Yu-Cheng Yang | Innovative Food Product Development | Best Researcher Award

Published on by Food Scientist

Prof. Dr Yu-Cheng Yang | Innovative Food Product Development | Best Researcher Award

Professor at College of Chemical Engineering, Huaqiao University, China

Professor Yu-Cheng Yang is a distinguished academic and researcher in the field of chemical engineering, with a deep focus on multi-scale transfer processes and the development of high-value marine bioproducts. Currently serving as the Associate Dean of the College of Chemical Engineering at Huaqiao University in Xiamen, China, he is renowned for his groundbreaking work on the optimization of marine polysaccharide utilization and process intensification. His expertise spans across fundamental chemical engineering principles and applied industrial research. Over the years, Professor Yang has been instrumental in advancing both theoretical and practical aspects of chemical processes, with a particular emphasis on sustainable and environmentally friendly solutions. His research contributions, coupled with his leadership in academic and collaborative research initiatives, position him as a highly respected figure in the global chemical engineering community.

Professional Profile

Education

Professor Yang holds a Ph.D. in Chemical Engineering from Beijing University of Chemical Technology, where he was mentored by Academician Jian-Feng Chen. His academic journey began with a Bachelor’s degree in Chemical Engineering from the same institution. During his doctoral studies, he specialized in chemical process optimization and multi-scale transfer processes. This solid academic foundation paved the way for his subsequent research career, where he combined theoretical knowledge with practical applications, especially in marine bioproducts and advanced chemical processes. Professor Yang’s education has not only grounded him in the technical aspects of chemical engineering but also equipped him with the skills to innovate in complex, interdisciplinary research areas that straddle chemical engineering, environmental science, and biotechnology.

Professional Experience

Professor Yang’s professional trajectory spans various academic and research positions, beginning with his role as a lecturer at Huaqiao University, where he quickly advanced to associate professor and, more recently, to professor and associate dean of the College of Chemical Engineering. His academic leadership has fostered the development of a strong research culture within his department. In addition to his primary academic role, Professor Yang has worked as a visiting scholar at Eindhoven University of Technology (TU/e) in the Netherlands, where he further honed his research skills in chemical engineering. Throughout his career, he has actively participated in and led numerous research projects, particularly in the areas of chemical process optimization, marine bioproduct development, and sustainability. His expertise in both teaching and research continues to influence students and researchers alike, making him a key figure at Huaqiao University and beyond.

Research Interests

Professor Yang’s research interests lie at the intersection of chemical engineering and biotechnology, focusing particularly on process intensification, reaction optimization, and the comprehensive utilization of marine polysaccharides. He is dedicated to advancing multi-scale transfer processes, which are crucial for improving the efficiency and sustainability of chemical operations. Additionally, his work explores the development of high-value marine bioproducts, including biodegradable materials, marine-derived polysaccharides, and bioactive peptides. His research is not only theoretical but also highly applied, with significant real-world applications in sustainable engineering practices, including biodegradable plastics and food packaging technologies. The focus on marine bioproducts aligns with his broader goal of contributing to environmental sustainability, positioning his work as both innovative and socially relevant in addressing modern global challenges.

Awards and Honors

Professor Yang’s contributions to the field of chemical engineering have been widely recognized both domestically and internationally. He has been awarded numerous research grants, including funding from the National Natural Science Foundation of China (NSFC), which supports his work on marine polysaccharide degradation and process intensification. His academic excellence has been acknowledged by his promotion to the position of associate dean at Huaqiao University, a testament to his leadership and influence within the academic community. In addition to his role at Huaqiao, Professor Yang has received several accolades for his work on marine bioproduct development and sustainable chemical processes. His achievements have cemented his reputation as a leader in chemical engineering, with a special emphasis on the integration of green chemistry and environmental sustainability into his research initiatives.

Conclusion

Professor Yu-Cheng Yang demonstrates an outstanding blend of innovation, research leadership, and commitment to both academic and industrial advancement in the field of chemical engineering. His research on multi-scale transfer processes and marine bioproducts is not only academically significant but has the potential to contribute meaningfully to environmental sustainability and bio-based industrial solutions. With his strong track record of funding, leadership, and international collaborations, he is certainly a strong candidate for the Best Researcher Award. Enhancing his global visibility and expanding his interdisciplinary collaborations would further elevate his research profile. Overall, Professor Yang’s work reflects the core values of excellence, innovation, and impactful contribution to science and society.

