Mierlita Daniel | Agricultural and Biological Sciences | Best Paper Award

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Prof. Mierlita Daniel | Agricultural and Biological Sciences | Best Paper Award

University of Oradea | Romania

Prof. Mierliță Daniel is an established researcher in animal science and agricultural nutrition, with a strong focus on sustainable feeding strategies, lipid metabolism, oxidative stability, and the nutritional quality of animal-derived products. His research explores the effects of functional feeds such as hemp seeds, lupine, rapeseed, fruit pomace, and pasture-based systems on milk, meat, and egg quality, antioxidant capacity, and fatty acid profiles, alongside broader themes of One Health and environmental sustainability. His work integrates animal nutrition, food quality, and human health implications, contributing valuable insights into climate-resilient and health-oriented livestock systems. Prof. Mierliță has authored 35 scientific documents, which have received 547 citations across 427 citing publications, reflecting steady scholarly impact. His research performance is underscored by an h-index of 14, with publications appearing in leading journals such as Animals, Agriculture, Life, Sustainability, Veterinary and Animal Science, and the South African Journal of Animal Science.

 

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Featured Publications

Mridula Pandey | Nutrition and Dietetics | Research Excellence Award

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Dr. Mridula Pandey | Nutrition and Dietetics | Research Excellence Award

Quantum University Roorkee | India

Dr. Mridula Pandey is an active researcher in the fields of nutrition, dietetics, food science, and community health, with a strong focus on functional foods, millets, women’s health, and sustainable nutrition. Her scholarly profile reflects 36 citations across peer-reviewed literature, with an h-index of 3, i10-index of 1, and a growing body of impactful research contributions. She has authored and co-authored multiple research articles in national and international journals addressing dietary assessment tools, mental health–nutrition linkages, menopausal nutrition, millet-based product development, and food security, along with several books and book chapters on millets, phytochemicals, nutraceuticals, and public nutrition. Her intellectual contributions also extend to innovation, with a registered patent on a traditional millet-based culinary product. Recognized for research excellence, she has received the Young Professional Award (2024) and multiple Best Oral and Poster Presentation Awards at international and national conferences. Her academic engagement includes extensive conference presentations, popular science articles, and knowledge dissemination through media outreach and invited lectures. Collectively, her research output, citation impact, and interdisciplinary expertise demonstrate a sustained commitment to advancing evidence-based nutrition science, community health interventions, and sustainable food systems.

 

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Featured Publications

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)

Iliya Slavov | Pharmacognosy & Phytochemistry | Best Researcher Award

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Assoc. Prof. Dr. Iliya Slavov | Pharmacognosy & Phytochemistry | Best Researcher Award

Medical University-Varna | Bulgaria

Assoc. Prof. Dr. Iliya Slavov is a distinguished scholar at the Medical University “Prof. Dr. Paraskev Stoyanov” – Varna, Faculty of Pharmacy, Department of Biology, and a member of the Board of Directors in Pharmacognosy and Pharmaceutical Botany. His primary research areas include pharmacognosy, phytochemistry, and phytotherapy, with additional expertise in pharmacological activity of plant extracts and chromatographic and spectroscopic analysis. Dr. Slavov has authored 24 scientific publications, of which 20 appear in journals with impact factor or ranking, earning a total of 191 citations and an h-index of 9 (Scopus/Web of Science). His recent studies—such as those on Inonotus nidus-pici, Filipendula ulmaria, Ailanthus altissima, and Koelreuteria paniculata—highlight his innovative exploration of bioactive plant compounds with antioxidant, DNA-protective, and anti-ulcer potentials. Published in high-impact journals like Pharmaceuticals, Antioxidants, Foods, and Plants, his work integrates natural product chemistry with pharmacological applications, contributing to the development of evidence-based phytotherapeutic agents. Through multidisciplinary collaborations and advanced analytical techniques, Dr. Slavov continues to expand scientific understanding of medicinal plants and their therapeutic value in modern pharmacognosy and phytomedicine.

Profiles : Scopus | Orcid | Google Scholar

Featured Publications 

Slavov, I., Ivanova, N., Radeva-Ilieva, M., Stoeva-Grigorova, S., Dzhenkov, D., & Georgiev, K. D. (2025). Phytochemical analysis and anti-ulcer potential of phenolic compounds of Inonotus nidus-pici Pilát. Pharmaceuticals, 18(9), Article 1265.

