Dr. Yanlei Li | Food Chemistry | Best Researcher Award

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Dr. Yanlei Li | Food Chemistry | Best Researcher Award

Dr. Yanlei Li | Food Chemistry | Professor at Mechanical and Electronic Engineering College, Beijing Polytechnic College , China

Yanlei Li (李岩磊) is a researcher specializing in rapid and non-destructive food testing technologies. He is currently a host at the National Natural Science Foundation of China and is affiliated with the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences. Additionally, he serves as an off-campus master’s degree tutor at the College of Food Science and Technology, Hebei Agricultural University. His research focuses on food safety, food authenticity, and novel food testing methods, including near-infrared spectroscopy, mathematical modeling, and laser technology. He has made significant contributions to developing rapid and reliable food assessment techniques, particularly for meat quality evaluation and fruit disease detection. With numerous publications in high-impact journals, he is recognized for his pioneering work in applying optical and airflow-based technologies to food analysis. His innovative approaches contribute to ensuring food safety and quality in modern food industries.

Professional Profile :         

Scopus 

Summary of Suitability for Award:

Dr. Yanlei Li stands out as a highly suitable candidate for the “Best Researcher Award” based on his impressive track record in innovative food science research, especially in the area of rapid and non-destructive testing technologies. With affiliations to prestigious institutions such as the Chinese Academy of Agricultural Sciences and the National Natural Science Foundation of China, he has contributed significantly to food safety, authenticity, and quality assurance. His research portfolio includes pioneering work using near-infrared spectroscopy, airflow and laser techniques, and viscoelastic modeling, applied effectively to meat and fruit quality assessment. Dr. Li has published extensively in international peer-reviewed journals, demonstrating both depth and innovation in his field. He also plays a crucial mentorship role for postgraduate students and has built interdisciplinary bridges between food science, engineering, and analytical chemistry. Dr. Yanlei Li is an exceptionally qualified and deserving nominee for the “Best Researcher Award”. His cutting-edge, application-oriented research, publication excellence, and academic leadership mark him as a top-tier researcher making a substantial impact in the field of food science and technology. He exemplifies the ideals of this award by advancing science with societal relevance and international visibility.

🎓Education:

Yanlei Li has pursued advanced studies in food science and technology, specializing in innovative analytical techniques for food safety and quality assessment. He earned his degrees from top institutions in China, where he gained expertise in spectroscopy, food authenticity analysis, and mathematical modeling. His academic journey provided a strong foundation in food chemistry, physics, and emerging technologies for non-destructive food testing. Through his research, he has developed novel methodologies for evaluating meat freshness, fruit diseases, and other food attributes. His commitment to interdisciplinary approaches has enabled him to integrate laser technology, airflow analysis, and optical methods into food quality assessment. As a mentor and educator, he continues to guide students in applying scientific principles to real-world food industry challenges. His academic background and research experience have positioned him as a leading expert in rapid food testing and safety assurance.

🏢Work Experience:

Yanlei Li has extensive experience in food science research, particularly in developing rapid and non-destructive testing techniques. He is currently associated with the National Natural Science Foundation of China as a research host. He also works at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, where he contributes to cutting-edge food analysis methods. Additionally, he serves as an off-campus master’s tutor at Hebei Agricultural University, mentoring students in food science and technology. Throughout his career, he has collaborated with experts in spectroscopy, airflow technology, and food authenticity. His work involves designing advanced analytical tools to assess food quality, including the application of optical systems, laser technology, and mathematical modeling. His contributions have significantly enhanced the efficiency and accuracy of food testing, benefiting both research institutions and the food industry.

🏅Awards: 

Yanlei Li has received numerous recognitions for his contributions to food science and technology. He has been awarded research grants from prestigious organizations, including the National Natural Science Foundation of China. His innovative work in non-destructive food testing has been acknowledged at international conferences and in leading scientific journals. He has been honored for his outstanding publications in food safety and spectroscopy-based analysis. His research on meat quality evaluation using optical systems has gained significant recognition in the scientific community. Additionally, he has been invited as a reviewer for renowned food science journals, highlighting his expertise in rapid food assessment methods. His contributions to developing novel detection techniques have earned him accolades from academic institutions and industry partners. Through his dedication to advancing food safety and quality assurance, he continues to receive commendations for his impactful research.

🔬Research Focus:

Yanlei Li’s research primarily revolves around developing rapid and non-destructive testing techniques for food quality assessment. He specializes in food safety, food authenticity, and innovative food analysis methods. His work integrates near-infrared spectroscopy, laser technology, and airflow analysis to enhance food quality evaluation. He has pioneered mathematical modeling approaches to predict food attributes, including meat freshness and fruit disease detection. His research extends to novel extraction techniques, improving efficiency in food analysis. His expertise also includes viscoelastic modeling for evaluating food texture and composition. He focuses on applying optical systems for real-time food assessment, reducing the need for invasive testing. His interdisciplinary approach combines engineering, chemistry, and physics to create advanced food testing solutions. His innovations contribute to improving food safety standards and developing practical applications for industrial food monitoring.

Publication Top Notes:

“New Techniques of Meat Quality Assessment for Detecting Meat Texture”

“Rapid Detection of Adulteration in Minced Lamb Meat Using Vis-NIR Reflectance Spectroscopy”

“Potential of Two-Dimensional Correlation-Based Dual-Band Visible/Near Infrared Spectroscopy to Predict Total Volatile Basic Nitrogen Content in Meat”.

Prof. Dr. Silvia Cristina Sobottka Rolim de Moura | Food Chemistry | Best Researcher Award

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Prof. Dr. Silvia Cristina Sobottka Rolim de Moura | Food Chemistry | Best Researcher Award

Prof. Dr. Silvia Cristina Sobottka Rolim de Moura , Instituto de Tecnologia de Alimentos , Brazil

Dr. Sílvia Cristina Sobottka Rolim de Moura is a prominent researcher and Technical Director at the Institute of Food Technology (ITAL) in Brazil. She holds a PhD in Food Engineering from UNICAMP and is a postgraduate professor in Food Science and Technology. With a focus on food process engineering, Dr. Moura specializes in microencapsulation, stability of functional compounds, and plant-based product processing. As a member of various internal committees, she contributes significantly to scientific integrity and biosafety. Dr. Moura has guided numerous students, participated in international research collaborations, and has been a reviewer for multiple scientific journals. She is actively engaged in research to develop healthier and more sustainable food products, working on multiple national and international projects related to functional foods.

Professional Profile

Google Scholar

Orcid

Scopus

Summary of Suitability for Award:

Dr. Sílvia Cristina Sobottka Rolim de Moura demonstrates outstanding contributions to food science and technology, making her an ideal candidate for the “Best Researcher Award.” Her expertise in food engineering, particularly in microencapsulation, stability of functional compounds, and the development of healthy food products, has led to numerous groundbreaking studies. With a PhD in Food Engineering and over 30 published works, including articles in high-impact journals and books, Dr. Moura has significantly advanced the field of food technology. Her research directly addresses critical global issues such as food sustainability and the incorporation of bioactive compounds into food systems. Through her role as a mentor, she has guided numerous postgraduate students, shaping the next generation of food scientists. Additionally, her consultancy work with industry projects focused on food stability and shelf life estimation further exemplifies her leadership in bridging academic research with practical applications.

🎓Education:

Dr. Sílvia Cristina Sobottka Rolim de Moura completed her PhD in Food Engineering from the Faculty of Food Engineering at UNICAMP (University of Campinas), focusing on food technology and process engineering. Her academic path included undergraduate and postgraduate studies in the field of food sciences, followed by significant research in areas related to food stability, microencapsulation, and functional compounds. Her educational journey laid the foundation for her extensive career in food technology, where she continues to influence the development of healthier, sustainable food products. As a teacher in ITAL’s postgraduate program, Dr. Moura mentors graduate students in Food Science and Technology, guiding them through scientific research and innovation in food processes. Through her international research experiences, particularly at the University of Minho, she has expanded her knowledge base, working on advanced techniques related to the stability and digestibility of food compounds.

🏢Work Experience:

Dr. Sílvia Cristina Sobottka Rolim de Moura has over two decades of experience in food engineering and technology. As the deputy technical director at ITAL’s Fruit and Vegetable Technology Center, she plays a pivotal role in overseeing projects that focus on the development and optimization of food processes. She has led various research projects, particularly in the area of microencapsulation of bioactive compounds and the stability of functional foods. Dr. Moura has guided over 30 scientific initiation interns and mentored 7 postgraduate students in Food Science and Technology. Additionally, her involvement in consultancy and industry projects, such as estimating the shelf life of food products like orange juice and yeast extract, showcases her expertise in food product stability. Dr. Moura is also an active reviewer for several prestigious food science journals, demonstrating her influential role in the global food research community.

🏅Awards: 

Dr. Sílvia Cristina Sobottka Rolim de Moura has received recognition for her contributions to food science, including multiple awards for her research in food technology and innovation. Her research scholarship abroad, funded by FAPESP, at the University of Minho’s Center for Biological Engineering in Portugal, stands out among her honors. Dr. Moura’s dedication to advancing food technology has also earned her prestigious roles in several research committees, such as the ITAL Internal Biosafety and Scientific Integrity Committees. She has also been honored for her leadership and mentorship in guiding numerous students and leading short-term extension courses. Her scientific achievements have been recognized by her peers, evidenced by her participation in over 10 doctoral and master’s thesis defense committees. Dr. Moura’s work on the physical-chemical stability and microencapsulation of bioactive compounds in food continues to enhance her reputation in the food science community.

🔬Research Focus:

Dr. Sílvia Cristina Sobottka Rolim de Moura’s research focuses on food process engineering, specifically in the areas of microencapsulation and the stability of functional compounds. Her work aims to optimize the processing of plant-based products, developing healthier and more sustainable food options. She specializes in the development of microencapsulation techniques, particularly ionic gelation, to enhance the stability and bioavailability of bioactive compounds, such as antioxidants and polyphenols. Dr. Moura has conducted extensive research on the incorporation of plant extracts into food products like yogurt and non-alcoholic beverages. Additionally, her studies on the in vitro digestibility and stability of microparticles have contributed to a deeper understanding of functional food products. Her research efforts are aligned with the growing demand for functional foods that provide health benefits, such as improved digestion and antioxidant properties. Dr. Moura’s research continues to advance the development of innovative, sustainable food technologies.

Publication Top Notes:

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

Authors: SCSR de Moura, CL Berling, SPM Germer, ID Alvim, MD Hubinger

Journal: Food Chemistry, 241, 317-327

Citations: 186

Year: 2018

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Authors: SCSR de Moura, CL Berling, AO Garcia, MB Queiroz, ID Alvim, …

Journal: Food Research International, 121, 542-552

Citations: 124

Year: 2019

Stability of hibiscus extract encapsulated by ionic gelation incorporated in yogurt

Authors: SCSR de Moura, GN Schettini, AO Garcia, DA Gallina, ID Alvim, …

Journal: Food and Bioprocess Technology, 12, 1500-1515

Citations: 72

Year: 2019

Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam

Authors: SCSR de Moura, PE da Rocha Tavares, SPM Germer, ALAC Nisida, …

Journal: Food and Bioprocess Technology, 5, 2488-2496

Citations: 60

Year: 2012

Determinação da vida-de-prateleira de maçã-passa por testes acelerados

Authors: SCSR Moura, SA Berbari, SPM Germer, MEM Almeida, DA Fefim

Journal: Food Science and Technology, 27, 141-148

Citations: 41

Year: 2007

Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão

Authors: RK Grizotto, SAG Berbari, SCSR Moura, ML Claus

Journal: Food Science and Technology, 26, 709-714

Citations: 35

Year: 2006

Propriedades termofísicas de soluções modelo similares a sucos – Parte I

Authors: SCSR Moura, VCL França, ÁMCB Leal

Journal: Food Science and Technology, 23, 62-68

Citations: 31

Year: 2003

Thermophysical properties of tropical fruit juices

Authors: S Moura, SPM Germer, DCP Jardim, MS Sadahira

Citations: 31

Year: 1998

Color degradation kinetics in low-calorie strawberry and guava jellies

Authors: SCSR Moura, P Prati, FZ Vissotto, RCSC Ormenese, M Santos Rafacho

Journal: Food Science and Technology, 31, 758-764

Citations: 23

Year: 2011

A study of water activity and electrical conductivity in fruit juices: Influence of temperature and concentration

