Prof. Dr. Elsayed Elsayed Hafez is a Professor of Molecular Biology, Plant Protection and Biomolecular Diagnosis at the Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA), Alexandria, Egypt. He holds a Ph.D. and M.Sc. in Botany from Mansoura University. His research encompasses molecular biology, plant protection, plant–microbe interactions, food biotechnology, functional foods, natural products, nanotechnology, and biomolecular diagnosis. He has served as Head of the Plant Protection and Biomolecular Diagnosis Department and has participated in numerous national and international research projects. He also has extensive editorial and peer-review experience across agricultural, biological, biotechnology, food, and environmental journals.

Dr. Wenjie Zhao is an Associate Professor at the College of International Development and Global Agriculture (CIDGA), China Agricultural University. He obtained his Ph.D. in Public Administration from China Agricultural University and previously served as a Postdoctoral Researcher at Tsinghua University. His research focuses on global food and agriculture governance, rural transformation, agricultural policy, food security, and sustainable rural development. He has led and participated in several national and international research projects, published extensively in agricultural governance and rural development, and actively contributes to policy research related to global agriculture and food systems.

Dr. Veerapandi Loganathan is an Assistant Professor in the Department of Food Technology at TKM Institute of Technology, Kollam, Kerala, India. He holds a B.Tech. in Biotechnology, an M.Tech. in Food Technology, and a Ph.D. in Food Technology. With more than seven years of teaching and research experience, his expertise focuses on functional foods, grain science, food processing and preservation, food packaging, drying technologies, green extraction techniques, nanotechnology, bioactive compounds, artificial intelligence applications in food engineering, and sustainable food processing.

Dr. Loganathan has authored over 19 research articles, six book chapters, and seven patents. He actively serves as a reviewer for international peer-reviewed journals and collaborates on multidisciplinary research in food science and agricultural technologies. His current research emphasizes emerging technologies including microwave-assisted extraction, cold plasma, spray drying, computational modeling, and nanotechnology for improving food quality, safety, and sustainability. He is committed to advancing innovative research, mentoring students, and contributing to the global scientific community through editorial services, peer review, and collaborative research.

Maryam Razzaq is a plant scientist and Ph.D. candidate at the University of Agriculture, Faisalabad, Pakistan, specializing in Seed Science and Technology. Her research focuses on seed physiology, seed longevity, crop improvement, plant breeding, stress ecology, and sustainable agriculture. She has extensive experience in seed priming, dormancy, quinoa seed biology, cereal crop improvement, and genomic approaches for enhancing plant resilience under environmental stresses.

She has served as a Research Associate in the Seed Physiology Laboratory at the University of Agriculture, Faisalabad, and has contributed to peer-reviewed research articles, book chapters, international conferences, and collaborative research projects. Her expertise includes seed technology, plant genetics, bioinformatics, GWAS, and crop adaptation strategies. She is committed to advancing agricultural research through innovative, interdisciplinary, and internationally collaborative approaches that support global food security and sustainable grain production.

Dr. Taha Mehany is an interdisciplinary researcher, food technologist, chemist, and scientist specializing in food science, analytical chemistry, grain technology, and sustainable food innovation. He earned his PhD in Chemistry from the University of La Rioja, Spain, with Outstanding Cum Laude distinction and International Mention. His research integrates food chemistry, analytical chemistry, chemometrics, metabolomics, food processing technologies, sensory science, and functional food development. He has authored more than 60 peer-reviewed publications, contributed to book chapters, participated in numerous international conferences, and serves as editor and reviewer for many leading food science journals.