Andonova, T., Muhovski, Y., Apostolova, E., Naimov, S., Mladenova, S., Slavov, I., Dincheva, I., Georgiev, V., Pavlov, A., & Dimitrova-Dyulgerova, I. (2024). DNA-protective, antioxidant and anti-carcinogenic potential of meadowsweet (Filipendula ulmaria) dry tincture. Antioxidants, 13(10), Article 1200.

Radeva-Ilieva, M., Stoeva, S., Hvarchanova, N., Georgieva, M., Slavov, I., & Georgiev, K. D. (2024). A study of the effect of Bancha green tea extract and catechin fraction on sildenafil pharmacokinetics in rats. Current Traditional Medicine, 10(4), 703–713.*

Andonova, T., Petkova, Z., Teneva, O., Antova, G., Apostolova, E., Naimov, S., Mladenova, T., Slavov, I., & Dimitrova-Dyulgerova, I. (2024). Ailanthus altissima seed oil—A valuable source of lipid-soluble components with DNA protective and antiproliferative activities. Foods, 13(8), Article 1268.*

Andonova, T., Muhovski, Y., Apostolova, E., Naimov, S., Petkova, Z., Teneva, O., Antova, G., Slavov, I., & Dimitrova-Dyulgerova, I. (2023). Koelreuteria paniculata seed oil—A rich natural source of unsaturated fatty acids and phytocompounds with DNA protective potential. Foods, 12(11), Article 2230.*

Stoeva, S., Radeva–Ilieva, M., Zhelev, I., & Georgiev, K. (2023). A HPLC-UV method for analysis of total plant extract and catechin fraction of Bancha green tea. The Natural Products Journal, 13(2), 244–251.*

Hvarchanova, N., Stoeva, S., Radeva-Ilieva, M., Zhelev, I., Georgieva, M., Dzhenkov, D., & Georgiev, K. D. (2023). Cardio- and nephroprotective effects of fractions isolated from Lycium barbarum (goji berry) in models of cardio- and nephrotoxicity in rats. Biotechnology & Biotechnological Equipment, 37(2), 451–460.*

Andonova, T., Muhovski, Y., Slavov, I., Vrancheva, R., Georgiev, V., Apostolova, E., Naimov, S., Mladenov, R., Pavlov, A., & Dimitrova-Dyulgerova, I. (2023). Phenolic profile, antioxidant and DNA-protective capacity, and microscopic characters of Ailanthus altissima aerial substances. Plants, 12(4), Article 920.*

Radeva-Ilieva, M., Stoeva, S., Hvarchanova, N., Zhelev, I., & Georgiev, K. D. (2022). Influence of methylxanthines isolated from Bancha green tea on the pharmacokinetics of sildenafil in rats. DARU Journal of Pharmaceutical Sciences, 30(3), 245–253.*

Andonova, T., Muhovski, Y., Vrancheva, R., Slavov, I., Apostolova, E., Naimov, S., Pavlov, A., & Dimitrova-Dyulgerova, I. (2022). Antioxidant and DNA-protective potentials, main phenolic compounds, and microscopic features of Koelreuteria paniculata aerial parts. Antioxidants, 11(6), Article 1154.*

Zhelev, I., Petkova, Z., Kostova, I., Damyanova, S., Stoyanova, A., Dimitrova-Dyulgerova, I., Antova, G., Ercisli, S., Assouguem, A., & Kara, M. (2022). Chemical composition and antimicrobial activity of essential oil of fruits from Vitex agnus-castus L., growing in two regions in Bulgaria. Plants, 11(7), Article 896.*

Andonova, T. G., Fidan, H. N., Slavov, I. Z., Stoyanova, A. S., & Dimitrova-Dyulgerova, I. Z. (2021). Phytochemicals and antimicrobial potential of dry ethanol extracts from Ailanthus altissima – An invasive plant species for the Bulgarian flora. Ecologia Balkanica, 13(2), 45–54.*

Kazuto Ikemoto | Agricultural and Biological Sciences | Best Researcher Award

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Dr. Kazuto Ikemoto | Agricultural and Biological Sciences | Best Researcher Award

