Antonio Fontes is an Assistant Professor at the Institute of Physical Activity and Sport Sciences (ICAFE), University of Cruzeiro do Sul (UNICSUL), Brazil, and a PhD candidate in Health Sciences. With a multidisciplinary academic background in Nursing, Physical Education, and Pedagogy, along with specializations in Exercise Physiology, Kinesiology, Biomechanics, and Institutional Psychopedagogy, their work integrates health, sports science and education. Their research focuses on exercise physiology, metabolism, inflammation and health promotion, particularly exploring anti-inflammatory muscle biomarkers and peptides to improve the quality of life of endurance athletes and the general population. They also study nutritional strategies aimed at reducing the consumption of ultra-processed foods. They are an active member of several professional organizations, including the Brazilian Societies of Physiology and Cardiology, SOCESP, and the European College of Sports Sciences. Their work contributes to advancing knowledge in sports science, nutrition and preventive healthcare.

Dr. Bernd Blobel studied Mathematics, Technical Cybernetics and Electronics, Bio-Cybernetics, Physics, Medicine and Informatics at the University of Magdeburg and other universities in the former GDR. He received his PhD in Physics with a neurophysiological study. Furthermore, he performed the Habilitation (qualification as university professor) in Medicine and Informatics. He was Head of the Institute for Biometrics and Medical Informatics at the University of Magdeburg, and thereafter Head of the Health Telematics Project Group at the Fraunhofer IIS in Erlangen. Thereafter, he acted until his retirement as Head of the German National eHealth Competence Center as well as Head of the globally unique International Interdisciplinary PhD and Post Doc College at the University of Regensburg. He was and is still leadingly involved in many countries health digitalization as well as electronic health record strategy. He published more than 600 papers, published/edited many books and supervised a big number of PhD students from all around the world. He was German Representative to many SDOs such as HL7, ISO, CEN, OMG, IEEE, ASTM, SNOMED, etc., also chairing the national mirror groups. Furthermore, he still engaged in international higher education. He is Fellow of several international academies and played specific roles in global organizations such as WHO, European Commission, UNESCO, etc. His extended publication list is available at https://epub.uni-regensburg.de/view/people/Blobel=3ABernd=3A=3A.html.

Sebastiano Venturi, studied Iodine and iodine deficiency disorders and the extrathyroidal antioxidant action of iodine in human organisms. He reported the first articles on the association of iodine and stomach, colon, breast and salivary glands cancer, presented in Beijing and London Congresses. He also published the first study on evolutionary aspect of iodine in primitive living cells. In 2020-25 he studied the first correlation on Cesium-137 and its correlation on Colon and Pancreatic Cancers, Pancreatitis & Diabetes that reported at St. Petersburg (2022) and Singapore (2025) International Congresses, through also an experimental form with Artificial Intelligence (A.I.).

Vedrana Pleš, univ. mag. ing. techn. aliment., was born on September 26, 1999, in Ogulin, Republic of Croatia. She graduated from the Faculty of Food Technology and Biotechnology, University of Zagreb, on September 30, 2024, after successfully defending her Master’s thesis entitled “Nutritional, Sensory and Physical Properties of Gluten-Free Flat bread Enriched with Caroband Millet Flour.” Since February 3, 2025, she has been employed at the Karlovac University of Applied Sciences as a research assistant on the project“Regional Platform for Industrial Transition in the Field of Functional and Healthy Food Based on Green Walnut Husk Extract – JUGLANS REGIA.” The project focuses on the valorization of green walnut husk, a by-product traditionally considered as waste, for functional food applications. Her undergraduate and graduate research, conducted in the field of cereal technology and gluten-free nutrition, was recognized with awards from the Ivan Bulić Foundation for academic excellence. Her main research interests include the development of novel functional food products, sustainable food systems, and the utilization of food processing by-products.

