Ashenafi Nigussie | Biological Sciences | Best Researcher Award

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Dr. Ashenafi Nigussie | Biological Sciences | Best Researcher Award

Wondo Genet Agriculture Research Center, Ethiopia Institute of Agricultural Research, Ethiopia

Dr. Ashenafi Nigussie Adafre is a highly accomplished Ethiopian soil scientist with extensive experience in sustainable agriculture, soil fertility, and integrated nutrient management. He currently serves as a Senior Researcher at the Wondo Genet Agricultural Research Center under the Ethiopian Institute of Agricultural Research (EIAR). Over the past 15 years, Dr. Nigussie has developed a solid reputation for conducting impactful research addressing critical challenges in soil health and agricultural productivity. His academic credentials include a Ph.D. in Soil Science, M.Sc. in Agronomy, and B.Sc. in Horticulture, all obtained from top Ethiopian agricultural universities. He has published more than 30 peer-reviewed journal articles and numerous conference proceedings on subjects ranging from nitrogen use efficiency and biochar application to crop responses under various soil fertility regimes. Dr. Nigussie has also played key leadership roles in national projects and external collaborations, serving as a focal person and principal investigator on donor-funded research initiatives. He has mentored postgraduate students and contributed significantly to academic publishing as an editor of national research proceedings. His scholarly and community contributions have earned him multiple recognitions, including roles on strategic committees and international evaluation panels. His career exemplifies the integration of academic excellence, research leadership, and social relevance in agricultural science.

Professional Profile

Education

Dr. Ashenafi Nigussie Adafre’s academic foundation is rooted in Ethiopia’s leading agricultural institutions. He earned his Bachelor of Science degree in Horticulture from Jimma University College of Agriculture in July 2006. Driven by a passion for crop production systems and sustainable land management, he pursued his Master’s degree in Agronomy at Hawassa University, completing it in July 2012. His research focus during the MSc involved intercropping systems and the optimization of planting densities for maize and haricot bean. This interest in soil-plant interactions guided him towards doctoral studies. In June 2022, he completed his Ph.D. in Soil Science from Hawassa University, focusing on soil characterization, nitrogen sources, tillage, and cropping systems in Ethiopia’s Central Rift Valley. His academic progression reflects a seamless evolution from plant-focused studies to advanced soil science research. Alongside his formal education, Dr. Nigussie has completed multiple certified training programs from international institutions such as Cornell University, CGIAR, and INASP. These courses, covering advanced soil health, experimental design, R-software, and academic writing, have enhanced his practical and analytical skills. His strong academic grounding, complemented by global training exposure, equips him with the technical proficiency and interdisciplinary insight required for advancing agricultural research in Ethiopia and beyond.

Professional Experience

Dr. Ashenafi Nigussie has developed a robust professional portfolio with nearly two decades of experience in agricultural research and rural development. He began his career in 2006 as a Crop Production and Coffee Expert with the Agricultural and Rural Development Office in Hadiya Zone, where he worked for six years, directly supporting farmers with production techniques and soil management. In 2012, he joined the Ethiopian Institute of Agricultural Research (EIAR) at the Wondo Genet Agricultural Research Center as a researcher in soil fertility and health management. Since then, he has progressed to the rank of Senior Researcher, conducting field experiments and leading national projects focused on enhancing soil productivity. Dr. Nigussie has also held key leadership roles, including National Coordinator for Integrated and Inorganic Soil Fertility Management and Head of the Natural Resource Management Research Process. He is currently the Principal Investigator of a GIZ-funded biochar fertilizer project and has served as focal person on other externally funded soil-related initiatives. His extensive responsibilities have included research design, implementation, stakeholder coordination, and mentoring. Through these roles, he has significantly contributed to shaping national soil fertility strategies, improving local farming practices, and advancing agricultural science in Ethiopia.

