Mohsen Mokhtarain | Food Science | Best Researcher Award

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Mr. Mohsen Mokhtarain | Food Science |  Best Researcher Award

College of Food Science and Nutritional Engineering, China Agricultural University, China

Mohsen Mokhtarian is currently pursuing his Ph.D. at the College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing. His academic interests lie in food science and nutrition, with a focus on research-driven innovation in food processing and safety. Mohsen is actively engaged in international academic collaboration and brings a strong interdisciplinary background to his research.

Profile:

🎓 Academic Background:

Holding an M.Sc. in Food Science and Technology, I specialize in food processing, preservation, and food engineering. Over the past decade, I have supervised graduate students and conducted innovative research, resulting in high-impact journal publications, translated books, and authored textbooks. My technical expertise spans HPLC, FTIR, rheology, and food drying technologies. Notably, I contributed to the development of cold plasma drying methods and the extraction of bioactive compounds, serving as a reviewer for international journals and contributing meaningfully to both academia and industry.

🔬 Research & Innovations:

  • Key Research Areas:

    • Food Engineering & Rheology

    • Drying of Food & Agri-Products

    • Advanced Technologies (Ultrasound, Cold Plasma)

    • ANN, RSM, Fuzzy Logic for Process Optimization

    • Dryer Design (Solar, Nano-Spray)

    • Bioactive Compound Extraction

    • Edible Coatings for Preservation

  • Notable Contributions:
    I’ve advanced food preservation methods by leveraging deep learning for monitoring drying processes, improving product quality via moisture and color tracking. I developed nutrient-rich yogurt fortified with bitter orange seed powder and created edible coatings to extend shelf-life. These innovations have improved both industrial practices and consumer health outcomes.

📚 Books Published (Selected Titles & ISBNs):

Total: 17 books (translated and authored)
Examples:

  1. Drying in the Dairy Industry – ISBN: 978-622-294-637-1

  2. Food Lipids – ISBN: 978-622-91867-0-1

  3. Probiotics in Mental Health – ISBN: 978-622-294-400-1

  4. Fundamentals of Osmotic Dehydration of Food – ISBN: 978-600-8588-72-6

  5. Adapting High Hydrostatic Pressure (HPP) for Food Processing – ISBN: 978-964-8195-61-3
    Full list available upon request.

🧪 Experience:

  • 2025–2024: TA, CAU–Cornell Dual Program

  • 2016–2023: Asst. Professor, Azad University, Tehran

  • 2014–2024: Lecturer, Universities in Iran

  • Executed roles in academic administration, curriculum development, and journal management.

Citation Metrics:

  • Total Citations: 771

  • Citations Since 2020: 587

  • h-index: 14 (since 2020: 13)

  • i10-index: 22 (since 2020: 16)

Publication Top Notes:

  1. Energy and exergy analysis in solar drying of pistachio with air recycling system
    M Mokhtarian, H Tavakolipour, A Kalbasi-Ashtari
    Drying Technology 34 (12), 1484-1500, 75 citations, 2016

  2. Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals
    HH Gahruie, K Parastouei, M Mokhtarian, H Rostami, M Niakousari, …
    Journal of Applied Research on Medicinal and Aromatic Plants 19, 100264, 71 citations, 2020

  3. Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review
    M Mohsen, T Hamid, B Foroud, OCA Fernandes, CC Humberto, …
    Quality Assurance and Safety of Crops & Foods 12 (4), 15-25, 69 citations, 2020

  4. Modeling of drying kiwi slices and its sensory evaluation
    A Mahjoorian, M Mokhtarian, N Fayyaz, F Rahmati, S Sayyadi, P Ariaii
    Food Science & Nutrition 5 (3), 466-473, 52 citations, 2017

  5. Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts
    M Mokhtarian, H Tavakolipour, AK Ashtari
    Lwt 75, 202-209, 51 citations, 2017

  6. Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling
    M Mokhtarian, MH Majd, F Koushki, H Bakhshabadi, AD Garmakhany, …
    Quality Assurance and Safety of Crops & Foods 6 (2), 201-214, 42 citations, 2014

  7. Neural network approaches for prediction of pistachio drying kinetics
    H Tavakolipour, M Mokhtarian
    International Journal of Food Engineering 8 (3), 39 citations, 2012

  8. Intelligent monitoring of zucchini drying process based on fuzzy expert engine and ANN
    H Tavakolipour, M Mokhtarian, A Kalbasi‐Ashtari
    Journal of Food Process Engineering 37 (5), 474-481, 30 citations, 2014

  9. Co‐encapsulation of vitamin D3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types
    HH Gahruie, M Niakousari, K Parastouei, M Mokhtarian, I Eş, …
    Journal of Food Processing and Preservation 44 (8), e14629, 25 citations, 2020

  10. Effects of solar drying operation equipped with a finned and double-pass heat collector on energy utilization, essential oil extraction and bio-active compounds of peppermint
    M Mokhtarian, A Kalbasi-Ashtari, HW Xiao
    Drying Technology, 1-27, 23 citations, 2020

Senbagam Duraisamy | Food Preservative | Women Researcher Award

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Dr Senbagam Duraisamy |  Food Preservative |  Women Researcher Award

Assistant Professor at  SRM Institute of Science and Technology,  India

Dr. Senbagam Duraisamy is an Assistant Professor at SRM Institute of Science and Technology, specializing in microbial biotechnology. She holds a Ph.D. in Microbial Biotechnology from Anna University, Chennai (2014). Her research interests include infectious diseases, antimicrobial resistance, probiotics, and their secondary metabolites. With over 15 years of academic and research experience, Dr. Senbagam has held roles at Bharathidasan University, Vivekanandha College, and Muthayammal College. She has been awarded the UGC Women Post-Doctoral Fellowship and served as a Research Associate under RUSA 2.0. Her work focuses on innovative biopreservative solutions and advancing microbial research.

Profile:

🎓 Educational Background:

  • Ph.D. in Microbial Biotechnology, Anna University, Chennai (2014)
  • M.Phil. in Microbiology, Bharathidasan University, Trichy (2004)
  • M.Sc. in Microbiology, Bharathidasan University, Trichy (2002)
  • B.Sc. in Microbiology, Bharathidasan University, Trichy (2000)

🔬 Research Interests:

Infectious diseases, antimicrobial resistance, probiotics and their secondary metabolites

🧬 Professional Experience:

Dr. Senbagam currently serves as an Assistant Professor at SRM Institute of Science and Technology. She has previously held research and teaching roles at Bharathidasan University, Vivekanandha College, Muthayammal College, and Shanmuga Industries Arts & Science College. Her extensive experience spans over 15 years, including a Women Post-Doctoral Fellowship by UGC (2016-2021) and a Research Associate position under RUSA 2.0 (2021-2023).

🏆 Awards & Projects:

  • Women Post-Doctoral Fellowship (UGC) for research on bacteriocin-coated silver nanoparticles (INR 42,00,000)
  • Research Associate (RUSA 2.0) at Bharathidasan University (2021-2023)
  • Mentor Grant for a student project on bacteriocin applications in the bakery and dairy industry (TNSCST, 2010-2011)

Citations:

Citations: 3,522 (since 2020: 3,179)
h-index: 23 (since 2020: 19)
i10-index: 33 (since 2020: 28)

Publication Top Notes:

  • “Global incidence, prevalence, years lived with disability (YLDs), disability-adjusted life-years (DALYs), and healthy life expectancy (HALE) for 371 diseases and injuries in …”
    AJ Ferrari, DF Santomauro, A Aali, YH Abate, C Abbafati, H Abbastabar, …
    The Lancet, 2024
    Citations: 469

  • “Global burden of 288 causes of death and life expectancy decomposition in 204 countries and territories and 811 subnational locations, 1990–2021: a systematic analysis for the …”
    M Naghavi, KL Ong, A Aali, HS Ababneh, YH Abate, C Abbafati, …
    The Lancet, 2024
    Citations: 449

  • “Global, regional, and national burden of disorders affecting the nervous system, 1990–2021: a systematic analysis for the Global Burden of Disease Study 2021”
    GBDNSD Collaborators, D Senbagam, et al
    Lancet Neurology, 2024
    Citations: 418

