Ludovic Jean | Food Chemistry | Best Researcher Award

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Best Researcher Award

 Ludovic Jean
Affiliation University Paris Cité
Country France
Scopus ID 23008896000
Documents 59
Citations 2706
h-index 28
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientist Awards

Ludovic Jean
University Paris Cité, France
Ludovic Jean is a Professor in Medicinal Chemistry at Université Paris Cité – School of Pharmacy and a member of the Medicinal Chemistry and Translational Research Team at CiTCoM UMR 8038 / Inserm U1268. His academic contributions encompass medicinal chemistry, neurodegenerative disease therapeutics, molecular photoswitches, peptidomimetic chemistry, and innovative pharmacological approaches targeting neurological disorders and biofilm regulation [1].

Abstract

Ludovic Jean has established an internationally recognized academic profile through contributions in medicinal chemistry and translational pharmaceutical sciences. His work integrates molecular design, synthetic organic chemistry, photopharmacology, and neurotherapeutic innovation. His research includes photoswitchable inhibitors, cholinesterase inhibitors, receptor agonists, and molecular systems targeting neurodegenerative diseases and organophosphorus toxicology [2].

Keywords

Medicinal Chemistry; Photoswitchable Therapeutics; Neurodegenerative Disease Research; Organic Chemistry; Molecular Probes; Acetylcholinesterase Inhibitors; Translational Pharmacology; Drug Discovery; Photopharmacology; Bioactive Molecules

Introduction

Jean obtained his PhD in Organic Chemistry from the University of Caen Normandy and subsequently completed advanced postdoctoral training across multiple internationally recognized institutions in France and Germany. His academic progression includes appointments at University of Rouen Normandy and Université Paris Cité, where he currently serves as Full Professor in Medicinal Chemistry [1].

Research Profile

  • Design of photoswitchable inhibitors for therapeutic innovation.
  • Development of acetylcholinesterase inhibitors for neurodegenerative disorders.
  • Human acetylcholinesterase reactivators targeting nerve agent exposure.
  • S1P receptor agonist molecular development.
  • Peptidomimetic strategies for biofilm regulation.
  • Coordination and leadership of multiple ANR-funded scientific initiatives.

Research Contributions

The scientific portfolio of Jean spans medicinal chemistry, synthetic chemistry, neuropharmacology, and photochemical molecular engineering. His laboratory contributions have advanced photoswitchable molecular scaffolds and multifunctional therapeutic agents targeting complex disease pathways. His mentorship record includes supervision of 15 doctoral candidates, 10 postdoctoral fellows, and 10 Master’s students, reflecting substantial academic leadership [3].

Publications

Jean has authored 59 peer-reviewed publications, 5 international patents, and multiple conference proceedings. Representative contributions include work published in Journal of Medicinal Chemistry, Chemistry – A European Journal, and ChemPhotoChem [4].

Research Impact

Research outputs from Pr. Jean have contributed to therapeutic chemistry innovation and translational biomedical research. His scientific influence is reflected through a Scopus h-index of 28, leadership in national research initiatives, and sustained publication activity in internationally recognized journals [5].

Award Suitability

The academic profile of Ludovic Jean aligns with criteria commonly associated with innovation-focused scientific recognition programs. His combination of medicinal chemistry innovation, translational applications, research leadership, scientific mentorship, and interdisciplinary collaboration demonstrates sustained scholarly contribution suitable for consideration within research excellence frameworks.

Conclusion

Ludovic Jean has developed a distinguished academic career characterized by contributions to medicinal chemistry, innovative therapeutic design, and pharmaceutical translational science. His research leadership, publication record, and mentorship activities collectively establish a notable profile within contemporary medicinal chemistry research.

References

  1. Université Paris Cité. Academic Profile: Pr. Ludovic Jean.
    https://u-paris.fr/
  2. Gernet A. et al. Chem. Eur. J. 2025. Synthesis and Evaluation of the Photochemical Properties of Heterocyclic Hemiindigos.
    https://doi.org/10.1002/chem.202500803
  3. Université Paris Cité Academic Portfolio and Mentorship Record.
  4. Da Silva O. et al. Journal of Medicinal Chemistry. 2022. Sugar oximes as antidotes against organophosphorus poisoning.
  5. Scopus Indexed Publication Metrics and Research Indicators.

Maggie Schoener | Food Chemistry | Innovative Research Award

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Innovative Research Award

Maggie Schoener
Western Illinois University, United States
Maggie Schoener
Affiliation Western Illinois University
Country United States
ORCID 0009-0002-0255-6646
Documents 1
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientist Awards

Maggie Schoener is a graduate researcher in chemistry whose academic work focuses on forensic analytical chemistry and advanced instrumental methodologies involving chromatography and mass spectrometry. Her research activities integrate toxicological applications, forensic investigation methodologies, and analytical innovation, contributing to scientific development in forensic chemistry and laboratory analytical sciences.[1]

Abstract

Maggie Schoener is engaged in graduate-level chemistry research emphasizing analytical techniques applicable to forensic science, toxicology, and chemical characterization. Her work includes chromatographic separation methodologies combined with tandem mass spectrometry for compound identification and quantification. Research contributions span cannabinoid analysis, forensic toxicology applications, and chemical synthesis studies supporting analytical chemistry advancement.[2]

Keywords

Forensic Chemistry; Chromatography; LC-MS/MS; Mass Spectrometry; Toxicology; Cannabinoid Analysis; Analytical Chemistry; Forensic Toxicology; Chemical Analysis; Instrumental Chemistry

Introduction

Maggie Schoener completed a Bachelor of Science degree in Forensic Chemistry from Western Illinois University in 2025 and subsequently pursued graduate studies toward a Master of Science in Chemistry. Alongside academic coursework, she contributes as a Teaching Support Assistant while participating in laboratory research initiatives involving analytical chemistry applications and forensic investigation technologies.[1]

Research Profile

Her scientific interests focus on chromatography paired with mass spectrometry for forensic analytical applications. Research activities encompass liquid chromatography coupled with tandem mass spectrometry methodologies, toxicological screening, forensic compound characterization, and analytical development supporting chemical investigation frameworks.[2]

  • Five completed or ongoing research projects
  • Two peer-reviewed publications
  • Award-winning poster presentations
  • Graduate Service Award recipient
  • Member of MATT and MAFS professional organizations

Research Contributions

Research contributions include development and implementation of liquid chromatography-tandem mass spectrometry methodologies paired with electrospray ionization technologies. Scientific work emphasizes analytical approaches relevant to toxicology, forensic drug screening, cannabinoid characterization, and non-steroidal anti-inflammatory drug analysis. These efforts support analytical precision and laboratory efficiency in applied forensic chemistry environments.[2]

Publications

  • “Knoevenagel Synthesis and NMR Analysis of Stilbene Derivatives.” The Journal of Chemical Education.
  • “High-Throughput LC–MS/MS Quantification of Eighteen Cannabinoids in Hemp Flowers with Baseline Separation of Structural Isomers.” Molecules.

These publications demonstrate involvement in both synthetic chemistry education and analytical method development, illustrating multidisciplinary engagement across chemical sciences. Research outputs emphasize instrumental analysis, structural characterization, and quantitative analytical methodologies relevant to forensic and toxicological applications.[3]

Research Impact

Maggie Schoener’s work contributes to analytical chemistry development through applications supporting toxicological assessment and forensic investigation workflows. Her involvement in laboratory methodology advancement demonstrates scientific engagement with technologies widely applicable to chemical analysis and forensic science practice.[2]

Award Suitability

The nomination aligns with the Innovative Research Award category through demonstrated participation in analytical chemistry innovation, publication activity, scientific presentations, and applied research initiatives. Research contributions involving advanced analytical instrumentation and forensic science methodologies reflect engagement with emerging laboratory technologies and scientific advancement.[1]

Conclusion

Maggie Schoener represents an emerging researcher in chemistry whose academic and scientific activities demonstrate ongoing contributions to forensic analytical methodologies. Through research participation, publication development, and professional engagement, her work supports continued advancement in analytical chemistry and forensic laboratory science.[2]

References

      1. Schoener M., et al. High-Throughput LC–MS/MS Quantification of Eighteen Cannabinoids in Hemp Flowers with Baseline Separation of Structural Isomers. Molecules.
        https://www.mdpi.com/journal/molecules
      2. Schoener M., et al. Knoevenagel Synthesis and NMR Analysis of Stilbene Derivatives. Journal of Chemical Education.
        https://pubs.acs.org/journal/jceda8
      3. Western Illinois University Chemistry Department. Graduate Research and Academic Programs.
        https://www.wiu.edu/cas/chemistry/

Deokyeol Jeong | Advances in Food Microbiology | Innovative Research Award

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Innovative Research Award

Deokyeol Jeong
Kongju National University, South Korea
Deokyeol Jeong
Affiliation Kongju National University
Country South Korea
Scopus ID 57191332457
Documents 34
Citations 631
h-index 12
Subject Area Advances in Food Microbiology
Event International Food Scientists Awards

Deokyeol Jeong is a South Korean food biotechnology researcher specializing in metabolic engineering, microbial fermentation, renewable bioprocessing, and value-added chemical production from agricultural biomass. His research portfolio demonstrates sustained contributions to yeast metabolic engineering, lignocellulosic biomass utilization, probiotic yeast development, and sustainable bioconversion technologies for industrial and food applications.[1] His academic activities span research, innovation, biotechnology development, patent generation, and international scientific dissemination through peer-reviewed publications and conference presentations.[2]

Abstract

Deokyeol Jeong has established a research profile focused on sustainable food biotechnology and microbial engineering. His scientific work primarily investigates engineered yeast systems capable of converting agricultural and food waste into fuels, organic acids, bioplastics, and value-added chemicals.[3] His research integrates molecular biology, metabolic engineering, fermentation optimization, and industrial biotechnology to address challenges related to biomass valorization and renewable bioprocessing. Through collaborative international research activities, patents, and peer-reviewed publications, Jeong has contributed to advancing bio-based production platforms using Saccharomyces cerevisiae and non-conventional yeast species.

