Jiangtao Qiao | Food Science | Best Researcher Award

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Dr. Jiangtao Qiao | Food Science | Best Researcher Award

Lecturer at Hebei University of Engineering, China

Dr. Jiangtao Qiao is an Assistant Professor at the College of Life Science and Food Engineering, Hebei University of Engineering. He holds a Ph.D. in Agricultural Sciences and Biological Engineering from the University of Liège, Belgium. His research focuses on identifying bioactive compounds in bee products and evaluating their antioxidant, anti-inflammatory, and gut microbiota-modulating effects. With over 20 peer-reviewed publications, he also explores the development of functional foods and honey-based beverages. He serves as Vice-Chair of the Bee Products Processing Professional Committee of the Chinese Beekeeping Society and is recognized as a Qinglan Scholar “Key Talent Category C.”

Professional Profile

Orcid

Scopus

Academic Background

Dr. Jiangtao Qiao has built a strong academic foundation in the fields of food science and agricultural engineering. He earned his Ph.D. in Agricultural Sciences and Biological Engineering from the University of Liège, Belgium (2020–2024), where he focused on the bioactive components of bee products. Prior to that, he completed a Master’s degree in Food Processing and Safety at the Chinese Academy of Agricultural Sciences (2016–2019), gaining expertise in food safety and quality control. His academic journey began with a Bachelor’s degree in Food Science and Engineering from Hebei University of Engineering (2012–2016), laying the groundwork for his current research career.

Professional Experience

Dr. Jiangtao Qiao currently serves as an Assistant Professor at the College of Life Science and Food Engineering, Hebei University of Engineering. Since joining in 2024, he has actively contributed to research on bioactive compounds in bee products and their health benefits. Recognized as a Qinglan Scholar “Key Talent Category C,” he brings innovation to the development of functional foods and honey-based beverages. In addition to his academic role, he holds the position of Vice-Chair in the Bee Products Processing Professional Committee under the Chinese Beekeeping Society, where he plays a key role in advancing research and industry collaboration.

Awards and Honors

Dr. Jiangtao Qiao has been recognized for his contributions to food science and natural product research through several notable honors. He was awarded the prestigious Qinglan Scholar “Key Talent Category C” title, which acknowledges his potential and achievements in scientific research and academic leadership. His innovative work on the functional properties of bee products has garnered attention within both academic and professional communities. As Vice-Chair of the Bee Products Processing Professional Committee of the Chinese Beekeeping Society, he has also been commended for his leadership in promoting interdisciplinary collaboration and advancing the application of bee product research in food engineering.

Research Focus

Dr. Jiangtao Qiao’s research is centered on the identification and functional evaluation of bioactive compounds in bee products, such as flavonoids, phenolic acids, alkaloids, and terpenes. His work explores their antioxidant, anti-inflammatory, and gut microbiota-modulating properties, aiming to uncover their potential in natural health therapies. He also focuses on the development of innovative functional foods, including honey-based beverages. By integrating advanced analytical techniques and multidisciplinary approaches, Dr. Qiao seeks to elucidate the mechanisms behind these bioactivities. His research contributes to the growing field of food-based health solutions and supports the sustainable utilization of natural bee-derived resources.

Publication Top Notes

📝 Di‐p‐Coumaroyl Spermidine From Bee Pollen Alleviates Chronic Nonbacterial Prostatitis
Year: 2025

📝 Nutrient Profiles and Browning Control of Wasp Larvae
Year: 2024

📝 New Insights into Identification, Distribution, and Health Benefits of Polyamines and Their Derivatives
Year: 2024 | Cited by: 3+

📝 New Insights into Bee Pollen: Nutrients, Phytochemicals, Functions and Wall-Disruption
Year: 2024 | Cited by: 5+

📝 Characteristic Components and Authenticity Evaluation of Chinese Honeys from Three Different Botanical Sources
Year: 2023 |Cited by: 8+

📝 Phenolamide and Flavonoid Glycoside Profiles of 20 Types of Monofloral Bee Pollen
Year: 2023 | Cited by: 10+

📝 Rapeseed Bee Pollen Alleviates Chronic Non‐Bacterial Prostatitis via Regulating Gut Microbiota
Year: 2023 | Cited by: 6+

