Chongting Guo | Food Processing | Best Researcher Award

Published on by Global Academic Awards

Dr. Chongting Guo | Food Processing | Best Researcher Award

Dr. Chongting Guo, Liaoning University, China

Dr. Chongting Guo is an Associate Professor at the College of Light Industry, Liaoning University, China. With a Ph.D. in Food Science and Engineering from Shenyang Agricultural University, he focuses on food processing, polysaccharides, polyphenols, and food nutrition. He has contributed extensively to food science, with notable publications on antioxidant activity, immunomodulation, and the neuroprotective potential of fruit extracts. Dr. Guo is recognized for his work in food chemistry and its applications in health and nutrition. 🍎📚🔬

Publication Profile

Scopus

Education

Dr. Guo earned his Master’s degree in Processing and Storage Safety of Agricultural Products from Shenyang Agricultural University (2016) and completed his Ph.D. in Food Science and Engineering at the same institution in 2022. His educational background laid a strong foundation in food processing and safety, allowing him to contribute to the advancement of food science, particularly in areas like polysaccharides, polyphenols, and metabolomics. 🎓🍏🔍

Experience

Dr. Guo is currently an Associate Professor at Liaoning University, where he teaches and conducts research in food science. Previously, he worked at the Institute of Food Science, National Research Council of Spain (CIAL, CSIC), and the Chinese Academy of Agricultural Sciences. His academic and research positions have contributed significantly to his expertise in food processing, with a focus on fruit extracts, antioxidants, and immunomodulation. 🏫🌍🔬

Awards and Honors

Dr. Guo has received the First Prize for Information-based Innovative Education and Teaching from Liaoning Province in 2023. He was also recognized as an Outstanding Talent of Shenyang in 2022 and serves as a member of the National Agricultural Products Processing Science and Technology Innovation Alliance. These accolades reflect his outstanding contributions to both research and education in the food science field. 🏆🥇🎉

Research Focus

Dr. Guo’s research focuses on food processing, polyphenols, polysaccharides, and food nutrition, with particular attention to metabolomics. His work explores the extraction, characterization, and biological activities of food components, especially in fruit extracts like peaches. He aims to enhance food safety and health through his studies on antioxidant properties and immunomodulatory effects of natural compounds. 🍓🔬🧑‍🔬

 

Publication Top Notes

Fabrication of sweet potato leaf-derived nanocellulose and its influence on the properties and interactions in peanut protein films

Ternary blend-based film derived from Antheraea pernyi silk sericin, soybean protein isolate, and sodium alginate: Preparation, characterization and antioxidant

 

Soheyl Eskandari | Food Safety | Best Researcher Award

Published on by Global Academic Awards

Assoc. Prof. Dr. Soheyl Eskandari | Food Safety | Best Researcher Award

Assoc. Prof. Dr. Soheyl Eskandari, Food and Drug Laboratory Research Center (FDLRC), Iran

Assoc. Prof. Dr. Soheyl Eskandari 🧪📚 is a distinguished academic with a Ph.D. in Food Safety from Shiraz University (2005) and extensive expertise in microbiology, food safety, and public health. He serves at Tehran University of Medical Sciences 🏛️ and holds key roles in Iran’s Food & Drug Administration. Dr. Eskandari has conducted impactful research on antibiotic resistance and rapid detection of pathogens, including E. coli O157:H7, utilizing real-time PCR. As a prolific educator and ISO 22000 Lead Auditor, he has significantly contributed to food safety and quality standards. His teaching spans microbiology, food safety, and biotechnology at leading Iranian universities. 🌟

Publication Profile

Orcid

Google Scholar

🎓 Educational Background

Assoc. Prof. Dr. Soheyl Eskandari holds a Ph.D. in Food Safety from the Food Hygiene & Health Control Department, School of Veterinary Medicine, Shiraz University, Iran (2005). His doctoral thesis focused on antibiotic resistance and MIC of aerobic bacteria in poultry. He gained research experience in Molecular Biology at the Canadian Research Institute for Food Safety (CRIFS), University of Guelph, Canada (2003), where he worked on rapid detection of E. coli O157:H7 using real-time PCR. Additionally, he earned a DVM from Urmia Azad University, Iran (1995), with a postgraduate thesis on the prevalence of intestinal helminths in domestic fowls. 🧬🐓