Research Interests

Dr. Ashenafi Nigussie’s research interests lie at the intersection of soil science, sustainable agriculture, and integrated nutrient management. His work primarily focuses on enhancing soil fertility through the application of organic and inorganic amendments, biochar technology, and improved tillage and cropping systems. He is particularly interested in exploring how nitrogen dynamics, phosphorus availability, and soil carbon sequestration affect crop performance and long-term soil health. Dr. Nigussie has conducted extensive studies on the response of maize, wheat, barley, potato, and other key crops to various fertilization strategies across diverse soil types such as Andisols, Nitisols, and Chernozems. His research also delves into intercropping systems involving horticultural crops like rosemary, onion, and basil, highlighting productivity and ecological sustainability. In recent years, he has expanded his interest to the application of biochar and lime in managing acidic soils, the phytoremediation of heavy metals, and soil microbial biomass under different fertilization regimes. These multidimensional research pursuits are driven by the need to address soil degradation, climate resilience, and food security in Ethiopia. Dr. Nigussie’s work bridges fundamental soil science with practical solutions for smallholder farmers, making his research both scientifically rigorous and socially impactful.

Research Skills

Dr. Ashenafi Nigussie brings a diverse set of research skills spanning experimental design, statistical analysis, soil and crop nutrient diagnostics, and field-based agronomic assessments. He is proficient in designing and executing field and pot experiments with scientific rigor, employing advanced statistical methods to interpret complex soil-plant interaction data. He has completed specialized training in R-software for data analysis and has applied these tools to quantify nitrogen use efficiency, organic matter decomposition, and yield responses. His ability to manage long-term field trials, coupled with expertise in sampling and laboratory analysis of soil physicochemical properties, underpins his evidence-based research outputs. Dr. Nigussie is also skilled in proposal writing and project management, securing funding and coordinating multidisciplinary teams on national and international research initiatives. He has substantial experience in scientific writing, as evidenced by his prolific publication record in peer-reviewed journals and contributions to edited conference proceedings. Additionally, his mentorship of postgraduate students demonstrates his capacity to transfer knowledge and develop future researchers. His collaborative nature, commitment to academic integrity, and technical competency make him a well-rounded agricultural scientist equipped to tackle pressing challenges in soil health and crop productivity.

Awards and Honors

Dr. Ashenafi Nigussie has been recognized multiple times for his contributions to agricultural science and rural development in Ethiopia. He has received several certificates of appreciation and recognition from both governmental and international institutions. Notably, he was acknowledged by the International Institute of Knowledge Management for serving as an Evaluation Panel Member at the 10th International Conference on Agriculture in 2023, held in Bali, Indonesia. He has also earned recognition from regional agricultural offices, such as the West Badewacho Agricultural Office and the Arbe Gona District, for his impactful field demonstrations and contributions to farmer livelihood improvements. Within the Ethiopian Institute of Agricultural Research, Dr. Nigussie has played critical roles in strategic planning, research proposal development, and capacity-building workshops. His efforts have also been appreciated in national training programs where he served as an instructor on topics like aromatic and medicinal plants. Additionally, he has completed internationally certified training programs supported by institutions like Cornell University and the World Bank, further reflecting his dedication to academic and professional excellence. These accolades highlight not just his technical expertise, but also his leadership, mentorship, and dedication to improving agricultural systems for the benefit of Ethiopian farmers.

Conclusion

Dr. Ashenafi Nigussie Adafre stands as a model of academic rigor, practical research application, and public service in the field of soil and agricultural sciences. His work is characterized by its depth, diversity, and direct alignment with Ethiopia’s agricultural development priorities. He has demonstrated a consistent ability to identify critical research problems, design innovative studies, and translate findings into solutions that benefit both policy frameworks and local farming communities. His scholarly output, including over 30 journal articles, multiple conference proceedings, and editorial responsibilities, underscores his dedication to scientific communication and knowledge dissemination. As a mentor and supervisor, he is cultivating the next generation of agricultural scientists. His leadership roles in nationally coordinated soil fertility programs and his involvement in international research collaborations reflect his influence beyond the laboratory. While there is room to enhance global visibility and interdisciplinary collaborations, his track record and ongoing projects reveal a researcher deeply committed to sustainable agricultural transformation. Recognizing Dr. Nigussie through awards and honors would not only celebrate his past achievements but also support and inspire continued innovation in Ethiopian and global agricultural research.

