Eleonora Muccio | Food Science and Technology | Research Excellence Award

Mrs Eleonora Muccio | Food Science and Technology | Research Excellence Award

University of Salerno | Italy

Mrs. Eleonora Muccio is an emerging researcher in food science whose work focuses on developing high-value, sustainable food ingredients derived from microalgae and alternative protein sources. With 11 citations, 1 h-index, and a growing portfolio of scholarly outputs, she contributes to advancing innovative technologies in food processing, protein extraction, and functional ingredient design. Her research explores the optimization of Spirulina-derived proteins through comparative extraction methods, including high-pressure homogenization and alkaline treatments, aiming to enhance yield, purity, and techno-functional properties for food applications. She has also investigated high-pressure homogenization effects on Arthrospira platensis proteins and contributed to studies on ionic-strength-driven gelation of insect protein extracts, offering insights relevant to the future of meat analogues and sustainable protein systems. Additional work includes designing high-protein, no-added-sugar pistachio spreads using oleogel fat replacers, demonstrating her interest in health-oriented food innovation. Her scientific activity is supported by participation in international conferences and workshops on food engineering and biotechnology, where she has presented posters on microalgae valorization and novel food formulations. Through her multidisciplinary contributions, she is helping expand the scientific understanding of environmentally friendly protein sources and advanced processing techniques that support next-generation functional foods and sustainable dietary solutions.

Profiles : Scopus | Orcid | Google Scholar

Featured Publications

Albanese, D., Lanza, R. F., Malvano, F., Marra, F., & Muccio, E. (2025). Exploring the potential of Acheta domesticus protein extracts for the future of meat analogues. Chemical Engineering Transactions, 118, 79–84. (DOI: 10.3303/CET25118014)

Lanza, R. F., Muccio, E., Malvano, F., Darvishikolour, M., Marra, F., Campanella, O. H., & Albanese, D. (2025). Tuning gelation of insect proteins: Effect of ionic strength on Acheta domesticus protein extracts. Preprint. (DOI: 10.20944/preprints202510.2015.v1)

Malvano, F., Muccio, E., Galgano, F., Marra, F., & Albanese, D. (2024). Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer. LWT, Article 115993. (DOI: 10.1016/j.lwt.2024.115993)

Muccio, E., Lanza, R. F., Malvano, F., Marra, F., & Albanese, D. (2025). Impact of high-pressure homogenization on the technological properties of A. platensis (Spirulina) proteins for food applications. Chemical Engineering Transactions, 118, 7–12. (DOI: 10.3303/CET25118002)

Muccio, E., Lanza, R. F., Marra, F., Albanese, D., & Malvano, F. (2025). Proteins extraction and characterization in Spirulina biomass: A comparative study of high-pressure homogenization and alkaline methods. Foods, 14(22), 3942. (DOI: 10.3390/foods14223942)

Muccio, E., Lanza, R. F., Marra, F., Albanese, D., & Malvano, F. (2025). Protein extraction and characterization in Spirulina biomass: A comparative study of high-pressure homogenization and chemical method. Preprint. (DOI: 10.20944/preprints202510.1604.v1)

Adarsh Kumar Shukla | Pharmacology, Toxicology and Pharmaceutical Science | Best Researcher Award

Dr. Adarsh Kumar Shukla | Pharmacology, Toxicology and Pharmaceutical Science | Best Researcher Award

Dr. Bhimrao Ramji Ambedkar Government Medical College | India

Author Profile

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Early Academic Pursuits

Dr. Adarsh Kumar Shukla laid the foundation of his academic journey with a strong inclination towards life sciences and biological research. Beginning with a degree in Biotechnology, he cultivated a passion for understanding molecular processes and biological systems. His interest in computational and applied biological sciences further deepened during his Master’s studies in Bioinformatics, where he explored the integration of biology with computational technologies. This academic progression culminated in a doctoral degree in Nutrition Biology from the Central University of Haryana, where he investigated nutraceutical compounds, molecular therapeutics, and bioinformatics-based approaches to health and nutrition. His early academic pursuits reflect a strong balance between theoretical learning, laboratory training, and computational applications in life sciences.

