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

🎓 Education Details

  • Ph.D. in Food Science and Engineering
    Dalian Polytechnic University, Dalian, China
    2022 – Present

  • M.D. in Food Engineering
    College of Food Science, Dalian Polytechnic University, Dalian, China
    2019 – 2022

  • A.B. in Food Quality and Safety
    College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
    2015 – 2019

👩‍🔬 Professional Experience

  • Ph.D. Researcher, Dalian Polytechnic University (2022 – Present)
    Engaged in transcriptomic and proteomic research exploring the antibacterial mechanisms of plant-derived compounds against foodborne pathogens.

  • Graduate Research Assistant, Dalian Polytechnic University (2019 – 2022)
    Participated in national research projects on food quality assurance and pathogen control.

🌱 Research Interests

  • Antimicrobial mechanisms of natural plant compounds (e.g., benzyl isothiocyanate, resveratrol)

  • Foodborne pathogen virulence and suppression

  • Food safety and quality control

  • Omics-based technologies (transcriptomics, proteomics)

  • Application of nanotechnology and encapsulation in food preservation

🏆 Awards and Honors

  • National Doctoral Scholarship, 2024

  • Outstanding Master’s Thesis at the University Level, 2022

  • First-Class Graduate Scholarship, 2021

  • Three-Class Graduate Scholarship, 2021

  • School Level Outstanding Student, 2020, 2021, 2023, 2024

🔍 Conclusion

Jianan Liu is an emerging scholar in food science, with a strong track record of multidisciplinary research integrating microbiology, molecular biology, and analytical chemistry. Her innovative work on natural antimicrobials contributes significantly to food safety and preservation strategies. With robust academic training, active involvement in national research, and recognized academic excellence, she is well-positioned to contribute to scientific advancements in food quality and bioactive compounds.

Publications 📚

1️⃣ Liu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
🧪 Physical and antibacterial properties of soybean isolate protein nanoparticles co-encapsulated with benzyl isothiocyanate and resveratrol.
📚 Food Bioscience.
🔗 https://doi.org/10.1016/j.fbio.2024.105719

2️⃣ Liu, J., Zhang, Q., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2024).
🧬 Benzyl isothiocyanate and resveratrol synergistically alleviate dextran sulfate sodium-induced colitis in mice.
📚 Foods.
🔗 https://doi.org/10.3390/foods13132078

3️⃣ Liu, J., Zhang, K., Wu, H., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
🔬 Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus.
📚 LWT – Food Science and Technology.
🔗 https://doi.org/10.1016/j.lwt.2022.114050

4️⃣ Liu, J., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
🧫 Transcriptomic and molecular docking analysis reveal virulence gene regulation‑mediated antibacterial effects of benzyl isothiocyanate against Staphylococcus aureus.
📚 Applied Biochemistry and Biotechnology.
🔗 https://doi.org/10.1007/s12010-024-04938-y

5️⃣ Liu, J., Wu, H., Ao, X., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
🔗 Characterization of the inclusion complexes of isothiocyanates with γ-cyclodextrin for improvement of antibacterial activities against Staphylococcus aureus.
📚 Foods.
🔗 https://doi.org/10.3390/foods11010060

6️⃣ Liu, J., Zhang, K., Song, J., Wu, H., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
🧪 Bacteriostatic effects of benzyl isothiocyanate on Vibrio parahaemolyticus: Transcriptomic analysis and morphological verification.
📚 BMC Biotechnology.
🔗 https://doi.org/10.1186/s12896-021-00716-4

7️⃣ Liu, J., Ma, J., Wang, Y., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
🧬 Synergistic antibacterial mechanism of benzyl isothiocyanate and resveratrol against Staphylococcus aureus revealed by transcriptomic analysis.
📚 Foods.
🔗 https://doi.org/10.3390/foods14091610

Shijun Yu | Food Science | Best Researcher Award

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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 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

Scopus

Google Scholar

🎓 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.

Kashif Ameer | Food Chemistry | Best Researcher Award

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

Assistant Professor at Institute of Food Science and Nutrition, Pakistan

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

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • Ph.D. in Food Chemistry (2014–2018) – Kyungpook National University, South Korea
    Thesis: Optimization and Efficiency Comparison of Various Extraction Methods for Phytochemicals from Stevia rebaudiana Leaves

  • M.Sc. (Hons.) in Food Science & Technology (2011–2013) – University of Agriculture, Faisalabad
    Thesis: Changes in Micro-Structure of Cereal Starches During Different Thermal Treatments

  • B.Sc. (Hons.) in Agricultural Sciences (Major: Food Science & Technology) (2006–2011) – University of Agriculture, Faisalabad

  • Intermediate (F.Sc.) (2003–2005) – Govt. Post Graduate College of Science, Faisalabad

  • Higher Secondary School Certificate (H.S.S.C.) (1999–2003) – Govt. Comprehensive Model High School, Faisalabad

👩‍🔬 Professional Experience

  • Assistant Professor (Food Science & Technology) – University of Sargodha, Pakistan (2021–Present)

  • Assistant Professor (Food Science & Technology) – University of Lahore, Pakistan (2019–2020)

  • Assistant Professor (Food Safety) – PMAS-Arid Agriculture University, Rawalpindi, Pakistan (2019–2020)

  • Postdoctoral Research Fellow (BK 21Plus Program) – Chonnam National University, South Korea (2018–2019)

  • Graduate Research Assistant (KINGS Program) – Kyungpook National University, South Korea (2014–2018)

  • Quality Assurance Officer – Cakes & Bakes Pvt. Ltd., Lahore, Pakistan (2014)

🌱 Research Interests

  • Food Chemistry & Preservation

  • Green Extraction Techniques for Phytochemicals

  • Nutraceuticals & Functional Foods

  • Food Safety & Quality Assurance

  • Innovative Processing Technologies in Food Science

🏆 Awards and Honors

  • IFT Fred Wilber Tanner Award (2020) – Most-Cited Paper in Comprehensive Reviews in Food Science and Food Safety

  • Multiple Best Research & Presentation Awards from international conferences (KoSFoST, ISNFF, Thailand Halal Assembly, etc.)

  • Outstanding Reviewer Awards (Publons, Elsevier, Korean Society of Food Preservation) for contributions to scientific journals

  • Best Researcher Awards (2021, 2022, 2023) – University of Sargodha

  • Master Trainer Award – Punjab Higher Education Commission, Pakistan

  • Resource Person Awards – Various workshops on AI, scientific writing, and referencing tools

🔍 Conclusion

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

Publications 📚

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

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

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

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

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

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

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

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

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

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

 

 

 

 

 

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

 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

Orcid

🎓 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

👩‍🔬 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

🏆 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

🔍 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 📚

📄 Impact of watermelon seed fortified crackers on hyperlipidemia in rats
📚 The Pakistan Veterinary Journal, 2024
🔗 [DOI: 10.29261/pakvetj/2024.234]

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

🔍 Overview of industrial food fraud and authentication through chromatography technique and its impact on public health
📕 Food Chemistry, 2024-12
✍️ Contributors: Nabila Aslam, Rida Fatima, Ammar B. Altemimi, Talha Ahmad, Samran Khalid, Syed Ali Hassan, Rana Muhammad Aadil
🔗 [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
📗 Future Foods, 2024-12
✍️ Contributors: Muqaddas Zahid, Samran Khalid, Sumbal Raana, Sara Amin, Hamza Javaid, Rizwan Arshad, Ayesha Jahangeer, Saeed Ahmad, Syed Ali Hassan
🔗 [DOI: 10.1016/j.fufo.2024.100328]

🍗 Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties
📙 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
🔗 [DOI: 10.1002/pts.2834]

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

🍅 Emerging ways to extract lycopene from waste of tomato and other fruits – A comprehensive review
📕 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
🔗 [DOI: 10.1111/jfpe.14720]

🦗 Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns
📗 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
🔗 [DOI: 10.1016/j.fochx.2024.101533]

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

♻️ Recovery of valuable substances from food waste by ohmic heating assisted extraction – A step towards sustainable production
📘 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
🔗 [DOI: 10.1016/j.fufo.2024.100365]

