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

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. 🍎📚🔬

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

 

Monica Rubilar | Food science | Best Researcher Award

Published on by Global Academic Awards

Dr. Monica Rubilar | Food science | Best Researcher Award

Dr. Monica Rubilar, Universidad de La Frontera, Chile

Dr. Monica Rubilar is a Food Engineer with a Ph.D. in Chemical and Environmental Engineering from the University of Santiago de Compostela, Spain. She is currently the Academic Secretary of the Department of Chemical Engineering at the University of La Frontera (UFRO), Chile. With expertise in agro-food waste valorization, food biotechnology, and encapsulation technology, her research focuses on developing bioproducts and innovative food processes. Dr. Rubilar has received several awards, including the Henri Nestlé Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. 🌱🍽️🔬🧬

Publication Profile

Scopus

Academic Background 🎓🌍

Dr. Monica Rubilar holds a degree in Food Engineering from the University of La Frontera (UFRO), Temuco, Chile, earned in 1997, and a Bachelor’s degree in Engineering Sciences from the same institution in 1996. She completed her Doctorate in Chemical and Environmental Engineering at the University of Santiago de Compostela (USC), Spain, in 2004. With an extensive academic background, Dr. Rubilar has contributed to the fields of food biotechnology, agro-food waste valorization, and encapsulation technology, helping advance innovation in food production and sustainability. 🌱🔬

Research Focus 🔬🌱

Dr. Monica Rubilar’s research primarily focuses on food science, bioprocesses, and the development of functional ingredients. She explores the use of plant-based gels, hydrogels, oleogels, and microencapsulation techniques for various applications, including nutraceuticals and functional food delivery. Her studies also examine the mechanical properties of these materials and their potential to replace traditional fat sources in food products. Furthermore, Dr. Rubilar investigates sustainable practices in food engineering and environmental aspects of food processing, contributing to advancements in bioengineering and the development of healthier food products. 🌿🍽️

 

Awards and Recognition 🏅

Dr. Rubilar’s dedication to research and teaching has been recognized with multiple accolades, including distinctions for teaching excellence at the University of La Frontera and a Henri Nestlé Prize for her work in food technology. These awards highlight her outstanding contributions to the field.

Publication Top Notes

  • “Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels” (2024) – 0 citations 🔬🍃
  • “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations 🍽️💡
  • “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations 🧈🔬
  • “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations 🧪🍃
  • “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊💪
  • “Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils” (2023) – 7 citations 🌱🧴
  • “A sequential recovery extraction and biological activity of water-soluble sulfated polysaccharides from the polar red macroalgae Sarcopeltis skottsbergii” (2023) – 10 citations 🌊🍀
  • “Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels” (2023) – 20 citations 🌿💧
  • “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations 💧🔬
  • “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬

Conclusion 📜

Dr. Monica Rubilar’s exceptional academic background, extensive research experience, leadership roles in academia, and numerous awards and recognitions make her a strong contender for the “Research for Best Researcher Award.” Her ongoing contributions to food science, environmental sustainability, and bioprocessing position her as a distinguished researcher in her field.