Mr. Richard Vincent Asase | Biovalorization | Food Waste Reduction Award
Research Engineer | Ural Federal University | Russia
Mr. Richard Vincent Asase is a dedicated and highly promising professional in the field of Food Science and Technology, currently serving as a Research Assistant. His academic background culminated in a Master of Science degree, establishing a foundation in chemical engineering principles applied to food science. His professional experience is anchored in his role at a prominent international university, where he actively contributes to research focusing on sustainable food solutions. Mr. Asase’s primary research interest lies in Food Biotechnology, specifically the production and application of biopolymers such as xanthan gum, and the valorization of food waste and underutilized resources like Aloe vera byproducts and soybean residue (okara) to enhance nutrition and sustainability. He also has interests in nutritional aspects, including the role of diet types on ageing and the development of fermented vegetable milk products. His core research skills encompass Microbiology, Biotechnology, Nutrition, Fermentation, and advanced Food Analysis. Mr. Asase has demonstrated commendable research productivity and is a key contributor to important projects focused on sustainable food systems, such as addressing protein gaps in developing regions. His work, which is gaining recognition in the international community, is published in reputable journals like Food Science and Biotechnology and Frontiers in Sustainable Food Systems. His consistent scholarly output and focus on crucial areas of food security and sustainability mark him as an impactful emerging researcher.
Featured Publications:
Asase, R. V., & Glukhareva, T. V. (2024). Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review. Food Science and Biotechnology, 33(4), 749-767. (Cited by 30)
Asase, R. V., Okechukwu, Q. N., & Ivantsova, M. N. (2025). Biofuels: present and future. Environment, Development and Sustainability, 27(9), 22847-22875. (Cited by 18)
Mensah, E. O., Adadi, P., Asase, R. V., Kelvin, O., Mozhdehi, F. J., Amoah, I., & Agyei, D. (2025). Aloe vera and its byproducts as sources of valuable bioactive compounds: Extraction, biological activities, and applications in various food industries. PharmaNutrition. (Cited by 16)
Mensah, E. O., Danyo, E. K., & Asase, R. V. (2025). Exploring the effect of different diet types on ageing and age-related diseases. Nutrition, 129, 112596. (Cited by 15)
Atuna, R. A., Amagloh, F. C., Denwar, N. N., Asase, V. R., Faisal, S., Baako, E., Koomson, G., Gulkirpik, E., Toc, M., Donnelly, A., & Amagloh, F. K. (2022). Filling the protein gap in Ghana: the role of soy. Frontiers in Sustainable Food Systems, 5, 781571. (Cited by 14)
Asase, R., Seredovich, D., Selezneva, I., & Glukhareva, T. (2024). Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk. BIO Web of Conferences, 121, 01005. (Cited by 8)
Asase, R. V., & Glukhareva, T. V. (2025). Integrating waste management with biopolymer innovation: A new frontier in xanthan gum production. Process Biochemistry. (Cited by 2)