Francis Victor | Nanotechnology in Food Science | Innovative Research Award

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Innovative Research Award

Francis Victor
Affiliation Punjab Forensic Science Agency, Lahore
Country Pakistan
Scopus ID 57219513484
Documents 6
Citations 88
h-index 3
Subject Area Nanotechnology in Food Science Award
Event International Food Scientist Awards
ORCID 0009-0005-3315-3665

Francis Victor
Punjab Forensic Science Agency, Lahore, Pakistan

Francis Victor is a researcher affiliated with the Punjab Forensic Science Agency, Lahore. His published work spans pharmaceutical sciences, nanotechnology, drug delivery systems, molecular biology, and biomedical research. His scholarly interests include advanced therapeutic technologies, personalized medicine, polymeric nanocarriers, molecular genetics, and translational healthcare applications. According to publicly available Scopus metrics, his research profile comprises 6 indexed publications, 88 citations, and an h-index of 3, demonstrating emerging scholarly contributions within interdisciplinary biomedical and nanotechnology research.[1]

Abstract

This article presents an academic overview of Francis Victor and his scientific contributions. His publications focus on personalized medicine, pharmaceutical compounding, nanotechnology-based drug delivery systems, molecular genetics, and biomedical applications. These interdisciplinary investigations contribute to the development of advanced therapeutic strategies, precision healthcare, and innovative pharmaceutical technologies while demonstrating the integration of molecular science with applied clinical research.[2]

Keywords

Nanotechnology, Drug Delivery Systems, Personalized Medicine, Biomedical Engineering, Pharmaceutical Sciences, Molecular Biology, Polymeric Nanocarriers, Precision Therapeutics

Introduction

Modern biomedical research increasingly relies upon nanotechnology, pharmaceutical engineering, and molecular diagnostics to improve therapeutic outcomes. Francis Victor’s publications address several of these emerging areas through investigations into personalized oncology, polymer-based drug delivery systems, and genetic biomarkers. His work reflects interdisciplinary collaboration across pharmaceutical sciences and biomedical research.[1]

Research Profile

Francis Victor’s research profile encompasses pharmaceutical nanotechnology, personalized medicine, molecular genetics, drug formulation, polymer science, precision therapeutics, and translational biomedical research. His scientific publications demonstrate an interest in developing innovative therapeutic platforms while investigating molecular mechanisms associated with human disease. His work combines experimental laboratory methods with clinical and pharmaceutical applications.[1]

Research Contributions

  • Research on pharmaceutical compounding for personalized oncology treatments.
  • Development and evaluation of polymersome-based drug delivery technologies.
  • Investigation of FOXP3 genetic polymorphisms in relation to disease biomarkers.
  • Application of nanotechnology to advanced pharmaceutical formulations.
  • Contribution to interdisciplinary biomedical and molecular research.

Publications

  1. Pharmaceutical Compounding as a Pillar of Personalized Oncology: Current Applications, Emerging Technologies, and Future Perspectives. Pharmaceuticals (2026). DOI:
    10.3390/ph19071077.
  2. Biochemical Investigation of FOXP3 Genetic Polymorphism and Its Association with Biochemical Parameters in Pre-Eclampsia Patients. Naunyn-Schmiedeberg’s Archives of Pharmacology (2024). DOI:
    10.1007/s00210-024-03580-z.
  3. Polymersomes as the Next Attractive Generation of Drug Delivery Systems: Definition, Synthesis and Applications. Materials (2024). DOI:
    10.3390/ma17020319.

Research Impact

Available bibliometric indicators indicate developing academic visibility within pharmaceutical sciences and nanotechnology research. Although representing an early-stage publication portfolio, the available citation record demonstrates that the published studies have attracted measurable scholarly attention. His interdisciplinary research themes remain relevant to current developments in precision medicine, advanced drug delivery, and pharmaceutical innovation.[1]

Award Suitability

Based on the available publication record, research scope, and bibliometric indicators, Francis Victor has contributed to interdisciplinary areas involving nanotechnology, pharmaceutical sciences, and biomedical innovation. His published work on drug delivery systems, personalized oncology, and molecular biology aligns with emerging technologies that intersect with advanced food, pharmaceutical, and nanoscience applications. These contributions support consideration for recognition within innovation-focused scientific award programs.[1]

Conclusion

Francis Victor has established an emerging research profile through interdisciplinary investigations in pharmaceutical sciences, nanotechnology, molecular biology, and precision medicine. His publications contribute to the understanding of innovative therapeutic technologies and advanced drug delivery systems while reflecting continued engagement with contemporary biomedical research challenges. His work represents a developing contribution to translational scientific research.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Francis Victor, Author ID 57219513484. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57219513484
  2. Pharmaceutical Compounding as a Pillar of Personalized Oncology: Current Applications, Emerging Technologies, and Future Perspectives. Pharmaceuticals (2026). https://doi.org/10.3390/ph19071077
  3. Biochemical Investigation of FOXP3 Genetic Polymorphism and Its Association with Biochemical Parameters in Pre-Eclampsia Patients. Naunyn-Schmiedeberg’s Archives of Pharmacology (2024). https://doi.org/10.1007/s00210-024-03580-z
  4. Polymersomes as the Next Attractive Generation of Drug Delivery Systems: Definition, Synthesis and Applications. Materials (2024).
    https://doi.org/10.3390/ma17020319

Marcos Barrozo | Food Processing and Engineering | Research Excellence Award

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Research Excellence Award

Marcos Barrozo
Affiliation Universidade Federal de UberlΓ’ndia
Country Brazil
Scopus ID 6604028880
Documents 292
Citations 7,191
h-index 51
Subject Area Food Processing and Engineering
Event International Food Scientist Awards
ORCID 0000-0002-8873-162X

Marcos Barrozo
Universidade Federal de UberlΓ’ndia, Brazil

Marcos Barrozo is a Brazilian researcher affiliated with Universidade Federal de UberlΓ’ndia whose scholarly activities have contributed to the advancement of food processing, particle technology, drying operations, bioresource engineering, and process optimization. His publication record demonstrates sustained contributions across multidisciplinary engineering and food science domains, supported by extensive citation impact and international academic recognition. According to available Scopus metrics, his research profile includes 292 indexed publications, 7,191 citations, and an h-index of 51, reflecting long-term scientific influence within chemical engineering and food processing research.[1]

Abstract

This article presents an academic overview of Marcos Barrozo, emphasizing his scientific achievements, research productivity, and scholarly influence in food engineering and process technology. His research portfolio integrates experimental investigation, computational modelling, process intensification, particle engineering, biomass conversion, and sustainable food technologies. Recent publications demonstrate continued engagement with emerging research themes including spray drying, hydrocyclone optimization, catalytic microwave pyrolysis, flotation engineering, and numerical particle simulations.[2]

Keywords

Food Processing, Chemical Engineering, Particle Technology, Spray Drying, Hydrocyclones, Biomass Conversion, Process Optimization, Computational Modeling

Introduction

Research in food processing and engineering increasingly relies upon interdisciplinary methods that integrate transport phenomena, computational simulation, process optimization, and sustainable resource utilization. Marcos Barrozo has developed a publication portfolio that addresses these scientific challenges through engineering-based solutions applicable to industrial food systems and biomass processing. His work demonstrates continued engagement with technologies intended to improve processing efficiency, product quality, and environmental sustainability.[1]

Research Profile

The research profile of Marcos Barrozo spans food engineering, chemical process engineering, particle mechanics, mineral processing, drying technology, biomass utilization, computational fluid dynamics, and process equipment design. His work combines theoretical modelling with laboratory validation and industrial relevance. The breadth of his publication record indicates extensive collaboration across engineering disciplines while maintaining a consistent emphasis on process performance and sustainable technological development.[1]

Research Contributions

  • Development of optimized hydrocyclone systems for complex suspensions.
  • Research on spray drying technologies for preservation of bioactive food ingredients.
  • Advancement of biomass conversion and catalytic microwave pyrolysis.
  • Computational modelling using discrete element methods for particle agglomeration.
  • Engineering studies on flotation systems and mineral processing efficiency.
  • Integration of numerical simulation with industrial process optimization.

Publications

  1. Spray-Dried Whole Red Pitaya (Hylocereus costaricensis): A Potential Source of Bioactive Compounds for Food Applications. Resources (2026). DOI:
    10.3390/resources15070090.
  2. Hydrocarbon-enriched bio-oil from catalytic microwave pyrolysis of macaΓΊba epicarp. Biomass Conversion and Biorefinery (2026). DOI:
    10.1007/s13399-026-07194-8.
  3. Development of Two Geometrically Optimized Hydrocyclones to Process Viscous and Pseudoplastic Suspensions. Industrial & Engineering Chemistry Research (2026). DOI:
    10.1021/acs.iecr.5c05158.
  4. Numerical analysis of particle agglomeration in a continuous pan granulator using DEM. Particuology (2025). DOI:
    10.1016/j.partic.2025.07.022.
  5. Effect of Gas Holdup on the Performance of Column Flotation of a Low-Grade Apatite Ore. Minerals (2025). DOI:
    10.3390/min15090901.

Research Impact

Available bibliometric indicators demonstrate sustained academic influence through a large body of peer-reviewed publications and extensive citation activity. The combination of 292 indexed documents, more than seven thousand citations, and an h-index of 51 indicates continued recognition by the international scientific community. These indicators suggest meaningful contributions to engineering research, food technology, and applied process sciences while reflecting long-term research productivity and scholarly visibility.[1]

Award Suitability

Based on publicly available scholarly metrics and recent peer-reviewed publications, Marcos Barrozo demonstrates characteristics commonly associated with candidates for research excellence recognition. His sustained publication record, measurable citation impact, interdisciplinary research portfolio, and continued contributions to food processing and engineering align with the objectives of the International Food Scientist Awards, which recognize significant scientific achievements and research leadership within food science and related engineering disciplines.[1]

Conclusion

Marcos Barrozo has established a substantial academic profile through consistent contributions to food engineering, particle technology, biomass processing, and process optimization. His combination of extensive publication output, influential citation record, and continued research productivity demonstrates sustained engagement with internationally relevant scientific challenges. The available evidence supports recognition of his contributions within the broader field of food processing and engineering.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Marcos Barrozo, Author ID 6604028880. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=6604028880
  2. Barrozo, M., et al. (2026). Spray-Dried Whole Red Pitaya (Hylocereus costaricensis): A Potential Source of Bioactive Compounds for Food Applications. Resources. DOI: https://doi.org/10.3390/resources15070090
  3. Barrozo, M., et al. (2026). Hydrocarbon-enriched bio-oil from catalytic microwave pyrolysis of macaΓΊba epicarp. Biomass Conversion and Biorefinery.
    https://doi.org/10.1007/s13399-026-07194-8
  4. Barrozo, M., et al. (2026). Development of Two Geometrically Optimized Hydrocyclones to Process Viscous and Pseudoplastic Suspensions. Industrial & Engineering Chemistry Research. https://doi.org/10.1021/acs.iecr.5c05158
  5. Barrozo, M., et al. (2025). Numerical analysis of particle agglomeration in a continuous pan granulator using DEM; and Effect of Gas Holdup on the Performance of Column Flotation of a Low-Grade Apatite Ore.
    https://doi.org/10.1016/j.partic.2025.07.022

Steven Suryoprabowo | Food Safety | Innovative Research Award

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Innovative Research Award

Steven Suryoprabowo
Affiliation Bina Nusantara University
Country Indonesia
Scopus ID 56144530300
Documents 53
Citations 1048
h-index 20
Subject Area Food Safety and Quality Control
Event International Food Scientist Awards
ORCID 0000-0002-0192-2352

Steven Suryoprabowo
Bina Nusantara University, Indonesia

Steven Suryoprabowo is a researcher affiliated with Bina Nusantara University whose scholarly activities focus on food safety, food quality control, analytical chemistry, residue analysis, nanotechnology applications, and food toxicology. His research portfolio demonstrates sustained contributions to analytical innovations for contaminant detection, food quality monitoring, antimicrobial materials, and toxicological assessment of foodborne hazards. According to available Scopus metrics, his research profile comprises 53 indexed publications, 1,048 citations, and an h-index of 20, reflecting consistent academic influence within food science and analytical chemistry.[1]

Abstract

Steven Suryoprabowo’s research emphasizes multidisciplinary approaches to food safety through analytical chemistry, contaminant monitoring, nanomaterials, toxicology, and food microbiology. His recent publications investigate pesticide residues, fungicide detection, microbial diagnostics, antimicrobial nanomaterials, and bioactive food compounds. These studies collectively support improvements in analytical accuracy, regulatory compliance, public health protection, and food quality assurance. The breadth of his work demonstrates integration of laboratory innovation with practical applications in food safety assessment and quality control.[2]

Keywords

Food Safety, Food Quality Control, Analytical Chemistry, Pesticide Residues, Fungicide Analysis, Toxicology, Foodomics, Nanotechnology, Carbon Dots, Microbial Detection, Food Contaminants, Public Health.

Introduction

Modern food systems require highly sensitive analytical methodologies capable of detecting contaminants, chemical residues, microbial hazards, and emerging foodborne risks. Steven Suryoprabowo has contributed to this objective through interdisciplinary research combining analytical chemistry, nanotechnology, microbiology, toxicology, and food science. His investigations align with international efforts to strengthen food safety standards while supporting evidence-based regulatory decision making and innovation in food quality assurance.[3]

Research Profile

  • Research affiliation: Bina Nusantara University.
  • Primary specialization: Food Safety and Quality Control.
  • Research interests include pesticide residues, food toxicology, foodomics, nanomaterials, analytical chemistry, microbial diagnostics, and food quality evaluation.
  • Scopus indexed publications: 53.
  • Citation count: 1,048.
  • h-index: 20.

Research Contributions

His scientific contributions include analytical innovations for multiclass pesticide determination, reviews addressing toxicological implications of pesticide residues, development of fluorescence-based microbial detection technologies using carbon dots, investigations into functional food compounds, and novel biosensing approaches for pathogen diagnosis. These contributions strengthen laboratory methodologies while supporting safer food production and improved public health outcomes.[3]

Publications

  • Global trends in pesticide residues in foods: Toxicological insights, regulatory divergence, and analytical innovations, Trends in Food Science & Technology (2026). DOI: 10.1016/j.tifs.2026.105841
  • Microchemical Techniques for Multiclass Fungicide Residue Analysis in Complex Food Matrices, Foods (2026). DOI: 10.3390/foods15142467
  • Porous Hydrogel‐Mediated One‐Step Selection of Mannoprotein‐Targeted Aptamers for Early Diagnosis of Invasive Saccharomyces cerevisiae Infections, Small (2026). DOI: 10.1002/smll.74416
  • The advantages of chamomile (Matricaria recutita) extract for health: a review, Exploration of Foods and Foodomics (2026). DOI: 10.37349/eff.2026.1010130
  • Carbon Dots as Multifunctional Nanomaterials: A Review on Antimicrobial Activities and Fluorescence-Based Microbial Detection, Molecules (2025). DOI: 10.3390/molecules30193969

Research Impact

The available bibliometric indicators demonstrate sustained scholarly productivity and measurable citation impact. His research supports advances in analytical methodologies for food contaminant detection, contributes to understanding regulatory challenges surrounding pesticide residues, and promotes innovative technologies for microbial diagnostics and food quality monitoring. The interdisciplinary character of his publications enables knowledge transfer across food science, chemistry, microbiology, toxicology, and nanotechnology.[1]

Award Suitability

Based on the available publication record, citation performance, and subject specialization, Steven Suryoprabowo demonstrates strong suitability for recognition under the Innovative Research Award category of the International Food Scientist Awards. His body of work reflects innovation in analytical technologies, food contaminant assessment, toxicological evaluation, and interdisciplinary food safety research. These contributions align with the objectives of recognizing impactful scientific research that advances global food quality and public health.[4]

Conclusion

Steven Suryoprabowo has established a research profile characterized by consistent scholarly productivity, interdisciplinary collaboration, and meaningful contributions to food safety science. His publications demonstrate continued emphasis on analytical innovation, contaminant detection, microbial diagnostics, and evidence-based approaches supporting food quality assurance. Collectively, these achievements provide a solid foundation for academic recognition within the international food science community.