🌱 Bridging sustainability and industry through resourceful utilization of pea pods – A focus on diverse industrial applications
📕 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
🔗 [DOI: 10.1016/j.fochx.2024.101518]

☠️ Cyanogenic glucosides in plant-based foods: Occurrence, detection methods, and detoxification strategies – A comprehensive review
📗 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
🔗 [DOI: 10.1016/j.microc.2024.110065]

🍅 Factors responsible for spoilage, drawbacks of conventional packaging, and advanced packaging systems for tomatoes
📙 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
🔗 [DOI: 10.1016/j.jafr.2023.100962]

📢 Application of ultrasound technology for the effective management of waste from fruit and vegetables
📘 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
🔗 [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
📕 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
🔗 [DOI: 10.1002/pts.2787]

🌍 Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
📗 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
🔗 [DOI: 10.1016/j.tifs.2023.104166]

🥜 An appealing review of industrial and nutraceutical applications of pistachio waste
📙 Critical Reviews in Food Science and Nutrition, 2022-10-06
✍️ Contributor: Syed Ali Hassan
🔗 [DOI: 10.1080/10408398.2022.2130158]

 

 

 

 

 

Vijay Sharanagat | Food Process engineering | Best Researcher Award

Published on by Food Scientist

Assist. Prof. Dr. Vijay Sharanagat | Food Process engineering | Best Researcher Award 

Assistant Professor at NIFTEM, India

Dr. Vijay Singh Sharanagat is an Assistant Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. His academic and research focus is primarily in Food Process Engineering, with particular expertise in roasting food grains, drying seasonal fruits and vegetables, modifying starches, developing biodegradable food packaging, and studying food rheology and texture. Dr. Sharanagat is involved in both academic teaching and extensive research, with significant contributions to the food processing and packaging fields.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • Ph.D. (Food Process Engineering), 2022, NIFTEM, Kundli, Haryana, India
  • M.Tech (Food Process Engineering), 2012, Indian Institute of Technology (IIT) Kharagpur, West Bengal, India
  • B.Tech (Agriculture Engineering), 2010, JNKVV, Jabalpur, Madhya Pradesh, India

👩‍🔬 Professional Experience

  • Assistant Professor, NIFTEM, Kundli, Haryana, India, 2014-Present
    Dr. Sharanagat has been serving as an Assistant Professor at NIFTEM since 2014, contributing to the teaching and research efforts in the Department of Food Process Engineering.

  • Contract Teacher, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India, 2012-2013
    He worked as a Contract Teacher at JNKVV, engaging in agricultural engineering education.

🌱 Research Interests

Dr. Sharanagat’s research spans several crucial areas in food science and technology, including:

  1. Roasting of Food Grains: Studying the effects of roasting processes on the quality of various food grains.
  2. Drying of Seasonal Fruits and Vegetables: Exploring new methods to dry seasonal produce to enhance shelf-life and quality.
  3. Starch Modification: Investigating how different modifications can alter the properties of starches to enhance food products.
  4. Biodegradable Food Packaging: Developing sustainable and biodegradable packaging solutions using food and food waste-derived bioactive compounds.
  5. Food Rheology and Texture: Understanding the physical properties and texture of food products to improve quality and processing techniques.

🏆 Awards and Honors

While specific awards and honors are not mentioned in the provided details, Dr. Sharanagat’s numerous publications, guidance of students, and active involvement in consultancy projects reflect his strong academic standing.

🔍 Conclusion

Dr. Vijay Singh Sharanagat is a highly dedicated academic and researcher whose work has made significant contributions to the field of Food Process Engineering. His expertise in food processing, sustainable packaging, and the modification of starches positions him as a key figure in advancing food technology. With extensive teaching experience and numerous publications in reputable journals, Dr. Sharanagat continues to drive forward research and innovation in the food industry, especially in terms of sustainability and quality enhancement.

