Amparo Gamero | Food Science | Best Researcher Award

Published on by Global Academic Awards

Prof. Dr. Amparo Gamero | Food Science | Best Researcher Award

University of Valencia | Spain

Prof. Dr. Amparo Gamero is a distinguished researcher and full professor at the Universitat de València, Spain, in the Department of Preventive Medicine and Public Health, Food Science, Toxicology, and Legal Medicine, Faculty of Pharmacy, holding a full-time civil servant position since November 2022. She also serves as a collaborating professor at the Universitat Oberta de Catalunya for the Master’s programs in Nutrition and Health and Food in Physical Activity and Sport. Prof. Dr. Amparo Gamero has an extensive research career spanning over 18 years, including postdoctoral research through the Marie Curie Program at NIZO Food Research B.V. Her research focuses on food science, nutrition, biotechnology, fermented plant-based beverages, bioaccessibility of phytochemicals, antioxidant capacity, probiotic viability, and Mediterranean lifestyle adherence. She has authored 59 publications cited 1,016 times, with an h-index of 18, reflecting her significant impact in the field. Prof. Dr. Amparo Gamero integrates high-quality research with teaching and management, collaborating with over 176 international co-authors, establishing her as a leading expert in nutritional science and public health.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Tronchoni, J., Gamero, A., Arroyo-López, F. N., Barrio, E., & Querol, A. (2009). Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. International Journal of Food Microbiology, 134(3), 237–243.

  • Gamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., … (2016). High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiology, 60, 147–159.

  • Gamero, A., Tronchoni, J., Querol, A., & Belloch, C. (2013). Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. Journal of Applied Microbiology, 114(5), 1405–1414.

  • Stribny, J., Gamero, A., Pérez-Torrado, R., & Querol, A. (2015). Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their … International Journal of Food Microbiology, 205, 41–46.

  • Gamero, A., Manzanares, P., Querol, A., & Belloch, C. (2011). Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids. International Journal of Food Microbiology, 145(1), 92–97.

Porfirio E. Martinez-Munoz | Food Science | Best Researcher Award

Published on by Global Academic Awards

Dr. Porfirio E. Martinez-Munoz | Food Science | Best Researcher Award

National Autonomous University of Mexico | Mexico

Dr. Porfirio E. Martínez-Muñoz is a Ph.D. student at the Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México (UNAM), specializing in materials science with a focus on photoacoustic and photothermal characterization of multilayer and porous silicon systems. He holds a Master’s and Bachelor’s degree in Materials Science, providing a solid foundation in the optical, thermal, and structural properties of advanced materials. Dr. Porfirio E. Martínez-Muñoz has developed experimental and analytical methodologies for characterizing nanostructured and hybrid materials, integrating photonic and plasmonic principles. His research spans food science applications, semiconductors, and thermal diffusion modeling, resulting in eight publications, over 25 citations, and an h-index of 3. His work has advanced understanding of heat and energy transport at the nanoscale, enabling improved modeling of thermal diffusivity and microstructure–photothermal correlations. Recognized for innovation and rigor, he is an emerging researcher making significant contributions to light–matter interactions and advanced material characterization, with multiple conference presentations and impactful publications highlighting his growing influence in the field.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

Mora-Palma, R. M., Martinez-Muñoz, P. E., & Contreras-Padilla, M., … (2024). Evaluation of water diffusion, water vapor permeability coefficients, physicochemical and antimicrobial properties of thin films of nopal mucilage, orange essential oil, and … Journal of Food Engineering, 366, 111865.

Bernal-Alvarez, L. R., Martinez-Muñoz, P. E., & Castillo-Paz, A. M., … (2024). Infrared spectroscopy as a tool to study the vibrational, mechanical, and structural changes in commercial plastic bags: Physical principles. Journal of Molecular Structure, 1303, 137580.

