Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre. Dr. Walid Elfalleh obtained his PhD, in Biochemistry from the University of Tunis El-Manar, Tunisia. He has been teaching in Tunisian universities since 2006 and currently he is Associate Professor at Al Imam Mohamed Ibn Saud Islamic University, Riyadh, Saudi Arabia. His research focuses on plant valorization for medicinal and food applications. Currently working on the extraction, separation, and chromatographic identification of bioactive molecules of industrial interests. Furthermore, he is interested in the optimizations of the extraction methods of bioactive molecules and the elucidation of their biological activities in vivo and in vitro. He is the author of more than 160 papers in international peer-reviewed journals.He joined the editorial board of several journals as Associate editor including Food Bioscience (IF: 4.8, Elsevier), Heliyon (IF: 3.4 Elsevier), Euro-Mediterranean Journal for Environmental Integration (IF: 1.8 Springer) and Grain & Oil Science and Technology (Elsevier).Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.Dr. Jalloul Bouajila is a professor at the Faculty of Pharmacy in Toulouse since 2004. He received his Doctorate in 2002 in analytical chemistry. Since 2003, he is specializing in natural products, extraction, fractionation, analytical chemistry, identification and biological activities in vitro. Dr Bouajila is responsible of research team and a partner of several regional, national, international and industrials research projects. He has published 162 scientific papers in international peer-reviewed journals. He is the co-inventor of 2 patents.
