Prof. Slim Smaoui is currently working as an Associate Professor at the Center of Biotechnology of Sfax, Tunisia. In 2010, he completed his Doctor of Philosophy in “Process Genius and Environment” and in “Biological Sciences” at the National Polytechnic Institute of Toulouse (Univ. Toulouse, France) and in the Faculty of Sciences of Sfax (Univ. Sfax, Tunisia), respectively. He completed his Master of Science (MSc) at the Higher Institute of Biotechnology of Monastir in “Biological Sciences” in 2005 and graduated in “Biological Engineering" from the National School of Engineers of Sfax in 2003. His research interests are the development of new healthier and functional foods, the use of agro-food by-products as sources of bioactive compounds, the use of active packaging to protect foods against degradation, the evaluation of meat and meat product quality, and the application of chromatography and mass spectrometry techniques for food analysis.Dr. Tanmay Sarkar is currently a Lecturer of Food Processing Technology at the West Bengal State Council of Technical Education. In 2021, he completed his engineering Ph.D at the Department of Food Technology and Biochemical Engineering at Jadavpur University in Kolkata, India. He completed his M. Tech degree in 2014 and B. Tech degree in 2012. Dr. Sarkar was awarded Best Paper Awards from various institutions, including HMR Institute of Technology and Management, School of Computer Science at the University of Petroleum & Energy Studies, and the AISSMS Institute of Information Technology for his contribution to these research papers. Dr. Amin Mousavi Khaneghah is the author or co-author of a dozen papers (Scopus indexed) published in international peer-reviewed journals in food science. Membership and achievements: In fact, according to the Web of Science, he is one of the most productive Polish researchers in Agricultural Sciences during the 2022-2023 period, with dozens of articles published in high-impact factor journals in this field during this period (Some outstanding publications: 11 Lancet, 3 Nature Medicine, 1 Nature, 1 Nature Human Behaviour, 1 Lancet Global Health, 1 Lancet Neurology, 1 Lancet Oncology, 1 BMJ and 1 BMC Medicine). He is among the 500 researchers in the field in the world. He has published over 500 articles besides 2 books, over 14 book chapters, and about 30 conference presentations. He also belongs to the Editorial Boards of several reputed international journals, besides being the guest editor and an active reviewer of several ISI-indexed journals.Dr. Amin Mousavi Khaneghah is a member of technical committees of several institutions related to food safety, such as the Institute of Food Technologists, American Oil Chemist’s Society, Canadian Institute of Food Science and Technology, and Society for Mycotoxin Research. He is the ambassador of GHI (Global Harmonization Initiative) in Brazil. According to the Expertscape ranking, Dr. Mousavi Khaneghah ranks in the top 0.1% of academics writing about food preservation over the past 10 years, a level labeled "World Expert" (https: //www.expertscape .com/ex/food + preservation). According to the last ranking established by the University of Stanford, he was elected as one of the top 2% of scientists in their main subfield discipline (https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/6). Amin Mousavi Khaneghah is 97 out of 6418 scientists in the field of Food Science and Engineering (https://www.adscientificindex.com/scientist/amin-mousavi-khaneghah/884415). Moreover, he is one of the 100 most influential Brazilian researchers around the World, and he is a Highly Cited Researcher (HCR) (Web of Science, Clarivate Analytics) in the Crossfield area (2020 - 2021). He also belongs to the Editorial Boards of several reputed international journals, besides being the guest editor and an active reviewer of several ISI-indexed journals. Editor in chief of “Quality Assurance and Safety of Crops & Foods", Associate editor in 4 journals, Editorial Board member in 17 journals, and Reviewer in 130 journals.