Authors: S Moura, ADA Vitali, MD Hubinger

Journal: Brazilian Journal Food Technology, 2, 31-38

Citations: 23

Year: 1999

 

 

 

 

 

Prof. Dr. Emin Yilmaz | Food Chemistry | Best Researcher Award

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Prof. Dr. Emin Yilmaz | Food Chemistry | Best Researcher Award

Prof. Dr. Emin Yilmaz , Çanakkale Onsekiz Mart Üniversites – Terzioğlu Kampüsü: Canakkale Onsekiz Mart Universitesi , Turkey

Prof. Dr. Eylem Yılmaz is a professor in the Department of Food Engineering at Çanakkale Onsekiz Mart University, Turkey. She has over two decades of academic experience and is highly involved in food science and engineering research. Her academic career spans multiple roles, including Assistant Professor, Associate Professor, and Professor at her current institution. She has supervised numerous postgraduate and doctorate theses and has contributed significantly to the field with research on food processing, fat technology, and enzyme science. She also has a notable international presence with a research ID on ORCID and extensive involvement in academic conferences and workshops.

Professional Profile

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Summary of Suitability for Award:

Prof. Dr. Eylem Yılmaz is a distinguished academic and researcher in the field of food engineering and food science. With over 20 years of experience in both teaching and research, she has made significant contributions to the advancement of food technology, food chemistry, and fat processing. Her expertise in food enzymology, molecular interactions, and the development of functional foods has been instrumental in shaping contemporary food science research.Given her extensive research output, international collaboration, mentoring contributions, and recognition in the academic and research communities, Prof. Dr. Eylem Yılmaz stands out as a highly suitable candidate for the “Best Researcher Awards.” Her innovative work in food engineering, her leadership in guiding the next generation of researchers, and her contributions to enhancing food quality and sustainability make her a deserving candidate for this prestigious honor.

🎓Education:

Prof. Yılmaz holds a Doctorate in Food Science from the University of Georgia, USA (2000), where her dissertation explored enzymes and volatile compounds in fresh tomatoes. She also holds a Master’s degree in Nutrition and Food Science from Drexel University (1996) and an undergraduate degree from Atatürk University, Turkey (1991) in Food Science and Technology. Prof. Yılmaz’s educational background provides her with a robust foundation in food chemistry, food processing, and biotechnology. She has further developed her expertise through various professional training courses in project management, enzyme purification, and antioxidant measurement methods, with an ongoing commitment to advancing research in her field.

🏢Work Experience:

Prof. Yılmaz has been serving as a professor at Çanakkale Onsekiz Mart University since 2014, where she has contributed to the growth of the Food Engineering Department. She previously held positions as an Assistant Professor (2001-2009) and Associate Professor (2009-2014). Her academic and administrative roles have included leadership in courses related to food engineering, food chemistry, and food processing, as well as research management. In addition, she has provided academic oversight as a thesis advisor for several master’s and doctoral students, focusing on food engineering technologies and the production of functional foods. Her work is backed by a strong foundation of international research collaboration and conference participation.

🏅Awards: 

Prof. Yılmaz has received recognition for her contributions to food science, including awards for her research and excellence in education. She has been an active participant in numerous international workshops, such as the Workshop on Antioxidant Measurement Methods at Istanbul University (2010) and various projects with TÜBİTAK and the European Union. Her significant achievements in academic excellence and research are highlighted by her leadership in the Çanakkale Olive Workshop (2012) and various training programs on enzyme purification and food biochemistry. Prof. Yılmaz’s dedication to advancing food technology continues to earn her prestigious academic acknowledgments.

🔬Research Focus:

Prof. Yılmaz’s research primarily focuses on food engineering, food chemistry, food technology, and fat processing. Her studies explore areas such as food enzymology, food molecular interactions, and functional food development. She has a deep interest in olive oil technology, food waste management, and innovative food processing methods like pasteurization, sterilization, and lyophilization. Prof. Yılmaz is particularly engaged in developing new methodologies for improving food quality, shelf life, and nutritional content. Her interdisciplinary approach combines biotechnology, nanotechnology, and food science to address global challenges in food security, health, and sustainability.

