Razieh Nazari | Gut Health | Women Researcher Award

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Assoc. Prof. Dr. Razieh Nazari | Gut Health | Women Researcher Award

Assoc. Prof. Dr. Razieh Nazari | Gut Health | Associate Professor | Islamic Azad University | Iran

Assoc. Prof. Dr. Razieh Nazari is a distinguished academic and researcher in the fields of Microbiology and Medical Nanotechnology. Assoc. Prof. Dr. Razieh Nazari’s advanced expertise is demonstrated through extensive publications and professional experience. The professional career of Assoc. Prof. Dr. Razieh Nazari is marked by dedicated teaching and supervision, contributing significantly to both undergraduate and postgraduate programs. Assoc. Prof. Dr. Razieh Nazari’s primary research interests lie at the intersection of microbiology and material science, focusing extensively on nanobiotechnology, the biosynthesis of nanoparticles (such as selenium and silver nanoparticles using fungi or bacteria), and their applications in developing novel antimicrobial and antifungal agents against drug-resistant pathogens like Candida species and Acinetobacter baumannii. Further interests include the molecular epidemiology and development of new biosensors and diagnostic methods for infectious diseases, including H. pylori and Leishmania. Key research skills include molecular microbiology techniques (PCR, RFLP), nanoparticle synthesis and characterization, antimicrobial susceptibility testing, genosensing, and advanced data analysis for epidemiological studies. Assoc. Prof. Dr. Razieh Nazari’s commitment to high-impact research has resulted in recognition, including various awards and honors related to successful research projects and publications. In conclusion, Assoc. Prof. Dr. Razieh Nazari is a highly productive and influential researcher, dedicated to leveraging nanotechnology and microbiology to combat antibiotic resistance and advance diagnostic platforms for infectious diseases, thus making a critical contribution to public health and medical science

Profile: Scopus | ORCID

Featured Publications : 

Phatthira Yingleardrattanakul | Food Science | Best Researcher Award

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Mrs. Phatthira Yingleardrattanakul | Food Science | Best Researcher Award

Mrs. Phatthira Yingleardrattanakul | Food Science | Senior Professional Medical Scientist |  King Mongkut′s Institute of Technology Ladkrabang | Thailand

Mrs. Phatthira Yingleardrattanakul is a notable researcher in Food Science and Technology, focusing particularly on the stability and encapsulation of bioactive food compounds. Her professional experience and research interests center on developing novel microencapsulation techniques, such as spray drying and electrospinning, to enhance the stability, retention, and controlled release of sensitive micronutrients like folic acid (vitamin B9) and vitamin C in various food matrices. Mrs. Phatthira Yingleardrattanakul’s work often involves evaluating the efficacy of different biopolymers like alginate, pectin, and chitosan as encapsulating agents. Key research skills she employs include microencapsulation technology, chromatography (HPLC) for compound analysis, and the evaluation of stability under different processing conditions (e.g., heat, extrusion). While specific details on her full education and awards are not available in the public snippets, her extensive publication record demonstrates her significant contribution to improving food fortification and the shelf life of functional foods. In conclusion, Mrs. Phatthira Yingleardrattanakul’s research is highly relevant to solving critical challenges in food science by enhancing nutrient bioavailability and stability in the food industry.

Profile: Scopus

Featured Publications: 

Encapsulation of vitamin C in triphosphate linked chitosan microspheres by spray drying. (2005, 175)

Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing. (2012, 102)

Encapsulation of folic acid and its stability in sodium alginate-pectin-poly(ethylene oxide) electrospun fibres. (2012, 85)

Ion pair-based dispersive liquid–liquid microextraction followed by high performance liquid chromatography as a new method for determining five folate derivatives in foodstuffs. (2015, 60)

Evaluation of spray drying microencapsulation for folic acid fortification of dried rice vermicelli (Khanom Jeen). (2018, 22)

Preliminary evaluation and studies on the preparation, characterization and in vitro release studies of different biopolymer microparticles for controlled release of folic acid. (2020, 11)

Evaluation of the efficiency of various folic acid microencapsulation techniques for rice vermicelli (Khanom Jeen) fortification. (2020, 1)

