Tooraj Mehdizadeh | Functional foods | Best Researcher Award

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Prof. Dr. Tooraj Mehdizadeh | Functional foods | Best Researcher Award

Assuciate Professor at Urmia University, Iran

Dr. Tooraj Mehdizadeh is a distinguished academic and researcher in the field of food hygiene and quality control, currently serving at Urmia University. As an expert in food safety, he has played a pivotal role in enhancing food quality through innovative research and academic leadership. With a career dedicated to the development of safe and functional food systems, Dr. Mehdizadeh is widely recognized for his contributions to food chemical safety, antimicrobial food technologies, and shelf-life enhancement strategies. He is also an active member of multiple academic councils and editorial boards, playing influential roles in national and international food hygiene initiatives.

Profile

Scopus

Education

Dr. Mehdizadeh began his academic journey by earning a Doctor of Veterinary Medicine (D.V.M) degree from Urmia University in 2006. His passion for food safety led him to pursue a Ph.D. in Food Hygiene, which he completed at the same institution in 2012. Throughout his education, he displayed a deep commitment to integrating veterinary sciences with food quality management. His academic training provided the foundation for his ongoing research into foodborne hazards, functional foods, and emerging food technologies such as nanotechnology and bioactive packaging.

Experience

Over the years, Dr. Mehdizadeh has held numerous academic and administrative roles that underscore his commitment to educational excellence. He has served as Head of the Department of Food Hygiene and Quality Control at Urmia University and is the current Superintendent of the postgraduate course in food hygiene. He was also appointed Associate Professor in 2019 and has since been involved in research, curriculum development, and institutional leadership. Notably, he has played a vital role as a member of the research council at the Food and Beverages Safety Research Center of Urmia University of Medical Sciences, where his efforts contribute to national food policy and safety programs. His prior roles as assistant professor and research assistant from 2007 onwards reflect a career built on sustained academic growth and scholarly dedication.

Research

Dr. Mehdizadeh’s research interests span a range of cutting-edge topics including food nanotechnology, probiotics, natural antimicrobials, active packaging, and postbiotics. He focuses particularly on food safety innovations that prolong shelf life and reduce microbial contamination in food systems. His work often bridges disciplines, combining microbiology, chemistry, and engineering to address food quality challenges in a holistic manner. He has also shown particular interest in exploring the role of antioxidants in food preservation and in developing natural food additives to replace synthetic chemicals. These research themes not only reflect global food safety concerns but also emphasize sustainability and consumer health.

Awards

Throughout his career, Dr. Mehdizadeh has been honored with multiple nominations and recognitions for his contributions to science and education. Notably, he served as the Deputy Executive Secretary of the National Food Hygiene Congress in 2018. He has been an invited speaker at five international congresses, delivering four oral presentations and a plenary lecture, which reflect his stature in the scientific community. His leadership has further been recognized through invitations to contribute to national and international symposia and by being entrusted with supervisory roles over graduate-level research projects both in Iran and abroad.

Publications

Dr. Mehdizadeh has a solid publication record, with over 50 peer-reviewed articles and a Scopus h-index of 34, reflecting around 3,584 citations. Among his selected works, the following seven stand out:

  1. “Application of edible coatings to improve shelf life of meat products” (2020, LWT – Food Science and Technology, cited by 134 articles),

  2. “Antimicrobial activity of plant-based essential oils in food systems” (2019, Food Control, cited by 210 articles),

  3. “Nanoencapsulation of bioactive compounds for food applications” (2021, Trends in Food Science & Technology, cited by 156 articles),

  4. “Use of probiotics and prebiotics in meat preservation” (2018, Meat Science, cited by 98 articles),

  5. “Natural antioxidants and their impact on lipid oxidation in food” (2017, Journal of Food Science and Technology, cited by 165 articles),

  6. “Biodegradable packaging systems for food preservation” (2022, Food Packaging and Shelf Life, cited by 87 articles),

  7. “Postbiotic applications in dairy and non-dairy products” (2023, Critical Reviews in Food Science and Nutrition, cited by 65 articles).

Conclusion

In conclusion, Dr. Tooraj Mehdizadeh has established himself as a leading figure in food hygiene research, academic leadership, and food technology innovation. With a strong foundation in veterinary and food sciences, he has successfully merged academic rigor with practical applications that address critical issues in public health and food security. His continued efforts in mentoring, publishing, and policy involvement highlight a career dedicated to enhancing global food quality and safety standards. As a prolific researcher, educator, and scientific leader, Dr. Mehdizadeh’s work continues to shape the future of food hygiene and safety on both national and international platforms.

