Journal of Advancements in Food Technology

Editorial Board Member - JAFT

M. Sukumar

Centre for Food Technology
Anna University

Dr. M. Sukumar has completed his Ph.D. in Biochemical Engineering. He has been working as a professor at Anna University, Chennai, India, executing multiple roles to develop platform technologies in Food process Engineering, Biopolymer & Industrial bioprocess development. He is having professional experience in major areas such as Bio-engineering, Food technology and also having experience in Environmental Biotechnology and also having In-depth knowledge of core Engineering skills, Project and Quality Management Activities. He also attended the conferences and published the journals and books in National and International wide. He is also a reviewer and editor in some of the international journals. For his contributions in the field of Food Technology, Biotechnology, Microbiology he  was honored with some of the awards like prestigious author award for the Journal of Microbial & Biochemical Technology, in 2010 & Centre for Technology Development and Transfer, Anna University, Chennai, Distinguished Researcher Award in 2017.

  • Design and development of Functional Foods.
  • Nutrient requirements of Poultry & Dairy Science.
  • Food preservation by Modified Atmospheric Packaging (MAP) & Hurdle Technology and Biosensors for the detection of Food Adulterants.
  • Effect of vacuum frying conditions on the drying characteristics and physicochemical qualities of foods.

Other Editorial Board Members - JAFT

Shaddel Rezvan

Visting Scholar
Food Science and Technology Department
Rutgers University

Osman Erkmen

Department of Food Engineering
University of Gaziantep

Olcay Kaplan

Faculty of Engineering
Department of Food Engineering
Munzur University

Nelson Pérez Guerra

Department of Biochemistry
University of Vigo

Mohamed Maarouf Ali Zeinhom

Associate Professor
Food Hygiene Department
Faculty of Veterinary Medicine
Beni-Suef University

Pasquale Russo

Department of Science of Agriculture
Food and Environment
University of Foggia

Seyed Fakhreddin

Department of Seafood Processing
Faculty of Marine Sciences
Tarbiat Modares University

Ayman Abdel-Aziz Swelum

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

Yong He

College of Biosystems Engineering and Food Science
Zhejiang University

Semra Akar Sahingoz

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