Martinez-Hernandez, H. D., Martinez-Muñoz, P. E., & Ramirez-Gutierrez, C. F., … (2022). Effect of intrinsic and extrinsic defects on the structural, thermal, and electrical properties in p-Type CZ-Si wafers with different carrier concentrations. International Journal of Thermophysics, 43(12), 181.

Martinez-Muñoz, P. E., Martinez-Hernandez, H. D., & Lara-Guevara, A., … (2022). Effect of tempering on the metallurgical, structural, and thermal properties of AISI/SAE 1030 steel. Materials Today Communications, 31, 103535.

Gomez-Vazquez, O. M., Martinez-Muñoz, P. E., & Perez-Ospina, J. L., … (2024). Comparative study between chemical precipitation and chemical precipitation by spraying for the recovery of nanometric hydroxyapatite. Materials Today Communications, 40, 109832.

Martinez-Muñoz, P. E., Martinez-Hernandez, H. D., & Rojas-Beltran, C. F., … (2022). Development of a differential photoacoustic system for the determination of the effective water diffusion and water vapor permeability coefficients in thin films. Journal of Applied Physics, 132(11).

Malmi Wickramasinghe | Food Science | Best Researcher Award

Published on by Global Academic Awards

Ms. Malmi Wickramasinghe | Food Science | Best Researcher Award

National Institute of Fundamental Studies | Sri Lanka

Ms. Malmi Wickramasinghe is a dedicated researcher in Food Science and Technology, holding a First-Class BSc (Hons) degree from Sabaragamuwa University of Sri Lanka and currently completing her MPhil in Food Science and Technology at the University of Peradeniya. With a strong research portfolio in nutritional biochemistry, food analysis, human nutrition, and dietary assessments, she has contributed significantly to understanding food security and clinical nutrition. She has authored research papers, review articles, book chapters, and conference presentations, while also securing a patent for an anti-diabetic soup mix now available in the market. Her work has been recognized with multiple prestigious awards, including the Research Excellence Award (2024) and finalist recognition at the 3MT Thesis Competition (2025). She has collaborated internationally with institutions such as King’s College London and has served as a reviewer for high-impact Q1 journals, demonstrating her academic credibility and leadership in the scientific community. Alongside her research, she mentors undergraduate trainees and contributes actively to scientific associations and conferences. Her research outputs include 29 citations across 5 documents with an h-index of 2, highlighting her growing academic impact and positioning her as a promising young scientist with significant potential for global contributions.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Wickramasinghe, M. A., Nadeeshani, H., Sewwandi, S. M., Rathnayake, I., … (2023). Comparison of nutritional composition, bioactivities, and FTIR-ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus Food Production, Processing and Nutrition, 5(1), 43. Cited by: 25

  • Wickramasinghe, M., Katyana, K., Sewwandi, K., Rathnayaka, I., … (2024). Exploration of antioxidant activities, microstructural properties, and fatty acid composition of three cyanobacteria species. Biocatalysis and Agricultural Biotechnology, 56, 103015. Cited by: 5

  • Hiththatiyage, R., Senavirathne, S., Wickramasinghe, M., Rathnayaka, I., … (2025). Nutritional Composition and Bioactive Properties of Four Duckweed Varieties in Sri Lanka.

  • Hiththatiyage, R., Wickramasinghe, M., Rathnayaka, I., Dias, C., … (2025). Biodegradation of mycotoxins using postbiotics. In Postbiotics (pp. 681–701).

  • Wickramasinghe, M., Rathnayaka, I., Hiththatiyage, R., Dias, C., … (2025). Antioxidant activity of postbiotics. In Postbiotics (pp. 469–489).

