Filiz Altay | Biological Sciences | Best Researcher Award

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Prof. Dr. Filiz Altay | Biological Sciences | Best Researcher Award

Faculty at Istanbul Technical University, Turkey

Prof. Dr. Filiz Lokumcu Altay, born on July 7, 1975, is a distinguished academic in the field of Food Engineering with a prolific career spanning research, education, and leadership. A dedicated researcher and educator, she has made significant contributions to interdisciplinary fields, combining food science, nanotechnology, and biomedical engineering. Married with two children, she balances her family life with her professional endeavors, demonstrating exceptional dedication and passion for her field. Since achieving full professorship in May 2021, she has continued to lead groundbreaking projects that have advanced the boundaries of science and technology, making her a prominent figure in academia and research.

Professional Profile

Education

Prof. Dr. Altay’s academic journey began with a Bachelor’s degree in Food Engineering from Istanbul Technical University (ITU) in 1997, followed by a Master’s degree in the same field from ITU in 2000. She furthered her expertise by earning a Ph.D. in Biological Systems Engineering from the University of Wisconsin-Madison in 2006. Her educational foundation has equipped her with the knowledge and skills to excel in both theoretical and applied research, fostering her ability to bridge multiple disciplines effectively.

Professional Experience

Prof. Dr. Altay has held several significant academic and administrative positions throughout her career. Notable roles include serving as Vice Dean (2016-2017) and Vice Department Head (2008-2009). Since becoming a full professor in 2021, she has been at the forefront of innovative research and academic leadership at ITU. Her experience in both teaching and project management has allowed her to contribute meaningfully to her institution and the broader scientific community.

Research Interests

Prof. Dr. Altay’s research interests span a wide array of topics, including nanotechnology applications in food systems, electrospinning techniques, bioactive material encapsulation, and the development of functional packaging technologies. Her interdisciplinary approach has led to pioneering projects in areas such as 3D bioprinting, neurofeedback-based virtual environments, and anticancer material development. Her work addresses critical challenges in food engineering, biomedical applications, and material science, showcasing her versatility and innovative mindset.

Research Skills

Prof. Dr. Altay possesses a diverse set of research skills, including expertise in rheological characterization, calorimetric evaluations, and electrospinning techniques. Her proficiency in nanotechnology and material science is evident through her ability to design and execute complex, multidisciplinary projects. She also has significant experience in project coordination, international collaboration, and applying research findings to practical and industrial applications, such as her startup at ITU Technopark.

Awards and Honors

While specific awards and honors were not detailed, Prof. Dr. Altay’s appointment as a full professor and her leadership roles in prestigious projects reflect her recognition as a leading figure in her field. Her entrepreneurial success with the founding of “Nanotel” and her ability to secure funding for numerous high-impact projects underscore her contributions to science and society.

Conclusion

Prof. Dr. Filiz Lokumcu Altay’s exemplary career makes her a deserving candidate for the Best Researcher Award. Her interdisciplinary research, leadership roles, and educational contributions have positioned her as a pioneer in food engineering and related fields. By combining her academic expertise with entrepreneurial initiatives, she has demonstrated the capacity to create meaningful societal impact. Her achievements serve as an inspiration to the scientific community and future researchers alike.

Publication Top Notes

  1. Title: In vitro transdermal release of crocin from electrospun saffron and its comparison with in vitro digestion
    Authors: Najafi, Z., Altay, F., Şahin-Yeşilçubuk, N.
    Year: 2025
    Citations: 0
  2. Title: Effects of Egg on Cake Batter Rheology and Sponge Cake Texture
    Authors: Inanlar, B., Altay, F.
    Year: 2024
    Citations: 0
  3. Title: Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish
    Authors: Cetinkaya, T., Bildik, F., Altay, F., Ceylan, Z.
    Year: 2024
    Citations: 14
  4. Title: Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage
    Authors: Ceylan, Z., Meral, R., Alav, A., Bildik, F., Altay, F.
    Year: 2024
    Citations: 2
  5. Title: Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification
    Authors: İnan-Çınkır, N., Ağçam, E., Altay, F., Akyıldız, A.
    Year: 2024
    Citations: 16
  6. Title: Emulsion electrospinning of zein or gelatin-pectin with carotenoid from watermelon
    Authors: İnan-Çınkır, N., Ağcam, E., Altay, F., Akyıldız, A.
    Year: 2023
    Citations: 5
  7. Title: Incorporating antioxidative peptides within nanofibrous delivery vehicles: Characterization and in vitro release kinetics
    Authors: Kirbas, Z., Altay, F.
    Year: 2023
    Citations: 2
  8. Title: Mechanism of interactions of dsDNA binding with quercetin and its two novel sulfonate derivatives using multispectroscopic, voltammetric, and molecular docking studies
    Authors: Bekar-Yıldırmaz, B., Şenel, P., Erdoğan, T., Altay, F., Gölcü, A.
    Year: 2023
    Citations: 1
  9. Title: Particle morphology and antimicrobial properties of electrosprayed propolis
    Authors: Sözeri Atik, D., Bölük, E., Bildik, F., Kopuk, B., Palabıyık, İ.
    Year: 2022
    Citations: 6
  10. Title: Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin
    Authors: Najafi, Z., Bildik, F., Şahin-Yeşilçubuk, N., Altay, F.
    Year: 2022
    Citations: 14

