Sajid Fiaz, PhD, is an assistant professor working at the Institute of Molecular Biology and Biotechnology, The University of Lahore, Pakistan and serving as adjunct scholar with Henan Institute of Science and Technology, Xinxiang, China. Dr. Fiaz received his PhD in crop genetics and breeding from the Chinese Academy of Agricultural Sciences. Dr. Fiaz’s research interests include marker-assisted selection for agronomic traits, mutation breeding for biotic and abiotic stress resistance, QTL mapping, and genome editing for yield and quality traits in cereals. Currently, his lab group is working to identify genetic factors controlling drought stress tolerance in exotic and local landraces of rice. Dr. Fiaz is actively supervising undergraduate and post-graduate students. He has published more than approximately 170 research and review papers and around 12 book chapters with prestigious scientific magazines. He has been working as an academic editor for several journals. Dr. Fiaz has edited books with reputed publishers on food security, genome editing, OMICs based technology. Umair Ashraf, PhD, is an assistant professor, at the department of botany, University of Education, Lahore (Faisalabad Campus). He completed his PhD in ‘Crop Cultivation and Farming Systems’ from South China Agricultural University (SCAU), Guangzhou, China. During his PhD, he was declared a “Distinguished International Young Scholar” by the China Scholarship Council. His research mainly focuses on the morpho-physiological, biochemical, and molecular basis of crop responses to various abiotic stresses and their management. He devised promising strategies for improving crop performance under sub-optimum conditions and suggested various novel indicators and effective management strategies augmenting stress tolerance in crop plants. He has published many research articles in SCI journals, and various book chapters with renowned publishers. He serves as a reviewer of several refereed journals and acts as an academic editor of several journals, also an active member of national and international scientific societies. Dr. Kotb A. Attia, working as an associate professor at center of excellence in biotechnology research, King Saud University, Riyadh, Saudi Arabia. He completed his PhD in, “Genetic Engineering and Functional Genomics” from Fudan University, China, and pursued his postdoctoral from Niigata University, Japan; Melbourne University, Australia; Toronto University, Canada. He has good experience with genetics from genes to genomes, genetic engineering, gene cloning and DNA analysis, functional genomics, microbial genetics, and bioinformatics. His research mainly focuses on physiological, morphological, and biochemical attributes of different plant species for achieving high yield and quality, stress breeding, genome editing, genome-wide association analysis, and improvement of crop physiological traits under climate change conditions. He has published several articles in scientific magazines and served as a reviewer, guest editor, and editorial board member. He is also actively engaged with various national and international scientific societies.Dr. Muhammad Rai Amir is working as an associate professor at the Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan, and an additional director of industrial linkage at the same University. He is a seasoned academician and researcher with vast experience in the field of food science and nutrition. Dr. Rai has a PhD in food sciences and has made significant contributions to the advancement of knowledge in this field through his cutting-edge research and innovative teaching methods. He has a proven track record of excellence in teaching and has been instrumental in the development of several graduate programs in food science and nutrition and has published high-quality research articles that have been widely cited and recognized. Dr. Rai Muhammad Amir is also a highly regarded editor of several research international journals and has played a pivotal role in shaping the direction of research in food science and nutrition.
