Xiangrong Zhu | Food Science | Best Researcher Award

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Prof. Xiangrong Zhu | Food Science | Best Researcher Award

Principal Investigators from Hunan Academy of Agricultural Sciences, China

Dr. Xiangrong Zhu is a distinguished researcher in postharvest biology, food preservation, and functional food development. With a strong academic background and extensive research experience, he has made significant contributions to the field of agricultural sciences. His research focuses on improving the shelf-life of fruits and vegetables, understanding the antibacterial effects of plant essential oils, and enhancing food safety. Dr. Zhu has published extensively in high-impact journals and has collaborated with experts in botany, food science, and chemistry. As a professor at the Hunan Academy of Agricultural Sciences, he continues to lead innovative studies on postharvest treatments and bioactive compounds in fruits. His work integrates laboratory research with real-world agricultural applications, making a substantial impact on food quality and storage. With expertise in advanced laboratory techniques and data analysis, he has developed cutting-edge preservation methods that help maintain the nutritional and sensory properties of fresh produce. Dr. Zhu’s dedication to research and academic excellence has earned him recognition in the scientific community. His ability to combine theoretical knowledge with practical solutions ensures that his research contributes meaningfully to both industry and academia.

Professional Profile

Education

Dr. Xiangrong Zhu completed his PhD in Botany at Central South University in Changsha, China, from 2011 to 2015. His doctoral research focused on plant biology, postharvest physiology, and the biochemical processes affecting food preservation. His studies provided a strong foundation for his expertise in plant essential oils, fruit ripening mechanisms, and postharvest treatments. During his PhD, he conducted extensive laboratory experiments, exploring innovative ways to extend the shelf-life of perishable fruits and vegetables. His academic journey equipped him with in-depth knowledge of food chemistry, molecular biology, and plant metabolism. Dr. Zhu’s educational background enabled him to bridge the gap between fundamental plant science and applied food technology. Following his PhD, he further enhanced his expertise by engaging in postdoctoral research, where he investigated antimicrobial properties of natural compounds and their effects on fruit preservation. His educational experiences have allowed him to develop specialized skills in chromatography, spectroscopy, and statistical modeling, making him a leader in postharvest biology. His strong academic foundation continues to drive his research into improving food storage technologies, enhancing food safety, and developing novel postharvest treatment strategies to reduce waste and improve food security.

Professional Experience

Dr. Xiangrong Zhu has an extensive professional background in agricultural and food sciences. Since 2022, he has been serving as a professor at the Hunan Academy of Agricultural Sciences, where he leads research on postharvest preservation and food processing techniques. Prior to this role, he worked as a postdoctoral researcher at the South China Botanical Garden, Chinese Academy of Sciences, from 2016 to 2019. During his postdoctoral tenure, he focused on improving postharvest storage methods, investigating the effects of plant essential oils on bacterial and fungal growth, and enhancing food quality through controlled atmosphere techniques. His professional journey also includes research on functional food development, where he explored natural preservatives and bioactive compounds to enhance food safety and nutritional value. Over the years, Dr. Zhu has collaborated with multiple academic and industry partners to develop innovative food preservation solutions. His leadership in food research has resulted in numerous scientific publications and patents. His professional experience highlights his ability to integrate theoretical research with practical applications, benefiting both the scientific community and the agricultural industry. As a mentor and academic leader, he continues to train young researchers, advancing knowledge in postharvest biology and sustainable food preservation.

Research Interests

Dr. Xiangrong Zhu’s research interests lie in postharvest biology, food preservation, and functional food development. He is particularly focused on extending the shelf-life of fruits and vegetables through natural and chemical-free preservation techniques. His studies explore the antibacterial and antifungal properties of plant essential oils, aiming to reduce microbial contamination and enhance food safety. Dr. Zhu is also interested in the biochemical and molecular mechanisms that influence fruit ripening and quality loss during storage. Another key area of his research is controlled atmosphere storage, which helps maintain the freshness and nutritional properties of perishable foods. His work on functional food development involves the extraction and application of bioactive compounds from plants to improve human health. Dr. Zhu’s interdisciplinary approach combines food chemistry, microbiology, and agricultural science to develop innovative solutions for the food industry. He also studies the impact of ozone treatment, heat treatments, and packaging technologies on food quality. His research contributes to sustainable agriculture by minimizing food waste and enhancing the economic value of agricultural products. Through his investigations, he aims to develop environmentally friendly and commercially viable food preservation strategies that benefit consumers and food producers alike.

