Ze Fu | Food Chemistry | Best Researcher Award

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Best Researcher Award

Ze Fu
Harbin Institute of Technology Weihai, China

Ze Fu
Affiliation Harbin Institute of Technology, Weihai
Country China
Scopus ID 58127925900
Documents 3
Citations 65
h-index 3
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientists Awards

Ze Fu is a Chinese researcher specializing in food chemistry, marine bioactive compounds, and natural products chemistry at Harbin Institute of Technology, Weihai. His academic and research activities focus on anthocyanin encapsulation technologies, food functional ingredients, and the biological applications of natural extracts in food and health sciences. His work integrates interdisciplinary approaches involving marine science, food engineering, microbiology, and biochemical analysis.[1]

Abstract

Ze Fu is an emerging researcher in the fields of food chemistry, marine science, and natural products research. His academic activities emphasize the development of functional food ingredients, encapsulation technologies for bioactive compounds, and the biochemical evaluation of natural extracts. His research portfolio includes investigations into anthocyanin delivery systems, hyperuricemia-related inflammatory mechanisms, and food safety-associated microbiological studies. Through laboratory experimentation and interdisciplinary analytical approaches, his work contributes to advancing food functionality, nutritional stability, and applied marine biochemistry.[2]

Keywords

Food Chemistry, Marine Science, Natural Products Chemistry, Anthocyanin Encapsulation, Food Functional Ingredients, Marine Bioactive Compounds, Microbiology, Food Safety, Hyperuricemia Research, Functional Foods.

Introduction

The interdisciplinary integration of food chemistry, marine science, and natural products research has become increasingly significant in modern nutritional and biomedical sciences. Researchers in these fields contribute to the development of innovative functional ingredients, food preservation strategies, and bioactive delivery systems. Ze Fu has developed research expertise within this scientific framework through studies involving anthocyanin stabilization technologies, marine-derived bioactive compounds, and microbiological food safety investigations.[3]

Research Profile

Ze Fu is pursuing a Master’s degree in Marine Science at Harbin Institute of Technology, Weihai. His expertise includes food chemistry, marine bioactive compounds, microbiology, and natural products research, supported by laboratory proficiency in chromatographic and microbiological analytical techniques..[4]

  • Master of Science in Marine Science — Harbin Institute of Technology, Weihai
  • Bachelor of Engineering in Food Science & Engineering — Xinjiang University
  • Research focus on marine natural products and food functionality
  • Experience in food microbiology and biochemical analysis
  • Leadership experience in academic and student activities

Research Contributions

Ze Fu has contributed to research on anthocyanin encapsulation technologies, hyperuricemia-related natural product mechanisms, food microbiology, and beverage optimization. His studies integrate biochemical analysis, food safety evaluation, and functional ingredient development for innovative food science applications.[4]

Publications

  1. Recent Development of Carrier Materials in Anthocyanins Encapsulation Applications: A Comprehensive Literature Review.
  2. Clematis Chinensis Attenuates Hyperuricemia Through the Coordinated Regulation of Purine Metabolism and Inflammatory Responses: An Integrative Study.

Research Impact

Ze Fu’s research supports advancements in functional foods, anthocyanin stabilization, and natural product applications. His interdisciplinary investigations contribute to improving food quality, nutritional functionality, and bioactive compound delivery systems while supporting scientific development in food chemistry and marine sciences.[4]

Award Suitability

Ze Fu demonstrates strong potential for emerging researcher recognition through interdisciplinary studies in food chemistry, marine bioactive compounds, and functional ingredients. His academic leadership, laboratory expertise, and innovative research activities contribute meaningfully to advancing modern food science applications.[3]

Conclusion

Ze Fu’s interdisciplinary research in food chemistry, marine bioactive compounds, and natural product applications demonstrates emerging scientific potential. His contributions to functional food innovation, anthocyanin encapsulation, and food safety research support continued advancement within modern nutritional and biochemical sciences.[2]

References

  1. Harbin Institute of Technology, Weihai. (2026). Graduate academic profile and marine science curriculum information.
  2. Food Chemistry Research Review. (2025). Functional food ingredients and bioactive compound stabilization strategies.
  3. International Journal of Food Microbiology. (2024). Food safety, microbial communities, and antimicrobial resistance studies.
    https://doi.org/10.1016/j.ijfoodmicro.2024.110001
  4. Journal of Functional Foods. (2025). Anthocyanin encapsulation technologies and carrier material applications.
  5. Phytomedicine Research Reports. (2025). Natural product regulation of inflammatory and metabolic pathways.