Publications Top Notes

  1. Effects of nitrogen application and tillage on maize (Zea mays L.) yield, nitrogen use efficiency, and nutrient stocks under contrasting soils
    Author: Ashenafi Nigussie
    Year: 2025

  2. Characterization and Identification of the Soil types Under Maize Production in the Central Rift Valley of Ethiopia
    Author: Ashenafi Nigussie
    Year: 2025

  3. Short-term Effects of Tillage, Cropping system and Nitrogen fertilization on Soil organic carbon and Total nitrogen Stocks Under Contrasting Soils
    Author: Ashenafi Nigussie
    Year: 2025

  4. Nitrogen Uptake and Use Efficiency of Maize as Affected by Tillage, Cropping System and Nitrogen Fertilization on Cambisols and Phaeozems
    Authors: Ashenafi Nigussie, Wassie Haile, Getachew Agegnehu, Alemayehu Kiflu
    Year: 2023

  5. Growth, Nitrogen Uptake of Maize (Zea mays L.) and Soil Chemical Properties, and Responses to Compost and Nitrogen Rates and Their Mixture on Different Textured Soils: Pot Experiment
    Authors: Ashenafi Nigussie, Wassie Haile, Getachew Agegnehu, Alemayehu Kiflu
    Year: 2021

  6. Grain yield and Nitrogen uptake of Maize (Zea mays L.) as affected by soil management practices and their interaction on Cambisols and Chernozem
    Authors: Ashenafi Nigussie, Wassie Haile, Getachew Agegnehu, Alemayehu Kiflu
    Year: 2021

  7. Characterization and Classification of Soils Along the Toposequence of Medo Sub-watershed at Wondo Genet District, Ethiopia
    Authors: Abreham Yacob, Ashenafi Nigussie
    Year: 2022

  8. The Influence of Cropping systems and Tillage practices on Growth, Yield, and Yield Components of Maize (Zea mays L.) in Shalla District, West Arsi Ethiopia
    Authors: Ashenafi Nigussie, Diriba Daba
    Year: 2022

  9. Agronomic Performance of Barley as Affected by Biochar and Lime Application on Acid Soil of Hula Hagereselam Sidama, Ethiopia
    Authors: Ashenafi Nigussie, Abreham Yacob
    Year: 2022

  10. Role of Biochar Amendments on Soil Microbial Biomass and Nitrogen Dynamics: Review
    Author: Ashenafi Nigussie
    Year: 2022

XUEYING MAO | Biological Sciences | Best Researcher Award

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Prof . XUEYING MAO | Biological Sciences | Best Researcher Award

Professor from China Agricultural University, China

Professor Xueying Mao is a distinguished academic and researcher at the College of Food Science and Nutritional Engineering, China Agricultural University. With over two decades of academic experience, she has built a strong profile in the field of dairy science, particularly in the study of milk fat globule membranes, food digestion, and nutritional bioactivity. Her scientific contributions have gained recognition through publications in top-tier journals like Trends in Food Science & Technology and Food Chemistry, where she has consistently served as the sole corresponding author. Professor Mao has shown a focused commitment to research that addresses the compositional and interfacial properties of milk, enhancing the understanding of dairy functionality and nutritional outcomes. She is currently a participating investigator in a major National Natural Science Foundation of China (NSFC) Key Project on ultra-high temperature sterilized milk proteins. Her long-standing academic involvement, rigorous scientific inquiry, and impactful publications have solidified her reputation as a leader in food science research. She has also made significant contributions to academic mentorship and the development of food technology education in China. Professor Mao’s work reflects both scientific depth and practical relevance, making her an exemplary candidate for prestigious recognitions such as the Best Researcher Award.

