Reviewer Board

Members of the reviewer board are selected from all Foods reviewers for regularly providing timely high quality reports on submitted manuscripts. Responsibilities of reviewers are available here.


Department of Food Technology, Safety and Health, Ghent University, B-9000 Gent, Belgium
Interests: food safety; mycotoxins; cyanotoxins; (HR)LC–MS; in vitro toxicology; metabolomics
School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA 70803, USA
Interests: antimicrobial treatment; irrigation water; UV-C light treatment; produce safety; food safety; microbial die-off; compost; hydroponic

European Commission, Joint Research Centre (JRC), Geel, Belgium
Interests: chemistry analysis; analytical chemistry; food safety; food contact materials; contaminants; chromatographic methods; polymers; recycling

Department of Food and Drug, University of Parma, Parma, Italy
Interests: dairy processing; cheese; dairy science and technology

Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, University of Cadiz, Cadiz, Spain
Interests: bee pollen; oenology; alcoholic fermentation; white winemaking; red winemaking; volatile compounds in wines; sensory analysis of wines; physical-chemical analysis of wines; characterization of vine varieties; study of the oenological potential of vine var

Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Århus, Denmark
Interests: appetite; sensory; consumer; sensations; eating behaviour; pleasure; wellbeing; cross cultural
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences Lodz University of Technology, Stefana Żeromskiego 116, 90-924 Lodz, Poland
Interests: food microbiology; food safety; bacteria; yeasts; adhesion; biofilm formation; functional food; beverages; acetic acid bacteria; kombucha
Institutionen för samhällsbyggnad och naturresurser, Luleå University of Technology, Luleå, Sweden
Interests: enzyme technology; biocatalysis; bioactive components; prebiotics; antioxidants; nutraceuticals; natural compounds; food supplements

1. Building Materials and Construction Chemistry, Technische Universitaet Berlin, Gustav Meyer Allee 25, 13355 Berlin, Germany
2. Department of Chemical and Process Engineering, West Pomeranian University of Technology, Szczecin, al. Piastow 17, 70-310 Szczecin, Poland
Interests: antimicrobials; bacteriology; bacterial physiology; biotechnology; cellular stress; microbiology; nanomaterials; nanoparticles
Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA
Interests: vibrational spectroscopy; FT-IR; NIR; Raman; food authentication; food characterization; fats and oils; fruits and vegetables

Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Croatia
Interests: novel food; food preparation processes; extraction processes; new processing techniques in food production; ultrasound; microwaves; plasma; high presure; gastronomy; antioxidant activity; food waste; drying technology

Department of Food Science and Technology, Food safety and Microbiology Lab (Lab no. 117-1), Yeungnam University, Gyeongsan 38541, Republic of Korea
Interests: functional foods; toxins; enzymes; inflammation; fermentation; antioxidants
Department of Pharmacy and Biotechnology, Alma Mater Studiorum—Università di Bologna, 47521 Bologna, Italy
Interests: sensory analysis; virgin olive oil quality; oil technology; phenolic compounds; volatile compounds
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
Interests: dairy, functional foods, membrane processes, food safety

(1) Human Neurobehavioral Laboratory (HNL)/Research Centre for Human Development (CEDH)/Faculdade de Educação e Psicologia, Universidade Católica Portuguesa - Porto (2) Escola Superior de Biotecnologia, CBQF, Universidade Católica Portuguesa - Porto Rua de Diogo Botelho, 4169-005, Porto, Portugal
Interests: neurosciences; probiotics; biomaterials; drug delivery systems; biomedical; health sciences; life sciences; quality life

Institute of Biological Basis of Animal Production, Sub-Department of Improving Animals and Poultry Farming, University of Life Sciences in Lublin, Lublin, Poland
Interests: poultry science; poultry production; poultry products quality; eggs; meat; chickens
Department for Microbiology and Parasitology, Croatian Veterinary Institute, Zagreb, Croatia
Interests: raw milk quality; mastitis; mastitis pathogens; somatic cells; veterinary epidemiology

Fat Institute (Ig-CSIC), Seville, Spain
Interests: functional food; antioxidants; phenols; dietary fiber; cancer; molecular interaction phenol-carbohydrate; pectin; modified pectin; phytochemicals; by-products

Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda, Montañana 930, 50059 Zaragoza, Spain
Interests: analytical method development; high and ultra performance liquid chromatography (HPLC-UPLC); gas chromatography (gc); spectrometry; Meat quality; fatty acids; vitamins
CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), Valencia, Spain
Interests: homogenization pressures; functional foods; probiotic microorganisms; food technology; fruits and vegetables
Department of Land, Environment, Agriculture and Forestry, University of Padua, Padova, Italy
Interests: wine; wine quality; viticulture; oenology; wine markets

Department of Food Science, University of Guelph, 50 Stone, Road East Guelph, Guelph, ON N1G 2W1, Canada
Interests: meat science and technology; processed meats; value-added meats; ingredient formulation; fresh meat and muscle biology; livestock production; beef quality; pork quality; poultry quality

INRAE, VetAgro Sup, Université Clermont Auvergne, F-15000 Aurillac, France
Interests: biopreservation; microbial interaction; anti-pathogen; probiotics

Teagasc Food Research Centre, Dublin, Ireland
Interests: meat; sensory analysis; virtual reality; augmented reality; processing technologies; meat products; consumer studies
ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland
Interests: cereal science; food design; legumes and grains; food quality; sensory analysis; food allergy; plant proteins

Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain
Interests: cereal; flours; proteins; bakery; rheology; pasting properties

Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Interests: sensory analysis; virgin olive oil quality, composition and authenticity; olive oil production and storage technology; volatile compounds; phenolic compounds

Department of International Marketing and Retailing, Faculty of International and Political Studies, University of Lodz, Narutowicza 59a, 90-131 Lodz, Poland
Interests: organic food; regional food; marketing; consumer behavior; health claims; nutrition claims; sustainable consumption; food market; international student mobility; consumer ethnocentrism; country-of-origin effect; food label
Institute of Food Science, Department of Chemistry, Warsaw University of Life Sciences-WULS (SGGW), Nowoursynowska st. 159 c, 02-787 Warsaw, Poland
Interests: food technology; food chemistry; lipid chemistry; estimation of food quality; vegetable oils; animal fats; human milk fat; oxidative stability of fats; methods of modification of natural fat properties; instrumental methods in scientific analysis of estimation of food quality (GC, DSC, HPLC); functional food

Meat and Fish Science and Technology Laboratory, Department of Animal Production and Food Science, Faculty of Veterinary, University of Zaragoza, 50013 Zaragoza, Spain
Interests: fish science and technology; seafood; sensometrics; consumers’ behavior; quality product; research and development; food analysis; food safety; meat science and technology
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