📝 Botanical Origins and Antioxidant Activities of Two Types of Flavonoid-Rich Poplar-Type Propolis
Year: 2023 | Cited by: 4+

Conclusion

Dr. Jiangtao Qiao is an outstanding candidate for the Research for Best Researcher Award, with a strong academic background that includes a Ph.D. from the University of Liège and a research focus on the bioactive properties of bee products. Currently serving as an Assistant Professor at Hebei University of Engineering, he is also a recognized Qinglan Scholar and Vice-Chair of a national scientific committee. With over 20 peer-reviewed publications in high-impact journals, his work integrates innovative analytical methods and interdisciplinary approaches, contributing significantly to functional food development and natural health therapies. His leadership and impactful research make him highly deserving of this recognition.

 

 

Marsha Dizitha | Food Science | Best Researcher Award

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Marsha Dizitha | Social Sciences | Best Researcher Award

Master Student at  University of Indonesia, Indonesia.

Marsha Dizitha is a dedicated public servant and researcher with a strong focus on social issues, community empowerment, and sustainable development. Based in Bogor, Indonesia, Marsha is currently advancing her expertise in anthropology as a master’s student at Universitas Indonesia, where she delves into complex topics such as multispecies ethnography in tourism. Her background in both anthropology and business management gives her a unique interdisciplinary perspective, blending cultural insights with strategic policy understanding. With over a decade of experience in the Ministry of Tourism and Creative Economy, Marsha has developed and contributed to impactful policies promoting sustainable tourism. Her work is characterized by a commitment to marginalized communities, especially focusing on the protection of women and children. Marsha’s research endeavors and dedication to social advocacy reflect her ambition to create a meaningful difference in society through sustainable and equitable initiatives.

Publication Profile

ORCID

Education

Marsha Dizitha’s educational background spans both business management and anthropology, enriching her with a multidisciplinary approach to social research. She graduated with a Bachelor’s degree in Business Management, specializing in Telecommunications and Informatics, from Telkom University in 2009, where she achieved an impressive GPA of 3.50. Her interest in cultural studies and social issues later led her to pursue a Master’s degree in Anthropology at Universitas Indonesia, starting in 2023. This advanced study allows her to deepen her knowledge of social structures and ethnographic research methodologies. Her current studies focus on multispecies ethnography in tourism, where she examines sustainable living practices and human-environment interactions. Through her academic journey, Marsha has gained a solid foundation in both quantitative and qualitative research, preparing her to address complex social issues with a well-rounded and analytical perspective.

Experience

Marsha Dizitha brings over a decade of experience in the public sector, particularly through her role as a Public Servant with the Deputy for Strategic Policy at Indonesia’s Ministry of Tourism and Creative Economy. Since 2013, she has played a crucial part in shaping key tourism and creative economy policies that prioritize sustainability and cross-departmental collaboration. Her insights have contributed to initiatives aimed at developing a sustainable tourism framework for Indonesia, balancing economic growth with environmental conservation.

Research Focus

Marsha’s research is primarily centered on sustainable tourism, community empowerment, and the intersection of human and environmental relationships. Her recent work on multispecies ethnography in the Hanjeli Tourism Village, Sukabumi, highlights her commitment to promoting sustainable living and fostering equitable relationships between communities and their environments. This research, published in the Environmental Sociology journal, explores how human-animal-environment dynamics can influence tourism practices and support local economies while preserving natural resources. Marsha’s research is also guided by her dedication to marginalized communities, with a particular focus on protecting vulnerable groups such as women and children. Her interdisciplinary approach, combining anthropology with public policy insights, positions her as a valuable contributor to initiatives aimed at achieving social equity and sustainable development, making her research relevant not only academically but also for practical implementation.

Awards and Honors 

Marsha has been recognized for her academic excellence and commitment to social impact with prestigious awards and honors. In 2022, she received the Indonesia Endowment Fund for Education Agency Scholarship, a highly competitive award supporting her pursuit of a Master’s in Anthropology at Universitas Indonesia. This scholarship acknowledges her potential to contribute significantly to Indonesia’s academic and social landscape, particularly through her research on community empowerment and sustainable tourism. Additionally, her research publication in a top-tier journal like Environmental Sociology underscores her academic merit and commitment to high-quality, impactful research. Marsha’s accolades reflect her dedication to advancing knowledge and addressing real-world social issues, further establishing her as a committed researcher and public servant with a vision for creating sustainable, positive change in her community and beyond.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia. Environmental Sociology. DOI: 10.1080/23251042.2024.2422012

Title: New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film. Tha 5th Kyoto Conference in Arts, Media, and Culture. Conference Abstract.

