Maciej Balawejder | Food Processing and Engineering | Innovative Research Award

Posted on by Food Scientist

Innovative Research Award

Maciej Balawejder
Affiliation University of Rzeszow
Country Poland
Scopus ID 8969580700
Documents 115
Citations 1,578
h-index 21
Subject Area Food Processing and Engineering
Event International Food Scientist Awards
ORCID 0000-0003-1674-3602

Maciej Balawejder
University of Rzeszow, Poland

Maciej Balawejder is a researcher affiliated with the University of Rzeszow whose work contributes to food processing, food engineering, agricultural technologies, postharvest quality, and sustainable food systems. His research integrates food chemistry, preservation technologies, oxidation processes, microbiological safety, and engineering solutions for food production. According to publicly available Scopus metrics, his scholarly record comprises 115 indexed publications, 1,578 citations, and an h-index of 21, reflecting sustained scientific productivity and international academic visibility.[1]

Abstract

This academic article summarizes the scientific profile and research achievements of Maciej Balawejder in the field of food processing and engineering. His investigations emphasize food quality preservation, microbial safety, oxidative technologies, cereal processing, fruit processing, and sustainable agricultural production. Through interdisciplinary research combining engineering principles with food science, his work contributes to improving food quality, storage stability, processing efficiency, and agricultural sustainability.[2]

Keywords

Food Processing, Food Engineering, Food Preservation, Ozonation Technology, Reactive Oxygen Species, Food Safety, Agricultural Engineering, Postharvest Technology

Introduction

Food engineering increasingly integrates innovative preservation technologies with sustainable processing methods to improve product quality and consumer safety. Maciej Balawejder has contributed to this interdisciplinary area through studies on oxidation technologies, food quality enhancement, cereal processing, horticultural products, and microbial control. His publications demonstrate the application of engineering and analytical techniques to practical food production challenges.[1]

Research Profile

The research profile of Maciej Balawejder encompasses food engineering, agricultural sciences, food chemistry, microbiology, postharvest preservation, cereal technology, oxidative processing, and quality evaluation. His work combines laboratory experimentation with engineering approaches to improve food stability, nutritional quality, processing performance, and agricultural productivity. His publications also demonstrate collaboration across multidisciplinary research areas relevant to food science and sustainable processing technologies.[1]

Research Contributions

  • Development of innovative food preservation strategies using oxidative technologies.
  • Research on volatile organic compound preservation during thermal food processing.
  • Evaluation of wheat flour ozonation for improved microbial quality and bakery performance.
  • Field studies investigating reactive oxygen species for crop protection and quality enhancement.
  • Application of food engineering principles to agricultural sustainability and postharvest quality.

Publications

  1. Influence of Protein Matrix Modification on the Preservation of Volatile Organic Compounds in Thermally Processed Fresh-Cut American Cranberry (Vaccinium macrocarpon Aiton). Agriculture (2026). DOI:
    10.3390/agriculture16141503.
  2. Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Applied Sciences (2026). DOI:
    10.3390/app16105119.
  3. Field-Based Evaluation of Reactive Oxygen Species Treatments and Fungicide Protections in Potato: Effects on Late Blight, Plant Nutritional Status, Yield, and Tuber Quality. Agronomy (2026). DOI:
    10.3390/agronomy16090912.
  4. Representative publication in food chemistry and molecular food analysis. Molecules. DOI:
    10.3390/molecules31040698.

Research Impact

Bibliometric indicators available through Scopus demonstrate consistent scholarly productivity and international research visibility. With 115 indexed publications, 1,578 citations, and an h-index of 21, Maciej Balawejder has established a recognized academic presence within food science, agricultural engineering, and food processing. His research outputs continue to support technological innovation and scientific understanding in food quality and preservation.[1]

Award Suitability

The combination of sustained publication activity, interdisciplinary research, measurable citation impact, and recent contributions to food preservation technologies, agricultural innovation, and food engineering supports consideration of Maciej Balawejder for recognition through the International Food Scientist Awards. His work reflects continued engagement with scientific challenges relevant to modern food processing, sustainable production, and quality improvement.[1]

Conclusion

Maciej Balawejder has developed a multidisciplinary research portfolio encompassing food engineering, preservation technologies, agricultural sciences, and food quality evaluation. His scientific productivity, international collaborations, and continuing publication of peer-reviewed research demonstrate meaningful contributions to food processing and engineering. His academic achievements represent sustained commitment to advancing knowledge within the food science community.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Maciej Balawejder, Author ID 8969580700. Scopus.
    https://www.scopus.com/pages/authors/8969580700
  2. Balawejder, M., et al. (2026). Influence of Protein Matrix Modification on the Preservation of Volatile Organic Compounds in Thermally Processed Fresh-Cut American Cranberry. Agriculture. https://doi.org/10.3390/agriculture16141503
  3. Balawejder, M., et al. (2026). Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Applied Sciences. https://doi.org/10.3390/app16105119
  4. Balawejder, M., et al. (2026). Field-Based Evaluation of Reactive Oxygen Species Treatments and Fungicide Protections in Potato: Effects on Late Blight, Plant Nutritional Status, Yield, and Tuber Quality. Agronomy. https://doi.org/10.3390/agronomy16090912
  5. Representative food chemistry publication. Molecules. https://doi.org/10.3390/molecules31040698

