Paula Sousa | Dairy Science and Technology | Innovative Research Award

Posted on by Food Scientist

Innovative Research Award

Paula Sousa
Instituto de Ciências Biomédicas Abel Salazar, Portugal

Paula Sousa
Affiliation Instituto de Ciências Biomédicas Abel Salazar
Country Portugal
ORCID ID 0000-0001-9082-8060
Documents 5
Subject Area Dairy Science and Technology
Event International Food Scientist Awards

Paula Sousa is a researcher affiliated with the Instituto de Ciências Biomédicas Abel Salazar in Portugal, with a stated subject area in Dairy Science and Technology. Her researcher profile is identified through the ORCID persistent identifier 0000-0001-9082-8060. The available profile information records five documents and associates the researcher with the International Food Scientist Awards under the Innovative Research Award category. The information presented here is limited to the supplied research-profile data and does not infer additional bibliometric indicators that were not provided.

Abstract

This academic recognition profile presents Paula Sousa in the context of the Innovative Research Award at the International Food Scientist Awards. Sousa is affiliated with the Instituto de Ciências Biomédicas Abel Salazar in Portugal and is associated with Dairy Science and Technology. The supplied profile identifies five documents and an ORCID record, providing persistent identification for scholarly activities. ORCID identifiers are designed to distinguish researchers and connect their contributions across research systems.[1]

Keywords

Paula Sousa; Dairy Science; Dairy Technology; Food Science; Food Research; Research Innovation; Scientific Publications; Portugal; Innovative Research Award; International Food Scientist Awards.

Introduction

Dairy Science and Technology encompasses research concerning milk and dairy products, including processing, composition, quality, safety, preservation, functionality, and technological development. Contemporary dairy research commonly integrates food chemistry, microbiology, processing science, nutrition, and analytical approaches. Within this multidisciplinary environment, researcher identification and publication records provide useful means of documenting scholarly activity.[2]

Research Profile

The supplied profile associates Sousa with the Instituto de Ciências Biomédicas Abel Salazar and identifies Dairy Science and Technology as the principal subject area. Five documents are reported. The ORCID identifier provides a persistent digital identity that can support disambiguation of scholarly records across platforms.[1] Citation count and h-index values were not supplied and are therefore not stated as numerical measures in this profile.

Research Contributions

Within the stated field of Dairy Science and Technology, Sousa’s research profile can be situated within the broader scientific study of dairy materials, processing systems, product quality, and technological applications. A publication record provides a documented basis for identifying research activity, while persistent identifiers such as ORCID facilitate accurate attribution of scholarly outputs.[3]

Publications

The supplied record specifies five documents but does not provide individual publication titles, years, journals, or DOI identifiers. Accordingly, no publication titles are attributed to Sousa without bibliographic verification. DOI records, when available, provide persistent links to individual scholarly works and should be matched to verified publication metadata before inclusion in an academic profile.[4]

Research Impact

Research impact can be documented through several complementary indicators, including publications, citations, collaboration, research visibility, and practical or scientific relevance. The present profile confirms five documents but does not provide verified citation or h-index values. Consequently, the profile describes documented research activity without assigning an unsupported numerical impact assessment.

Award Suitability

The Innovative Research Award is presented here as the recognition category associated with Sousa’s supplied profile at the International Food Scientist Awards. Relevant considerations for documenting research recognition include the researcher’s subject area, identifiable scholarly outputs, affiliation, and persistent researcher identification. The available information establishes these profile elements while avoiding unsupported claims concerning comparative ranking or research performance.

Conclusion

Paula Sousa is identified as a Portugal-based researcher affiliated with the Instituto de Ciências Biomédicas Abel Salazar and associated with Dairy Science and Technology. The supplied record reports five documents and provides the ORCID identifier 0000-0001-9082-8060. These details form the documented basis of this academic recognition profile and provide a concise scholarly context for the Innovative Research Award category.

References

  1. ORCID. (n.d.). ORCID record for Paula Sousa, 0000-0001-9082-8060. ORCID.
    https://orcid.org/0000-0001-9082-8060
  2. A New Cranial Acupuncture Area in the Treatment of Taste and Smell Sensory Alterations Caused by Coronavirus Disease 2019 (COVID-19).
    https://journals.sagepub.com/doi/10.1177/27683192261422811
  3. Effectiveness of Cranial Acupuncture for Vertigo and Dizziness—Exploring the “Epley Area” as a Novel Hypothesized Site of Intervention: A Case Series.            https://journals.sagepub.com/doi/10.1177/27683192251386020
  4. International DOI Foundation. (n.d.). DOI Handbook. International DOI Foundation.
  5. Elsevier. (n.d.). Scopus: Abstract and citation database. Elsevier.

Fayza Assem | Dairy scince | Dairy Science Excellence Award

Posted on by Food Scientist

Prof. Dr. Fayza Assem | Dairy scince | Dairy Science Excellence Award

Professor in Dairy Depatement, National Research Center, Egypt

Dr. Fayza Mohamed Assem Mohamed Anwer is a Professor of Dairy Science at the National Research Centre, Egypt. With a career spanning over three decades, she has significantly contributed to dairy science, food safety, and functional food research. Her expertise lies in dairy technology, functional dairy products, and innovative packaging solutions. Dr. Fayza has been an active participant in numerous national and international conferences, workshops, and scientific projects. She has played a pivotal role in supervising postgraduate students and advancing research in dairy science. Recognized for her exceptional contributions, she received the Scientific Encouragement Award of the National Research Centre (2011) and holds a patent for developing a nutritious processed cheese formula.

Profile

🎓 Education

  • B.Sc. in Agricultural Science (1990) – Cairo University
  • M.Sc. in Agricultural Science (1995) – Cairo University
    • Thesis: Effect of packaging materials on the quality of processed cheese
  • Ph.D. in Agricultural Science (2001) – Cairo University
    • Thesis: Studies on casein glycomacropeptide produced by milk enzymic coagulation

💼 Experience

  • Research Assistant (1991–1996)
  • Assistant Researcher (1996–2001)
  • Researcher (2001–2009)
  • Associate Professor (2009–2014)
  • Professor (2014–Present)
  • Head of Dairy Department (2019–2022)

Dr. Fayza has extensive experience in dairy product development, functional food innovations, and food safety research. She has been actively involved in multiple scientific projects, focusing on enhancing the nutritional value of dairy products, food packaging innovations, and probiotic applications.

🏆 Awards & Honors

  • 🥇 Scientific Encouragement Award, National Research Centre, Egypt (2011)
  • 🏅 Patent Holder: “Developing an economically cooked cheese industry with high nutritional and health value” (Patent No. 27409, 2015)
  • 📜 Supervisor for M.Sc. and Ph.D. students in dairy science research
  • 👩‍🏫 Trainer in National Dairy Industry Training Programs
  • 🎤 Speaker & Organizer in international dairy and food conferences

🔬 Research Focus

  • Functional Dairy Products: Developing dairy foods with added health benefits, including probiotics and bioactive compounds.
  • Food Safety & Quality: Innovations in microbial safety, food additives, and dairy technology advancements.
  • Nanotechnology in Dairy Science: Utilizing nano-encapsulation for nutrient delivery and extending the shelf-life of dairy products.
  • Eco-friendly Packaging: Creating sustainable, biodegradable packaging materials using nanotechnology.
  • Dairy Microbiome & Gut Health: Studying the effects of gut microbiota on dairy product fermentation and human health.

📚 Publications

  • Hepato-renal protective impact of nanocapsulated Petroselinum crispum and Anethum graveolens essential oils added in fermented milk against some food additives via antioxidant and anti-inflammatory effects: In silico and in vivo studies (2024)