Taha Mehany Abdellatif | Food Science | Young Scientist Award

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Dr. Taha Mehany Abdellatif | Food Science | Young Scientist Award

 Taha Mehany Hussein Abdellatif is an Egyptian food science researcher currently pursuing a Ph.D. in Chemistry under the prestigious Marie Skłodowska-Curie Fellowship at the University of La Rioja, Spain. With a career spanning analytical chemistry, food metabolomics, and chemometrics, he has gained diverse international research experience in Spain, Italy, China, and Egypt.  His scientific work emphasizes advanced food analysis, sustainability, and innovation in functional foods. He has contributed to high-impact projects funded by the EU and STDF, authored patents, and published in reputable platforms. Passionate about cutting-edge techniques, he bridges traditional food science with modern tools like spectroscopy and big data.

Profile

Scholar

🎓 Education 

Taha is currently pursuing a Ph.D. in Chemistry at the University of La Rioja, Spain under Marie Curie Fellowship.  He holds an M.Sc. in Food Science and Technology from Alexandria University, Egypt.  He earned his B.Sc. in Agricultural Sciences, specializing in Dairy Science, from Al-Azhar University, ranking top in his class with honors.  His academic training reflects excellence, cross-disciplinary integration, and international exposure, enabling him to merge chemistry, agriculture, and food technology seamlessly.

💼 Experience 

 Currently a Marie Curie Researcher (2021–2024) at University of La Rioja, Spain , Taha has held roles as Assistant Researcher (2018–2021) and Research Assistant (2013–2018) at the City of Scientific Research, Egypt. He was also a visiting researcher in Italy  and China  through Erasmus+ and CSC scholarships. He began as a Quality Assurance Engineer in the food industry in 2013. With over a decade of experience, his work spans academic, industrial, and international platforms, focusing on food chemistry, processing, and metabolomics.

🏆 Awards and Honors 

Dr. Mahanta has received numerous accolades including the Young Scientist Research Award (BRNS, 2025, ₹35 Lakhs) , GITAM SEED Grant (2024, ₹5 Lakhs) , and MURTI Faculty Fellowship (2024) . He has earned international recognition with cover articles in J. Phys. Chem. B, Chem. Phys. Lett., and Chem. Phys. Chem. He received the INSPIRE Fellowship (DST, 2014), and international travel grants (DST-SERB) for presenting at conferences in Germany.  His poster at RAMS-2016 earned a Best Presentation Award  and he has presented in major national and international scientific events including DPG Spring Meeting, ICTS, and VIT-ACS programs.  He was also selected as Research Assistant Professor at SRM University in 2023 (offer declined). His academic excellence was evident early on as the Gold Medalist in M.Sc. Physics.

🔬 Research Focus 

Dr. Taha Mehany Hussein Abdellatif’s research primarily revolves around food chemistry, food metabolomics, and analytical chemistry, with a special focus on chemometric integration for advanced food analysis. His work aims to enhance the nutritional quality, safety, and shelf-life of food products by leveraging innovative analytical techniques such as spectroscopy (FTIR, NIR, ATR-IR), chromatography (HPLC, GC), and mass spectrometry. A significant portion of his research explores bioactive compounds, cold-pressed and extra virgin olive oils, natural antioxidants, and plant-based food systems. He is particularly interested in developing functional foods with high health benefits, utilizing natural preservatives and novel processing techniques. His research also extends to sensory evaluation, protein characterization, emulsion systems (O/W), and bakery product innovation. Combining big data analytics and chemometrics, Dr. Taha aims to build sustainable food solutions that align with global health and environmental goals, contributing to both academic advancements and industrial applications in food science and technology.

 Conclusion

Taha Mehany Hussein Abdellatif is a highly promising candidate for the Young Scientist Award, distinguished by his international research exposure, advanced technical skillset, and innovative contributions to food science. His achievements under globally competitive programs such as Marie Curie and Erasmus+ reflect his academic excellence and research integrity. With continued growth in publication influence and leadership roles, he is well-positioned to become a future leader in sustainable food technology and analytical innovation.

📝Publications 

  • Title: Physicochemical and functional properties of quinoa protein isolate
    Year: 2015
    Authors: SA Elsohaimy, TM Refaay, MAM Zaytoun
    Citations: 362

  • Title: A review of recent innovative strategies for controlling mycotoxins in foods
    Year: 2023
    Authors: GM Hamad, T Mehany, J Simal-Gandara, S Abou-Alella, OJ Esua, …
    Citations: 147

  • Title: Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms
    Year: 2021
    Authors: T Mehany, I Khalifa, H Barakat, SA Althwab, YM Alharbi, S El-Sohaimy
    Citations: 108

  • Title: Nutritional, physicochemical, and sensorial evaluation of flat bread supplemented with quinoa flour
    Year: 2019
    Authors: SA El-Sohaimy, MG Shehata, T Mehany, MA Zeitoun
    Citations: 93

  • Title: Sonoprocessing: mechanisms and recent applications of power ultrasound in food
    Year: 2024
    Authors: A Taha, T Mehany, R Pandiselvam, S Anusha Siddiqui, NA Mir, MA Malik, …
    Citations: 83

  • Title: The disposition of bioactive compounds from fruit waste, their extraction, and analysis using novel technologies: A review
    Year: 2022
    Authors: A Ali, S Riaz, A Sameen, N Naumovski, MW Iqbal, A Rehman, T Mehany, …
    Citations: 76

  • Title: Cultured meat: Processing, packaging, shelf life, and consumer acceptance
    Year: 2022
    Authors: SA Siddiqui, NA Bahmid, I Karim, T Mehany, AA Gvozdenko, AV Blinov, …
    Citations: 53

  • Title: Compositional analysis and functional characteristics of quinoa flour
    Year: 2018
    Authors: SA El Sohaimy, SE Mohamed, MG Shehata, T Mehany, MA Zaitoun
    Citations: 52

  • Title: Use of food carbohydrates towards the innovation of plant-based meat analogs
    Year: 2022
    Authors: M Huang, T Mehany, W Xie, X Liu, S Guo, X Peng
    Citations: 49

  • Title: Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents
    Year: 2022
    Authors: G Hamad, RA Ombarak, M Eskander, T Mehany, FR Anees, …
    Citations: 47

  • Title: Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
    Year: 2024
    Authors: T Mehany, SA Siddiqui, B Olawoye, O Olabisi Popoola, A Hassoun, …
    Citations: 39

JYOTI KUMARI | FOOD SCIENCE AND TECHNOLOGY | Young Scientist Award

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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