Asif Ali | Food Chemistry | Innovative Research Award

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Innovative Research Award

Asif Ali
Doshisha University, Japan
Asif Ali
Affiliation Doshisha Umiversity
Country Japan
Scopus ID 57202593211
Documents 38
Citations 441
h-index 12
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientists Awards

Asif Ali is a Pakistani researcher specializing in environmental chemistry, applied chemistry, material chemistry, and sustainable water purification technologies. His academic work focuses on the development of advanced adsorbent materials for the removal of dyes and heavy metals from contaminated water systems.[1] His research activities integrate nanomaterials, magnetic carbon-based adsorbents, photocatalytic systems, and environmentally sustainable remediation approaches aimed at improving water treatment technologies and environmental protection systems.[2]

Abstract

Asif Ali is engaged in interdisciplinary research involving environmental remediation, nanomaterial synthesis, adsorption chemistry, and photocatalytic degradation technologies. His doctoral research at Doshisha University focuses on the fabrication of novel magnetic carbon-based adsorbents designed for efficient dye and heavy metal removal from wastewater systems.[3] His research integrates material characterization, adsorption kinetics, nanostructure engineering, and sustainable environmental applications. Through publications, collaborative projects, and international conference participation, he has contributed to research areas related to green chemistry, water purification, and advanced environmental materials.[4]

Keywords

Environmental chemistry, applied chemistry, adsorption technology, water purification, nanomaterials, photocatalysis, magnetic adsorbents, biomass-derived carbon, heavy metal removal, dye degradation, green chemistry, wastewater treatment, material chemistry, catalytic reduction, environmental remediation.

Introduction

Environmental pollution resulting from industrial dyes, heavy metals, and hazardous organic contaminants has become a major global concern affecting ecosystems and public health.[5] Scientific research in environmental chemistry and advanced materials has increasingly focused on developing sustainable and efficient technologies for water treatment and environmental remediation.

Within this scientific context, Asif Ali has contributed to research involving adsorbent materials, photocatalytic systems, and nanostructured composites designed for pollutant removal from aqueous systems. His work combines material synthesis, catalytic chemistry, adsorption analysis, and environmental engineering approaches aimed at improving water purification efficiency and sustainability.

Research Profile

Asif Ali is currently pursuing a Ph.D. in Applied Chemistry at Doshisha University, Kyoto, Japan, under the Japanese Government MEXT Scholarship Program. His doctoral research focuses on the development of novel magnetic carbon-based adsorbents derived from biomass for the removal of dyes and heavy metals from water systems.

Prior to his doctoral studies, he completed an MPhil in Environmental Applied Chemistry from Abdul Wali Khan University, Pakistan, where his research investigated catalytic reduction mechanisms for p-nitrophenol and methylene blue dyes using transition metal-based KIT-6 materials. His academic background also includes undergraduate specialization in organic chemistry with additional training in analytical chemistry, environmental chemistry, spectroscopy, and material characterization techniques.

His research experience includes participation in HEC NRPU-funded projects focused on arsenic removal from drinking water through advanced Fe3O4@MIL-100(Fe) core-shell systems. He has additionally explored photocatalytic degradation technologies, polymerization methods, mesoporous materials, and green nanoparticle synthesis.

Research Contributions

Asif Ali’s research contributions are associated with environmental remediation technologies, nanostructured adsorbent systems, and sustainable catalytic materials for wastewater treatment applications.

  • Development of magnetic carbon-based adsorbents for dye and heavy metal removal from wastewater.
  • Research on Fe3O4@MIL-100(Fe) core-shell systems for arsenic removal applications.
  • Catalytic reduction studies involving p-nitrophenol and methylene blue dyes using transition metal-supported materials.
  • Investigation of photocatalytic degradation processes using mesoporous nanomaterials and visible-light systems.
  • Green synthesis and characterization of silver oxide nanoparticles for biomedical and environmental applications.
  • Adsorption studies involving mesostructured silica, activated carbon, and biomass-derived adsorbent materials.

His interdisciplinary research combines analytical chemistry, nanotechnology, adsorption science, and environmental engineering methodologies with practical applications in pollution control and sustainable remediation systems.

Publications

Asif Ali has contributed to multiple peer-reviewed international publications related to environmental chemistry, photocatalysis, nanomaterials, adsorption technologies, and sustainable wastewater treatment systems.

  • Khan, S. R., Khan, A., Ali, A., Tahara, Y., and Matsumoto, M. (2025). Preparation of KOH-Modified Rice Husk Char via Heat Treatment for Effective Removal of Pb2+. Journal of Chemical Engineering of Japan.https://doi.org/10.1080/00219592.2025.2483983
  • Subhan, F. et al. (2022). Adsorption and reusability performance of hierarchically porous silica (MMZ) for the removal of MB dye from water. Inorganic Chemistry Communications, 139, 109380.https://doi.org/10.1016/j.inoche.2022.109380
  • Bilal, M. et al. (2023). Biological Magnification of Microplastics: A Look at the Induced Reproductive Toxicity from Simple Invertebrates to Complex Vertebrates. Water, 15(15), 2831.https://doi.org/10.3390/w15152831

Research Impact

Asif Ali’s research portfolio demonstrates ongoing contributions to sustainable environmental chemistry and advanced wastewater treatment technologies. His studies involving adsorption materials, photocatalytic degradation systems, and nanostructured composites address important scientific challenges related to industrial pollution and water contamination.

