Ms. JYOTI KUMARI | FOOD SCIENCE AND TECHNOLOGY | Young Scientist Award

PHD, PRINCE OF SONGKLA UNIVERSITY India

Jyoti Kumari (b. 26 Aug 1996) is a dedicated Ph.D. candidate in Food Science and Technology at Prince of Songkla University, Thailand . With a background in microbiology , she combines academic knowledge with hands-on research in lactic acid bacteria, food safety, and shelf-life enhancement of fish products . She is hardworking, self-motivated, and an excellent communicator , proficient in microbiological techniques and data analysis . Jyoti’s passion for scientific discovery is matched by her active participation in conferences , and she has co-authored publications on antibacterial agents and probiotics. Her drive, research skills, and international exposure make her a promising future scientist .

Profile

Orcid

🎓 Education

Jyoti Kumari is currently pursuing her Ph.D. in Food Science and Technology at Prince of Songkla University, Thailand (2022–present) . She completed her M.Sc. in Microbiology from Guru Nanak Dev University, Amritsar (2020) with a CGPA of 5.7, and her B.Sc. in Microbiology from Shoolini University, Solan (2018) with a CGPA of 7.9 . She completed her higher secondary (12th) in 2014 with 64.6% and senior secondary (10th) in 2012 with 80.4% . Her academic path reflects consistent dedication to microbiological sciences, research excellence, and growing expertise in food biotechnology .

💼 Experience

Jyoti has diverse experience in microbiological research and food science. She completed a 3-month QC internship at CPRI Shimla and 1-month training at Verka Dairy, Mohali . She has worked on multiple major and minor research projects, including neonatal eye infection treatments and lignocellulosic saccharification using fungal secretomes . Currently, her Ph.D. focuses on isolating lactic acid bacteria from marine bivalves for antimicrobial and food preservation applications . Jyoti has presented her findings at international conferences and participated in numerous workshops and webinars , enhancing her practical and academic proficiency in microbiological methods and bioinformatics .

🏅 Awards and Honors

Jyoti received the Best Poster Presentation Award at the 2024 International Symposium on Natural Product Innovation . She earned the prestigious Reinventing University Scholarship from the Ministry of Higher Education, Thailand . Ranked 112th in state merit in HPBOSE Matriculation (2012) , she also received the BUEST Mastermind Himachal Scholarship in 2013. Her research on polyherbal formulations led to a granted patent, and her achievements reflect both academic brilliance and research innovation . Jyoti continues to gain accolades at global forums, establishing her as an emerging expert in microbiology and food science 🧬.

🔬 Research Focus

Jyoti Kumari’s research revolves around lactic acid bacteria from marine bivalves, exploring their antimicrobial properties and role in extending the shelf-life of fish products . Her broader interests include probiotics, fermentation, food safety, lignocellulosic biomass utilization, and microbial biotechnology . She has published work on Liquorilactobacillus nagelii and Lactococcus garvieae with applications in combatting foodborne pathogens . Through bioinformatics, chromatography, and microbial analysis, she aims to develop sustainable and effective solutions for food preservation, safety, and nutrition . Her work integrates traditional microbiological approaches with cutting-edge biotechnological tools, ensuring relevance to industry and global health .

📝 Conclusion

Jyoti Kumari is a promising young researcher whose innovative work in microbiology and food technology, international exposure, and a patent demonstrate strong potential. Despite minor academic inconsistencies, her dedication, scientific output, and cross-disciplinary experience make her a suitable and deserving candidate for the Young Scientist Award. With continued publication and leadership, she is on a clear path to becoming a leading scientist in her field.

Publication

Author: Kumari, J.; Singh, A.; Pahumunto, N.; Benjakul, S.; Buatong, J.
Title: Antibacterial potential of cell-free supernatants from Liquorilactobacillus nagelii and Lactococcus garvieae isolated from the gastrointestinal tract of Asian green mussel (Perna viridis) against foodborne pathogenic and spoilage bacteria
Year: 2025
Citation: DOI: 10.1016/j.jafr.2025.101855

Author: Kumari, J.; Singh, A.; Pahumunto, N.; Benjakul, S.; Buatong, J.
Title: Antibacterial Potential of Liquorilactobacillus Nagelii and Lactococcus Garvieae from the Gastrointestinal Tract of Asian Green Mussel (Perna Viridis) Against Foodborne Pathogenic and Spoilage Bacteria
Year: 2024
Citation: DOI: 10.2139/ssrn.5017211 | EID: 2-s2.0-85209419281

