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

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.

đź’Ľ 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.

đź”— 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. Rong Liu – Nutrition – Best Innovation Award

Dr. Rong Liu - Nutrition - Best Innovation Award

China Agricultural University - China

Professional Profile

SCOPUS

Early Academic Pursuits 

Rong Liu's academic journey began with a focus on nutrition, leading to a distinguished career in research and academia. As a professor at China Agricultural University, Liu has dedicated their work to understanding the complex interactions between nutrition and health, particularly in the context of liver protection and gut microbiota.

Professional Endeavors

Throughout their career, Rong Liu has been involved in numerous research projects and consultancy endeavors. With a total of ten completed or ongoing research projects and three consultancy or industry projects, Liu's work spans various aspects of nutrition science. Additionally, Liu holds editorial appointments and professional memberships in three prominent organizations, further solidifying their standing in the academic community.

Contributions and Research Focus 

Rong Liu's research focuses on the protective effects of Codonopsis pilosula polysaccharides (CPP) against liver injury and gut microbiota dysbiosis. One of the notable studies conducted by Liu investigated the impact of CPP on sterigmatocystin (STC)-induced liver injury and its regulatory effects on gut microbiota. The findings demonstrated that CPP significantly alleviated liver injury by reducing liver inflammation, Nutrition oxidative stress, and hepatocyte apoptosis, while also modulating lipid metabolism and gut microbiota diversity. This research not only enhances the understanding of hepatotoxicity and protective mechanisms but also opens new avenues for the application of CPP in food, healthcare products, and medicine.

Accolades and Recognition 

Rong Liu's contributions to the field of nutrition have been widely recognized. With 40 published journal articles in SCI and Scopus indexed journals, Liu's research has a significant citation index of nine. Additionally, Liu has published one book with an ISBN and has ten patents either published or under process, Nutrition showcasing a prolific and impactful research career.

Impact and Influence 

Liu's research on CPP has significant implications for both academic and practical applications. By demonstrating the potential of CPP to alleviate liver injury and regulate gut microbiota, Liu's work offers promising solutions for health-related issues. The impact of this research extends to improving dietary supplements and therapeutic interventions, Nutrition influencing both scientific understanding and public health policies.

Legacy and Future Contributions 

Rong Liu's legacy in the field of nutrition science is marked by a commitment to advancing knowledge and improving health outcomes. The research on CPP and its effects on liver injury and gut microbiota sets a foundation for future studies and innovations. Moving forward, Liu aims to continue exploring the applications of nutritional compounds in health and disease prevention, contributing to the development of effective nutritional therapies and enhancing the well-being of society.

Notable Publications

Sterigmatocystin induced cytotoxicity and disturbed lipid metabolism  2023(3)

Solobacterium moorei promotes the progression of adenomatous polyps by causing inflammation  2024

Efficacy of Bifidobacterium animalis subsp. lactis BL-99 in the treatment of functional dyspepsial   2024

Sea Buckthorn Polysaccharide Ameliorates Colitis  2024

Grainy properties of post–heating fermented milk with different particle sizes  2024