Maria Candel | Food Sector | Excellence in Research Award

Mrs. Maria Candel | Food Sector | Excellence in Research Award

pre-doctoral researcher | University of Cadiz | Spain

Mrs. Maria Candel is a dedicated Pre-doctoral Researcher with a strong foundational background in molecular genetics and biotechnology, currently focusing on Environmental Technologies and Sustainable Food Systems. Her professional experience centers on resource recovery from food-related waste streams, specifically the anaerobic co-digestion of slaughterhouse sludge and wastewater to enhance biomethane production for a circular economy approach. Her key research interest lies in optimizing the conditions of this critical bioprocess, demonstrating a superior biomethane yield under thermophilic (55 °C) conditions compared to mesophilic conditions. Her research skills encompass complex laboratory-scale experimentation, bioprocess optimization, data analysis, and bibliometric analysis to identify research trends and gaps in waste management technologies, as evidenced by a comparative study on biomethane from pig slurry and slaughterhouse wastewater. While her profile is still early-career, her impactful publication on the effect of temperature on anaerobic digestion (in Recycling journal) signals significant future potential in bioenergy research.

Profile: ORCID

Featured Publications:

Candel, M., Ballesteros, L., Fernandez-Rodriguez, J., Perez, M., & Solera, R. (2025). Study of the Effect of Temperature to Optimize the Anaerobic Digestion of Slaughterhouse Sludge by Co-Digestion with Slaughterhouse Wastewater. Recycling, 10(2), 47.

Candel, M., Fernández-Rodríguez, J., Solera, R., & Perez, M. (2025). Comparative Bibliometric Analysis of Biomethane Production from Anaerobic Digestion of Pig Slurry and Slaughterhouse Wastewater: Research Trends and Gaps.

Jin-Long Tian | Anthocyanins | Best Researcher Award

Prof. Jin-Long Tian | Anthocyanins | Best Researcher Award

Deputy Director of the Laboratory | Shenyang Agricultural University | China

Prof. Jin-Long Tian is a distinguished academic and research leader specializing in the interdisciplinary field of Food Science and Technology, with a core focus on the chemistry, stability, and bioavailability of bioactive natural products, such as flavonoids and anthocyanins. His professional journey began with foundational training in Traditional Chinese Medicine and Chemistry of Natural Products, culminating in a Doctorate. His subsequent postdoctoral and academic appointments at Shenyang Agricultural University, where he currently serves as a Lecturer and the Deputy Director of the Liaoning Provincial Key Laboratory of Health Food Nutrition and Innovation, have honed his expertise in the application of natural product chemistry to functional food development. His major research interests lie in Developing innovative nano-delivery systems to enhance the stability, absorption, and efficacy of functional ingredients, as demonstrated by his work on anthocyanin-loaded nanocomplexes Elucidating the molecular mechanisms by which food bioactive compounds exert their health effects, particularly in areas like anti-diabetic activity and cholesterol absorption regulation; and Advanced structural analysis and computational prediction of food chemical components. His research skills are highly quantitative and diverse, encompassing expertise in various chromatographic techniques, advanced structural elucidation using NMR spectroscopy and computational chemistry tools like molecular docking and dynamics simulation. A recognized emerging leader, Prof. Tian has received the Best Researcher Award and holds several Editorial Contributions, including roles as an Associate Editor for prestigious international journals, reflecting his significant scholarly impact and high-quality contributions to the field. In conclusion, Prof. Tian stands out for his potent blend of natural product chemistry and cutting-edge food technology, positioning him as a highly promising figure for developing the next generation of effective and safe health foods.

 Profile: ORCID | Scopus

Featured Publications: