HARISH T | Post-Harvest Technology | Young Scientist Award 

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Dr. HARISH T | Post-Harvest Technology | Young Scientist Award

Dr. HARISH T | Post-Harvest Technology - Assistant professor at University of Horticultural Sciences, Bagalkot

Dr. Harish T. is currently serving as an Assistant Professor in Post Harvest Management at the College of Horticulture, Bidar. With a strong academic foundation in Post Harvest Technology and extensive involvement in research and institutional development, he has made significant contributions in food processing, functional foods, and value addition of horticultural crops. He also actively participates in academic coordination, technical assistance, and capacity-building initiatives at the university level.

Author Profile 

ORCID

EDUCATION

Dr. Harish T. holds a Ph.D. in Post Harvest Technology from the Indian Agricultural Research Institute, New Delhi. He completed his M.Sc. and B.Sc. in Horticulture with specialization in Post Harvest Technology and Horticulture respectively from renowned universities in Karnataka. His academic background reflects a focused trajectory in agricultural sciences, especially in enhancing the shelf life and value of horticultural produce.

PROFESSIONAL EXPERIENCE

Since March 2023, Dr. Harish T. has been working as an Assistant Professor at the College of Horticulture, Bidar under UHS, Bagalkot. In this role, he offers courses to undergraduate students, coordinates institutional events like Green Graduation, and acts as Technical Assistant to the Dean. His responsibilities also include managing JRF coordination, scrutiny duties, and contributing to the overall development of the college.

RESEARCH INTEREST

Dr. Harish's research is centered around post-harvest technology, functional food formulation, fruit and vegetable processing, and technology development for horticultural crops. He focuses on value addition using underutilized crops like dragon fruit and cashew, and investigates their health benefits, especially in diabetic nutrition and food preservation technologies.

AWARD AND HONOR

Dr. Harish was honored with the Best Poster Presentation Award at the International Seminar on Exotic and Underutilized Horticultural Crops held at ICAR-IIHR, Bengaluru in 2023. This recognition highlights his innovative contributions to post-harvest product development and food safety research.

RESEARCH SKILL

He is skilled in food formulation, analytical evaluation of nutritional properties, drying technologies, and shelf-life enhancement. His competencies extend to organizing seminars, guiding students, and developing novel post-harvest products that are integrated into practical recommendations for the agricultural sector.

PUBLICATIONS

Dr. Harish has authored 7 journal papers, 7 conference abstracts, and 3 books. Noteworthy works include studies on fortified cookies using pomegranate seed and soy flour, dragon fruit powder properties, and cashew processing. He has also contributed to newsletters and popular articles, and developed a technology (Arka red kamalam fruit powder) adopted into official practice.

  • Development of Cookies Incorporated with Pomegranate Seed Powder and Defatted Soybean Flour
    Harish T, Bhuvaneshwari G, Jagadeesh S.L. and Deepa Terdal
    International Journal of Fruit Science

  • Evaluating Hypoglycaemic Activity of Pomegranate Peel Powder and Defatted Soybean Flour Formulated Cookies in STZ Induced Diabetic Rats
    Harish T., Bhuvaneshwari G., S. L. Jagadeesh, V. M. Chandrashekhar, Deepa T., P Preethi and S V R Reddy
    Journal of Experimental Agriculture International

  • Cookies fortified with pomegranate seed powder and defatted soybean flour exhibited hypoglycemic and hypo-cholesterolemic effects on type-2 diabetes induced albino rats
    Harish T., Bhuvaneshwari, S., Jagadeesh, V., Chandrashekhar, D. T., Preethi, P., and Reddy, S. V. R
    Pharma Innovation Journal

  • Comparative analysis of tray dried and commercially available dragon fruit powder: A study on physico chemical properties and functional characteristics
    Harish T., Narayana C. K., Pooja K., Preethi P., Karunakaran G. & T R Rupa
    Plant Science Today

  • Exploring the Physicochemical Properties and Nutritional Value of Dragon Fruit (Hylocereus polyrhizus) for Functional Food Development
    Harish T., Narayana C. K., Sudhakar Rao D.V., Karunakaran G., Laxman, R. H. and Shamina Azeez
    Plant Archives

CONCLUSION

Dr. Harish T. exemplifies a dedicated academic and researcher in post-harvest technology. Through his teaching, innovation, and project leadership, he contributes meaningfully to horticultural science and value-added product development. His ongoing efforts in functional food research and institutional projects mark him as a progressive figure in agricultural education and innovation.

Kinza Fatima – Food technology – Best Researcher Award

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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.

Adekunbi Malomo | Food Science | Best Researcher Award

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Dr. Adekunbi Malomo | Food Science | Best Researcher Award

Obafemi Awolowo University, Nigeria

Professional Profile

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Google Scholar

Summary

Dr. Malomo Adekunbi Adetola is a Senior Lecturer in the Department of Food Science and Technology at Obafemi Awolowo University, Ile-Ife, Nigeria. With a robust background in microbiological and biochemical food research, her work focuses on indigenous food processing, bio-preservation, and food security. She actively contributes to achieving global sustainability goals through her academic, research, and community outreach.

Educational Background

Dr. Malomo holds a Ph.D. (2016) and M.Sc. (2012) in Food Science and Technology from Obafemi Awolowo University, Ile-Ife, after earning a B.Tech. in Food Science (2007) from Ladoke Akintola University of Technology, Ogbomosho. Her academic pursuits are complemented by scholarships such as the Orange Knowledge Program (2022) and a Carnegie Corporation postgraduate scholarship (2011).