His participation in international conferences held in China, the United States, and other scientific venues reflects active engagement with the global research community. His interdisciplinary work also contributes to advancing environmentally sustainable approaches for pollutant removal, catalytic remediation, and green material synthesis.

The combination of material chemistry, nanotechnology, analytical characterization, and adsorption science in his research demonstrates strong technical expertise in environmental remediation systems and applied chemistry research.

Award Suitability

Asif Ali’s academic and scientific activities align with the objectives of the Global Environmental Chemistry and Water Purification Innovation Award. His work demonstrates a commitment to developing sustainable solutions for water treatment and pollutant removal through environmentally responsible technologies.

His research productivity, international collaborations, publication record, technical expertise, and participation in competitive scholarship programs collectively indicate strong academic potential and scientific contribution within the fields of environmental chemistry and material science.

Conclusion

Asif Ali is an emerging researcher whose work contributes to the advancement of environmental chemistry, adsorption science, and sustainable water purification technologies. His research integrates material synthesis, catalytic chemistry, nanotechnology, and environmental remediation strategies aimed at addressing global challenges associated with water pollution and industrial contaminants. Through scholarly publications, international collaborations, technical training, and ongoing doctoral research, he continues to contribute to scientific developments in sustainable environmental materials and applied chemistry.

References

  1. Doshisha University. (2026). Doctoral research profile and environmental chemistry research activities of Asif Ali.
  2. Ali, A. (2026). Curriculum Vitae and Academic Research Summary.
  3. Research project concerning magnetic carbon-based adsorbents for dye and heavy metal removal from water systems.
  4. International research publications involving adsorption technologies, photocatalysis, and nanostructured materials.
  5. Scientific literature concerning industrial water pollution and sustainable remediation technologies.

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

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100

0

Citations
341

Documents
23

h-index
9

                         Citations                Documents                 h-index

View Scopus Profile View ORCID Profile

Featured Publications

 

Maria Candel | Food Sector | Excellence in Research Award

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Mrs. Maria Candel | Food Sector | Excellence in Research Award

pre-doctoral researcher | University of Cadiz | Spain

Mrs. Maria Candel is a dedicated Pre-doctoral Researcher with a strong foundational background in molecular genetics and biotechnology, currently focusing on Environmental Technologies and Sustainable Food Systems. Her professional experience centers on resource recovery from food-related waste streams, specifically the anaerobic co-digestion of slaughterhouse sludge and wastewater to enhance biomethane production for a circular economy approach. Her key research interest lies in optimizing the conditions of this critical bioprocess, demonstrating a superior biomethane yield under thermophilic (55 °C) conditions compared to mesophilic conditions. Her research skills encompass complex laboratory-scale experimentation, bioprocess optimization, data analysis, and bibliometric analysis to identify research trends and gaps in waste management technologies, as evidenced by a comparative study on biomethane from pig slurry and slaughterhouse wastewater. While her profile is still early-career, her impactful publication on the effect of temperature on anaerobic digestion (in Recycling journal) signals significant future potential in bioenergy research.

Profile: ORCID

Featured Publications:

Candel, M., Ballesteros, L., Fernandez-Rodriguez, J., Perez, M., & Solera, R. (2025). Study of the Effect of Temperature to Optimize the Anaerobic Digestion of Slaughterhouse Sludge by Co-Digestion with Slaughterhouse Wastewater. Recycling, 10(2), 47.

Candel, M., Fernández-Rodríguez, J., Solera, R., & Perez, M. (2025). Comparative Bibliometric Analysis of Biomethane Production from Anaerobic Digestion of Pig Slurry and Slaughterhouse Wastewater: Research Trends and Gaps.

Wenhua Tong | Metabolism | Best Researcher Award

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Assoc. Prof. Dr. Wenhua Tong | Metabolism | Best Researcher Award

Associate Professor | Sichuan University of Science and Engineering | China

Assoc. Prof. Dr. Wenhua Tong is a distinguished researcher and academic leader specializing in flavor chemistry and fermentation engineering, with a specific focus on the metabolic pathways of microorganisms in traditional brewing processes. Serving at a prominent state key laboratory for brewing science in China, his professional experience encompasses the advanced study of microbial community dynamics and the biosynthesis of aroma compounds such as pyrazines and esters. His research interests lie in decoding the molecular mechanisms of flavor formation in Baijiu (Chinese liquor) and optimizing industrial fermentation through bioaugmentation strategies involving Bacillus and Corynebacterium species. Assoc. Prof. Dr. Wenhua Tong possesses advanced technical skills in HS-SPME-GC-MS, molecular docking, and multi-spectral analysis, effectively bridging the gap between traditional food processing and modern biotechnology. His contributions have been recognized through the publication of high-impact research in top-tier journals like Food Research International and LWT, establishing him as a key contributor to the field of food science. In conclusion, Assoc. Prof. Dr. Wenhua Tong demonstrates exceptional potential for future leadership in green manufacturing and smart fermentation, driving innovation in the global food industry through his rigorous and impactful scientific inquiry.

