Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher Award

Posted on by sciencefather

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

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

🎓 Education Details

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

👩‍🔬 Professional Experience

  • Researcher at the University of São 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

🏆 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.

🔍 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 📚

📄 Impact of folate bio-enriched fermented beverage on vitamin D receptor and folate transporters expression in the colon
📌 Food Bioscience | 📅 2025-03 | 🔗 [DOI: 10.1016/j.fbio.2025.106106]
👥 Contributors: Ana Clara Candelaria Cucick, Jonathan Emiliano Laiño, Alejandra de Moreno de LeBlanc, Marcos Edgar Herkenhoff, Juliana Yumi Suzuki, Bernadette Dora Gombossy Melo Franco, João Paulo Fabi, Jean Guy LeBlanc, Susana Marta Isay Saad

🥛 Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
📌 Molecular Nutrition and Food Research | 📅 2024 | 🔗 [DOI: 10.1002/MNFR.202300888]
👥 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
📌 International Journal of Food Science & Technology | 📅 2024 | 🔗 [DOI: 10.1111/IJFS.17141]
👥 Contributors: Ana Clara Candelaria Cucick, Raquel Bedani, Lara Santos Ribeiro, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

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

🥤 Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption
📌 International Journal of Food Microbiology | 📅 2024-12 | 🔗 [DOI: 10.1016/j.ijfoodmicro.2024.110895]
👥 Contributors: Ana Clara Candelaria Cucick, Lisa Obermaier, Eliônio Frota Galvão, Juliana Yumi Suzuki, Karen Rebouças Nascimento, João 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
📌 The Journal of Nutrition | 📅 2024-02 | 🔗 [DOI: 10.1016/j.tjnut.2023.12.038]
👥 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
📌 Journal of Functional Foods | 📅 2020-01 | 🔗 [DOI: 10.1016/j.jff.2020.103785]

 

 

 

 

 

 

 

Tianyuan Song | Nutritional Science and Functional Foods | Young Scientist Award

Posted on by sciencefather

Assoc. Prof. Dr. Tianyuan Song | Nutritional Science and Functional Foods | Young Scientist Award

Assoc. Prof. at Zhejiang Gongshang University, School of Food Science and Biotechnology, China

Dr. Tianyuan Song is an Associate Professor at the School of Food Science and Biotechnology, Zhejiang Gongshang University. After earning a Ph.D. in Food Science and Engineering from South China University of Technology in 2022, he has pursued a research career focused on bioactive peptides, cellular exosomes, and food-drug homologous plants. With nearly eight years of experience in food science research, Dr. Song is committed to advancing the understanding of functional foods and their applications in health and nutrition. He serves as the Secretary of the International Society for Food Nutrition and Safety and is an expert member of the Working Committee on Chinese Special Medicine Foods and Bioactive Peptides.

Professional Profile

Education

Dr. Song completed his Ph.D. in Food Science and Engineering from South China University of Technology in 2022. His doctoral studies focused on developing innovative approaches to studying bioactive compounds in food. Prior to this, he obtained a Master’s degree in Food Biotechnology, where he refined his expertise in molecular food science. His academic training has equipped him with multidisciplinary skills spanning food chemistry, biotechnology, and nutritional sciences.

Professional Experience

Since completing his Ph.D., Dr. Song has served as an Associate Professor at Zhejiang Gongshang University. His academic career includes leading projects funded by the National Natural Science Foundation of China and the Natural Science Foundation of Zhejiang Province. Dr. Song has published 18 SCI-indexed papers and holds two patents related to bioactive peptides and functional food development. Additionally, he actively participates in research collaborations and professional committees, strengthening his academic and industry connections.

Research Interests

Dr. Song’s research focuses on foodborne bioactive peptides, cellular exosomes, and food-drug homologous plants. He investigates the functional properties of peptides and their potential to modulate cellular signaling pathways, particularly those associated with chronic diseases. His work also explores how natural compounds from food sources can serve therapeutic and preventive roles in human health. This interdisciplinary approach merges food science, molecular biology, and biotechnology to develop functional foods that improve public health outcomes.

Awards and Honors

Dr. Song has been recognized for his contributions to food science research with multiple honors. In 2021, he participated in a key research and development initiative under Guangdong Province’s R&D program. In 2023, he received competitive funding from the National Natural Science Foundation of China and the Natural Science Foundation of Zhejiang Province. His innovations have also been acknowledged through patents, emphasizing his commitment to translating research into practical applications. His leadership roles in international and national committees further demonstrate his growing influence in the field.

