Esin MOJTAHEDI|Food Engineering|Best Researcher Award

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Assist. Prof. Dr. Esin MOJTAHEDI|Food Engineering|Best Researcher Award

Corresponding Author, Istanbul Aydin University

Piero Frank Fernández Campos es un estudiante destacado de Ingeniería Mecatrónica en la Universidad San Ignacio de Loyola. Ha mantenido el primer puesto de su promoción desde 2021 y ha recibido becas por su excelencia académica. Con experiencia en diseño de maquinaria minera y mantenimiento electrónico, ha trabajado en Equipments & Supplies Mining Tech S.A.C. y Enrique ChampacIngs S.A.C. Piero es coautor de un artículo en MDPI sobre la producción de limón y redes neuronales. Su enfoque en investigación aplicada, junto con su rendimiento académico excepcional, lo posiciona como un joven talento en su campo.

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🎓 Educación

Piero cursa Ingeniería Mecatrónica en la Universidad San Ignacio de Loyola, donde ha sobresalido académicamente desde 2021. Su formación combina teoría avanzada y aplicaciones prácticas en automatización, diseño mecánico y análisis computacional. Ha fortalecido su educación con experiencia en empresas especializadas y participación en proyectos de investigación. Su trayectoria refleja un equilibrio entre excelencia académica y aprendizaje práctico, preparándolo para contribuir significativamente a la industria tecnológica y la investigación.

💼 Experiencia

Piero ha adquirido experiencia en empresas como Equipments & Supplies Mining Tech S.A.C., donde trabajó en diseño de maquinaria para la minería, y en Enrique ChampacIngs S.A.C., donde realizó mantenimiento de placas electrónicas. Su habilidad para aplicar conocimientos en entornos reales le ha permitido desarrollar competencias en análisis estructural, automatización y optimización de procesos industriales. Además, su participación en investigaciones tecnológicas refuerza su perfil como ingeniero mecatrónico con enfoque en innovación y desarrollo.

🏆 Premios y Honores

Piero ha sido reconocido con una beca de excelencia académica en la Universidad San Ignacio de Loyola por mantener el promedio más alto en su carrera desde 2021. Ha ocupado consistentemente el primer puesto de su promoción, demostrando un compromiso excepcional con su formación. Su contribución a la investigación le ha permitido publicar en revistas indexadas, consolidando su posición como un joven investigador prometedor en ingeniería mecatrónica.

🔬 Enfoque de Investigación

Piero se especializa en la aplicación de inteligencia artificial y automatización en procesos industriales. Su investigación en redes neuronales para el análisis de cultivos y fenómenos climáticos demuestra su interés en soluciones tecnológicas innovadoras. Además, busca mejorar la eficiencia en la industria mediante la optimización de maquinaria y el mantenimiento predictivo. Su enfoque multidisciplinario lo posiciona como un investigador con potencial para transformar la industria tecnológica.

🏆 Conclusión

Piero Fernández Campos muestra un gran potencial como investigador con su sólido desempeño académico, experiencia práctica y contribución científica. Para consolidar su candidatura al Best Researcher Award, debería aumentar sus publicaciones, participar en conferencias internacionales y diversificar sus líneas de investigación. Con estas mejoras, podría posicionarse como un líder en su área y fortalecer su impacto en la comunidad científica.

Publication

2024 – Comprehensive analysis of NiCuZnFeSnO nanospinel ferrites: Structural, electrical, and dielectric characterization through advanced techniques
Authors: B. Ünal, Munirah A. Almessiere, A. Baykal, Yassine Slimani, M.A. Gondal, N. Kian-Pour, Sagar E. Shirsath, A. Manikandan, U. Baig
DOI: 10.1016/j.ceramint.2024.05.367

 

2024 – Effect of ultrasound-ethanol immersion, microwave, and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips
Authors: Esin Mojtahedi, Tugce Ceyhan, Duygu Ozmen, Omer Said Toker
DOI: 10.1515/ijfe-2023-0237

 

2023 – Effect of ethanol immersion and ultrasound pretreatments on the kinetics of convective drying of quince
Author: Esin Mojtahedi
DOI: 10.15237/gida.gd23082

 

2023 – Possibility of using black olive seed powder in formulations to functionalize bread
Authors: Elif Çakir, Rusen Metin Yildirim, Nasim Kian Pour, Görkem Özülkü, Ömer Said Toker, Muhammet Arici
DOI: 10.52292/j.laar.2023.1073

2023 – Effect of biopolymer dip-coating pretreatments as a non-thermal green technology on physicochemical characteristics, drying, and rehydration kinetics of Santa Maria pears
Author: Esin Mojtahedi
DOI: 10.3390/foods12132466

2023 – A review on latest innovations in physical modifications of galactomannans
Authors: Nasim Kian-Pour, Meral Yildirim Yalçın, Abdullah Kurt, Duygu Ozmen, Omer Said Toker
DOI: 10.1016/j.foodhyd.2023.108470

2023 – Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
Authors: Duygu Ozmen, Rusen Metin Yildirim, Kubra Bursa, Esin Mojtahedi, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Bayram Yurt
DOI: 10.1016/j.ijgfs.2022.100628

 

Muhammad Farhan Jahangir Chughtai|Food Science |Best Researcher Award

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Assist. Prof. Dr. Muhammad Farhan Jahangir Chughtai|Food Science |Best Researcher Award

Assistant Professo,Khwaja Fareed University of Engineering and Information Technology

Dr. Muhammad Farhan Jahangir Chughtai is the Head of the Department of Food Science & Technology at Khwaja Fareed University of Engineering & Information Technology (KFUEIT), Rahim Yar Khan. He specializes in food technology, human nutrition, food safety, and quality systems. With extensive experience in research and academia, he has served as an assistant professor, senior lecturer, and research associate. His international exposure includes research at Purdue University, USA. Dr. Chughtai actively contributes to academic committees, organizes conferences, and participates in national and international scientific forums.

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Scholar

🎓 Education

Dr. Chughtai earned his Ph.D. in Food Technology from the University of Agriculture Faisalabad (2017), following an M.Sc. Hons. in Food Technology (2013) and a B.Sc. Hons. in Food Science & Technology (2011) from the same institution. He completed his F.Sc. Pre-Medical at Govt. Khwaja Fareed College, Rahim Yar Khan (2007) and matriculation at Govt. Colony High School, Rahim Yar Khan (2004), consistently achieving top academic distinctions.

👨‍🏫 Experience

Dr. Chughtai has been an Assistant Professor and Head of Department at KFUEIT since 2018. He previously worked at NUR International University, Lahore, as an Assistant Professor and Senior Lecturer. His research experience includes a tenure as a Visiting Scholar at Purdue University, USA, and serving as a Research Associate for an HEC-funded project at the University of Agriculture Faisalabad. His professional contributions extend to academic administration, curriculum development, and student facilitation.

🏆 Awards & Honors

Dr. Chughtai has received various prestigious accolades, including the Higher Education Commission (HEC) International Research Support Initiative Program (IRSIP) award for research at Purdue University. He has been actively involved in national and international conferences, organizing committees, and professional societies such as the Pakistan Society of Food Scientists & Technologists. His contributions to research and academia have been recognized through multiple leadership roles and invitations to scientific panels.

🔬 Research Focus

Dr. Chughtai’s research interests span food technology, human nutrition, food safety, and quality management. He specializes in cereal science, milling and baking technologies, and instrumental food analysis, including chromatography (GC, GC-MS, HPLC), spectroscopy (FTIR, Atomic Absorption), and nano-particle fabrication. His studies emphasize halal food management, food service systems, and functional foods, aiming to enhance food security and sustainability through innovative research.

Conclusion:

Dr. Muhammad Farhan Jahangir Chughtai’s substantial research contributions, leadership roles, and international collaborations position him as a strong candidate for the Best Researcher Award in Food Science and Technology. Addressing the suggested areas for improvement could further solidify his standing as a leading figure in the scientific community.

