Advances in Food Technology and Nutrition Sciences Open Journal

Editorial Board

Advances in Food Technology and Nutrition Sciences - Open Journal


George F. Grant, PhD

World Organization of Natural Medicine
CEO and Founder of International Academy of Wellness (IAW)
1111 Finch Ave., West of Dufferin, Suite 405 M3J 2E5
North York, Ontario M3J 2E5, Canada

Dr. George Grant, who is known as the Caring Doctor, is considered as the Canadian authority in integrative medicine and a Global Wellness Ambassador. Dr. George Grant is a world-renowned researcher and expert in biofeedback, stress, anti aging and natural pain management.
He is the founder & CEO of the International Academy of Wellness (IAW).
Dr. Grant enjoys a stellar academic and a fascinating career in research. He is a scientist, professor, chemist, toxicologist, nutritionist, biofeedback, stress management and a pain specialist. Dr Grant worked as a Senior Consultant for Health Canada, FDA and CDC as well as in private practice.
He has published 10 papers related to microbial greening from his M.Sc. at the University of Sask., Food Sc. Department, 1985. He has worked as a consultant for the largest meat companies in Canada & USA to solve their microbial greening problems related to lactobacillus viridescens. He was very active at the CIFST & IFT and served as a treasurer.

               Associate Editors

Yaning Sun, PhD

Translational Gerontology Branch
NIH Biomedical Research Center
251 Bayview Blvd., Suite 100
Baltimore, MD 21224, USA

Dr. Yaning Sun received his Ph.D degree in Entomology in University of Missouri, USA. Then he worked at Monsanto Company for a short period of time with extensive working experiences with transgenic corps and insect resistance. Currently, he is working at National Institutes of Health (USA) as a postdoctoral fellow. He now focused on the research of the interactions of nutraceuticals, diet and aging. He has published several peer reviewed publications in the top rated aging journals and his research on cranberry affect aging in fruit fly was reported by Wall street journal. During his work at NIH, he was given the Fellows Award for Research Excellence (FARE) and travel funds for Diet and Optimum Health conference and AGE conferences. He is a member of American Aging Association and actively attending various scientific activities related to human health, including IFT conference. Now he is also served as peer-referee of a few journals, such as, Biogerontology, Journal of Experimental Gerontology, Archive of Insect Biochemistry and Physiology.

Cheryl Reifer, PhD, RD, LD

Interim VP, Scientific Affairs Consultant
Sprim Advanced Life Science
Cheryl J. Reifer, LLC
4601 Cape Charles Dr. Plano
TX 75024, USA

Cheryl Reifer, PhD, RD is an educator, public speaker, clinical dietitian, clinical nutrition manager and food industry consultant executive and published researcher with over 20 years of experience.
Cheryl has worked internationally in business development, assisting food companies needs in regulatory affairs, research, and health marketing. Clinically, Cheryl has worked in hospitals, outpatient clinics, nursing homes in areas of medical nutrition therapy such as diabetes, heart disease, organ failure, nutrition support, etc. as well as serving as a manager over dietitians, developing and implementing policies and systems, etc. As a speaker, Cheryl has appeared on the Health and Science TV network, served on pharmacy speaker bureaus and served on panels such as for the Ft Worth Life Science Coalition. Published research interest areas include diabetes and probiotics. Current weight loss interests include teaching/implementing a heart healthy program for contractors to the military. Cheryl has recently been asked to be on one of the boards for the Dietitians in Business and Communications.


Patricia Williamson, PhD

Senior Nutrition Scientist
Innovation and Commercial Development
Tate and Lyle
5450 Prairie Stone Parkway
Hoffman Estates, IL 60192, USA

Dr. Patricia Williamson has completed her Ph.D in Nutritional Biochemistry in the year 2000. Soon after her Ph.D she joined the University of Missouri as Post- Doctoral Researcher. In the later 2001 she switched to Oregon National Primate Research Center, OHSU as Post- Doctoral Researcher. She moved to Archer Daniels Midland (ADM) in the year 2004 and served as a Nutrition Scientist until 2011. Currently she is working as a Senior Nutrition Scientist in Tate & Lyle, IL, USA.

Mandar Ranchhod Patel, PhD

R&D Senior Scientist
PepsiCo Inc.
617 W. Main Street
Barrington, IL 60010, USA


• Doctoral of Philosophy (PhD): Food Science, August 2012, Purdue University, West Lafayette, IN
Specialization: Food Processing (Continuous Microwave Heating and Encapsulation)
• Master of Science: Food Science, August 2008, Mississippi State University, Mississippi State, MS
Specialization: Food Safety
• Bachelor of Technology (First Class): Food Technology & Engineering, May 2006, Institute of Chemical Technology (erstwhile UDCT, University of Mumbai), Mumbai, India


• PepsiCo, Inc., Barrington, IL: R&D Senior Scientist (July 2012 – present). Development of ready to eat cereal (breakfast cereal) products for Quaker Oats division and lead all R&D efforts towards their commercialization.
• Kellogg Company, Battle Creek, MI: Intern – Core Technology and Cost Optimization (Jan – June 2012). Evaluation of different cost saving opportunities by reformulating existing food products without compromising quality and nutritional benefits.
• Mead Johnson Nutrition, Evansville, IN: Intern – North America Product Development (May - Aug 2010). Formulation development for infant formula and beverage for toddlers.
• The Coca-Cola Company, Nasik, India: Intern (May - June 2005). Hands-on work experience in quality control and effluent treatment plant in Coca Cola’s bottling plant.
• Mafco Ltd. (Govt. of Maharashtra State Enterprise), Pune, India: Intern (May - June 2004). Experience involved processing and quality control of fruit and vegetable products.

Marc Pignitter, PhD

Department of Nutritional and Physiological Chemistry
University of Vienna
Althanstrasse 14 2B524
1090 Vienna, Austria

Dr. Marc Pignitter received his PhD in Pharmaceutical Sciences from the University of Graz in Austria in 2008. He was a visiting research fellow at the Free Radical Research Center at the Department of Biophysics at the Medical College of Wisconsin in Milwaukee, USA. Then, he switched to the biopharmaceutical industry as a junior manager at Baxter Bioscience in Austria. Currently, he works as a research assistant at the Department of Nutritional and Physiological Chemistry at the University of Vienna, Austria.

Julio Boza Puerta, PhD

Senior Vice President
Research and Development
Borden Dairy Company
8750 N. Central Expressway, Suite #400
Dallas, TX 75231, USA

Julio Boza is SVP, R&D, at Borden Dairy Company based in Dallas since September 2013. Formerly, he worked for the Coca-Cola Company as Director of Health and Nutrition at the Global Scientific & Regulatory Affairs Department in Atlanta. He joined the company as Group Nutrition Director within the SRA Department at Coca-Cola Europe based in Brussels on July 2008. In April 2010, he moved to Atlanta as Nutrition Research Director in the Global R&D Department.
He joined The Coca-Cola Company from Puleva Biotech in Spain, where as a Managing Vice-Director, he was responsible for designing and investing in a research strategy and developing fortified and functional dairy products (2000-2008). Prior to that, he worked at the Nestle Research Center in Lausanne (Switzerland) from 1996 to 2000 in infant and clinical nutrition research projects. He made two postdoctoral research trainings in the UK (Institute of Food Research, Norwich) and USA (Baylor College of Medicine, Houston).
Julio Boza holds a MSc in Pharmacy and a PhD in Biochemistry from the University of Granada in Spain. He has been a Member of the ILSI Europe Board of Directors (2009-2011), Member of the Board of Directors of the Spanish Nutrition Society (2003-2008) and, since 2000, he is a Visiting Professor at the University of Granada.

Mohamed Z. Badaoui Najjar, PhD

A. Principal Scientist
Cola breakthrough Innovation
PepsiCo R&D
100 Stevens Ave
Valhalla NY 10595, USA

Dr. Mohamed Z. Badaoui Najjar received his BS and MS from the American University of Beirut in Lebanon. He then pursued his Ph.D. in food science focusing on microbiology and ingredient safety at Rutgers University. He worked with the FDA and the Joint institute for food safety for 2 years before joining PepsiCo in 2010. Mohamed currently leads international and domestic beverage innovation initiatives to drive new product development and sugar reduction in brand Pepsi, Pepsi Max and Pepsi Next. Mohamed is very active in the Institute of Food Technologists: He is a professional member of IFT, Chairman of NY IFT and a division champion. Mohamed has published and presented more than ten articles and posters. He holds two provisional patents. Mohamed enjoys new trends and innovations in food & beverage, science and technology.

Malik Altaf Hussain, MSc, PhD

Associate Director
Centre of Food Research and Innovation
Lincoln University
Lincoln 7647, New Zealand

Dr Malik Altaf Hussain is an Associate Director at the Centre for Food Research and Innovation (CFRI) and a senior lecturer in Food Microbiology at the Department of Wine, Food & Molecular Biosciences (WFMB), Faculty of Agriculture and Life Sciences at Lincoln University New Zealand. He obtained his BSc (Hons) and MSc (Hons) in Food Technology from University of Agriculture Faisalabad (Pakistan) with distinction. He was awarded a PhD in Food Microbiology and Biotechnology by the University of Melbourne (Australia) in 2007. He received several prestigious international scholarships and academic prizes.
He completed several research projects in food science and technology area at four different institutes in three different countries. He worked two years as Scientific Officer at Pakistan Council for Scientific and Industrial Research (Lahore branch) in 2000-2003. Following to his PhD, Dr Hussain completed a research project at the University of Melbourne, Australia in 2007-2008 and was employed by Queensland University of Technology, Australia as Postdoctoral Research Fellow (2008-2010). Later on, he joined Lincoln University New Zealand as Lecturer in Food Microbiology in 2010. Now he is leading food microbiology research group at Lincoln University and working on a number of industry led projects on the development of functional foods (probiotics) and food safety. Dr Hussain is experienced in teaching, supervision, management, leadership, consulting, event organizations and international collaborations.

Joseph Irudayaraj, PhD

Department of Biological Engineering
Agricultural and Biological Engineering
Deputy Director
Bindley Bioscience Center Discovery Park
Purdue University

Dr. Joseph has degrees in Agricultural Engineering, Computer Sciences, and Biological Engineering. He is a Professor of Biological Engineering in the Department of Agricultural and Biological Engineering. The Primary focus of his research is on single cell technology development for detection and quantification of epigenetic modifications, transcripts, and phosphorylation with an ultimate goal to detect cancers in its earliest possible stage. His research is multidisciplinary, and he collaborates with over 10 departments spanning 5 different colleges across Purdue. He teaches two undergraduate courses (i) Engineering Analysis for Design and (ii) Statistical Methods for Engineering and one graduate course (Biophysics and Biosensors). He serves in the Nanotechnology for medicine, biological instrumentation development, and Epigenetics review panels for the NIH, NSF, NASA and DOD among other national and international (Canada, European Union, Singapore, UK) proposal review panels. He chairs the Small Business Innovative Grants program (Biological Instrumentation division) at NIH and is a reviewer for over 12 journals and in the editorial board for 5 journals.
He is a member of the Entrepreneurship Leadership Academy, a co-leader of the Drug Discovery and Molecular Sensing Program of the Purdue Center for Cancer Research and was the Graduate Chair of the ABE program (Ranked #1 by the US News and World Report, 2009-2012). He has published over 200 refereed journal articles, over 400 conference presentations, over 50 publications in conference proceedings and book chapters in areas covering Nanotechnology and biosensors, primarily addressing diagnostics, drug delivery, and numerical analysis. He is a strong proponent of training the next generation of the student scientists/engineers in cross disciplinary areas. He is a member of American Chemical Society, Institute of Biological Engineering, Biophysical Society, and the American Society of Agricultural and Biological Engineers.

Zi (David) Teng, PhD

Departments of Nutrition and Food Science
University of Maryland College Park
College Park, MD, 20742, USA

Dr. Zi Teng received his PhD in Nutrition and Food Science at University of Maryland College Park in 2014. His research been mainly foc͵sed on protein chemistry and biůpolymer-based encapsulating sys䁴ems. In specific, he is workingठon the development of novel encpsulating and delivery systems(䡮anoparticles, nanoemulsions, anŤ hydrogels) using food-derived proteins and polysaccharides, foᡬlowed by the assessment of thei⁲ structural properties, digestiၮg and drug releasing profile, andcellular uptake. He has publisࡨed over 30 research papers, book chapters, and academic conference proceedings.

