Workiye Abera | Food | Best Scholar Award

Mr Workiye Abera |  Food  |  Best Scholar Award

Lecturer and Researcher at  Debre Tabor University,  Ethiopia

Workiye Getnet Abera is a dedicated Ethiopian academic and researcher born on October 12, 1991, in South Gondar, Amhara, Ethiopia. He holds a B.Sc. in Chemical Engineering (Environmental Engineering Stream, 2017) and an M.Sc. in Process Engineering (2020) from Jimma University.

 

Publication Profile

🎓 Educational Background:

  • M.Sc. in Process Engineering: Jimma University (2018–2020), Thesis: Synthesis and Characterization of Bioplastic Film from Banana Peel Starch Blending with Banana Pseudo-Stem Fiber.
  • B.Sc. in Chemical Engineering: Jimma University (2013–2017), Thesis: Synthesis and Characterization of Furfural from Sugar Cane Bagasse for Engine Fuel Application.

💼 Professional Experience:

  • Lecturer: Debre Tabor University, Ethiopia (Feb 2024 – Present)
  • Lecturer: Dilla University, Ethiopia (Feb 2020 – Feb 2024)
  • Internship Trainer: Fincha Sugar Factory, Ethiopia (Oct 2015 – Feb 2016)
  • Reviewer: Elsevier (2023–Present) & Springer (2024–Present)

🛠️ Skills:

Proficient in software such as MATLAB, Aspen Plus, Design Expert, MiniTab, and Ansys.

Publication Top Note:

  • “Quality Assessment of Gluten-Free Sorghum Bread Prepared with Sourdough and the Addition of Sweet Lupin Flour”
    CYTA – Journal of Food, 2024.
    DOI: 10.1080/19476337.2024.2397022.
  • “Synthesis, Characterization, and Optimization of Antimicrobial Biolubricant Derived from Ocimum lamiifolium and Lactic Acid”
    Heliyon, 2024.
    DOI: 10.1016/j.heliyon.2024.e38972.
  • “Synthesis and Characterization of Bioplastic Film from Banana (Musa Cavendish Species) Peel Starch Blending with Banana Pseudo-Stem Cellulosic Fiber”
    Biomass Conversion and Biorefinery, 2023.
    DOI: 10.1007/s13399-023-04207-8.

 

 

Christian Coelho | Agricultural practices | Best Researcher Award

Assoc Prof Dr  Christian Coelho |  Agricultural practices |  Best Researcher Award

UMR Fromage at  VetAgro Sup,  France

Dr. Christian Coelho is an Associate Professor at UMR Fromage / VetAgro Sup, specializing in agricultural and food science. He earned his Master’s degree in Environmental Chemistry from Université Paul Sabatier in 2006 and completed his Ph.D. in Environmental Sciences at Université Blaise Pascal in 2009. With a focus on the quality of fermented foods, particularly wine and cheese, he has authored numerous scientific papers and holds several patents. Dr. Coelho has supervised multiple graduate students and collaborates with various international research institutions and industry partners.

Publication profile:

Academic and Professional Background:

Dr. Christian Coelho obtained his Master’s degree in Environmental Chemistry from Université Paul Sabatier (2006) and a Ph.D. in Environmental Sciences from Université Blaise Pascal (2009). He served as an Assistant Professor in Food and Wine Science at the University of Burgundy (2011-2020) and co-led the National Diploma of Enology. In 2021, he joined VetAgro Sup as an Associate Professor, co-leading the Agriculture Environment Health and Territory program.

Research and Innovations:

Dr. Coelho’s research focuses on the impact of agricultural practices on the quality of fermented foods, particularly wine and cheese. He has authored 34 scientific papers, 2 review papers, and holds 2 patents, with an h-index of 20. His ongoing projects include the COST Pimento Programme and various FNADT and FEADER programs. He collaborates with international institutions and industry partners, enhancing the sustainability of food systems.

Contributions and Leadership:

A dedicated mentor, Dr. Coelho has supervised 5 PhD students and 24 Master’s students. He is actively involved in interprofessional associations focused on terroir-specific products and is leading initiatives on the cartography of fermented foods through the PIMENTO COST action.

