Hülya Yılmaz Önal | Nutritional Science | Best Researcher Award

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Best Researcher Award

Hülya Yılmaz Önal
Istanbul Medeniyet University, Türkiye

Hülya Yılmaz Önal
Affiliation Istanbul Medeniyet University
Country Türkiye
Google Scholar z-7mD0oAAAAJ
Documents 35
Citations 93
h-index 7
Subject Area Nutritional Science and Functional Foods
Event International Food Scientists Awards

Hülya Yılmaz Önal is a Turkish academic and Associate Professor specializing in nutrition and dietetics. Her scholarly work focuses on obesity, sustainable nutrition, public health nutrition, Mediterranean dietary patterns, childhood nutrition, and nutritional epidemiology. Through research, postgraduate supervision, scientific publications, and administrative leadership, she has contributed to advancing evidence-based nutritional sciences and community health initiatives.[1]

Abstract

This article summarizes the academic achievements and research contributions of Hülya Yılmaz Önal. Her investigations encompass obesity management, vitamin D deficiency, sustainable nutrition, Mediterranean dietary adherence, emotional eating behavior, pediatric nutrition, and public health interventions. Her work integrates clinical nutrition, dietary assessment, and community health promotion, supporting evidence-based nutrition strategies across different population groups.[2]

Keywords

Nutrition, Dietetics, Obesity, Vitamin D, Mediterranean Diet, Sustainable Nutrition, Public Health Nutrition, Childhood Nutrition, Food Behavior, Nutritional Epidemiology.

Introduction

Nutrition science plays a critical role in disease prevention and health promotion. Associate Professor Hülya Yılmaz Önal has contributed significantly to this field through research on obesity, dietary behavior, nutritional sustainability, and population health. Her interdisciplinary perspective combines clinical, educational, and public health approaches to address contemporary nutritional challenges.[3]

Research Profile

Önal earned her Bachelor’s degree in Nutrition and Dietetics from Hacettepe University, completed her master’s degree in Catering Systems, and obtained a PhD in Nutrition and Dietetics from Okan University. She currently serves as Associate Professor at Istanbul Medeniyet University while holding several academic leadership positions, including Vice Dean and Head of Department responsibilities.[1]

Research Contributions

  • Research on obesity, vitamin D deficiency, and metabolic health.
  • Studies addressing sustainable nutrition and dietary behavior.
  • Investigations involving childhood nutrition and food literacy.
  • Supervision of postgraduate research in nutrition and dietetics.
  • Leadership of community-focused nutrition education projects.

Publications

  • Immunonutritional Indices, Inflammatory Markers, and Thyroid-Related Parameters in Adults with Hashimoto’s Thyroiditis (2026).
  • Artificial Intelligence Diet Plans Underestimate Nutrient Intake Compared to Dietitians in Adolescents (2026).
  • Dialogic Reading-Based Nutrition Education and Dietary Diversity in Preschool Children (2026).
  • Factors Associated with Weight Change During the COVID-19 Pandemic (2021).
  • The Effect of Weight Loss on Serum Vitamin D Levels in Obese Women (2017).

Research Impact

Her research has contributed to understanding dietary behaviors, obesity-related conditions, nutritional sustainability, and preventive health strategies. The findings support healthcare professionals, dietitians, educators, and policymakers in designing evidence-based interventions that improve nutritional awareness and long-term public health outcomes.[4]

Award Suitability

Based on her publication record, project leadership, postgraduate mentorship, and contributions to public health nutrition, Hülya Yılmaz Önal demonstrates strong qualifications for international recognition in nutrition and dietetics research. Her sustained academic productivity and institutional leadership further strengthen her suitability for research excellence awards.

Conclusion

Hülya Yılmaz Önal has established a notable academic profile within nutrition and dietetics through research, education, project leadership, and scientific dissemination. Her work addresses important public health challenges while promoting sustainable and evidence-based nutritional practices. Continued contributions from her research program are expected to further strengthen the scientific understanding of nutrition-related health outcomes.

