Harisankar Kunnamkulathil Chandrababu | Food Preservation Techniques | Innovative Research Award

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Innovative Research Award

Harisankar Kunnamkulathil Chandrababu
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Thailand

Harisankar Kunnamkulathil Chandrababu
Affiliation ICE-SSI, Prince of Songkla University
Country Thailand
Scopus ID 59996106200
Documents 3
Citations 7
h-index 1
Subject Area Food Preservation Techniques
Event International Food Scientist Awards
ORCID 0009-0009-8269-9874

Harisankar Kunnamkulathil Chandrababu is an emerging researcher whose academic interests focus on food preservation technologies, seafood processing, natural bioactive compounds, and food quality enhancement. Working at the International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, his research contributes to sustainable food systems through multidisciplinary investigations involving seafood science, antioxidant compounds, and innovative preservation strategies. His publications demonstrate growing collaboration with internationally recognized researchers while addressing contemporary challenges related to food safety, nutritional quality, and value-added processing.[1]

Abstract

This article presents an overview of the academic profile and research activities of Harisankar Kunnamkulathil Chandrababu. His scholarly work encompasses seafood science, food preservation technologies, antioxidant applications, and nutritional quality assessment. Through collaborative publications, he has contributed to studies exploring carotenoids, liquid smoke as a natural preservative, and fish nutritional profiling. These investigations support sustainable food processing while addressing consumer demand for safer and healthier food products.[2]

Keywords

Food Preservation, Seafood Science, Liquid Smoke, Carotenoids, Food Innovation

Introduction

Food preservation technologies continue to evolve in response to global demands for improved food quality, sustainability, and nutritional security. The research contributions of Harisankar Kunnamkulathil Chandrababu reflect these priorities through interdisciplinary investigations into seafood processing, natural preservatives, and health-promoting food components. His studies integrate laboratory experimentation with practical applications relevant to the food industry.[3]

Research Profile

According to available Scopus records, the researcher has authored multiple indexed publications with growing citation impact. His research interests include seafood technology, food chemistry, natural antioxidants, bioactive compounds, and innovative preservation methods that improve shelf life while maintaining nutritional quality.[1]

Research Contributions

  • Research on carotenoids and metabolic health.
  • Development of liquid smoke derived from wood sawdust for antimicrobial applications.
  • Evaluation of nutritional composition and fatty acid profiles of marine fish species.
  • Collaborative research supporting sustainable seafood processing technologies.

Publications

  • A critical review on technical advances and multifaceted role of carotenoids in human health with special emphasis on metabolic diseases.
    DOI: https://doi.org/10.1007/s11101-025-10000-0
  • Extraction, chemical characterization, antimicrobial, and antioxidant properties of liquid smoke derived from locally sourced wood sawdust.
  • Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India.

Research Impact

The research profile demonstrates developing international visibility through collaborations in food science and seafood technology. Publications addressing carotenoids, antimicrobial preservation systems, and nutritional profiling contribute to advancing sustainable food production and public health research. Citation metrics indicate increasing recognition within the scientific community.[4]

Award Suitability

Based on available scholarly evidence, Harisankar Kunnamkulathil Chandrababu demonstrates promising contributions to food preservation, seafood innovation, and multidisciplinary food science research. His publications align with the objectives of the International Food Scientist Awards by emphasizing scientific innovation, sustainability, and collaborative research excellence.[5]

Conclusion

The available academic record highlights an emerging researcher contributing to modern food science through studies on seafood preservation, functional compounds, and food quality. Continued publication activity and international collaboration are expected to further strengthen the researcher’s scientific profile and impact.

References

  1. Elsevier. (n.d.). Scopus Author Profile: Harisankar Kunnamkulathil Chandrababu (Author ID: 59996106200). Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=59996106200
  2. ORCID. (2026). Harisankar Kunnamkulathil Chandrababu – ORCID Record.
    https://orcid.org/0009-0009-8269-9874
  3. Roy, S., Dora, K. C., Kumar, S., Saklani, P., Muthukumar, A., Ozogul, F., et al. (2026).
    A critical review on technical advances and multifaceted role of carotenoids in human health with special emphasis on metabolic diseases. hytochemistry Reviews.Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  https://link.springer.com/article/10.1007/s11101-025-10156-z
  4. Reshma, C. S., Bindu, J., Kumar, K. S., Joseph, T. C., Chatterjee, N. S., et al. (2025).
    Extraction, chemical characterization, antimicrobial, and antioxidant properties of liquid smoke derived from locally sourced wood sawdust.
    International Journal of Biological Macromolecules.Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  Β Β  https://www.sciencedirect.com/science/article/abs/pii/S0141813025077463
  5. Abhijith, A. R., Thankachan, S., Varsha, R., Harisankar, K. C., Jaya, P. A., Prajith, K. K., et al.
    Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India. Journal of Food Engineering and Technology.Β  https://www.xpublication.com/index.php/jfet/article/view/922

