Reviewer Board
Members of the reviewer board are selected from all Foods reviewers for regularly providing timely high quality reports on submitted manuscripts. Responsibilities of reviewers are available here.
Members
Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Warsaw, Poland
Interests: food texture and rheology; drying and osmotic dehydration; acoustic properties of food; food foams; gels; extruded cereals
Interests: food texture and rheology; drying and osmotic dehydration; acoustic properties of food; food foams; gels; extruded cereals
Faculty of Mechanical Engineering, Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
Interests: Computational Fluid Dynamics (CFD); Particle Image Velocimetry (PIV); rheological and physical properties of food; mechanical engineering; brewing; alternative raw materials
Interests: Computational Fluid Dynamics (CFD); Particle Image Velocimetry (PIV); rheological and physical properties of food; mechanical engineering; brewing; alternative raw materials
Department of Analytical Chemistry and Applied Spectroscopy, Nicolaus Copernitus University in Toruń, Toruń, Poland
Interests: chromatography; electromigration techniques; sample preparation; amino acids; biogenic amines; vitamins; antioxidant activity; nutrients and anti-nutrients
Interests: chromatography; electromigration techniques; sample preparation; amino acids; biogenic amines; vitamins; antioxidant activity; nutrients and anti-nutrients
Department of Gastronomy Technology and Food Hygiene, Warsaw University of Life Sciences WULS–SGGW, Warszawa, Poland
Interests: food quality; meat and meat products; cereal products; sensory; consumer
Interests: food quality; meat and meat products; cereal products; sensory; consumer
Faculty of Agriculture, Department of Viticulture and Enology, University of Zagreb, Zagreb, Croatia
Interests: wine chemistry; sensory evaluation of wine; wine microbiology
Interests: wine chemistry; sensory evaluation of wine; wine microbiology
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Interests: consumer behaviours; healthy lifestyle; food preferences; food choice; functional foods; quality
Interests: consumer behaviours; healthy lifestyle; food preferences; food choice; functional foods; quality
Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence, University of Cadiz, Puerto Real, Spain
Interests: vitis vinifera; grapevine; wine; bee pollen
Interests: vitis vinifera; grapevine; wine; bee pollen
Department of Analytical Chemistry, University of Granada, Fuentenueva S.N. 18071 Granada, Spain
Interests: food quality; food authentication; olive oil; fats; fingerprinting; chromatographic and spectroscpic techniques; chemometrics; machine learning methods
Interests: food quality; food authentication; olive oil; fats; fingerprinting; chromatographic and spectroscpic techniques; chemometrics; machine learning methods
Faculty of Food technology Osijek, University of Osijek, Osijek, Croatia
Interests: food technology; functional food; food rheology; cereal technology; analytical and rheological characterisation of bakery and pasta products; development of cereal based functional foods; mechanisms of bread staling; nutritional quality of cereals and cereal products; application of food industry by-products
Interests: food technology; functional food; food rheology; cereal technology; analytical and rheological characterisation of bakery and pasta products; development of cereal based functional foods; mechanisms of bread staling; nutritional quality of cereals and cereal products; application of food industry by-products
Department of Food Technology, Faculty of AgriSciences, Mendel
University in Brno, Zemědělská 1/1665, 613 00 Brno, Czech Republic
Interests: meat science and technology; dairy processing; sensory analysis; quality product; food analysis; food safety; color
Interests: meat science and technology; dairy processing; sensory analysis; quality product; food analysis; food safety; color
Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Interests: cheese; cheesemaking; dairy chemical composition; cheese ripening biochemistry; cheese texture; dairy sensory properties; cheese quality
Interests: cheese; cheesemaking; dairy chemical composition; cheese ripening biochemistry; cheese texture; dairy sensory properties; cheese quality
Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland
Interests: antioxidants; meat and meat products; storage; packaging method; lipid oxidation; colour; texture; sensory quality
Interests: antioxidants; meat and meat products; storage; packaging method; lipid oxidation; colour; texture; sensory quality
Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA
Interests: food processing engineering; food packaging; physical properties
Interests: food processing engineering; food packaging; physical properties
Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, Seoul 10326, Republic of Korea
Interests: food hydrocolloids; nano-technology; emulsion; protein-polysaccharide conjugate; food analysis
Interests: food hydrocolloids; nano-technology; emulsion; protein-polysaccharide conjugate; food analysis
Department of Food and Nutrition, Chanwon National University, Changwon-si 51140, Republic of Korea
Interests: phytochemical compositions; functional foods; food processing; food product development; sensory evaluation; cereals; fermented foods
Interests: phytochemical compositions; functional foods; food processing; food product development; sensory evaluation; cereals; fermented foods