Publications 📚

  • 📄 Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties

    • Authors: Y. Bist, V.S. Sharanagat, D.C. Saxena
    • Journal: Food Biophysics (2025)

  • 📄 Impact of Drying Methods and pH-Shift + US Modification of Mung Bean Protein on the Stability of Pickering Emulsion

    • Authors: S. Upadhyay, V.S. Sharanagat, G. Chakraborty, S. Desai, J. Banoth
    • Journal: Legume Science (2025)

  • 📄 Cold Plasma Induced Morphological, Structural, Powder Flow and Rheological Properties of Kodo Millet Starch

    • Authors: Y. Kumar, Y. Bist, M. Nagar, D.C. Saxena, V.S. Sharanagat
    • Journal: Innovative Food Science and Emerging Technologies (2025)

  • 📄 Effect of Ultrasonication on OSA Esterified Surface Modification of Sorghum (Sorghum bicolor (L.) Moench) Starch

    • Authors: G. Chakraborty, Y. Kumar, V.S. Sharanagat
    • Journal: International Journal of Biological Macromolecules (2025)

  • 📄 Effect of Various Novel Pre-treatments on Drying and Rehydration Behaviour of Ginger and Quality Attributes of Dried Ginger

    • Authors: S. Desai, S. Upadhyay, G. Chakraborty, V.S. Sharanagat, S. Mani
    • Journal: International Journal of Food Engineering (2025)

  • 📄 Variety-Based Physical Characterization and Pre-Gelatinization-Induced Functional-Rheological Changes in Kidney Beans

    • Authors: J. Kaur, R. Singh, R. Bansal, M. Satankar, V.S. Sharanagat
    • Journal: Food Production, Processing and Nutrition (2024)

  • 📄 Unveiling the Synergistic Effect of Octenyl Succinic Anhydride and Pulsed Electric Field on Starch Nanoparticles

    • Authors: Y. Bist, V.S. Sharanagat, D.C. Saxena
    • Journal: International Journal of Biological Macromolecules (2024)

 

 

 

 

 

Yang Liu | Food Processing and Engineering | Best Researcher Award

Published on by Food Scientist

Assoc. Prof. Dr. Yang Liu | Food Processing and Engineering | Best Researcher Award

Dr. at Tarim University, China

Dr. Yang Liu, born in September 1990, is an Associate Professor at Tarim University in Alaer City, Xinjiang, China. He is recognized as an expert in agricultural products processing and storage, with a focus on improving the quality and efficiency of the forest and fruit industries in the Xinjiang Uygur Autonomous Region. He earned his Doctor of Engineering degree from Northeast Agricultural University. Dr. Liu is also a master supervisor and has been honored with the title of talent honorary title by Bingtuan, reflecting his influence and leadership in the field. In addition, he holds several prominent roles, including serving as a special commissioner of science and technology for Bingtuan and as a job specialist at Tarim University. His expertise is also sought after by academic journals, where he serves as an editorial board member, guest editor, and reviewer for various prominent journals.

Professional Profile

Scopus Profile

Education

Dr. Yang Liu’s educational journey culminated in a Doctor of Engineering degree from Northeast Agricultural University. Throughout his academic career, he has specialized in agricultural science, focusing on the efficient processing and storage of agricultural products. His studies in this area laid the foundation for his ongoing research in improving the quality of agricultural industries in Xinjiang. As an Associate Professor and master supervisor at Tarim University, Dr. Liu continues to contribute to the academic development of students and the field through teaching and mentorship. His extensive educational background provides him with a strong base to conduct innovative research while ensuring that his work remains grounded in scientific rigor.

Professional Experience

Dr. Liu’s professional career spans a variety of impactful roles, demonstrating his significant contributions to both academia and the scientific community. He has presided over multiple national and provincial projects, including the “Damage Mechanism and Quantitative Evaluation Method of Korla Pear under Dynamic Load” project funded by the National Natural Science Foundation of China. Additionally, he leads a special project for science popularization under the XPCC, showcasing his leadership in both applied research and public education. His position at Tarim University allows him to contribute directly to advancing research in agricultural sciences. Furthermore, as an expert on the forest and fruit industries in Xinjiang, Dr. Liu’s work addresses critical regional challenges in agricultural development.

Research Interests

Dr. Liu’s research interests focus on agricultural products processing, storage, and the improvement of forest and fruit industry efficiency, particularly in the Xinjiang Uygur Autonomous Region. His research explores innovative methods to enhance the quality and sustainability of agricultural products, addressing challenges such as dynamic load damage in fruit transportation and storage. Additionally, he is dedicated to developing new technologies for food preservation and processing, which are crucial for food security and the economic growth of the agricultural sector. His expertise in the scientific evaluation of agricultural products and his interdisciplinary approach to agricultural science make his work vital in both regional and broader agricultural contexts.

Awards and Honors

Dr. Liu has received numerous awards and honors throughout his academic career. He was bestowed the talent honorary title by Bingtuan, recognizing his outstanding contributions to agricultural science and his influence in the field. As a special commissioner of science and technology for Bingtuan, he has played a pivotal role in shaping agricultural advancements within the Xinjiang Uygur Autonomous Region. His professional achievements are further demonstrated by his leadership in several high-profile research projects, including national-level funding. Dr. Liu’s status as an editorial board member, guest editor, and reviewer for prominent scientific journals underscores his respected position in the scientific community and highlights his ongoing contributions to the academic world.

Conclusion

Dr. Yang Liu is highly deserving of the Best Researcher Award. His contributions to agricultural science, particularly in processing and storage, combined with his leadership in research projects and his tangible impact on both the academic and practical aspects of the field, make him a standout candidate. By expanding his international collaborations, his work could have an even broader and more global influence in addressing critical agricultural challenges.

Publications Top Noted

📄 Publication 1:

  • Title: Intelligent Fault Diagnosis of Inter-Turn Short Circuit Faults in PMSMs for Agricultural Machinery Based on Data Fusion and Bayesian Optimization
  • Authors: Wang, M., Lai, W., Zhang, H., Liu, Y., Song, Q.
  • Journal: Agriculture (Switzerland), 2024, 14(12), 2139
  • Citations: 0

📄 Publication 2:

  • Title: Non-destructive detection of water adulteration level in fresh milk based on combination of dielectric spectrum technology and machine learning method
  • Authors: Liang, Q., Liu, Y., Zhang, H., Xia, Y., Li, S.
  • Journal: Journal of Food Composition and Analysis, 2024, 136, 106807
  • Citations: 0

📄 Publication 3:

  • Title: The Study on Nondestructive Detection Methods for Internal Quality of Korla Fragrant Pears Based on Near-Infrared Spectroscopy and Machine Learning
  • Authors: Che, J., Liang, Q., Xia, Y., Zhang, H., Lan, H.
  • Journal: Foods, 2024, 13(21), 3522
  • Citations: 3

📄 Publication 4:

  • Title: Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk
  • Authors: Liang, Q., Liu, Y., Zhang, H., Che, J., Guo, J.
  • Journal: Journal of Food Science, 2024, 89(11), pp. 7791–7802
  • Citations: 0

📄 Publication 5:

  • Title: Label-free electrochemical immunosensor based on an internal and external dual-signal synergistic strategy for the sensitive detection of Salmonella in food
  • Authors: Yi, Z., Zhang, Y., Guo, M., Huang, G., Zhang, J.
  • Journal: Food Bioscience, 2024, 61, 105006
  • Citations: 0

📄 Publication 6:

  • Title: An NMR immunosensor based on streptavidin-biotin signal amplification for rapid detection of Salmonella in milk
  • Authors: Guo, M., Zhang, Y., Yi, Z., Huang, G., Zhang, J.
  • Journal: Food Bioscience, 2024, 61, 104937
  • Citations: 0

📄 Publication 7:

  • Title: Design and Optimization of Key Parameters for a Machine Vision-Based Walnut Shell–Kernel Separation Device
  • Authors: Ni, P., Hu, S., Zhang, Y., Niu, H., Lan, H.
  • Journal: Agriculture (Switzerland), 2024, 14(9), 1632
  • Citations: 0

📄 Publication 8:

  • Title: NMR Immunosensor Based on a Targeted Gadolinium Nanoprobe for Detecting Salmonella in Milk
  • Authors: Guo, M., Yi, Z., Li, H., Huang, G., Zhang, J.
  • Journal: Analytical Chemistry, 2024, 96(28), pp. 11334–11342
  • Citations: 1

