Fermented Foods for Wellness Understanding Processes and Biosensors

Dr. Muhammad Shahzad Aslam is currently working in the School of Traditional Chinese Medicine, Xiamen University Malaysia. He is recognized as a 1% top reviewer according to Web of Science in 2017, 2018 and 2019 in multidisciplinary, cross-disciplinary, and clinical medicine fields, respectively. He has served as honorary academic editor in several journals and has more than 8 years of experience in peer review and academic editing.

Fatma Cebeci is currently an Assistant Professor at Nutrition and Dietetics Department, Bayburt University. She earned her Bachelor and Master degrees for Food Engineering in Turkiye. Later, she finished her PhD in biomedical sciences at University of East Anglia, UK in 2017. Her research interests are in chemistry and health, the effects of fermented foods and the microbiome.

A. K. Haghi, has written, co-written, edited or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 3700 citation. He is currently a senior material engineering consultant in the UK. He has received several grants, consulted for several major corporations, and is a frequent speaker to national and international audiences. He has served as a member of the Canadian Research and Development Center of Sciences & Cultures and the Research Chemistry Centre, Coimbra, Portugal and supervised several PhD and MSc theses at the University of Guilan (UG) and co-supervised international doctoral projects. He holds a BSc in urban and environmental engineering from the University of North Carolina and holds two MSc, one in mechanical engineering from North Carolina State University and another one in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne.