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.

 

 

Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

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Dr. Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

Dr. Fadime Seyrekoğlu, Amasya University, Turkey

Dr. Fadime Seyrekoğlu is an Assistant Professor at Amasya University, specializing in Food Engineering. She holds a PhD from Ondokuz Mayıs University (2020) and a Master’s from Erciyes University (2011), focusing on dairy product innovations and food preservation 🧪🥛. Her research explores functional foods, microencapsulation, and natural additives, with notable work on Aloe Vera in ayran and watermelon by-product utilization 🍉🌿. She has led and contributed to several national projects and supervised postgraduate theses. Dr. Seyrekoğlu has also served in administrative roles, including Head of Department and Vice Director 🎓📊. She actively publishes in international journals and supports community science initiatives

Publication Profile

Scopus

🎓 Education Background

Dr. Fadime Seyrekoğlu earned her PhD in Food Engineering from Ondokuz Mayıs University in 2020 🎓. Her doctoral research focused on the use of encapsulation techniques for incorporating Hypericum extracts into ayran, under the guidance of Prof. Hasan Temiz 🧪🥛. Earlier, she completed her Master’s degree in 2011 at Erciyes University, also in Food Engineering 🧫. Her thesis, supervised by Prof. Osman Sağdıç, investigated the effects of storage on the physicochemical, microbiological, and sensory properties of traditionally produced winter yogurt ❄️🧉. These academic foundations have shaped her expertise in dairy innovation and functional food research.

🔬 Research Focus

Dr. Fadime Seyrekoğlu’s research primarily focuses on functional foods, dairy product innovation, and plant-based bioactive compounds 🧃🥛🌿. Her work extensively explores microencapsulation techniques, particularly using Hypericum species and Aloe vera, for enhancing the nutritional and antioxidant properties of dairy beverages like ayran 🧫🧪. She also investigates fruit and by-product utilization, antifungal activity of plant extracts, and natural food preservation methods 🍉🍯🧀. Through multidisciplinary studies combining food engineering, phytochemistry, and microbiology, she aims to develop health-promoting and sustainable food products. Her expertise lies in optimizing processes and formulations for improved sensory and functional qualities.

Publication Top Notes

  1. “Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products”
    Journal of Food Science, 2025
    📅 Published: 2025

  2. **”Determination of the Effect of Different Extraction Methods on Aloe barbadensis Miller (Aloe Vera) Extract and its Usability in Ayran”**
    Journal of Apitherapy and Nature, 2024
    📅 Published: 2024

  3. **”Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method”**
    AAPS PharmSciTech, 2024
    📅 Published: 2024

  4. **”Meyve Kaplanmasında Peynir Altı Suyu ve Melasın Kullanılabilirliğinin Belirlenmesi”**
    Turkish Journal of Agriculture – Food Science and Technology, 2024
    📅 Published: 2024

  5. **”Determination of Antifungal Activity of Leaf Extracts from Hypericum ssp. Against Plant Pathogenic Fungi Fusarium oxysporum and Alternaria Alternata”**
    Igdir University Journal, 2023
    📅 Published: 2023

  6. **”Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)”**
    International Journal of Science Letters, 2022
    📅 Published: 2022

  7. **”Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties”**
    International Journal of Science Letters, 2022
    📅 Published: 2022

  8. **”Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey”**
    South African Journal of Botany, 2022
    📅 Published: 2022

  9. **”Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı”**
    Turkish Journal of Agriculture – Food Science and Technology, 2021
    📅 Published: 2021

Seyed Mohammad Bagher Hashemi | Food Science | Best Faculty Award

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Assoc. Prof. Dr. Seyed Mohammad Bagher Hashemi | Food Science | Best Faculty Award

Assoc. Prof. Dr. Fasa University, Iran

Dr. Seyed Mohammad Bagher Hashemi, is an Associate Professor at the Department of Food Science and Technology, Faculty of Agriculture, Fasa University. Fluent in Persian and English, he has made significant contributions to the fields of food microbiology, edible oils, essential oils, and probiotic research. He has published numerous scientific articles and participated in various food science projects across Iran, especially in areas related to natural antimicrobial compounds, probiotics, and functional foods. Recognized globally, he has been ranked among the top 2% and top 1% scientists by Stanford University and ISC respectively. With his academic foundation rooted in Iran’s top agricultural universities, Hashemi remains active in reviewing international scientific journals and mentoring students. His research bridges traditional knowledge and modern innovations, aiming to improve food safety, functionality, and health impact. He continues to explore bioactive compounds and their industrial applications.

