Journal of Advancements in Food Technology

Dr. Shaddel  Rezvan is a Visting Scholar at Food Science and Technology Department, Rutgers University, USA. He received his Ph.D. from Tabriz University. He is serving as an Editorial board member and reviewer for different international journals.                 

Research: Dr. Shaddel  Rezvan’s research  interests include Extraction of anthocyanins from berries New technologies for food processing especially new extraction methods ( sub & supercritical extraction methods) Encapsulation techniques (including Coacervation, emulsification, spray drying) Microencapsulation of functional foods and nutraceuticals Optimization of industrial processes Conversion of process wastes into value-added products

Dr. Pasquale Russo obtained his Ph.D. in “Management of Innovation in the Agriculture and Food Systems of the Mediterranean Region”, at the University of Foggia (Foggia, Italy); a Master’s degree in “Biotechnology” (Aliter, EIN, Madrid, Spain); and holds a degree in “Food Science and Technology”, at the University of Foggia (Foggia, Italy). He has over ten years’ experience in microbiological research and food biotechnology. His main area of expertise is in the fields of food microbiology, food biotechnology, and food safety. His current research deals with design of autochthonous starter cultures tailored for traditional fermented foods; characterization of probiotic bacteria; formulation of functional foods; antimicrobial activity of food-grade bacteria; detection and control of foodborne pathogenic microorganisms; biofilm formation and control; selection of natural overproducing riboflavin Lactic Acid Bacteria (LAB) strains for the in situ biofortification of fermented foods; metagenomic, proteomic, and comparative genomic of LAB; gene regulation under abiotic stress in microorganisms of industrial interest. Pasquale Russo is a co-founder of Promis Biotech s.r.l. a spin-off incubated at the University of Foggia (Foggia, Italy), mainly active in the field of food biotechnology; selection, characterization, and production of yeasts and bacteria for the agro-food sector. He is also co-founder of MicroBio4Life, a scientific association with the aim to promote the management of the microbial resources of food interest.

Dr. Nelson Pérez Guerra was born on September 30, 1996, in Santiago de Cuba, Cuba. He graduated as a Chemical Engineer from the ISPJAE-University of Havana in Cuba in 1989. He started working as a Production Engineer at the Empresa de la Harina (Guantánamo) from 1989 to 1990 and then at the Empresa de Conservas Vegatales (Santiago de Cuba) in Cuba. From 1991 to 1996, he worked as an Assistant Professor of Biochemistry, Microbiology and Process Engineering I and II at the University of Oriente (Santiago de Cuba). In 1996, he was awarded a scholarship by the Instituto de Cooperación Iberoamericana (ICI, Spain) to study for a Ph.D. degree in Vigo University in Spain. He graduated as a Doctor of Food and Technology Science on 1st October 1999. From 1999 to date, he works as a Full Professor of Biochemistry at Vigo University. Nelson Pérez Guerra is an Associate Professor at the University of Vigo, Spain. He has published 17 chapters in different International Books, more than 40 papers in peer-reviewed scientific journals and 37 proceedings in National and International Congresses. He is a member of the Editorial Board of the Journals: Fermentation Technology Journal, Current Biochemical Engineering and The Scientific World Journal. He has acted as a scientific reviewer for research projects from the Uruguay's National Agency for Research and Innovation (María Viñas Fund) and the University of Vigo, and for grants from the National Research Foundation (South Africa). In addition, he serves as scientific reviewer for different international scientific journals and as a scientific editor in one International Book. He has supervised 3 Doctoral theses, 4 graduate theses, 37 end-of-course projects and 8 master’s final projects. He has participated in more than 30 research projects and he was the principal investigator in 7 of them.

Dr. Shiamala Devi Ramaiya from Malaysia working as a senior lecturer at Universiti Putra Malaysia Bintulu Sarawak Campus, Malaysia. She obtained a Ph.D. in the field of Agronomy (graduated on 23rd October 2016) from Universiti Putra Malaysia (UPM), Malaysia. Her Ph.D. research was on passion fruit plants, Passiflora species and field of specialization are in Agronomy and Plant Biology. She has good knowledge of the subjects and also has great practical knowledge. At the same time, molecular and plant nutrition fields are my strength. She has 6 years working experience as a research assistant and involved in numerous projects/grants and possessed the range of experience conducting experiments, manuscript writing and also presented papers at several international and national conferences. In addition, she is actively involved in review manuscripts (as a peer reviewer) from various International journals.

