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

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

Scopus

Orcid

Google Scholar

🎓 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

Orcid

🎓 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

Scopus

Orcid

Google Scholar

🎓 Education Details

Ph.D. in Analytical Chemistry, Mansoura University, Egypt
M.Sc. in Analytical Chemistry, Mansoura University, Egypt
B.Sc. in Chemistry, Mansoura University, Egypt

👩‍🔬 Professional Experience

Professor of Analytical Chemistry, Urology and Nephrology Center, Mansoura University, Egypt
Technical Manager of Chemistry Laboratories, UNC, Mansoura University
Quality Manager, Chemistry Laboratories, UNC, Mansoura University
Editorial Board Member,
- Egyptian Journal of Chemistry (Q3 WOS)
- Current Analytical Chemistry (Q3 WOS)
- Open Chemistry (Q3 WOS)
- Discover Chemical Engineering
- International Journal of Chemistry and Material Science
Visiting Lecturer, Faculty of Science, Mansoura University

🌱 Research Interests

Green Analytical Chemistry
Microextraction Procedures
Eco-friendly Separation Techniques
Heavy Metal Analysis and Pollution Impact
Food Chemistry and Pesticide Analysis
Bladder Cancer Research (Biochemical Aspects)

🏆 Awards and Honors

Nominated for Best Researcher Award – International Food Scientist Awards
Multiple funded research projects by Mansoura University and the Ministry of Scientific Research (STDF)
Patent holder for selective organoselenium-based ligands used in dispersive liquid-liquid microextraction (US Patent 11,919,843, 2024)

🔍 Conclusion

Prof. Wael Mortada is an accomplished analytical chemist with significant contributions to green chemistry and microextraction techniques. His research and leadership in chemistry laboratories at Mansoura University have influenced advancements in analytical methods and environmental sustainability. With a strong publication record, multiple funded projects, and international collaborations, he continues to make impactful contributions to the scientific community.

Publications 📚

📄 Article
🔬 Rapid Ion Pair-Based Surfactant-Assisted Liquid-Liquid Microextraction with Solidification of Floating Organic Drop for Simultaneous Spectrophotometric Determination of Selected Anionic Dyes in Food Samples
👨‍🔬 A.M., Elbakri, Ayaa M.; R.M., Eltabey, Rania M.; M.M.M., El-Defrawy, Mohamed M.M.; W.I., Mortada, Wael I.
📖 Food Chemistry, 2025
📌 Citations: 0

📄 Article
💧 Micelle-Mediated Extraction Combined with the Adsorption onto Magnetic Nanoparticles for the Extraction of Crystal Violet from Wastewater
👨‍🔬 A.A., El-Rayyes, Ali A.; W.I., Mortada, Wael I.
📖 Bulletin of the Chemical Society of Ethiopia, 2025
📌 Citations: 0

📄 Article
⚡ Innovative Approaches in Electrochemical Sensing for the Sensitive and Selective Label-Free Detection of Vericiguat in Real Blood Samples
👨‍🔬 N.M., Amaar, Nourhan M.; F.S., Awad, Fathi S.; W.I., Mortada, Wael I.; A.B., Abdallah, Ahmed Bahgat
📖 Microchemical Journal, 2025
📌 Citations: 0

📄 Article
🧪 Dispersive Liquid–Liquid Microextraction Based on Solidification of Floating Organic Droplet and Spectrophotometric Determination of Allura Red Using Green Deep Eutectic Solvent as Disperser Solvent: Green Profile Assessment
👨‍🔬 F.T., Abdelwahed, Fatma T.; R.M., Eltabey, Rania M.; M.M.M., El-Defrawy, Mohamed M.M.; W.I., Mortada, Wael I.
📖 Microchemical Journal, 2024
📌 Citations: 3

📄 Article
🔬 A Novel Organoselenium-Based Schiff Base for Selective Separation of Copper and Zinc from Food Samples Using Ultrasonic-Assisted Solidified Floating Organic Drop Microextraction Strategy
👨‍🔬 W.I., Mortada, Wael I.; S.M., Shaaban, Saad M.; H.A., Althikrallah, Hanan A.; H.A., Alshwyeh, Hussah Abdullah; A.H., Ragab, Ahmed H.
📖 Journal of Food Composition and Analysis, 2024
📌 Citations: 8

📄 Article
🍵 Rapid Synergistic Cloud Point Extraction Based on Hydrophobic Deep Eutectic Solvent Combined with Hydride Generation Atomic Absorption Spectrometry for Determination of Selenium in Tea Samples
👨‍🔬 R.K., Ridha, Rana K.; D.H., Alasady, Doaa H.; E.A., Azooz, Ebaa Adnan; W.I., Mortada, Wael I.
📖 Journal of Food Composition and Analysis, 2024
📌 Citations: 15

📄 Article (🆓 Open Access)
🧬 Does the Presence of Heavy Metals Influence the Gene Expression and Oxidative Stress in Bladder Cancer?
👨‍🔬 E., El-Agrody, Eslam; H.A., Abol-Enein, Hassan A.; W.I., Mortada, Wael I.; H.H., Tarabay, Heba H.; O.A.Y., Elkhawaga, Om Ali Y.
📖 Biological Trace Element Research, 2024

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

Posted on 10/02/202510/02/2025 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

Scopus
Orcid

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 📈