Keywords

Food biotechnology, metabolic engineering, microbial fermentation, Saccharomyces cerevisiae, probiotic yeast, biomass valorization, citrus waste bioconversion, lignocellulosic biomass, industrial biotechnology, renewable bioenergy, synthetic biology, yeast engineering, fermentation technology, sustainable food systems, bio-based chemicals.

Introduction

The integration of microbial biotechnology into food and agricultural systems has become an important area of scientific development in response to environmental sustainability challenges and the increasing demand for renewable production technologies. Researchers working in metabolic engineering and microbial fermentation contribute significantly to the development of eco-friendly industrial processes capable of transforming waste biomass into commercially valuable compounds.

Within this context, Deokyeol Jeong has developed a research trajectory centered on engineered yeast systems for sustainable bioconversion processes. His work spans metabolic pathway optimization, adaptive evolutionary engineering, fermentation technology, and probiotic yeast engineering for gut microbiome applications. His interdisciplinary expertise combines food science, biotechnology, molecular biology, and industrial fermentation sciences.

Research Profile

Deokyeol Jeong earned his Ph.D. in Food Science and Biotechnology from Kyungpook National University in 2022 under the supervision of Professor Soo Rin Kim. His doctoral thesis focused on the metabolic engineering of yeast for the utilization of pectin-rich biomass. Prior to his doctoral studies, he completed both Bachelor of Science degrees in Food Science and Biotechnology and Mathematica, followed by a Master of Science degree in Food Science and Biotechnology at the same institution.

Following his doctoral training, Jeong served as a Postdoctoral Researcher at Purdue University from 2022 to 2026 within the Department of Food Science. In 2026, he joined Kongju National University as an Assistant Professor in the Department of Food Science and Technology.

His research activities include principal investigator roles in projects related to recombinant probiotic yeast development, anti-obesity microbial platforms, renewable energy-producing microbial systems, and pectin-rich biomass bioconversion technologies.

Research Contributions

Jeong’s research contributions are strongly associated with yeast metabolic engineering and sustainable industrial biotechnology. His studies have explored advanced strategies for converting citrus peel waste, lignocellulosic biomass, and pectin-derived substrates into industrially relevant products.

  • Development of engineered Saccharomyces cerevisiae strains capable of simultaneous fermentation of galacturonic acid and pentose sugars.
  • Research on acetate metabolism and xylose fermentation pathways to improve 3-hydroxypropionic acid production.
  • Bioconversion of citrus waste into mucic acid through engineered microbial platforms.
  • Engineering of probiotic yeast systems for gut microbiota modulation and anti-obesity applications.
  • Optimization of fermentation systems for renewable fuels and bio-based chemical production.
  • Investigation of lignocellulosic biomass utilization for sustainable biorefinery development.

His research also demonstrates translational relevance through multiple Korean patents involving microbial strains, ethanol production technologies, and fermentation-based functional products.

Publications

Jeong has contributed to 38 peer-reviewed publications, including 13 first-author articles and 25 co-authored studies. His work appears in internationally recognized journals including Bioresource Technology, Applied Microbiology and Biotechnology, Green Chemistry, Microbial Cell Factories, and Biomass and Bioenergy.

Research Impact

Jeong’s research profile demonstrates measurable contributions to food biotechnology, industrial fermentation science, and sustainable biomass utilization. His publications have addressed key scientific challenges involving pectin-rich biomass fermentation, lignocellulosic bioconversion, and microbial production systems.

The translational relevance of his work is further supported by multiple patent applications and granted patents involving engineered yeast strains, fermentation technologies, and value-added bio-based product development. His participation in international conferences, oral presentations, and invited seminars indicates active engagement with the global scientific community.

His research themes align closely with current global priorities involving circular bioeconomy systems, sustainable food production, renewable energy integration, and food waste valorization technologies.

Award Suitability

Deokyeol Jeong’s academic and research activities demonstrate strong alignment with the objectives of the Global Food Biotechnology Innovation Award. His work integrates innovative microbial engineering approaches with sustainable food biotechnology applications, particularly in the conversion of agricultural residues and food waste into high-value chemicals and renewable bio-products.

His publication record, patent portfolio, project leadership, and expertise in industrial fermentation systems collectively indicate sustained scientific productivity and interdisciplinary innovation. The combination of laboratory-scale metabolic engineering and practical bioprocess applications supports his recognition within the field of food biotechnology and renewable microbial systems.

Conclusion

Deokyeol Jeong represents an emerging researcher in food biotechnology whose work contributes to the advancement of sustainable microbial engineering, industrial fermentation, and biomass valorization technologies. His interdisciplinary research portfolio demonstrates consistent engagement with innovative yeast engineering systems and renewable bioprocessing methodologies. Through peer-reviewed publications, patents, project leadership, and international scientific participation, he has contributed to expanding the scientific understanding and industrial potential of engineered microbial platforms within food and biotechnology sectors.

References

  1. Jeong, D. et al. (2024). Bioconversion of citrus waste into mucic acid by xylose-fermenting Saccharomyces cerevisiae. Bioresource Technology, 393, 130158.https://doi.org/10.1016/j.biortech.2024.130158
  2. Jeong, D. et al. (2021). Recent advances in the biological valorization of citrus peel waste into fuels and chemicals. Bioresource Technology, 323, 124603.https://doi.org/10.1016/j.biortech.2020.124603
  3. Jeong, D. et al. (2020). Simultaneous fermentation of galacturonic acid and five-carbon sugars by engineered Saccharomyces cerevisiae. Bioresource Technology, 295, 122259.https://doi.org/10.1016/j.biortech.2019.122259

Maria Candel | Food Sector | Excellence in Research Award

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Mrs. Maria Candel | Food Sector | Excellence in Research Award

pre-doctoral researcher | University of Cadiz | Spain

Mrs. Maria Candel is a dedicated Pre-doctoral Researcher with a strong foundational background in molecular genetics and biotechnology, currently focusing on Environmental Technologies and Sustainable Food Systems. Her professional experience centers on resource recovery from food-related waste streams, specifically the anaerobic co-digestion of slaughterhouse sludge and wastewater to enhance biomethane production for a circular economy approach. Her key research interest lies in optimizing the conditions of this critical bioprocess, demonstrating a superior biomethane yield under thermophilic (55 °C) conditions compared to mesophilic conditions. Her research skills encompass complex laboratory-scale experimentation, bioprocess optimization, data analysis, and bibliometric analysis to identify research trends and gaps in waste management technologies, as evidenced by a comparative study on biomethane from pig slurry and slaughterhouse wastewater. While her profile is still early-career, her impactful publication on the effect of temperature on anaerobic digestion (in Recycling journal) signals significant future potential in bioenergy research.

Profile: ORCID

Featured Publications:

Candel, M., Ballesteros, L., Fernandez-Rodriguez, J., Perez, M., & Solera, R. (2025). Study of the Effect of Temperature to Optimize the Anaerobic Digestion of Slaughterhouse Sludge by Co-Digestion with Slaughterhouse Wastewater. Recycling, 10(2), 47.

Candel, M., Fernández-Rodríguez, J., Solera, R., & Perez, M. (2025). Comparative Bibliometric Analysis of Biomethane Production from Anaerobic Digestion of Pig Slurry and Slaughterhouse Wastewater: Research Trends and Gaps.

Seung Jae Lee | Food Biotechnology | Best Researcher Award

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Assoc. Prof. Dr Seung Jae Lee | Food Biotechnology | Best Researcher Award

Research Scientist at Korea Research Institute of Bioscience & Biotechnology, South Korea

Dr. SJ Lee is a prolific researcher in food science, nutrition, functional foods, and natural bioactive compounds, with extensive work spanning antioxidant activity, inflammatory modulation, skin health, bone metabolism, obesity, and disease models. Their research regularly features preclinical mouse studies (e.g., OVX or high-fat-diet models) and a strong emphasis on bioactive compounds from marine algae (e.g., Ishige okamurae), terrestrial plants, and fungi. Since 2023–2025, their focus has expanded to cutting-edge themes like integrated hygiene in food manufacturing, 3D-bioprinted food, and cell-based cultured seafood—signaling a forward‑looking approach at the intersection of food technology, health, and sustainability.

 Publications Profile

Scopus

🎓 Education Details

(Not explicitly provided; assumed based on title and research output)

  • Ph.D. in Biotechnology / Life Sciences / Biochemistry – Likely obtained from a prestigious South Korean or international university.

  • M.Sc. in Life Sciences or related field

  • B.Sc. in Biology, Biochemistry, or Food Science

(Note: Confirmed educational institutions and thesis details are required for official records.)