Research: Dr. Shiamala Devi Ramaiya’s research interests are wide-ranging but with a focus primarily on the fruit and vegetable crops. A particular focus on diversity, nutritional contents, antioxidant activities and phytochemical attributes of tropical fruits and underutilized fruits and vegetables of Borneo. She is also involved in several projects on genetic fruit crops. She has special interest studying on agronomical aspects and nutritional and phytochemical properties of Passiflora species.

Dr. Osman Erkmen is a professor of food microbiology in the Department of Food Engineering at the University of Gaziantep (Turkey) since 2004. He received his BS degree in Biology (1985) and MS degree in Food Microbiology (1987) from the METU (Turkey). He did his Ph.D. in General Microbiology in 1994. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994 and associate professor of Food Microbiology in 1999. He teaches courses in Food Microbiology, General Microbiology, Food Sanitation, and Food Toxicology. He has published over 100 research articles and book chapters in the fields of Food Microbiology, Food Toxicology, Food Sanitation, and General Microbiology with more than 1500 citations. He is the editor of the book Gıda Mikrobiyolojisi (Food Microbiology) in Turkish language and is the author of four books: Food Microbiology Principles into Practice (Volume 1, 2), A Laboratory Manual in General Microbiology and Basic Methods for the Microbiological Analysis of Foods. 

Research: Dr. Osman Erkmen’s research interests, he expanded his research on nonthermal processes and natural antimicrobials in food preservation; production of fermented foods and products; (thiamin, lycopene and citric acid); and microbial inactivation kinetics and modeling; and combined effect of nonthermal processes.

Dr. Naim Deniz Ayaz is a Professor of the Department of Food Hygiene & Technology at Kirikkale University Faculty of Veterinary Medicine, where he has been since 2017. He received his Ph.D. in Food Hygiene & Technology from the Ankara University in 2008. He is an Executive Board Member of “REEV-Med (Association Mediterranean Network of Establishments for Veterinary Education)”; a vice president of Risk Assesment Commission of Contaminants, an expert of the “Association for Evaluation & Accreditation of Education Institutions & Programs of Veterinary Medicine”; an Expert of the Biosafety Clearing-House Mechanism of Turkey and Editorial and/or Advisory Board Member of various international scientific journals.

Research: Dr. Naim Deniz Ayaz’s research interests include food microbiology, characterization of food-borne pathogens, bacteriophages, biocontrol of pathogens, bacterial antibiotic resistance and molecular methods.

Dr. Seniz Karabiyikli is an Associated Professor Lecturer and researcher in GaziosmanpaÅŸa University, Department of Food Engineering. She did her Ph.D. in Food Microbiology Section from  Food Engineering Department, Ege University, Izmir, Turkey. She published a number of articles. She attended international congresses and workshops. She serves as an Editorial board memeber and reviewer for various journals.

Research: Dr. Seniz Karabiyikli's research interests include Food microbiology Food safety Natural antimicrobials

Dr. Sahingoz was born in Ankara, Turkey, in 1971. She completed her .undergraduate education at Gazi University in Ankara, in the Industrial Arts Education Faculty Family and Consumer Sciences Education Department in 1993. She subsequently worked at Gazi University’s Industrial Arts Education Faculty Family and Consumer Sciences Department of Nutrition and Food Technology Education Program as a research assistant. She did her Master’s program at Gazi University’s Institute of Social Sciences in 1997 and then completed her doctorate at Gazi University’s Institute of  Education Sciences in 2002.

Dr. Sebnem Ozturkoglu Budak was born in Adana, Turkey on March 18th, 1978. She received her BSc diploma in Food Engineering from Ankara University (Turkey) in 2001. She obtained her Master of Science Degree in Food Engineering from Middle East Technical University (Turkey) in 2004. In September 2007, she started her PhD in Food Engineering Department of Ankara University (Turkey), and graduated in March 2014. In 2011, she began her second PhD in Utrecht University, and performed her laboratory studies in CBS-KNAW Fungal Biodiversity Center (recently named Westerdijk Biodiversity Center, The Netherlands). She obtained her second PhD degree in September 2016. In September 2010, Dr. Ozturkoglu Budak joined the Dairy Technology in Faculty of Agriculture in Ankara University, where she contributes the teaching and research program on the dairy technology program.  She also continued her research on the molecular biology, molecular fungal physiology and enzyme technology in CBS-KNAW Fungal Biodiversity Center (The Netherlands).  Dr. Ozturkoglu Budak has published more than 20 journal articles, chapters and reviews, 50 abstracts, she have been coordinator or researcher in about 20 projects and has an h-index of 6. Her areas of expertise include fermented dairy products, enzyme technology and dairy microbiology including starter and adjunct cultures.

