Prof. Dr. Jesus Simal-Gandara | Food Research | Best Researcher Award

University of Vigo | Spain

Prof. Dr. Jesús Simal-Gandara is a distinguished food scientist and analytical chemist, currently a Full Professor at the University of Vigo, Spain. With over three decades of expertise, he has built an exceptional career marked by international research, academic leadership, and cross-disciplinary collaboration. He has served as Head of Department, Vice-Chancellor for Internationalization, and Director of CIA3, a multidisciplinary research center. His global experience includes research stints in France, USA, Germany, UK, Sweden, and more. A leading figure in food safety, nutrition, environmental contaminants, and analytical chemistry, he has supervised numerous PhDs and led prominent national and international research projects. His influence extends beyond academia through advisory roles in Spanish food safety agencies and active involvement in European research networks. A prolific author and evaluator, Prof. Simal-Gandara continues to make major contributions to global food quality, authenticity, and safety initiatives.

Profile:

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Education:

Prof. Jesús Simal-Gandara completed his undergraduate degree in Pharmacy with Spanish Award of Completion and later earned his PhD with a Prize at the University of Santiago de Compostela, Spain. His foundational education laid the groundwork for a distinguished academic and scientific career. He complemented his education through advanced training and research engagements at several world-renowned institutions including Université de Paris-Sud (France), University of Delaware (USA), Fraunhofer Institute (Germany), and more. These international academic exposures equipped him with a multidisciplinary understanding of analytical chemistry, food safety, and public health. His continuous engagement with educational excellence is also seen in his role as a doctoral advisor, nurturing the next generation of scientists. Throughout his career, Prof. Simal-Gandara has also actively contributed to curriculum design, interdisciplinary research education, and academic leadership within Spanish and European higher education institutions.

Experience:

Prof. Jesús Simal-Gandara has extensive academic and research experience spanning over three decades. He began his academic journey at the University of Vigo, where he advanced from Associate Professor to Full Professor. He has held key leadership roles including Director of a multidisciplinary research center focused on environmental, agricultural, and food sciences, Head of the Department of Analytical Chemistry and Food Science, and Vice-Chancellor for Internationalization. His international experience includes research tenures at renowned institutions in France, the United States, Germany, the United Kingdom, the Netherlands, Sweden, and Mexico. He has collaborated with both industry and public sector entities on projects involving food safety, packaging, and environmental impact. He has participated in over forty national and international research projects and supervised numerous doctoral theses across diverse fields such as food chemistry, environmental toxicology, and metabolomics. His global scientific reputation is further supported by his role as a reviewer and evaluator for research programs across continents.

Awards and Honors:

Prof. Jesús Simal-Gandara has been recognized with several prestigious distinctions throughout his career. He was awarded the top national honor for academic excellence in Pharmacy and received a PhD Prize from the University of Santiago de Compostela. His scientific contributions earned him the Research Medal from the Royal Academy of Science of Galicia and the Picadillo Award for his impact on rural food innovation. He is a Full Member of the Royal Academy of Pharmacy of Galicia and serves as President of the International Association of Dietary Nutrition and Safety. His expertise in food safety led to his appointment on scientific committees for national food and nutrition agencies, where he contributed to key public health reports. Internationally, he has served as a research evaluator for organizations in Europe, Latin America, Asia, and Oceania, reflecting global recognition of his leadership in science and policy. His honors underscore a distinguished career dedicated to excellence in food science.

Research Focus:

Prof. Simal-Gandara’s research focuses on food quality, safety, traceability, and environmental contamination. His group excels in chromatographic separations (GC-MS, LC-MS), molecular biology, and proteomics. A major emphasis is on studying persistent organic pollutants (POPs) in food chains, with applications in public health, toxicity evaluation, and epidemiology. He explores functional and sensory quality improvements in food, especially through the analysis of secondary metabolites in plants. His research spans from chemical residue analysis in food packaging to the valorization of agri-food by-products for nutraceutical applications. He has led national and international projects addressing climate change, sustainable food systems, olive oil typicity, authenticity via hyperspectral imaging, and bioactive extractions from macroalgae. His interdisciplinary research integrates food science, agriculture, environment, nutrition, and public health, driving innovation in analytical methodologies and food risk assessment. His work consistently bridges science, technology, and policy to advance sustainable and safe global food systems.

