KHUMBARON KIRANBALA KABUI | Food Process Engineering | Best Researcher Award

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Ms. KHUMBARON KIRANBALA KABUI | Food Process Engineering | Best Researcher Awardย 

RESEARCH SCHOLAR at NIFTEM-THANJAVUR, India

ย Khumbaron Kiranbala Kabui is a dedicated researcher specializing in Food Process Engineering, with a strong focus on Grain Sciences, including grain processing, milling, storage, and quality characterization. Currently pursuing a Ph.D. at the National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T), her research investigates the effects of various pre-treatments on the milling characteristics of Kodo millet. With an extensive academic background, she has demonstrated excellence in her field, contributing significantly through research, publications, and conference presentations.

Publications Profile

Scopus

๐ŸŽ“ Education Details

  • Ph.D. in Food Process Engineering (2022 – Present)
    • National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T)
    • Research Title: Studies on the effect of different pre-treatments on milling characteristics of Kodo millet and its quality evaluation
    • Supervisor: Dr. K.A. Athmaselvi
  • M.Tech. in Food Engineering and Technology (2018 – 2020)
    • Tezpur University, Assam (CGPA: 9.16/10)
    • Thesis: Study on antimicrobial biodegradable film from gum of flaxseed
    • Supervisor: Dr. Rajkumar Duary
  • B.Tech. in Agricultural Engineering (2014 – 2018)
    • College of Agricultural Engineering & Post Harvest Technology, Sikkim, Central Agricultural University, Imphal (CGPA: 7.96/10)
    • Thesis: Ergonomic evaluation of sprouted rice seeder in terraces of Sikkim
    • Supervisor: Prof. N.S. Chauhan

๐Ÿ‘ฉโ€๐Ÿ”ฌ Professional Experience

  • Extensive training in food processing technology, agricultural engineering, and machinery through internships and training programs at prestigious institutions such as IIFPT, ICAR-RC-NEH, and Northern Region Farm Machinery Training and Testing Institute.
  • Active participation in academic conferences, symposiums, and workshops focused on food science, technology, and agricultural engineering.

๐ŸŒฑ Research Interests

  • Grain Sciences: Processing, milling, and storage of grains
  • Quality characterization of food grains
  • Development of novel food processing techniques such as Ohmic heating for parboiling
  • Functional and nutritional evaluation of millets and their application in food systems

๐Ÿ† Awards and Honors

  • National Fellowship and Scholarship for Higher Studies of Scheduled Tribe Students (NFST) by the Ministry of Tribal Affairs, Government of India (2022)
  • University Gold Medalist in M.Tech. (Food Engineering and Technology) (2021)
  • Qualified UGC NET (Home Science) for Assistant Professor (2019, 2022)
  • Secured All India 54th rank in ICAR-AICE-JRF/SRF (Ph.D.) (2021) in Agricultural Processing and Food Engineering
  • Awarded 2nd Prize in Oral Presentation at ISAE Annual Convention and International Symposium (2024)
  • Awarded 3rd Prize in Poster Presentation at ICMANES 2023
  • Multiple awards and recognitions in research presentations, conferences, and competitive examinations

๐Ÿ” Conclusion

Khumbaron Kiranbala Kabui is a passionate researcher with a strong academic and research background in Food Process Engineering. Her expertise in grain processing, innovative food processing technologies, and nutritional characterization has led to significant contributions in the field. Through numerous research publications, presentations, and active participation in professional organizations, she continues to make an impact in advancing food science and technology. With her deep commitment to research and academic excellence, she aspires to contribute further to the development of sustainable and efficient food processing methods.

Publications ๐Ÿ“š

๐Ÿ“„ Journal Article โ€“ For research papers published in scientific journals
๐Ÿ“š Book โ€“ For standalone books written by one or more authors
๐Ÿ“– Book Chapter โ€“ For chapters contributed to edited books
๐ŸŽค Conference Paper โ€“ For research presented at academic conferences
๐Ÿ“ฐ Magazine Article โ€“ For articles published in magazines
๐Ÿ“ Report โ€“ For official reports from organizations or institutions
๐ŸŒ Website โ€“ For online sources or web pages
๐ŸŽ™ Podcast โ€“ For audio research discussions or expert interviews
๐ŸŽฅ Video โ€“ For documentaries, lectures, or research-based YouTube content
๐Ÿ“‘ Preprint โ€“ For research uploaded to preprint servers before peer review

 

 

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

ย 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 Masterโ€™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

๐ŸŽ“ Education Details

  • MSc. (Hons.) Food Technology (2022 โ€“ 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 โ€“ 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