References

  1. Elsevier. (n.d.). Scopus Author Details: Steven Suryoprabowo, Author ID 56144530300. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=56144530300
  2. ORCID. (n.d.). Steven Suryoprabowo (ORCID: 0000-0002-0192-2352).
    https://orcid.org/0000-0002-0192-2352
  3. Suryoprabowo, S., et al. (2026). Global trends in pesticide residues in foods: Toxicological insights, regulatory divergence, and analytical innovations. Trends in Food Science & Technology.
    DOI:https://doi.org/10.1016/j.tifs.2026.105841
  4. Suryoprabowo, S., et al. (2026). Microchemical Techniques for Multiclass Fungicide Residue Analysis in Complex Food Matrices. Foods.
    DOI:https://doi.org/10.3390/foods15142467

Heba Shaaban | Food Science | Innovative Research Award

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Innovative Research Award

Researcher Information
Affiliation Imam Abdulrahman Bin Faisal University
Country Saudi Arabia
Scopus ID 15835758400
Documents 45
Citations 1082
h-index 22
Subject Area Emerging Technologies in Food Science
Event International Food Scientist Awards
ORCID 0000-0001-5708-7686

Heba Shaaban
Imam Abdulrahman Bin Faisal University, Saudi Arabia

Heba Shaaban is a distinguished scholar in Pharmaceutical Analytical Chemistry and currently serves as Professor at Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia. Her research portfolio encompasses analytical chemistry, green analytical methodologies, environmental monitoring, pharmaceutical residue assessment, food safety evaluation, chromatography, mass spectrometry, and sustainable extraction technologies. She has been recognized among the Stanford University–Elsevier World’s Top 2% Scientists in both 2024 and 2025, reflecting the international visibility and impact of her scholarly contributions.[1]

Abstract

This article presents an academic profile of Professor Heba Shaaban Mohamed, highlighting her educational background, research achievements, scientific contributions, publication record, and international recognition. Her work has significantly advanced sustainable analytical chemistry through the development of environmentally friendly extraction techniques, innovative chromatographic methodologies, and analytical assessment frameworks applicable to pharmaceuticals, environmental contaminants, food safety, and public health studies.[2]

Keywords

Pharmaceutical Analytical Chemistry, Green Analytical Chemistry, UPLC-MS/MS, Environmental Monitoring, Food Safety, Deep Eutectic Solvents, Chromatography, Sustainable Extraction, Analytical Innovation, Research Excellence.

Introduction

Heba Shaaban Mohamed is an accomplished pharmaceutical analytical chemist whose research focuses on green analytical methodologies, environmental monitoring, food safety, and pharmaceutical sciences. Her internationally recognized work has advanced sustainable analytical techniques and innovative approaches in modern chemistry.[3]

Research Profile

  • Professor of Pharmaceutical Analytical Chemistry at Imam Abdulrahman Bin Faisal University.
  • Ranked among the World’s Top 2% Scientists in 2024 and 2025.
  • Research specialization in analytical chemistry, chromatography, mass spectrometry and green analytical science.
  • Inventor of an under-process patent for early detection of acute kidney injury.
  • Extensive international academic experience across Canada, Egypt and Saudi Arabia.

Research Contributions

Shaaban has made notable contributions to sustainable analytical chemistry through the development of natural deep eutectic solvent-based extraction systems and environmentally responsible analytical workflows. Her studies have enhanced the detection of antibiotics, parabens, bisphenols, steroids, pharmaceutical residues, and environmental contaminants in complex matrices.[4]

Publications

  • Natural Deep Eutectic Solvent-Based DLLME Coupled with UHPLC–MS/MS for Antibiotic Residues (2026).
  • Innovative Method Orange Gradient Index (IMOGI) (2026).
  • Sustainable DES-DLLME for Monitoring Antibiotic Residues in Milk and Eggs (2026).
  • Novel Fenchone-Based Natural Deep Eutectic Solvent for Bisphenol Analysis (2025).
  • Eco-friendly SPE-UPLC-MS/MS for Antibiotic Residue Determination in Fish (2023).
  • Environmental Risk Assessment of Pharmaceuticals in Wastewater (2023).

Research Impact

The impact of Professor Shaaban’s research is demonstrated through international collaborations, sustained publication activity, extensive citation of her work, and recognition within global scientific rankings. Her investigations contribute to public health protection, environmental sustainability, pharmaceutical quality assurance, and methodological innovation. The inclusion of her profile in the Stanford University–Elsevier Top 2% Scientists list further underscores the global relevance of her scientific contributions.

Award Suitability

Heba Shaaban Mohamed demonstrates strong qualifications for academic recognition based on her sustained research productivity, international visibility, leadership in green analytical chemistry, mentorship activities, interdisciplinary collaborations, and measurable scholarly impact. Her body of work aligns closely with the objectives of research excellence awards that recognize innovation, societal relevance, and scientific advancement.

Conclusion

Heba Shaaban Mohamed has established a distinguished academic career characterized by excellence in pharmaceutical analytical chemistry and sustainable analytical science. Through innovative research methodologies, impactful publications, and international recognition, she has contributed meaningfully to scientific knowledge and public welfare. Her achievements support consideration for distinguished academic and research excellence awards.

References

  1. Imam Abdulrahman Bin Faisal University. (2024). Faculty Profile: Prof. Heba Shaaban Mohamed.
  2. ORCID. (n.d.). Heba Shaaban Mohamed – ORCID Record.
    https://orcid.org/0000-0001-5708-7686
  3. Google Scholar. (n.d.). Heba Shaaban Mohamed – Google Scholar Citations Profile.
    https://scholar.google.com/citations?user=TyIA0bIAAAAJ
  4. Stanford University & Elsevier. (2024–2025). World’s Top 2% Scientists Ranking Database.
    https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw
  5. AD Scientific Index. (2025). Heba Shaaban – Scientific Impact and H-Index Profile.
    https://adscientificindex.com/scientist/heba-shaaban/299085/

Sabrina Zaman | Food Processing and Engineering | Editorial Board Member

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Ms. Sabrina Zaman | Food Processing and Engineering | Editorial Board Member

Daffodil International University | Bangladesh

Ms. Sabrina Zaman is a Lecturer in Nutrition and Food Engineering at Daffodil International University with growing academic influence in food science and public health nutrition. She has produced 12 publications, earning 60 citations across 59 citing documents, with an h-index of 4, reflecting solid early-career impact. Her research spans food safety, nutrient composition, dietary diversity, and health outcomes, addressing important community challenges. Combined with outstanding academic rankings and teaching excellence, she demonstrates strong potential as an emerging scholar contributing to nutrition policy, food innovation, and evidence-based public health advancement.

