Current Nutrition & Food Science
Volume 18, 9 Issues, 2022
ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access
ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access
Meet the Executive Guest Editor(s)
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Francesco Caridi Department of Mathematics and Informatics, Physics and Earth Sciences (MIFT) University of Messina Messina |
Francesco Caridi was born in Reggio Calabria, Italy, on December, the 3rd, 1980. On 2003 he became
Master of Science cum laude in Physics at the Messina University, Italy. On 2007 he became Ph.D. in
Physics at the Messina University, with excellent final assessment. From July 2007 to December 2008 he
was research assistant at the Department of Physics of the Messina University. From December 2008 to
June 2014 he was Expert Physicist at the Science Faculty and at the Department of Physics of the
Messina University. From July 2014 to today he is PhD researcher at the Agency for Environmental
Protection of Calabria, Italy. From the Academic Year 2018-2019 he is Adjunct Professor of Applied
Physics at the University of Messina. His research interest includes: lasers; laser-matter interaction;
plasma production, diagnostics and applications; environmental radioactivity; gamma-spectrometry;
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Gulzar A. Naik Department of Food Science and Technology Government Degree College Shopian |
Dr. Gulzar Ahmad Nayik is currently serving as Assistant Professor (Cont.) at the Department of Food Science and Technology, Govt. Degree College, Shopian, J&K, India. He received his Ph.D in Food Technology from SLIET, Longowal, Sangrur, Punjab, India (2016). Highly motivated with research experience of over 4 years in characterizing different high altitude Indian honeys, he analyzes their sugar profile, volatile components, flavonoid profile, enzymatic activity, minerals, antioxidant properties etc., using latest statistical tools (PCA, LDA, HCA) to classify them according to botanical origin. He has been elected as the member of several international scientific societies and is serving as Editor and Associate Editor for various well reputed journals. He received “BEST PAPER AWARD “in 2nd International conference on Food Properties (ICFP-2016), held at Bangkok, Thailand in 2016. He is also the recipient of Top Peer Reviewer Award 2019 from Web of Sciences Group powered by Publons for placing in the top 1% of reviewers in Agricultural Sciences. He has published about 25 papers in peer-reviewed journals, 3 books and 29 chapters.
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Editor-in-Chief
Pau-Loke Show
Department of Chemical and Environmental Engineering
Faculty of Science and Engineering
University of Nottingham Malaysia
Selangor
(Malaysia)
Biography
Department of Chemical and Environmental Engineering
Faculty of Science and Engineering
University of Nottingham Malaysia
Selangor
Biography
Biography of Pau-Loke Show
Prof. Ir. Ts. Dr. Pau-Loke SHOW is director of sustainable food processing research centre and co-director of Future Food Malaysia Beacon of Excellent in University of Nottingham Malaysia. He is also a Full Professor at Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia. Since he completed his PhD in 2012, he has received numerous prestigious domestic and international academic awards, including ASPIRE Malaysia Award 2020, Nation Young Scientist 2019 Award, ASEAN-India Research and Training Fellowship 2019, The DaSilva Award 2018, JSPS Fellowship 2018, Top 100 Asian Scientists 2017, Asia’s Rising Scientists Award 2017 and Winner of Young Researcher in IChemE Award 2016. He has graduated more than 10 PhD students & 3 MSc students and currently supervising 9 PhD students and has published more than 300 journal papers in less than 8 years of his career. His publications have been cited over 5000 times over the past 5 years. His current h-index is 32, placing him among the leaders of his chosen field (Bioprocss Engineering). He is also the Primary Project leaders for more than 25 projects from International, National, and Industry Projects, with total amount more than MYR5.0 million.
About the Journal
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Journal History
Current Nutrition & Food Science was launched in 2005. Dr. Pau-Loke Show serves as the Editor-in-Chief of the journal.
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