SADDAM MUSTAFA | Food Science | Best Researcher Award

Mr. SADDAM MUSTAFA | Food Science | Best Researcher Award

Researcher from Anhui Agriculture University, China

Saddam Mustafa is a dynamic early-career researcher specializing in food science and nutrition, currently pursuing his MPhil at Anhui Agricultural University in China. With a strong academic background and hands-on research experience, he has contributed significantly to the study of starch structure, food functionality, and the impact of natural ingredients on glycemic index and food quality. Saddam has held multiple roles, including Graduate Research Assistant, Teaching Assistant, and Assistant Lab Manager, which have honed his analytical, instructional, and managerial skills. His academic endeavors are complemented by a robust publication record, featuring first-author and collaborative works in respected journals such as Food Chemistry, Fermentation, and Carbohydrate Polymers. His academic journey is marked by consistency and excellence, reflected in various honors like the AHAU Academic Star Award and multiple “Excellent International Student” accolades. He is an active member of several professional organizations and has participated in numerous international conferences and workshops. Saddam’s diverse skills, ranging from laboratory techniques to statistical software, along with his passion for scientific writing and community involvement, make him a well-rounded scholar. With a promising future in academia and applied research, Saddam is well-positioned to make continued contributions to food innovation, sustainability, and nutritional science.

Professional Profile

Education

Saddam Mustafa’s educational background reflects both academic excellence and applied scientific training in the field of food science. He is currently enrolled in the Master of Philosophy (MPhil) program at Anhui Agricultural University, China (2022–2025), where he is conducting advanced research on the effects of black tea powder on the glycemic index of bread by analyzing its impact on dough rheology, microstructure, and digestibility. This work bridges fundamental research with potential health applications. Prior to this, he completed his Bachelor’s in Food Science and Technology at the University of Sargodha, Pakistan (2018–2022). His undergraduate thesis focused on the use of apple peel waste as a natural antioxidant in mayonnaise, highlighting his early interest in food innovation and sustainability. Both degrees emphasize a strong foundation in food chemistry, nutritional science, and product development. Additionally, Saddam has benefitted from competitive scholarships, including the Chinese High Talent Government Scholarship for his master’s studies and the Punjab Educational Endowment Fund during his undergraduate years. His academic journey has been further enriched by participation in training programs and workshops across China and Pakistan, underscoring his commitment to continuous learning and cross-cultural academic engagement in the field of food science.

Professional Experience

Saddam Mustafa has accumulated a diverse portfolio of professional experiences in research, teaching, and laboratory management. Since January 2023, he has been serving as a Graduate Research Assistant at the Department of Tea Science and Food Engineering, Anhui Agricultural University, China. In this role, he has led and supported multiple projects on starch structure, glycemic index modulation, and food microstructure analysis. From May to August 2024, he also worked as a Teaching Assistant at the School of Foreign Languages, Anhui Agricultural University, where he taught English to professionals from various disciplines, enhancing their communication proficiency in academic and global settings. Prior to his postgraduate studies, Saddam served as Assistant Lab Manager at the Institute of Food Science and Nutrition, University of Sargodha (2021–2022). His responsibilities included coordinating lab operations, managing resources, and liaising with vendors to support ongoing research activities. Earlier, during an internship at Cakes & Bakes Food Company (2020), he gained practical experience in food quality inspection, kitchen supervision, and customer feedback management. These roles have equipped him with an in-depth understanding of both academic and industrial food systems. His professional journey illustrates a strong balance between theoretical research, practical application, and academic communication.

Research Interests

Saddam Mustafa’s research interests lie at the intersection of food science, nutritional biochemistry, and functional food product development. His current work focuses on the multiscale structure and digestibility of starches, particularly their impact on the glycemic index of food products like bread. He is keen on understanding the role of natural additives, such as black tea powder and chickpea starch, in modifying dough rheology and microstructure to promote healthier food alternatives. Saddam also explores non-thermal preservation techniques and the functional properties of plant-based ingredients, reflecting his interest in food safety, innovation, and sustainable nutrition. His past research includes investigating antioxidant applications of fruit by-products (e.g., apple peels) and the digestive health implications of bioactive compounds. He has co-authored papers on microbial decontamination, protein-starch interactions, and immune-boosting diets, reflecting a holistic approach to food and health. As part of his academic growth, Saddam is also engaged in collaborative studies on food structure analysis using advanced techniques such as XRD, FTIR, and confocal microscopy. These interests are aligned with emerging global trends in personalized nutrition, clean-label food innovation, and sustainable food systems, making his research both timely and impactful in academic and industry circles.