 

 

Neela Sampat | Food Science and Nutrition | Best Researcher Award

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Dr. Neela Sampat | Food Science and Nutrition | Best Researcher Award 

Consultant, at Cambridge Weight Plan, Oman.

Dr. Neela A. Sampat is a distinguished Clinical Dietitian and nutrition expert with over 21 years of experience in the health and wellness field. Known for her research in nutritional biochemistry and community nutrition, Dr. Sampat’s work focuses on the molecular roles of nutrients and their impact on chronic diseases. As a Consultant & Divisional Head at Cambridge Weight Plan in Oman, she is dedicated to promoting optimal health through nutrition, counseling, and science-based dietary assessments. Dr. Sampat has gained recognition as a keynote speaker and published researcher, contributing valuable insights to international conferences on brain health and vitamin D. Her expertise extends to clinical settings, where she has managed weight loss and diet programs, helping patients achieve transformative results. Dr. Sampat is committed to advancing public health through impactful research, education, and innovative approaches in nutritional science.

Profile

ORCID

Education 🎓

Dr. Neela A. Sampat completed her Ph.D. in Food Science & Nutrition (2017-2022) from Sultan Qaboos University on a full scholarship, focusing on Vitamin D’s impact on neurocognitive health. She also holds an MSc, with an emphasis on clinical nutrition, from her earlier studies. Her doctoral research involved projects such as analyzing serum vitamin D levels in children with Attention Deficit Hyperactivity Disorder (ADHD) and studying vitamin D knowledge and attitudes among university students in Oman. These projects underline her dedication to understanding nutrient roles in mental health and her commitment to improving public health education regarding nutrition. Dr. Sampat’s academic background, alongside her extensive research, equips her with advanced knowledge in nutritional epidemiology and the practical skills necessary for influencing nutritional science and policy.

Experience 💼

Dr. Neela A. Sampat brings a wealth of experience as a Clinical Dietitian and Consultant. Currently, she serves as the Divisional Head at Cambridge Weight Plan Oman, where she oversees the administrative functions and promotes health through strategic brand initiatives and public outreach. Her previous roles include Center Manager at VLCC International across various branches in Dubai and Muscat, where she led slimming departments, managed daily operations, and developed diet plans. As a Clinical Dietitian at American Hospital Dubai, she provided specialized dietary support in ICU, Cardiac, Endocrinology, and Dialysis units. Dr. Sampat’s career demonstrates her capacity for leadership, patient counseling, and effective health interventions across diverse clinical settings, all focused on achieving improved health outcomes through nutrition and lifestyle modifications.

Research Interests 🔬

Dr. Sampat’s research interests focus on the intersection of nutrition and mental health, particularly how nutrients like vitamin D influence neurocognitive functions in disorders such as ADHD, dementia, and depression. She also explores the biochemical mechanisms by which nutrients impact brain health, as well as broader topics in nutritional epidemiology and community health nutrition. Her studies often involve assessing vitamin D levels in various populations and analyzing attitudes toward sun exposure as a source of this nutrient. Through her work, Dr. Sampat aims to promote a deeper understanding of nutrition’s preventive role in mental and physical health, emphasizing the significance of accessible, science-backed nutritional education for both individual and public health.