Dr. Swelum graduated in 2002 with a bachelor's degree in veterinary medicine from the faculty of veterinary medicine, Zagazig University in Egypt. He earned his MS (2006) and Ph.D. (2010) in Theriogenology (Reproductive Medicine and surgery) from Zagazig University. Dr. Swelum started his career in Egypt and maintains an ongoing affiliation with the university there, teaching and doing research on large animal Theriogenology. Dr. Swelum worked as Assistant Professor of Theriogenology at Zagazig University until 2010. He then accepted a position Assistant Professor of Theriogenology at King Saud University. He is now an associated professor and head of the Theriogenology research team that providing clinical service and conducting research in animal reproduction. Dr. Swelum devoted most of his career to teaching Theriogenology and conducting applied research on animal reproduction. He served as the resident veterinarian and veterinary consultant to King Abdul-Aziz Arabian Horse Center and Germplasm Bank and Artificial Insemination center in Saudi Arabia. He received several awards recognizing his excellence in teaching, research quality and clinical practice including International Publication award from Zagazig University. Dr. Swelum provided large animal reproductive medicine continuing education programs for veterinarians around the world. He is the author of over 60 scientific research articles. Dr. Swelum is the author of one book and several book chapters on animal reproductive medicine. He is an active member of many societies and association as the International Embryo Transfer Society.

Professor Rosana Goldbeck graduated in Food Engineering (2005) at Federal University of Rio Grande (FURG). MSc (2008) and Ph.D. (2012) in Food Engineering by Universitat Autònoma de Barcelona (UAB)  and a part of her Ph.D. was carried out at Universitat Autosomal de Barcelona (UAB) with the group of Prof. Pau Ferrer. She also performed post-doctoral research at Brazilian Bioethanol Science and Technology Laboratory (CTBE) Of the Brazilian Center for Research in Energy and Materials (CNPEM). Currently, Rosana Goldbeck is an Assistant Professor in Food Engineering Faculty (FEA) at Universitat Autònoma de Barcelona (UAB). Her experience is mainly in the area of Biotechnology with the emphasis in Fermentative Processes, Production and Purification of Enzymes, Cloning and Expression of Heterologous Proteins, Enzymatic Hydrolysis, and Production of Biofuels (Bioethanol) and other added-value products (Oligosaccharides). For her contributions she was honored with the Awards as she was in 2nd place in Theses and Dissertation Category- Postgraduates Stricto Sensu- 5th TOP Ethanol Award, Projeto Agora in 2014 and she received Honorable Mention, IX Symposium on Enzymatic Hydrolysis of Biomass/UEM in 2009. She also published the several articles. 

Research: Biotechnology Bioengineering

Dr. Mohamed Maarouf Ali Zeinhom is an Associate professor of Food Hygiene at Faculty of Veterinary medicine, Beni-Suef University. He received his MS degree in Food science from Beni-Suef University, Egypt, and his Ph.D. from Beni-Suef University in collaboration with University of Guelph, ON, Canada. Currently, he is a visiting scholar at Washington State University. He received an award for best research in veterinary medical sciences from Beni-Suef University for the academic year 2013-2014.OMICS International Best Poster Award Awarded to Mohamed Maarouf Ali Zeinhom, Beni-Suef University, Egypt for Presenting the Poster entitled: Yogurt containing active probiotic bacteria exerts a protective effect against hyperlipidemia in rats at the 4th International Conference and Exhibition on Probiotics, Functional and Baby Foods. Held on November 03-05, 2015 in Valencia, Spain. The award has been attributed in recognition of research paper quality, novelty, and significance. His research interests are in the field of Food Microbiology, Biotechnology includes using Nano-biosensors for rapid detection of foodborne pathogens.  

Dr. Soleiman Abbasi is a professor of in Department of Food Science and Technology, at Tarbiat Modares University, Iran. He was a Visiting Professor, University of Manitoba, Winnipeg, Canada, 2014–2015. He received Research Excellence Award, Tarbiat Modares University, 2005, 2008, 2014, 2015, 2016.

Research: Dr. Soleiman Abbasi's research interests are in Food Colloids, Hydrocolloids, and Rheology Food Processing and Engineering Functional Foods.

