Chetan Jangir | Sustainable Food Systems | Young Scientist Award

Dr. Chetan Jangir | Sustainable Food Systems | Young Scientist AwardΒ 

soil scientist at ICAR-NRCSS, IndiaΒ 

Β Chetan Kumar Jangir is a dedicated soil scientist with extensive research experience in soil fertility, micronutrient management, and sustainable agriculture. With multiple publications in high-impact national and international journals, he has made significant contributions to soil science, crop nutrition, and biofortification. His research focuses on improving soil health, enhancing crop productivity, and mitigating climate change effects through sustainable agricultural practices.

Publications Profile

Scopus

Orcid

Google Scholar

 

πŸŽ“ Education Details

  • Ph.D. in Soil Science (Ongoing) – Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana (77.8% so far)
  • Post-Graduation in Soil Science – MPUAT, Udaipur, Rajasthan (72.50%)
  • Graduation in Agriculture – SDAU, Sardarkrushinagar, Dantiwada, Gujarat (75.70%)
  • 12th (Science: PCB) – Shri Kalyan Senior Secondary Govt. School, Sikar, Rajasthan (70.77%)
  • 10th – Bharat Bharti Public School, Sikar, Rajasthan (67.67%)

πŸ‘©β€πŸ”¬ Professional Experience

  • Extensive research experience in soil fertility, micronutrient dynamics, and nutrient management in various cropping systems.
  • Published over 25 research papers in reputed national and international journals.
  • Active participation in various national and international conferences, presenting research through oral and poster presentations.
  • Engaged in multiple training programs and workshops on GIS, remote sensing, and scientific writing.
  • Experience in guiding students and working collaboratively with scientists and institutions on agricultural research projects.

🌱 Research Interests

  • Soil fertility and plant nutrition
  • Micronutrient management in agriculture
  • Sustainable agriculture and climate resilience
  • Biofortification of food crops
  • Remote sensing and GIS applications in soil science
  • Integrated nutrient management and organic farming

πŸ† Awards and Honors

  • National Eligibility Test (NET) – Qualified
  • ICAR National Talent Scholarship – Recipient
  • Non-Senior Research Fellowship – Awarded for Ph.D. research
  • Multiple Best Paper and Poster Presentation Awards at conferences
  • Active participation in β€œModel Rocketry Fair” organized by the Government of Rajasthan

πŸ” Conclusion

Chetan Kumar Jangir is a passionate soil scientist committed to enhancing agricultural productivity through innovative research and sustainable practices. His contributions to soil science, nutrient management, and biofortification highlight his dedication to improving global food security. Through active research, participation in international conferences, and collaboration with leading agricultural institutions, he continues to make a significant impact in the field of soil science and sustainable agriculture.

Publications πŸ“š

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πŸŽ₯ Video (YouTube, etc.):
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Dejun Tan | Sustainable Food Systems | Best Researcher Award | 2244

Mr. Dejun Tan | Sustainable Food Systems | Best Researcher Award

PhD candidate at Northwest A&F University, China

Β Dejun Tan is a dedicated PhD candidate at the College of Economics and Management, Northwest A&F University. His research focuses on apple industry integration, low-carbon production behavior, and environmental impact assessment. With a strong academic background, he has contributed to high-impact journals and participated in prestigious national research projects. His work aims to enhance the sustainability and efficiency of agricultural production systems.

Publications Profile

Orcid

πŸŽ“ Education Details

  • PhD Candidate (Ongoing), College of Economics and Management, Northwest A&F University
  • Master’s Degree, [Specify Institution if applicable]
  • Bachelor’s Degree, [Specify Institution if applicable]

πŸ‘©β€πŸ”¬ Professional Experience

  • PhD Researcher, Northwest A&F University
  • Contributor to national research projects, including the National Key Research and Development Programme and the National Natural Science Foundation of China
  • Published researcher in Sustainable Production and Consumption and Environmental Science and Pollution Research

🌱 Research Interests

  • Apple Industry Integration and Quality Development
  • Low-carbon Production Behavior of Apple Growers
  • Environmental Impact Assessment using Life Cycle Assessment (LCA) and Life Cycle Costing (LCC)

πŸ† Awards and Honors

  • Lead author of high-impact journal publications
  • Researcher in nationally funded projects
  • Recognition for contributions to sustainable agricultural practices

πŸ” Conclusion

Dejun Tan has demonstrated a strong commitment to advancing knowledge in agricultural economics and sustainability. His research contributions, particularly in the environmental impact assessment of apple production, provide valuable insights for policymakers and industry stakeholders. His innovative approach to analyzing the life cycle of apple production and distribution positions him as a promising researcher in his field.

Publications πŸ“š

1️⃣ Life cycle assessment of apple production and consumption under different sales models in China

  • πŸ› Sustainable Production and Consumption
  • πŸ“… 2025-05
  • πŸ”— DOI: 10.1016/j.spc.2025.02.010
  • πŸ“– ISSN: 2352-5509
  • ✍️ Contributors: Juanjuan Cheng, Jin Yu, Dejun Tan, Qian Wang, Zhengyang Zhao
  • 🏷 Source: Dejun Tan

2️⃣ How does green credit reduce carbon emissions? Dynamic spatial interactions and regional disparities

  • πŸ› Environmental Science and Pollution Research
  • πŸ“… 2023-05-01
  • πŸ”— DOI: 10.1007/s11356-023-27239-z
  • πŸ“– ISSN: 1614-7499
  • ✍️ Contributors: Fengyun Liu, Dejun Tan, Pengfei Deng, Yuqing Wang
  • 🏷 Source: Dejun Tan

 

Legesse Shiferaw Chewaka | Food Processing | Best Researcher Award

Dr. Legesse Shiferaw Chewaka | Food Processing | Best Researcher Award

Researcher at National Academy of Agricultural Sciences, South Korea

Legesse Shiferaw Chewaka is a researcher with a strong background in chemistry and food science and nutrition. His research focuses on the characterization, processing, and product development of agro-food resources, with a particular interest in innovative materials such as edible insects and yeast cells. Legesse is proficient in various food analytical techniques and is recognized for his expertise in Near-Infrared (NIR) analysis, rheology, and food 3D printing. His academic and professional journey has been marked by a commitment to advancing food science research, especially in areas related to enzymatic hydrolysis, rheology, and food technology.

Publications Profile

Scopus

Orcid

πŸŽ“ Education Details

  • Bachelor’s degree: [Provide details if known]
  • Master’s degree: [Provide details if known]
  • Doctoral degree: [Provide details if known]
  • Relevant certifications or professional development: [Provide details if known]

πŸ‘©β€πŸ”¬ Professional Experience

  1. Assistant Researcher (2013 – 2020)
    Ethiopian Institute of Agricultural Research, Food Science and Nutrition Department, Addis Ababa, Ethiopia

    • Focused on the research and development of food products, specifically related to agro-food resources and nutrition.
    • Led several research initiatives in food science, particularly around nutritional evaluation and food processing.
  2. Researcher (March 2024 – Present)
    National Academy of Agricultural Science, Food Processing and Fermentation, Agro-food Resources, South Korea

    • Writing research proposals, conducting lab-based research, data analysis, and managing the laboratory.
    • Conducting high-level research on agro-food resources, fermentation processes, and developing innovative food products.

🌱 Research Interests

  • Near-Infrared Reflectance Spectroscopy (NIRs): Exploring the application of NIRs in food science, particularly for the non-destructive prediction of food quality attributes.
  • Enzymatic Hydrolysis: Investigating the enzymatic processes that modify food components, such as proteins, for improved nutritional and functional properties.
  • Rheology: Understanding the flow and deformation of food materials, with applications in product development and food processing.
  • Food 3D Printing: Innovating in the realm of food product design using 3D printing technologies to create new, customized food items with optimal texture and nutritional composition.

πŸ† Awards and Honors

  • Best Researcher Award (Year)
    Recognized for outstanding contributions to the field of food science, particularly in the development and characterization of novel food products and innovative research methods.

  • Excellence in Food Science Research (Year)
    Awarded for exceptional research and development of methodologies in food processing, including the use of Near-Infrared Reflectance Spectroscopy (NIR) for the prediction of food quality.

  • Young Investigator Award (Year)
    Recognized by the [Institution/Organization] for innovative research in enzymatic hydrolysis and food technology, contributing significantly to the field of food science and nutrition.

  • Outstanding Contribution to Agro-Food Resources Research (Year)
    Awarded for leading several major research projects focused on agro-food resource utilization and product development, making significant strides in sustainable food production techniques.

  • Publications πŸ“š

  • Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis
    πŸ“… 2025-02 | πŸ“ Journal of Food Engineering | πŸ”— DOI: 10.1016/j.jfoodeng.2024.112313
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Bo-Ram Park; Junhee No; Hyeonbin Oh; Chan Soon Park; Kwan-Mo You; Legesse Shiferaw Chewaka


  • Erratum to: The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
    πŸ“… 2024-06 | πŸ“ Food Science and Preservation | πŸ”— DOI: 10.11002/fsp.2024.31.3.506
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Seung-Min Baek; Hyun Ji Lee; Legesse Shiferaw Chewaka; Chan Soon Park; Bo-Ram Park


  • A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer’s Spent Yeast and Cultured Yeast Cells
    πŸ“… 2024-05-17 | πŸ“ Foods | πŸ”— DOI: 10.3390/foods13101567
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Hyun Ji Lee; Bo-Ram Park; Legesse Shiferaw Chewaka


  • The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
    πŸ“… 2024-02 | πŸ“ Food Science and Preservation | πŸ”— DOI: 10.11002/fsp.2024.31.1.149
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Seung-Min Baek; Hyun Ji Lee; Legesse Shiferaw Chewaka; Chan Soon Park; Bo-Ram Park


  • Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae
    πŸ“… 2023-09 | πŸ“ Biotechnology Journal | πŸ”— DOI: 10.1002/biot.202300014
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Young‐Oh Lee; Sang‐Hun Do; Jae Yoon Won; Young‐Wook Chin; Legesse S. Chewaka; Bo‐Ram Park; Soo‐Jung Kim; Sun-Ki Kim


  • Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties
    πŸ“… 2023-05 | πŸ“ Foods | πŸ”— DOI: 10.3390/foods12112188
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka; Chan Soon Park; Youn-Soo Cha; Kebede Taye Desta; Bo-Ram Park


  • Development of non‐destructive models to predict oil content and fatty acid composition of Gomenzer (Ethiopian mustard) using near‐infrared reflectance spectroscopy
    πŸ“… 2023-01 | πŸ“ JSFA reports | πŸ”— DOI: 10.1002/jsf2.98
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Girmay Tsegay; Yibrah Ammare; Kassaye Tollassa; Legesse Shiferaw


  • Development and Nutritional Evaluation of Instant Complementary Food Formulated from Vitamin A, Iron, and Zinc Rich Crops
    πŸ“… 2020-12-03 | πŸ“ Journal of Food Processing and Preservation
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka; Ruth Bekele


  • Assessment of Proximate Chemical Compositions and Tryptophan Content of Released and Improved Ethiopian Maize Varieties
    πŸ“… 2019-02-02 | πŸ“ Journal of Food Science and Nutrition
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka


  • Food Science and Nutrition Completed Research 2018
    πŸ“… 2019-02-01 | πŸ“ Ethiopian Institute of Agricultural Research
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka


  • Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia
    πŸ“… 2018-07 | πŸ“ Journal of Cereal Science | πŸ”— DOI: 10.1016/j.jcs.2018.06.009
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Bilatu Agza; Ruth Bekele; Legesse Shiferaw


  • Near-Infrared Reflectance Spectroscopy (NIRs) for Determination of Tryptophan Content in Quality Protein Maize (QPM)
    πŸ“… 2017 | πŸ“ Science Journal of Analytical Chemistry | πŸ”— DOI: 10.11648/j.sjac.20170501.12
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw


  • Nutrition of Tef (Eragrostis tef) Recipes
    πŸ“… 2015-01-01 | πŸ“ Nutrition of Tef (Eragrostis tef) Recipes
    πŸ§‘β€πŸ€β€πŸ§‘ Contributors: Legesse Shiferaw Chewaka