Mengistie Mossie | Nutrition security | Best Researcher Award

Dr. Mengistie Mossie | Nutrition security | Best Researcher Award

Academician/Research Scholar at Bahir Dar University, Ethiopia

Dr. Mengistie Mossie is an Assistant Professor of Development Studies at Bahir Dar University, Ethiopia, with over 15 years of academic and research experience in rural development. He holds a PhD in Development Studies, focusing on value chains, market performance, and household welfare impacts in horticultural crop systems. He has contributed to various national and international development projects and has authored several peer-reviewed publications on rural livelihoods, food security, climate change adaptation, and agricultural value chains. Currently, he also serves as Vice Dean of the College of Agriculture and Environmental Sciences and holds key editorial and leadership roles.

Publications Profile

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πŸŽ“ Education Details

  • PhD in Development Studies (Rural Development)
    Addis Ababa University (2018–2021)
    Dissertation: Value chain and market analysis of horticultural crops in the Upper-Blue Nile Basin, Ethiopia
    Funded by: JST/JICA (Grant No. JPMJSA1601)

  • MSc in Rural Development
    Haramaya University (2011–2013)
    Thesis: Rural Women Participation in Household Farm Management Practices

  • BSc in Rural Development & Agricultural Extension
    Haramaya University (2004–2008)

πŸ‘©β€πŸ”¬ Professional Experience

  • Vice Dean, College of Agriculture & Environmental Sciences, Bahir Dar University (Mar 2025–present)

  • Head of Department, Rural Development & Agricultural Extension, Bahir Dar University

  • Assistant Professor, Bahir Dar University (Aug 2015–present)

  • Lecturer/Researcher, University of Gondar (Mar 2013–Aug 2015)

  • Instructor, Mertulemariam Agricultural College (Jan 2009–Feb 2013)

  • Coordinator, Postgraduate Programs in Rural Development, Bahir Dar University (2022–2024)

  • Research Council Member, Bahir Dar University (2022–2024)

  • Associate Editor, Journal of Agriculture & Environmental Science (JAES)

🌱 Research Interests

  • Market System Resilience

  • Food and Nutritional Studies

  • Project Impact Analysis

  • Farming Systems Analysis

  • Agricultural Value Chains

  • Climate-Smart Agriculture Adoption

πŸ† Awards and Honors

  • Certified Professional Teacher Educator (Higher Diploma, Bahir Dar University)

  • Master Class for Teaching Online – Arizona State University

  • Effective Teaching Skills – Jhpiego/USAID

  • STATA and SPSS software skills, Advanced Qualitative Data Analysis

  • Project-Based Training with Entrepreneurship

  • Operational Research Protocol Development, University of Gondar

  • CoC Certificate, Natural Resources Management Extension

  • External Thesis Examiner, Stellenbosch University, South Africa

  • Chair, 2nd African Graduate Students Conference, Bahir Dar University

  • Diploma, Basic Computer Skills (Microsoft Office Suite)

πŸ” Conclusion

Dr. Mengistie Mossie is a seasoned scholar and educator with a robust track record in rural development research and education. His contributions span impactful research projects funded by USAID, JICA/JST, and the Dutch Embassy. His leadership roles in academia and contributions to high-impact journals demonstrate his commitment to knowledge dissemination and community development. With expertise in market systems, climate adaptation, and rural livelihoods, Dr. Mossie is a valuable contributor to Ethiopia’s sustainable agricultural transformation.

Publications πŸ“š

πŸ“š 2025

  • πŸ₯‘ Mossie, et al. (2025). Households’ food consumption status and asset accumulation in the context of export market orientation: A case of avocado producers in Ethiopia. Journal of Agriculture and Food Research (Elsevier).
    πŸ”— https://doi.org/10.1016/j.jafr.2025.101774


🌍 2024

  • 🌑️ Mossie, M. & Tadsa, C. (2024). Small-scale farmers’ perception, adaptation choices to climate change and existing barriers: Evidence from northern Ethiopia. Climate Services (Elsevier).
    πŸ”— https://doi.org/10.1016/j.cliser.2024.100517

  • πŸ₯­ Mossie, M. & Elias A. (2024). Dietary diversity and asset accumulation of small-scale farmers: Insights from fruit market orientation contexts in Ethiopia. World Food Policy (Wiley).
    πŸ”— http://doi.org/10.1002/wfp2.70000


πŸ‡ 2023

  • 🍎 Mossie, M., Gerezgiher, A., Ayalew, Z., Nigussie, Z., & Elias, A. (2023). Characterization of fruit production and market performance in northwest Ethiopia. CABI Agriculture and Bioscience (Springer).
    πŸ”— https://doi.org/10.1186/s43170-023-00149-3

  • πŸ“˜ Mossie, M. (2023). Theoretical underpinnings of value chain analysis: Review. Sustainable Development. IntechOpen.
    πŸ”— http://dx.doi.org/10.5772/intechopen.110841