Research Skills

Dr. Xiangrong Zhu possesses a diverse set of research skills that enable him to conduct cutting-edge studies in food preservation and postharvest technology. He is proficient in advanced laboratory techniques such as High-Performance Liquid Chromatography (HPLC) and Gas Chromatography-Mass Spectrometry (GC-MS), which he uses to analyze the composition of bioactive compounds in fruits and vegetables. He has expertise in data analysis and modeling, utilizing software like MATLAB to interpret experimental results and optimize food preservation methods. His experience with microbiological assays allows him to assess the antibacterial and antifungal properties of natural preservatives. Dr. Zhu is also skilled in controlled environment storage experiments, evaluating the effects of temperature, humidity, and gas composition on food quality. He has extensive experience in designing and conducting large-scale food storage trials, collaborating with industry partners to implement innovative preservation techniques. His ability to integrate biochemical, microbiological, and statistical methods ensures the reliability and applicability of his research findings. Additionally, Dr. Zhu is an effective mentor and team leader, guiding students and researchers in developing practical food safety solutions. His technical skills and interdisciplinary expertise position him as a leading scientist in agricultural and food sciences.

Awards and Honors

Dr. Xiangrong Zhu has received multiple awards and honors for his contributions to food preservation and postharvest biology. His research excellence has been recognized through prestigious scientific awards, highlighting his impact on agricultural science and food safety. He has been a recipient of research grants supporting his work on essential oil-based food preservation methods and functional food development. His publications in high-impact journals have earned him recognition among peers, leading to invitations as a keynote speaker at international conferences on food science and technology. Dr. Zhu has also been acknowledged for his contributions to sustainable agriculture and postharvest innovation. His work on developing natural antimicrobial solutions for food preservation has received industry recognition, demonstrating the practical applications of his research. As a professor and mentor, he has supervised students who have won academic awards for their research projects under his guidance. His contributions to the field of food science continue to be acknowledged through citations, collaborations, and research grants. Dr. Zhu’s achievements reflect his dedication to advancing knowledge in food preservation, ensuring better food quality and safety for consumers worldwide.

Conclusion

Dr. Xiangrong Zhu is a leading researcher in postharvest biology, food preservation, and functional food development. His expertise in extending the shelf-life of fruits and vegetables through innovative storage techniques and natural preservatives has made significant contributions to food science. With a strong academic background and extensive research experience, he has published widely in respected journals and collaborated with top institutions. His technical skills in chromatography, microbiology, and data analysis make him a highly competent scientist. Dr. Zhu’s ability to integrate theoretical research with practical applications has helped address critical challenges in food safety and waste reduction. His awards and honors further highlight his impact in the field. While he has already made notable contributions, expanding his international collaborations and securing larger research grants could further enhance his influence. Overall, Dr. Zhu is a deserving candidate for the Best Researcher Award, given his groundbreaking work in postharvest preservation and food science. His research continues to drive advancements in sustainable agriculture, benefiting both academia and industry. His commitment to excellence ensures that his contributions will have a lasting impact on food security and safety.

Publications Top Notes

  1. Title: Impact of Membrane Separation Refining on Volatile Organic Compounds of Osmanthus fragrans Absolute Oil Analyzed Using Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value

    • Authors: Y. Guo, Yingjie; Z. Guo, Zhixin; J. Bian, Jianming; J. Guo, Jiajing; X. Zhu, Xiangrong

    • Year: 2025

  2. Title: Stability and Bacteriostatic Activity of Mustard Essential Oil Nanoemulsion Fortified with Citrus Pectin and Tween-80 and Its Application in the Preservation of ‘Shatangju’ Mandarin

    • Authors: C. Yuan, Chushan; X. Cheng, Xiaomei; C. Sun, Chang; G. Li, Gaoyang; X. Zhu, Xiangrong

    • Year: 2024

  3. Title: Effects of Different Drying Methods on Aroma Components of Osmanthus fragrans Extract and Absolute Oil Analyzed by Gas Chromatography-Mass Spectrometry Combined with Relative Odor Activity Value

    • Authors: Y. Guo, Yingjie; Z. Guo, Zhixin; J. Bian, Jianming; K. Wang, Kai; X. Zhu, Xiangrong

