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

 

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

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

Jiangnan University | China

Author Profile

Scopus

Orcid

🌟 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

 

Vijayalakshmi Venkatesan | Biochemistry, Genetics and Molecular Biology | Best Researcher Award

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Dr. Vijayalakshmi Venkatesan | Biochemistry, Genetics and Molecular Biology | Best Researcher Award

Regenerative Research Sciences Private Limited | India

Author profile

Scopus

Early Academic Pursuits

Dr. Vijayalakshmi Venkatesan began her academic journey with a B.Sc. in Botany, Zoology, and Chemistry, achieving First Class with Distinction. She pursued her passion further with an M.Sc. in Biochemistry, securing the second rank in the university. Her academic pursuit culminated in a Ph.D. in Biochemistry from the National Institute of Nutrition/Osmania University. Following this, she engaged in postdoctoral research at the Centre for Cellular and Molecular Biology.

Professional Endeavors

Dr. Vijayalakshmi Venkatesan's professional journey has been marked by significant roles in academia and research. She served as the Director-Grade Scientist and Head of Cell & Molecular Biology and Stem Cell Research at the National Institute of Nutrition, ICMR, Hyderabad. Currently, she holds the position of Director-Research at Movva Health Care LLP, RegenOrthoSport, where she continues to contribute to cutting-edge research in biochemistry and stem cell research.

Contributions and Research Focus

Her research focuses on regenerative medicine, particularly in addressing non-communicable diseases (NCDs) like diabetes, obesity, and knee osteoarthritis. Dr. Vijayalakshmi Venkatesan's work involves understanding the pathophysiology of these diseases at the cellular and molecular levels. She has made significant strides in the isolation, characterization, and therapeutic application of mesenchymal stem cells (MSCs) derived from various sources, including placenta and bone marrow. Additionally, her research explores the potential of nutraceuticals in managing these conditions, highlighting the beneficial effects of compounds like stigmasterol, gingerol, and shogaol.

Accolades and Recognition

Dr. Vijayalakshmi Venkatesan's contributions to the field have been recognized through numerous awards and honors. She has been felicitated with awards such as the Woman of Excellence Award, Venus International Award for Excellence in Biochemistry and Stem Cell Research, and the Dr. S.N. Acharya Felicitation Award. Her expertise has also earned her fellowship status in prestigious organizations like the National Academy of Medical Sciences and the Telangana Academy of Sciences.

Impact and Influence

Dr. Vijayalakshmi Venkatesan's research has left a significant impact on both academia and clinical practice. Her findings have been published extensively in peer-reviewed journals, with over 100 scientific articles and several book chapters to her credit. She has also been granted multiple patents for her innovative research in liver cell therapy and mesenchymal stem cell transplantation. Moreover, she actively participates in various professional societies and serves on the editorial boards of esteemed journals in the field.

Legacy and Future Contributions

Dr. Vijayalakshmi Venkatesan's legacy lies in her pioneering work at the intersection of biochemistry, genetics, and regenerative medicine. Her ongoing efforts in translational research aim to bridge the gap between laboratory discoveries and clinical applications, with a focus on improving healthcare outcomes for patients with metabolic disorders and musculoskeletal conditions. As she continues to lead research initiatives and mentor future scientists, her contributions are poised to shape the future of regenerative medicine and personalized healthcare.

Notable Publications

Alleviation of diabetes mellitus through the restoration of β-cell function and lipid metabolism by Aloe vera (L.) Burm. f. extract in obesogenic WNIN/GR-Ob rats  2021 (19)

Elevated ATP, cytokines and potential microglial inflammation distinguish exfoliation glaucoma from exfoliation syndrome 2022 (7)

The role of Lp-PLA2 and biochemistry parameters as potential biomarkers of coronary artery disease in Asian South-Indians: a case-control study 2017 (10)