Professional Endeavors

Dr. Shukla’s professional career demonstrates a consistent alignment with advanced biomedical research and innovation. He began as a Research Associate and later served as a Scientist in the Department of Paediatric Cardiac Research at Sri Sathya Sai Sanjeevani Research Foundation, contributing to projects on congenital heart diseases and molecular mapping of environmental toxicants. His current role as Scientist-B in the Multidisciplinary Research Unit at Dr. Bhimrao Ramji Ambedkar Government Medical College, Kannauj, highlights his continued commitment to translational biomedical research. Alongside, he has engaged in teaching and faculty development programs, coordinated national scientific conclaves, and participated in capacity-building initiatives in healthcare and nutrition sciences.

Contributions and Research Focus

Dr. Shukla’s research spans a wide spectrum, encompassing structural bioinformatics, human genomics, and nutritional biology. His investigations range from identifying novel bioactive compounds in millets and medicinal plants to computationally mapping toxicants responsible for congenital disorders. His work on psychobiotics and gut-brain regulation has added new insights into neuropsychological health, while his contributions in plant-informatics shed light on the therapeutic potential of natural compounds against viral and bacterial diseases. Additionally, his focus on food-informatics and nutrigenomics has emphasized the role of probiotics, dietary fibers, and bioengineered foods in human health. Through a combination of in-silico and in-vitro studies, his work bridges computational biology with clinical and nutritional sciences.

Accolades and Recognition

Over the course of his career, Dr. Shukla has been recognized for his scientific excellence through awards, patents, and international presentations. He achieved distinction at global scientific forums, securing recognition for his molecular insights into congenital heart disease. His granted Indian patent on crab-apple-based jelly sheets demonstrates his inventive ability to connect traditional resources with modern food biotechnology. Furthermore, his peer-review contributions for high-impact journals and invited roles as a book reviewer underline his standing in the academic community. These achievements illustrate his ability to merge innovation with scholarly rigor.

Impact and Influence

The impact of Dr. Shukla’s research is evident in the interdisciplinary nature of his contributions. His computational models for drug discovery, therapeutic peptides, and congenital heart disease targets provide frameworks for future translational research. His coordination of events such as National Nutrition Month and Women in STEM conclaves reflects his commitment to societal awareness and academic empowerment. By blending computational biology with real-world health challenges, he has influenced research directions in reproductive toxicology, nutraceutical development, and environmental genomics, thereby shaping both scientific knowledge and public health practices.

Legacy and Future Contributions

Dr. Shukla’s academic and professional trajectory reflects the making of a researcher whose work is deeply rooted in societal relevance and interdisciplinary innovation. His legacy lies in advancing computational nutrition biology and medical informatics to address complex health challenges. Looking ahead, his ongoing projects on congenital heart disease, exposome mapping, and nutratherapeutics hold the promise of contributing to precision medicine and sustainable food innovations. His future contributions are likely to expand the integration of bioinformatics with clinical sciences, reinforcing his role as a bridge between molecular insights and healthcare applications.

Present Affiliation

Dr. Adarsh Kumar Shukla is currently serving as Scientist-B in the Multidisciplinary Research Unit at Dr. Bhimrao Ramji Ambedkar Government Medical College, Kannauj, Uttar Pradesh. His role reflects his dedication to advancing multidisciplinary biomedical research with a focus on translational outcomes for healthcare.

