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. πŸŽπŸ“šπŸ”¬

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. πŸŽ“πŸπŸ”

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. πŸ«πŸŒπŸ”¬

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. πŸ†πŸ₯‡πŸŽ‰

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. πŸ“πŸ”¬πŸ§‘β€πŸ”¬

 

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

 

Bakti Berlyanto Sedayu | Food Packaging | Best Researcher Award

Published on by Global Academic Awards

Dr. Bakti Berlyanto Sedayu | Food Packaging | Best Researcher Award

Dr. Bakti Berlyanto Sedayu, National Research and Innovation Agency of The Republic of Indonesia, IndonesiaΒ 

Dr. Bakti Berlyanto Sedayu, PhD, is a distinguished researcher specializing in food technology, sustainable packaging, and biopolymer development. He is affiliated with the National Research and Innovation Agency (BRIN) of Indonesia. His expertise includes seaweed-based bioplastics, biodegradable food packaging, and the utilization of fisheries industrial waste. With a PhD from Victoria University, Australia, and an MSc from KU Leuven, Belgium, Dr. Sedayu has led numerous innovative research projects and holds several patents in green technology. He has published extensively in high-impact journals, contributing to advancements in eco-friendly food packaging. His dedication to sustainability and innovation has earned him recognition in the global scientific community.

Publication Profile

Google Scholar

πŸŽ“ Education

Dr. Bakti Berlyanto Sedayu earned his PhD in Engineering & Science from Victoria University, Australia in 2020, focusing on the development of semi-refined ΞΊ-carrageenan-based films for food packaging applications. He obtained his MSc in Food Technology from KU Leuven, Belgium in 2011, where he specialized in sustainable food processing. His academic journey began with a BSc in Fisheries Processing Technology from Bogor Agricultural University, Indonesia in 2004, where he developed a strong foundation in marine resource utilization. His multidisciplinary education has equipped him with expertise in biopolymer development, food preservation technologies, and the application of green engineering principles to promote sustainability in the food packaging industry.

πŸ’Ό Experience

Dr. Sedayu has extensive research experience spanning nearly two decades. Since 2025, he has led projects on extending the shelf life of Caulerpa sp. using gamma irradiation and developing biodegradable packaging materials from fisheries industrial waste. From 2022 to 2024, he spearheaded projects on seaweed-based bioplastics, the utilization of processing by-products for snacks, and the formulation of nori using local Indonesian seaweed. His earlier experiences include the design of organic seaweed-based fertilizer apparatus, surimi production apparatus, and fishery product drying systems. Additionally, he has conducted significant research on sustainable packaging through the application of biodegradable films and edible coatings, contributing to innovative solutions for reducing plastic waste.

πŸ… Awards and Honors

Dr. Bakti Berlyanto Sedayu has earned notable recognition for his contributions to food technology and sustainability. In 2024, he was awarded patents for the composition of crispy nori from local seaweed and seaweed sticks enriched with amino acids. His pioneering work on bioplastic film production from agar, cassava starch, and glycerol using extrusion methods earned him a national patent in 2023. Additionally, he holds a 2013 patent for the Particle Board Production Technology from industrial seaweed processing waste. His research has been published in top-tier journals, and he has received commendations for his contributions to sustainable food packaging. His innovative achievements continue to influence the fields of environmental engineering and food technology.

πŸ”Ž Research Focus

Dr. Sedayu’s research primarily revolves around sustainable food packaging, biodegradable bioplastics, and the utilization of marine resources. He focuses on developing seaweed-based films and biodegradable polymers as eco-friendly alternatives to conventional plastics. His work in gamma irradiation techniques for food preservation and biodegradable coating formulations has advanced the shelf life and safety of perishable products. Additionally, he explores the use of industrial waste for material development, contributing to circular economy initiatives. His innovative approaches in combining biotechnology, food engineering, and environmental science have significantly contributed to reducing plastic pollution and promoting sustainable packaging solutions.

Publication Top Notes

  • A review of property enhancement techniques for carrageenan-based films and coatings – 229 citations, 2019 πŸ“–

  • Reinforcement of refined and semi-refined carrageenan film with nanocellulose – 45 citations, 2020 πŸ“–

  • Characterization of semi-refined carrageenan-based film for primary food packaging purposes – 43 citations, 2018 πŸ“–

  • Pupuk cair dari rumput laut Eucheuma cottonii, Sargassum sp. dan Gracilaria sp. menggunakan proses pengomposan – 42 citations, 2014 πŸ“–

  • Identifikasi hormon pemacu tumbuh ekstrak cairan (sap) Eucheuma cottonii – 34 citations, 2013 πŸ“–

  • Improving the moisture barrier and mechanical properties of semi‐refined carrageenan films – 26 citations, 2020 πŸ“–

  • Ekstraksi selulosa dari limbah pembuatan karaginan – 20 citations, 2007 πŸ“–

  • Effects of surface photocrosslinking on the properties of semi-refined carrageenan film – 19 citations, 2021 πŸ“–

  • Uji coba alat penghasil asap cair skala laboratorium dengan bahan pengasap serbuk gergaji kayu jati sabrang atau sungkai (Peronema canescens) – 19 citations, 2007 πŸ“–

  • Characteristics of oil in water (o/w) type lotions incorporated with kappa/iota carrageenan – 18 citations, 2021 πŸ“–

  • Characteristic of semi refined and refined carrageenan flours used in the making of biofilm (bioplastic) – 15 citations, 2021 πŸ“–

  • Pemanfaatan limbah padat pengolahan rumput laut Gracilaria sp. untuk pembuatan papan partikel – 15 citations, 2008 πŸ“–

  • Preparasi ikan kuniran (Upeneus sulphureus) pada proses pemisahan daging menggunakan meat bone separator – 14 citations, 2015 πŸ“–

  • Mutu Semirefined Carrageenan (SRC) yang Diproses Menggunakan Air Limbah Pengolahan SRC yang didaur Ulang – 14 citations, 2009 πŸ“–

  • Uji coba proses daur ulang limbah cair ATC (Alkali Treated Cottonii) dengan teknik koagulasi dan filtrasi – 13 citations, 2007 πŸ“–

  • Effects of water on hydrophobization and mechanical properties of thermoplastic agar – 12 citations, 2021 πŸ“–

Conclusion

Dr. Bakti Berlyanto Sedayu’s outstanding contributions in food technology, sustainable packaging, and waste utilization position him as an excellent candidate for the Best Researcher Award. His impactful research, practical innovations, and commitment to sustainability make him a deserving nominee.