Oluwatoyin Oluwole
Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Professor Carola Fortelius
Biotechnology and Chemical Engineering Department, Helsinki Metropolia University, Helsinki, Finland
Professor Gabriel Shirima
Nelson Mandela African Institution of Science and Technology-NM-AIST; School of Life Sciences and Bioengineering &KCMC/KCRI-MOSHI; Allen School for Global Animal Health, Washington State University, Washington, United States
Dr. Dele Raheem
Department of Food Science, University of Helsinki, Helsinki, Finland
Professor Vijay Jayasena
School of Science and Health, Western Sydney University, Sydney, Australia
Professor Per-Erik Saris
Department of Food and Environmental Sciences, University of Helsinki,, Helsinki, Finland
Professor Rafael Zambelli
Food Engineering Department, Federal University of Ceará (UFC), Fortaleza, Brazil
Dr. Tosin Ijabaadeniyi
Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa
Professor Osaretin Ebuehi
Department of Biochemistry, University of Lagos, Lagos, Nigeria
Dr. Abiodun Olapade
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Dr. Arueya Gibson
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Professor Kolawole Falade
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Dr. Audain Keiron
School of Agricultural Sciences, Department of Food Science& Nutrition, University of Zambia, Lusaka, Zimbabwe
Dr. Aminat Adelagan
Department of Food Science and Biotechnology, Bells University of Technology, Ota, Nigeria
Dr. Angela Parry Hanson Kunadu
Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Dr. Kebede Kassa
Research and Knowledge Management St Mary's University (SMU), San Antonio, Ethiopia
Professor Misganaw Solomon Mengistu
Department of Basic Courses, St Mary's University (SMU), San Antonio, Ethiopia
Nutritional Survey of Pre-school Children in Oredo Local Government Area, Edo State Nigeria
Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products
Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough
Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix