Chaoqun Han | Logistics and Supply Chain Management | Best Paper Award

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Dr. Chaoqun Han | Logistics and Supply Chain Management | Best Paper Award

shanghai Dianji University| China

Chaoqun Han is an accomplished scholar in management science and engineering, specializing in logistics and supply chain management. She currently serves as an Associate Professor at the Business School of Shanghai Dianji University, where she has established herself as a dedicated researcher and educator. Her academic journey began with a bachelor’s and master’s degree in business administration, followed by a doctorate in management science and engineering from Huazhong University of Science and Technology, equipping her with a solid foundation for her research career. Dr. Han’s research primarily explores supply chain dynamics, carbon emission reduction strategies, vendor-managed inventory, third-party logistics, and value-added service strategies in smart manufacturing platforms. She has contributed significantly to high-impact journals, including Computers & Industrial Engineering, Journal of Intelligent & Fuzzy Systems, and Mathematical Problems in Engineering. Her work integrates theoretical insights with practical applications, particularly focusing on carbon tax policies, low-carbon preferences, and collaborative mechanisms within supply chains. Beyond her publications, she has actively participated in multiple research programs funded by the National Natural Science Foundation of China and provincial initiatives, addressing pressing challenges in sustainable logistics, distributed e-commerce, and electric vehicle management. She has also expanded her expertise through international training and visiting scholar positions in Germany and the United States. Through her innovative research and teaching, Dr. Han continues to advance the development of efficient, sustainable, and intelligent supply chain systems.

Profile: Scopus 

Featured Publications 

Han, C.-Q., Hu, Z.-H., & Ma, H.-W. (2023). Dynamic cooperative value-added service strategies of the smart manufacturing platform considering the network effect and altruism preference. Computers & Industrial Engineering, 178, 109048.

Nahed Yousfi | Plasma Treatment in Food Fermentation | Best Researcher Award

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Ms. Nahed Yousfi | Plasma Treatment in Food Fermentation | Best Researcher Award

University of Gabès and university of Toulouse| Tunisia

Nahed Yousfi is a highly motivated researcher in the fields of biology and bioengineering, currently pursuing a doctoral thesis in international cotutelle between the University of Gabès in Tunisia and the University of Toulouse in France. Her research focuses on exploring the effect of plasma treatment on kombucha fermentation, integrating expertise in plasma technology, microbial fermentation, phytochemical characterization, and biological activity evaluation. Throughout her doctoral journey, she has acquired advanced knowledge in cold atmospheric plasma applications, liquid-liquid extraction, spectrophotometric assays, HPLC-DAD, GC-MS analysis, and microbiological quantification of yeasts and bacteria. Before embarking on her doctoral studies, she obtained a master’s degree in microbial biotechnology from the Faculty of Sciences of Sfax, Tunisia, where her research emphasized improving camel milk transformation using natural extracts of Moringa oleifera. This work enriched her skills in physicochemical and microbiological analyses of dairy products, optimization of coagulation processes, experimental cheese production, and evaluation of antioxidant and antibacterial properties. She also holds a bachelor’s degree in life sciences with a specialization in molecular and cellular biology and biotechnology, following her preparatory cycle in biology and geology. Fluent in Arabic, French, and English, with additional skills in Spanish, she is proficient in several scientific software tools, including Excel, Word, PowerPoint, SPSS, OriginLab, Xcalibur, and Chromeleon 7. Recognized for her rigor, organization, and analytical mindset, Nahed continues to contribute to innovative research in bioengineering and microbial sciences.

Profile: Orcid 

Featured Publications 

Yousfi, N., Merbahi, N., Bouajila, J., Taillandier, P., & Debouba, M. (2025). Microbial fermentation assisted by pulsed electric fields, magnetic fields and cold atmospheric plasma: State of the art. Fermentation, 11(7), 417.

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