Tag: Food Innovation Award

🎓 Education Details

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

Ph.D. in Biotechnology / Life Sciences / Biochemistry – Likely obtained from a prestigious South Korean or international university.
M.Sc. in Life Sciences or related field
B.Sc. in Biology, Biochemistry, or Food Science

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

👩‍🔬 Professional Experience

Principal Investigator / Senior Researcher at Korea Research Institute of Bioscience and Biotechnology (KRIBB)
Likely affiliated with research divisions focused on functional foods, bioactive compounds, biotechnology in food, marine resources, and inflammation biology
Collaborations with national and international scientists evident from cross-institutional and multi-author papers
Extensive involvement in translational research, bridging basic bioscience with food and health innovation

🌱 Research Interests

Food Biotechnology & Functional Foods
- Bioactive peptides and compounds from seaweed, duck by-products, and fermented foods
Marine Bioproducts & Seaweed Extracts
- Ishige okamurae, Ecklonia cava, and their biofunctionalities in inflammation, skin disorders, and metabolic regulation
Inflammatory Diseases and Cytokine Modulation
- Dieckol, Bakuchicin, and other compounds impacting cytokine expression and immune cell polarization
3D Bioprinting and Cultured Foods
- Cell-based seafood production, futuristic food technologies
Dermatological Applications & Atopic Dermatitis
- Mechanisms of phytochemicals in treating allergic and inflammatory skin disorders
Women’s Health and Menopause
- Ovariectomized mouse models and functional foods for menopausal symptom relief

🏆 Awards and Honors

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

Likely recipient of institutional and national research awards (e.g., from Korean bioscience agencies or academic societies)
Recognition for contributions in Food Biotechnology, Marine Bioactives, and Innovative Functional Food Research
Contributions to collaborative international research acknowledged through high-impact publications and journal citations

🔍 Conclusion

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

Publications 📚

🧪 Free radicals and their impact on health and antioxidant defenses: a review
👩‍🔬 Authors: N. Chandimali, S. Bak, E. Park, S. Park, S. Lee
📖 Type: Review · Open access
🔢 Citations: 18
🐟 Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood
👩‍🔬 Authors: N. Chandimali, E. Park, S. Bak, H. Lim, S. Lee
📖 Type: Review · Open access
🔢 Citations: 3

Mengistie Mossie | Nutrition security | Best Researcher Award

Posted on 19/05/202519/05/2025 by Food Scientist

Dr. Mengistie Mossie | Nutrition security | Best Researcher Award

Academician/Research Scholar at Bahir Dar University, Ethiopia

Dr. Mengistie Mossie is an Assistant Professor of Development Studies at Bahir Dar University, Ethiopia, with over 15 years of academic and research experience in rural development. He holds a PhD in Development Studies, focusing on value chains, market performance, and household welfare impacts in horticultural crop systems. He has contributed to various national and international development projects and has authored several peer-reviewed publications on rural livelihoods, food security, climate change adaptation, and agricultural value chains. Currently, he also serves as Vice Dean of the College of Agriculture and Environmental Sciences and holds key editorial and leadership roles.

Publications Profile

🎓 Education Details

PhD in Development Studies (Rural Development)
Addis Ababa University (2018–2021)
Dissertation: Value chain and market analysis of horticultural crops in the Upper-Blue Nile Basin, Ethiopia
Funded by: JST/JICA (Grant No. JPMJSA1601)
MSc in Rural Development
Haramaya University (2011–2013)
Thesis: Rural Women Participation in Household Farm Management Practices
BSc in Rural Development & Agricultural Extension
Haramaya University (2004–2008)

👩‍🔬 Professional Experience

Vice Dean, College of Agriculture & Environmental Sciences, Bahir Dar University (Mar 2025–present)
Head of Department, Rural Development & Agricultural Extension, Bahir Dar University
Assistant Professor, Bahir Dar University (Aug 2015–present)
Lecturer/Researcher, University of Gondar (Mar 2013–Aug 2015)
Instructor, Mertulemariam Agricultural College (Jan 2009–Feb 2013)
Coordinator, Postgraduate Programs in Rural Development, Bahir Dar University (2022–2024)
Research Council Member, Bahir Dar University (2022–2024)
Associate Editor, Journal of Agriculture & Environmental Science (JAES)

🌱 Research Interests

Market System Resilience
Food and Nutritional Studies
Project Impact Analysis
Farming Systems Analysis
Agricultural Value Chains
Climate-Smart Agriculture Adoption

🏆 Awards and Honors

Certified Professional Teacher Educator (Higher Diploma, Bahir Dar University)
Master Class for Teaching Online – Arizona State University
Effective Teaching Skills – Jhpiego/USAID
STATA and SPSS software skills, Advanced Qualitative Data Analysis
Project-Based Training with Entrepreneurship
Operational Research Protocol Development, University of Gondar
CoC Certificate, Natural Resources Management Extension
External Thesis Examiner, Stellenbosch University, South Africa
Chair, 2nd African Graduate Students Conference, Bahir Dar University
Diploma, Basic Computer Skills (Microsoft Office Suite)

🔍 Conclusion

Dr. Mengistie Mossie is a seasoned scholar and educator with a robust track record in rural development research and education. His contributions span impactful research projects funded by USAID, JICA/JST, and the Dutch Embassy. His leadership roles in academia and contributions to high-impact journals demonstrate his commitment to knowledge dissemination and community development. With expertise in market systems, climate adaptation, and rural livelihoods, Dr. Mossie is a valuable contributor to Ethiopia’s sustainable agricultural transformation.

Publications 📚

📚 2025

🥑 Mossie, et al. (2025). Households’ food consumption status and asset accumulation in the context of export market orientation: A case of avocado producers in Ethiopia. Journal of Agriculture and Food Research (Elsevier).
🔗 https://doi.org/10.1016/j.jafr.2025.101774

🌍 2024

🌡️ Mossie, M. & Tadsa, C. (2024). Small-scale farmers’ perception, adaptation choices to climate change and existing barriers: Evidence from northern Ethiopia. Climate Services (Elsevier).
🔗 https://doi.org/10.1016/j.cliser.2024.100517
🥭 Mossie, M. & Elias A. (2024). Dietary diversity and asset accumulation of small-scale farmers: Insights from fruit market orientation contexts in Ethiopia. World Food Policy (Wiley).
🔗 http://doi.org/10.1002/wfp2.70000

🍇 2023

🍎 Mossie, M., Gerezgiher, A., Ayalew, Z., Nigussie, Z., & Elias, A. (2023). Characterization of fruit production and market performance in northwest Ethiopia. CABI Agriculture and Bioscience (Springer).
🔗 https://doi.org/10.1186/s43170-023-00149-3
📘 Mossie, M. (2023). Theoretical underpinnings of value chain analysis: Review. Sustainable Development. IntechOpen.
🔗 http://dx.doi.org/10.5772/intechopen.110841

🌾 2021

📊 Mossie, M., Gerezgiher, A., Ayalew, Z., & Nigussie, Z. (2021). Welfare impacts of small-scale farmers’ participation in apple and mango value chains in Ethiopia. Agrekon (Taylor and Francis).
🔗 https://doi.org/10.1080/03031853.2021.1926298
🍚 Mossie, M., Gerezgiher, A., Ayalew, Z., & Elias, A. (2021). Food security effects of smallholders’ participation in apple and mango value chains in north-western Ethiopia. Agriculture & Food Security (Springer).
🔗 https://doi.org/10.1186/s40066-021-00310-z
🏞️ Berhanu, G. Sinshawa, et al., Mengistie M. Birhanu (2021). Watershed-based soil erosion and sediment yield modeling in the Rib watershed of the Upper Blue Nile Basin, Ethiopia. Energy Nexus (Elsevier).
🔗 https://doi.org/10.1016/j.nexus.2021.100023

🍊 2020

📈 Mossie, M., Gerezgiher, A., Ayalew, Z., & Nigussie, Z. (2020). Determinants of small-scale farmers’ participation in Ethiopian fruit sector’s value chain. Cogent Food & Agriculture (Taylor and Francis).
🔗 https://doi.org/10.1080/23311932.2020.1842132

🌱 2015

🧑‍🌾 Mossie, M. & Belete M. (2015). A review on the role of extension service for agricultural transformation with particular emphasis on Ethiopia. Global Journal of Agricultural Economics, Extension, and Rural Development.
👩‍🌾 Mossie, M. (2015). Assessment of the extent and level of participation in agricultural activities among women farmers in Sar Midir District, Ethiopia. Global Journal of Agricultural Economics, Extension and Rural Development.

Terhi Junkkari | Nutrition | Best Researcher Award

Posted on 09/05/202509/05/2025 by Food Scientist

Dr. Terhi Junkkari | Nutrition | Best Researcher Award

Principal lecturer at University of Turku/Seinajoki University of Applied Sciences, Finland

Dr. Terhi Junkkari is a seasoned expert in food science and consumer research with a strong academic background and over two decades of experience spanning academia, research, and the food industry. Currently a Principal Lecturer at Seinäjoki University of Applied Sciences (SeAMK), Finland, she has held leadership roles including Dean of the School of Food and Agriculture. Her work bridges nutrition science, food development, and sustainable food systems, contributing to over 30 peer-reviewed publications and nearly 100 other scientific reports. She actively engages in EU-funded projects focused on food sustainability and innovation.

Publications Profile

🎓 Education Details

D.Sc. (Food Science/Nutrition) – University of Helsinki, 2001
Thesis: The effect of vitamin D status on calcium and bone metabolism
M.Sc. (Human Nutrition) – University of Helsinki, 1994
Thesis: Effect of 1,25-dihydroxyvitamin D3 on arachidonic acid metabolism in rat thyroid cells
Professional Teacher Education (Pedagogical Qualification) – Häme University of Applied Sciences, 2016

👩‍🔬 Professional Experience

Current Role:

Principal Lecturer, Food Science & Consumer Research, Seinäjoki University of Applied Sciences (2022–present)

Previous Roles:

Dean, School of Food and Agriculture, SeAMK (2019–2021)
Lecturer, Food Development, SeAMK (2018)
Director, Business Unit Finland, Analyse2, Espoo (2015–2018)
Senior Manager, Professional Services Finland, Analyse2 (2008–2015)
Product Developer, Saarioinen Ltd, Tampere (2000–2008)

🌱 Research Interests

Nutrition labeling and consumer behavior
Product development for health and sustainability
Vitamin D and bone/calcium metabolism
Sustainable and future-oriented food systems
Public health nutrition and ready-to-eat food evaluation
Applied food science in foodservice and catering contexts

Ongoing EU-Funded Projects:

FOODPathS (2022–2025): Co-creating safe and sustainable food systems
FutureFoodS (2024–2030): European Partnership for future sustainable food systems
Future Frami Food Lab (2023–2025): Development of a regional food lab for innovation

🏆 Awards and Honors

Board Member, Association of Clinical and Public Health Nutritionists in Finland (RTY), 2006–2007
Chair, Sustainability and Responsibility Working Group, SeAMK, 2019–2022
Multiple professional certifications including hygiene passport, project management, and leadership training

🔍 Conclusion

Dr. Terhi Junkkari combines deep scientific expertise with practical industry and educational experience, making her a leading voice in nutrition-focused food science. Her academic contributions, leadership in sustainability initiatives, and engagement in EU research projects illustrate her commitment to advancing food system innovation and public health. Her research continues to impact both scientific understanding and real-world food development strategies.

Publications 📚

📄 Title: The effect of nutrition labels on lunch buffet consumption: a real-life experiment
👥 Authors: Junkkari, T.; Kantola, M.; Arjanne, L.; Luomala, H.T.; Hopia, A.I.
📚 Journal: British Food Journal
📅 Year: 2023
🔓 Access: Open Access
🔗 DOI/Link: (Insert DOI or URL if available)
📝 Article Type: Research Article
🔍 Keywords: Nutrition labels, Consumer behavior, Buffet consumption, Real-life experiment

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: —

Hamed Sardari | Food Safety | Best Researcher Award

Posted on 02/04/202502/04/2025 by Food Scientist

Mr. Hamed Sardari | Food Safety | Best Researcher Award

Research Assistant at University of Tehran, Iran

Hamed Sardari is a dedicated researcher with expertise in food quality assessment, agricultural engineering, and food processing. He has made significant contributions to the fields of ultrasound-assisted freezing, machine vision in agriculture, and deep learning for food quality detection. His research has been published in reputable journals and presented at international congresses. With a strong background in mechanical engineering of biosystems, Hamed combines advanced computational techniques with engineering principles to enhance food safety and processing methods.

Publications Profile

🎓 Education Details

M.Sc. in Mechanical Engineering of Biosystems, University of Tehran (Sep 2020 – Feb 2023)
- GPA: 4.0/4.0 (19.58/20)
- Thesis: Development and Optimization of an Ultrasound-Assisted Freezing System for Meat
- Supervisors: Dr. Mahmoud Soltani Firouz, Dr. Soleiman Hosseinpour
B.Sc. in Mechanical Engineering of Biosystems, Shahid Chamran University of Ahvaz (Sep 2016 – Jul 2020)
- GPA: 3.41/4.0 (16.48/20)
- Supervisor: Dr. Abbas Asakereh

👩‍🔬 Professional Experience

Research Assistant, University of Tehran (March 2023 – Present)
- Specialized in laboratory techniques for food safety and agricultural product analysis.
Teaching Assistant, University of Tehran (Sep 2021 – April 2022)
- Courses: Engineering Principles of Processing of Food and Agricultural Materials, Non-Destructive Tests in Agriculture
Teaching Assistant, Shahid Chamran University of Ahvaz (Sep 2017 – April 2019)
- Courses: Computer Programming, Technical Drawings II

🌱 Research Interests

Food Quality Assessment
Agricultural Engineering
Food Processing

🏆 Awards and Honors

Best Oral-Presentation Award, 15th National & 1st International Congress on Mechanical Engineering of Biosystems (Sep 2023)
Full-Tuition Waiver for M.Sc., University of Tehran (Sep 2020)
Full-Tuition Waiver for B.Sc., Shahid Chamran University of Ahvaz (Sep 2016)

🔍 Conclusion

Hamed Sardari is an accomplished researcher and engineer with a passion for advancing food processing and agricultural engineering. His expertise in machine learning, deep learning, and mechatronics enhances his ability to develop innovative solutions for food quality assessment and safety. His academic achievements, research contributions, and professional experience reflect his commitment to excellence in biosystems engineering.

Publications 📚

📄 Ultrasound Assisted Processing of Milk: Advances and Challenges
📚 Journal of Food Process Engineering (June 2023)
🔗 DOI: 10.1111/jfpe.14173
👥 Authors: Mahmoud Soltani, Hamed Sardari, Mahsa Soofiabadi, Soleiman Hosseinpour
🆔 ISSN: 0145-8876, 1745-4530

📄 Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing
📚 Food Engineering Reviews (September 2022)
🔗 DOI: 10.1007/s12393-022-09307-1
👥 Authors: Mahmoud Soltani, Hamed Sardari
🆔 ISSN: 1866-7910, 1866-7929

📄 Power Ultrasound in the Meat Industry (Freezing, Cooking, and Fermentation): Mechanisms, Advances, and Challenges
📚 Ultrasonics Sonochemistry (May 2022)
🔗 DOI: 10.1016/j.ultsonch.2022.106027
👥 Authors: Mahmoud Soltani Firouz, Hamed Sardari, Peyman Alikhani Chamgordani, Maryam Behjati
🆔 ISSN: 1350-4177

Gustavo Henrique Amaral Monteiro Rocha | Sustainable Food Systems | Best Researcher Award

Posted on 28/03/202502/04/2025 by Food Scientist

Mr. Gustavo Henrique Amaral Monteiro Rocha | Sustainable Food Systems | Best Researcher Award

Master of Science in Food Science and Technology at Federal University of Goiás, Brazil

Gustavo Henrique Amaral Monteiro Rocha is a Chemical Engineer with a Master’s degree and a Ph.D. candidate in Food Science and Technology at the Federal University of Goiás. A specialist in regenerative food systems, he is the founder of Nutricandies, a startup dedicated to transforming food by-products into superfoods. His work has earned global recognition, including awards from the FAO/UN and Thought for Food. He has contributed significantly to sustainable food innovation, pioneering projects such as zero-fat chocolate and upcycled cocoa products.

Publications Profile

🎓 Education Details

Ph.D. Candidate – Food Science and Technology, Federal University of Goiás
Master of Science – Food Science and Technology, Federal University of Goiás
Bachelor’s Degree – Chemical Engineering

👩‍🔬 Professional Experience

Founder, Nutricandies – Leads innovation in upcycled food products and superfoods.
Technical Coordinator – ‘Valorization of Cocoa By-Products’ project with Brazil’s National Research Council.
Collaborations with Industry – Works with Cargill Foundation on solar reactor technology and with the Ellen MacArthur Foundation on regenerative food systems.
Consultant – Partnered with companies like Ambev and Cargill on sustainable food technology.

🌱 Research Interests

Upcycling of food by-products
Development of sustainable food technologies
Regenerative food systems
Cocoa value chain innovation
Circular economy in food production

🏆 Awards and Honors

Global Youth Action Report Recognition – FAO/UN (For contributions to agri-food system transformation)
Finalist, Thought for Food Global Challenge – Twice recognized for food innovation
Most Innovative Project & Most Sustainable Product Awards – International recognition for zero-fat chocolate and upcycled superfoods
Global Circular Economy Award – Recognized for sustainable food solutions

🔍 Conclusion

Gustavo’s work is shaping the future of sustainable food production. By combining scientific research with practical applications, his contributions in food innovation, circular economy, and regenerative food systems are driving industry transformation. His research benefits both sustainability and economic development, directly impacting cocoa farmers while reducing environmental waste. Recognized globally, his efforts continue to pioneer new approaches in food science and technology.

Publications 📚

Food-related properties and composition of cocoa honey (Theobroma cacao L.): An integrated investigation
Food Research International, 2025-02
DOI: 10.1016/j.foodres.2025.115694
🖊️ Gustavo Henrique Amaral Monteiro Rocha
Nutritionally Fortified Chocolate Truffles with Vegetables and Their Preparation Process
INPI BR10201901316, 2024-07-09
🖊️ Gustavo Henrique Amaral Monteiro Rocha
Gas Chromatographic Analysis of Volatile Organic Compounds from Cocoa Nibs Peel and Their Infusions
Sciences in Tune – Exploring Connections between Exact and Natural Sciences, 2024
🖊️ Gustavo Henrique Amaral Monteiro Rocha
Kombucha Based on Camellia sinensis and Hibiscus sabdariffa L., Flavored with Cocoa Honey and Acerola: A Colorimetric Analysis
Innovative Strategies for Successful Agriculture, 2024
🖊️ Gustavo Henrique Amaral Monteiro Rocha
Profile of Volatile Organic Compounds and Physicochemical Parameters of Sugarcane Molasses Kombucha Enriched with Acerola
Innovative Strategies for Successful Agriculture, 2024
🖊️ Gustavo Henrique Amaral Monteiro Rocha
Chocolate Creams Enriched with Vitamins, Fibers, and Minerals, Based on Plants or Parts Thereof, Lactose-Free, Gluten-Free, with Reduced Fat Levels and Their Respective Production Process
INPI, 2019
🖊️ Gustavo Henrique Amaral Monteiro Rocha
Estudo da Remoção de Corantes Alimentícios em Meios Aquosos com Adsorção por Argila Branca e Telha
Revista de Química Industrial, 2017
🖊️ Gustavo Henrique Amaral Monteiro Rocha

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

Javad Hamzei | Sustainable Food Systems | Agricultural Sustainability Award

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

Assoc. Prof. Dr Javad Hamzei | Sustainable Food Systems | Agricultural Sustainability Award

Associate Professor at Bu-Ali Sina University, Iran

Dr. Javad Hamzei is an accomplished academic in the field of crop ecology, currently serving as an Associate Professor at Bu-Ali Sina University. With a strong background in agronomy and crop production, he has dedicated his career to research, teaching, and the advancement of sustainable agricultural practices. His work focuses on intercropping, conservation agriculture, and organic crop production, contributing significantly to ecological farming systems.

Publications Profile

🎓 Education Details

Ph.D. in Crop Ecology – Tabriz University, June 23, 2007
M.Sc. in Agronomy – Tabriz University, September 8, 2002
B.Sc. in Crop Production and Plant Breeding – Bu-Ali Sina University, September 4, 1999

👩‍🔬 Professional Experience

Associate Professor (February 4, 2016 – Present)
- Faculty of Agriculture, Department of Plant Production and Genetics, Bu-Ali Sina University
Assistant Professor (September 23, 2007 – February 3, 2016)
- Faculty of Agriculture, Department of Plant Production and Genetics, Bu-Ali Sina University

🌱 Research Interests

Sustainable and Organic Crop Production
Intercropping Systems
Conservation Agriculture
Agro-Ecology and Ecophysiology
Sustainable Agricultural Ecosystems
Weed Management and Crop Production Optimization

🏆 Awards and Honors

Recognition for contributions to sustainable agriculture research
Excellence in teaching and mentorship
Awards for innovative research in crop ecology

🔍 Conclusion

Dr. Javad Hamzei is a distinguished researcher and educator dedicated to advancing sustainable agricultural practices. Through his extensive research, teaching, and administrative roles, he continues to shape the future of agronomy and ecological farming. His expertise in crop ecology, intercropping, and conservation agriculture has made significant contributions to the field, benefiting both academia and the agricultural sector.

Publications 📚

📚 Journal Articles

🌱 Mycorrhiza and seed priming effect to improve the balance of sodium and potassium and some changes in antioxidants in the leaves of maize (Zea mays L.) under soil salinity
- 📖 Journal of Agronomy (2018)
- 🔗 DOI: 10.3923/ja.2018.18.27
- ✍️ Kazemi, J.S.; Aboutalebian, M.A.; Hamzei, J.; Meskarbashee, M.
🌾 Nitrogen rate applied affects dry matter translocation and performance attributes of wheat under deficit irrigation
- 📖 Journal of Plant Nutrition (2018)
- 🔗 DOI: 10.1080/01904167.2017.1382533
- ✍️ Hamzei, J.
🦠 Diversity and bioactivity of bacterial endophyte community of Cupressaceae
- 📖 Forest Pathology (2016)
- 🔗 DOI: 10.1111/efp.12270
- ✍️ Soltani, J.; Zaheri-Shoja, M.; Hamzei, J.; Hosseyni-Moghaddam, M.S.; Pakvaz, S.
🌻 Energy use and input-output costs for sunflower production in sole and intercropping with soybean under different tillage systems
- 📖 Soil and Tillage Research (2016)
- 🔗 DOI: 10.1016/j.still.2015.11.008
- ✍️ Hamzei, J.; Seyyedi, M.
🌿 Methyl jasmonate improves salinity resistance in German chamomile (Matricaria chamomilla L.) by increasing activity of antioxidant enzymes
- 📖 Acta Physiologiae Plantarum (2016)
- 🔗 DOI: 10.1007/s11738-015-2023-4
- ✍️ Salimi, F.; Shekari, F.; Hamzei, J.
🍃 Mycorrhizal symbiosis increases reproduction and seed quality of summer squash in field conditions
- 📖 Journal of Applied Horticulture (2016)
- ✍️ Hamzei, J.; Najjari, S.
🌾 Evaluation of the Effects of Intercropping Systems on Yield Performance, Land Equivalent Ratio, and Weed Control Efficiency
- 📖 Agricultural Research (2015)
- 🔗 DOI: 10.1007/s40003-015-0161-y
- ✍️ Hamzei, J.; Seyedi, M.
🌱 Effect of integrated application of phosphorus and phosphate solubilizing microorganisms on root colonization, productivity, and seed quality of Cucurbita pepo L.
- 📖 Journal of Applied Horticulture (2014)
- ✍️ Hamzei, J.; Najjari, S.
💧 Deficit irrigation of rapeseed for water-saving: Effects on biomass accumulation, light interception and radiation use efficiency under different N rates
- 📖 Agriculture, Ecosystems and Environment (2012)
- 🔗 DOI: 10.1016/j.agee.2012.04.003
- ✍️ Hamzei, J.; Soltani, J.
🌼 Seed, oil, and protein yields of canola under combinations of irrigation and nitrogen application
- 📖 Agronomy Journal (2011)
- 🔗 DOI: 10.2134/agronj2011.0018
- ✍️ Hamzei, J.
🌾 Critical period of weed control in three winter oilseed rape (Brassica napus L.) cultivars
- 📖 Turkish Journal of Agriculture and Forestry (2007)
- 🔗 DOI: 10.3906/tar-0610-4
- ✍️ Hamzei, J.; Nasab, A.D.M.; Khoie, F.R.; Javanshir, A.; Moghaddam, M.

Syed Ali Hassan | Food Science | Best Researcher Award

Posted on 19/03/202519/03/2025 by Food Scientist

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

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

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