Malmi Wickramasinghe | Food Science | Best Researcher Award

Published on 19/09/202519/09/2025 by 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).

Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

Published on 26/11/202426/11/2024 by Academic Awards

Dr. Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

Dr. Abderrahmane Mokrani, Université de Béjaia, Algeria

Dr. Abderrahmane Mokrani is an accomplished academic and researcher at the University of Béjaia, Algeria, specializing in the fields of food sciences, bioactivity of plant compounds, and food safety. He holds an Habilitation Universitaire (HDR) in Biology (2020), a PhD in Biological Sciences with a focus on Food Sciences (2018), and a Magister in Food Sciences (2009). Dr. Mokrani’s research spans various aspects of food science, including the characterization of bioactive compounds in plants, and their antioxidant, anti-inflammatory, anticancer, and neuroprotective properties. He is actively involved in the Laboratory of Biomathmatics, Biophysics, Biochemistry, and Scientometrics (3BS).He has been a lecturer at the University of Béjaia since 2009, contributing to numerous courses in food biochemistry, nutrition, food safety, and toxicology. Dr. Mokrani has received international training in various European laboratories and has authored multiple publications and communications on topics such as the anticancer effects of peach fruit extracts, plant-based medicine, and the impact of food processing on bioactive compounds. Additionally, he is involved in several national conferences, advancing the knowledge on sustainable food practices and health.

Publication Profile

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Academic Background 🎓

Dr. Abderrahmane Mokrani holds an Habilitation Universitaire à Diriger des Recherches (HDR) in Biology from the University of Abderrahmane MIRA of Béjaia (2020). He completed his Doctorate in Biological Sciences in Food Sciences with a focus on “Phyto-chemical Characterization of Seven Peach Varieties” (2018), receiving high honors. Dr. Mokrani also holds a Magister in Food Sciences, specializing in Quality Control and Certification (2009), and an Engineer Degree in Food Sciences (2004) with distinction. He earned his Baccalauréat in Natural Sciences in 1999. His academic journey reflects his deep commitment to research in food sciences and health. 🍑📚

Training and Internships 🎓🔬

Dr. Abderrahmane Mokrani has gained valuable experience through various internships and training programs. From 2013 to 2016, he participated in the Erasmus Mundus Al-Idrisi scholarship at the STIM laboratory in France, focusing on cell culture techniques, cell viability, proliferation, apoptosis testing, and western blotting. He also completed doctoral internships in Bordeaux, where he worked on polyphenol extraction, HPLC-DAD quantification, and neuroprotective activities. Additionally, he gained experience in cytotoxicity testing, anti-inflammatory assays, and microbiological analyses at multiple research institutions and laboratories, including in Belgium and Algeria. 🧬🔍

Professional Experience and Academic Grades 🎓👨‍🏫

Dr. Abderrahmane Mokrani has built an impressive academic career at the University of Béjaia, starting as a Maitre Assistant Class B in December 2009. He advanced through academic ranks, becoming Maitre Assistant Class A (2016-2018) and later Maitre de Conférences Class B (2018-2020). Since March 2020, he holds the position of Maitre de Conférences Class A. In addition to his teaching roles, he has been recognized as a Maitre de Recherche since January 2020, showcasing his expertise and contributions to research in the field. 🎓📚👨‍🔬

Areas of Expertise and Interest 🌿🔬

Dr. Abderrahmane Mokrani’s expertise spans several fields, including dietetics, nutrition, and food composition. He specializes in food biochemistry, toxicology, microbiology, and food technology. Dr. Mokrani is skilled in the extraction and optimization of bioactive molecules from plants and their quantification. He utilizes advanced techniques like HPLC and LC/MS for the characterization and identification of plant bioactive molecules. His research focuses on studying the biological properties of these molecules, particularly their antioxidant, anti-inflammatory, neuroprotective, and anticancer effects, contributing to health and wellness innovations. 🌱🧪

Research Focus

Dr. Abderrahmane Mokrani’s research primarily revolves around the study of bioactive compounds, particularly phenolic compounds, in food plants, and their potential health benefits. His work focuses on the antioxidant properties of plant-based foods, exploring their ability to combat oxidative stress. Key areas of his research include phytochemical analysis, HPLC-DAD-MS/MS profiling, and the bioactivity of plant extracts. His studies on peach and lentil cultivars, for example, evaluate their antioxidant capacity, anti-inflammatory, neuroprotective, and anticancer potential. This aligns with his broader interests in food biochemistry, toxicology, and nutritional sciences. 🌱🧪

Publication Top Notes

“In vitro assessment of antioxidant capacity and phenolic contents of some lentil (Lens culinaris L.) cultivars commonly consumed in Algeria” – Chemical Papers, 2023, 77(8), pp. 4567–4578 📄🍃 (0 citations)
“HPLC-DAD-MS/MS profiling of phenolics from different varieties of peach leaves and evaluation of their antioxidant activity: A comparative study” – International Journal of Mass Spectrometry, 2019, 445, 116192 🧪🍑 (21 citations)
“Phenolic contents and bioactive potential of peach fruit extracts” – Food Chemistry, 2016, 202, pp. 212–220 🍑🔬 (92 citations)
“Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit” – Separation and Purification Technology, 2016, 162, pp. 68–76 🍑⏳ (352 citations)
“Antioxidant activities of some dried fruits consumed in Algeria” – LWT, 2012, 49(2), pp. 329–332 🍇🍊 (76 citations)

Jiaoyan Ren | Nutrition Award | Best Researcher Award

Published on 12/06/202412/06/2024 by Academic Awards

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

Yadesa Abeshu | Food and nutrition | Young Scientist Award

Published on 08/03/202408/03/2024 by Academic Awards

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 🎓 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:

