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

M Abdul Mottaleb | Chemistry | Best Researcher Award

Posted on 02/04/202502/04/2025 by Book of Award

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

Wei Wang | Agricultural and Biological Sciences | Best Researcher Award

Posted on 05/03/202505/03/2025 by Book of Award

Prof. Dr. Wei Wang | Agricultural and Biological Sciences | Best Researcher Award

China Agricultural University | China

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🌱 Early Academic Pursuits

Prof. Dr. Wei Wang embarked on an academic journey that laid the foundation for his contributions to engineering and technology. He pursued his highest degree, a Doctorate in Engineering, equipping himself with the expertise to explore spectral imaging technology and its applications in biomedical detection and agricultural product quality assessment. His academic endeavors were instrumental in shaping his research interests in non-destructive testing and intelligent detection technologies.

🔬 Professional Endeavors

Currently a Professor and Doctoral Supervisor at the College of Engineering, China Agricultural University, Prof. Wang has dedicated his career to advancing spectral imaging applications in food safety and biomedical sciences. He has successfully led seven national-level projects and four provincial-level projects, driving technological innovation in non-destructive testing. His leadership extends beyond academia, as he holds key positions in national committees and professional associations, including serving as an Associate Editor for leading international journals such as Journal of the ASABE and Applied Engineering in Agriculture.

📡 Contributions and Research Focus

Prof. Wang’s research spans multiple domains, including non-destructive testing for agricultural products and food safety, spectral imaging in biomedical applications, information and image processing technologies, smart detection technologies and instruments, and robotics, unmanned vehicles, and agricultural automation. His work has significantly contributed to the development of rapid, real-time monitoring technologies for harmful substances in food, improving safety standards across the agricultural sector.

🏆 Accolades and Recognition

Prof. Wang’s excellence has been recognized through numerous awards and honors. He received the Third Prize of the China Cereals and Oils Science and Technology Award in 2018 for advancements in non-destructive food quality testing. He was awarded the Second Prize of the China Society of Particuology Technological Progress Award in 2018 for innovations in nanoparticle measurement technology. His contributions to real-time meat quality detection earned him the First Prize of the Ministry of Agriculture's China Agricultural Science and Technology Award in 2015. The Ministry of Education awarded him the First Prize of the Scientific and Technological Progress Award in 2017 for his contributions to optical detection in fresh agricultural products. He also received the Second Prize of the Beijing Science and Technology Award in 2015 for his research on non-invasive meat quality assessment.

🌍 Impact and Influence

Prof. Wang’s work has transformed food safety standards by introducing rapid, non-destructive quality testing techniques. His research has influenced global agricultural policies and shaped industrial practices in food safety and automation. Additionally, his contributions to international scientific communities, as a reviewer for over 50 SCI journals, have positioned him as a thought leader in agricultural and food engineering.

🔮 Legacy and Future Contributions

With over 100 SCI/EI publications, 14 patents, and four standard-setting contributions, Prof. Wang’s legacy is built on innovation and academic excellence. His ongoing research into hyperspectral imaging and intelligent detection technologies continues to push the boundaries of precision agriculture and biomedical imaging. In the future, his work is expected to play a pivotal role in automation and AI-driven detection systems, ensuring safer food production and enhanced medical diagnostics. Prof. Wei Wang’s dedication to scientific discovery and technological advancement has revolutionized non-destructive testing methods, leaving an indelible mark on food safety, agriculture, and biomedical sciences.

Publications

📄 Development of Multimodal Fusion Technology for Tomato Maturity Assessment
Author(s): Yang Liu, Chaojie Wei, Seung-Chul Yoon, Xinzhi Ni, Wei Wang, Yizhe Liu, Daren Wang, Xiaorong Wang, Xiaohuan Guo
Journal: Sensors
Year: 2024

📄 Recognition and Positioning of Strawberries Based on Improved YOLOv7 and RGB-D Sensing
Author(s): Yuwen Li, Wei Wang, Xiaohuan Guo, Xiaorong Wang, Yizhe Liu, Daren Wang
Journal: Agriculture
Year: 2024

📄 Bioremediation of Aflatoxin B1 by Meyerozyma guilliermondii AF01 in Peanut Meal via Solid-State Fermentation
Author(s): Wan Zhang, Changpo Sun, Wei Wang, Zhongjie Zhang
Journal: Toxins
Year: 2024

