Editor-in-Chief, Food Sciences at Wiley
Dr. Essam Hebishy is a dedicated professional at Wiley, where he oversees one of the key journals, Journal of Food Processing and Preservation (JFPP). As Editor-in-Chief, he ensures the highest standards of quality and integrity, managing the editorial process, coordinating peer reviews, and facilitating the publication of groundbreaking research. His commitment to academic excellence and innovation drives him to continually enhance the publishing process and support the academic community. Previously, Dr. Hebishy has made significant contributions to the field of Food and Dairy Science, Chemistry, and Technology. His expertise includes the heat stability, fouling, and rehydration properties of dairy powders, as well as the preparation and characterization of food nanostructures using proteins and polysaccharides. He has secured substantial research funding, including grants from the Royal Society of Chemistry (RSC) in the UK and international exchanges to develop oleofoams as a strategy for fat reduction and biopolymer hydrogels for salt reduction in food systems. He has also collaborated on projects to develop edible antioxidant packaging. Dr. Hebishy has published over 33 research articles and has a strong track record of working with industries in the UK and Ireland on various projects, including sushi rice, canned Marrowfat peas, shelf-life of frozen meat and alternative proteins.
Overview:
In this workshop, participants will learn essential tips for writing research papers in food science, focusing on manuscript structure, clear writing, and effective data presentation. Attendees will gain insights on selecting appropriate journals, responding to peer review feedback, and addressing ethical considerations in research. This session will equip researchers with practical strategies to enhance the clarity, impact, and overall quality of their scientific papers, increasing their chances of successful publication.
Key Takeaways
President – IFSTSL
Dr. Sumudu N. Warnakulasuriya is the President of the Institute of Food Science and Technology Sri Lanka. She holds a Ph.D. in Food Science from Canada, with specialized expertise in food chemistry, natural product chemistry, and food microbiology. Dr. Warnakulasuriya has published extensively in leading scientific journals and has presented her research at numerous international conferences. She is also actively involved in university teaching and supporting micro, small and medium-sized enterprises (SMEs) in the food sector through technology transfer and consultancy services.
Overview:
This workshop will explore the essential strategies and skills needed to navigate the world of academic publishing effectively. It will cover the key steps in structuring research papers, crafting compelling arguments, and adhering to publication standards. Attendees will learn how to select the right journal, manage peer reviews, and maximize the impact of their work. The session will also highlight common pitfalls to avoid and provide practical tips for enhancing the visibility and influence of academic publications.
Key Takeaways
Department of Nutrition, Faculty of Medicine Hasanuddin University Indonesia
Department of Pathology, College of Korean Medicine, Kyung Hee University, Republic of Korea
Michael Fam Endowed Chair Professor in Food Science and Technology Nanyang Technological University Singapore
Professor, Australian Institute of Health Innovation Lifespan Health and Wellbeing Research Centre Macquarie University, Australia