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.

Prof Dr. Md. Anisur Rahman Mazumder – Food Science and Technology – Best Researcher Award

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Prof Dr. Md. Anisur Rahman Mazumder - Food Science and Technology - Best Researcher Award

Bangladesh Agricultural University - Bangladesh

Professional Profile

SCOPUS

ORCID

Early Academic Pursuits

Dr. Md. Anisur Rahman Mazumder began his academic journey with a strong foundation in food engineering. He obtained both his B.Sc. and M.S. degrees in Food Engineering from Bangladesh Agricultural University (BAU), securing the first position in his class with impressive CGPAs of 3.70 and 3.875 out of 4.0, respectively. His pursuit of knowledge led him to Kasetsart University in Bangkok, Thailand, where he was awarded a Ph.D. in Food Science. To further enhance his expertise, Dr. Mazumder completed several post-doctoral research fellowships, including the ISR Fellowship, IDB-TWAS Fellowship, and MFU Post-doctoral Fellowship.

Professional Endeavors

Currently, Dr. Mazumder serves as a Professor in the Department of Food Technology and Rural Industries (DFTRI) at Bangladesh Agricultural University (BAU). In this capacity, he has made significant contributions to both teaching and research. Over the years, he has supervised 37 Master’s degree students, guiding them through their research projects and helping shape the next generation of food scientists.

Contributions and Research Focus

Dr. Mazumder has an extensive research portfolio, having completed five major research projects as the Principal Investigator. His research has focused on innovative food processing and product development, such as processing food-grade emulsions, developing commercial soy sauce Food Science and Technology production processes, and extracting and encapsulating polyphenols from fruit peels. His work not only advances academic knowledge but also offers practical applications for the food industry.

Accolades and Reognition

Dr. Mazumder's dedication to research and education has earned him numerous accolades. He has published six book chapters and 54 articles in reputable national and international journals. Additionally, he has presented nine conference papers and three posters, showcasing his Food Science and Technology research on prominent platforms. His scholarly work is well-recognized, with a citation index of 14 on Google Scholar, 11 on ResearchGate, and 9 on Scopus.

Impact and Influence

Dr. Mazumder's research has had a profound impact on the field of food technology. His innovative approaches to food processing and product development have not only contributed to academic advancements but also offered practical solutions for the food industry. His work on Food Science and Technology polyphenol extraction and encapsulation has potential health benefits, promoting the use of natural antioxidants in food products.

Legacy and Future Contributions

As a professor and researcher, Dr. Mazumder continues to influence the field of food technology through his teaching, research, and consultancy work. His consultancy projects, such as the feasibility study for the Bangladesh Post Office's BPO automation and Automated Mail Processing Centre (AMPC), demonstrate his commitment to applying his expertise beyond academia. Dr. Mazumder's future contributions promise to further advance food science and technology, ensuring that his legacy is marked by innovation, practical application, and a commitment to excellence in education and research.

NOTABLE PUBLICATIONS

Optimization of microwave-assisted extraction of phenolic compounds and antioxidants 2024(2)

Optimization of extraction of phenolic compounds and antioxidants from passion fruit and rambutan 2023(4)

Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods 2023(4)

Optimization of polyphenolic compounds from Gossampinus malabarica flowers by microwave-assisted extraction technology 2023(1)

Optimization of Ethanolic Extraction of Phenolic Antioxidants from Lychee and Longan Seeds Using Response Surface Methodology 2023(5)