RESEARCH SCHOLAR at NIFTEM-THANJAVUR, India

Khumbaron Kiranbala Kabui is a dedicated researcher specializing in Food Process Engineering, with a strong focus on Grain Sciences, including grain processing, milling, storage, and quality characterization. Currently pursuing a Ph.D. at the National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T), her research investigates the effects of various pre-treatments on the milling characteristics of Kodo millet. With an extensive academic background, she has demonstrated excellence in her field, contributing significantly through research, publications, and conference presentations.

Publications Profile

Scopus

🎓 Education Details

Ph.D. in Food Process Engineering (2022 – Present)
- National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T)
- Research Title: Studies on the effect of different pre-treatments on milling characteristics of Kodo millet and its quality evaluation
- Supervisor: Dr. K.A. Athmaselvi
M.Tech. in Food Engineering and Technology (2018 – 2020)
- Tezpur University, Assam (CGPA: 9.16/10)
- Thesis: Study on antimicrobial biodegradable film from gum of flaxseed
- Supervisor: Dr. Rajkumar Duary
B.Tech. in Agricultural Engineering (2014 – 2018)
- College of Agricultural Engineering & Post Harvest Technology, Sikkim, Central Agricultural University, Imphal (CGPA: 7.96/10)
- Thesis: Ergonomic evaluation of sprouted rice seeder in terraces of Sikkim
- Supervisor: Prof. N.S. Chauhan

👩‍🔬 Professional Experience

Extensive training in food processing technology, agricultural engineering, and machinery through internships and training programs at prestigious institutions such as IIFPT, ICAR-RC-NEH, and Northern Region Farm Machinery Training and Testing Institute.
Active participation in academic conferences, symposiums, and workshops focused on food science, technology, and agricultural engineering.

🌱 Research Interests

Grain Sciences: Processing, milling, and storage of grains
Quality characterization of food grains
Development of novel food processing techniques such as Ohmic heating for parboiling
Functional and nutritional evaluation of millets and their application in food systems

🏆 Awards and Honors

National Fellowship and Scholarship for Higher Studies of Scheduled Tribe Students (NFST) by the Ministry of Tribal Affairs, Government of India (2022)
University Gold Medalist in M.Tech. (Food Engineering and Technology) (2021)
Qualified UGC NET (Home Science) for Assistant Professor (2019, 2022)
Secured All India 54th rank in ICAR-AICE-JRF/SRF (Ph.D.) (2021) in Agricultural Processing and Food Engineering
Awarded 2nd Prize in Oral Presentation at ISAE Annual Convention and International Symposium (2024)
Awarded 3rd Prize in Poster Presentation at ICMANES 2023
Multiple awards and recognitions in research presentations, conferences, and competitive examinations

🔍 Conclusion

Khumbaron Kiranbala Kabui is a passionate researcher with a strong academic and research background in Food Process Engineering. Her expertise in grain processing, innovative food processing technologies, and nutritional characterization has led to significant contributions in the field. Through numerous research publications, presentations, and active participation in professional organizations, she continues to make an impact in advancing food science and technology. With her deep commitment to research and academic excellence, she aspires to contribute further to the development of sustainable and efficient food processing methods.

Publications 📚

📄 Journal Article – For research papers published in scientific journals
📚 Book – For standalone books written by one or more authors
📖 Book Chapter – For chapters contributed to edited books
🎤 Conference Paper – For research presented at academic conferences
📰 Magazine Article – For articles published in magazines
📝 Report – For official reports from organizations or institutions
🌐 Website – For online sources or web pages
🎙 Podcast – For audio research discussions or expert interviews
🎥 Video – For documentaries, lectures, or research-based YouTube content
📑 Preprint – For research uploaded to preprint servers before peer review

qi zhang | food processing | Excellence in Innovation Award

Posted on 17/03/202517/03/2025 by sciencefather

Assoc. Prof. Dr. qi zhang | food processing | Excellence in Innovation Award

Associate professor at Yangzhou University, China

Dr. Sarah (Qi) Zhang is an Associate Professor at Yangzhou University, China, in the School of Mechanical Engineering. With extensive experience in research and academia, she has contributed significantly to the field of mechanical engineering, particularly in manufacturing, renewable energy, and AI-driven optimization. Dr. Zhang has worked on numerous high-profile projects, authored/co-authored over 40 research papers, and collaborated with leading universities and industry partners globally. Her work focuses on energy efficiency, biofuel production, and the application of computational fluid dynamics (CFD) in various engineering processes.

