Shuo Wang | Food nutrition | Best Researcher Award

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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

Qëndresa Rramani Dervishi | Food Nutrition | Best Researcher Award

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Dr. Qëndresa Rramani Dervishi | Food Nutrition | Best Researcher Award

Postdoctoral researcher, University of Bonn, Germany

Dr. Qëndresa Rramani Dervishi is a neuroscientist and psychologist specializing in health communication, food choice behavior, and patient safety. She holds a Ph.D. in Neurosciences (Summa cum laude) from the University of Bonn, where she was awarded the BIGS Neuroscience Thesis Award. With a strong academic background in psychology and neuroscience, she has worked as a postdoctoral researcher at the University Hospital Bonn and Ruhr University Bochum. Her interdisciplinary research explores the neural and behavioral mechanisms underlying decision-making, nutrition labeling, and patient engagement. Fluent in six languages, she collaborates internationally, contributing to high-impact publications in top-tier journals. Dr. Dervishi is proficient in advanced statistical tools (SPSS, R, MATLAB, Python) and actively works on projects enhancing public health, sustainable food choices, and risk communication. Her research bridges neuroscience, consumer psychology, and behavioral economics to inform better decision-making in health and policy contexts.

Profile 

Education 🎓

  • Ph.D. in Neurosciences, University of Bonn (2018-2022) 🏆
    • Grade: Summa cum laude (0.0)
    • Award: BIGS Neuroscience Thesis Award
  • M.Sc. in Neurosciences, University of Bonn (2015-2018) 🧠
    • CGPA: 1.2/1.0 (Excellent)
  • B.A. in Psychology, Hacettepe University, Turkey (2011-2015) 🧑‍🎓
    • Full scholarship
    • CGPA: 3.8/4.0 (Excellent)
  • Erasmus Semester, Ruhr University Bochum (2014) 🌍
    • Full scholarship

Dr. Dervishi’s educational journey spans psychology, neuroscience, and behavioral science, equipping her with a strong foundation in cognitive processes, decision-making, and health research methodologies.

Professional Experience 👩‍🔬

  • Postdoctoral Researcher, Ruhr University Bochum & University Hospital Bonn (2023-Present) 🏥
    • Investigating health and risk communication, patient safety, and food choice behavior.
  • Postdoctoral Researcher, University of Bonn (2018-2023) 🔬
    • Conducted interdisciplinary research in neuroscience, behavioral economics, and nutrition psychology.
  • Doctoral Researcher & Research Associate, University of Bonn (2015-2018) 🧪
    • Studied neural and behavioral mechanisms of food perception, decision-making, and reward processing.

Dr. Dervishi’s research combines experimental neuroscience, psychology, and public health, with extensive experience in laboratory-based decision-making studies, statistical modeling, and patient-centered healthcare strategies.

Research Focus 🔍

Dr. Qëndresa Rramani Dervishi’s research focuses on decision-making, consumer behavior, and public health interventions. She investigates how front-of-package nutrition labels, food attributes, and environmental cues shape consumer choices and health-related behaviors. Using fMRI, behavioral experiments, and statistical modeling, her studies analyze how neural mechanisms influence eating habits, sustainability choices, and risk perception.

Her interdisciplinary approach bridges neuroscience, psychology, and behavioral economics, aiming to develop effective health communication strategies that encourage healthier and more sustainable decision-making. Additionally, her work in patient safety explores the role of Patient and Family Advisory Councils (PFACs) in healthcare systems, enhancing patient engagement and care quality. Through her research, Dr. Dervishi contributes to food policy, risk communication, and evidence-based health interventions to promote well-being and informed consumer decisions.

Publications 📚

📖 Smell the Label: Odors influence label perception and neural processing (Journal of Neuroscience, 2024).

🥗 Food for Future: The impact of menu design on vegetarian food choice (Journal of Environmental Psychology, 2024).

💰 Discounting Behavior: Differences in discounting behavior for food and money (ENeuro, 2024).

🥤 Taste It!: 7-day exposure to a protein-enriched drink increases familiarity (Food Quality and Preference, 2023).

🧠 Nutrition Claims & Brain Activity: How labels influence reward processing (Brain and Behavior, 2023).

⏳ Intertemporal Choice: Individual differences in decision-making over time (Frontiers in Psychology, 2021).

🍏 Disadvantageous Contexts & Food Choice: Social environments affecting eating behavior (Frontiers in Psychology, 2020).

🏷️ Nutrition Labels & Attention: How salient labels shift focus to healthy foods (Nutrition Research, 2020).

🌿 Multi-Faceted Effect of Eco-labels: Evaluating front-of-pack labels (Food Quality and Preference, under review).

📦 Front-of-Package Labeling: Impact on sustainable food choices (Elsevier, 2025).

👥 Patient Engagement in Safety: Role of PFACs in healthcare (In preparation).

Dr. Dervishi’s publications reflect her expertise in health communication, food decision-making, and neuroscience, shaping policies and interventions for better public health and sustainability. 🚀