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

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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 🍄🌿

 

 

Fatih Cesur | Nutrition | Best Researcher Award

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Assist. Prof. Dr. Fatih Cesur | Nutrition | Best Researcher Award

Dr, Ege University,  Turkey

Fatih Cesur is a dedicated researcher from Turkey, specializing in human nutrition, vaccine antibodies, immune system, carbohydrate metabolism, diabetes, and cardiovascular diseases. He has contributed significantly to international SCI-E journals, with several of his articles under review. Fatih holds a PhD in Nutrition from Ege University (2020) and has worked as an Assistant Professor, also serving as the Head of the Department of Nutrition and Dietetics at the University of Avrasya (2020-2024). His technical expertise includes working with advanced laboratory tools such as spectrophotometers, ELISA, PCR, and HPLC chromatography devices. With a passion for scientific research, he has conducted and published several studies on health and nutrition-related topics, contributing to the advancement of knowledge in these fields.

Profile 

Orcid

Scopus 

Google scholar

Education 

Fatih Cesur completed his doctoral studies at Ege University’s Institute of Health Sciences in 2020, earning a PhD in Nutrition with an AGNO of 3.77/4.00. Prior to this, he completed his Master’s Degree in Nutrition at the same institution in 2015, achieving an AGNO of 3.20/4.00. Fatih’s academic journey began with a Bachelor’s degree in Food Engineering from Atatürk University, which he completed in 2012. His commitment to academic excellence is reflected in his top-tier grades and the depth of his research during his doctoral studies, particularly in areas such as diabetes, cardiovascular diseases, and vaccine responses. His education has equipped him with strong theoretical knowledge and practical skills, laying the foundation for his successful academic and research career in the health sciences.

Experience 

Fatih Cesur has a wealth of academic and research experience, holding positions in prestigious universities. He began his academic career as a Research Assistant at the University of Şifa (2014-2016), where he honed his research skills. After completing his PhD, Fatih served as an Assistant Professor at the University of Avrasya (2020-2024), where he led the Department of Nutrition and Dietetics for two of those years. During his tenure, he also managed several research projects, contributing significantly to the academic environment of the department. Fatih’s current role is as a researcher at the University of Çankırı Karatekin (2024–present), where he continues to advance scientific knowledge in the fields of nutrition and health. His leadership experience, combined with his deep expertise in nutrition and health sciences, makes him a well-respected figure in academia.

Research Focus 

Fatih Cesur’s research primarily focuses on human nutrition, particularly in the areas of carbohydrate metabolism, diabetes management, vaccine responses, and cardiovascular health. He has conducted several studies that explore the effects of dietary interventions on blood glucose control, particularly in patients with insulin-treated type 2 diabetes. Additionally, Fatih’s research on vaccine antibodies, especially in relation to COVID-19, highlights his commitment to understanding the interplay between nutrition and immune system responses. His work also explores the role of functional foods, such as walnuts and resistant starch, in modulating lipid parameters and glycemic control. Fatih’s research is characterized by a commitment to improving public health through evidence-based nutrition strategies. He utilizes cutting-edge laboratory techniques and biostatistics to ensure the rigor and relevance of his findings, contributing valuable insights to both academic literature and real-world health applications.

Publications 

  • Impact of vitamin D3 supplementation on COVID-19 vaccine response and immunoglobulin G antibodies in deficient women 🦠💉
  • The Effect of Walnut Consumption on Small Dense Low-Density Lipoprotein and Other Serum Lipid Parameters in Healthy Volunteers 🥜💪
  • Can enzyme-resistant starch snack prevent blood glucose fluctuations? A pilot trial in patients with insulin-treated type 2 diabetes 🍞💉
  • Can consumption of type 4 resistant starch reduce high blood glucose fluctuations? A randomized trial 🍚🔬
  • Examination of diet quality and alcohol on serum IgG levels after first and second COVID-19 vaccines 🥂💉
  • Investigation of the Effect of Herbal Omega-3-Rich Food Consumption on Hematologic Parameters and Total Cholesterol Levels According to Physical Activity Status in Healthy Adults 🌿💪
  • Can hazelnut flour added to gluten-free corn flour in different amounts cause differences in blood glucose fluctuations? 🌰🍞
  • Examining Dietary Patterns and Changes in Physical Activity During the Pandemic 🍽️🏃‍♂️
  • Effect of Vitamin D Supplementation According to Daily Dietary Levels on Biochemical Parameters in 25-Hydroxyvitamin D Deficiency of Women with Obesity 🌞🍏
  • EXAMINATION OF 25(OH)D AND SERUM IGG LEVELS OF VACCINATED COVID-19 PATIENT: A CASE STUDY 💉🧪
  • Sağlık Bilimlerinde Yeni Yaklaşımlar (Sürekli Glukoz İzleme Sistemlerini Kullanan Diyabetlilerin Gıda Alımında Ve Günlük Yaşamlarındaki Değişimler) 📊🍽️
  • Sağlık Bilimlerinde Multidisipliner Çalışmalar (Bölüm 6) Fonksiyonel Gıdaların Sağlıktaki Yerinin Önemi 🍏🔬
  • Tip 2 diyabetes mellitus tanısı alan bireylerde ara öğünde tüketilen enzime dirençli nişastalı (Tip IV) ürünün kan şekeri üzerine olan etkisi 🍽️🩸