  • “Global burden and strength of evidence for 88 risk factors in 204 countries and 811 subnational locations, 1990–2021: a systematic analysis for the Global Burden of Disease …”
    GBD Risk Factors Collaborators, S Duraisamy et al
    The Lancet, 2024
    Citations: 417

  • “Global age-sex-specific mortality, life expectancy, and population estimates in 204 countries and territories and 811 subnational locations, 1950–2021, and the impact of the …”
    AE Schumacher, HH Kyu, A Aali, C Abbafati, J Abbas, …
    The Lancet, 2024
    Citations: 288

  • “Burden of disease scenarios for 204 countries and territories, 2022–2050: a forecasting analysis for the Global Burden of Disease Study 2021”
    GBD Forecasting Collaborators, S Duraisamy et al
    The Lancet, 2024
    Citations: 189

  • “Biosynthesis of silver nanoparticles using Acacia leucophloea extract and their antibacterial activity”
    K Murugan, B Senthilkumar, D Senbagam, S Al-Sohaibani
    International Journal of Nanomedicine, 2014
    Citations: 174

  • “Mapping geographical inequalities in childhood diarrhoeal morbidity and mortality in low-income and middle-income countries, 2000–17: analysis for the Global Burden of Disease …”
    RC Reiner, KE Wiens, A Deshpande, MM Baumann, PA Lindstedt, …
    The Lancet, 2020
    Citations: 141

  • “Production of bacteriocin and their application in food products”
    N Udhayashree, D Senbagam, B Senthilkumar, K Nithya, R Gurusamy
    Asian Pacific Journal of Tropical Biomedicine, 2012
    Citations: 94

  • “Global fertility in 204 countries and territories, 1950–2021, with forecasts to 2100: a comprehensive demographic analysis for the Global Burden of Disease Study 2021”
    NV Bhattacharjee, AE Schumacher, A Aali, YH Abate, R Abbasgholizadeh, …
    The Lancet, 2024
    Citations: 88

 

Messenbet Kassa | Food Science | Best Researcher Award

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Mr Messenbet Kassa |  Food Science |  Best Researcher Award

Injibara University ,  Ethiopia

Messenbet Geremew Kassa is a lecturer and researcher in Food Technology at Injibara University, Ethiopia. He holds a Master’s degree in Food Technology from Bahir Dar University and a Bachelor’s degree in Food Science and Post-Harvest Technology from Jimma University. His research focuses on post-harvest grain storage, food safety, and sustainable food processing technologies, with published works in respected journals, including topics such as maize grain storage conditions and solar drying techniques.

Profile:

Academic Background:

  • MSc in Food Technology | Bahir Dar University (2020-2022)
  • BSc in Food Science & Post-Harvest Technology | Jimma University (2013-2017)

Research Focus & Experience:

Messenbet is a researcher and lecturer in Food Technology at Injibara University since 2022. His research primarily focuses on post-harvest handling, grain storage, and food safety, with notable publications such as:

  1. Effect of threshing and storage conditions on post-harvest insect infestation and physical characteristics of maize grain (2023, Journal of Stored Products Research).
  2. Performance evaluation of GrainPro collapsible natural convection solar dryer for maize grain in Ethiopia (2023).
  3. Effect of threshing moisture content, threshing methods, and storage bags on mold contamination of stored maize grain (2023).
  4. Role of coffee in Ethiopian ethnic culture (2022, Review on Coffee Festivals).

Skills & Certifications:

  • Languages: Amharic (native), English (fluent)
  • Computer Skills: MS Word, Excel, PowerPoint, SPSS, STATA, ARC GIS, R-Software
  • Certifications:
    • Performance Evaluation of GrainPro Solar Dryer
    • Food Safety and Quality

Professional Experience:

  • Lecturer | Injibara University (2022-present)
  • Supervisor | Solla Milk Processing Company (2018-2019)

Publication Top Notes:

  1. Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour
    SM Anberbir, N Satheesh, AA Abera, MG Kassa, MW Tenagashaw, …
    Applied Food Research, 4 (1), 100390 (2024)
  2. Review on the application, health usage, and negative effects of molasses
    M Geremew Kassa, AM Asemu, MT Belachew, N Satheesh, BD Abera, …
    CyTA-Journal of Food, 22 (1), 2321984 (2024)
  3. Effects of threshing and storage conditions on post-harvest insect infestation and physical characteristics of maize grain
    M Geremew, A Molla, N Gabbiye, J Harvey, R Mahroof, F Abay
    Journal of Stored Products Research, 103, 102131 (2023)
  4. Optimization of blending ratios of germinated cowpea and extrusion parameters on physical, functional, mineral, and anti-nutritional content of Ethiopian emmer wheat-based food products
    DA Teferi, N Satheesh, MG Kassa
    Journal of Agriculture and Food Research, 19, 101586 (2025)
  5. Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips
    MG Kassa, DA Teferi
    Journal of Food Science, 90 (1), e17585 (2025)
  6. Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects
    M Geremew Kassa, D Alemu Teferi, AM Asemu, MT Belachew, …
    CyTA-Journal of Food, 22 (1), 2409174 (2024)
  7. The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho
    SJAMGK Amare Melaku, Neela Satheesh
    Discover Food, 170 (4), 1-10 (2024)
  8. Optimization of germinated cowpea flour ratios and extrusion conditions on the nutritional composition and sensory quality of Ethiopian emmer wheat-based extruded porridge
    DA Teferi, N Satheesh, MG Kassa
    Applied Food Research, 4 (2), 100442 (2024)
  9. Optimization of malted cowpea compositions and extrusion parameters for best quality Ethiopian emmer wheat-based snack food
    MTB Desye Alemu Teferi, Neela Satheesh, Messenbet Geremew Kassa
    Discover Food, 4 (66) (2024)
  10. Effect of Threshing and Storage Conditions on Mold Contamination of Stored Maize Grain (Zea mays L.)
    MG Kassa, NG Habtu, AF Worku, BD Abera, AM Asemu
    Advancement of Science and Technology in Sustainable Manufacturing and Food Security (2023)
  11. Performance Evaluation of Grain Pro Collapsible Natural Convection Solar Dryer for Maize Grain Drying in Ethiopia
    NGHAMA Messenbet Geremew Kassa
    Springer Nature, 163–176 (2023)
  12. Role of Coffee in Ethiopian Ethnic Culture—A Coffee Festival
    SW Messenbet Geremew, Neela Sathesh
    Springer Nature (2022)

 

Mingdong Yao | Food | Best Researcher Award

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Assoc. Prof. Dr  Mingdong  Yao | Food |  Best Researcher Award

Associate professor at  Tianjin University, China

Assoc. Prof. Dr. Mingdong Yao is an Associate Professor at Tianjin University, where he works at the Frontiers Science Center for Synthetic Biology and the School of Chemical Engineering and Technology. He earned his Ph.D. in Applied Life Chemistry from the University of Tokyo, Japan. Dr. Yao has made significant contributions to the fields of synthetic biology, microbial cell factories, biocatalysis, and enzyme engineering.

 

Publication Profile

Academic Background:

Dr. Mingdong Yao received his PhD in Applied Life Chemistry from the University of Tokyo, Japan. He is currently an Associate Professor at the Frontiers Science Center for Synthetic Biology and the School of Chemical Engineering and Technology at Tianjin University, China.

Research Focus:

Dr. Yao’s research expertise includes synthetic biology, microbial cell factories, biocatalysis, and enzyme engineering. His work focuses on the design, development, and optimization of key functional enzymes in biosynthetic pathways.

Key Contributions:

Dr. Yao has significantly advanced the construction of cell factories, improving the production of lipophilic compounds in yeast by extending the cellular G1 phase and enhancing enzyme expression. He also developed a rational enzyme assembly strategy, improving the biosynthesis efficiency of terpenoid products. Additionally, his work in enzyme design has led to the functional expansion of adenosinase to halogenase.

Research Projects:

He has completed several major research projects, including a National Natural Science Foundation project, two subprojects of the National Key Research and Development Program of China, and a Tianjin Natural Science Foundation project. He is currently leading another subproject of the National Key Research and Development Program of China.

Awards and Recognition:

Dr. Yao’s research has been widely recognized internationally, contributing significantly to the fields of synthetic biology and enzyme engineering.