Research Skills

Saddam Mustafa possesses a comprehensive skill set in experimental research, food analysis, and scientific communication. He is adept at using a wide range of analytical instruments, including GC-MS, HPLC, FTIR, XRD, DSC, and solid-state NMR for evaluating food components and structures. His experience with microscopy techniques—such as light, fluorescence, scanning electron, and confocal laser scanning microscopy—enables him to conduct microstructural and textural analysis of food matrices. Saddam also has expertise in rheology, texture profile analysis (TPA), proximate analysis, quantitative descriptive analysis (QDA), and in-vitro digestion methods, which are essential for assessing the nutritional and functional quality of food products. His computer proficiency includes the use of statistical software such as SPSS, AMOS, DEA, Stata, and E-Views, as well as strong command over MS Office, content presentation tools, and data management systems. In addition to technical abilities, he excels in scientific writing, data compilation, and presentation skills, making him an effective communicator in both academic and professional forums. His hands-on lab expertise, combined with a strong foundation in food science principles and digital competencies, positions him as a well-equipped researcher capable of tackling complex problems in food technology and nutritional science.

Awards and Honors

Saddam Mustafa’s academic excellence and research contributions have been recognized through multiple prestigious awards and honors. He was awarded the “Excellent International Student of the Year” twice (2023 and 2024) by the School of International Education at Anhui Agricultural University, reflecting his outstanding performance and active engagement within the academic community. He also received the AHAU Academic Star Award (2024) and the Research Contribution Award (2023) from the School of Tea and Food Science, further cementing his role as a standout contributor in his field. His efforts in academic outreach earned him the Outstanding Contestant Award (2024) in the “My Beautiful Encounter with China” competition organized by the Chinese Ministry of Education. Nationally, he has been recognized with the Innovative Product Development Award (2022) by the Pakistan Society of Food Scientists and Technologists, and the Undergraduate Research Scholar Award (2022) from the University of Sargodha. His involvement in volunteer activities also earned him the Best Volunteer of the Year Award (2024). These accolades not only highlight his academic dedication but also showcase his ability to balance scholarly achievement with community service and international collaboration.

Conclusion

Saddam Mustafa exemplifies the profile of an emerging researcher whose academic and professional journey is marked by dedication, innovation, and cross-cultural excellence. His contributions to the fields of food science and nutritional research are evident in his robust publication record, practical lab expertise, and involvement in collaborative projects that span national and international institutions. His strengths lie in his multidisciplinary approach, combining theoretical knowledge with practical applications to address pressing challenges in food quality, health, and sustainability. Despite his relatively early career stage, Saddam has already garnered significant recognition through multiple awards, scholarships, and speaking engagements, indicating both promise and performance. His comprehensive skill set—ranging from analytical instrumentation to statistical analysis and scientific communication—makes him a strong candidate for competitive research opportunities and future leadership roles. Going forward, Saddam is well-positioned to expand his research horizons through postdoctoral work, grant acquisition, and industry partnerships. With a clear vision, technical proficiency, and global outlook, he is poised to make lasting contributions to food innovation and public health. As such, Saddam Mustafa stands out as a highly deserving nominee for the Best Researcher Award.

Publications Top Notes

  • The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties
    Mustafa, S., Sun, C., Zhu, Z., & Du, X.
    2025

  • Recent advances in microbial decontamination of food products using nonthermal preservation techniques and modified atmosphere packaging
    Mustafa, S., Hina, S., Sun, C., & Du, X.
    2025 (Accepted)

  • Impact of chickpea starch on the glycemic index of bread by modulating dough rheology, microstructure, and in-vitro digestibility
    Mustafa, S., Hina, S., Wang, C., Zhu, Z., & Du, X.
    2025 (Accepted)

  • Exploring phytochemical potential of nature’s bliss Thymus vulgaris L. Mini review
    Mustafa, S., Sundas Hina, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Qamrosh Alam, Fahad Faisal, Muhammad Yousaf Quddoos, Syeda Mahvish Zahra, Sanam Mumtaz
    2020

  • Essential food and active immune system combat the Novel COVID-19 Infection; A Story So Far
    Mustafa, S., Hina, S., Mubeen, M., Khan, I. M., Itfikhar, Y., & Quddoos, M. Y.
    2021

  • Therapeutic and protective valuation of fenugreek (Trigonella foenum-graecum)
    Hina, S., Mustafa, S., Ismail, A. M., Mahmood, S., Matar, A., Alharbi, A. S., Saleh, H. A. F., & Ge, W.
    2025

  • Formation of the rosette-like starch with enhanced V-type crystallization via modified solvent-shifting method
    Wang, C., Du, K., Sun, C., Hu, Y., He, Z., Zhu, Z., Saddam, M., Chen, X., and Du, X.
    2024

  • The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
    Zhu, Z., Sun, C., Wang, C., Mei, L., He, Z., Mustafa, S., Du, X., and Chen, X.
    2024

  • Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties
    Sun, C., Du, K., He, Z., Zhu, Z., Hu, Y., Wang, C., Saddam, M., … & Du, X.
    2024

  • The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes
    Wang, C., Zhu, Z., Mei, L., Xia, Y., Mustafa, S., Chen, X., and Du, X.
    2023

Francisco Ramírez-Gil | Mechanical Engineering | Best Researcher Award

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

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)
    🍂📽️🛡️

Adnan Amjad | Food Science | Best Researcher Award

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