Journal of Food Technology and Preservation

Editorial Board Members

    Editor-in-Chief
  • Dr. Cristina Restuccia, Researcher in Food Microbiology, University of Catania, Italy.
  • Advisory Editorial Board Member
  • Afshin Babazadeh, Ph.D. Candidate of Food Chemistry- Ferdowsi University of Mashhad
  • Editor
  • Dr. Jeyan Arthur Moses, Assistant Professor, Department of Primary Processing, Storage and Handling, Indian Institute of Crop Processing Technology (IICPT), Thanjavur, India.
  • Dr. Jun Tian, Associate professor, Director of food science teaching and research section, College of Life Science, Jiangsu Normal University, China.
  • Dr. Ibrahim Mohamed Aman, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt.
  • Dr. Nanik Purwanti, Faculty of Agricultural Engineering and Technology, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Indonesia.
  • Dr. Lluis Palou, Doctor of Philosophy in Agricultural Engineering, Postharvest Technology Center (CTP) Valencian Institute for Agricultural Research (IVIA).
  • Dr. Dan Liu, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
  • Dr. Muhammad Imlak, Food Scientist, National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan.
  • Dr. Govind Pandey, Assistant professor, Indian Institute of Technology Roorkee, India.
  • Dr.Claudia Irene Trainito, Postdoctoral fellow at IBM Research-Zurich, Precision Diagnostics group of the Science & Technology, Switzerland.
  • Dr. Prasad Jayprakash Rasane, Assistant Professor, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Punjab, India.
  • Dr. Maria Dolores Suarez, Department of Biology and Geology. Animal Production Area, CITE II -B. University of Almería, E - 04120 Almería, Spain.
  • Dr. Xiaojun Liao, Professor, College of Food Science & Nutritional Engineering, China Agricultural University (CAU) 17 Qinghua East Road, Haidian District, Beijing, P.R. China.
  • Dr. Maomao Zeng, Associate Professor, Jiangnan University, State Key Laboratory of Food Science and Technology, China.
  • Dr. Proestos Charalampos, Assistant Professor, Department of Chemistry, National and Kapodistrian University of Athens, Greece.
  • Dr. Amin Mousavi Khaneghah, Department of Food Science, Faculty of Food Engineering, State University of Campinas, Brazil.
  • Dr. Guillermo Petzold, Assistant Professor, Department of Food Engineering, Uniiversity of Bio-Bio, Chile.
  • Dr. Jun Wang, Professor, College of Bio-Systems Engineering and Food Science, Zhejiang University, PR China.
  • Dr. Zou Xiaobo, Professor; Graduate school of Jiangsu University, Zhenjiang, Jiangsu 212013, China
  • Dr. Navin K. Rastogi, Scientist F, Department of Food Engineering, Central Food Technological Research Institute, Mysore, India.
  • Dr. Eduard Hernandez Yanez, Lecturer, Polytechnic University of Catalonia, Department of Agri-Food Engineering and Biotechnology / Barcelona School of Agricultural Engineering (ESAB), Spain.
  • Dr. Bin Du, Senior Experimentalist, Analysis and Testing Center, Hebei Normal University of Science and Technology, Qinhuangdao, P.R. China.
  • Dr. Yu-Jie Fu, Director, Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University; Director, Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University.
  • Dr. Barjinder Pal Kaur, Assistant Professor, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India.
  • Dr. Ana Teresa Sanches Silva, Invited Assistant Researcher at the National Institute of Health, Lisbon, Portugal.
  • Dr. Quansheng Chen, Professor at Jiangsu University, China
  • Dr. Dunja Duvnjak, Research Associate, Faculty of Agriculture, Serbia.
  • Dr. Cibele Freitas de Oliveira, Postdoctoral researcher, Chemical Engineering Department, Federal University of Rio Grande do Sul, Portugal.
  • Dr. Romdhane Karoui, Professor at the Artois University and Director of the research team Food Quality and Security Site, Artois of Charles Viollette Institute, France.
  • Dr. Paras Sharma, Scientist, Food Chemistry Divisio, National Institute of Nutrition (Indian Council of Medical Research, ICMR, India).
  • Dr. Rosario Ramirez, Extremadura Government, Center for Scientific Research and Technology of Extremadura, Spain.
  • Dr. Xueming Xu, Professor, State Key Laboratory of Food Science and Technology, Jiangnan University, PR China.