Zemenu Adimas | Food Engineering | Editorial Board Member

Posted on 17/04/202517/04/2025 by Book of Award

Mr. Zemenu Adimas | Food Engineering | Editorial Board Member

Bahir Dar University Institute of Technology | Ethiopia

Author profile

🎓 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

Nagamaniammai Govindarajan | Agricultural and Biological Sciences | Outstanding Scientist Award

Posted on 30/01/202530/01/2025 by Book of Award

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

SRM Institute of Science and Technology | India

Author Profile

Scopus

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

Rajni Kamboj | Agricultural and Biological Sciences | Best Researcher Award

Posted on 28/06/202428/06/2024 by Book of 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

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)

Hack-Youn Kim | Agricultural and Biological Sciences | Best Research Award

Posted on 26/02/202426/02/2024 by Book of Award

Prof. Hack-Youn Kim | Agricultural and Biological Sciences | Best Research Award

Kongju National University | South Korea

Author Profile

Scopus

Orcid

Early Academic Pursuits

Prof. Hack-Youn Kim embarked on his academic journey by earning a Bachelor's, Master's, and Ph.D. degrees in Food Science and Biotechnology of Animal Resources from Konkuk University in Seoul, Republic of Korea. This comprehensive education laid the foundation for his future endeavors in the realm of food science.

Professional Endeavors

Prof. Kim's professional journey commenced as an Assistant Professor at Kongju National University in Chungnam, Republic of Korea, where he delved into meat science, functional meat product development, and fermented meat product research. He later expanded his horizons as a Research Professor at the University of Hawaii, delving deeper into similar areas of expertise. Returning to Kongju National University, he progressed through the ranks from Associate Professor to Full Professor, solidifying his expertise and leadership in the field.

Contributions and Research Focus

Prof. Kim's research primarily revolves around meat science, functional meat products, and fermented meat products. His work focuses on understanding the physicochemical properties, sensory attributes, and microbiological aspects of various meat products, contributing to advancements in food technology and product development. His research has led to numerous publications in prestigious journals, shedding light on topics ranging from proteolysis in dry-cured ham to quality properties of meat emulsion systems.

Accolades and Recognition

Prof. Kim's contributions have garnered recognition, as evidenced by his publication in SCIE journals and his appointment as Vice Dean at Kongju National University. His dedication to education, research, and leadership has earned him esteem in the academic and scientific communities.

Impact and Influence

Prof. Kim's work has had a tangible impact on the field of food science, particularly in the domain of meat products. His research outcomes contribute to the development of innovative food technologies, ensuring the production of high-quality and nutritious meat products for consumers worldwide.

Legacy and Future Contributions

Prof. Kim's legacy lies in his substantial contributions to meat science and his mentorship of future generations of researchers. His continued dedication to advancing food science and biotechnology promises further breakthroughs in the field, shaping the future of meat production and consumption.

Notable Publications

Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system 2023

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods 2023 (3)

Mr. Pouya Farshbaf Aghajani | Food Engineering |Best Researcher Award

Posted on 03/01/202403/01/2024 by Book of Award

Mr. Pouya Farshbaf Aghajani | Food Engineering |Best Researcher Award

University of Tehran | Iran

Author Profile

Google Scholar

Early Academic Pursuits

Pouya Farshbaf Aghajani began his academic journey at the University of Tabriz, excelling in Biosystem Mechanical Engineering, where he ranked fourth among his peers. His undergraduate thesis on the development and optimization of a Combined Ultrasound-Assisted Cultivation and Growing System of Chlorella vulgaris microalgae hinted at his early interest in sustainable resource development and innovative extraction technologies.

Professional Endeavors

Transitioning to the University of Tehran for his Master's in Mechanics of Biosystem Engineering, Pouya swiftly rose to the top, ranking first among his peers with a thesis that revolutionized the use of ultrasound in cultivating microalgae. His research experiences as a Research Assistant, particularly in designing advanced ultrasonic devices for frying, freezing, and cultivation, showcased his prowess in implementing cutting-edge technology in food processing.

Contributions and Research Focus

Pouya's contributions are evident in his publications exploring ultrasound's applications in enhancing frozen mushroom quality, improving oil extraction from microalgae for biofuel production, and even leveraging deep learning techniques for mushroom identification. His focus on sustainable resource development, food safety, and ultrasound technology within food processing reflects his commitment to advancing these domains.

Accolades and Recognition

His academic excellence has been repeatedly acknowledged, from securing scholarships for both undergraduate and graduate studies to ranking within the top percentiles in Iranian University Entrance Exams. Awards such as being ranked first in GPA among master's students and his research contributions that led to publications in prestigious journals underscore his recognition in the academic sphere.

Impact and Influence

Pouya's work in ultrasound-assisted technologies for food processing has already made a substantial impact. His research not only enhances food quality but also promotes more sustainable and efficient methods of resource utilization. By sharing his expertise and collaborating with esteemed professors, he's contributing to the advancement of biosystem engineering and food technology.

Legacy and Future Contributions

Pouya Farshbaf Aghajani's legacy lies in his pioneering work at the intersection of ultrasound technology and food processing. His dedication to sustainable practices and innovative techniques will likely inspire future researchers in the field. His ongoing research and collaborations are poised to further elevate the efficiency and sustainability of food production methods, leaving a lasting impact on the industry.