Maryam Montaseri | Food Biotechnology | Best Researcher Award

Published on by Biotechnology Scientist

Assist. Prof. Dr. Maryam Montaseri | Food Biotechnology | Best Researcher Award

Faculty member at Shiraz University | Iran

Assist. Prof. Dr. Maryam Montaseri is a distinguished academic and researcher in the field of food hygiene, microbiology, and biotechnology, with a focus on food safety, zoonotic pathogens, and probiotic applications. As a lecturer and researcher, she has made significant contributions to understanding microbial hazards in food products, antimicrobial resistance, and innovative approaches in food biotechnology. Her work bridges veterinary science and food technology, emphasizing both scientific rigor and practical applications in public health.

Profile

Scopus |Orcid

Education

Assist. Prof. Dr. Maryam Montaseri began her academic journey with a diploma in experimental sciences, laying the foundation for her interest in biological and health sciences. She pursued her Doctorate of Veterinary Medicine at Shiraz University, where she developed expertise in food hygiene, microbiology, and zoonotic diseases. Continuing at the same institution, she advanced into doctoral studies in food hygiene, where her research focused on microbial safety, toxins, and probiotic mechanisms in food systems. This educational path strengthened her knowledge in both clinical and laboratory-based aspects of veterinary and food sciences.

Experience

Her professional career has been shaped by a dual role as a lecturer and active researcher. Assist. Prof. Dr. Maryam Montaseri has served as a lecturer in food hygiene at the University of Applied Sciences in Shiraz, teaching subjects such as meat hygiene inspection, biosafety, food chemistry, fermentation technology, and enzyme technology. Alongside teaching, she has conducted extensive laboratory research, gaining hands-on expertise in molecular and microbiological techniques including DNA isolation, PCR, qPCR, ELISA, chromatography, flow cytometry, and tissue culture. Her experience extends to international congresses and workshops, where she has presented pioneering studies on Clostridium botulinum, Bacillus probiotics, and foodborne pathogens, highlighting her reputation as both an educator and scientific contributor.

Research Interest

Assist. Prof. Dr. Maryam Montaseri’s research interests lie at the intersection of food microbiology, food biotechnology, meat hygiene, food safety, and zoonotic diseases. She is particularly engaged in investigating the presence and behavior of pathogenic bacteria such as Clostridium botulinum, Salmonella, and Staphylococcus aureus in food systems. Her studies on Bacillus probiotics and their role in reducing pathogenic toxicity have opened promising directions in microbial food safety. Additionally, she has contributed to research on antibiotic resistance in pathogens, nanoparticle applications in food hygiene, and the safety assessment of dairy and meat products. By combining classical microbiology with molecular and biotechnological approaches, her research addresses global concerns of antimicrobial resistance, food contamination, and safe nutrition.

Award

Throughout her academic career, Assist. Prof. Dr. Maryam Montaseri has gained recognition for her scientific contributions through publications in peer-reviewed journals, poster presentations at international congresses, and involvement in collaborative research projects. She has been invited to share her expertise in workshops and has contributed to the translation of reference works in food toxicology, reflecting her influence in knowledge dissemination. Her recognition as an impactful researcher stems not only from her publication record but also from her ability to connect applied food science with public health concerns.

Publication Top Notes

Assist. Prof. Dr. Maryam Montaseri has authored and co-authored numerous papers in international and national journals. Seven representative publications include:

Title: Toxic metal levels in cow bulk milk, yoghurt, and kashk in southwest Iran: health risk assessment
Year: 2025

Title: Prevalence and risk factors associated with Q fever infection in slaughterhouse workers in Fars province, Iran
Year: 2023

Title: Antibiotic residues in poultry tissues in Iran: A systematic review and meta-analysis
Year: 2022

Title: Cytotoxicity, apoptosis, and IL-8 gene expression induced by some foodborne pathogens in presence of Bacillus coagulans in HT-29 cells
Year: 2021

Title: Interaction between the probiotic bacillus subtilis and salmonella typhimurium in caco-2 cell culture
Year: 2021

Title: Interleukin-8 gene expression and apoptosis induced by Salmonella Typhimurium in the presence of Bacillus probiotics in the epithelial cell
Year: 2021

Title: Silver-Chitosan Nanocomposite Prepared With Aqueous Sodium-hydroxide and Aqueous Acetic Acid Solutions: Characteristics and Their Cytotoxic Effects
Year: 2021

Conclusion

Assist. Prof. Dr. Maryam Montaseri represents a new generation of veterinary and food science researchers dedicated to addressing pressing challenges in food safety, antimicrobial resistance, and microbial biotechnology. Her contributions in academia through teaching and mentoring, as well as her significant publication record, reflect a career devoted to advancing scientific knowledge and ensuring public health. With a strong focus on probiotics, pathogenic microbes, and emerging biotechnological solutions, her work continues to shape the field of food hygiene and safety at both regional and international levels.

