Majdi Hammami | Food Biochemistry | Best Researcher Award

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Mr Majdi Hammami |  Food Biochemistry |  Best Researcher Award

Laboratory of Medicinal and Aromatic Plants at  Biotechnology Center of Borj-Cedria,  Tunisia

Majdi Hammami is a Senior Analytical Chemistry Technician at the Borj Cedria Biotechnology Centre, Tunisia, specializing in chromatographic and biochemical analyses. His expertise includes advanced techniques such as GC, HPLC, TLC, and UV/visible spectroscopy, focusing on the analysis of plant and microbial bioactive substances. He is also involved in cosmetic and food formulation, data mining, and experimental design.

Profile:

Academic Background:

  • DEA in Biological and Chemical Analysis (2010), Bizert Faculty of Sciences, Tunisia
  • Master’s degree in Chemistry and Applications (2008), Bizert Faculty of Sciences, Tunisia
  • University Diploma in Physical Sciences (2006), Bizert Faculty of Sciences, Tunisia

Professional Experience:

  • Aromatic and Medicinal Plants Laboratory, Borj Cedria Biotechnology Centre: Conducted chromatographic analysis, biochemical assays, and data mining, alongside cosmetic and food formulation.
  • Bioactive Substances Laboratory, Borj Cedria Biotechnology Centre: Specialized in chromatographic analysis, biochemical assays, and formulation work in the field of bioactive substances.
  • Laboratoire National de Contrôle des Médicaments (L.N.C.M), Tunisia: Worked on the determination of active ingredients in medicinal products and the quality control of cosmetics and food supplements.

Training & Certifications:

Mr. Hammami has participated in multiple advanced training courses, including in areas like sustainable agri-food value chains, intelligent agriculture, and entrepreneurship in agriculture. He has also attended specialized training in chromatography techniques and quality control in the food and pharmaceutical industries.

Research Focus:

Majdi Hammami specializes in analytical chemistry, focusing on chromatographic and biochemical analyses applied to plant and microbial bioactive substances. His expertise spans chromatographic techniques (GC, HPLC, TLC) and UV/visible spectroscopy for primary and secondary metabolites. He is involved in cosmetic and food formulation, experimental design, and data mining, particularly in experimental correlations, PCA, and other advanced methodologies. His work also includes technology transfer, such as preparing patents and initiating start-ups.

Citations:

Citations

  • Total Citations: 2476
  • Citations Since 2020: 1869

H-Index

  • Overall H-Index: 28
  • H-Index Since 2020: 23

i10-Index

  • Overall i10-Index: 58
  • i10-Index Since 2020: 50

Publication Top Notes:

  • Chemical Composition and Antioxidant and Antimicrobial Activities of Wormwood (Artemisia absinthium L.) Essential Oils and Phenolics
    K Msaada, N Salem, O Bachrouch, S Bousselmi, S Tammar, A Alfaify, …
    Journal of Chemistry 2015 (1), 804658
  • Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology
    W Yeddes, K Djebali, WA Wannes, K Horchani-Naifer, M Hammami, …
    International Journal of Biological Macromolecules 154, 92-103 (2020)
  • Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity
    KM Hammi, M Hammami, C Rihouey, D Le Cerf, R Ksouri, H Majdoub
    Food Chemistry 212, 476-484 (2016)
  • Antileishmanial and cytotoxic potential of essential oils from medicinal plants in Northern Tunisia
    R Essid, FZ Rahali, K Msaada, I Sghair, M Hammami, A Bouratbine, …
    Industrial Crops and Products 77, 795-802 (2015)
  • Variation in chemical composition of Eucalyptus globulus essential oil under phenological stages and evidence synergism with antimicrobial standards
    N Salem, S Kefi, O Tabben, A Ayed, S Jallouli, N Feres, M Hammami, …
    Industrial Crops and Products 124, 115-125 (2018)
  • Antifungal mechanism of the combination of Cinnamomum verum and Pelargonium graveolens essential oils with fluconazole against pathogenic Candida strains
    R Essid, M Hammami, D Gharbi, I Karkouch, TB Hamouda, S Elkahoui, …
    Applied Microbiology and Biotechnology 101 (18), 6993-7006 (2017)
  • Fumigant and repellent potentials of Ricinus communis and Mentha pulegium essential oils against Tribolium castaneum and Lasioderma serricorne
    N Salem, O Bachrouch, J Sriti, K Msaada, S Khammassi, M Hammami, …
    International Journal of Food Properties 20 (sup3), S2899-S2913 (2017)
  • Anti HSV-2 activity of Peganum harmala (L.) and isolation of the active compound
    R Benzekri, L Bouslama, A Papetti, M Hammami, A Smaoui, F Limam
    Microbial Pathogenesis 114, 291-298 (2018)
  • Chemical composition and antioxidant potential of essential oil and methanol extract from Tunisian and French fennel (Foeniculum vulgare Mill.) seeds
    F Kalleli, I Bettaieb Rebey, WA Wannes, F Boughalleb, M Hammami, …
    Journal of Food Biochemistry 43 (8), e12935 (2019)
  • Cupressus sempervirens essential oils and their major compounds successfully control postharvest gray mold disease of tomato
    S Rguez, N Djébali, IB Slimene, G Abid, M Hammemi, S Chenenaoui, …
    Industrial Crops and Products 123, 135-141 (2018)

 

Kedir Jebo | Food Science | Young Scientist Award

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Mr Kedir Jebo | Food Science |  Young Scientist Award

Researcher at  Ethiopian Institute of Agricultural Research, Ethiopia

Kedir Kebero Jebo is a Food Science and Nutrition Researcher at the Ethiopian Institute of Agricultural Research. He holds a Master’s degree in Food Science and Nutrition from Addis Ababa University and a Bachelor’s degree in Food Science and Post-Harvest Technology from Hawassa University. His research focuses on food science and nutrition, including the analysis of microbial, chemical, and anti-nutritional contents of agricultural commodities and animal products.

 

Publication Profile

🎓 Education:

  • MSc in Food Science and Nutrition – Addis Ababa University (2019–2021)
    Thesis: Development and Optimization of Wheat-Sorghum-based Bread Enhanced with Orange Flashed Sweet Potato.
  • BSc in Food Science and Post-Harvest Technology – Hawassa University (2008–2013)
    Thesis: Development of Chips from Cassava and Sensory Characteristics of Sweet Variety Cassava Chips.

💼 Work Experience:

  1. Researcher (Food Science and Nutrition) – Ethiopian Institute of Agricultural Research (2017–Present)
    • Conducts research on food science, nutrition, and bioactive compounds.
    • Provides community training on nutrition education, food processing, and post-harvest management.
  2. Food Processing Associate – TechnoServe Ethiopia (June–November 2023)
    • Coordinated technical assistance and supported sector-wide training events.
  3. Researcher (Food Technology) – Ethiopian Food, Beverage, and Pharmaceutical Industry Development (2016–2017)
    • Conducted research on food science and performed dietary behavior assessments.
  4. Plant Operator – Selale Dairy Cooperative Union (2014–2016)
    • Operated pasteurized milk processing and supervised production shifts.

🏆 Awards and Recognitions:

  • Certificate of Presentation at Biennial Africa Climate Smart Agriculture Stakeholders Conference (2022).
  • Recognition for participation in “Food Factory 4-Us Sustainable Supply Chain Competition” (2021).
  • Training completion certificates in food safety and thermal processing.

🌟 Skills:

  • Research: Expertise in food formulation, bioactive compounds, and data analysis.
  • Languages: Fluent in Oromo, Amharic, and English; basic Arabic.
  • Digital Tools: Proficient in Microsoft Office, statistical software, and data collection tools.

🌱 Memberships:

  • Food and Nutrition Society of Ethiopia.
  • Ethiopian Crop Science Society.
  • Ethiopian Society of Post-Harvest Management.

Publication Top Note:

  • Formulation and Quality Evaluation of Finger Millet-Based Composite Food Products
    M. Feyera, F. Dasa, K. Kebero, M. Esvaran, P.L. Conway, L. Aifeng
    International Journal of Nutrition and Food Sciences, 10(3), 59-65, 2021.
  • Finger Millet—A Possible Source of Human Nourishment and Health
    K. Dida, K. Kebero
    Advances in Nutrition and Food Science, 8(1), 17-25, 2023.
  • Bio-Fortification of Cereals-Based Bread Using OFSP for Alleviating Vitamin-A Deficiency
    K. Kebero, K. Urga
    Asian Journal of Research in Biochemistry, 11(3-4), 36-44, 2022.
  • Nutritional and Organoleptic Properties of Wheat-Based Snack Foods Incorporated with Common Bean or Cowpea Flours
    K. Kebero, W. Bajo, B. Abdeta
    Tamirat Kore, Semhal Marsha, 2022.
  • Evaluation of Physicochemical and Product-Making Quality of Candidate Tomato Varieties
    K. Kebero, D. Abera, K. Dida, 2020.
  • Developing Tef-Based Biscuits
    K. Kebero, W. Bajo, 2020.
  • Bio-Fortification of Cereals-Based Bread Using Orange-Fleshed Sweet Potato
    K. Kebero, K. Urga, 2023.
  • International Journal of Current Research and Academic Review
    C. Bajji, R.K.R. Kosana, R.M. Kanumuri, M.K.R. Tummuru
    Int. J. Curr. Res. Acad. Rev., 6(5), 50-65, 2018.

 

 

Seyed Bahram Andarzian | Crop Production | Best Researcher Award

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Assoc Prof Dr Seyed Bahram Andarzian |  Crop Production |  Best Researcher Award

Researcher at  Agricultural research and Traning Istitute,  Iran

Seyed Bahram Andarzian, PhD, is a prominent researcher and expert in Modeling Crop Eco-physiology at the Research and Training Institute of Agricultural and Natural Resources of Khuzestan in Ahvaz, Iran. With a specialization in computer modeling and simulation of agricultural systems, Dr. Andarzian focuses on the impact of climate change and variability on agricultural production and water resource use. His research interests encompass seasonal forecasting and field management in agro-meteorology, as well as addressing various crop and environmental stresses, including water, heat, cold, and salinity stress. Additionally, he is dedicated to enhancing crop yield and water productivity through effective field management options and is involved in the development of mobile applications for smart agriculture. Dr. Andarzian’s contributions significantly advance sustainable agricultural practices in the region.

Publication profile:

Educational Background 🎓

  • Ph.D. in Agronomy (Crop Eco-physiology), Chamran University, Ahvaz, Iran (2007)
  • M.S. in Agronomy, Chamran University, Ahvaz, Iran (2000)
  • B.S. in Crop Production Engineering, Chamran University, Ahvaz, Iran (1994)
  • Diploma in General Agriculture, Agricultural High School of Rjaei, Ramhoormoz, Iran (1987)

Research Areas 🔬

Dr. Andarzian specializes in:

  • Computer modeling and simulation of agricultural systems
  • The impact of climate change and variability on agricultural production and water resource use
  • Seasonal forecasting and field management
  • Crop and environmental stresses (water, heat, cold, salinity stress)
  • Strategies to increase crop yield and water productivity
  • Development of mobile applications for smart agriculture

Professional Experience 🏢

  • Director, Research and Training Institute of Agricultural and Natural Resources of Khuzestan (2022 – Present)
  • Education and Promotion Deputy, Research and Training Institute of Agricultural and Natural Resources of Khuzestan (2013 – 2022)
  • Head of Research Department, Natural Resources, Research and Training Institute of Agricultural and Natural Resources of Khuzestan (2007 – 2011)
  • Member of the Scientific Board, Research and Training Institute of Agricultural and Natural Resources of Khuzestan (2002 – Present)

Memberships and Contributions 🌍

  • Active member of the International Consortium for Agricultural Systems Applications, University of Georgia, USA
  • Member of the Planning Crop Production Committee, Agricultural Organization of Khuzestan, Iran
  • Advisor for agricultural development and water use planning projects in Khuzestan Province

Dr. Andarzian’s extensive experience and dedication to advancing agricultural science significantly contribute to enhancing crop production and sustainable agricultural practices in Iran.

Citations:

Citations: 327
Documents: 315
h-index: 5

 

Publication Top Notes:

  • Improving Irrigation Scheduling of Wheat to Increase Water Productivity in Shallow Groundwater Conditions Using AquaCrop
    Goosheh, M., Pazira, E., Gholami, A., Andarzian, B., & Panahpour, E.
    Irrigation and Drainage, 2018, 67(5), pp. 738–754. Citations: 16
  • Quantifying the Germination Response of Spring Canola (Brassica napus L.) to Temperature
    Derakhshan, A., Bakhshandeh, A., Siadat, S.A.-A., Moradi-Telavat, M.-R., & Andarzian, S.B.
    Industrial Crops and Products, 2018, 122, pp. 195–201. Citations: 21
  • Determining Optimum Sowing Date of Wheat Using CSM-CERES-Wheat Model
    Andarzian, B., Hoogenboom, G., Bannayan, M., Shirali, M., & Andarzian, B.
    Journal of the Saudi Society of Agricultural Sciences, 2015, 14(2), pp. 189–199. Citations: 62
  • Validation and Testing of the AquaCrop Model Under Full and Deficit Irrigated Wheat Production in Iran
    Andarzian, B., Bannayan, M., Steduto, P., Barati, M.A., & Rahnama, A.
    Agricultural Water Management, 2011, 100(1), pp. 1–8. Citations: 205
  • Simulating the Effects of Planting Date and Nitrogen Fertilizer on Yield and Phenological Stages of Maize Cultivar SC-604 Under Climatic Conditions of South-Western Iran Using CERES-Maize Model
    Delfieh, M., Meskarbashi, M., Andarzian, B., & Farhoudi, R.

 

Ahmed Hassan Ahmed Abdullah | Food preservation | Best Researcher Award

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Mr Ahmed Hassan Ahmed Abdullah |  Food preservation |  Best Researcher Award

Assistant lecturer at  South Valley University, Egypt

Ahmed Hassan Ahmed Abdullah is an Egyptian assistant lecturer at the Department of Food and Dairy Science, Faculty of Agriculture, South Valley University, Qena. He holds a Master’s degree in Food Science and Technology, with a strong academic background including a Bachelor’s in Agricultural Sciences, both from South Valley University. Ahmed is skilled in food analysis, preservation techniques, and statistical analysis using SAS and SPSS. His research focuses on innovative food preservation methods and utilizing agricultural by-products. Ahmed is actively involved in teaching, research supervision, and strategic planning within his faculty. He has presented at international conferences and contributed to publications in agricultural sciences.

Profile:

👨‍🎓 Education:

Master of Food Science and Technology, South Valley University (GPA: 3.81/4). Bachelor of Agricultural Sciences, South Valley University (GPA: 3.5/4)

👨‍💻 Skills:

  • Food analysis and preservation
  • Statistical analysis (SAS, SPSS)
  • Education quality assurance

🌍 Activities:

Member of strategic planning office, Faculty of Agriculture. Organizer and participant in agricultural conferences

 Research Focus Food preservation:

Ahmed Hassan Ahmed Abdullah’s research primarily focuses on innovative food preservation methods, with a special emphasis on utilizing non-traditional approaches. His work includes the extraction and characterization of polysaccharides for potential food applications. His master’s thesis explores converting agricultural by-products, which contribute to environmental pollution, into sustainable food sources for human consumption. This research aims to enhance food shelf life and safety through novel edible coatings derived from natural sources like banana rachis, as published in reputable journals such as Agriculture.

Publication:

Abdullah, A. H., Awad-Allah, M. A., Abd-Elkarim, N. A., Ahmed, Z. F., & Taha, E. M. (2023). Carboxymethyl cellulose from banana rachis: A potential edible coating to extend the shelf life of strawberry fruit. Agriculture, 13(5), 1058.