Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

Published on by Global Academic Awards

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

Maryam Azizi | food packaging | Best Researcher Award

Published on by Global Academic Awards

Assoc Prof Dr. Maryam Azizi | food packaging | Best Researcher Award

Assoc Prof Dr. Maryam Azizi, Iran

Dr. Maryam Azizi is an Associate Professor in Iran, specializing in [insert specific field, e.g., molecular biology, nanotechnology, etc.]. With a distinguished academic career, she has significantly contributed to [insert specific area of research or notable contributions]. Dr. Azizi holds a Ph.D. from [insert university name], and her research interests include [list key research interests]. She has published numerous papers in esteemed scientific journals and has been a pivotal figure in various research projects and conferences. Dr. Azizi is also dedicated to mentoring the next generation of scientists and researchers, making substantial impacts in both academia and the broader scientific community.

Publication profile

🎓 Education :

Tabriz University of Medical Sciences, Faculty of Health and Nutrition,Ph.D. in Food Science and Technology,2017-2021
Supervisors: Dr. Ali Ehsani and Dr. Babak Ghanbarzadeh
Thesis: Design of nanobiocomposite of polyvinyl alcohol-gelatin-zeolite 4A containing metal nanoparticles (titanium dioxide and zinc oxide) and its application to increase the shelf life of shrimp,Master’s in Food Science and Technology
2011-2014,Supervisor: Dr. Mohammad Alizadeh
Thesis: The effect of replacement of stevia and dates with sugar on physicochemical, sensory, rheological and glycemic index of ice cream,Shahid Beheshti University of Medical Sciences, Faculty of Nutrition and Food,Bachelor’s in Nutrition and Food Science,2007-2011

 Experience:

Tabriz University of Medical Sciences, Faculty of Nutrition and Food Science,Research Director
2020-2021
Managed and directed research activities within the faculty.,Director of Student Research Committee
2020-2021
Led the student research initiatives, fostering an environment for academic growth and innovation.,Director of the Virtual Examinations Committee
2020-2021,Oversaw the implementation and management of virtual examinations within the faculty.,Member of the Cultural Council
2021,Contributed to the cultural and academic development of the faculty.

Key Areas of Research Expertise:

  • Food packaging (antimicrobial, smart, biodegradable, and nanocomposite packaging)
  • Investigation of food pollution and toxins with an emphasis on seafood

Awards:

Best Researcher Award,Awarded by Tabriz University of Medical Sciences for outstanding research contributions in 2021.,Top Graduate Student,Recognized as the top graduate student in the Faculty of Health and Nutrition in 2014.,Best Thesis Award,Received for the thesis titled “Design of nanobiocomposite of polyvinyl alcohol-gelatin-zeolite 4A containing metal nanoparticles (titanium dioxide and zinc oxide) and its application to increase the shelf life of shrimp” in 2021.

Publication Top Notes

State-of-the-art nanosensors and kits for the detection of antibiotic residues in milk and dairy products Abedi-Firoozjah, R., Alizadeh-Sani, M., Zare, L., … Lin, X., Jafari, S.M.

Enhanced carbohydrate-based plastic performance by incorporating cerium-based metal-organic framework for food packaging application Jafarzadeh, S., Golgoli, M., Azizi-Lalabadi, M., … Rabiee, N., Zargar, M.
Nanomaterial-based sensors for the detection of pathogens and microbial toxins in the food industry; a review on recent progress Abedi-Firoozjah, R., Ebdali, H., Soltani, M., … Zhang, F., Jafari, S.M
Starch-gelatin blend films: A promising approach for high-performance degradable food packaging Zhang, W., Azizi-Lalabadi, M., Jafarzadeh, S., Jafari, S.M.
Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications Zhang, W., Azizi-Lalabadi, M., Roy, S., … Castro-Muñoz, R., Jafari, S.M.