of Functional food and bioactive compounds, Salhin Health Organization etc.  

Currently, chair of Nutritional therapy department, at the Libyan Academy of graduate Studies, Tripoli, Libya. 

Khaoula Khwaldia received her Ph.D. in Biotechnology and Food Science from the University of Lorraine (INPL, France) after graduating as a Food Science engineer from the National Agronomic Institute of Tunisia. She is currently a Professor at the National Institute of Research and Physicochemical Analysis (INRAP, Tunisia) (https://orcid.org/0000-0001-9715-5866). Her research work is related to the enhancement of food quality and safety, the valorization of agri-food wastes/byproducts, the development of bio-based products as well as the new generation of “green” packaging materials. She is the author or co-author of 110 scientific contributions (full papers, communications, reviews) in international peer-reviewed journals, 5 book chapters, 1 patent, and Guest Editor of 4 Journals’ special issues. Her works received more than 2364 citations. She has been the Principal/Co-Investigator of 13 national and international projects on food packaging.

Gülşah KARABULUT atık ürünleri değerli bileşenlere dönüştürme konusunda araştırmalar yapmaktadır. Gıda güvenliğini ve kalitesini artırmak için yenilikçi termal veya termal olmayan işleme teknolojilerini araştırmaktadır. Mevcut araştırması, bitki proteinlerinin tekno-fonksiyonel özelliklerini ve bunların yenilebilir film ve kapsülleme malzemesi olarak kullanımını iyileştirmeye odaklanmaktadır.
 

Mohamed Ghellam, Batna 1 Üniversitesi Gıda Mühendisliği Bölümü'nde Dr.Öğretmen-Araştırmacıdır. Doktora çalışmalarını Türkiye'deki OMU Üniversitesi'nde tamamlamıştır. Şu anda esas olarak şunlar üzerinde çalışmaktadır: - Biyoaktif bileşiklerin (polifenolikler, karotenoidler, ...) ekstraksiyonu ve değerlendirilmesi. - İşleme koşullarının incelenmesi (teknikler, sıcaklık, zaman...). - Ürünlerin kapsüllenmesi, üretimi ve geliştirilmesi (çaylar, kapsülleme, kurutulmuş meyveler...). - Yan ürünlerin ve atıkların değerlendirilmesi.

Iannie Maribao is an Assistant Professor IV at the Mindanao State University Tawi-Tawi College of Technology and Oceanography, Philippines, where she also serves as the Director of the Student Food Processing Innovation Center. She earned a Master’s degree in Food Engineering from Kastamonu University, Turkey.

With a strong research background in food engineering, Iannie Maribao specializes in protein functionality, non-thermal food processing technologies, post-harvest processing, and fisheries, particularly in fish processing and aquaculture. Her work has contributed numerous publications on plant protein functionality and the application of innovative food processing techniques.

As an academic leader and researcher, Iannie Maribao is dedicated to advancing sustainable food processing solutions and fostering student-led innovation in food technology. She brings a global perspective and a commitment to scientific excellence to the Editorial Board of the European Food Science and Engineering.