Conclusion

Tianyuan Song is a highly suitable candidate for the Research for Young Scientist Award due to a robust academic foundation, impactful research contributions, and leadership in professional organizations. Strengthening global collaborations, increasing the practical application of research, and engaging more broadly with the scientific community would elevate the application further. Overall, the candidate demonstrates a promising trajectory in the field of food science and biotechnology, making them a strong contender for this recognition.

Publications Top Noted

1️⃣ Inhibitory Effects of a Sulfated Polysaccharide Isolated from Edible Red Alga Bangia fusco-purpurea on α-amylase and α-glucosidase

  • 🖋 Z Jiang, G Yu, Y Liang, T Song, Y Zhu, H Ni, K Yamaguchi, T Oda
  • 📖 Bioscience, Biotechnology, and Biochemistry
  • 📅 2019
  • 🔢 Citations: 51

2️⃣ Soybean-Derived Antihypertensive Peptide LSW (Leu–Ser–Trp) Antagonizes the Damage of Angiotensin II to Vascular Endothelial Cells Through the Trans-Vesicular Pathway

  • 🖋 T Song, M Lv, M Zhou, M Huang, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2021
  • 🔢 Citations: 22

3️⃣ The Protective Effects of Tripeptides VPP and IPP Against Small Extracellular Vesicles from Angiotensin II-Induced Vascular Smooth Muscle Cells Mediating Endothelial Damage

  • 🖋 T Song, M Lv, L Zhang, X Zhang, G Song, M Huang, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2020
  • 🔢 Citations: 20

4️⃣ Tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) Regulate the Proliferation and Migration of Vascular Smooth Muscle Cells by Interfering with Ang II-Induced Human Umbilical Vein Cells

  • 🖋 T Song, M Lv, B Sun, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2020
  • 🔢 Citations: 15

5️⃣ The Anti-Inflammatory Effect of Vasoactive Peptides from Soybean Protein Hydrolysates by Mediating Serum Extracellular Vesicles-Derived miRNA-19b/CYLD/TRAF6 Axis

  • 🖋 T Song, M Zhou, W Li, M Lv, L Zheng, M Zhao
  • 📖 Food Research International
  • 📅 2022
  • 🔢 Citations: 9

6️⃣ Identification and Screening of Potential ACE2 Activating Peptides from Soybean Protein Isolate Hydrolysate Against Ang II-Induced Endothelial Dysfunction

  • 🖋 M Zhou, T Song, W Li, M Huang, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2023
  • 🔢 Citations: 8

7️⃣ Signal Intensity of Stem Diameter Variation for the Diagnosis of Drip Irrigation Water Deficit in Grapevine

  • 🖋 C Ru, X Hu, W Wang, H Ran, T Song, Y Guo
  • 📖 Horticulturae
  • 📅 2021
  • 🔢 Citations: 8

8️⃣ Effects of Nitrogen on Nitrogen Accumulation and Distribution, Nitrogen Metabolizing Enzymes, Protein Content, and Water and Nitrogen Use Efficiency in Winter Wheat Under Heat Stress

  • 🖋 C Ru, X Hu, M Lü, D Chen, W Wang, T Song
  • 📖 Journal
  • 📅 2022
  • 🔢 Citations: 5

9️⃣ Soybean-Derived Antihypertensive Hydrolysates Attenuate Ang II-Induced Renal Damage by Modulating MAPK and NF-κB Signaling Pathways

  • 🖋 T Song, YY Ding, T Zhang, Q Cai, Y Hu, Q Gu, Z Gu
  • 📖 Food & Function
  • 📅 2024
  • 🔢 Citations: 4

🔟 Tripeptide Leu-Ser-Trp Regulates the Vascular Endothelial Cells Phenotype Switching by Mediating the Vascular Smooth Muscle Cells-Derived Small Extracellular Vesicles Packaging

  • 🖋 T Song, M Zhou, W Li, L Zheng, J Wu, M Zhao
  • 📖 Molecules
  • 📅 2022
  • 🔢 Citations: 4

 

Ramona Massoud | Food science | Best Researcher Award

Posted on by sciencefather

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.