๐Ÿ‘ฉโ€๐Ÿ”ฌ Professional Experience

  • Cold Storage Intern (Feb 2022 โ€“ 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 โ€“ Aug 2022)
    Pure Foods, Sheikhupura, Pakistan

    • Supervised fruit juice production and pasteurization
    • Implemented HACCP principles for food safety
    • Monitored the packaging process

๐ŸŒฑ 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

๐Ÿ† Awards and Honors

  • 2nd Position in Recipe Development Competition (2022) โ€“ Pak-Korea Nutrition Center (PKNC)
  • Merit-Based Scholarship Awardee (2021) โ€“ University of Agriculture, Faisalabad
  • Prime Minister Ujala Program Awardee (2014) โ€“ Government of Punjab, Pakistan
  • Excellence Award in Chinese Singing Competition (2022) โ€“ Confucius Institute-UAF
  • Certificate of Appreciation for Wheat Campaign (2021) โ€“ University of Agriculture, Faisalabad

๐Ÿ” 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 ๐Ÿ“š

๐Ÿ“„ Impact of watermelon seed fortified crackers on hyperlipidemia in rats
๐Ÿ“š The Pakistan Veterinary Journal, 2024
๐Ÿ”— [DOI: 10.29261/pakvetj/2024.234]

๐ŸŒฟ Harnessing the health perks of underrated spices in bakery products – A review
๐Ÿ“˜ Food Chemistry Advances, 2024-12
โœ๏ธ Contributors: Hassan Mehmood Sipra, Asad Ali, Qamar Abbas Syed, Muhammad Irfan, Syed Ali Hassan
๐Ÿ”— [DOI: 10.1016/j.focha.2024.100790]

๐Ÿ” Overview of industrial food fraud and authentication through chromatography technique and its impact on public health
๐Ÿ“• Food Chemistry, 2024-12
โœ๏ธ Contributors: Nabila Aslam, Rida Fatima, Ammar B. Altemimi, Talha Ahmad, Samran Khalid, Syed Ali Hassan, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1016/j.foodchem.2024.140542]

๐ŸŽ Unveiling the anti-oxidative potential of fruits and vegetable waste in prolonging the shelf stability of vegetable oils
๐Ÿ“— Future Foods, 2024-12
โœ๏ธ Contributors: Muqaddas Zahid, Samran Khalid, Sumbal Raana, Sara Amin, Hamza Javaid, Rizwan Arshad, Ayesha Jahangeer, Saeed Ahmad, Syed Ali Hassan
๐Ÿ”— [DOI: 10.1016/j.fufo.2024.100328]

๐Ÿ— Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties
๐Ÿ“™ Packaging Technology and Science, 2024-10
โœ๏ธ Contributors: Kaneez Ayesha, Samran Khalid, Kashmala Chaudhary, Sadia Ansar, Muqaddas Zahid, Syed Ali Hassan, Nadia Bashir, Muhammad Naeem, Jahan Zaib Ashraf, Helen Onyeaka
๐Ÿ”— [DOI: 10.1002/pts.2834]

โšก Applications of cold plasma technique to enhance the safety and quality of different food products
๐Ÿ“˜ Measurement: Food, 2024-09
โœ๏ธ Contributors: Aisha Shabbir, Syed Ali Hassan, Hafsa Hanif, Rabia Rauf, Sidra Tul Muntaha, Muqdas Jubbar, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1016/j.meafoo.2024.100183]

๐Ÿ… Emerging ways to extract lycopene from waste of tomato and other fruits – A comprehensive review
๐Ÿ“• Journal of Food Process Engineering, 2024-09
โœ๏ธ Contributors: Kashmala Chaudhary, Samran Khalid, Muqaddas Zahid, Sadia Ansar, Mahnoor Zaffar, Syed Ali Hassan, Muhammad Naeem, Abid Aslam Maan, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1111/jfpe.14720]

๐Ÿฆ— Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns
๐Ÿ“— Food Chemistry: X, 2024-06
โœ๏ธ 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
๐Ÿ”— [DOI: 10.1016/j.fochx.2024.101533]

๐Ÿฅœ Exploring the potential of cashew waste for food and health applications – A review
๐Ÿ“™ Future Foods, 2024-06
โœ๏ธ Contributors: Nabila Aslam, Syed Ali Hassan, Fakiha Mehak, Sania Zia, Zuhaib F. Bhat, Seydi YฤฑkmฤฑลŸ, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1016/j.fufo.2024.100319]