Asraful Alam | Food Engineering | Best Researcher Award

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Mr. Asraful Alam | Food Engineering | Best Researcher Award

Mr. Asraful Alam | Food Engineering | Lecturer | Jashore University of Science and Technology | Bangladesh

Mr. Asraful Alam is a dynamic and forward-thinking professional specializing in Food Engineering and Agro-Process Technology, renowned for his expertise in the sustainable valorization of biomass. His research is centered on converting agricultural by-products and microalgae into high-value applications, focusing on post-harvest management, innovative food processing, functional food development, and advanced packaging materials like biodegradable films. A pioneer in biorefinery, Mr. Alam established a significant research footprint in microalgae and lignocellulosic biomass. He is particularly recognized for developing environment-friendly bioflocculation techniques for microalgae harvesting, a critical innovation that enhances the economic feasibility of microalgae-based food and fuel production. His work directly contributes to waste reduction and strengthening global food system resilience through sustainable bioprocessing strategies. Mr. Alam maintains a high level of scholarly productivity and impact, reflected in numerous peer-reviewed journal publications, book chapters, and editorial contributions, including serving as the editor for a major Springer volume on microalgae biotechnology. His leadership extends to active roles as an editor for international scientific journals and participation in global food science networks. His research excellence has been consistently recognized through competitive international research grants and collaborations, supporting innovations in green extraction technologies and functional bio-based materials. Mr. Alam’s future work aims to translate these bio-based technologies more directly into mainstream commercial food product development to enhance global food security and nutrition. His commitment to interdisciplinary integration and environmental stewardship positions him at the forefront of sustainable food engineering.

Profile: ORCID | Scopus

Featured Publications:

Khaled, B. M., Biswas, M., Sina, A. A., Alam, A., Alim, M. A., Hossain, M. E., & Saqib, M. N. (2024). Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time. Food Chemistry Advances, 4(1), 100716.

Alam, M., Hasan, M. M., Debnath, M. K., Alam, A., Zahid, M. A., Alim, M. A., Rahman, M. N., Molla, M. M., Khan, M. R., & Biswas, M. (2024). Characterization and evaluation of flour’s physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya. Journal of Agriculture and Food Research, 15, 100961.

Alam, M., Biswas, M., Debnath, M. K., Hasan, M. M., Islam, M. R., Jodder, A., Alam, A., Zahid, M. A., Alim, M. A., Chowdhury, M. A., & Molla, C. (2023). Evaluation of green chili stored at the chilling condition: Effects of thermal and ultrasound pretreatments. Food and Humanity, 1(2), 1274–1281.

Alam, M., Debnath, M. K., Hasan, M. M., Islam, M. R., Alam, A., Zahid, M. A., Molla, C., Alim, M. A., Jodder, A., & Biswas, M. (2023). Physico-chemical properties, antioxidant activity and bioactive compounds in edible and non-edible portions of dragon fruit cultivars native to Bangladesh. Food Research, 7(4), 243–255.

Mohammad Hemmatinafar | Sport Nutrition | Nutritional Research Excellence Award

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Dr. Mohammad Hemmatinafar | Sport Nutrition | Nutritional Research Excellence Award

Dr. Mohammad Hemmatinafar | Sport Nutrition | University lecturer | Shiraz University | Iran

Dr. Mohammad Hemmatinafar is a distinguished Associate Professor of Exercise Physiology at Shiraz University, Iran, specializing in the potent nexus of sports science and clinical nutrition. With over seven years of professional academic experience, Dr. Hemmatinafar’s core research interest lies in nutritional interventions for optimizing athletic performance and cardiac health, focusing on the physiological effects of dietary supplements (e.g., caffeine, probiotics, beetroot juice) and specific diets (e.g., ketogenic). His research skills encompass the study of molecular, structural, and functional adaptations related to skeletal muscle hypertrophy and cardiovascular responses to exercise and diet. Dr. Hemmatinafar’s contributions have earned him recognition for outstanding academic performance, including being ranked 1st in both his Master’s and Bachelor’s programs. His prolific output includes over 30 published journal articles, supported by his extensive background in research leadership and teaching, confirming his status as a distinguished expert in the field. He continues to focus on advancing knowledge regarding the impact of nutrition and exercise intensity on physiological outcomes, demonstrating significant potential for future scientific breakthroughs in functional food science and high-performance sports nutrition.

Profile: Google Scholar | ORCID | Scopus

Featured Publications:

 

Kayode Taiwo | Anaerobic digestion | Food Waste Reduction Award

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Mr. Kayode Taiwo | Anaerobic digestion | Food Waste Reduction Award

Mr. Kayode Taiwo | Anaerobic digestion | Ph.D Student (Graduate Research Assistant) | University of Georgia | United States 

Mr. Kayode Taiwo is an active researcher with a background in Food Science, focusing on sustainable food systems, waste valorization, and bioresource engineering. His education includes pursuing a Ph.D. in Food Science (Sustainable food system and engineering) at the University of Georgia, Athens, where he is also a researcher in the Department of Food Science and Technology. Mr. Taiwo’s professional experience is rooted in research, where he has focused on bioprocessing, sustainable systems, and waste valorization, with his work contributing to advancing sustainable foods and waste management solutions. His primary research interest is in transforming food and agricultural waste into usable energy, biofuels, and high-value products, including developing bio-based plastics. His research skills encompass areas like anaerobic digestion, hydrothermal carbonization, and integrated waste-to-energy systems. He has received departmental awards and honors recognizing exceptional contributions in science, including being selected by his department to present his work to professors at the college level for the impactful Research Award. He has also presented two research projects at the Annual Conference of the American Society of Biological and Agricultural Engineers in Toronto, Canada. In conclusion, Mr. Kayode Taiwo is a dedicated scientist and sustainability innovator committed to translating waste into value and science into solutions for real-world problems in food and environmental innovation.

Profile: Google Scholar | ORCID | Scopus

Featured Publications:

Taiwo, K. O. (2022). Intergovernmental transfers and own revenues of subnational governments in Nigeria. Hacienda Pública Española / Review of Public Economics, 240(1), 31–59. (Cited by 3)

Taiwo, K. O. (2024). The effect of decentralisation on access to sanitation and water services: An empirical test using international data. Hacienda Pública Española / Review of Public Economics, 249(2), 157–180. (Cited by 1)

Taiwo, K. (2025). Information technology and governance: does E-governance aid budget transparency Journal of Development Policy and Practice, 10(2), 230–251. (Cited by 4)

Taiwo, K., & Veiga, L. G. (2020). Is there an “invisible hand” in the formula-based intergovernmental transfers in Nigeria (NIPE Working Papers 02/2020). NIPE – Universidade do Minho. (Cited by 3)

Taiwo, K. (2020). Do remittances spur economic growth in Africa (MPRA Paper 111029). University Library of Munich, Germany. (Cited by 2)

Taiwo, K. (2020). The effect of decentralisation on access to sanitation and water services: An empirical test using international data. (Available at SSRN 3769414). (Cited by 1)

Taiwo, K. (2024). Teachers’ Retirement Age Act: Tenure and Teacher Quality in Nigeria. (Cited by 1)

 

 

Robert Clarke | Fortification | Nutritional Research Excellence Award

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Prof. Robert Clarke | Fortification | Nutritional Research Excellence Award

Prof. Robert Clarke | Fortification | Professor | University of Oxford | United Kingdom

Prof. Robert Clarke is an internationally recognized cancer researcher and academic administrator, currently serving as the Executive Director of The Hormel Institute and a Professor of Biochemistry, Molecular Biology and Biophysics at the University of Minnesota. His education includes a BSc in Biological Sciences from Ulster University, and an MSc and PhD in Biochemistry from Queen’s University Belfast, which also awarded Prof. Robert Clarke a DSc in recognition of his professional work. Prof. Robert Clarke’s professional experience includes serving on the faculty and in administrative leadership roles at Georgetown University for many years before moving to the University of Minnesota. The primary research interest of Prof. Robert Clarke is in breast cancer, focusing on how hormones and related factors affect the disease and how tumors develop resistance to systemic therapies. His research skills encompass an integrative systems biology approach, utilizing genomics, bioinformatics, cell signaling, and molecular biology to study drug resistance and cell fate. Prof. Robert Clarke has received significant recognition, including being an elected Fellow of the American Association for the Advancement of Science (AAAS) and a Fellow of the Royal Society of Chemistry, Royal Society of Medicine, and Royal Society of Biology in the U.K. Prof. Robert Clarke’s extensive publication record and leadership in multinational research studies solidify his standing as a prominent figure driving advancements in cancer therapeutics.

Profile: ORCID | Scopus

Featured Publications: 

Clarke, R., Brünner, N., Katzenellenbogen, B. S., Thompson E. W., Norman, M. J., Koppi, C., Paik, S., Lippman, M. E., & Dickson, R. B. (1989). Progression from hormone dependent to hormone independent growth in MCF-7 human breast cancer cells. Proceedings of the National Academy of Sciences USA, 86(10), 3649–3653. (1989) [1359 citations]

Trock, B. J., Leonessa, F., & Clarke, R. (1997). Multidrug resistance in breast cancer: A meta-analysis of MDR1/gp170 expression and its possible functional significance. Journal of the National Cancer Institute, 89(13), 917–931. (1997) [640 citations]

Clarke, R., Ressom, H. W., Wang, A., Xuan, J., Liu, M. C., Gehan, E. A., & Wang, Y. (2008). The properties of high-dimensional data spaces: Implications for exploring gene and protein expression data. Nature Reviews Cancer, 8(1), 37–49. (2008) [743 citations]

Dissociation between steroid receptor expression and cell proliferation in the human breast. (1997). Cancer Research, 57(22), 4987–4991. (1997) [857 citations]

Aberrant activation of notch signaling in human breast cancer. (2006). Cancer Research, 66(3), 1517–1525. (2006) [751 citations]

Meta-analysis of soy intake and breast cancer risk. (2006). Journal of the National Cancer Institute, 98(7), 459–471. (2006) [731 citations]

Tyson, J. J., Baumann, W. T., Chen, C., Verdugo, A., Tavassoly, I., Wang, Y., Weiner, L. M., & Clarke, R. (2011). Dynamic modelling of estrogen signaling and cell fate in breast cancer cells. Nature Reviews Cancer, 11(7), 523–532. (2011) [523 citations]

 

Adriana Descalzo | Fermentation | Plant-Based Food Innovation Award

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Prof. Dr. Adriana Descalzo | Fermentation | Plant-Based Food Innovation Award

Prof. Dr. Adriana Descalzo | Fermentation | Research Professor | National University of Lomas de Zamora | Argentina

Prof. Dr. Adriana Descalzo is a leading Argentinian biologist, specializing in food technology and nutrition. Her comprehensive education includes a PhD in Biology from the University of Buenos Aires, complemented by a post-doctoral study in molecular virology at the University of Freiburg, Germany, and additional expertise from short stays at the University of Georgia (food stability) and the University of California, Davis (food genomics). Her extensive professional experience spans over 22 years at the National Institute of Agricultural Technology (INTA), where she currently serves as a Researcher and coordinates the Program of Added Value, Agroindustry and Bioenergy. Furthermore, Prof. Dr. Adriana Descalzo is an Independent Researcher at CONICET, a Principal Researcher at the University of Morón, and a Consultant at the Argentine-China Center for Food Science. Her research interests are concentrated on vital global challenges, including Food Security, Non-communicable Diseases, Food Waste, Clean Processing, and Sustainable Food Systems. Her core research skills encompass lactic fermentation for functional food development, molecular virology, food stability and genomics, advanced food quality analysis, and coordination of agroindustry programs. Prof. Dr. Adriana Descalzo has earned significant recognition, including being featured in the ScienceDirect Top 25 List of Most Downloaded Articles for her work on antioxidants in meat, receiving Mention Honor awards from Argentina Foundation and the DUPONT CONICET Program. With over 50 peer-reviewed works and 200 presentations, Prof. Dr. Adriana Descalzo is dedicated to networking and presenting international projects aimed at generating impact and integrating sustainable food systems across academic and productive sectors.

Profile: ORCID

Featured Publications:

Descalzo, A. M., & Sancho, A. M. (2008). A Review of Natural Antioxidants and Their Effects on Oxidative Status, Odor and Quality of Fresh Beef Produced in Argentina.

Descalzo, A. M., Rizzo, S. A., Servent, A., Rossetti, L., Lebrun, M., Pérez, C. D., et al. (2018). Oxidative Status of a Yogurt-like Fermented Maize Product Containing Phytosterols.

Lingua, M. S., Gies, M., Descalzo, A. M., Servent, A., Páez, R. B., Baroni, M. V., et al. (2022). Impact of Storage on the Functional Characteristics of a Fermented Cereal Product with Probiotic Potential, Containing Fruits and Phytosterols.

Descalzo, A. M., Rossetti, L., Gies, M., Servent, A., Dhuique-Mayer, C., & Sancho, A. M. (2006). Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.

Descalzo, A. M., et al. (2018). Influence of tocopherols and phytosterols on the performance of starter lactic acid bacteria in fermented foods.

Descalzo, A. M., et al. (2017). Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices.

 

Swasti Mudgal | Meat | Best Research Article Award

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Assist. Prof. Dr. Swasti Mudgal | Meat | Best Research Article Award

Assist. Prof. Dr. Swasti Mudgal | Meat | Assistant Professor | Trans disciplinary university of health science and technology | India

Swasti Mudgal is a researcher primarily focused on Food Science & Technology, currently pursuing a Doctor of Philosophy (PhD Student) at Guru Nanak Dev University (GNDU), Amritsar, India. Swasti Mudgal’s professional experience includes holding the position of Assistant Professor at the Trans-disciplinary University of Health Science Technology (TDU), Bengaluru. The core research interests of Swasti Mudgal encompass investigative studies on protein quality, the techno-functional comparison of mycoprotein, insect, and algal proteins for global food security and sustainability, and assessing the impacts of climate change on food and nutritional security. Swasti Mudgal is also keenly interested in the physicochemical, functional, and structural characteristics of grains like rice and quinoa, as well as the development of high moisture meat analogues. Research skills demonstrated by Swasti Mudgal involve in-depth analysis of physicochemical, cooking, textural, and pasting properties of food materials, and profiling of amino acids, phenolics, and sugars. Information regarding specific awards and honors for Swasti Mudgal is not available in the provided context. Conclusively, Swasti Mudgal is a dedicated academic in the field of food science, contributing to sustainable food solutions and the enhancement of nutritional properties through focused research on alternative proteins and grain processing.

Profile: Scopus | ORCID

Featured Publications:

Mudgal, S. (2025). Investigative studies on protein quality, absorption pathways, and techno-functional comparison of mycoprotein, insect, and algal proteins for global food security and sustainability.

Mudgal, S., Mateen, A., Vengoti, G., & Singh, G. (2025). Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties. Innovative Food Science & Emerging Technologies.

Kumar, A., Mudgal, S., & Singh, N. (2024). Assessing the Global Impacts of Climate Change on Food and Nutritional Security: Essential Strategies for Mitigation. Climate Crisis and Sustainable Solutions.

Mudgal, S., & Singh, N. (2024). Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.

Kumar, A., Mudgal, S., Jain, I., & Singh, N. (2025). Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide. Cereal Chemistry.

Mudgal, S. (2025). Nutritional properties of proteins from different sources and their role in sports performance.

Mudgal, S. (2021). Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines.

 

 

Haider Mannan | Nutritional Epidemiology | Best Researcher Award

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Dr. Haider Mannan | Nutritional Epidemiology | Best Researcher Award

Dr. Haider Mannan | Nutritional Epidemiology | Senior Lecturer | Western Sydney University in Australia 

Dr. Haider Mannan is a Tenured Senior Lecturer in Epidemiology and Biostatistics at the Translational Health Research Institute and the School of Medicine, Western Sydney University, where Dr. Haider Mannan has served since 2015. Dr. Haider Mannan’s educational background includes a PhD in Biostatistics/Epidemiology from the University of Western Australia, alongside master’s degrees in Biostatistics/Epidemiology and Sociology from the University of Western Ontario, and earlier degrees in Statistics from the University of Dhaka. Dr. Haider Mannan’s professional experience encompasses leading roles at institutions such as James Cook University, Monash University, the University of Sydney, and international research bodies across Canada and Bangladesh, contributing to epidemiological modelling, clinical trials, and public health strategy. Dr. Haider Mannan’s research interests center on chronic disease risk prediction, eating disorders and obesity, preventive health modelling, population nutrition, and advanced biostatistical methods using large-scale administrative and longitudinal datasets. Dr. Haider Mannan possesses strong research skills in methodological biostatistics, including regression models for clustered and longitudinal data (e.g., multilevel mixed effects, GEE models), survival analysis, and sample size estimations for various epidemiologic study designs. Dr. Haider Mannan has been recognized with awards, including the DVC’s Excellence in Interdisciplinary Research Award (2020) and the Excellence in Research Award for Best Interdisciplinary Research as a member of the Eating Disorder and Body Image (EDBI) Network. Dr. Haider Mannan has published two monographs and over 89 peer-reviewed publications, including 45 in Q1 journals. Dr. Haider Mannan continues to influence health systems through his work, driving innovations that improve health equity and enhance clinical and population-level decision-making worldwide, securing over one million AUD in competitive grants as a co-investigator.

Profile: Google Scholar

Featured Publications:

Walls, H. L., Magliano, D. J., Stevenson, C., Backholer, K., Mannan, H. R., Shaw, J., & Peeters, A. (2017). Projected progression of the prevalence of obesity in Australia. (171 citations)

da Luz, F. Q., Sainsbury, A., Mannan, H., Touyz, S., Mitchison, D., & Hay, P. (2017). Prevalence of obesity and comorbid eating disorder behaviors in south Australia from 1995 to 2015. (171 citations)

Mannan, H., Stevenson, C., Peeters, A., Walls, H., & McNeil, J. (2010). Framingham risk prediction equations for incidence of cardiovascular disease using detailed measures for smoking. (49 citations)

Mannan, H. R. (2002). Factors in contraceptive method choice in Bangladesh: goals, competence, evaluation and access. (64 citations)

Mannan, H. (2018). Improving the capacity of community-based workers in Australia to provide initial assistance to Iraqi refugees with mental health problems: an uncontrolled evaluation of a mental health first aid training program. (43 citations)

Mannan, H. (2018). Early infant feeding of formula or solid foods and risk of childhood overweight or obesity in a socioeconomically disadvantaged region of Australia: a longitudinal cohort analysis. (50 citations)

Palavras, M. A., Hay, P., Mannan, H., da Luz, F. Q., Sainsbury, A., Touyz, S., & Mitchison, D. (2021). Integrated weight loss and cognitive behavioural therapy (CBT) for the treatment of recurrent binge eating and high body mass index: a randomized controlled trial. (48 citations)

 

 

Khondoker Hossain | Food Biotechnology | Innovative Food Product Development Award

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Prof. Khondoker Hossain | Food Biotechnology | Innovative Food Product Development Award

Prof. Khondoker Hossain | Food Biotechnology | Professor | Daffodil International University | Bangladesh 

Khondoker Hossain is a highly accomplished academic whose primary field of expertise is Food Biotechnology and Nutrition and Food Science/Engineering, with significant professional experience across multiple international institutions. His education includes a Ph.D. from the University of Queensland, Australia, which he attained through a prestigious World Bank Scholarship, followed by a Post-Doctoral Fellowship awarded under the Commonwealth Scholarship scheme at the University of Glasgow, United Kingdom. Professionally, Khondoker Hossain has held distinguished positions, serving as a Professor and Head of Department at both Khulna University and Daffodil International University in Bangladesh. His core research interests focus on Animal Genetics and Breeding, Molecular Genetics, and the innovative Development of Probiotic Food and Feed products. His key research skills encompass the fundamental isolation and functional characterization of microorganisms, such as amylase-producing bacteria for industrial use, and the profiling of probiotics for potential substitution of antibiotics in animal feed, demonstrating strong expertise in both basic and applied biotechnology. Khondoker Hossain’s career has been externally validated by significant awards and honors, including the aforementioned World Bank and Commonwealth Scholarships, underscoring his academic standing and collaborative capacity on international research projects. In conclusion, Khondoker Hossain represents a distinguished global food scientist whose international training and focused research on sustainable food systems, particularly probiotics and functional ingredients, make a crucial contribution to food security and animal nutrition.

Profile: Scopus

Featured Publications: