Tag: Food Chemistry Award

🎓 Education Details

(Based on context — not explicitly provided, inferred as standard academic progression in Iran)

PhD in Food Science / Food Hygiene or related field – Likely completed before 2003
Master’s Degree – Likely in Food Microbiology, Food Safety, or Veterinary Sciences
Bachelor’s Degree – Likely in Veterinary Medicine, Food Science, or a related discipline

Note: Precise degree titles and institutions can be included if available.

👩‍🔬 Professional Experience

Professor, Faculty of Veterinary Sciences – Department of Food Hygiene and Quality Control
More than 20 years of academic and research experience in food hygiene, safety, and microbiological control.
Research Supervisor and Co-author on numerous peer-reviewed articles in Scopus and ISC-indexed journals.
Collaborated extensively with academic institutions such as:
- Tarbiat Modares University
- Islamic Azad University (Tabriz, Karaj, Shahr-e Kord Branches)
- University of Agricultural Sciences and Natural Resources (Gorgan)

🌱 Research Interests

Food Safety and Hygiene
Microbiological Quality Control of Food Products
Foodborne Pathogens and Risk Assessment
Preservation Techniques in Food Processing
Natural Antimicrobial Agents and Additives
Detection and Prevention of Food Contaminants
Application of Emerging Technologies in Food Quality Control

🏆 Awards and Honors

Recognition as a high-impact researcher in the field of food hygiene and control.
Contributor to Scopus-indexed publications consistently since at least 2018.
Likely nominee for national awards in Food Safety Innovation based on research quality, co-authorship in high-impact journals, and leadership in collaborative research.

🔍 Conclusion

Prof. Dr. Ali Fazlara is a distinguished academic and researcher with over two decades of service in the field of Food Hygiene and Quality Control. His robust research portfolio, consistent publication in reputable journals, and collaborative projects with Iranian universities position him as a leader in food safety research. His work addresses key national and international concerns in food hygiene, and he is an ideal candidate for recognition through awards such as the Food Safety Innovation Award.

Publications 📚

🧪 Mitigation of Foodborne Contaminants
👩‍🔬 Mitra Jan Sheikh Qudsi (1st), Ali Fazlara (2nd), Mohammad Hojjati, *Behrooz Alizadeh Behbahani)
📖 Journal: مجله علوم و صنایع غذایی، دانشگاه تربيت مدرس
📊 Pages: 150–166 | 🧾 Issue: 156 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1403/11/01
🍇 Natural Preservatives in Food Processing
👩‍🔬 Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni, Sepide Kiani Ghale Sard
📖 Journal: Food Processing and Preservation، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
📊 Pages: 43–62 | 🧾 Issue: 4 | 📚 Index: ISC
📍 Gorgan | 📅 Date: 1403/10/25
🦠 Hygiene in Food Materials
👩‍🔬 Shokoofeh Ahromi Nejad Malek (1st), Ali Fazlara (2nd), Mehdi Zarei
📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی واحد تبریز
📊 Pages: 1–14 | 🧾 Issue: 3 | 📚 Index: ISC
📍 Tabriz | 📅 Date: 1403/09/15
🥛 Milk Enrichment with Natural Emulsions
👩‍🔬 Marziyeh Sepeidnameh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Seyed Mohammad Hashem Hosseini
📖 Journal: Food Processing and Preservation، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
📊 Pages: 83–102 | 🧾 Issue: 2 | 📚 Index: ISC
📍 Gorgan | 📅 Date: 1402/06/25
🌾 Bioactive Compound Applications in Foods
👩‍🔬 Zahra Ghafoori (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 119–131 | 🧾 Issue: 128 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1401/07/15
🧫 Veterinary Microbiology Studies
👩‍🔬 Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
📖 Journal of Veterinary Microbiology، دانشگاه آزاد اسلامی گرمسار
📊 Pages: 1–19 | 🧾 Issue: 1 | 📚 Index: ISC
📍 Garmsar | 📅 Date: 1401/06/31
🧬 Functional Foods and Microbial Safety
👨‍🔬 Ahmad Zadeh Movali (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 381–394 | 🧾 Issue: 125 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1401/04/15
🧃 Preservatives and Food Texture
👩‍🔬 Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 249–261 | 🧾 Issue: 118 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1400/09/15
🧴 Hygiene and Food Additive Research
👩‍🔬 Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی تبریز
📊 Pages: 1–15 | 🧾 Issue: 4 | 📚 Index: ISC
📍 Tabriz | 📅 Date: 1399/12/15
🧃 Food Antioxidant Potential Studies
👩‍🔬 Leyla Sohrabi (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 191–200 | 🧾 Issue: 103 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1399/06/20
🔬 Functional Properties of Dairy Alternatives
👩‍🔬 Arezo Dehkordi Fattahian (1st), Ali Fazlara (2nd), Siavash Maktabi, Mahdi Pourmahdi Borujeni, Neda Bavarsad
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 79–91 | 🧾 Issue: 104 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1399/06/15
🥗 Microbial Risk in Processed Foods
👩‍🔬 Razieh Zangeneh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی تبریز
📊 Pages: 1–13 | 🧾 Issue: 2 | 📚 Index: ISC
📍 Tabriz | 📅 Date: 1398/06/01
🧪 Biopreservation and Sensory Properties
👩‍🔬 Azadeh Mehr Rashidi (1st), Ali Fazlara (2nd), Mehdi Zarei, Mahdi Pourmahdi Borujeni, Mohammad Noshad
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 187–200 | 🧾 Issue: 90 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1398/05/20
🧫 Food Microbiology
👨‍🔬 Ali Fazlara (1st), Mahdi Pourmahdi Borujeni (2nd), Ali Bahadori Rad
📖 Journal: میکروب‌شناسی مواد غذایی، دانشگاه آزاد اسلامی شهرکرد
📊 Pages: 55–66 | 🧾 Issue: 1 | 📚 Index: ISC
📍 Shahr-e Kord | 📅 Date: 1398/03/15
🍴 Food Additive Risk Assessment
👩‍🔬 Mahin Fallah (1st), Masoud Haghkhah (2nd), Ali Fazlara (3rd)
📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
📊 Pages: 13–22 | 🧾 Issue: 84 | 📚 Index: Scopus
📍 Tehran | 📅 Date: 1397/11/25

Jianan Liu | Food Science | Best Researcher Award

Posted on 27/05/202527/05/2025 by Food Scientist

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

🎓 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 📚

1️⃣ 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

2️⃣ 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

3️⃣ 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

4️⃣ 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

5️⃣ 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

6️⃣ 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

7️⃣ 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

Shijun Yu | Food Science | Best Researcher Award

Posted on 19/04/202519/04/2025 by Food Scientist

Prof. Shijun Yu | Food Science | Best Researcher Award

Dean at Chuzhou University, China

Dr. Shijun Yu is an Associate Professor and Engineer at the School of Biological and Food Engineering, Chuzhou University, where he also serves as Director of the Department of Food Safety. With a Ph.D. in Microbiology and over a decade of experience in food science research and education, he specializes in natural products—especially edible and medicinal fungi—as well as food nutrition and safety. Dr. Yu is recognized as a High-Level Talent in Chuzhou City and holds several distinguished titles, including Deputy General of Science and Technology in Anhui Province and Young “Langya Scholar” of Chuzhou University. He has led over 20 significant research and teaching projects and has published more than 20 academic papers, contributing actively to food science innovation and education reform.

Publications Profile

🎓 Education Details

2003.9–2007.6: B.Sc. in Biological Sciences, Anhui Agricultural University
2007.9–2012.6: Ph.D. in Microbiology, Anhui Agricultural University

👩‍🔬 Professional Experience

2012.7–2013.5: Assistant Director, Health Food R&D Center, Shanghai Panya Life Technology Co., Ltd.
2013.6–2014.7: Director, Production Department (Cordyceps and Cordyceps Wine), Zhejiang Panya Biomedical Co., Ltd.
2014.7–2019.4: Lecturer, School of Biological and Food Engineering, Chuzhou University
2019.5–Present: Associate Professor and Director, Department of Food Safety, School of Biological and Food Engineering, Chuzhou University

🌱 Research Interests

Development and application of natural products, particularly edible and medicinal fungi such as Cordyceps cicadae and Chuju
Food nutrition and safety
Food biochemistry, microbiology, and instrumental analysis
Quality control, fingerprinting, and chemometrics for origin tracing of food products
Integration of traditional food research with modern analytical methods and teaching innovation

