Monica Rubilar | Food science | Best Researcher Award

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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 NestlΓ© Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. πŸŒ±πŸ½οΈπŸ”¬πŸ§¬

Publication Profile

Scopus

Academic Background πŸŽ“πŸŒ

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. πŸŒ±πŸ”¬

Research Focus πŸ”¬πŸŒ±

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 πŸ…

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 NestlΓ© 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 πŸ”¬πŸƒ
  • “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations πŸ½οΈπŸ’‘
  • “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations πŸ§ˆπŸ”¬
  • “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations πŸ§ͺπŸƒ
  • “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊πŸ’ͺ
  • “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 πŸŒŠπŸ€
  • “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 πŸŒΏπŸ’§
  • “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations πŸ’§πŸ”¬
  • “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬

Conclusion πŸ“œ

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.

 

 

 

 

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

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Educational Experience πŸŽ“

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. πŸŒΎπŸ½οΈπŸ”¬

 

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(β…’) 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 πŸ§ͺ
  • “Solvent-engineered morphologies of Mn-MOF toward ultrasensitive sensing cell superoxide” – Electrochimica Acta, 2022, cited by 2 βš›οΈ
  • “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 🧩

Yadesa Abeshu | Food and nutrition | Young Scientist Award

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Mr. Yadesa Abeshu | Food and nutrition | Young Scientist Award

Mr. Yadesa Abeshu, Ethiopian Institute of Agricultural Research, Ethiopia

Dr. Alganesh Tola is a Senior Researcher specializing in Food Processing and Dairy Technology at Holeta Agricultural Research Center 🌱 in Ethiopia. With extensive expertise in agricultural sciences, she contributes significantly to the advancement of food quality and safety measures. Dr. Tola holds a profound dedication to research and innovation in her field, evident through her contributions to various scientific publications and her active involvement in professional societies. Her commitment to enhancing food processing techniques and nutritional quality underscores her passion for improving livelihoods and promoting sustainable agricultural practices in Ethiopia and beyond.

 

Publication Profile:

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Education:

Yadesa Abeshu embarked on his academic journey with a Bachelor’s degree in Post Harvest Management from Jimma University πŸŽ“ in Ethiopia, graduating with a commendable CGPA of 3.46 in 2012. Building upon this foundation, he pursued his passion for food science and nutrition, obtaining a Master’s degree from Addis Ababa University 🏫 in 2019, where he achieved a notable CGPA of 3.75. His thesis focused on the development of calibration models for predicting quality traits of malt barley and tef genotypes using Near Infrared Spectroscopy, showcasing his dedication to advancing agricultural research and innovation in Ethiopia.

 

Experience:

Yadesa Abeshu’s professional journey reflects his commitment to advancing food science and nutrition in Ethiopia 🌱. Since October 2014, he has been a dedicated Researcher at the Ethiopian Institute of Agricultural Research in Addis Ababa, Oromia. His expertise contributes significantly to the institute’s efforts in enhancing food quality and nutritional standards. Moreover, Yadesa actively engages with the academic and professional community, holding a membership with the Food and Nutrition Society of Ethiopia since March 2017. His continuous involvement underscores his passion for promoting public health and sustainable agricultural practices, marking him as a valuable asset in Ethiopia’s quest for improved food security and nutrition.

 

Research Focus:

Yadesa Abeshu’s research focuses primarily on advancing agricultural science, particularly in the realm of food quality and nutrition 🌾. With a keen interest in utilizing innovative methods, such as near-infrared spectroscopy (NIRS), he explores fast and non-destructive approaches to predict major quality parameters of bread wheat grain. His contributions, evident in prestigious journals like the International Journal of Food Properties and the Journal of Agriculture and Food Research, highlight his dedication to developing practical solutions for enhancing crop quality and addressing food security challenges. Through his interdisciplinary work, Yadesa strives to promote sustainable agricultural practices and improve nutritional outcomes for communities in Ethiopia and beyond.

 

Publication Top Note:

Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters

Development of NIRS re-calibration model for ethiopian barley (Hordeum vulgare) lines traits to determine their brewing potential

Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

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Prof Dr. Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

Prof Dr. Sodeif Azadmard-Damirchi, University of TabrizIran,Iran

Prof. Dr. Sodeif Azadmard-Damirchi is a distinguished professor in Food Science and Technology at the University of Tabriz, Iran. With a PhD in Food Chemistry from SLU, Sweden, and extensive experience, he specializes in lipid chemistry, particularly olive oil quality and adulteration detection. He’s a prolific researcher with numerous publications and honors, including awards from the American Oil Chemists’ Society. As a dedicated educator, he has supervised and examined numerous graduate theses. Prof. Azadmard-Damirchi is also actively involved in standardization committees and editorial roles in academic journals. πŸŒ±πŸ”¬πŸ“š

Publication Profile:

Scopus

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Google Scholar

Education and qualifications:

Prof. Dr. Sodeif Azadmard-Damirchi obtained his PhD in Food Sciences from the Swedish University of Agricultural Sciences in Uppsala, Sweden. His doctoral research focused on olive oil, specifically phytosterols and the detection of adulteration with hazelnut oil, as well as chemical interesterification. πŸ“œπŸŽ“ His work contributed significantly to the understanding of lipid chemistry and quality control in edible oils. This education laid the foundation for his distinguished career as a researcher and educator in the field of Food Science and Technology. 🌟

 

Employment:

Prof. Dr. Sodeif Azadmard-Damirchi serves as a distinguished Professor in the Department of Food Science and Technology at the University of Tabriz, located in Tabriz, East Azerbaijan, Iran. 🏫 With a wealth of experience spanning over two decades, he has made significant contributions to the academic and research landscape of food science. πŸ₯ΌπŸ”¬ His role involves teaching, mentoring graduate students, conducting groundbreaking research, and leading various academic initiatives. Prof. Azadmard-Damirchi’s expertise and dedication have not only enriched the university’s academic environment but have also made a notable impact on the broader field of food science and technology. 🌱🌟

 

Professional experience:

Prof. Dr. Sodeif Azadmard-Damirchi’s professional journey in food science began at Urmia University, Iran, from 2002 to 2003. 🏫 He then transitioned to the Department of Food Science and Technology at the University of Tabriz in 2007, where he has remained dedicated to advancing the field ever since. 🌱 Over the years, he has progressed from Assistant Professor (2007-2011) to Associate Professor (2011-2015), and finally to Professor in 2015, reflecting his expertise and commitment to education and research. πŸŽ“πŸ”¬ His tenure at the University of Tabriz has been marked by significant contributions to both academia and the food industry. 🌟

 

Honors:

Prof. Dr. Sodeif Azadmard-Damirchi’s illustrious career is adorned with numerous honors, showcasing his outstanding academic achievements and contributions to the field of food science. πŸ… He secured the top position nationally in both his Master’s and PhD examinations in 2000 and 2002, respectively, in Iran. πŸŽ“ His groundbreaking research earned him the prestigious Analytical Division Student Award in 2006 from the American Oil Chemists’ Society. 🌟 This recognition was for his innovative work on developing a new method to detect adulteration in vegetable oils. Additionally, he was honored as a Distinguished Young Researcher at the University of Tabriz in 2009 and completed a specialized training program under the Malaysian Technical Cooperation Program in 2017. 🌱

Research Focus:

Prof. Dr. Sodeif Azadmard-Damirchi’s research focus primarily revolves around lipid chemistry, with a particular emphasis on edible oils. 🌱 His work spans various aspects, including the detection of adulteration in vegetable oils using innovative methods such as solid-phase extraction (SPE) and phytosterol analysis. Additionally, he investigates the impact of pretreatment techniques, such as microwaving, on the oxidative stability and nutraceutical content of oils. 🍲 His research also delves into encapsulation techniques for preserving bioactive compounds in food products. Through his diverse array of studies, Prof. Azadmard-Damirchi continually contributes to advancing knowledge in the field of food science and technology. πŸ”¬

Publication Top Notes:

  1. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed – Cited by 343 (2010) πŸ”₯
  2. Vegetable oil blending: A review of physicochemical, nutritional and health effects – Cited by 224 (2016) πŸ₯‘
  3. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation – Cited by 199 (2018) πŸ‡
  4. Sterol fractions in hazelnut and virgin olive oils and 4, 4β€²-dimethylsterols as possible markers for detection of adulteration of virgin olive oil – Cited by 167 (2005) 🌱
  5. Milk thistle seed oil constituents from different varieties grown in Iran – Cited by 143 (2009) πŸ₯›
  6. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil – Cited by 135 (2019) πŸ”¬
  7. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese – Cited by 133 (2016) πŸ§€
  8. Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4β€²-dimethylsterols in vegetable oils – Cited by 132 (2006) 🌿
  9. Liposomes as carrier vehicles for functional compounds in food sector – Cited by 125 (2016) πŸ’§
  10. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins – Cited by 103 (2018) πŸ‡
  11. Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed– Cited by 102 (2019) πŸ₯›
  12. Effects of α‐tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high‐oleic vegetable oils – Cited by 97 (2008) 🌿