Publications Profile

Google Scholar

🎓 Education Details

Ph.D. in Industrial Engineering, Kansas State University, Manhattan, KS (Aug 2013)
- Dissertation: “Investigation on pelleting temperature, pelleting quality, pellet sugar yield in ultrasonic-vibration assisted pelleting for ethanol manufacturing.”
B.S. in Information Technology, University of Wollongong, Australia (Nov 2005)

👩‍🔬 Professional Experience

1. Associate Professor, Yangzhou University, China (Aug 2016 – Present)

Established English graduate courses and collaborated with faculties from various international universities (University of Oregon, University of North Carolina State University, University of Texas Technology, University of Texas – Rio Grande Valley).
Focused on energy-saving and optimization in large-scale dryer systems, as well as AI extruder design using CFD.
Led two National Natural Science Foundation of China (NSFC) projects.

2. Assistant Professor, Yangzhou University, China (Sept 2013 – July 2017)

Worked on new biomass treatment methods for cellulosic ethanol production.
Managed three renewable energy projects funded by Jiangsu Province.
Contributed to two NSFC projects.

3. Research Assistant, Kansas State University, US (May 2009 – Aug 2013)

Participated in NSF projects, including the design and maintenance of an NSF career writing workshop website.
Taught material processing in manufacturing.

4. Software Engineer, Motorola Electronic Co. LTD, Singapore (Sept 2005 – Sept 2008)

Developed software programs using ASP, SQL, VB, and C.
Managed projects related to Hyperion Management software.

🌱 Research Interests

Dr. Zhang’s research interests are primarily centered around:

Energy-saving technologies: Development of energy-efficient systems, with a focus on dryers and extruder design.
Biomass and biofuel production: Innovation in cellulosic ethanol production, including the use of ultrasonic-vibration assisted pelleting.
Computational fluid dynamics (CFD): Application of CFD to optimize airflow and moisture distribution in drying and manufacturing processes.
AI and optimization techniques: Use of artificial intelligence in optimizing manufacturing systems and processes.

🏆 Awards and Honors

Yangzhou Excellent Ph.D. Award (2014-2016) – PI (Principal Investigator)
Scientific Research Fund from Jiangsu Province: Multiple awards for research on renewable energy and ethanol production technologies.
China Postdoc Fund: Investigation of ultrasonic vibration pelleting mechanisms (2014).
NSF Career Writing Workshops: Led several workshops from 2009-2013.
NSFC Projects: Several contributions to national-level projects, including optimization in 3D ultrasonic machining and non-perfect geometric parameters.

🔍 Conclusion

Dr. Sarah (Qi) Zhang is a dedicated academic and researcher, known for her leadership in the fields of mechanical engineering, renewable energy, and manufacturing systems. Her collaborative spirit has led her to work with prominent international institutions and contribute to cutting-edge research projects. With a passion for energy optimization and sustainable technologies, she continues to make significant strides in the application of CFD and AI in manufacturing and biofuel production.

Her extensive list of publications, teaching roles, and funded research projects underscore her influential role in advancing the field and fostering global academic and industry collaborations.

Publications 📚

📑 Dialdehyde cellulose nanocrystal/gelatin hydrogel optimized for 3D printing applications
📝 Y Jiang, J Zhou, Z Yang, D Liu, X Xv, G Zhao, H Shi, Q Zhang
📘 Journal of Materials Science 53, 11883-11900 (80 citations, 2018)

📑 Relationships between cellulosic biomass particle size and enzymatic hydrolysis sugar yield: Analysis of inconsistent reports in the literature
📝 Q Zhang, P Zhang, ZJ Pei, D Wang
📘 Renewable Energy 60, 127-136 (64 citations, 2013)

