Eleonora Muccio | Food Science and Technology | Research Excellence Award

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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)

Zemenu Adimas | Food Engineering | Editorial Board Member

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Mr. Zemenu Adimas | Food Engineering | Editorial Board Member

Bahir Dar University Institute of Technology | Ethiopia

Author profile

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🎓 Early Academic Pursuits

Mr. Zemenu Adimas began his academic journey with a strong foundation in food sciences. He earned his Bachelor of Science in Food Technology and Food Process Engineering from Bahir Dar University in 2016 with a GPA of 3.52/4. Building on this, he pursued a Master of Science in Food Technology at the same university, graduating in 2019 with a GPA of 3.24/4. His academic work was marked by hands-on research, including his B.Sc. thesis on sweet potato applications in bread, and his M.Sc. research on hermetic storage methods for maize.

👨‍🏫 Professional Endeavors

Since October 2021, Mr. Adimas has served as a Lecturer of Food Engineering and Biotechnology at the Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University. He is deeply involved in academic instruction, practical training, and mentoring students. He also played a crucial role in training programs on the design, fabrication, and testing of food processing equipment such as pasteurizers, butter churners, cream separators, and packaging systems.

🔬 Contributions and Research Focus

Mr. Adimas’ research interests lie at the intersection of tradition and innovation. His key focus areas include:

🥣 Food Product Development and Formulation
🧪 Shelf Life Enhancement Using Natural Preservatives
🌿 Utilization and Upgrading of Indigenous Foods

He has co-authored several impactful journal articles covering topics such as plant-based bioactive compounds for grain storage, natural preservatives in avocado juice, and physicochemical analysis of various food products like bread, cheese, and groundnut milk.

🏅 Accolades and Recognition

Mr. Adimas has contributed to numerous peer-reviewed journals such as Cogent Food and Agriculture, Applied Food Research, Heliyon, and the Poly Journal of Engineering and Technology. His collaborative work continues to receive recognition within the Ethiopian and international food science communities. Moreover, his involvement in training technical colleges showcases his commitment to spreading practical knowledge and skills.

🌍 Impact and Influence

Mr. Adimas’ work extends beyond academic walls. By blending traditional Ethiopian food knowledge with scientific innovation, he is helping improve food security, sustainability, and nutrition in local communities. His contributions to equipment fabrication for rural technical institutions illustrate his role in bridging the gap between academic research and real-world application.

🌟 Legacy and Future Contributions

Looking ahead, Mr. Zemenu Adimas is poised to make significant contributions to sustainable food technology. His ongoing and upcoming publications focus on enhancing the sensory and nutritional qualities of traditional foods using modern scientific techniques. His vision includes further development of indigenous foods, broader application of natural preservatives, and increased community outreach through collaborative training and research.

Publications

📄 The Effect of Roasting Time and Temperature on the Physiochemical and Sensory Properties of Groundnut Milk
Authors: Adimas, Z. T., & Abera, B. D.
Journal: Applied Food Research
Year: 2025

📄 The Effect of Blending Ratio of Wheat and Sweet Potato Flour and Baking Temperature on Physicochemical and Sensory Qualities of Bread
Authors: Adimas, Z. T., Adimas, M. A., & Abera, B. D.
Journal: Food Science and Technology International
Year: 2025

📄 The Effect of Blending Ratio of Wheat and Groundnut Flour, and Baking Temperature of Dough on the Quality of Biscuit
Authors: Adimas, Z. T., Alemyehu, A. J., & Abera, B. D.
Journal: Food Science and Technology International
Year: 2025

📄 Effect of Onion Paste Application on Dough for Enhancement of Shelf Life and Sensory Properties of Bread
Authors: Adimas, Z. T., Adimas, M. A., & Abera, B. D.
Journal: ICAST Conference Proceedings
Year: 2024

📄 Effect of Mustard Powder Percentage and Storage Time on the Physico-Chemical, Microbiological, and Sensory Properties of Cottage Cheese
Authors: Abera, B. D., Adimas, Z. T., & Adimas, M. A.
Journal: Heliyon
Year: 2024

Shuai Wang | Biochemistry, Genetics and Molecular Biology | Best Researcher Award

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Dr. Shuai Wang | Biochemistry, Genetics and Molecular Biology | Best Researcher Award

School of Medicine,Xiamen University | China

Author Profile

Scopus

📘 Early Academic Pursuits

Mr. Shuai Wang's academic journey began with a strong foundation in Biological Sciences, earning his Bachelor’s degree from Yantai University (2014–2018). He then pursued a Master’s degree in Biology (2018–2019) and a PhD in Cell Biology (2019–2023) from Xiamen University, one of China's top research institutions. This rapid academic progression reflects his commitment to understanding complex biological systems, particularly in disease mechanisms and cellular functions.

