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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Orcid

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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