🏆 Awards and Honors

Second Prize, Scientific and Technological Award, China National Food Industry Association
Third Prize, Excellent Academic Paper in Natural Sciences, Anhui Province (8th Edition)
Second Prize, “Super Star Cup” Smart Classroom Teaching Innovation Competition, Anhui Province
First Prize, Teacher Practice Skills Competition, Chuzhou University
Third Prize, Anhui Provincial Teaching Achievement Award
First & Second Prizes, Chuzhou University Teaching Achievement Awards (twice each)
Outstanding Thesis Supervisor, Chuzhou University (2018–2023)
Outstanding Communist Party Member, Chuzhou University (2016, 2021)
Advanced Individual in Informatization Construction, Chuzhou University (2020)
Numerous other awards in teaching, mentorship, and educational reform initiatives

🔍 Conclusion

Dr. Shijun Yu is a dedicated educator, prolific researcher, and innovator in food science, whose work bridges academic excellence and practical application. His leadership in both research and teaching reform has not only advanced scientific understanding in areas like fungal bioactives and food safety but also enriched student learning through innovative teaching strategies. With a growing list of accolades and contributions, he continues to be a pivotal figure in the regional and national food science community.

Publications 📚

📘 1. Shijun Yu, Longzhu Dou, Ruizhu Xu, Ruibo Xu, Xiaoli Jia, Jingyi Xia, Huan Wang*, Qing Huang*.
Integration of multielement profiles and chemometrics for geographical discrimination of Chuju, a cultivar of Chrysanthemum morifolium Ramat
📕 Journal of Food Composition and Analysis, 2025, 139(3): 107088.

📘 2. Dou Longzhu, Xia Jingyi, Wang Yang, Zhang Tengfei, Wang Lili, Chai Xinyi*, Yu Shijun*.
Effect of selenium enrichment on the abundance of volatile and nonvolatile flavor components in fruiting bodies of Cordyceps cicadae
📕 International Food Research Journal, 2025, 32(1): 264–279.

📘 3. Ruibo Xu, Lingling Wang, Chi Wang, Changfeng Ju, Chuan Yang, Xiaoli Jia, Gang Wang, Shijun Yu*.
Preparation, characterization, biological activity of ‘Chuju’ polysaccharides/chitosan and its application on the preservation of red grapes fruit
📕 International Journal of Biological Macromolecules, 2025, 301: 140461.

📘 4. Wang Xuhui, He Zhen, Zhang Weiwei, Liu Xiaoran, Yu Shijun*, Qian Zongyao*.
The influence of planting sites on the chemical compositions of Chrysanthemum morifolium flowers (Chuju) as revealed by Py-GC/MS combined with multivariate statistical analysis
📕 Chemistry & Biodiversity, 2024, 21(12): 202401383.

📘 5. Yu Shijun, Zhang Ying, Fan Meizhen.
Analysis of volatile compounds of mycelia of Hirsutella sinensis, the anamorph of Ophiocordyceps sinensis
📕 Applied Mechanics and Materials, 2012, 140: 253–257.

📘 6. Yu Shijun, Zhang Ying, Li Chunru, Zhang Qian, Ma Zhongyou, Fan Meizhen.
Optimization of ultrasonic extraction of mycelial polysaccharides from Paecilomyces hepiali using response surface methodology and its antioxidant activity
📕 African Journal of Biotechnology, 2011, 10(75): 17241–17250.

Venkatesan Arul | Food Biotechnology | Food Packaging Technology Award

Posted on 08/04/202508/04/2025 by Food Scientist

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

🎓 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

Visiting Professor, VBL Fellow, Nagoya University, Japan (2005)
Visiting Scientist, INSA-JSPS (1997)
CSIR Research Associateship, New Delhi (1990)
ABBOS Fellowship, Belgium (1990)
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: —

Kashif Ameer | Food Chemistry | Best Researcher Award

Posted on 26/03/202526/03/2025 by Food Scientist

Assist. Prof. Dr. Kashif Ameer | Food Chemistry | Best Researcher Award

Assistant Professor at Institute of Food Science and Nutrition, Pakistan

Dr. Kashif Ameer is an award-winning food scientist with a Ph.D. in Food Chemistry from Kyungpook National University, South Korea, specializing in extraction techniques for phytochemicals and food component analysis. With 145 publications, an impact factor of 470, over 3,000 citations, and an h-index of 26, he has made significant contributions to food science research. A recipient of the IFT Tanner Award (2020) and a multiple-time Top Reviewer in Agricultural Sciences, he serves as an Editor for Food Science and Preservation and an Associate Editor for Food Chemistry Advances and Journal of Ginseng Research (Elsevier). His expertise lies in food chemistry, extraction technologies, and food preservation.

Publications Profile

🎓 Education Details

Ph.D. in Food Chemistry (2014–2018) – Kyungpook National University, South Korea
Thesis: Optimization and Efficiency Comparison of Various Extraction Methods for Phytochemicals from Stevia rebaudiana Leaves
M.Sc. (Hons.) in Food Science & Technology (2011–2013) – University of Agriculture, Faisalabad
Thesis: Changes in Micro-Structure of Cereal Starches During Different Thermal Treatments
B.Sc. (Hons.) in Agricultural Sciences (Major: Food Science & Technology) (2006–2011) – University of Agriculture, Faisalabad
Intermediate (F.Sc.) (2003–2005) – Govt. Post Graduate College of Science, Faisalabad
Higher Secondary School Certificate (H.S.S.C.) (1999–2003) – Govt. Comprehensive Model High School, Faisalabad

👩‍🔬 Professional Experience

Assistant Professor (Food Science & Technology) – University of Sargodha, Pakistan (2021–Present)
Assistant Professor (Food Science & Technology) – University of Lahore, Pakistan (2019–2020)
Assistant Professor (Food Safety) – PMAS-Arid Agriculture University, Rawalpindi, Pakistan (2019–2020)
Postdoctoral Research Fellow (BK 21Plus Program) – Chonnam National University, South Korea (2018–2019)
Graduate Research Assistant (KINGS Program) – Kyungpook National University, South Korea (2014–2018)
Quality Assurance Officer – Cakes & Bakes Pvt. Ltd., Lahore, Pakistan (2014)

🌱 Research Interests

Food Chemistry & Preservation
Green Extraction Techniques for Phytochemicals
Nutraceuticals & Functional Foods
Food Safety & Quality Assurance
Innovative Processing Technologies in Food Science

🏆 Awards and Honors

IFT Fred Wilber Tanner Award (2020) – Most-Cited Paper in Comprehensive Reviews in Food Science and Food Safety
Multiple Best Research & Presentation Awards from international conferences (KoSFoST, ISNFF, Thailand Halal Assembly, etc.)
Outstanding Reviewer Awards (Publons, Elsevier, Korean Society of Food Preservation) for contributions to scientific journals
Best Researcher Awards (2021, 2022, 2023) – University of Sargodha
Master Trainer Award – Punjab Higher Education Commission, Pakistan
Resource Person Awards – Various workshops on AI, scientific writing, and referencing tools

🔍 Conclusion

Dr. Kashif Ameer is a distinguished food scientist with extensive academic, research, and industrial experience. With a Ph.D. in Food Chemistry and postdoctoral research in South Korea, he has contributed significantly to food science through innovative extraction techniques, preservation methods, and quality assurance practices. His prolific research portfolio, comprising 145 publications, multiple awards, and editorial roles, underscores his impact on the field. Recognized globally for his expertise, he continues to drive advancements in food technology, ensuring quality, safety, and sustainability in food processing.

Publications 📚

1️⃣ Alkaline, Acid, and Acid-Wet Ball Milling Extraction of Dietary Fiber from Kiwi Berry (Actinidia arguta): Structural, Rheological, Physicochemical, and Functional Properties
📌 G. Jiang, K. Ameer, K. Ramachandraiah, S. Zhou, X. Zang
📕 Food Bioscience, 2025
🔗 Open Access | 🏷️ 0 Citations

2️⃣ Extraction Method Effects on Structural Properties and Functional Characteristics of Dietary Fiber Extracted from Ginseng Residue
📌 X. Feng, K. Ameer, K. Ramachandraiah, G. Jiang
📕 Molecules, 2024
🔗 Open Access | 🏷️ 0 Citations

