Lina Zhang | Food Security | Women Researcher Award

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Prof. Lina Zhang | Food Security | Women Researcher Award

Deputy Director | Hohai University | China

Prof. Lina Zhang is an internationally recognized food scientist whose academic and professional journey reflects sustained excellence in research, innovation, and leadership within food science and technology. Her education provided a strong conceptual grounding in food systems, analytical thinking, and scientific inquiry, enabling her to approach complex food-related challenges with methodological rigor and interdisciplinary insight.

Citation Metrics (Scopus)

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696

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Featured Publications

How industrial agglomeration and technological innovation affect carbon emission efficiency: Evidence from China
– Geoenergy Science and Engineering, 2026

How does the regional digital innovation ecosystem lead to high energy efficiency? An exploratory study based on fsQCA
– Renewable Energy, 2025

Evaluation of Chinese commercial bank efficiency and influencing factors: A three-stage dynamic data envelopment analysis approach
– Environment, Development and Sustainability, 2025

Roadmap to achieve sustainable energy development: Is energy security important to the path to SDG7?
– Renewable Energy, 2025

Industrial trade and embodied energy transfer patterns analysis in China: A multilayer complex networks perspective
– Energy, 2025

Khayelihle Ncama | Food Security | Sustainable Food Science Award

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Dr. Khayelihle Ncama | Food Security | Sustainable Food Science Award

Senior Lecturer | Durban University of Technology | South Africa

Dr. Khayelihle Ncama is a respected food scientist recognized for his scholarly contributions to food safety, food microbiology, and sustainable food systems, with a strong focus on improving public health outcomes through science-driven food innovations.  His academic formation reflects advanced training in food science–related disciplines, emphasizing analytical thinking, research ethics, and interdisciplinary problem-solving without reference to specific qualifications or institutions.

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Featured Publications

Sugandh Arora | Food security | Editorial Board Member

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Assist. Prof. Dr. Sugandh Arora | Food security | Editorial Board Member

Assistant Professor | Ajeenkya DY Patil University | India

Assist. Prof. Dr. Sugandh Arora is a distinguished academician and researcher whose professional journey includes extensive experience in academia, serving as an Assistant Professor in a School of Management and holding prior roles as a financial advisor in the finance industry and as a faculty member at top universities. She completed her doctoral research at the Mittal School of Business and has an academic career spanning several years. Her research interest is primarily concentrated in the interdisciplinary areas of household food security, agricultural economics, international trade, vulnerability, maternal health, and national food security reforms, including the integration of modern technologies like blockchain in the food system. Her research skills are evidenced by her competency in rigorous quantitative analysis, conceptual framework development, systematic reviews, and expertise in data analysis tools like SPSS. She has significantly contributed to her field through numerous publications in reputed journals, including those indexed in Scopus. Her awards and honors include receiving the Best Paper Award at a national conference and securing two copyrights from the Government of India. Furthermore, she has been recognized with international exposure through engagements in Poland and Indonesia, reflecting her global research relevance. In conclusion, Assist. Prof. Dr. Sugandh Arora has established herself as a valuable and globally engaged scholar dedicated to addressing critical issues in economic policy and food security, with a strong commitment to impactful research and academic excellence.

Profile: Scopus | ORCID

Featured Publications:

Arora, S., Oberoi, S., Nabi, T., & Verma, B. (2024). How does blockchain impact sustainable food security? Insights from literature review. International Journal of Information Management Data Insights, 4(2), 100276. (16 Citations)

Arora, S., & Nabi, T. (2022). Blockchain adoption in banking systems: A boon or bane? Applications, challenges, and opportunities of blockchain technology in …. (14 Citations)

Oberoi, S., Arora, S., Verma, B., & Roy, K. K. (2024). What do we know about artificial intelligence and blockchain technology integration in the healthcare industry? Driving decentralization and disruption with digital technologies, 124–138. (12 Citations)

Arora, S., & Nabi, T. (2022). Determinants affecting household food security in India: A critical review. International Journal of Economic Policy in Emerging Economies, 15(2–4), 317–330. (11 Citations)

Verma, B., Bhardwaj, M., Arora, S., & Oberoi, S. (2025). Unveiling the impact of remittances on productive efficiencies: Investigating productivity growth of prominent remittance-receiving developing nations. International Journal of Productivity and Performance Management, 74(4). (4 Citations)

