54 Editorial Member(s) found
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We aim to build a high standard international academic journal and strive to provide a friendly and freely-accessible platform for researchers all over the world to present their research achievements and to exchange their ideas. We are seeking outstanding scholars, who are also interested in academic journals and editorial commitments, to work with us, to launch and develop a leading journal in the area of food and nutrition sciences.
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Editorial Board Acknowledgment
Editorial board members are key to advancing scholarship and contributing to the quality of scholarly journals. We would like to thank the following editorial board members who have taken part in the publication process for Journal of Food and Nutrition Sciences.

Kazuo Toda

Integrative Sensory Physiology, Graduate School of Biomedical Sciences, Nagasaki University

Nagasaki, Nagasaki Pref, Japan

Kouakou Egnon Vivien

Laboratory of Nutrition and Pharmacology, Faculty of Biosciences, Université Félix Houphouet Boigny

Abidjan, Cocody, Ivory Coast

Abdossaleh Zar

Department of Sport Science, School of Literature and Humanities, Jahrom University

Jahrom, Iran

Alaa Jafear Mahrath

Department of Chemistry, College of Medicine, University of Babylon

Baghdad, Iraq

Andreea Stanila

Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine

Cluj-Napoca, Romania

Arti Chauhan

National Agri-Food Biotechnology Institute, Mohali

Chandigarh, India

Aylin Celile Oluk

Eastern Mediterrinean Research Institute

Adana, Turkey

Ben Moussa Olfa

Department of Food Technology, High School of Food Industry, Carthage University

El Khadhra City, Tunis, Tunisia

Chunmei Li

Department of Cuisine and Nutrition, Yangzhou University

Yangzhou, Jiangsu, China

Claudileide Silva

Department of Nutition, University of Pernambuco

Petrolina, Pernambuco, Brazil

Cristiane D'Almeida

Nutrition Section, National Cancer Institute Brazil

Rio de Janeiro, Brazil

Dr. G. K. Pal

Department of Microbiology, Chaudhary Charan Singh University

Bathinda, Punjab, India

Dr. Jincy M. George

Department of Biosciences,Mahatma Gandhi University

Kerala, India

Dr. Syed Amir Ashraf

Department of Clinical Nutrition, University of Hail

Hail, Saudi Arabia

Elisabete Coentrõ Marques

Department of Production Engineering, Fluminense Federal University

Niterói, Rio De Janeiro, Brazil

Elsayed Elbadrawy

Department of Nutrition, College of Specific Education, Mansoura University

El Mansoura, El Dakahlya, Egypt

Fengxia Liu

College of Food Science and Technology, Huazhong Agricultural University

Wuhan, Hubei, China

Gabrielli Clímaco

Department of Food Engineering, State University of Campinas

Campinas, Brazil

Gaoshuang Hu

Department of Food Science and Engineering, Hebei University of Science and Technology

Shijiazhuang, Hebei, China

Gargi Dhar

Department of Reproductive Health and Nutrition, School of Public Health, College of Health Science and Medicine, Wolaita Sodo University

Wolaita Sodo, Southern Nations, Nationalities, and Peoples' Region, Ethiopia

Guoyuan Qi

Center for Innovation in Brain Science, University of Arizona

Tucson, Arizona, USA

Hafiz Arbab Sakandar

Department of Food Microbiology, Inner Mongolia Agricultural University

Hohhot, China

Hilda Ghadieh

Department of Anatomy, Cell Biology and Physiological Sciences,American University of Beirut

Beirut, Lebanon

Jia Li

Department of Physical Medicine and Rehabilitation, the University of Alabama at Birmingham

Birmingham, Alabama, USA

Liana Salanta

Department of Food Science, University of Agricultural Sciences and Veterinary Medicine

Cluj-Napoca, Romania

Liana Salanta

Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca

Cluj-Napoca, Romania

Madalina Ungureanu-Iuga

Faculty of Food Engineering, Stefan cel Mare University of Suceava

Suceava, Romania

Magdalena Krystyjan

Department of Carbohydrates Technology, University of Agriculture in Krakow

Kraków, Małopolska, Poland

Manoj Kumar

ICAR Research Complex for Eastern Region, Research Centre for Makhana

Darbhanga, Bihar, India

Mee Ree Kim

Department of Food and Nutrition, Chungnam National University

Daejeon, Youseon-ku, South Korea

Nilesh Nirmal

Mahidol University, Institute of Nutrition

Salaya, Nakhon Pathom, Thailand

Nitasha Thakur

Department of Crop Physiology, Biochemistry and Post Harvest technology, Central Potato research Institute

Shimla, Himachal pradesh, India

Nneoma Obasi

Department of Food Science and Technology, Michael Okpara University of Agriculture

Umuahia, Abia, Nigeria

Pedro Prates

Department of Chemical Engineering, Federal University of Minas Gerais

Belo Horizonte, Minas Gerais, Brazil

Ping Tong

State Key Laboratory of Food Science and Technology, Nanchang University

Nanchang, Jiangxi, China

Roseline Attaugwu

Department of Food Science and Technology, Madonna University

Akpugo, Enugu state, Nigeria

Sagar Deshpande

Department of Food Science and Technology, Ohio State University

Columbus, Ohio, USA

Sara Naji-Tabasi

Department of food nanotechnology,Research Institute of Food Science & Technology

Mashhad, Iran

Sharad Funde

Maharashtra Health University Affiliated Medical College Pathology Department

Ahmednagar, Maharashtra, India

Sung Keun Jung

Department of Food Biotechnology, University of Science and Technology

Wanju-gun, Jeollabuk-do, South Korea

Tahereh Mohammadabadi

Department of Animal Sciences, Faculty of Animal and Food Science,Agricultural Sciences and Natural Resources University of Khuzestan

Ahvaz, Iran

Tamer Turgut

Department of Food Processing, Ataturk University

Erzurum, Turkey

Tariq Aziz

School of Food Science and Health, Beijing Technology & Business University Beijing

Beijing, China

Udodiri Agugo

Department of Nutrition and Dietetics, Imo State Polytechnic Umuagwo-Ohaji

Owerri, Imo State, Nigeria

Vezirka Jankuloska

Faculty of Tecnology and Technical Sciences, University "St.Kliment Ohridski" Bitola

Kicevo, Macedonia

Vishal Parate

Department of Food Technology, University Institute of Chemical Technology KBC, North Maharashtra University

Jalgaon, Maharashtra, India

Wenjun Wang

College of Food Wcience and Engineering, Jiangxi Agricultural University

Nanchang, China

Wenpeng You

Adelaide Medical School, University of Adelaide

Brisbane, Queensland, Australia

Xinwei Jiang

Department of Food Science and Engineering, Jinan University

Guangzhou, Guangdong, China

Yakov Verkhivker

Department of Canned Foods Odessa, Odessa National Academy of Food Technologies

Odessa, Ukraine

Yang Yang

Department of Life Science, Datong University

Datong, Shanxi, China

Yazan Ranneh

Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia

Serdang, Selangor, Malaysia

Yu-Jie Chi

College of Food Science, Northeast Agricultural University

Harbin, Heilongjiang, China

Yvan Llave

Department of Agro-Food Science, Niigata Agro-Food University

Niigata, Japan

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