Abdul Samad | Food Biotechnology | Best Researcher Award

Published on by Biotechnology Scientist

Mr. Abdul Samad | Food Biotechnology | Best Researcher Award

Research Assitant at Gyeongsang National University | South Korea

Abdul Samad is a dedicated researcher in Meat Science and Technology, currently pursuing his PhD at Gyeongsang National University, South Korea, under the prestigious Brain Korea Scholarship. His academic journey has been marked by a commitment to sustainable meat production, innovative processing techniques, and bridging the gap between scientific research and industry applications. With a background in poultry sciences and extensive hands-on experience in experimental meat science, he brings both theoretical and practical expertise to his work. Beyond his research, he actively participates in academic publishing, editorial responsibilities, and international scientific collaborations.

Profile

Scopus | Orcid

Education

Samad’s educational trajectory reflects his strong focus on animal and food sciences. He earned his BSc (Hons) in Poultry Sciences from Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan. He then completed his MS in Meat Science and Technology at Gyeongsang National University, graduating with an ‘A’ grade and a thesis on “Innovative Modulation of Physicochemical and Sensory Traits in Restructured Meat Patties Using Variable Concentrations of mTG and Methyl Cellulose.” Currently, he is undertaking a PhD in Meat Science and Technology at the same institution, deepening his expertise in sustainable meat systems and advanced processing technologies.

Experience

Samad has a blend of academic and industry experience. He worked as an Internee at Star Feed Al Waris Group of Industries in Multan, Pakistan, where he conducted experiments on antimicrobial peptides and performed proximate analyses for protein content determination. Since September, he has been a Research Assistant at Gyeongsang National University, contributing to projects that explore meat product innovation, AI-driven quality control, and sustainable protein alternatives. His collaborative research often involves interdisciplinary teams and international co-authors, underscoring his adaptability and teamwork skills.

Research Interests

His research focuses on sustainable meat production, meat quality enhancement, and the development of novel protein sources, including plant-based and cell-cultivated meat. He is particularly interested in physicochemical and sensory trait optimization, valorization of meat industry byproducts, and the integration of artificial intelligence in food safety and quality monitoring. Additionally, his studies extend to the impacts of high-intensity processing technologies, meat packaging innovations, and the global market dynamics of protein alternatives.

Awards

Samad’s contributions have been recognized with multiple honors. He received the Young Pioneer Researcher Award from Gyeongsang National University, the Young Graduate Researcher Award from the Korean Society for Food Science of Animal Resources, and the Best Researcher Award from Agri Scientist. His scholarly output earned him the Outstanding Paper Award at Gyeongsang National University and the International Young Researcher Award from the African Academy of Advanced Studies. These accolades highlight both his research excellence and his leadership in scientific innovation.

Publications Top Notes

Title: The New Trend of Sustainable Meat Alternatives. Food Science of Animal Resources.
Year: 2025
Citation: 2

Title: Restructured Meat Production and Market Opportunities. Food Science of Animal Resources.
Year: 2024
Citation: 4

Title: Innovations, Market Dynamics, and Future Prospects in the Cultivated Meat Industry. Journal of Agriculture and Food Research.
Year: 2024
Citation: 5

Title: Market Analysis of Plant Protein-Based Meat Alternatives and Future Prospect. JAPS: Journal of Animal & Plant Sciences.
Year: 2024
Citation: 3

Title: Comprehensive Review of AI-Driven Approaches to Meat Quality and Safety. Food Science of Animal Resources.
Year:2025
Citation: 1

Title: Antibiotics Resistance in Poultry and its Solution. Devotion: Journal of Research & Community Service.
Year: 2022
Citation: 6

Title: Brief Overview of Valorization of Meat Industry Byproducts: Opportunities and Challenges in Food Waste Management. Food and Life.
Year: 2025

Conclusion

Abdul Samad represents the next generation of meat science researchers—innovative, multidisciplinary, and globally engaged. His work bridges fundamental research and industrial application, addressing pressing challenges in sustainable protein production, food safety, and meat quality enhancement. With a strong academic record, an expanding publication portfolio, and recognition from leading scientific organizations, he is well-positioned to continue shaping the future of meat science and technology. His contributions not only advance scientific understanding but also support the transition towards more sustainable, efficient, and consumer-focused food systems.