Xuemeng Ji | Food Microbiology | Best Researcher Award

Published on by Global Academic Awards

Mr. Xuemeng Ji | Food Microbiology | Best Researcher Award

Research Technician at Nankai University, China

Mr. Xuemeng Ji is an accomplished research technician at the School of Medicine, Nankai University, Tianjin, China 🇨🇳. With a strong academic foundation in bioengineering and pathogenic microbiology, he holds an M.Sc. from Zhejiang University and a B.Eng. from Jiangnan University 🎓. Ji specializes in microbial stress tolerance, proteomics, and translational microbiology. He has co-authored over 40 peer-reviewed publications 📚 and contributed to more than 10 patents, several as the first inventor 🧪. His research focuses on foodborne pathogens and probiotic systems. Ji’s dedication and technical expertise make him a leading figure in biomedical research. 🏅

Publication Profile

Orcid

🎓 Education Background

Mr. Xuemeng Ji holds a Master of Science in Pathogenic Biology from Zhejiang University, China (2015–2018) 🧫, where he was honored with the prestigious National Graduate Scholarship 🏅 and recognized as an Outstanding Graduate of Zhejiang Province 🌟. Prior to that, he earned his Bachelor of Engineering in Bioengineering from Jiangnan University, China (2011–2015) 🧬. His academic journey laid a solid foundation for his expertise in microbiology and biotechnology, combining rigorous scientific training with honors that reflect both academic excellence and research potential. 🎖️

🧪 Professional Experience

Since July 2018, Mr. Xuemeng Ji has served as a Research Technician at the School of Medicine, Nankai University 🔬. He has led or supported over 15 high-impact microbiological research projects, showcasing his expertise in proteomics, gene knockout, bacterial stress assays, and plasmid curing 🧬. His contributions include co-authoring more than 40 peer-reviewed journal articles in renowned publications such as AEM, JAFC, and Food Microbiology 📚. He has also played a key role in over 10 patent applications, several as the first inventor 🧾, and has mentored numerous student researchers and visiting scholars 👨‍🏫

🏆 Honors and Awards 🎓

Mr. Xuemeng Ji has been recognized for his academic excellence and research contributions through several prestigious honors 🥇. In 2017, he was awarded the National Graduate Scholarship by the Ministry of Education, China, acknowledging his outstanding academic performance 📖. The following year, he was named an Outstanding Graduate of Zhejiang Province 🌟, reflecting his distinction among peers. Additionally, during his postgraduate studies, he was honored as a “Three Good Student” at Zhejiang University in 2017 🏅, celebrating his well-rounded achievements in academic performance, moral conduct, and physical well-being. These accolades underscore his dedication and scholarly merit

🔬 Research Expertise 🧪

Mr. Xuemeng Ji possesses extensive expertise in microbial stress tolerance, particularly focusing on desiccation, oxidative, acid, and heat resistance mechanisms in Cronobacter sakazakii, Staphylococcus aureus, and Bifidobacterium spp. 🌡️🦠. His skills span proteomics and metabolomics, including LC-MS/MS analysis and functional data interpretation 💻🔍. He is highly proficient in molecular microbiology techniques such as gene knockout, plasmid curing, random mutagenesis, and two-component system analysis 🧬. Additionally, his work includes designing translational research tools like immunoassays, paper-based microfluidics, wearable biosensors, and advanced probiotic culture systems ⚙️📊—demonstrating a strong commitment to bridging basic science with applied biomedical innovations.

🧫 Research Focus

Mr. Xuemeng Ji’s research primarily focuses on microbial pathogenesis, stress tolerance, and foodborne pathogens, especially Cronobacter sakazakii 🦠. His work explores bacterial survival under harsh conditions like desiccation, oxidation, and heat stress 🌡️, using advanced proteomics, gene deletions, and metabolomics 🔬. He has contributed significantly to identifying core stress-resistance proteins and metabolic pathways disrupted by genetic mutations 🧬. Additionally, he has developed innovative detection systems, including nano-luciferase-based biosensors for in vivo pathogen tracking 🧪✨. His research spans applied microbiology, probiotic development, and immune modulation—bridging food safety, translational science, and host-pathogen interaction.

