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)

 

 

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

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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

Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense 2024

Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties 2023

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)

Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive 2023 (4)