1. Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
2. Syrian AcademicExpertise (SAE), Gaziantep, Turkey
3. Department of Food Science, University of Otago, Dunedin, New Zealand
4. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
5. Department of Food Science, Cornell University, Ithaca, New York, USA
6. Green Extraction Team, INRAE, Avignon University, Avignon, France
7. Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
8. Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
9. Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
10. Fisheries and Aquaculture Research, Nofima – Norwegian Institute of Food, Ås, Norway
11. Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
12. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
13. Division of Livestock Products Technology, SKUAST-J, Jammu, India