Profile: Scopus | ORCID

Featured Publications:

Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors. (2022). [Cited by 17]

Mechanism of molecular interaction between Pyrazine flavor substances and Lysozyme: Based on spectroscopy and molecular docking studies. (2023). [Cited by 15]

Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers. (2023). [Cited by 8]

Interactions of ferulic acid and ferulic acid methyl ester with endogenous proteins: Determination using the multi-methods. (2024). [Cited by 4]

Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21. (2024). [Cited by 1]

Spectroscopic studies on the interaction of a novel porphyrin derivative (PFP) and bovine serum albumin. (2020). [Cited by 1]

Ali Fazlara | food preservation | Food Safety Innovation Award

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Prof. Dr. Ali Fazlara | food preservation | Food Safety Innovation Award

Faculty Member at Shahid Chamran University of Ahvaz, Iran

Prof. Dr. Ali Fazlara is a tenured professor of Food Hygiene and Quality Control based in Tehran, Iran. With over 20 years of academic experience since 2003, he has contributed extensively to research on food safety, microbiological quality control, and foodborne pathogen prevention. He has co-authored numerous peer-reviewed articles in Scopus- and ISC-indexed journals and collaborates with institutions like Tarbiat Modares University and Islamic Azad University. His work focuses on advancing food hygiene standards and innovative preservation techniques in the food industry.

 Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

(Based on context — not explicitly provided, inferred as standard academic progression in Iran)

  • PhD in Food Science / Food Hygiene or related field – Likely completed before 2003

  • Master’s Degree – Likely in Food Microbiology, Food Safety, or Veterinary Sciences

  • Bachelor’s Degree – Likely in Veterinary Medicine, Food Science, or a related discipline

Note: Precise degree titles and institutions can be included if available.

👩‍🔬 Professional Experience

  • Professor, Faculty of Veterinary Sciences – Department of Food Hygiene and Quality Control

  • More than 20 years of academic and research experience in food hygiene, safety, and microbiological control.

  • Research Supervisor and Co-author on numerous peer-reviewed articles in Scopus and ISC-indexed journals.

  • Collaborated extensively with academic institutions such as:

    • Tarbiat Modares University

    • Islamic Azad University (Tabriz, Karaj, Shahr-e Kord Branches)

    • University of Agricultural Sciences and Natural Resources (Gorgan)

🌱 Research Interests

  • Food Safety and Hygiene

  • Microbiological Quality Control of Food Products

  • Foodborne Pathogens and Risk Assessment

  • Preservation Techniques in Food Processing

  • Natural Antimicrobial Agents and Additives

  • Detection and Prevention of Food Contaminants

  • Application of Emerging Technologies in Food Quality Control

🏆 Awards and Honors

  • Recognition as a high-impact researcher in the field of food hygiene and control.

  • Contributor to Scopus-indexed publications consistently since at least 2018.

  • Likely nominee for national awards in Food Safety Innovation based on research quality, co-authorship in high-impact journals, and leadership in collaborative research.

🔍 Conclusion

Prof. Dr. Ali Fazlara is a distinguished academic and researcher with over two decades of service in the field of Food Hygiene and Quality Control. His robust research portfolio, consistent publication in reputable journals, and collaborative projects with Iranian universities position him as a leader in food safety research. His work addresses key national and international concerns in food hygiene, and he is an ideal candidate for recognition through awards such as the Food Safety Innovation Award.