Edward Muntean is a professor at the Department of Food Sciences within the Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania. His educational background encompasses a B.Sc. in Organic Chemical Engineering from Babes-Bolyai University Cluj Napoca, postgraduate studies in Applied Informatics and Programming from Technical University Cluj Napoca, a M.Sc. in Biochemistry and Biotechnology of Plant Pigments from the University of Agricultural Sciences and Veterinary Medicine Cluj Napoca and a PhD in Chemistry from Babes-Bolyai University Cluj Napoca. He has authored12 books and more than 100 peer-reviewed scientific publications in analytical chemistry and its applications in food science. His research interests focus on the chemistry and biochemistry of bioactive compounds, with particular emphasis on applications of high performance liquid chromatography and ion chromatography in detecting emerging contaminants on food and medicinal plants matrices.

Dr. Aura Darabais an Associate Professor of Faculty of Food Science and Engineering, University “Dunarea de Jos” of Galati, Romania. Dr. Daraba has over 100 international and national publications and poster presentations, and she published 8 books and book chapters. Her research interests are related to Food safety and Food quality from Farm-to-Fork, use of natural antimicrobials to improving food safety implementation of HACCP in food industry and in food service units. Her professional expertise is internationally recognized as international reviewer for grant proposals, reviewer for national and international food science journals and organizer of national and international workshops, webinars and conferences in food science and food safety areas. Dr. Daraba has an ample experience in international collaborative work as a former Research Associate at Iowa State University, USA, a Norman Bourlaug/USAID Fellow at University of Kentucky, USA and a postdoctoral fellow of Greek Government.

Will be Update Soon

Dr. Gan Renyou is an Assistant Professor & Presidential Young Scholar at Department of Food Science and Nutrition, Faculty of Science, the Hong Kong Polytechnic University (PolyU, 2024-present), Hong Kong. He received his medical bachelor degree from Sun Yat-Sen University (SYSU) in 2009, and Ph.D. degree from the University of Hong Kong (HKU) in 2016. He was previously an Assistant Professor at Shanghai Jiao Tong University (SJTU, 2017-2019), a Chief Scientist at the Institute of Urban Agriculture (IUA, 2019-2022), Chinese Academy of Agricultural Sciences (CAAS), a Principal Scientist at Singapore Institute of Food and Biotechnology Innovation (SIFBI, 2022-2024), Agency for Science, Technology and Research (A*STAR), Singapore, and an Adjunct Assistant Professor at the Department of Food Science & Technology, National University of Singapore (NUS, 2023-2024), Singapore. His research mainly focuses on plant-based foods, food functional ingredients, probiotics, gut microbiome and human nutrition/health. He has hosted/participated in more than 15 different grants, with accumulated funding exceeding 10 million RMB, and related work has generated over 250 SCIE-indexed publications, including more than 140 papers as the first/corresponding author, and more than 30 ESI highly cited papers. He has also filed more than 30 Chinese patents, with 20 of them awarded. According to Google Scholar, his publications have been cited more than 28,700 times, with an H-index of 89. He serves as the editorial board member of several international journals, like Food as Medicine (Editor-in-Chief), iMeta (Executive Associate Editor), iMetaOmics (Executive Editor), Current Research in Biotechnology (Executive Editor), Fermentation (Section Editor-in-Chief), Frontiers in Nutrition (Section Associate Editor), Nutrients/Antioxidants/Foods/Antibiotics/npj Science of Food/Discover Food (Editorial Board members). He has been selected as the Clarivate “Highly Cited Researcher” (Agricultural Sciences, 2021-2023) and the Stanford University “World Top 2% Scientists” (Food Science, 2020-2025).

Prof. Dr. Ayse Dilek Atasoy born in Şanlıurfa-Turkiye in 1975, and completed primary, secondary and high school education at Şanlıurfa Anatolian High School and graduated from Harran University, Department of Environmental Engineering in 1997. Between 1997 and 2000, she completed her master's thesis in the same department on the topic of "Pollution Caused by Cage-Raised Trout in the Atatürk Dam Lake." In 2001, she was accepted into the doctoral program at Harran University, Department of Soil Science. She received the degree of Doctor of Philosophy (PhD) in the field of Adsorption and Desorption of Endosulfan in the Harran Soil Series in 2007. She has been working as full professor in the Department of Environmental Engineering, Harran University since 2022. She has held various administrative positions through out different periods in the Faculty, including deputy head of department, Erasmus coordinator, Farabi coordinator, chairperson of the internship and training committee. Her areas of expertise include groundwater/soil and food contamination, pesticides, heavy metals and health effects, water treatment/remediation processes. She teaches undergraduate courses on Water Supply and Waste water Disposal, Agricultural Pollution, Environmental Soil Science and trains graduate courses on Pesticides and Environmental Pollution, Natural Resources and Management, Fate of Contaminants and Remediation in the Department of Environmental Engineering. She is married and has two children.

