Sherif Ramzy | Food safety | Global Food Systems Innovator Award 

Published on by Agri Scientist

Prof. Dr. Sherif Ramzy | Food safety | Global Food Systems Innovator Award 

Professor | National Research Centre | Egypt

Dr. Sherif Ramzy Mohamed is a Professor of Food Toxicology and Contaminants at the National Research Centre (NRC), Egypt, where he has served since 2018 following earlier roles as Assistant Professor (2013) and researcher. He holds a Ph.D. in Food Science and Technology (2008), preceded by an M.Sc. (2002) and B.Sc. (1997) in the same specialization. His research centers on food toxicology, mycotoxins, food contaminants, rapid detection techniques, biodegradation mechanisms, and non-traditional strategies for food safety risk mitigation. Emerging interests include smartphone-integrated diagnostic systems, microbial enzymatic degradation of toxins, fungal genomics, and sustainable biocontrol technologies. Over his career at NRC and through joint Egyptian-Chinese scientific collaborations, he has led major projects on the early warning, monitoring, and prevention of mycotoxins in grain supply chains, securing international research partnerships and grants. Among his key contributions are the development of manganese dioxide nanoribbon-based sensors for aflatoxin B1 detection, smartphone-controlled infrared spectrometry for fumonisin identification, genome-based interventions to reduce toxin biosynthesis, and innovative biological mechanisms for toxin degradation. He has also co-developed methods for eliminating fungal contaminants via autophagy control and pioneered research on bacterial strains capable of degrading zearalenone and other estrogenic toxins. His work has resulted in multiple patents, including a 2023 international patent on enzymatic biodegradation of zearalenone and earlier patents on rice straw applications and antiviral botanical extracts. He has published more than 60 peer-reviewed papers in Q1 and Scopus-indexed journals and vetted more than 150 manuscripts. His roles extend to editorial boards of international journals such as Annals of Food and Nutrition Research, Nutrition and Food Toxicology, Universal Journal of Food Science and Technology, and Journal of Food Technology and Food Chemistry. He is a fellow of the Board of Quality Standards (BU-FBQS) and an active member of professional bodies including the Egyptian Society of Natural Toxins, Asia Society of Researchers, and the International Society of Substance Use Professionals. His honors include multiple research productivity awards from the NRC and the Khayria Naguib Prize (2015). Through his scientific advisory work, conference participation, and supervision of postgraduate theses, he has shaped food safety research in Egypt and internationally. His long-term vision is to reduce the economic and health burden of foodborne contaminants by developing rapid, affordable detection tools, eco-safe biodegradation technologies, and evidence-based policies that enhance global food security, public health protection, and industrial innovation. He has 1007 citations from 33 publications, with an h-index of 15.

Profiles:  Google Scholar | Scopus | ORCID

Featured Publications 

1. Abdel-Wahhab, M. A., Hassan, N. S., El-Kady, A. A., Mohamed, Y. A., El-Nekeety, A. A., Sherif, R. M., Sharaf, H. A., & Mannaa, F. A. (2010). Red ginseng extract protects against aflatoxin B1 and fumonisins-induced hepatic pre-cancerous lesions in rats. Food and Chemical Toxicology, 48(3), 733–742.

2. Cai, X., Liang, M., Ma, F., Zhang, Z., Tang, X., Jiang, J., Guo, C., Ramzy Mohamed, S., Abdel Goda, A., Dawood, D. H., Yu, L., & Li, P. (2022). Nanozyme-strip based on MnO₂ nanosheets as a catalytic label for multi-scale detection of aflatoxin B1 with an ultrabroad working range. Food Chemistry, 377, 131965. https://doi.org/10.1016/j.foodchem.2021.131965

3. Yu, C., Liu, X., Zhang, X., Zhang, M., Gu, Y., Ali, Q., Mohamed, M. S. R., Xu, J., Shi, J., Gao, X., et al. (2021). Mycosubtilin produced by Bacillus subtilis ATCC6633 inhibits growth and mycotoxin biosynthesis of Fusarium graminearum and Fusarium verticillioides. Toxins, 13(11), 791. https://doi.org/10.3390/toxins13110791

4. Shena, G., Kanga, X., Sua, J., Qiua, J., Liu, X., Xu, J., Shi, J., & Mohamed, S. R. (2022). Rapid detection of fumonisin B1 and B2 in ground corn samples using smartphone-controlled portable near-infrared spectrometry and chemometrics. Food Chemistry, 384, 132487. https://doi.org/10.1016/j.foodchem.2022.132487