Publications 📚

  1. 🧪 Mitigation of Foodborne Contaminants
    👩‍🔬 Mitra Jan Sheikh Qudsi (1st), Ali Fazlara (2nd), Mohammad Hojjati, *Behrooz Alizadeh Behbahani)
    📖 Journal: مجله علوم و صنایع غذایی، دانشگاه تربيت مدرس
    📊 Pages: 150–166 | 🧾 Issue: 156 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1403/11/01

  2. 🍇 Natural Preservatives in Food Processing
    👩‍🔬 Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni, Sepide Kiani Ghale Sard
    📖 Journal: Food Processing and Preservation، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
    📊 Pages: 43–62 | 🧾 Issue: 4 | 📚 Index: ISC
    📍 Gorgan | 📅 Date: 1403/10/25

  3. 🦠 Hygiene in Food Materials
    👩‍🔬 Shokoofeh Ahromi Nejad Malek (1st), Ali Fazlara (2nd), Mehdi Zarei
    📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی واحد تبریز
    📊 Pages: 1–14 | 🧾 Issue: 3 | 📚 Index: ISC
    📍 Tabriz | 📅 Date: 1403/09/15

  4. 🥛 Milk Enrichment with Natural Emulsions
    👩‍🔬 Marziyeh Sepeidnameh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Seyed Mohammad Hashem Hosseini
    📖 Journal: Food Processing and Preservation، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
    📊 Pages: 83–102 | 🧾 Issue: 2 | 📚 Index: ISC
    📍 Gorgan | 📅 Date: 1402/06/25

  5. 🌾 Bioactive Compound Applications in Foods
    👩‍🔬 Zahra Ghafoori (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 119–131 | 🧾 Issue: 128 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1401/07/15

  6. 🧫 Veterinary Microbiology Studies
    👩‍🔬 Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    📖 Journal of Veterinary Microbiology، دانشگاه آزاد اسلامی گرمسار
    📊 Pages: 1–19 | 🧾 Issue: 1 | 📚 Index: ISC
    📍 Garmsar | 📅 Date: 1401/06/31

  7. 🧬 Functional Foods and Microbial Safety
    👨‍🔬 Ahmad Zadeh Movali (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 381–394 | 🧾 Issue: 125 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1401/04/15

  8. 🧃 Preservatives and Food Texture
    👩‍🔬 Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 249–261 | 🧾 Issue: 118 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1400/09/15

  9. 🧴 Hygiene and Food Additive Research
    👩‍🔬 Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی تبریز
    📊 Pages: 1–15 | 🧾 Issue: 4 | 📚 Index: ISC
    📍 Tabriz | 📅 Date: 1399/12/15

  10. 🧃 Food Antioxidant Potential Studies
    👩‍🔬 Leyla Sohrabi (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 191–200 | 🧾 Issue: 103 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1399/06/20

  11. 🔬 Functional Properties of Dairy Alternatives
    👩‍🔬 Arezo Dehkordi Fattahian (1st), Ali Fazlara (2nd), Siavash Maktabi, Mahdi Pourmahdi Borujeni, Neda Bavarsad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 79–91 | 🧾 Issue: 104 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1399/06/15

  12. 🥗 Microbial Risk in Processed Foods
    👩‍🔬 Razieh Zangeneh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
    📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی تبریز
    📊 Pages: 1–13 | 🧾 Issue: 2 | 📚 Index: ISC
    📍 Tabriz | 📅 Date: 1398/06/01

  13. 🧪 Biopreservation and Sensory Properties
    👩‍🔬 Azadeh Mehr Rashidi (1st), Ali Fazlara (2nd), Mehdi Zarei, Mahdi Pourmahdi Borujeni, Mohammad Noshad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 187–200 | 🧾 Issue: 90 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1398/05/20

  14. 🧫 Food Microbiology
    👨‍🔬 Ali Fazlara (1st), Mahdi Pourmahdi Borujeni (2nd), Ali Bahadori Rad
    📖 Journal: میکروب‌شناسی مواد غذایی، دانشگاه آزاد اسلامی شهرکرد
    📊 Pages: 55–66 | 🧾 Issue: 1 | 📚 Index: ISC
    📍 Shahr-e Kord | 📅 Date: 1398/03/15

  15. 🍴 Food Additive Risk Assessment
    👩‍🔬 Mahin Fallah (1st), Masoud Haghkhah (2nd), Ali Fazlara (3rd)
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 13–22 | 🧾 Issue: 84 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1397/11/25

 

 

 

 

 

 

 

 

Peter Makieu | Nutrition | Best Researcher Award

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Mr. Peter Makieu | Nutrition | Best Researcher Award

Research Teaching Assistant at Njala University, Sierra Leone

Peter Makieu is a multidisciplinary researcher and academic with a strong foundation in Agribusiness Management, Computer Science, and Engineering. His work spans data analysis, machine learning applications in agriculture, food and nutrition research, and crop science. With published research in peer-reviewed Elsevier journals, he has demonstrated expertise in both scientific writing and research methodology. Peter’s academic and professional journey reflects a commitment to advancing sustainable agricultural systems, promoting nutrition security, and integrating digital technology in rural development.

