Boukaga Farmani | Food Technology | Best Researcher Award

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Assoc. Prof. Dr  Boukaga  Farmani | Food Technology |  Best Researcher Award

Academic staff at  University of Tabriz,  Iran

Dr. Boukaga Farmani is a researcher at the University of Tabriz, specializing in Food Technology. His contributions focus on improving postharvest quality, food preservation, and the development of innovative processing methods.

Profile:

Notable Research Contributions:

  1. Chilling Tolerance in Tomato Fruits: His study on employing exogenous melatonin to enhance chilling tolerance in tomatoes, published in Food Chemistry, has been cited 224 times.
  2. Calcium’s Role in Postharvest: A comprehensive review on calcium’s importance in postharvest life, published in Scientia Horticulturae, cited 201 times.
  3. Brassinosteroids in Chilling Stress: Research on brassinosteroids’ effect on PAL activity in tomatoes under chilling stress, also in Scientia Horticulturae, cited 136 times.
  4. GABA Pathway Activation: Investigation into melatonin-induced activation of the GABA shunt pathway during cold storage in tomatoes, cited 106 times.

Recent Innovations:

  • Food Preservation: Use of β-aminobutyric acid to enhance decay tolerance in strawberries and minimize aflatoxin accumulation in pistachios.
  • Juice Processing: Advances in ultrafiltration techniques for pomegranate juice clarification and sugarcane juice refinement.

Citation Metrics:

  • Citations: 821 (618 since 2020)
  • h-index: 9 (8 since 2020)
  • i10-index: 8 (7 since 2020)

Publication Top Notes:

  1. Employing exogenous melatonin confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12, promoting endogenous polyamines, proline, and nitric oxide
    Food Chemistry, 275, 549-556 (2019)
    Citations: 224
  2. The language of calcium in postharvest life of fruits, vegetables, and flowers
    Scientia Horticulturae, 144, 102-115 (2012)
    Citations: 202
  3. Impact of postharvest brassinosteroids treatment on PAL activity in tomato fruit in response to chilling stress
    Scientia Horticulturae, 144, 116-120 (2012)
    Citations: 137
  4. Melatonin treatment promotes endogenous melatonin accumulation and triggers GABA shunt pathway activity in tomato fruits during cold storage
    Scientia Horticulturae, 254, 222-227 (2019)
    Citations: 104
  5. β-Aminobutyric acid treatment confers decay tolerance in strawberry fruit by warranting sufficient cellular energy
    Scientia Horticulturae, 240, 249-257 (2018)
    Citations: 34
  6. Exogenous adenosine triphosphate application retards cap browning in Agaricus bisporus during low-temperature storage
    Food Chemistry, 293, 285-290 (2019)
    Citations: 32
  7. Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets
    Food Science & Nutrition, 9(3), 1542-1550 (2021)
    Citations: 23
  8. Determining optimum conditions for sugarcane juice refinement by pilot plant dead-end ceramic micro-filtration
    *Journal of Agricultural Science and Technology

 

Victor Vicent | Food Processing | Best Researcher Award

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Dr Victor Vicent |  Food Processing |  Best Researcher Award

Senior Lecturer at  University of Dar es Salaam, Tanzania

Dr. Victor Vicent Matabura is a Senior Lecturer in the Department of Food Science and Technology at the University of Dar es Salaam, Tanzania. With a Ph.D. in Bioscience Engineering from KU Leuven, Belgium, and AgroParisTech, France, and an MSc. in Food Technology from KU Leuven and Ghent Universities, Dr. Matabura has extensive expertise in food processing, preservation engineering, and cold chain storage technology.

Profile:

🎓 Education:

  • PhD in Bioscience Engineering, KU Leuven, Belgium
  • PhD in Food Processing and Preservation, AgroParisTech, France
  • MSc in Food Technology, KU Leuven and Ghent Universities, Belgium
  • BSc in Food and Biochemical Engineering, University of Dar es Salaam, Tanzania

💼 Work Experience:

  • Senior Lecturer, Department of Food Science and Technology, University of Dar es Salaam (2022 – Present)
  • Lecturer, Department of Food Science and Technology (2019 – 2022)
  • Assistant Lecturer, Department of Chemical and Mining Engineering (2013 – 2019)
  • Tutorial Assistant, Department of Chemical and Mining Engineering (2010 – 2013)

🔬 Research Interests:

Dr. Matabura’s research spans Food Processing and Preservation Engineering, Cold Chain Storage Technology, Quality Kinetic Modelling, and Value Addition in Food Product Development.