Publications:

Title: The mobility and degradation of pesticides in soils and the pollution of groundwater resources
Year: 2008
Citations: 1823

Title: Impact of heavy metals on the environment and human health: Novel therapeutic insights to counter the toxicity
Year: 2022
Citations: 1711

Title: A review on the use of cyclodextrins in foods
Year: 2009
Citations: 1157

Title: Future challenges on the use of blockchain for food traceability analysis
Year: 2018
Citations: 1044

Title: Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives
Year: 2022
Citations: 832

Title: Bioactive compounds and quality of extra virgin olive oil
Year: 2020
Citations: 473

Title: Wine aroma compounds in grapes: A critical review
Year: 2015
Citations: 454

Title: Mitigation of emerging implications of climate change on food production systems
Year: 2020
Citations: 418

Title: Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications
Year: 2022
Citations: 359

Conclusion:

Prof. Dr. Jesús Simal-Gándara’s extensive contributions to food quality, safety, and public health, coupled with his leadership in large-scale multidisciplinary projects, make him an exemplary candidate for the Best Researcher Award. His ability to merge rigorous analytical chemistry with applied solutions in agriculture, nutrition, and environmental health reflects both scientific excellence and societal relevance. Recognizing his achievements would not only honor his personal dedication but also underscore the importance of globally integrated research in ensuring safe, authentic, and sustainable food systems.

Dr. Jerish Joyner Janahar | Food Processing | Innovative Research Award

Mississippi State University, United States

Dr. Jerish Joyner Janahar is a dedicated Postdoctoral Associate at Mississippi State University , specializing in food processing technologies at the MAFES Experimental Seafood Processing Lab . With over a decade of academic and industry experience, he brings a unique blend of research, teaching, and leadership skills in food science and engineering . He has worked across India and the U.S., contributing to academia as Assistant Professor , and industry as Head of Food Tech . Known for innovations in high-pressure and shear-based food processing, Jerish has published extensively and earned several accolades for his research and teaching . Actively involved in editorial roles and scientific reviewing, he contributes to the global food tech community . His commitment extends to mentoring and outreach, regularly judging science fairs, presenting at conferences , and facilitating workshops. Passionate about advancing clean-label, sustainable food solutions, he continues to drive food innovation forward.

Profile

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🎓 Education:

Dr. Jerish earned his Ph.D. in Food Science and Technology from The Ohio State University, USA (2023), focusing on high-pressure food processing technologies, with a GPA of 3.4/4.0 . He holds an M.Tech in Food Process Engineering from NIFTEM-T (TNAU), India (2013), where he graduated top of his class with a GPA of 3.5/4.0 . His undergraduate degree is a B.Tech in Food Processing Technology from the College of Food and Dairy Technology, TANUVAS, India (2010), GPA 3.4/4.0 . His education integrated strong foundations in engineering, dairy science, and food quality . Throughout his academic journey, Jerish won awards , led innovative student research , and represented his universities at national seminars and science fairs. He also qualified India’s National Eligibility Test (NET) for lectureship . His diverse academic background laid the groundwork for a career dedicated to applied food technology and interdisciplinary research excellence.

💼 Experience:

Jerish has held key roles in academia and industry for over 14 years . Currently a Postdoctoral Associate at Mississippi State University (2024–present) , he researches novel processing methods for plant-based beverages . Previously, he served as Graduate Research/Teaching Associate at The Ohio State University (2018–2023), developing high-pressure food systems and instructing engineering labs . As Assistant Professor at TANUVAS, India (2015–2024 intermittently), he taught food processing, dairy engineering, and quality control . In industry, he led operations at Kiwi Nutritech (2013–2015) and worked as Technical Officer at Hatsun Agro Products (2010–2011) . He began his career as Application Specialist (Trainee) at Vasta Biotech (2010) and as a Graduate Research Assistant at NIFTEM-T (2012–2013) . His roles spanned R&D, teaching, manufacturing, product development, SOP design, and quality compliance . His well-rounded career bridges research innovation, industrial problem-solving, and impactful education.

🏆 Awards & Honors:

Jerish has earned prestigious recognitions, including the Outstanding Graduate Research Award and the Brown D.H. & V.R. Scholarship from Ohio State University in 2023 . He’s a member of elite societies like Phi Tau Sigma and Sigma Xi (2022–23) . He won 3rd place at IFT FIRST 2022 oral competition and 2nd prize at the Edward F. Hayes Graduate Forum (2022) . He received the OVIFT scholarship and CAST Science Communication Award in 2021 . He’s been honored by various journals for excellence in peer review (2020–2024) . He qualified India’s National Eligibility Test (NET, 2014) and won a gold medal for academic excellence in his Master’s . Early accolades include winning a national model presentation, ICAR All India PG Rank-51, and leading his school volleyball team to district victory . His honors reflect scholarly achievement, scientific service, and leadership across academic, research, and extracurricular fronts.

🔬 Research Focus:

Jerish’s research centers on innovative food preservation using high-pressure, thermal, and shear-based technologies like Ultra Shear Technology (UST) and Ultra-High Pressure Homogenization (UHPH) . His work explores protein interactions, stability, and quality in liquid foods, especially dairy and plant-based systems . He utilizes advanced analytical tools like SAXS, microscopy, and rheology to study colloidal behavior and biochemical changes . He’s passionate about clean-label processing, aiming to reduce chemical additives while enhancing shelf life and nutrition . Jerish has collaborated on USDA, DOE, and NIST-funded projects, and authored high-impact papers in journals like Food Hydrocolloids, Journal of Dairy Science, and Innovative Food Science & Emerging Technologies . His interdisciplinary work spans molecular food structure, microbial inactivation, and functional ingredient delivery. He also actively mentors students, reviews research grants, and presents at global conferences . His vision combines science, sustainability, and health to revolutionize food processing.

Conclusion

Dr. Jerish Joyner Janahar is a highly deserving candidate for the Innovative Research Award, backed by his pioneering work in high-pressure food processing technologies, extensive peer-reviewed publications, and active contribution to the scientific community through editorial and mentoring roles.

Publication

Title: Nanosensors and their applications in food analysis: a review
Authors: JJ Joyner, DV Kumar
Year: 2015
Citations: 62

Title: Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes
Authors: JJ Janahar, A Marciniak, VM Balasubramaniam, R Jimenez-Flores, E Ting
Year: 2021
Citations: 42

Title: Microwave assisted dehulling of black gram (Vigna mungo L)
Authors: JJ Joyner, BK Yadav
Year: 2015
Citations: 31

Title: Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)
Authors: J Jerish Joyner, BK Yadav
Year: 2015
Citations: 25

Title: Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment
Authors: J Xu, JJ Janahar, HW Park, VM Balasubramaniam, AE Yousef
Year: 2021
Citations: 23

Title: Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions
Authors: JJ Janahar, VM Balasubramaniam, R Jimenez-Flores, OH Campanella, et al.
Year: 2022
Citations: 14

Title: Study on effect of carbonation on storage and Stability of Pomegranate fruit juice
Authors: V Dhineshkumar, D Ramasamy, JJ Joyner
Year: 2016
Citations: 6

Title: Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels
Authors: JJ Janahar, VM Balasubramaniam, R Jiménez-Flores, OH Campanella, et al.
Year: 2023
Citations: 4

Title: Inactivation of Lactobacillus brevis cells and Bacillus cereus spores as influenced by pressure, shear, thermal, and valve geometry
Authors: JJ Janahar, J Xu, VM Balasubramaniam, A Yousef, E Ting
Year: 2023
Citations: 3

Title : Cold Pasteurisation of Liquid Foods using Dense Phase Carbon Dioxide
Authors: JJ Joyner, VD Kumar
Year: 2016
Citations: 2

Jesus Simal-Gandara | Food Research | Best Researcher Award