External Links

References

  1. Istanbul Medeniyet University. Academic Profile of Hülya Yılmaz Önal. Faculty of Health Sciences.
  2. Önal, H.Y. et al. (2026). The impact of dialogic reading-based nutrition education on preschool children’s nutrition knowledge and dietary diversity. BMC Public Health. https://link.springer.com/article/10.1186/s12889-025-25792-5
  3. Önal, H.Y. & Alphan, M.E. (2017). The Effect of Weight Loss on Serum Vitamin D Levels in Obese Women with Vitamin D Deficiency.
  4. Önal, H.Y. et al. (2021–2026). Selected publications on obesity, sustainable nutrition, public health nutrition, and dietary behavior research.

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.

Maggie Schoener | Food Chemistry | Innovative Research Award

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Innovative Research Award

Maggie Schoener
Western Illinois University, United States
Maggie Schoener
Affiliation Western Illinois University
Country United States
ORCID 0009-0002-0255-6646
Documents 1
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientist Awards

Maggie Schoener is a graduate researcher in chemistry whose academic work focuses on forensic analytical chemistry and advanced instrumental methodologies involving chromatography and mass spectrometry. Her research activities integrate toxicological applications, forensic investigation methodologies, and analytical innovation, contributing to scientific development in forensic chemistry and laboratory analytical sciences.[1]

Abstract

Maggie Schoener is engaged in graduate-level chemistry research emphasizing analytical techniques applicable to forensic science, toxicology, and chemical characterization. Her work includes chromatographic separation methodologies combined with tandem mass spectrometry for compound identification and quantification. Research contributions span cannabinoid analysis, forensic toxicology applications, and chemical synthesis studies supporting analytical chemistry advancement.[2]

Keywords

Forensic Chemistry; Chromatography; LC-MS/MS; Mass Spectrometry; Toxicology; Cannabinoid Analysis; Analytical Chemistry; Forensic Toxicology; Chemical Analysis; Instrumental Chemistry

Introduction

Maggie Schoener completed a Bachelor of Science degree in Forensic Chemistry from Western Illinois University in 2025 and subsequently pursued graduate studies toward a Master of Science in Chemistry. Alongside academic coursework, she contributes as a Teaching Support Assistant while participating in laboratory research initiatives involving analytical chemistry applications and forensic investigation technologies.[1]

Research Profile

Her scientific interests focus on chromatography paired with mass spectrometry for forensic analytical applications. Research activities encompass liquid chromatography coupled with tandem mass spectrometry methodologies, toxicological screening, forensic compound characterization, and analytical development supporting chemical investigation frameworks.[2]

  • Five completed or ongoing research projects
  • Two peer-reviewed publications
  • Award-winning poster presentations
  • Graduate Service Award recipient
  • Member of MATT and MAFS professional organizations

Research Contributions

Research contributions include development and implementation of liquid chromatography-tandem mass spectrometry methodologies paired with electrospray ionization technologies. Scientific work emphasizes analytical approaches relevant to toxicology, forensic drug screening, cannabinoid characterization, and non-steroidal anti-inflammatory drug analysis. These efforts support analytical precision and laboratory efficiency in applied forensic chemistry environments.[2]

Publications

  • “Knoevenagel Synthesis and NMR Analysis of Stilbene Derivatives.” The Journal of Chemical Education.
  • “High-Throughput LC–MS/MS Quantification of Eighteen Cannabinoids in Hemp Flowers with Baseline Separation of Structural Isomers.” Molecules.

