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.

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.