Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

Published on by Academic Awards

Dr. Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

Dr. Fadime Seyrekoğlu, Amasya University, Turkey

Dr. Fadime Seyrekoğlu is an Assistant Professor at Amasya University, specializing in Food Engineering. She holds a PhD from Ondokuz Mayıs University (2020) and a Master’s from Erciyes University (2011), focusing on dairy product innovations and food preservation 🧪🥛. Her research explores functional foods, microencapsulation, and natural additives, with notable work on Aloe Vera in ayran and watermelon by-product utilization 🍉🌿. She has led and contributed to several national projects and supervised postgraduate theses. Dr. Seyrekoğlu has also served in administrative roles, including Head of Department and Vice Director 🎓📊. She actively publishes in international journals and supports community science initiatives

Publication Profile

Scopus

🎓 Education Background

Dr. Fadime Seyrekoğlu earned her PhD in Food Engineering from Ondokuz Mayıs University in 2020 🎓. Her doctoral research focused on the use of encapsulation techniques for incorporating Hypericum extracts into ayran, under the guidance of Prof. Hasan Temiz 🧪🥛. Earlier, she completed her Master’s degree in 2011 at Erciyes University, also in Food Engineering 🧫. Her thesis, supervised by Prof. Osman Sağdıç, investigated the effects of storage on the physicochemical, microbiological, and sensory properties of traditionally produced winter yogurt ❄️🧉. These academic foundations have shaped her expertise in dairy innovation and functional food research.

🔬 Research Focus

Dr. Fadime Seyrekoğlu’s research primarily focuses on functional foods, dairy product innovation, and plant-based bioactive compounds 🧃🥛🌿. Her work extensively explores microencapsulation techniques, particularly using Hypericum species and Aloe vera, for enhancing the nutritional and antioxidant properties of dairy beverages like ayran 🧫🧪. She also investigates fruit and by-product utilization, antifungal activity of plant extracts, and natural food preservation methods 🍉🍯🧀. Through multidisciplinary studies combining food engineering, phytochemistry, and microbiology, she aims to develop health-promoting and sustainable food products. Her expertise lies in optimizing processes and formulations for improved sensory and functional qualities.

Publication Top Notes

  1. “Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products”
    Journal of Food Science, 2025
    📅 Published: 2025

  2. **”Determination of the Effect of Different Extraction Methods on Aloe barbadensis Miller (Aloe Vera) Extract and its Usability in Ayran”**
    Journal of Apitherapy and Nature, 2024
    📅 Published: 2024

  3. **”Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method”**
    AAPS PharmSciTech, 2024
    📅 Published: 2024

  4. **”Meyve Kaplanmasında Peynir Altı Suyu ve Melasın Kullanılabilirliğinin Belirlenmesi”**
    Turkish Journal of Agriculture – Food Science and Technology, 2024
    📅 Published: 2024

  5. **”Determination of Antifungal Activity of Leaf Extracts from Hypericum ssp. Against Plant Pathogenic Fungi Fusarium oxysporum and Alternaria Alternata”**
    Igdir University Journal, 2023
    📅 Published: 2023

  6. **”Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)”**
    International Journal of Science Letters, 2022
    📅 Published: 2022

  7. **”Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties”**
    International Journal of Science Letters, 2022
    📅 Published: 2022

  8. **”Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey”**
    South African Journal of Botany, 2022
    📅 Published: 2022

  9. **”Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı”**
    Turkish Journal of Agriculture – Food Science and Technology, 2021
    📅 Published: 2021

Sukumar M | Food Technology | Best Researcher Award

Published on by Academic Awards

Dr. Sukumar M | Food Technology | Best Researcher Award

Professor, Anna University, India

Dr. M. Sukumar is a distinguished Professor at the Centre for Food Technology, Anna University, Chennai, India. With a profound expertise in Bio-engineering, Food Technology, and Chemical Engineering, he specializes in process development, environmental biotechnology, and the implementation of advanced technologies such as membrane preparation, wastewater treatment, and bioremediation. His dedication to the field of Biochemical Engineering is reflected in his comprehensive approach to research and problem-solving. Dr. Sukumar’s work significantly contributes to advancements in functional foods, biopolymers, and food preservation technologies.