These publications demonstrate involvement in both synthetic chemistry education and analytical method development, illustrating multidisciplinary engagement across chemical sciences. Research outputs emphasize instrumental analysis, structural characterization, and quantitative analytical methodologies relevant to forensic and toxicological applications.[3]

Research Impact

Maggie Schoener’s work contributes to analytical chemistry development through applications supporting toxicological assessment and forensic investigation workflows. Her involvement in laboratory methodology advancement demonstrates scientific engagement with technologies widely applicable to chemical analysis and forensic science practice.[2]

Award Suitability

The nomination aligns with the Innovative Research Award category through demonstrated participation in analytical chemistry innovation, publication activity, scientific presentations, and applied research initiatives. Research contributions involving advanced analytical instrumentation and forensic science methodologies reflect engagement with emerging laboratory technologies and scientific advancement.[1]

Conclusion

Maggie Schoener represents an emerging researcher in chemistry whose academic and scientific activities demonstrate ongoing contributions to forensic analytical methodologies. Through research participation, publication development, and professional engagement, her work supports continued advancement in analytical chemistry and forensic laboratory science.[2]

References

      1. Schoener M., et al. High-Throughput LC–MS/MS Quantification of Eighteen Cannabinoids in Hemp Flowers with Baseline Separation of Structural Isomers. Molecules.
        https://www.mdpi.com/journal/molecules
      2. Schoener M., et al. Knoevenagel Synthesis and NMR Analysis of Stilbene Derivatives. Journal of Chemical Education.
        https://pubs.acs.org/journal/jceda8
      3. Western Illinois University Chemistry Department. Graduate Research and Academic Programs.
        https://www.wiu.edu/cas/chemistry/

Khondoker Hossain | Food Biotechnology | Innovative Food Product Development Award

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Prof. Khondoker Hossain | Food Biotechnology | Innovative Food Product Development Award

Prof. Khondoker Hossain | Food Biotechnology | Professor | Daffodil International University | Bangladesh 

Khondoker Hossain is a highly accomplished academic whose primary field of expertise is Food Biotechnology and Nutrition and Food Science/Engineering, with significant professional experience across multiple international institutions. His education includes a Ph.D. from the University of Queensland, Australia, which he attained through a prestigious World Bank Scholarship, followed by a Post-Doctoral Fellowship awarded under the Commonwealth Scholarship scheme at the University of Glasgow, United Kingdom. Professionally, Khondoker Hossain has held distinguished positions, serving as a Professor and Head of Department at both Khulna University and Daffodil International University in Bangladesh. His core research interests focus on Animal Genetics and Breeding, Molecular Genetics, and the innovative Development of Probiotic Food and Feed products. His key research skills encompass the fundamental isolation and functional characterization of microorganisms, such as amylase-producing bacteria for industrial use, and the profiling of probiotics for potential substitution of antibiotics in animal feed, demonstrating strong expertise in both basic and applied biotechnology. Khondoker Hossain’s career has been externally validated by significant awards and honors, including the aforementioned World Bank and Commonwealth Scholarships, underscoring his academic standing and collaborative capacity on international research projects. In conclusion, Khondoker Hossain represents a distinguished global food scientist whose international training and focused research on sustainable food systems, particularly probiotics and functional ingredients, make a crucial contribution to food security and animal nutrition.

Profile: Scopus

Featured Publications:

 

 

Muniba Khaliq | Nutritional Science | Best Researcher Award

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Ms. Muniba Khaliq | Nutritional Science | Best Researcher Award 

Student at University of Reading, United Kingdom

Muniba Khaliq is a PhD candidate in Food and Nutritional Sciences at the University of Reading, UK, focusing on “Deciduous Teeth: Archives of Pre- and Postnatal Exposures.” She holds an M.Phil. in Food and Nutrition from the University of Veterinary and Animal Sciences, Lahore, Pakistan, where her research centered on the glycemic index and load of indigenous cereal products. Currently serving as a lecturer and Deputy Director at UVAS, Muniba’s professional interests include clinical nutrition, research innovation, and food safety management.

Publications Profile

Orcid

🎓 Education Details

  • PhD in Food and Nutritional Sciences (2024 – Present): Department of Chemistry, Food and Pharmacy, University of Reading, UK. Thesis: “Deciduous Teeth: Archives of Pre- and Postnatal Exposures.”
  • M.Phil. in Food and Nutrition (2018-2021): Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan. Thesis: “Determination of Glycemic Index and Glycemic Load of Indigenous Cereal Products of Pakistan.”
  • B.S. (Hons) in Nutrition and Dietetics (2013-2017): University of Veterinary and Animal Sciences, Lahore, Pakistan. CGPA: 3.91. Awards: Two Gold Medals (UVAS, Friesland Campina), HEC Merit-based scholarships for three consecutive years (2014-2016), Engro Foods Ltd. scholarship (2017).

