Ehsan Sadeghi | Food safety | Best Industrial Research Award

Posted on by ScienceFather

Prof. Ehsan Sadeghi | Food safety | Best Industrial Research Award

Faculty Staff from Kermanshah University of Medical Sciences, Iran

Prof. Ehsan Sadeghi is a prominent academic and researcher in the field of food science and technology. He currently serves as the Dean of the Faculty of Nutrition and Food Technology at Kermanshah University of Medical Sciences, a position he has held since 2017. With a multifaceted career spanning academia and industry, Prof. Sadeghi has contributed significantly to food safety, microbiology, and functional food packaging. His leadership roles in various academic departments and committees reflect his commitment to educational excellence. In addition to his academic achievements, he has led R&D departments in several prominent food companies, bridging the gap between scientific research and industry application. Fluent in English and conversant in French, Prof. Sadeghi is also an active member of professional food science associations. His research has earned him several national awards, and his scholarly work continues to impact food quality control and health-oriented innovations in food systems.

Professional Profile

Education

Prof. Ehsan Sadeghi has cultivated a strong academic foundation in food science and technology. Although the document doesn’t specify his degree history, his qualifications and high-level academic roles indicate a comprehensive education in nutrition, food quality control, and public health disciplines, likely including a Ph.D. in a food-related field. He has also supplemented his academic background with specialized international certifications, including training in probiotics usage (Denmark), microbial fast methods in food safety (UK), and antibiotic residue detection in dairy products. He holds advanced management credentials in R&D from the UK, further strengthening his practical and administrative knowledge. These educational experiences, both formal and professional, have been pivotal in his development as a scientific leader. Through continual learning and international exposure, Prof. Sadeghi remains at the forefront of food technology research, education, and policy-making.

Professional Experience

Prof. Sadeghi’s career includes significant academic and industrial leadership roles. In academia, he has served as Dean, Department Head, and Director of Education across various units of Kermanshah University of Medical Sciences. His responsibilities have included overseeing postgraduate affairs, curriculum development, and managing educational strategy for the School of Public Health. In parallel, he has led research and development for major food companies, including Roznoosh (beverages), Dalahoo (meat products), Okadoo (canned goods), and Manizan (dairy), blending academic insight with real-world innovation. He also serves as a food technology advisor to the university’s vice-chancellor for food and drugs. These dual roles enable him to apply rigorous scientific principles to commercial product development and public health policy. His consistent leadership across academic and industrial platforms makes him a dynamic figure in food science, capable of shaping both education and applied research.

Research Interests

Prof. Sadeghi’s research spans several critical areas in food science, including food safety, microbiology, packaging, and functional foods. He has led studies on edible bioactive films, innovative food preservation technologies, and probiotic delivery systems. His work often intersects with health-focused outcomes, such as the removal of contaminants from beverages and enhancing the nutritional profile of food products. Prof. Sadeghi uses advanced methods like electrochemical sensing, microwave-assisted extraction, and encapsulation to push the boundaries of food technology. His commitment to applied research is evident in his publications and collaborations with the food industry. By focusing on issues such as shelf-life extension, food quality, and environmental sustainability in packaging, his work offers real-world impact. His balanced approach to fundamental science and practical application positions him as a leader in developing safer, healthier, and more functional food products.

Research Skills

Prof. Sadeghi possesses a diverse skill set spanning scientific research, technical operations, and education. He is fluent in English and at A2 level in French, supporting his international collaborations. His technical strengths lie in food technology and formulation, food microbiology, and packaging systems. He also holds multiple certifications in probiotics, antibiotic residue detection, microbial methods, and R&D management. On the software and technical front, he has expertise in lab-based analysis techniques and food safety diagnostics. His leadership skills have been demonstrated through his management of academic programs and R&D departments in various food industries. With a strong background in both education and product development, Prof. Sadeghi is uniquely equipped to bridge the academic and commercial realms of food science. His combination of soft and technical skills enables him to lead interdisciplinary teams and drive innovation in food safety and functional foods.

Awards and Honors

Prof. Sadeghi has been widely recognized for his contributions to science and education. He is a multiple-time recipient of the Top Researcher Award at Kermanshah University of Medical Sciences (2008, 2011, 2012, 2015) and received the Top Technology Award from 2013 to 2016. His leadership excellence was acknowledged when he was named Top R&D Manager in 2018. His dedication to teaching has also earned him the Top Educational Professor title in 2009, 2011, 2014, and 2017. Prof. Sadeghi is a member of the Association of Iranian Food Science and Technology Professionals and was ranked among the Top 1% Highly Cited Researchers globally by ESI in 2021. These honors underscore his influence across teaching, research, and industry, highlighting his reputation as a thought leader in food technology and public health nutrition.

Conclusion

Prof. Ehsan Sadeghi is an outstanding candidate for the Best Industrial Research Award, with an exemplary record of leading industrial innovation, applying scientific rigor to real-world food safety and technology problems, and contributing to both the academic and commercial food sectors. His multi-sectoral impact, award-winning leadership in R&D, and sustained industrial engagement strongly position him as a front-runner for this honor. With slight expansion in international collaboration and commercial outcome reporting, his profile would be further unmatched.

Publications Top Notes

  • Title: Global, regional, and national incidence, prevalence, and years lived with disability for 354 diseases and injuries for 195 countries and territories, 1990–2017
    Authors: SL James, D Abate, KH Abate, SM Abay, C Abbafati, N Abbasi, et al.
    Citations: 10,794
    Year: 2018

  • Title: Global burden of 369 diseases and injuries in 204 countries and territories, 1990–2019
    Authors: T Vos, SS Lim, C Abbafati, KM Abbas, M Abbasi, M Abbasifard, et al.
    Citations: 10,644
    Year: 2020

  • Title: Global, regional, and national age-sex-specific mortality for 282 causes of death in 195 countries and territories, 1980–2017
    Authors: GA Roth, D Abate, KH Abate, SM Abay, C Abbafati, N Abbasi, et al.
    Citations: 7,919
    Year: 2018

  • Title: Global burden of 87 risk factors in 204 countries and territories, 1990–2019
    Authors: CJL Murray, AY Aravkin, P Zheng, C Abbafati, KM Abbas, et al.
    Citations: 7,801
    Year: 2020

  • Title: Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks
    Authors: JD Stanaway, A Afshin, E Gakidou, SS Lim, D Abate, KH Abate, et al.
    Citations: 6,743
    Year: 2018

  • Title: Global, regional, and national DALYs and healthy life expectancy (HALE) for 195 countries, 1990–2017
    Authors: HH Kyu, D Abate, KH Abate, SM Abay, C Abbafati, N Abbasi, et al.
    Citations: 2,613
    Year: 2018

  • Title: Global burden of diabetes from 1990 to 2021, with projections to 2050
    Authors: KL Ong, LK Stafford, SA McLaughlin, EJ Boyko, SE Vollset, AE Smith, et al.
    Citations: 2,275
    Year: 2023

  • Title: Global demographic estimates in 204 countries, 1950–2019
    Authors: H Wang, KM Abbas, M Abbasifard, M Abbasi-Kangevari, H Abbastabar, et al.
    Citations: 1,580
    Year: 2020

  • Title: Global age-sex-specific mortality and life expectancy, 1950–2017
    Authors: D Dicker, G Nguyen, D Abate, KH Abate, SM Abay, C Abbafati, et al.
    Citations: 1,083
    Year: 2018

  • Title: Global burden of cancer attributable to risk factors, 2010–2019
    Authors: KB Tran, JJ Lang, K Compton, R Xu, AR Acheson, HJ Henrikson, et al.
    Citations: 728
    Year: 2022

  • Title: Five insights from the Global Burden of Disease Study 2019
    Authors: CJL Murray, C Abbafati, KM Abbas, M Abbasi, M Abbasi-Kangevari, et al.
    Citations: 725
    Year: 2020

  • Title: Global burden and life expectancy decomposition for 288 causes in 204 countries and 811 subnational locations, 1990–2021
    Authors: M Naghavi, KL Ong, A Aali, HS Ababneh, YH Abate, C Abbafati, et al.
    Citations: 718
    Year: 2024

  • Title: Global burden and strength of evidence for 88 risk factors in 204 countries and 811 subnational locations, 1990–2021
    Authors: M Brauer, GA Roth, AY Aravkin, P Zheng, KH Abate, YH Abate, C Abbafati, et al.
    Citations: 699
    Year: 2024

  • Title: Measuring universal health coverage in 204 countries, 1990–2019
    Authors: R Lozano, N Fullman, JE Mumford, M Knight, CM Barthelemy, C Abbafati, et al.
    Citations: 654
    Year: 2020

  • Title: SDG progress from 1990 to 2017 and projections to 2030 for 195 countries
    Authors: R Lozano, N Fullman, D Abate, SM Abay, C Abbafati, N Abbasi, et al.
    Citations: 550
    Year: 2018

  • Title: Progress toward SDG 3.2 for neonatal and child health: GBD findings
    Authors: KR Paulson, AM Kamath, T Alam, K Bienhoff, GG Abady, J Abbas, et al.
    Citations: 443
    Year: 2021

  • Title: Risks of alcohol consumption by geography and demographics: GBD 2020
    Authors: D Bryazka, MB Reitsma, MG Griswold, KH Abate, C Abbafati, et al.
    Citations: 426
    Year: 2022

  • Title: Age-sex mortality and population estimates for 204 countries and 811 subnational locations, 1950–2021
    Authors: AE Schumacher, HH Kyu, A Aali, C Abbafati, J Abbas, et al.
    Citations: 399
    Year: 2024

  • Title: Global burden of chronic respiratory diseases and risk factors, 1990–2019
    Authors: S Momtazmanesh, SS Moghaddam, SH Ghamari, EM Rad, N Rezaei, et al.
    Citations: 365
    Year: 2023

  • Title: Mapping 123 million neonatal, infant, and child deaths (2000–2017)
    Authors: R Burstein, NJ Henry, ML Collison, LB Marczak, A Sligar, S Watson, et al.
    Citations: 302
    Year: 2019

William Odoom | Food Science | Best Researcher Award

Posted on by ScienceFather

Mr. William Odoom | Food Science | Best Researcher Award

Senior Lecturer at Koforidua technical University, Ghana.

Mr. William Odoom is a Senior Lecturer and Head of the Department of Food and Postharvest Technology at Koforidua Technical University, Ghana. He holds an MSc. in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology and a BSc. in Agriculture Technology from the University for Development Studies. With over 20 years of professional experience, he has contributed significantly to both education and research. His work focuses on postharvest factors affecting fresh produce, food quality, processing, and value addition. Mr. Odoom is also an active researcher, publishing extensively on topics related to food technology and crop handling.

Profile:

Education

Mr. William Odoom holds a Master’s degree (MSc.) in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana, which he earned from 2007 to 2009. Prior to this, he obtained a Bachelor of Science (BSc.) degree in Agriculture Technology, specializing in Irrigation and Mechanization, from the University for Development Studies (UDS), Tamale, Ghana, between 1999 and 2003. He also holds a Teachers’ Certificate ‘A’ from Wesley College of Education, Kumasi, Ghana, which he completed from 1994 to 1997. Additionally, he completed his Senior Secondary School Certificate Examination (SSSCE) at Asamankese Secondary School, Ghana, in 1993.