5. Hu, J., Wang, G., Hou, M., Du, S., Han, J., Yu, Y., Gao, H., He, D., Shi, J., Lee, Y.-W., Mohamed, S. R., Dawood, D. H., Hong, Q., Liu, X., & Xu, J. (2023). New hydrolase from Aeromicrobium sp. HA for the biodegradation of zearalenone: Identification, mechanism, and application. Journal of Agricultural and Food Chemistry, 71(5), 2411–2420. https://doi.org/10.1021/acs.jafc.2c06410

Kinza Fatima – Food technology – Best Researcher Award

Published on by Agri Scientist

Mrs. Kinza Fatima - Food technology - Best Researcher Award

University of Layyah - Pakistan

AUTHOR PROFILE

Google Scholar

SUMMARY

Kinza Fatima is a dedicated Food Scientist with a strong foundation in food science and technology, holding both B.Sc. and M.Sc. degrees. Her expertise spans food safety, quality consultancy, fermentation, and PCR-based microorganism identification. She has been actively engaged in R&D within microbiology and biotechnology sectors. With notable leadership and teamwork capabilities, she excels in managing food-related projects. Currently seeking a Ph.D. opportunity, she aims to expand her skills and contribute significantly to advancing food industry standards and scientific innovation.

EDUCATION

Kinza holds a Master of Science (Hons.) in Food Technology from the University of Agriculture, Faisalabad, with a thesis on soy milk-based yogurt flavored with mango pomace. Her Bachelor’s degree in Food Science and Technology was completed at Bahauddin Zakariya University, Multan. She has also completed her Intermediate and Matriculation studies with a focus in pre-medical sciences. Her academic background reflects a consistent commitment to excellence in food science disciplines, positioning her well for research and teaching roles in the field.

PROFESSIONAL EXPERIENCE

Currently serving as a Visiting Lecturer at the University of Layyah, Kinza imparts her knowledge in food science and technology to undergraduate students. She has completed internships with the Punjab Food Authority and Hoor Oil and Ghee Mill, gaining firsthand experience in food safety inspections and quality control processes. These roles have enhanced her practical understanding of industrial food operations, contributing to her holistic development as a food scientist, researcher, and educator.

RESEARCH INTEREST

Her primary research interests lie in functional foods, plant-based dairy alternatives, food biotechnology, fermentation science, and the impact of processing on nutrient retention. She is particularly focused on innovation in food extrusion technologies, food safety, bio-functional properties of foods, and preservation techniques. Her ongoing work explores the use of fruit by-products and novel grains to develop sustainable, health-oriented food solutions. She is also enthusiastic about integrating emerging technologies for improved food quality and safety detection.

AWARD AND HONOR

Kinza has been recognized for her academic and creative pursuits with honors such as the PEEF Scholarship from the Government of Punjab and a merit certificate in an essay writing competition. Her scientific abstracts and papers have been accepted for presentation at several international conferences, including the Innovine Science Meeting on Food Safety. These accolades affirm her commitment to academic excellence and her growing presence within the food science research community.

RESEARCH SKILL

Kinza possesses a versatile set of research and technical skills, including proficiency in PCR analyzers, HPLC, GC-MS, atomic absorption spectrophotometry, and various data analysis tools like Minitab and STATISTIX. She is also experienced in food formulation, quality assurance, microbial characterization, and sensory evaluation techniques. Her ability to manage lab research, analyze complex datasets, and present findings effectively underscores her capability as a food science researcher.

PUBLICATIONS

Kinza Fatima has co-authored multiple research papers in reputable journals. Key works include studies on mango pomace soymilk yogurt, corn extrudates with barley-oat flour blends, and the effect of soybean and quinoa on extrudates. She has contributed to reviews on food extrusion and sugarcane juice preservation. Her work is also submitted or under review in top journals like Food Biophysics, Applied Food Research, and Trends in Food Science & Technology, indicating a solid research trajectory.

CONCLUSION

Kinza Fatima demonstrates strong potential as a food science researcher and academic professional. Her blend of academic training, research productivity, and teaching experience makes her a promising candidate for advanced research or doctoral roles. Her dedication to innovation and continuous learning, along with her practical skill set, allows her to contribute meaningfully to modern challenges in food safety, nutrition, and processing. She embodies the values of scientific rigor, industry relevance, and educational impact.