Publications Top Noted

  • Fucoidan treats chemotherapy-induced alopecia and helps cyclophosphamide treat tumors
    • Authors: Wang, Z., Lai, Y., Zhang, N., Ye, J., Xiao, M.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2025
    • Citations: 0
  • Sulfated polysaccharide from Apostichopus japonicus viscera exhibits anti-inflammatory properties in vitro and in vivo
    • Authors: Ye, J., Zheng, L., Pan, W., Zhang, X., Xiao, M.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2024
    • Citations: 1
  • Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics
    • Authors: Yang, Y.-C., Lin, H.-S., Chen, H.-X., Ye, J., Xiao, M.-T.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2024
    • Citations: 4
  • Preparation, antibacterial activity, and structure-activity relationship of low molecular weight κ-carrageenan
    • Authors: Huang, H., Wang, Q., Ning, Z., Xiao, M., Ye, J.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2024
    • Citations: 4
  • Protective effects of neoagarotetraose against oxidative stress via Nrf2/HO-1 signaling pathway in hydrogen peroxide-induced HepG2 cells
    • Authors: Huang, Y., Lin, F., Zheng, B., Xiao, M., Ye, J.
    • Journal: Arabian Journal of Chemistry
    • Year: 2024
    • Citations: 1
  • ZIF-derived hollow cattail-shaped composites with hierarchical channels towards enhanced electrochemical properties for supercapacitors
    • Authors: Yan, M., Yao, W., Kumar Kankala, R., Yang, Y., Zhang, X.
    • Journal: Applied Surface Science
    • Year: 2024
    • Citations: 1
  • Sodium alginate/carboxymethyl starch/κ-carrageenan enteric soft capsule: Processing, characterization, and rupture time evaluation
    • Authors: Zheng, B.-D., Yu, Y.-Z., Yuan, X.-L., Ye, J., Xiao, M.-T.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2023
    • Citations: 13
  • Numerical treatments for large eddy simulations of liquid-liquid dispersions via population balance equation
    • Authors: Mao, J., Wang, Z.-T., Yang, Y.-C., Li, D.
    • Journal: Physics of Fluids
    • Year: 2023
    • Citations: 4
  • Drying Process of HPMC-Based Hard Capsules: Visual Experiment and Mathematical Modeling
    • Authors: He, C., Yang, Y., Zhang, M., Xu, H., Xiao, M.
    • Journal: Gels
    • Year: 2023
    • Citations: 2
  • Enhancing Pullulan Soft Capsules with a Mixture of Glycerol and Sorbitol Plasticizers: A Multi-Dimensional Study
    • Authors: Zhou, K., Yang, Y., Zheng, B., Ye, J., Xiao, M.
    • Journal: Polymers
    • Year: 2023
    • Citations: 5

 

Ramona Massoud | Food science | Best Researcher Award

Published on by Food Scientist

Prof. Ramona Massoud | Food science | Best Researcher Award

Professor at Iran National Standard Organization, Iran

Dr. Ramona Massoud is a leading expert in Food Science and Technology, currently heading the Standards Development Department at the Iran National Standard Organization. With a career spanning over 17 years at the organization, she has played a crucial role in shaping food safety standards. Dr. Massoud holds advanced degrees in Food Science and Technology and is recognized internationally for her contributions to food safety and quality. Her leadership extends to chairing the ISO/TC34/SC18 committee on Cocoa and serving as Vice Chairperson of ISIRI/TC34/SC18.

Author Metrics

Google Scholar Profile

Scopus Profile

Dr. Massoud’s author metrics are indicative of her significant impact in the field of Food Science. She has accumulated 651 total citations, with 617 of those citations occurring since 2019, reflecting recent relevance and ongoing influence. Her h-index of 14 suggests that 14 of her publications have been cited at least 14 times, demonstrating consistent quality and impact. Additionally, her i10-index of 17 shows that 17 of her articles have been cited at least 10 times, further highlighting her research’s importance.

Education

Dr. Massoud’s educational background is grounded in Food Science and Technology. She earned her Ph.D., M.Sc., and B.Sc. degrees from Islamic Azad University, Science and Research Branch. Her Ph.D. (2016-2020) focused on advanced food decontamination techniques, building on her previous M.Sc. (2011-2014) and B.Sc. (2005-2009) studies in the same field. This academic foundation has provided her with a deep understanding of food safety and technology.

Research Focus

Dr. Massoud’s research is centered on enhancing food safety through the biodecontamination of heavy metals. Her work addresses the removal of contaminants from food products, particularly focusing on milk. She is also involved in setting international food standards, such as the specification for Masala Chai, demonstrating her role in both practical and theoretical advancements in food technology.

Professional Journey

Dr. Massoud has had a distinguished career trajectory at the Iran National Standard Organization since 2006. She has advanced from food safety inspector to the Head of the Standards Development Department. Her professional journey includes serving as Chairperson of the ISO/TC34/SC18 committee on Cocoa and as Vice Chairperson of ISIRI/TC34/SC18. Additionally, she has contributed to academia as a professor at Islamic Azad University, Science and Research Branch.