Professional Experience

Mr. William Odoom has an extensive professional background in both academia and education. He began his career with the Ghana Education Service in 1997 as a Tutor at Sefwi-Essam D/C Junior Secondary School, later moving on to Annor Adjaye Secondary School, where he served as a Tutor and Head of the Science Department until 2007. He continued his educational leadership as Headmaster at A.M.E. Zion Junior High School in Kumasi from 2011 to 2012. In 2012, Mr. Odoom transitioned to Koforidua Technical University, where he started as an Assistant Lecturer in the Department of Food and Postharvest Technology. He was promoted to Lecturer in 2014, and to Senior Lecturer in 2017. Currently, he serves as Head of the Department, where he has been instrumental in curriculum development, research supervision, and department leadership. Throughout his career, he has contributed to several departmental and academic committees, including serving as the Departmental Examination Officer and as a member of the Faculty Appointment and Promotions Board.

Research Interest

Mr. William Odoom’s research interests focus on understanding the pre-harvest and postharvest factors affecting fresh produce, with a goal of enhancing food quality, safety, and value addition. He is particularly interested in identifying innovative technologies to address challenges in postharvest physiology, food processing, and storage. His research spans a range of topics including food product development, crop drying, handling, and storage of both perishable and durable crops. Mr. Odoom’s work benefits various stakeholders such as produce growers, processors, marketers, and consumers, contributing to the broader horticultural and food industry.

Research Skills

Mr. William Odoom possesses a diverse set of skills that make him an effective educator, researcher, and leader. He is a strong team player with excellent leadership abilities and high emotional intelligence, enabling him to thrive in multicultural environments. His communication and analytical skills are complemented by a high level of discipline and adaptability, allowing him to learn and apply new concepts quickly. Mr. Odoom also demonstrates a deep understanding of organizational culture, making him well-suited to collaborate with colleagues and lead academic initiatives. Additionally, he is proficient in various computer applications, including MS Word, PowerPoint, and Excel, which further enhance his teaching, research, and administrative capabilities.

Award and Recognition

Mr. William Odoom has received several awards and recognitions throughout his career, reflecting his contributions to academic excellence and program development. Notably, in July 2019, he successfully reviewed the 4-Year B. Tech Food Technology curriculum for submission to the National Accreditation Board (NAB). His leadership was further recognized when he led his department in defending proposals for the 4-Year B. Tech in Food Technology and Postharvest Technology at the National Council for Tertiary Education (NCTE) in May 2019. Mr. Odoom also played a key role in obtaining re-accreditation for the HND Food Technology and HND Postharvest Technology programs in February 2019. His commitment to enhancing academic programs and his participation in key national educational evaluations underscore his significant impact on higher education in Ghana.

Conclusion

With his extensive experience, significant research contributions, and active role in curriculum development and leadership, Mr. William Odoom is a highly suitable candidate for the Best Researcher Award. His commitment to improving food and postharvest technology and his continuous contributions to both academia and the industry underscore his qualifications for this prestigious recognition.

Publication Top Notes

  • “Evaluation of saponification value, iodine value and insoluble impurities in coconut oils from Jomoro District of the Western Region of Ghana”
    • Authors: W Odoom, VO Edusei
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 3 (5)
    • Cited by: 75
    • Year: 2015
  • “Nutritional value and health benefits of cashew apple”
    • Authors: YG Akyereko, GB Yeboah, FD Wireko‐Manu, F Alemawor
    • Journal: JSFA Reports
    • Volume: 3 (3), pages 110-118
    • Cited by: 12
    • Year: 2023
  • “Assessment of freshcut fruit handling and vending in the central business area of Koforidua, Ghana”
    • Authors: VO Edusei, W Odoom, S Kwofie
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 4 (2)
    • Cited by: 6
    • Year: 2016
  • “Assessment of microbial load on fresh-cut pineapple in Koforidua (Ghana) market”
    • Authors: RO Asante, W Odoom, C Adomako, VO Edusei
    • Journal: Advances in Nutrition & Food Science
    • Volume: 4 (2), pages 1-3
    • Cited by: 5
    • Year: 2019
  • “Extraction of coconut oil by small-scale processors in Ghana: Operations and constraints”
    • Authors: W Odoom, VO Edusei, MKA Piegu
    • Journal: Extraction
    • Volume: 55
    • Cited by: 3
    • Year: 2016
  • “Production and Quality Assessment of Composite Bread Using Wheat Flour and Coconut Flour”
    • Authors: C Adomako, A RO, W Odoom
    • Journal: Yeast
    • Volume: 2 (2g), 2g
    • Cited by: 1
    • Year: 2023
  • “Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour”
    • Authors: M Adu, SO Anim, W Odoom, C Adomako, RK Osei-Asibey
    • Journal: Applied Food Research
    • Article: 100518
    • Year: 2024
  • “Assessment of locally produced waxing materials on the shelf life and quality of tomato fruits (Solanum lycopersicum)”
    • Authors: W Odoom, RO Asante, C Adomako, E Tei-Mensah
    • Journal: European Journal of Food Science and Technology
    • Volume: 9 (2), pages 9-20
    • Year: 2021

 

 

 

Francisco Ramírez-Gil | Mechanical Engineering | Best Researcher Award

Posted on by ScienceFather

Dr. Francisco Ramírez-Gil | Mechanical Engineering | Best Researcher Award

Professor at Institución Universitaria Pascual Bravo, Colombia

Dr. Francisco Ramírez-Gil is a distinguished Mechanical Engineer with a strong academic and research background. He holds a Ph.D. in Mechanical Engineering and Mechatronics from the Universidad Nacional de Colombia, where his research focused on the design of functionally graded plates using topology optimization methods. With over a decade of experience, Dr. Ramírez-Gil has contributed significantly to areas such as additive manufacturing, porous structures, and MEMS technology. His professional career includes roles as a professor at Institución Universitaria Pascual Bravo and as a principal investigator in numerous high-impact research projects. He has published extensively in top-tier journals, earned several prestigious awards for his academic work, and actively mentors students in the field of mechanical engineering.

Profile:

Education

Dr. Francisco Ramírez-Gil has an extensive academic background in Mechanical Engineering. He earned his Ph.D. in Engineering with a focus on Mechanical Engineering and Mechatronics from the Universidad Nacional de Colombia in 2021. His doctoral thesis, under the supervision of Dr. Wilfredo Montealegre-Rubio, centered on the design of functionally graded plates under impact loading using topology optimization methods. Prior to this, in 2014, he completed his Master’s degree in Mechanical Engineering at the same institution, where his research focused on the design of electro-thermomechanical MEMS utilizing topology optimization methods on GPUs. Dr. Ramírez-Gil began his academic journey with a Bachelor’s degree in Mechanical Engineering in 2010, with his thesis exploring microwave drying of traditional ceramics manufactured through the slip casting technique. His academic achievements have been consistently recognized with scholarships and distinctions at each level of his education.

Professional Experiences 

Dr. Francisco Ramírez-Gil has extensive professional experience in both academia and research, contributing significantly to the field of mechanical engineering. Since 2018, he has served as a full-time professor at Institución Universitaria Pascual Bravo, Medellín, Colombia, where he teaches undergraduate courses such as Research Methodology, Mechanics of Materials, and Engineering Mechanics – Static. Alongside his teaching, Dr. Ramírez-Gil has been actively involved in research projects, holding roles as a principal investigator and co-investigator in several high-budget projects. His research focuses on areas like additive manufacturing, simulation and optimization of plastic injection molds, and the development of porous materials for impact applications. He has led projects funded by institutions such as Universidad Nacional de Colombia, the Ministry of Science, Technology, and Innovation of Colombia, and the Alcaldía de Medellín. His research contributions include the development of innovative solutions for microalgal biomass production, biocompatible composite biofilaments, and advanced heat sinks. Dr. Ramírez-Gil’s professional achievements are further enhanced by his collaboration with various academic and government institutions, reflecting his commitment to advancing mechanical engineering research.

Research Interests

Dr. Francisco Ramírez-Gil’s research interests lie primarily in the fields of mechanical engineering and mechatronics, with a strong emphasis on topology optimization, additive manufacturing, and materials engineering. His work focuses on the design and development of functionally graded materials and porous structures, particularly under impact loading conditions. He is also keenly interested in the application of advanced computational methods, including finite element analysis and GPU computing, to optimize the mechanical properties of materials and systems. Additionally, Dr. Ramírez-Gil explores the integration of electro-thermo-mechanical systems (MEMS) and the innovative use of bio-inspired design in heat sink technology. His research aims to address practical challenges in manufacturing processes and to develop sustainable solutions for various engineering applications, particularly in the realm of biocompatible materials and environmental innovations.

Research Skills

Dr. Francisco Ramírez-Gil possesses a diverse set of skills that enhance his contributions to mechanical engineering and mechatronics. He is highly proficient in topology optimization techniques, allowing him to design innovative structures and materials tailored for specific applications. His expertise extends to advanced computational methods, including finite element analysis and GPU computing, which he employs to simulate and optimize engineering processes. Dr. Ramírez-Gil is adept at conducting both experimental and numerical studies, enabling him to validate theoretical models with practical applications. Furthermore, he has a solid foundation in additive manufacturing, particularly in developing biocompatible materials for medical applications. His strong research methodology skills, combined with a collaborative approach, facilitate effective project management and mentoring of students in their academic pursuits. Dr. Ramírez-Gil’s commitment to sustainability and innovation in engineering underscores his ability to contribute to cutting-edge research and development initiatives.

Award And Recoginition 

Dr. Francisco Ramírez-Gil has received several prestigious awards and recognitions throughout his academic career, highlighting his contributions to the field of mechanical engineering and mechatronics. Notably, he was honored with the Distinguished PhD Thesis Award in 2021, acknowledging the exceptional quality and impact of his doctoral research. His master’s thesis also received distinguished recognition in 2013, reflecting his early commitment to high academic standards. Furthermore, Dr. Ramírez-Gil was awarded multiple scholarships, including a PhD Scholarship from February 2014 to December 2018 and an MSc Scholarship from February 2011 to December 2012, which supported his advanced studies and research. His undergraduate accomplishments include a final project for his BSc degree that was completed with distinction in 2010, further establishing a foundation of excellence in his academic journey. These accolades not only underscore his scholarly achievements but also his dedication to advancing knowledge and innovation in his field.

Conclusion

Given his academic qualifications, research achievements, extensive professional experience, and mentoring contributions, Dr. Francisco Ramírez-Gil is an outstanding candidate for the Research for Best Researcher Award. His work, particularly in the areas of topology optimization, mechanical design, and advanced manufacturing techniques, makes a significant impact on both the academic and industrial engineering sectors.

Publication Top Notes
  • A Topology Optimization Formulation for Transient Design of Multi-Entry Laminated Piezocomposite Energy Harvesting Devices Coupled with Electrical Circuit
    Authors: R.A. Salas, F.J. Ramírez, W. Montealegre-Rubio, E.C.N. Silva, J.N. Reddy
    Journal: International Journal for Numerical Methods in Engineering
    Volume: 113(8)
    Pages: 1370-1410
    Citations: 36
    Year: 2018
  • Optimized Dynamic Design of Laminated Piezocomposite Multi-Entry Actuators Considering Fiber Orientation
    Authors: R.A. Salas, F.J. Ramírez-Gil, W. Montealegre-Rubio, E.C.N. Silva, J.N. Reddy
    Journal: Computer Methods in Applied Mechanics and Engineering
    Volume: 335
    Pages: 223-254
    Citations: 31
    Year: 2018
  • Topology Optimization Design of 3D Electrothermomechanical Actuators by Using GPU as a Co-Processor
    Authors: F.J. Ramírez-Gil, E.C.N. Silva, W. Montealegre-Rubio
    Journal: Computer Methods in Applied Mechanics and Engineering
    Volume: 302
    Pages: 44-69
    Citations: 24
    Year: 2016
  • Through-Thickness Perforated Steel Plates Optimized for Ballistic Impact Applications
    Authors: F.J. Ramírez-Gil, E.C.N. Silva, W. Montealegre-Rubio
    Journal: Materials & Design
    Volume: 212
    Article Number: 110257
    Citations: 12
    Year: 2021
  • Optimization of Functionally Graded Materials Considering Dynamical Analysis
    Authors: F.J. Ramírez-Gil, J.E. Murillo-Cardoso, E.C.N. Silva, W. Montealegre-Rubio
    Journal: Computational Modeling, Optimization and Manufacturing Simulation of …
    Citations: 10
    Year: 2016
  • Parallel Computing for the Topology Optimization Method: Performance Metrics and Energy Consumption Analysis in Multiphysics Problems
    Authors: F.J. Ramírez-Gil, C.M. Pérez-Madrid, E.C.N. Silva, W. Montealegre-Rubio
    Journal: Sustainable Computing: Informatics and Systems
    Volume: 30
    Article Number: 100481
    Citations: 7
    Year: 2021
  • Obtaining a Fused PLA-Calcium Phosphate-Tobramycin-Based Filament for 3D Printing with Potential Antimicrobial Application
    Authors: A.A. Lopera, V.D.N. Bezzon, V. Ospina, J.L. Higuita-Castro, F.J. Ramírez, …
    Journal: Journal of the Korean Ceramic Society
    Volume: 60(1)
    Pages: 169-182
    Citations: 6
    Year: 2023
  • Mecanismos Flexibles: Desde el Diseño Conceptual Hasta su Manufactura
    Authors: F.J.R. Gil, E.S. Orozco, W.M. Rubio
    Journal: Revista Politécnica
    Volume: 13(24)
    Pages: 65-78
    Citations: 6
    Year: 2017
  • Diseño Óptimo de Micromecanismos Tridimensionales con Actuación Electrotérmica Utilizando Optimización Topológica y Unidades de Procesamiento Gráfico (GPU)
    Author: F.J. Ramírez Gil
    Journal: Ingeniería Mecánica
    Volume: 5
    Year: 2013

khadije abdolmaleki | food science | Best Researcher Award

Posted on by ScienceFather

khadije abdolmaleki | food science | Best Researcher Award

Assistant Professor, Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.

Khadije Abdolmaleki is a distinguished food scientist specializing in food quality control, with a particular focus on lipid-based food products such as oleogels and emulsions. Her research spans essential topics like food safety, mycotoxin contamination, and the development of healthier food formulations. She is recognized for her innovative contributions to the food science field, including the creation of low-saturated margarine and intelligent food packaging systems. Dr. Abdolmaleki’s leadership in both academic and research capacities underscores her commitment to advancing food technology.

 

Profile:

Education

Dr. Abdolmaleki earned her Ph.D. in Food Science and Technology from the University of Tehran, where she specialized in lipid-based food structures and quality control. Her academic journey also includes a Master’s degree in Food Science, where she excelled in both coursework and research. Throughout her educational career, she consistently ranked among the top students, earning accolades for her outstanding academic performance.

 

Professional Experiences 

Currently, Dr. Abdolmaleki serves as the head of the laboratories at the Nutrition Sciences and Food Industry Faculty, overseeing research and quality control activities. She has a wealth of experience in both academic and industrial research settings, having led various projects related to food technology and safety. Her professional experience is further enriched by her active role in reviewing research for renowned journals in food science, contributing her expertise to the global food research community.

 

Research skills 

Dr. Abdolmaleki’s research skills are extensive, particularly in the areas of food lipid structures, oleogels, and emulsions. She is proficient in designing and conducting experiments related to food safety, quality control, and product innovation. Her research expertise also extends to mycotoxin contamination, aflatoxin removal, and intelligent food packaging systems. Her analytical abilities, coupled with her proficiency in laboratory techniques and project management, enable her to make significant contributions to food science.

 

Award And Recoginition 

Dr. Abdolmaleki has received numerous awards for her academic and research excellence. She was named one of the top students by the Iran National Elites Foundation and consistently ranked at the top in national academic entrance exams. Her innovative work in food technology has earned her patents for the development of low-saturated margarine and food packaging systems, solidifying her reputation as a leading researcher in her field. In addition, she has received recognition for her contributions to food science both nationally and internationally, further establishing her as a respected figure in her domain.

 

Conclusion

Dr. Khadije Abdolmaleki is a prominent figure in the field of food science and technology, with significant contributions to food quality control and lipid-based food research. Her extensive academic background, leadership roles, and innovative research, particularly in healthier food formulations and food safety, have established her as a respected expert. Her numerous awards and recognitions underscore her commitment to advancing food technology and ensuring the safety and quality of food products. Dr. Abdolmaleki’s work continues to impact the field, driving forward innovation and excellence in food science.

Publication Top Notes

  • Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit
    📚 Bahraminejad, M., Rostami, O., Heydari, M., Moradian, M., Abdolmaleki, K.
    📅 2024
    📊 Food Science and Nutrition (Citations: 1)
    🍰🌱
  • The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging
    📚 Abdolmaleki, K., Rezaei, F., Mohammadi, R., Zare, L., Shahmoradi, S.
    📅 2024
    📊 Food Science and Technology International (Citations: 0)
    🎥📦🌿
  • Application of cellulose and cellulose derivatives in smart/intelligent bio-based food packaging
    📚 Yekta, R., Abedi-Firoozjah, R., Azimi Salim, S., Khezerlou, A., Abdolmaleki, K.
    📅 2023
    📊 Cellulose (Citations: 11)
    🧻🍃📦
  • Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant
    📚 Roshandel, Z., Zibaei, R., Abdolmaleki, K.
    📅 2023
    📊 Food Science and Nutrition (Citations: 3)
    🥄🍃💪
  • PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry
    📚 Abedi-Firoozjah, R., Chabook, N., Rostami, O., Abdolmaleki, K., Mousavi Khaneghah, A.
    📅 2023
    📊 Polymer Testing (Citations: 35)
    🎥🧪🍽️
  • Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine
    📚 Abdolmaleki, K., Alizadeh, L., Nayebzadeh, K., Kowalczewski, P.Ł., Mousavi Khaneghah, A.
    📅 2022
    📊 Applied Sciences (Switzerland) (Citations: 15)
    🧈🐝🌿
  • Effects of Replacing Palm oil with Beeswax Oleogel on the Characteristics of Low-saturated Fatty Acid Margarine
    📚 Abdolmaleki, K., Alizadeh, L., Sheikhi, Z., Nayebzadeh, K.
    📅 2022
    📊 Iranian Journal of Nutrition Sciences and Food Technology (Citations: 1)
    🌴➡️🐝🧈
  • Emerging technologies in combination with probiotics for aflatoxins removal: an updated review
    📚 Abdolmaleki, K., Javanmardi, F., Gavahian, M., Mir, S.A., Mousavi Khaneghah, A.
    📅 2022
    📊 International Journal of Food Science and Technology (Citations: 13)
    🦠🔬🍞
  • Recent advances in plant-based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives
    📚 Jafarzadeh, S., Abdolmaleki, K., Javanmardi, F., Hadidi, M., Mousavi Khaneghah, A.
    📅 2022
    📊 International Journal of Food Science and Technology (Citations: 31)
    🌾🛡️🥗
  • Study of Mechanical, Physical, Optical and Antioxidant Characteristics of β-Glucan Based Films Containing Extracts of Oak Trees
    📚 Sheikhi, Z., Bazyari-Shurabi, S., Farhoodi, M., Abdolmaleki, K., Mashayekh, M.
    📅 2021
    📊 Iranian Journal of Nutrition Sciences and Food Technology (Citations: 0)
    🍂📽️🛡️