Amparo Gamero | Food Science | Best Researcher Award

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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.

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

 

Zehra Güler | Food Enginering | Best Researcher Award

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Prof. Zehra Güler | Food Enginering | Best Researcher Award

Professor at Mustafa Kemal University, Turkey

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

Publication Profile

Google Scholar

ORCID

🎓 Education

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

💼 Experience

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

🏅 Awards and Honors

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

🔬 Research Focus

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

Publication Top Notes

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

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

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

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

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

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

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

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

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

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

✅ Conclusion

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

Lilian Kaale | Food Science | Women Researcher Award

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Dr. Lilian Kaale | Food Science | Women Researcher Award

Senior Lecturer, University of Dar es Salaam, Tanzania

Dr. Lilian D. Kaale is a distinguished Food Scientist and Technologist with a Ph.D. in Food Science and Technology. As the Head of the Department of Food Science and Technology at the University of Dar es Salaam, Dr. Kaale has made significant contributions to food nutrition, safety, and processing. Her dedication to research and education has earned her numerous accolades, including the prestigious Best Impact Researcher of the Year award for 2022–2023.

Publication Profile

Scopus

 

Strengths for the Award:

  1. Expertise and Impact in Food Science and Technology: Dr. Kaale has extensive experience in Food Science and Technology, with a focus on Food Nutrition, Food Processing (value addition), and Food Safety. Her research has significantly contributed to the advancement of these fields, as evidenced by her numerous publications in both local and international journals. Her work on antimicrobial substances for food preservation and safety highlights her focus on pressing global challenges.
  2. Leadership and Project Management: Dr. Kaale holds a leadership position as the Head of the Department of Food Science and Technology at the University of Dar es Salaam. She has successfully led multiple high-impact research projects funded by reputable organizations such as the World Bank, UNICEF, and UNESCO-IDRC. Her role as Project Investigator on these projects demonstrates her ability to manage and execute complex research initiatives.
  3. Recognition and Awards: Dr. Kaale’s accomplishments have been recognized through prestigious awards, such as the Best Impact Researcher of the Year at her university. This recognition underscores her influence and the practical impact of her research within the academic community and beyond.
  4. International Experience and Collaboration: Dr. Kaale’s participation in international conferences and workshops on Food and Nutrition Security reflects her commitment to global collaboration and knowledge exchange. Her international experience adds significant value to her candidacy for the award.
  5. Publications and Contributions to Knowledge: Dr. Kaale has an impressive publication record, with peer-reviewed articles covering a wide range of topics within Food Science and Technology. Her work, published in reputable journals and books, contributes valuable insights to the field and demonstrates her ongoing commitment to research excellence.
  6. Advisory Roles and Service to Academia: Dr. Kaale serves as a Member of the Agriculture and Food Division Committee, advising on national standards in Tanzania. She is also a Board Member at the School of Engineering and Food Technology at Sokoine University of Agriculture. These roles highlight her influence and commitment to the advancement of food science and technology in her region.

Areas for Improvement:

  1. Expansion of Research Areas: While Dr. Kaale’s research is well-focused on Food Nutrition, Safety, and Processing, expanding her research portfolio to include emerging areas such as sustainable food systems, climate-resilient agriculture, or food security in the context of climate change could further enhance her impact and relevance to global challenges.
  2. Broader Dissemination and Outreach: Increasing the dissemination of her research findings to a broader audience, including policymakers, industry stakeholders, and the general public, could amplify the impact of her work. Engaging in more public outreach or policy advocacy could position her as a key thought leader in her field.

 

Education 🎓

Dr. Kaale holds a Ph.D. in Food Science and Technology. Her advanced education has laid the foundation for her expertise in food nutrition, safety, and processing, making her a leading figure in the field.

Experience 👩‍🏫

With over 12 years of experience as a Senior Lecturer at the University of Dar es Salaam, Dr. Kaale has supervised numerous Ph.D. and master’s students. Her extensive experience includes leading research projects funded by the World Bank, UNICEF, and UNESCO-IDRC, as well as managing international conferences and workshops on Food and Nutrition Security.

Research Focus 🔬

Dr. Kaale’s research centers on Food Nutrition, Food Processing (value addition), and antimicrobial substances for food preservation and safety. Her work is pivotal in advancing food security and nutrition in Tanzania and beyond.

Awards and Honors 🏆

In the academic year 2022–2023, Dr. Kaale was honored with the Best Impact Researcher of the Year award at the university level, a testament to her significant contributions to her field. She is also recognized for her leadership in various national and international projects.

Publication 📚

Technologies to Decontaminate Aflatoxins in Foods: A Review (2024). International Journal of Food Science and Technology. Link.