3️⃣ Effects of Synergistic Application of Viscozyme L–Wet Ball Milling on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Ginseng Residue
📌 G. Jiang, K. Ameer, K. Ramachandraiah, C. Tan, N. Cai
📕 LWT, 2024
🔗 Open Access | 🏷️ 3 Citations

4️⃣ In Vivo Anti-Salmonella Properties of Aqueous Extract of Prickly Pear (Opuntia ficus indica) Cladode, Hepatological and Toxicological Evaluation
📌 K. Iftikhar, F. Siddique, K. Ameer, I.A. Mohamed, S. Khalid
📕 Food Science and Nutrition, 2024
🔗 Open Access | 🏷️ 1 Citation

5️⃣ Impact of Water Combined Wet Ball Milling Extraction and Functional Evaluation of Dietary Fiber from Papaya (Carica papaya L.)
📌 G. Jiang, K. Ameer, K. Ramachandraiah, X. Feng
📕 Food Chemistry: X, 2024
🔗 Open Access | 🏷️ 2 Citations

6️⃣ Probing the Physicochemical Impact of Musk Melon Seed Oil on Mayonnaise
📌 Z. Nishat, M.Y. Quddoos, N. Shahzadi, B.U. Hayat, M.O. Aljobair
📕 Italian Journal of Food Science, 2024
🔗 Open Access | 🏷️ 4 Citations

7️⃣ Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Dietary Fiber Extracted from Papaya Peel and Seed
📌 X. Feng, K. Ameer, G. Jiang, K. Ramachandraiah
📕 Frontiers in Sustainable Food Systems, 2024
🔗 Open Access | 🏷️ 0 Citations

📖 Starch and Starch Derivative-Based Films
📌 S. Zainab, X. Zhou, S. Tanweer, K.V. Sunooj, A.U. Rehman
🔗 No Source Information | 🏷️ 0 Citations

📖 Polysaccharide-Based Films: Carriers of Active Substances and Controlled Release Characteristics
📌 K. Ameer, M.A. Anjum Murtaza, S. Zainab, M.A. Abid, M. Park
🔗 No Source Information | 🏷️ 0 Citations

📖 Fluorescence and Ultraviolet–Visible Spectroscopy in Honey Analysis
📌 K. Ameer, M.A. Anjum Murtaza, G. Jiang, G. Mueen-Ud-Din, S.U. Mahmood
🔗 No Source Information | 🏷️ 1 Citation

Shuo Wang | Food nutrition | Best Researcher Award

Posted on 21/03/202521/03/2025 by Food Scientist

Dr. Shuo Wang | Food nutrition | Best Researcher Award

Associate Professor at Yangzhou University, China

Dr. Shuo Wang is an Associate Professor at Yangzhou University, specializing in food science and engineering. With a Ph.D. from Akita Prefectural University, Japan, he leads multiple research projects focused on food safety, fermentation, and chemical analysis in food processing. His work has been widely published in leading journals, and he holds several patents.

Publications Profile

🎓 Education Details

Ph.D. in Food Science, Akita Prefectural University, Japan
Current Position: Associate Professor, Yangzhou University

👩‍🔬 Professional Experience

Lead researcher on projects funded by the National Natural Science Foundation (NSFC) and Jiangsu Basic Science Project
Expertise in fermented food processes, rapid fermentation modeling, and food contaminant analysis
Over 40 research papers published in high-impact journals
Industry collaboration on high-immunoactive polysaccharide development

🌱 Research Interests

Fermented Food Science: Enhancing flavor and efficiency in soy sauce production
Food Safety & Chemical Contaminants: Detection of polycyclic aromatic hydrocarbons (PAHs) in fried and grilled foods
Functional Food Ingredients: Development of bioactive polysaccharides from Cordyceps

🏆 Awards and Honors

Multiple patents filed in food science innovations
Published in top-tier journals such as Food Bioscience, LWT, and Journal of Cereal Science
Recognized contributor to food safety advancements through research in high-risk chemical contaminants

🔍 Conclusion

Dr. Wang’s contributions to food science span across fermentation optimization, food safety innovations, and functional ingredient development. His research has significantly impacted food safety regulations and industry practices, positioning him as a leader in the field. With a strong academic presence, impactful publications, and patented innovations, he continues to drive advancements in food science and technology.

