IntechOpen Book Series Biochemistry Volume 10

Professor Farid Badria has a PhD (Microbial Transformation, University of Mississippi, USA), and two MScs (Mansoura and Minnesota). The TWAS Prize for Public Understanding of Science (2013), WIPO Gold Medal (2011) (the best inventor in Egypt), State Outstanding Award in Medicine, Egypt (2001), Outstanding Arab Scholar, Kuwait (2000), and Khawrazmi International Award, Iran (2000) are just some of the awards

he has received. He has also been a scholar of the Arab Development Fund, Kuwait (2000), ICRO-UNESCO International, Chile (1999), and UNESCO Biotechnology, France (1994). Professor Badria has submitted 46 patents of which 19 have been granted final certificates with intellectual protection for 20 years. With more than 200 publications and over nine books, he continues to lead research projects on developing new therapies for liver and skin disorders and cancer.

Dr. Anthony Ananga is an assistant professor in food science at Florida A&M University in Tallahassee Florida, USA. He has 10 years of teaching and 15 years of research experience. Dr. Ananga's research program focuses on grape vinification and bioprocessing, with concentration on the analysis of antioxidant capacity of phytochemicals in muscadine grapes. His lab investigates the bioavailability and efficacy of these phytochemicals in

preventing chronic diseases and understanding their effect in fighting obesity. He also uses the functional genomics platform to improve nutraceutical compounds in muscadine grape cells for human health benefits. In addition to that, Dr. Ananga's lab is focused on food safety with an emphasis on fruit and peanut allergens. He strives to understand, characterize, purify, and investigate major food allergens in grapes and peanuts.

**Editors of Volume 10: Farid Badria** Mansoura University, Egypt

**Anthony Ananga** Florida A&M University, USA

**Book Series Editor: Miroslav Blumenberg** NYU Langone Medical Center, New York, USA