Awards 🏆

Dr. Sampat has received numerous accolades for her contributions to nutritional science. She was awarded a full Ph.D. scholarship from Sultan Qaboos University in 2017, recognizing her research potential in food science and nutrition. She has also been an esteemed keynote speaker, presenting on topics such as Vitamin D’s influence on brain health at the Sultan Qaboos University Symposium and the Kuwait University Life Science Conference. Additionally, her research findings on Vitamin D were published in the Annual Report of the College of Agriculture and Marine Science at Sultan Qaboos University, a significant academic accomplishment. Dr. Sampat’s commitment to nutrition research and public health advocacy has earned her an esteemed reputation in her field.

Publications 📚

Dr. Sampat has published extensively on topics related to Vitamin D and neurocognitive health. Notable publications include:

  • “Association between Vitamin D Status and Neurocognitive Function in Dementia, Depression, Schizophrenia, and ADHD: Review & Synthesis” – Journal of Neurochemistry, 2019 [Cited by: Article].
  • “Impact of Vitamin D on Neurocognitive Function in Dementia, Depression, Schizophrenia, and ADHD” – Frontiers in Bioscience, January 2021 [Cited by: Article].
  • “Vitamin D: Public Health Status in the Gulf Region” – International Journal of Nutrition, Pharmacology, Neurological Diseases, Volume 9, Issue 4, October-December 2019 [Cited by: Article].
  • “Vitamin D Gulf Public Health Review” – Published for Public Health Reviews, 2019 [Cited by: Article].

Conclusion

Overall, Dr. Neela A. Sampat is a highly qualified candidate for the Best Researcher Award. Her long-standing commitment to nutritional science, extensive clinical experience, impactful research on vitamin D, and community involvement in nutrition education make her a commendable choice. Addressing the suggested areas for improvement could further amplify her research contributions and broaden her impact. With her existing strengths and potential for continued growth, Dr. Sampat presents a well-rounded and distinguished profile for this award.

Munazah Sidiq | Food Science and Technology | Best Researcher Award

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Ms. Munazah Sidiq | Food Science and Technology | Best Researcher Award

Research Scholar at University of Kashmir, India.

Munazah Sidiq is a dedicated researcher specializing in food technology and chemistry. She is currently affiliated with the University of Khmer, where she focuses on improving food quality and safety through innovative research. Her work spans various aspects of food science, including the development of antibrowning agents, the study of dietary effects on food properties, and the impact of irradiation on food products. Munazah has also explored encapsulation techniques to enhance the stability and activity of bioactive compounds. Her research contributes significantly to the field, addressing practical challenges in food preservation and processing. With a strong background in both academic and applied research, Munazah’s contributions are marked by a commitment to advancing food technology and improving public health. Her achievements and expertise highlight her role as a valuable contributor to the scientific community in the realm of food science and technology.

Profile

Education🎓

Munazah Sidiq has a solid educational background in food technology and chemistry, which underpins her research expertise. She holds a Master’s degree in Food Technology, a field that emphasizes the application of scientific principles to the processing and preservation of food. Her academic journey also includes a Bachelor’s degree in Chemistry, providing her with a strong foundation in the fundamental principles of chemical sciences. Munazah’s education is complemented by additional training in higher education and research methodologies, equipping her with the skills necessary for advanced research and development. This academic background has enabled her to conduct significant research on topics such as dietary effects on food properties, antibrowning agents, and food preservation techniques. Her educational qualifications have been pivotal in shaping her career as a researcher and contributing to her achievements in the field of food technology.

Professional Experience 🏢

Munazah Sidiq has garnered extensive experience in the field of food technology and chemistry through her roles in various prestigious institutions. Currently a researcher at the University of Khmer, she has been actively engaged in innovative studies that address food quality and preservation challenges. Her previous work includes a significant tenure at Rashtriya Uthdutar Shiksha Abhiyan (USA) 2.0, where she contributed to advanced research in food science and technology. Munazah has a proven track record of conducting impactful research, including studies on dietary effects on food properties, antibrowning agents, and the irradiation of food products. Her expertise is further demonstrated by her involvement in encapsulation techniques and postharvest processing technologies. Munazah’s professional journey highlights her commitment to advancing food technology and her ability to apply scientific principles to solve real-world issues in the food industry

Environmental Health

While Munazah’s work is primarily focused on food technology, her research indirectly supports environmental health by improving food preservation and reducing waste through effective processing techniques.