📑 Preparation of cellulose nanocrystals from Humulus japonicus stem and the influence of high temperature pretreatment
📝 Y Jiang, J Zhou, Q Zhang, G Zhao, L Heng, D Chen, D Liu
📘 Carbohydrate Polymers 164, 284-293 (55 citations, 2017)

📑 3D printing process of oxidized nanocellulose and gelatin scaffold
📝 X Xu, J Zhou, Y Jiang, Q Zhang, H Shi, D Liu
📘 Journal of Biomaterials Science, Polymer Edition 29 (12), 1498-1513 (52 citations, 2018)

📑 Preparation of cellulose nanocrystal/oxidized dextran/gelatin (CNC/OD/GEL) hydrogels and fabrication of a CNC/OD/GEL scaffold by 3D printing
📝 Y Jiang, J Zhou, H Shi, G Zhao, Q Zhang, C Feng, X Xv
📘 Journal of Materials Science 55 (6), 2618-2635 (48 citations, 2020)

📑 Preparation of cellulose nanofiber-reinforced gelatin hydrogel and optimization for 3D printing applications
📝 Y Jiang, X Xv, D Liu, Z Yang, Q Zhang, H Shi, G Zhao, J Zhou
📘 BioResources 13 (3) (44 citations, 2018)

📑 Effects of ultrasonic vibration-assisted pelleting on chemical composition and sugar yield of corn stover and sorghum stalk
📝 Q Zhang, P Zhang, ZJ Pei, F Xu, D Wang, P Vadlani
📘 Renewable Energy 76, 160-166 (30 citations, 2015)

📑 Investigation on characteristics of corn stover and sorghum stalk processed by ultrasonic vibration-assisted pelleting
📝 Q Zhang, P Zhang, Z Pei, D Wang
📘 Renewable Energy 101, 1075-1086 (27 citations, 2017)

📑 Ultrasonic vibration-assisted pelleting of sorghum stalks: effects of pressure and ultrasonic power
📝 Q Zhang, PF Zhang, T Deines, ZJ Pei, D Wang, X Wu, G Pritchett
📘 International Manufacturing Science and Engineering Conference 49460, 129-135 (27 citations, 2010)

📑 The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations: A review
📝 P Sharma, PP Sutar, H Xiao, Q Zhang
📘 Journal of Future Foods 3 (2), 127-141 (25 citations, 2023)

📑 A universal CRISPR/Cas12a-powered intelligent point-of-care testing platform for multiple small molecules in the healthcare, environment, and food
📝 Y Zhao, W Wu, X Tang, Q Zhang, J Mao, L Yu, P Li, Z Zhang
📘 Biosensors and Bioelectronics 225, 115102 (23 citations, 2023)

📑 Rapid, on-site, ultrasensitive melamine quantitation method for protein beverages using time-resolved fluorescence detection paper
📝 G Li, D Wang, A Zhou, Y Sun, Q Zhang, A Poapolathep, L Zhang, Z Fan, …
📘 Journal of Agricultural and Food Chemistry 66 (22), 5671-5676 (21 citations, 2018)

📑 Ultrasonic vibration-assisted pelleting of cellulosic biomass for ethanol manufacturing: An investigation on pelleting temperature
📝 Q Zhang, P Zhang, Z Pei, M Rys, D Wang, J Zhou
📘 Renewable Energy 86, 895-908 (21 citations, 2016)

📑 Inhibition of Aspergillus flavus growth and aflatoxins production on peanuts over α-Fe2O3 nanorods under sunlight irradiation
📝 D Sun, J Mao, Z Wang, H Li, L Zhang, W Zhang, Q Zhang, P Li
📘 International Journal of Food Microbiology 353, 109296 (20 citations, 2021)

📑 Design and experiment of no-tube seeder for wheat sowing
📝 X Xi, C Gu, Y Shi, Y Zhao, Y Zhang, Q Zhang, Y Jin, R Zhang
📘 Soil and Tillage Research 204, 104724 (20 citations, 2020)

📑 Predictive temperature modeling and experimental investigation of ultrasonic vibration-assisted pelleting of wheat straw
📝 Q Zhang, Z Shi, P Zhang, Z Li, M Jaberi-Douraki
📘 Applied Energy 205, 511-528 (18 citations, 2017)