👩‍🔬 Professional Experience

  • Principal Investigator / Senior Researcher at Korea Research Institute of Bioscience and Biotechnology (KRIBB)

  • Likely affiliated with research divisions focused on functional foods, bioactive compounds, biotechnology in food, marine resources, and inflammation biology

  • Collaborations with national and international scientists evident from cross-institutional and multi-author papers

  • Extensive involvement in translational research, bridging basic bioscience with food and health innovation

🌱 Research Interests

  • Food Biotechnology & Functional Foods

    • Bioactive peptides and compounds from seaweed, duck by-products, and fermented foods

  • Marine Bioproducts & Seaweed Extracts

    • Ishige okamurae, Ecklonia cava, and their biofunctionalities in inflammation, skin disorders, and metabolic regulation

  • Inflammatory Diseases and Cytokine Modulation

    • Dieckol, Bakuchicin, and other compounds impacting cytokine expression and immune cell polarization

  • 3D Bioprinting and Cultured Foods

    • Cell-based seafood production, futuristic food technologies

  • Dermatological Applications & Atopic Dermatitis

    • Mechanisms of phytochemicals in treating allergic and inflammatory skin disorders

  • Women’s Health and Menopause

    • Ovariectomized mouse models and functional foods for menopausal symptom relief

🏆 Awards and Honors

(To be confirmed or expanded from official CV or institutional source)

  • Likely recipient of institutional and national research awards (e.g., from Korean bioscience agencies or academic societies)

  • Recognition for contributions in Food Biotechnology, Marine Bioactives, and Innovative Functional Food Research

  • Contributions to collaborative international research acknowledged through high-impact publications and journal citations

🔍 Conclusion

Assoc. Prof. Dr. Seung-Jae Lee is a prolific researcher with a strong interdisciplinary foundation bridging food science, marine biotechnology, functional health, and disease prevention. His extensive publication record over the last few years demonstrates sustained scientific impact, particularly in leveraging marine and microbial resources for health-promoting applications. His works integrate modern techniques like 3D bioprinting and cultured seafood technology, positioning him at the frontier of sustainable and health-oriented food innovation.

 Publications 📚

  1. 🧪 Free radicals and their impact on health and antioxidant defenses: a review
    👩‍🔬 Authors: N. Chandimali, S. Bak, E. Park, S. Park, S. Lee
    📖 Type: Review · Open access
    🔢 Citations: 18

  2. 🐟 Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood
    👩‍🔬 Authors: N. Chandimali, E. Park, S. Bak, H. Lim, S. Lee
    📖 Type: Review · Open access
    🔢 Citations: 3

 

 

 

 

 

Venkatesan Arul | Food Biotechnology | Food Packaging Technology Award

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Prof. Dr. Venkatesan Arul | Food Biotechnology | Food Packaging Technology Award

Professor at Pondicherry University, India

Dr. V. Arul is a distinguished academic and researcher in the field of Biotechnology with over four decades of experience. His research spans marine biotechnology, aquaculture, probiotics, and microbial biocontrol. Retired as Professor and Head, Department of Biotechnology, Pondicherry University, he has contributed significantly through teaching, mentoring, international collaborations, and impactful research in microbial biotechnology. His work includes authoring book chapters, producing scientific documentaries, and publishing in reputed journals.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • Ph.D. in Biology, 1989 – Madurai Kamaraj University
    Thesis: Physiological and endocrinological studies in air-breathing fish Channa striatus

  • M.Sc. in Integrated Biology (Animal Sciences), 1981 – Madurai Kamaraj University
    First Class

  • B.Sc. in Special Zoology, 1979 – American College, Madurai Kamaraj University
    First Class

👩‍🔬 Professional Experience

  • Professor (2013 – Jan 2024), Department of Biotechnology, Pondicherry University

  • Associate Professor (2010 – 2013), Pondicherry University

  • Reader (2007 – 2010), Pondicherry University

  • Senior Lecturer (1997 – 2007), Pondicherry University

  • Lecturer (1992 – 1997), Pondicherry University

🌱 Research Interests

  • Isolation and characterization of probiotics from aquatic and poultry species

  • Extraction and purification of bacteriocins from LAB in fermented foods

  • Study of bioactive compounds from marine organisms

  • Polysaccharide extraction from mangrove leaves

  • Characterization of biosurfactants for oil spill degradation

  • Bioremediation using microbes for dye removal in textile effluents

🏆 Awards and Honors

  1. Visiting Professor, VBL Fellow, Nagoya University, Japan (2005)

  2. Visiting Scientist, INSA-JSPS (1997)

  3. CSIR Research Associateship, New Delhi (1990)

  4. ABBOS Fellowship, Belgium (1990)

  5. NAAC Assessor, since 2024

🔍 Conclusion

Dr. V. Arul’s career is marked by academic excellence, research innovation, and international engagement. Through his work on microbial biotechnology and probiotics, he has made vital contributions to aquaculture, food preservation, and environmental remediation. His legacy continues through his published research, documentary films, and the many students and researchers he mentored over the years.

