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)

 

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

 

Muhammad Azeem | Food Processing | Best Researcher Award

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Dr Muhammad Azeem | Food Processing | Best Researcher Award

Assistant Professor,  Lahore University of Biological and Applied Sciences, Pakistan

Dr. Muhammad Azeem is an accomplished Assistant Professor at the Lahore University of Biological and Applied Sciences. His research focuses on [insert key research interests here, e.g., food technology, biological sciences, etc.]. Dr. Azeem has contributed significantly to the field through [highlight any notable achievements, publications, or projects].

 

Publication Profile

Academic Background:

  • Ph.D. in Agro Products Processing and Utilization (Food Chemistry and Nutrition Lab)
    Chinese Academy of Agricultural Sciences, Beijing, China (2016–2019)
    Thesis: Effects of Different Pretreated Sweet Potato Flour on Dough Rheological Properties and Characteristics of Sweet Potato-Wheat Bread
  • M.Sc. (Hons.) in Food Technology
    University of Agriculture, Faisalabad, Pakistan (2014–2016)
    Thesis: Development of Iron-Fortified Candy and Its Impact on Iron Status of School-Going Children
  • BS (Hons.) in Food Science and Technology
    University of Sargodha, Pakistan (2010–2014)

Research Expertise:

Dr. Azeem specializes in food chemistry, focusing on:

  • Phenolic compounds (polyphenols, flavonoids, anthocyanins)
  • Rheological and nutritional analysis of sweet potato-based products
  • High hydrostatic pressure technology and food processing innovations

Notable Achievements:

  • Published 7 peer-reviewed articles in high-impact journals (Cumulative Impact Factor: 24.5).
  • Lead researcher in projects funded by the China Agriculture Research System and the National Key R&D Program of China.

Professional Experience:

  • Assistant Professor, Balochistan Agriculture College (2020–2023).
  • Quality Manager (Part-Time), TRIO Confectionary Industry, Faisalabad (2014–2016).
  • Lab Analyst Intern, Shakarganj Mills Limited (2014).

Publication Top Note:

  1. Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread
    M. Azeem
    LWT-Food Science and Technology, 142(1), 110970, 2021. (Citations: 45)
  2. Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread
    M. Azeem
    Food Science and Technology International, 1–15, 2019. (Citations: 43)
  3. Interrelationship among capital structure, corporate governance measures, and firm value: Panel study from Pakistan
    A. Javeed, M. Azeem
    Pakistan Journal of Commerce and Social Sciences, 8(3), 572–589, 2014. (Citations: 42)
  4. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple sweet potato
    M. Azeem
    LWT-Food Science and Technology, 131(9), 2020. (Citations: 18)
  5. AZ model for software development
    A. Mateen, M. Azeem, M. Shafiq
    arXiv preprint arXiv:1612.08811, 2016. (Citations: 18)
  6. Puerperal breast abscesses: Percutaneous ultrasound-guided drainage compared with conventional incision and drainage
    S. Saleem, T. Farooq, N. Khan, M. Shafiq, M. Azeem, R.H. Dab
    The Professional Medical Journal, 15(4), 431–436, 2008. (Citations: 16)
  7. Influence of particle size distribution on nutritional composition, microstructural, and antioxidant properties of orange and purple-fleshed sweet potato flour
    M. Azeem
    Journal of Food Processing and Preservation, 12, 1–12, 2020. (Citations: 12)
  8. Board centrality and investment efficiency
    K. Farooq, C.M. Chui, M. Azeem
    Asia-Pacific Journal of Accounting & Economics, 30(3), 633–666, 2023. (Citations: 4)
  9. Estimation of heavy metals and associated health risk in selected vegetables grown in peri-urban areas of Multan and Rawalpindi, Pakistan
    S.A. Wadood, M.K. Sharif, M.N. Ashraf, R. Ejaz, G. Kosar, M. Azeem, G. Murtaza
    Biological Sciences-PJSIR, 64(1), 55–63, 2021. (Citations: 3)
  10. Board connections and dividend policy
    K. Farooq, M. Azeem, C.M. Chui, J. Ruan
    Abacus, 59(4), 983–1040, 2023. (Citations: 2)
  11. JMASM 54: A comparison of four different estimation approaches for prognostic survival oral cancer model
    W.M. Amir, M. Azeem, M.H. Harun, Z. Ali, M. Shafiq
    Journal of Modern Applied Statistical Methods, 18, 2019. (Citations: 2)
  12. Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes
    M. Azeem, J. Ahmed, M.A. Ur Rehman
    Food Science and Technology International, 2024.
  13. FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles
    M. Azeem, S.A. Wadood, T.M. Qureshi, M. Anees Ur Rehman, et al.
    International Journal of Food Properties, 28(1), 16–31, 2025.
  14. Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten-free sweet potato noodles
    M. Azeem
    Innovative Food Science and Emerging Technologies, 2024.
  15. Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 years)?
    M. Azeem
    Italian Journal of Food Science, 2024.