Research Interests 🔬

Munazah Sidiq’s research interests are deeply rooted in the fields of food technology and chemistry, with a focus on enhancing food quality and safety. Her work explores innovative methods for improving the physicochemical properties of food products, such as developing antibrowning agents and studying the effects of irradiation on food during storage. Munazah is particularly interested in the encapsulation of bioactive compounds, like catechins, using advanced techniques such as ultrasonic retention and matrix formation, to enhance their stability and activity. Additionally, her research addresses postharvest processing technologies and their impact on the retention of essential compounds in food. By delving into these areas, Munazah aims to contribute to the development of more effective food preservation methods and quality enhancement strategies, ultimately benefiting food safety and consumer health. Her interdisciplinary approach combines elements of chemistry, material science, and food technology to tackle practical challenges in the industry.

Award and Honors

Munazah Sidiq has received notable awards and honors that underscore her contributions to the field of food technology and chemistry. Her research on dietary effects and antibrowning agents has earned her recognition for advancing food preservation techniques. Munazah was honored with accolades for her innovative studies, including her work on the physicochemical properties of food and the impact of irradiation on food quality. Her dedication to improving food processing and safety has been acknowledged through various awards, reflecting her commitment to excellence in research. Her achievements are further highlighted by her successful publications in esteemed journals, which have contributed to her reputation as a leading researcher in her field. Munazah’s honors not only validate her expertise but also emphasize her role in driving advancements in food technology and enhancing quality standards within the industry.

Research Skills

Munazah Sidiq possesses a robust set of research skills that drive her success in food technology and chemistry. Her expertise includes advanced analytical techniques such as evaluating physicochemical and sensory properties of food products. Munazah excels in applying innovative methods to improve food preservation and quality, including encapsulation techniques and antibrowning agents. Her proficiency in experimental design and data analysis is evident from her impactful studies on dietary effects, irradiation processes, and postharvest technologies. She is skilled in employing modern tools and methodologies for food characterization and quality assessment, contributing to her ability to tackle complex research problems. Munazah’s strong critical thinking and problem-solving abilities enhance her research, allowing her to develop practical solutions with significant implications for food safety and quality. Her dedication to rigorous scientific inquiry and collaborative research underscores her valuable contributions to the field.

Conclusion

Munazah Sidiq is a strong candidate for the Research for Best Researcher Award due to her impactful research in food technology and chemistry. Her work in improving food quality, extending shelf life, and applying innovative techniques demonstrates her dedication to advancing the field. Although her research does not directly address environmental health or vector control, her contributions to food safety and preservation have broader implications for public health and sustainability. Her collaborative efforts, practical applications, and recognition in her field further support her suitability for the award.

Publications Top Notes 📚
  1. Lycopene Extract as an Antibrowning Agent for Edible Coating of Fresh Cut Apples
    • Authors: Azam, I., ul Ain, Q., Sidiq, M., Muzzaffar, S.
    • Journal: Journal of Food Science and Technology
    • Year: 2024
    • Volume: 61
    • Issue: 9
    • Pages: 1758–1766
  2. Nano-Reduction of Chickpea Dietary Fibre: Effect on Physicochemical, Structural, Functional and Microbial Properties
    • Authors: Sidiq, M., Muzzaffar, S., Masoodi, F.A., Rizwan, D., Gull, A.
    • Journal: International Journal of Food Science and Technology
    • Year: 2024
  3. Effect of γ-Irradiation on the Physicochemical and Sensory Properties of Fresh Walnut Kernels (Juglans regia) During Storage
    • Authors: Masoodi, L., Masoodi, F.A., Gull, A., Muzaffer, S., Sidiq, M.
    • Journal: Food Chemistry Advances
    • Year: 2023
    • Volume: 3
    • Article Number: 100301
  4. Effects of Pre- and Postharvest Processing Technologies on Bioactive Compounds of Plum
    • Authors: Muzzaffar, S., Sidiq, M.
    • Book Title: Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology
    • Year: 2022
    • Pages: 249–281
  5. Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention
    • Authors: Shah, A., Ashraf, Z., Gani, A., Sidiq, M.
    • Journal: Foods
    • Year: 2022
    • Volume: 11
    • Issue: 10
    • Article Number: 1493