Dr. Hadi HashemiHadi Hashemi, Ph.D., graduated in food science and technology and specializes in food hydrocolloids, emulsion, encapsulation, and particularly in the field of modification of hydrocolloids for different purposes in the food industry. Hadi received his B.A. (2012) degree from Isfahan University of Technology (Isfahan, Iran) and M.Sc. (2015) and Ph.D. (2019) degrees in Food Science and Technology from Shiraz University (Shiraz, Iran). At Shiraz University, he also worked as a research assistant (2019-2021) and Postdoc researcher (2021-2022). Currently, he is an Assistant Professor at Shiraz University. His research focuses on modifying hydrocolloid approaches' physicochemical, rheological, and interfacial properties to introduce novel functionalities in the food and pharmaceutical industries. He has (co) authored more than 100 scientific research and review articles in journal papers, book chapters, conferences, workshop papers, and books. He is a reviewer of national and international journals in his field of study. His research has been funded by grants from Shiraz University, Iran's National Elites Foundation, and the Iran Nanotechnology Innovation Council. Also, he is the editor of Quality Assurance and Safety of Crops & Foods (Q1) and academic editor of the Journal of Nanomaterials (Q2), Journal of Food Quality (Q2), and International Journal of Food Science (Q2).Leila Kamali Rousta, PhDHer main goals from the beginning, both during her studies and while working in the industry, have been to gain more knowledge and experience in the main fields of food science, including food technology and food's chemical and functional properties. However, her field of interest concerns the formulation and production of functional, dietary, and health foods and the commercialization of these products. Her Master's thesis evaluated the antioxidant and chelating properties of cinnamon extract and its effect on the stability of talo oil and sunflower oil. Her Ph.D. thesis was the evaluation and comparison of the qualitative properties of types of traditional Iranian bread and toast bread during storage by different techniques. She has worked in the food industry since 2011 in the Department of Research and Development and Quality Control in Zar Research and Industrial Group. Since 2015, she has been the director of Research and Development for Zar Industrial and Research Group. She specialized in the formulation and production of various products based on cereals, including flour, various bakery and confectionery products, chocolate, pasta products, pasta sauces, and the production of enzymatic fructose and glucose sweeteners and multiple types of starch from corn. She has taken different training courses related to food safety, quality assurance, functional food formulation, and various statistical courses. Regarding the research activities, 5 books, six patents, 24 articles in national and international journals, and 55 articles in various conferences have been published and presented.Arash Soltani, PhD Arash Soltani, CEO and the Founder of Zar Research and Industrial Group specializes in bakery, confectionery, and chocolate products. He has been working in the Zar group since 2010. He is currently the Managing Director and Member of the Board of Zarkam Company. He is an expert producer of cereal-based products and various bakery, confectionery, and chocolate products. His activities have resulted in 4 books (in Persian), 13 patents (in Persian), and 17 articles in national and international journals and conferences. “Pasta and Semolina Technology,” “Pasta Industry and its Production Processes,” and “Biscuit, Cookie and Cracker Process and Formulation” are among his published books in the field of bakery products.Amin Mousavi Khaneghah, PhD 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: 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. 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. Assessment Board: • The European Science Foundation • Sultan Qaboos University Science Fund of the Republic of Serbia • French National Research Agency (ANR) • Food and Agriculture Organization of the United Nations (FAO) & the World Health Organization (WHO) [Joint (FAO/WHO) Expert Committee JECFA] WHO Elicitor of the global burden of foodborne diseases
