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

Evaluation for Best Researcher Award – Dr. Maryam MontaseriDr. Maryam Montaseri, affiliated with the Department of Food Hygiene and Control, School of Veterinary Medicine, Shiraz University, Iran, is a highly competent researcher specializing in food hygiene, microbiology, and biotechnology. Her research encompasses critical areas such as foodborne pathogens, probiotic bacteria, antimicrobial resistance, zoonotic diseases, and nanomaterial cytotoxicity, contributing significantly to public health and food safety. She has co-authored over 30 peer-reviewed publications in reputable international journals, including BMC Microbiology, Microbial Pathogenesis, Scientific Reports, Environmental Research, and Journal of Applied Microbiology. Her studies on Clostridium botulinum, Bacillus probiotics, Salmonella interactions, and toxic metal contamination in dairy products demonstrate her expertise in both molecular and applied food microbiology.Dr. Montaseri’s Scopus profile records approximately 31 publications, over 350 citations, and an h-index of 10, reflecting her consistent scholarly impact. In addition to her research productivity, she has contributed as a lecturer in Food Hygiene and Biotechnology, mentoring students and teaching advanced courses in meat inspection, biosafety, enzyme technology, and fermentation. Her technical proficiency spans advanced laboratory methods such as PCR, Real-Time PCR, HPLC, FPLC, ELISA, flow cytometry, and tissue culture, indicating a strong foundation in experimental and analytical methodologies.Overall, Dr. Maryam Montaseri’s interdisciplinary work at the interface of food microbiology, veterinary science, and public health positions her as a deserving candidate for the Best Researcher Award. Her commitment to advancing food safety, her international collaborations, and her growing citation impact collectively demonstrate excellence in research, innovation, and academic leadership in the field of food hygiene and biotechnology.

Profile: Scopus | Orcid

Publication Top Notes

Montaseri, M., Zakeri, A., Amininezhad, H., & Hosseinzadeh, S. (2025). Toxic metal levels in cow bulk milk, yoghurt, and kashk in southwest Iran: Health risk assessment. International Journal of Environmental Health Research, 1–13.

Zakeri, A., Montaseri, M., & Hosseinzadeh, S. (2023). Prevalence and risk factors associated with Q fever infection in slaughterhouse workers in Fars province, Iran. International Archives of Occupational and Environmental Health, 96(5), 597–605.

Mohammadzadeh, M., Montaseri, M., Hosseinzadeh, S., Majlesi, M., Berizi, E., Morteza, Z., Derakhshan, Z., Ferrante, M., & Oliveri Conti, G. (2022). Antibiotic residues in poultry tissues in Iran: A systematic review and meta-analysis. Environmental Research, 204(B), 112038.

Kawarizadeh, A., Pourmontaseri, M., Farzaneh, M., Hosseinzadeh, S., & Montaseri, M. (2021). Cytotoxicity, apoptosis, and IL-8 gene expression induced by some foodborne pathogens in presence of Bacillus coagulans in HT-29 cells. Microbial Pathogenesis, 150, 104685.

Ostovan, R., Hosseinzadeh, S., Shekarforoush, S. S., & Montaseri, M. (2021). Interaction between the probiotic Bacillus subtilis and Salmonella Typhimurium in Caco-2 cell culture. Iranian Journal of Microbiology, 13(1), 91–97.

Hongyan Li | Food Biotechnology | Best Researcher Award

Published on by Biotechnology Scientist

Prof. Dr. Hongyan Li | Food Biotechnology | Best Researcher Award

Professor at Nanchang University | China

Hongyan Li is a distinguished Professor and Associate Dean at the School of Food Science and Technology, Nanchang University, where she also serves as a Ph.D. supervisor. Recognized for her contributions to functional food research, she is a recipient of the prestigious Shennong Young Talents Program by the Ministry of Agriculture and Rural Affairs. She is a core member of the State Key Laboratory of Food Science and Resources Utilization and has earned recognition as a High-End Talent in Science and Technology Innovation of Jiangxi Province, a Jinggang Young Scholar, and an Outstanding Young Talent. Her work is characterized by a deep focus on the active ingredients in natural foods, exploring their role in health improvement and disease prevention.

Profile

Scopus | Orcid

Education

Hongyan Li pursued advanced studies in food science, developing expertise in bioactive components of natural and functional foods. Through her academic journey, she built a strong foundation in molecular biology, biochemistry, and food chemistry, enabling her to investigate the mechanistic pathways through which food-derived phytochemicals exert health-promoting effects. Her academic achievements and research training have shaped her ability to lead innovative projects in functional food science.

Experience

As Associate Dean of the School of Food Science and Technology at Nanchang University, Li has combined academic leadership with high-impact research. She has successfully managed and participated in numerous projects, including five funded by the National Natural Science Foundation of China and two supported by the China Postdoctoral Natural Science Foundation. Additionally, she has led projects under the Key Research and Development Program of Jiangxi Province and over thirty enterprise-commissioned studies. Her experience extends to mentoring graduate and doctoral students, guiding them in laboratory research, scholarly publishing, and industry collaborations.

Research Interest

Her primary research interests lie in the identification and functional evaluation of active ingredients in natural and functional foods. She focuses on understanding antioxidant, anti-inflammatory, and anticancer activities of phytochemicals derived from common foods. Using in vitro cellular models, she investigates the molecular mechanisms by which these compounds regulate key signaling pathways associated with oxidative stress, inflammatory response, apoptosis, and cell proliferation. Her research aims to connect food science with preventive medicine, offering insights that can support functional food development and public health improvement.

Award

Hongyan Li’s contributions have been recognized with numerous honors. She is a laureate of the Shennong Young Talents Program, one of the most prestigious recognitions in agricultural science. Her research earned her the Second Prize of the Jiangxi Provincial Natural Science Award for her groundbreaking work on elucidating cellular and molecular mechanisms of phytochemical bioactivity. Furthermore, she has been designated as a High-End Talent in Science and Technology Innovation of Jiangxi Province, a Jinggang Young Scholar, and an Outstanding Young Talent, underscoring her influence and leadership in food science research.

Publication Top Notes

Antioxidant and anti-inflammatory effects of flavonoids from natural foods: mechanisms and health implications.
Year: 2022
Citations: 215

Phytochemicals and their role in cancer prevention: molecular mechanisms and therapeutic potential.
Year:- 2021
Citation: 180

Bioactive compounds in traditional Chinese foods and their health benefits.
Year: 2020
Citation: 250

Polyphenols as modulators of oxidative stress and inflammation in chronic diseases.
Year: 2019
Citation: 300

Structure–activity relationship of food-derived polyphenols in anti-cancer activity.
Year: 2018
Citation: 170

Natural product-based functional foods for human health.
Year: 2017
Citation:140

Mechanisms of action of dietary antioxidants in oxidative stress-related diseases
Year: 2016
Citation: 200

Conclusion

Professor Hongyan Li has established herself as a leading figure in the field of functional food science, blending academic excellence with impactful research. Her investigations into the molecular and cellular effects of phytochemicals have deepened the scientific understanding of how diet can influence health outcomes, particularly in the context of oxidative stress, inflammation, and cancer prevention. With a prolific publication record of SCI-indexed papers, multiple patents, and significant industry collaborations, she has contributed to both scientific advancement and practical applications in the food industry. Her achievements not only reflect her personal dedication to research excellence but also set a benchmark for innovation and leadership in the field of biotechnology and food science.