โ™ป๏ธ Recovery of valuable substances from food waste by ohmic heating assisted extraction – A step towards sustainable production
๐Ÿ“˜ Future Foods, 2024-06
โœ๏ธ Contributors: Samran Khalid, Syed Ali Hassan, Ammar B. Altemimi, Kashmala Chaudhary, Sumbal Raana, Hamza Javaid, Muhammad Naeem, Zuhaib F. Bhat, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1016/j.fufo.2024.100365]

๐ŸŒฑ Bridging sustainability and industry through resourceful utilization of pea pods – A focus on diverse industrial applications
๐Ÿ“• Food Chemistry: X, 2024-05
โœ๏ธ 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
๐Ÿ”— [DOI: 10.1016/j.fochx.2024.101518]

โ˜ ๏ธ Cyanogenic glucosides in plant-based foods: Occurrence, detection methods, and detoxification strategies โ€“ A comprehensive review
๐Ÿ“— Microchemical Journal, 2024-04
โœ๏ธ 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
๐Ÿ”— [DOI: 10.1016/j.microc.2024.110065]

๐Ÿ… Factors responsible for spoilage, drawbacks of conventional packaging, and advanced packaging systems for tomatoes
๐Ÿ“™ Journal of Agriculture and Food Research, 2024-03
โœ๏ธ Contributors: Samran Khalid, Syed Ali Hassan, Hamza Javaid, Muqaddas Zahid, Muhammad Naeem, Zuhaib F. Bhat, Gholamreza Abdi, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1016/j.jafr.2023.100962]

๐Ÿ“ข Application of ultrasound technology for the effective management of waste from fruit and vegetables
๐Ÿ“˜ Ultrasonics Sonochemistry, 2024-01
โœ๏ธ 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
๐Ÿ”— [DOI: 10.1016/j.ultsonch.2023.106744]

๐ŸŒฟ Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach
๐Ÿ“• Packaging Technology and Science, 2023-12-13
โœ๏ธ Contributors: Samran Khalid, Muhammad Naeem, Muhammad Talha, Syed Ali Hassan, Aman Ali, Abid Aslam Maan, Zuhaib F. Bhat, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1002/pts.2787]

๐ŸŒ Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
๐Ÿ“— Trends in Food Science & Technology, 2023-10
โœ๏ธ Contributors: Syed Ali Hassan, Mueen Abbas, Waqar Mujahid, Waqar Ahmed, Saeed Ahmad, Abid Aslam Maan, Aamir Shehzad, Zuhaib F. Bhat, Rana Muhammad Aadil
๐Ÿ”— [DOI: 10.1016/j.tifs.2023.104166]

๐Ÿฅœ An appealing review of industrial and nutraceutical applications of pistachio waste
๐Ÿ“™ Critical Reviews in Food Science and Nutrition, 2022-10-06
โœ๏ธ Contributor: Syed Ali Hassan
๐Ÿ”— [DOI: 10.1080/10408398.2022.2130158]

 

 

 

 

 

Thirumavalavan Munusamy | Food Biotechnology | Food Biotechnology Innovation Award

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Prof. Thirumavalavan Munusamy | Food Biotechnology | Food Biotechnology Innovation Award

Professor, Saveetha Engineering College, India

Dr. Munusamy Thirumavalavan is a distinguished Professor of Chemistry at Saveetha Engineering College, Chennai, and an Adjunct Faculty at National Chung-Hsing University, Taiwan. With over two decades of research and academic expertise, he specializes in nanoscience, inorganic chemistry, and environmental chemistry. He also serves as a scientific editor and consultant at National Cheng Kung University, Taiwan. His work focuses on nanomaterials, catalysis, and biotechnological applications, contributing significantly to environmental sustainability and food biotechnology. He has earned several prestigious fellowships, including those from the National Science Council (Taiwan) and Fundaรงรฃo para a Ciรชncia e a Tecnologia (Portugal). Dr. Thirumavalavan has an impressive list of publications, editorial memberships, and international recognitions, making him a key contributor to scientific advancements in chemistry and material sciences.

Publications Profile

๐ŸŽ“ Educationย 

Dr. Munusamy Thirumavalavan holds a Ph.D. in Inorganic Chemistry (2002) with a focus on macrobicyclic ligand synthesis and metal complex studies. His M.S. in Chemistry (1997) and B.S. in Chemistry (1993) were both awarded with First Class Distinction. He also obtained a Postgraduate Diploma in Environmental Science (1994-1995), strengthening his expertise in chemical management and environmental research. Throughout his academic journey, he was recognized for his excellence, receiving the State-Level Merit Scholarship (1988) from the Tamil Nadu State Government. His research has significantly contributed to fields such as nanotechnology, catalysis, and environmental chemistry, making him a leading figure in the scientific community.

