Editorial Board

Mun Yhung Jung

Editor-in-Chief: JFCN
Department of Food Science and Biotechnology
Woosuk University, South Korea
E-mail: munyjung(at)daum.net

Editorial Board Members

Hong-Sik Hwang  National Center for Agricultural Utilization Research, United States, National Center for Agricultural Utilization Research, United States Department of Agriculture, USA

E-mail: hongsik.hwang(at)ars.usda.gov

Lipid quality and stability; Oxidation mechanisms
Jong-Whan Rhim Department of Food Engineering, Mokpo National University, South Korea

E-mail: jwrhim(at)mokpo.ac.kr

Food engineering; Food packaging technology
Harsharn Gill Food and Health Biosciences, School of Science, RMIT University, Australia

E-mail: harsharn.gill(at)rmit.edu.au

Role of dairy foods; Intestinal microflora in health and disease
Emma CHIAVARO Department of Food Science and Medicine, University in Parma, Italy

E-mail: emma.chiavaro(at)unipr.it

Innovative cooking techniques; Bakery technology; Oil and fat
Carlos Humberto Corassin Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil

E-mail: carloscorassin(at)usp.br

Mycotoxins; Food decontamination; Dairy technology and Food safety
Jaspreet Singh Massey Institute of Food Science and Technology, Massey University, New Zealand

E-mail: J.X.Singh(at)massey.ac.nz

Starch and cereal chemistry; Low glycaemic foods
Xuebing Xu Department of Molecular Biology, Aarhus University, Denmark

E-mail: xu(at)mb.au.dk; xuxuebing(at)cn.wilmar-intl.com

Lipid and pharmaceutical ingredients;
Process development and enzyme technology
Michihiro Fukushima Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Japan

E-mail: fukushim(at)obihiro.ac.jp

Nutritional biochemistry; Food compositions; Healthy functionality
Oliver Chen Friedman School of Nutrition Science and Policy, Tufts University, USA

E-mail: Oliver.Chen(at)tufts.edu

Antioxidants; Phytochemicals
Oxidative stress; Whole grains & tree nuts
Debabrata Biswas Department of Animal and Avian Sciences, University of Maryland, USA

E-mail: dbiswas(at)umd.edu

Food safety; Zoonotic diseases; Gut microbiome; Synbiotics
Sang-Ho Yoo Department of Food Science and Technology, Sejong University, South Korea

E-mail: shyoo(at)sejong.ac.kr

Enzymatic bioprocess; Food bio-macromolecules; Starch chemistry
Romdhane Karoui Professor of Food Science, Artois University, France

E-mail: romdhane.karoui(at)univ-artois.fr

Food science; Quality Authenticity; Infrared; Fluorescence; Chemometric
Jeong-Sang Lee Department of Functional Foods and Biotechnology, Jeonju University, South Korea

E-mail: jslee11(at)jj.ac.kr

Protein glycosylation; Circadian rhythmic changes; Functional food; Gastro-intestinal inflammation; Cancer prevention
Soon-Il Yun Department of Food Science and Technology, Chonbuk National University, South Korea

E-mail: siyun(at)jbnu.ac.kr

Functional foods; Biological synthesis of nanoparticles;
Food hygiene; Toxicity; Biomedical nanotechnology; Bioremediation
Ayesha Salem Al Dhaheri Department of Nutrition and Health, United Arab Emirates University, UAE

E-mail: ayesha_aldhaheri(at)uaeu.ac.ae

Glycemic index for foods; Growth assessment
Sebnem Tellioglu Harsa Department of Food Engineering, İzmir Institute of Technology, Turkey

E-mail: sebnemharsa(at)iyte.edu.tr

Functional food ingredients & process design; Bioprocesses & bioseparations; Nanotubular & nanofibrillated structures; Micro/Nano encapsulation
Hassan Karimi-Maleh  Department of Chemical Engineering, Laboratory of Nanotechnology,Quchan University of Advanced Technology, Quchan, Iran

E-mail: h.karimi.maleh(at)gmail.com

Drug and food Analysis; Analysis of food compounds
Nanobiotechnology; Drug delivery; Nano sensor and bioelectrochemistry; Environmental chemistry