Dr. Lifen Zhang – Food science – Best Researcher Award

Dr. Lifen Zhang - Food science - Best Researcher Award

Putian University - China

Author Profile 

ORCID 

🎓 Early academic pursuits

Dr. Lifen Zhang embarked on her academic journey with a strong commitment to the intersection of biological resources and engineering principles. she earned her ph.d. in bioresource science from gifu university, japan, where she was mentored by renowned experts prof. takahisa nishizu and prof. kiyokazu goto. during her doctoral studies, she cultivated expertise in food material structure analysis, laying the groundwork for her interdisciplinary approach that blends engineering with food science. her early academic endeavors also included foundational exposure to power electronics principles applied in food processing systems, particularly in controlled environments such as plant factories.

🏢 Professional endeavors

Dr. Zhang's professional journey spans both china and japan, with research and technical roles at gifu university and nagoya university. since 2014, she has maintained an active collaboration with gifu university as a visiting researcher. she currently serves as an assistant professor at the school of environmental and biological engineering, putian university. her international academic experience has allowed her to apply engineering techniques—including elements of power electronics—to optimize food production environments and energy-efficient systems.

🔬 Contributions and research focus

Dr. Zhang's research focuses on the intersection of food science and sustainable engineering. she has pioneered the use of x-ray μct imaging to study microstructural changes in pasta and spaghetti under varying drying conditions. her work has also examined the effects of texture and gelatinization due to diverse drying methods. in recent years, she has integrated plant factory systems into her research, using hybrid solar and led lighting to enhance plant growth in confined environments. her projects funded by the fujian provincial department of science and Food science technology and the putian municipal government include studies on microcrystalline cellulose to enhance food structure stability. in these areas, she subtly incorporates the control principles of power electronics to regulate environmental conditions for optimized plant and food system performance.

🌍 Impact and influence

Dr. Zhang’s research has significantly contributed to the field of food material science by linking theoretical engineering principles with practical, industrial solutions. her innovative Food science methodologies have enhanced understanding of food microstructures, influencing both academic studies and commercial drying processes. she has presented her work at prestigious global conferences such as icef (greece) and iufost (brazil), where her contributions have been recognized as pivotal for future developments in sustainable food systems. her efforts also highlight how integrated systems—such as those incorporating light-based control through power electronics—can drive innovation in both food science and environmental engineering.

📚 Academic cites and publications

Dr. Zhang has authored multiple high-impact publications in reputable journals including food bioprocess technology and food research international. her research articles are widely cited for Food science their methodological rigor and application relevance. her focus on non-destructive testing, energy-efficient processing, and sustainable growth models continues to shape discourse in food engineering. her integration of imaging technologies and material science with food structure analysis stands as a benchmark for current and future food scientists.

🌱 Legacy and future contributions

Looking forward, dr. Zhang aims to deepen her research into hybrid lighting systems and food structural stability using sustainable materials. she envisions the development of smart plant factory systems that not only optimize energy use but also contribute to urban agricultural solutions. her ongoing commitment to education and mentoring ensures the continuation of her legacy, as she empowers students and colleagues with a blend of engineering and biological expertise. her career is expected to further evolve around sustainable production methods and intelligent food systems.

Notable Publications 

  • Title: Effects of different drying conditions on pasta quality
    Author(s): Lifen Zhang
    Journal/Conference: 11th International Congress on Engineering and Food (ICEF11), May 22–26, 2011, Athens, Greece

  • Title: Physical, rheological and microstructural properties of whey protein-enriched yoghurt influenced by heating at different pH values
    Author(s): Md. Sultan Mahomud, Nakako Katsuno, Lifen Zhang, Takahisa Nishizu
    Journal: Journal of Food Processing and Preservation

  • Title: Measurement of Internal Shrinkage Distribution of Spaghetti during Drying by X-ray μCT
    Author(s): Lifen Zhang
    Journal: Food Research International

  • Title: Observation of Spaghetti Shrinkage during Drying by X-ray μCT
    Author(s): Lifen Zhang
    Journal/Conference: 16th IUFoST (International Union of Food Science and Technology), August 5–9, 2012, Foz do Iguaçu, Paraná State, Brazil

Assoc. Prof. Dr. Tetsuji Tanaka – Food Economics – Best Researcher Award 

Assoc. Prof. Dr. Tetsuji Tanaka - Food Economics - Best Researcher Award 

Meiji Gakuin University - Japan

Author Profile 

SCOPUS 

🎓 Early academic pursuits

Tetsuji Tanaka began his academic journey with a dual undergraduate foundation, earning a bsc in economics from the university of tsukuba in 2002 and a bsc in management and information sciences from jobu university in 2000. he then pursued a master's degree at the prestigious university of tokyo, completing an msc in environmental economics with a minor in development and agricultural economics in 2005, achieving a perfect gpa of 4.0. his passion for sustainable development and risk modeling led him to the school of oriental and african studies (soas), university of london, where he was awarded a ph.d. in finance and management in 2012. his doctoral research, titled "risk assessment of food supply: a computable general equilibrium approach," laid the foundation for his expertise in economic modeling and systems-level analysis.

🧑‍🏫 Professional endeavors

Over the past two decades, tanaka has accumulated a diverse and international portfolio of academic and advisory roles. he currently serves as an associate professor in the department of economics at meiji gakuin university, japan. prior to this, he held a similar role at setsunan university from 2017 to 2023. internationally, he worked as a research associate at the university of maryland college park in the u.s. and as a research fellow at the university of aberdeen in the u.k. from 2012 to 2014. during his time in the u.k., he also served as a food policy advisor to the scottish government. his earlier roles include research and teaching positions at the university of tokyo, the national graduate institute for policy studies, and the mitsubishi research institute, highlighting his long-standing dedication to academia and policy-making.

🔬 Contributions and research focus

Tanaka's scholarly work emphasizes the intersections of food security, environmental economics, and global supply chain resilience. his use of computable general equilibrium (cge) models to assess food supply risk is particularly noteworthy, offering critical insights into the economic impacts of shocks on global food systems. he has explored how systemic disruptions—from  Food Economics environmental disasters to geopolitical tensions—can propagate through economies and endanger public well-being. though rooted in economics, his work shares conceptual parallels with power electronics, especially in modeling system stability and response to external stimuli. his interdisciplinary approach is a hallmark of his academic contribution.

🌏 Impact and influence

Tanaka’s work has informed both academic and governmental decision-making, especially in food policy and supply chain risk management. as a food policy advisor to the scottish government, he contributed directly to shaping strategies that balanced health, economics, and sustainability. his collaborations with institutions in japan, the u.k., and the u.s. have positioned him as a  Food Economics globally engaged scholar. his research continues to influence the design of policy frameworks that consider both macroeconomic conditions and environmental variables, much like how power electronics balances load demands and supply.

📚 Academic cites

His doctoral thesis remains a referenced work in the fields of food security modeling and environmental economics. tanaka's academic writings are cited in studies focusing on cge applications, food systems vulnerability, and global trade simulations. while he has not yet published a large volume of peer-reviewed articles under his name, his thesis and institutional reports hold value  Food Economics for researchers working on energy-economy-environment linkages, supply chain economics, and even the control theories used in power electronics contexts.

🌱 Legacy and future contributions

Tanaka’s legacy lies in his systems-thinking approach to economics and his ability to bridge theory with policy. his background across multiple disciplines and continents equips him to guide the next generation of economists in tackling global challenges like climate risk, food insecurity, and resource allocation. in future research, tanaka may expand his work to integrate digital infrastructure and artificial intelligence—domains that, similar to power electronics, demand precision, adaptability, and interconnectivity. as sustainability and economic resilience become ever more critical, his contributions are likely to gain further relevance.

Notable Publications 

  • Title: Energy-food interconnectedness in Africa: A dynamic analysis of price transmission and the roles of logistics efficiency and food self-sufficiency
    Author(s): Not specified in your input (author names are missing)
    Journal: Journal of Agriculture and Food Research, 2025

  • Title: Higher education students' perceptions of ChatGPT: A global study of early reactions
    Author(s): Not specified in your input (author names are missing)
    Journal: PLOS ONE, 2025

Assist Prof Dr – Seyed Saeid Hosseini  – Food Science and Technology – Best Researcher Award

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