Marcos Barrozo | Food Processing and Engineering | Research Excellence Award

Posted on by Food Scientist

Research Excellence Award

Marcos Barrozo
Affiliation Universidade Federal de Uberlândia
Country Brazil
Scopus ID 6604028880
Documents 292
Citations 7,191
h-index 51
Subject Area Food Processing and Engineering
Event International Food Scientist Awards
ORCID 0000-0002-8873-162X

Marcos Barrozo
Universidade Federal de Uberlândia, Brazil

Marcos Barrozo is a Brazilian researcher affiliated with Universidade Federal de Uberlândia whose scholarly activities have contributed to the advancement of food processing, particle technology, drying operations, bioresource engineering, and process optimization. His publication record demonstrates sustained contributions across multidisciplinary engineering and food science domains, supported by extensive citation impact and international academic recognition. According to available Scopus metrics, his research profile includes 292 indexed publications, 7,191 citations, and an h-index of 51, reflecting long-term scientific influence within chemical engineering and food processing research.[1]

Abstract

This article presents an academic overview of Marcos Barrozo, emphasizing his scientific achievements, research productivity, and scholarly influence in food engineering and process technology. His research portfolio integrates experimental investigation, computational modelling, process intensification, particle engineering, biomass conversion, and sustainable food technologies. Recent publications demonstrate continued engagement with emerging research themes including spray drying, hydrocyclone optimization, catalytic microwave pyrolysis, flotation engineering, and numerical particle simulations.[2]

Keywords

Food Processing, Chemical Engineering, Particle Technology, Spray Drying, Hydrocyclones, Biomass Conversion, Process Optimization, Computational Modeling

Introduction

Research in food processing and engineering increasingly relies upon interdisciplinary methods that integrate transport phenomena, computational simulation, process optimization, and sustainable resource utilization. Marcos Barrozo has developed a publication portfolio that addresses these scientific challenges through engineering-based solutions applicable to industrial food systems and biomass processing. His work demonstrates continued engagement with technologies intended to improve processing efficiency, product quality, and environmental sustainability.[1]

Research Profile

The research profile of Marcos Barrozo spans food engineering, chemical process engineering, particle mechanics, mineral processing, drying technology, biomass utilization, computational fluid dynamics, and process equipment design. His work combines theoretical modelling with laboratory validation and industrial relevance. The breadth of his publication record indicates extensive collaboration across engineering disciplines while maintaining a consistent emphasis on process performance and sustainable technological development.[1]

Research Contributions

  • Development of optimized hydrocyclone systems for complex suspensions.
  • Research on spray drying technologies for preservation of bioactive food ingredients.
  • Advancement of biomass conversion and catalytic microwave pyrolysis.
  • Computational modelling using discrete element methods for particle agglomeration.
  • Engineering studies on flotation systems and mineral processing efficiency.
  • Integration of numerical simulation with industrial process optimization.

Publications

  1. Spray-Dried Whole Red Pitaya (Hylocereus costaricensis): A Potential Source of Bioactive Compounds for Food Applications. Resources (2026). DOI:
    10.3390/resources15070090.
  2. Hydrocarbon-enriched bio-oil from catalytic microwave pyrolysis of macaúba epicarp. Biomass Conversion and Biorefinery (2026). DOI:
    10.1007/s13399-026-07194-8.
  3. Development of Two Geometrically Optimized Hydrocyclones to Process Viscous and Pseudoplastic Suspensions. Industrial & Engineering Chemistry Research (2026). DOI:
    10.1021/acs.iecr.5c05158.
  4. Numerical analysis of particle agglomeration in a continuous pan granulator using DEM. Particuology (2025). DOI:
    10.1016/j.partic.2025.07.022.
  5. Effect of Gas Holdup on the Performance of Column Flotation of a Low-Grade Apatite Ore. Minerals (2025). DOI:
    10.3390/min15090901.

Research Impact

Available bibliometric indicators demonstrate sustained academic influence through a large body of peer-reviewed publications and extensive citation activity. The combination of 292 indexed documents, more than seven thousand citations, and an h-index of 51 indicates continued recognition by the international scientific community. These indicators suggest meaningful contributions to engineering research, food technology, and applied process sciences while reflecting long-term research productivity and scholarly visibility.[1]

Award Suitability

Based on publicly available scholarly metrics and recent peer-reviewed publications, Marcos Barrozo demonstrates characteristics commonly associated with candidates for research excellence recognition. His sustained publication record, measurable citation impact, interdisciplinary research portfolio, and continued contributions to food processing and engineering align with the objectives of the International Food Scientist Awards, which recognize significant scientific achievements and research leadership within food science and related engineering disciplines.[1]

Conclusion

Marcos Barrozo has established a substantial academic profile through consistent contributions to food engineering, particle technology, biomass processing, and process optimization. His combination of extensive publication output, influential citation record, and continued research productivity demonstrates sustained engagement with internationally relevant scientific challenges. The available evidence supports recognition of his contributions within the broader field of food processing and engineering.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Marcos Barrozo, Author ID 6604028880. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=6604028880
  2. Barrozo, M., et al. (2026). Spray-Dried Whole Red Pitaya (Hylocereus costaricensis): A Potential Source of Bioactive Compounds for Food Applications. Resources. DOI: https://doi.org/10.3390/resources15070090
  3. Barrozo, M., et al. (2026). Hydrocarbon-enriched bio-oil from catalytic microwave pyrolysis of macaúba epicarp. Biomass Conversion and Biorefinery.
    https://doi.org/10.1007/s13399-026-07194-8
  4. Barrozo, M., et al. (2026). Development of Two Geometrically Optimized Hydrocyclones to Process Viscous and Pseudoplastic Suspensions. Industrial & Engineering Chemistry Research. https://doi.org/10.1021/acs.iecr.5c05158
  5. Barrozo, M., et al. (2025). Numerical analysis of particle agglomeration in a continuous pan granulator using DEM; and Effect of Gas Holdup on the Performance of Column Flotation of a Low-Grade Apatite Ore.
    https://doi.org/10.1016/j.partic.2025.07.022

Moncef Chouaibi | Food Engineering | Best Researcher Award

Posted on by Food Scientist

Prof. Moncef Chouaibi | Food Engineering | Best Researcher Award

 Professor at Higher School of Food Industries of Tunis, Tunisia

Moncef Chouaibi is a Professor in the Department of Food Engineering at the Higher School of Food Industries of Tunisia, University of Carthage. He has extensive experience in academia and research within the field of food engineering. His expertise encompasses a range of food science and technology topics, reflecting his contributions to both teaching and research in this field.

Author Metrics

ORCID Profile

Dr. Chouaibi’s scholarly impact is evident through his published research articles in reputable journals. His work covers a wide range of topics within food science and technology, highlighting his contributions to the academic community and his role in advancing knowledge in food engineering.

Education

Dr. Chouaibi’s educational background includes a Doctorate in Food Industries obtained from the University of Salerno, Italy, and University of Carthage in 2013. He also holds a Master’s degree in Food Industries from the University of Bordeaux, France, and University of Carthage, completed in 2007. Additionally, he has an Engineering degree in Food Industries from the University of Carthage and a preparatory cycle from the University of Monastir, Tunisia.

Research Focus

Dr. Chouaibi’s research focus is diverse, covering various aspects of food engineering. His interests include the rheological and thermal properties of foods, enzyme kinetics, and food stability. He also explores food chemistry, cereal technology, and fermented milk products, making significant contributions to these areas of study.

Professional Journey

Dr. Chouaibi’s professional journey includes roles as a Senior Research Fellow at both the University of Salerno and University of Carthage, and as an Assistant Professor at the University of Carthage since 2021. His career has been marked by his involvement in research and teaching across different institutions, reflecting his dedication to the field of food engineering.

Honors & Awards

The provided summary does not specify any particular honors or awards received by Dr. Chouaibi. His recognition and achievements in his field are not detailed in the available information.

Publications Noted & Contributions

Dr. Chouaibi has authored several notable publications in peer-reviewed journals, focusing on various aspects of food science and technology. His research includes studies on nanoncapsulation, yogurt fortification, and the impact of agricultural practices on food quality, showcasing his contributions to advancing the field.

Arbutus unedo Fruit Syrup as a Fortifying Agent: Effect on Physicochemical, Microbiological, Rheological, Sensory, and Antioxidant Properties of Yoghurt

Journal: Journal of Food Science and Technology
Year: 2023
DOI: 10.1007/s13197-023-05801-4
EID: 2-s2.0-85166961352
ISSN: 09758402, 00221155

This study investigates the impact of Arbutus unedo fruit syrup as a fortifying agent in yogurt. The research evaluates how the syrup affects the yogurt’s physicochemical, microbiological, rheological, sensory, and antioxidant properties. The results provide insights into how natural fruit syrups can enhance the quality and health benefits of dairy products.