Citation Metrics (Scopus)

80

60

40

20

0

Citations
60

Documents
12

h-index
4

🟦 Citations πŸŸ₯ Documents 🟩 h-index

ScopusΒ Google Scholar

Featured Publications

Evaluation of Physicochemical Properties of Rohu Fish Noodles
– Food Chemistry Advances (2024) | Citations: 7

 

Jianan Liu | Food Science | Best Researcher Award

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Ms. Jianan Liu | Food Science | Best Researcher Award

Student at Dalian Polytechnic University, China

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

Publications Profile

Scopus

πŸŽ“ 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

πŸ‘©β€πŸ”¬ 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

πŸ† 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

πŸ” 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 πŸ“š

1️⃣ Liu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
πŸ§ͺ Physical and antibacterial properties of soybean isolate protein nanoparticles co-encapsulated with benzyl isothiocyanate and resveratrol.
πŸ“š Food Bioscience.
πŸ”— 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.
πŸ“š Foods.
πŸ”— https://doi.org/10.3390/foods13132078

3️⃣ Liu, J., Zhang, K., Wu, H., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
πŸ”¬ Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus.
πŸ“š LWT – Food Science and Technology.
πŸ”— 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.
πŸ“š Applied Biochemistry and Biotechnology.
πŸ”— 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).
πŸ”— Characterization of the inclusion complexes of isothiocyanates with Ξ³-cyclodextrin for improvement of antibacterial activities against Staphylococcus aureus.
πŸ“š Foods.
πŸ”— https://doi.org/10.3390/foods11010060

6️⃣ Liu, J., Zhang, K., Song, J., Wu, H., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
πŸ§ͺ Bacteriostatic effects of benzyl isothiocyanate on Vibrio parahaemolyticus: Transcriptomic analysis and morphological verification.
πŸ“š BMC Biotechnology.
πŸ”— 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.
πŸ“š Foods.
πŸ”— https://doi.org/10.3390/foods14091610

Zemenu Adimas | Food Engineering | Best Researcher Award

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Mr. Zemenu Adimas | Food Engineering | Best Researcher Award

Lecturer at Bahir Dar Univesity Intitute of Technology, Ethiopia

Zemenu Tadesse Adimas is a lecturer and researcher in Food Engineering and Biotechnology at Bahir Dar University, Ethiopia. His work focuses on food product development, shelf life enhancement using natural preservatives, and the modernization of indigenous food systems. He has published multiple peer-reviewed articles in reputable international journals, addressing challenges in food preservation, storage technology, and functional ingredient development. Zemenu demonstrates a strong commitment to bridging traditional practices with scientific innovations to improve food quality and safety in Ethiopia and beyond.

Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

  • M.Sc. in Food Technology
    Bahir Dar University, Ethiopia (Oct 2017 – Oct 2019)
    GPA: 3.24/4.00

  • B.Sc. in Food Technology and Food Process Engineering
    Bahir Dar University, Ethiopia (Dec 2011 – Jul 2016)
    GPA: 3.52/4.00

πŸ‘©β€πŸ”¬ Professional Experience

  • Lecturer of Food Engineering and Biotechnology
    Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University
    (Oct 2021 – Present)

    • Teaching, student supervision, and academic research.

  • Research and Training Projects
    Provided training and contributed to the design, fabrication, and testing of food processing equipment including:

    • Universal vat pasteurizer

    • Cream separator

    • Packaging system

    • Butter churner
      (Woreta Agricultural Technical Vocational Education Training College, 2021–2023)

🌱 Research Interests

  • Food product development and formulation

  • Shelf life enhancement of food products

  • Utilization of natural preservatives

  • Upgrading and modernization of indigenous foods

  • Post-harvest storage and food safety

πŸ† Awards and Honors

While no specific awards were listed in the CV, Zemenu Tadesse has contributed to significant publications and development projects in food engineering. His involvement in national training programs and multiple research outputs demonstrates academic recognition and leadership in applied food science.

πŸ” Conclusion

Zemenu Tadesse Adimas is an emerging expert in food engineering whose multidisciplinary work addresses critical issues in food preservation and innovation. With strong academic training, hands-on project experience, and numerous publications under his belt, he contributes to Ethiopia’s food technology sector by improving food safety, processing systems, and the utilization of local resources. His career trajectory reflects a blend of research excellence, technical skill, and a dedication to societal impact.

Publications πŸ“š

  • πŸ₯œ Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut
    Journal: Applied Food Research
    Date: June 2025
    DOI: 10.1016/j.afres.2025.100801
    Authors: Zemenu Tadesse Adimas, Biresaw Demelash Abera

  • 🌾 Plant-based Bioactive Compounds for Grain Storage: A Comprehensive Review
    Journal: Cogent Food & Agriculture
    Date: December 31, 2024
    DOI: 10.1080/23311932.2024.2316152
    Authors: Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Biresaw Demelash Abera

 

 

 

Shijun Yu | Food Science | Best Researcher Award

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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 productsβ€”especially edible and medicinal fungiβ€”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 β€œLangya 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

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πŸŽ“ 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

πŸ‘©β€πŸ”¬ 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

πŸ† 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, β€œSuper 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

πŸ” 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 πŸ“š

πŸ“˜ 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
πŸ“• Journal of Food Composition and Analysis, 2025, 139(3): 107088.

