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

Chongting Guo | Food Processing | Best Researcher Award

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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. 🍎📚🔬

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. 🎓🍏🔍

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. 🏫🌍🔬

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. 🏆🥇🎉

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. 🍓🔬🧑‍🔬

 

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

 

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

 

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

Lulu Zhang | Food Science and Engineering | Best Researcher Award

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Dr. Lulu Zhang | Food Science and Engineering | Best Researcher Award

Dr. Lulu Zhang, Henan University of Technology, China

Lecturer at the College of Food Science and Engineering, Henan University of Technology, Dr. Lulu Zhang obtained her Ph.D. in Food Science from Huazhong Agricultural University in 2020. Her research focuses on microbial fermentation, flavor chemistry, and the biosynthesis of natural flavor compounds, including limonene, α-terpineol, and perillyl alcohol. She has led several notable projects funded by the National Natural Science Foundation of China. Dr. Zhang’s work has been recognized with the Second Prize of Science and Technology Achievement Award from the Henan Provincial Department of Education and the Cultivation Programme for Young Backbone Teachers. 📚🌱

Publication profile

🎓 Education

Dr. Lulu Zhang earned her Ph.D. in Food Science from Huazhong Agricultural University (2015-2020). She completed her undergraduate studies in Food Quality and Safety at Shanxi Agricultural University (2011-2015).

💼 Professional Experience

Since January 2021, Dr. Zhang has been a lecturer at the College of Food Science and Technology, Henan University of Technology.

Research Focus

Dr. Lulu Zhang specializes in microbial fermentation, flavor chemistry, and the biosynthesis of natural flavor compounds. Her research focuses on transforming low-value products into high-value ones through de novo synthesis, enzymatic conversion, and microbial transformation. She has extensively studied the biosynthesis and biological activities of compounds like limonene, α-terpineol, carveol, carvone, and nootkatone. Dr. Zhang’s work aims to meet the needs of the fragrance and flavor industry by exploring molecular mechanisms and optimizing biotransformation processes. Her notable contributions include research on monoterpenes and the bioactive properties of essential oils. 🌿🧪🔍

 

Publication Top Notes

  • “Molecular pharmacology and therapeutic advances of monoterpene perillyl alcohol” – Zhang, L., Wang, G., Li, Z., … Li, Z., Li, H. (2024), Phytomedicine, 0 citations. 🌿🧪
  • “Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter” – Li, Z., Liu, T., Zhang, L. (2024), Journal of Cereal Science, 0 citations. 🍞🔬
  • “Heterologous expression and characterization of the carveol dehydrogenase from Klebsiella sp. O852” – Li, Z., Wang, W., Wang, G., … Zhang, L., Yang, J. (2024), Molecular Catalysis, 0 citations. 🧫🧬
  • “Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1” – Li, Z., Liu, T., Zhang, T., Zhang, L. (2024), Food Science and Biotechnology, 0 citations. 🍚🍷
  • “Isolation, purification, and mass spectrometry identification of the enzyme involved in citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica” – Li, X., Ren, J.-N., Fan, G., Zhang, L.-L., Pan, S.-Y. (2023), Journal of the Science of Food and Agriculture, 0 citations. 🍊🧪
  • “Recent updates on bioactive properties of α-terpineol” – Chen, Y., Zhang, L.-L., Wang, W., Wang, G. (2023), Journal of Essential Oil Research, 9 citations. 🌿🧬
  • “Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica” – Li, X., An, Q., Qu, S.-S., … Zhang, L.-L., Pan, S.-Y. (2022), International Journal of Biological Macromolecules, 2 citations. 🧫🔬
  • “Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography” – Li, X., Ren, J.-N., Fan, G., … Zhang, L.-L., Pan, S.-Y. (2022), Journal of Food Science and Technology, 3 citations. 🧪🧬
  • “Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi” – Li, H., Dai, F., Zhang, L., Li, Z. (2022), Food Bioscience, 6 citations. 🍞🧫
  • “Genomic and transcriptomic analysis screening key genes for (+)-valencene biotransformation to (+)-nootkatone in Yarrowia lipolytica” – Li, X., Ren, J.-N., Fan, G., … Zhang, L.-L., Pan, S.-Y. (2022), Microbiological Research, 3 citations. 🧬🔍