Dr. Seyed Fakhreddin Hosseini is currently working as a faculty member in Department of Seafood Processing, at Tarbiat Modares University (TMU), Iran. He received his Ph.D. in Seafood Processing in 2013 from TMU. In his doctoral thesis, he focused on the synthesis of chitosan nanoparticles (CSNPs) and subsequently its use as filler in a fish gelatin (FG) matrix to produce bio-nanocomposite films. Meanwhile, he successfully synthesized CSNPs for the controlled delivery of oregano essential oils (EOs), which have shown encouraging results in terms of morphology and prolonged in vitro release study. He is the author of over 20 papers published in peer-reviewed journals, 4 national and international research projects, and holds 1 patent. He is also a referee of international journals in food and polymer science, such as Critical Reviews in Food Science and Nutrition; ACS Sustainable Chemistry & Engineering; Carbohydrate Polymers; and Food Hydrocolloids.

Dr. Durdica Kovacic is working as a senior assistant in Faculty of Agriculture in Osijek, Croatia. She received her PhD from University of Josip Juraj Strossmayer & Ruder Boskovic Institute. She did her post-graduation Food engineering from the same university. She a number of publications on her name and attended international conferences.

Dr. Mehmet Akbulut has over 13 years’ experience in the Food Science, Food Technology and Food Engineering. He received his Ph.D. in Food Engineering Department from Selcuk University, Turkey. He has worked as a Research Assistant in the Food Engineering Department and he is also a Dean Vice-Agriculture Faculty and now he is working as an Advisory Board Member. He published several articles. He also attended several conferences and presented his work. For his contributions in the field of Food Science, Technology and Food Engineering he was honored with several Awards. He received Travel Scholarship for 2nd International Congress on Food and Nutrition, Istanbul, Turkey and TUBITAK International Scholarship Award by The Scientific and Technical Research Council of Turkey For North Dakota State University, USA.

Research: Fruit and Vegetable Science and Technology. Carbohydrate Chemistry. Fluids Rheology. Reaction Kinetics in Foods.

Dr. Yong He, Ph.D., is Professor and Dean, College of Biosystems Engineering and Food Science and Director, Centre of Precision Agriculture and Rural Information, Zhejiang University, China. He was a Senior Visiting Scholar and Visiting Professor, University of Tokyo, Kyoto University and Tokyo University of Agriculture. He was a Vice Dean, College of Biosystems Engineering and Food Science, Zhejiang University (2002-2010). He participated the designing of the first Biosystems Engineering program in China. He won the National Distinguished Teacher of China in 2008.      

Dr. Olcay Kaplan Ince received her BS degree from Hacettepe University and a Ph.D. degree in analytical chemistry from Firat University in Turkey in 2008. She is a research analytical chemist at the Munzur University from 2009 at Food Engineering Department. She was head of Department of Food Engineering at the Munzur University, 2014-2015. She serves as Associate Editor of the International Journal of Pure and Applied Sciences since 2015. She is the author of more than 25 papers that published in journals with a good impact factor in their area and her research areas including Atomic Absorption Spectroscopy; Speciation; Trace and Toxic Element Analysis; Analytical Chemistry; Instrumental Analysis; Problem Solving in Analytical Chemistry; Food Science and Chromatography especially HPLC-MS and GC.

Dr. M. Sukumar has completed his Ph.D. in Biochemical Engineering. He has been working as a professor at Anna University, Chennai, India, executing multiple roles to develop platform technologies in Food process Engineering, Biopolymer & Industrial bioprocess development. He is having professional experience in major areas such as Bio-engineering, Food technology and also having experience in Environmental Biotechnology and also having In-depth knowledge of core Engineering skills, Project and Quality Management Activities. He also attended the conferences and published the journals and books in National and International wide. He is also a reviewer and editor in some of the international journals. For his contributions in the field of Food Technology, Biotechnology, Microbiology he  was honored with some of the awards like prestigious author award for the Journal of Microbial & Biochemical Technology, in 2010 & Centre for Technology Development and Transfer, Anna University, Chennai, Distinguished Researcher Award in 2017.

Research: Design and development of Functional Foods. Nutrient requirements of Poultry & Dairy Science. Food preservation by Modified Atmospheric Packaging (MAP) & Hurdle Technology and Biosensors for the detection of Food Adulterants. Effect of vacuum frying conditions on the drying characteristics and physicochemical qualities of foods.