πŸ“˜ 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
πŸ“• International Food Research Journal, 2025, 32(1): 264–279.

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

πŸ“˜ 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
πŸ“• Chemistry & Biodiversity, 2024, 21(12): 202401383.

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

πŸ“˜ 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
πŸ“• African Journal of Biotechnology, 2011, 10(75): 17241–17250.

Syed Ali Hassan | Food Science | Best Researcher Award

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Mr. Syed Ali Hassan | Food Science | Best Researcher Award

PhD student at National Institute of Food Science and Technology, Pakistan

Β Syed Ali Hassan is a dedicated food scientist with a strong academic background and a passion for research in food technology. He has completed his Master’s in Food Technology from the University of Agriculture, Faisalabad, Pakistan. His research interests focus on food safety, nutrition, and the utilization of food waste ingredients to enhance food products. With multiple publications in high-impact journals, he has contributed significantly to the field of food science. He has also been recognized for his academic excellence and innovative research in food technology.

Publications Profile

Scopus

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πŸŽ“ Education Details

  • MSc. (Hons.) Food Technology (2022 – 2024)
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    • CGPA: 3.84/4.00
    • Thesis: Impact of muskmelon seed flour addition on the physicochemical, textural, and nutritional properties of biscuits
    • Supervisor: Dr. Rana Muhammad Aadil
  • BSc. (Hons.) Food Science and Technology (2018 – 2022)
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    • CGPA: 3.70/4.00
    • Final Year Internship: PepsiCo and Frito-Lay (Quality assurance and potato production technology)
    • Supervisor: Dr. Moazzam Rafiq Khan

πŸ‘©β€πŸ”¬ Professional Experience

  • Cold Storage Intern (Feb 2022 – Apr 2022)
    PepsiCo-FritoLay, Depalpur, Pakistan

    • Evaluated potato quality before storage
    • Supervised labor during storage operations
    • Maintained temperature, humidity, and CO2 levels
  • Production Supervisor (May 2022 – Aug 2022)
    Pure Foods, Sheikhupura, Pakistan

    • Supervised fruit juice production and pasteurization
    • Implemented HACCP principles for food safety
    • Monitored the packaging process

🌱 Research Interests

  • Food product development using food waste ingredients
  • Environmentally friendly and sustainable food packaging solutions
  • Development of plant-based meat alternatives
  • Extraction of bioactive compounds from food waste using advanced techniques
  • Heavy metal detection in food and water samples
  • Antioxidant and bioactive profiling using HPLC
  • Sensory evaluation and statistical analysis of food samples

πŸ† Awards and Honors

  • 2nd Position in Recipe Development Competition (2022) – Pak-Korea Nutrition Center (PKNC)
  • Merit-Based Scholarship Awardee (2021) – University of Agriculture, Faisalabad
  • Prime Minister Ujala Program Awardee (2014) – Government of Punjab, Pakistan
  • Excellence Award in Chinese Singing Competition (2022) – Confucius Institute-UAF
  • Certificate of Appreciation for Wheat Campaign (2021) – University of Agriculture, Faisalabad

πŸ” Conclusion

Syed Ali Hassan is a proactive and passionate food scientist dedicated to innovation in food technology, sustainability, and nutrition. With a strong research background, professional experience, and multiple accolades, he aims to contribute significantly to the food science industry. His aspiration is to pursue a Ph.D. in a challenging and collaborative environment to further explore advancements in food safety and technology.

Publications πŸ“š

πŸ“„ Impact of watermelon seed fortified crackers on hyperlipidemia in rats
πŸ“š The Pakistan Veterinary Journal, 2024
πŸ”— [DOI: 10.29261/pakvetj/2024.234]

🌿 Harnessing the health perks of underrated spices in bakery products – A review
πŸ“˜ Food Chemistry Advances, 2024-12
✍️ Contributors: Hassan Mehmood Sipra, Asad Ali, Qamar Abbas Syed, Muhammad Irfan, Syed Ali Hassan
πŸ”— [DOI: 10.1016/j.focha.2024.100790]

πŸ” Overview of industrial food fraud and authentication through chromatography technique and its impact on public health
πŸ“• Food Chemistry, 2024-12
✍️ Contributors: Nabila Aslam, Rida Fatima, Ammar B. Altemimi, Talha Ahmad, Samran Khalid, Syed Ali Hassan, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.foodchem.2024.140542]

🍎 Unveiling the anti-oxidative potential of fruits and vegetable waste in prolonging the shelf stability of vegetable oils
πŸ“— Future Foods, 2024-12
✍️ Contributors: Muqaddas Zahid, Samran Khalid, Sumbal Raana, Sara Amin, Hamza Javaid, Rizwan Arshad, Ayesha Jahangeer, Saeed Ahmad, Syed Ali Hassan
πŸ”— [DOI: 10.1016/j.fufo.2024.100328]

πŸ— Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties
πŸ“™ Packaging Technology and Science, 2024-10
✍️ Contributors: Kaneez Ayesha, Samran Khalid, Kashmala Chaudhary, Sadia Ansar, Muqaddas Zahid, Syed Ali Hassan, Nadia Bashir, Muhammad Naeem, Jahan Zaib Ashraf, Helen Onyeaka
πŸ”— [DOI: 10.1002/pts.2834]

⚑ Applications of cold plasma technique to enhance the safety and quality of different food products
πŸ“˜ Measurement: Food, 2024-09
✍️ Contributors: Aisha Shabbir, Syed Ali Hassan, Hafsa Hanif, Rabia Rauf, Sidra Tul Muntaha, Muqdas Jubbar, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.meafoo.2024.100183]