Citations:

  • Total Citations: 1,276
  • Citations by Documents: 1,015
  • Number of Documents: 65
  • h-index: 20

Publication Top Note:

  • Systematic metabolic engineering enables highly efficient production of vitamin A in Saccharomyces cerevisiae
    Shi, Y., Lu, S., Zhou, X., Xiao, W., Yao, M.
    Synthetic and Systems Biotechnology, 2025, 10(1), pp. 58–67.
  • Extending the G1 phase improves the production of lipophilic compounds in yeast by boosting enzyme expression and increasing cell size
    Hao, H., Yao, M., Wang, Y., Xiao, W., Yuan, Y.
    Proceedings of the National Academy of Sciences of the United States of America, 2024, 121(47), e2413486121.
  • A customized self-assembled synergistic biocatalyst for plastic depolymerization
    Zhang, W., Han, Y., Yang, F., Yao, M., Qin, H.-M.
    Journal of Hazardous Materials, 2024, 477, 135380.
  • Improving the expression of taxadiene synthase to enhance the titer of taxadiene in Saccharomyces cerevisiae
    Zhang, C., Wang, J., Shi, Y., Yao, M., Yuan, Y.
    Green Chemistry, 2024, 26(20), pp. 10604–10616.
  • Highly efficient synthesis of lysergic acid using engineered budding yeast
    Wu, N., Yao, M., Xiao, W., Wang, Y., Yuan, Y.-J.
    Green Chemistry, 2024, 26(19), pp. 10330–10343.
  • Systematic Engineering to Enhance β-Myrcene Production in Yeast
    Shu, Y., Dong, T., Zhou, X., Wang, Y., Xiao, W.
    Journal of Agricultural and Food Chemistry, 2024, 72(35), pp. 19395–19402.
  • Biotransformation of ethylene glycol by engineered Escherichia coli
    Yan, W., Qi, X., Cao, Z., Ding, M., Yuan, Y.
    Synthetic and Systems Biotechnology, 2024, 9(3), pp. 531–539.
  • Multidimensional combinatorial screening for high-level production of erythritol in Yarrowia lipolytica
    Li, L., Zhang, Q., Shi, R., Lu, F., Qin, H.-M.
    Bioresource Technology, 2024, 406, 131035.
  • Research Progress in the Synthesis of Astaxanthin by Yeast
    Shu, Y., Wang, Y., Yao, M., Xiao, W.
    China Biotechnology, 2024, 44(6), pp. 116–128.
  • Molecular Insights into Converting Hydroxide Adenosyltransferase into Halogenase
    Jiang, Y., Yao, M., Feng, J., Dong, M., Yuan, Y.
    Journal of Agricultural and Food Chemistry, 2024, 72(22), pp. 12685–12695.

 

Kedir Jebo | Food Science | Young Scientist Award

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Mr Kedir Jebo | Food Science |  Young Scientist Award

Researcher at  Ethiopian Institute of Agricultural Research, Ethiopia

Kedir Kebero Jebo is a Food Science and Nutrition Researcher at the Ethiopian Institute of Agricultural Research. He holds a Master’s degree in Food Science and Nutrition from Addis Ababa University and a Bachelor’s degree in Food Science and Post-Harvest Technology from Hawassa University. His research focuses on food science and nutrition, including the analysis of microbial, chemical, and anti-nutritional contents of agricultural commodities and animal products.

 

Publication Profile

🎓 Education:

  • MSc in Food Science and Nutrition – Addis Ababa University (2019–2021)
    Thesis: Development and Optimization of Wheat-Sorghum-based Bread Enhanced with Orange Flashed Sweet Potato.
  • BSc in Food Science and Post-Harvest Technology – Hawassa University (2008–2013)
    Thesis: Development of Chips from Cassava and Sensory Characteristics of Sweet Variety Cassava Chips.

💼 Work Experience:

  1. Researcher (Food Science and Nutrition) – Ethiopian Institute of Agricultural Research (2017–Present)
    • Conducts research on food science, nutrition, and bioactive compounds.
    • Provides community training on nutrition education, food processing, and post-harvest management.
  2. Food Processing Associate – TechnoServe Ethiopia (June–November 2023)
    • Coordinated technical assistance and supported sector-wide training events.
  3. Researcher (Food Technology) – Ethiopian Food, Beverage, and Pharmaceutical Industry Development (2016–2017)
    • Conducted research on food science and performed dietary behavior assessments.
  4. Plant Operator – Selale Dairy Cooperative Union (2014–2016)
    • Operated pasteurized milk processing and supervised production shifts.

