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

 

 

Digambar Kavitake | Food Science | Best Researcher Award

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Dr. Digambar Kavitake | Food Science | Best Researcher Award

Senior Scientist, Arjuna Naturals Pvt Ltd, India

Dr. Digambar Kavitake is a Senior Scientist at Arjuna Natural Pvt Ltd, working at ICMR-NIN in the Biochemistry Division under Dr. G. Bhanuprakash Reddy. He holds a Ph.D. in Food Science and Technology from Pondicherry University. His research focuses on Food Biotechnology, Food Microbiology, and Fermented Foods. Notable recognitions include the AMI-Young Scientist Award (2023), SERB-National Post-doctoral Fellowship, and multiple Best Poster Awards. Dr. Kavitake has been awarded various scholarships, including UGC-RGNF and ICAR-SRF. He is a member of several prestigious scientific societies like AFSTI, ASM, and AMI. 🧪🥼🍞🌾

 

Publication Profile

Google Scholar

Educational Qualifications

Dr. Digambar Kavitake holds a Ph.D. in Food Science and Technology from Pondicherry University (2021), with a thesis on the functional characterization of galactan exopolysaccharide from Weissella confusa. He completed his M.Sc. in Food Science and Technology (2015) with a remarkable CGPA of 9.43/10, specializing in areas like food chemistry, microbiology, and fermentation technology. He also holds a Post Graduate Diploma in Biotechnology (2015) and a B.Sc. in Biotechnology from Savitribai Phule Pune University (2013). His academic journey is backed by a strong foundation in food science, biotechnology, and related fields. 📚🍽️🌱

Research and Employment Experiences

Dr. Digambar Kavitake is currently serving as a Senior Scientist at Arjuna Naturals Pvt Ltd. at the National Institute of Nutrition, Hyderabad, from March to August 2024. He previously worked as a SERB-National Post-Doctoral Fellow at ICMR-NIN, focusing on microbiome analysis and the prebiotic potential of wheat bran fiber (2022-2024). Additionally, he served as a Research Associate at Pondicherry University, working on glucan exopolysaccharide’s prebiotic and anti-obesity properties (2021-2022). His early career includes roles as a Technical Assistant at FCI (2016) and a Project Assistant at Pondicherry University (2015-2016). 🧑‍🔬🌾

Professional Recognitions, Awards, and Fellowships

Dr. Digambar Kavitake has earned numerous accolades throughout his career. In 2023, he received the prestigious AMI-Young Scientist Award for his outstanding contributions to Dairy and Food Microbiology. He was also honored with Best Poster Awards at notable conferences, including the SET-FEST 2023 and the 7th Bioprocessing India Conference in 2019. Dr. Kavitake was awarded the SERB-National Post-Doctoral Fellowship (2022-2024) at ICMR-NIN. Other recognitions include the CSIR NET and UGC Junior Research Fellowships, UGC-Rajiv Gandhi National Fellowship in Food Microbiology, Pondicherry University Gold Medal, and the ICAR-SRF Award in Agricultural Biotechnology. 🏅🌾

Research Focus

Dr. Digambar Kavitake’s research primarily revolves around food science, specifically food microbiology and biotechnology. His work focuses on the characterization and application of exopolysaccharides (EPS) produced by lactic acid bacteria, particularly Weissella confusa, in fermented foods. Key areas of his research include the prebiotic and antioxidant properties of bacterial EPS, their role in improving the technological, functional, and rheological properties of fermented products like yogurt, and their potential health benefits. He also explores the use of these biopolymers in food safety, emulsification, and oxidative stress alleviation, with applications in probiotics, food processing, and biotechnology. 🧬🍴

Publication Top Notes

  • Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods–A review
    Cited by: 200
    Year: 2018
  • Synthesis of silver nanoparticles using bacterial exopolysaccharide and its application for degradation of azo-dyes
    Cited by: 199
    Year: 2017
  • Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food
    Cited by: 144
    Year: 2016
  • Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt
    Cited by: 109
    Year: 2021
  • Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food
    Cited by: 107
    Year: 2018
  • Overview of exopolysaccharides produced by Weissella genus–A review
    Cited by: 80
    Year: 2020
  • Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods
    Cited by: 59
    Year: 2018
  • Physico-chemical characterization of galactan exopolysaccharide produced by Weissella confusa KR780676
    Cited by: 57
    Year: 2016
  • Prebiotic potential of water extractable polysaccharide from red kidney bean (Phaseolus vulgaris L.)
    Cited by: 51
    Year: 2019
  • Preferential growth stimulation of probiotic bacteria by galactan exopolysaccharide from Weissella confusa KR780676
    Cited by: 37
    Year: 2021
Conclusion

Dr. Digambar Kavitake exemplifies the qualities sought in the Best Researcher Award. His work in the areas of food biotechnology and fermentation has far-reaching implications for health and food industry advancements, making him an excellent choice for this honor.

 

Dr. Daniela Gómez Espinoza | Alimentos | Best Researcher Award

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Dr. Daniela Gómez Espinoza | Alimentos | Best Researcher Award

Dr. Daniela Gómez Espinoza, TecNM en Celaya, Mexico

Dr. Daniela Gómez Espinoza is a Ph.D. candidate in Biochemical Engineering aspiring to become a professor-researcher. She holds a Master’s degree in Biochemical Engineering and a degree in Food Industries Engineering. Her research focuses on Type V resistant starch in triticale flours and microencapsulated betalains from garambullo. These studies have been applied in chitosan-PVA biopackaging and coatings for fruits to enhance shelf life and antioxidant properties.

 

 Profile

 

🎓 Academic Background

Dr. Daniela Gómez Espinoza has an extensive academic background with a Master of Science in Biochemical Engineering and a Bachelor’s degree in Engineering in Food Industries, both earned from the Technological National Institute of Mexico. Her educational qualifications reflect a solid foundation in biochemical engineering and food industry processes, providing her with the expertise necessary for her research and professional endeavors.

 

💼 Work Experience

Dr. Daniela Gómez Espinoza has taught several specialized courses in her field. She conducted a course on “Phytochemicals: Liquid and Dehydrated, Applications in the Pharmaceutical and Food Industry” from October 23 to October 27, 2023, and another session on “Microencapsulation of Active Compounds for Strawberry Coating” from April 19 to April 21, 2023. These courses reflect her expertise in phytochemistry and its applications in both the pharmaceutical and food industries.

Top Note Publications