Publications 📚

📄 Advancements and Future Perspectives in the Study of Oligosaccharides Derived from Edible-Medicinal Mushrooms
📕 Food Bioscience, 🗓️ 2024-10 | 📝 Journal article
🔗 DOI: 10.1016/j.fbio.2024.104874
👥 Contributors: Shuo Wang, Jiajie Qi, Xiaoming Cai, Weijie Wu, Zhuo A. Wang, Siming Jiao, Caihong Dong, Yi Li, Zhenquan Yang

🍵 Addition of Lactic Acid Bacteria Modulates Microbial Community and Promotes the Flavor Profiles of Kombucha
📕 Food Bioscience, 🗓️ 2024-08 | 📝 Journal article
🔗 DOI: 10.1016/j.fbio.2024.104340
👥 Contributors: Shuo Wang, Chuanwei Li, Qiangshen Xu, Ying Wang, Shuai Wang, Yongping Zou, Zhenquan Yang, Lei Yuan

🍶 Changes on Physiochemical Properties and Volatile Compounds of Chinese Kombucha During Fermentation
📕 Food Bioscience, 🗓️ 2023-10 | 📝 Journal article
🔗 DOI: 10.1016/j.fbio.2023.103029
👥 Contributors: Shuo Wang, Chuanwei Li, Ying Wang, Shuai Wang, Yongping Zou, Ziang Sun, Lei Yuan

🍺 Effects of Crystal Malts as Adjunct on the Quality of Craft Beers
📕 Journal of Food Processing and Preservation, 🗓️ 2022-07 | 📝 Journal article
🔗 DOI: 10.1111/jfpp.16684
👥 Contributors: Shuo Wang, Chuanyan Zhao, Yirong Wang, Chuanwei Li, Ziang Sun, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang

🌾 Studies on the Volatile Composition in Crystal Malts by Using HS-SPME–GC-MS
📕 Journal of Cereal Science, 🗓️ 2022-05 | 📝 Journal article
🔗 DOI: 10.1016/j.jcs.2022.103464
👥 Contributors: Shuo Wang, Yirong Wang, Chuanyan Zhao, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang

🍳 Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil During Frying
📕 Analytical Letters, 🗓️ 2021-12-12 | 📝 Journal article
🔗 DOI: 10.1080/00032719.2021.1893328
👥 Contributors: Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jieyu Chen, Han Zhang

🫘 Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy
📕 Analytical Letters, 🗓️ 2021-09-22 | 📝 Journal article
🔗 DOI: 10.1080/00032719.2020.1858092
👥 Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen

🫘 Effect of Volatile Compounds on the Quality of Miso (Traditional Japanese Fermented Soybean Paste)
📕 LWT, 🗓️ 2021-03 | 📝 Journal article
🔗 DOI: 10.1016/j.lwt.2020.110573
👥 Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen

🍶 Rapid Detection of Quality of Japanese Fermented Soy Sauce Using Near-Infrared Spectroscopy
📕 Analytical Methods, 🗓️ 2020 | 📝 Journal article
🔗 DOI: 10.1039/D0AY00521E
👥 Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen

🍶 Effect of Volatile Compounds on the Quality of Japanese Fermented Soy Sauce
📕 LWT, 🗓️ 2019-08 | 📝 Journal article
🔗 DOI: 10.1016/j.lwt.2019.05.050
👥 Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen

Wael Mortada | Food Chemistry | Best Researcher Award

Posted on 18/03/202525/03/2025 by Food Scientist

Assoc. Prof. Dr. Wael Mortada |Foo d Chemistry | Best Researcher Award

Associate Professor of Analytical Chemistry at Urology and Nephrology Center/Mansoura University, Egypt

Prof. Wael Ibrahim Mostafa Hassan Mortada is a distinguished Professor of Analytical Chemistry at the Urology and Nephrology Center, Mansoura University, Egypt. With over 75 publications indexed in Web of Science and five book chapters and reviews, his research focuses on microextraction procedures and eco-friendly separation techniques. He has an h-index of 24 with over 1,650 citations. As the Technical Manager of Chemistry Laboratories and Quality Manager at UNC, he plays a pivotal role in research development and laboratory management. Additionally, he serves as an editorial board member for multiple international scientific journals and collaborates with researchers worldwide.

Publications Profile