Publications


Article: Computational insights into maternal environmental pollutants and folate pathway regulation
Authors: Adarsh Kumar Shukla, Shadab Ahamad, Prachi Kukshal
Journal: Reproductive Toxicology
Year: 2025


Article: Virtual screening of potential orally active anti-bacterial compounds of finger millet
Authors: Raushan Kumar Jha, Adarsh Kumar Shukla, Anita Kumari, Ashwani Kumar
Journal: Vegetos
Year: 2024


Article: Identification of micronutrient deficiency related miRNA and their targets in Triticum aestivum using bioinformatics approach
Authors: Surbhi Panwar, Sunita Pal, Adarsh Kumar Shukla, Ashwani Kumar, Pradeep Kumar Sharma
Journal: Ecological Genetics and Genomics
Year: 2024


Article: Effect of processing techniques on functional, antioxidants, and structural properties of finger millet (Eleusine coracana) flour
Authors: Arzoo, Neeru, Adarsh Kumar Shukla, Surbhi Panwar, Ashwani Kumar
Journal: Food and Humanity
Year: 2024


Article: Nutritional evaluation of probiotics enriched rabadi beverage (PERB) and molecular mapping of digestive enzyme with dietary fibre for exploring the therapeutic potential
Authors: Prakash Yadav, Adarsh Kumar Shukla, Deepika, Neeru, Anita Kumari, Tejpal Dhewa, Ashwani Kumar
Journal: Food and Humanity
Year: 2024


Conclusion

In summary, Dr. Shukla embodies the qualities of a multidisciplinary scientist who blends innovation with social responsibility. His research not only advances scientific understanding but also carries tangible implications for human health and nutrition. With his current role in a government medical research unit and his wide-ranging expertise, he is poised to make enduring contributions to biomedical sciences, food biotechnology, and public health.

Assist. Prof. Dr. Anqi Chen | Agricultural and Biological Sciences | Best Researcher Award

Assist. Prof. Dr. Anqi Chen | Agricultural and Biological Sciences | Best Researcher Award

Jiangnan University | China

Author Profile

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🌟 Early Academic Pursuits

Assist. Prof. Dr. Anqi Chen began her illustrious journey at Cornell University, where she excelled academically in Food Science, achieving a magna cum laude distinction during her B.S. studies. Her exceptional undergraduate research in biological science earned her the Distinguished Research Honors and multiple awards, showcasing her passion for food science and microbiology. Pursuing a Ph.D. at Cornell, she delved deep into the molecular mechanisms of yeast stress tolerance, completing a groundbreaking dissertation on trehalose metabolism.

🏛️ Professional Endeavors

Dr. Chen currently serves as an Assistant Professor at Jiangnan University's Science Center for Future Foods, focusing on microbial interactions in fermentation and synthetic biology applications. Her previous roles include Adjunct Assistant Professor at Cornell University and Program Coordinator for the CAU-Cornell dual-degree program, where she bridged academic excellence and global collaboration. Her career reflects a commitment to blending cutting-edge research with innovative teaching.

🔬 Contributions and Research Focus

Dr. Chen’s research centers on optimizing microbial fermentation to enhance food quality and nutritional value. Her pioneering work includes engineering yeast strains to improve stress resistance and flavor profiles in food products. Her expertise extends to bioactive compound synthesis, where she uses advanced microbial engineering to create sustainable, health-focused food systems.

🏆 Accolades and Recognition

Dr. Chen's excellence has been recognized with numerous prestigious grants, including funding from the National Natural Science Foundation of China and the China Postdoctoral Science Fund. Her achievements also include awards such as the Academic Excellence Award in Food Science and several research scholarships. These accolades underscore her significant contributions to the field of food science and microbial biotechnology.

🌍 Impact and Influence

Dr. Chen has significantly influenced the fields of food microbiology and fermentation science. Her research has led to novel insights into yeast metabolism and practical applications in the food and bioethanol industries. She has also mentored students globally, contributing to the next generation of food scientists and researchers.

✨ Legacy and Future Contributions Highlight

Dr. Chen’s legacy lies in her ability to integrate academic rigor with real-world applications. Her work on yeast fermentation and microbial engineering is paving the way for healthier, sustainable food production. As she continues to innovate, her contributions will undoubtedly shape the future of food science, fostering global collaboration and scientific advancement.