Publication Top Notes:

The texture, sensory properties and stability of cookies prepared with wax oleogels

Authors: E. Yılmaz, M. Öğütcü

Citations: 222

Year: 2015

Journal: Food & Function

Volume/Issue: 6(4), 1194-1204

Properties and stability of hazelnut oil organogels with beeswax and monoglyceride

Authors: E. Yılmaz, M. Öğütcü

Citations: 218

Year: 2014

Journal: Journal of the American Oil Chemists’ Society

Volume/Issue: 91(6), 1007-1017

The chemistry of fresh tomato flavor

Authors: E. Yılmaz

Citations: 200

Year: 2001

Journal: Turkish Journal of Agriculture and Forestry

Volume/Issue: 25(3), 149-155

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Authors: M. Öğütcü, E. Yılmaz

Citations: 145

Year: 2014

Journal: Grasas y Aceites

Volume/Issue: 65(3), e040-e040

Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products

Authors: M. Öğütcü, N. Arifoğlu, E. Yılmaz

Citations: 139

Year: 2015

Journal: Journal of the American Oil Chemists’ Society

Volume/Issue: 92, 459-471

Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine

Authors: E. Yılmaz, M. Öğütcü

Citations: 133

Year: 2014

Journal: Journal of Food Science

Volume/Issue: 79(9), E1732-E1738

Physico-chemical, sensory and aromatic properties of cold press produced safflower oil

Authors: B. Aydeniz, O. Güneşer, E. Yılmaz

Citations: 131

Year: 2014

Journal: Journal of the American Oil Chemists’ Society

Volume/Issue: 91(1), 99-110

Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes

Authors: M. Öğütcü, E. Yılmaz

Citations: 116

Year: 2015

Journal: International Journal of Food Properties

Volume/Issue: 18(8), 1741-1755

Oleogels as spreadable fat and butter alternatives: Sensory description and consumer perception

Authors: E. Yılmaz, M. Öğütcü

Citations: 105

Year: 2015

Journal: RSC Advances

Volume/Issue: 5(62), 50259-50267

Physicochemical, microstructural and functional characterization of dietary fibers extracted from lemon, orange and grapefruit seeds press meals

Authors: E. Karaman, E. Yılmaz, N.B. Tuncel

Citations: 88

Year: 2017

Journal: Bioactive Carbohydrates and Dietary Fibre

Volume/Issue: 11, 9-17

 

 

 

 

 

 

Prof. Mangang Wu | Food Chemistry | Best Researcher Award

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Prof. Mangang Wu | Food Chemistry | Best Researcher Award

Prof. Mangang Wu , yangzhou university , China

Wu Mangang 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. Over the years, he has built a robust profile through substantial contributions to national and international research, publishing over 60 research papers in high-impact journals. He has also been actively involved in numerous funded projects and collaborations, strengthening his role as a pioneer in the study of meat science and food engineering.

Professional Profile:

Scopus 

Summary of Suitability for Award:

Professor Mangang Wu is an exemplary candidate for the “Best Researcher Award” based on his extensive contributions to the field of food science, specifically in meat science. With over 60 publications in high-impact journals, including Food Chemistry and Journal of Food Science, Professor Wu has demonstrated sustained excellence in advancing knowledge on the functionality of meat proteins, emulsification stability, and food hydrocolloids. His research, funded by prestigious organizations like the National Natural Science Foundation of China, has led to groundbreaking insights into the structural and functional properties of meat proteins, significantly impacting both academic and industry practices.

🎓Education:

Professor Mangang Wu obtained his Bachelor’s degree in Food Science and Engineering from a renowned institution in China. He later pursued graduate studies, earning a Master’s degree, followed by a Ph.D. in Food Science, specializing in meat science and protein functionality. His doctoral research focused on the relationship between pork myofibrillar protein structure and its heat-induced gelation functionality. Professor Wu’s academic journey has been distinguished by a dedication to understanding the molecular properties of proteins and their practical applications in the food industry. Over the years, he has honed his expertise in food chemistry, emulsions, and food hydrocolloids, utilizing advanced analytical techniques such as rheology, textural analysis, and Raman spectroscopy. His academic qualifications and continuous pursuit of research excellence have led him to contribute significantly to advancing knowledge in food science, particularly in the meat products sector.

🏢Work Experience:

Professor Wu Mangang has been a faculty member at Yangzhou University for several years, currently serving as a Professor and Doctoral Supervisor. In addition to his teaching responsibilities, he is the Director of the Research Management Office at the College of Food Science and Engineering, overseeing various research activities. He has led several major research projects funded by national organizations, including the National Natural Science Foundation of China. With extensive experience in both academic research and industry collaboration, he has been instrumental in bridging the gap between theoretical research and practical applications in food science. Professor Wu has also been an active participant in numerous international conferences, contributing valuable insights on meat protein functionality, food emulsions, and flavor enhancement. His research has significantly impacted the development of new technologies in food processing, especially in the optimization of meat products for improved quality and consumer acceptance.

🏅Awards:

Professor Mangang Wu has received multiple prestigious awards in recognition of his contributions to food science and meat product research. He was honored with the National Natural Science Foundation of China projects, which reflect his significant role in advancing research in food science. In addition, he has been recognized for his excellence in research with several academic accolades, including awards for his outstanding doctoral supervision. His work on meat proteins and emulsions has earned him invitations to serve as a guest editor for renowned journals. His numerous patents and research publications are a testament to his innovation and influence in the field. Moreover, Professor Wu’s leadership in various academic and industry projects has earned him recognition from both national and international research communities. His continuous efforts in improving food product quality, particularly in meat products, have established him as a leader in the food science sector.

🔬Research Focus:

Professor Wu’s primary research focuses on meat science, particularly the functionality and structure of meat proteins. He has dedicated much of his career to studying the relationship between protein structure and its impact on the physical properties of meat products. One of his key areas of focus has been the heat-induced gelation of myofibrillar proteins, which is critical for understanding the texture and quality of processed meats. Additionally, Professor Wu is exploring emulsification stability in comminuted meats and the role of food hydrocolloids in improving product texture and stability. His research also delves into the enhancement of meat flavors, with a particular emphasis on how protein functionality can influence sensory qualities. By using advanced analytical techniques such as rheology, textural analysis, and spectroscopy, his work aims to improve the nutritional and sensory quality of meat products. Overall, his research contributes to the development of more efficient and consumer-acceptable meat products.

Publication Top Notes:

“Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels”

Authors: Xu, Y., Yang, J., Wu, M., Ge, Q., Yu, H.

Published in: Food Chemistry: X

Year: 2024

Volume: 24, Article 101831

Citations: 0

“Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice”

Authors: Jin, D.-X., Jin, Y.-X., Zhang, W., Ge, Q.-F., Yu, H.

Published in: Food Bioscience

Year: 2024

Volume: 61, Article 104982

Citations: 0

“Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective”

Authors: Chen, L., Liu, R., He, C., Ge, Q., Yu, H.

Published in: Food Bioscience

Year: 2024

Volume: 61, Article 104740

Citations: 0

“Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate”

Authors: Zhao, X., Sun, X., Lai, B., Kong, B., Yu, H.

Published in: Food Hydrocolloids

Year: 2024

Volume: 154, Article 110082

Citations: 0

“Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose”

Authors: Wu, M., Gu, C., Duan, L., Ge, Q., Yu, H.

Published in: Food Chemistry

Year: 2024

Volume: 447, Article 138955

Citations: 2

 

 

 

 

 

 

 

Assoc. Prof. Dr. Heba Mostafa | Food Chemistry Award | Women Researcher Award

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Assoc. Prof. Dr. Heba Mostafa | Food Chemistry Award | Women Researcher Award

Assoc. Prof. Dr. Heba Mostafa , Cairo University , Egypt 

Dr. Heba Sayed Mostafa is a distinguished Associate Professor in the Food Science Department at Cairo University, Giza, Egypt. With a Ph.D. in Agricultural Sciences and over 20 years of teaching experience, Dr. Mostafa has become a leading figure in food microbiology and biotechnology. She is renowned for her innovative research in enzyme production, food bioactives, and sustainable food processing techniques. Dr. Mostafa plays a pivotal role in shaping future food scientists through her coordination of the “Biotechnology in Food Processing” master’s program. Her dedication extends beyond academia, actively contributing to various professional societies and engaging in strategic planning to enhance educational quality. Dr. Mostafa’s commitment to excellence is reflected in her extensive publication record and her recognition through numerous awards and honors. Passionate about advancing food science, she continues to inspire students and colleagues alike with her expertise and leadership.

