Mengistie Mossie | Nutrition security | Best Researcher Award

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Dr. Mengistie Mossie | Nutrition security | Best Researcher Award

Academician/Research Scholar at Bahir Dar University, Ethiopia

Dr. Mengistie Mossie is an Assistant Professor of Development Studies at Bahir Dar University, Ethiopia, with over 15 years of academic and research experience in rural development. He holds a PhD in Development Studies, focusing on value chains, market performance, and household welfare impacts in horticultural crop systems. He has contributed to various national and international development projects and has authored several peer-reviewed publications on rural livelihoods, food security, climate change adaptation, and agricultural value chains. Currently, he also serves as Vice Dean of the College of Agriculture and Environmental Sciences and holds key editorial and leadership roles.

Publications Profile

Scopus

Orcid

🎓 Education Details

  • PhD in Development Studies (Rural Development)
    Addis Ababa University (2018–2021)
    Dissertation: Value chain and market analysis of horticultural crops in the Upper-Blue Nile Basin, Ethiopia
    Funded by: JST/JICA (Grant No. JPMJSA1601)

  • MSc in Rural Development
    Haramaya University (2011–2013)
    Thesis: Rural Women Participation in Household Farm Management Practices

  • BSc in Rural Development & Agricultural Extension
    Haramaya University (2004–2008)

👩‍🔬 Professional Experience

  • Vice Dean, College of Agriculture & Environmental Sciences, Bahir Dar University (Mar 2025–present)

  • Head of Department, Rural Development & Agricultural Extension, Bahir Dar University

  • Assistant Professor, Bahir Dar University (Aug 2015–present)

  • Lecturer/Researcher, University of Gondar (Mar 2013–Aug 2015)

  • Instructor, Mertulemariam Agricultural College (Jan 2009–Feb 2013)

  • Coordinator, Postgraduate Programs in Rural Development, Bahir Dar University (2022–2024)

  • Research Council Member, Bahir Dar University (2022–2024)

  • Associate Editor, Journal of Agriculture & Environmental Science (JAES)

🌱 Research Interests

  • Market System Resilience

  • Food and Nutritional Studies

  • Project Impact Analysis

  • Farming Systems Analysis

  • Agricultural Value Chains

  • Climate-Smart Agriculture Adoption

🏆 Awards and Honors

  • Certified Professional Teacher Educator (Higher Diploma, Bahir Dar University)

  • Master Class for Teaching Online – Arizona State University

  • Effective Teaching Skills – Jhpiego/USAID

  • STATA and SPSS software skills, Advanced Qualitative Data Analysis

  • Project-Based Training with Entrepreneurship

  • Operational Research Protocol Development, University of Gondar

  • CoC Certificate, Natural Resources Management Extension

  • External Thesis Examiner, Stellenbosch University, South Africa

  • Chair, 2nd African Graduate Students Conference, Bahir Dar University

  • Diploma, Basic Computer Skills (Microsoft Office Suite)

🔍 Conclusion

Dr. Mengistie Mossie is a seasoned scholar and educator with a robust track record in rural development research and education. His contributions span impactful research projects funded by USAID, JICA/JST, and the Dutch Embassy. His leadership roles in academia and contributions to high-impact journals demonstrate his commitment to knowledge dissemination and community development. With expertise in market systems, climate adaptation, and rural livelihoods, Dr. Mossie is a valuable contributor to Ethiopia’s sustainable agricultural transformation.

Publications 📚

📚 2025

  • 🥑 Mossie, et al. (2025). Households’ food consumption status and asset accumulation in the context of export market orientation: A case of avocado producers in Ethiopia. Journal of Agriculture and Food Research (Elsevier).
    🔗 https://doi.org/10.1016/j.jafr.2025.101774

🌍 2024

  • 🌡️ Mossie, M. & Tadsa, C. (2024). Small-scale farmers’ perception, adaptation choices to climate change and existing barriers: Evidence from northern Ethiopia. Climate Services (Elsevier).
    🔗 https://doi.org/10.1016/j.cliser.2024.100517

  • 🥭 Mossie, M. & Elias A. (2024). Dietary diversity and asset accumulation of small-scale farmers: Insights from fruit market orientation contexts in Ethiopia. World Food Policy (Wiley).
    🔗 http://doi.org/10.1002/wfp2.70000

🍇 2023

🌾 2021

  • 📊 Mossie, M., Gerezgiher, A., Ayalew, Z., & Nigussie, Z. (2021). Welfare impacts of small-scale farmers’ participation in apple and mango value chains in Ethiopia. Agrekon (Taylor and Francis).
    🔗 https://doi.org/10.1080/03031853.2021.1926298

  • 🍚 Mossie, M., Gerezgiher, A., Ayalew, Z., & Elias, A. (2021). Food security effects of smallholders’ participation in apple and mango value chains in north-western Ethiopia. Agriculture & Food Security (Springer).
    🔗 https://doi.org/10.1186/s40066-021-00310-z