Mr. Muhammad Tayyab Arshad | Food Science | Best Researcher Award

Student, The University of Lahore, Pakistan

Muhammad Tayyab Arshad is an M.Phil. graduate in Food Science and Technology from The University of Lahore, Pakistan, specializing in nutritional enhancements for food products. His passion for advancing food science is reflected in his research, particularly in the areas of food quality management and sustainable nutritional solutions. With practical experience at Mitchell’s Fruit Farms Ltd. as a Quality Control Inspector, he has worked with food quality standards, including raw material testing and monitoring key parameters such as acidity and pasteurization temperature. Arshad has authored multiple research publications and participated in numerous international conferences. 🌱📚

Publication Profile

ORCID

Education

Muhammad Tayyab Arshad completed his M.Phil. in Food Science and Technology at The University of Lahore (2022–2024), where he achieved a 3.58/4.00 grade point average. His thesis focused on enhancing the nutritional profile of frozen dough biscuits using pumpkin seed flour. Prior to that, he earned a Doctor of Dietetics and Nutritional Sciences (DDNS) degree from the same institution (2017–2022), with a final grade of 3.16/4.00. 🎓📖

Experience

Muhammad Tayyab Arshad worked as a Quality Control Inspector at Mitchell’s Fruit Farms Ltd. in Okara, Pakistan, in 2021. His role involved ensuring product quality throughout the production process and maintaining compliance with food safety standards for raw materials like mango and apple pulp. He also monitored key production parameters, including brix, acidity, and pasteurization temperature, and managed health and safety protocols within the plant. 🏭🍏

Awards and Honors

Muhammad Tayyab Arshad has received several awards and certifications for his contributions to the field of food science. These include a Certificate of Membership from the Pakistan Food and Nutrition Organization (PFNO) in 2024, a Certificate of Successful Completion of Nesternship at Nestlé Pakistan in 2023, and a Certificate for Managing the National Nutrition Month Celebration in 2021. 🏅🥇

Research Focus

Muhammad Tayyab Arshad’s research focuses on the nutritional enhancement of food products, exploring novel ingredients such as pumpkin seed flour, roasted barley, and oat for developing functional foods. His recent work investigates the nutritional benefits of edible-winged termites and other natural resources for sustainable food solutions. He also explores the role of artificial intelligence in managing food quality and global food security. 🌾🍽️

Conclusion

Muhammad Tayyab Arshad is a dedicated researcher and professional with a passion for advancing food science, particularly in nutrition and food quality. With his academic credentials, industry experience, and a growing body of research, he aims to contribute to the development of healthier, more sustainable food products in the global market. 🌍💡

Publications

Applications of Artificial Intelligence (AI) in Managing Food Quality and Ensuring Global Food Security
Ikram, A., Mehmood, H., Arshad, M. T., Rasheed, A., Noreen, S., & Gnedeka, K. T. (2024).

Extend the Emphasis to Encompass Sweet Potatoes Health Advantages, Industrial Applications, and Nutritional Qualities
Noreen, S., Niazi, M. K., Shehzadi, S., Ikram, A., Arshad, M. T., & Gnedeka, K. T. (2024).

Utilization of Roasted Barley (Hordeum vulgare) and Oat (Avena sativa) for the Development of Functional Yogurt with Special Reference to Storage Stability
Saeed, S., Ikram, A., Arshad, M. T., Ijaz, N., & Gnedeka, K. T. (2024).

Nutritional Potential and Viability of Edible-Winged Termites as a Sustainable Resource for Food Industrial Use
Khadijah, B., Ikram, A., & Arshad, M. T. (2024).

Nutritional Benefits of Lycopene and Beta-Carotene: A Comprehensive Overview
Tufail, T., Bader Ul Ain, H., Noreen, S., Ikram, A., Arshad, M., and Abdullahi, M. (2024).

Synergistic Beneficial Effects of Flaxseed (Linum usitatissimum L.) Oil and Olive (Olea europaea L.) Oil Against Metabolic Dysfunction Associated with Fatty Liver and Its Complications
Noreen, S., Hashmi, B., Tufail, T., Ikram, A., Arshad, M.T., and Gnedeka, K.T. (2024).

An Overview of Postbiotics: Unveiling Their Distinct Role in Gut Health
Ikram, A., Safdar, S. Z., Arshad, M. T., Rasheed, A., & Gnedeka, K. T. (2024).

JYOTI KUMARI | FOOD SCIENCE AND TECHNOLOGY | Young Scientist Award