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

Zehra Güler | Food Enginering | Best Researcher Award

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Prof. Zehra Güler | Food Enginering | Best Researcher Award

Professor at Mustafa Kemal University, Turkey

Prof. Zehra Güler is a distinguished academic and expert in Dairy Processing Technology, currently serving as a Professor at Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering. With decades of research and teaching experience, Prof. Güler has made significant contributions to food engineering, particularly in dairy product development and processing. Her work spans various aspects of food quality, sensory characteristics, and food innovations, with a focus on improving dairy products through advanced processing methods.

Publication Profile

Google Scholar

ORCID

🎓 Education

Prof. Güler earned her PhD in Dairy Processing Technology from Ankara University in 2000. Her thesis focused on the relationship between free fatty acids and sensory characteristics in cheeses. She also holds an MSc in Dairy Processing Technology from Ankara University (1992), where she explored the use of buttermilk powder in yogurt production. Her BSc in Dairy Processing Technology was completed in 1988, marking the foundation of her academic career.

💼 Experience

Prof. Güler’s academic career began as a Research Assistant at Ankara University (1990-1992). She advanced through ranks to Assistant Professor (2002-2008) and Associate Professor (2008-2014) at Mustafa Kemal University. In 2014, she achieved the title of Professor. She has also been a Visiting Lecturer at Georgia Institute of Technology (2008) and has supervised numerous Master’s and PhD theses. Prof. Güler has led various research projects focused on dairy product innovations and quality enhancement, playing a pivotal role in the academic development of her students.

🏅 Awards and Honors

Prof. Güler has received multiple accolades for her contributions to dairy technology and food engineering. Her recognition includes prestigious academic honors for her research excellence, project leadership, and contribution to the field of food engineering. Notably, her work on improving the quality of traditional dairy products has earned her accolades from both national and international organizations. Her dedication to advancing food technology is reflected in her ongoing involvement in several funded research projects.

🔬 Research Focus

Prof. Güler’s research is centered on Dairy Processing Technology, particularly in improving dairy product quality, sensory characteristics, and the development of innovative food products. Her recent projects include the production of ginger yogurt, mint-flavored kefir, and the examination of biochemical properties in traditional cheeses. She also investigates the effects of different pasteurization methods and milk treatments on dairy products’ texture and quality, with the aim of improving production techniques and reducing food waste.

Publication Top Notes

Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yoğurt)
Authors: Z. Güler
Citations: 170
Year: 2007

Changes in salted yoghurt during storage
Authors: Z. Güler
Citations: 127
Year: 2007

Rootstock potential of Turkish Lagenaria siceraria germplasm for watermelon: plant growth, yield and quality
Authors: F. Karaca, H. Yetişir, I. Solmaz, E. Candir, Ş. Kurt, N. Sari, Z. Güler
Citations: 125
Year: 2012

Cholesterol
Authors: L.M.L. Nollet, F. Toldrá, Z. Güler, P.W. Young
Citations: 100
Year: 2009

Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during …
Authors: Z. Güler, A.C. Gürsoy-Balcı
Citations: 97
Year: 2011

Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons
Authors: A. Dursun, Z. Güler, Y.E. Şekerli
Citations: 73
Year: 2017

Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials
Authors: A. Tekin, Z. Güler
Citations: 61
Year: 2019

Effects of breed and lactation period on some characteristics and free fatty acid composition of raw milk from Damascus goats and German fawn x Hair goat b_1 crossbreds
Authors: Z. Güler, M. Keskin, T. Masatçioğlu, S. Gül, O. Biçer
Citations: 58
Year: 2007

Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts
Authors: Z. Güler, Y.W. Park
Citations: 55
Year: 2011

The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows’, ewes’ and goats’ milks
Authors: Z. Güler, H. Şanal
Citations: 54
Year: 2009

✅ Conclusion

Prof. Dr. Zehra Güler is highly suitable for the Best Researcher Award in the domain of Food Engineering and Dairy Technology. Her strong academic background, leadership in research, and contributions to traditional and functional dairy products position her as a valuable candidate. While international visibility could be enhanced, her consistent dedication to research, teaching, and institutional development speaks volumes about her excellence in academia.

Rajesh Yadav | Food Engineering | Best Researcher Award

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Mr. Rajesh Yadav | Food Engineering | Best Researcher Award

Mr. Rajesh Yadav at Indian Institute of Technology Kharagpur, India

Rajesh Yadav is a dedicated researcher in Farm Machinery and Power Engineering, currently pursuing his Ph.D. at IIT Kharagpur. With expertise in traction engineering, machine learning, and deep learning, he has developed innovative models for predicting tyre-soil interactions. His research focuses on designing AI-driven solutions for agricultural machinery. He has contributed to prestigious journals, delivered conference presentations, and holds multiple software copyrights. An active academic community member, he has served as a reviewer for various international conferences and journals. Passionate about technology-driven agriculture, Rajesh continues to explore AI applications in mechanized farming.