🏆 Awards and Recognitions:

  • Certificate of Presentation at Biennial Africa Climate Smart Agriculture Stakeholders Conference (2022).
  • Recognition for participation in “Food Factory 4-Us Sustainable Supply Chain Competition” (2021).
  • Training completion certificates in food safety and thermal processing.

🌟 Skills:

  • Research: Expertise in food formulation, bioactive compounds, and data analysis.
  • Languages: Fluent in Oromo, Amharic, and English; basic Arabic.
  • Digital Tools: Proficient in Microsoft Office, statistical software, and data collection tools.

🌱 Memberships:

  • Food and Nutrition Society of Ethiopia.
  • Ethiopian Crop Science Society.
  • Ethiopian Society of Post-Harvest Management.

Publication Top Note:

  • Formulation and Quality Evaluation of Finger Millet-Based Composite Food Products
    M. Feyera, F. Dasa, K. Kebero, M. Esvaran, P.L. Conway, L. Aifeng
    International Journal of Nutrition and Food Sciences, 10(3), 59-65, 2021.
  • Finger Millet—A Possible Source of Human Nourishment and Health
    K. Dida, K. Kebero
    Advances in Nutrition and Food Science, 8(1), 17-25, 2023.
  • Bio-Fortification of Cereals-Based Bread Using OFSP for Alleviating Vitamin-A Deficiency
    K. Kebero, K. Urga
    Asian Journal of Research in Biochemistry, 11(3-4), 36-44, 2022.
  • Nutritional and Organoleptic Properties of Wheat-Based Snack Foods Incorporated with Common Bean or Cowpea Flours
    K. Kebero, W. Bajo, B. Abdeta
    Tamirat Kore, Semhal Marsha, 2022.
  • Evaluation of Physicochemical and Product-Making Quality of Candidate Tomato Varieties
    K. Kebero, D. Abera, K. Dida, 2020.
  • Developing Tef-Based Biscuits
    K. Kebero, W. Bajo, 2020.
  • Bio-Fortification of Cereals-Based Bread Using Orange-Fleshed Sweet Potato
    K. Kebero, K. Urga, 2023.
  • International Journal of Current Research and Academic Review
    C. Bajji, R.K.R. Kosana, R.M. Kanumuri, M.K.R. Tummuru
    Int. J. Curr. Res. Acad. Rev., 6(5), 50-65, 2018.

 

 

Hashini Abeysuriya | Food Science | Best Researcher Award

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Mrs Hashini Abeysuriya | Food Science |  Best Researcher Award

Lecturer at University of Ruhuna, Sri Lanka, Sri Lanka

Hashini Imalsha Abeysuriya is a dedicated academic and researcher specializing in Food Science and Technology. She earned her M.Phil. in Natural Product Chemistry from the University of Ruhuna, Sri Lanka, in November 2020, where her thesis focused on the vitamin C content and antioxidant properties of various fruits. She also holds a B.Sc. Special degree in Food Science & Technology (1st Class, GPA: 3.9/4.0) from the University of Sri Jayewardenepura.

 

Publication Profile

Academic Qualifications:

  • M.Phil. in Natural Product Chemistry (2020)
    University of Ruhuna, Sri Lanka
    Thesis: Vitamin C content, antioxidant properties, and iron content in common, underutilized, and wild fruits of Sri Lanka under various storage conditions.
  • B.Sc. Special Degree in Food Science & Technology (2014, 1st Class, GPA: 3.9/4.0)
    University of Sri Jayewardenepura, Sri Lanka
    Thesis: Design and development of a low-cost prototype food penetrometer to measure food quality.

Professional Experience:

  • Lecturer, Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna (2021 – Present)
  • Visiting Lecturer, University College of Matara (2021 – Present)
  • Temporary Demonstrator, University College of Matara (2019 – 2021)
  • Graduate Intern, Institute of Nanotechnology (SLINTEC) (2015)
  • Trainee, Harischandra Mills PLC (2014)

Research Interests:

A.P.H.I. Abeysuriya’s research focuses on the nutritional properties of fruits, particularly the antioxidant capacities and vitamin C content of underutilized and wild fruits in Sri Lanka. She has contributed to various studies published in reputed journals and holds a patent for the industrial design of a food penetrometer.

Awards and Recognition:

  • Best Presenter (Poster) at the 16th Academic Sessions, University of Ruhuna.
  • First and third place at the Ruhuna Invention and Innovation Exhibition 2023 in the Southern Province Competition.

Publication Top Notes

  • Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka
    HI Abeysuriya, VP Bulugahapitiya, J Loku Pulukkuttige
    International Journal of Food Science, 2020 (1), 4783029.
  • Comparative Account of Vitamin C Contents, Antioxidant Properties and Iron Contents of Minor Fruits in Sri Lanka
    HI Abeysuriya, VP Bulugahapitiya, LP Jayatissa
    Plant Science Today, 8 (4), 795–803, 2021.
  • Variation of Vitamin C Content and Antioxidant Capacities During the Post-Harvest Storage of Fresh Fruits Under Different Temperatures
    LPJ Hashini I. Abeysuriya, Vajira P. Bulugahapitiya
    Journal of Stored Products Research, 109, 2024.
  • Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess Its Potential Use in the Development of Pasta
    GSN Fernando, A Abeysuriya, HA Dilrukshi
    Tropical Agricultural Research & Extension, 27 (3), 171-181, 2024.
  • Applications of Biomimicry in Food Analysis
    APHIA N.T. Nanayakkara, G.H.H.D. Jayasekara
    The International Conference on Biomimicry for Sustainability, 2024.
  • Functional and Nutritional Properties of Musa Paradisiaca (Ash Plantain) Flour (Peel and Flesh of Fruit) and Development of Ready-to-Serve Flakes from Musa Paradisiaca Flesh Flour
    APHIA N.T. Nanayakkara, A.A.M. Subodinee
    Agro Food, 2024.
  • Development of Novel Functional Foods from Guava (Psidium Guajava) and Veralu (Elaeocarpus Serratus) Fruits
    H Jayampathi, VP Bulugahapitiya, HI Abeysuriya
    Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2023.
  • Research Article: Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka
    HI Abeysuriya, VP Bulugahapitiya, JL Pulukkuttige, 2020.
  • Comparing Accuracy and Precision of Different Analytical Methods for Determination of Vitamin C Content in Fruits and Vegetables
    HI Abeysuriya, VP Bulugahapitiya, LP Jayatissa
    Institute of Chemistry Ceylon, Rajagiriya, Sri Lanka, 2020.
  • Change in Contents of Vitamin C, Total Phenolic, Total Flavonoid, and Antioxidant Capacities of Selected Fruits Under Refrigeration
    VP Bulugahapitiya, HI Abeysuriya, LP Jayatissa
    University of Ruhuna, 2019.
  • Determination of Vitamin C Content and Antioxidant Properties of Sri Lankan Wild Fruit Species
    VP Bulugahapitiya, HI Abeysuriya, LP Jayatissa
    University of Ruhuna, 2018.
  • Determination of Total Vitamin C and Antioxidant Capacity of Selected Underutilized Fruits in Sri Lanka and the Stability of Vitamin C Under Different Storage Conditions
    HI Abeysuriya, VP Bulugahapitiya, LP Jayatissa
    Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2018.
  • Antioxidant Properties, Contents of Vitamin C, Total Phenolic, Total Flavonoid, and Dietary Iron of Selected Sri Lankan Fruit Species
    VP Bulugahapitiya, HI Abeysuriya, DNA Arachchi, LP Jayatissa, 2018.
  • Design and Development of a Low Cost Prototype Food Penetrometer to Evaluate Quality of Foods
    APHI Abeysuriya, SB Navaratne, P Alwis
    International Journal of Scientific & Engineering Research, 2015.

 

Li Zheng | Plant Food Components | Best Researcher Award

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Dr Li Zheng | Plant Food Components | Best Researcher Award

Lecturer at Northeast Agricultural University, China

Dr. Li Zheng is a distinguished lecturer at the College of Food Science, Northeast Agricultural University, specializing in Food Science and Engineering with a focus on the processing and storage of agricultural products. Born on May 4, 1990, she completed her joint doctoral studies at Cornell University, USA, a prestigious Ivy League institution, before joining Northeast Agricultural University in July 2021 under the fifth-level B talent introduction program.

