Editorial Board for section 'Food Science'

• Astrochemistry Section
• Bioinorganics Section
• Biological and Natural Products Section
• Catalysis Section
• Crystallography Section
• Food Science Section
• Electrochemistry and Photoredox Processes Section
• Green and Environmental Chemistry Section
• Chemistry of Materials Section
• Medicinal Chemistry Section
• Inorganic and Solid State Chemistry Section
• Molecular Organics Section
• Chemistry at the Nanoscale Section
• Physical Chemistry and Chemical Physics Section
• Photochemistry and Photophysics Section
• Supramolecular Chemistry Section
• Theoretical and Computational Chemistry Section
• Radiochemistry Section

Please see the section webpage for more information on this section.

Please note that the order in which the Editors appear on this page is alphabetical, and follows the structure of the editorial board presented on the MDPI website under information for editors: editorial board responsibilities.

Members

Dr. Loulouda Bosnea

Dr. Loulouda Bosnea

SciProfiles Scilit Preprints.org Google Scholar

Website
Section Board Member

Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
Interests: dairy technology; dairy microbiology; probiotics; fermented food technology; fermentation processes and bioprocesses
Special Issues, Collections and Topics in MDPI journals

Special Issue in Foods: Foods and Bioproducts: Novel Insights/ New Knowledge
Special Issue in Foods: Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control and Preservation
Special Issue in Applied Sciences: Development of Healthy Dairy Products
Special Issue in Applied Microbiology: Incorporation of Advanced Molecular Techniques in Food Quality Control and Safety
Special Issue in Foods: Milk and Dairy Products: Quality, Microorganisms and Health Benefits
Special Issue in Foods: Sustainable Uses and Applications of By-Products of the Food Industry
Topics: Improving the Added Value of Raw Milk and Dairy Products through Innovative Tools and Techniques

Dr. Antonella Di Pizio

Dr. Antonella Di Pizio

SciProfiles Scilit Preprints.org Google Scholar

Website
Section Board Member

Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany
Interests: chemical senses; taste; smell; chemosensory receptors; GPCR; bioactive food compounds; peptides; molecule interactions; molecular modeling

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