Cui (Suzy) Fan, PhDြ/span>

Food Technologist
G and A Bakiᝮg Company
Taylor, MI, USA

Bũography Research Interest Scientific ࡁctivities Publications

• 2012- Phń, Food Science in University of Missouri-Columbia, Columbia, MO
• 2008- MS, Plant Mol. Biolᠮ/Biotechnol in University of Ke䁮tucky, Lexington, KY
• 2004ဠ– BS, Biological Sciences Beiji⍮g Forestry University, Beijing,РChina B.S. Biological Sciences<ၢr>


• 2014- pr⁥sent Food Technologist, G&A Bak䁩ng Company Develop and implemenɴ Sanitation SOPs; give weekly Ŧood safety trainings
o Preform hazard analysis and maintain supplier verification programs for all ingredients; develop prerequisites and validations programs for HACCP audits
o Incharge of in-house chemical and microbial tests, including pH, total titratable acidity, microbial surface swab, total bacterial count, coliform/E. coli, Yeast and mold, Staph aureus Maintain good relationships with suppliers, third party aduit and test agents
• 2012 – 2014 Research Technician II, Stowers Institute for Medical Research Project:
o Large-scale in situ expression profiling of gene expression during zebrafish sensory hair cell development and regeneration
• 2008 – 2011 Graduate Research Assistant, Food Science program, University of Missouri-Columbia, Columbia, MO
o Project: Novel detection methods for food-and water-borne pathogens using surface enhanced Raman spectroscopy (SERS).
o My research is focused on developing methods of using Raman spectroscopy to detect food- and water-borne pathogens (viruses and bacteria, separately).
o An in vivo molecular probing using intracellular nanosilver for the preparation of bacterial amples was established and assessed. The methods can detect single cells of bacteria. I designed, conducted experiments and analyzed spectral data. Wrote, revised, and submitted papers. Responded to reviewers’ comments and questions. Results were presented in 2009, 2010, 2011 and 2012 IFT Annual Meeting and published in peer- reviewedjournals. In addition, one of my papers was honored with the most citations of all the papers published in the JFS (Journal of Food Science): Food Microbiology and Safety section in 2010.
• 2005 – 2008 Graduate Research Assistant, Plant Genomics and molecular biology Laboratory, University of Kentucky, Lexington, KY
o Project: Functional characterization of rice orthologs of legume genes required for nodulation and arbuscular mycorrhizal (AM) symbioses.

Zuoxing Zheng, PhD

Senior Associate Principal Scientist
Central Research
Kraft Foods Group Inc.
Glenview, IL, USA

Dr. Zuoxing Zheng is Senior Associate Principal Scientist in Central Research atKraft Foods Group, Inc. His primary function has been focused on identifying and developing novel and proprietary preservation technologies to improve food safety, quality and shelf life of various food and beverage products. Currently he is working on natural antimicrobial ingredients discovery and applications. Prior to joining Kraft Foods in 1999, he was Research Assistant at the University of Massachusetts from 1995 to 1999 and Assistant Professor at Tsinghua University from 1988 to 1995.
Dr. Zheng received his B.S. and M.S. degrees in Fermentation and Microbiology in China and Japan, and Ph.D. degree in Food Science from the University of Massachusetts. In more than two decades of his professional experience, Dr. Zheng has authored dozens of journal papers, patent publications, book chapters and numerous conference presentations. He serves on the Food Biotechnology Editorial Board and is a reviewer for several scientific journals. He has received numerous awards from Kraft Foods, IFT and UNESCO.

Amir Golmohamadi, PhD

Post-Doctoral Research Associate and Instructor
School of Family and Consumer Sciences
875 Perimeters Dr. MS 3183
Moscow, ID 83843, USA

Dr. Golmohamadi was born and raised in Tehran, Iran. He has 9 years of combined research and industry experience in Food Science and Nutrition. He hold a Ph.D. from University of Idaho (UI) with Post-Doctoral research and teaching experience in Nutrition.

Sergio Martinez Monteagudo, PhD

Departments of Food Science and Technology
The Ohio State University
Columbus, OH 43210, USA


• (2008-2013)- PhD, Bioresources and Food Engineering, University of Alberta, Canada
• (2003-2005)- M.Sc. Food Science & Technology, Autonomous University of Chihuahua, Mexico


• (2013- Present)- Postdoctoral Researcher, Department of Food Science and Technology, The Ohio State University
• (2006-2008 )- Director, Center for Dairy Industry Technology and Developing (Mexico)
• (2005-2006 )- Customer Service Representative, Teleperformance (Mexico)
• 2004 - Quality inspector, RES international company (Mexico)
• (2002-2003 )- Undergraduate internship, Agroindustrias San Antonio de los Arenales SA de CV (Mexico)

Amir Ali Khoddamzadeh, PhD

Research Scholar
Department of Horticulture & Landscape Architecture
Oklahoma State University
358 Agricultural Hall
Stillwater, OK 74078, USA