    • Year: 2024

  4. Title: Carboxymethyl Cellulose/Tween 80/Litsea cubeba Essential Oil Nanoemulsion Inhibits the Growth of Penicillium digitatum and Extends the Shelf-Life of ‘Shatangju’ Mandarin

    • Authors: C. Sun, Chang; X. Cheng, Xiaomei; C. Yuan, Chushan; Y. Zhou, Yinuo; X. Zhu, Xiangrong

    • Year: 2024

    • Citations: 16

  5. Title: Analysis of Volatile Components in the Molecular Distillation Fractions of Osmanthus fragrans Absolute by GC-MS Combined with Chemometrics Methods

    • Authors: Z. Guo, Zhixin; D. Hao, Dandan; J. Bian, Jianming; G. Li, Gaoyang; X. Zhu, Xiangrong

    • Year: 2024

    • Citations: 1

 

Atakan Koc | Biological Sciences | Best Researcher Award

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Prof. Dr. Atakan Koc | Agricultural and Biological Sciences | Best Researcher Award

Animal Scientist From Aydın Adnan Menderes University, Turkey

Atakan Koç is a distinguished professor in animal science at Aydın Adnan Menderes University, Türkiye. With over three decades of experience, he specializes in cattle breeding, milk production, fertility, and quality improvement. His expertise extends to sustainable livestock management, camelid research, and dairy production systems. Koç has held various academic and administrative positions, including head of the department and director of research centers. He is actively involved in supervising PhD and MSc theses, contributing to advancing animal science research. As a member of multiple scientific organizations, including ISOCARD, he promotes knowledge exchange and collaboration. His extensive publications and leadership in international and national research projects reflect his dedication to improving livestock production efficiency and quality.

Professional Profile

Education

Atakan Koç holds a diverse and comprehensive educational background in animal science. He earned his PhD from Adnan Menderes University in Türkiye (1997-2001), focusing on genetic and phenotypic parameter estimates related to fertility and milk yield in Holstein dairy cattle. Prior to that, he completed his MSc at The University of Melbourne, Australia (1994-1997), with a thesis on genetic improvement in beef cattle and breeding program development for both Dookie Agricultural College and Türkiye. His academic journey began with a BSc from Ankara University (1987-1991), where he specialized in animal science. Koç’s international academic exposure has significantly contributed to his expertise in cattle genetics, dairy production, and breeding programs, laying the foundation for his impactful research and teaching career.

Professional Experience

Atakan Koç has a distinguished professional career in academia and research. He is currently a professor at Aydın Adnan Menderes University, Faculty of Agriculture, Department of Animal Science. His previous roles include associate professor and assistant professor at the same institution. Additionally, he served as a research assistant at Trakya University and later at Aydın Adnan Menderes University from 1992 to 2003. Koç also gained international experience through participation in a cattle production course in Sefhayim, Israel, and his MSc studies in Australia. His administrative roles include Head of Department and Director of Research and Application Centers, contributing to academic leadership and the advancement of animal science education and research.

Research Interests

Atakan Koç’s research interests are deeply rooted in animal science, with a primary focus on dairy and beef cattle breeding, milk yield improvement, and milk quality assessment. His work explores genetic parameters, somatic cell count, fertility traits, and carcass quality. Additionally, he has a keen interest in sustainable livestock management, including camel breeding and dairy production systems. Koç is actively involved in projects related to camel milk production, investigating its microbiological and physicochemical properties. His interests also extend to the application of artificial intelligence in livestock farming and evaluating the behavioral characteristics of cattle under different environmental conditions, contributing to improved production efficiency and animal welfare.

Research Skills

Atakan Koç possesses a robust skill set in animal science research, encompassing quantitative genetics, breeding program design, and statistical modeling for livestock data analysis. He is proficient in evaluating milk yield, fertility traits, and somatic cell count in dairy cattle. His technical expertise includes conducting large-scale field studies, analyzing carcass and meat quality traits, and assessing the impact of environmental factors on livestock production. Koç is also skilled in scientific writing, project management, and supervising research theses. His collaborative work with international teams demonstrates his ability to lead and contribute to large-scale research initiatives, utilizing modern methodologies for data collection and analysis.