Bioactive Phytochemicals from Pumpkin Seed Oil Processing By-products

Book Chapter: Reference Series in Phytochemistry
Year: 2023
DOI: 10.1007/978-3-030-91381-6_15
EID: 2-s2.0-85151258926
ISSN: 25118358, 2511834X

This book chapter focuses on the bioactive phytochemicals derived from pumpkin seed oil processing by-products. It explores the potential health benefits and applications of these phytochemicals, highlighting their significance in the field of phytochemistry.

Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

Journal: Agriculture (Switzerland)
Year: 2023
DOI: 10.3390/agriculture13040908
EID: 2-s2.0-85153745660
ISSN: 20770472

This article examines how conservation agriculture practices affect durum wheat grain characteristics, dough texture, and pasta quality. The study provides valuable information on how agricultural methods impact the quality of wheat-based products in Mediterranean regions.

Nanoncapsulation of Tyrosol Using Natural Biopolymers: Optimization, Characterization, and Physical Stability of Nanoparticles

Journal: Journal of Food Measurement and Characterization
Year: 2023
DOI: 10.1007/s11694-023-02280-1
EID: 2-s2.0-85180169991
ISSN: 21934134, 21934126

This paper presents research on the nanoncapsulation of tyrosol using natural biopolymers. It details the optimization, characterization, and physical stability of the resulting nanoparticles, contributing to the field of food nanotechnology and its applications.

Clove Essential Oil Nanoemulsion: Optimization Using Artificial Neural Network

Book Chapter: Clove (Syzygium Aromaticum)
Year: 2022
DOI: 10.1016/b978-0-323-85177-0.00002-1

This book chapter discusses the optimization of clove essential oil nanoemulsion using artificial neural networks. It explores advanced methods for enhancing the stability and effectiveness of essential oil nanoemulsions in various applications.

Research Timeline

Dr. Chouaibi’s research timeline spans over two decades, with ongoing contributions to food science and engineering. His recent work continues to address current challenges and innovations in food processing, stability, and technology.

Strengths of Dr. Moncef Chouaibi’s Research and Recognition

  1. Diverse Research Focus: Dr. Chouaibi’s research spans multiple areas within food engineering, including rheological and thermal properties, enzyme kinetics, food stability, cereal technology, and fermented milk products. This breadth highlights his comprehensive expertise and adaptability in tackling various challenges in food science.
  2. Innovative Contributions: His work on nanoncapsulation and the optimization of clove essential oil nanoemulsion showcases his involvement in cutting-edge technologies. These studies contribute significantly to advancing food nanotechnology and enhancing the effectiveness of essential oils.
  3. Practical Applications: Research such as the impact of Arbutus unedo fruit syrup on yogurt and the influence of conservation agriculture on durum wheat quality reflects Dr. Chouaibi’s focus on practical, real-world applications. This approach ensures that his findings have tangible benefits for food quality and agricultural practices.
  4. Peer-Reviewed Publications: Dr. Chouaibi has published in reputable journals and contributed to book chapters, demonstrating his active engagement with the academic community. His research is widely accessible and contributes to ongoing scholarly discourse in food engineering.
  5. Recognition of Expertise: Receiving the Best Researcher Award signifies recognition of his significant contributions to the field. This award reflects the impact and quality of his research, validating his role as a leading researcher in food engineering.

Areas for Improvement

  1. Expanded Research on Emerging Topics: While Dr. Chouaibi’s research is comprehensive, exploring emerging topics like sustainable food systems, plant-based food innovations, or the impact of climate change on food quality could further enhance his contributions to contemporary issues in food science.
  2. Interdisciplinary Collaboration: Increasing collaboration with researchers from other fields, such as environmental science or nutrition, could lead to more holistic approaches to food engineering problems and foster innovative solutions through interdisciplinary research.
  3. Public Engagement and Outreach: Enhancing efforts in public engagement and outreach could help bridge the gap between academic research and practical applications. This could involve participating in industry conferences, public lectures, or community workshops to share findings and their implications more broadly.
  4. Focus on Underrepresented Areas: Investigating less explored areas within food engineering, such as food waste management or alternative protein sources, could diversify Dr. Chouaibi’s research portfolio and address pressing global challenges in the food sector.
  5. Research Dissemination: While Dr. Chouaibi has published extensively, increasing the dissemination of his research through platforms like open-access journals or multimedia content could enhance the visibility and accessibility of his findings to a wider audience.

Conclusion

Dr. Moncef Chouaibi’s extensive research in food engineering reflects his deep expertise and innovative contributions to the field. His diverse focus, practical applications, and recognition through the Best Researcher Award underscore his significant impact. To further enhance his research impact, expanding into emerging topics, fostering interdisciplinary collaboration, and improving public outreach and research dissemination could provide additional avenues for growth and influence. Overall, Dr. Chouaibi’s work stands out for its relevance and quality, affirming his role as a leading figure in food engineering.