Dr. Haneen Tarawneh is an academic and researcher specializing in Food Science and Food Safety. Her research interests include food microbiology, food quality and safety, food processing, sensory evaluation, and sustainable food systems. She has experience in teaching undergraduate courses and developing educational materials, including examinations and academic presentations. Dr. Tarawneh actively participates in scientific research and serves as a reviewer for international peer-reviewed journals. Her work focuses on advancing food quality, public health, and sustainable practices through research and academic collaboration.

Dr. Oluwatoyin Bolanle Oluwole is a distinguished food scientist and former director of the Food Technology Department at the Federal Institute of Industrial Research, Oshodi (FIIRO), Lagos, Nigeria. She holds B.Sc., M.Sc., and Ph.D. degrees in food science and technology, specializing in food processing and storage technology.

With over three decades of research and professional experience, she has led numerous innovations in food processing, value addition, and food product development using indigenous crops. She has supervised over 60 research scientists and contributed significantly to national food and nutrition security initiatives.

Dr. Oluwole has developed multiple patented food products, including high-nutrient-density biscuits and beverages for school-age children, some of which are commercially produced and used in government feeding programs. She has over 70 publications in international journals, contributed to several book chapters, and actively serves on editorial boards and as a reviewer for global scientific journals.

Professor Nortoji A. Khujamshukurov is a professor in the Department of Biotechnology at the Tashkent Institute of Chemical Technology, Uzbekistan, and Head of the Joint China-Uzbekistan Laboratory “Soil Ecobiotechnology.” He is an expert in agricultural biotechnology, microbiology, food biotechnology, edible insects, microalgae, medicinal plants, and sustainable agriculture. He actively participates in national scientific councils and international research collaborations. Under his supervision, multiple PhD and DSc scholars have completed their research successfully. He has implemented numerous biotechnology and agricultural innovation projects and has extensive experience in editorial and scientific committee activities.

Dr. Jin Zhang is an associate professor at the College of Food Science and Engineering, Northwest A&F University, China. Her research focuses on oil absorption mechanisms and oil-reduction technologies in fried foods, particularly the interactions among starch, proteins, and polyphenols in food systems. Her work integrates food microstructure evolution and mass transfer dynamics to understand oil migration and retention during frying.

She has systematically investigated starch structural features, pore structure formation, and interfacial interactions in food matrices, contributing significantly to low-fat fried food development. Dr. Zhang has published multiple SCI-indexed papers in internationally reputed food science journals, including Food Chemistry, Carbohydrate Polymers, and Food Research International, and has applied for several Chinese invention patents.

Dr. Aida A. Abd El-Wahed is an Assistant Professor in the Department of Bee Research, Plant Protection Research Institute, Agricultural Research Center (ARC), Giza, Egypt. She earned her Ph.D. and M.Sc. in Organic Chemistry (Natural Product Chemistry) from El-Menoufia University, Egypt, in collaboration with Uppsala University, where she conducted advanced research in pharmacognosy and natural products chemistry. Her research focuses on natural product chemistry, bioactive compounds, honeybee products, nutraceuticals, functional foods, phytochemicals, and their applications in human health and disease prevention. She has extensive expertise in compound isolation and purification, chromatographic and spectroscopic analysis (HPLC, LC-MS, GC-MS, NMR), peptide synthesis, and bioactivity evaluation.
Dr. Abd El-Wahed has authored numerous peer-reviewed publications in internationally recognized journals, with research covering bee products, functional foods, nutritional supplementation, antioxidant compounds, metabolic disorders, obesity, diabetes, gastrointestinal health, and preventive medicine. Her recent work highlights the nutritional and therapeutic potential of bee-derived products such as honey, royal jelly, bee pollen, bee bread, propolis, beeswax, and bee venom. She serves as a reviewer for several leading international journals, including Nutrients, Foods, Molecules, Pharmaceuticals, Plants, and the International Journal of Molecular Sciences. She has also received awards for outstanding applied research in plant protection and has actively contributed to international scientific conferences, workshops, and training programs related to natural products, apitherapy, and bee sciences.
Dr. Abd El-Wahed's multidisciplinary expertise in natural products, nutraceuticals, functional foods, and preventive health makes her a valuable contributor to advancing research and innovation in these fields.

Dr. Sherif Reda Abdel-All Ali is an assistant professor of pharmacognosy and acting head of the pharmacognosy department at Al Salam University, Egypt. He is a member of the Herbal Products Monograph Committee for the Egyptian Pharmacopeia and a consultant for Utopia Pharmaceutical Industries.

He has over nine years of experience as a quality control supervisor and GMP/GLP auditor at the Egyptian Drug Authority. His research focuses on natural products, metabolomics, herbal formulations, and pharmaceutical quality control.

Dr. Navneet Kumar Upadhyay is an accomplished academician and researcher in the field of pharmaceutical sciences, currently serving as an associate professor. He holds a Ph.D. with a specialization in pharmaceutical analysis, with extensive experience in teaching, research, and academic administration. His research interests encompass analytical method development and validation (HPLC, UPLC, HPTLC, and UV), drug formulation and characterization, phytochemical investigation, and quality assurance of pharmaceutical products. He has contributed extensively through publications, conferences, workshops, and innovative teaching methodologies.