Conclusion

Xuemeng Ji is an outstanding candidate for the Research for Best Researcher Award. Her extensive research contributions, technical expertise, patent innovations, and commitment to academic excellence make her exceptionally well-qualified. Her profile exemplifies what this award seeks to honor: impactful, innovative, and sustained research achievement.

Publication Top Notes

  • Hydrophilic Guardians: Putative Core Proteins Unaltered by 22 Gene Deletions Mediate Desiccation Resistance in Cronobacter sakazakii – Food Microbiology, 2025, DOI: 10.1016/j.fm.2025.104814 🔬

  • RecA Deletion Disrupts Protein Homeostasis, Leading to Deamidation, Oxidation, and Impaired Glycolysis in Cronobacter sakazakii – Applied and Environmental Microbiology, 2025, DOI: 10.1128/aem.01971-24 🔬

  • Maltodextrin-binding Protein as a Key Factor in Cronobacter sakazakii Survival Under Desiccation Stress – Food Research International, 2024, DOI: 10.1016/j.foodres.2023.113871 🍽️

  • Impact of DnaK on Protein Expression and Deamidation Modification in Cronobacter sakazakii: Insights from Proteomic Analysis – Microbiology Resource Announcements, 2023, DOI: 10.1128/MRA.00516-23 🔬

  • (-)-Epigallocatechin-3-gallate (EGCG) Modulates Polarized Macrophages to Suppress M1 Phenotype and Promote M2 Polarization In Vitro and In Vivo – Journal of Functional Foods, 2021 🍵

  • A Novel Universal Nano-luciferase-involved Reporter System for Long-term Probing Food-borne Probiotics and Pathogenic Bacteria in Mice by In Situ Bioluminescence Imaging – RSC Advances, 2020, DOI: 10.1039/d0ra01283a 🔬

 

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

 

Hassan Rezaeinia | Food Science | Best Researcher Award

Published on by Global Academic Awards

Dr. Hassan Rezaeinia | Food Science | Best Researcher Award

Dr. Hassan Rezaeinia, Research Instaitute of Food Science and Technology of Mashhad, Iran

Dr. Hassan Rezaeinia, born in 1990, is a skilled food scientist and engineer specializing in food nanotechnology. He holds a Ph.D. in Food Science and Engineering from the Research Institute of Food Science and Technology (RIFST), Iran. With extensive research experience, Dr. Rezaeinia focuses on electrospinning, food structure development, and bioactive compound delivery. He is committed to advancing food technologies, particularly in the design and production of fast-dissolving oral films and bio-nanocomposites. His work has been published in high-impact journals, and he is actively involved in both academic and industrial research. 🍽️🔬📚

Publication Profile

Google Scholar

Education

Dr. Hassan Rezaeinia completed his Ph.D. in Food Science and Engineering at RIFST, Iran (2016-2022). His thesis focused on producing fast-dissolving oral films using electrospinning, specifically comparing release processes in sandwich structures with cyclodextrin carriers. He also holds an M.Sc. in Food Science and Technology from the University of Tehran (2013-2015), where he optimized the spray drying process for date syrup and skim milk. His B.Sc. in Food Science was completed at the University of Ilam, Iran, where he ranked first in his class. 🎓📚👨‍🎓

Experience

Dr. Rezaeinia’s career includes significant roles in both research and industry. He has served as Pasta Sauce R&D Team Leader at Zar Holding (2022–present) and Factory Manager at Hana Sepand Maze Afarin Food and Pharmaceutical Industries Co. (2020-2022). He also worked as a Research and Development Scientist at the same company (2019–2022), specializing in flavor formulation. Additionally, Dr. Rezaeinia has extensive academic experience, including a sabbatical at the University of Tehran, where he contributed to projects involving bioactive compound release and shelf-life extension in food products. 🍝🔬💼

Awards and Honors

Dr. Rezaeinia has achieved significant academic success, including ranking 15th in the national Ph.D. exam in Iran (2018) out of 2536 participants and 73rd in the national M.Sc. exam (2013). He also received the first rank among B.Sc. students in Food Science and Technology at the University of Ilam, Iran. His research contributions have been recognized through various industry-based honors, and he has received funding for his projects, further cementing his position as a prominent figure in food nanotechnology and engineering. 🏆🥇🎖️

Research Focus

Dr. Rezaeinia’s research interests span several cutting-edge areas within food science and technology. He focuses on the development of fast-dissolving oral delivery systems, using nanostructures to enhance the bioavailability of bioactive compounds. His work includes the optimization of electrospinning techniques, nanocomposites, and hydrogels to improve the stability and release of essential oils and other active ingredients in food and pharmaceutical systems. Additionally, he is dedicated to exploring sustainable food preservation methods and the extraction of bioactive compounds from plant and algal sources. 🍃💊🔬

Publication Top Notes

  • Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil – H Rezaeinia, B Ghorani, B Emadzadeh, N Tucker | Cited by: 122 | Year: 2019 🌱💧

  • Sustained release modeling of clove essential oil from the structure of starch-based bio-nanocomposite film reinforced by electrosprayed zein nanoparticles – Z Alinaqi, A Khezri, H Rezaeinia | Cited by: 89 | Year: 2021 🌿🧪

  • Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil – H Rezaeinia, B Emadzadeh, B Ghorani | Cited by: 89 | Year: 2020 🌾🍃

  • Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties – B Ghorani, B Emadzadeh, H Rezaeinia, SJ Russell | Cited by: 77 | Year: 2020 💧🔬

  • Enrichment of zein nanofibre assemblies for therapeutic delivery of Barije (Ferula gummosa Boiss) essential oil – M Heydari-Majd, H Rezaeinia, MR Shadan, B Ghorani, N Tucker | Cited by: 63 | Year: 2019 🌿💊

  • Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein – S Tayebi-Moghaddam, R Khatibi, S Taklavi, M Hosseini-Isfahani, … | Cited by: 53 | Year: 2021 🧀🌿

  • Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers – H Rezaeinia, B Ghorani, B Emadzadeh, M Mohebbi | Cited by: 51 | Year: 2020 🌱🧴

  • Electrospun plant protein-based nanofibers loaded with sakacin as a promising bacteriocin source for active packaging against Listeria monocytogenes in quail breast – M Heydari-Majd, MR Shadan, H Rezaeinia, B Ghorani, F Bameri, … | Cited by: 15 | Year: 2023 🍗🦠

  • Role of cyclodextrin inclusion complexes assembled in the fast-dissolving structures of electrospun gelatin mats to extend the release of menthol – H Rezaeinia, A Farahmand, B Emadzadeh, M Hosseini-Isfahani, … | Cited by: 7 | Year: 2024 🧴🔄

  • The novel nano-electrospray delivery of curcumin via ultrasound assisted Balangu (Lallemantia royleana) hydrocolloid-chickpea protein interaction – N Aliabbasi, S Mehrabi, M Kheirandish, S Gashtasbi, M Mokhtarian, … |Year: 2025 🌿🍊

Mahnaz Tabibiazar | food safety | Best Researcher Award

Published on by Global Academic Awards

Prof. Dr. Mahnaz Tabibiazar | food safety | Best Researcher Award

Prof. Dr. Mahnaz Tabibiazar, Tabriz University of Medical Sciences, Iran

Prof. Dr. Mahnaz Tabibiazar is a dedicated university professor at Tabriz University of Medical Sciences, Iran, specializing in Food Sciences and Technology. She holds a Ph.D. from Shahid Beheshti University of Medical Sciences. With an H-index of 25, Dr. Tabibiazar has supervised 26 Master’s theses and 3 Ph.D. theses. She leads 9 research projects and has authored 62 ISI articles. Her research focuses on food chemistry, biotechnology, and microencapsulation. She has published the book Functional Role of Food Proteins and holds patents in nanofiber and oleogel technologies. 🧑‍🏫📚🔬 #FoodScience #ResearchLeadership

