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

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)
Environmental Studies Department
Alexandria University, EG
Food Safety, Food Toxicology, Nutritional Biochemistry
Family, Nutrition and Consumer Sciences
Obafemi Awolowo University, NG
Community Nutrition, Nutrient utilization
Department of Food Processing and Ingredients
Jiangnan University, CN
Food Processing and Food Carbohydrate
Department of Process Engineering and Applied Science
Cornell University, US
Encapsulation, Bioactive Compounds, Food Technology, Design of Experiments
Food Science and Nutrition
SNDT Women's University, IN
Life Style Diseases
Department of Biotechnology and Biomolecular Sciences
University of Beira Interior, PT
Food Chemistry, Medicinal Chemistry, Pharmacognosy, Food Microbiology, Bioactive Compounds, Bioactivity
University Extension Services Office /College of Science
Tarlac State University, PH
Food Safety , Food Quality Control and Quality Assurance System
Food Engineering Department
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania, RO
Beverages, Beer, Wines, Volatile Compounds, Polyphenols
Food and Nutrition Department
Dr. Rajendra Prasad Central Agricultural University, IN
Department of Food Science
Isfahan University of Technology, IR
Encapsulation, Hydrocolloid, Food Protein, Cereal Science and Chemistry
Amity lnstitute of Food Technology
Amity University, IN
nutrition and non communicable diseases, bioactive compounds, nutrigenomics
Department of Spices and Plantation Crops
Bidhan Chandra Krishi Viswavidyalaya, IN
Herbs, Spices, Medicinal, Aromatic Crops, Horticulture, Plant Sciences, Bioactive Compounds, Allelopathy
Department of Foods and Nutrition
Maharaja Sayajirao University of Baroda, IN
Human Physiology, Nutrition Physiology, Public Health
Department of Food Science and Technology
Instituto Federal Goiano - Câmpus Ceres, BR
Food Science, Food Technology, Sensory Science
Department of Processing
Central Fisheries Research Institute, Trabzon, TR
Seafood Processing, Microencapsulation
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
Department of Fisheries and Aquaculture
Islamic Azad University, IR
Fish Processing Technology, Seafood, Food Protection
Department of Process and Food Engineering
G. B. Pant University of Agriculture and Technology, IN
Design and Development of Equipment, Fruits and Vegetable Processing
Department of Food Science
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, RO
Food and Nutrition Sciences
Department of Food Science
Heriot-Watt University, GB
Functional Properties of Food Proteins
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
Department of Biology
Université Ibn Tofail Kénitra, MA
Xiphias gladius, Swordfish in the Strait of Gibraltar
Department of Food Science and Technology
Nangui Abrogoua University, CI
Biochemistry, Nutrition, Food Technology
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
Department of Food Hygiene
Suez Canal University, EG
Food Safety, Meat Microbiology, Meat Safety and Hygiene
Department of Bioprocess Engineering
Universiti Teknologi Malaysia, MY
MS-Based Metabolite Profiling, Honey and Food Science, Enzyme Reaction
Department of Food Technology
Amity University, IN
Human Nutrition
Department of Nutrition
Kenyatta University, KE
Community Health Epidemiology
Department of Nutrition and Food Science
Texas A&M University, US
Obesity, Diabetes, Fatty Liver Disease