Shijun Yu | Food Science | Best Researcher Award

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.


Hamed Sardari | Food Safety | Best Researcher Award

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

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πŸŽ“ 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

πŸ‘©β€πŸ”¬ 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

πŸ† 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)

πŸ” 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 πŸ“š

πŸ“„ Ultrasound Assisted Processing of Milk: Advances and Challenges
πŸ“š Journal of Food Process Engineering (June 2023)
πŸ”— DOI: 10.1111/jfpe.14173
πŸ‘₯ Authors: Mahmoud Soltani, Hamed Sardari, Mahsa Soofiabadi, Soleiman Hosseinpour
πŸ†” ISSN: 0145-8876, 1745-4530


πŸ“„ Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing
πŸ“š Food Engineering Reviews (September 2022)
πŸ”— DOI: 10.1007/s12393-022-09307-1
πŸ‘₯ Authors: Mahmoud Soltani, Hamed Sardari
πŸ†” ISSN: 1866-7910, 1866-7929


πŸ“„ Power Ultrasound in the Meat Industry (Freezing, Cooking, and Fermentation): Mechanisms, Advances, and Challenges
πŸ“š Ultrasonics Sonochemistry (May 2022)
πŸ”— DOI: 10.1016/j.ultsonch.2022.106027
πŸ‘₯ Authors: Mahmoud Soltani Firouz, Hamed Sardari, Peyman Alikhani Chamgordani, Maryam Behjati
πŸ†” ISSN: 1350-4177