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. Reza Farhoosh – Food Chemistry – Best Researcher Award

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Prof. Reza Farhoosh - Food Chemistry - Best Researcher Award

Ferdowsi University of Mashhad  - Iran 

Author Profile 

SCOPUS

ORCID

📚 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

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)

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