Title: Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism. EdInnovate 2024: Innovation in Education and E-Learning. Conference Abstract.

Peter Mukwevho | Food Science | Best Researcher Award

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Peter Mukwevho | Food Science | Best Researcher Award

Lecturer at  University of Pretoria, South Africa.

Dr. Peter Mukwevho is a distinguished Food Scientist and academic with a robust track record in research, teaching, and industry engagement. Known for his innovative work on food processing techniques, particularly with Bambara groundnut, he has contributed extensively to improving food safety, nutrition, and product development. Dr. Mukwevho’s expertise spans multiple facets of food science, including food safety systems, culinary sciences, and advanced hygienic engineering. His career reflects a commitment to advancing food technology and supporting small businesses through technical training. With his research widely published and presented at international conferences, he is recognized as a leader in functional food research and an educator passionate about guiding the next generation of food scientists. Dr. Mukwevho’s achievements underline his impact on both the academic and practical applications of food science, as well as his dedication to addressing food security and nutritional challenges.

Publication Profile

Scopus 

Education

Dr. Mukwevho’s educational background is marked by academic excellence and international experience. He earned his PhD in Food Science from the University of Pretoria, where he focused on food product development and nutritional advancements. He also holds a Master of Science in Food, Nutrition, and Culinary Sciences from Clemson University in the United States, further enhancing his expertise in food science. His academic journey began with a Bachelor of Science in Biology from Voorhees University, where he was awarded the prestigious Presidential Scholarship and recognized as an Honours College member. Dr. Mukwevho has also expanded his professional knowledge through certifications, including Project Management from the University of Cape Town and Food Safety System Certification (FSSC/ISO 22000) from the SABS Training Academy, reflecting his commitment to maintaining high standards in food safety and management.

Experience

Dr. Mukwevho has accumulated extensive experience in academia and industry, highlighting his dual role as a researcher and educator. Currently, he is a lecturer in Food Science at the University of Pretoria, where he teaches undergraduate and honors-level courses such as Food Product Development, Animal Food Science, and Food Safety and Hygiene. He previously lectured part-time at the University of Limpopo and served as a Senior Food Technologist at the Limpopo Agrofood Technology Station (LATS), where he led food product development initiatives and provided small business training. His practical experience is further enriched by his memberships in professional organizations, including the South African Association for Food Science and Technology (SAFFoST) and the Institute of Food Technologists (IFT), which keep him engaged with industry developments and standards.

Research Focus

Dr. Mukwevho’s research primarily focuses on food science and food technology, with particular expertise in the functional properties of Bambara groundnut and other underutilized crops. His work emphasizes innovative processing techniques, such as infrared and microwave treatments, to enhance the nutritional and functional properties of food products. His recent studies explore ways to reduce undesirable flavors in Bambara groundnut flour, increase the digestibility of protein hydrolysates, and improve the textural properties of game meat products. His research aims to promote food security, improve nutrition, and support sustainable agricultural practices. Dr. Mukwevho’s publications in reputable journals and presentations at international conferences demonstrate his commitment to pioneering solutions that address both local and global food challenges.

Awards and Honors 

Dr. Mukwevho’s academic and professional achievements have been recognized through various honors. As an undergraduate, he was awarded the Presidential Scholarship at Voorhees University and became an Honours College member, demonstrating his dedication to academic excellence early in his career. Throughout his professional journey, he has received multiple accolades for his contributions to food science, particularly in his work on Bambara groundnut, which has implications for nutrition and food security. His research has garnered attention at international conferences, such as IUFOST and the International Congress of Meat Science and Technology (ICoMST), where he has presented several times. Dr. Mukwevho’s accolades reflect his impact on advancing food science and underscore his potential to contribute further to global food technology innovations.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
Authors: Mukwevho, P., Emmambux, M.N.
Journal: Cereal Chemistry
Year: 2024
Citation Count: 0

Title: Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from Bambara groundnut seeds
Authors: Mukwevho, P., Emmambux, M.N.
Journal: LWT
Year: 2022
Citation Count: 21