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.

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.