Zemenu Adimas | Food Engineering | Best Researcher Award

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Mr. Zemenu Adimas | Food Engineering | Best Researcher Award

Lecturer at Bahir Dar Univesity Intitute of Technology, Ethiopia

Zemenu Tadesse Adimas is a lecturer and researcher in Food Engineering and Biotechnology at Bahir Dar University, Ethiopia. His work focuses on food product development, shelf life enhancement using natural preservatives, and the modernization of indigenous food systems. He has published multiple peer-reviewed articles in reputable international journals, addressing challenges in food preservation, storage technology, and functional ingredient development. Zemenu demonstrates a strong commitment to bridging traditional practices with scientific innovations to improve food quality and safety in Ethiopia and beyond.

Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

  • M.Sc. in Food Technology
    Bahir Dar University, Ethiopia (Oct 2017 – Oct 2019)
    GPA: 3.24/4.00

  • B.Sc. in Food Technology and Food Process Engineering
    Bahir Dar University, Ethiopia (Dec 2011 – Jul 2016)
    GPA: 3.52/4.00

πŸ‘©β€πŸ”¬ Professional Experience

  • Lecturer of Food Engineering and Biotechnology
    Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University
    (Oct 2021 – Present)

    • Teaching, student supervision, and academic research.

  • Research and Training Projects
    Provided training and contributed to the design, fabrication, and testing of food processing equipment including:

    • Universal vat pasteurizer

    • Cream separator

    • Packaging system

    • Butter churner
      (Woreta Agricultural Technical Vocational Education Training College, 2021–2023)

🌱 Research Interests

  • Food product development and formulation

  • Shelf life enhancement of food products

  • Utilization of natural preservatives

  • Upgrading and modernization of indigenous foods

  • Post-harvest storage and food safety

πŸ† Awards and Honors

While no specific awards were listed in the CV, Zemenu Tadesse has contributed to significant publications and development projects in food engineering. His involvement in national training programs and multiple research outputs demonstrates academic recognition and leadership in applied food science.

πŸ” Conclusion

Zemenu Tadesse Adimas is an emerging expert in food engineering whose multidisciplinary work addresses critical issues in food preservation and innovation. With strong academic training, hands-on project experience, and numerous publications under his belt, he contributes to Ethiopia’s food technology sector by improving food safety, processing systems, and the utilization of local resources. His career trajectory reflects a blend of research excellence, technical skill, and a dedication to societal impact.

Publications πŸ“š

  • πŸ₯œ Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut
    Journal: Applied Food Research
    Date: June 2025
    DOI: 10.1016/j.afres.2025.100801
    Authors: Zemenu Tadesse Adimas, Biresaw Demelash Abera

  • 🌾 Plant-based Bioactive Compounds for Grain Storage: A Comprehensive Review
    Journal: Cogent Food & Agriculture
    Date: December 31, 2024
    DOI: 10.1080/23311932.2024.2316152
    Authors: Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Biresaw Demelash Abera

 

 

 

Zhijiang Li | Food Fermentation | Best Researcher Award

Published on by Food Scientist

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

πŸŽ“ Education Details

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

πŸ‘©β€πŸ”¬ 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

πŸ† 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)

πŸ” 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 πŸ“š

πŸ“– 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

πŸ“° Journal: Science and Technology of Food Industry

πŸ“… Year: 2025

 

 

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

Published on by Food Scientist

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

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

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

Professional Profile

Education

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

Professional Experience

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

Research Interests

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

Awards and Honors

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

Conclusion

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

Publications Top Noted

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

  • πŸ–‹ Z Jiang, G Yu, Y Liang, T Song, Y Zhu, H Ni, K Yamaguchi, T Oda
  • πŸ“– Bioscience, Biotechnology, and Biochemistry
  • πŸ“… 2019
  • πŸ”’ Citations: 51

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

  • πŸ–‹ T Song, M Lv, M Zhou, M Huang, L Zheng, M Zhao
  • πŸ“– Journal of Agricultural and Food Chemistry
  • πŸ“… 2021
  • πŸ”’ Citations: 22

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

  • πŸ–‹ T Song, M Lv, L Zhang, X Zhang, G Song, M Huang, L Zheng, M Zhao
  • πŸ“– Journal of Agricultural and Food Chemistry
  • πŸ“… 2020
  • πŸ”’ Citations: 20

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

  • πŸ–‹ T Song, M Lv, B Sun, L Zheng, M Zhao
  • πŸ“– Journal of Agricultural and Food Chemistry
  • πŸ“… 2020
  • πŸ”’ Citations: 15

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

  • πŸ–‹ T Song, M Zhou, W Li, M Lv, L Zheng, M Zhao
  • πŸ“– Food Research International
  • πŸ“… 2022
  • πŸ”’ Citations: 9

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

  • πŸ–‹ M Zhou, T Song, W Li, M Huang, L Zheng, M Zhao
  • πŸ“– Journal of Agricultural and Food Chemistry
  • πŸ“… 2023
  • πŸ”’ Citations: 8

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

  • πŸ–‹ C Ru, X Hu, W Wang, H Ran, T Song, Y Guo
  • πŸ“– Horticulturae
  • πŸ“… 2021
  • πŸ”’ Citations: 8

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

  • πŸ–‹ C Ru, X Hu, M LΓΌ, D Chen, W Wang, T Song
  • πŸ“– Journal
  • πŸ“… 2022
  • πŸ”’ Citations: 5

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

  • πŸ–‹ T Song, YY Ding, T Zhang, Q Cai, Y Hu, Q Gu, Z Gu
  • πŸ“– Food & Function
  • πŸ“… 2024
  • πŸ”’ Citations: 4

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

  • πŸ–‹ T Song, M Zhou, W Li, L Zheng, J Wu, M Zhao
  • πŸ“– Molecules
  • πŸ“… 2022
  • πŸ”’ Citations: 4