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Interests: polyphenols; antioxidants; functional food; enzyme; health; oxidation
Interests: polyphenols; antioxidants; functional food; enzyme; health; oxidation
Department of Human Nutrition, University of Alabama, Tuscaloosa, AL 35487, USA
Interests: carbohydrate polymers; polysaccharides; starch; nanofibers; hydrocolloids; encapsulation; biopolymers; electrospinning
Interests: carbohydrate polymers; polysaccharides; starch; nanofibers; hydrocolloids; encapsulation; biopolymers; electrospinning
Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
Interests: meat antioxidants; antioxidative enzymes; antioxidative potential of meat and meat products; improvement of antioxidative properties of meat and meat products; antioxidants stability in meat systems
Interests: meat antioxidants; antioxidative enzymes; antioxidative potential of meat and meat products; improvement of antioxidative properties of meat and meat products; antioxidants stability in meat systems
Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Interests: meat quality; animal husbandry; sensory analysis of animal products; fermented meat products; dry-cured meat products; beef quality; pork quality; poultry quality; consumer science; meat composition
Interests: meat quality; animal husbandry; sensory analysis of animal products; fermented meat products; dry-cured meat products; beef quality; pork quality; poultry quality; consumer science; meat composition
Coastal Resources Center, University of Rhode Island, Narragansett, RI 02882, USA
Interests: social science; market chains; sustainable food systems; consumer acceptance; seaweed
Interests: social science; market chains; sustainable food systems; consumer acceptance; seaweed
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego str. 7, 10-719 Olsztyn, Poland
Interests: food safety; dairy technology; probiotics; whey; new dairy products; dairy beverages
Interests: food safety; dairy technology; probiotics; whey; new dairy products; dairy beverages
Department of Food Engineering and Process Management,Institute of Food Sciences, Warsaw University of Life Sciences - WULS, 159c Nowoursynowska St., 02-787 Warsaw, Poland
Interests: food technology; drying; osmotic dehydration; food properties; fruit and vegetables; novelty technology of fruit snacks; natural fruit enrichment
Interests: food technology; drying; osmotic dehydration; food properties; fruit and vegetables; novelty technology of fruit snacks; natural fruit enrichment
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: edible oils; edible oil processing; olive oil; rapeseed oil; oil and fat by-products; analytic of edible fats and oils; bioactive compounds
Interests: edible oils; edible oil processing; olive oil; rapeseed oil; oil and fat by-products; analytic of edible fats and oils; bioactive compounds
Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, ON, Canada
Interests: biotechnology; microbial molecular biology; food science; animal nutrition; antimicrobial resistance; probiotic; prebiotics; seaweeds and functional foods; gut microbiome
Interests: biotechnology; microbial molecular biology; food science; animal nutrition; antimicrobial resistance; probiotic; prebiotics; seaweeds and functional foods; gut microbiome
Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Interests: carbohydrates; polysaccharides; digestion; fermentation; prebiotics; enzymes; byproducts revalorization; pectin; intestinal disaccharidases; intestinal digestion/fermentation
Interests: carbohydrates; polysaccharides; digestion; fermentation; prebiotics; enzymes; byproducts revalorization; pectin; intestinal disaccharidases; intestinal digestion/fermentation
Department of Food Science and Nutrition, Pusan National University, Busan 26241, Republic of Korea
Interests: sensory descriptive analysis; consumer acceptability; eating behavior; emotions
Interests: sensory descriptive analysis; consumer acceptability; eating behavior; emotions
Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies-CNR, Via Amendola 165/A, 70126 Bari, Italy
Interests: metagenomics; transcriptomics; expression and characterization protein; allergens food
Interests: metagenomics; transcriptomics; expression and characterization protein; allergens food
National Wine and Grape Industry Centre, Charles Sturt University, Bathurst, NSW, Australia
Interests: wine chemistry; metabolomics; multivariate analysis; phenolic compounds; volatile compounds; sensory
Interests: wine chemistry; metabolomics; multivariate analysis; phenolic compounds; volatile compounds; sensory
Department of Food and Nutritional Sciences, University of Reading, Reading, UK
Interests: flavour analysis; Sensory and Consumer Science; plant-based products; packaging; 3D Food Printing
Interests: flavour analysis; Sensory and Consumer Science; plant-based products; packaging; 3D Food Printing
Department of Food Bioengineering, Jeju National University, Jeju, Republic of Korea
Interests: green food processing technologies (supercritical fluid extraction, subcritical water extraction and hydrolysis, high hydrostatic pressure processing); mathmatical modelling; bioacive compounds; phenolic compounds; citrus processing
Interests: green food processing technologies (supercritical fluid extraction, subcritical water extraction and hydrolysis, high hydrostatic pressure processing); mathmatical modelling; bioacive compounds; phenolic compounds; citrus processing