Awards and Honors

Atakan Koç’s contributions to animal science have earned him recognition and prestigious honors. He has received accolades for his role in various national and international scientific projects. As the coordinator and researcher in projects supported by higher education institutions, he has been acknowledged for advancing dairy production and improving cattle breeding practices. His membership in ISOCARD and board membership in TMMOB Chamber of Agricultural Engineers highlight his influence in the scientific community. Additionally, Koç’s editorial role in the Journal of Animal Production reflects his standing as a respected figure in agricultural research, contributing to knowledge dissemination and scholarly excellence.

Conclusion

Atakan Koç is a leading figure in animal science, renowned for his expertise in cattle breeding, dairy production, and livestock management. His academic journey, marked by international education and research collaborations, has shaped his impactful career. Through his extensive publications, supervision of research theses, and involvement in large-scale projects, Koç has significantly contributed to the field. His dedication to improving milk quality, livestock productivity, and sustainable farming practices reflects his commitment to advancing agricultural science. With a distinguished career, he continues to influence the scientific community, fostering innovation and promoting research excellence in animal science.

Publications Top Notes

  1. Effect of Changes in Farm Management on the Yield and Constituents, Microbiological Quality, Somatic Cell Count and Fatty Acid Profile of the Camel Milk

    • Authors: Atakan Koç, Selda Bulca, Alkan Çağlı, Selma Büyükkılıç Beyzi, Bernard Faye, Gaukhar Konuspayeva, Mehmet Ulaş Çınar
    • Year: 2025

  2. Growth Performance, Body Measurements and Live Weight Estimation of Tülü (Bactrian × Dromedary F1) Calves from Birth to Six Months of Age

    • Authors: Atakan Koç, Alkan Çağlı
    • Year: 2025

  3. Bursa İli Karacabey İlçesinde Özel Bir İşletmede Yetiştirilen Simmental (Fleckvieh) Irkı Sığırların Dış Görünüş Özelliklerinin Değerlendirilmesi

    • Authors: Nazif Uzun, Atakan Koç
    • Year: 2024

  4. Type Traits of Primiparous Holstein-Friesian and Red-Holstein Cows Raised Together in a Farm in Aydın Province

    • Authors: Frederic Ndihokubwayo, Atakan Koç
    • Year: 2024

  5. Type Traits of Holstein-Friesian and Red-Holstein Cows Raised Together in a Private Farm in Aydın Province

    • Authors: Atakan Koç, Frederic Ndihokubwayo
    • Year: 2024

  6. Breeding Pure and Crossbreeds of European Cattle Breeds for Milk Production Improvement under Tropical Climate Conditions—a Review

    • Authors: Frederic Ndihokubwayo, Atakan Koç
    • Year: 2024

  7. A Research on Fertility, Herd Life, Milk Production and Milk Quality Characteristics of Simmental (Fleckvieh) Cows: 1. Reproduction, Herd Life and Milk Production Characteristics

    • Authors: Atakan Koç, Mehmet Öner
    • Year: 2023

  8. A Research on Fertility, Herd Life, Milk Production and Milk Quality Characteristics of Simmental (Fleckvieh) Cows: 2. Milk Quality

    • Authors: Atakan Koç, Mehmet Öner
    • Year: 2023

  9. Camel Milk Production System in Türkiye

    • Authors: Atakan Koç
    • Year: 2022

  10. A Study on the Changes of Colostrum Quality, Milk Constituents and Somatic Cell Count after Calving in Holstein Friesian Cows