Priyanka Sethi | Sensory Evaluation in Food Science | Best Researcher Award

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Best Researcher Award

Priyanka Sethi
Affiliation Manav Rachna International Institute of Research and Studies
Country India
Scopus ID 57907422000
Documents 6
Citations 70
h-index 2
Subject Area Sensory Evaluation in Food Science
Event International Food Scientist Awards
ORCID 0000-0001-7353-5258

Priyanka Sethi
Manav Rachna International Institute of Research and Studies, India

Best Researcher Award recognizes scholarly excellence based on academic productivity, scientific impact, research quality, and meaningful contributions to the advancement of knowledge. Priyanka Sethi has contributed to interdisciplinary investigations involving sensory evaluation, complementary therapies, sleep quality, quality of life, and evidence-based healthcare interventions. Her publication record demonstrates an interest in randomized controlled trials and integrative health approaches that contribute to contemporary scientific literature while supporting multidisciplinary applications in food science, wellness, and healthcare research.[1][2]

Abstract

Priyanka Sethi’s research portfolio reflects interdisciplinary scholarship spanning sensory evaluation, integrative medicine, behavioral health, complementary therapies, and clinical research methodologies. Published studies demonstrate an emphasis on randomized controlled trials, assessment of therapeutic interventions, and quality-of-life outcomes. Her academic profile, supported by Scopus metrics and peer-reviewed publications, illustrates a developing contribution to evidence-based research that integrates scientific rigor with practical healthcare applications.[1][3]

Keywords

Sensory Evaluation, Food Science, Randomized Controlled Trial, Music Therapy, Integrative Medicine, Sleep Quality, Quality of Life, Clinical Research

Introduction

Modern food science increasingly intersects with behavioral sciences, nutrition, and complementary healthcare. Researchers investigating sensory perception and quality-of-life outcomes contribute valuable evidence supporting holistic approaches to health promotion. Priyanka Sethi’s published work addresses these interdisciplinary themes through systematic investigation and clinical evaluation, emphasizing measurable outcomes and evidence-based practice.[2][4]

Research Profile

According to the provided Scopus profile, Priyanka Sethi has authored six indexed documents, accumulated seventy citations, and achieved an h-index of two. Her primary scholarly interests include sensory evaluation in food science alongside interdisciplinary studies involving wellness, therapeutic interventions, and health-related quality-of-life assessment. These metrics indicate active participation in scholarly publishing while supporting continued research development.[1]

Research Contributions

  • Investigated music therapy and relaxation techniques for improving sleep quality among college students through randomized controlled research.[2]
  • Examined complementary therapies for reducing pain, anxiety, and improving quality of life in patients with Restless Legs Syndrome.[3]
  • Studied holistic approaches involving yoga, self-assessment, and physical exercise to support athletic excellence and wellness outcomes.[4]
  • Contributed to interdisciplinary research integrating healthcare, behavioral science, and evidence-based intervention assessment.

Publications

  1. The effects of music therapy on relaxation and sleep quality in college students: An assessor-blind randomized controlled trial. Advances in Integrative Medicine (2026). DOI: 10.1016/J.AIMED.2026.100659.
  2. Effects of Alternative Therapies on Pain, Anxiety, Quality of Sleep, Activities of Daily Livings (ADLS) And Quality of Life in Patients with Restless Legs Syndrome (RLS): A Randomized Controlled Trial. Journal of Chemical Health Risks (2025). DOI: 10.52783/JCHR.V15.I6.10944.
  3. Holistic approaches to athletic excellence: The impact of self-assessment, yoga, and exercise. International Journal of Yogic, Human Movement and Sports Sciences (2024). DOI: 10.22271/yogic.2024.v9.i2a.1606.

Research Impact

The available bibliometric indicators demonstrate measurable scholarly engagement through Scopus-indexed publications and citation activity. Research outputs emphasize randomized controlled methodologies, interdisciplinary collaboration, and translational relevance for healthcare practice. The combination of publication quality, citation performance, and emerging scientific influence provides evidence of meaningful academic participation within her research domains.[1][2]

Award Suitability

Based on the available scholarly profile, publication record, and documented research metrics, Priyanka Sethi demonstrates characteristics that align with evaluation criteria commonly considered for research recognition programs, including peer-reviewed publications, interdisciplinary contributions, measurable citation impact, and evidence-based scientific investigation. These achievements support consideration for recognition within the International Food Scientist Awards while remaining subject to the official assessment procedures and selection criteria established by the award committee.[1]

Conclusion

Priyanka Sethi has developed an interdisciplinary research profile combining sensory evaluation, integrative medicine, and clinical investigation. Her published studies contribute to understanding therapeutic interventions, wellness outcomes, and evidence-based healthcare practices. Supported by recognized bibliometric indicators and peer-reviewed publications, her academic work reflects continued engagement in research with relevance to food science, health sciences, and multidisciplinary scientific advancement.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Priyanka Sethi, Author ID 57907422000. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57907422000
  2. Sethi, P. et al. (2026). The effects of music therapy on relaxation and sleep quality in college students: An assessor-blind randomized controlled trial. Advances in Integrative Medicine. DOI: https://doi.org/10.1016/J.AIMED.2026.100659
  3. Sethi, P. et al. (2025). Effects of Alternative Therapies on Pain, Anxiety, Quality of Sleep, Activities of Daily Livings (ADLS) And Quality of Life in Patients with Restless Legs Syndrome. DOI: https://doi.org/10.52783/JCHR.V15.I6.10944
  4. Sethi, P. et al. (2024). Holistic approaches to athletic excellence: The impact of self-assessment, yoga, and exercise.
    DOI: https://doi.org/10.22271/yogic.2024.v9.i2a.1606

Francis Victor | Nanotechnology in Food Science | Innovative Research Award

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Innovative Research Award

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

Francis Victor
Punjab Forensic Science Agency, Lahore, Pakistan

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

Abstract

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

Keywords

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

Introduction

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

Research Profile

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

Research Contributions

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

Publications

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

Research Impact

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

Award Suitability

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

Conclusion

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

References

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

Amjid Rashid | Innovative Beverage Science | Innovative Research Award

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Innovative Research Award

Amjid Rashid
Affiliation Shanghai Jiao Tong University, China
Country China
Scopus ID 57733381100
Documents 15
Citations 167
h-index 8
Subject Area Innovative Beverage Science
Event International Food Scientist Awards
ORCID 0000-0001-9174-298X
Amjid Rashid
Shanghai Jiao Tong University, China

Amjid Rashid is a researcher affiliated with Shanghai Jiao Tong University whose academic activities focus on innovative beverage science, thermal engineering, computational fluid dynamics, and thermo-hydraulic system optimization. His published research demonstrates an interest in advanced heat transfer technologies, numerical modelling, and engineering solutions for sustainable food and beverage processing systems. His scholarly profile includes peer-reviewed publications indexed in Scopus together with measurable citation performance, reflecting growing recognition within the scientific community.[1]

Abstract

This article summarizes the academic achievements and research profile of Amjid Rashid in relation to his contributions to thermal sciences and innovative beverage engineering. His research combines computational modelling, topology optimization, and thermo-hydraulic analysis to improve engineering efficiency in industrial systems. The documented publication record, citation performance, and international visibility demonstrate an active contribution to engineering research relevant to food processing technologies and thermal management applications.[2]

Keywords

Innovative Beverage Science, Thermal Engineering, Heat Transfer, Topology Optimization, Cold Plate Design, Power Law Fluid. Computational Fluid Dynamics, Energy Efficiency

Introduction

Modern food and beverage industries increasingly rely on advanced thermal systems that maximize heat transfer while minimizing energy consumption. Research involving computational modelling and optimized fluid flow contributes to safer, more sustainable industrial processes. Amjid Rashid’s scholarly activities address these challenges through engineering-based investigations that integrate simulation techniques with practical thermal system design.[2]

Research Profile

According to available Scopus records, the researcher has produced fifteen indexed publications with more than one hundred sixty citations and an h-index of eight. These metrics indicate sustained scientific engagement and measurable research influence across thermal engineering and computational heat transfer.[1]

Research Contributions

Among the notable scientific contributions is the article entitled Thermo-hydraulic performance of a topology-optimized straight-channel cold plate using a power law fluid model, published in the International Journal of Thermal Sciences in 2026. The investigation evaluates thermo-hydraulic behaviour using computational techniques and explores the influence of topology optimization on cold plate performance. Such research has potential relevance for industrial thermal management systems, including engineering applications associated with food manufacturing and advanced processing equipment.[2]

Publications

Rashid, A., Cong, T., & Gu, H. (2026). Thermo-hydraulic performance of a topology-optimized straight-channel cold plate using a power law fluid model. International Journal of Thermal Sciences.[2]

Research Impact

The available publication metrics demonstrate an emerging academic profile characterized by peer-reviewed publications, international collaborations, and measurable citation performance. Research addressing optimization of heat transfer systems supports ongoing developments in engineering applications where thermal efficiency and process sustainability remain important objectives.[1]

Award Suitability

Based on documented scholarly output, citation indicators, and published research related to innovative engineering approaches for thermal systems, Amjid Rashid demonstrates qualifications consistent with consideration for the Innovative Research Award presented during the International Food Scientist Awards. The evaluation reflects available bibliometric evidence together with peer-reviewed scientific publications and does not represent an official award decision.[1]

Conclusion

Amjid Rashid’s research portfolio illustrates continued engagement in computational thermal engineering, optimization methodologies, and innovative engineering applications. His scholarly contributions and publication record provide evidence of active participation in internationally indexed research while supporting continued advancement in innovative beverage science and related engineering disciplines.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Amjid Rashid, Author ID 57733381100. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57733381100
  2. Rashid, A., Cong, T., & Gu, H. (2026). Thermo-hydraulic performance of a topology-optimized straight-channel cold plate using a power law fluid model. International Journal of Thermal Sciences.DOI:https://doi.org/10.1016/j.ijthermalsci.2026.110925
  3. ORCID. (n.d.). ORCID Profile: Amjid Rashid.
    https://orcid.org/0000-0001-9174-298X

Adebola Oladunjoye | Food Science | Research Excellence Award

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Dr. Adebola Oladunjoye | Food Science | Research Excellence Award

Senior Lecturer | University of Ibadan | Nigeria

Dr. Adebola Oladunjoye is a dedicated male food science professional recognized for his impactful contributions to research, innovation, and knowledge dissemination in food systems and applied food technologies. His education has provided a strong foundation in scientific inquiry, analytical thinking, and problem-solving, enabling him to address complex challenges in food quality, safety, and sustainability without reliance on institutional labels. His professional experience spans academic research, scientific consultancy, and collaborative international projects, where he has contributed to improving food processing efficiency, product stability, and consumer safety while mentoring emerging researchers and supporting interdisciplinary teamwork.

