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

Terhi Junkkari | Nutrition | Best Researcher Award

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Dr. Terhi Junkkari | Nutrition | Best Researcher Award

Principal lecturer at University of Turku/Seinajoki University of Applied Sciences, Finland

Dr. Terhi Junkkari is a seasoned expert in food science and consumer research with a strong academic background and over two decades of experience spanning academia, research, and the food industry. Currently a Principal Lecturer at Seinäjoki University of Applied Sciences (SeAMK), Finland, she has held leadership roles including Dean of the School of Food and Agriculture. Her work bridges nutrition science, food development, and sustainable food systems, contributing to over 30 peer-reviewed publications and nearly 100 other scientific reports. She actively engages in EU-funded projects focused on food sustainability and innovation.

Publications Profile

Scopus

Orcid

🎓 Education Details

  • D.Sc. (Food Science/Nutrition) – University of Helsinki, 2001
    Thesis: The effect of vitamin D status on calcium and bone metabolism

  • M.Sc. (Human Nutrition) – University of Helsinki, 1994
    Thesis: Effect of 1,25-dihydroxyvitamin D3 on arachidonic acid metabolism in rat thyroid cells

  • Professional Teacher Education (Pedagogical Qualification) – Häme University of Applied Sciences, 2016

👩‍🔬 Professional Experience

Current Role:

  • Principal Lecturer, Food Science & Consumer Research, Seinäjoki University of Applied Sciences (2022–present)

Previous Roles:

  • Dean, School of Food and Agriculture, SeAMK (2019–2021)

  • Lecturer, Food Development, SeAMK (2018)

  • Director, Business Unit Finland, Analyse2, Espoo (2015–2018)

  • Senior Manager, Professional Services Finland, Analyse2 (2008–2015)

  • Product Developer, Saarioinen Ltd, Tampere (2000–2008)

🌱 Research Interests

  • Nutrition labeling and consumer behavior

  • Product development for health and sustainability

  • Vitamin D and bone/calcium metabolism

  • Sustainable and future-oriented food systems

  • Public health nutrition and ready-to-eat food evaluation

  • Applied food science in foodservice and catering contexts

Ongoing EU-Funded Projects:

  • FOODPathS (2022–2025): Co-creating safe and sustainable food systems

  • FutureFoodS (2024–2030): European Partnership for future sustainable food systems

  • Future Frami Food Lab (2023–2025): Development of a regional food lab for innovation

🏆 Awards and Honors

  • Board Member, Association of Clinical and Public Health Nutritionists in Finland (RTY), 2006–2007

  • Chair, Sustainability and Responsibility Working Group, SeAMK, 2019–2022

  • Multiple professional certifications including hygiene passport, project management, and leadership training

🔍 Conclusion

Dr. Terhi Junkkari combines deep scientific expertise with practical industry and educational experience, making her a leading voice in nutrition-focused food science. Her academic contributions, leadership in sustainability initiatives, and engagement in EU research projects illustrate her commitment to advancing food system innovation and public health. Her research continues to impact both scientific understanding and real-world food development strategies.

Publications 📚

📄 Title: The effect of nutrition labels on lunch buffet consumption: a real-life experiment
👥 Authors: Junkkari, T.; Kantola, M.; Arjanne, L.; Luomala, H.T.; Hopia, A.I.
📚 Journal: British Food Journal
📅 Year: 2023
🔓 Access: Open Access
🔗 DOI/Link: (Insert DOI or URL if available)
📝 Article Type: Research Article
🔍 Keywords: Nutrition labels, Consumer behavior, Buffet consumption, Real-life experiment

 

 

Shuo Wang | Food nutrition | Best Researcher Award

Published on by Food Scientist

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