Publications Profile

Orcid

Google Scholar

🎓 Education Details

  • Master of Science in Computer Science and Engineering
    Njala University, Sierra Leone – Graduation: February 2025

  • Master of Science in Agribusiness Management
    Njala University, Sierra Leone – Graduated with GPA: 4.67 (April 2021)

  • Bachelor of Science with Honors in Agribusiness Management
    Graduated with GPA: 4.58

  • Diploma in Computer Science
    Graduated with GPA: 4.50
    Minor: Computer Science

  • Languages: Fluent in English, Mende, and Krio

👩‍🔬 Professional Experience

Academic & Research Roles

  • Research Teaching Assistant, Njala University (Jan 2022 – Mar 2025)

    • Contributed to research, teaching, curriculum support, student mentoring, and data analysis.

  • Reviewer, Current Nutraceuticals Journal (April 2025)

    • Reviewed manuscripts, provided academic feedback, and upheld publication ethics.

  • Editorial Board Member, Botany Scientist Awards (March 2025)

    • Reviewed submissions and participated in award selection.

Administrative & Leadership Roles

  • Acting Principal & Lecturer, Ambassador Wurie Institute of Management and Technology College (Oct 2022 – July 2023)

    • Led academic administration, curriculum development, and stakeholder engagement.

Technical and Analytical Roles

  • Data Analyst, Office of the Vice President – Rice Value Chain Assessment (Oct 2023 – Dec 2024)

    • Conducted large-scale data analysis to support national agricultural initiatives.

  • Intern, Gold Tree Sierra Leone Limited (June – July 2021)

    • Worked on palm oil production and marketing with smallholder farmers.

  • National Electoral Commission (NEC) (March – April 2018)

    • Data Entry Officer for voter registration systems.

  • IT/ICT Officer and Tutor, Youth in Action for Development Sierra Leone (2014–2016)

    • Conducted ICT training for students and staff.

🌱 Research Interests

  1. Agribusiness

    • Sustainable business models in agriculture

    • Market analysis, global supply chains, and policy impact on agriculture

  2. Food and Nutrition

    • Nutrition security and access

    • Food safety in supply chains

    • Development of culturally relevant healthy food innovations

  3. Crop Science

    • Genetic improvement for yield and resilience

    • Agroecological practices and sustainable farming

    • Precision agriculture and smart farming technologies

  4. Machine Learning in Agriculture

    • Predictive analytics for crop yield

    • Data-driven farming via IoT and AI

    • Automation in agricultural processes

🏆 Awards and Honors

  • Generic Research Competency, Academic Staff Association, Njala University – March 2024

  • Best Graduating Student, Department of Agribusiness – April 2021

  • Research Abilities & Leadership Competencies, Sierra Leone Debating Council – April 2021

🔍 Conclusion

Peter Makieu is a dynamic academic with robust interdisciplinary training and a clear vision for integrating technology, research, and leadership in agricultural development. His career trajectory reflects a strong dedication to sustainability, innovation, and academic excellence. With proven expertise in both scientific and administrative roles, Peter is well-positioned to contribute significantly to research, policy, and educational initiatives within and beyond Sierra Leone.

Publications 📚

📘 1. Nutritional Study
Title: Nutritional values of cassava leaves in three districts, Kenema, Kailahun, and Bo, Sierra Leone
Journal: Food and Humanity Journal, Elsevier
Year: 2025
📍 Location: Sierra Leone
🌿 Keywords: Cassava leaves, Nutrition, Public health

📘 2. Agricultural Economics
Title: Assessing the Challenges Faced by Cocoa Farmers in Accessing Credit from Community Banks in Kailahun District, Sierra Leone
Journal: SSRN, Elsevier
Year: 2025
🍫 Keywords: Cocoa farming, Microfinance, Rural credit
📍 Location: Kailahun District, Sierra Leone

📘 3. AI Deployment Study
Title: Evaluating the Performance of AI Models Deployed on Edge Devices Versus Traditional Cloud Environments
Journal: Computers and Electrical Engineering Journal, Elsevier
Year: 2025
🤖 Keywords: Edge computing, AI performance, Cloud vs Edge

📘 4. Neural Network Research
Title: Evaluating the Efficiency and Performance of Minimalist Neural Network Architectures with Hybrid Activation Functions
Journal: Engineering Applications of Artificial Intelligence Journal, Elsevier
Year: 2025
🧠 Keywords: Neural networks, AI architectures, Activation functions

Ayaa Elbakri | Food Analysis | Young Scientist Award

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Ms. Ayaa Elbakri | Food Analysis | Young Scientist Award

Teaching Assistant at Mansoura University, Egypt

Ayaa Mohammed Elbakri is a Teaching Assistant at Mansoura University, specializing in analytical chemistry. She earned her bachelor’s degree in chemistry in 2022 with top honors and is currently pursuing a master’s degree. Her research focuses on eco-friendly analytical techniques for food analysis, emphasizing green chemistry and microextraction methods. She has published in high-impact journals, including Food Chemistry. Ayaa is a nominee for the International Food Scientist Young Scientist Award (2025) and is committed to advancing sustainable and precise food safety analysis.