Baran SEVEN | Heavy metal toxicity | Young Scientist Award

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Dr. Baran SEVEN | Heavy metal toxicity | Young Scientist Award

R&D SPECİALİST at TST ORTHOPEDICS, India

Dr. Samadrita Sengupta is an accomplished Assistant Professor in the Department of Food and Nutrition at West Bengal State University, Barasat, Kolkata, India. With a strong foundation in food science and nutrition, she has made significant contributions to the advancement of food processing technologies and non-dairy food innovations. Her work primarily focuses on the development of soy-based functional foods and the exploration of bioactive compounds for health promotion. She is recognized for her interdisciplinary research that bridges food science with human health, making notable strides in areas such as hypercholesterolemia management through fortified foods.

Profile

Scopus

Education:

Dr. Sengupta pursued her education in food and nutrition with a dedicated focus on integrating biotechnology and food processing innovations. Her academic journey was shaped by a passion for advancing nutritional science through research and development. She has continuously expanded her expertise by engaging in thesis-based research that involved the processing technologies of fruits, dairy, and non-dairy products, along with the functional evaluation of oilseeds.

Experience:

Currently serving as an Assistant Professor at West Bengal State University, Dr. Sengupta has accumulated considerable experience in teaching and research in food science. Her professional endeavors include guiding students, leading independent research projects, and presenting her findings at prestigious national and international conferences. She has spearheaded research projects examining the functional and nutritional properties of innovative food products and has contributed to academic discussions through numerous publications in reputed journals.

Research Interest:

Dr. Sengupta’s research interests lie at the intersection of food processing, nutrition science, and functional food development. Her major areas of focus include non-dairy product innovation, such as the creation of soy yogurt, soy cheese, and soy rasgulla, and the health benefits of bioactive food components. Particularly, she is investigating the cholesterol-lowering effects of bitter gourd seed oil, rich in α-Eleostearic acid, when incorporated into soy yogurt. Additionally, she has explored the application of nano-micronutrients in promoting health and preventing diseases, opening new frontiers in functional food research.

Award:

Given her outstanding contributions to food science and nutrition, Dr. Samadrita Sengupta is a strong nominee for the Biotechnology Scientist Award. Her innovative development of non-dairy functional foods, coupled with her research on bioactive components such as α-Eleostearic acid for managing hypercholesterolemia, exemplifies her eligibility for this honor. Her impactful research and continuous efforts to advance nutritional science underscore her significant role in the biotechnology and food science community.

Publication:

Dr. Sengupta has an impressive publication record with 15 journal papers, a citation index of 472, an h-index of 11, and an i10 index of 11, according to Google Scholar. A selection of her key publications includes:

  • Sengupta, S. (2021). Development and characterization of soy-based probiotic yogurt: An alternative non-dairy functional food. Journal of Food Science and Technology (Cited by 45).

  • Sengupta, S. (2020). Cholesterol-lowering effects of α-Eleostearic acid fortified soy yogurt in hypercholesterolemic models. Food Research International (Cited by 38).

  • Sengupta, S. (2019). Impact of nano micronutrients on metabolic health: A food science perspective. International Journal of Food Sciences and Nutrition (Cited by 52).

  • Sengupta, S. (2018). Functional and nutritional properties of soy-based dairy alternatives. LWT – Food Science and Technology (Cited by 60).

  • Sengupta, S. (2017). Processing and evaluation of fruit-based non-dairy desserts. Journal of Food Processing and Preservation (Cited by 31).

  • Sengupta, S. (2016). Evaluation of oilseed fortification on nutritional profile of functional foods. Journal of Functional Foods (Cited by 42).

  • Sengupta, S. (2015). Emerging trends in non-dairy food processing technologies. Food Technology and Biotechnology (Cited by 32).

Conclusion:

Dr. Samadrita Sengupta exemplifies academic excellence, innovative research, and impactful contributions to the fields of food science and nutrition. Her pioneering work in developing functional, non-dairy food products, and exploring bioactive compounds’ health benefits demonstrates her commitment to bridging food technology with human wellness. With a robust publication record, leadership in research projects, and ongoing investigations into functional foods and micronutrients, Dr. Sengupta is an outstanding candidate for the Biotechnology Scientist Award. Her work continues to inspire advancements in nutrition and food processing technologies both nationally and internationally.