Honors & Awards

Dr. Massoud has been recognized with several prestigious awards, including being named Top Researcher at the Iran National Standards Organization in 2015, 2016, 2018, and 2023. She has also been honored as the Chairperson of ISO/TC34/SC18 (Cocoa) in 2023 and has been a member of Iran’s National Elites Foundation since 2021. These awards highlight her exceptional contributions to food science and standards development.

Publications Noted & Contributions

Dr. Massoud has authored over 80 papers in reputable journals and has written several influential books. Her notable publications include research on the health benefits of chocolate, the improvement of Cheddar cheese properties, and the bioremoval of heavy metals. Her books, such as “Novel Technologies and Beneficial Microorganisms in Food Decontamination,” further establish her authority and contributions to the field.

“Nitrate levels in vegetables from markets in Tehran, Iran”

  • Authors: F Emami Khansari, FS Mirmohammadmakki, M Ghazi Khansari, …
  • Journal: Food Additives & Contaminants: Part B
  • Year: 2024

“Kombucha as a Health-Beneficial Drink for Human Health”

  • Authors: R Massoud, R Jafari, K Khosravi-Darani
  • Journal: Plant Foods for Human Nutrition
  • Year: 2024

“Application of biosensors in aflatoxins detection in food: a review”

  • Authors: SN Fam, R Massoud
  • Journal: Nutrition & Food Science
  • Year: 2023

“Role of microorganisms in bio-removal of heavy metals”

  • Authors: R Massoud, K Khosravi-Darani
  • Journal: Human, Health and Halal Metrics
  • Year: 2023

“OPEN ACCESS ORIGINAL ARTICLE”

  • Authors: A Zoghi, M Salimi, RS Mirmahdi, R Massoud, K Khosravi-Darani, …
  • Year: 2022

Research Timeline

Dr. Massoud’s research timeline reflects her focused contributions to food safety. After completing her M.Sc. in 2014 and Ph.D. in 2020, she has been actively involved in research on heavy metal decontamination in food products. Her work has led to significant publications and international presentations, illustrating her ongoing commitment to advancing food safety and technology.

Collaborations and Projects

Dr. Massoud has engaged in several important collaborations and projects, including proposing international standards for Masala Chai and researching biosensors for aflatoxin detection. Her work on the biodecontamination of heavy metals in food products and her role in various international committees demonstrate her collaborative efforts and influence in the field.

Strengths of the Best Researcher Award for Dr. Ramona Massoud

  1. Leadership in Standards Development: Dr. Massoud’s role as Head of the Standards Development Department at the Iran National Standard Organization and her positions with international committees showcase her leadership and influence in setting global food safety standards.
  2. Significant Research Impact: Her high citation metrics (651 total citations, 617 since 2019) and h-index of 14 reflect the substantial impact and relevance of her research in food science, particularly in food safety and contamination decontamination.
  3. Extensive Publication Record: Dr. Massoud’s extensive publication record, including over 80 papers and influential books, highlights her active engagement and contribution to advancing knowledge in food science.
  4. Awards and Recognition: Multiple awards, including the Top Researcher accolade at the Iran National Standards Organization and her role as Chairperson of ISO/TC34/SC18, underscore her exceptional contributions and recognition within the field.
  5. Focus on Food Safety: Her research on heavy metal biodecontamination and other food safety aspects aligns with pressing global concerns, demonstrating her commitment to addressing significant health and safety issues.

Areas for Improvement

  1. Diversity in Research Focus: While Dr. Massoud has a strong focus on heavy metal biodecontamination, expanding her research to include other emerging food safety concerns could enhance her research portfolio and impact.
  2. Broader Collaborations: Increasing collaborations with researchers and institutions beyond her current network could introduce new perspectives and methodologies, further enriching her research outcomes.
  3. Public Engagement: Enhancing efforts to communicate her research findings to the public through accessible formats could increase awareness and application of her work in everyday food safety practices.
  4. Funding and Grants: Securing additional research funding and grants could support more ambitious projects and the exploration of innovative technologies in food science.
  5. Interdisciplinary Approaches: Incorporating interdisciplinary approaches, such as integrating advanced technologies or collaborating with experts from other fields, could broaden the scope and impact of her research.

Conclusion

Dr. Ramona Massoud’s award as Best Researcher reflects her outstanding contributions and leadership in the field of Food Science and Technology. Her significant research impact, extensive publication record, and numerous awards demonstrate her role as a leading figure in food safety and standards development. To further enhance her impact, she could explore a broader range of research topics, expand collaborations, and engage more actively with the public. By addressing these areas for improvement, Dr. Massoud can continue to advance the field and contribute to global food safety and quality.