Publication Profile

Scholar

🎓 Education

Dr. Hashemi pursued all his higher education in Iran, beginning with a Bachelor of Science (B.Sc.) in Food Science and Technology at Shiraz University from 2004 to 2008. He followed this with a Master of Science (M.Sc.) in the same field at Shiraz University from 2008 to 2010, where his thesis focused on antioxidant activity of essential oils in edible oils. He earned his Ph.D. in Food Science and Technology from Ferdowsi University of Mashhad in 2014. Throughout his academic training, he developed expertise in food microbiology, essential oil applications, and probiotic innovations. His education provided a strong foundation in food chemistry, bioprocessing, and preservation technologies, which he now integrates into teaching and research. Courses and research under his academic career emphasized microbiological safety, functional foods, and novel extraction techniques. His Ph.D. research expanded into natural antimicrobial strategies, which laid the groundwork for his current scientific endeavors and project leadership roles.

🧪 Experience

Dr. Hashemi has over a decade of academic and research experience, currently serving as an Associate Professor at Fasa University. His early work included research on oyster mushroom drying and fruit juice packaging technologies. Over time, he led significant projects on probiotics, edible oils, and antimicrobial agents. He developed probiotic cream with Lactobacillus plantarum and investigated aflatoxin detoxification using beneficial microbes. He has supervised students, published scientific articles, and reviewed for international journals. His career is marked by contributions to understanding natural extracts and food bioactivity. With strong collaborative skills, he has been a key figure in advancing food preservation technologies in Iran. He continues to integrate traditional knowledge with cutting-edge science, particularly in functional foods and microbiological safety. His practical insights, combined with his theoretical background, enable him to address both academic and industry-focused food challenges. His experience also includes national surveys on pickles, oils, and antimicrobial compounds.

🏆 Awards and Honors

Dr. Hashemi has received several prestigious honors for his scientific excellence. He was recognized as one of the top 2% of scientists globally by Stanford University and ranked among the top 1% of scientists by the Islamic World Science Citation Center (ISC). His exceptional peer-reviewing work earned him recognition as a Selected Reviewer by Publons, a global platform for researchers. These accolades reflect his influence in the field of food science and the high quality of his research output. He also holds various academic distinctions from his institutions for his contributions to research and student development. These recognitions underline his dedication to advancing food technology and microbial safety research. His work continues to garner respect both nationally and internationally, positioning him among the most impactful Iranian scientists in his domain. The honors are a testament to his rigorous methodology, interdisciplinary vision, and consistent publication in high-impact journals.

🔬 Research Focus

Dr. Hashemi’s research primarily centers on food microbiology, plant extracts, edible oils, and natural antimicrobial compounds. He explores the bioactivity of essential oils such as Zataria multiflora Boiss and Carum copticum, and their application in food preservation. His projects also include the development of probiotic-enriched functional foods, such as creams and beverages, as well as microbial detoxification techniques for contaminants like aflatoxins. Another major focus is prebiotics and inulin extraction, aiming to promote gut health through dietary components. He investigates novel oil resources and their health impacts, combining traditional Iranian food knowledge with contemporary scientific methods. His multidisciplinary approach blends microbiology, biochemistry, and food engineering to solve real-world problems. Current work includes examining native probiotic strains, H. pylori inhibition, and microbial products for functional use. His applied research supports both academic knowledge growth and industrial innovation in food safety, shelf life, and health-enhancing properties.

Conclusion

Dr. Seyed Mohammad Bagher Hashemi is a highly suitable and competitive candidate for the Best Faculty Award. His impressive scholarly record, top-tier global recognition, and sustained research in food science position him among elite academic professionals. With enhanced visibility in mentorship, global collaboration, and recent innovations, his profile would reach even greater excellence.

Publication Top Notes

  1. Title: Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions
    Year: 2018
    Authors: AM Khaneghah, SMB Hashemi, S Limbo
    Citations: 459

  2. Title: Lactic acid production–producing microorganisms and substrates sources-state of art
    Year: 2020
    Authors: E Abedi, SMB Hashemi
    Citations: 400

  3. Title: Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah, FJ Barba, Z Nemati, SS Shokofti, …
    Citations: 264

  4. Title: Recent advancements in lactic acid production-a review
    Year: 2018
    Authors: I Eş, AM Khaneghah, FJ Barba, JA Saraiva, AS Sant’Ana, SMB Hashemi
    Citations: 214

  5. Title: Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah
    Citations: 161

  6. Title: Basil-seed gum containing Origanum vulgare subsp. viride essential oil as edible coating for fresh cut apricots
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah, MG Ghahfarrokhi, I Eş
    Citations: 159

  7. Title: Efficiency of ohmic assisted hydrodistillation for the extraction of essential oils from oregano (Origanum vulgare subsp. viride) spices
    Year: 2017
    Authors: MK Seyed Mohammad Bagher Hashemi, Nooshin Nikmaram, Sara Esteghlal, Amin …
    Citations: 118

  8. Title: Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: kinetics, antioxidant activity and antimicrobial properties
    Year: 2018
    Authors: SMB Hashemi, AM Khaneghah, M Koubaa, FJ Barba, E Abedi, …
    Citations: 114

  9. Title: Essential oils in food processing: chemistry, safety and applications
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah, A de Souza Sant’Ana
    Citations: 112

  10. Title: Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
    Year: 2020
    Authors: SMB Hashemi, D Jafarpour
    Citations: 94

Dritan Topi | Food Chemistry Award | Best Scholar Award

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Dr. Dritan Topi | Food Chemistry Award | Best Scholar Award

Dr. Dritan Topi, University of Tirana, Albania

Dr. Dritan Topi is a distinguished Professor of Chemistry at the University of Tirana, Albania, with expertise spanning food chemistry, chemical analysis, and food safety. 🧪 His extensive academic journey includes a Ph.D. from the University of Tirana and post-doctoral studies in Ireland, Italy, and Slovenia. 🎓 With numerous publications in prestigious journals and active participation in international conferences, he’s renowned for his research on mycotoxins, food authentication, and olive oil production. Dr. Topi’s leadership extends to mentoring Ph.D. candidates and serving on scientific committees, shaping the future of food technology and safety. 🌱

 

Publication Profile

Google Scholar

Academic Qualification

Dr. Dritan Topi embarked on his academic journey at the University of Tirana, Albania, where he obtained his Bachelor’s and Master’s degrees in Chemistry, specializing in food chemistry and chemical analysis. 🎓 His pursuit of knowledge led him to a Ph.D. in Chemical Analysis from the same institution. He expanded his expertise internationally, completing a Master’s in Food Sciences at the Dublin Institute of Technology, Ireland, and engaging in wine authentication research at the Universita di Milano, Italy. 🍷 With a keen interest in food safety and authentication, he undertook post-doctoral studies at the University of Ljubljana, Slovenia, focusing on mycotoxins and olive oil authentication through advanced techniques. 🌱 Dr. Topi’s academic journey continued with teaching and research engagements across Europe, emphasizing Erasmus+ mobility programs and collaborations fostering scientific exchange and expertise enrichment. 🌍

 

Research Focus

Dr. Dritan Topi’s research focuses primarily on food safety and authentication, with a keen interest in addressing environmental concerns related to waste management. 🌱 His work encompasses a wide range of topics including mycotoxin incidence in agricultural commodities, the presence of veterinary antibiotics in livestock manure, and the transformation of waste vegetable oils into biodiesel for sustainable energy solutions. 🍽️ Through his studies, he aims to ensure the quality and authenticity of food products while also contributing to environmental sustainability in Albania and beyond. Dr. Topi’s dedication to research in these critical areas underscores his commitment to public health and environmental stewardship. 🌍

 

Publication Top Notes

  1. “Transforming waste vegetable oils to biodiesel, establishing of a waste oil management system in Albania” 🌿 Cited by 32, 2020
  2. “Volatile and Chemical Compositions of Freshly Squeezed Sweet Lime (Citrus limetta) Juices” 🍋 Cited by 30, 2020
  3. “Incidence of Fusarium Mycotoxins in Wheat and Maize from Albania” 🌾 Cited by 28, 2020
  4. “Presence of veterinary antibiotics in livestock manure in two Southeastern Europe countries, Albania and Kosovo” 🐄 Cited by 23, 2020
  5. “Occurrence of ergot alkaloids in wheat from Albania” 🌾 Cited by 23, 2017
  6. “Alternaria mycotoxins in grains from Albania: alternariol, alternariol monomethyl ether, tenuazonic acid and tentoxin” 🌾 Cited by 21, 2019
  7. “Two-year survey of aflatoxin M1 in milk marketed in Albania, and human exposure assessment” 🥛 Cited by 15, 2022
  8. “Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS” 🫒 Cited by 12, 2020
  9. “LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines from Vitis vinifera ‘Shesh i bardhë’ and ‘Vlosh’ cultivars” 🍷 Cited by 9, 2021
  10. “Environmental impact from olive mills waste disposal, chemical analysis of solid wastes and wastewaters.” 🏭 Cited by 9, 2014