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 🌿🍊

Monica Rubilar | Food science | Best Researcher Award

Published on by Global Academic Awards

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 Nestlé Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. 🌱🍽️🔬🧬

Publication Profile

Scopus

Academic Background 🎓🌍

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. 🌱🔬

Research Focus 🔬🌱

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 🏅

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 Nestlé 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 🔬🍃
  • “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations 🍽️💡
  • “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations 🧈🔬
  • “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations 🧪🍃
  • “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊💪
  • “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 🌊🍀
  • “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 🌿💧
  • “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations 💧🔬
  • “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬

Conclusion 📜

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.