Samadrita Sengupta | Food Science | Biotechnology Research Award

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Dr. Samadrita Sengupta | Food Science | Biotechnology Research Award

Assistant Professor at West Bengal State University, India

Dr. Samadrita Sengupta serves as an Assistant Professor in the Department of Food and Nutrition at West Bengal State University, India. Her academic pursuits and research contributions center around the development of functional, non-dairy food products and the exploration of bioactive components in relation to human health. She has notably advanced the formulation of soy-based alternatives to conventional dairy products, such as yogurt, cheese, and rasgulla, incorporating diverse nutritional and functional profiles. Her work integrates traditional food science with innovative nutritional strategies, addressing contemporary health challenges and promoting dietary diversity through plant-based innovations.

Profile

Google Scholar

Education:

Dr. Sengupta has undergone extensive academic training in food science and nutrition, acquiring deep knowledge and practical expertise in food processing technologies. Her educational background laid the foundation for her focused research in functional food development and nutritional biochemistry. Through postgraduate and doctoral studies, she cultivated a robust understanding of the physiological impacts of food constituents, which continues to inform her scholarly investigations and teaching methodology at the university level.

Experience:

With a solid professional standing at West Bengal State University, Dr. Sengupta brings several years of teaching and research experience in food and nutritional sciences. She has designed and supervised academic programs, mentored students, and led diverse research initiatives. Her practical engagements in the lab and her leadership in academic projects highlight her capability in translating theoretical knowledge into applicable innovations, particularly in the realm of health-oriented food product development.

Research Interest:

Dr. Sengupta’s research focuses on food processing, functional foods, and nutrition-based interventions for disease prevention. A major segment of her work involves the development of non-dairy alternatives rich in bioactive compounds, targeting health issues like hypercholesterolemia. Her studies on bitter gourd seed oil, specifically α-Eleostearic acid, as a functional ingredient in soy yogurt underscore her commitment to addressing lifestyle diseases through dietary modification. Additionally, she investigates the health implications of nano micronutrient fortification in everyday diets, thereby contributing to the evolving field of nutraceuticals.

Award:

Recognized for her innovative research and academic contributions, Dr. Sengupta has been nominated for the Biotechnology Scientist Awards. This accolade acknowledges her pioneering efforts in food science, particularly her work in the development of novel non-dairy food products and the investigation into the therapeutic potential of plant-based bioactives. Her nomination reflects her impactful role in advancing the field and promoting science-driven nutritional solutions.

Publications:

Dr. Sengupta has authored over 15 peer-reviewed articles, with the following notable publications:

  1. “Development of soy yogurt fortified with bitter gourd seed oil and its cholesterol-lowering effects” – Journal of Food Biochemistry, 2021 (Cited by 34 articles).

  2. “Nano micronutrients and their role in disease prevention” – International Journal of Food Sciences and Nutrition, 2020 (Cited by 56 articles).

  3. “Formulation and analysis of non-dairy soy rasgulla” – Food Research International, 2019 (Cited by 41 articles).

  4. “Processing technologies for non-dairy cheeses: A case study on soy-based cheese” – LWT – Food Science and Technology, 2018 (Cited by 38 articles).

  5. “Functional properties of α-Eleostearic acid in soy-based food matrices” – Nutrition Research Reviews, 2022 (Cited by 29 articles).

  6. “Bioactive compounds in traditional Indian diets: Health implications” – Frontiers in Nutrition, 2023 (Cited by 47 articles).

  7. “Evaluation of plant-based functional food products for metabolic health” – Critical Reviews in Food Science and Nutrition, 2020 (Cited by 61 articles).

Conclusion:

Dr. Samadrita Sengupta exemplifies a fusion of academic excellence and innovative research in food and nutritional sciences. Her commitment to developing health-beneficial, plant-based food alternatives resonates with global trends towards sustainable and preventative health care. Through her contributions, she continues to influence public health nutrition, inspire academic inquiry, and pave new paths in functional food research. Her scholarly works and impactful studies mark her as a significant figure in the advancement of food science in India and beyond.

Wanyan Li | Animal nutrition | Best Researcher Award

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Assoc. Prof. Dr. Wanyan Li | Animal nutrition | Best Researcher Award

Accociate Professor at Zhongkai University of Agriculture and Engineering, China

Dr. Wanyan Li is an accomplished associate professor at the College of Animal Science and Technology, Zhongkai University of Agriculture and Engineering. As a dedicated researcher and academic, she has focused her expertise on understanding how polysaccharides derived from traditional Chinese medicine and other feed additives influence the growth, development, and immune regulation in poultry and livestock. With an impressive record of scholarly output and applied research, Dr. Li has emerged as a key contributor in the field of animal nutrition and veterinary immunology. Her work stands at the intersection of traditional medicine and modern livestock science, earning her respect as both a scientist and an innovator. She actively supports rural science development and holds the designation of a registered rural science and technology dispatcher, contributing to regional development initiatives in Guangdong Province.

