Bahram Fathi-Achachlouei | Biological Sciences | Best Researcher Award

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Prof. Dr. Bahram Fathi-Achachlouei | Biological Sciences | Best Researcher Award

Dr. Bahram Fathi-Achachlouei is an Associate Professor of Food Science and Technology at the University of Mohaghegh Ardabili, Iran. He has an extensive academic and research background, with significant contributions to food science, focusing on functional foods, edible oils, and innovative processing techniques. With over two decades of academic and research experience, Dr. Fathi-Achachlouei has authored more than 20 research papers in esteemed journals and has actively contributed to the advancement of food science through collaborations and interdisciplinary projects. His expertise in the chemical characterization of food components and their applications has positioned him as a leading researcher in the field.

Professional Profile

Education

Dr. Fathi-Achachlouei completed his Ph.D. in Food Science and Technology at the University of Tabriz, Iran, from 2008 to 2012, with a focus on producing functional cheese through fat composition modification. He earned his Master’s degree in Food Science and Technology from the same university in 2003, where he conducted research on reducing patulin content in apple juice concentrate. His academic journey began with a Bachelor’s degree in Food Science and Technology from Urmia University in 2001. Each phase of his education reflects his dedication to addressing critical issues in food safety, nutrition, and technology.

Professional Experience

Dr. Fathi-Achachlouei began his academic career as a lecturer at the University of Mohaghegh Ardabili from 2003 to 2008. During his Ph.D., he furthered his research as a visiting scholar at the University College Cork, Ireland, where he explored innovative food science techniques. Upon earning his doctorate, he returned to the University of Mohaghegh Ardabili as an Assistant Professor in 2012. By 2016, he was promoted to Associate Professor, demonstrating his expertise in teaching and research. His professional journey showcases his commitment to advancing food science education and conducting impactful research.

Research Interests

Dr. Fathi-Achachlouei’s research interests include functional foods, edible oils, and food safety. He is particularly focused on modifying the composition of dairy products to enhance their nutritional value. His research also explores reducing harmful compounds in food products, such as patulin in apple juice. He has delved into the chemical and physical properties of edible oils, vegetable oils, and phytosterol oxidation products. Additionally, he investigates the impact of emerging technologies like microwave pretreatment on food quality. His interdisciplinary approach addresses challenges in food processing, nutritional enhancement, and quality assurance.

Research Skills

Dr. Fathi-Achachlouei possesses advanced research skills, including food component characterization using chromatographic and spectroscopic techniques. He has expertise in analytical chemistry methods, including solid-phase extraction, column chromatography, and encapsulation techniques for food bioactives. His proficiency in designing and optimizing food processing methods, coupled with his ability to evaluate the nutritional and physicochemical properties of food, underpins his research excellence. He also has experience in developing functional food products and investigating the effects of refining processes on food compounds.

Awards and Honors

Dr. Fathi-Achachlouei has received recognition for his scholarly contributions in food science. His publications in high-impact journals and his leadership in research projects have earned him accolades within the academic community. While specific awards and honors are not explicitly mentioned, his rapid progression to Associate Professor reflects the recognition of his expertise and achievements. His visiting researcher position at University College Cork is another indicator of his reputation in the global food science community.

Conclusion

Dr. Bahram Fathi-Achachlouei’s academic excellence, extensive research portfolio, and dedication to advancing food science make him a strong candidate for the Best Researcher Award. His innovative research in functional foods, food safety, and edible oils addresses critical global challenges. While his focus on publishing high-quality papers is commendable, further diversification into patents or industry collaborations could enhance his profile. Overall, his expertise and contributions to food science position him as a leader in his field.

Publication Top Notes

  • Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed
    • Authors: S. Azadmard-Damirchi, F. Habibi-Nodeh, J. Hesari, M. Nemati, …
    • Year: 2010
    • Citations: 375
  • Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
    • Authors: R. Shaddel, J. Hesari, S. Azadmard-Damirchi, H. Hamishehkar, …
    • Year: 2018
    • Citations: 244
  • Fabrication and characterization of CMC-based nanocomposites reinforced with sodium montmorillonite and TiO2 nanomaterials
    • Authors: B. Fathi-Achachlouei, Y. Zahedi
    • Year: 2018
    • Citations: 159
  • Milk thistle seed oil constituents from different varieties grown in Iran
    • Authors: B. Fathi-Achachlouei, S. Azadmard-Damirchi
    • Year: 2009
    • Citations: 157
  • Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed
    • Authors: B. Fathi-Achachlouei, S. Azadmard-Damirchi, Y. Zahedi, R. Shaddel
    • Year: 2019
    • Citations: 126
  • Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
    • Authors: R. Shaddel, J. Hesari, S. Azadmard-Damirchi, H. Hamishehkar, …
    • Year: 2018
    • Citations: 117
  • Microwave pretreatment of seeds to extract high quality vegetable oil
    • Authors: S. Azadmard-Damirchi, K. Alirezalu, B. Fathi-Achachlouei
    • Year: 2011
    • Citations: 106
  • Physical and mechanical properties of hybrid montmorillonite/zinc oxide reinforced carboxymethyl cellulose nanocomposites
    • Authors: Y. Zahedi, B. Fathi-Achachlouei, A. R. Yousefi
    • Year: 2018
    • Citations: 102
  • The Effect of Ferrous Nano-oxide Particles on Physiological Traits and Nutritional Compounds of Soybean (Glycine max L.) Seed
    • Authors: R. Sheykhbaglou, M. Sedghi, B. Fathi-Achachlouei
    • Year: 2018
    • Citations: 69
  • Optimization of extraction process of bioactive compounds from Bene hull using subcritical water
    • Authors: R. Shaddel, A. Maskooki, M. H. Haddad-Khodaparast, S. Azadmard-Damirchi, …
    • Year: 2014
    • Citations: 33

 

 

Eun Hye Cho | Biological Sciences | Best Researcher Award

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Ms. Eun Hye Cho | Biological Sciences | Best Researcher Award

Konkuk University , South Korea

Eun Hye Cho is a dedicated Ph.D. candidate at Konkuk University in Seoul, South Korea, specializing in Food Science and Biotechnology. Her research focuses on the improvement and application of whey protein isolate (WPI) and emulsion systems in food and biomedical technologies. With a strong academic background, she is adept in using advanced bioimaging techniques to explore biomaterials, non-soluble materials, and proteins at a molecular level. Eun Hye has earned recognition for her impactful research, receiving multiple Best Presentation and Best Poster awards at prominent international conferences. Her work contributes significantly to advancing both academic knowledge and industrial practices, particularly in food science and biotechnology.

Professional Profile

Education

Eun Hye Cho is currently pursuing a Ph.D. in Food Science and Biotechnology at Konkuk University, with an expected graduation in 2024. She completed her Master of Science in the same field at Konkuk University, achieving an impressive GPA of 4.13/4.3. During her master’s research, she explored the effects of the hot air roasting process on brown rice moisturized by water-spraying methods. Prior to this, she earned her Bachelor’s degree in Food Science and Biotechnology at CHA University, where she graduated with a GPA of 3.953/4.3, laying the foundation for her specialized research in food biomaterials.

Professional Experience

Eun Hye Cho has contributed significantly to research through her role as a Ph.D. candidate at Konkuk University, where she is working under the mentorship of Prof. Mi-jung Choi. She has gained experience in various advanced research techniques, including microscopy and imaging technologies, which are key to her investigations into proteins, non-soluble materials, and emulsion systems. Her professional experience includes presenting at high-profile conferences and collaborating with academic leaders, such as Associate Prof. Hyung-Yong Cho, further enhancing her research capabilities. Through these experiences, Eun Hye has solidified her position as a researcher in food science and biotechnology.

Research Interests

Eun Hye Cho’s research interests focus primarily on biomaterials, non-soluble materials, and emulsion systems, particularly in the context of whey proteins and their potential applications. Her work includes investigating the solubility of whey protein isolate (WPI), developing HIPES emulsions, and exploring double emulsions such as W/O/W emulsions. Additionally, she is interested in bioimaging techniques, including fluorescence microscopy, confocal microscopy, and expansion microscopy (ExM). Her interdisciplinary research approach merges food science and biomedical applications, offering innovative solutions to both industries. Her work is also aligned with broader research in protein hydrolysates and their potential in various applications.

Research Skills

Eun Hye Cho has honed a diverse skill set throughout her research career, particularly in bioimaging techniques. She is proficient in fluorescence microscopy, confocal microscopy, and scanning electron microscopy, which are essential for studying the molecular structures of proteins and emulsions. Her expertise also extends to advanced expansion microscopy (ExM) and correlative microscopy methods, enabling her to visualize complex biological structures. Additionally, Eun Hye is skilled in formulating protein emulsions, utilizing techniques such as whey protein hydrolysate (WPH) and grain powder processing to enhance the solubility and functionality of proteins. These technical skills complement her deep knowledge of food science and biotechnology.

Awards and Honors

Eun Hye Cho’s exceptional contributions to research have earned her numerous awards. She has been recognized with Best Oral Presentation awards at the KoSFoST International Symposium and Annual Meeting and Connecting Academia with Industry towards Cutting-edge Food Technology in 2023 and 2024. Additionally, she has won Best Poster Presentation awards at significant conferences, including the Greenbio Food Tech for Sustainable Coexistence and the International Symposium on Precision Quality Control of Aquatic and Agro Foods. These accolades underscore her ability to present and communicate her research effectively, marking her as an emerging leader in her field.

Conclusion

Eun Hye Cho is a highly promising researcher in the field of food science and biotechnology, with a strong academic foundation, innovative research methodologies, and a growing recognition in her field. Her expertise in whey protein systems and emulsion technologies, combined with her excellence in bioimaging techniques, positions her as a strong contender for the Best Researcher Award. With continued publication efforts and enhanced industry collaboration, she is likely to make even greater contributions to the field in the future.

Publication Top Notes

  1. Title: Effects of the hot air roasting process on brown rice moisturized by water–spraying method
    Authors: EH Cho, J Lee, YW In, HY Cho
    Year: 2024
    Journal: Food Chemistry, 141630
  2. Title : Exploring process parameters according to cooking steps in electric pressure cooker
    Authors : HJ Kim, EH Cho, M Do Kim, YW In, HY Cho
    Year : 2023
    Conference : Academic Conference and Symposium, 143-143
  3. Title: Eating quality characteristics of cooked rice with various process parameters in electric pressure cooker
    Authors: EH Cho, YW In, HJ Kim, MJ Choi, HY Cho
    Year: 2023
    Conference: 학술대회 및 심포지엄, 145-145