📑 Efficient Prevention of Aspergillus flavus Spores Spread in Air Using Plasmonic Ag-AgCl/α-Fe2O3 under Visible Light Irradiation
📝 D Sun, J Mao, H Wei, Q Zhang, L Cheng, X Yang, P Li
📘 ACS Applied Materials & Interfaces 14 (24), 28021-28032 (17 citations, 2022)

📑 An on-site, ultra-sensitive, quantitative sensing method for the determination of total aflatoxin in peanut and rice based on quantum dot nanobeads strip
📝 S Ouyang, Z Zhang, T He, P Li, Q Zhang, X Chen, D Wang, H Li, X Tang, …
📘 Toxins 9 (4), 137 (17 citations, 2017)

📑 Experimental determination of the phase equilibrium in the Mg–Cu–Ca ternary system at 350°C
📝 Z Zhang, Q Zhang, L Jin, Y Zhang, T Cai, L Zhao, J Wang, Z Jin, L Sheng
📘 Journal of Alloys and Compounds 818, 152865 (14 citations, 2020)

📑 Computational fluid dynamic analysis of airflow in belt dryer: effects of conveyor position on airflow distribution
📝 P Zhang, Y Mu, Z Shi, Q Zhang, M Wei, M Jaberi-Douraki
📘 Energy Procedia 142, 1367-1374 (13 citations, 2017)

Legesse Shiferaw Chewaka | Food Processing | Best Researcher Award

Posted on 11/03/202511/03/2025 by sciencefather

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

🎓 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]

👩‍🔬 Professional Experience

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.
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.

🏆 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 📚

Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis
📅 2025-02 | 📝 Journal of Food Engineering | 🔗 DOI: 10.1016/j.jfoodeng.2024.112313
🧑‍🤝‍🧑 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
📅 2024-06 | 📝 Food Science and Preservation | 🔗 DOI: 10.11002/fsp.2024.31.3.506
🧑‍🤝‍🧑 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
📅 2024-05-17 | 📝 Foods | 🔗 DOI: 10.3390/foods13101567
🧑‍🤝‍🧑 Contributors: Hyun Ji Lee; Bo-Ram Park; Legesse Shiferaw Chewaka
The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
📅 2024-02 | 📝 Food Science and Preservation | 🔗 DOI: 10.11002/fsp.2024.31.1.149
🧑‍🤝‍🧑 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
📅 2023-09 | 📝 Biotechnology Journal | 🔗 DOI: 10.1002/biot.202300014
🧑‍🤝‍🧑 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
📅 2023-05 | 📝 Foods | 🔗 DOI: 10.3390/foods12112188
🧑‍🤝‍🧑 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
📅 2023-01 | 📝 JSFA reports | 🔗 DOI: 10.1002/jsf2.98
🧑‍🤝‍🧑 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
📅 2020-12-03 | 📝 Journal of Food Processing and Preservation
🧑‍🤝‍🧑 Contributors: Legesse Shiferaw Chewaka; Ruth Bekele
Assessment of Proximate Chemical Compositions and Tryptophan Content of Released and Improved Ethiopian Maize Varieties
📅 2019-02-02 | 📝 Journal of Food Science and Nutrition
🧑‍🤝‍🧑 Contributors: Legesse Shiferaw Chewaka
Food Science and Nutrition Completed Research 2018
📅 2019-02-01 | 📝 Ethiopian Institute of Agricultural Research
🧑‍🤝‍🧑 Contributors: Legesse Shiferaw Chewaka
Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia
📅 2018-07 | 📝 Journal of Cereal Science | 🔗 DOI: 10.1016/j.jcs.2018.06.009
🧑‍🤝‍🧑 Contributors: Bilatu Agza; Ruth Bekele; Legesse Shiferaw
Near-Infrared Reflectance Spectroscopy (NIRs) for Determination of Tryptophan Content in Quality Protein Maize (QPM)
📅 2017 | 📝 Science Journal of Analytical Chemistry | 🔗 DOI: 10.11648/j.sjac.20170501.12
🧑‍🤝‍🧑 Contributors: Legesse Shiferaw
Nutrition of Tef (Eragrostis tef) Recipes
📅 2015-01-01 | 📝 Nutrition of Tef (Eragrostis tef) Recipes
🧑‍🤝‍🧑 Contributors: Legesse Shiferaw Chewaka

Yang Liu | Food Processing and Engineering | Best Researcher Award

Posted on 06/01/202506/01/2025 by sciencefather

Assoc. Prof. Dr. Yang Liu | Food Processing and Engineering | Best Researcher Award

Dr. at Tarim University, China

Dr. Yang Liu, born in September 1990, is an Associate Professor at Tarim University in Alaer City, Xinjiang, China. He is recognized as an expert in agricultural products processing and storage, with a focus on improving the quality and efficiency of the forest and fruit industries in the Xinjiang Uygur Autonomous Region. He earned his Doctor of Engineering degree from Northeast Agricultural University. Dr. Liu is also a master supervisor and has been honored with the title of talent honorary title by Bingtuan, reflecting his influence and leadership in the field. In addition, he holds several prominent roles, including serving as a special commissioner of science and technology for Bingtuan and as a job specialist at Tarim University. His expertise is also sought after by academic journals, where he serves as an editorial board member, guest editor, and reviewer for various prominent journals.

Professional Profile

Scopus Profile

Education

Dr. Yang Liu’s educational journey culminated in a Doctor of Engineering degree from Northeast Agricultural University. Throughout his academic career, he has specialized in agricultural science, focusing on the efficient processing and storage of agricultural products. His studies in this area laid the foundation for his ongoing research in improving the quality of agricultural industries in Xinjiang. As an Associate Professor and master supervisor at Tarim University, Dr. Liu continues to contribute to the academic development of students and the field through teaching and mentorship. His extensive educational background provides him with a strong base to conduct innovative research while ensuring that his work remains grounded in scientific rigor.

Professional Experience

Dr. Liu’s professional career spans a variety of impactful roles, demonstrating his significant contributions to both academia and the scientific community. He has presided over multiple national and provincial projects, including the “Damage Mechanism and Quantitative Evaluation Method of Korla Pear under Dynamic Load” project funded by the National Natural Science Foundation of China. Additionally, he leads a special project for science popularization under the XPCC, showcasing his leadership in both applied research and public education. His position at Tarim University allows him to contribute directly to advancing research in agricultural sciences. Furthermore, as an expert on the forest and fruit industries in Xinjiang, Dr. Liu’s work addresses critical regional challenges in agricultural development.

Research Interests

Dr. Liu’s research interests focus on agricultural products processing, storage, and the improvement of forest and fruit industry efficiency, particularly in the Xinjiang Uygur Autonomous Region. His research explores innovative methods to enhance the quality and sustainability of agricultural products, addressing challenges such as dynamic load damage in fruit transportation and storage. Additionally, he is dedicated to developing new technologies for food preservation and processing, which are crucial for food security and the economic growth of the agricultural sector. His expertise in the scientific evaluation of agricultural products and his interdisciplinary approach to agricultural science make his work vital in both regional and broader agricultural contexts.

Awards and Honors

Dr. Liu has received numerous awards and honors throughout his academic career. He was bestowed the talent honorary title by Bingtuan, recognizing his outstanding contributions to agricultural science and his influence in the field. As a special commissioner of science and technology for Bingtuan, he has played a pivotal role in shaping agricultural advancements within the Xinjiang Uygur Autonomous Region. His professional achievements are further demonstrated by his leadership in several high-profile research projects, including national-level funding. Dr. Liu’s status as an editorial board member, guest editor, and reviewer for prominent scientific journals underscores his respected position in the scientific community and highlights his ongoing contributions to the academic world.

Conclusion

Dr. Yang Liu is highly deserving of the Best Researcher Award. His contributions to agricultural science, particularly in processing and storage, combined with his leadership in research projects and his tangible impact on both the academic and practical aspects of the field, make him a standout candidate. By expanding his international collaborations, his work could have an even broader and more global influence in addressing critical agricultural challenges.