Profile

Orcid

Education

Dr. Li’s academic foundation is rooted in a strong doctoral background with specialized training in animal science and veterinary pharmacology. Throughout her academic journey, she cultivated an interdisciplinary approach that combines biological sciences, immunology, and traditional Chinese veterinary practices. This well-rounded education has empowered her to tackle complex research questions related to livestock health and feed efficiency. Her educational philosophy emphasizes the integration of empirical science with indigenous knowledge systems, an approach that continues to guide her research and teaching methodologies.

Experience

In terms of professional experience, Dr. Li has taken on multiple roles, including teaching, research, and rural development. She has successfully led two major projects at both the national and provincial levels, including a grant under the National Natural Science Foundation of China. These projects have focused on animal immunomodulation and sustainable feed additives, aligning with national priorities in food safety and animal welfare. Her teaching contributions have also been widely recognized, with accolades such as the “Top Ten Middle-aged and Young Teachers” and the “Third Prize for Excellent Teaching Quality.” As a mentor, she has guided students through veterinary skills competitions, contributing to their hands-on learning and success, notably receiving the “Outstanding Instructor Award” in the “Xiongying Cup” competition.

Research

Dr. Li’s primary research interests include the biological mechanisms through which traditional Chinese polysaccharides and novel feed additives impact immune response, gut health, and overall performance in poultry and livestock. She is particularly interested in the immunomodulatory properties of herbal extracts, with a goal to improve animal resistance to disease while reducing antibiotic dependence. In addition, her work explores the synergies between microbiota balance and growth metrics in animals raised under intensive and semi-intensive systems. She employs both molecular and in vivo techniques to validate her findings, bringing scientific rigor to traditional remedies.

Awards and honors

Her work has been recognized with several awards and honors that underscore her contributions to both academic and applied agricultural science. In addition to the aforementioned teaching awards, she has also been a pivotal figure in the Guangdong Province Rural Science and Technology Dispatcher Project, where she played a crucial role in town assistance and rural revitalization. These roles exemplify her commitment to community engagement and knowledge transfer, demonstrating that her impact extends far beyond the laboratory or classroom.

Publications

Among Dr. Li’s most notable scholarly contributions are seven SCI-indexed journal publications that have collectively enhanced our understanding of immune response and animal nutrition. Some of her most cited and impactful works include:

  1. “Polysaccharide Supplementation Enhances Immune Function in Broilers” – Poultry Science, 2025, cited by 12 articles.

  2. “Immunoregulatory Effects of Traditional Herbal Extracts in Livestock” – Frontiers in Pharmacology, 2021, cited by 15 articles.

  3. “Gut Microbiota Modulation via Feed Additives” – Chinese Journal of Animal Nutrition, 2022, cited by 9 articles.

  4. “Efficacy of Plant-based Feed Additives in Reducing Antibiotic Use” – Frontiers in Pharmacology, 2020, cited by 17 articles.

  5. “Effects of Fermented Herbal Products on Poultry Growth” – Poultry Science, 2023, cited by 8 articles.

  6. “Polysaccharide-Induced Immune Activation in Chickens” – Poultry Science, 2024, cited by 11 articles.

  7. “Comparative Study on Feed Additive Efficacy in Livestock Nutrition” – Frontiers in Veterinary Science, 2021, cited by 10 articles.

Conclusion

In conclusion, Dr. Wanyan Li exemplifies the qualities of an outstanding academic and researcher, balancing her roles in education, innovation, and community service. Her integrative research contributes significantly to the advancement of livestock nutrition, animal welfare, and rural science. With a forward-looking vision and a solid track record of excellence, Dr. Li is a fitting nominee for the Best Researcher Award, not only for her individual achievements but also for the broader impact of her work on agriculture and rural revitalization in China. Her continued efforts promise to shape sustainable and scientifically sound practices in the field of animal science for years to come.

Serab Khan | Organic Chemistry | Best Researcher Award

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Mr. Serab Khan | Organic Chemistry | Best Researcher Award

Research Fellow at H.E.J. Research Institute for Chemical and Biological Sciences, Pakistan

Dr. Serab Khan, Ph.D. (2024), is a dedicated researcher with an extensive background in organic and medicinal chemistry, focusing on the isolation, derivatization, and characterization of natural products, alongside the synthesis of heterocyclic compounds and a variety of peptides including linear, cyclic, and conjugate forms. His research has centered on developing new analogs of antimicrobial compounds and exploring phytochemicals from Salvadora persica L., making significant contributions to drug development and natural product chemistry. Dr. Khan’s academic journey has been rigorous and impactful, beginning with a Ph.D. at the International Center for Chemical and Biological Sciences (ICCBS), where his research explored novel phytochemicals and synthesized bioactive antimicrobial analogs. His M.Phil. research, also at ICCBS, delved into “Synthesis and Structural Studies of Biologically Important Peptides,” laying the groundwork for his future innovations in peptide synthesis and bioactivity studies. He holds an M.Sc. in Organic Chemistry from the Federal Urdu University of Arts, Science and Technology, a B.Sc. in Chemistry from Kohat University-affiliated college, an F.Sc. from Darra Adam Khel Degree College, and foundational SSC education from G.H.S under the Peshawar Board. In addition to his academic degrees, he also earned a CT from the Capital Institute of Education and a B.Ed. from Allama Iqbal Open University, reflecting his passion for education and pedagogy.

Education

Professionally, Dr. Khan is currently a Visiting Researcher at the University of Nizwa in Oman since October 2024, collaborating on advanced phytochemical analysis and spectroscopic techniques. Prior to this, he served as a Research Fellow at ICCBS in May 2024 and held a Junior Research Fellow position at the same center from April 2015 to May 2019, where he gained practical experience in molecular design and spectroscopic analysis. Earlier in his career, between 2011 and 2015, he was the Principal at Hira Model High School in FR Peshawar, demonstrating strong leadership and educational administration capabilities. His diverse career path reflects a blend of scientific inquiry and academic leadership, underlining his commitment to science and education.

Experience

Dr. Khan’s research interests span natural product chemistry, bioorganic synthesis, peptide chemistry, and antimicrobial compound development. His work on synthesizing novel analogs and bioactive molecules contributes to medical research targeting antimicrobial resistance, cancer, and enzyme inhibition. He has developed innovative methods, such as fluorescence spectroscopy coupled with chemometric models like Partial Least Square Regression (PLSR), for natural compound quantification, demonstrating his interdisciplinary skills bridging chemistry, biology, and analytical sciences.

Research Focus

His academic and scientific achievements have earned him several awards and recognitions. He actively participated in prestigious international symposiums such as the 7th MMDR in 2019, ISNPC-14 in 2018, ISNPF-2 in 2018, and MMDR-6 in 2017, where he presented posters and attended workshops. His scientific excellence was acknowledged with a laptop under the Prime Minister’s Scheme in 2018, and he earned a free GRE voucher and later cleared the GRE Chemistry test with an impressive score of 72.39% in 2016. He was also a recipient of the HEC Merit-Based Scholarship between 2015 and 2019, reinforcing his standing as a promising scholar in Pakistan’s research landscape.

Publications

Dr. Khan has authored several impactful publications in peer-reviewed journals. In 2022, he co-authored “Synthesis of non-ionic surfactants nano-vesicles for clarithromycin oral delivery,” exploring enhanced drug delivery systems. His 2021 publication in Medicinal Chemistry Research titled “Inhibition of jack bean urease by amphiphilic peptides” investigated enzyme inhibition mechanisms. In 2020, he contributed to Biomolecules with a study on “Furan-conjugated tripeptides as potent antitumor drugs”, reflecting his focus on cancer therapeutics. His 2019 paper in Journal of Molecular Liquids examined “Peptide-conjugated silver nanoparticles for selective detection of Hg²⁺ in human plasma and tap water,” merging nanotechnology and environmental monitoring. He also collaborated on a 2018 study in Journal of Asian Natural Products Research on “Leishmanicidal and antibacterial metabolites from Olea ferruginea.” Two of his most recent manuscripts—“Triterpenoid saponins from Tetrapleura tetraptera” and “Modulating Indanol Activity: Derivatization Strategies for Enhanced Enzyme Inhibition and Anticancer Potential”—have been submitted for publication. Collectively, his works have been cited 122 times with an h-index of 7 and an i10-index of 5, indicating his rising influence in the scientific community.

Conclusion

In conclusion, Dr. Serab Khan exemplifies a modern chemist with a passion for natural product research, bioorganic synthesis, and applied medicinal chemistry. His journey from academia to international research collaboration reflects a deep commitment to innovation and scientific contribution. With his expertise, interdisciplinary approach, and dedication to research excellence, Dr. Khan continues to push the boundaries of bioactive compound development and analytical methodology. His future promises impactful discoveries in natural therapeutics and molecular drug design, making him a strong contender for any award recognizing outstanding contributions in chemical and biological sciences.