Publication Profile

Google Scholar

Academic Background🎓

Rajesh Yadav is currently pursuing a Ph.D. in Farm Machinery and Power Engineering at IIT Kharagpur, with a tentative thesis submission in May 2025. His research explores traction potential analysis of tubeless tractor tyres using machine learning. He earned his M.Tech. from IIT Kharagpur in 2021, focusing on designing a solar-powered paddy thresher and winnower. Before that, he completed his B.Tech. in Agricultural Engineering from Junagadh Agricultural University in 2019. His academic journey started with secondary education from the Rajasthan Board, achieving excellent grades. His education integrates engineering principles with AI-driven agricultural solutions.

Professional Background 💼

Rajesh has extensive experience in agricultural engineering, specializing in machine learning applications for traction studies. As a Teaching Assistant at IIT Kharagpur, he contributed to developing NPTEL courses. His research involved instrument setup, data acquisition, and ML model development for tyre performance prediction. He supervised undergraduate and postgraduate students, actively participated in instrument procurement, and published in leading journals. Additionally, he has interned with organizations like Northern Region Farm Machinery Training Institute, Jain Irrigation Systems, and Saras Dairy, gaining hands-on experience in farm machinery, irrigation, and dairy processing. He also developed user-friendly software for AI-driven agricultural applications.

Awards and Honors🏆

Rajesh secured AIR 27 in GATE 2019 and AIR 369 in ICAR AIEEA UG 2015. He was awarded the MHRD Scholarship during his M.Tech. and the National Talent Scholarship during his B.Tech. He qualified for NET 2023 (ASRB) in Farm Machinery and Power Engineering and has received the Institute Research Assistantship at IIT Kharagpur since 2021. His contributions in AI-driven agricultural machinery have earned him multiple software copyrights. He is a recognized member of prestigious academic societies like ASABE and ISAE, actively engaging in research, peer review, and international academic conferences.

Research Focus🔬

Rajesh’s research integrates AI, ML, and deep learning into traction engineering and farm machinery optimization. His work includes developing models for tyre-soil interaction, soil compaction, and tractive efficiency predictions. He has created machine learning-based Streamlit and Tkinter applications for agricultural applications. His studies involve evaluating tyre traction potential under controlled conditions, working with leading tyre manufacturers like Yokohama, Apollo, and CEAT. His research aims to enhance agricultural efficiency through AI-driven predictive modeling, focusing on reducing energy losses, improving traction performance, and minimizing soil compaction to promote sustainable farming practices.

Publication Top Notes

1️⃣ Development of an artificial neural network model with graphical user interface for predicting contact area of bias-ply tractor tyres on firm surface 🛞
Year: 2023 |  Journal: Journal of Terramechanics |  Cited by: 26

2️⃣ Graphene based two-port MIMO yagi-uda antenna for THz applications 📡
Year: 2023 |  Journal: Micro and Nanostructures |  Cited by: 17

3️⃣ RBF based some implicit–explicit finite difference schemes for pricing option under extended jump-diffusion model 📈
Year: 2023 |  Journal: Engineering Analysis with Boundary Elements |  Cited by: 6

4️⃣ A machine learning-based approach for estimation of deflection and contact area characteristics of tubeless and tube-type agricultural tyres 🤖🛞
Year: 2024 |  Journal: Engineering Applications of Artificial Intelligence |  Cited by: 5

Conclusion

Rajesh Yadav is a highly accomplished researcher in Farm Machinery and Power Engineering, currently pursuing a Ph.D. at IIT Kharagpur. His work focuses on traction potential analysis of tubeless tractor tyres using machine learning, contributing significantly to agricultural technology. With multiple publications in reputed journals, software copyrights, and international conference presentations, his research has both academic and real-world impact. He has developed ML/DL models, web applications, and sustainable agricultural machinery. His leadership as a teaching assistant, research scholar representative, and mentor further highlights his contributions. Recognized through prestigious scholarships, GATE AIR 27, and NET qualification, he is a deserving candidate for the Best Researcher Award.

 

 

Mohammad Rezaul Islam Shishir | Food Science | Best Researcher Award

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Dr. Mohammad Rezaul Islam Shishir | Food Science | Best Researcher Award

Dr. Mohammad Rezaul Islam Shishir, Jiangsu University, China

Dr. Mohammad Rezaul Islam Shishir is a distinguished food scientist specializing in nanoliposome technology, functional foods, and bioactive compound delivery. He has published 47 SCI articles, contributing to advancing controlled-release systems and bioavailability studies. With an h-index of 26 and over 3,900 citations, his impactful research has earned him prestigious awards, including the Jiangsu Provincial Excellent Postdoctoral Award. As a Principal Investigator, he secured competitive research grants from the National Natural Science Foundation of China (NSFC) and the China Postdoctoral Science Foundation. Dr. Shishir has served as a Guest Editor for reputed journals and as an invited reviewer for over 15 international journals. His interdisciplinary research combines nanotechnology, functional foods, and gut microbiome modulation, making significant contributions to the scientific community. 🌿

Publication Profile

Scopus

Orcid

Google Scholar

Education 🎓

Dr. Shishir earned his PhD in Food Science from Zhejiang University, China (2016–2020), where he developed nanoliposome systems for controlled-release delivery of flavonoids, publishing eight first-authored articles. He completed his MSc in Food Engineering at Universiti Putra Malaysia (2013–2016), focusing on spray-drying techniques to optimize the shelf-life and nutrient retention of pink guava powder, resulting in three first-authored publications. His academic journey began with a BSc in Food and Process Engineering from Hajee Mohammad Danesh Science & Technology University, Bangladesh (2007–2011). Throughout his academic career, he has contributed to cutting-edge research on functional food formulation, advanced encapsulation technologies, and sustainable food systems. 📘

Experience 🧪

Dr. Shishir is currently a Postdoctoral Researcher at Jiangsu University, China (2023–present), pioneering nanoliposome-embedded hydrogel beads and chitosan-starch complexes for bioactive delivery. Previously, he served as a Postdoctoral Researcher at Shenzhen University (2020–2022), fabricating nanofiber solosome carriers to combat gut microbiota dysbiosis and colitis. His early career includes a role as a Research Assistant at Universiti Putra Malaysia (2015–2016), where he worked on smart packaging solutions. His dedication to research excellence has led him to mentor postgraduate students, secure national research grants, and publish influential articles in top-tier journals. 🚀

Awards and Honors 🏆

Dr. Shishir’s accolades include the prestigious Jiangsu Provincial Excellent Postdoctoral Award (2023), valued at 300,000 CNY. He was a recipient of the Chinese Government Scholarship (2016–2020) for his doctoral studies and earned the Special Graduate Research Assistance (SGRA) from Universiti Putra Malaysia for his MSc. He also received the Best Presenter Award at the International Postgraduate Conference on Chemical and Material Engineering (IPCCME 2015). These honors reflect his excellence in academic achievement, research leadership, and significant contributions to the field of food science. 🥇

Research Focus 🔬

Dr. Shishir’s research revolves around nano- and micro-encapsulation, enhancing the bioavailability of bioactive compounds like flavonoids and polyphenols. He has developed novel nanoliposome carriers, hydrogel beads, and complex coacervates for gastrointestinal-targeted delivery. His work also explores gut microbiota modulation, using nanofiber solosomes to combat inflammatory diseases. Additionally, his expertise extends to functional food formulation, simulated gastrointestinal digestion, and controlled release mechanisms. Through interdisciplinary collaboration, he aims to bridge the gap between food engineering and medical sciences for the development of nutraceuticals and functional foods. 🌿

Publication Top Notes

📘 Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters — Cited by 636 — 2018
📘 Trends of spray drying: A critical review on drying of fruit and vegetable juices — Cited by 559 — 2017
📘 Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review — Cited by 430 — 2019
📘 Dietary polyphenols to combat the metabolic diseases via altering gut microbiota — Cited by 267 — 2019
📘 Jujube fruit: A potential nutritious fruit for the development of functional food products — Cited by 232 — 2020
📘 Liposomal delivery of natural product: A promising approach in health research — Cited by 163 — 2019
📘 Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder — Cited by 137 — 2019
📘 Optimization of spray drying parameters for pink guava powder using RSM — Cited by 136 — 2016
📘 Cold plasma: An emerging pretreatment technology for the drying of jujube slices — Cited by 135 — 2021
📘 Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin — Cited by 129 — 2019
📘 Physical properties of spray-dried pink guava (Psidium guajava) powder — Cited by 124 — 2014
📘 Cold plasma pretreatment–A novel approach to improve the hot air drying characteristics of shiitake mushroom — Cited by 91 — 2020
📘 Production, stability, and application of micro-and nanoemulsion in food production and processing — Cited by 75 — 2016
📘 Effect of packaging materials and storage temperature on pink guava powder properties — Cited by 71 — 2017
📘 Surface decoration of neohesperidin-loaded nanoliposome using chitosan and pectin for stability — Cited by 55 — 2020
📘 Effect of cold plasma pretreated hot-air drying on shiitake mushroom properties — Cited by 54 — 2021
📘 Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome — Cited by 52 — 2020

 

Prof.Dr. Poliana Mendes de Souza | Foodtech Awards | Women Researcher Award

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Prof. Dr. Poliana Mendes de Souza | Foodtech Awards | Women Researcher Award