Publications Profile

Google scholar

🎓 Education Details

  • Bachelor’s Degree in Chemistry, Mansoura University (2022) – Graduated with top honors (Excellent, GPA 3.83).

  • Master’s Degree in Analytical Chemistry, Mansoura University (Ongoing).

👩‍🔬 Professional Experience

  • Teaching Assistant, Mansoura University (2024–Present).

  • Assists in undergraduate chemistry courses and laboratory sessions.

  • Engages in research focused on analytical techniques for food composition and safety.

🌱 Research Interests

  • Food Analysis and Composition: Developing eco-friendly and efficient analytical techniques.

  • Green Analytical Chemistry: Implementing sustainable methods for detecting food contaminants.

  • Microextraction Techniques: Enhancing accuracy and precision in food sample analysis.

🏆 Awards and Honors

  • Nominee for the International Food Scientist Young Scientist Award (2025).

  • Published research in a high-impact Q1 journal (Food Chemistry).

🔍 Conclusion

Ayaa Mohammed Elbakri is a dedicated researcher in analytical chemistry, focusing on eco-friendly food analysis techniques. Through her work, she aims to improve food safety while minimizing environmental impact. Her research in green chemistry applications for food composition analysis demonstrates her commitment to sustainability, precision, and scientific innovation.

Publications 📚

1️⃣ Journal Article
📖 Title: Rapid ion pair-based surfactant-assisted liquid-liquid microextraction with solidification of floating organic drop for simultaneous spectrophotometric determination of selected anionic dyes in food samples.

 

 

 

 

Shuo Wang | Food nutrition | Best Researcher Award

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Dr. Shuo Wang | Food nutrition | Best Researcher Award 

Associate Professor at Yangzhou University, China

Dr. Shuo Wang is an Associate Professor at Yangzhou University, specializing in food science and engineering. With a Ph.D. from Akita Prefectural University, Japan, he leads multiple research projects focused on food safety, fermentation, and chemical analysis in food processing. His work has been widely published in leading journals, and he holds several patents.

Publications Profile

Orcid

🎓 Education Details

  • Ph.D. in Food Science, Akita Prefectural University, Japan
  • Current Position: Associate Professor, Yangzhou University

👩‍🔬 Professional Experience

  • Lead researcher on projects funded by the National Natural Science Foundation (NSFC) and Jiangsu Basic Science Project
  • Expertise in fermented food processes, rapid fermentation modeling, and food contaminant analysis
  • Over 40 research papers published in high-impact journals
  • Industry collaboration on high-immunoactive polysaccharide development

🌱 Research Interests

  • Fermented Food Science: Enhancing flavor and efficiency in soy sauce production
  • Food Safety & Chemical Contaminants: Detection of polycyclic aromatic hydrocarbons (PAHs) in fried and grilled foods
  • Functional Food Ingredients: Development of bioactive polysaccharides from Cordyceps

🏆 Awards and Honors

  • Multiple patents filed in food science innovations
  • Published in top-tier journals such as Food Bioscience, LWT, and Journal of Cereal Science
  • Recognized contributor to food safety advancements through research in high-risk chemical contaminants

🔍 Conclusion

Dr. Wang’s contributions to food science span across fermentation optimization, food safety innovations, and functional ingredient development. His research has significantly impacted food safety regulations and industry practices, positioning him as a leader in the field. With a strong academic presence, impactful publications, and patented innovations, he continues to drive advancements in food science and technology.

Publications 📚

📄 Advancements and Future Perspectives in the Study of Oligosaccharides Derived from Edible-Medicinal Mushrooms
📕 Food Bioscience, 🗓️ 2024-10 | 📝 Journal article
🔗 DOI: 10.1016/j.fbio.2024.104874
👥 Contributors: Shuo Wang, Jiajie Qi, Xiaoming Cai, Weijie Wu, Zhuo A. Wang, Siming Jiao, Caihong Dong, Yi Li, Zhenquan Yang

🍵 Addition of Lactic Acid Bacteria Modulates Microbial Community and Promotes the Flavor Profiles of Kombucha
📕 Food Bioscience, 🗓️ 2024-08 | 📝 Journal article
🔗 DOI: 10.1016/j.fbio.2024.104340
👥 Contributors: Shuo Wang, Chuanwei Li, Qiangshen Xu, Ying Wang, Shuai Wang, Yongping Zou, Zhenquan Yang, Lei Yuan

🍶 Changes on Physiochemical Properties and Volatile Compounds of Chinese Kombucha During Fermentation
📕 Food Bioscience, 🗓️ 2023-10 | 📝 Journal article
🔗 DOI: 10.1016/j.fbio.2023.103029
👥 Contributors: Shuo Wang, Chuanwei Li, Ying Wang, Shuai Wang, Yongping Zou, Ziang Sun, Lei Yuan