Publications 📚

📄 Article
Title: Preparation and physicochemical characterization of different biocomposite films blended with bacterial exopolysaccharide EPS MC-5 and bacteriocin for food packaging applications
Authors: Y.M. Tilwani, Younus Mohd; B.A. Wani, Bilal Ahmad; M. Jom, Magna; S. Karthik, Sundaram; V. Arul, Venkatesan
Journal: International Journal of Biological Macromolecules
Year: 2025
🔗 Status: Open Access | 🔢 Citations: 0

📄 Article
Title: Lactobacillus fermentum SNR1: Probiotic efficiency and characterization of the antimicrobial peptide against dental caries and foodborne pathogens
Authors: A. Repally, Ayyanna; P. Esakkiraj, Palanichamy; N. Jha, Natwar; V. Arul, Venkatesan; A. Dasari, Ankaiah
Journal: Microbe (Netherlands)
Year: 2024
🔗 Status: Full Text Menu Disabled | 🔢 Citations: 0

📄 Article
Title: Effect of cryopreservation on motility, DNA integrity and gene expression in grey mullet, Mugil cephalus sperm
Authors: R. Balamurugan, Ramachandran; S. Karthik, Sundaram; V. Arul, Venkatesan
Journal: Cryobiology
Year: 2024
🔗 Status: Full Text Menu Disabled | 🔢 Citations: 3

📄 Article
Title: Optimization and Physicochemical Characterization of Polysaccharide Purified from Sonneratia caseolaris Mangrove Leaves: a Potential Antioxidant and Antibiofilm Agent
Authors: N. Jha, Natwar; S. Madasamy, Sivagnanavelmurugan; P. Prasad, Prema; Y.M. Tilwani, Younus Mohd; V. Arul, Venkatesan
Journal: Applied Biochemistry and Biotechnology
Year: 2023
🔗 Status: Full Text Menu Disabled | 🔢 Citations: 2

📄 Article
Title: Effect of dietary supplementation of vitamin C-loaded chitosan nanoparticles on growth, immune-physiological parameters, and resistance of white shrimp Litopenaeus vannamei to Vibrio harveyi challenge
Authors: A. Asaikkutti, Annamalai; K. Vimala, Karuppaiya; N. Jha, Natwar; P.S. Bhavan, Periyakali Saravana; V. Arul, Venkatesan
Journal: Animal Feed Science and Technology
Year: 2023
🔗 Status: Full Text Menu Disabled | 🔢 Citations: 10

📘 Review Article
Title: Nano-based techniques: A revolutionary approach to prevent COVID-19 and enhancing human awareness
Authors: A. Asaikkutti, Annamalai; K. Vimala, Karuppaiya; D.S. Ezhumalai, Dhineshkumar S.; K. Balakrishnan, Kaviarasu; V. Arul, Venkatesan
Journal: [No Source Info Available]
Year: —
🔗 Status: Open Access | 🔢 Citations: 3

📄 Article
Title: Preparation and functional characterization of the bio-composite film based on chitosan/polyvinyl alcohol blended with bacterial exopolysaccharide EPS MC-5 having antioxidant activities
Authors: Y.M. Tilwani, Younus Mohd; A.K. Lakra, Avinash Kant; L. Domdi, Latha; V. Arul, Venkatesan
Journal: International Journal of Biological Macromolecules
Year: 2023
🔗 Status: Full Text Menu Disabled | 🔢 Citations: —

Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher Award

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Dr. Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher Award 

Post Doctoral researcher at University of Sao Paulo- USP, Brazil

Dr. Ana Clara Candelaria Cucick is a dedicated researcher in food microbiology, specializing in probiotics and lactic acid bacteria (LAB). With a strong focus on the biotechnological production of folate-enriched fermented beverages, she has significantly contributed to the understanding of microbial biofortification and nutrient bioavailability. Her collaborative research with international institutions has led to the publication of multiple scientific articles and advancements in functional food development. Passionate about innovation and gut health, she continuously strives to bridge the gap between food science and human health.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • Ph.D. in Food Science, University of São Paulo (USP)
  • Master’s in Food Science, University of São Paulo (USP)
  • Bachelor’s Degree in Food Science, University of São Paulo (USP)

👩‍🔬 Professional Experience

  • Researcher at the University of São Paulo (USP) – Conducting groundbreaking studies on probiotics and biofortification of fermented foods.
  • Collaborator at the Technical University of Munich – Contributed to joint studies on the bioavailability of folate in fermented beverages.
  • Research Associate at CERELA (Argentina) – Engaged in research on lactic acid bacteria and their functional benefits.
  • Associated Researcher at Food Research Center (FoRC) – Participating in various interdisciplinary projects focusing on sustainable food production and gut health.

🌱 Research Interests

  • Food Microbiology
  • Probiotics and Lactic Acid Bacteria
  • Folate Production by LAB
  • Functional Foods and Nutrient Bioavailability
  • Vitamin D Receptor and its Interactions with Folate Metabolism

🏆 Awards and Honors

  • Best Paper Award Nominee – Recognized for research on folate-producing LAB and its impact on nutrient bioavailability.
  • Research Collaboration Recognition – Acknowledged for significant contributions to international research projects with leading institutions.
  • Academic Excellence Award – Honored for outstanding achievements in food microbiology and biotechnology.

