Vitalice Owuor | Food Research | Best Researcher Award

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Mr Vitalice Owuor |  Food Research |  Best Researcher Award

Jomo Kenyatta University of Agriculture and Technology,  Kenya

Calvin Owuor Vitalice is a dedicated environmental and fisheries professional from Kenya. He is currently pursuing an MSc in Environmental Legislation and Management at Jomo Kenyatta University of Agriculture and Technology (JKUAT), with a funded project in collaboration with the Japan International Cooperation Agency (JICA). Calvin holds a BSc in Fisheries from JKUAT and has worked as a Part-time Teaching Assistant at JKUAT, where he supports students in various academic capacities. His experience also includes serving as a Fisheries Officer in Siaya County, where he contributed to sustainable fisheries practices and beach management. Prior to this, he taught biology and business studies at Unibridge High School. Calvin’s expertise extends to data categorization.

Profile:

Education:

  • MSC in Environmental Legislation and Management (2021 – Present), JKUAT (Funded project with JICA)
  • BSc in Fisheries (2015 – 2019), Jomo Kenyatta University of Agriculture and Technology (JKUAT)
  • Kenya Certificate of Secondary Education (K.C.S.E.) (2011 – 2014), Chulaimbo Secondary School
  • Kenya Certificate of Primary Education (K.C.P.E.) (2001 – 2010), Ochok Kadongo Primary School

Employment:

  • Part-time Teaching Assistant (Jan 2020 – Present), JKUAT, Nairobi
    Responsibilities include invigilating exams, consultancy services, student counseling, teaching, and data entry.
  • Fisheries Officer (May 2019 – Aug 2019), Siaya County, Rarieda Sub-county
    Oversaw beach cleanliness, maintained order among fishermen, and ensured the use of appropriate fishing gear and compliance with fishing regulations.
  • High School Teacher (May 2016 – Aug 2018), Unibridge High School, Nairobi
    Taught biology and business studies, managed timetabling, and ensured student discipline.

Skills:

  • Excellent in categorizing data, integrity, patience, communication, and teamwork.

Publication:

Nitrogenous Waste Removal in Closed Freshwater Recirculating Aquaculture Systems Using an Innovative DHS-USB Bioreactor
Journal of Agriculture and Food Research
March 2025 | Journal Article
DOI: 10.1016/j.jafr.2024.101577

 

 

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)

 

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.

 

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.