  • Authors: Atakan Koç, Berkay Gaser
  • Year: 2022
  1. Süt Devesi Yetiştiriciliği Bakım-Yönetim Kılavuzu (Book)
  • Authors: Bernard Faye, Gaukhar Konuspayeva, Atakan Koç
  • Year: 2021
  1. A Study on Milk Yield, Fertility and Milk Quality Characteristics of Primiparous Red-Holstein and Holstein-Friesian Cows
  • Authors: Atakan Koç, Ramazan Gürses
  • Year: 2020
  1. Milk Yield, Reproduction and Milk Quality Characteristics of Simmental and Red-Holstein Cattle Raised at a Dairy Farm in Aydın Province: 2. Milk Quality
  • Authors: Atakan Koç, Çağrı Arı
  • Year: 2020
  1. Milk Yield, Reproduction and Milk Quality Characteristics of Simmental and Red-Holstein Cattle Raised in a Dairy Farm in Aydın Province: 1. Reproduction and Milk Yield
  • Authors: Atakan Koç, Çağrı Arı
  • Year: 2020
  1. Transglutaminaz Enziminin Deve Sütünden Üretilen Yoğurdun Bazı Özellikleri Üzerine Etkisi
  • Authors: Selda Bulca, Fahriye Ümüt, Atakan Koç
  • Year: 2020
  1. Deve Sütü: Yoğurt Üretiminde Kullanılacak Yeni Bir Protein Kaynağı
  • Authors: Selda Bulca, Atakan Koç
  • Year: 2020
  1. MONTHLY CHANGES OF BEHAVIORAL CHARACTERISTICS IN HOLSTEIN-FRIESIAN, BROWN SWISS AND SIMMENTAL BULLS
  • Authors: Atakan Koç
  • Year: 2019
  1. Develerde Karkas ve Et Kalite Özellikleri
  • Authors: Abdullah Bülbül, Atakan Koç
  • Year: 2018
  1. Siyah–Alaca, Esmer ve Simmental Tosunların Besi Performansı, Karkas ve Et Kalite Özellikleri
  • Authors: Eray Çatikkas, Atakan Koç
  • Year: 2017
  1. Effects of Somatic Cell Count and Various Environmental Factors on Milk Yield and Foremilk Constituents of Red-Holstein Cows
  • Authors: Atakan Koç
  • Year: 2015
  1. A Research on Milk Yield, Persistency, Milk Constituents and Somatic Cell Count of Red Holstein Cows Raised under Mediterranean Climatic Conditions
  • Authors: Yilmaz H., Koç A.
  • Year: 2013
  1. Short Communication: Effects of Some Environmental Factors and Extended Calving Interval on Milk Yield of Red Holstein Cows
  • Authors: Koç A.
  • Year: 2012
  1. A Study of the Reproductive Performance, Milk Yield, Milk Constituents, and Somatic Cell Count of Holstein-Friesian and Montbeliarde Cows
  • Authors: Koç A.
  • Year: 2011
  1. Food Safety at the Dairy Farm Level: Knowledge, Practices and Attitudes of Farmers
  • Authors: Armagan G., Koç A., Ozden A.
  • Year: 2009
  1. Some Factors Influencing Milk Somatic Cell Count of Holstein Friesian and Brown Swiss Cows under the Mediterranean Climatic Conditions
  • Authors: Koç A., Kizilkaya K.
  • Year: 2009
  1. Analysis of Repeated Milk Somatic Cell Count of Holstein-Friesian Cows Raised in Mediterranean Climatic Conditions
  • Authors: Koç A.
  • Year: 2006

Nafiseh Zamindar | food science | Best Researcher Award

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Assoc Prof Dr. Nafiseh Zamindar | food science | Best Researcher Award

Associate professor at Isfahan (Khorasgan) Branch Islamic Azad University, Iran

Nafiseh Zamindar is an Associate Professor at the Department of Food Science and Technology, Islamic Azad University, Isfahan Branch. With a Ph.D. in Food Science from Isfahan University of Technology (IUT), her research focuses on thermal processing techniques, including ohmic heating and numerical modeling of food heating. She has contributed significantly to studies on canned food sterilization and the antibacterial properties of essential oils. Alongside her academic work, Dr. Zamindar is passionate about innovative food preservation methods and sustainable packaging solutions, positioning her as a leader in food technology research.
Profile

Adnan Amjad | Food Science | Best Researcher Award

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Adnan Amjad | Food Science | Best Researcher Award

Associate Professor, Bahauddin Zakariya University Multan, Pakistan

Dr. Adnan Amjad is an esteemed Assistant Professor in the Department of Human Nutrition at Bahauddin Zakariya University, Multan, Pakistan. With extensive experience in the field of Food Science and Nutrition, Dr. Amjad is recognized for his research contributions and his dedication to improving food safety and nutrition. He has demonstrated strong leadership through the supervision of numerous PhD and M.Phil. students, contributing to advancements in food technology, toxicology, and human nutrition. His collaborative approach and commitment to academic excellence have made him a respected figure within the scientific community.

Profile:

 

Education

Dr. Adnan Amjad completed his Ph.D. in Food Technology from the University of Agriculture, Faisalabad, Pakistan, in 2017. His doctoral research focused on the screening of potato cultivars for sugar accumulation during cold storage and developing methods for mitigating this issue through reconditioning. Prior to this, he earned an M.Sc. (Hons) in Food Technology from the same university in 2011, where he worked on assessing insecticide residues in vegetables. He also holds a B.Sc. (Hons) in Agriculture, with a major in Food Science and Technology, establishing a strong academic foundation in food safety and agricultural practices.

Professional Experiences

Dr. Amjad has served as an Assistant Professor at Bahauddin Zakariya University since November 2018, focusing on disciplines like Human Nutrition and Dietetics, Food Science and Technology, and Food Safety and Toxicology. He has guided numerous Ph.D. and M.Phil. scholars on topics ranging from pesticide residue removal to food waste management and functional food development. His role as a supervisor showcases his expertise in fostering academic growth and producing impactful research. He also engages in various academic and administrative responsibilities, contributing to the development of his department.

 

Research skills

Dr. Adnan Amjad possesses a wide array of research skills that span across multiple domains within Food Science and Human Nutrition. His expertise lies in food safety, specifically in identifying and mitigating the presence of harmful pesticide residues in fruits and vegetables. He is skilled in employing advanced techniques like ozonation, ultrasonication, and edible coatings to enhance food quality, improve shelf life, and reduce toxic contaminants. Dr. Amjad is proficient in experimental design and data analysis, having applied these skills to his research on food technology, where he has explored innovative ways to recycle agro-industrial waste into value-added products.

 

Awards And Recoginition

Though specific awards are not detailed in his profile, Dr. Amjad has earned recognition through his significant contributions to food science research, his leadership in supervising graduate students, and his service to the academic community. His research on pesticide residue removal, food waste management, and enhancing food quality through novel techniques like ozonation has positioned him as an important contributor in his field. His commitment to academic mentoring has also earned him respect within the academic community, further solidifying his reputation as a dedicated researcher and educator.

Conclusion

Dr. Adnan Amjad is a strong candidate for the Best Researcher Award, particularly in the areas of applied research in Food Science and Nutrition. His work on food safety, human nutrition, and toxicology, combined with his mentorship of students, highlights his potential as an impactful researcher. Enhancing his international presence and publication record could make him an even stronger contender for the award.

Publication Top Notes

  • 📘 Amassing of Hydroxymethylfurfural, 2-Furfural and 5-Methyl furfural in orange (Citrus reticulata) juice during storage
    • Authors: MA Randhawa, MS Javed, Z Ahmad, A Amjad, AA Khan, FH Shah, F Filza
    • Year: 2019
    • Citations: 11
  • 🥔 Assessing the Processing Quality of Different Potato Cultivars during Storage at Various Temperatures
    • Authors: A Amjad, MA Randhawa, MS Butt, M Asghar
    • Year: 2016
    • Citations: 8
  • 🧫 Assessment of aflatoxins exposure through urinary biomarker approach and the evaluation of the impacts of aflatoxins exposure on the selected health parameters of the children
    • Authors: U Nasir, I Naeem, M Asif, A Ismail, YY Gong, MN Routledge, A Amjad
    • Year: 2021
    • Citations: 13
  • 🍆 Assessment of imidacloprid and acetamiprid residues in okra and eggplant grown in peri-urban areas and their dietary intake in humans
    • Authors: M Binyameen, MU Riaz, Z Muhammad
    • Year: 2018
    • Citations: 4
  • 🍞 Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour
    • Authors: A Amjad, M Sohaib, H Nawaz, MS Javed, M Shah, FUH Shah, MR Tariq
    • Year: 2021
    • Citations: 11
  • 🧀 Assessment of the antimicrobial potentiality and functionality of Lactobacillus plantarum strains isolated from the conventional inner Mongolian fermented cheese against pathogens
    • Authors: Z Muhammad, R Ramzan, A Abdelazez, A Amjad, M Afzaal, S Zhang
    • Year: 2019
    • Citations: 78
  • 🥔 Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
    • Authors: A Amjad, MS Javed, A Hameed, M Hussain, A Ismail
    • Year: 2019
    • Citations: 22
  • 🥕 Characterization of rheological, sensorial and antioxidant properties of bread enriched with carrot powder
    • Authors: A Amjad, MS Javed, MW Sajid, M Shah, FH Shah, RM Amir, H Usman
    • Year: 2020
  • 🍼 Comparative assessment of arsenic contamination in raw milk, infant formulas and breast milk
    • Authors: A Hameed, S Akhtara, A Amjad, I Naeema, M Tariqa
    • Year: 2019
    • Citations: 13
  • 🍊 Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits
    • Authors: S Mohibullah, F Khaliq, H Nawaz, F Rahim, N Ullah, MS Javed, A Amjad
    • Year: 2022
    • Citations: 2

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

Misgana Banti | Food Science | Best Researcher Award

Posted on by ScienceFather

Mr. Misgana Banti | Food Science | Best Researcher Award

Researcher at  Ethiopian Institute of Agricultural Research, Ethiopia.