Dr. Khoddamzadeh is an Instructor in the Department of Earth and Environment at the Florida International University, FL, USA. Earlier, he worked as a Research Scholar in the Department of Horticulture and Landscape Architecture at Oklahoma State University. He graduated in the field of Agricultural Biotechnology in 2011 from University Putra Malaysia and worked as an Assistant Professor for about two years at Ferdowsi University of Mashhad and in Agricultural Biotechnology Research Institute of Iran. His doctoral dissertation focused on a relatively new methodology for tissue culture, application of molecular markers for somaclonal variation detection, synthetic seed production and cryopreservation in orchid. He also worked on drought stress, ecophysiological effects on seed and plant characteristics of soybean cultivars during his masters.
As a previous faculty in research institute, all of his research proposals were based on the growers and industries need. As the previous team lead and researcher of a biotechnology knowledge-based company, he always tried to link the science achievement with industry requirements. He has experience in conducting research trials, analyzing data, and summarizing/publishing results. He has taught different courses (such as general plant biology, botany fundamental, and techniques in plant molecular biology) and supervised few student final projects and thesis in undergraduate and graduate levels.
Dr. Khoddamzadeh has published more than 10 papers in peer reviewed journals and three more have been submitted. He also awarded some grants.

Noel D. Aldrich, PhD

Assistant Professor
College of Graduate Health Sciences
Northwestern Health Sciences University
2501 W 84th St
Bloomington, MN 55431, USA

Dr. Aldrich is the founder and senior consultant with Nutrition Proportion, a private clinical nutrition service in the United States providing holistic nutrition solutions for chronic diseases. He regularly teaches various nutrition topics to the public, and has been a faculty member at many institutions including North-western Health Sciences University and the University of North-western. He completed his doctoral studies at the University of Minnesota researching the effect of protein intake on weight maintenance in mid life adults.

Sami Dridi, PhD, HDR

Associate Professor
Department of Avian Endocrinology and Molecular Genetics
Center of Excellence for Poultry Science
University of Arkansas
1260 W. Maple Street
Fayetteville, AR 72701, USA

Dr. Dridi received his Accreditation to Supervise Research (HDR) in Structural Biology, Biochemistry and Cell Signaling from the University of Paris XI. He got his PhD and Master degrees in Molecular and Cellular Biology from the National Polytechnic Institute of Lorraine (INPL) and National Institute for Agronomic Researches (INRA), France.

Maria L. Plaza-Delestre, PhD

Associate Professor
Department of Food Science and Technology Program
Mayaguez Campus
University of Puerto Rico
Cell Box 9000, Mayaguez 00681, Puerto Rico

Dr. Plaza is Associate Professor in the Food Science and Technology Program at The University of Puerto Rico, Mayaguez Campus. She earned a Bachelor Degree in Biology and a Masters Degree in Food Science and Technology (both from the University of Puerto Rico). She also has a Doctorate in Food Science with a concentration in Food Chemistry (University of Florida). Dr. Plaza is a member of The Institute of Food Technology, Life Time Member of the Phi Tau Sigma honor Society, and elected President of The Alpha Delta Gamma International Educators Sorority. As a Food Scientist, she is a Food Safety Manager Certified and SQF certified. She is part of the trainers group for JIFSAN GAP courses. In addition she participates as trainer in GAP, GMP and HACCP Programs at the UPR-Mayaguez Campus. She has obtained several research awards for her work on Use of edible films to extend the shelf life of fruit and vegetables, focusing on its effect on physicochemical characteristics and microorganism’s growth.

Farouk M. F. El-Sabban, PhD

Department of Nutrition and Physiology
College of Life Sciences
Kuwait University
Jamal Abdul Nasser Street, Kuwait

Dr. El-Sabban is currently a Professor of Nutrition and Physiology at the College of Life Sciences (formerly known as the College for Women), Kuwait University, since September 2003. Dr. El-Sabban established the Department of Family Sciences (currently known as the Department of Food Science and Nutrition)-the only entity that grants the BSc Degree in Food Science and in Nutrition in Kuwait. Prior to joining Kuwait University, he held the position of Senior Staff Scientist at the American Heart Association, Dallas, Texas, USA. Dr. El-Sabban earned his BSc degree from the Faculty of Agriculture, Cairo University, Cairo, Egypt, in 1963 and earned his MS and PhD degrees in nutritional sciences at the Pennsylvania State University, Pennsylvania, USA, in 1968 and 1970 respectively. His experience in academia is vast and spans over many countries: Egypt, Saudi Arabia, United States of America, United Arab Emirates, Malaysia and Kuwait. Dr. El-Sabban is a Scientist who published many scientific articles, presented papers in conferences and has extensive professional affiliations. He is a Seasoned Educator who also has a vast experience in academic administration.

