Dr. Waseem Khalid – Food chemistry – Best Researcher Award

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Dr. Waseem Khalid - Food chemistry - Best Researcher Award

University Castilla La Mancha - Spain 

Author Profile 

GOOGLE SCHOLAR 

🎓 Early academic pursuits

Dr. Waseem Khalid began his academic journey with a strong foundation in food science and technology at government college university faisalabad (gcuf), pakistan. he earned his bs(hons) degree in the same field, which laid the groundwork for his future contributions. advancing his specialization, he completed an ms/m.phil and later achieved a doctorate in food science and technology in 2022. his early education reflects a clear and consistent focus on exploring scientific methods for food safety, nutrition, and processing technologies, reflecting a mindset wired with precision much like circuits in power electronics.

🧪 Professional endeavors

Dr. Waseem Khalid has held diverse roles throughout his career, contributing across academia and industry. he served as a lecturer in the department of food science at gcuf, participated as a team member in the gain project focused on global food quality, and worked in quality control at rohi bread. his international experience includes his current role as a postdoctoral researcher at universidad de castilla - la mancha, spain, and an assistant professorship at the university institute of food science and technology, university of lahore, pakistan. his dynamic professional background mirrors the layered complexity of power electronics systems—adaptable, integrated, and impactful.

📚 Contributions and research focus

Dr. Khalid's research expertise spans halal food, meat science, functional foods, food irradiation, novel extraction technologies, sensory evaluation, and food process engineering. with over 110 Food chemistry co-authored publications, including book chapters and abstract books, his scholarly output represents a significant impact in the scientific community, with a combined impact factor exceeding 300. his work strives to innovate food technologies, improve nutritional quality, and adapt sustainable processing techniques, drawing interdisciplinary insights similar to innovations in power electronics where system reliability meets efficiency.

🌍 Impact and influence

Through his active participation in international conferences as an invited and keynote speaker, dr. waseem khalid has influenced the food science community both locally and globally. his Food chemistry contributions extend beyond publications, as he mentors students and collaborates with global researchers to solve real-world food technology problems. his role in educational awareness, health behavior adaptation, and disease prevention strategies has amplified his influence on public health nutrition policies.

📊 Academic citations

With over 110 scholarly publications contributing to a cumulative impact factor of 300+, dr. waseem khalid has established himself as a credible and highly cited researcher in food science and technology. his work is frequently referenced in studies related to functional foods, halal meat processing, and food engineering technologies, positioning him among the emerging thought Food chemistry leaders in his domain.

🔮 Legacy and future contributions

Looking ahead, dr. waseem khalid envisions expanding the frontiers of food science through technological innovation, international collaboration, and interdisciplinary research. his commitment to sustainable food processing and nutritional awareness will continue shaping the next generation of researchers. like an evolving circuit board in power electronics, his legacy is one of connectivity, innovation, and enduring impact.

Notable Publications 

  • Title: Citrus waste as source of bioactive compounds: Extraction and utilization in health and food industry
    Author(s): Z. Maqbool, W. Khalid, H.T. Atiq, H. Koraqi, Z. Javaid, S.K. Alhag, ...
    Journal: Molecules

  • Title: The burden of cancer, government strategic policies, and challenges in Pakistan: A comprehensive review
    Author(s): A. Ali, M.F. Manzoor, N. Ahmad, R.M. Aadil, H. Qin, R. Siddique, S. Riaz, ...
    Journal: Frontiers in Nutrition

  • Title: Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders
    Author(s): W. Khalid, A. Ali, M.S. Arshad, F. Afzal, R. Akram, A. Siddeeg, S. Kousar, ...
    Journal: International Journal of Food Properties

  • Title: A review on edible coatings and films: Advances, composition, production methods, and safety concerns
    Author(s): A. Matloob, H. Ayub, M. Mohsin, S. Ambreen, F.A. Khan, S. Oranab, ...
    Journal: ACS Omega

  • Title: Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
    Author(s): W. Khalid, M.S. Arshad, A. Aziz, M.A. Rahim, T.B. Qaisrani, F. Afzal, A. Ali, ...
    Journal: Food Science & Nutrition

Assist Prof Dr – Seyed Saeid Hosseini  – Food Science and Technology – Best Researcher Award

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Assist Prof Dr - Seyed Saeid Hosseini  - Food Science and Technology - Best Researcher Award

University of Tehran - Iran

Author Profile 

SCOPUS

ORCID

GOOGLE SCHOLAR

Early academic pursuits 🎓

Seyed Saeid Hosseini embarked on his academic journey with a bachelor’s degree in food science and technology from shiraz university. his strong academic foundation paved the way for his master's degree at the university of tehran, where he specialized in food technology. his research during this period focused on optimizing the extraction of pectin from sour orange peels, earning him an impressive thesis grade of 19.97/20. this early dedication to food science and technology culminated in a ph.d. in food microbiology from the university of tehran, with his groundbreaking thesis on continuous clarification of fruit juice through enzyme immobilization.

