Mohsen Mokhtarain | Food Science | Best Researcher Award

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Mr. Mohsen Mokhtarain | Food Science |  Best Researcher Award

College of Food Science and Nutritional Engineering, China Agricultural University, China

Mohsen Mokhtarian is currently pursuing his Ph.D. at the College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing. His academic interests lie in food science and nutrition, with a focus on research-driven innovation in food processing and safety. Mohsen is actively engaged in international academic collaboration and brings a strong interdisciplinary background to his research.

Profile:

🎓 Academic Background:

Holding an M.Sc. in Food Science and Technology, I specialize in food processing, preservation, and food engineering. Over the past decade, I have supervised graduate students and conducted innovative research, resulting in high-impact journal publications, translated books, and authored textbooks. My technical expertise spans HPLC, FTIR, rheology, and food drying technologies. Notably, I contributed to the development of cold plasma drying methods and the extraction of bioactive compounds, serving as a reviewer for international journals and contributing meaningfully to both academia and industry.

🔬 Research & Innovations:

  • Key Research Areas:

    • Food Engineering & Rheology

    • Drying of Food & Agri-Products

    • Advanced Technologies (Ultrasound, Cold Plasma)

    • ANN, RSM, Fuzzy Logic for Process Optimization

    • Dryer Design (Solar, Nano-Spray)

    • Bioactive Compound Extraction

    • Edible Coatings for Preservation

  • Notable Contributions:
    I’ve advanced food preservation methods by leveraging deep learning for monitoring drying processes, improving product quality via moisture and color tracking. I developed nutrient-rich yogurt fortified with bitter orange seed powder and created edible coatings to extend shelf-life. These innovations have improved both industrial practices and consumer health outcomes.

📚 Books Published (Selected Titles & ISBNs):

Total: 17 books (translated and authored)
Examples:

  1. Drying in the Dairy Industry – ISBN: 978-622-294-637-1

  2. Food Lipids – ISBN: 978-622-91867-0-1

  3. Probiotics in Mental Health – ISBN: 978-622-294-400-1

  4. Fundamentals of Osmotic Dehydration of Food – ISBN: 978-600-8588-72-6

  5. Adapting High Hydrostatic Pressure (HPP) for Food Processing – ISBN: 978-964-8195-61-3
    Full list available upon request.

🧪 Experience:

  • 2025–2024: TA, CAU–Cornell Dual Program

  • 2016–2023: Asst. Professor, Azad University, Tehran

  • 2014–2024: Lecturer, Universities in Iran

  • Executed roles in academic administration, curriculum development, and journal management.

Citation Metrics:

  • Total Citations: 771

  • Citations Since 2020: 587

  • h-index: 14 (since 2020: 13)

  • i10-index: 22 (since 2020: 16)

Publication Top Notes:

  1. Energy and exergy analysis in solar drying of pistachio with air recycling system
    M Mokhtarian, H Tavakolipour, A Kalbasi-Ashtari
    Drying Technology 34 (12), 1484-1500, 75 citations, 2016

  2. Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals
    HH Gahruie, K Parastouei, M Mokhtarian, H Rostami, M Niakousari, …
    Journal of Applied Research on Medicinal and Aromatic Plants 19, 100264, 71 citations, 2020

  3. Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review
    M Mohsen, T Hamid, B Foroud, OCA Fernandes, CC Humberto, …
    Quality Assurance and Safety of Crops & Foods 12 (4), 15-25, 69 citations, 2020

  4. Modeling of drying kiwi slices and its sensory evaluation
    A Mahjoorian, M Mokhtarian, N Fayyaz, F Rahmati, S Sayyadi, P Ariaii
    Food Science & Nutrition 5 (3), 466-473, 52 citations, 2017

  5. Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts
    M Mokhtarian, H Tavakolipour, AK Ashtari
    Lwt 75, 202-209, 51 citations, 2017

  6. Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling
    M Mokhtarian, MH Majd, F Koushki, H Bakhshabadi, AD Garmakhany, …
    Quality Assurance and Safety of Crops & Foods 6 (2), 201-214, 42 citations, 2014

  7. Neural network approaches for prediction of pistachio drying kinetics
    H Tavakolipour, M Mokhtarian
    International Journal of Food Engineering 8 (3), 39 citations, 2012

