Mayra Nicolás Gracía | Agricultural and Biological Sciences | Best Researcher Award

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Dr. Mayra Nicolás Gracía | Agricultural and Biological Sciences | Best Researcher Award

Instituto Tecnológico Superior de Teziutlán | Mexico

Author Profile

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Early Academic Pursuits 📚

Dr. Mayra Nicolás García began her academic journey with a Bachelor’s Degree in Biochemical Engineering with a specialty in Food from the Tuxtepec Technological Institute (2008-2012). Her interest in food science led her to pursue a Master's Degree in Food Science at the same institution. Her thesis focused on the physicochemical characterization and sensory evaluation of vanilla extracts, guided by Dr. Araceli Pérez Silva. She furthered her studies with a Doctorate in Food Sciences from the National School of Biological Sciences, National Polytechnic Institute (2017-2021), where she explored the aromatic characteristics of vanilla fruit.

Professional Endeavors 🔬

Dr. Nicolás García's professional career is marked by significant contributions to food science and engineering. She has worked at various institutions, including the Tecnológico de Estudios Superiores de San Felipe del Progreso and the Tuxtepec Technological Institute. Her roles have encompassed teaching, research, and project management. Her research stay at CIRAD-Université de La Réunion and her participation in multiple research projects have enhanced her expertise in food science, particularly in the extraction and characterization of bioactive compounds.

Contributions and Research Focus 🔍

Dr. Nicolás García's research focuses on the extraction and analysis of bioactive compounds from various food sources, including vanilla and mango. Her work involves the use of advanced chromatographic techniques to identify and quantify bioactive compounds and assess their functional properties. She has published extensively on topics such as the micromechanical analysis of food structures, the impact of post-harvest storage on food quality, and the valorization of agro-industrial waste. Her research also delves into the functional and nutraceutical properties of foods, with a keen interest in improving food safety and quality.

Accolades and Recognition 🏅

Dr. Nicolás García has received recognition for her contributions to food science and technology. She holds a Level I position in the National System of Researchers (SNII) and has been involved in various funded research projects. Her work has been acknowledged through multiple publications in high-impact journals and book chapters. She has also been active in scientific dissemination, contributing to the advancement of food science through both research and teaching.

Impact and Influence 🌟

Dr. Nicolás García's impact extends beyond her research contributions. Her work on the characterization of bioactive compounds and the evaluation of food quality has influenced practices in food processing and safety. Her involvement in academic programs and research projects has helped shape the curriculum and research focus at her institutions. Her contributions to the field of food science and engineering continue to inspire and guide future research and development in the industry.

Legacy and Future Contributions 🔮

As Dr. Nicolás García advances in her career, her focus on bioactive compounds and food safety remains pivotal. Her future contributions are likely to further enhance the understanding and application of functional foods and the management of food resources. Her ongoing projects and research are expected to continue impacting the field of food science, fostering innovations that address global challenges in food safety and quality.

 

Publications 📚

  • 📝 Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.)
    Authors: Nicolás-García, M., Perucini-Avendaño, M., Perea-Flores, M.D.J., Camacho-Díaz, B.H., Dávila-Ortiz, G.
    Journal: Food Chemistry
    Year: 2024
  • 📝 Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)
    Authors: Perucini-Avendaño, M., Arzate-Vázquez, I., Perea-Flores, M.D.J., Nicolás-García, M., Dávila-Ortiz, G.
    Journal: Heliyon
    Year: 2024
  • 📝 Nanosuspensions as carriers of active ingredients: Chemical composition, development methods, and their biological activities
    Authors: Aguilar-Hernández, G., López-Romero, B.A., Nicolás-García, M., García-Galindo, H.S., Montalvo-González, E.
    Journal: Food Research International
    Year: 2023
  • 📝 Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Prebiotic Effect – a Review
    Authors: Nicolás-García, M., Borrás-Enríquez, A.J., González-Escobar, J.L., Pérez-Pérez, V., Sánchez-Becerril, M.
    Journal: Polish Journal of Food and Nutrition Sciences
    Year: 2023
  • 📝 Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage
    Authors: Nicolás-García, M., Perucini-Avendaño, M., Arrieta-Báez, D., Beatriz Gómez-Patiño, M., Dávila-Ortiz, G.
    Journal: Food Chemistry
    Year: 2022

 

Tetiana Dyrda-Terniuk | Chemistry | Best Researcher Award

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Ms. Tetiana Dyrda-Terniuk | Chemistry | Best Researcher Award

Nicolaus Copernicus University in Toruń | Poland

Author Profile

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Early Academic Pursuits 🎓

Ms. Tetiana Dyrda-Terniuk embarked on her academic journey with a strong foundation in physical chemistry and physicochemistry of polymers at Nicolaus Copernicus University in Toruń. She earned her Bachelor's degree with a thesis on "Proton Exchange Membrane Fuel Cell (PEMFC)" in 2019. Continuing her academic progression, she pursued a Master's degree in the Department of Environmental Chemistry and Bioanalytics at the same institution. Her Master's thesis focused on "Studying the mechanism of protein-cyclitol interactions." Currently, she is a doctoral candidate at the Doctoral School of Exact and Natural Sciences “Academia Scientiarum Thoruniensis” in Toruń, working on a project titled "Development of methodology for a comprehensive study of biocolloids and their application in dairy industry."

Professional Endeavors 🧪

Tetiana's professional experience began with an internship as a laboratory technician at Ludwik Rydygier Provincial Hospital in Toruń, where she analyzed biological samples and prepared them for further tests. She then served as a laboratory technician at BioServ sp. z o.o. in Toruń, contributing to the development of various methods for microfiltration systems, kinetic stability testing, antioxidant properties evaluation, and the preparation of butter oil samples for chromatographic tests. Currently, she is an assistant in the LIDER XIII project at the Centre for Modern Interdisciplinary Technologies, UMK in Toruń. Her work involves modifying lactoferrin with d-electron metals, controlling metal binding, and characterizing the physico-chemical properties of the obtained complexes using advanced instrumental techniques.

Contributions and Research Focus 🔬

Tetiana's research focuses on proteomics and the study of sorption processes in metal-protein complexes. Her work with milk proteins, such as lactoferrin, casein, and BSA, demonstrates her expertise in biocolloidal systems. She is particularly interested in analyzing protein post-translational modifications through advanced instrumental techniques. Her contributions to the field are highlighted by her innovative methods in testing microfiltration systems, antioxidant properties, and the stability of dairy products.

Accolades and Recognition 🏅

Throughout her academic and professional journey, Tetiana has demonstrated exceptional responsibility and a conscientious approach to her work. Her dedication and meticulousness have been recognized through various internships and research positions, reflecting her commitment to advancing scientific knowledge in her field.

Impact and Influence 🌟

Tetiana's work in proteomics and biocolloidal systems has significant implications for the dairy industry and beyond. Her research on protein-cyclitol interactions and the modification of lactoferrin with metals contributes to a deeper understanding of these complex systems, potentially leading to improved industrial processes and product stability.

Legacy and Future Contributions 🌐

Looking forward, Tetiana aims to continue her contributions to science through innovative research and development. Her expertise in advanced instrumental techniques and her dedication to studying biocolloids and protein modifications position her as a future leader in her field. Tetiana's ongoing doctoral research and her involvement in interdisciplinary projects will likely yield valuable insights and advancements, cementing her legacy as a dedicated and impactful researcher.

 

Publications 📘

📝Impact of Ultrafiltration on the Physicochemical Properties of Bovine Lactoferrin: Insights into Molecular Mass, Surface Morphology, and Elemental Composition

Authors:  Tetiana Dyrda-Terniuk, Paweł Pomastowski
Journal: Journal of Dairy Science
Year: 2024

📝The Multifaceted Roles of Bovine Lactoferrin: Molecular Structure, Isolation Methods, Analytical Characteristics, and Biological Properties

Authors: Dyrda-Terniuk, T., Pomastowski, P.
Journal: Journal of Agricultural and Food Chemistry
Year: 2023

📝Immobilization of Silver Ions onto Casein

Authors:  Dyrda-Terniuk, T., Pryshchepa, O., Rafińska, K., Kurzydłowski, K., Pomastowski, P.
Journal: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Year: 2023

📝The Study of Protein–Cyclitol Interactions

Authors:  Dyrda-Terniuk, T., Sugajski, M., Pryshchepa, O., Pomastowski, P., Buszewski, B.
Journal: International Journal of Molecular Sciences
Year: 2022

 

Rajni Kamboj | Agricultural and Biological Sciences | Best Researcher Award

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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)