Mruganxi Harshad Sharma | Food Science and Technology | Best Researcher Award

Published on by Popular Engineer

Ms. Mruganxi Harshad Sharma | Food Science and Technology | Best Researcher Award

PhD Student, Prince of Songkla university, Thailand

Mruganxi Harshad Sharma is a dynamic and emerging researcher in the field of Food Science and Microbiology, currently pursuing his Ph.D. at Prince of Songkla University, Thailand. With a solid academic foundation in microbiology from Veer Narmad South Gujarat University and over two years of hands-on research and lab experience, Mruganxi is passionate about advancing food safety through molecular, microbiological, and innovative non-thermal techniques. His work has contributed to addressing critical challenges such as antimicrobial resistance and pathogen control in seafood and meat products. He has published in reputed journals like Foods and International Journal of Food Science and Technology, showcasing his ability to apply novel scientific tools like cold plasma and bioactive compound conjugates in food preservation. His collaborative projects and award-winning presentations underline his commitment to impactful, solution-oriented research that bridges microbiology, technology, and public health.

Professional Profile

Scopus | Google Scholar | ORCID

Education

Mruganxi Harshad Sharma’s educational journey reflects a strong foundation in life sciences and a focus on applied microbiology. He is currently pursuing a Ph.D. in Food Science and Technology at Prince of Songkla University, Thailand. Prior to this, he completed his M.Sc. in Microbiology from Veer Narmad South Gujarat University in Surat, India, graduating with a CGPA of 6.73 in 2021. He earned his B.Sc. in Microbiology with a CGPA of 6.27 from Shree Ramkrishna Institute of Computer Education and Applied Sciences in Surat in 2019. His earlier academic background includes secondary education from Jay Ambe Vidhyabhavan under the Gujarat State Board (70.5%) and his schooling at Divine Child High School under CBSE (8.4 CGPA). This academic progression underscores his consistent focus on biological sciences, enabling him to develop both technical and research-oriented skills essential for tackling food safety, microbial control, and bioprocessing challenges.

Professional Experience

Mruganxi has developed robust laboratory and research skills through diverse professional roles. From October 2021 to October 2022, he worked as a Microbiologist at the Pacific School of Engineering, affiliated with the Environmental Audit Cell of the Gujarat Pollution Control Board. In this role, he performed microbiological analysis related to water and air quality, ensuring regulatory compliance. Prior to that, he served as a Lab Technician at the RT-PCR Laboratory at Veer Narmad South Gujarat University from April 2021 to October 2021. There, he conducted PCR analyses for viral detection, nucleic acid extraction, and reagent preparation. These positions have equipped him with practical experience in molecular biology, environmental monitoring, and analytical instrumentation. His transition into academia and research was a natural evolution, driven by his interest in food safety, microbiological innovations, and public health. His professional experiences enrich his Ph.D. research by grounding it in real-world applications and industry needs.

Awards and Honors

Mruganxi Harshad Sharma has earned recognition for both academic excellence and extracurricular engagement. Most notably, he received the Best Graduate Student Oral Presentation Award at the prestigious International Symposium on Natural Product Innovation and Commercialization (NPIC) in Satun, Thailand, in November 2024. His ability to communicate complex research findings effectively has also been acknowledged through his active participation in various scientific forums and student activities. He took part in a World Water Day quiz organized by the Uttarakhand Pollution Control Board in March 2022 and participated in multiple quiz and drama competitions organized by the Undergraduate Association of Microbiologists (UGAM) in 2018 and 2019. In March 2018, he won third prize for presenting a biology model at an inter-college science competition. These achievements reflect his well-rounded personality, strong communication skills, and his enthusiasm for science outreach—essential traits for a modern researcher and academic leader.

Research Focus

Mruganxi Sharma’s research lies at the intersection of food microbiology, food safety, and advanced preservation technologies. He is particularly focused on developing novel, sustainable antimicrobial strategies to combat foodborne pathogens such as Vibrio parahaemolyticus and multidrug-resistant bacteria in seafood. His investigations explore the use of chitooligosaccharide-epigallocatechin gallate conjugates, non-thermal high-voltage atmospheric cold plasma, and Maillard reaction products derived from protein hydrolysates as safe alternatives for food preservation. His work is highly relevant to the seafood industry, food packaging, and global health, aiming to reduce antibiotic reliance while improving food shelf life and sensory attributes. Through interdisciplinary collaboration, Mruganxi applies molecular tools, biochemical assays, and sensory evaluation methods to validate the efficacy of these emerging interventions. His vision is to bridge microbiological science and real-world applications, ensuring food security and public health safety. His research supports the Sustainable Development Goals (SDGs), particularly those related to food and health.