🌟 Research Interests:

  • AI Drone Design and Application
  • Smart Health/Healthcare
  • Crowd Detection and Measurement Analysis
  • Intelligent Transportation Systems (ITS)

📊 Citation Metrics:

  • Citations: 380 (286 since 2019)
  • h-index: 8 (7 since 2019)
  • i10-index: 8 (7 since 2019)

Publication Top Notes:

  • Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
    SG Gwanpua, S Van Buggenhout, BE Verlinden, S Christiaens, …
    Food Chemistry, 158, 283-291 (2014)
    Citations: 172
  • A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT
    V Vicent, P Verboven, FT Ndoye, G Alvarez, B Nicolaï
    Journal of Food Engineering, 212, 154-164 (2017)
    Citations: 51
  • Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT
    V Vicent, FT Ndoye, P Verboven, B Nicolaï, G Alvarez
    Journal of Food Engineering (2018)
    Citations: 45
  • Quality changes kinetics of apple tissue during frozen storage with temperature fluctuations
    V Vicent, FT Ndoye, P Verboven, BM Nicolaï, G Alvarez
    International Journal of Refrigeration, 92, 165-175 (2018)
    Citations: 32
  • Managing biological variation in skin background colour along the postharvest chain of ‘Jonagold’ apples
    SG Gwanpua, V Vicent, BE Verlinden, M Hertog, BM Nicolai, …
    Postharvest Biology and Technology, 93, 61-71 (2014)
    Citations: 20
  • Physicochemical and Sensory Evaluation of Mixed Juices from Banana, Pineapple, and Passion Fruits during Storage
    VV Matabura, O Kibazohi
    Tanzania Journal of Science, 47(1), 332-343 (2021)
    Citations: 16
  • Modelling of firmness variability of Jonagold apple during postharvest storage
    VV Matabura
    Journal of Food Science and Technology, 59(4), 1487-1498 (2022)
    Citations: 10
  • Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions
    V Vicent, FT Ndoye, P Verboven, B Nicolai, G Alvarez
    Food Engineering, 278, 109911 (2020)
    Citations: 10
  • Effects of xanthan gum on rheological properties of Aloe vera-moringa leaf juice blends
    VV Matabura, LMP Rweyemamu
    Tanzania Journal of Science, 47(2), 583-596 (2021)
    Citations: 6
  • Formulation of plant-based food and characterization of the nutritional composition: A case study on soy-moringa beverage
    VV Matabura, LMP Rweyemamu
    Journal of Food Science and Technology, 1-12 (2022)
    Citations: 5
  • Modelling biological variation in the skin background colour of ‘Jonagold’ apples during controlled atmosphere storage
    SG Gwanpua, V Vicent, M Hertog, BM Nicolaï, AH Geeraerd, …
    XI International Controlled and Modified Atmosphere Research Conference, 1071 (2013)
    Citations: 4
  • Managing quality changes of green beans and carrots along storage with temperature fluctuations
    V Vicent, FT Ndoye, P Verboven, B Nicolai, G Alvarez
    5th IIR Conference on Sustainability and the Cold Chain 2018, 138-143 (2018)
    Citations: 3
  • Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage
    VV Matabura
    Food Science and Technology International, 29(1), 62-74 (2023)
    Citations: 2
  • Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour
    P Mpili, V Vicent, L Rweyemamu
    Applied Food Research, 4(1), 100408 (2024)
    Citations: 1

 

 

Neha Singh | Food Science | Best Researcher Award

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Ms Neha Singh |  Food Science | Best Researcher Award

Research Scholar at  Bhaskaracharya College of Applied Sciences, University of Delhi, India

Neha Singh is a dedicated research scholar with a focus on the intersection of food science and medicinal plants. Currently pursuing a PhD in Home Science with a specialization in Food and Nutrition at Bhaskaracharya College of Applied Sciences, University of Delhi, Neha aims to revolutionize food products by integrating medicinal plants to enhance their nutritional and therapeutic values.

Profile:

Education:

  • Class X (CBSE): D.A.V Public School, 2010 – 70.3%
  • Class XII (CBSE): Sarvodaya Girls SSS, 2012 – 71%
  • BSc in Food Technology: Bhaskaracharya College of Applied Sciences, University of Delhi, 2015 – 67.5%
  • MSc in Food and Nutrition: Institute of Home Economics, University of Delhi, 2018 – 73%
  • PhD in Home Science (Food and Nutrition): Bhaskaracharya College of Applied Sciences, University of Delhi (April 2021 – ongoing)

Achievements and Expertise:

  • 1st prize in poster presentation on food additives (2017)
  • Consolation prize for a scientific idea presentation (2024)
  • Oral presentation on optimizing cookies with Moringa oleifera (2023)
  • Workshop on research proposal writing (2023)
  • Resource person for bakery science and technology training (2022)

Skills:

  • Proficient in SPSS, Design Expert, OriginPro, Microsoft Excel, Word, PowerPoint
  • Expertise in medicinal plants, functional foods, antioxidant activity, food microbiology, and phytochemicals

Research Focus: Food Science

Neha Singh’s research focus in Food Science centers on integrating medicinal plants into food products to enhance their nutritional and functional properties. Her work includes:

  1. Medicinal Plants: Exploring the use of underutilized medicinal plants for their phytochemical content and health benefits.
  2. Functional Foods: Developing and optimizing food products enriched with medicinal plant extracts to promote health and well-being.
  3. Antioxidant and Antimicrobial Properties: Investigating the antioxidant and antimicrobial activities of medicinal plants and their impact on food preservation and quality.
  4. Food Microbiology: Studying the effects of medicinal plant extracts on food microbiology, including their potential to combat foodborne pathogens.
  5. Nutraceuticals: Focusing on the development of nutraceuticals—food products that provide health benefits beyond basic nutrition, particularly through the inclusion of bioactive compounds from medicinal plants.
  6. Phytochemicals: Analyzing the bioactive components of medicinal plants and their potential applications in food science, including sensory evaluation and shelf-life enhancement.

Her research aims to transform everyday food products by harnessing the power of medicinal plants, ultimately contributing to healthier dietary options.

Publication Top Notes:

  • Singh, N., Tyagi, N., Singh, M., Kushwaha, H. R., Sharma, R. K., Shree, P., … & Garg, M. (2024). Characterization, phytochemical profiling, antioxidant, and cytotoxicity of underutilized medicinal plants and composite flour. Food Chemistry, 456, 139985.
  • Singh, N., Garg, M., Prajapati, P., Kumari, A., Mittal, A. (2023). Adaptogenic property of Asparagus racemosus: Future trends and prospects. Heliyon, 9(4), e14932.

 

Eric-Ivan Ngoko Tchamba | Food Processing | Best Researcher Award

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Mr Eric-Ivan Ngoko Tchamba |  Food Processing |  Best Researcher Award

PhD Student at  Technische Universität München, Germany

Eric-Ivan NGOKO TCHAMBA is a dedicated researcher and educator specializing in plant physiology and biotechnology. Born on September 10, 1995, in Cameroon, Eric is known for his proactive and flexible approach, as well as his strong organizational and interpersonal skills. Eric’s academic journey began with a Bachelor of Science in Crop Production from the University of Bamenda, Cameroon (2013-2016). He then earned a Master of Science in Plant Physiology and Biotechnology from the University of Dschang, Cameroon (2016-2018). His master’s thesis and academic excellence earned him the recognition of being the fifth-best student in the Plant Biology department in 2018.

Profile:

🎓 Education:

Master of Science in Plant Physiology and Biotechnology 📍 University of Dschang, Cameroon | 01/10/2016 – 04/08/2018 Bachelor of Science in Crop Production 📍 University of Bamenda, Cameroon | 02/09/2013 – 01/08/2016 Baccalaureat of Mathematics and Life Science and Earth (Serie D) 📍 Government Bilingual High School Bafoussam, Cameroon | 04/09/2008 – 01/06/2012

💼 Work Experience:

Researcher Biotechnology of Natural Substances
📍 Freising, Germany | 01/02/2021 – 04/02/2023

  • LC-MS for polyphenolic, tannin, and flavonoid compounds determination
  • HPLC for sugar and carotenoid analysis
  • Plant secondary metabolites extraction
  • Antioxidant activity determination
  • Enzyme activity and biochemical activity determination
  • Laboratory safety and efficiency

Teacher
📍 National Higher Polytechnic Institute, Bambili, Cameroon | 02/10/2018 – 01/09/2021

  • Taught “Introduction to Bioengineering” to semester 4 computer science students
  • Supervised research topics on current bioengineering findings
  • Evaluated student performance

Researcher
📍 Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany | 01/03/2022 – 31/01/2023

  • Developed edible coating recipes to delay fruit and vegetable decay
  • GC-MS for aroma profile analysis
  • HPLC for carotenoids and sugar determination
  • Monitored ethylene, CO2, and O2 levels
  • Conducted physiological weight loss and color measurements
  • Analyzed food texture and plant hormone activities on fruits
  • Performed microscopic observations and data analysis

Scientific Laboratory Technician
📍 University of Dschang, Cameroon | 01/10/2017 – 01/08/2020

🏅 Honours and Awards

Fifth Best Student in the Plant Biology department, University of Dschang (2018)

Food Processing Research Focus:

Eric-Ivan NGOKO TCHAMBA is a dedicated researcher with a robust focus on food processing, particularly concerning post-harvest treatment strategies and the enhancement of the physical and biochemical quality parameters of fruits and vegetables. His work aims to improve food shelf life, nutritional value, and overall quality through innovative biotechnological solutions.

Publication Top Notes:

  • Title: The Combined Effect of Lemon Peel Extract and Calcium Chloride on the Physical and Biochemical Quality Parameters of the Dessert Banana (Musa acuminata var. Dwarf Cavendish) Fruit
  • Journal: Agriculture
  • Publication Date: 2024-01-30
  • DOI: 10.3390/agriculture14020222
  • Contributors: Eric-Ivan Ngoko Tchamba; Thorsten Tybussek; Peter Muranyi; Victor Francois Nguetsop; Jean Aghofack-Nguemezi; Wilfried Schwab