Heidi Silver | Nutrition | Best Researcher Award

Published on 03/01/202403/01/2024 by Academic Awards

Prof. Dr. Heidi Silver : Nutrition | Best Researcher Award

PhD at Vanderbilt University Medical Center, United States

Prof. Dr. Heidi Silver is an accomplished scholar with a B.S. in Speech and Hearing Science from the University of Massachusetts-Amherst (1977) and an M.S. in Nutrition and Dietetics from Florida International University (1991). Her master’s thesis focused on mitigating food waste in Broward County elementary schools. Honored with a Full Academic Achievement Scholarship, she graduated Cum Laude from UMass. Dr. Silver has excelled in prestigious programs like NIH’s Summer Research Institute (2003) and the Dannon Institute’s Nutrition Leadership Institute (2003). Recognized in Marquis Who’s Who in America (2004), she continues to make impactful contributions to her field. 🎓🏆

Publication Profile :

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Education :

Prof. Dr. Heidi Silver, a distinguished scholar, holds a B.S. in Speech and Hearing Science from the University of Massachusetts-Amherst (1977), an M.S. in Nutrition and Dietetics from Florida International University (1991), and a Ph.D. in Nutrition from FIU (2001). Her impactful research includes a Master’s Thesis on the effects of menu changes and nutrition education in Broward County elementary schools. Completing a one-year Dietetic Internship at Plantation General Hospital (1990-91), she explored various facets of nutrition. Dr. Silver’s doctoral dissertation delved into the stressors and health outcomes of home enteral nutrition in head and neck cancer patients. Her extensive academic journey showcases a commitment to advancing nutritional science. 📚👩‍🔬

Licensure and Certifications:

Prof. Dr. Heidi Silver boasts a diverse range of licenses and certifications, reflecting her multifaceted expertise. A trailblazer in fitness, she became a Certified Dance Exercise Trainer with the International Dance Exercise Association in 1985 and a Certified Exercise and Fitness Trainer with the Aerobics and Fitness Association of America in 1986. Her commitment to nutrition is evident through her Registered Dietitian (RD) status since 1991, accredited by the American Dietetic Association. Dr. Silver holds certifications in food service management (1992), nutrition support (1993), and is a licensed Dietitian/Nutritionist in the State of Tennessee since 2003. Her dedication extends to bone health, earning certification as a Bone Densitometrist from Radiology Education Seminars in 2007. 🏋️‍♀️🍏

Awards :

Prof. Dr. Heidi Silver is a highly decorated academic, earning accolades throughout her illustrious career. A recipient of the Full Academic Achievement Scholarship at the University of Massachusetts-Amherst (1973-1977), she graduated Cum Laude from both UMass and Florida International University. Noteworthy awards include the American Jewish Women’s Association Academic Scholarship, the Leopold Schepp Foundation Academic Scholarship, and the Excellence in Gastroenterology Fellowship Teaching Award at Jackson Memorial/University of Miami Medical Center. Dr. Silver’s achievements span diverse domains, from winning the First Place in the Graduate Student Association Scholarly Competition (1999) to the Outstanding Leadership Award in the Malnutrition Quality Improvement Initiative (2017). Her outstanding contributions culminated in the Excellence in Research Practice Award from the Academy of Nutrition and Dietetics in 2020. 🏆🎓

Honors :

Prof. Dr. Heidi Silver’s illustrious career is adorned with numerous honors and memberships, showcasing her extensive contributions to academia. Recognized by the NIH’s National Institute on Aging Summer Research Institute and the Dannon Institute’s Nutrition Leadership Institute in 2003, Dr. Silver’s expertise led to her inclusion in Marquis Who’s Who in America (2004-) and membership in esteemed institutions such as the Vanderbilt-Ingram Comprehensive Cancer Center and the Vanderbilt Diabetes Training and Research Center. Actively engaged in global health initiatives, she served on various editorial boards, including Nature Research Scientific Reports. Her dedication extends to grant reviewing for organizations like the American Society for Parenteral and Enteral Nutrition and the World Cancer Research Fund International. 🌐🏆

Academic Courses :

Prof. Dr. Heidi Silver’s extensive academic influence is evident through her diverse range of courses and instructional roles. Notably, she directed and instructed courses such as “Medical Nutrition Disease, Diagnosis, and Therapy for Gastroenterology Fellows” (University of Miami/Jackson Memorial Medical Center, 1994–1997) and “Nutritional Management of Fluid, Electrolytes, and Acid-Base Balance” (UM/Jackson Memorial Medical Center, 1994–1997). At Florida International University, she contributed to courses like “Medical Nutrition Therapy” (1998–1999) and “Nutrition and Aging” (2001–2003). Her impact extended to Vanderbilt University, where she co-directed and instructed “Introduction to Clinical Nutrition” (2003–2013) and created courses on obesity and weight control. As a preceptor for the NIH NIDDK Summer Research Training Program (2010-present), Dr. Silver remains dedicated to shaping the next generation of scholars. 🎓📚

Research Focus :

Dr. Heidi Silver’s research spans diverse areas of nutrition, metabolism, and clinical outcomes. With a focus on preventive health, her study “Consumption of Tree Nuts as Snacks Reduces Metabolic Syndrome Risk in Young Adults” highlights the positive impact of tree nuts on metabolic health. In “Effect of the glucagon‐like peptide‐1 receptor agonist liraglutide,” she delves into obesity and prediabetes management. Dr. Silver also explores postoperative outcomes in “Myosteatotic and sarcopenic obesity” and factors influencing resting energy expenditure in “TG/HDL Ratio Is an Independent Predictor.” Her extensive work showcases a commitment to advancing knowledge in nutrition and metabolic health. 🌰🏥🔍