Hebat-Allah S. Tohamy | Sustainable Food Processing and Preservation | Innovative Research Award

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Innovative Research Award

Hebat-Allah S. Tohamy
National Research Centre, Egypt

Hebat-Allah S. Tohamy
Affiliation National Research Centre
Country Egypt
Scopus ID 57194446088
Documents 95
Citations 2,058
h-index 28
Subject Area Sustainable Food Processing and Preservation
Event Agri Scientist Awards
ORCID 0000-0001-5494-841X

Hebat-Allah S. Tohamy is a researcher at the National Research Centre, Egypt, whose scholarly work integrates cellulose science, carbon nanomaterials, sustainable food packaging, biosensing, adsorption, and antimicrobial materials. Her publications demonstrate interdisciplinary approaches to renewable resources, intelligent food preservation, microbial detection, and functional nanomaterials, with applications extending into environmental remediation and advanced sensing.[3]

Abstract

Hebat-Allah S. Tohamy is a researcher at the National Research Centre, Egypt, whose work integrates cellulose science, carbon nanomaterials, sustainable food packaging, biosensing, adsorption, and antimicrobial materials. Her publications explore renewable biomass, carbon dots, intelligent films, hydrogels, and nanostructured interfaces for food safety, preservation, environmental remediation, and chemical detection applications. Recent studies address food spoilage sensing, microbial detection, sustainable packaging, and functional carbon-dot systems derived from agricultural or biobased resources. Her research profile reflects interdisciplinary development of materials designed to connect sustainability, sensing performance, preservation, and practical applications across food, environmental, and advanced materials research, supporting consideration for scientific recognition in contemporary interdisciplinary fields.[3]

Keywords

cellulose-based packaging; sustainable food preservation; intelligent food packaging; carbon dots; carbon quantum dots; food spoilage biosensing; microbial detection; fluorescence sensing; agricultural waste valorization; antimicrobial films; edible films; hydrogel sensors; graphene oxide; adsorption; food safety; renewable biomaterials; nanostructured materials; chromogenic sensors; environmental remediation; smart packaging.[2]

Introduction

Hebat-Allah S. Tohamy’s research addresses sustainable food processing and preservation through cellulose-based films, carbon dots, hydrogels, and intelligent sensing materials. Her studies connect renewable biomass utilization with food safety, spoilage monitoring, antimicrobial functionality, and environmentally responsible packaging, while also extending these materials toward environmental remediation and chemical detection applications and approaches.[4]

Research Profile

Hebat-Allah S. Tohamy has developed an interdisciplinary research profile spanning cellulose chemistry, carbon quantum dots, graphene-based materials, food packaging, biosensors, adsorption, and antimicrobial systems. Publications demonstrate recurring interest in transforming agricultural or biobased resources into functional materials that provide sensing, preservation, remediation, and protective capabilities for applied scientific challenges and areas.[4]

Research Contributions

Hebat-Allah S. Tohamy contributes to research on intelligent packaging, microbial spoilage detection, fluorescent sensing, sustainable nanomaterials, and cellulose-derived functional structures. Reported studies include carbon-dot sensors for food contaminants, edible antimicrobial films, hydrogel systems, and biomass-derived nanostructures, illustrating a consistent effort to combine materials engineering with practical food safety objectives and innovation.[3]

Publications

Hebat-Allah S. Tohamy’s publications include studies on natural chromogenic sensors for strawberries, garlic-peel carbon-dot systems for apple spoilage biosensing, lignosulfonate carbon dots for bacterial detection, and cellulose-based antimicrobial films. Her broader record also covers quantum dots, adsorption, graphene oxide, desalination membranes, and functional hydrogels, demonstrating multidisciplinary materials research and applications. [4]

Research Impact

Hebat-Allah S. Tohamy’s research impact is reflected in work connecting sustainable materials with food quality monitoring, preservation, environmental remediation, and sensing. Her publications address emerging approaches such as agricultural-waste-derived carbon dots, intelligent packaging, fluorescence-based detection, antimicrobial films, and adsorption materials, supporting broader development of resource-efficient functional technologies and research worldwide.[2]

Award Suitability

Hebat-Allah S. Tohamy is suitably aligned with an Innovative Research Award because her research combines material innovation, sustainability, food safety, sensing, and applied nanotechnology. Her publication portfolio demonstrates recurring development of functional materials from renewable resources and their adaptation to practical challenges involving spoilage, contamination, preservation, environmental treatment, and detection.[1]

Conclusion

Hebat-Allah S. Tohamy represents an interdisciplinary research pathway centered on sustainable materials and functional technologies. Her studies demonstrate how cellulose, agricultural residues, carbon dots, hydrogels, and related nanostructures can support food preservation, intelligent sensing, antimicrobial protection, and environmental applications, providing a coherent foundation for continued scientific development and recognition efforts.[4]

References

  1. Elsevier. (n.d.). Scopus author details: Hebat-Allah S. Tohamy, Author ID 57194446088. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57194446088
  2. Tohamy, H.-A. S. (2025). A novel natural chromogenic visual and luminescent sensor platform for multi-target analysis in strawberries and shape memory applications. Foods, 14(16), 2791. https://doi.org/10.3390/foods14162791
  3. Tohamy, H.-A. S. (2025). A two-in-one lignosulfonate carbon dots for bacterial detection and fluorescence quenching in food, pharmaceuticals, and cultural heritage preservation. Scientific Reports, 15, 43739. https://doi.org/10.1038/s41598-025-28621-2
  4. Tohamy, H.-A. S., & El-Masry, H. M. (2024). Fluffy-like amphiphilic graphene oxide and its effects on improving the antibacterial activity and thermal outstanding of ethyl cellulose/polyvinyl alcohol hydrogel film. BMC Chemistry, 18, 116. https://doi.org/10.1186/s13065-024-01221-3
  5. Tohamy, H.-A. S., El-Sakhawy, M., Hassan, E. B., & Kamel, S. (2023). Microwave-prepared quantum dots and their potential applications as adsorbents and chemosensors. Materials, 16(20), 6722. https://doi.org/10.3390/ma16206722

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

 

 

Mario Gonzales Santos | Foods | Best Researcher Award

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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 📄