Publications Top Noted

📄 Publication 1:

Title: Intelligent Fault Diagnosis of Inter-Turn Short Circuit Faults in PMSMs for Agricultural Machinery Based on Data Fusion and Bayesian Optimization
Authors: Wang, M., Lai, W., Zhang, H., Liu, Y., Song, Q.
Journal: Agriculture (Switzerland), 2024, 14(12), 2139
Citations: 0

📄 Publication 2:

Title: Non-destructive detection of water adulteration level in fresh milk based on combination of dielectric spectrum technology and machine learning method
Authors: Liang, Q., Liu, Y., Zhang, H., Xia, Y., Li, S.
Journal: Journal of Food Composition and Analysis, 2024, 136, 106807
Citations: 0

📄 Publication 3:

Title: The Study on Nondestructive Detection Methods for Internal Quality of Korla Fragrant Pears Based on Near-Infrared Spectroscopy and Machine Learning
Authors: Che, J., Liang, Q., Xia, Y., Zhang, H., Lan, H.
Journal: Foods, 2024, 13(21), 3522
Citations: 3

📄 Publication 4:

Title: Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk
Authors: Liang, Q., Liu, Y., Zhang, H., Che, J., Guo, J.
Journal: Journal of Food Science, 2024, 89(11), pp. 7791–7802
Citations: 0

📄 Publication 5:

Title: Label-free electrochemical immunosensor based on an internal and external dual-signal synergistic strategy for the sensitive detection of Salmonella in food
Authors: Yi, Z., Zhang, Y., Guo, M., Huang, G., Zhang, J.
Journal: Food Bioscience, 2024, 61, 105006
Citations: 0

📄 Publication 6:

Title: An NMR immunosensor based on streptavidin-biotin signal amplification for rapid detection of Salmonella in milk
Authors: Guo, M., Zhang, Y., Yi, Z., Huang, G., Zhang, J.
Journal: Food Bioscience, 2024, 61, 104937
Citations: 0

📄 Publication 7:

Title: Design and Optimization of Key Parameters for a Machine Vision-Based Walnut Shell–Kernel Separation Device
Authors: Ni, P., Hu, S., Zhang, Y., Niu, H., Lan, H.
Journal: Agriculture (Switzerland), 2024, 14(9), 1632
Citations: 0

📄 Publication 8:

Title: NMR Immunosensor Based on a Targeted Gadolinium Nanoprobe for Detecting Salmonella in Milk
Authors: Guo, M., Yi, Z., Li, H., Huang, G., Zhang, J.
Journal: Analytical Chemistry, 2024, 96(28), pp. 11334–11342
Citations: 1

📄 Publication 9:

Title: Non-Destructive Testing of the Internal Quality of Korla Fragrant Pears Based on Dielectric Properties
Authors: Tang, Y., Zhang, H., Liang, Q., Che, J., Liu, Y.
Journal: Horticulturae, 2024, 10(6), 572
Citations: 1

📄 Publication 10:

Title: Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests
Authors: Cong, Y., Liu, Y., Tang, Y., Yang, X., Zhang, H.
Journal: Applied Sciences (Switzerland), 2024, 14(10), 4137
Citations: 1

Mohammad Hossein Azizi Tabrizzad | Food Processing and Engineering | Best Researcher Award

Posted on 26/12/202430/12/2024 by sciencefather

Prof. Mohammad Hossein Azizi Tabrizzad | Food Processing and Engineering | Best Researcher Award

Dr. at Tarbiat Modares University, Iran

Professor MH Azizi is a prominent figure in Food Science and Technology, currently serving at Tarbiat Modares University. With a career spanning decades, Professor Azizi has established himself as a leader in food technology, focusing on the development of innovative approaches to enhance food quality and safety. Known for a multidisciplinary approach, he has collaborated with scientists across various domains, including pharmaceutical sciences and nutrition. His research portfolio includes numerous publications in high-impact journals, addressing critical challenges such as food functionality, health-related properties, and sustainable practices. Professor Azizi’s dedication to advancing food science has earned him a reputation as a mentor, researcher, and innovator in his field.

Professional Profile

Education

Professor Azizi holds a PhD in Food Science and Technology, earned from a distinguished university that provided him with the foundational knowledge and expertise to excel in academia. His academic journey also includes a master’s degree in the same field, where he focused on food chemistry and bioprocessing techniques. Over the years, he has supplemented his formal education with continuous learning, keeping abreast of the latest advancements in food science. His educational background laid the groundwork for his prolific research career and contributions to the scientific community.

