Founding Editor-in-Chief

Dr. Ren-You Gan

Affiliation: Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong

Nationality: China

Research interests: Functional Foods, Natural Products, Food Nanotechnology, Functional Plants and Human Health

Editors-in-Chief

Dr. François Blachier

Affiliation: Nutrition Physiology and Alimentary Behavior Research Unit. Université Paris-Saclay/AgroParisTech/INRAe

Nationality: France

Research interests: Human and Animal Nutrition, Dietary proteins, Amino acids, Intestinal physiology and metabolism, Intestinal inflammation, Microbiota metabolic activity

Prof. Baojun (Bruce) Xu

Affiliation: Beijing Normal University-Hong Kong Baptist University United International College, China

Nationality: China

Research interests: Complex relationship among diet, gut microbiota, and human health; Dietary polysaccharides and their functional properties

Associate editor

Prof. Alejandro Cifuentes

Affiliation: Laboratory of Foodomics, CIAL, Spanish National Research Council (CSIC), Spain

Nationality: Spain

Research interests: Advanced analytical methods development for Foodomics (including transcriptomics, proteomics, lipidomics and metabolomics), food quality and safety

Prof. Ma Haile

Affiliation: School of Food and Biological Engineering, Jiangsu University, China

Nationality: China

Research interests: The proposal and development of concept of Food Physical Processing; Food functional characteristics and functional foods; Food equipment and intelligent manufacturing

Editorial Board Members

Guang Xin, College of Food Science, Shenyang Agricultural University, China

Ying Xiao, School of Food and Tourism, Shanghai Urban Construction Vocational College, China

Shudong He, School of Food and Biological Engineering, Hefei University of Technology, China

Pankaj B Pathare, College of Agricultural & Marine Sciences, Sultan Qaboos University, Oman

Qi Wang, Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China

Ozgur Golge, Alanya Alaaddin Keykubat University, Turkey

Antonios Koutelidakis, University of the Aegean, Greece

Yann Demarigny, Institut Supérieur d'Agriculture Rhône-Alpes (ISARA), France

Quan Vuong, University of Technology Sydney, Australia

Xiangfeng Kong, Institute of Subtropical Agriculture, Chinese Academy of Sciences, China

Yueliang Zhao, School of Public Health, Shanghai Jiao Tong University, China

Lai-Hoong Cheng, Universiti Sains Malaysia, Malaysia

Tao Huang, Ningbo University, China

Nicole Roberta Giuggioli, Department of Agricultural, Forest and Food Sciences, University of Turin, Italy

Elena V. Nikitina, Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, Russia

Titiek Farianti Djaafar, Research Center for Food Technology and Processing, Agricultural and Food Organization, National Research and Innovation Agency, Indonesia
Nimanthi Jayathilaka, Department of Chemistry, Faculty of Science, University of Kelaniya, Sri Lanka

Namhyeon Park, Department of Nutrition, Dietetics & Food Sciences, College of Agriculture and Applied Sciences, Utah State University, United States

Amany Basuny, Faculty of Agriculture, Beni-Suef University, Egypt

Osman Erkmen, Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Okan University, Turkey

Jihan Mohamed Kassem, Dairy Department, Food Industries and Nutrition Institute, National Research Centre, Egypt

Aleksandra Szydłowska-Czerniak, Faculty of Chemistry, Nicolaus Copernicus University, Poland

Aris Giannakas, Department of Food Science and Technology, University of Patras, Greece

Taha Mehany, Department of Chemistry, University of La Rioja, Spain

Vera Amicarelli, Department of Economics, Management and Business Law, University of Bari Aldo Moro, Italy

Ahmed K. Rashwan, Department of Food and Dairy Sciences, Faculty of Agriculture, Qena University, Egypt

Zhaojun Ban, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, China

Arzu Akpinar-Bayizit, Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Turkey

Mengxuan Tang, Institute of Subtropical Agriculture, Chinese Academy of Sciences, China

José Pinela, National Institute for Agricultural and Veterinary Research (INIAV), Portugal

Abdul Qayum, College of Food Science and Engineering, Shandong Agricultural University, China

Muhammet İrfan AKSU, Faculty of Agriculture, Department of Food Engineering, Atatürk University, Turkey