Citation Metrics (Scopus)

400

300

200

100

0

Citations
341

Documents
23

h-index
9

Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β CitationsΒ  Β  Β  Β  Β  Β  Β  Β  DocumentsΒ  Β  Β  Β  Β  Β  Β  Β  Β h-index

View Scopus Profile View ORCID Profile

Featured Publications

 

Xiufang Xia | Meat | Research Excellence Award

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Prof. Xiufang Xia | Meat | Research Excellence AwardΒ 

Professor | Northeast Agricultural University | China

Prof. Xiufang Xia is a distinguished academic in the field of Food Science and Technology, currently affiliated with a leading institution in China. Her comprehensive academic background forms the basis for a successful career marked by significant contributions to meat science, protein chemistry, and food quality and safety. Her professional experience encompasses academic leadership, extensive research as a principal investigator, and collaborative work with international partners, particularly focusing on the physicochemical properties of food systems. Prof. Xia’s core research interests include the mechanism of protein denaturation and degradation in frozen food products, the functional properties of myofibrillar protein and other food biopolymers, and the application of non-thermal processing technologies for food preservation and quality improvement. Her research skills are highly specialized, covering advanced analytical techniques such as proteomics, metabolomics, rheology, and various structural and thermal analysis methods. Her consistent high-quality research output is reflected in a robust publication record, featuring over 100 papers and an impressive Scopus index of 32 with over 9,000 citations, which has led to her being recognized as a Top Cited Scholar in the field. In conclusion, Prof. Xia is a globally recognized scientist whose work provides fundamental insights into the science of food quality, making her a pivotal figure in advancing sustainable and safe food systems.

Profile:Β Scopus

Featured Publications:

Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield. (2021), Cited by 18

Effect of high heat treatment and casein reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate. (2022), Cited by 7

Effect of casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. (2023), Cited by 5

Production, composition and preservation of micellar casein concentrate and its application in cheese making: A review. (2022), Cited by 16

Texture, rheological properties and microstructure of soy protein gels coagulatedΒ  and the effect of soybean soluble polysaccharide on the gel performance. (2015), Cited by 9

Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage. (2024), Cited by 4

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage. (2024), Cited by 3

Ebenezer Olaniyi | Food Quality | Best Researcher Award

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Mr. Ebenezer Olaniyi | Food Quality | Best Researcher Award

Research Assistant | University of Georgia | United StatesΒ 

Mr. Ebenezer Olaniyi is a distinguished researcher whose profile spans Food Science and Technology and Electrical/Electronic Engineering, with a core focus on developing intelligent systems for non-destructive quality assessment. His educational background includes advanced degrees in his technical field. His professional experience includes roles as a Lecturer in engineering and his current capacity as a Graduate Research Assistant, contributing to cutting-edge food safety projects. Mr. Olaniyi’s primary research interest lies in applying Artificial Intelligence, Machine Learning, and Computer Vision for solving real-world challenges in the food industry, such as rapid and objective evaluation of meat quality (e.g., white striping and microbial spoilage) and the grading of agricultural products like sweet potatoes and bananas. His specific research skills encompass advanced techniques like Structured Illumination Reflectance Imaging (SIRI), Pattern Recognition, Deep Learning, and Neural Networks for feature extraction and classification. The available information, while comprehensive on his research output, does not list specific formal awards or honors at this time. In conclusion, Mr. Olaniyi is an interdisciplinary scholar positioned to make transformative contributions to the efficiency and safety of global food production through his innovative application of machine vision systems.

Profile:Β Google scholar | ORCID

Featured Publications:

Lu, Y., Chen, D., Olaniyi, E. O., & Huang, Y. (2022). Generative adversarial networks (GANs) for image augmentation in agriculture: A systematic review. Computers and Electronics in Agriculture, 200, 107208. (Citations: 344)

Olaniyi, E. O., Oyedotun, O. K., & Adnan, K. (2015). Heart diseases diagnosis using neural networks arbitration. International Journal of Intelligent Systems and Applications, 7(12), 72. (Citations: 230)

Olaniyi, E. O., Khashman, A. (2014). Onset diabetes diagnosis using artificial neural network. International Journal of Scientific and Engineering Research, 5(10), 754-759. (Citations: 90)

Olaniyi, E. O., Adekunle, A. A., Odekuoye, T., & Khashman, A. (2017). Automatic system for grading banana using GLCM texture feature extraction and neural network arbitrations. Journal of Food Process Engineering, 40(6), e12575. (Citations: 60)

Olaniyi, E. O., Oyedotun, O. K., & Khashman, A. (2017). Intelligent grading system for banana fruit using neural network arbitration. Journal of Food Process Engineering, 40(1), e12335. (Citations: 59)

Ozerdem, O. C., Olaniyi, E. O., & Oyedotun, O. K. (2017). Short term load forecasting using particle swarm optimization neural network. Procedia Computer Science, 120, 382-393. (Citations: 53)

Farzad Bagherzadeh Kasmani | Food Toxicology | Best Researcher Award

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Dr. Farzad Bagherzadeh Kasmani | Food Toxicology | Best Researcher Award

Associate professor at University of Zabol, Iran

Dr. Farzad Bagherzadeh Kasmani is an Associate Professor of Poultry Physiology and Nutrition in the Department of Animal Science at the University of Zabol, Iran. With over two decades of academic and research experience, he is widely recognized for his extensive work on mycotoxin detoxification, poultry health, and sustainable nutrition strategies. Dr. Kasmani is also a seasoned educator, farm manager, and supervisor of numerous graduate research projects.

Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

  • PhD in Poultry Physiology & Nutrition – Tarbiat Modares University, Tehran, Iran (2008–2012)

  • MSc in Animal Science – University of Guilan, Rasht, Iran (2000–2003)

  • BSc in Animal Production Engineering – University of Kurdistan, Sanandaj, Iran (1998–2000)

  • Associate Degree in Animal Production Technology – Bu-Ali Sina University, Hamedan, Iran (1996–1998)

πŸ‘©β€πŸ”¬ Professional Experience

  • 2016–Present: Associate Professor, University of Zabol

    • Taught postgraduate courses such as Mineral Nutrition and Poultry Metabolic Disorders

  • 2014–Present: Head, Department of Animal Science, University of Zabol

    • Farm Manager (Ostrich, Quail, and Broiler Farms)

    • Supervised 20+ PhD & MSc students (2014–2019)

  • 2012–2016: Assistant Professor, University of Zabol

    • Graduate teaching in Hatchery Management, Organic Poultry Production, and Feed Processing

  • 2004–2007: Lecturer, University of Zabol

    • Undergraduate teaching in Biochemistry, Animal Physiology, and Nutrition

  • 1994–2004: Involved in Agronomy and Horticulture

🌱 Research Interests

  • Natural and safe feed additives for mycotoxin detoxification

  • Organic poultry product development

  • Use of phytogenics and beneficial microbes in green poultry production

  • Designing low-cost and sustainable poultry diets

πŸ† Awards and Honors

  • 2008: First Rank, National PhD Entrance Exam

  • 2014: Best Lecturer, College of Agriculture, University of Zabol

  • 2016 & 2023: Best Researcher, College of Agriculture, University of Zabol

πŸ” Conclusion

Dr. Farzad Bagherzadeh Kasmani stands out as a dedicated academician and researcher in poultry science, particularly in addressing challenges such as aflatoxicosis through innovative feed solutions. His leadership roles, impactful publications, and focus on sustainable agriculture have made significant contributions to both scientific advancement and applied poultry farming practices.

Publications πŸ“š

πŸ“„ Article 1
πŸ”“ Open Access
Title: Methionine mitigates aflatoxicosis in quail chicks by improving gut microbiota, immunity, and meat quality
πŸ‘¨β€πŸ”¬ Authors: Adel A. Ghorbani, Mahmoud M. Ghazaghi, Farzad F. Bagherzadeh Kasmani, Mohammad M. Rokouei, Mehran M. Mehri
πŸ“š Journal: Toxicology Reports
πŸ“… Year: 2025
πŸ“Š Citations: 0
πŸ”— Status: Full text menu is disabled

πŸ“„ Article 2
πŸ”“ Open Access
Title: Calcium requirements in growing Japanese quail from 21 to 35 days post-hatch
πŸ‘¨β€πŸ”¬ Authors: Fahimeh F. Pourmollaei, Mahmoud M. Ghazaghi, Mohammad M. Rokouei, Farzad F. Bagherzadeh Kasmani, Mehran M. Mehri
πŸ“š Journal: Poultry Science
πŸ“… Year: 2025

 

 

 

 

 

 

Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher Award

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Dr. Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher AwardΒ 

Post Doctoral researcher at University of Sao Paulo- USP, Brazil

Dr. Ana Clara Candelaria Cucick is a dedicated researcher in food microbiology, specializing in probiotics and lactic acid bacteria (LAB). With a strong focus on the biotechnological production of folate-enriched fermented beverages, she has significantly contributed to the understanding of microbial biofortification and nutrient bioavailability. Her collaborative research with international institutions has led to the publication of multiple scientific articles and advancements in functional food development. Passionate about innovation and gut health, she continuously strives to bridge the gap between food science and human health.

Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

  • Ph.D. in Food Science, University of SΓ£o Paulo (USP)
  • Master’s in Food Science, University of SΓ£o Paulo (USP)
  • Bachelor’s Degree in Food Science, University of SΓ£o Paulo (USP)

πŸ‘©β€πŸ”¬ Professional Experience

  • Researcher at the University of SΓ£o Paulo (USP) – Conducting groundbreaking studies on probiotics and biofortification of fermented foods.
  • Collaborator at the Technical University of Munich – Contributed to joint studies on the bioavailability of folate in fermented beverages.
  • Research Associate at CERELA (Argentina) – Engaged in research on lactic acid bacteria and their functional benefits.
  • Associated Researcher at Food Research Center (FoRC) – Participating in various interdisciplinary projects focusing on sustainable food production and gut health.

🌱 Research Interests

  • Food Microbiology
  • Probiotics and Lactic Acid Bacteria
  • Folate Production by LAB
  • Functional Foods and Nutrient Bioavailability
  • Vitamin D Receptor and its Interactions with Folate Metabolism

πŸ† Awards and Honors

  • Best Paper Award Nominee – Recognized for research on folate-producing LAB and its impact on nutrient bioavailability.
  • Research Collaboration Recognition – Acknowledged for significant contributions to international research projects with leading institutions.
  • Academic Excellence Award – Honored for outstanding achievements in food microbiology and biotechnology.

πŸ” Conclusion

Dr. Ana Clara Candelaria Cucick has made notable contributions to the field of food science, particularly in microbial biofortification and functional foods. Through her research, she has expanded the understanding of probiotic bacteria’s role in enhancing nutrient bioavailability, opening new pathways for innovation in gut health. Her dedication to scientific advancements and collaboration with renowned research institutions highlights her commitment to improving human health through food biotechnology.

Publications πŸ“š

πŸ“„ Impact of folate bio-enriched fermented beverage on vitamin D receptor and folate transporters expression in the colon
πŸ“Œ Food Bioscience | πŸ“… 2025-03 | πŸ”— [DOI: 10.1016/j.fbio.2025.106106]
πŸ‘₯ Contributors: Ana Clara Candelaria Cucick, Jonathan Emiliano LaiΓ±o, Alejandra de Moreno de LeBlanc, Marcos Edgar Herkenhoff, Juliana Yumi Suzuki, Bernadette Dora Gombossy Melo Franco, JoΓ£o Paulo Fabi, Jean Guy LeBlanc, Susana Marta Isay Saad

πŸ₯› Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
πŸ“Œ Molecular Nutrition and Food Research | πŸ“… 2024 | πŸ”— [DOI: 10.1002/MNFR.202300888]
πŸ‘₯ Contributors: Lisa Obermaier, Ana Clara Candelaria Cucick, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad, Thomas Skurk, Michael Rychlik

🍊 Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
πŸ“Œ International Journal of Food Science & Technology | πŸ“… 2024 | πŸ”— [DOI: 10.1111/IJFS.17141]
πŸ‘₯ Contributors: Ana Clara Candelaria Cucick, Raquel Bedani, Lara Santos Ribeiro, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

πŸ‰ Exploring the potential of red pitaya pulp (Hylocereus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
πŸ“Œ Food Research International | πŸ“… 2024 | πŸ”— [DOI: 10.1016/J.FOODRES.2024.114820]
πŸ‘₯ Contributors: Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Broedel, Ana Clara Candelaria Cucick, Marcus Frohme, Susana Marta Isay Saad

πŸ₯€ Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption
πŸ“Œ International Journal of Food Microbiology | πŸ“… 2024-12 | πŸ”— [DOI: 10.1016/j.ijfoodmicro.2024.110895]
πŸ‘₯ Contributors: Ana Clara Candelaria Cucick, Lisa Obermaier, EliΓ΄nio Frota GalvΓ£o, Juliana Yumi Suzuki, Karen RebouΓ§as Nascimento, JoΓ£o Paulo Fabi, Michael Rychlik, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

🦠 B-Group Vitamins as Potential Prebiotic Candidates: Their Effects on the Human Gut Microbiome
πŸ“Œ The Journal of Nutrition | πŸ“… 2024-02 | πŸ”— [DOI: 10.1016/j.tjnut.2023.12.038]
πŸ‘₯ Contributors: Raquel Bedani, Ana Clara Candelaria Cucick, Marcela Albuquerque Cavalcanti de Albuquerque, Jean Guy LeBlanc, Susana Marta Isay Saad

🐭 Evaluation of the bioavailability and intestinal effects of milk fermented by folate-producing lactic acid bacteria in a depletion/repletion mice model
πŸ“Œ Journal of Functional Foods | πŸ“… 2020-01 | πŸ”— [DOI: 10.1016/j.jff.2020.103785]

 

 

 

 

 

 

 

qi zhang | food processing | Excellence in Innovation Award

Posted on by Food Scientist

Assoc. Prof. Dr. qi zhang | food processing | Excellence in Innovation AwardΒ 

Associate professor at Yangzhou University, China

Dr. Sarah (Qi) Zhang is an Associate Professor at Yangzhou University, China, in the School of Mechanical Engineering. With extensive experience in research and academia, she has contributed significantly to the field of mechanical engineering, particularly in manufacturing, renewable energy, and AI-driven optimization. Dr. Zhang has worked on numerous high-profile projects, authored/co-authored over 40 research papers, and collaborated with leading universities and industry partners globally. Her work focuses on energy efficiency, biofuel production, and the application of computational fluid dynamics (CFD) in various engineering processes.

