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

Scopus

Orcid

Google Scholar

🎓 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

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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

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

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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)