Workiye Abera | Food | Best Scholar Award

Posted on by sciencefather

Mr Workiye Abera |  Food  |  Best Scholar Award

Lecturer and Researcher at  Debre Tabor University,  Ethiopia

Workiye Getnet Abera is a dedicated Ethiopian academic and researcher born on October 12, 1991, in South Gondar, Amhara, Ethiopia. He holds a B.Sc. in Chemical Engineering (Environmental Engineering Stream, 2017) and an M.Sc. in Process Engineering (2020) from Jimma University.

 

Publication Profile

🎓 Educational Background:

  • M.Sc. in Process Engineering: Jimma University (2018–2020), Thesis: Synthesis and Characterization of Bioplastic Film from Banana Peel Starch Blending with Banana Pseudo-Stem Fiber.
  • B.Sc. in Chemical Engineering: Jimma University (2013–2017), Thesis: Synthesis and Characterization of Furfural from Sugar Cane Bagasse for Engine Fuel Application.

💼 Professional Experience:

  • Lecturer: Debre Tabor University, Ethiopia (Feb 2024 – Present)
  • Lecturer: Dilla University, Ethiopia (Feb 2020 – Feb 2024)
  • Internship Trainer: Fincha Sugar Factory, Ethiopia (Oct 2015 – Feb 2016)
  • Reviewer: Elsevier (2023–Present) & Springer (2024–Present)

🛠️ Skills:

Proficient in software such as MATLAB, Aspen Plus, Design Expert, MiniTab, and Ansys.

Publication Top Note:

  • “Quality Assessment of Gluten-Free Sorghum Bread Prepared with Sourdough and the Addition of Sweet Lupin Flour”
    CYTA – Journal of Food, 2024.
    DOI: 10.1080/19476337.2024.2397022.
  • “Synthesis, Characterization, and Optimization of Antimicrobial Biolubricant Derived from Ocimum lamiifolium and Lactic Acid”
    Heliyon, 2024.
    DOI: 10.1016/j.heliyon.2024.e38972.
  • “Synthesis and Characterization of Bioplastic Film from Banana (Musa Cavendish Species) Peel Starch Blending with Banana Pseudo-Stem Cellulosic Fiber”
    Biomass Conversion and Biorefinery, 2023.
    DOI: 10.1007/s13399-023-04207-8.

 

 

Pothiyappan Karthik | Food Technology | Best Researcher Award

Posted on by sciencefather

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:

 

Neha Singh | Food Science | Best Researcher Award

Posted on by sciencefather

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.

 

Mario Gonzales Santos | Foods | Best Researcher Award

Posted on by sciencefatherLeave a Comment on Mario Gonzales Santos | Foods | Best Researcher Award

Dr Mario Gonzales Santos |  Foods | Best Researcher Award

Dr Mario Gonzales Santos, Universidad Nacional de Agricultura, Honduras

Mario Josué Gonzales Santos is an accomplished food scientist with a strong academic and professional background. Born on October 27, 1986, he has dedicated his career to advancing food science and technology. He is currently completing his Doctorate in Food Science and Technology at the Federal Rural University of Rio de Janeiro. Mario holds a Master’s degree in Food Science and Engineering from the University of Bio-Bio in Chile and a Bachelor’s degree in Food Technology from the National University of Agriculture in Honduras. Throughout his career, he has received numerous accolades, including a recognition for his scientific contributions and excellence in academic performance. Mario is also actively involved in research, focusing on innovative food processing techniques and their impact on food quality and safety. His contributions to the field are well-documented through his extensive participation in conferences and publications in scientific journals.

Publication Profile

Scopus

Education

Mario Josué Gonzales Santos has a comprehensive educational background in food science and technology. He is currently in the final stages of completing his Doctorate in Food Science and Technology at the Federal Rural University of Rio de Janeiro, Brazil (2019-2023). He earned his Master of Science in Food Science and Engineering from the University of Bio-Bio, Chile, where he studied from April 2014 to April 2016. Mario’s academic journey began with a Bachelor’s Degree in Food Technology from the National University of Agriculture in Honduras, which he completed between January 2007 and December 2010. Throughout his education, Mario has been committed to expanding his knowledge and skills, participating in various improvement courses and workshops related to food science, quality control, and manufacturing practices. His dedication to education is further evidenced by the multiple scholarships he received for his undergraduate and graduate studies.

Experience

Mario Josué Gonzales Santos has a diverse and extensive professional background in food science and technology. Since October 2012, he has been a faculty member at the National University of Agriculture, where he has held various roles, including Director of the Distance Education Academic System (April 2023 to February 2024) and Secretary of the Academic Council (April 2023 to February 2024). He has also served as the Director of the Admissions Academic System (March 2017 to February 2019) and as a lecturer in the

Technology and Agronomy Engineering programs. Mario has provided guidance to final-year students as a thesis advisor and has taught courses such as Food Engineering and Experimental Design. Prior to his academic career, he worked as a Quality Control Supervisor at LACTHOSA Sula Centro in San Pedro Sula and as a supervisor at Supermercado Junior, managing product orders and ensuring quality standards.

Research Focus

Mario Josué Gonzales Santos’s research focuses on innovative food processing techniques and their impact on food quality, safety, and consumer perceptions. His doctoral research at the Federal Rural University of Rio de Janeiro explores the influence of combined ohmic heating and vacuum pulse treatment on the phenolic compounds in dehydrated blueberries. During his Master’s studies at the University of Bio-Bio, he investigated the effects of ohmic heating and pulsed vacuum on the dehydration processes and polyphenol retention in osmodehydrated blueberries. Mario is a member of the research group “Plant-Based Antioxidants and Their Role in Healthy Eating” (TECBAL), where he contributed to studies on the role of plant-based antioxidants in food. His research also includes the quantification of effluents and oil from African palm processing and evaluating the efficiency of agroindustrial plants. Mario’s work is characterized by a commitment to enhancing food processing methods to improve nutritional quality and safety.

Publication Top Notes

Mario Gonzales Santos, Amauri Rosenthal, Inayara Beatriz Araujo Martins, Marcela de Alcantara, Mariah Almeida Lima, Raíssa de Assis Carvalho, Rosires Deliza. Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians. doi.org/10.1016/j.foodres.2024.113992 📜

J. Moreno, M. Gonzales, P. Zúñiga, G. Petzold, K. Mella, O. Muñoz. Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue). doi.org/10.1016/j.ifset.2016.06.005 📄