Professional endeavors 🏛️

currently serving as an assistant professor in the department of bioengineering at the university of tehran, seyed saeid hosseini has established himself as a prominent researcher and educator. with his expertise in food biotechnology and bioengineering, he has been a key contributor to the school of life sciences engineering. his academic and professional growth is reflected in his research outputs and his impactful role in mentoring students and leading innovative projects in food technology and biotechnology.

Contributions and research focus 🧬

Seyed Saeid’s research has had a significant focus on food biotechnology, particularly in the areas of enzyme immobilization and the optimization of natural product extraction. his ph.d. work on the covalent immobilization of pectinase enzyme for continuous fruit juice clarification stands out as a major contribution to food Food Science and Technology technology. his work has further extended to the extraction and functional characterization of bioactive compounds from natural sources, providing valuable insights into sustainable food processing methods.

Accolades and recognition 🏆

Seyed Saeid Hosseini’s excellence in research and academia has earned him numerous awards and honors. he ranked among the top students in national entrance Food Science and Technology exams for both his master’s and ph.d. degrees in food science and technology. he was also the recipient of the prestigious alborz foundation national prize in 2021, a significant recognition coinciding with the 59th anniversary of the foundation. in addition, his exceptional doctoral research earned him the best ph.d. thesis award at the 30th research festival of the university of tehran.

Impact and influence 🌍

Through his innovative research in food biotechnology, seyed saeid has made a profound impact on the field of food science. his work on enzyme technology and bioactive compound extraction has the potential to revolutionize food processing techniques, contributing to more efficient and sustainable food production. his Food Science and Technology research also has broader implications for public health, as it promotes the development of healthier and more functional food products.

Legacy and future contributions 🔮

Seyed Saeid Hosseini's legacy is being shaped by his groundbreaking research in food biotechnology and his dedication to advancing the science of food processing. as a leading academic at the university of tehran, he is poised to continue his contributions to the field, pushing the boundaries of food technology and bioengineering. his future work will undoubtedly influence the next generation of scientists and contribute to solving global food challenges through innovation and technology.

Notable Publications 

  1. Title: A zero-waste approach towards a sustainable waste management of apple: Extraction of value-added products and their application as edible coating
    Authors: Salimi, A., Khodaiyan, F., Askari, G., Hosseini, S.S.
    Journal: Food Hydrocolloids, 2024, 147, 109304
  2. Title: Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria
    Authors: Kazemi, M., Aboutalebzadeh, S., Mojaverian, S.P., Hosseini, S.S., Khodaiyan, F.
    Journal: International Journal of Biological Macromolecules, 2023, 249, 126086
  3. Title: Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product
    Authors: Pourramezan, H., Khodaiyan, F., Hosseini, S.S.
    Journal: Journal of the Science of Food and Agriculture, 2022, 102(14), pp. 6470–6480
  4. Title: Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein
    Authors: Najari, Z., Khodaiyan, F., Yarmand, M.S., Hosseini, S.S.
    Journal: Waste Management, 2022, 141, pp. 208–219
  5. Title: Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat
    Authors: Haghighatpanah, N., Omar-Aziz, M., Gharaghani, M., Hosseini, S.S., Kennedy, J.F.
    Journal: International Journal of Biological Macromolecules, 2022, 201, pp. 318–329

Mr. Mueen Abbas – Food Sciences – Innovator of the Year Achievement Award

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Mr. Mueen Abbas - Food Sciences - Innovator of the Year Achievement Award

University of agriculture Faisalabad - Pakistan

Author Profile

SCOPUS 

📚 Early academic pursuits

Mueen abbas embarked on his journey in food science with a bachelor's degree in food science and technology from the national institute of food science and technology, university of agriculture, faisalabad. his academic excellence was evident with an impressive cgpa of 3.94/4.0, reflecting his dedication and passion for the subject. furthering his education, he pursued a master's degree in food technology at the same institution, achieving a cgpa of 3.80/4.0, solidifying his foundation in the science of food technology and setting the stage for his professional career.

💼 Professional endeavors

Mueen's professional journey is marked by his hands-on experiences across various roles in the food industry. currently, he is a cold storage supervisor intern at pepsico international frito-lays, pakistan, where he manages potato exports to saudi arabia, ensuring optimal storage conditions and compliance with international standards. previously, he worked as a quality assurance and production officer at doce foods and interned at the halal research council, where he gained expertise in halal food standards, quality management, and process optimization, showcasing his versatility in the food technology field.

