Ms. Jianan Liu | Food Science | Best Researcher Award

Student at Dalian Polytechnic University, China

Jianan Liu is a Ph.D. candidate in Food Science and Engineering at Dalian Polytechnic University, specializing in the antimicrobial mechanisms of natural bioactive compounds. Her research focuses on benzyl isothiocyanate and resveratrol, revealing their synergistic antibacterial and anti-inflammatory effects through transcriptomic and proteomic analyses. She has authored multiple peer-reviewed articles in high-impact journals and has received numerous academic honors, including a National Doctoral Scholarship. Jianan is actively involved in national research projects aimed at improving food safety and quality through molecular and digital innovations.

Publications Profile

Scopus

Education Details

Ph.D. in Food Science and Engineering
Dalian Polytechnic University, Dalian, China
2022 – Present
M.D. in Food Engineering
College of Food Science, Dalian Polytechnic University, Dalian, China
2019 – 2022
A.B. in Food Quality and Safety
College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
2015 – 2019

Professional Experience

Ph.D. Researcher, Dalian Polytechnic University (2022 – Present)
Engaged in transcriptomic and proteomic research exploring the antibacterial mechanisms of plant-derived compounds against foodborne pathogens.
Graduate Research Assistant, Dalian Polytechnic University (2019 – 2022)
Participated in national research projects on food quality assurance and pathogen control.

Research Interests

Antimicrobial mechanisms of natural plant compounds (e.g., benzyl isothiocyanate, resveratrol)
Foodborne pathogen virulence and suppression
Food safety and quality control
Omics-based technologies (transcriptomics, proteomics)
Application of nanotechnology and encapsulation in food preservation

Awards and Honors

National Doctoral Scholarship, 2024
Outstanding Master’s Thesis at the University Level, 2022
First-Class Graduate Scholarship, 2021
Three-Class Graduate Scholarship, 2021
School Level Outstanding Student, 2020, 2021, 2023, 2024

Conclusion

Jianan Liu is an emerging scholar in food science, with a strong track record of multidisciplinary research integrating microbiology, molecular biology, and analytical chemistry. Her innovative work on natural antimicrobials contributes significantly to food safety and preservation strategies. With robust academic training, active involvement in national research, and recognized academic excellence, she is well-positioned to contribute to scientific advancements in food quality and bioactive compounds.

Publications

Liu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
Physical and antibacterial properties of soybean isolate protein nanoparticles co-encapsulated with benzyl isothiocyanate and resveratrol.
Food Bioscience.
https://doi.org/10.1016/j.fbio.2024.105719

Liu, J., Zhang, Q., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2024).
Benzyl isothiocyanate and resveratrol synergistically alleviate dextran sulfate sodium-induced colitis in mice.
Foods.
https://doi.org/10.3390/foods13132078

Liu, J., Zhang, K., Wu, H., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus.
LWT – Food Science and Technology.
https://doi.org/10.1016/j.lwt.2022.114050

Liu, J., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
Transcriptomic and molecular docking analysis reveal virulence gene regulation‑mediated antibacterial effects of benzyl isothiocyanate against Staphylococcus aureus.
Applied Biochemistry and Biotechnology.
https://doi.org/10.1007/s12010-024-04938-y

Liu, J., Wu, H., Ao, X., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
Characterization of the inclusion complexes of isothiocyanates with γ-cyclodextrin for improvement of antibacterial activities against Staphylococcus aureus.
Foods.
https://doi.org/10.3390/foods11010060

Liu, J., Zhang, K., Song, J., Wu, H., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
Bacteriostatic effects of benzyl isothiocyanate on Vibrio parahaemolyticus: Transcriptomic analysis and morphological verification.
BMC Biotechnology.
https://doi.org/10.1186/s12896-021-00716-4

Liu, J., Ma, J., Wang, Y., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
Synergistic antibacterial mechanism of benzyl isothiocyanate and resveratrol against Staphylococcus aureus revealed by transcriptomic analysis.
Foods.
https://doi.org/10.3390/foods14091610

Prof. Dr. Mona A.M. Abd El-Gawad | Functional food science | Best Researcher Award

Professor, National Research Centre, Egypt

Prof. Dr. Mona Abd El-Kader Mohamed Abd El-Gawad is a distinguished professor and Head of the Dairy Department in the Food Industry and Nutrition Division. With over three decades of experience in dairy science, she has made significant contributions to research, teaching, and training in dairy technology. She earned her Ph.D. in Agricultural Sciences from Cairo University, specializing in mozzarella cheese production. Throughout her career, she has participated in numerous workshops and training programs, enhancing her expertise in dairy processing, food safety, and molecular techniques. She is actively involved in mentoring students and researchers, contributing to the advancement of dairy science. Her presence on global research platforms such as Scopus, ORCID, and LinkedIn highlights her impact in the academic and scientific communities. Prof. Mona is dedicated to innovation in dairy technology and food safety, ensuring the application of modern techniques to enhance product quality and nutritional value.

Profile

Education

Prof. Dr. Mona Abd El-Kader Mohamed Abd El-Gawad obtained her B.Sc. in Agricultural Sciences from Ain Shams University in 1983, laying the foundation for her expertise in dairy technology. She pursued her M.Sc. at the same university in 1992, where she conducted research on the “Production of Recombined Butter,” exploring innovative methods to improve butter quality. In 1998, she earned her Ph.D. from Cairo University, focusing on the “Manufacture and Properties of Mozzarella Cheese Made from Buffaloes Milk.” Her academic journey reflects a strong commitment to dairy product development and food technology. She has since enriched her knowledge through specialized training in protein separation, biostatistics, and molecular biology techniques such as PCR. Her continuous learning and research activities have positioned her as a leading expert in dairy science, contributing to both academic and industrial advancements in food production and safety.

Experience

Prof. Dr. Mona Abd El-Kader Mohamed Abd El-Gawad has extensive experience in dairy science, serving as a professor since 2009 and currently heading the Dairy Department. She has been actively involved in research, teaching, and training, mentoring numerous students in food technology. Her expertise spans dairy processing, food safety, and biotechnology, making significant contributions to the field. She has conducted numerous training sessions at the National Research Center, focusing on advanced dairy technologies, protein separation, and statistical analysis in food research. Additionally, she has participated in international workshops on food security, bio-agriculture, and sustainable dairy production. Her leadership in various academic and research initiatives has strengthened the dairy sector by introducing innovative production techniques and improving product quality. With active memberships in scientific associations and research platforms, Prof. Mona continues to drive advancements in dairy technology and nutrition, impacting both academia and industry.

Research Focus

Prof. Dr. Mona Abd El-Kader Mohamed Abd El-Gawad specializes in dairy science, with a focus on improving dairy processing techniques, enhancing product quality, and ensuring food safety. Her research explores mozzarella cheese production, recombined butter technology, and functional dairy products with enhanced nutritional value. She has worked extensively on biotechnological applications in dairy, including the use of microbial cultures, protein separation, and molecular diagnostics such as PCR. Her studies also cover sustainable dairy production, utilizing agricultural by-products like rice straw in food applications. She actively collaborates on projects related to food safety, biostatistics in dairy research, and environmental impacts of dairy farming. Through her research, she aims to optimize dairy formulations, introduce healthier alternatives, and implement modern technological advancements to benefit both consumers and the dairy industry. Her contributions continue to shape the field of dairy science and nutrition.

Publications

Studies on Production of Recombined Butter