  8. Intelligent monitoring of zucchini drying process based on fuzzy expert engine and ANN
    H Tavakolipour, M Mokhtarian, A Kalbasi‐Ashtari
    Journal of Food Process Engineering 37 (5), 474-481, 30 citations, 2014

  9. Co‐encapsulation of vitamin D3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types
    HH Gahruie, M Niakousari, K Parastouei, M Mokhtarian, I Eş, …
    Journal of Food Processing and Preservation 44 (8), e14629, 25 citations, 2020

  10. Effects of solar drying operation equipped with a finned and double-pass heat collector on energy utilization, essential oil extraction and bio-active compounds of peppermint
    M Mokhtarian, A Kalbasi-Ashtari, HW Xiao
    Drying Technology, 1-27, 23 citations, 2020

Tilahun Abera | Food Sciences | Best Researcher Award

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Dr Tilahun Abera |  Food Sciences |  Best Researcher Award

Instructor and Researcher at Jimma University,  Ethiopia

 

Dr. Tilahun Abera Teka is an Associate Professor in the Department of Postharvest Management at Jimma University, Ethiopia. He holds a Ph.D. in Food Science and Nutrition from Addis Ababa University, with research focused on the nutritional and phenolic composition of cowpea varieties in Ethiopia. His expertise spans food chemistry, nutrition, and postharvest management, with a particular interest in the nutritional and phytochemical characterization of grains and the development of functional foods. Dr. Teka has contributed significantly to food security research and has received several grants to address postharvest loss and improve nutritional security in Ethiopia.

Profile:

Education:

  • Ph.D. in Food Science and Nutrition, Addis Ababa University, Ethiopia (2019)
    Dissertation: Nutritional and phenolic composition of improved cowpea varieties and landraces in Ethiopia
  • M.Sc. in Food Science and Nutrition, Addis Ababa University, Ethiopia (2009)
    Thesis: Effect of processing on physicochemical composition and antinutritional factors of cassava
  • B.Sc. in Chemistry, Alemaya University, Ethiopia (2000)

Research Interests:

  • Nutritional and phytochemical characterization of grains
  • Functional foods and nutraceuticals from bioactive compounds of cereals and legumes
  • Process-induced chemical and biochemical changes in foods
  • Food safety and quality analysis across food value chains

Notable Research Grants:

  • Harnessing food, feed, and pharmaceutical potentials of wild plants (2023) – Jimma University, Ethiopia
  • Postharvest loss reduction of selected cereals (2022) – Jimma University, Ethiopia

Short-Term Trainings & Certifications:

  • Advanced Postharvest Management, Wageningen University, Netherlands (2015)
  • Customized Training in Food Quality and Chemical Analysis, Jimma University (2012)

Teaching & Administrative Experience:

  • Teaches Ph.D. and MSc courses in Food Science, Nutrition, and Postharvest Management
  • Previously served as Treasurer at Jimma University and Department Head of Chemistry at the School of Tomorrow

Citations:

  • Total Citations: 486
  • Citations Since 2020: 430

h-index:

  • Overall: 11
  • Since 2020: 11

i10-index:

  • Overall: 12
  • Since 2020: 12

Publication Top Notes:

  • Analysis of the effect of maturity stage on the postharvest biochemical quality characteristics of tomato (Lycopersicon esculentum Mill.) fruit
    TA Teka
    International Research Journal of Pharmaceutical and Applied Sciences, 3(5), 130, 2013
  • Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia
    TA Teka, N Retta, G Bultosa, H Admassu, T Astatkie
    Food Bioscience, 36, 100634, 2020
  • Fruit by-products and their industrial applications for nutritional benefits and health promotion: a comprehensive review
    E Teshome, TA Teka, R Nandasiri, JR Rout, DV Harouna, T Astatkie, et al.
    Sustainability, 15(10), 7840, 2023
  • Palm oil processing and controversies over its health effect: overview of positive and negative consequences
    MM Urugo, TA Teka, PG Teshome, TT Tringo
    Journal of Oleo Science, 70(12), 1693-1706, 2021
  • Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review
    T Laelago Ersedo, TA Teka, S Fikreyesus Forsido, E Dessalegn, et al.
    International Journal of Food Properties, 26(1), 928-951, 2023
  • Effect of soybean varieties and processing methods on nutritional and sensory properties of soymilk
    NA Abagoshu, AM Ibrahim, TA Teka, TB Mekonnen
    Journal of Food Processing and Preservation, 41(4), e13014, 2017
  • Effects of processing on nutritional composition and anti-nutritional factors of grass pea (Lathyrus sativus L): A review
    D Hailu, S Abera, TA Teka, PO Box, E Jimma
    Food Science & Quality Management, 36, 61-71, 2015
  • Nutrient and antinutrient composition of improved sweet potato [Ipomea batatas (L) Lam] varieties grown in eastern Ethiopia
    DH Mitiku, TA Teka
    Nutrition & Food Science, 47(3), 369-380, 2017
  • Bio-based smart materials for fish product packaging: A review
    AL Abelti, TA Teka, S Fikreyesus Forsido, M Tamiru, G Bultosa, A Alkhtib, et al.
    International Journal of Food Properties, 25(1), 857-871, 2022
  • Review on edible water lilies and lotus: Future food, nutrition and their health benefits
    AL Abelti, TA Teka, G Bultosa
    Applied Food Research, 3(1), 100264, 2023

 

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.

 

 

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.

 

Neha Singh | Food Science | Best Researcher Award

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Ms Neha Singh |  Food Science | Best Researcher Award

Research Scholar at  Bhaskaracharya College of Applied Sciences, University of Delhi, India

Neha Singh is a dedicated research scholar with a focus on the intersection of food science and medicinal plants. Currently pursuing a PhD in Home Science with a specialization in Food and Nutrition at Bhaskaracharya College of Applied Sciences, University of Delhi, Neha aims to revolutionize food products by integrating medicinal plants to enhance their nutritional and therapeutic values.

Profile:

Education:

  • Class X (CBSE): D.A.V Public School, 2010 – 70.3%
  • Class XII (CBSE): Sarvodaya Girls SSS, 2012 – 71%
  • BSc in Food Technology: Bhaskaracharya College of Applied Sciences, University of Delhi, 2015 – 67.5%
  • MSc in Food and Nutrition: Institute of Home Economics, University of Delhi, 2018 – 73%
  • PhD in Home Science (Food and Nutrition): Bhaskaracharya College of Applied Sciences, University of Delhi (April 2021 – ongoing)

Achievements and Expertise:

  • 1st prize in poster presentation on food additives (2017)
  • Consolation prize for a scientific idea presentation (2024)
  • Oral presentation on optimizing cookies with Moringa oleifera (2023)
  • Workshop on research proposal writing (2023)
  • Resource person for bakery science and technology training (2022)

Skills:

  • Proficient in SPSS, Design Expert, OriginPro, Microsoft Excel, Word, PowerPoint
  • Expertise in medicinal plants, functional foods, antioxidant activity, food microbiology, and phytochemicals

Research Focus: Food Science

Neha Singh’s research focus in Food Science centers on integrating medicinal plants into food products to enhance their nutritional and functional properties. Her work includes:

  1. Medicinal Plants: Exploring the use of underutilized medicinal plants for their phytochemical content and health benefits.
  2. Functional Foods: Developing and optimizing food products enriched with medicinal plant extracts to promote health and well-being.
  3. Antioxidant and Antimicrobial Properties: Investigating the antioxidant and antimicrobial activities of medicinal plants and their impact on food preservation and quality.
  4. Food Microbiology: Studying the effects of medicinal plant extracts on food microbiology, including their potential to combat foodborne pathogens.
  5. Nutraceuticals: Focusing on the development of nutraceuticals—food products that provide health benefits beyond basic nutrition, particularly through the inclusion of bioactive compounds from medicinal plants.
  6. Phytochemicals: Analyzing the bioactive components of medicinal plants and their potential applications in food science, including sensory evaluation and shelf-life enhancement.

Her research aims to transform everyday food products by harnessing the power of medicinal plants, ultimately contributing to healthier dietary options.

Publication Top Notes:

  • Singh, N., Tyagi, N., Singh, M., Kushwaha, H. R., Sharma, R. K., Shree, P., … & Garg, M. (2024). Characterization, phytochemical profiling, antioxidant, and cytotoxicity of underutilized medicinal plants and composite flour. Food Chemistry, 456, 139985.
  • Singh, N., Garg, M., Prajapati, P., Kumari, A., Mittal, A. (2023). Adaptogenic property of Asparagus racemosus: Future trends and prospects. Heliyon, 9(4), e14932.