Pothiyappan Karthik | Food Technology | Best Researcher Award

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Assoc Prof Dr Pothiyappan Karthik |  Food Technology |  Best Researcher Award

Associate Professor & Head at  Karpagam Academy of Higher Education,  India

Dr. Pothiyappan Karthik is an Associate Professor and Head of the Department of Food Technology at Karpagam Academy of Higher Education. He earned his Ph.D. in Food Technology from the CSIR-Central Food Technological Research Institute (CFTRI) in Mysore and completed post-doctoral research at Zhejiang Gongshang University, China. Dr. Karthik has received the CSIR-Senior Research Fellowship and has led a major research project funded by the DST, amounting to Rs. 75 lakhs. He has published extensively with 24 journal articles and holds multiple patents in food technology.

Publication profile:

🎓 Academic Background:

Dr. Pothiyappan Karthik completed his Ph.D. in Food Technology at CSIR-Central Food Technological Research Institute, India. He pursued post-doctoral research at Zhejiang Gongshang University, China, in collaboration with the University of Leeds, UK. He has received the CSIR-Senior Research Fellowship and led a major research project funded by the DST, India.

🔬 Research Focus:

Dr. Karthik’s research centers on food technology, including:

  • Development of sustainable millet resources
  • Nanoencapsulation techniques for nutraceutical delivery
  • Biobased food packaging solutions

📚 Publications & Patents:

  • Citations: 2,475 (1,834 since 2019)
  • h-index: 15 (same since 2019)
  • i10-index: 17 (same since 2019)
  • Journals Published: 24, including notable works in Food Hydrocolloids and Food Science and Biotechnology.
  • Patents: 3 published, including innovations in food emulsifiers and probiotic drinks.

Publication Top Notes:

 

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.