💼 Professional Endeavors

Since September 2023, Mr. Wang has served as an Assistant Researcher at the School of Medicine, First Affiliated Hospital of Xiamen University. His work spans academic and translational research in molecular biology and metabolic disorders, with an emphasis on mechanisms of thermogenesis, obesity, and chemotherapy resistance in liver cancer. Prior to this role, he gained substantial laboratory experience during his doctoral training, shaping his precision and insight in experimental design and scientific interpretation.

🔬 Contributions and Research Focus

Mr. Wang's primary research contributions revolve around metabolic regulation, adipocyte biology, and molecular signaling pathways. He has a special interest in how transcription factors like SOX4 influence the development and function of brown and beige adipose tissue, crucial for thermogenesis and metabolic health. His recent involvement in National Natural Science Foundation-funded research explores the role of DNA demethylase TET1 in chemoresistance in liver cancer—a timely and impactful topic in cancer therapy.

🏆 Accolades and Recognition

Mr. Wang has authored several high-impact publications in prestigious journals, including:

  • Cell Death and Differentiation (2024) – as sole first author, on SOX4 and brown fat development

  • Journal of Cardiovascular Medicine and Cardiology (2024) – sole first author, linking obesity to cardiovascular diseases

  • iScience (2023) and Theranostics (2022) – as co-first author, detailing SOX4’s role in white adipose tissue and adaptive thermogenesis

  • Food Chemistry (2025) – as co-corresponding author, exploring antioxidant mechanisms via computational chemistry

These publications establish his reputation as a rising researcher with both depth and interdisciplinary reach.

🌍 Impact and Influence

Through his pioneering research in thermogenic gene regulation and molecular metabolism, Mr. Wang contributes directly to the fields of metabolic disease, obesity treatment, and precision oncology. His research not only enhances our understanding of adipocyte biology but also opens doors to innovative therapies for chronic diseases and cancer.

🧭 Legacy and Future Contributions

With a promising start as an independent researcher and a growing portfolio of impactful publications, Mr. Shuai Wang is poised to become a leading figure in biomedical research. His future work is expected to deepen the mechanistic understanding of metabolic health and cancer resistance, while inspiring collaborations across disciplines like biomedicine, pharmacology, and computational biology.

Publications

📝 Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties

  • Authors: Z. Huang, Y. Xu, S. Wang, W. Quan

  • Journal: Food Chemistry

  • Year: 2025

📝 SOX4 facilitates brown fat development and maintenance through EBF2-mediated thermogenic gene program in mice

  • Authors: Shuai Wang, Ting He, Ya Luo, Kexin Ren, Huanming Shen, Lingfeng Hou, Yixin Wei, Tong Fu, Wenlong Xie, Peng Wang, Jie Hu, Yu Zhu, Zhengrong Huang, Qiyuan Li, Weihua Li, Huiling Guo, Boan Li

  • Journal: Cell Death and Differentiation

  • Year: 2024

📝 Obesity: A Key Causative Factor in Cardiovascular Disease Development

  • Authors: Shuai Wang, Ting He, Chunli Mo, Kangfeng Lin, Cui Yang, Weihua Li

  • Journal: Journal of Cardiovascular Medicine and Cardiology

  • Year: 2024

📝 Suppression of preadipocyte determination by SOX4 limits white adipocyte hyperplasia in obesity

  • Authors: Ting He, Shuai Wang, Shengnan Li, Huanming Shen, Lingfeng Hou, Yunjia Liu, Yixin Wei, Fuan Xie, Zhiming Zhang, Zehang Zhao, Chunli Mo, Huiling Guo, Qingsong Huang, Rui Zhang, Dongyan Shen, Boan Li

  • Journal: iScience

  • Year: 2023

📝 SOX4 promotes beige adipocyte-mediated adaptive thermogenesis by facilitating PRDM16-PPARγ complex

  • Authors: Huanming Shen, Ting He, Shuai Wang, Lingfeng Hou, Yixin Wei, Yunjia Liu, Chunli Mo, Zehang Zhao, Weixin You, Huiling Guo, Boan Li

  • Journal: Theranostics

  • Year: 2022

📝 Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics

  • Authors: Chaoyi Xue, Jian Zhang, Chenxia Zhang, Zhonghao Hu, Huixue Liu, Lan Mo, Maiquan Li, Aihua Lou, Qingwu Shen, Jie Luo, Shuai Wang, Wei Quan

  • Journal: Food Chemistry

  • Year: 2025

 

M Abdul Mottaleb | Chemistry | Best Researcher Award

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Dr. M Abdul Mottaleb | Chemistry | Best Researcher Award

Saint Louis University | United States

Author profile

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🎓 Early Academic Pursuits

Dr. M. Abdul Mottaleb's academic journey is a testament to his dedication to scientific excellence. He obtained his Ph.D. in Analytical Chemistry and Environmental Sciences from the University of Strathclyde, Glasgow, UK (1992–1996). Prior to this, he earned an M.S. in Applied Chemistry with Chemical Engineering (1986–1988) and a B.S. in Applied Chemistry (1980–1986) from the University of Rajshahi, Bangladesh. His academic foundation in chemistry and environmental sciences laid the groundwork for his impactful research and professional contributions.

🌟 Professional Endeavors

Dr. Mottaleb has had an illustrious career spanning several esteemed institutions and research centers worldwide. Currently, he serves as a Senior Analytical Chemist (Associate Professor) at the Institute for Drug & Biotherapeutics Innovation, Doisy Research Center, Saint Louis University School of Medicine, Missouri, since 2020. Previously, he was an Assistant Professor and co-leader of the analytical mass spectrometry core facility at the University of Kentucky College of Medicine (2017–2020). His experience includes roles at Baylor University, the U.S. Environmental Protection Agency (EPA), Dongduk Women’s University in South Korea, and the University of Rajshahi, among others. His career reflects a strong commitment to scientific research, education, and environmental safety.

🔬 Contributions and Research Focus

Dr. Mottaleb’s research has significantly advanced analytical chemistry, particularly in mass spectrometry and environmental sciences. His expertise encompasses:

  • Analytical method development, validation, and ADME/PK studies for drug discovery using UPLC-MS/MS and GC-MS/MS.
  • Characterization and detection of per- and polyfluoroalkyl substances (PFAS), phthalates, disinfectant byproducts, and pharmaceutical contaminants in biological and environmental samples.
  • Studies on bioavailability of trace toxic metals in seafood and soil contamination analysis.
  • Development of mass spectrometric techniques for emerging contaminants in fish, aquatic organisms, and water compartments. His research has had a profound impact on environmental toxicology, public health, and pharmaceutical sciences.

🏆 Accolades and Recognition

Dr. Mottaleb's outstanding contributions have been recognized with numerous prestigious awards and fellowships:

  • Merit Award (MA) by the American Chemical Society (2014).
  • Scientific and Technological Achievement Award (STAA) by the U.S. EPA (2005).
  • Science Achievement Award (SAA) in Chemistry by the U.S. EPA & American Chemical Society (2005).
  • EPA-NRC Award (2001), KOSEF Fellowships (2000), and multiple merit scholarships.
  • Chancellor Award (1987) from Bangladesh Universities. His membership in leading scientific organizations such as the American Chemical Society and the American Society for Mass Spectrometry highlights his dedication to scientific collaboration.

📝 Impact and Influence

Dr. Mottaleb’s research has garnered significant media attention, influencing policy discussions and public awareness of environmental contaminants. His work has been featured in Discovery Channel, MSNBC, LA Times, and National News. One of his widely recognized studies examined pharmaceutical contaminants in fish, highlighting the environmental impact of personal care products and drugs in aquatic ecosystems.

🌐 Legacy and Future Contributions

With over 80 peer-reviewed publications, Dr. Mottaleb continues to contribute groundbreaking research in analytical and environmental chemistry. His legacy includes mentoring young scientists, leading innovative research projects, and improving analytical methodologies for global environmental health. His future work is poised to further enhance drug discovery, environmental safety, and analytical chemistry techniques, ensuring his lasting impact on scientific advancements. Dr. M. Abdul Mottaleb’s career exemplifies scientific excellence, dedication to environmental health, and a commitment to fostering the next generation of researchers. His work remains invaluable in the fields of analytical chemistry and environmental sciences.

 

Publications

  • 📄 Improved analytical method for analysis of toxic/heavy metals in Fish by Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES)
    Authors: Hind Msellek, Daniel R Johnson, Musavvir Arafat Mottaleb, Mohammed J. Meziani, M. Abdul Mottaleb
    Journal: Food and Humanity
    Year: 2025

  • 📄 Efficacy and in vitro pharmacological assessment of novel N-hydroxypyridinediones as hepatitis B virus ribonuclease H inhibitors
    Authors: Molly E. Woodson, Holly F. Walden, Mohammad Abdul Mottaleb, Grigoris Zoidis, John E. Tavis
    Journal: Antimicrobial Agents and Chemotherapy
    Year: 2025

  • 📄 In vitro evaluation of tropolone absorption, metabolism, and clearance
    Authors: Molly E. Woodson, Mohammad Abdul Mottaleb, Ryan P. Murelli, John E. Tavis
    Journal: Antiviral Research
    Year: 2023

  • 📄 Combined application of biosponges and an antifibrotic agent for the treatment of volumetric muscle loss
    Authors: Charles West, Connor Tobo, Jeffrey Au, David W. Griggs, Koyal Garg
    Journal: American Journal of Physiology - Cell Physiology
    Year: 2023

  • 📄 Effect of lifestyle-based lipid-lowering interventions on the relationship between circulating levels of per-and polyfluoroalkyl substances and serum cholesterol
    Authors: Stephanie Morgan, Mohammad Abdul Mottaleb, Maria P. Kraemer, Andrew J. Morris, Michael C. Petriello
    Journal: Environmental Toxicology and Pharmacology
    Year: 2023

Nagamaniammai Govindarajan | Agricultural and Biological Sciences | Outstanding Scientist Award

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Assoc. Prof. Dr. Nagamaniammai Govindarajan | Agricultural and Biological Sciences | Outstanding Scientist Award

SRM Institute of Science and Technology | India

Author Profile

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Early Academic Pursuits

Assoc. Prof. Dr. Nagamaniammai Govindarajan's academic journey is marked by a deep passion for food science and technology. She earned her Ph.D. from SRM Institute of Science and Technology, focusing on the process development, optimization, and quality evaluation of nutraceutical and functional foods derived from amla. Prior to that, she completed her Master of Technology in Food Technology and Biochemical Engineering from Jadavpur University and her Bachelor of Engineering in Food Processing and Preservation Technology from Avinashilingam Deemed University. These formative years laid the foundation for her expertise in food processing and quality enhancement.

Professional Endeavors

With over 21 years of experience, Dr. Nagamaniammai has made significant contributions to both academia and industry. She currently serves as an Associate Professor in the Department of Food Process Engineering at SRM Institute of Science and Technology, where she mentors M.Tech and Ph.D. students, engages in academic research, and collaborates with industries for knowledge exchange. Her previous roles include Professor and Head at AMET University and leadership positions in the food industry, such as Assistant General Manager (QA – R&D) at Sri Varadaraja Food Exports Pvt. Ltd and Senior Manager (R&D) at Aachi Masala Foods Pvt. Ltd. Her expertise spans teaching, quality assurance, research, product development, and industry consulting.

Contributions and Research Focus

Dr. Nagamaniammai's research revolves around food processing, nutraceuticals, functional foods, and quality evaluation. She has filed eleven patents related to designer foods, technology development, and AI/ML-based quality monitoring systems. Her work includes advancements in plant-based food substitutes, novel food processing techniques, and quality enhancement of agricultural products. Through her extensive research, she has contributed to developing healthier and more sustainable food solutions.

Accolades and Recognition

Her contributions to food science have been recognized through various awards and distinctions. She has published numerous research papers in high-impact journals indexed in SCI, focusing on food safety, nutraceuticals, and process optimization. Additionally, she has actively participated in faculty development programs, upskilling workshops, and international collaborations, further strengthening her expertise and academic influence.

Impact and Influence

Dr. Nagamaniammai’s impact extends beyond academia into the food industry and research community. She has played a crucial role in establishing quality systems for food processing industries, ensuring compliance with global standards such as ISO 22000 and HACCP. Her innovative approach to food product development has led to the creation of new food formulations that cater to both health-conscious consumers and industry demands. Moreover, her mentorship has shaped the careers of numerous students and researchers in food technology.

Legacy and Future Contributions

As a leading expert in food processing and quality evaluation, Dr. Nagamaniammai continues to push the boundaries of research and innovation. Her future endeavors aim to integrate cutting-edge technologies like artificial intelligence and machine learning into food quality monitoring and processing. By bridging the gap between academia and industry, she is poised to contribute further to the evolution of sustainable and functional food solutions, leaving a lasting impact on the field of food science.

 

Publications

Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique
 Authors: Nishaant, N.B., Govindarajan, N., Pandiselvam, R.
 Journal: Food Chemistry
 Year: 2025

Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review
 Authors: Kabeer, S., Mary, S.J., Govindarajan, N., Essa, M.M., Qoronfleh, M.W.
 Journal: Journal of Food Science and Technology
 Year: 2024

Unlocking the potential of underutilized legumes: nutritional benefits, anti-nutritional challenges, and mitigation strategies
 Authors: Navin Venketeish, K.S., Govindarajan, N., Pandiselvam, R., Mousavi Khaneghah, A.
 Journal: Journal of Food Measurement and Characterization
 Year: 2024

Optimization and extraction of annatto pigments obtained from Bixa orellana L. using supercritical fluid extraction
 Authors: Paramadhas, S., Selvi, P., Shridar, B., Govindarajan, N., Pandiselvam, R.
 Journal: Microchemical Journal
 Year: 2024

Effect of drying methods on the biochemical and functional qualities of ready-to-mix traditional pearl millet porridge (Pennisetum glaucum)
 Authors: Sivasubramaniyan, V., Govindarajan, N., Kottur Senthilkumar, N.V., Kabeer, S.
 Journal: International Journal of Nutrition, Pharmacology, Neurological Diseases
 Year: 2024

 

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)