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

 

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.

 

Yakoub Ladjal Ettoumi | Food chemistry | Young Scientist Award

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Assoc Prof Dr Yakoub Ladjal Ettoumi |  Food chemistry |  Young Scientist Award

Researcher Teacher at  Higher school of food science and agri-food industries, Algiers, Algeria

Yakoub LADJAL ETTOUMI is a lecturer at ESSAIA, Algiers, specializing in Food Sciences. He holds a Ph.D., Master’s, and Bachelor’s degrees in Food Sciences from Abderrahmane Mira University and Hassiba Ben Bouali University in Algeria, respectively. Currently pursuing a Bachelor’s degree in Technical English, Yakoub has been teaching since January 2017, covering subjects such as Food Biochemistry, Histology, and Research Methodology. His research interests include protein extraction, antioxidant activity, and food process engineering. Yakoub has conducted international scientific research trainings and holds attestations in pedagogy and management. He is fluent in French, proficient in English, and has basic Arabic skills.

Profile

 

📚 Education:

Ph.D. in Food Sciences from Abderrahmane Mira University, Algeria. Master’s and Bachelor’s degrees in Food Science from Hassiba Ben Bouali University.

🎓 Academic Positions:

Lecturer at ESSAIA, Algiers, specializing in Food Biochemistry, Histology, and Research Methodology.

🌍 Teaching Experience:

Since January 2017, teaching various subjects in food sciences at ESSAIA and previously at Khemis Miliana University.

🧪 Research Focus:

Expertise in Food Chemistry, with emphasis on protein extraction, antioxidant activity, and the functional properties of legumes. Editorial board member for Legume Science (Wiley).

Citations:

Yakoub LADJAL ETTOUMI has 500 citations overall and 444 citations since 2019, with an h-index of 5 and an i10-index of 5.

📄 Publication:

  • Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties
    • Published in Food Biophysics, 2016
    • Citations: 265
  • Emulsifying properties of legume proteins under acidic conditions: Effect of protein concentration and ionic strength
    • Published in LWT-Food Science and Technology, 2016
    • Citations: 89
  • Some physicochemical and functional properties of pea, chickpea and lentil whole flours
    • Published in International Food Research Journal, 2015
    • Citations: 85
  • Chemical profile, antimicrobial and antioxidant activities of Citrus reticulata and Citrus clementina (L.) essential oils
    • Published in International Food Research Journal, 2017
    • Citations: 36
  • Legume protein isolates for stable acidic emulsions prepared by premix membrane emulsification
    • Published in Food Biophysics, 2017
    • Citations: 24
  • Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
    • Published in Food Biophysics, 2024
    • Citations: 1
  • Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study
    • Published in Algal Research, 2024

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