Paula Sousa | Dairy Science and Technology | Innovative Research Award

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Innovative Research Award

Paula Sousa
Instituto de CiΓͺncias BiomΓ©dicas Abel Salazar, Portugal

Paula Sousa
Affiliation Instituto de CiΓͺncias BiomΓ©dicas 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 CiΓͺncias BiomΓ©dicas 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 CiΓͺncias BiomΓ©dicas 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 CiΓͺncias BiomΓ©dicas 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 CiΓͺncias BiomΓ©dicas 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 Dizzinessβ€”Exploring the β€œEpley Area” as a Novel Hypothesized Site of Intervention: A Case Series.Β  Β  Β  Β  Β  Β  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.

Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award

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Assoc. Prof. Dr. Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award

Associate Professor | Karamanoglu Mehmetbey University | Turkey

Assoc. Prof. Dr. Suleyman Gokmen is a dedicated scholar in the field of Food Science and Technology, whose academic journey culminated in advanced studies in Food Science and Engineering, building upon his earlier qualifications. He currently serves as an Associate Professor, contributing significantly to both teaching and research at his institution. His professional experience involves extensive work in food technology and engineering, focusing on applied research to improve food quality, safety, and preservation. Assoc. Prof. Dr. Suleyman Gokmen’s core research interests revolve around Basic Processes in Foods, Traditional Foods, Food Safety, and Food Radiation, with a particular focus on the preservation and functional properties of various food products. His research skills are particularly strong in Controlled Release, Microencapsulation, and Encapsulation techniques, as evidenced by his body of work. While the specific names of his awards and honors are not immediately detailed, his consistent publication record and ongoing research activity demonstrate his highly regarded status and continuous contribution to the food science community. Through rigorous study and application of scientific principles, Assoc. Prof. Dr. Suleyman Gokmen continues to be a valuable asset to his field, driving innovation in food processing and safety standards.

Profile: Google Scholar | ORCID

Featured Publications:

Gokmen, S., Kocabas, A., Savran, I., Sayaslan, A., Aydin, M. F., & Yetim, H. (2019). Effect of infrared, ultraviolet-C radiations and vacuum drying on certain chemical and microbial characteristics of stuffed pasta (Manti). Journal of Agricultural Sciences, 25, 100–107.

Nuran, E., & Gokmen, S. (2018). Determination of the ingredients and production steps of traditional Lid Pastry (Kapak Boregi) of the district of Guzelyurt, Aksaray province. International Journal of Scientific and Technological Research, 4, 563–571.

Gokmen, S., Sayaslan, A., & Caglar, A. (2016). Effects of different drying methods of Manti on Hydroxymethyl Furfural (HMF) formation and sensory quality. Cumhuriyet Science Journal, 37, 176–186.

Gokmen, S., Aydin, M. F., Kocabas, A., Sayaslan, A., Yetim, H., & Caglar, A. (2015). A study on quality criteria of commercial stuffed pasta (manti), as traditional food. International Food Research Journal, 5, 1150–1162.

Aydin, M. F., Gokmen, S., Koc, S., Adiguzel, E., & Kocaman, H. (2015). Evaluation the knowledge levels regarding hydatid cyst among butchers in Karaman province of Turkey. Van Veterinary Journal, 26, 147–150.

Gokmen, S. (2025). Extending The Shelf Life of Stuffed Pasta (Manti) Using Cold Smoking for Different Times.

Erdem, N., Yetim, H., & GΓΆkmen, S. (2025). Kombucha Fermente Δ°Γ§eceğinin Fonksiyonel Γ–zellikleri Ve Δ°slΓ’m FΔ±khΔ± AΓ§Δ±sΔ±ndan Değerlendirilmesi.

Fayza Assem | Dairy scince | Dairy Science Excellence Award

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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

πŸŽ“ 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

πŸ’Ό 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.

πŸ† Awards & Honors

  • πŸ₯‡ Scientific Encouragement Award, National Research Centre, Egypt (2011)
  • πŸ… Patent Holder: “Developing an economically cooked cheese industry with high nutritional and health value” (Patent No. 27409, 2015)
  • πŸ“œ Supervisor for M.Sc. and Ph.D. students in dairy science research
  • πŸ‘©β€πŸ« Trainer in National Dairy Industry Training Programs
  • 🎀 Speaker & Organizer in international dairy and food conferences

πŸ”¬ 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.

πŸ“š 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)

Sharmin Rumi Alim | Dairy Science and Technology | Best Researcher Award

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Dr. Sharmin Rumi Alim | Dairy Science and Technology | Best Researcher Award

Professor at Institute of Nutrition and Food Science, University of Dhaka, Bangladesh

Dr. Sharmin Rumi Alim is a distinguished academic and researcher in the fields of food microbiology and nutritional biochemistry. Currently serving as a Professor at the Institute of Nutrition and Food Science, University of Dhaka, she has over 26 years of teaching and research experience. Renowned for her dedication to education and research, Dr. Alim has guided numerous students in their M.Sc., M.Phil., and Ph.D. projects. Her scholarly journey is marked by numerous accolades, including prestigious scholarships and awards, which reflect her unwavering commitment to academic excellence. With an international educational background and extensive research contributions, Dr. Alim has established herself as a prominent figure in her discipline.

Professional Profile

Education

Dr. Alim holds an illustrious academic record. She earned her Ph.D. in Microbiology from Ehime University, Japan, where she was awarded a Gold Medal for her exceptional performance. She later pursued a post-doctoral fellowship at Buckingham University, UK. Her M.Sc. and B.Sc. degrees in Biochemistry from the University of Dhaka also reflect her academic brilliance, earning her a Gold Medal and first-class distinctions. Earlier, she excelled in her secondary and higher secondary education, securing first divisions. These achievements underscore her lifelong commitment to scholarly excellence.

Professional Experience

Dr. Alim’s professional career spans more than two decades, marked by progressive academic roles. She began as a Lecturer at the University of Dhaka in 1997 and steadily advanced to become a Professor in 2007. During her tenure, she has been pivotal in shaping future professionals and researchers in the fields of nutrition and food science. Her experience extends internationally, including a teaching assistantship at Kochi University, Japan. Beyond teaching, Dr. Alim has demonstrated strong research leadership, successfully mentoring over 50 students across graduate and doctoral levels. Her career reflects a harmonious blend of teaching, research, and academic leadership.

Research Interests

Dr. Alim’s research interests primarily lie in food microbiology and nutritional biochemistry. She focuses on the intricate relationship between nutrition, health, and food safety, with a special emphasis on improving public health outcomes. Her work addresses pressing global challenges, such as combating malnutrition and ensuring food security. Over the years, she has conducted over 100 research studies, contributing significantly to her field. Her expertise not only advances scientific knowledge but also influences policies and practices aimed at enhancing nutritional standards and food safety protocols.

Awards and Honors

Dr. Alim’s outstanding academic and professional journey is adorned with numerous awards and honors. She is a recipient of the Yumeyama Rotary Scholarship and Soroptimist Scholarship, Japan, which underscore her global recognition. She has twice earned the prestigious Dean’s Award and was honored with a Gold Medal for her M.Sc. academic performance. These accolades highlight her exceptional contributions to education and research. Her dedication and achievements have solidified her reputation as a role model for aspiring academics and researchers in the field of nutritional science.

Conclusion

Dr. Sharmin Rumi Alim is a highly accomplished academic and researcher with significant contributions to food microbiology and nutritional biochemistry. Her consistent academic excellence, extensive teaching experience, and long-standing research career make her a strong contender for the Best Researcher Award. To further bolster her candidacy, emphasizing international collaborations, global research impact, and community-level contributions could provide additional weight to her profile.

Publications Top Noted

  1. Residual antibiotics in milk samples: Assessing the risk and prevalence in Bangladesh
    • πŸ“š Authors: Rinky, F.; Rahman, A.; Reza, S.; Nowar, A.; Alim, S.R.
    • πŸ—“οΈ Year: 2025
    • πŸ”— Citations: 0
    • 🌟 Journal: Heliyon, 11(1), e41422
  2. Identification of antibiotic-resistant pathogens and virulence genes in Escherichia coli isolates from food samples in the Dhaka University campus of Bangladesh
    • πŸ“š Authors: Bakshi, P.; Bhowmik, A.; Ahsan, S.; Alim, S.R.
    • πŸ—“οΈ Year: 2024
    • πŸ”— Citations: 6
    • 🌟 Journal: Food Science and Nutrition, 12(3), pp. 1995–2002
  3. Microbiological quality of some common dairy beverages available in Dhaka University campus of Bangladesh
    • πŸ“š Authors: Biva, N.A.; Ismail, I.; Azad, F.; Rifat, M.A.; Alim, S.R.
    • πŸ—“οΈ Year: 2019
    • πŸ”— Citations: 3
    • 🌟 Journal: Cogent Food and Agriculture, 5(1), 1707054
  4. Assessment of microbiological quality of some drinks sold in the streets of Dhaka University campus in Bangladesh
    • πŸ“š Authors: Khan, M.M.; Islam, M.T.; Chowdhury, M.M.H.; Alim, S.R.
    • πŸ—“οΈ Year: 2015
    • πŸ”— Citations: 13
    • 🌟 Journal: International Journal of Food Contamination, 2(1), 4
  5. G1 antigen: A cell-surface immunoprotective 96 kDa glycoprotein from the virulent fish pathogen Enterococcus seriolicida, its purification and characterization
    • πŸ“š Authors: Alim, S.R.; Hossain, M.A.; Chowdhury, E.K.; Kusuda, R.
    • πŸ—“οΈ Year: 2001
    • πŸ”— Citations: 5
    • 🌟 Journal: Letters in Applied Microbiology, 32(5), pp. 357–361
  6. Characterization of agglutination reaction inhibitory factor present on the cell surface of fish pathogenic bacteria Enterococcus seriolicida
    • πŸ“š Authors: Hossain, M.A.; Alim, S.R.; Hossain, A.; Chowdhury, E.K.
    • πŸ—“οΈ Year: 2000
    • πŸ”— Citations: 1
    • 🌟 Journal: Journal of Biochemistry, Molecular Biology and Biophysics, 4(5), pp. 337–341
  7. Comparative pathogenicity study on antigenically variant strains of Enterococcus seriolicida
    • πŸ“š Authors: Alim, S.R.; Kawai, K.; Kusuda, R.
    • πŸ—“οΈ Year: 1996
    • πŸ”— Citations: 17
    • 🌟 Journal: Journal of Fish Diseases, 19(1), pp. 39–46
  8. Fatty acids of 12 marine fish species of the Bay of Bengal
    • πŸ“š Authors: Yusuf, H.K.M.; Alim, S.R.; Rahman, R.; Quazi, S.; Hossain, A.
    • πŸ—“οΈ Year: 1993
    • πŸ”— Citations: 6
    • 🌟 Journal: Journal of Food Composition and Analysis, 6(4), pp. 346–353