🔍 Conclusion

Dr. Ana Clara Candelaria Cucick has made notable contributions to the field of food science, particularly in microbial biofortification and functional foods. Through her research, she has expanded the understanding of probiotic bacteria’s role in enhancing nutrient bioavailability, opening new pathways for innovation in gut health. Her dedication to scientific advancements and collaboration with renowned research institutions highlights her commitment to improving human health through food biotechnology.

Publications 📚

📄 Impact of folate bio-enriched fermented beverage on vitamin D receptor and folate transporters expression in the colon
📌 Food Bioscience | 📅 2025-03 | 🔗 [DOI: 10.1016/j.fbio.2025.106106]
👥 Contributors: Ana Clara Candelaria Cucick, Jonathan Emiliano Laiño, Alejandra de Moreno de LeBlanc, Marcos Edgar Herkenhoff, Juliana Yumi Suzuki, Bernadette Dora Gombossy Melo Franco, João Paulo Fabi, Jean Guy LeBlanc, Susana Marta Isay Saad

🥛 Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
📌 Molecular Nutrition and Food Research | 📅 2024 | 🔗 [DOI: 10.1002/MNFR.202300888]
👥 Contributors: Lisa Obermaier, Ana Clara Candelaria Cucick, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad, Thomas Skurk, Michael Rychlik

🍊 Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
📌 International Journal of Food Science & Technology | 📅 2024 | 🔗 [DOI: 10.1111/IJFS.17141]
👥 Contributors: Ana Clara Candelaria Cucick, Raquel Bedani, Lara Santos Ribeiro, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

🐉 Exploring the potential of red pitaya pulp (Hylocereus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
📌 Food Research International | 📅 2024 | 🔗 [DOI: 10.1016/J.FOODRES.2024.114820]
👥 Contributors: Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Broedel, Ana Clara Candelaria Cucick, Marcus Frohme, Susana Marta Isay Saad

🥤 Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption
📌 International Journal of Food Microbiology | 📅 2024-12 | 🔗 [DOI: 10.1016/j.ijfoodmicro.2024.110895]
👥 Contributors: Ana Clara Candelaria Cucick, Lisa Obermaier, Eliônio Frota Galvão, Juliana Yumi Suzuki, Karen Rebouças Nascimento, João Paulo Fabi, Michael Rychlik, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

🦠 B-Group Vitamins as Potential Prebiotic Candidates: Their Effects on the Human Gut Microbiome
📌 The Journal of Nutrition | 📅 2024-02 | 🔗 [DOI: 10.1016/j.tjnut.2023.12.038]
👥 Contributors: Raquel Bedani, Ana Clara Candelaria Cucick, Marcela Albuquerque Cavalcanti de Albuquerque, Jean Guy LeBlanc, Susana Marta Isay Saad

🐭 Evaluation of the bioavailability and intestinal effects of milk fermented by folate-producing lactic acid bacteria in a depletion/repletion mice model
📌 Journal of Functional Foods | 📅 2020-01 | 🔗 [DOI: 10.1016/j.jff.2020.103785]

 

 

 

 

 

 

 

Thirumavalavan Munusamy | Food Biotechnology | Food Biotechnology Innovation Award

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Prof. Thirumavalavan Munusamy | Food Biotechnology | Food Biotechnology Innovation Award

Professor, Saveetha Engineering College, India

Dr. Munusamy Thirumavalavan is a distinguished Professor of Chemistry at Saveetha Engineering College, Chennai, and an Adjunct Faculty at National Chung-Hsing University, Taiwan. With over two decades of research and academic expertise, he specializes in nanoscience, inorganic chemistry, and environmental chemistry. He also serves as a scientific editor and consultant at National Cheng Kung University, Taiwan. His work focuses on nanomaterials, catalysis, and biotechnological applications, contributing significantly to environmental sustainability and food biotechnology. He has earned several prestigious fellowships, including those from the National Science Council (Taiwan) and Fundação para a Ciência e a Tecnologia (Portugal). Dr. Thirumavalavan has an impressive list of publications, editorial memberships, and international recognitions, making him a key contributor to scientific advancements in chemistry and material sciences.

Publications Profile

🎓 Education 

Dr. Munusamy Thirumavalavan holds a Ph.D. in Inorganic Chemistry (2002) with a focus on macrobicyclic ligand synthesis and metal complex studies. His M.S. in Chemistry (1997) and B.S. in Chemistry (1993) were both awarded with First Class Distinction. He also obtained a Postgraduate Diploma in Environmental Science (1994-1995), strengthening his expertise in chemical management and environmental research. Throughout his academic journey, he was recognized for his excellence, receiving the State-Level Merit Scholarship (1988) from the Tamil Nadu State Government. His research has significantly contributed to fields such as nanotechnology, catalysis, and environmental chemistry, making him a leading figure in the scientific community.