👩‍🔬 Professional Experience

  • Lecturer (January 2022 – Present): Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore. Responsibilities include providing clinical consultations at the UVAS Community Health and Nutritional Clinic and serving as Deputy Director of the Office of Research Innovation and Commercialization (ORIC), among other roles.
  • Manager Quality Assurance and Food Safety Team Lead (March 2017 – January 2022): Kitchen Cuisine. Led QA operations and managed food safety and quality management systems.

🌱 Research Interests

  • Deciduous teeth as indicators of pre- and postnatal exposures.
  • Glycemic index and load of indigenous Pakistani foods.
  • Development of nano-nutraceuticals for cancer treatment.
  • Hydrogen therapy and its clinical applications.

🏆 Awards and Honors

  • Two Gold Medals from UVAS and Friesland Campina.
  • HEC Merit-based scholarships (2014-2016).
  • Engro Foods Ltd. scholarship (2017).

🔍 Conclusion

Muniba Khaliq exemplifies a profound commitment to advancing the fields of food science and nutrition through her extensive academic pursuits and professional engagements. Her research endeavors, spanning clinical nutrition, nano-nutraceuticals, and innovative therapeutic applications, reflect a dedication to enhancing public health and therapeutic strategies. As a lecturer and Deputy Director at the University of Veterinary and Animal Sciences, she continues to bridge research and practical applications, contributing significantly to both academic knowledge and community well-being.

Publications 📚

  • 🦑 Marine-Derived Anticancer Agents: Mechanistic Insights and Clinical Potential
    Journal: Medical Oncology
    Date: 2025
    DOI: 10.1007/s12032-024-02594-0
    Contributors: Ali, M.A.; Khan, A.U.; Ali, A.; Khaliq, M.; Khan, N.; Mujahid, S.; Calina, D.; Püsküllüoğlu, M.; Sharifi-Rad, J.

  • 🍽️ Performance of Subjective Global Nutrition Assessment (SGNA) in Predicting Nutritional Status among Children with Cancer
    Journal: Measurement and Evaluations in Cancer Care
    Date: 2025-12
    DOI: 10.1016/j.ymecc.2025.100013
    Contributors: Maira Razzaq; Qaisar Raza; Muniba Khaliq; Sajid Khan Tahir; Mahwish Faizan

  • 🌿 Algal Proteins for Sustainable Nutrition and Functional Food Innovation
    Journal: Applied Food Research
    Date: 2025-06
    DOI: 10.1016/j.afres.2025.100752
    Contributors: Fatima Saeed; Khadija Tul Zohra; Kinza Naveed; Aneeqa Zia; Muniba Khaliq; Zahra Noor; Kashaf Khaliq; Muhammad Asif Ali

  • 🧠 Academic Stress and Adolescent Health: Exploring Eating Patterns, Dietary Preferences, and Sleep Duration in Pakistan’s Youth
    Journal: Appetite
    Date: 2025-03
    DOI: 10.1016/j.appet.2025.107962
    Contributors: Zahra Noor; Muniba Khaliq; Azmat Ullah Khan; Muhammad Asif Ali; Sajid Khan Tahir; Kashaf Khaliq

  • 🥛 Glycaemic Index and Glycaemic Load of Dairy-Based Products, Indigenous Recipes, and Confectionery Items of Pakistan
    Journal: International Dairy Journal
    Date: 2023-02
    DOI: 10.1016/j.idairyj.2022.105517
    Contributors: Ayesha Amjad; Azmat ullah; Rukh-e-mah Javed; Muniba Khaliq; Asif Ali; Syed Qasim Raza; Sanaullah Iqbal

  • 💊 In-Vivo Drug Release Studies
    Book Chapter: Novel Platforms for Drug Delivery Applications
    Date: 2022
    DOI: 10.1016/B978-0-323-91376-8.00024-0
    Contributors: Huma, T.; Khaliq, M.; Khaliq, K.