Professional Profile:

Orcid 

Scopus  

Summary of Suitability for Award:

Dr. Heba Sayed Mostafa exemplifies the ideal candidate for the prestigious “Women Researcher Award” through her outstanding contributions to food microbiology and biotechnology. With over two decades of dedicated academic and research excellence, she has advanced innovative and sustainable solutions in food science, including enzyme production, food bioactives, and waste valorization. Her research aligns with global challenges in nutrition, sustainability, and food security, positioning her as a leader in her field.

🎓Education:

Dr. Heba Sayed Mostafa’s academic journey is marked by excellence and dedication. She earned her Bachelor of Agricultural Sciences in Food Science with a minor in Genetics from Cairo University , graduating with honors and a “Very Good with Honor” distinction. Pursuing her passion for food science, she continued at Cairo University to obtain her Master of Agricultural Sciences , focusing on the “Improvement of Baker’s Yeast Characteristics by Mutation and Growth Factors.” Her relentless pursuit of knowledge culminated in a Doctor of Philosophy (Ph.D.) in Agricultural Sciences  , specializing in food microbiology and biotechnology. Dr. Mostafa’s comprehensive education has provided her with a robust foundation, enabling her to contribute significantly to both academic and practical advancements in the field of food science

🏢Work Experience:

Dr. Heba Sayed Mostafa has cultivated a distinguished academic career at Cairo University, progressing through roles from Demonstrator to Associate Professor in the Food Science Department. Her expertise spans food microbiology, biotechnology, and microbial applications in food processing. She has significantly contributed to teaching, research supervision, and curriculum development, enhancing the quality of higher education. Beyond Cairo University, she has taught at Helwan University and played a pivotal role in mentoring undergraduate and postgraduate students. Balancing professional growth with personal commitments, she remains deeply engaged in advancing food science and microbiology.

🏅Awards:

Dr. Heba Sayed Mostafa’s dedication to excellence is celebrated through numerous awards and recognitions. She has been honored for developing innovative business models and entrepreneurial ideas, including leading her team to victory with the concept “Waste is Wealth.” Her work on projects like Stevia has also been recognized as exemplary. Dr. Mostafa is an esteemed member of prestigious organizations such as the American Society of Microbiology, the Microbiology Society, and the European Federation of Biotechnology. Additionally, her certifications, including the Fundamentals of Digital Transformation and International Computer Driving License (ICDL), highlight her commitment to professional development and innovation.

🔬Research Focus:

Dr. Heba Sayed Mostafa’s research focuses on advancing food microbiology and biotechnology through innovative and sustainable approaches. She specializes in enzyme production, optimizing microbial fermentation for industrial applications, and exploring natural antioxidants and bioactives for health benefits. Her work in probiotics and functional foods aims to enhance nutrition and wellness, while her expertise in waste valorization transforms agricultural by-products into valuable resources. Additionally, she innovates food processing techniques to improve nutritional quality and sensory appeal. Her interdisciplinary efforts bridge science and application, driving progress in food sustainability and public health.

Publication Top Notes:

  • Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis
  • Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal
    • Citations: 1
  • Actinobacteria as Microbial Cell Factories and Biocatalysts in the Synthesis of Chiral Intermediates and Bioactive Molecules; Insights and Applications
    • Citations: 1
  • Correction to: Potato peels for tannase production from Penicillium commune HS2, a high tannin-tolerant strain, and its optimization using response surface methodology
  • Potato peels for tannase production from Penicillium commune HS2, a high tannin-tolerant strain, and its optimization using response surface methodology
    • Citations: 7