Publication Top Notes

Title: Physical, textural, microbiological, and sensorial properties and oxidative stability of chicken patty fortified with Maillard reaction products derived from salmon frame (Salmo salar) protein hydrolysate


Journal: International Journal of Food Science and Technology (2025)
DOI: 10.1093/ijfood/vvae020
Contributors: Sharma, K.; Sharma, M.H.; Buatong, J.; Fu, Y.; Benjakul, S.
Summary: This study evaluates the integration of Maillard reaction products derived from salmon protein into chicken patties to enhance their oxidative stability, microbiological quality, and sensory characteristics. Results showed improved shelf life and consumer acceptance, providing an effective bio-based solution in processed meat products.

Title: Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat


Journal: Foods (2025-07-23)
DOI: 10.3390/foods14152577
Contributors: Sharma, M.H.; Singh, A.; Singh, Ankita; Benjakul, S.; Palamae, S.; Mittal, A.; Buatong, J.
Summary: This paper investigates the synergistic antimicrobial effect of a chitooligosaccharide–epigallocatechin gallate (COS–EGCG) conjugate and cold plasma on Vibrio parahaemolyticus in clam meat. The study demonstrates significant pathogen reduction without compromising sensory quality, highlighting a promising method for seafood safety.

Title: Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate


Journal: Foods (2024)
DOI: 10.3390/foods13152375
Contributors: Sharma, M.H.; Palamae, S.; Yingkajorn, M.; Benjakul, S.; Singh, A.; Buatong, J.
Summary: This study characterizes multidrug-resistant Vibrio species isolated from bivalve mollusks and evaluates the antimicrobial effects of COS–EGCG. Findings provide valuable insights into controlling seafood-borne pathogens using bio-based alternatives and support future applications in the seafood industry.

Conclusion

Mruganxi Harshad Sharma is a promising young researcher whose work bridges scientific innovation and practical applications in food safety and microbiology. His interdisciplinary focus, publication record, and dedication to improving food quality through modern scientific approaches make him a compelling candidate for the Best Researcher Award.

 

José Maria Rodrigues da Luz | Fermentation and Sensory Analysis | Outstanding Scientist Award

Published on by Popular EngineerLeave a Comment on José Maria Rodrigues da Luz | Fermentation and Sensory Analysis | Outstanding Scientist Award

Dr. José Maria Rodrigues da Luz | Fermentation and Sensory Analysis |Outstanding Scientist Award

Postdoctorate, FEDERAL UNIVERSITY OF VIÇOSA, Brazil

José Maria Rodrigues da Luz is a distinguished Brazilian biochemist, microbiologist, and researcher. He holds a Ph.D. in Agricultural Microbiology from Universidade Federal de Viçosa (UFV), Brazil, and currently holds a postdoctoral position at the same institution. With an extensive academic background, José Maria has contributed significantly to the fields of biochemistry and microbiology, focusing on fungi, mycorrhizal interactions, and biotechnological applications. His work in microbiology and biochemistry has garnered international recognition. He has also held teaching positions at Universidade Federal de Alagoas and Instituto Federal de Educação, Ciência e Tecnologia. His research interests center around environmental sustainability, such as utilizing fungi for biodegradation and waste management. Furthermore, his expertise extends to agricultural applications, including the development of biotechnological processes for enhancing coffee and mushroom production.

Profile

Education

José Maria Rodrigues da Luz has a robust academic foundation in Biological Sciences. He completed his undergraduate degree in Biochemistry from Universidade Federal de Viçosa (UFV), Brazil, in 2007. He went on to earn a Master’s and Ph.D. in Agricultural Microbiology at UFV, under the mentorship of Maria Catarina Megumi Kasuya. His Ph.D. research, which earned him a grant from the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), delved into the biodegradation of plastics and lignocellulolytic enzymes, with a focus on developing sustainable agricultural solutions. In addition to his primary education, José Maria pursued postdoctoral studies at UFV, expanding his research on fermentation processes and microbiology applications in agriculture, environmental sustainability, and biotechnology. These postdoctoral opportunities were funded by prominent agencies like CAPES and CNPq, reflecting his continued commitment to advancing knowledge in his field.

Experience

José Maria Rodrigues da Luz has amassed a wealth of experience in both academia and research. His professional career includes roles at Universidade Federal de Alagoas (UFAL), where he worked as a visiting professor, imparting knowledge in fields such as agroecology, biochemistry, and microbiology. Additionally, he has contributed significantly to research projects at UFV, focusing on areas such as fungal biotechnology, biodegradation, and environmental sustainability. He has been involved in several research projects exploring the potential of fungi, such as Pleurotus ostreatus, for waste management and agricultural applications. Furthermore, José Maria has collaborated on projects examining microbial diversity in coffee production and the biotechnological processes involved. His extensive research output and involvement in teaching have cemented his reputation as an expert in his field. He has also held managerial positions at TecnMol, a civil association in biochemistry, further diversifying his experience in the scientific community.

Research Focus

José Maria Rodrigues da Luz’s research focuses on the intersection of biochemistry, microbiology, and environmental sustainability. His primary areas of interest include the use of fungi, such as Pleurotus ostreatus and Pisolithus, in the degradation of waste, particularly plastic materials and agricultural residues. His work emphasizes the application of lignocellulolytic enzymes and the biotechnological potential of mycorrhizal fungi in improving agricultural sustainability. Additionally, he is involved in the fermentation processes of coffee, exploring the microbial communities and their role in enhancing the sensory quality of the coffee beverage. José Maria’s research also covers the bioactivity of compounds like ergosterol and β-glucan produced by fungi, as well as the development of green polymers from lignocellulosic materials. His work in sustainable waste management, biodegradation, and improving food and agricultural production underscores his commitment to finding innovative solutions to global environmental and agricultural challenges.

Publication

  1. Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation 🍄☕
  2. Intestinal microbial diversity of swines fed with different sources of lithium 🐖🔬
  3. Arbuscular mycorrhizal fungi community in coffee cultivation under different agroforestry management systems in the Maciço de Baturité region, Brazil 🌱🌍
  4. Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages 🔬☕
  5. Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods ☕🔬
  6. Production of milk-coagulating protease by fungus Pleurotus djamor through solid-state fermentation using wheat bran as the low-cost substrate 🍄🧀
  7. Diversity of potential nitrogen-fixing bacteria from rhizosphere of Coffea arabica L. and Coffea canephora L. 🌱🔬
  8. Production, characterization, and application of a new chymotrypsin-like protease from Pycnoporus sanguineus 🍄💧
  9. Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration 🍵🍄
  10. Lentinula edodes lignocellulolases and lipases produced in Macaúba residue and use of the enzymatic extract in the degradation of textile dyes 🍄🌿

 

 

Taylor Wallace | Food Science | Outstanding Scientist Award

Published on by Popular EngineerLeave a Comment on Taylor Wallace | Food Science | Outstanding Scientist Award

Dr Taylor Wallace | Food Science | Outstanding Scientist Award

CEO, Think Healthy Group, LLC, United States

Dr. Taylor C. Wallace is a highly respected nutrition scientist and media personality, known as “America’s Favorite Food Scientist.” As the CEO of Think Healthy Group, LLC, Dr. Wallace combines academic research and public health advocacy. He serves as an adjunct professor at George Washington University and Tufts University, focusing on nutrition and chronic disease prevention. Dr. Wallace has made 302 national TV appearances and authored numerous articles and books on nutrition, including the acclaimed cookbook Sizzling Science. Recognized for his innovative work, he was named a Kentucky Colonel in 2021 and is frequently seen on ABC, CBS, NBC, FOX, and CNN. 📚🎙️🍴

Profile

Education

Dr. Wallace earned his Ph.D. and M.S. in Food Science and Nutrition from The Ohio State University (2007-2010), following his B.S. in Food Science and Technology from the University of Kentucky (2005). His academic background laid a strong foundation for his research in nutritional science and health interventions. Dr. Wallace’s expertise continues to shape both scientific and public health communities, especially in chronic disease prevention through diet and nutrition. 📖🎓🍏

Experience

Dr. Wallace’s career spans academia, industry, and public service. He is currently the CEO of Think Healthy Group, LLC, and adjunct professor at George Washington University and Tufts University. Previously, he held leadership roles at the National Osteoporosis Foundation, the Council for Responsible Nutrition, and the International Life Sciences Institute. His diverse background includes scientific communication, regulatory affairs, and overseeing impactful nutrition research. His expertise shapes both policy and public understanding of nutrition science. 🏫💼🧑‍🔬

Awards and Honors

Dr. Wallace has received numerous prestigious recognitions, including the Fellow designation from both the Academy of Nutrition and Dietetics (2023) and the American College of Nutrition (2011). He was named a Kentucky Colonel in 2021 for his remarkable contributions to nutrition science and public health. Other accolades include the 2015 Charles A. Regus Award for impactful research and the 2020 Advances in Nutrition Tenth Anniversary Most Cited Article award. 🏆🎖️🌟

Research Focus

Dr. Wallace’s research is centered on nutritional interventions to promote health and prevent chronic diseases. His work includes investigating bioactives, dietary supplements, and the role of nutrition in bone health and cardiovascular disease. With over $7.9 million in funding, he has made significant contributions to scientific understanding in areas such as magnesium, flavonoids, and micronutrients in disease prevention. His research also informs public health policy and clinical nutrition. 🧬💡🍏

Publication Top Notes

  • Wallace TC. “Anthocyanins in cardiovascular disease.” Advances in Nutrition, 2011.
  • Wallace TC. “The nutritional value and health benefits of chickpeas and hummus.” Nutrients, 2016.
  • Wallace TC, Giusti MM. “Health-Promoting Components of Fruits and Vegetables in Human Health.” MDPI Books, 2018.
  • Wallace TC, Shams-White M. “Dietary protein and bone health.” American Journal of Clinical Nutrition, 2017.
  • Wallace TC, Fulgoni III VL. “Multivitamin/mineral supplement contribution to micronutrient intakes.” Journal of the American College of Nutrition, 2014.
  • Wallace TC, Bailey RL, Blumberg JB, Burton-Freeman B, Chen CO, et al. “Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake.” Critical Reviews in Food Science and Nutrition, 2020.
  • Wallace TC, Guarner F, Madsen K, Cabana MD, Gibson GR, et al. “Human gut microbiota and its relationship to health and disease.” Nutrition Reviews, 2011.
  • Wallace TC, Murray R, Zelman KM. “The nutritional value and health benefits of chickpeas and hummus.” Nutrients, 2016.
  • Wallace TC, Giusti MM. “Anthocyanins.” Advances in Nutrition, 2015.
  • Wallace TC, MacKay D, Al-Mondhiry R, et al. “Dietary Supplement Regulations in the U.S.” Springer International Publishing, 2014.

 

Tapasya Kumari | Food Science and Technology | Young Scientist Award

Published on by Popular EngineerLeave a Comment on Tapasya Kumari | Food Science and Technology | Young Scientist Award

Assist. Prof. Dr Tapasya Kumari | Food Science and Technology | Young Scientist Award

Assistant Professor, GITAM University, India

Dr. Tapasya Kumari is an Assistant Professor in the Department of Microbiology and Food Science & Technology at GITAM (Deemed to be University), Visakhapatnam, India. With a strong background in Food Science, she completed her PhD from Tezpur University, focusing on dietary fiber enriched functional foods. Dr. Kumari is passionate about enhancing food quality and nutrition through innovative research. Her dedication to advancing the field is demonstrated through her numerous publications and participation in various national and international conferences. In addition to her academic role, she actively engages in workshops and seminars to empower the next generation of food scientists.

Profile

Strengths for the Award

  1. Strong Academic Background:
    • Dr. Kumari has a robust educational foundation, having completed her PhD at Tezpur University with a focus on dietary fiber and functional foods. Her degrees in Food Sciences and Life Sciences complement her research interests effectively.
  2. Diverse Research Interests:
    • Her research encompasses dietary fiber, prebiotics, probiotics, functional foods, and agri-waste valorization. This breadth indicates a holistic approach to food science, addressing both health and sustainability.
  3. Significant Publication Record:
    • With 12 publications and an impressive citation index, her research contributions are well-recognized in the scientific community. Her h-index scores across different platforms demonstrate the impact of her work.
  4. Awards and Recognition:
    • Winning the ‘2021 Early Career Researcher Competition’ and securing top positions at various conferences underscore her potential and the quality of her research.
  5. Teaching and Mentorship Experience:
    • As an Assistant Professor, Dr. Kumari has experience in teaching and guiding students, which is essential for a young scientist aiming to foster future researchers.
  6. Active Participation in Conferences:
    • Her involvement in national and international conferences, both as a presenter and award recipient, shows her commitment to knowledge sharing and continuous learning.