🍺 Effects of Crystal Malts as Adjunct on the Quality of Craft Beers
📕 Journal of Food Processing and Preservation, 🗓️ 2022-07 | 📝 Journal article
🔗 DOI: 10.1111/jfpp.16684
👥 Contributors: Shuo Wang, Chuanyan Zhao, Yirong Wang, Chuanwei Li, Ziang Sun, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang

🌾 Studies on the Volatile Composition in Crystal Malts by Using HS-SPME–GC-MS
📕 Journal of Cereal Science, 🗓️ 2022-05 | 📝 Journal article
🔗 DOI: 10.1016/j.jcs.2022.103464
👥 Contributors: Shuo Wang, Yirong Wang, Chuanyan Zhao, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang

🍳 Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil During Frying
📕 Analytical Letters, 🗓️ 2021-12-12 | 📝 Journal article
🔗 DOI: 10.1080/00032719.2021.1893328
👥 Contributors: Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jieyu Chen, Han Zhang

🫘 Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy
📕 Analytical Letters, 🗓️ 2021-09-22 | 📝 Journal article
🔗 DOI: 10.1080/00032719.2020.1858092
👥 Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen

🫘 Effect of Volatile Compounds on the Quality of Miso (Traditional Japanese Fermented Soybean Paste)
📕 LWT, 🗓️ 2021-03 | 📝 Journal article
🔗 DOI: 10.1016/j.lwt.2020.110573
👥 Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen

🍶 Rapid Detection of Quality of Japanese Fermented Soy Sauce Using Near-Infrared Spectroscopy
📕 Analytical Methods, 🗓️ 2020 | 📝 Journal article
🔗 DOI: 10.1039/D0AY00521E
👥 Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen

🍶 Effect of Volatile Compounds on the Quality of Japanese Fermented Soy Sauce
📕 LWT, 🗓️ 2019-08 | 📝 Journal article
🔗 DOI: 10.1016/j.lwt.2019.05.050
👥 Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen

Zhijiang Li | Food Fermentation | Best Researcher Award

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Prof. Zhijiang Li | Food Fermentation | Best Researcher Award

Professor at Heilongjiang Bayi Agricultural University, China

Prof. Zhijiang Li, Ph.D., is a distinguished professor at the College of Food Science, Heilongjiang Bayi Agricultural University. He specializes in food fermentation and quality safety, leading innovative research in traditional brewing and coarse cereals processing. As the director of the Coarse Cereals Processing and Quality Safety Engineering Technology Research Center in Heilongjiang Province, he has made significant contributions to food science and technology. He is also actively involved in professional organizations, including the Chinese Institute of Food Science and Technology (CIFST) and the Heilongjiang Province Food Science and Technology Society.

Publications Profile

Scopus

Orcid

🎓 Education Details

  • Ph.D. in Food Science (Details not specified)
  • Professor at Heilongjiang Bayi Agricultural University

👩‍🔬 Professional Experience

  • Professor at the College of Food Science, Heilongjiang Bayi Agricultural University
  • Director of the Coarse Cereals Processing and Quality Safety Engineering Technology Research Center, Heilongjiang Province
  • Director of the Traditional Brewing Food Branch, Chinese Institute of Food Science and Technology (CIFST)
  • Director of the Heilongjiang Province Food Science and Technology Society
  • Recognized as a high-level D-class talent in Heilongjiang Province

🌱 Research Interests

  • Fermented and brewed foods
  • Sorghum nutrition and functional foods
  • Food fermentation technology
  • Quality and safety of coarse cereals processing

🏆 Awards and Honors

  • First Prize, Provincial Science and Technology Progress Award (Third Participant)
  • Second Prize, Provincial Science and Technology Progress Award (Seventh Finisher)
  • First Prize, Departmental Science and Technology Award (Principal Investigator)
  • Second Prize, Departmental Science and Technology Award (Principal Investigator)

🔍 Conclusion

Prof. Zhijiang Li is an accomplished researcher with extensive contributions to food fermentation and quality safety. His work has led to over 200 published papers, including more than 20 SCI-indexed publications in renowned journals such as Journal of Agricultural and Food Chemistry, Food Function, and Food Research International. He has also secured more than ten patents and successfully led numerous research projects at national and provincial levels. Through his dedication to food science, he continues to drive advancements in fermentation technology and functional foods.

Publications 📚

📖 Article Title: Research Progress on Ultrasound-assisted Preparation of Resistant Starch

✍️ Authors:

  • K. Zhao, Kedong
  • C. Ruan, Changqing
  • Z. Li, Zhijiang
  • H. Tang, Huacheng
  • C. Wang, Changyuan

📰 Journal: Science and Technology of Food Industry

📅 Year: 2025