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


1
Food Science and Nutrition Department
Tamil Nadu Agricultural University, IN
Food Processing, Clinical and Community Nutrition
2
Informational Analytical Center for Risk Assessment of Food Chain
Center for Ecological Noosphere Studies of NAS RA, AM
Food Safety, Food Security, Nutrition, Food Toxicology, Food Defence, Food Safety Management Systems, Total Diet Study, Risk Assessment
3
Department of Veterinary Medicine
Zagazig University, EG
Food safety
4
Process and Food Engineering Department
Universiti Putra Malaysia, MY
Food Engineering Properties, Postharvest Engineering, Food Machinery Design
5
Department of Food Security
Center for Ecological Noosphere Studies of National Academy of Sciences of Armenia, AM
Food Security, Food Safety, Food Defense, Nutrition, Food Toxicology, Food Technology, Food Adulteration, Food Safety Management Systems, Risk Assessment, Total Diet Study
6
Nutrition and Metabolic Diseases Research Center; Department of Nutrition
Ahvaz Jundishapur University of Medical Sciences, IR
Nutrition, Cellular and Molecular nutrition
7
Food Science Department
United Arab Emirates University, AE
Probiotics, Functional Foods, Foodborne Pathogen
8
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)
9
Environmental Studies Department
Alexandria University, EG
Food Safety, Food Toxicology, Nutritional Biochemistry
10
Family, Nutrition and Consumer Sciences
Obafemi Awolowo University, NG
Community Nutrition, Nutrient utilization
11
Department of Food Processing and Ingredients
Jiangnan University, CN
Food Processing and Food Carbohydrate
12
Department of Process Engineering and Applied Science
Cornell University, US
Encapsulation, Bioactive Compounds, Food Technology, Design of Experiments
13
Food Science and Nutrition
SNDT Women's University, IN
Life Style Diseases
14
Department of Biotechnology and Biomolecular Sciences
University of Beira Interior, PT
Food Chemistry, Medicinal Chemistry, Pharmacognosy, Food Microbiology, Bioactive Compounds, Bioactivity
15
University Extension Services Office /College of Science
Tarlac State University, PH
Food Safety , Food Quality Control and Quality Assurance System
16
Food Engineering Department
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania, RO
Beverages, Beer, Wines, Volatile Compounds, Polyphenols
17
Food and Nutrition Department
Dr. Rajendra Prasad Central Agricultural University, IN
Nutrition
18
Department of Food Science
Isfahan University of Technology, IR
Encapsulation, Hydrocolloid, Food Protein, Cereal Science and Chemistry
19
Amity lnstitute of Food Technology
Amity University, IN
nutrition and non communicable diseases, bioactive compounds, nutrigenomics
20
Department of Spices and Plantation Crops
Bidhan Chandra Krishi Viswavidyalaya, IN
Herbs, Spices, Medicinal, Aromatic Crops, Horticulture, Plant Sciences, Bioactive Compounds, Allelopathy
21
Department of Foods and Nutrition
Maharaja Sayajirao University of Baroda, IN
Human Physiology, Nutrition Physiology, Public Health
22
Department of Food Science and Technology
Instituto Federal Goiano - Câmpus Ceres, BR
Food Science, Food Technology, Sensory Science
23
Department of Processing
Central Fisheries Research Institute, Trabzon, TR
Seafood Processing, Microencapsulation
24
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
25
Department of Fisheries and Aquaculture
Islamic Azad University, IR
Fish Processing Technology, Seafood, Food Protection
26
Department of Process and Food Engineering
G. B. Pant University of Agriculture and Technology, IN
Design and Development of Equipment, Fruits and Vegetable Processing
27
Department of Food Science
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, RO
Food and Nutrition Sciences
28
Department of Food Science
Heriot-Watt University, GB
Functional Properties of Food Proteins
29
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
30
Department of Biology
Université Ibn Tofail Kénitra, MA
Xiphias gladius, Swordfish in the Strait of Gibraltar