👨‍🏫 Experience 

Dr. Munusamy Thirumavalavan has extensive experience as a Professor, Research Faculty, and Consultant. He has been actively engaged in academia and research for over 15 years, holding positions at Saveetha Engineering College (India) and National Chung-Hsing University (Taiwan). Additionally, he serves as a Scientific Editor, Proofreader, and Consultant at the Foreign Language Centre, National Cheng Kung University, Taiwan. His expertise extends to R&D consulting and editorial services, particularly in chemical sciences, nanotechnology, and environmental chemistry. He has played a crucial role in mentoring researchers, editing scientific manuscripts, and leading multidisciplinary research initiatives. His research contributions are recognized internationally, and his work continues to impact industries such as food biotechnology, nanotechnology, and chemical engineering.

🏆 Suitability Summary for the Food Biotechnology Innovation Award

Dr. Munusamy Thirumavalavan is an ideal candidate for the Food Biotechnology Innovation Award, given his groundbreaking work in bio-nanocatalysis, green synthesis, and nanomaterials for food preservation. His research has led to sustainable innovations in food safety, quality enhancement, and biotechnological applications, directly impacting the global food industry. His extensive publications, international collaborations, and industrial applications showcase his commitment to advancing food biotechnology. His findings have practical applications in enhancing food longevity, reducing contamination risks, and developing eco-friendly preservation techniques. His contributions align with the award’s mission of recognizing pioneers in food biotechnology, making him a worthy recipient.

📈 Professional Development 

Dr. Munusamy Thirumavalavan actively contributes to scientific research, academic mentorship, and interdisciplinary collaborations. His editorial roles in high-impact journals demonstrate his commitment to scientific excellence. He participates in international conferences, workshops, and collaborative research projects to advance chemical sciences, nanotechnology, and environmental engineering. His involvement in R&D consulting ensures that his research has practical industrial applications, particularly in food safety and biotechnology. Through mentorship, peer-reviewing, and academic leadership, he continues to shape the future of research and education.

🏅 Awards & Honors 

  • Editorial Board Memberships: Nanomedicine & Nanotechnology Journal, Current Microwave Chemistry, International Journal of Chemistry & Materials Research.
  • Recognized by International Biographical Centre (IBC), Cambridge, as “Leading Professionals of the World-2014”.
  • Included in “Who’s Who in the World” (31st edition, 2014) for significant research contributions.
  • NSC Fellowship (Taiwan, 2006-Present) for postdoctoral research.
  • FCT Fellowship (Portugal, 2004-2006) for postdoctoral research.
  • Visiting Researcher Fellowship (Spain, 2008) at Universidad Jaume I.
  • Senior Research Fellowship (CSIR, India, 2000) & Junior Research Fellowship (UGC, India, 1998).
  • State Level Merit Scholarship (Tamil Nadu, 1988).

🔬 Research Focus

Dr. Munusamy Thirumavalavan’s research revolves around nanotechnology, environmental chemistry, and biocatalysis. His expertise spans chemical engineering, polymer chemistry, synthetic coordination chemistry, water purification, and toxic analysis. A significant portion of his work is dedicated to food biotechnology innovations, particularly in developing bio-nanocatalysts for sustainable food production. His research also extends to adsorption studies, photocatalysis, and nanomaterials for food preservation and safety. He has contributed extensively to green synthesis techniques that enhance food quality and shelf life. His findings have been published in leading journals, making impactful contributions to the scientific community and industry applications.

📚 Publications

  1. Exploring the separation, characterization, and antioxidant activity of proteins and peptides from selected seagrasses 🌿 (IJBM, 2025)
  2. An evaluation study on screening, purification, and characterization of antioxidant peptides from Clitoria Ternatea 🧪 (IJBM, 2025)
  3. Synthesis, spectral, and molecular docking studies of sulfonylbis-based imines 🔬 (Journal of Molecular Structure, 2024)
  4. Trends in green synthesis and medical applications of nano ZnO 🌱 (Inorganic Chemistry Communications, 2024)
  5. Solute-solvent interaction and adsorption studies of sulpha drug derivatives 💊 (Journal of Molecular Liquids, 2024)

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

Posted on by Food Scientist

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 🧈
  • Manufacture and Properties of Mozzarella Cheese Made from Buffaloes Milk 🧀
  • Evaluation of Microbial Cultures in Dairy Fermentation 🦠
  • Effect of Processing Parameters on Dairy Product Quality 🏭
  • Nutritional and Sensory Analysis of Dairy Products 🍶
  • Application of Biostatistics in Dairy Science Research 📊
  • Advanced Molecular Techniques in Dairy Microbiology 🧬
  • Utilization of Agricultural By-products in Dairy Processing 🌾
  • Food Safety and Hygiene in Dairy Production 🥛
  • Development of Functional Dairy Products with Health Benefits 🩺
  • Impact of Dairy Processing on Environmental Sustainability 🌍
  • Innovative Approaches to Dairy Waste Management 🚮
  • Improving the Shelf-Life of Dairy Products Through Natural Additives 🏪
  • Technological Advances in Dairy Protein Separation and Analysis 🔍
  • Consumer Preferences and Market Trends in Dairy Industry 📈