Arora, S., Nabi, T., & Bhardwaj, M. (2023). Blockchain technology: A double-edged sword when it comes to sustainable food security. The Empirical Economics Letters, 22, 67–88. (4 Citations)

Arora, S., Nabi, T., Oberoi, S., & Awasthi, V. (2024). Prevalence of household food security and health-related quality of life: Special consideration on the expectant mothers in Punjab. The Indian Economic Journal, 72(3), 540–553. (2 Citations)

Phatthira Yingleardrattanakul | Food Science | Best Researcher Award

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Mrs. Phatthira Yingleardrattanakul | Food Science | Best Researcher Award

Mrs. Phatthira Yingleardrattanakul | Food Science | Senior Professional Medical Scientist |  King Mongkut′s Institute of Technology Ladkrabang | Thailand

Mrs. Phatthira Yingleardrattanakul is a notable researcher in Food Science and Technology, focusing particularly on the stability and encapsulation of bioactive food compounds. Her professional experience and research interests center on developing novel microencapsulation techniques, such as spray drying and electrospinning, to enhance the stability, retention, and controlled release of sensitive micronutrients like folic acid (vitamin B9) and vitamin C in various food matrices. Mrs. Phatthira Yingleardrattanakul’s work often involves evaluating the efficacy of different biopolymers like alginate, pectin, and chitosan as encapsulating agents. Key research skills she employs include microencapsulation technology, chromatography (HPLC) for compound analysis, and the evaluation of stability under different processing conditions (e.g., heat, extrusion). While specific details on her full education and awards are not available in the public snippets, her extensive publication record demonstrates her significant contribution to improving food fortification and the shelf life of functional foods. In conclusion, Mrs. Phatthira Yingleardrattanakul’s research is highly relevant to solving critical challenges in food science by enhancing nutrient bioavailability and stability in the food industry.

Profile: Scopus

Featured Publications: 

Encapsulation of vitamin C in triphosphate linked chitosan microspheres by spray drying. (2005, 175)

Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing. (2012, 102)

Encapsulation of folic acid and its stability in sodium alginate-pectin-poly(ethylene oxide) electrospun fibres. (2012, 85)

Ion pair-based dispersive liquid–liquid microextraction followed by high performance liquid chromatography as a new method for determining five folate derivatives in foodstuffs. (2015, 60)

Evaluation of spray drying microencapsulation for folic acid fortification of dried rice vermicelli (Khanom Jeen). (2018, 22)

Preliminary evaluation and studies on the preparation, characterization and in vitro release studies of different biopolymer microparticles for controlled release of folic acid. (2020, 11)

Evaluation of the efficiency of various folic acid microencapsulation techniques for rice vermicelli (Khanom Jeen) fortification. (2020, 1)

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

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

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

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

Publications Profile

Orcid

🎓 Education Details

  • Ph.D. Candidate – Food Science and Technology, Federal University of Goiás

  • Master of Science – Food Science and Technology, Federal University of Goiás

  • Bachelor’s Degree – Chemical Engineering

👩‍🔬 Professional Experience

  • Founder, Nutricandies – Leads innovation in upcycled food products and superfoods.

  • Technical Coordinator – ‘Valorization of Cocoa By-Products’ project with Brazil’s National Research Council.

  • Collaborations with Industry – Works with Cargill Foundation on solar reactor technology and with the Ellen MacArthur Foundation on regenerative food systems.

  • Consultant – Partnered with companies like Ambev and Cargill on sustainable food technology.

🌱 Research Interests

  • Upcycling of food by-products

  • Development of sustainable food technologies

  • Regenerative food systems

  • Cocoa value chain innovation

  • Circular economy in food production

🏆 Awards and Honors

  • Global Youth Action Report Recognition – FAO/UN (For contributions to agri-food system transformation)

  • Finalist, Thought for Food Global Challenge – Twice recognized for food innovation

  • Most Innovative Project & Most Sustainable Product Awards – International recognition for zero-fat chocolate and upcycled superfoods

  • Global Circular Economy Award – Recognized for sustainable food solutions

🔍 Conclusion

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

Publications 📚

  • Food-related properties and composition of cocoa honey (Theobroma cacao L.): An integrated investigation
    Food Research International, 2025-02
    DOI: 10.1016/j.foodres.2025.115694
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

  • Nutritionally Fortified Chocolate Truffles with Vegetables and Their Preparation Process
    INPI BR10201901316, 2024-07-09
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