  • 🏞️ Berhanu, G. Sinshawa, et al., Mengistie M. Birhanu (2021). Watershed-based soil erosion and sediment yield modeling in the Rib watershed of the Upper Blue Nile Basin, Ethiopia. Energy Nexus (Elsevier).
    🔗 https://doi.org/10.1016/j.nexus.2021.100023

🍊 2020

  • 📈 Mossie, M., Gerezgiher, A., Ayalew, Z., & Nigussie, Z. (2020). Determinants of small-scale farmers’ participation in Ethiopian fruit sector’s value chain. Cogent Food & Agriculture (Taylor and Francis).
    🔗 https://doi.org/10.1080/23311932.2020.1842132

🌱 2015

  • 🧑‍🌾 Mossie, M. & Belete M. (2015). A review on the role of extension service for agricultural transformation with particular emphasis on Ethiopia. Global Journal of Agricultural Economics, Extension, and Rural Development.

  • 👩‍🌾 Mossie, M. (2015). Assessment of the extent and level of participation in agricultural activities among women farmers in Sar Midir District, Ethiopia. Global Journal of Agricultural Economics, Extension and Rural Development.

 

 

 

 

 

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

NIRBHAY KUMAR | Nutritional Science | Best Researcher Award

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Mr. NIRBHAY KUMAR | Nutritional Science | Best Researcher Award

PhD Research Scholar at Sant Longowal Institute of Engineering and Technology, India

Nirbhay Kumar is a PhD Research Scholar at the Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, India. With a strong academic background and extensive industrial experience, he specializes in food processing, quality assurance, and research on food bioactives, oils, and fats. His research contributions include publications in reputed journals, conference presentations, and active participation in training programs, workshops, and faculty development initiatives.

Publications Profile

Scopus

Google scholar

🎓 Education Details

  • PhD (Food Engineering & Technology) – Sant Longowal Institute of Engineering and Technology, Longowal, Punjab (Ongoing)
  • M.Tech (Food Engineering & Technology) – SLIET, Punjab (2022) – 85.05% (Merit Certificate Holder)
  • B.Tech (Food Processing Technology) – Anand Agricultural University, Gujarat (2017) – 80.40% (Vice-Chancellor Gold Medalist)
  • HSC (12th) – Netajee Defence Academy, Gorakhpur, CBSE (2012) – 78.60%
  • SSC (10th) – Jawahar Navodaya Vidyalaya, Bihar, CBSE (2010) – 93.10%

Other Qualifications:

  • UGC-NET (2023) – Qualified in Home Science for Assistant Professor
  • GATE (Multiple Times) – Qualified in Engineering Science (2022, 2017) & Life Science (2018)
  • NPTEL Certification (2024) – Top 2% in “Food Oils and Fats: Chemistry and Technology” by IIT Kharagpur

👩‍🔬 Professional Experience

  Academic & Research Experience

     PhD Research Scholar – Sant Longowal Institute of Engineering and Technology (SLIET), Longowal (Ongoing)

  • Conducting research on functional food ingredients, food oils, and fats, with a focus on novel food formulations, bioactives, and advanced processing technologies.
  • Published multiple research papers and book chapters in reputed journals such as Discover Food and Trends in Food Science & Technology.
  • Actively participating in international and national conferences, faculty development programs, and workshops related to food science and technology.

🌱 Research Interests

  • Food Oils & Fats – Chemistry, Processing, and Functional Properties
  • Food Proteins & Macromolecules – Applications in Product Development
  • Novel Food Processing Technologies – High Pressure Processing, Fermentation, Edible Oils from Unconventional Sources
  • Food Regulatory Guidelines & Quality Assurance
  • Research & Development in Functional Foods & Nutraceuticals

🏆 Awards and Honors

  • AICTE Doctoral Fellowship (ADF) – PhD
  • Vice-Chancellor Gold Medal – B.Tech
  • AICTE Fellowship – M.Tech
  • Selected as Technical Officer – FSSAI (2020)
  • 1st Position – All India Essay Writing Event (2016) – Gold Medalist
  • 1st & 2nd Position – Gujarat State Inter Agricultural University Chess Tournament (2014 & 2016)
  • University Chess Player (4 Years) – Anand Agricultural University
  • 2nd Prize – Food Quiz (World Food Day 2016)

🔍 Conclusion

Nirbhay Kumar is a dedicated food scientist and researcher with strong academic credentials, industrial expertise, and extensive research contributions. His work in food processing, quality assurance, food bioactives, and novel food technologies is complemented by his active participation in conferences, workshops, and training programs. With a passion for research and innovation, he continues to explore emerging food science trends to contribute to sustainable and functional food advancements.

📚 Publication Details:

🔹 📝 Title: Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations.
🔹 👨‍🔬 Authors: Kumar, A., Kumar, N., & Sharma, H. K.
🔹 📖 Journal: Discover Food
🔹 📅 Year: 2025
🔹 📂 Volume & Issue: 5(1)
🔹 📑 Pages: 1-15
🔹 🔗 DOI: Click Here