Areas for Improvement

  1. Broader Collaboration:
    • While Dr. Kumari has an impressive individual publication record, seeking collaborative projects with researchers from diverse disciplines could enhance her research impact and innovation.
  2. Grant Application Experience:
    • Gaining experience in applying for research grants could provide funding opportunities for her projects, allowing for broader studies and experimental validations.
  3. Public Engagement:
    • Increasing engagement with the public or industry stakeholders can enhance the societal impact of her research, especially in areas like functional foods and health.
  4. Leadership Roles:
    • Taking on leadership roles in professional organizations or research groups could further develop her skills and expand her professional network.

Education 

Dr. Tapasya Kumari earned her PhD in Food Science from Tezpur University, Assam, in August 2023, where her research centered on developing dietary fiber enriched functional foods from green pea peels. She holds a Master’s degree in Food Sciences from Sambalpur University, where she achieved an impressive 8.2 CGPA. Her undergraduate studies were completed at Maitreyi College, Delhi University, where she graduated in Life Sciences with a first division. Her educational journey reflects her commitment to understanding the intricate relationships between food science, nutrition, and health, laying a robust foundation for her research and teaching career.

Experience 

Dr. Tapasya Kumari has garnered extensive teaching experience since her career began. Currently, she serves as an Assistant Professor at GITAM University, a position she has held since September 2023. Prior to this, she worked at Sambalpur University and Majhighariani Institute of Technology and Science, where she contributed to curriculum development and guided students in their academic pursuits. Her teaching methodology emphasizes practical applications of food science concepts, fostering an interactive learning environment. Additionally, Dr. Kumari’s involvement in various workshops and faculty development programs highlights her commitment to continuous professional growth and education.

Awards and Honors 

Dr. Tapasya Kumari has received several accolades that recognize her contributions to food science. She won the prestigious ‘2021 Early Career Researcher Competition’ organized by Wiley for her review on the health benefits of garden pea seeds and pods. Her research has been showcased at multiple conferences, earning her first positions in poster and oral presentations at international symposia, such as the SAFETy-2021 and MFNS-2022. These awards underscore her innovative research and commitment to excellence in her field. Her active participation in conferences demonstrates her dedication to sharing knowledge and fostering collaboration among scientists and researchers in food technology.

Research Focus 

Dr. Tapasya Kumari’s research interests lie at the intersection of dietary fiber, prebiotics, probiotics, functional foods, and agri-waste valorization. She is particularly focused on developing innovative food products that enhance nutritional value and health benefits. Her work explores the extraction and application of dietary fibers from various food waste sources, such as green pea and bottle gourd peels, contributing to sustainable food practices. Additionally, Dr. Kumari investigates the synergistic effects of prebiotics and probiotics on gut microbiome health, aiming to provide evidence-based solutions for improving digestive health. Through her research, she seeks to address critical issues in food chemistry and product development, ultimately aiming to contribute to the advancement of functional foods and public health.

Publication Top Notes

  1. Potential health benefits of garden pea seeds and pods: A review 🌱
  2. Extraction of dietary fiber and phytochemicals from bottle gourd seeds (Lagenaria siceraria), its physicochemical properties and application in food model 🍈
  3. Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis 🥗
  4. Effect of extrusion and enzyme modification on functional and structural properties of pea peel (Pisum sativum L.) insoluble dietary fibre and its effect on yogurt 🍦
  5. Development of functional pasta from pineapple pomace with soyflour protein 🍝
  6. Optimization of microwave-assisted process for extraction of phytochemicals from norabogori fruit (Prunuspersica L. Batsch) and its application as fruit leather 🍑
  7. Effect of enzymatic modified pea peel dietary fibre on syneresis, texture, rheology and microstructural properties of yogurt 🥛
  8. Calorimetric biosensors: core principles, techniques, fabrication and application 🔬
  9. Extraction of dietary fiber and encapsulated phytochemical enriched functional pasta from Bottle gourd (Lagenaria siceraria) peel waste 🍲
  10. Synergistic role of prebiotics and probiotics in gut microbiome health: Mechanisms and clinical

Conclusion

Dr. Tapasya Kumari is a highly qualified candidate for the Young Scientist Award, demonstrating significant contributions to the field of food science through her research on dietary fibers and functional foods. Her strong publication record, awards, and teaching experience reflect her dedication and capability. By addressing areas for improvement, particularly in collaboration, funding, and public engagement, she could enhance her profile further and contribute even more substantially to the scientific community. Overall, Dr. Kumari’s potential for future innovations makes her an excellent candidate for recognition as a Young Scientist.