Neela Sampat | Food Science and Nutrition | Best Researcher Award

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.

Misgana Banti | Food Science | Best Researcher Award

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