 

Publication Top Notes:

  • Data fusion of HS-SPME-GCMS, NIRS, and fluorescence, using chemometrics, has the potential to explore the geographical origin of gentian rhizomes
    Food Chemistry
    2024-10 | Journal article
    DOI: 10.1016/j.foodchem.2024.141564
  • Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models
    Nutrients
    2024-06-13 | Journal article
    DOI: 10.3390/nu16121862
  • Élimination de molécules phytosanitaires par des voies biologiques
    Revue des oenologues
    2024-01-01 | Book chapter
  • Produire des vins sans résidus quantifiables – Synthèse des résultats de 4 ans d’étude
    Revue des Oenologues
    2023-07-01 | Book chapter
  • Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
    Foods
    2023-01-19 | Journal article
    DOI: 10.3390/foods12030468
  • Mid-infrared spectroscopy combined with multivariate analysis and machine-learning: A powerful tool to simultaneously assess geographical origin, growing conditions and bitter content in Gentiana lutea roots
    Industrial Crops and Products
    2022-11 | Journal article
    DOI: 10.1016/j.indcrop.2022.115349
  • Spectroscopic and microscopic characterization of dipicolinic acid and its salt photoproducts – A UVc effect study on DPA in solution and in bacterial spores
    Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
    2022-11 | Journal article
    DOI: 10.1016/j.saa.2022.121502
  • L’évolution du marketing digital par la filière viticole au service des consommateurs
    Revue des oenologues
    2022-09-01 | Book chapter
  • Typicité chimique et sensorielle des vins issus de terroirs volcaniques – Cas du gamay de l’AOC Côtes d’Auvergne
    Revue des oenologues
    2022-04-01 | Book chapter
  • Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation
    Food Chemistry
    2022-02 | Journal article
    DOI: 10.1016/j.foodchem.2021.131370
  • Analytical combinations to evaluate the macromolecular composition of extracellular substances (ECS) from Lactobacillus plantarum cell culture media
    Analytical and Bioanalytical Chemistry
    2021-01 | Journal article
    DOI: 10.1007/s00216-020-03022-8
  • Influence of regionality and maturation time on the chemical fingerprint of whisky
    Food Chemistry
    2020-09 | Journal article
    DOI: 10.1016/j.foodchem.2020.126748
  • How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?
    Foods
    2020-08-05 | Journal article
    DOI: 10.3390/foods9081061
  • New advances on the Brettanomyces bruxellensis biofilm mode of life
    International Journal of Food Microbiology
    2020-04 | Journal article
    DOI: 10.1016/j.ijfoodmicro.2019.108464
  • Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum
    Food Chemistry
    2020-01 | Journal article
    DOI: 10.1016/j.foodchem.2019.125405
  • Sulfites and the wine metabolome
    Food Chemistry
    2017-12 | Journal article
    DOI: 10.1016/j.foodchem.2017.05.039

 

 

Jingjing Tao | Food | Best Researcher Award

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

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

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.

 

Sewareg Demelash | Sustainable Food System | Best Researcher Award

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

 

Harry Ricardo Yucra Condori | Food Security | Best Researcher Award

Prof Harry Ricardo Yucra Condori | Food Security| Best Researcher Award

Research Professor, Saint Agustin University, Peru

🌟 Harry Ricardo Yucra Condori is a dedicated research professor at Saint Augustine University. With a solid foundation in Food Industry Engineering and Environmental Chemistry, Harry’s work focuses on food safety and environmental sustainability, making significant strides in managing food industry waste and developing new food products.

Profile

Scopus

Orcid

Education 🎓

Harry holds a degree in Food Industry Engineering from the National University of San Agustín de Arequipa. He furthered his studies with a master’s in Environmental Chemistry, equipping him with the expertise to tackle complex issues in food safety and environmental impact.

Experience 💼

Harry has a rich professional background that includes roles as a quality advisor, management monitor, researcher, and manager. His proficiency in IT skills such as Moodle and digital educational content creation enhances his contributions to academia and industry.

Research Interests 🔬

Harry’s research interests revolve around food product development, production processes, and technologies for managing food industry waste. He is particularly focused on remediation, food security, health assessment, and the circular economy, aiming for sustainable and efficient solutions.

Awards 🏆

Harry has received several recognitions for his research projects, including examining heavy metals in traditional and commercial processed food products and developing nutritious processed foods from basic crops in the Arequipa region.

Publications Top Notes 📚

Heavy Metal Contamination and Health Risk Assessment in Grains and Grain-Based Processed Food in Arequipa Region of Peru.📄 Publication: Journal of Environmental Science and Health – Part B (2022) | Cited by: 8 articles. link

Quantification and Health Risk Assessment of Lead and Cadmium in Wheat, Rice, and Their Processed Products from Peru. 📄 Publication: Journal of Environmental Science and Health – Part B (2023) | Cited by: 4 articles. link

In vitro Release of Aluminum from the Geophagic Clay “Chacco” in the Peruvian Highlands: Chemical Characterization and Health Risk Assessment. 📄 Publication: Scientia Agropecuaria (2023) | Cited by: 2 articles. link

Light Abrasive Decortication of Heavy Metal Contaminated Quinoa and Rice from Southern Peru Reduces Lead and Arsenic Contamination, but Not Cadmium.📄 Publication: Journal of Cereal Science (2023) | Cited by: 1 article. link

Isolation and Identification of Methamidophos-Tolerant Bacteria from Agricultural Soils in Arequipa, Peru.📄 Publication: LACCEI Conference Paper (2022) . link