Nicoletta De Vietro | Food Security | Best Researcher Award

Published on by Agri Scientist

Prof. Dr. Nicoletta De Vietro | Food Security | Best Researcher Award

Researcher | University of Bari "Aldo Moro" | Italy

Dr. Nicoletta De Vietro is a Researcher in Analytical Chemistry at the Department of Biosciences, Biotechnologies and Environment (D.B.B.A.) of the University of Bari “Aldo Moro,” where she is also a member of the Interdepartmental Center for Risk Analysis and Management in Health and Environmental Emergencies (C.I.R.S.A.). She holds a Ph.D. in Environmental Science, with advanced specialization in chromatographic and analytical techniques. Her primary research focuses on gas chromatography, high-performance liquid chromatography, and mass spectrometry for the characterization of biological, environmental, and food matrices, while her emerging interests explore innovative material development through non-equilibrium plasma processes for applications in packaging, biomedicine, and surface engineering. Over her academic career, she has held teaching and research roles in analytical chemistry, contributing to cutting-edge experimental methods that integrate chromatographic analysis with solid-phase microextraction (SPME) and surface modification techniques such as deposition, grafting, and etching in cold plasmas. Dr. De Vietro has authored multiple peer-reviewed publications, reviews, and patents, advancing both fundamental analytical methods and their industrial applications, particularly in environmental monitoring and food safety. Her contributions include novel methodological approaches for trace analysis and material functionalization, with implications for health risk assessment and sustainable technologies. She has been recognized through competitive research grants and has served as guest editor and peer reviewer for several leading scientific journals. Actively engaged in the international scientific community, she contributes to editorial boards, evaluates manuscripts for high-impact journals, and collaborates in interdisciplinary research networks. Through her research, Dr. De Vietro aims to bridge analytical innovation with real-world challenges, enhancing scientific understanding of complex matrices while supporting industry and regulatory bodies in improving environmental quality, public health, and technological advancement. She has 975 citations from 48 publications, with an h-index of 17.

Profiles: Scopus | ORCID

Featured Publications

1.  Cometa, S., Bonifacio, M. A., Bellissimo, A., Pinto, L., Petrella, A., De Vietro, N., Iannaccone, G., Baruzzi, F., & De Giglio, E. (2022). A green approach to develop zeolite–thymol antimicrobial composites: Analytical characterization and antimicrobial activity evaluation. Heliyon, 8(9), e09551. https://doi.org/10.1016/j.heliyon.2022.e09551

2. Aresta, A., De Santis, S., Carocci, A., Barbarossa, A., Ragusa, A., De Vietro, N., Clodoveo, M. L., Corbo, F., & Zambonin, C. (2021). Determination of commercial animal and vegetable milks’ lipid profile and its correlation with cell viability and antioxidant activity on human intestinal Caco-2 cells. Molecules, 26(18), 5645. https://doi.org/10.3390/molecules26185645

3. Aresta, A. M., De Vietro, N., Clodoveo, M. L., Amirante, R., Corbo, F., Schena, F. P., & Zambonin, C. (2021). Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology. Journal of Pharmaceutical and Biomedical Analysis, 206, 114204. https://doi.org/10.1016/j.jpba.2021.114204

4. De Vietro, N., Aresta, A. M., Picciariello, A., Rotelli, M. T., & Zambonin, C. (2021). Determination of VOCs in surgical resected tissues from colorectal cancer patients by solid phase microextraction coupled to gas chromatography–mass spectrometry. Applied Sciences, 11(15), 6910. https://doi.org/10.3390/app11156910

5. Mongioví, C., Lacalamita, D., Morin-Crini, N., Gabrion, X., Ivanovska, A., Sala, F., Placet, V., Rizzi, V., Gubitosa, J., Mesto, E., De Vietro, N., Crini, G., & Cosma, P. (2021). Use of chènevotte, a valuable co-product of industrial hemp fiber, as adsorbent for pollutant removal. Part I: Chemical, microscopic, spectroscopic and thermogravimetric characterization of raw and modified samples. Molecules, 26(15), 4574. https://doi.org/10.3390/molecules26154574