Profile:

🎓 Educational and Professional Journey:

Dr. Zheng’s academic journey is highlighted by her joint Ph.D. training at Cornell University, an Ivy League institution in the United States. Her research primarily focuses on the interactions of plant food components and the formation of colloidal structures, gels, and proteins.

📜 Academic Achievements:

Dr. Zheng has authored 20 scientific papers in renowned international journals, with 13 as the first or corresponding author, including publications in JCR-Q1 journals. Her work includes two highly cited papers and one hot paper, boasting a cumulative impact factor of 138.1. She has also published an article in a prestigious Science journal. Her innovative contributions are marked by four pending invention patents.

🏅 Honors and Recognition:

She has been honored as an “Academic Backbone” of Northeast Agricultural University, “Sanjiang Talents” of Jiamusi City, and “Science and Technology Special Correspondent” of Guangdong Province.

🔬 Research and Development:

Dr. Zheng has actively participated in numerous research projects, with a notable grant portfolio totaling $220,000. Her efforts have advanced scientific knowledge, improved industry practices, and facilitated cost-effective innovations. She has also been instrumental in extension activities, bridging the gap between research and practical applications through workshops and training programs.

Research Focus: Plant Food Components

Dr. Li Zheng’s research in plant food components primarily revolves around understanding and leveraging the intricate interactions within plant-based foods. Her work aims to enhance the quality, functionality, and storage of agricultural products. Key areas of her research include:

  1. Interaction of Plant Food Components:
    • Colloidal Structure Formation: Investigating how plant food components such as proteins, polysaccharides, and lipids interact to form stable colloidal systems.
    • Gel Formation: Exploring the mechanisms behind gelation in plant-based foods to develop improved textural properties in food products.
    • Protein Functionality: Studying the functional properties of plant proteins, including their solubility, emulsification, and foaming abilities, to enhance their use in various food applications.
  2. Innovation and Application:
    • Developing novel plant-based food products with improved nutritional and sensory properties.
    • Enhancing the shelf-life and stability of food products through advanced processing and storage techniques.
  3. Publications and Patents:
    • Authored 20 scientific papers in internationally recognized journals, including 9 in JCR-Q1 journals.
    • Holds 4 pending invention patents related to her research in plant food components.
  4. Project Involvement:
    • Principal investigator or participant in national and provincial research projects, focusing on high-impact studies in food science.
  5. Industry Collaboration:
    • Collaborating with industry partners to implement research findings into practical applications, improving food quality and sustainability.

Dr. Li Zheng’s dedication to plant food components research has significantly advanced the understanding of food science, driving innovation and enhancing the quality and efficiency of agricultural product processing and storage.

Publication Top Notes:

  • 3D Printing of Smart Labels with Curcumin-loaded Soy Protein Isolate
    • Authors: Li, H., Liu, M., Li, J., Wei, A., Hua, S.
    • Journal: International Journal of Biological Macromolecules, 2024
    • Citations: 5
  • Understanding the Structure, Interfacial Properties, and Digestion Fate of High Internal Phase Pickering Emulsions Stabilized by Food-Grade Coacervates
    • Authors: Wang, L., Liu, M., Guo, P., Cui, Q., Hua, S.
    • Journal: Food Chemistry, 2023
    • Citations: 15
  • Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
    • Authors: Zheng, L., Regenstein, J.M., Zhou, L., Mokhtar, S.M., Wang, Z.
    • Journal: Gels, 2023
    • Citations: 3
  • Reconstituted Rice Protein: The Raw Materials, Techniques, and Challenges
    • Authors: Zheng, L., Regenstein, J.M., Wang, Z., Zhang, H., Zhou, L.
    • Journal: Trends in Food Science and Technology, 2023
    • Citations: 6
  • The Amur Tiger Needs Transborder Protection
    • Authors: Zheng, L., Regenstein, J.M., Jiang, L., Wang, Z.
    • Journal: Science, 2022

 

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

Posted on by sciencefather

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