Professional Experience

Over his illustrious career, Professor Azizi has held key academic and research positions, notably at Tarbiat Modares University. His professional experience extends to leading research projects on food functionality, bioactive compounds, and advanced processing techniques. He has collaborated extensively with international institutions, fostering innovation in food science. In addition to his academic roles, Professor Azizi has contributed to the food industry by consulting on product development and quality control. His work bridges the gap between academic research and practical applications, showcasing his commitment to improving food systems.

Research Interests

Professor Azizi’s research focuses on enhancing food functionality, developing bioactive compounds, and exploring sustainable solutions in food processing. He is particularly interested in the use of enzymatic hydrolysis, microencapsulation, and natural antioxidants to improve food properties and health benefits. His studies also delve into reducing food-related risks, such as toxicity and glycation end products, and addressing dietary challenges through gluten-free and functional foods. This diverse research portfolio underscores his commitment to addressing global challenges in food science and nutrition.

Awards and Honors

Professor Azizi’s contributions to food science have been recognized with numerous awards and honors, reflecting his dedication and impact in the field. He has received accolades for his innovative research, including awards for best scientific papers and excellence in teaching. His role as a mentor has also been acknowledged, with students and colleagues praising his guidance and expertise. Through these honors, Professor Azizi’s influence extends beyond his publications, inspiring the next generation of food scientists and technologists.

Conclusion

Professor MH Azizi is a strong contender for the Best Researcher Award in Food Science & Technology. The breadth of impactful research, focus on global food science challenges, and commitment to innovation are exemplary. Strengthening citation metrics, industrial collaboration, and public outreach would further enhance the profile and align achievements with the award’s prestige.

Publications Top Noted

Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties
📚 Authors: A. Anvar, M.H. Azizi, H.A. Gavlighi
📅 Year: 2024
📊 Citations: 0
In vitro antidiabetic and antioxidant activities of Galega officinalis extracts
📚 Authors: S. Sukhtezari, M.A. Sahari, M. Barzegar, M.H. Azizi
📅 Year: 2024
📊 Citations: 0
Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs)
📚 Authors: A. Taslimi, M. Barzegar, M.A. Shari, S. Shoeibi, S. Eskandari, M.H. Azizi
📅 Year: 2024
📊 Citations: 0
In vitro reduction of toxicity of heavy metals and oxidation by using wheat gluten subunit hydrolysates
📚 Authors: B. Mousavi, M.-H. Azizi, S. Abbasi
📅 Year: 2024
📊 Citations: 0
Investigating the effects of fat and sugar reduction on the characteristics of gluten-free functional cupcakes
📚 Authors: P. Kalani, S. Jafarian, M.H. Azizi, G.H. Asadi, L.R. Nasiraie
📅 Year: 2024
📊 Citations: 0
Porous starch-inulin loaded quercetin microcapsules: Characterization, antioxidant activity, in-vitro release, and storage stability
📚 Authors: Z. Davoudi, M.H. Azizi, M. Barzegar, A. Bernkop-Schnürch
📅 Year: 2024
📊 Citations: 3
Production of bioactive peptides with antioxidant and antihypertensive activities from wheat gluten using Withania coagulans
📚 Authors: B. Sotoudeh, M.H. Azizi
📅 Year: 2024
📊 Citations: 1
Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity
📚 Authors: M. Seyedain-Ardabili, M.-H. Azizi
📅 Year: 2024
📊 Citations: 3
Antimutagenic activity of different forms of Bifidobacterium lactis probiotic against aflatoxin B1 by Ames method
📚 Authors: M. Pakizeh, L. Nouri, M.H. Azizi
📅 Year: 2024
📊 Citations: 1
Effect of aqueous grape extract in nano–chitosan–TPP on the chemical properties of surimi (Clupeonella cultriventris)
📚 Authors: S. Soleymanfallah, Z. Khoshkhoo, S.E. Hosseini, M.H. Azizi
📅 Year: 2024
📊 Citations: 0