Effects of Vacuum Packaging and Chilling Storage on Microbiological Changes of Superheated Steam Dried Sardines (2023). Tanzania Journal of Science. Link.

Investigation on the Suitability of Superheated Steam Dryer for Drying Sardines (2023). Western Indian Ocean Journal of Marine Science. Link.

Nutrition Potential of African Wild Leafy Vegetables (2023). Springer Nature. Link.

Growth with Disparity in a Rich Diverse City (2023). Springer Nature. Link.

Lentil as Nutrient-rich and Versatile Food Legume: A Review (2023). Legume Science. Link.

Determination of Sugars, Amino Acids, pH, and Alcohol in Bamboo Beverage (2023). Tanzania Journal of Science. Link.

Conclusion:

Dr. Lilian D. Kaale is an outstanding candidate for the Research for Women Researcher Award. Her extensive expertise in Food Science and Technology, coupled with her leadership in research and academia, international experience, and significant contributions to knowledge, make her a strong contender. While there are opportunities for expanding her research focus and enhancing outreach efforts, her existing achievements clearly demonstrate her impact and dedication to advancing food science and technology. Dr. Kaale’s work not only enriches the academic community but also contributes to solving critical global challenges in food safety and nutrition.

 

Yuhuan Zhang | Food Science Award | Best Researcher Award

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Assoc Prof Dr. Yuhuan Zhang | Food Science Award | Best Researcher Award

Assoc Prof Dr. Yuhuan Zhang, Shaanxi Normal University, China

Dr. Yuhuan Zhang is an Associate Professor at the College of Food Engineering and Nutrition Science, Shaanxi Normal University. He earned his Ph.D. from Southwest University (2019), M.S. from Northwest Agriculture and Forestry University (2016), and B.S. from Yantai University (2013). His research focuses on functional foods and nanofoods. He has led significant projects, including in situ detection of BPA and development of inulin-based functional products.

Publication Profile

Scopus

Orcid

Educational Experience 🎓

Dr. Yuhuan Zhang is an accomplished academic in the field of food engineering and nutrition science. He completed his Ph.D. at Southwest University from 2016 to 2019, his M.S. at Northwest Agriculture and Forestry University from 2013 to 2016, and his B.S. at Yantai University from 2009 to 2013.

Work Experience 🏢

Dr. Zhang began his academic career as a Lecturer at the College of Food Engineering and Nutritional Sciences, Shaanxi Normal University, from October 2019 to December 2021. Since December 2021, he has been serving as an Associate Professor at the same institution.

Research Focus

Dr. Yuhuan Zhang, an Associate Professor at the College of Food Engineering and Nutrition Science, Shaanxi Normal University, specializes in functional food and nanofood. His research focuses on the development of innovative detection methods for food safety, including the in situ detection of bisphenols and other contaminants. Additionally, he explores the synthesis and application of nanomaterials for enhanced biocatalytic activities and ultrasensitive sensing. Dr. Zhang’s work is instrumental in advancing food safety technologies and improving nutritional outcomes through cutting-edge nanotechnology and biochemistry. 🌾🍽️🔬

 

Publication Top Notes

  • “Defect-rich RuO2/IrO2 heterojunction with dual enzyme-mimic activities for boosting biocatalytic disinfection” – Chemical Engineering Journal, 2024, cited by 0 🌟
  • “Fe(Ⅲ) concentrations controlled highly soluble carboxylated inulin–Fe toward efficient supplement of iron” – Food Hydrocolloids, 2023, cited by 0 🌾
  • “Simultaneous determination of squalene, tocopherols and phytosterols in edible vegetable oil by SPE combined with saponification and GC-MS” – LWT, 2022, cited by 3 🧪
  • “Solvent-engineered morphologies of Mn-MOF toward ultrasensitive sensing cell superoxide” – Electrochimica Acta, 2022, cited by 2 ⚛️
  • “Biochar-supported Cu nanocluster as an electrochemical ultrasensitive interface for ractopamine sensing” – Food Chemistry: X, 2022, cited by 4 🧬
  • “Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A” – Food Chemistry, 2022, cited by 5 🧫
  • “A lab-on-injector device with Au nanodots confined in carbon nanofibers for in situ electrochemical BPA sensing in beverages” – Food Control, 2022, cited by 6 🍹
  • “Electrochemical detection of bisphenols in food: A review” – Food Chemistry, 2021, cited by 10 🍴
  • “Electrochemically tuning Li1+xFePO4 for high oxidation state of rich Li+ toward highly sensitive detection of nitric oxide” – Electrochimica Acta, 2021, cited by 7 🚦
  • “A multi-component Cu2O@FePO4 core–cage structure to jointly promote fast electron transfer toward the highly sensitive in situ detection of nitric oxide” – Nanoscale, 2019, cited by 12 🧩

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. 🧬🔍