 

Publication Profile

Google Scholar

Education & Professional Background

Prof. Dr. Mahnaz Tabibiazar holds a BS in Food Sciences and Technology (1997), a Master’s Degree in Food Sciences and Technology (2002), and a Ph.D. in Food Sciences and Technology (2015), all from Shahid Beheshti University of Medical Sciences. Currently, she serves as a 16th Grade Full Professor at Tabriz University of Medical Sciences, Iran. Dr. Tabibiazar is actively involved in teaching and research within the Department of Food Science and Technology at the Faculty of Nutrition and Food Science, specializing in food chemistry, biotechnology, and functional food development. 🎓🍽️🔬

Teaching and Research Experience

Prof. Dr. Mahnaz Tabibiazar has extensive experience in teaching courses related to Food Chemistry, Food Biotechnology, Flavor Chemistry, and Food Chemical Safety at undergraduate, master’s, and Ph.D. levels. She focuses on food science, technology, and health safety. Her research priorities include developing colloidal, emulsion, and gel systems for low-calorie, functional foods, as well as advancing extraction and microencapsulation methods for bioactive substances. Notable research projects led by Dr. Tabibiazar include designing biopolymer-based microencapsulation systems, creating cumin volatile oil nanoemulsions, and stabilizing alpha-amylase enzymes on nanofibers. 🧑‍🏫🔬🍴 #FoodScience #Research #Innovation

 

Executive Experience

Prof. Dr. Mahnaz Tabibiazar has demonstrated strong leadership throughout her career. She served as Head of Laboratory and Quality Manager at Pegah Milk Factory in Tabriz for 6 years, ensuring high standards in production. Additionally, she was a Department Manager and Faculty Member at Tabriz Azad University for 3 years. Since January 2016, she has been supervising laboratories at the Faculty of Nutrition and has been the Director of the Department of Food Science and Technology at the Faculty of Nutrition since February 2022. Her expertise continues to drive innovation in food science. 🏭👩‍🏫🍽️ #Leadership #FoodScience #Innovation

 

Research Focus

Prof. Dr. Mahnaz Tabibiazar’s research spans various aspects of Food Science and Technology with a strong focus on the development of functional foods and food safety. Her work involves the microencapsulation of bioactive compounds, such as resveratrol, and the creation of nanoemulsions for enhanced delivery of health-promoting substances. She explores the functional properties of food polysaccharides and proteins, investigates antioxidant and antimicrobial properties, and develops bio-based food packaging systems. Her research also covers innovations in food-grade materials, such as oleogels and hydrogels. 🍴🧬🧪🌱 #FoodScience #FunctionalFoods #Nanoemulsions #FoodSafety

 

Publication Top Notes

  • Recent developments in the detection of bovine serum albumin – 266 citations, 2019 📊
  • A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree – 215 citations, 2019 🌰
  • A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk – 213 citations, 2019 🌿
  • Latest developments in the detection and separation of bovine serum albumin using molecularly imprinted polymers – 137 citations, 2020 🧬
  • Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger – 130 citations, 2020 🍰🍔
  • Hepatoprotective and free radical scavenging actions of quercetin nanoparticles on aflatoxin B1-induced liver damage: in vitro/in vivo studies – 115 citations, 2018 🧪
  • A gelatin-based film reinforced by covalent interaction with oxidized guar gum containing green tea extract as an active food packaging system – 99 citations, 2020 📦🍵
  • Development of resveratrol loaded chitosan-gellan nanofiber as a novel gastrointestinal delivery system – 99 citations, 2019 🧬
  • Molecular interactions of thymol with bovine serum albumin: Spectroscopic and molecular docking studies – 97 citations, 2018 🔬
  • Development of ethyl cellulose-based formulations: A perspective on the novel technical methods – 96 citations, 2022 📚

 

 

 

 

Jim Hartman | Food Safety | Best Researcher Award

Published on by Global Academic Awards

Mr. Jim Hartman | Food Safety | Best Researcher Award

Mr. Jim Hartman, United States

Jim Hartman, a retired Public Health Sanitarian, holds a Master’s in Preventive Medicine and a Bachelor’s in Microbiology from The Ohio State University 🎓. With expertise in foodborne illness epidemiology, mold inspections, and childhood lead poisoning prevention, he has made significant contributions to public health. Jim is a Registered Sanitarian (Ohio R.S. # 1372) and an active member of NEHA and IAFP 🤝. His research includes predictive models for food safety and surveillance systems, with publications in Food Protection Trends 📚. Jim’s dedication to health and safety underscores his impactful career in environmental health.

 

Publication Profile

Orcid

Education and Affiliations 🎓🤝

Jim Hartman earned a Master of Science in Preventive Medicine from The Ohio State University, specializing in epidemiology and public health 🌟. His coursework included biostatistics, environmental health, and health economics, with a thesis using predictive modeling to identify food service code violations linked to foodborne illness 🍴. He also holds a Bachelor of Science in Microbiology, focusing on food microbiology 🧫. An active member of the National Environmental Health Association (NEHA) and the International Association for Food Protection (IAFP) 🌍, Jim stays engaged in professional development. Additionally, he is a dedicated Masters swimmer, showcasing his commitment to wellness 🏊‍♂️.

 

 

Skills and Qualifications 🛠️

Jim Hartman possesses extensive expertise in public health, with a deep understanding of Ohio and Columbus public health sanitary regulations 🏙️. As a Registered Sanitarian (Ohio R.S. # 1372), he has demonstrated proficiency in ensuring compliance with health and safety standards. His qualifications reflect a strong commitment to public health and environmental safety, contributing to his impactful career in areas such as food facility inspections, mold assessments, and childhood lead poisoning prevention. Jim’s skills underscore his ability to address complex public health challenges effectively, making him a respected professional in the field of environmental health 🌍.

 

Employment History 👨‍💼

Jim Hartman served as a Public Health Sanitarian at Columbus Public Health (formerly the Columbus Health Department) before retiring 🌟. His most recent role focused on the Healthy Homes Program, where he conducted inspections related to childhood lead poisoning, asthma control, and mold hazards 🏠. Previously, he spent many years ensuring public safety through facility inspections and critical control point evaluations of food service operations, grocery stores, and bakeries 🛒🍞. Jim’s dedication to public health and environmental safety has left a lasting impact on the community, showcasing his commitment to improving health standards and living conditions 🌍.

 

Research Focus

Jim Hartman’s research focuses on food safety, public health, and epidemiology. His notable work, Predictive Models for Food Code Violations, published in Food Protection Trends (2020), highlights his expertise in using data-driven approaches to enhance food safety protocols 📊. By developing models to predict food code violations, his research addresses critical gaps in preventing foodborne illnesses 🦠. This aligns with his broader interests in environmental health and public health regulations. Jim’s contributions showcase his dedication to improving food safety standards and ensuring public health through innovative and practical solutions 🚦.

 

Publication Top Notes  

📄 “Predictive Models for Food Code Violations” – Food Protection Trends, 2020 🗓️ | Authored by Jim Hartman ✍️

 

 

 

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

Published on by Global Academic Awards

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

 

 

Rahim Khan | Food Science | Best Researcher Award

Published on by Global Academic Awards

Dr. Rahim Khan | Food Science | Best Researcher Award

Dr. Rahim Khan, Universiti Putra Malaysia, Malaysia

Dr. Rahim Khan is a Postdoctoral Researcher in Food Science at Universiti Putra Malaysia with expertise in Functional Foods, Mycology, and Food Microbiology 🍽️🧫. He has led significant projects, including mycoprotein production and aflatoxin biocontrol 🌱. Dr. Khan earned his PhD in Food Science (2021) and holds two MSc degrees, one in Crop Improvement from the University of Nottingham 🌾 and another in Botany from the University of Peshawar 🌿. He has published extensively, including studies on mycotoxins and biocontrol strategies 📚. He is proficient in metagenomics sequencing, chromatographic analysis, and molecular characterization 🔬.