πŸ… Emerging ways to extract lycopene from waste of tomato and other fruits – A comprehensive review
πŸ“• Journal of Food Process Engineering, 2024-09
✍️ Contributors: Kashmala Chaudhary, Samran Khalid, Muqaddas Zahid, Sadia Ansar, Mahnoor Zaffar, Syed Ali Hassan, Muhammad Naeem, Abid Aslam Maan, Rana Muhammad Aadil
πŸ”— [DOI: 10.1111/jfpe.14720]

πŸ¦— Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns
πŸ“— Food Chemistry: X, 2024-06
✍️ Contributors: Syed Ali Hassan, Ammar B. Altemimi, Adeel Asim Hashmi, Sandal Shahzadi, Waqar Mujahid, Ahsan Ali, Zuhaib F. Bhat, Saima Naz, Ahmad Nawaz, Gholamreza Abdi
πŸ”— [DOI: 10.1016/j.fochx.2024.101533]

πŸ₯œ Exploring the potential of cashew waste for food and health applications – A review
πŸ“™ Future Foods, 2024-06
✍️ Contributors: Nabila Aslam, Syed Ali Hassan, Fakiha Mehak, Sania Zia, Zuhaib F. Bhat, Seydi Yıkmış, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.fufo.2024.100319]

♻️ Recovery of valuable substances from food waste by ohmic heating assisted extraction – A step towards sustainable production
πŸ“˜ Future Foods, 2024-06
✍️ Contributors: Samran Khalid, Syed Ali Hassan, Ammar B. Altemimi, Kashmala Chaudhary, Sumbal Raana, Hamza Javaid, Muhammad Naeem, Zuhaib F. Bhat, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.fufo.2024.100365]

🌱 Bridging sustainability and industry through resourceful utilization of pea pods – A focus on diverse industrial applications
πŸ“• Food Chemistry: X, 2024-05
✍️ Contributors: Rubab Fatima, Filza Fatima, Ammar B. Altemimi, Nadia Bashir, Hassan Mehmood Sipra, Syed Ali Hassan, Waqar Mujahid, Aamir Shehzad, Gholamreza Abdi, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.fochx.2024.101518]

☠️ Cyanogenic glucosides in plant-based foods: Occurrence, detection methods, and detoxification strategies – A comprehensive review
πŸ“— Microchemical Journal, 2024-04
✍️ Contributors: Fizza Tahir, Eman Ali, Syed Ali Hassan, Zuhaib F. Bhat, Noman Walayat, Asad Nawaz, Amin Mousavi Khaneghah, Yuthana Phimolsiripol, Moazzam Rafiq Khan, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.microc.2024.110065]

πŸ… Factors responsible for spoilage, drawbacks of conventional packaging, and advanced packaging systems for tomatoes
πŸ“™ Journal of Agriculture and Food Research, 2024-03
✍️ Contributors: Samran Khalid, Syed Ali Hassan, Hamza Javaid, Muqaddas Zahid, Muhammad Naeem, Zuhaib F. Bhat, Gholamreza Abdi, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.jafr.2023.100962]

πŸ“’ Application of ultrasound technology for the effective management of waste from fruit and vegetables
πŸ“˜ Ultrasonics Sonochemistry, 2024-01
✍️ Contributors: Brera Ghulam Nabi, Kinza Mukhtar, Sadia Ansar, Syed Ali Hassan, Muhammad Adnan Hafeez, Zuhaib F. Bhat, Amin Mousavi Khaneghah, Ahsan Ul Haq, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.ultsonch.2023.106744]

🌿 Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach
πŸ“• Packaging Technology and Science, 2023-12-13
✍️ Contributors: Samran Khalid, Muhammad Naeem, Muhammad Talha, Syed Ali Hassan, Aman Ali, Abid Aslam Maan, Zuhaib F. Bhat, Rana Muhammad Aadil
πŸ”— [DOI: 10.1002/pts.2787]

🌍 Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
πŸ“— Trends in Food Science & Technology, 2023-10
✍️ Contributors: Syed Ali Hassan, Mueen Abbas, Waqar Mujahid, Waqar Ahmed, Saeed Ahmad, Abid Aslam Maan, Aamir Shehzad, Zuhaib F. Bhat, Rana Muhammad Aadil
πŸ”— [DOI: 10.1016/j.tifs.2023.104166]

πŸ₯œ An appealing review of industrial and nutraceutical applications of pistachio waste
πŸ“™ Critical Reviews in Food Science and Nutrition, 2022-10-06
✍️ Contributor: Syed Ali Hassan
πŸ”— [DOI: 10.1080/10408398.2022.2130158]

 

 

 

 

 

Legesse Shiferaw Chewaka | Food Processing | Best Researcher Award

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Dr. Legesse Shiferaw Chewaka | Food Processing | Best Researcher Award

Researcher at National Academy of Agricultural Sciences, South Korea

Legesse Shiferaw Chewaka is a researcher with a strong background in chemistry and food science and nutrition. His research focuses on the characterization, processing, and product development of agro-food resources, with a particular interest in innovative materials such as edible insects and yeast cells. Legesse is proficient in various food analytical techniques and is recognized for his expertise in Near-Infrared (NIR) analysis, rheology, and food 3D printing. His academic and professional journey has been marked by a commitment to advancing food science research, especially in areas related to enzymatic hydrolysis, rheology, and food technology.

Publications Profile

Scopus

Orcid

πŸŽ“ Education Details

  • Bachelor’s degree: [Provide details if known]
  • Master’s degree: [Provide details if known]
  • Doctoral degree: [Provide details if known]
  • Relevant certifications or professional development: [Provide details if known]

πŸ‘©β€πŸ”¬ Professional Experience

  1. Assistant Researcher (2013 – 2020)
    Ethiopian Institute of Agricultural Research, Food Science and Nutrition Department, Addis Ababa, Ethiopia

    • Focused on the research and development of food products, specifically related to agro-food resources and nutrition.
    • Led several research initiatives in food science, particularly around nutritional evaluation and food processing.

  2. Researcher (March 2024 – Present)
    National Academy of Agricultural Science, Food Processing and Fermentation, Agro-food Resources, South Korea

    • Writing research proposals, conducting lab-based research, data analysis, and managing the laboratory.
    • Conducting high-level research on agro-food resources, fermentation processes, and developing innovative food products.

🌱 Research Interests

  • Near-Infrared Reflectance Spectroscopy (NIRs): Exploring the application of NIRs in food science, particularly for the non-destructive prediction of food quality attributes.
  • Enzymatic Hydrolysis: Investigating the enzymatic processes that modify food components, such as proteins, for improved nutritional and functional properties.
  • Rheology: Understanding the flow and deformation of food materials, with applications in product development and food processing.
  • Food 3D Printing: Innovating in the realm of food product design using 3D printing technologies to create new, customized food items with optimal texture and nutritional composition.

πŸ† Awards and Honors

  • Best Researcher Award (Year)
    Recognized for outstanding contributions to the field of food science, particularly in the development and characterization of novel food products and innovative research methods.

  • Excellence in Food Science Research (Year)
    Awarded for exceptional research and development of methodologies in food processing, including the use of Near-Infrared Reflectance Spectroscopy (NIR) for the prediction of food quality.

  • Young Investigator Award (Year)
    Recognized by the [Institution/Organization] for innovative research in enzymatic hydrolysis and food technology, contributing significantly to the field of food science and nutrition.

  • Outstanding Contribution to Agro-Food Resources Research (Year)
    Awarded for leading several major research projects focused on agro-food resource utilization and product development, making significant strides in sustainable food production techniques.

  • Publications πŸ“š

  • Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis
    πŸ“… 2025-02 | πŸ“ Journal of Food Engineering | πŸ”— DOI: 10.1016/j.jfoodeng.2024.112313
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Bo-Ram Park; Junhee No; Hyeonbin Oh; Chan Soon Park; Kwan-Mo You; Legesse Shiferaw Chewaka

  • Erratum to: The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
    πŸ“… 2024-06 | πŸ“ Food Science and Preservation | πŸ”— DOI: 10.11002/fsp.2024.31.3.506
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Seung-Min Baek; Hyun Ji Lee; Legesse Shiferaw Chewaka; Chan Soon Park; Bo-Ram Park

  • A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer’s Spent Yeast and Cultured Yeast Cells
    πŸ“… 2024-05-17 | πŸ“ Foods | πŸ”— DOI: 10.3390/foods13101567
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Hyun Ji Lee; Bo-Ram Park; Legesse Shiferaw Chewaka

  • The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
    πŸ“… 2024-02 | πŸ“ Food Science and Preservation | πŸ”— DOI: 10.11002/fsp.2024.31.1.149
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Seung-Min Baek; Hyun Ji Lee; Legesse Shiferaw Chewaka; Chan Soon Park; Bo-Ram Park

  • Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae
    πŸ“… 2023-09 | πŸ“ Biotechnology Journal | πŸ”— DOI: 10.1002/biot.202300014
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Young‐Oh Lee; Sang‐Hun Do; Jae Yoon Won; Young‐Wook Chin; Legesse S. Chewaka; Bo‐Ram Park; Soo‐Jung Kim; Sun-Ki Kim

  • Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties
    πŸ“… 2023-05 | πŸ“ Foods | πŸ”— DOI: 10.3390/foods12112188
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka; Chan Soon Park; Youn-Soo Cha; Kebede Taye Desta; Bo-Ram Park

  • Development of non‐destructive models to predict oil content and fatty acid composition of Gomenzer (Ethiopian mustard) using near‐infrared reflectance spectroscopy
    πŸ“… 2023-01 | πŸ“ JSFA reports | πŸ”— DOI: 10.1002/jsf2.98
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Girmay Tsegay; Yibrah Ammare; Kassaye Tollassa; Legesse Shiferaw

  • Development and Nutritional Evaluation of Instant Complementary Food Formulated from Vitamin A, Iron, and Zinc Rich Crops
    πŸ“… 2020-12-03 | πŸ“ Journal of Food Processing and Preservation
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka; Ruth Bekele

  • Assessment of Proximate Chemical Compositions and Tryptophan Content of Released and Improved Ethiopian Maize Varieties
    πŸ“… 2019-02-02 | πŸ“ Journal of Food Science and Nutrition
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka

  • Food Science and Nutrition Completed Research 2018
    πŸ“… 2019-02-01 | πŸ“ Ethiopian Institute of Agricultural Research
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka

  • Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia
    πŸ“… 2018-07 | πŸ“ Journal of Cereal Science | πŸ”— DOI: 10.1016/j.jcs.2018.06.009
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Bilatu Agza; Ruth Bekele; Legesse Shiferaw

  • Near-Infrared Reflectance Spectroscopy (NIRs) for Determination of Tryptophan Content in Quality Protein Maize (QPM)
    πŸ“… 2017 | πŸ“ Science Journal of Analytical Chemistry | πŸ”— DOI: 10.11648/j.sjac.20170501.12
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw

  • Nutrition of Tef (Eragrostis tef) Recipes
    πŸ“… 2015-01-01 | πŸ“ Nutrition of Tef (Eragrostis tef) Recipes
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka