ANNEX PUBLISHERS

Journal of Advancements in Food Technology

Editorial Board Member - JAFT

Seyed Fakhreddin

Department of Seafood Processing
Faculty of Marine Sciences
Tarbiat Modares University
Iran
BIOGRAPHY:

Dr. Seyed Fakhreddin Hosseini is currently working as a faculty member in Department of Seafood Processing, at Tarbiat Modares University (TMU), Iran. He received his Ph.D. in Seafood Processing in 2013 from TMU. In his doctoral thesis, he focused on the synthesis of chitosan nanoparticles (CSNPs) and subsequently its use as filler in a fish gelatin (FG) matrix to produce bio-nanocomposite films. Meanwhile, he successfully synthesized CSNPs for the controlled delivery of oregano essential oils (EOs), which have shown encouraging results in terms of morphology and prolonged in vitro release study. He is the author of over 20 papers published in peer-reviewed journals, 4 national and international research projects, and holds 1 patent. He is also a referee of international journals in food and polymer science, such as Critical Reviews in Food Science and Nutrition; ACS Sustainable Chemistry & Engineering; Carbohydrate Polymers; and Food Hydrocolloids.







Other Editorial Board Members - JAFT

M. Sukumar

Professor
Centre for Food Technology
Anna University
India

Semra Akar Sahingoz

Associate Professor
Gazi University Industrial Arts Education Faculty
Nutrition and Food Technology Division
Turkey

Durdica Kovacic

Senior Assistant
Faculty of Agriculture in Osijek
Croatia

Seniz Karabiyikli

Associate Professor
Department of Food Engineering
Faculty of Engineering and Natural Science
Gaziosmanpasa University
Turkey

Pasquale Russo

Department of Science of Agriculture
Food and Environment
University of Foggia
Italy

Olcay Kaplan

Faculty of Engineering
Department of Food Engineering
Munzur University

Ayman Abdel-Aziz Swelum

Department of Animal Production
College of Food and Agriculture Sciences
King Saud University
Saudi Arabia

Shiamala Devi Ramaiya

Department of Crop Science
Faculty of Agriculture and Food Sciences
Universiti Putra Malaysia
Malaysia

MEHMET AKBULUT

Professor
Department of Food Engineering
Selcuk University
Turkey

Naim Deniz Ayaz

Professor
Department of Food Hygiene & Technology
Kirikkale University
Turkey
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