Prof. Dr. Ayşegül Akbay is a medical doctor, clinical biochemistry specialist and retired Professor of Public Health with extensive experience in biomedical sciences, public health and international academic collaboration. She served for many years at Ankara University, where she contributed to teaching, research and the training of future healthcare professionals. Her academic career includes international experience in several countries, including the United States, United Kingdom, Germany, Belgium, Austria and Spain with research associations including Cornell University. She has received prestigious scholarships from Tubitak and the Erasmus Programme, supporting her participation in international research and academic exchange initiatives. In addition to her academic work, she has served as a chief physician and laboratory director in the private sector and has acted as an independent expert for the European Commission. Her expertise spans clinical biochemistry, public health, health policy and laboratory management, contributing to both academic research and public discussions on healthcare systems.

Prof. Dr. Marica Rakin is a Full Professor at the Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Serbia. She completed her graduate and postgraduate studies at the same faculty and obtained her PhD in 2005 in the field of Biochemical Engineering and Biotechnology. Her doctoral research focused on the development of bioactive materials based on brewer’s yeast and medicinal vegetables. Prof. Rakin has over 36 years of professional and research experience. She began her career as a Junior Research Assistant at the Institute for Biological Research “Siniša Stanković” in Belgrade, where she worked from 1989 to 1996. She later joined the Faculty of Technology and Metallurgy, progressing through the positions of Teaching Assistant, Assistant Professor, Associate Professor, and becoming Full Professor in 2016. Her research interests include food biotechnology, development of value-added products from agro-industrial by-products, biofermented vegetables and beverages, bioethanol production from renewable biomass, and bioactive components in food systems.

Dr. Amir Pouya Ghandehari Yazdi holds a Ph.D. in Food Science and Technology and has over a decade of experience spanning academic research and the food industry. His expertise includes bioactive compounds, cereal-based functional foods, micro and nano encapsulation, and the development of specialized foods for clinical nutrition. He has published numerous scientific articles, authored several academic textbooks, and holds patents related to functional food development. His research focuses on incorporating bioactive compounds from agro-industrial by-products into functional foods and improving the nutritional quality of cereal-based products. Dr. Ghandehari Yazdi also has extensive industrial experience in research and development, leading innovative product development projects. His work includes the formulation of nutritionally optimized foods for patients with celiac disease and phenylketonuria (PKU), contributing to advancements in clinical and functional nutrition.

Assoc. Prof. Dam Sao Mai, PhD, is Vice President of Ho Chi Minh City University of Industry (IUH) in Vietnam, where she oversees Scientific Management, International Relations, Innovation, Intellectual Property, and Technology Transfer. She is also a scientist and faculty member at the Institute of Biotechnology and Food Technology at IUH. In addition, she is an active member of leading professional organizations, including the Asia–Pacific Institute of Food Professionals (APIFP), the Asian Food Safety and Food Security Association (AFSA), and the International Society for Horticultural Science (ISHS), through which she strengthens international networking and research collaboration. Dr. Dam has extensive experience in designing, managing, and implementing both domestic and international research projects. Notable initiatives include the Vietnam–Italy protocol project on metagenomic analysis of microorganisms in traditional fermented products to stabilize quality and preserve product typicity; Vietnam–Hungary protocol projects in environment, microbiology, and food processing; the UK–Vietnam Higher Education Partnership (UK–VN HEP) funded by the British Council; and the KOICA Civil and Social Cooperation Program supported by the Korea International Cooperation Agency. Beyond research, she actively engages in technology transfer and provides specialist consultancy for enterprises in food technology, applied microbiology, innovation management, and food safety. She has authored over 90 scientific publications in these fields. As a recognized mentor in entrepreneurship and innovation, Dr. Dam has supported numerous startups in developing distinctive, market-ready products. Each year, she advises enterprises and students on product development, innovation strategies, and commercialization pathways. Through her academic leadership, international project management expertise, and strong industry engagement, she contributes significantly to strengthening university–industry collaboration and enhancing the value and competitiveness of Vietnamese food products.

