Jin-Long Tian | Anthocyanins | Best Researcher Award

Prof. Jin-Long Tian | Anthocyanins | Best Researcher Award

Deputy Director of the Laboratory | Shenyang Agricultural University | China

Prof. Jin-Long Tian is a distinguished academic and research leader specializing in the interdisciplinary field of Food Science and Technology, with a core focus on the chemistry, stability, and bioavailability of bioactive natural products, such as flavonoids and anthocyanins. His professional journey began with foundational training in Traditional Chinese Medicine and Chemistry of Natural Products, culminating in a Doctorate. His subsequent postdoctoral and academic appointments at Shenyang Agricultural University, where he currently serves as a Lecturer and the Deputy Director of the Liaoning Provincial Key Laboratory of Health Food Nutrition and Innovation, have honed his expertise in the application of natural product chemistry to functional food development. His major research interests lie in Developing innovative nano-delivery systems to enhance the stability, absorption, and efficacy of functional ingredients, as demonstrated by his work on anthocyanin-loaded nanocomplexes Elucidating the molecular mechanisms by which food bioactive compounds exert their health effects, particularly in areas like anti-diabetic activity and cholesterol absorption regulation; and Advanced structural analysis and computational prediction of food chemical components. His research skills are highly quantitative and diverse, encompassing expertise in various chromatographic techniques, advanced structural elucidation using NMR spectroscopy and computational chemistry tools like molecular docking and dynamics simulation. A recognized emerging leader, Prof. Tian has received the Best Researcher Award and holds several Editorial Contributions, including roles as an Associate Editor for prestigious international journals, reflecting his significant scholarly impact and high-quality contributions to the field. In conclusion, Prof. Tian stands out for his potent blend of natural product chemistry and cutting-edge food technology, positioning him as a highly promising figure for developing the next generation of effective and safe health foods.

 Profile: ORCID | Scopus

Featured Publications:

Gustavo Henrique Amaral Monteiro Rocha | Sustainable Food Systems | Best Researcher Award

Mr. Gustavo Henrique Amaral Monteiro Rocha | Sustainable Food Systems | Best Researcher Award

Master of Science in Food Science and Technology at Federal University of Goiás, Brazil

Gustavo Henrique Amaral Monteiro Rocha is a Chemical Engineer with a Master’s degree and a Ph.D. candidate in Food Science and Technology at the Federal University of Goiás. A specialist in regenerative food systems, he is the founder of Nutricandies, a startup dedicated to transforming food by-products into superfoods. His work has earned global recognition, including awards from the FAO/UN and Thought for Food. He has contributed significantly to sustainable food innovation, pioneering projects such as zero-fat chocolate and upcycled cocoa products.

Publications Profile

Orcid

🎓 Education Details

  • Ph.D. Candidate – Food Science and Technology, Federal University of Goiás

  • Master of Science – Food Science and Technology, Federal University of Goiás

  • Bachelor’s Degree – Chemical Engineering

👩‍🔬 Professional Experience

  • Founder, Nutricandies – Leads innovation in upcycled food products and superfoods.

  • Technical Coordinator – ‘Valorization of Cocoa By-Products’ project with Brazil’s National Research Council.

  • Collaborations with Industry – Works with Cargill Foundation on solar reactor technology and with the Ellen MacArthur Foundation on regenerative food systems.

  • Consultant – Partnered with companies like Ambev and Cargill on sustainable food technology.

🌱 Research Interests

  • Upcycling of food by-products

  • Development of sustainable food technologies

  • Regenerative food systems

  • Cocoa value chain innovation

  • Circular economy in food production

🏆 Awards and Honors

  • Global Youth Action Report Recognition – FAO/UN (For contributions to agri-food system transformation)

  • Finalist, Thought for Food Global Challenge – Twice recognized for food innovation

  • Most Innovative Project & Most Sustainable Product Awards – International recognition for zero-fat chocolate and upcycled superfoods

  • Global Circular Economy Award – Recognized for sustainable food solutions

🔍 Conclusion

Gustavo’s work is shaping the future of sustainable food production. By combining scientific research with practical applications, his contributions in food innovation, circular economy, and regenerative food systems are driving industry transformation. His research benefits both sustainability and economic development, directly impacting cocoa farmers while reducing environmental waste. Recognized globally, his efforts continue to pioneer new approaches in food science and technology.

Publications 📚

  • Food-related properties and composition of cocoa honey (Theobroma cacao L.): An integrated investigation
    Food Research International, 2025-02
    DOI: 10.1016/j.foodres.2025.115694
    🖊️ Gustavo Henrique Amaral Monteiro Rocha


  • Nutritionally Fortified Chocolate Truffles with Vegetables and Their Preparation Process
    INPI BR10201901316, 2024-07-09
    🖊️ Gustavo Henrique Amaral Monteiro Rocha


  • Gas Chromatographic Analysis of Volatile Organic Compounds from Cocoa Nibs Peel and Their Infusions
    Sciences in Tune – Exploring Connections between Exact and Natural Sciences, 2024
    🖊️ Gustavo Henrique Amaral Monteiro Rocha


  • Kombucha Based on Camellia sinensis and Hibiscus sabdariffa L., Flavored with Cocoa Honey and Acerola: A Colorimetric Analysis
    Innovative Strategies for Successful Agriculture, 2024
    🖊️ Gustavo Henrique Amaral Monteiro Rocha


     

  • Profile of Volatile Organic Compounds and Physicochemical Parameters of Sugarcane Molasses Kombucha Enriched with Acerola
    Innovative Strategies for Successful Agriculture, 2024
    🖊️ Gustavo Henrique Amaral Monteiro Rocha


  • Chocolate Creams Enriched with Vitamins, Fibers, and Minerals, Based on Plants or Parts Thereof, Lactose-Free, Gluten-Free, with Reduced Fat Levels and Their Respective Production Process
    INPI, 2019
    🖊️ Gustavo Henrique Amaral Monteiro Rocha


  • Estudo da Remoção de Corantes Alimentícios em Meios Aquosos com Adsorção por Argila Branca e Telha
    Revista de Química Industrial, 2017
    🖊️ Gustavo Henrique Amaral Monteiro Rocha