Mitsubishi Gas Chemical Company | Japan

Dr. Kazuto Ikemoto is a distinguished researcher and Senior Scientist at the Niigata Research Laboratory of Mitsubishi Gas Chemical Company, Inc., Japan. With a Ph.D. in Chemistry from Nagasaki University, he has made significant contributions to the fields of chemistry, food functionality, biotechnology, and semiconductor cleaning technologies. His extensive research portfolio includes 25 published documents, reflecting a deep engagement in both industrial and scientific innovation. Dr. Ikemoto’s scholarly influence is evidenced by 453 citations from 291 documents and an h-index of 13, underscoring the consistent impact of his research within the scientific community. His work bridges fundamental chemistry with practical industrial applications, advancing methodologies in material science and biochemical processes. Recognized for his outstanding achievements in corporate research, Dr. Ikemoto received the prestigious JSBBA Award for Corporate Researchers in 2023, highlighting his dedication to innovation and excellence. Through his pioneering studies and leadership at Mitsubishi Gas Chemical Company, he continues to drive advancements that contribute to technological development and sustainability, reinforcing his reputation as a leading figure in applied chemical research and industrial biotechnology.

Profiles : Scopus | Orcid

Featured Publications

Koshizawa, T., Numaguchi, T., Tamakoshi, M., Sato, Y., Hashimoto, K., Mohamad Ishak, N. S., & Ikemoto, K. (2025). High-spermidine-producing yeast strain for autophagy-promoting applications. Processes.

Koshizawa, T., Numaguchi, T., Tamakoshi, M., Sato, Y., Hashimoto, K., Mohamad Ishak, N. S., & Ikemoto, K. (2025). High-spermidine-producing yeast strain for autophagy-promoting applications [Preprint].

Mohamad Ishak, N. S., & Ikemoto, K. (2025). Direct HPLC method for reduced pyrroloquinoline quinone in functional and biological matrices [Preprint].

Sugimoto, J., Ikemoto, K., Nagamatsu, K., Mino, A., & Nakamura, F. (2025). ピロロキノリンキノンジナトリウム（PQQ）摂取後の20から65歳の健康な大人に対する認知機能と安全性の評価 [Preprint]. Jxiv, JST preprint server.

Ikemoto, K. (2025). 長寿物質(老化を抑制する物質) [Preprint]. Jxiv, JST preprint server.

Tamakoshi, M., Suzuki, T., Nishihara, E., Nakamura, S., & Ikemoto, K. (2023). Pyrroloquinoline quinone disodium salt improves brain function in both younger and older adults. Food & Function.

Ikemoto, K., Imaruoka, S., & Mohamad Ishak, N. S. (2023). From the kitchen to the lab: Discovery and application of food catalysts to promote the coupling of quinone with amines [Preprint].

Mohamad Ishak, N. S., Numaguchi, T., & Ikemoto, K. (2023). Antiviral effects of pyrroloquinoline quinone through redox catalysis to prevent coronavirus infection. ACS Omega.

Tsuji, S., Ikemoto, K., & Akagawa, M. (2022). PQQの体脂肪減少機能 [Preprint]. Jxiv, JST preprint server.

Mohamad Ishak, N. S., Ikemoto, K., Kikuchi, M., Ogawa, M., Akutagawa, K., & Akagawa, M. (2021). Pyrroloquinoline quinone attenuates fat accumulation in obese mice fed with a high-fat diet, Daphnia magna supplied with a high amount of food, and 3T3-L1 adipocytes. ACS Food Science & Technology.

Saihara, K., Kamikubo, R., Ikemoto, K., Uchida, K., & Akagawa, M. (2017). Pyrroloquinoline quinone, a redox-active o-quinone, stimulates mitochondrial biogenesis by activating the SIRT1/PGC-1α signaling pathway. Biochemistry.

Ikemoto, K., Sakamoto, Y., Tanaka, R., Ogata, K., Matsushita, N., & Nakamura, S. (2017). Unusual ionic bond and solubility mechanism of NanPQQ (n = 0–4) crystals. Crystal Growth & Design.

Rizwan Ahmed Bhutto | Chemical Engineering | Best Researcher Award

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Dr. Rizwan Ahmed Bhutto | Chemical Engineering | Best Researcher Award

Shenzhen University | China

Author Profile

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🎓 Early Academic Pursuits

Dr. Rizwan Ahmed Bhutto began his academic journey in Sindh, Pakistan, where he completed his O-Level and A-Level education in science and engineering. He earned his Bachelor’s and Master’s degrees in Chemical Engineering from Mehran University of Engineering and Technology (MUET), Sindh. With a strong foundation in chemical and environmental processes, he pursued a Ph.D. in Chemical Engineering from East China University of Science and Technology (ECUST), Shanghai, graduating in 2022. His doctoral research set the stage for a career focused on cutting-edge biomaterials and nanotechnology.

👨‍🔬 Professional Endeavors

Dr. Bhutto’s career spans both academia and industry. He is currently serving as a Postdoctoral Research Fellow at Shenzhen University, China (2022–2025), where he is developing plant-based polymeric systems for applications in food and pharmaceuticals. Prior to this, he worked as a Technical Expert at Shanghai Runxing Biological Technology, contributing to innovative food chemistry projects, especially involving plant-based dairy formulations and flavor technology. His industrial experience also includes his role as a Chemical Engineer at Ingredion Incorporated, Pakistan (2014–2016), where he focused on glucose and starch-based processing. Complementing this, he served as a Lecturer at MUET, teaching subjects like biochemical engineering, biotechnology, and environmental safety from 2012 to 2014.

🧪 Contributions and Research Focus

Dr. Bhutto’s research covers a vast spectrum of innovative and impactful topics:

🔬 He specializes in nanoparticle synthesis, biopolymer modification, and pH-responsive drug delivery systems, with a particular focus on plant-based polymers and hydrogels for food, pharmaceutical, and environmental applications.

🧫 His Ph.D. project, funded with 1 million RMB by Firmenich Aromatics (China), focused on stabilizing emulsions in cosmetic and fragrance products using Flash Nanoprecipitation, showcasing the industrial relevance of his work.

🌱 His Master's research on bioremediation of hydrocarbons using Bacillus bacteria offers ecological solutions to oil-contaminated environments, while his Bachelor's project on solid waste incinerator design reflects his longstanding commitment to sustainability.

🧬 Dr. Bhutto’s expertise spans microscopy (SEM, TEM, confocal), rheology, spectroscopy (UV-Vis, FTIR, NMR), nanoprecipitation, and cell culture techniques, making him a versatile and accomplished experimentalist.

🏅 Accolades and Recognition

Dr. Bhutto is a recognized contributor in the scientific community with numerous high-impact publications in journals like Trends in Food Science & Technology, Food Hydrocolloids, Food Chemistry, and ACS Omega. His scholarly achievements include:

📘 Over 20 research articles—many as first author—on biopolymer-based emulsions, probiotics/prebiotics encapsulation, and nanoparticle drug delivery systems.

📚 A book chapter titled “Designing Smart and Sustainable Edible Packaging Materials” published by Springer Nature in 2025, reinforcing his role in food-grade polymer innovation.

🌐 He has also contributed as a co-author in cross-disciplinary studies involving soy protein, chitosan-metal composites, and pea protein nanofibrils, working with multinational collaborators in China and beyond.

🌍 Impact and Influence

Dr. Bhutto’s influence extends beyond the lab bench. His guidance of postgraduate students at ECUST and Shenzhen University shows his commitment to mentorship. He has presented at prominent international symposia, including the International Symposium on Polyelectrolytes (2021) and Virtual Mini-Symposium on Drying Technology (2022), reflecting global recognition of his work. His industrial collaborations, such as with Firmenich and Shanghai-based food companies, highlight his ability to bridge academic research with commercial applications in cosmetics, dairy, and nutraceutical sectors.

🔮 Legacy and Future Contributions

With a vision rooted in sustainable innovation, Dr. Rizwan Ahmed Bhutto is poised to shape the future of green materials, biopolymer-based drug delivery systems, and functional food engineering. His work offers transformative solutions in fields like cancer therapy, probiotic preservation, and bio-packaging. Through his dedication to applied research, international collaboration, and student mentorship, Dr. Bhutto’s legacy will inspire future scientists to pursue interdisciplinary challenges that merge material science, biotechnology, and environmental stewardship.

Publications 

📄 Advances in fluorescent probes for hydrogen sulfide detection: Applications in food safety, environmental monitoring, and biological systems
Authors: Imtiaz Ahmed, Shahid Iqbal, Aziz Khan, Farzana Fatima, Hidayatullah Mahar, Rizwan Ahmed Bhutto
Journal: Microchemical Journal
Year: 2025

📄 Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt
Authors: Ling Kang, Rizwan Ahmed Bhutto, Noor ul Ain Hira Bhutto, Yuting Fan, Jiang Yi
Journal: Food Hydrocolloids
Year: 2024

📄 Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
Authors: Rizwan Ahmed Bhutto, Noor ul Ain Hira Bhutto, Santosh Khanal, Mingwei Wang, Shahid Iqbal, Yuting Fan, Jiang Yi
Journal: Food Hydrocolloids
Year: 2024

📄 Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres
Authors: Haozhi Chen, Shahid Iqbal, Peng Wu, Ronggang Pan, Ni Wang, Rizwan Ahmed Bhutto, Wajid Rehman, Xiao Dong Chen
Journal: International Journal of Biological Macromolecules
Year: 2024

📄 Polyelectrolyte nanocomplex from sodium caseinate and chitosan as potential vehicles for oil encapsulation by flash nanoprecipitation
Authors: Rizwan Ahmed Bhutto, Noor ul Ain Hira Bhutto, Shahid Iqbal, Salim Manoharadas, Jiang Yi, Yuting Fan
Journal: Food Hydrocolloids
Year: 2024

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

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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

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

 

Zhaojie Li | Agricultural and Biological Sciences | Best Researcher Award

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Prof. Zhaojie Li | Agricultural and Biological Sciences | Best Researcher Award

Qingdao Agricultural University | China

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Early Academic Pursuits 🎓

Prof. Zhaojie Li embarked on his academic journey with a deep interest in agricultural sciences, which laid the foundation for his future endeavors in probiotics and postbiotics research. His early years were marked by a commitment to understanding the biological mechanisms that could improve animal health and performance, setting the stage for his future contributions to the field.

Professional Endeavors 💼

Prof. Li is currently a professor at Qingdao Agricultural University, where he plays a pivotal role in advancing research in agricultural biotechnology. He also serves as a visiting scholar at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, at Inner Mongolia Agricultural University. In addition, he mentors master's students, guiding the next generation of researchers in the field.

Contributions and Research Focus 🔬

Prof. Li's research primarily focuses on the screening and efficacy evaluation of probiotics and postbiotics. His work explores the beneficial effects of probiotics on animal growth performance and immunity. Additionally, his studies delve into the potential of postbiotics to reduce uric acid levels, combat inflammation, alleviate fatigue, and provide anti-allergy and antimicrobial benefits. With over 50 SCI and EI papers to his name, Prof. Li's contributions are both extensive and impactful.

Accolades and Recognition 🏆

Throughout his career, Prof. Li has received numerous accolades for his groundbreaking research. His work has been widely recognized within the scientific community, earning him a reputation as a leading expert in probiotics and postbiotics. His research publications in high-impact journals further underscore his contributions to the field.

Impact and Influence 🌍

Prof. Li's research has had a significant impact on the agricultural and biological sciences, particularly in the areas of animal health and nutrition. His findings have not only advanced scientific knowledge but also have practical applications in improving livestock performance and welfare. His influence extends beyond academia, as his research findings are being integrated into industry practices, benefiting both producers and consumers.

Legacy and Future Contributions 🌟

Prof. Li's legacy lies in his dedication to advancing the understanding of probiotics and postbiotics and their potential benefits. As he continues to mentor young researchers and contribute to scientific literature, his work will undoubtedly shape future research directions and innovations in the field. His ongoing contributions are expected to continue making a lasting impact on agricultural biotechnology and animal health.

 

Publication 📚  

📝 Assessment of Multifunctional Activity of a Postbiotic Preparation Derived from Lacticaseibacillus paracasei Postbiotic-P6

Authors: Hui Dong, Xianpu Ren, Yaxin Song, Jingwen Zhang, Haonan Zhuang, Chuantao Peng, Jinshan Zhao, 进玲 申, Jielin Yang, Jinhong Zang, et al.
Journal: Foods
Year: 2024