🔬 Contributions and research focus

Mueen’s research contributions are focused on enhancing food quality and sustainability. his expertise in formulating and characterizing nutrient-rich food products, such as fruit beverages and fortified baked goods, reflects his commitment to innovation. his research also explores sustainable practices, including the utilization of Food Sciences cereal-based husks for wastewater treatment and biodegradable packaging, aligning with global sustainability goals. mueen's work has contributed to addressing key challenges in food safety, quality assurance, and sustainability, making a significant impact in the field.

🏅 Accolades and recognition

Mueen’s dedication to food science has been recognized through his academic achievements and his impactful contributions to the industry. his research publications in esteemed journals, including trends in food science & technology and critical reviews in food science and nutrition, highlight his scholarly impact. his ability to translate academic knowledge into practical industry applications, Food Sciences particularly in quality management and halal food standards, has earned him recognition in both academic and professional circles.

🌍 Impact and influence

Mueen's influence extends beyond academia into the practical realm of food technology. through his work at pepsico and doce foods, he has contributed to improving food safety standards, optimizing production processes, and ensuring compliance with international export regulations. his role in the halal research Food Sciences council also reflects his dedication to upholding food quality and standards in line with cultural and religious requirements. mueen’s work directly impacts the food industry, driving innovation and ensuring consumer safety.

🔗 Legacy and future contributions

Mueen is poised to leave a lasting legacy in the food science and technology field. his research on sustainable practices, such as the use of bitter gourd seeds for nutrition and the application of pistachio waste in industrial processes, reflects his forward-thinking approach. with his strong academic foundation, diverse professional experiences, and commitment to sustainability, mueen is well-positioned to continue driving advancements in food technology, contributing to global food security and sustainability.

Notable Publications 

  • Title: Harnessing the potential of bitter gourd seeds for food and nutrition - A comprehensive review
    Authors: Abbas, M., Shabbir, M.A., Haq, S.M.A.U., Mousavi Khaneghah, A., Aadil, R.M.
    Journal: Applied Food Research, 2024, 4(2), 100508
  • Title: An appealing review of industrial and nutraceutical applications of pistachio waste
    Authors: Hassan, S.A., Abbas, M., Zia, S., Gattin, R., Aadil, R.M.
    Journal: Critical Reviews in Food Science and Nutrition, 2024, 64(10), pp. 3103–3121
  • Title: Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
    Authors: Hassan, S.A., Abbas, M., Mujahid, W., Bhat, Z.F., Aadil, R.M.
    Journal: Trends in Food Science and Technology, 2023, 140, 104166

Dr. Shalini Gaur Rudra – Food Science and Technology – Best Researcher Award

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Dr. Shalini Gaur Rudra - Food Science and Technology - Best Researcher Award

Indian Agricultural Research Institute - India

Professional Profile

SCOPUS 

GOOGLE SCHOLAR   

Early Academic Pursuits

Dr. Shalini Gaur Rudra's academic journey is marked by a diverse and extensive educational background spanning institutions like Delhi University, Guru Nanak Dev University, and SLIET. Her early academic pursuits laid a strong foundation for her future endeavors in food science and postharvest technology. Through her academic journey, she gained invaluable experience in teaching, training, and research, setting the stage for her illustrious career in agricultural research.

Professional Endeavors

With over 18 years of experience, Dr. Rudra has established herself as a leading figure in food science and technology. Her professional journey includes roles in esteemed organizations such as Panjab University, Thapar Institute, IGNOU, and the National Productivity Council before joining the prestigious ICAR-Indian Agricultural Research Institute, New Delhi, as a Senior Scientist. Her expertise in ISO 22000 certification and her instrumental role in coordinating the PG Diploma program in Food Safety and Quality Management for IGNOU demonstrate her commitment to excellence in food science.

Contributions and Research Focus

Dr. Rudra's research focuses on enhancing the shelf life and value addition of horticultural produce, as well as characterizing and processing millets, pulses, and pseudocereals. Her extensive work in areas like edible coating, nanofibers, nano-emulsions, extrusion processing, baking, Food Science and Technology and waste valorization has led to significant advancements in food technology. With over 100 technical and scientific papers published and the guidance of 11 masters and 2 doctoral students, Dr. Rudra's contributions to food science are vast and impactful.

Accolades and Recognition

Dr. Rudra's dedication to food science and technology has been recognized through numerous accolades and honors. Her citation index, with an h-index of 26 and i10-index of 41, reflects the impact of her research within the scientific community. Additionally, Food Science and Technology her involvement in various research projects funded by prestigious agencies like ICAR, DST, DBT, and the Ministry of Food Processing Industries underscores the recognition of her expertise and the significance of her contributions.