 

Publication profile

Scopus

Orcid

Education 🎓

Dr. Khan holds a PhD in Food Science from Universiti Putra Malaysia (2021) and has completed a Postdoctoral tenure at the same institution. His earlier academic achievements include an MSc in Crop Improvement from the University of Nottingham (2010) and an MSc in Botany from the University of Peshawar (2005), highlighting his solid foundation in biological and agricultural sciences.

Work Experience 👨‍🏫

Currently a Postdoctoral Researcher at Universiti Putra Malaysia (2022-2023), Dr. Khan has led research projects on mycoprotein production using Fusarium venenatum and on the biocontrol of aflatoxins using Aspergillus flavus. His previous experience as a Senior Lecturer of Biology at Qurtuba University further adds to his credibility in academic teaching and supervision.

Research Projects 🔬

Dr. Khan’s completed research projects include notable contributions to mycoprotein production and the characterization of non-aflatoxigenic Aspergillus flavus, both of which are vital to food safety and innovation in food science.

Awards and Certifications 🏆

Dr. Khan has earned multiple certifications in precision fermentation, PFAS methods development, and laboratory quality control, all demonstrating his ongoing commitment to professional development. His editorial board membership in the International Journal of Nutrition and Food Science further highlights his leadership in the field.

 

Conclusion 💡

Dr. Rahim Khan’s deep involvement in cutting-edge food science research, demonstrated by his significant publications, research leadership, and academic contributions, make him a compelling nominee for the Research for Best Researcher Award. His work on mycoprotein production and aflatoxin biocontrol has important applications in both academic and industrial settings, ensuring his research’s relevance and impact.

 

Publication Top Notes

  • Mycotoxins in Food: Occurrence, Health Implications, and Control Strategies – A Comprehensive Review (1 Citation) – Toxicon, 2024 📅
  • Exploring the Biochemical and Nutra-Pharmaceutical Prospects of Some Thymus Species – A Review (0 Citations) – Chemistry and Biodiversity, 2024 📅
  • A Comprehensive Review of Mycotoxins: Toxicology, Detection, and Effective Mitigation Approaches (4 Citations) – Heliyon, 2024 📅
  • Functional Food and Nutra-Pharmaceutical Potential of Goldenberry (0 Citations) – Handbook of Goldenberry, 2024 📅
  • Mycoprotein as a Meat Substitute: Production, Functional Properties, and Current Challenges – A Review (5 Citations) – International Journal of Food Science and Technology, 2024 📅
  • Aflatoxin Biosynthesis, Genetic Regulation, Toxicity, and Control Strategies: A Review (41 Citations) – Journal of Fungi, 2021 📅
  • Chromatographic Analysis of Aflatoxigenic Aspergillus flavus Isolated from Malaysian Sweet Corn (6 Citations) – Separations, 2021 📅
  • Co-Inoculation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus flavus to Assess the Efficacy of Non-Aflatoxigenic Strains in Growth Inhibition and Aflatoxin B1 Reduction (9 Citations) – Agriculture, 2021 📅
  • Biocontrol of Aflatoxins Using Non-Aflatoxigenic Aspergillus flavus: A Literature Review (40 Citations) – Journal of Fungi, 2021 📅
  • Morphological Characterization and Determination of Aflatoxigenic and Non-Aflatoxigenic Aspergillus flavus Isolated from Sweet Corn Kernels and Soil in Malaysia (24 Citations) – Agriculture, 2020 📅