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Editors

Editor
Mohammed K. Al-Khusaibi, Assistant professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Sciences at Sultan Qaboos University, Sultanate of Oman
Elke Anklam, Professor at the Applied University of Fulda, Germany
Ummed Singh, Senior Scientist, Division of Crop Production, ICAR-Indian Institute of Pulses Research, Kanpur, Uttar Pradesh, India
Roberto Fabiani, PhD in Medical Science at the Department of Clinical Chemistry. Associate Professor in University of Perugia, Department of Chemistry, Biology and Biotechnology, Italy
Paul Chidoka Chikezie, M.Sc.Immunochemistry,Ph.D. Medical Biochemistry;
Ramon Cacabelos, M.D. Graduate in Medicine and Surgery, Oviedo University Medical School, Oviedo, Spain, Ph.D. (Medicine & Surgery), Santiago University Medical School, Santiago de Compostela, Spain
Badrinarayan Mishra, Professor, Ruxmaniben Deepchand Gardi Medical College, Ujjain, Madhya Pradesh, India
Alamgir Khan Qureshi, M.Phil. Sports Sciences and Physical Education, Gomal University D.I. khan K.P.K Pakistan
Trevor Cornelius Stuart Archer, Professor, Psychology, UmeĆ„ University, swedan
Akbar Yaghobfar, Ph.D. degree in the field of poultry nutrition From Pannon Agricultural University, Hungary.
Tahira Sidiq, Ph.D in Dietetics & clinical Nutrition
IRMAK Sahnur, PhD at the Department of Food Technology of the Olive Research Institute, Izmir"
Dagadkhair Amol Changdeo, NET (ICAR),M.TECH(FOOD TECH) VNMKV, Parbhani university
Pen (Wenpeng) YOU, PhD in Medicine, Adelaide Medical School, The University of Adelaide