 

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.

 

Amer Mahdi | Functional Food | Best Researcher Award

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Assist. Prof. Dr Amer Mahdi |  Functional Food  |  Best Researcher Award

Assistant Professor at  Sana’a University, Yemen

Dr. Amer Ali Mahdi Amer is an Assistant Professor at the Department of Food Science and Nutrition, Sana’a University, Yemen. He earned his Ph.D. in Food Science and Engineering from Jiangnan University, China (2020), and his M.Sc. and B.Sc. in Food Science and Technology from Sana’a University, Yemen.

 

Publication Profile

🎓 Education:

  • Ph.D. in Food Science and Engineering (2015–2020), Jiangnan University, China
  • M.Sc. in Food Science and Technology (2012–2015), Sana’a University, Yemen
  • B.Sc. in Food Science and Technology (2003–2007), Sana’a University, Yemen

💼 Professional Experience:

  • Assistant Professor (2023–Present), Department of Food Science and Nutrition, Sana’a University
  • Head of Scientific Research Unit (2024–Present), Faculty of Agriculture, Food, and Environment, Sana’a University
  • Postdoctoral Fellow (2020–2023), Jiangsu University, China
  • Lecturer (2015–2015) and Teaching Assistant (2009–2015), Sana’a University
  • Quality Inspector (2007–2009), Coca-Cola Company, Yemen

🔬 Research Interests:

Functional Foods, Essential Oils, Nanofibers, Smart Packaging, Bioactive Compounds, Antioxidants, Encapsulation, and Sensory Evaluation.

📚 Teaching Areas:

Essentials of Food Science, Food Preservation, Food Quality, Chemistry, and Biochemistry.

🏆 Honors and Awards:

  • Jiangnan University President Scholarship (2017–2018)
  • Certificate of Appreciation from Sana’a University’s President (2024)
  • Multiple recognitions from the Yemeni Ministry of Higher Education and the Embassy of Yemen in China

Citation Metrics:

🔢 Total Citations: 1,770
📅 Citations Since 2019: 1,763
📊 h-index: 24 (overall and since 2019)
📈 i10-index: 45 (overall and since 2019)

Publication Top Note:

  • Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying
    International Journal of Biological Macromolecules, 152, 1125-1134 (2020).
    Citations: 152
  • Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method
    International Journal of Biological Macromolecules, 171, 208-216 (2021).
    Citations: 136
  • Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit
    International Journal of Biological Macromolecules, 155, 919-926 (2020).
    Citations: 96
  • Application of essential oils as preservatives in food systems: Challenges and future prospectives – A review
    Phytochemistry Reviews, 1-38 (2021).
    Citations: 91
  • Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness
    Food Chemistry, 373, 131514 (2022).
    Citations: 76
  • Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils
    Food Bioscience, 43, 101226 (2021).
    Citations: 72
  • Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation
    Food Chemistry, 356, 129665 (2021).
    Citations: 64
  • Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract
    Food Hydrocolloids, 129, 107624 (2022).
    Citations: 58
  • Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials
    International Journal of Biological Macromolecules, 187, 939-954 (2021).
    Citations: 54
  • Role of peppermint oil in improving the oxidative stability and antioxidant capacity of borage seed oil-loaded nanoemulsions fabricated by modified starch
    International Journal of Biological Macromolecules, 153, 697-707 (2020).
    Citations: 52

 

Workiye Abera | Food | Best Scholar Award

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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.

 

 

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.

 

Jingjing Tao | Food | Best Researcher Award

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Ms Jingjing Tao | Food |  Best Researcher Award

PhD student at  University of Washington, United States

Jingjing (Tina) Tao is a dedicated researcher in the fields of environmental and agricultural economics. Currently pursuing her Ph.D. at the University of Washington, she previously earned her Master’s and Bachelor’s degrees in Agricultural Economics from Purdue University, achieving high academic honors. With a strong foundation in agricultural economics and environmental sciences, Jingjing actively engages in research addressing contemporary challenges in these domains.

Publication profile:

Education:

Jingjing is currently pursuing a PhD in Environmental and Forest Sciences at the University of Washington (2024 – 2029). She earned her Master of Science in Agricultural Economics from Purdue University, where she graduated with a GPA of 3.98 (2022 – 2024), and previously obtained her Bachelor of Science (with highest distinction) in Agricultural Economics from the same institution, achieving a GPA of 3.99 (2020 – 2022). She also studied Agricultural Economics at China Agricultural University (2018 – 2020).

Research and Publications:

Jingjing’s research focuses on topics such as climate change impacts on fisheries, online media sentiment analysis in aquaculture, and local food systems. She has published multiple papers in reputable journals, including Aquaculture and Natural Resource Modeling. Her work on the online media sentiment analysis of shrimp and salmon has received significant attention, and she has several publications currently under review.

Professional Experience

Jingjing has gained valuable industry experience through internships, including a Data Scientist Intern position at Happy the Movement and a Recruitment and Operation Intern at Baidu, Inc. She also has teaching experience as a teaching assistant at both the University of Washington and Purdue University.

Awards and Grants:

Throughout her academic career, Jingjing has received numerous awards and fellowships, including the 2024 SEFS Recruitment Fellowship and the 2023 Department Travel Grant.

Professional Affiliations:

She is a member of several professional organizations, including the Ecological Society of America (ESA) and the Agricultural & Applied Economics Association (AAEA).

 

Publication Top Notes:

  • Quantifying “Local Food” Online and Social Media in the United States for 2018–2021
    J Jung, J Tao, NO Widmar
    Agriculture & Food Security, 11(1), 59 (2022)
  • Online Grocery Shopping Practices and Intentions Shaped by Pandemic-era Experiences
    C Bir, J Jung, J Tao, NO Widmar
    Journal of Food Distribution Research, 54(3), 1-29 (2023)
  • Exploring the Blue Economy Nexus: Government, Industry, and Market’s Perspectives on Seafood
    J Tao
    Purdue University Graduate School (2024)
  • A Regional Analysis of Climate Change Effects on Global Snow Crab Fishery
    J Tao, KK Quagrainie, KA Foster, NO Widmar
    Natural Resource Modeling, e12406 (2024)
  • Alert: Ultra-processed Food Is Overwhelming Americans’ Diet
    J Tao
    Journal of Agricultural Science, 14(4) (2022)
  • Environmental Problem Analysis and Policy Recommendations on Pacific Northwest Salmon
    J Tao
    Journal of Environmental & Earth Sciences, 3(2), 1-6 (2021)
  • From Novelty to Normalcy: Making Entomophagy a Common Diet
    J Tao
    NASS Journal of Agricultural Sciences, 3(2), 23-27 (2021)
  • Online Media Sentiment Analysis of Shrimp and Salmon in the United States
    J Tao, K Quagrainie
    Available at SSRN 4754216
  • Climate Change and Snow Crab Harvest: Applying Random Effects Estimators with Instrumental Variable
    J Tao, K Quagrainie
    Available at SSRN 4684246

 

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

 

 

Ozan Yagmuroglu | Food Science | Best Researcher Award

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Assist Prof Dr Ozan Yagmuroglu |  Food Science |  Best Researcher Award

National Defense University Air Force Academy, Turkey

Dr. Ozan Yağmuroğlu graduated from Gazi University (Ankara, Turkey) Faculty of Science, Department of Chemistry in 2008, and from Gazi University, Department of Chemical Engineering (Double Major) in 2009 as the top student of his faculty. In 2016, he completed his Ph.D. in Analytical Chemistry, focusing on the “Development of Paraoxon Based Sensors for Detection of Chemical Warfare Agents”.

Profile:

🎓 Education:

  • 2008: Graduated from Gazi University (Ankara, Turkey), Faculty of Science, Department of Chemistry.
  • 2009: Completed a Double Major in Chemical Engineering from Gazi University, graduating as the top student of his faculty.
  • 2016: Earned a Ph.D. in Analytical Chemistry from Gazi University, with a dissertation on “Development of Paraoxon Based Sensors for Detection of Chemical Warfare Agents”.

📚 Research Contributions:

  • Publications: Authored numerous scientific papers on:
    • 🧪 Toxic Chemicals Analysis: Investigated the presence of harmful substances in environmental samples.
    • 🔬 Sensor Systems: Developed innovative sensors for the detection of chemical warfare agents.
    • ⚗️ Trace Elements: Pioneered methods for determining trace elements using preconcentration techniques.

🔍 Research Interests:

  • Analytical Chemistry: Focused on developing advanced analytical techniques.
  • Environmental Sciences: Addressing critical issues in waste management and water quality.
  • Food Science: Ensuring food safety through advanced chemical analysis.
  • Trace Element Analysis: Innovating methods for detecting trace elements in various samples.

Publication Top Notes:

  1. Development of QCM Based Biosensor for the Selective and Sensitive Detection of Paraoxon
    • Authors: O. Yağmuroğlu, S.E. Diltemiz
    • Journal: Analytical Biochemistry
    • Year: 2020
    • Citations: 24
    • Reference: Analytical Biochemistry 591, 113572
  2. Nanoflower Synthesis, Characterization and Analytical Applications: A Review
    • Authors: D.S. Chormey, S. Erarpat, B.T. Zaman, N. Özdoğan, O. Yağmuroğlu, …
    • Journal: Environmental Chemistry Letters
    • Year: 2023
    • Citations: 13
    • Reference: Environmental Chemistry Letters
  3. Development Of Reflectometric Interference Spectroscopy Based Sensors For Paraoxon Determination
    • Authors: O. Yağmuroğlu
    • Journal: Anadolu University Science and Technology Journal-C Life Sciences and …
    • Year: 2019
    • Citations: 13
    • Reference: Anadolu University Science and Technology Journal-C Life Sciences and …
  4. Development of Paraoxon-Based Sensors for the Detection of Chemical Warfare Agents
    • Authors: O. Yağmuroğlu
    • Type: Doctoral Thesis
    • Institution: Anadolu University, Eskişehir
    • Year: 2017
    • Citations: 6
  5. Determination of Trace Lead(II) in Cleavers (Galium aparine) Tea by UV-Vis Spectrophotometry After Preconcentration with Deep Eutectic Solvent/DTZ Probe-Based Liquid-Liquid …
    • Authors: O. Yağmuroğlu
    • Journal: Journal of Food Composition and Analysis
    • Year: 2023
    • Citations: 5
    • Reference: Journal of Food Composition and Analysis, 105164
  6. Accurate and Sensitive Determination of Sb (III) in Water Samples Using UV–VIS Spectrophotometry After Simultaneous Complexation and Preconcentration with Deep Eutectic Solvent …
    • Authors: O. Yağmuroğlu
    • Journal: Environmental Monitoring and Assessment
    • Year: 2023
    • Citations: 5
    • Reference: Environmental Monitoring and Assessment 195 (1), 191
  7. Evaluation of the Measures Taken Against Chemical Weapons in the Perspective of the Chemical Weapons Convention
    • Authors: O. Yağmuroğlu
    • Journal: Journal of Disaster and Risk
    • Year: 2020
    • Citations: 4
    • Reference: Journal of Disaster and Risk 3 (2), 125-142
  8. Chemical Defense and Security
    • Authors: O. Yağmuroğlu
    • Book Chapter: CBRN Defense and Security
    • Year: 2018
    • Citations: 4
    • Reference: CBRN Defense and Security, 3-39
  9. Adsorption and Decomposition of Chemical Warfare Agents by Metal-Organic Framework
    • Authors: O. Yağmuroğlu
    • Journal: Biomedical Journal of Scientific & Technical Research (BJSTR)
    • Year: 2020
    • Citations: 3
    • Reference: Biomedical Journal of Scientific & Technical Research (BJSTR) 26 (Issue 1)
  10. Development of Nano AChE Enzyme System Based Sensor for Detection of Nerve Agents Used in Chemical Weapons
    • Authors: O. Yağmuroğlu
    • Journal: Gazi University Journal of Science Part C: Design and Technology
    • Year: 2020
    • Citations: 3
    • Reference: Gazi University Journal of Science Part C: Design and Technology 8