Jie Xiao | Functional delivery systems | Best Researcher Award

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Prof. Dr. Jie Xiao | Functional delivery systems | Best Researcher Award

Professor, South China Agricultural University, China

Jie Xiao, Ph.D., is a Professor and Ph.D. Supervisor at the College of Food Science, South China Agricultural University. His research integrates nanotechnology, food chemistry, and bioactive delivery systems to improve human health through functional foods. With extensive experience in colloid and interface science, Jie Xiao has become a key figure in food technology, enhancing the stability and bioefficacy of bioactive compounds. He has held numerous leadership roles, including leading Guangdong’s innovative entrepreneurial teams and being recognized as a Zhujiang Young Scholar. His work has significantly impacted food science, driving forward innovations in food formulations for enhanced health benefits.

Profile

Scopus

Education:

Jie Xiao completed his Ph.D. at Rutgers University, Department of Food Science, in 2016. Before that, he earned his Master’s degree from the Chinese Academy of Sciences’ Institute of Process Engineering in 2012. His undergraduate education was at Beijing Forestry University, where he studied Food Science and Engineering. His academic training spans a multidisciplinary range of fields, including nanotechnology, biochemistry, and food science, equipping him with the expertise to drive forward groundbreaking research in functional food systems.

Experience:

Dr. Jie Xiao has been a Professor and Ph.D. Supervisor at South China Agricultural University’s College of Food Science since 2017. His experience includes pioneering work in functional food development, with a special focus on the rational design of delivery systems for bioactive compounds. Previously, he earned his doctorate at Rutgers University and a master’s degree at the Chinese Academy of Sciences. He has also served as a leader of Guangdong’s innovative teams and deputy director of a key laboratory in functional food, helping bridge science and practical food technology for public health benefits.

Awards and Honors:

Dr. Jie Xiao has received numerous prestigious awards, including the China National Food Industry Association Science and Technology Award (Grand Prize) in 2023. He was recognized as a top global scientist in food science in both 2021 and 2022. Additionally, he has been awarded the Guangdong Province Science and Technology Progress Award (First Prize) in 2020, the Guangdong Zhujiang Young Scholar title in 2019, and the Chinese-American Food Association Outstanding Graduate Student Award in 2016. These accolades highlight his leadership in advancing food science and technology.

Research Focus:

Dr. Jie Xiao’s research focuses on enhancing the health benefits of food systems by optimizing the delivery of bioactive compounds. His work in colloid and interface science examines the structure-function relationships that underpin food formulations, aiming to develop advanced functional delivery systems. He also explores the use of nanotechnology and computational simulations to predict and improve bioactive ingredient interactions within food. His aim is to use these insights to innovate healthier food systems and contribute to the growing field of nutritional science and food technology.

Publication Top  Notes

  1. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization, and research trends 🌱📘 (2016)
  2. Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior 🌾🍽️ (2016)
  3. Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin 🍲💊 (2015)
  4. Kafirin nanoparticle-stabilized Pickering emulsions as oral delivery vehicles: Physicochemical stability and in vitro digestion profile 💧🍽️ (2015)
  5. Honeycomb-like hard carbon derived from pine pollen as high-performance anode material for sodium-ion batteries 🌲🔋 (2018)
  6. Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile 🍯🧪 (2017)
  7. Capsaicin—The major bioactive ingredient of chili peppers: Bio-efficacy and delivery systems 🌶️🧬 (2020)
  8. Pickering emulsions stabilized by media-milled starch particles 🌾🧃 (2018)
  9. Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties 🌿🛡️ (2019)
  10. Multilayer zein/gelatin films with tunable water barrier property and prolonged antioxidant activity 🧴🍃 (2019)
  11. In vitro antioxidant and antitumor activities of polysaccharides extracted from Asparagus officinalis 🌿🥗 (2012)
  12. Structure, morphology, and assembly behavior of kafirin 🌰🔬 (2015)

Tapasya Kumari | Food Science and Technology | Young Scientist Award

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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.