Dr. Vesna Karapetkovska-Hristova (born 1979 in Bitola, Republic of North Macedonia) is a Full Professor at the Faculty of Biotechnical Sciences, University “St. Kliment Ohridski” in Bitola. She completed her primary and secondary education in Bitola. In 2006/2007, she graduated from the Faculty of Biotechnical Sciences in Bitola with a GPA of 9.37, earning the degree of Graduated Engineer in Processing of Animal Products, and she was named the best student of her generation. In December 2011, she successfully completed postgraduate studies at the same faculty (GPA 9.66) and obtained the academic title Master of Science (MSc) in Biotechnical Sciences. On February 2015, she defended her PhD dissertation at the Department of Genetics, Selection and Reproduction of Animals, Faculty of Agriculture, Trakia University (Stara Zagora, Bulgaria). She received the degree Doctor of Philosophy (PhD) in Biotechnical Sciences in the field of Genetics and Selection of Domestic Animals, specializing in Breeding of domestic animals, biology and bioengineering in reproduction. She began her academic career as a Young Teaching Assistant (2007–2013), was elected Teaching Assistant on July 8, 2013, and was promoted to Assistant Professor on September 4, 2015. She has served as Associate Professor since 2020 and, since September 2025, as Full Professor in Cattle Breeding (4.02.01.01), Genetics and Selection of Domestic Animals (4.02.01.08), and Apiculture (4.02.01.09). Her teaching and research span undergraduate, master’s, and doctoral studies, with interests in biotechnology, livestock production, apiculture, food quality and safety, and environmental pollution.

Dr. Sukhcharn Singh is a Professor in the Department of Food Engineering & Technology at Sant Longowal Institute of Engineering & Technology (SLIET), Punjab, India, with over 27 years of distinguished experience in teaching, research, and academic leadership. He is deeply committed to advancing creative teaching methodologies and innovative research in food processing and technology development. His research interests focus on the processing and utilization of pseudocereals, development of gluten-free products, and value addition of tuber crops. He has successfully undertaken research projects sponsored by agencies such as ICAR and CSIR, contributing significantly to technology transfer and industry collaboration. He has also co-supervised the development of innovative machines including the Amla Pricking Machine and Continuous Tandoori Roti Baking Oven. Dr. Singh is the recipient of the Young Scientist Award from the Punjab Academy of Sciences and the Outstanding Scientist Award from Venus International Foundation. With over 5000 citations and an h-index of 40, he has published extensively in reputed international journals and authored books and book chapters. He has guided numerous B.Tech., M.Tech., and Ph.D. scholars and has served in several academic and administrative leadership roles.