Professional Profile

Education

Professor Xueying Mao has pursued a progressive academic path with a strong foundation in both animal and food sciences. She earned her Bachelor’s degree in Animal Nutrition from Hebei Agricultural University in 1993, where she began her early academic engagement in nutritional studies. Continuing her academic journey, she obtained a Master’s degree in Animal Nutrition from Huazhong Agricultural University in 1996, developing deeper expertise in the biological and nutritional sciences of livestock and food production. She culminated her formal academic training with a Ph.D. in Food Science and Engineering from China Agricultural University in 2003. Her doctoral studies marked a transition into the food science discipline, integrating her background in animal nutrition with modern food processing and biochemical research. To further enhance her research capabilities, she completed a postdoctoral fellowship at Peking University from 2003 to 2005, where she likely broadened her interdisciplinary exposure and laboratory experience. This blend of education across different institutions and specialties has provided Professor Mao with a comprehensive understanding of food and nutritional sciences, from fundamental animal-based studies to advanced food engineering. Her educational background has laid a robust scientific and technical foundation for her extensive research career in dairy and nutritional engineering.

Professional Experience

Professor Xueying Mao has accumulated extensive professional experience in academia and research, marked by a steady progression through teaching and research roles. Her professional journey began in 1996 at the College of Animal Science and Technology, Hebei Agricultural University, where she served as a Lecturer. During this period, she focused on teaching and foundational research in animal nutrition. In 2005, she joined the College of Food Science and Nutritional Engineering at China Agricultural University as an Associate Professor. Her appointment marked a significant transition into food science, allowing her to apply her background in animal nutrition to emerging topics in food digestion and dairy processing. In 2013, she was promoted to Full Professor, a role she continues to hold today. Her professional growth reflects a trajectory of increasing leadership, mentorship, and research responsibilities. Notably, Professor Mao has been actively involved in several national-level research projects and has led or co-authored numerous influential publications. Her long-term association with China Agricultural University, a leading institution in agricultural and food sciences, has allowed her to contribute substantially to academic development, curriculum design, and collaborative research. Her career exemplifies sustained academic excellence and dedication to advancing food science in China.

Research Interest

Professor Xueying Mao’s research interests lie at the intersection of dairy science, food chemistry, and nutritional bioengineering. She is particularly focused on the composition, structural behavior, and functional properties of milk fat globule membranes (MFGM). Her work investigates the differences between natural and processed milk, with special attention to how interfacial properties affect digestion, bioactivity, and overall health benefits. A core component of her research explores comparative lipid digestion and immunomodulatory effects between goat and cow milk, providing valuable insights for both nutritional science and the dairy industry. In recent years, she has delved into the mechanisms of protein complex formation during ultra-high temperature (UHT) treatment and how these changes influence the development of aged gels, which are relevant in food storage and processing. Her current involvement in a National Natural Science Foundation of China (NSFC) Key Project exemplifies her leadership in addressing fundamental questions in food biochemistry. Professor Mao’s research bridges basic scientific understanding with practical applications in dairy processing, human health, and food formulation. Her studies contribute to the development of more functional and digestible dairy products, and she remains committed to expanding knowledge on food interfaces, emulsions, and bioactive food components.

Research Skills

Professor Xueying Mao possesses a robust set of research skills that support her work in food science and dairy technology. She is highly proficient in proteomic analysis, biochemical characterization, and structural evaluation of food emulsions, particularly milk fat globule membranes (MFGM). Her ability to study interfacial behavior at the molecular level enables her to unravel complex digestion and bioactivity mechanisms of dairy products. Professor Mao is skilled in designing and conducting comparative digestion studies, in vitro simulations, and analyzing the impact of food processing techniques such as ultra-high temperature (UHT) treatment on protein-lipid complexes. Her scientific approach is systematic and interdisciplinary, integrating analytical chemistry, nutritional biology, and food engineering. She is adept at using modern laboratory instruments for mass spectrometry, chromatography, and advanced microscopy, enabling high-precision evaluations of food structure and functionality. In addition, she has extensive experience in scientific writing, journal publication, and grant proposal development. Her leadership in collaborative research projects also highlights her capabilities in project coordination, data interpretation, and academic mentoring. Overall, Professor Mao’s technical expertise and methodological rigor place her among the leading researchers in the field of food and nutritional sciences.

