Excellence in Research and Innovation for Humanity

World Academy of Science, Engineering and Technology

International Scientific Committee and Editorial Review Board on Nutrition and Food Engineering


1
Department of Food Chemistry
Research Institute of Food Science and Technology, IR
Food Chemistry, Food Science and Technology, Analytical chemistry, Food Quality Control, Food Nanotechnology (Biosensors and Medicinal Plant Delivery)
2
Environmental Studies Department
Alexandria University, EG
Food Safety, Food Toxicology, Nutritional Biochemistry
3
Family, Nutrition and Consumer Sciences
Obafemi Awolowo University, NG
Community Nutrition, Nutrient utilization
4
Department of Food Processing and Ingredients
Jiangnan University, CN
Food Processing and Food Carbohydrate
5
Department of Process Engineering and Applied Science
Cornell University, US
Encapsulation, Bioactive Compounds, Food Technology, Design of Experiments
6
Food Science and Nutrition
SNDT Women's University, IN
Life Style Diseases
7
Department of Biotechnology and Biomolecular Sciences
University of Beira Interior, PT
Food Chemistry, Medicinal Chemistry, Pharmacognosy, Food Microbiology, Bioactive Compounds, Bioactivity
8
University Extension Services Office /College of Science
Tarlac State University, PH
Food Safety , Food Quality Control and Quality Assurance System
9
Food Engineering Department
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania, RO
Beverages, Beer, Wines, Volatile Compounds, Polyphenols
10
Food and Nutrition Department
Dr. Rajendra Prasad Central Agricultural University, IN
Nutrition
11
Department of Food Science
Isfahan University of Technology, IR
Encapsulation, Hydrocolloid, Food Protein, Cereal Science and Chemistry
12
Amity lnstitute of Food Technology
Amity University, IN
nutrition and non communicable diseases, bioactive compounds, nutrigenomics
13
Department of Spices and Plantation Crops
Bidhan Chandra Krishi Viswavidyalaya, IN
Herbs, Spices, Medicinal, Aromatic Crops, Horticulture, Plant Sciences, Bioactive Compounds, Allelopathy
14
Department of Foods and Nutrition
Maharaja Sayajirao University of Baroda, IN
Human Physiology, Nutrition Physiology, Public Health
15
Department of Food Science and Technology
Instituto Federal Goiano - Câmpus Ceres, BR
Food Science, Food Technology, Sensory Science
16
Department of Processing
Central Fisheries Research Institute, Trabzon, TR
Seafood Processing, Microencapsulation
17
Department of Food Science
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, RO
Bioactive Compounds, HOPS, Essential Oil, Bitter Acids, GC-MS, HPLC Control Food, Volatile Compounds, Bitter Acids, Food Additives, Food Safety
18
Department of Fisheries and Aquaculture
Islamic Azad University, IR
Fish Processing Technology, Seafood, Food Protection
19
Department of Process and Food Engineering
G. B. Pant University of Agriculture and Technology, IN
Design and Development of Equipment, Fruits and Vegetable Processing
20
Department of Food Science
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, RO
Food and Nutrition Sciences
21
Department of Food Science
Heriot-Watt University, GB
Functional Properties of Food Proteins
22
Department of Food Engineering
Yeditepe University, TR
Analysis of Biological Activity, Bioavailability of Natural Bioactive Compounds, Characterization of Interactions of Bioactive Compounds with Lactic Acid Bacteria, Development of in vitro Human Gut Model Systems, Production, Optimization and Mechanism of Action of Bacteriocins Produced by Beneficial Microorganisms, Development of Innovative and Rapid Methods in Microbiology Including Early Detection, Identification, and Characterization of Foodborne Pathogens or Human Associated Bacteria
23
Department of Biology
Université Ibn Tofail Kénitra, MA
Xiphias gladius, Swordfish in the Strait of Gibraltar
24
Department of Food Science and Technology
Nangui Abrogoua University, CI
Biochemistry, Nutrition, Food Technology
25
Department of Food Toxicology and Contaminants
National Research Cenre, EG
Monitoring and Safety Assessment of Foods Contaminated by Mycotoxins, Antibiotic Residues, and Other Organic Pollutants, Inactivation Processes for the Food Contaminants
26
Department of Food Hygiene
Suez Canal University, EG
Food Safety, Meat Microbiology, Meat Safety and Hygiene
27
Department of Bioprocess Engineering
Universiti Teknologi Malaysia, MY
MS-Based Metabolite Profiling, Honey and Food Science, Enzyme Reaction
28
Department of Food Technology
Amity University, IN
Human Nutrition
29
Department of Nutrition
Kenyatta University, KE
Community Health Epidemiology
30
Department of Nutrition and Food Science
Texas A&M University, US
Obesity, Diabetes, Fatty Liver Disease