Misgana Banti Naguma is a dedicated and accomplished researcher in the field of agricultural science, with a focus on food science and nutrition. His academic background includes a Bachelor of Science (B.Sc.) in Post-harvest Management and a Master of Science (M.Sc.) in Food Science and Technology, both from Jimma University. Misgana’s research experience spans several years, starting from his early career at the Jimma Agricultural Research Center (JARC) to his current position at the Kulumsa Agriculture Research Centre (KARC), where he serves as an Associate Researcher & Researcher I.

Professional Profiles:

Education:

Misgana Banti Naguma obtained a Bachelor of Science (B.Sc.) in Post-harvest Management from Jimma University in 2013. He later earned a Master of Science (M.Sc.) in Food Science and Technology from the same university in 2020.

Research Experience:

Misgana Banti Naguma has a wealth of research experience, starting from his early career at the Jimma Agricultural Research Center (JARC) to his current position at the Kulumsa Agriculture Research Centre (KARC). He began as a Junior Researcher in Food Science and Nutrition at JARC and has since advanced to the role of Associate Researcher & Researcher I at KARC. Throughout his career, Misgana has been actively involved in various research projects related to food science and nutrition. His work has focused on areas such as the influence of growing environment and processing methods on the quality and biochemical composition of green coffee beans, the nutritional importance and antinutritional factors of legumes, and the evaluation of injera making quality of tef and cassava composite flour, among others. Misgana’s research experience highlights his dedication to advancing knowledge in agricultural science and his commitment to addressing important issues in food production and nutrition.

Research Interest:

Misgana Banti Naguma’s research interests are focused on various aspects of agricultural science, with a particular emphasis on post-harvest management and food science and technology. His work aims to improve the understanding of the nutritional composition of food and to develop innovative food processing methods. Misgana’s research also encompasses broader agricultural research topics, reflecting his commitment to addressing key challenges in the field.

Awards:

Misgana Banti Naguma has received several awards and recognitions for his contributions to agricultural science and food research. One notable recognition is the Certificate of Recognition for outstanding academic performance. This award highlights Misgana’s commitment to excellence in his field and acknowledges his dedication to advancing knowledge in agricultural science.

Skills:

Misgana Banti Naguma is equipped with a diverse skill set essential for his work in agricultural science and food research. His proficiency in conducting research in food science, nutrition, and agricultural science is complemented by his strong data analysis skills, allowing him to effectively analyze and interpret research findings. Misgana excels in communicating his research through publications and presentations, demonstrating his ability to convey complex information clearly and concisely. In addition to his research skills, Misgana is a valuable team player, adept at collaborating with colleagues and researchers on various projects. His problem-solving abilities enable him to identify and address challenges in agricultural and food research, contributing to innovative solutions in the field. Misgana’s project management skills are evident in his ability to oversee research projects from inception to completion, ensuring their success.

Publications:

  1. Food adulteration and some methods of detection, review
    • Authors: M Banti
    • Year: 2020
    • Citations: 42
  2. Coffee processing methods, coffee quality and related environmental issues
    • Authors: M Banti, E Abraham
    • Year: 2021
    • Citations: 20
  3. Review on electrical conductivity in food, the case in fruits and vegetables
    • Authors: M Banti
    • Year: 2020
    • Citations: 20
  4. Review on nutritional importance and anti-nutritional factors of legumes
    • Authors: M Banti, W Bajo
    • Year: 2020
    • Citations: 8
  5. Injera making quality evaluation of tef and cassava composite flour
    • Authors: M Banti, T Atlaw, B Agza, G Kanchora, R Jiso, M Tsegaye, A Bisrat
    • Year: 2020
    • Citations: 6
  6. Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara
    • Authors: T Atlaw, M Banti, W Bajo, B Agza, T Haile
    • Year: 2020
    • Citations: 1
  7. Physicochemical and cup quality of coffee as affected by processing methods and growing locations
    • Authors: M Banti, T Atlaw
    • Year: 2024