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.

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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. Mangang Wu | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

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.

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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