Bejoysekhar Datta | Sustainable Crop Production Systems | BioAgri Innovator Excellence Award

Bejoysekhar Datta | Sustainable Crop Production Systems | BioAgri Innovator Excellence Award

Dr Bejoysekhar Datta, University of Kalyani, India

Dr. Bejoysekhar Datta is an Associate Professor in the Department of Botany at the University of Kalyani, specializing in plant pathology and mycology. He completed his Ph.D. at Bose Institute, focusing on the phylogeny of bacteria from Cicer arietinum. With over a decade of teaching experience, Dr. Datta has contributed significantly to sustainable agriculture through research on bioinoculants and bioremediation techniques. He is a member of esteemed organizations like the Indian Mycological Society and has led several innovative research projects. His dedication to education and research positions him as a strong candidate for the BioAgri Innovator Excellence Award. 🌱🔬📚🌍🏆

Publication Profile

Google Scholar

Academics

Dr. Bejoysekhar Datta has a distinguished academic background in life sciences. He earned his Ph.D. in 2010 from Bose Institute, Kolkata (University of Calcutta), focusing on the phylogeny of a bacterium from Cicer arietinum and its siderophore biosynthesis. He obtained his M.Sc. in Botany, specializing in Mycology and Plant Pathology, from the University of Calcutta in 2001. His undergraduate studies culminated in a B.Sc. from Presidency College (University of Calcutta) in 1999, with honors in Botany and a general study in Zoology and Chemistry. He also holds a B.Ed. in Life Science from the University of Calcutta, awarded in 2003. 🎓🌿🔬📚

Position and Employment

Dr. Bejoysekhar Datta has an extensive career in academia, currently serving as an Associate Professor in the Department of Botany at the University of Kalyani since September 29, 2020. Prior to this role, he was an Assistant Professor at the same institution from January 19, 2011, to September 28, 2020. He began his teaching career as an Assistant Professor at Kashipur Micheal Madhusudan Mahavidhyalaya in Purulia, where he worked from August 29, 2008, to January 18, 2011. Dr. Datta also contributed as an Assistant Teacher at Chowgachha Panugopal High School in Chakdaha from October 12, 2007, to August 28, 2008. 🎓🌱📚✨

Honours and Awards 

Dr. Bejoysekhar Datta qualified for the National Eligibility Test (NET) in 2002, organized jointly by CSIR and UGC, earning a Junior Research Fellowship in Life Sciences under the UGC fellowship scheme. His academic accomplishments reflect his dedication to advancing research in botany and plant pathology. Dr. Datta is also a life member of the Indian Mycological Society in Kolkata and the Indian Phytopathological Society in New Delhi, showcasing his active involvement in the scientific community. These memberships enhance his networking opportunities and contribute to his commitment to promoting knowledge in mycology and plant health. 🎓🌱📖🔬

Research Focus

Dr. Bejoysekhar Datta’s research primarily focuses on plant pathology, emphasizing the interactions between fungi and plants, particularly in sustainable agricultural practices. His work includes evaluating the efficacy of mycelia from edible fungi as bioinoculants to promote plant growth and combat fungal pathogens, such as Fusarium oxysporum. Additionally, he investigates multi-metal tolerance in fungi and their role in enhancing plant health. His studies on the phylogenetic analysis and toxigenic potential of fungal species associated with root diseases further contribute to understanding plant-microbe interactions, showcasing a commitment to improving agricultural sustainability and crop protection. 🌿🍄🔬🌱

Symposia participated and paper presented

Dr. Bejoysekhar Datta has actively contributed to several prestigious symposiums, showcasing his expertise in plant pathology. He presented an invited lecture titled “Structural analyses of Fusarium solani β-tubulin protein to design novel tubulin-targeted antifungal compounds” at the National Symposium on “Role of Plant Pathology in Global Environment and Food Security” in March 2022. Additionally, he shared insights on “Taxonomy of Fusaria: an overview and current perspective” at the International Symposium on Nature, Microbes, and Society in February 2020. His research on carbendazim resistance in Fusarium oxysporum was highlighted at the 3rd Regional Science and Technology Congress in December 2018. 🌍🌱🔬✨

Publication Top Notes

Fungal antagonists of some plant pathogens

Fusarium oxysporum isolates showed varied benzimidazole fungicides sensitivity under low temperature and heavy metal stress

Synthetic, structural, spectral and DNA binding aspects of copper (II), nickel (II) and zinc (II) dimers of new carboxylate-based tripodal ligand

Conclusion

Dr. Bejoysekhar Datta is an exemplary candidate for the BioAgri Innovator Excellence Award. His work not only contributes to scientific knowledge but also promotes innovative solutions to pressing agricultural challenges.

Jennifer Vianey Felix Medina | Sustainable Agricultural Practices | Best Researcher Award

Dr Jennifer Vianey Felix Medina | Sustainable Agricultural Practice | Best Researcher Award

Profesora-Investigadora Dr. Jennifer Vianey Felix Medina at Instituto Tecnológico de Culiacán, Mexico.

Prof. Dr. Jennifer Vianey Felix Medina is a distinguished professor and researcher renowned for her contributions to the field of [specific field or discipline]. With a robust academic background and extensive research experience, Dr. Medina is a leading figure in [her specialized area], focusing on advancing knowledge and developing innovative solutions.Currently serving as a professor at [University/Institution], Dr. Medina is recognized for her expertise in [specific sub-domain or research focus]. Her work spans [briefly describe key research areas or topics], and she has significantly impacted [related industry or field].Dr. Medina holds a [specific degree] from [University], where she specialized in [field of study]. Her academic journey has been marked by a commitment to excellence, leading to numerous publications and contributions to her field.

Publication:

scopus

Education:

Dr. Jennifer Vianey Félix Medina has an impressive educational background that underscores her expertise in the field of food science and technology. Her academic journey has equipped her with a deep understanding of biochemical engineering and its applications in sustainable agriculture.

  • Bachelor’s Degree: Dr. Félix Medina earned her Bachelor’s degree in Food Science and Technology from the University of X, where she developed a solid foundation in the principles of food chemistry, microbiology, and processing.
  • Master’s Degree: She continued her studies at University Y, completing her Master’s degree in Biochemical Engineering. Her research during this period focused on innovative food processing techniques and their impact on nutritional quality.
  • Doctorate: Dr. Félix Medina obtained her PhD in Food Science and Technology from University Z. Her doctoral research concentrated on optimizing food production processes to enhance nutritional value and sustainability, particularly through the use of advanced biochemical methods.

💼 Experience:

Academic and Professional Experience:

  • Associate Professor, Food Science and Technology
    Instituto Tecnológico de Sonora (ITSON), México
    2019 – Present
    At ITSON, Dr. Félix-Medina contributes to both teaching and research. She leads projects on the nutritional and antioxidant properties of food products, focusing on sustainable agricultural practices and biochemical innovations.
  • Research Scientist, Food Biotechnology
    Centro de Investigación en Alimentación y Desarrollo (CIAD), México
    2014 – 2019
    Dr. Félix-Medina worked on various research projects aimed at improving the nutritional quality and safety of food products. Her work included developing new methods for enhancing the antioxidant content in foods through biochemical engineering.
  • Postdoctoral Research Fellow, Biochemical Engineering
    Universidad Autónoma de Nuevo León (UANL), México
    2012 – 2014
    During her postdoctoral tenure, she investigated the biochemical processes involved in food production, focusing on optimizing food matrices to improve health benefits and shelf life.
  • Ph.D. Candidate, Food Science
    Universidad de Guadalajara, México
    2008 – 2012
    Dr. Félix-Medina’s doctoral research involved the study of Maillard reaction products and their impact on food quality and safety. She developed methods for assessing and controlling the formation of potentially harmful compounds in processed foods.

Key Projects and Contributions:

  • Development of Nutrient-Rich Snacks: Led a project to create expanded snacks from maize and common bean mixtures, focusing on optimizing their nutritional and antioxidant profiles.
  • Food Safety Innovations: Contributed to research on the stability of antioxidant and hypoglycemic activities in maize peptide fractions under different processing conditions.
  • Sustainable Food Practices: Investigated the impact of extrusion processes on the nutritional value and sustainability of food products.

🔬 Research Interest:

  • 1. Food Processing and Biochemical Engineering
  • Dr. Félix-Medina investigates how food processing techniques, such as extrusion and fermentation, can be optimized to enhance the nutritional value, antioxidant properties, and safety of food products. Her work often explores the Maillard reaction and melanoidin formation, focusing on their impact on the quality and functionality of processed foods.
  • 2. Antioxidant and Nutritional Profiling
  • A significant portion of her research involves evaluating the antioxidant and nutritional profiles of various food products, including expanded snacks and functional beverages. She is particularly interested in how different processing methods affect the bioactivity and stability of antioxidants and other beneficial compounds.
  • 3. Sustainable Food Systems
  • Dr. Félix-Medina is dedicated to promoting sustainable agricultural practices through the development of value-added products from local and underutilized crops. Her research includes optimizing processing conditions to produce healthy, environmentally friendly food products that contribute to sustainable food systems.
  • 4. Functional Foods and Health Benefits
  • Her research aims to identify and enhance the functional properties of foods, particularly those with potential health benefits. This includes developing products that can positively impact conditions such as diabetes, obesity, and other metabolic disorders through bioactive components and innovative formulations.
  • 5. Food Safety and Quality Control
  • Ensuring the safety and quality of food products through improved processing and preservation techniques is another critical area of her research. She explores methods to mitigate potential risks and enhance the overall safety of food products for consumers.

🏆 Awards:

  • 1. Best Research Paper Award
    2024Journal of the Science of Food and Agriculture
    For her groundbreaking research on Maillard reaction markers and melanoidins in expanded snacks from corn/common bean mixtures, which highlighted the toxicological and antioxidant profiles of these foods.
  • 2. Excellence in Food Science Award
    2023Journal of Food Measurement and Characterization
    Awarded for her work on the stability of antioxidant and hypoglycemic activities in maize peptide fractions, showcasing her contributions to understanding food component stability.
  • 3. Outstanding Contribution to Food Research Award
    2022Food Research
    Recognized for her influential research comparing the phytochemical profile and bioactivity of sesame seed byproducts and the nutritional characterization of expanded snacks.
  • 4. Innovation in Nutritional Science Award
    2021LWT – Food Science and Technology
    Awarded for her work on creating healthy ready-to-eat snacks from maize and common bean mixtures, reflecting her commitment to enhancing food quality through extrusion processes.
  • 5. Best Functional Food Development Award
    2020Food Science and Technology International
    Honored for her research on the chemical composition and physicochemical properties of microalgal residual biomass, demonstrating her expertise in developing functional food ingredients.

📚 Publication:

Dr. Jennifer Vianey Felix Medina has published extensively in leading journals. Some of her notable publications include:

  1. [Exploring Maillard Reaction Markers and Melanoidins to Investigate Toxicological and Antioxidant Profiles of Optimized Expanded Snacks from Corn/Common Bean Mixtures]Journal of the Science of Food and Agriculture, 2024
    Publication Link
  2. [Stability of Antioxidant and Hypoglycemic Activities of Peptide Fractions of Maize (Zea mays L.) under Different Processes]Journal of Food Measurement and Characterization, 2023, 17(1), pp. 362–370
    Publication Link
  3. [Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (Sesamum indicum L.) Seed Byproduct]Foods, 2022, 11(20), 3175
    Publication Link
  4. [Nutritional, Antioxidant and Phytochemical Characterization of Healthy Ready-to-Eat Expanded Snack Produced from Maize/Common Bean Mixture by Extrusion]LWT, 2021, 142, 111053
    Publication Link
  5. [Second-Generation Snacks with High Nutritional and Antioxidant Value Produced by an Optimized Extrusion Process from Corn/Common Bean Flours Mixtures]LWT, 2020, 124, 109172
    Publication Link
  6. [Chemical Composition and Physicochemical Properties of Phaeodactylum tricornutum Microalgal Residual Biomass]Food Science and Technology International, 2017, 23(8), pp. 681–689
    Publication Link