Prof. Reza Farhoosh – Food Chemistry – Best Researcher Award

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Prof. Reza Farhoosh - Food Chemistry - Best Researcher Award

Ferdowsi University of Mashhad  - Iran 

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📚 Early academic pursuits

Reza Farhoosh embarked on his academic journey with a strong focus on food science and technology. he earned his bachelor's degree in food science from ferdowsi university of mashhad in 1992, laying the foundation for his illustrious career. he continued his education at tarbiat modarres university in tehran, obtaining a master’s degree in food chemistry in 1995. driven by a passion for research and innovation, he pursued a ph.d. at ferdowsi university, completing his doctoral studies in 2003 with a specialization in food chemistry and analysis.

👨‍🏫 Professional endeavors

Reza farhoosh has been a dedicated academic at ferdowsi university of mashhad since 2003, progressing from an assistant professor to a full professor in 2012. his teaching portfolio includes a variety of subjects such as food chemistry, lipid chemistry, and advanced analytical techniques like spectroscopy and chromatography. in addition to his teaching responsibilities, he serves on the editorial boards of prestigious journals like foods and scientific reports, contributing to the advancement of food science knowledge globally.

🔬 Contributions and research focus

his research focuses on the chemistry and analysis of food lipids and antioxidants, with an emphasis on understanding their role in food quality and health. reza farhoosh has developed advanced methodologies in food analysis, particularly in spectroscopic and chromatographic techniques. his work has significantly advanced the understanding of lipid oxidation and the development of innovative antioxidant systems, contributing to both academic knowledge and industrial applications.

🏆 Accolades and recognition

reza farhoosh’s dedication to food science has earned him widespread recognition in his field. he has been an influential professor, inspiring countless students through his teaching and mentoring. as a member of editorial boards for renowned journals, he has played a crucial role in shaping contemporary food science research and ensuring the dissemination of high-quality scientific findings.

🌍 Impact and influence

through his extensive teaching and research, reza farhoosh has profoundly impacted the field of food science. his work on food lipids and antioxidants has been instrumental in improving food quality and safety, benefiting industries and consumers alike. his leadership roles in academia and as an editorial board member have established him as a guiding figure in food chemistry.

🧪 Legacy and future contributions

reza farhoosh’s legacy is deeply intertwined with his contributions to food science education and research. he has built a strong foundation for future scholars through his innovative work and dedicated mentorship. his ongoing research promises to further enhance the understanding of food lipids and their applications, ensuring a lasting impact on both academia and the food industry.

Notable Publications 

  • Title: Inhibited lipid peroxidation as affected by polyglycerol polyricinoleate
    Authors: Shima Jaldani, Mitra Rezaie, Reza Farhoosh
    Journal: LWT
  • Title: Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils
    Authors: Shima Jaldani, Elham Sarfaraz Khabbaz, Melika Jooyandeh, Reza Farhoosh
    Journal: Food Chemistry
  • Title: Cut-off conjugated diene values for rejection of vegetable oils
    Authors: Elham Sarfaraz Khabbaz, Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
    Journal: LWT
  • Title: Stepwise peroxidation of canola and olive oils: A kinetic study
    Authors: Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
    Journal: Journal of the American Oil Chemists' Society
  • Title: Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA
    Authors: Paniz Khaloo Kermani, Marzieh Moeenfard, Reza Farhoosh, Arminda Alves
    Journal: Journal of Food Measurement and Characterization

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

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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

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📚 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