Parvin Sharayei | Agricultural and Biological Sciences | Best Researcher Award

Published on by Book of Award

Assoc. Prof. Dr. Parvin Sharayei | Agricultural and Biological Sciences | Best Researcher Award

AREEO | Iran

Author Profile

Scopus

🎓 Early Academic Pursuits

Dr. Parvin Sharayei’s journey into the realm of food science began at Ferdowsi University of Mashhad, where she earned her B.Sc. in Food Science and Technology (1990–1994). She continued to deepen her expertise with an M.Sc. from Tarbiat Modarres University (1994–1997) in Food Science and Technology. Her academic excellence culminated in a Ph.D. in Food Chemistry (2006–2010) from her alma mater, Ferdowsi University of Mashhad, laying the foundation for her impactful research career.

👩‍🔬 Professional Endeavors

With a career spanning over two decades at the Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Dr. Sharayei has steadily advanced through roles of increasing responsibility—from Research Lecturer (1997–2010), to Assistant Professor (2011–2018), and currently, Associate Professor (since 2018). Her longstanding affiliation reflects both her dedication and her leadership in agricultural food engineering research.

🧪 Contributions and Research Focus

Dr. Sharayei’s research is at the cutting edge of sustainable food science. Her recent work delves into the development of biodegradable films using agricultural waste like corn husks and saffron corm starch, and antimicrobial nanocomposite films leveraging natural resources. She has contributed significantly to extraction techniques for bioactive compounds from food waste (such as apple pomace, cinnamon, and pomegranate peel), and to the microencapsulation of valuable compounds like astaxanthin from shrimp shells. Her focus is both scientific and practical—aiming to improve food quality, safety, and sustainability.

🏅 Accolades and Recognition

Dr. Sharayei's prolific academic output includes articles in renowned journals such as International Journal of Biological Macromolecules, Starch/Stärke, LWT, and Journal of Food Process Engineering. Her repeated collaborations with global scholars and her role in advancing green and innovative food technologies underscore her respected standing in the international scientific community.

🌍 Impact and Influence

Through her interdisciplinary research, Dr. Sharayei has influenced both academic and applied fields in food science. Her studies on biodegradable materials and sustainable extraction processes offer real-world applications that support environmental preservation and food industry innovation. Her mentorship and collaborations have enriched the scientific community in Iran and beyond.

🔮 Legacy and Future Contributions

Looking forward, Dr. Parvin Sharayei is poised to further pioneer eco-friendly materials, food waste valorization, and advanced preservation techniques. Her work will continue to inspire new generations of researchers, fostering a more sustainable, health-conscious food system while anchoring Iran as a center for food technology research.

Publications

📄 Bioactive films from saffron corm and corn husk: A transformative solution for antioxidant and antimicrobial pistachio packaging
Authors: Parvin Sharayei, Razieh Niazmand, Mahboobe Sarabi Jamab, Yeganeh Sabeghi, Soodabeh Einafshar, Elham Azarpazhooh, Vahideh Sharif, Farzaneh Sharif
Journal: LWT – Food Science and Technology
Year: 2025

📄 Optimization of a novel antimicrobial nanocomposite film based on starch saffron corm incorporating nanoclay/lignin/extract using response surface methodology
Authors: Razieh Niazmand, Parvin Sharayei, M. Heydari-Majd, M. Sayahi
Journal: International Journal of Biological Macromolecules
Year: 2025

📄 Development of biodegradable films based on natural extract from the waste: Corn-husk derived materials and saffron corm starch
Authors: Parvin Sharayei, Razieh Niazmand, Yeganeh Sabeghi
Journal: Starch/Stärke
Year: 2025

📄 Enhanced recovery of apple pomace phenolic compounds: Optimizing subcritical water extraction
Authors: M. Derakhshan, A. H. Elhami Rad, M. Javanmard Dakheli, Parvin Sharayei, M. Armin
Journal: International Journal of Food Science
Year: 2025

📄 The impact of drying techniques on stabilizing microencapsulated astaxanthin from shrimp shells: A comparative study of spray drying versus freeze drying
Authors: Parvin Sharayei, A. Rohani, Yeganeh Sabeghi, D. Gandomzadeh
Journal: Journal of Food Process Engineering
Year: 2024

Alessandra Silva Araújo | Agricultural and Biological Sciences | Best Researcher Award

Published on by Book of Award

Mrs. Alessandra Silva Araújo | Agricultural and Biological Sciences | Best Researcher Award

Federal University of Pernambuco | Brazil

Author Profile

Orcid

Early Academic Pursuits

Mrs. Alessandra Silva Araújo embarked on her academic journey with a Bachelor's degree in Nutrition from the Federal University of Pernambuco, followed by a Master's degree in Nutrition with a focus on the preparation of chitosan nanoparticles for food preservation. She further pursued a PhD in Nutrition, emphasizing the microencapsulation of probiotics using natural polymers. Her educational background also includes a postgraduate degree in Environmental Management and a degree in Chemistry, showcasing her interdisciplinary approach to learning.

Professional Endeavors

With a diverse skill set, Mrs. Araújo has contributed significantly to various industries. She gained extensive experience in the beer industry, working for ten years at AMBEV in beer production, quality management, and industrial asepsis. Additionally, she has experience in biscuit manufacturing, having worked for six years at the MDias Branco group, where she coordinated manufacturing and packaging operations, ensuring adherence to Good Manufacturing Practices, HACCP, and quality control standards.

Contributions and Research Focus

Mrs. Araújo's research focuses on innovative applications of nanotechnology in the field of nutrition. Her work includes the development of chitosan nanoparticles for food preservation and the microencapsulation of probiotics using natural polymers. Through her expertise in nutritional biochemistry and chemistry, she has made significant contributions to scientific literature, with publications in both journals and event proceedings.

Accolades and Recognition

Mrs. Araújo's contributions to the field have been recognized through numerous accolades and presentations at various conferences, seminars, and congresses. Her research has been published in reputable scientific journals and event proceedings, highlighting the impact of her work on advancing knowledge in the field of nutrition.

Impact and Influence

Mrs. Araújo's research has the potential to revolutionize food preservation and nutritional supplementation through the use of innovative nanotechnological approaches. Her interdisciplinary background and extensive industry experience equip her with a unique perspective to address complex challenges in the field, making her a prominent figure in the intersection of nutrition, nanotechnology, and food science.

Legacy and Future Contributions

Mrs. Araújo's legacy lies in her commitment to advancing knowledge and innovation in nutrition and food science. Her research not only contributes to academic scholarship but also has practical implications for improving food safety and nutritional quality. Moving forward, she aims to continue her interdisciplinary research, bridging the gap between academia and industry to develop sustainable solutions for food preservation and nutritional supplementation.

Notable Publications

Microencapsulação de Lacticaseibacillus: Uma revisão sistemática 2023

Avaliação do conhecimento de universitários de Vitória de Santo Antão sobre a sífilis 2022

Chitosan hydrochloride-gum Arabic-passion fruit seed oil nanoparticle edible coating to control fungal infection and maintain quality parameters of strawberries 2024 

Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (Ipomoea batatas Lam) 2021 (3)