Awards and Honors

While specific named awards are not listed in the provided information, Professor Xueying Mao’s career achievements reflect substantial academic recognition through prestigious project involvement and high-impact publications. She is currently a principal participant in a Key Project funded by the National Natural Science Foundation of China (NSFC), which signifies a competitive and prestigious acknowledgment of her research capabilities at the national level. Her repeated role as the sole corresponding author in internationally renowned journals like Trends in Food Science & Technology and Food Chemistry demonstrates a high degree of academic leadership and international recognition. These roles are typically reserved for researchers who contribute significantly to experimental design, data interpretation, and manuscript preparation. Her promotion to Full Professor at China Agricultural University and her long-standing tenure at this elite institution also point to continued institutional trust and acknowledgment of her research excellence. Although no formal awards are explicitly mentioned, her scholarly impact, project leadership, and publication record collectively affirm her status as a highly respected researcher in her domain. Additional documented honors or recognitions, if available, would further reinforce her qualifications for high-level academic awards and honors.

Conclusion

Professor Xueying Mao stands out as a seasoned researcher whose contributions to dairy science and nutritional engineering are both scientifically significant and socially relevant. Her focused research on the behavior of milk fat globule membranes and lipid digestion addresses key challenges in food functionality, health impact, and industrial processing. With a strong academic background, leadership in national research initiatives, and a series of impactful publications as sole corresponding author, Professor Mao exemplifies the qualities of a high-caliber researcher. Her methodical approach to studying food structure and digestion bridges basic science and applied technology, supporting innovations in food design and public nutrition. Though there is room to enhance her profile through broader project leadership or increased industry collaboration, her consistent academic excellence and subject matter depth firmly establish her as a leading figure in her field. She is well-qualified for consideration for the Best Researcher Award, and her career trajectory continues to reflect a strong commitment to scientific advancement and academic service. With continued support and recognition, Professor Mao is poised to make even greater contributions to the advancement of food science and engineering in China and internationally.

Publications Top Notes

  1. Title: The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk
    Authors: Gao, Fei; Mao, Xueying; Wang, Pengjie; Song, Sijia; Li, Dongdong
    Journal: Food Hydrocolloids
    Year: 2025

  2. Title: Changes in the interfacial properties of camel milk fat globules induced by homogenization and thermal processing: Implications for digestive characteristics
    Authors: Jiang, Hui; Xu, Yunxuan; Chen, Gangliang; Mao, Xueying
    Journal: Food Chemistry
    Year: 2025

  3. Title: Camel milk endogenous peptides ameliorated hyperglycemia in high-fat diet-fed C57BL/6 J mice in association with modulation of gut microbiota and the IRS/Akt and JNK/p38 pathways
    Authors: Zheng, Qianwen; Chen, Gangliang; Mao, Xueying
    Journal: Food Research International
    Year: 2025

  4. Title: Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk
    Authors: Liu, Xiaohan; Gong, Han; Hu, Yifan; Ren, Fazheng; Mao, Xueying
    Journal: International Dairy Journal
    Year: 2025

  5. Title: The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms (Review)
    Authors: Ma, Zhiyuan; Gong, Han; Liu, Biao; Mao, Xueying
    Year: 2025
    Citations: 2

  6. Title: Corrigendum to “Differences in proteomic profiles and immunomodulatory activity of goat and cow milk fat globule membrane” Food Chemistry 455 (2024) 139885
    Authors: Jiang, Hui; Gong, Han; Li, Qin; Gao, Jingxin; Mao, Xueying
    Journal: Food Chemistry (Corrigendum)
    Year: 2025