Dr. Fanbin Kong, PhD
Editor-in-Chief: JFCN
Professor in the Department of Food Science & Technology at the University of Georgia, Athens, GA, USA. His research interests are in vitro simulation of digestive systems, microencapsulation technology, bioaccessibility and bioavailability of bioactive, new food processing technology.
E-mail: kong(at)uga.edu
Editorial Board Members |
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| Hong-Sik Hwang | National Center for Agricultural Utilization Research, Department of Agriculture, USA
E-mail: hongsik.hwang(at)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
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| 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
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| 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
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| 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
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| 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
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| 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
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| Romdhane Karoui | Professor of Food Science, Artois University, France
E-mail: romdhane.karoui(at)univ-artois.fr |
Food science; Quality Authenticity; Infrared; Fluorescence; Chemometric
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| 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
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| 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
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| 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
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| 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
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| 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
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