  • 🧬 Nano-Nutraceuticals for the Treatment of Cancer
    Book Chapter: Handbook of Nanotechnology in Nutraceuticals
    Date: 2022
    DOI: 10.1201/9781003244721-15
    Contributors: Yousaf, S.; Qamar, F.; Tahir, Z.; Faisal, Z.; Khaliq, M.; Talat, A.; Bacha, U.; Naveed, A.; Chopra, H.; Abdullah, U.Y.H. et al.

  • 💧 Narrative on Hydrogen Therapy and its Clinical Applications: Safety and Efficacy
    Journal: Current Pharmaceutical Design
    Date: 2022-09
    DOI: 10.2174/1381612828666220728104200
    Contributors: Mohammad Amjad Kamal; Aqeel Ahmad; Atif Baig; Mubashir Hussain; Usama Saeed; Muhammad Bilal; Naveed Ahmed; Hitesh Chopra; Muhammad Hassan; Mahesh Rachamalla et al.

  • 📚 Handbook of Nanotechnology in Nutraceuticals
    Book: CRC Press
    Date: 2022-09-28
    DOI: 10.1201/9781003244721
    Contributors: Shakeel Ahmed; Tanima Bhattacharya; Annu; Akbar Ali; Muniba Khaliq

 

 

 

NIRBHAY KUMAR | Nutritional Science | Best Researcher Award

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Mr. NIRBHAY KUMAR | Nutritional Science | Best Researcher Award

PhD Research Scholar at Sant Longowal Institute of Engineering and Technology, India

Nirbhay Kumar is a PhD Research Scholar at the Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, India. With a strong academic background and extensive industrial experience, he specializes in food processing, quality assurance, and research on food bioactives, oils, and fats. His research contributions include publications in reputed journals, conference presentations, and active participation in training programs, workshops, and faculty development initiatives.

Publications Profile

Scopus

Google scholar

🎓 Education Details

  • PhD (Food Engineering & Technology) – Sant Longowal Institute of Engineering and Technology, Longowal, Punjab (Ongoing)
  • M.Tech (Food Engineering & Technology) – SLIET, Punjab (2022) – 85.05% (Merit Certificate Holder)
  • B.Tech (Food Processing Technology) – Anand Agricultural University, Gujarat (2017) – 80.40% (Vice-Chancellor Gold Medalist)
  • HSC (12th) – Netajee Defence Academy, Gorakhpur, CBSE (2012) – 78.60%
  • SSC (10th) – Jawahar Navodaya Vidyalaya, Bihar, CBSE (2010) – 93.10%

Other Qualifications:

  • UGC-NET (2023) – Qualified in Home Science for Assistant Professor
  • GATE (Multiple Times) – Qualified in Engineering Science (2022, 2017) & Life Science (2018)
  • NPTEL Certification (2024) – Top 2% in “Food Oils and Fats: Chemistry and Technology” by IIT Kharagpur

👩‍🔬 Professional Experience

  Academic & Research Experience

     PhD Research Scholar – Sant Longowal Institute of Engineering and Technology (SLIET), Longowal (Ongoing)

  • Conducting research on functional food ingredients, food oils, and fats, with a focus on novel food formulations, bioactives, and advanced processing technologies.
  • Published multiple research papers and book chapters in reputed journals such as Discover Food and Trends in Food Science & Technology.
  • Actively participating in international and national conferences, faculty development programs, and workshops related to food science and technology.