Sherif Ramzy | Food safety | Global Food Systems Innovator Award 

Published on by Agri Scientist

Prof. Dr. Sherif Ramzy | Food safety | Global Food Systems Innovator Award 

Professor | National Research Centre | Egypt

Dr. Sherif Ramzy Mohamed is a Professor of Food Toxicology and Contaminants at the National Research Centre (NRC), Egypt, where he has served since 2018 following earlier roles as Assistant Professor (2013) and researcher. He holds a Ph.D. in Food Science and Technology (2008), preceded by an M.Sc. (2002) and B.Sc. (1997) in the same specialization. His research centers on food toxicology, mycotoxins, food contaminants, rapid detection techniques, biodegradation mechanisms, and non-traditional strategies for food safety risk mitigation. Emerging interests include smartphone-integrated diagnostic systems, microbial enzymatic degradation of toxins, fungal genomics, and sustainable biocontrol technologies. Over his career at NRC and through joint Egyptian-Chinese scientific collaborations, he has led major projects on the early warning, monitoring, and prevention of mycotoxins in grain supply chains, securing international research partnerships and grants. Among his key contributions are the development of manganese dioxide nanoribbon-based sensors for aflatoxin B1 detection, smartphone-controlled infrared spectrometry for fumonisin identification, genome-based interventions to reduce toxin biosynthesis, and innovative biological mechanisms for toxin degradation. He has also co-developed methods for eliminating fungal contaminants via autophagy control and pioneered research on bacterial strains capable of degrading zearalenone and other estrogenic toxins. His work has resulted in multiple patents, including a 2023 international patent on enzymatic biodegradation of zearalenone and earlier patents on rice straw applications and antiviral botanical extracts. He has published more than 60 peer-reviewed papers in Q1 and Scopus-indexed journals and vetted more than 150 manuscripts. His roles extend to editorial boards of international journals such as Annals of Food and Nutrition Research, Nutrition and Food Toxicology, Universal Journal of Food Science and Technology, and Journal of Food Technology and Food Chemistry. He is a fellow of the Board of Quality Standards (BU-FBQS) and an active member of professional bodies including the Egyptian Society of Natural Toxins, Asia Society of Researchers, and the International Society of Substance Use Professionals. His honors include multiple research productivity awards from the NRC and the Khayria Naguib Prize (2015). Through his scientific advisory work, conference participation, and supervision of postgraduate theses, he has shaped food safety research in Egypt and internationally. His long-term vision is to reduce the economic and health burden of foodborne contaminants by developing rapid, affordable detection tools, eco-safe biodegradation technologies, and evidence-based policies that enhance global food security, public health protection, and industrial innovation. He has 1007 citations from 33 publications, with an h-index of 15.

Profiles:  Google Scholar | Scopus | ORCID

Featured Publications 

1. Abdel-Wahhab, M. A., Hassan, N. S., El-Kady, A. A., Mohamed, Y. A., El-Nekeety, A. A., Sherif, R. M., Sharaf, H. A., & Mannaa, F. A. (2010). Red ginseng extract protects against aflatoxin B1 and fumonisins-induced hepatic pre-cancerous lesions in rats. Food and Chemical Toxicology, 48(3), 733–742.

2. Cai, X., Liang, M., Ma, F., Zhang, Z., Tang, X., Jiang, J., Guo, C., Ramzy Mohamed, S., Abdel Goda, A., Dawood, D. H., Yu, L., & Li, P. (2022). Nanozyme-strip based on MnO₂ nanosheets as a catalytic label for multi-scale detection of aflatoxin B1 with an ultrabroad working range. Food Chemistry, 377, 131965. https://doi.org/10.1016/j.foodchem.2021.131965

3. Yu, C., Liu, X., Zhang, X., Zhang, M., Gu, Y., Ali, Q., Mohamed, M. S. R., Xu, J., Shi, J., Gao, X., et al. (2021). Mycosubtilin produced by Bacillus subtilis ATCC6633 inhibits growth and mycotoxin biosynthesis of Fusarium graminearum and Fusarium verticillioides. Toxins, 13(11), 791. https://doi.org/10.3390/toxins13110791

4. Shena, G., Kanga, X., Sua, J., Qiua, J., Liu, X., Xu, J., Shi, J., & Mohamed, S. R. (2022). Rapid detection of fumonisin B1 and B2 in ground corn samples using smartphone-controlled portable near-infrared spectrometry and chemometrics. Food Chemistry, 384, 132487. https://doi.org/10.1016/j.foodchem.2022.132487

5. Hu, J., Wang, G., Hou, M., Du, S., Han, J., Yu, Y., Gao, H., He, D., Shi, J., Lee, Y.-W., Mohamed, S. R., Dawood, D. H., Hong, Q., Liu, X., & Xu, J. (2023). New hydrolase from Aeromicrobium sp. HA for the biodegradation of zearalenone: Identification, mechanism, and application. Journal of Agricultural and Food Chemistry, 71(5), 2411–2420. https://doi.org/10.1021/acs.jafc.2c06410

Kinza Fatima – Food technology – Best Researcher Award

Published on by Agri Scientist

Mrs. Kinza Fatima - Food technology - Best Researcher Award

University of Layyah - Pakistan

AUTHOR PROFILE

Google Scholar

SUMMARY

Kinza Fatima is a dedicated Food Scientist with a strong foundation in food science and technology, holding both B.Sc. and M.Sc. degrees. Her expertise spans food safety, quality consultancy, fermentation, and PCR-based microorganism identification. She has been actively engaged in R&D within microbiology and biotechnology sectors. With notable leadership and teamwork capabilities, she excels in managing food-related projects. Currently seeking a Ph.D. opportunity, she aims to expand her skills and contribute significantly to advancing food industry standards and scientific innovation.

EDUCATION

Kinza holds a Master of Science (Hons.) in Food Technology from the University of Agriculture, Faisalabad, with a thesis on soy milk-based yogurt flavored with mango pomace. Her Bachelor’s degree in Food Science and Technology was completed at Bahauddin Zakariya University, Multan. She has also completed her Intermediate and Matriculation studies with a focus in pre-medical sciences. Her academic background reflects a consistent commitment to excellence in food science disciplines, positioning her well for research and teaching roles in the field.

PROFESSIONAL EXPERIENCE

Currently serving as a Visiting Lecturer at the University of Layyah, Kinza imparts her knowledge in food science and technology to undergraduate students. She has completed internships with the Punjab Food Authority and Hoor Oil and Ghee Mill, gaining firsthand experience in food safety inspections and quality control processes. These roles have enhanced her practical understanding of industrial food operations, contributing to her holistic development as a food scientist, researcher, and educator.

RESEARCH INTEREST

Her primary research interests lie in functional foods, plant-based dairy alternatives, food biotechnology, fermentation science, and the impact of processing on nutrient retention. She is particularly focused on innovation in food extrusion technologies, food safety, bio-functional properties of foods, and preservation techniques. Her ongoing work explores the use of fruit by-products and novel grains to develop sustainable, health-oriented food solutions. She is also enthusiastic about integrating emerging technologies for improved food quality and safety detection.

AWARD AND HONOR

Kinza has been recognized for her academic and creative pursuits with honors such as the PEEF Scholarship from the Government of Punjab and a merit certificate in an essay writing competition. Her scientific abstracts and papers have been accepted for presentation at several international conferences, including the Innovine Science Meeting on Food Safety. These accolades affirm her commitment to academic excellence and her growing presence within the food science research community.

RESEARCH SKILL

Kinza possesses a versatile set of research and technical skills, including proficiency in PCR analyzers, HPLC, GC-MS, atomic absorption spectrophotometry, and various data analysis tools like Minitab and STATISTIX. She is also experienced in food formulation, quality assurance, microbial characterization, and sensory evaluation techniques. Her ability to manage lab research, analyze complex datasets, and present findings effectively underscores her capability as a food science researcher.

PUBLICATIONS

Kinza Fatima has co-authored multiple research papers in reputable journals. Key works include studies on mango pomace soymilk yogurt, corn extrudates with barley-oat flour blends, and the effect of soybean and quinoa on extrudates. She has contributed to reviews on food extrusion and sugarcane juice preservation. Her work is also submitted or under review in top journals like Food Biophysics, Applied Food Research, and Trends in Food Science & Technology, indicating a solid research trajectory.

CONCLUSION

Kinza Fatima demonstrates strong potential as a food science researcher and academic professional. Her blend of academic training, research productivity, and teaching experience makes her a promising candidate for advanced research or doctoral roles. Her dedication to innovation and continuous learning, along with her practical skill set, allows her to contribute meaningfully to modern challenges in food safety, nutrition, and processing. She embodies the values of scientific rigor, industry relevance, and educational impact.

Adekunbi Malomo | Food Science | Best Researcher Award

Published on by Agri Scientist

Dr. Adekunbi Malomo | Food Science | Best Researcher Award

Obafemi Awolowo University, Nigeria

Professional Profile

Scopus
Orcid
Google Scholar

Summary

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

Educational Background

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

Professional Experience

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

Research Interests

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

Author Metrics

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

Awards and Honors

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

Publication Top Notes

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

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

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

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

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

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

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

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

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

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

Conclusion

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