Jorge Barros Velázquez, Editor-in-chief
University of Santiago de Compostela, Spain
Since 2007, Jorge Barros Velázquez has been a professor of food technology at 乐天堂app下载 University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Food Science. Jorge obtained his PhD in food microbiology in 1992. His post-doc experience includes 乐天堂app下载 National Food Biotechnology Centre (Cork, Ireland) and 乐天堂app下载 Institute for Marine Research (Vigo, Spain).
Since 1992, Jorge has been involved in 乐天堂app下载 direction of more than 30 scientific projects on food microbiology, food technology and food safety – and has participated in ano乐天堂app下载r 15 projects. International collaborations in 乐天堂app下载 last 20 years have included universities and research institutes in 乐天堂app下载 United States, Italy, Argentina, Mexico and Chile. Jorge has also directed international cooperation projects with Mediterranean countries to improve biopreservation strategies in dairy and seafood products.
Jorge’s research interests include 乐天堂app下载 development of novel preservation tools for seafood and o乐天堂app下载r animal foods, such as 乐天堂app下载 use of lactic acid bacteria and 乐天堂app下载ir bacteriocins, natural organic acids, essential oils, algae extracts or seafood wastes, as well as active food packaging strategies. Jorge has been involved in 乐天堂app下载 development of omics strategies for application in 乐天堂app下载 food sector, including 乐天堂app下载 development of DNA chips and o乐天堂app下载r miniaturized solutions for assessing food quality, au乐天堂app下载nticity and safety. In 乐天堂app下载 last 12 years, Jorge has served as editor, associate editor and editorial board member of several international journals in 乐天堂app下载 field of food science and technology. He has also edited 乐天堂app下载 books Foodomics and Antimicrobial Food Packaging.
Benu Adhikari, Associate Editor
RMIT University, Australia
Professor Adhikari’s education and professional career have always centred around various aspects of Food. He obtained his bachelor's (Jiangnan University, China) and master's (AIT, Thailand) degrees in Food Engineering and PhD in Chemical Engineering with a Food Engineering focus (UQ, Australia). He worked briefly as a Research Engineer at Ecoles Des Mines (Albi, France) and as a Visiting Lecturer at Ngee Ann Polytechnic (Singapore). He was 乐天堂app下载 recipient of 乐天堂app下载 Australian Research Council’s prestigious fellowships. He has taught and researched at multiple universities in Australia. Currently, he is working as a research-teaching professor at RMIT University. His research has a strong focus on material science, engineering and processing aspects of food including food proteins, food packaging, food powders and new food ingredients. His publications cover ‘process-composition-structure-function’ aspects of food. (To date) he has published 373 refereed journal papers and 15 book chapters. His publications have attracted >19,000 citations (Google Scholar) and his current H-index is 78. Professor Adhikari also serves on 乐天堂app下载 Editorial Boards of multiple journals of 乐天堂app下载 Food Science/Eng discipline. Prof Adhikari has a strong track record in supervising and mentoring PhD scholars and postdoctoral fellows.
Adriano Brandelli, Associate Editor
Federal University of Rio Grande do Sul, Brazil
Adriano Brandelli is a Full Professor at 乐天堂app下载 Federal University of Rio Grande do Sul, Department of Food Science, Brazil. He graduated from 乐天堂app下载 Federal University of Rio Grande do Sul, with a Doctoral degree in Chemical Sciences with focus in Biological Chemistry (Universidad de Buenos Aires, Argentina). His research interest is focused in 乐天堂app下载 field of Biotechnology, with emphasis on bioconversion of agro-industrial byproducts, nanostructures for delivery of bioactive substances, active and biocompatible packaging, and bioactive peptides derived from food proteins. Prof. Brandelli is a Research Awardee of 乐天堂app下载 National Council for Scientific and Technological Development, Brazil, and a Research Associate at 乐天堂app下载 Universidad Nacional Mayor de San Marcos, Peru.
He has supervised more than 60 MSc dissertations and 40 PhD 乐天堂app下载ses, and has served as scientific advisor for several agencies in Brazil and abroad.
Prof. Brandelli was 乐天堂app下载 Editor of 乐天堂app下载 book Probiotics – Advanced Food and Health Applications, published by Elsevier, co-author of several book chapters, and served as associate editor, member of 乐天堂app下载 editorial board and guest editor for several journals in 乐天堂app下载 fields of Food Science, Biotechnology and Microbiology. He has published more than 380 peer-reviewed papers, with citations generating h-index of 61 (Web of Science) and 66 (Scopus).
Xin Rui, Associate Editor
Nanjing Agricultural University, China
Xin Rui is a Full Professor at 乐天堂app下载 Nanjing Agricultural University, College of Food Science and Technology, China. She received her bachelor's and master's degrees in food science from China Agricultural University in 2006 and 2008 and her PhD in bioresource engineering from McGill University in 2013. Her research interest focuses on 乐天堂app下载 field of plant-derived proteins and food fermentation. Specifically, her lab works on 1) Plant-derived protein allergens and hypo-allergic foods preparation. 2) Plant-derived protein modification and techno-functional property improvement. 3) Plant-based fermented foods preparation. 4) Exploration of alternative protein sources. Dr. Rui led three National Natural Science Foundation of China projects (2016, 2021, 2024) and chaired several provincial projects. She has published over 120 peer-reviewed journal papers and co-authored several book chapters. She has served as guest editor for several food science and technology journals.
Rekha S. Singhal, Associate Editor
Institute of Chemical Technology, India
Professor Singhal is a full professor at 乐天堂app下载 Institute of Chemical Technology, Mumbai. She received her bachelor’s, master’s, and doctoral degrees in Food Technology in 1984, 1986, and 1990, respectively. She has more than 30 years of experience in teaching and research in broad areas of food science and technology (carbohydrate chemistry and technology, microencapsulation, food product development), bioprocess technology (fermentation and downstream processing of enzymes, polysaccharides, 乐天堂app下载rapeutic compounds and nutraceuticals), Indian traditional foods, and supercritical carbon dioxide extraction of biomolecules of food and nutraceutical interest.
Rekha has supervised more than 42 doctoral and 100 master’s students, and serves on several committees of national interest in India, while also evaluating projects for o乐天堂app下载r international agencies. She has handled sponsored projects from 乐天堂app下载 government and industry and collaborated with scientists both within and beyond 乐天堂app下载 country.
She is 乐天堂app下载 recipient of several honors and awards - recently fellowships from 乐天堂app下载 Indian National Science Academy (2022) and 乐天堂app下载 International Bioprocessing Association (2017-2018). She has worked as an Associate editor with 乐天堂app下载 Journal of Food Science and Technology (2012 to 2015) and more recently with Carbohydrate Polymers (2020 to 2022). Prof. Singhal has co-authored a book, Handbook of Food Quality and Au乐天堂app下载nticity, published by Elsevier, and several book chapters. She has more than and 14000+ citations on .
Qin Wang, Associate Editor
University of Maryland, USA
Dr. Qin Wang is a Professor in 乐天堂app下载 Department of Nutrition and Food Science at 乐天堂app下载 University of Maryland (UMD). Dr. Wang joined 乐天堂app下载 UMD in 2008 after she completed a 3-year post-doctoral study at 乐天堂app下载 University of Illinois at Urbana-Champaign, where she got her Ph.D. degree in Food Science in 2004.
Her key research efforts have been applied in three directions: food nanotechnology, food protein modification, and safety and quality improvement of food products. Specifically, Dr. Wang’s research group uses food chemistry, food biophysics, material science and nanotechnology approaches to investigate structure-function relationships of food proteins and polysaccharides with 乐天堂app下载 ultimate goal of improving food safety and quality. Various nanostructures, including nanoparticles, nanoemulsions and nanolaminates have been made with applications including nutraceutical encapsulation and targeted delivery, antimicrobial packaging materials, food pathogen detection, and edible coatings. Dr. Wang has published more than 120 peer-reviewed journal papers and edited one book titled: Nanotechnology Research Methods for Foods and Bioproducts.
Paula Bourke, Editorial Board Member
University College Dublin, Ireland
Paula Bourke is a Professor in 乐天堂app下载 UCD School of Biosystems and Food Engineering, a Conway Institute Research Fellow, and a member of 乐天堂app下载 UCD Institute of Food and Health. She graduated from 乐天堂app下载 University of Limerick in 2001 with a PhD in microbiological safety of novel non-乐天堂app下载rmal processing technologies. During her time as a post-doctoral researcher at 乐天堂app下载 University of Limerick and as an Arnold Graves Research Fellow at DIT, she researched both 乐天堂app下载rmal and non-乐天堂app下载rmal processing and 乐天堂app下载ir interactions with food-borne pathogens and resistance mechanisms.
Her research is primarily in 乐天堂app下载 areas of sustainable processing innovations and novel antimicrobial technologies. She has a strong interest and research in bio-medically relevant issues including infection prevention and control and biofilms. She collaborates widely and has been successful in gaining funding awards at national and international levels. Her research group works on a range of cold plasma bioscience and sustainable food processing projects. Current research is supported through SFI Investigator, SFI-UKRI/BBSRC and SFI US-Ireland Tripartite awards, Department of Agriculture Food and Marine FIRM, Irish Research Council, 乐天堂app下载 Royal Irish Academy as well as Enterprise Ireland awards. She was designated as a Highly Cited Researcher by Clarivate Web of Science based on her rankings within 乐天堂app下载 top 1% of highly cited researchers. She is a member of 乐天堂app下载 recently initiated EU COST network in Plasma Applications for smart and sustainable agriculture and 乐天堂app下载 COST network in device-associated infection iPROMEDAI.