🎓 Teaching Experience

Assoc. Prof. Dr. Soheyl Eskandari has extensive teaching experience in microbiology, food safety, and nutrition across various academic levels. He has taught courses such as Medical Microbiology, General Microbiology and Parasitology, and Food System Management at Shahid Beheshti University of Medical Sciences since 2020. He has also delivered advanced topics like Food Chemical Safety and Advanced Meat Sciences at Yazd University of Medical Sciences. Additionally, he contributed to Ph.D. programs at Islamic Azad University, focusing on Food Safety and Food Biotechnology. His teachings integrate practical and theoretical components, emphasizing healthy food production and quality standards. 🧪🍴📘

🔬 Research Interests

Assoc. Prof. Dr. Soheyl Eskandari’s research focuses on advancing food safety and quality. His expertise spans food hygiene, risk analysis, and rapid detection methods in food microbiology. He is dedicated to chemical and microbiological analysis of food and feed, with a keen interest in biotechnology and genetically modified foods. Dr. Eskandari is also passionate about developing and implementing food safety and quality management systems. His work integrates cutting-edge technologies to ensure safe and high-quality food production, contributing significantly to public health and food industry standards. 🧪🍎📊

Publication Top Notes

  • 🐟 Effect of dietary taurine and methionine supplementation on growth performance, body composition, taurine retention, and lipid status of Persian sturgeon, Acipenser persicus – Cited by 49 (2018)
  • 🐟 Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix) – Cited by 41 (2011)
  • 🐟 Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle – Cited by 39 (2010)
  • 🧬 Applicability of species-specific polymerase chain reaction for fraud identification in raw ground meat commercially sold in Iran – Cited by 38 (2015)
  • 🐟 The effect of dietary taurine on growth performance and liver histopathology in Persian sturgeon, Acipenser persicus fed plant-based diet – Cited by 33 (2017)
  • 🥛 Determination of sodium benzoate and potassium sorbate in “Doogh” samples in post-market surveillance in Iran – Cited by 31 (2013)
  • 🍔 Detection of chicken meat adulteration in raw hamburger using polymerase chain reaction – Cited by 30 (2014)
  • 🐔 Study the antimicrobial effects of chitosan-based edible film containing Trachyspermum ammi essential oil on chicken meat shelf-life – Cited by 29 (2017)
  • 🧪 Chemical laboratory findings in children with COVID-19: A systematic review and meta-analysis – Cited by 26 (2022)
  • 🌭 Determination of lead and cadmium content in sausages from Iran – Cited by 26 (2011)
  • 🥛 Determination of potassium sorbate and sodium benzoate in “Doogh” by HPLC and comparison with spectrophotometry – Cited by 25 (2013)
  • 🐟 The effects of black cumin, black caraway extracts, and their combination on the shelf life of silver carp (Hypophthalmichthys molitrix) – Cited by 24 (2015)
  • 🍔 Histological study of industrial hamburgers for unpermitted edible tissues and correlation with connective tissues – Cited by 24 (2013)
  • 🐟 Prevalence of listeria species and serotyping of Listeria monocytogenes bacteria in seafood samples – Cited by 23 (2021)
  • 🐔 Plasma-treated LDPE film with onion and potato peel extract for chicken thigh shelf life extension – Cited by 21 (2023)
  • 🧫 Analytic and chemometric assessments of native probiotic bacteria and inulin effects on lead salts bioremediation – Cited by 21 (2021)
  • 🐔 Prevalence of intestinal helminths of native chickens in Urmia, Iran – Cited by 17 (2002)
  • 🌭 Histological study of sausages for unpermitted edible tissues and correlation with collagen and hydroxyproline – Cited by 16 (2013)
  • 🥚 Aerobic bacteria from eggs and day-old chicks and their antibacterial resistance in Shiraz, Iran – Cited by 16 (2006)
  • 🥩 Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges – Cited by 12 (2022)

Conclusion

Dr. Eskandari’s exceptional academic achievements, extensive research expertise, impactful leadership in administrative roles, and unwavering commitment to teaching exemplify his innovation and dedication to advancing food safety and microbiology. His significant contributions and leadership in the field make him a standout candidate for the “Research for Best Researcher Award,” perfectly aligning with the award’s criteria for outstanding research and impactful contributions.