  • Gas Chromatographic Analysis of Volatile Organic Compounds from Cocoa Nibs Peel and Their Infusions
    Sciences in Tune – Exploring Connections between Exact and Natural Sciences, 2024
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

  • Kombucha Based on Camellia sinensis and Hibiscus sabdariffa L., Flavored with Cocoa Honey and Acerola: A Colorimetric Analysis
    Innovative Strategies for Successful Agriculture, 2024
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

     

  • Profile of Volatile Organic Compounds and Physicochemical Parameters of Sugarcane Molasses Kombucha Enriched with Acerola
    Innovative Strategies for Successful Agriculture, 2024
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

  • Chocolate Creams Enriched with Vitamins, Fibers, and Minerals, Based on Plants or Parts Thereof, Lactose-Free, Gluten-Free, with Reduced Fat Levels and Their Respective Production Process
    INPI, 2019
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

  • Estudo da Remoção de Corantes Alimentícios em Meios Aquosos com Adsorção por Argila Branca e Telha
    Revista de Química Industrial, 2017
    🖊️ Gustavo Henrique Amaral Monteiro Rocha

 

 

 

 

Kayise Maseko | Cellular agriculture | Best Scholar Award

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Ms. Kayise Maseko | Cellular agriculture | Best Scholar Award

Tshwane University of Technology, South Africa

Kayise Hypercia Maseko is a dedicated food scientist and PhD candidate at Tshwane University of Technology, specializing in sustainable food production systems and cellular agriculture. With a background in Food Technology, her research focuses on alternative protein sources, functional foods, and food preservation techniques. Her work in fungi-based meat analogues and mushroom mycelia optimization contributes to the advancement of lab-grown food technologies. She has collaborated with Agricultural Research Council (ARC-TSC) and WildBio on projects related to food processing and cultivated meat alternatives. A passionate educator, she has worked as a tutor and assistant lecturer, mentoring future food scientists. Kayise is an active member of SACNASP and SAAFoST, with multiple peer-reviewed journal publications and international conference presentations (SAAFoST 2023, IUFoST 2024). Her commitment to food security and biotechnology innovation is evident in her ongoing research contributions, aiming to address global challenges in sustainable food production.

Profile

Orcid

Education 

🎓 PhD in Food Technology (2023 – Present)
Tshwane University of Technology

  • Research Topic: Evaluation of biomaterials for mycelium production and development of hybrid cell-cultured meat.

🎓 Master of Agricultural Science (M-Tech in Food Technology) (2019 – 2022)
Tshwane University of Technology

  • Research Topic: Screening the functional properties of unripe banana flour from 35 varieties based on their genomic and sub-genomic groups.
  • Research Conducted at: Agricultural Research Council – Tropical and Subtropical Crops (ARC-TSC).

🎓 B-Tech in Food Technology (2018)
Tshwane University of Technology

  • Research Topic: Commercial Traditional-type, source of fibre mageu.

Research Focus

🔬 Sustainable Food Production Systems – Investigating eco-friendly and efficient food production methods to enhance global food security.

🌱 Cellular Agriculture – Developing innovative approaches to cultivated meat, focusing on hybrid cell-based meat analogues using fungi-based protein sources.

🥦 Alternative Protein Sources – Exploring mushroom mycelia and plant-based proteins as viable meat substitutes for sustainable diets.

🛡️ Food Preservation Techniques – Researching novel food preservation and processing methods to enhance nutritional value and shelf life.

🍌 Functional Foods & Biomaterials – Studying unripe banana flour functional properties and biomaterials for food production to improve food formulations.

🏭 Industry Collaboration – Working with WildBio on cultivated animal cell biomass and hybrid fungi-based meat alternatives.

📢 Academic Outreach – Presenting research at international conferences (SAAFoST 2023, IUFoST 2024) and mentoring students in food science.

Publications 

📜 Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review – Journal of Food Science (2025) 🔗 [DOI: 10.1111/1750-3841.70060]

🍌 Musa species variation, production, and the application of its processed flour: A review – Scientia Horticulturae (2024) 🔗 [DOI: 10.1016/j.scienta.2023.112688]

🍄 Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia – International Journal of Food Science (2024) 🔗 [DOI: 10.1155/ijfo/5562732]

🧪 Discrimination of Musa banana genomic and sub-genomic groups based on multi-elemental fingerprints and chemometrics – Journal of Food Composition and Analysis (2021) 🔗 [DOI: 10.1016/j.jfca.2021.104334]