🌾 2021

  • πŸ“Š Mossie, M., Gerezgiher, A., Ayalew, Z., & Nigussie, Z. (2021). Welfare impacts of small-scale farmers’ participation in apple and mango value chains in Ethiopia. Agrekon (Taylor and Francis).
    πŸ”— https://doi.org/10.1080/03031853.2021.1926298


  • 🍚 Mossie, M., Gerezgiher, A., Ayalew, Z., & Elias, A. (2021). Food security effects of smallholders’ participation in apple and mango value chains in north-western Ethiopia. Agriculture & Food Security (Springer).
    πŸ”— https://doi.org/10.1186/s40066-021-00310-z


  • 🏞️ Berhanu, G. Sinshawa, et al., Mengistie M. Birhanu (2021). Watershed-based soil erosion and sediment yield modeling in the Rib watershed of the Upper Blue Nile Basin, Ethiopia. Energy Nexus (Elsevier).
    πŸ”— https://doi.org/10.1016/j.nexus.2021.100023


🍊 2020

  • πŸ“ˆ Mossie, M., Gerezgiher, A., Ayalew, Z., & Nigussie, Z. (2020). Determinants of small-scale farmers’ participation in Ethiopian fruit sector’s value chain. Cogent Food & Agriculture (Taylor and Francis).
    πŸ”— https://doi.org/10.1080/23311932.2020.1842132


🌱 2015

  • πŸ§‘β€πŸŒΎ Mossie, M. & Belete M. (2015). A review on the role of extension service for agricultural transformation with particular emphasis on Ethiopia. Global Journal of Agricultural Economics, Extension, and Rural Development.

  • πŸ‘©β€πŸŒΎ Mossie, M. (2015). Assessment of the extent and level of participation in agricultural activities among women farmers in Sar Midir District, Ethiopia. Global Journal of Agricultural Economics, Extension and Rural Development.


 

 

 

 

 

Terhi Junkkari | Nutrition | Best Researcher Award

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 SeinΓ€joki 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

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πŸŽ“ 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) – HΓ€me University of Applied Sciences, 2016

πŸ‘©β€πŸ”¬ Professional Experience

Current Role:

  • Principal Lecturer, Food Science & Consumer Research, SeinΓ€joki 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

πŸ† 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

πŸ” 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 πŸ“š

πŸ“„ Title: The effect of nutrition labels on lunch buffet consumption: a real-life experiment
πŸ‘₯ Authors: Junkkari, T.; Kantola, M.; Arjanne, L.; Luomala, H.T.; Hopia, A.I.
πŸ“š Journal: British Food Journal
πŸ“… Year: 2023
πŸ”“ Access: Open Access
πŸ”— DOI/Link: (Insert DOI or URL if available)
πŸ“ Article Type: Research Article
πŸ” Keywords: Nutrition labels, Consumer behavior, Buffet consumption, Real-life experiment

 

 

Shuo Wang | Food nutrition | Best Researcher Award

Dr. Shuo Wang | Food nutrition | Best Researcher AwardΒ 

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

πŸŽ“ Education Details

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

πŸ‘©β€πŸ”¬ 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

πŸ† 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

πŸ” 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 πŸ“š

πŸ“„ Advancements and Future Perspectives in the Study of Oligosaccharides Derived from Edible-Medicinal Mushrooms
πŸ“• Food Bioscience, πŸ—“οΈ 2024-10 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.fbio.2024.104874
πŸ‘₯ 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
πŸ“• Food Bioscience, πŸ—“οΈ 2024-08 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.fbio.2024.104340
πŸ‘₯ 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
πŸ“• Food Bioscience, πŸ—“οΈ 2023-10 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.fbio.2023.103029
πŸ‘₯ 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
πŸ“• Journal of Food Processing and Preservation, πŸ—“οΈ 2022-07 | πŸ“ Journal article
πŸ”— DOI: 10.1111/jfpp.16684
πŸ‘₯ 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
πŸ“• Journal of Cereal Science, πŸ—“οΈ 2022-05 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.jcs.2022.103464
πŸ‘₯ 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
πŸ“• Analytical Letters, πŸ—“οΈ 2021-12-12 | πŸ“ Journal article
πŸ”— DOI: 10.1080/00032719.2021.1893328
πŸ‘₯ 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
πŸ“• Analytical Letters, πŸ—“οΈ 2021-09-22 | πŸ“ Journal article
πŸ”— DOI: 10.1080/00032719.2020.1858092
πŸ‘₯ 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)
πŸ“• LWT, πŸ—“οΈ 2021-03 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.lwt.2020.110573
πŸ‘₯ 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
πŸ“• Analytical Methods, πŸ—“οΈ 2020 | πŸ“ Journal article
πŸ”— DOI: 10.1039/D0AY00521E
πŸ‘₯ 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
πŸ“• LWT, πŸ—“οΈ 2019-08 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.lwt.2019.05.050
πŸ‘₯ Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen