Award Winners

Title	First Name	Last Name	Institution/Organization	Country	Selected for
Prof	Velimir	Popsavin	University of Novi Sad	Serbia	Best Researcher Award
Ms	Gülay	Özkan	Ankara university	Turkey	Best Researcher Award
Dr	Md. Alamgir	Hossain	Khulna University of Engineering & Technology	Bangladesh	Best Researcher Award
Dr	Maya Setan	Diakité	Swedish University of Agricultural Sciences (SLU)	Sweden	Best Researcher Award
Assoc. Prof. Dr	Olcay	Gençyılmaz	Çankırı Karatekin University	Turkey	Best Researcher Award
Dr	QingJian	Liang	Zhejiang ocean university	China	Best Researcher Award
Assoc. Prof. Dr	Furkan	Ayaz	Biruni University	Turkey	Best Researcher Award
Assist. Prof. Dr	Nitin	Srivastava	Amity University Uttar Pradesh Lucknow Campus	India	Best Researcher Award
Assist. Prof. Dr	Mohammad Taghi	Nazeri	Shahid Beheshti University	Iran	Best Researcher Award
Dr	Hongjian	Qin	Shanghai Institute of Materia Medica, CAS	China	Best Researcher Award
Prof. Dr	test	test	test	China	Best Researcher Award
Dr	Neda	Akhlaghi	Babol Noushirvani university of technology	Iran	Best Research Award
Dr	Yann	Leroux	CNRS	France	Best Research Award
Prof. Dr	Kyeong-Ho	Kim	Pukyong National University	South Korea	Best Research Award
Prof	BEHZAD	SHAREGHI	SHAHREKORD UNIVERSITY	Iran	Best Research Award
Dr	Yuhao	Liu	The First Affiliated Hospital, Guangzhou University of Chinese Medicine	China	Best Paper Award
Prof	Ola	Saleh	National Research Centre	Egypt	Analytical Chemistry Award
Dr	Raquel	Serrano Corado	Universidad de Alicante	Spain	Analytical Chemistry Award
Title	First Name	Last Name	Institution/Organization	Country	Selected for

Gallery

International Chemistry Scientist Awards

Prof. Mangang Wu is a Professor, Doctoral Supervisor, and the Director of the Research Management Office at the College of Food Science and Engineering, Yangzhou ...University, China. With a strong academic and professional background in food science, he has become an influential researcher in the field of meat science. Professor Wu has been at the forefront of research focusing on meat proteins, emulsions, food hydrocolloids, and the functional properties of proteins. His work has contributed significantly to understanding meat product stability, including emulsification and flavor enhancement.

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