Maria Ursula Rosales-Hartshorn, PhD

School of Food Science
Washington State University
Pullman, WA 99164, USA

Dr. Rosales-Hartshorn was born and raised in Lima, Peru. She received her Food Engineer degree at the Federico Villarreal National University in Peru. As a Fulbright Scholar, she started her studies at Washington State University where she earned her MS and PhD in Food Science. During her graduate work, Dr. Rosales-Hartshorn, conducted research on phytochemicals in red raspberries and fortified fermented cassava products such as fufu.

Kanika Bhargava, PhD

Assistant Professor
Department of Human Environmental Sciences
Nutrition, Dietetics and Food Management Program
University of Central Oklahoma
100 N, University Drive
Edmond, OK 73034, USA

Dr. Bhargava is currently an Assistant Professor, Department of Food Science at University of Central Oklahoma College of Education & Professional Studies. She earned her bachelors degree in Food Technology from Delhi University, and Masters in Food Science and Technology from Guru Nanak Dev University, India. After working in academia, food industry and food research laboratories for more than eight years, she received her doctorate in Nutrition and Food Science with specialization in food microbiology from Wayne State University. She has published six publications and 30 conference proceeding papers. She has served as reviewer and editorial board member of several reputed food science journals. She is current chair of Institute of Food Technologist Quality Assurance Division. She is certified Food Scientist and certified Hazard Analysis Critical Control Point (HACCP) auditor.

Kaustav Majumder, PhD

Assistant Professor
University of Nebraska–Lincoln
Food Science & Technology
Rm 263 | 1901 North 21st Street | Food Innovation Center
Nebraska Innovation Campus, NE 68588-6205, USA

Dr. Kaustav Majumder is an Assistant Professor at the Department of Food Science, University of Nebraska, Lincoln, USA. He has a bachelor degree in Biotechnology from the West Bengal University of Technology, in India and holds an MSc and Ph.D. in Food Science and Technology from the University of Alberta, Canada with a research focus on bioactive food proteins and peptides. After completing his degrees, he was a postdoctoral fellow at the University of Guelph, Canada in the Department of Food Science. His research program at the University of Nebraska explores the beneficial health effect of food-derived bioactive proteins and peptides and evaluates their therapeutic potential for the treatment, prevention, and management of hypertension, type-2 diabetes, and associated metabolic disorders. His research delineates the molecular mechanisms of food-derived bioactive compounds to reduce the pathogenesis of hypertension and related metabolic disorders. The research program also aims to identify the biomarkers and the genetic alteration happen due to the intervention of bioactive food proteins/peptides.

Ammar Mohammed Hamood AL-Farga, PhD

Assistant Professor
Food and Biological Engineering
Jiangsu University
Zhenjiang, 212013, Jiangsu, China

Dr. Ammar Mohammed Hamood AL-Farga is a Postdoctoral Fellow at Department of Food & Biological Engineering, Jiangsu University, China. He is working on process development for a novel food. He holds a PhD in food science engineering from Jiangnan University Wuxi, China, where he worked on Physiochemical, Nutritional value and Antioxidant Characteristics of a novel food Alhydwan (Boerhavia elegana Choisy) seed and its application in some food products. His research focuses on development for novel foods in an attempt to discover more innovative foods of high nutraceutical values that can be used in other food product systems. He has published various papers (20) in high impact factor international journals and her work is very well cited by researcher's worldwide (h-index 5). He has also been awarded with various awards and honours including the Doctoral Fellowship, Wuxi, China. He has published more than 50 scientific works. 2 patents (Under review). Reviewer in more than 5 international journals as well as member of the editorial board of 20 indexed journals.

Marvin Jiwan

Principal Technologist
Ingredion Inc
91 Crabapple Lane
Franklin Park, NJ-08823

He has been working in the area of Food science and technology for over 10 years posts my Masters in Food Science and Technology. My research has been in the area of cheese technology, sweetened and evaporated milks, bioavailability and bioaccessibility of phytochemicals and application of hydrocolloids in cheese and related dairy products.
Key beneficiaries of my research efforts include consumers, farmers, government bodies, health professionals (doctors, nurses and dietitians) and large food producers.