Dr. Ambati Ranga Rao, Ph.D., is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research -Deemed to be University, India. He completed his postdoctoral research at Arizona State University, USA, served as a Visiting Senior Research Fellow at University of Malaya, Malaysia, and worked as a Visiting Assistant Professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research expertise encompasses food biotechnology, food science and technology, algal biotechnology, plant secondary metabolites, functional foods, nutraceuticals, and broader biological sciences. He has published over 100 scholarly works, including research articles, review papers, patents, edited books, and book chapters. His publications have received more than 7,650 citations, with an h-index of 32 and an i10-index of 67 on Google Scholar. Dr. Ranga Rao has been invited to deliver lectures at numerous international and national conferences and symposia across the United States, Canada, Brazil, Russia, China, Malaysia, Indonesia, Bolivia, and Oman. He is recognized among the top 2% of scientists worldwide in biological sciences and food science, as reported by Stanford University, USA. He has edited nine books as an editor and co-editor with leading publishers, including CRC Press, Academic Press, Springer Nature, and Wiley. He was honored as a Young Affiliate by The World Academy of Sciences (TWAS) through its Regional Office for South East Asia and the Pacific at the Chinese Academy of Sciences, China. He was also inducted as a Young Affiliate of the International Union of Food Science and Technology (IUFoST) at the World Food Science Congress 2014. Additionally, he received the Carl Storm International Diversity Fellowship Award from Gordon Research Conferences, USA. Dr. Ranga Rao was selected for the Junior Scientist of the Year Award by the National Environmental Science Academy, New Delhi, and was awarded the prestigious Senior Research Fellowship by the Indian Council of Medical Research (ICMR), Government of India. He is a lifetime member of several professional scientific societies and has received national and international research grants and travel fellowships. He also serves as an editorial board member, guest editor for special issues, and reviewer for several reputed international and national journals.

Dr. Digambar Kavitake is a food biotechnologist and Senior Scientist at Mysore Mercantile Co. Ltd., Bangalore, India, actively engaged in research and development of functional and fermented food ingredients. He earned his Ph.D. in Food Science and Technology from Pondicherry University (2016), India. Postdoc from ICMR- National Institute of Nutrition (2024). He was positioned as a Junior Research Fellow, Senior Research Fellow, Research Associate, Postdoctoral Fellow, and Senior Scientist at various institutions. His research expertise spans food biotechnology, fermented foods, microbial metabolites, exopolysaccharides, and microbiome-targeted functional ingredients to improve gut health and metabolic wellness. Dr. Kavitake has authored more than 40 peer-reviewed scientific publications with an h-index of 23. His research contributions include 2 patents and successful technology transfer related to microbial polysaccharides and fermentation-derived bioactive compounds for food and nutraceutical applications. He has received several prestigious national and international recognitions, including the ASM Future Leaders Mentorship Fellowship (2025-2027), the AMI Young Scientist Award (2023), ANRF-National Post Doctoral Fellowship (2022-24), Best Researcher Award (2025), several Best poster awards, and the Promising Innovation Award (2025), at the INFUSE Innovation Summit organized by ICMR–National Institute of Nutrition.

Dr. A. Sundaramanickam is an Associate Professor at the Centre of Advanced Study in Marine Biology, Annamalai University, Tamil Nadu, India, with over 24 years of academic and more than 26 years of research experience. His expertise spans marine ecology, water quality monitoring, pollution studies (including heavy metals, oil, and micro plastics), aquaculture and environmental management. He has published over 100 research papers and 12 book chapters in reputed international journals and has delivered several invited lectures at national and international conferences. He has successfully guided numerous Ph.D. scholars and is actively involved in editorial and peer-review activities for leading scientific journals, including PLOS ONE and Scientific Reports. He has led several funded research projects supported by agencies such as the Ministry of Earth Sciences and UGC. His work focuses on marine biodiversity conservation, pollution assessment and sustainable coastal ecosystem management, contributing significantly to environmental research and policy.

Dr. Sufiya Shabir is a Gold Medalist in PhD in Silviculture and Agroforestry, with a strong academic and research background in Wood Science, Agroforestry and sustainable land-use systems. She secured All India Rank 36 in ICAR AIEEA (JRF) and AIR 24 in ICAR AIEEA (SRF), and qualified the ASRB-NET in Forestry in 2023 and 2025. Dr. Shabir has published nine research papers in reputed international journals, including those under the Nature portfolio and Springer and has authored a laboratory manual in Wood Science. She has received several accolades, including the Young Woman Scientist Award, Best Oral Presentation Award, Best Proctorship Award and Achiever of the Year Award. Her research focuses on thermal modification of wood for improved durability, agroforestry systems for livelihood security, and soil–plant interactions. She is also a reviewer for journals such as Frontiers in Forests and Global Change, Current Nanomaterials and the International Journal of Environment and Climate Change. With expertise in both laboratory and field research, she is committed to advancing sustainable forestry and climate-resilient solutions through research, teaching and extension activities.