Profile

Orcid

Education 🎓

Dr. M. Sukumar holds a B.E. in Chemical Engineering and an M.Tech in Chemical Engineering. He further advanced his expertise with a Ph.D. in Biochemical Engineering. His academic and research background underscores a deep commitment to the field of chemical and biochemical engineering, with a focus on applying engineering principles to biochemical processes and innovations.

Professional Experience 💼

Dr. Sukumar has extensive experience in Environmental Biotechnology, specializing in process development, scale-up, design, and quality control. His expertise encompasses various areas such as biosorption, waste management, and the development of sustainable biotechnological solutions. His projects have included work on functional foods, natural polymers, and innovative food preservation methods.

Research Interests 🔬

Dr. M. Sukumar’s research interests encompass several cutting-edge areas within biochemical engineering:

Functional Foods: Designing and developing foods that offer enhanced health benefits beyond basic nutrition.

Drying and Frying Techniques: Investigating how these processing methods affect the characteristics and quality of food.

Biopolymers: Creating and applying biopolymers in drug delivery systems to improve therapeutic efficacy.

Food Preservation: Utilizing Modified Atmospheric Packaging (MAP) and Hurdle Technology to extend the shelf life and safety of food products.

Biosensors: Developing sensors for the detection of food adulterants, ensuring food quality and safety.

Awards 🏆

Conference Grant: Rs. 40,000 from Council of Scientific & Industrial Research (CSIR) and Ministry of Earth Science (MOES) for Bio-explore (2009).

Publications Top Notes 📚

Microencapsulation of Prebiotics Extracted from Citrus Seeds and Establishing their Stability for Food Vehicles, JK Pallavi, M Soundarya, M Sukumar (2024), Acta Scientiarum Polonorum Technologia Alimentaria, 23(2), 151-161. link

Assessing the Influence of Partial Substitution of Wheat Flour by Brown Rice Flour, Kale and Pithecellobium Dulce Extract on Noodle Properties, Hemalatha Murali, M Sukumar (2024), International Journal of Research in Engineering, Science and Management, 7(5), 120-125. link

Process Kinetics Optimization for Extraction of Essential Oil from the Peel of Citrus sinensis for the Development of Food Packaging Film, Muthahar Fazila Amanullah, Padmapriya Rasamani, M Sukumar (2024), Journal of Food Process Engineering, 47(4), e14613. link

Quorum Quenching Effect and Kinetics of Active Compound from S. aromaticum and C. cassia Fused Packaging Films in Shelf Life of Chicken Meat, CC Mohan, K Harini, K Sudharsan, KR Krishna, M Sukumar (2019), LWT, 105, 87-102. link

Symbiotic Impact of Honey Treatment and Package Atmosphere on Quality Retention and Shelf Life Extension of Jackfruit Bulbs, LL Udayasooriyan, MJ Peter, V Renuka, S Meenakshisundaram, K Sudharsan, P Meenakshi, D Karishma, M Sukumar (2019), Scientia Horticulturae, 246, 161-167. link

 

 

 

 

 

Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

Published on by Academic Awards

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. 🌱🔬📚

Publication Profile:

Scopus

Orcid

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. 📜🎓 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. 🥼🔬 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. 🎓🔬 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. 🏅 He secured the top position nationally in both his Master’s and PhD examinations in 2000 and 2002, respectively, in Iran. 🎓 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. 🔬

Publication Top Notes:

  1. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed – Cited by 343 (2010) 🔥
  2. Vegetable oil blending: A review of physicochemical, nutritional and health effects – Cited by 224 (2016) 🥑
  3. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation – Cited by 199 (2018) 🍇
  4. Sterol fractions in hazelnut and virgin olive oils and 4, 4′-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) 🥛
  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) 🔬
  7. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese – Cited by 133 (2016) 🧀
  8. Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4′-dimethylsterols in vegetable oils – Cited by 132 (2006) 🌿
  9. Liposomes as carrier vehicles for functional compounds in food sector – Cited by 125 (2016) 💧
  10. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins – Cited by 103 (2018) 🍇
  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) 🥛
  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) 🌿