📄 Publication 9:

  • Title: Non-Destructive Testing of the Internal Quality of Korla Fragrant Pears Based on Dielectric Properties
  • Authors: Tang, Y., Zhang, H., Liang, Q., Che, J., Liu, Y.
  • Journal: Horticulturae, 2024, 10(6), 572
  • Citations: 1

📄 Publication 10:

  • Title: Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests
  • Authors: Cong, Y., Liu, Y., Tang, Y., Yang, X., Zhang, H.
  • Journal: Applied Sciences (Switzerland), 2024, 14(10), 4137
  • Citations: 1

 

Qing Liang | Food Safety and Quality Control | Best Researcher Award

Published on by Food Scientist

Ms. Qing Liang | Food Safety and Quality Control | Best Researcher Award

College of Mechanical and Electrical Engineering at College of Mechanical and Electrical Engineering, China

Qing Liang is a graduate student in Mechanical Engineering with a strong focus on food safety and quality control. His research combines non-destructive testing methods, such as dielectric spectroscopy, with machine learning to address challenges in food quality, particularly within the dairy industry. Liang has contributed to several publications in well-regarded journals, demonstrating his expertise and commitment to advancing food science. With a passion for innovation, he is working towards bridging the gap between mechanical engineering and food safety. Liang’s ongoing research positions him as a promising young researcher in the fields of engineering and food technology.

Professional Profile

Education

Qing Liang is currently pursuing a postgraduate degree in Mechanical Engineering, graduating in the class of 2023. His academic journey has been marked by a strong foundation in engineering principles, alongside specialized focus areas such as non-destructive testing and machine learning applications in food safety and quality control. Liang’s academic training has equipped him with advanced problem-solving skills, research methodologies, and a deep understanding of both mechanical engineering and food science. His rigorous coursework and research have allowed him to contribute to innovative solutions in food safety, further solidifying his expertise in the intersection of engineering and food technology.

Professional Experience

Qing Liang currently works as a graduate student researcher at the Xinjiang Production and Construction Corps Key Laboratory of Utilization and Equipment of Special Agricultural and Forestry Products in Southern Xinjiang, China. In this role, he focuses on developing and testing innovative solutions for food safety and quality control, particularly within the dairy industry. His professional experience spans non-destructive testing, machine learning, and food safety methodologies. Qing has contributed to various projects that explore advanced techniques like dielectric spectroscopy to improve the quality and safety of agricultural products. Through his research, he actively bridges mechanical engineering and food science to address industry challenges.

Research Interests

Qing Liang’s research interests lie at the intersection of mechanical engineering, food safety, and machine learning. He focuses on applying non-destructive testing methods, such as dielectric spectroscopy, to enhance food quality control and safety, particularly in dairy products. His work explores innovative approaches to detecting adulteration, protein content, and other key factors influencing food safety. Liang is also passionate about integrating machine learning techniques with traditional testing methods to improve accuracy and efficiency in food quality assessment. By combining engineering principles with food science, his research aims to develop sustainable solutions that address current challenges in food safety and quality control.

Awards and Honors

Although Qing Liang is still early in his career, his research has already earned recognition in academic circles. He has authored multiple research papers in high-impact journals, such as the Journal of Food Science and Foods, focusing on innovative methods for food safety and quality control. Liang’s work has garnered citations, reflecting its growing influence in the field. His contributions to advancing non-destructive testing and machine learning applications in food science showcase his potential for future awards and honors. As a promising researcher, Liang’s continuous commitment to innovation positions him for further accolades in his field.

Conclusion

While LiangQing has demonstrated promise as an emerging researcher with a focus on innovative topics, they may currently lack the breadth and depth of achievements typically expected for the Best Researcher Award. Strengthening their profile with completed high-impact research, industry collaborations, and leadership roles in the scientific community would make them a stronger contender for future awards.

Publications Top Noted

  • Non-destructive detection of water adulteration level in fresh milk based on combination of dielectric spectrum technology and machine learning method
    • Authors: Liang, Q., Liu, Y., Zhang, H., Xia, Y., Li, S.
    • Journal: Journal of Food Composition and Analysis
    • Year: 2024
    • Volume: 136
    • Article Number: 106807
    • Citations: 0
  • The Study on Nondestructive Detection Methods for Internal Quality of Korla Fragrant Pears Based on Near-Infrared Spectroscopy and Machine Learning
    • Authors: Che, J., Liang, Q., Xia, Y., Zhang, H., Lan, H.
    • Journal: Foods
    • Year: 2024
    • Volume: 13(21)
    • Article Number: 3522
    • Citations: 3
  • Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk
    • Authors: Liang, Q., Liu, Y., Zhang, H., Che, J., Guo, J.
    • Journal: Journal of Food Science
    • Year: 2024
    • Volume: 89(11)
    • Pages: 7791–7802
    • Citations: 0
  • Non-Destructive Testing of the Internal Quality of Korla Fragrant Pears Based on Dielectric Properties
    • Authors: Tang, Y., Zhang, H., Liang, Q., Che, J., Liu, Y.
    • Journal: Horticulturae
    • Year: 2024
    • Volume: 10(6)
    • Article Number: 572
    • Citations: 1

 

Ramona Massoud | Food science | Best Researcher Award

Published on by Food Scientist

Prof. Ramona Massoud | Food science | Best Researcher Award

Professor at Iran National Standard Organization, Iran

Dr. Ramona Massoud is a leading expert in Food Science and Technology, currently heading the Standards Development Department at the Iran National Standard Organization. With a career spanning over 17 years at the organization, she has played a crucial role in shaping food safety standards. Dr. Massoud holds advanced degrees in Food Science and Technology and is recognized internationally for her contributions to food safety and quality. Her leadership extends to chairing the ISO/TC34/SC18 committee on Cocoa and serving as Vice Chairperson of ISIRI/TC34/SC18.

Author Metrics

Google Scholar Profile

Scopus Profile

Dr. Massoud’s author metrics are indicative of her significant impact in the field of Food Science. She has accumulated 651 total citations, with 617 of those citations occurring since 2019, reflecting recent relevance and ongoing influence. Her h-index of 14 suggests that 14 of her publications have been cited at least 14 times, demonstrating consistent quality and impact. Additionally, her i10-index of 17 shows that 17 of her articles have been cited at least 10 times, further highlighting her research’s importance.

Education

Dr. Massoud’s educational background is grounded in Food Science and Technology. She earned her Ph.D., M.Sc., and B.Sc. degrees from Islamic Azad University, Science and Research Branch. Her Ph.D. (2016-2020) focused on advanced food decontamination techniques, building on her previous M.Sc. (2011-2014) and B.Sc. (2005-2009) studies in the same field. This academic foundation has provided her with a deep understanding of food safety and technology.

Research Focus

Dr. Massoud’s research is centered on enhancing food safety through the biodecontamination of heavy metals. Her work addresses the removal of contaminants from food products, particularly focusing on milk. She is also involved in setting international food standards, such as the specification for Masala Chai, demonstrating her role in both practical and theoretical advancements in food technology.

Professional Journey

Dr. Massoud has had a distinguished career trajectory at the Iran National Standard Organization since 2006. She has advanced from food safety inspector to the Head of the Standards Development Department. Her professional journey includes serving as Chairperson of the ISO/TC34/SC18 committee on Cocoa and as Vice Chairperson of ISIRI/TC34/SC18. Additionally, she has contributed to academia as a professor at Islamic Azad University, Science and Research Branch.

Honors & Awards

Dr. Massoud has been recognized with several prestigious awards, including being named Top Researcher at the Iran National Standards Organization in 2015, 2016, 2018, and 2023. She has also been honored as the Chairperson of ISO/TC34/SC18 (Cocoa) in 2023 and has been a member of Iran’s National Elites Foundation since 2021. These awards highlight her exceptional contributions to food science and standards development.

Publications Noted & Contributions

Dr. Massoud has authored over 80 papers in reputable journals and has written several influential books. Her notable publications include research on the health benefits of chocolate, the improvement of Cheddar cheese properties, and the bioremoval of heavy metals. Her books, such as “Novel Technologies and Beneficial Microorganisms in Food Decontamination,” further establish her authority and contributions to the field.

“Nitrate levels in vegetables from markets in Tehran, Iran”

  • Authors: F Emami Khansari, FS Mirmohammadmakki, M Ghazi Khansari, …
  • Journal: Food Additives & Contaminants: Part B
  • Year: 2024

“Kombucha as a Health-Beneficial Drink for Human Health”

  • Authors: R Massoud, R Jafari, K Khosravi-Darani
  • Journal: Plant Foods for Human Nutrition
  • Year: 2024

“Application of biosensors in aflatoxins detection in food: a review”

  • Authors: SN Fam, R Massoud
  • Journal: Nutrition & Food Science
  • Year: 2023

“Role of microorganisms in bio-removal of heavy metals”

  • Authors: R Massoud, K Khosravi-Darani
  • Journal: Human, Health and Halal Metrics
  • Year: 2023

“OPEN ACCESS ORIGINAL ARTICLE”

  • Authors: A Zoghi, M Salimi, RS Mirmahdi, R Massoud, K Khosravi-Darani, …
  • Year: 2022

Research Timeline

Dr. Massoud’s research timeline reflects her focused contributions to food safety. After completing her M.Sc. in 2014 and Ph.D. in 2020, she has been actively involved in research on heavy metal decontamination in food products. Her work has led to significant publications and international presentations, illustrating her ongoing commitment to advancing food safety and technology.

Collaborations and Projects

Dr. Massoud has engaged in several important collaborations and projects, including proposing international standards for Masala Chai and researching biosensors for aflatoxin detection. Her work on the biodecontamination of heavy metals in food products and her role in various international committees demonstrate her collaborative efforts and influence in the field.

Strengths of the Best Researcher Award for Dr. Ramona Massoud

  1. Leadership in Standards Development: Dr. Massoud’s role as Head of the Standards Development Department at the Iran National Standard Organization and her positions with international committees showcase her leadership and influence in setting global food safety standards.
  2. Significant Research Impact: Her high citation metrics (651 total citations, 617 since 2019) and h-index of 14 reflect the substantial impact and relevance of her research in food science, particularly in food safety and contamination decontamination.
  3. Extensive Publication Record: Dr. Massoud’s extensive publication record, including over 80 papers and influential books, highlights her active engagement and contribution to advancing knowledge in food science.
  4. Awards and Recognition: Multiple awards, including the Top Researcher accolade at the Iran National Standards Organization and her role as Chairperson of ISO/TC34/SC18, underscore her exceptional contributions and recognition within the field.
  5. Focus on Food Safety: Her research on heavy metal biodecontamination and other food safety aspects aligns with pressing global concerns, demonstrating her commitment to addressing significant health and safety issues.

Areas for Improvement

  1. Diversity in Research Focus: While Dr. Massoud has a strong focus on heavy metal biodecontamination, expanding her research to include other emerging food safety concerns could enhance her research portfolio and impact.
  2. Broader Collaborations: Increasing collaborations with researchers and institutions beyond her current network could introduce new perspectives and methodologies, further enriching her research outcomes.
  3. Public Engagement: Enhancing efforts to communicate her research findings to the public through accessible formats could increase awareness and application of her work in everyday food safety practices.
  4. Funding and Grants: Securing additional research funding and grants could support more ambitious projects and the exploration of innovative technologies in food science.
  5. Interdisciplinary Approaches: Incorporating interdisciplinary approaches, such as integrating advanced technologies or collaborating with experts from other fields, could broaden the scope and impact of her research.

Conclusion

Dr. Ramona Massoud’s award as Best Researcher reflects her outstanding contributions and leadership in the field of Food Science and Technology. Her significant research impact, extensive publication record, and numerous awards demonstrate her role as a leading figure in food safety and standards development. To further enhance her impact, she could explore a broader range of research topics, expand collaborations, and engage more actively with the public. By addressing these areas for improvement, Dr. Massoud can continue to advance the field and contribute to global food safety and quality.