🌱 Research Interests

  • Food Oils & Fats – Chemistry, Processing, and Functional Properties
  • Food Proteins & Macromolecules – Applications in Product Development
  • Novel Food Processing Technologies – High Pressure Processing, Fermentation, Edible Oils from Unconventional Sources
  • Food Regulatory Guidelines & Quality Assurance
  • Research & Development in Functional Foods & Nutraceuticals

🏆 Awards and Honors

  • AICTE Doctoral Fellowship (ADF) – PhD
  • Vice-Chancellor Gold Medal – B.Tech
  • AICTE Fellowship – M.Tech
  • Selected as Technical Officer – FSSAI (2020)
  • 1st Position – All India Essay Writing Event (2016) – Gold Medalist
  • 1st & 2nd Position – Gujarat State Inter Agricultural University Chess Tournament (2014 & 2016)
  • University Chess Player (4 Years) – Anand Agricultural University
  • 2nd Prize – Food Quiz (World Food Day 2016)

🔍 Conclusion

Nirbhay Kumar is a dedicated food scientist and researcher with strong academic credentials, industrial expertise, and extensive research contributions. His work in food processing, quality assurance, food bioactives, and novel food technologies is complemented by his active participation in conferences, workshops, and training programs. With a passion for research and innovation, he continues to explore emerging food science trends to contribute to sustainable and functional food advancements.

📚 Publication Details:

🔹 📝 Title: Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations.
🔹 👨‍🔬 Authors: Kumar, A., Kumar, N., & Sharma, H. K.
🔹 📖 Journal: Discover Food
🔹 📅 Year: 2025
🔹 📂 Volume & Issue: 5(1)
🔹 📑 Pages: 1-15
🔹 🔗 DOI: Click Here

Reno Gordon | Nutritional Science | Best Researcher Award

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Dr. Reno Gordon | Nutritional Science | Best Researcher Award

 

 

Lecturer at Sefako Makgatho Health Science, South Afric

Dr. Reno Eron Gordon is a South African nutrition researcher and lecturer with a Doctorate in Nutrition from North West University. He specializes in human nutrition, dietetics, and physiology, currently serving as a permanent lecturer at Sefako Makgatho Health Sciences University. His research focuses on sports nutrition, food safety, and infant and young child nutrition, with multiple peer-reviewed publications in high-impact journals. Recognized for his contributions, he has received awards for best paper presentations, including first and second place at the 2023 Sefako Makgatho Health Sciences University Research Day.

Publications Profile

Scopus

Orcid

🎓 Education Details

  • Doctorate in Nutrition (2023) – North West University
  • Master of Science in Nutrition (2013) – University of KwaZulu-Natal
  • Postgraduate Diploma in Community Nutrition (2009) – University of KwaZulu-Natal
  • Bachelor of Science in Human Nutrition (2008) – University of KwaZulu-Natal

Additionally, he has completed various professional courses, including risk management, digital teaching, and food safety training.

👩‍🔬 Professional Experience

  • Sefako Makgatho Health Sciences University (2013–present) – Permanent Lecturer for Human Nutrition & Dietetics and Physiology Departments
  • University of KwaZulu-Natal (2012 & earlier) – Held multiple roles, including Part-time Lecturer, Nutrition Supervisor, and Tutor

🌱 Research Interests

  • Sports Nutrition
  • Food Safety
  • Infant and Young Child Nutrition

🏆 Awards and Honors

  • 2023: First & Second Place for Best Paper Presentation (Independent Researcher) – Sefako Makgatho Health Sciences University Research Day
  • 2014: Second Place for Best Paper Presentation – University of Limpopo, Faculty of Health Sciences

🔍 Conclusion

Dr. Reno Eron Gordon has a strong academic background, with extensive experience in nutrition research and teaching. His research contributions in food safety, sports nutrition, and community health are well-documented, with multiple publications in high-impact journals. Additionally, his recognition in university research competitions highlights his ability to present high-quality, impactful research.

Publications 📚

📖 Self-reported meal planning practices among households in the Tshwane North area, Gauteng
📅 Published: 2024-12-19 | 📰 Journal: Health SA Gesondheid
🔗 DOI: 10.4102/hsag.v29i0.2750
✍️ Authors: Lindiwe J. Ncube, Mashudu Manafe, Reno E. Gordon

📖 Knowledge, skills, and household food preparation practices in the north of Pretoria – Gauteng province, South Africa
📅 Published: 2024-10-04 | 📰 Journal: African Journal of Food, Agriculture, Nutrition and Development
🔗 DOI: 10.18697/ajfand.134.24360
✍️ Authors: LJ Ncube, M Manafe, RE Gordon

📖 Infant feeding knowledge, attitudes, and practices of HIV-positive breastfeeding mothers
📅 Published: 2024-07-31 | 📰 Journal: Health SA Gesondheid
🔗 DOI: 10.4102/hsag.v29i0.2617
✍️ Authors: Kgabo M. Mabotja, Annette Van Onselen, Reno E. Gordon

📖 Establishing a digital healthcare ecosystem in a Health Sciences University in South Africa: A mixed-method protocol (Preprint)
📅 Published: 2024-02-27 | 📰 Journal: JMIR Research Protocols
🔗 DOI: 10.2196/57821
✍️ Authors: Samantha Govender, Maria Elizabeth Cochrane, Mabina Mogale, Reno Gordon, Tjodwapi Tshephe

📖 Physiological and nutrition-related challenges as perceived by spinal cord-injured endurance hand cyclists
📅 Published: 2024-01-01 | 📰 Journal: Applied Physiology, Nutrition, and Metabolism
🔗 DOI: 10.1139/apnm-2023-0036
✍️ Authors: Reno Eron Gordon, Belinda Scrooby, Lize Havemann-Nel

📖 Food hygiene and food safety practices of households in a township north of Tshwane, Gauteng
📅 Published: 2023-10-17 | 📰 Journal: Health SA Gesondheid
🔗 DOI: 10.4102/hsag.v28i0.2346
✍️ Authors: Mashudu Manafe, Reno E. Gordon, Lindiwe J. Ncube

📖 Nutritional Practices and Body Composition of South African National-Level Spinal Cord-Injured Endurance Hand Cyclists
📅 Published: 2022-11-22 | 📰 Journal: Nutrients
🔗 DOI: 10.3390/nu14234949
✍️ Authors: Reno Eron Gordon, Sunita Potgieter, Lize Havemann-Nel

📖 Hydration status and fluid intake of urban, underprivileged South African male adolescent soccer players during training
📅 Published: 2015-10-20 | 📰 Journal: Journal of the International Society of Sports Nutrition
🔗 DOI: 10.1186/s12970-015-0080-0
✍️ Authors: Reno Eron Gordon, Susanna Maria Kassier, Chara Biggs

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

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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 α-amylase and α-glucosidase

  • 🖋 Z Jiang, G Yu, Y Liang, T Song, Y Zhu, H Ni, K Yamaguchi, T Oda
  • 📖 Bioscience, Biotechnology, and Biochemistry
  • 📅 2019
  • 🔢 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

  • 🖋 T Song, M Lv, M Zhou, M Huang, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2021
  • 🔢 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

  • 🖋 T Song, M Lv, L Zhang, X Zhang, G Song, M Huang, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2020
  • 🔢 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

  • 🖋 T Song, M Lv, B Sun, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2020
  • 🔢 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

  • 🖋 T Song, M Zhou, W Li, M Lv, L Zheng, M Zhao
  • 📖 Food Research International
  • 📅 2022
  • 🔢 Citations: 9

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

  • 🖋 M Zhou, T Song, W Li, M Huang, L Zheng, M Zhao
  • 📖 Journal of Agricultural and Food Chemistry
  • 📅 2023
  • 🔢 Citations: 8

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

  • 🖋 C Ru, X Hu, W Wang, H Ran, T Song, Y Guo
  • 📖 Horticulturae
  • 📅 2021
  • 🔢 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

  • 🖋 C Ru, X Hu, M Lü, D Chen, W Wang, T Song
  • 📖 Journal
  • 📅 2022
  • 🔢 Citations: 5

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

  • 🖋 T Song, YY Ding, T Zhang, Q Cai, Y Hu, Q Gu, Z Gu
  • 📖 Food & Function
  • 📅 2024
  • 🔢 Citations: 4

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

  • 🖋 T Song, M Zhou, W Li, L Zheng, J Wu, M Zhao
  • 📖 Molecules
  • 📅 2022
  • 🔢 Citations: 4