📄 Application of Hyperspectral Imaging as a Nondestructive Technology for Identifying Tomato Maturity and Quantitatively Predicting Lycopene Content
Author(s): Chunxia Dai, Jun Sun, Xingyi Huang, Xiaorui Zhang, Xiaoyu Tian, Wei Wang, Jingtao Sun, Yu Luan
Journal: Foods
Year: 2023

📄 Recognition and Positioning of Fresh Tea Buds Using YOLOv4-lighted + ICBAM Model and RGB-D Sensing
Author(s): Shudan Guo, Seung-Chul Yoon, Lei Li, Wei Wang, Hong Zhuang, Chaojie Wei, Yang Liu, Yuwen Li
Journal: Agriculture
Year: 2023

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

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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

Assist. Prof. Dr. Anqi Chen | Agricultural and Biological Sciences | Best Researcher Award

Posted on 23/12/202423/12/2024 by Book of Award

Assist. Prof. Dr. Anqi Chen | Agricultural and Biological Sciences | Best Researcher Award

Jiangnan University | China

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🌟 Early Academic Pursuits

Assist. Prof. Dr. Anqi Chen began her illustrious journey at Cornell University, where she excelled academically in Food Science, achieving a magna cum laude distinction during her B.S. studies. Her exceptional undergraduate research in biological science earned her the Distinguished Research Honors and multiple awards, showcasing her passion for food science and microbiology. Pursuing a Ph.D. at Cornell, she delved deep into the molecular mechanisms of yeast stress tolerance, completing a groundbreaking dissertation on trehalose metabolism.

🏛️ Professional Endeavors

Dr. Chen currently serves as an Assistant Professor at Jiangnan University's Science Center for Future Foods, focusing on microbial interactions in fermentation and synthetic biology applications. Her previous roles include Adjunct Assistant Professor at Cornell University and Program Coordinator for the CAU-Cornell dual-degree program, where she bridged academic excellence and global collaboration. Her career reflects a commitment to blending cutting-edge research with innovative teaching.

🔬 Contributions and Research Focus

Dr. Chen’s research centers on optimizing microbial fermentation to enhance food quality and nutritional value. Her pioneering work includes engineering yeast strains to improve stress resistance and flavor profiles in food products. Her expertise extends to bioactive compound synthesis, where she uses advanced microbial engineering to create sustainable, health-focused food systems.

🏆 Accolades and Recognition

Dr. Chen's excellence has been recognized with numerous prestigious grants, including funding from the National Natural Science Foundation of China and the China Postdoctoral Science Fund. Her achievements also include awards such as the Academic Excellence Award in Food Science and several research scholarships. These accolades underscore her significant contributions to the field of food science and microbial biotechnology.

🌍 Impact and Influence

Dr. Chen has significantly influenced the fields of food microbiology and fermentation science. Her research has led to novel insights into yeast metabolism and practical applications in the food and bioethanol industries. She has also mentored students globally, contributing to the next generation of food scientists and researchers.

✨ Legacy and Future Contributions Highlight

Dr. Chen’s legacy lies in her ability to integrate academic rigor with real-world applications. Her work on yeast fermentation and microbial engineering is paving the way for healthier, sustainable food production. As she continues to innovate, her contributions will undoubtedly shape the future of food science, fostering global collaboration and scientific advancement.

Publications

📄 Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
Journal: Microorganisms
Year: 2024-12-17
Authors: Anqi Chen, Chenwei Pan, Jian Chen

📄 Key Amino Acid Residues of the Agt1 Transporter for Trehalose Transport by Saccharomyces cerevisiae
Journal: Journal of Fungi
Year: 2024-11-11
Authors: Anqi Chen, Yuhan Cheng, Liushi Meng, Jian Chen

📄 Osmotic Tolerance in Saccharomyces cerevisiae: Implications for Food and Bioethanol Industries
Journal: Food Bioscience
Year: 2024-08
Authors: Anqi Chen, Tianzhi Qu, Jeremy R. Smith, Jianghua Li, Guocheng Du, Jian Chen

📄 Phenotypic Characterization of Fermentation Performance and Stress Tolerance in Commercial Ale Yeast Strains
Journal: Fermentation
Year: 2024-07-18
Authors: Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Yuhan Cheng, Jian Chen

📄 Auxotrophy-Independent Plasmid Shuttle Vectors for Applications in Diverse Yeasts
Journal: Applied Microbiology
Year: 2024-02-28
Authors: Jeremy Smith, Christine Sislak, Pedro Fernandez Mendoza, Laurin Carmichael, Alisha Lewis, Anqi Chen, Glycine Jiang, Patrick Gibney

Renar João Bender | Agricultural and Biological Sciences | Best Researcher Award

Posted on 15/11/202415/11/2024 by Book of Award

Prof. Dr. Renar João Bender | Agricultural and Biological Sciences | Best Researcher Award

Universidade Federal do Rio Grande do Sul | Brazil

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Early Academic Pursuits 📚

Prof. Dr. Renar João Bender embarked on his academic journey with a Bachelor's degree in Agricultural Engineering from Universidade Federal do Rio Grande do Sul (UFRGS) in 1977. He then pursued a Master's of Science in Agronomy from UFRGS, completing it in 1982. His keen interest in horticulture led him to further his education, obtaining a Ph.D. in Horticultural Sciences with a focus on Postharvest Physiology from the University of Florida in 1996. His doctoral research, under the mentorship of Jeffrey K. Brecht, explored the effects of elevated CO2 in controlled atmosphere storage and mango ripening regulation.

Professional Endeavors 💼

Currently, Prof. Bender is a full professor at the Horticultural Sciences Department of UFRGS, where he has dedicated much of his career to studying postharvest physiology and technology of horticultural crops. His research spans a variety of areas, including fruit and vegetable storage, decay control, and the management of mechanical injuries during postharvest processes. His expertise also extends to alternative postharvest treatments to improve the longevity and quality of horticultural produce.

Contributions and Research Focus 🔬

Prof. Bender’s contributions to the field of postharvest physiology are invaluable, with a particular focus on the storage and preservation of fruits and vegetables. His work addresses critical aspects such as minimizing mechanical damage during harvesting and handling, developing alternative treatments for decay control, and improving the overall shelf life of produce. His research not only enhances the quality of food post-harvest but also contributes significantly to reducing waste and improving food security.

Accolades and Recognition 🏆

Prof. Bender’s outstanding academic and professional work has earned him numerous prestigious awards. Among these, the 2019 O Futuro da Terra in the Innovation and Rural Technology category, awarded by Fapergs - Sistema Farsul - Jornal do Comércio, stands out. He was also recognized with the Mérito Caiense award from the Prefeitura Municipal de São Sebastião do Caí, RS, in 2012. His remarkable work was further acknowledged with several awards from the University of Florida, including the Muriel Rumsey Award and the prestigious Presidential Recognition in 1996.

Impact and Influence 🌍

Prof. Bender’s research and work have had a far-reaching impact on the horticultural industry, particularly in the areas of food preservation and postharvest management. His studies have not only advanced academic knowledge but have also been instrumental in improving the practical handling and storage of fruits and vegetables. As an educator, his mentorship has guided many students, shaping the next generation of experts in agricultural sciences and postharvest technologies.

Legacy and Future Contributions 🌱

Prof. Bender’s legacy is built on his extensive contributions to the science of postharvest physiology and horticulture. His commitment to advancing knowledge in these fields ensures that his work will continue to influence agricultural practices for years to come. With his vast experience and continued research, Prof. Bender is poised to further contribute to the optimization of food production and storage systems, addressing challenges like food waste, sustainability, and global food security.

Publications

📄White-button mushroom storage in trays with layerings of chitosan and turmeric

Authors: de Oliveira Mariano Pilger, M.L., da Silva, S.B., Radunz, L.L., Bender, R.J.
Journal: Packaging Technology and Science
Year: 2024

📄Deterministic and probabilistic risk of strawberry consumption with pesticide residues

Authors: Berlitz, F., Elias, S.O., Fraga, G.P., Bender, R.J.
Journal: Ciencia Rural
Year: 2023

📄Ethylene concentrations and temperatures on degreening of bananas from a subtropical area

Authors: Paulo, B.K., de Almeida, G.K., Bender, R.J.
Journal: Ciencia Rural
Year: 2023

📄Inorganic solar filters incorporated to carnauba wax and incidence of citrus black spot on tangerine

Authors: Nascimento, F.V., Valdebenito-Sanhueza, R.M., Bender, R.J.
Journal: Pesquisa Agropecuaria Brasileira
Year: 2022

📄Yield and quality of gerbera floral stalks in substrate supplemented with different doses of nitrogen and calcium

Authors: Milani, M., Pradella, E.M., Heintze, W., Lopes, S.J., Bender, R.J.
Journal: Ornamental Horticulture
Year: 2022

Mayra Nicolás Gracía | Agricultural and Biological Sciences | Best Researcher Award

Posted on 20/08/202420/08/2024 by Book of Award

Dr. Mayra Nicolás Gracía | Agricultural and Biological Sciences | Best Researcher Award

Instituto Tecnológico Superior de Teziutlán | Mexico

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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

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.