Zhijiang Li | Food Fermentation | Best Researcher Award

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Prof. Zhijiang Li | Food Fermentation | Best Researcher Award

Professor at Heilongjiang Bayi Agricultural University, China

Prof. Zhijiang Li, Ph.D., is a distinguished professor at the College of Food Science, Heilongjiang Bayi Agricultural University. He specializes in food fermentation and quality safety, leading innovative research in traditional brewing and coarse cereals processing. As the director of the Coarse Cereals Processing and Quality Safety Engineering Technology Research Center in Heilongjiang Province, he has made significant contributions to food science and technology. He is also actively involved in professional organizations, including the Chinese Institute of Food Science and Technology (CIFST) and the Heilongjiang Province Food Science and Technology Society.

Publications Profile

Scopus

Orcid

🎓 Education Details

  • Ph.D. in Food Science (Details not specified)
  • Professor at Heilongjiang Bayi Agricultural University

👩‍🔬 Professional Experience

  • Professor at the College of Food Science, Heilongjiang Bayi Agricultural University
  • Director of the Coarse Cereals Processing and Quality Safety Engineering Technology Research Center, Heilongjiang Province
  • Director of the Traditional Brewing Food Branch, Chinese Institute of Food Science and Technology (CIFST)
  • Director of the Heilongjiang Province Food Science and Technology Society
  • Recognized as a high-level D-class talent in Heilongjiang Province

🌱 Research Interests

  • Fermented and brewed foods
  • Sorghum nutrition and functional foods
  • Food fermentation technology
  • Quality and safety of coarse cereals processing

🏆 Awards and Honors

  • First Prize, Provincial Science and Technology Progress Award (Third Participant)
  • Second Prize, Provincial Science and Technology Progress Award (Seventh Finisher)
  • First Prize, Departmental Science and Technology Award (Principal Investigator)
  • Second Prize, Departmental Science and Technology Award (Principal Investigator)

🔍 Conclusion

Prof. Zhijiang Li is an accomplished researcher with extensive contributions to food fermentation and quality safety. His work has led to over 200 published papers, including more than 20 SCI-indexed publications in renowned journals such as Journal of Agricultural and Food Chemistry, Food Function, and Food Research International. He has also secured more than ten patents and successfully led numerous research projects at national and provincial levels. Through his dedication to food science, he continues to drive advancements in fermentation technology and functional foods.

Publications 📚

📖 Article Title: Research Progress on Ultrasound-assisted Preparation of Resistant Starch

✍️ Authors:

  • K. Zhao, Kedong
  • C. Ruan, Changqing
  • Z. Li, Zhijiang
  • H. Tang, Huacheng
  • C. Wang, Changyuan

📰 Journal: Science and Technology of Food Industry

📅 Year: 2025

 

 

Kayise Maseko | Cellular agriculture | Best Scholar Award

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Ms. Kayise Maseko | Cellular agriculture | Best Scholar Award

Tshwane University of Technology, South Africa

Kayise Hypercia Maseko is a dedicated food scientist and PhD candidate at Tshwane University of Technology, specializing in sustainable food production systems and cellular agriculture. With a background in Food Technology, her research focuses on alternative protein sources, functional foods, and food preservation techniques. Her work in fungi-based meat analogues and mushroom mycelia optimization contributes to the advancement of lab-grown food technologies. She has collaborated with Agricultural Research Council (ARC-TSC) and WildBio on projects related to food processing and cultivated meat alternatives. A passionate educator, she has worked as a tutor and assistant lecturer, mentoring future food scientists. Kayise is an active member of SACNASP and SAAFoST, with multiple peer-reviewed journal publications and international conference presentations (SAAFoST 2023, IUFoST 2024). Her commitment to food security and biotechnology innovation is evident in her ongoing research contributions, aiming to address global challenges in sustainable food production.

Profile

Orcid

Education 

🎓 PhD in Food Technology (2023 – Present)
Tshwane University of Technology

  • Research Topic: Evaluation of biomaterials for mycelium production and development of hybrid cell-cultured meat.

🎓 Master of Agricultural Science (M-Tech in Food Technology) (2019 – 2022)
Tshwane University of Technology

  • Research Topic: Screening the functional properties of unripe banana flour from 35 varieties based on their genomic and sub-genomic groups.
  • Research Conducted at: Agricultural Research Council – Tropical and Subtropical Crops (ARC-TSC).

🎓 B-Tech in Food Technology (2018)
Tshwane University of Technology

  • Research Topic: Commercial Traditional-type, source of fibre mageu.

Research Focus

🔬 Sustainable Food Production Systems – Investigating eco-friendly and efficient food production methods to enhance global food security.

🌱 Cellular Agriculture – Developing innovative approaches to cultivated meat, focusing on hybrid cell-based meat analogues using fungi-based protein sources.

🥦 Alternative Protein Sources – Exploring mushroom mycelia and plant-based proteins as viable meat substitutes for sustainable diets.

🛡️ Food Preservation Techniques – Researching novel food preservation and processing methods to enhance nutritional value and shelf life.

🍌 Functional Foods & Biomaterials – Studying unripe banana flour functional properties and biomaterials for food production to improve food formulations.

🏭 Industry Collaboration – Working with WildBio on cultivated animal cell biomass and hybrid fungi-based meat alternatives.

📢 Academic Outreach – Presenting research at international conferences (SAAFoST 2023, IUFoST 2024) and mentoring students in food science.

Publications 

📜 Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review – Journal of Food Science (2025) 🔗 [DOI: 10.1111/1750-3841.70060]

🍌 Musa species variation, production, and the application of its processed flour: A review – Scientia Horticulturae (2024) 🔗 [DOI: 10.1016/j.scienta.2023.112688]

🍄 Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia – International Journal of Food Science (2024) 🔗 [DOI: 10.1155/ijfo/5562732]

🧪 Discrimination of Musa banana genomic and sub-genomic groups based on multi-elemental fingerprints and chemometrics – Journal of Food Composition and Analysis (2021) 🔗 [DOI: 10.1016/j.jfca.2021.104334]

Raphael Duval | Food | Best Researcher Award

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Prof. Dr. Raphael Duval | Food | Best Researcher Award

Dean of the Faculty of Pharmacy, Université de Lorraine, France

Prof. Raphaël E. Duval is a distinguished microbiologist, virologist, and pharmaceutical researcher, currently serving as the Dean of the Faculty of Pharmacy at Université de Lorraine. With a career spanning over two decades, he has made significant contributions to the development of novel anti-infective and anticancer agents. His research has been widely recognized, earning him prestigious grants and awards. Prof. Duval has authored 87 international publications, 7 book chapters, and 15 proceedings, demonstrating his leadership in clinical microbiology and pharmaceutical sciences. His expertise extends to nanotechnology-based drug development, antimicrobial resistance, and cancer therapies. A dedicated academic, he has mentored numerous researchers while maintaining an active role in global scientific communities. He is a member of the American Society for Microbiology and the French Society for Microbiology. His pioneering work continues to impact pharmaceutical sciences, shaping future treatments for infectious diseases and cancer.

Profile

Education 🎓

Prof. Duval holds multiple advanced degrees in microbiology, virology, and pharmaceutical sciences. He earned his PharmD in Microbiology (2018) from Université de Lorraine and his HDR (Habilitation) in Infectiology (2010) from Nancy-University, establishing his expertise in infectious diseases. He obtained his PhD in Virology, Cellular Biology & Biochemistry (2003) from the University of Limoges, where he conducted research on viral mechanisms and drug resistance. His MSc in Cellular Biology, Structural Biology & Microbiology (1997) from the University of Luminy, Marseille, provided a solid foundation in molecular and structural biology. Throughout his academic journey, he has combined interdisciplinary knowledge to develop innovative antimicrobial and anticancer strategies. His educational background reflects a strong commitment to advancing pharmaceutical sciences and tackling critical global health challenges.

Experience 🏛️

Prof. Duval has had an illustrious academic and research career, beginning as an Assistant Professor in Microbiology (2004-2010) at Nancy-University before being promoted to Associate Professor (2010-2012). Since 2012, he has been a Full Professor in Clinical Microbiology at Université de Lorraine, leading groundbreaking research in infectious diseases and pharmaceutical sciences. His postdoctoral training includes positions at the University of Limoges (2001-2003) and the University of Caen Basse-Normandie (2004). His leadership extends beyond academia, as he currently serves as the Dean of the Faculty of Pharmacy at Nancy, overseeing strategic research initiatives and academic programs. Prof. Duval’s expertise in clinical microbiology, nanomedicine, and pharmaceutical innovation has positioned him as a leading figure in drug discovery and antimicrobial resistance studies, impacting both academia and the pharmaceutical industry.

Honors & Awards 🏆

Prof. Duval’s research excellence has been recognized through multiple prestigious international awards and grants:
✅ ICAAC Infectious Disease Fellows Grant Program – Boston (2010), Denver (2013)
✅ George McCracken Infectious Disease Fellows Grant – Chicago (2011), San Diego (2015)
✅ ASM Infectious Disease Fellow Travel Grant – San Francisco (2012)
✅ Grand Prix de La Recherche, Prix aux Laboratoires Universitaires – Société Industrielle de l’Est, Nancy (2012)
✅ Luoja Lecture on Pharmacy Laureate – Wuhan University (2019)

His continuous recognition highlights his pioneering contributions to microbiology, infectious diseases, and pharmaceutical innovation.

Research Focus 🔬

Prof. Duval’s research centers on the development of novel anti-infective and anticancer agents. His work spans nanotechnology-based drug delivery systems, antimicrobial resistance, and innovative cancer therapeutics. His key focus areas include:
🦠 New Antibacterial & Antiviral Compounds – Targeting multi-drug-resistant pathogens
💊 Anticancer Drug Development – Investigating natural and synthetic molecules for cancer treatment
🧬 Nanomedicine & Drug Delivery – Using nanoparticles to enhance drug efficacy
🔬 Molecular Pharmacology & Virology – Understanding virus-host interactions
His groundbreaking work continues to shape the future of infectious disease treatment and cancer therapy.

Publications 📚

📖Curcumin-Based Nanoparticles: Advancements and Challenges in Tumor Therapy – Pharmaceutics, 2025
📖 Ursolic Acid’s Alluring Journey: One Triterpenoid vs. Cancer Hallmarks – Molecules, 2023
📖 Sedimentation Field-Flow Fractionation: A Diagnostic Tool for Rapid Antimicrobial Susceptibility Testing – Analytical Chemistry, 2023
📖 The Promise of Piperine in Cancer Chemoprevention – Cancers, 2023
📖 Inorganic Nanoparticles: Tools to Emphasize the Janus Face of Amphotericin B – Antibiotics, 2023
📖 Functionalized Calixarenes as Promising Antibacterial Drugs to Face Antimicrobial Resistance – Molecules, 2023
📖 Design, Semi-Synthesis and Molecular Docking of New Antibacterial and Antibiofilm Triazole Conjugates from Hydroxy-Triterpene Acids and Fluoroquinolones – New Journal of Chemistry, 2023
📖 Photothermal/Photoacoustic Therapy Combined with Metal-Based Nanomaterials for the Treatment of Microbial Infections – Microorganisms, 2023
📖 Polyphenol-Based Nanoparticles: A Promising Frontier for Enhanced Colorectal Cancer Treatment – Cancers, 2023