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

 

Cheng Li | Foods | Best Researcher Award

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Assist Prof Dr Cheng Li |  Foods |  Best Researcher Award

Assistant professor at  Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, China

Cheng Li graduated from the Department of Chemistry at Agricultural University of Hebei in 2017 and completed her Master’s and PhD at Tianjin University in 2022, specializing in fluorescent characteristics of functional hyperbranched polymers. Since September 2022, she has been an Assistant Professor at the Institute of Food Science and Technology, focusing on the development of fluorescent hyperbranched polymers for food flavor detection.

Publication profile:

🎓 Academic Background:

Cheng Li graduated from the Department of Chemistry at Hebei Agricultural University in 2017. She earned her Master’s and PhD degrees in Chemistry from Tianjin University in 2022, specializing in the fluorescent characteristics of functional hyperbranched polymers. Since September 2022, she has served as an assistant professor at the Institute of Food Science and Technology.

🏆 Research Projects:

  • National Natural Science Foundation: Identification Mechanism of Sulfur Flavor Substances in Meat (2024-2026).
  • National Key R&D Program: Exploration of Unique Components in Specialty Sheep Meat (2023-2028).
  • Shandong Provincial Key R&D Program: Digital Monitoring System for Meat Quality (2023-2026).

🎖️ Awards and Recognition:

In 2023, Cheng was honored with the National Commercial Science and Technology Progress Award for her contributions to food safety and quality detection technologies.

🔬 Research Focus:

Cheng’s current research revolves around the development of fluorescent hyperbranched polymers aimed at enhancing food flavor detection and quality assessment.

🏅 Achievements:

  • Citations: 109 citations across 104 documents.
  • h-index: 7.
  • Recipient of the National Commercial Science and Technology Progress Award in 2023.

Publication Top Notes:

  • Exploring the Effect of Part Differences on Metabolite Molecule Changes in Refrigerated Pork: Identifying Key Metabolite Compounds and Their Conversion Pathways
    Gu, M., Li, C., Ren, Y., … Zhang, D., Zheng, X.
    Food Chemistry, 2024, 460, 140308.
  • Recent Advances in Photoluminescent Fluorescent Probe Technology for Food Flavor Compounds Analysis
    Tian, X., Zheng, X., Chen, L., … Li, C., Zhang, D.
    Food Chemistry, 2024, 459, 140455.
  • In-Depth Metaproteomics Analysis Reveals the Protein Profile and Metabolism Characteristics in Pork During Refrigerated Storage
    Gu, M., Zhang, D., Li, C., … Li, S., Zheng, X.
    Food Chemistry, 2024, 459, 140149.
  • Value-Added Utilization of Hemoglobin and Its Hydrolysis Products from Livestock and Poultry Blood Processing By-Products: A Review
    Cheng, C., Chen, L., Zhang, D., … Blecker, C., Li, S.
    Trends in Food Science and Technology, 2024, 151, 104645.
  • Development of a Rhodamine-Based Fluorescent Probe for ATP Detection for Potential Applications in Meat Freshness Assessment
    Su, Y., Gu, M., Li, C., … Li, S., Zheng, X.
    Food Chemistry, 2024, 450, 139209.
  • Research Progress of Chilled Meat Freshness Detection Based on Nanozyme Sensing Systems
    Song, G., Li, C., Fauconnier, M.-L., … Wang, S., Zheng, X.
    Food Chemistry: X, 2024, 22, 101364.
  • A Hydrogel-Based Ratiometric Fluorescent Sensor Relying on Rhodamine B Labelled AIE-Featured Hyperbranched Poly(amido amine) for Heparin Detection
    Li, C., Liu, B.-T., Wang, Y.-T., … Zhang, D., Wang, Y.
    Analytica Chimica Acta, 2024, 1300, 342466.
  • Combined Quantitative Lipidomics and Back-Propagation Neural Network Approach to Discriminate the Breed and Part Source of Lamb
    Liu, C., Zhang, D., Li, S., … Li, C., Chen, L.
    Food Chemistry, 2024, 437, 137940.
  • A “Hand-In-Hand” Thermal-Responsive Cyclodextrin Material Designed for Liquid Smart Windows
    Hu, S., Zhang, P., Li, C., … Wang, Y., Xiao, Y.
    Advanced Functional Materials, 2024.

 

Pothiyappan Karthik | Food Technology | Best Researcher Award

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Assoc Prof Dr Pothiyappan Karthik |  Food Technology |  Best Researcher Award

Associate Professor & Head at  Karpagam Academy of Higher Education,  India

Dr. Pothiyappan Karthik is an Associate Professor and Head of the Department of Food Technology at Karpagam Academy of Higher Education. He earned his Ph.D. in Food Technology from the CSIR-Central Food Technological Research Institute (CFTRI) in Mysore and completed post-doctoral research at Zhejiang Gongshang University, China. Dr. Karthik has received the CSIR-Senior Research Fellowship and has led a major research project funded by the DST, amounting to Rs. 75 lakhs. He has published extensively with 24 journal articles and holds multiple patents in food technology.

Publication profile:

🎓 Academic Background:

Dr. Pothiyappan Karthik completed his Ph.D. in Food Technology at CSIR-Central Food Technological Research Institute, India. He pursued post-doctoral research at Zhejiang Gongshang University, China, in collaboration with the University of Leeds, UK. He has received the CSIR-Senior Research Fellowship and led a major research project funded by the DST, India.

🔬 Research Focus:

Dr. Karthik’s research centers on food technology, including:

  • Development of sustainable millet resources
  • Nanoencapsulation techniques for nutraceutical delivery
  • Biobased food packaging solutions

📚 Publications & Patents:

  • Citations: 2,475 (1,834 since 2019)
  • h-index: 15 (same since 2019)
  • i10-index: 17 (same since 2019)
  • Journals Published: 24, including notable works in Food Hydrocolloids and Food Science and Biotechnology.
  • Patents: 3 published, including innovations in food emulsifiers and probiotic drinks.

Publication Top Notes:

 

Sewareg Demelash | Sustainable Food System | Best Researcher Award

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Mrs. Sewareg Demelash | Sustainable Food System | Best Researcher Award

Mrs. Sewareg Demelash, Addis Ababa University, Ethiopia

Mrs. Sewareg Adamu Demelash is a seasoned Ethiopian researcher and consultant with extensive experience in international trade policy, food systems sustainability, and social development. She holds a Master’s in International Trade Policy and Trade Law from Lund University and is currently a PhD student at Addis Ababa University. Sewareg has worked on various impactful projects, including drought resilience programs and social cash transfers, with notable organizations like the World Bank and UNICEF. Her publications focus on sustainable food systems and trade dynamics. Fluent in Amharic and English, she brings exceptional skills in research, consultancy, and project management. 📊🌍✍️

 

Publication Profile

Scopus

Education 🎓

PhD Student, Addis Ababa University

Masters in International Trade Policy and Trade Law, Lund University & TRAPCA

B.A. in Economics, Haramaya University

Experience 💼

Sewareg Adamu Demelash is an Ethiopian researcher with extensive experience in economic and policy consultancy. She has managed significant projects, including baseline surveys for various programs and consultancy roles for major organizations such as the World Bank and UNICEF. Sewareg has also contributed to academic research on sustainable food systems and development projects.

Professional Achievements 🏆

Sewareg has successfully led various projects, supported youth employment initiatives, and contributed to the development of technical proposals worth over $500,000. She has held key roles in different organizations, including Big Win Philanthropy and Frontieri Consult.

 

Research Focus

Sewareg Adamu Demelash’s research primarily focuses on sustainable food systems and economic policy. Her recent work includes examining the sustainability of food systems in Ethiopia from a multi-dimensional perspective and analyzing national performance in a global context. Her research contributes to understanding and improving food security, resilience, and policy frameworks in developing regions. This focus is crucial for developing strategies to enhance food system sustainability and address challenges related to economic development and environmental impact. Her expertise is instrumental in shaping policies for more resilient and sustainable agricultural systems. 🌍📈

 

Publication Top Notes

Measuring food system sustainability in Ethiopia: Towards a Multi-Dimensional perspective

Investigating the Dynamics and Trends of Sustainable Food Systems in Ethiopia: Characterizing the National Performance within the Global Context