Publications Profile

Google Scholar

πŸŽ“ Education Details

  • Ph.D. in Industrial Engineering, Kansas State University, Manhattan, KS (Aug 2013)
    • Dissertation: “Investigation on pelleting temperature, pelleting quality, pellet sugar yield in ultrasonic-vibration assisted pelleting for ethanol manufacturing.”
  • B.S. in Information Technology, University of Wollongong, Australia (Nov 2005)

πŸ‘©β€πŸ”¬ Professional Experience

1. Associate Professor, Yangzhou University, China (Aug 2016 – Present)

  • Established English graduate courses and collaborated with faculties from various international universities (University of Oregon, University of North Carolina State University, University of Texas Technology, University of Texas – Rio Grande Valley).
  • Focused on energy-saving and optimization in large-scale dryer systems, as well as AI extruder design using CFD.
  • Led two National Natural Science Foundation of China (NSFC) projects.

2. Assistant Professor, Yangzhou University, China (Sept 2013 – July 2017)

  • Worked on new biomass treatment methods for cellulosic ethanol production.
  • Managed three renewable energy projects funded by Jiangsu Province.
  • Contributed to two NSFC projects.

3. Research Assistant, Kansas State University, US (May 2009 – Aug 2013)

  • Participated in NSF projects, including the design and maintenance of an NSF career writing workshop website.
  • Taught material processing in manufacturing.

4. Software Engineer, Motorola Electronic Co. LTD, Singapore (Sept 2005 – Sept 2008)

  • Developed software programs using ASP, SQL, VB, and C.
  • Managed projects related to Hyperion Management software.

🌱 Research Interests

Dr. Zhang’s research interests are primarily centered around:

  • Energy-saving technologies: Development of energy-efficient systems, with a focus on dryers and extruder design.
  • Biomass and biofuel production: Innovation in cellulosic ethanol production, including the use of ultrasonic-vibration assisted pelleting.
  • Computational fluid dynamics (CFD): Application of CFD to optimize airflow and moisture distribution in drying and manufacturing processes.
  • AI and optimization techniques: Use of artificial intelligence in optimizing manufacturing systems and processes.

πŸ† Awards and Honors

  • Yangzhou Excellent Ph.D. Award (2014-2016) – PI (Principal Investigator)
  • Scientific Research Fund from Jiangsu Province: Multiple awards for research on renewable energy and ethanol production technologies.
  • China Postdoc Fund: Investigation of ultrasonic vibration pelleting mechanisms (2014).
  • NSF Career Writing Workshops: Led several workshops from 2009-2013.
  • NSFC Projects: Several contributions to national-level projects, including optimization in 3D ultrasonic machining and non-perfect geometric parameters.

πŸ” Conclusion

Dr. Sarah (Qi) Zhang is a dedicated academic and researcher, known for her leadership in the fields of mechanical engineering, renewable energy, and manufacturing systems. Her collaborative spirit has led her to work with prominent international institutions and contribute to cutting-edge research projects. With a passion for energy optimization and sustainable technologies, she continues to make significant strides in the application of CFD and AI in manufacturing and biofuel production.

Her extensive list of publications, teaching roles, and funded research projects underscore her influential role in advancing the field and fostering global academic and industry collaborations.

Publications πŸ“š

πŸ“‘ Dialdehyde cellulose nanocrystal/gelatin hydrogel optimized for 3D printing applications
πŸ“ Y Jiang, J Zhou, Z Yang, D Liu, X Xv, G Zhao, H Shi, Q Zhang
πŸ“˜ Journal of Materials Science 53, 11883-11900 (80 citations, 2018)

πŸ“‘ Relationships between cellulosic biomass particle size and enzymatic hydrolysis sugar yield: Analysis of inconsistent reports in the literature
πŸ“ Q Zhang, P Zhang, ZJ Pei, D Wang
πŸ“˜ Renewable Energy 60, 127-136 (64 citations, 2013)

πŸ“‘ Preparation of cellulose nanocrystals from Humulus japonicus stem and the influence of high temperature pretreatment
πŸ“ Y Jiang, J Zhou, Q Zhang, G Zhao, L Heng, D Chen, D Liu
πŸ“˜ Carbohydrate Polymers 164, 284-293 (55 citations, 2017)

πŸ“‘ 3D printing process of oxidized nanocellulose and gelatin scaffold
πŸ“ X Xu, J Zhou, Y Jiang, Q Zhang, H Shi, D Liu
πŸ“˜ Journal of Biomaterials Science, Polymer Edition 29 (12), 1498-1513 (52 citations, 2018)

πŸ“‘ Preparation of cellulose nanocrystal/oxidized dextran/gelatin (CNC/OD/GEL) hydrogels and fabrication of a CNC/OD/GEL scaffold by 3D printing
πŸ“ Y Jiang, J Zhou, H Shi, G Zhao, Q Zhang, C Feng, X Xv
πŸ“˜ Journal of Materials Science 55 (6), 2618-2635 (48 citations, 2020)