Prof. Dr. Poliana Mendes de Souza, UM6P, Morocco

Poliana Mendes de Souza is a Brazilian Associate Professor of Food Science and Technology at the Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), where she has been serving since April 2013. With a rich academic background, she holds a Ph.D. in Food Technology from the Universidad Politécnica de Valencia and a Postdoctoral degree in Food Science from the Universidade Federal de Lavras. Poliana has made significant contributions to the field through her research on emerging technologies in food and animal food technology, authoring 16 scientific articles and several book chapters. Additionally, she has held various administrative roles at UFVJM, including Coordinator of the Master Program on Food Science and Technology. Her international experience includes research positions at institutions in Germany, Spain, and Mexico, further enhancing her expertise in food science and technology. Poliana has been recognized for her academic excellence, receiving multiple scholarships and awards throughout her career.

Professional Profile:

Google Scholar

Suitability for the Research for Women Researcher Awards: Poliana Mendes de Souza

Summary of Suitability

Prof.Dr. Poliana Mendes de Souza achievements, leadership in research and education, and commitment to mentoring the next generation of women in food science, Poliana Mendes de Souza is an exemplary candidate for the Research for Women Researcher Awards. Her contributions not only advance the field of food science but also inspire and uplift women researchers, making her a worthy recipient of this honor.

🎓Education:

Poliana Mendes de Souza completed her academic journey with a Bachelor of Science in Food Engineering from Pontifícia Católica do Paraná, Brazil (February 2002 – February 2007). She then pursued a Master’s in Food Engineering at Universidade Estadual de Campinas, Brazil (February 2006 – September 2007), where she conducted a thesis titled “Comparative study of milk pasteurization using conventional and microwave methods,” under the guidance of Prof. Dr. Antonio Marsaioli Jr. and Prof. Dr. Mirna Lucia Gigante. Following her master’s, Poliana earned her Ph.D. in Food Technology from Universidad Politécnica de Valencia, Spain (October 2007 – July 2012), with a dissertation focusing on “Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products,” supervised by Dr. Avelina Fernandéz Garcia. She further advanced her expertise by completing a Postdoctoral degree in Food Science at Universidade Federal de Lavras, Brazil (December 2016 – July 2018), concentrating on the reduction of nitrates in processed meat products, guided by Prof. Dr. Eduardo Mendes Ramos and Prof. Dr. Alcnéia de Lemos Souza Ramos.

🏢Work Experience:

Poliana Mendes de Souza is currently an Associate Professor of Food Science and Technology at Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Brazil, a position she has held since April 2013. In this role, she teaches various courses in Food Science and Technology at both undergraduate and graduate levels and serves as the principal investigator on research projects focused on emerging technologies in food and animal food technology. Throughout her tenure, Poliana has undertaken multiple administrative responsibilities, including Coordinator of International Relations (December 2021 – September 2022), Strategic Planning Director (September 2017 – October 2019), Coordinator of the Master Program in Food Science and Technology (January 2016 – September 2017), and Coordinator of the Bachelor in Food Engineering (August 2014 – August 2016). She currently coordinates the Master Program in Nutrition Science since January 2023. In addition to her role at UFVJM, she has gained international experience as a Visiting Researcher at Tecnológico de Monterrey, Mexico (January – April 2023) and as a Visiting Professor and Researcher at Universidade de Cordoba, Spain (January – March 2019). Earlier in her career, she served as a Postdoctoral Researcher at Universidade Federal de Lavras, Brazil (December 2016 – December 2018), and as a Doctoral Researcher at both Max-Rubner Institut, Germany (March – August 2011) and Instituto de Agroquímica y Tecnología de Alimentos, Spain (October 2007 – July 2012).

🏅Awards and Recognition:

Poliana Mendes de Souza has been recognized for her academic excellence through multiple scholarships during her studies at Universidade Estadual de Campinas and Universidad Politécnica de Valencia. She was honored as an Excellent Graduate of UFVJM, placing in the top 10% of her class. Additionally, she received the First Prize at the Youth Forum of the First “Financial China” Academic Summit for her outstanding research contributions. Poliana also earned a First-Class Academic Scholarship at Wuhan University, where she ranked in the top 5% for two consecutive years, along with other scholarships that reflect her exceptional academic performance throughout her career.

Publication Top Notes:

  • Title: Modified sodium caseinate films as releasing carriers of lysozyme

    Citations: 114

  • Title: Effects of the decontamination of a fresh tiger nuts’ milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

    Citations: 76

  • Title: Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

    Citations: 75

  • Title: Effects of radiation technologies on food nutritional quality

    Citations: 55

  • Title: Rheological properties and protein quality of UV-C processed liquid egg products

    Citations: 50