๐Ÿ‘จโ€๐Ÿซ Experienceย 

Dr. Munusamy Thirumavalavan has extensive experience as a Professor, Research Faculty, and Consultant. He has been actively engaged in academia and research for over 15 years, holding positions at Saveetha Engineering College (India) and National Chung-Hsing University (Taiwan). Additionally, he serves as a Scientific Editor, Proofreader, and Consultant at the Foreign Language Centre, National Cheng Kung University, Taiwan. His expertise extends to R&D consulting and editorial services, particularly in chemical sciences, nanotechnology, and environmental chemistry. He has played a crucial role in mentoring researchers, editing scientific manuscripts, and leading multidisciplinary research initiatives. His research contributions are recognized internationally, and his work continues to impact industries such as food biotechnology, nanotechnology, and chemical engineering.

๐Ÿ† Suitability Summary for the Food Biotechnology Innovation Award

Dr. Munusamy Thirumavalavan is an ideal candidate for the Food Biotechnology Innovation Award, given his groundbreaking work in bio-nanocatalysis, green synthesis, and nanomaterials for food preservation. His research has led to sustainable innovations in food safety, quality enhancement, and biotechnological applications, directly impacting the global food industry. His extensive publications, international collaborations, and industrial applications showcase his commitment to advancing food biotechnology. His findings have practical applications in enhancing food longevity, reducing contamination risks, and developing eco-friendly preservation techniques. His contributions align with the award’s mission of recognizing pioneers in food biotechnology, making him a worthy recipient.

๐Ÿ“ˆ Professional Developmentย 

Dr. Munusamy Thirumavalavan actively contributes to scientific research, academic mentorship, and interdisciplinary collaborations. His editorial roles in high-impact journals demonstrate his commitment to scientific excellence. He participates in international conferences, workshops, and collaborative research projects to advance chemical sciences, nanotechnology, and environmental engineering. His involvement in R&D consulting ensures that his research has practical industrial applications, particularly in food safety and biotechnology. Through mentorship, peer-reviewing, and academic leadership, he continues to shape the future of research and education.

๐Ÿ… Awards & Honorsย 

  • Editorial Board Memberships: Nanomedicine & Nanotechnology Journal, Current Microwave Chemistry, International Journal of Chemistry & Materials Research.
  • Recognized by International Biographical Centre (IBC), Cambridge, as โ€œLeading Professionals of the World-2014โ€.
  • Included in โ€œWhoโ€™s Who in the Worldโ€ (31st edition, 2014) for significant research contributions.
  • NSC Fellowship (Taiwan, 2006-Present) for postdoctoral research.
  • FCT Fellowship (Portugal, 2004-2006) for postdoctoral research.
  • Visiting Researcher Fellowship (Spain, 2008) at Universidad Jaume I.
  • Senior Research Fellowship (CSIR, India, 2000) & Junior Research Fellowship (UGC, India, 1998).
  • State Level Merit Scholarship (Tamil Nadu, 1988).

๐Ÿ”ฌ Research Focus

Dr. Munusamy Thirumavalavanโ€™s research revolves around nanotechnology, environmental chemistry, and biocatalysis. His expertise spans chemical engineering, polymer chemistry, synthetic coordination chemistry, water purification, and toxic analysis. A significant portion of his work is dedicated to food biotechnology innovations, particularly in developing bio-nanocatalysts for sustainable food production. His research also extends to adsorption studies, photocatalysis, and nanomaterials for food preservation and safety. He has contributed extensively to green synthesis techniques that enhance food quality and shelf life. His findings have been published in leading journals, making impactful contributions to the scientific community and industry applications.

๐Ÿ“š Publications

  1. Exploring the separation, characterization, and antioxidant activity of proteins and peptides from selected seagrasses ๐ŸŒฟ (IJBM, 2025)
  2. An evaluation study on screening, purification, and characterization of antioxidant peptides from Clitoria Ternatea ๐Ÿงช (IJBM, 2025)
  3. Synthesis, spectral, and molecular docking studies of sulfonylbis-based imines ๐Ÿ”ฌ (Journal of Molecular Structure, 2024)
  4. Trends in green synthesis and medical applications of nano ZnO ๐ŸŒฑ (Inorganic Chemistry Communications, 2024)
  5. Solute-solvent interaction and adsorption studies of sulpha drug derivatives ๐Ÿ’Š (Journal of Molecular Liquids, 2024)