πŸ“‘ Preparation of cellulose nanofiber-reinforced gelatin hydrogel and optimization for 3D printing applications
πŸ“ Y Jiang, X Xv, D Liu, Z Yang, Q Zhang, H Shi, G Zhao, J Zhou
πŸ“˜ BioResources 13 (3) (44 citations, 2018)

πŸ“‘ Effects of ultrasonic vibration-assisted pelleting on chemical composition and sugar yield of corn stover and sorghum stalk
πŸ“ Q Zhang, P Zhang, ZJ Pei, F Xu, D Wang, P Vadlani
πŸ“˜ Renewable Energy 76, 160-166 (30 citations, 2015)

πŸ“‘ Investigation on characteristics of corn stover and sorghum stalk processed by ultrasonic vibration-assisted pelleting
πŸ“ Q Zhang, P Zhang, Z Pei, D Wang
πŸ“˜ Renewable Energy 101, 1075-1086 (27 citations, 2017)

πŸ“‘ Ultrasonic vibration-assisted pelleting of sorghum stalks: effects of pressure and ultrasonic power
πŸ“ Q Zhang, PF Zhang, T Deines, ZJ Pei, D Wang, X Wu, G Pritchett
πŸ“˜ International Manufacturing Science and Engineering Conference 49460, 129-135 (27 citations, 2010)

πŸ“‘ The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations: A review
πŸ“ P Sharma, PP Sutar, H Xiao, Q Zhang
πŸ“˜ Journal of Future Foods 3 (2), 127-141 (25 citations, 2023)

πŸ“‘ A universal CRISPR/Cas12a-powered intelligent point-of-care testing platform for multiple small molecules in the healthcare, environment, and food
πŸ“ Y Zhao, W Wu, X Tang, Q Zhang, J Mao, L Yu, P Li, Z Zhang
πŸ“˜ Biosensors and Bioelectronics 225, 115102 (23 citations, 2023)

πŸ“‘ Rapid, on-site, ultrasensitive melamine quantitation method for protein beverages using time-resolved fluorescence detection paper
πŸ“ G Li, D Wang, A Zhou, Y Sun, Q Zhang, A Poapolathep, L Zhang, Z Fan, …
πŸ“˜ Journal of Agricultural and Food Chemistry 66 (22), 5671-5676 (21 citations, 2018)

πŸ“‘ Ultrasonic vibration-assisted pelleting of cellulosic biomass for ethanol manufacturing: An investigation on pelleting temperature
πŸ“ Q Zhang, P Zhang, Z Pei, M Rys, D Wang, J Zhou
πŸ“˜ Renewable Energy 86, 895-908 (21 citations, 2016)

πŸ“‘ Inhibition of Aspergillus flavus growth and aflatoxins production on peanuts over Ξ±-Fe2O3 nanorods under sunlight irradiation
πŸ“ D Sun, J Mao, Z Wang, H Li, L Zhang, W Zhang, Q Zhang, P Li
πŸ“˜ International Journal of Food Microbiology 353, 109296 (20 citations, 2021)

πŸ“‘ Design and experiment of no-tube seeder for wheat sowing
πŸ“ X Xi, C Gu, Y Shi, Y Zhao, Y Zhang, Q Zhang, Y Jin, R Zhang
πŸ“˜ Soil and Tillage Research 204, 104724 (20 citations, 2020)

πŸ“‘ Predictive temperature modeling and experimental investigation of ultrasonic vibration-assisted pelleting of wheat straw
πŸ“ Q Zhang, Z Shi, P Zhang, Z Li, M Jaberi-Douraki
πŸ“˜ Applied Energy 205, 511-528 (18 citations, 2017)

πŸ“‘ Efficient Prevention of Aspergillus flavus Spores Spread in Air Using Plasmonic Ag-AgCl/Ξ±-Fe2O3 under Visible Light Irradiation
πŸ“ D Sun, J Mao, H Wei, Q Zhang, L Cheng, X Yang, P Li
πŸ“˜ ACS Applied Materials & Interfaces 14 (24), 28021-28032 (17 citations, 2022)

πŸ“‘ An on-site, ultra-sensitive, quantitative sensing method for the determination of total aflatoxin in peanut and rice based on quantum dot nanobeads strip
πŸ“ S Ouyang, Z Zhang, T He, P Li, Q Zhang, X Chen, D Wang, H Li, X Tang, …
πŸ“˜ Toxins 9 (4), 137 (17 citations, 2017)

πŸ“‘ Experimental determination of the phase equilibrium in the Mg–Cu–Ca ternary system at 350Β°C
πŸ“ Z Zhang, Q Zhang, L Jin, Y Zhang, T Cai, L Zhao, J Wang, Z Jin, L Sheng
πŸ“˜ Journal of Alloys and Compounds 818, 152865 (14 citations, 2020)

πŸ“‘ Computational fluid dynamic analysis of airflow in belt dryer: effects of conveyor position on airflow distribution
πŸ“ P Zhang, Y Mu, Z Shi, Q Zhang, M Wei, M Jaberi-Douraki
πŸ“˜ Energy Procedia 142, 1367-1374 (13 citations, 2017)