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.

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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.

Malmi Wickramasinghe | Food Science | Best Researcher Award

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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).

Jiaoyan Ren | Nutrition Award | Best Researcher Award

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Prof. Jiaoyan Ren | Nutrition Award | Best Researcher Award

Prof. Jiaoyan Ren, South China University of Technology, China

Prof. Dr. Jiaoyan Ren 📚 is a distinguished professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌏. With a joint Master’s and PhD from SCUT, she has significant international research experience 🌟. Dr. Ren has been honored with awards like the Youth Cheung Kong Scholars and Guangdong Province Distinguished Young Scholars 🌟. She holds over 52 authorized invention patents and has published 120 high-impact papers 📰. As an editorial member and conference speaker, her work in food science has a global reach 🌐. She also mentors young innovators and promotes academic excellence 🎓.

 

Publications Profile

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Academic and Professional Background 🎓

Dr. Jiaoyan Ren is a professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌟. She also serves as the Associate Director of the Food Nutrition and Health Research Institute and is a principal investigator at the Sino-Singapore International Joint Research Institute. As a “Shen Nong” Distinguished Researcher, she has received multiple accolades, including the Youth Cheung Kong Scholars Programme of China and the Guangdong Province Special Support Plan for High-Level Talents 🌟.

Achievements 🏆

Dr. Ren has presided over significant national and provincial projects, earning prestigious awards such as the Natural Science Award from the Ministry of Education and the Guangdong Science and Technology Award 🥇. She has guided students to win awards, applied for 89 invention patents, and contributed to national industry standards 🧠.

Research Focus

Dr. Jiaoyan Ren focuses on the intersection of food chemistry and biotechnology, with particular emphasis on the isolation and characterization of bioactive peptides and polysaccharides 🌿. Her work primarily explores antioxidant and functional properties of proteins from diverse sources such as grass carp, soy, and loach 🐟🌰. She employs advanced techniques like chromatography and mass spectrometry for purification and structural analysis 🔬. Dr. Ren’s research also delves into improving food functional properties through enzymatic hydrolysis and protein modifications, contributing significantly to food safety and nutritional science 🌟🥗. Her studies have substantial applications in enhancing the nutritional quality and health benefits of food products 🥤.

 

Publications Top Notes