Salah Eldin Osman Mahgoub is a Certified Food Scientist (CFS), Professional member of the Institute of Food Technologists (IFT, USA), and Fulbright scholar with international work experience. Has been a university professor in the university of Botswana, Botswana, university of Khartoum, Sudan and an adjunct professor at Kaplan University, USA. A critical thinker with proven experience in food science, food processing, genetically modified foods, functional foods and nutrition in relation to various consumer issues. An experienced researcher, team leader and effective team player, with proven track on developing products from the concept to the shelf and the impact on consumer preferences. Published 34 articles and conference proceedings in peer reviewed journals. Presented and participated in 42 conferences and workshops globally. Leo M.L. Nollet, PhD, received an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York--now CRC Press of Taylor & Francis--the first, second, and third editions of the books entilted Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two volume book. He also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, Third Edition (CRC Press). With F. Toldrá he coedited two books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing--now Wiley). With M.Poschl he coedited the book Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues several books: Handbook of Food Product Manufacturing (Wiley,2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing--now Wiley--2006 and 2012), and the Handbook of Fruits and Vegetable Flavors(Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry and Seafood Quality, first and second editions, (Blackwell Publishing--now Wiley--2007 and 2012). From 2008 to 2011, he published with F. Toldrá five volumes on animal product-related books.