Impact and Influence

Dr. Rudra's research and innovations have had a profound impact on both academia and industry. Her work on convenient food products, functional foods, and nutrition-led extension models has contributed to improving food security and nutritional outcomes, Food Science and Technology particularly for women in rural areas. Her involvement in consultancy and industry projects further demonstrates the practical applications of her research, driving advancements in the food processing industry and enhancing the quality and safety of food products.

Legacy and Future Contributions

As Dr. Rudra continues her journey in food science and postharvest technology, her legacy is one of innovation, dedication, and impact. Her future contributions are poised to further advance the field, with a focus on developing innovative food products, enhancing food safety and quality, and empowering marginalized communities through sustainable agricultural practices. Dr. Rudra's commitment to excellence and her passion for addressing pressing challenges in food science ensure that her legacy will continue to inspire future generations of researchers and practitioners in the field.

NOTABLE PUBLICATIONS

Chickpea as a promising ingredient substitute in gluten-free bread making  2023(4)

Dynamics of physico-chemical properties towards understanding the optimum  2023(3)

Impact of Storage on Probiotic Viability, Nutritional and Sensory Quality of Fermented   2023(1)

Pigment composition analysis of fruit pulp in the recombinant progenies reveals the polygenic  2023(3)

Extruded finger millet improves rheology and quality of composite maize flatbread   2023(2)

3.5

Assoc Prof Dr. Fatemeh Bagheri – Biotechnology – Best Researcher Award

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Assoc Prof Dr. Fatemeh Bagheri - Biotechnology - Best Researcher Award

Tarbiat Modares University - Iran

AUTHOR PROFILE

SCOPUS

ORCID

EARLY ACADEMIC PURSUITS

Fatemeh Bagheri's academic journey is marked by a strong foundation in the field of Cell & Molecular Biology. Beginning with a Bachelor's degree from the University of Isfahan, Bagheri then pursued a Master's degree and subsequently a Ph.D. at the University of Tehran, where they excelled, ranking first in both their graduating classes. Bagheri's exceptional academic performance was recognized early on, as they were selected as an Exceptional Talent in their Ph.D. program without the need for an entrance exam.

PROFESSIONAL ENDEAVORS

As an Academic Staff member at Tarbiat Modares University, Fatemeh Bagheri has established themselves as a prominent figure in the field of tissue engineering and regenerative medicine. Their professional journey has been characterized by a commitment to advancing knowledge and innovation in areas such as drug and gene delivery, nanobiomaterials, cell therapy, and stem cells.

CONTRIBUTIONS AND RESEARCH FOCUS ON BIOTECHNOLOGY

Bagheri's contributions to the field of tissue engineering and regenerative medicine are extensive, spanning various aspects of biomaterials, drug delivery systems, and stem cell technologies. Their research endeavors have resulted in numerous publications in reputable journals and chapters in prestigious books, Biotechnology focusing on topics such as scaffold design, tissue regeneration, and therapeutic delivery systems.

IMPACT AND INFLUENCE

Fatemeh Bagheri's research has made a significant impact on the scientific community, as evidenced by their extensive publication record and high citation index. Their work has contributed to advancing understanding and innovation in areas critical to tissue engineering and regenerative medicine, Biotechnology  with implications for improving healthcare outcomes and patient quality of life.

ACADEMIC CITES

Bagheri's research findings have been widely cited within the academic community, reflecting the relevance and significance of their contributions to the field. Their work has influenced and informed further research in tissue engineering, drug delivery, and stem cell therapies, contributing to the advancement of scientific knowledge and innovation.

LEGACY AND FUTURE CONTRIBUTIONS

Fatemeh Bagheri's legacy lies in their dedication to advancing the frontiers of tissue engineering and regenerative medicine. Their ongoing research and scholarly pursuits hold the promise of furthering understanding and innovation in critical areas of healthcare. Bagheri's future contributions have the potential to impact patient care and shape the future of regenerative medicine, leaving a lasting legacy in the field.

NOTABLE PUBLICATIONS

ATP releasing channels and the ameliorative effects of high intensity interval training on diabetic heart: a multifaceted analysis   2024(1)

Inhalation of Spray-Dried Extract of Salvia rosmarinus Spenn Alleviates Lung Inflammatory, Oxidative, and Remodeling   2024(1)

High-intensity intermittent training ameliorates methotrexate-induced acute lung injury   2024

Alendronate releasing silk fibroin 3D bioprinted scaffolds for application in bone tissue engineering 2024

Genipin-Cross-Linked Silk Fibroin/Alginate Dialdehyde Hydrogel with Tunable Gelation Kinetics, Degradability  2024