 

Publications


  • 📄 Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
     Journal: Microorganisms
     Year: 2024-12-17
     Authors: Anqi Chen, Chenwei Pan, Jian Chen

  • 📄 Key Amino Acid Residues of the Agt1 Transporter for Trehalose Transport by Saccharomyces cerevisiae
     Journal: Journal of Fungi
     Year: 2024-11-11
     Authors: Anqi Chen, Yuhan Cheng, Liushi Meng, Jian Chen

  • 📄 Osmotic Tolerance in Saccharomyces cerevisiae: Implications for Food and Bioethanol Industries
     Journal: Food Bioscience
     Year: 2024-08
     Authors: Anqi Chen, Tianzhi Qu, Jeremy R. Smith, Jianghua Li, Guocheng Du, Jian Chen

  • 📄 Phenotypic Characterization of Fermentation Performance and Stress Tolerance in Commercial Ale Yeast Strains
     Journal: Fermentation
     Year: 2024-07-18
     Authors: Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Yuhan Cheng, Jian Chen

  • 📄 Auxotrophy-Independent Plasmid Shuttle Vectors for Applications in Diverse Yeasts
    Journal: Applied Microbiology
    Year: 2024-02-28
    Authors: Jeremy Smith, Christine Sislak, Pedro Fernandez Mendoza, Laurin Carmichael, Alisha Lewis, Anqi Chen, Glycine Jiang, Patrick Gibney

 

Rajni Kamboj | Agricultural and Biological Sciences | Best Researcher Award

Dr. Rajni Kamboj | Agricultural and Biological Sciences | Best Researcher Award

Ch. Devi Lal State Institute of Engineering and Technology | India

Author Profile

Scopus

Early Academic Pursuits

Dr. Rajni Kamboj embarked on her academic journey with a strong foundation in Food Engineering and Technology. She completed her M.Tech. with distinction from Sant Longowal Institute of Engineering and Technology, followed by a Ph.D. that focused on the characterization and quality evaluation of Indian honey. Her research interests were evident early on, shaping her future contributions to the field.

Professional Endeavors

Dr. Kamboj's professional career spans over two decades, primarily dedicated to teaching and research in Food Engineering and Technology. She progressed to hold significant roles in academia, including her current position where she continues to inspire and educate students.

Contributions and Research Focus

Dr. Kamboj's research contributions are notable in the realm of food science, particularly in honey characterization, mass transfer kinetics, and nutritional profiling of legumes. Her work includes extensive publications in international journals and presentations at prestigious conferences, highlighting her expertise in optimizing food processing techniques and evaluating food quality parameters.

Accolades and Recognition

Throughout her career, Dr. Kamboj has received recognition for her scholarly achievements. Her research on honey quality and food processing has been published in renowned journals such as the International Journal of Food Science and Technology and the Journal of Food Science and Technology. She has also presented her findings at international and national conferences, earning accolades for her contributions to the field.

Impact and Influence

Dr. Kamboj's research has made a significant impact on the understanding of food quality and processing methods, particularly in the context of Indian food products like honey and legumes. Her insights into mass transfer kinetics and nutritional benefits have contributed to advancements in food technology and safety assessment, influencing both academic research and industry practices.

Legacy and Future Contributions

Dr. Kamboj's legacy is characterized by her dedication to advancing knowledge in food engineering, fostering a culture of research excellence, and mentoring the next generation of food scientists. Her ongoing commitment to innovative research and academic leadership ensures continued contributions to the field, promising future advancements in food quality evaluation and processing methodologies.

 

Notable Publications

Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodology 2024

Sugar profile and rheological behaviour of four different Indian honey varieties 2020 (13)

Proximate composition, nutritional profile and health benefits of legumes – A review 2017 (95)

Mass Transfer Kinetic Study of Honey Based Apple Preserve through Osmotic Dehydration 2017 (3)

Chemometric classification of Northern India unifloral honey 2013 (7)