Professional Experience

Dr. Malomo began her career as a Quality Control Officer and served in NYSC at a Federal Government Girls’ College. She joined Obafemi Awolowo University in 2014, progressing from Assistant Lecturer to Senior Lecturer by 2020. She teaches several undergraduate food science and microbiology courses and chairs key academic and seminar committees. She also leads the Bioeconomy Research Group and mentors students through various university and faculty initiatives.

Research Interests

Her research encompasses microbiological and biochemical changes in traditional food production, the use of underutilized crops like acha and tigernut in value-added products, bio-preservation using natural extracts, and the development of functional foods. Current studies involve the use of biofortified crops, probiotic stability in fermented beverages, and circular economy strategies through food waste valorization.

Author Metrics

Dr. Malomo has authored over 25 peer-reviewed journal articles, several conference proceedings, and public science articles in The Conversation Africa. Her work is indexed across journals in Europe, Africa, Asia, and the Americas, with impactful contributions in journals such as International Journal of Food Science and Applied Biotechnology, Croatian Journal of Food Science and Technology, and Journal of Microbiology, Biotechnology and Food Science. She also serves as a reviewer and editorial board member for international food science journals.

Awards and Honors

She is a recipient of the Orange Knowledge Program scholarship (2022), a postgraduate scholarship from Carnegie Corporation (2011), and fellowships from Wageningen Centre for Development Innovation (2022) and the African Reproducibility Network (2024). She has chaired sessions at international symposia, is a mentor in various academic networks, and her innovations—such as canned catfish and plantain wine—have been featured in international media and academic circles.

Publication Top Notes

1. Influence of Bio and Chemical Preservative on Microbiological, Sensory Properties and Antioxidant Activity of Ginger-Flavored Plantain Wine for Food Waste Prevention Strategy

Authors: A.A. Malomo, O.V. Obayomi, J.M. Akala, A.F. Olaniran, H.A. Adeniran, S.H. Abiose
Journal: Journal of Agriculture and Food Research, Volume 21, Article 101902
Year: 2025
Summary:
This study evaluates the effects of both bio-preservatives (such as ginger extract) and chemical preservatives on the microbial load, antioxidant potential, and sensory characteristics of plantain wine made from overripe plantains. The work promotes food waste prevention by converting fruit waste into value-added products while ensuring safety and consumer acceptability.

2. Comparative Effect of Boiling, Microwave and Ultrasonication Treatment on Microstructure, Nutritional and Microbial Quality of Tofu

Authors: A.F. Olaniran, F.O. Agaja, O.V. Obayomi, S.I. Ebong, A.A. Malomo, O.D. Olaniran, O.C. Erinle, S.O. Owa
Journal: Applied Food Research, Volume 5, Issue 1, Article 100750
Year: 2025
Summary:
The paper explores the influence of different heat treatments—boiling, microwave, and ultrasonication—on tofu's structure, nutritional composition, and microbial safety. Findings indicate that treatment methods significantly affect product integrity and quality, with ultrasonication offering a promising technique for preservation without nutrient loss.

3. Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour

Authors: F.A. Ayeni, A.A. Malomo, A.V. Ikujenlola
Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, Volume 28, Issue 1
Year: 2024
Summary:
This research investigates the potential of using amaranth and tiger nut flour blends to produce gluten-free biscuits. The study focuses on physicochemical properties such as moisture, ash content, and browning index, concluding that the combination results in nutritious and acceptable gluten-free bakery products.

4. Utilization and Application of Bioactive Compounds Generated from Fish Waste and Byproduct as Functional Food Ingredient: A Review

Authors: A.F. Olaniran, O.E. Adeoye, O.M. Oyadeyi, C.E. Okonkwo, O.C. Erinle, A.A. Malomo, et al.
Journal: IOP Conference Series: Earth and Environmental Science, Volume 1342, Issue 1, Article 012014
Year: 2024
Summary:
This comprehensive review highlights the nutritional and economic benefits of extracting bioactive compounds from fish waste for use as functional food ingredients. The paper supports the circular economy model and promotes sustainable practices in the food industry.

5. Microbiological Characteristics, Proximate Composition and Sensory Properties of Plant-Based Set Yoghurt Analogue Produced from Blends of Maize-Soybean

Authors: A.A. Malomo, M. Ogunjemilusi, O.F. Ibukun, E.J. Ogechukwu
Journal: International Journal of Food Science and Applied Biotechnology, Volume 7, Issue 1, Pages 58–66
Year: 2024
Summary:
This paper develops a plant-based yoghurt alternative using maize and soybean blends. It examines its microbial profile, nutritional content, and consumer sensory evaluation, presenting it as a cost-effective, protein-rich alternative to conventional dairy products.

Conclusion

Dr. Malomo Adekunbi Adetola exemplifies the attributes of an outstanding researcher through her scientific rigor, innovative contributions, and impactful community-centered research in food science. Her work on the sustainable transformation of indigenous African foods, food waste valorization, and bio-preservation not only advances academic knowledge but also addresses critical public health and sustainability challenges. Through international collaborations, mentorship, and leadership roles, she has demonstrated a profound commitment to both research excellence and societal development, making her a highly deserving candidate for the Best Researcher Award.