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

Muhammad Tayyab Arshad | Food Science | Best Researcher Award

Published on by Young Scientists Awards

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).