Publication

  • Camel milk: Massive paragon of nutritional and therapeutic potentials: A review (2019) – A Khaliq, MFJ Chughtai, M Nadeem, A Aslam, A Liaqat, T Mehmmod, … (7 citations)

 

  • Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk (2023) – R Aftab, S Ahsan, A Liaqat, M Safdar, MFJ Chughtai, M Nadeem, … (6 citations)

 

  • Safety and quality assessment of street‐vended barbecue chicken samples from Faisalabad, Pakistan (2023) – A Ali, N Ahmad, A Liaqat, MA Farooq, S Ahsan, MFJ Chughtai, … (6 citations)

 

  • Cinnamon essential oil (2023) – A Liaqat, S Ahsan, MS Fayyaz, A Ali, SA Ashfaq, S Khan, MA Khan, … (6 citations)

 

  • Double Layered Encapsulation to Immobilize Bifidobacterium Bifidum ATCC 35914 in Polysaccharide‐Protein Matrices and their Viability in Set Type Yoghurt (2022) – R Iqbal, A Liaqat, I Yasmin, S Ahsan, MF Janahgir Chughtai, S Tanweer, … (6 citations)

 

  • Assessment of camel milk Yogurt as a cogent approach on Streptozotocin (STZ) induced diabetes mellitus in sprague-Dawley rats (2019) – A Khaliq, MA Shariati, S Ahsan, I Pasha, A Liaqat, MB Irshad, … (6 citations)

 

  • Phenolic acid profile of oat cultivars, and their suppressive effect on intracellular reactive oxygen species (2023) – MFJ Manzoor, M.S., Pasha, I., Younas, S., Zhu, M., Hussain, R., Arqam, U … (5 citations)

 

  • Physiochemical, rheological and organoleptic assessment of camel milk yogurt prepared from various locations of Punjab-Pakistan (2022) – A Khaliq, S Ahsan, A Liaqat, MFJ Chughtai, T Mehmood, MA Farooq, … (5 citations)

 

  • Sustainable Food Processing and Engineering Challenges (2021) – A Khaliq, MFJ Chughtai, T Mehmood, CM Galanakis (5 citations)

 

  • Physico-chemical and microbial properties of bread supplemented with sweet potato flour (2015) – I Pasha, MR Khan, A Ali, M Chughtai, S Ahmad, M Nasir (5 citations)

 

 

 

Safaa Abdelaleem Mohammad El-Aidie | Food Science | Women Researcher Award

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Assoc Prof Dr. Safaa Abdelaleem Mohammad El-Aidie | Food Science | Women Researcher Award

👨‍🏫Profile Summary

Right after graduating, I launched my research career in the field of food science. In the year 2000, I secured a full-time position as a Research Assistant at the Animal Production Research Institute. This marked the initiation of my journey in scientific research. My path in academia continued as I pursued an experimental approach to attain my Master’s degree. My MSc thesis focused on “Improving the Quality and Microstructure of Low Fat Edam Cheese Made from Buffaloes Milk”. Subsequently, in 2014, I embarked on a Ph.D. journey within the Department of Natural Resources, specifically within Animal Resources, at Faculty of African Postgraduate Studies Cairo University, Egypt. My doctoral research was centered around “Studies on Use of Some Fermented Milk to Produce Nutraceutical Dairy Foods in Egypt and Some East African Countries”. In 2015, I received the appointment as an Assistant Professor, further solidifying my commitment to academia and research. I have made significant contributions to the Animal Production Research Institute by actively engaging in teaching and training activities across all academic levels. These efforts have encompassed undergraduate education and have been particularly focused on the manufacturing processes of various dairy products. Furthermore, I have been dedicated to sharing my knowledge and expertise with my colleagues. In 2016, I received a prestigious post-doctoral offer from Lincoln University College, Malaysia, marking a pivotal point in my career. During August of the same year, I established a highly productive collaboration with the Faculty of Applied Sciences at UITM, Malaysia. Together, we conducted research projects closely aligned with the field of food science. Simultaneously, I held a position as an Assistant Professor on a part-time basis at both Lincoln University College and City University, Malaysia, up until May 2018. In July 2018, I assumed a full-time role as an Assistant Professor within the Faculty of Science at Lincoln University College, Malaysia, demonstrating my continued commitment to the pursuit of knowledge and research excellence. This position was held until June 2020. Following this, I resumed my work in the Animal Production Research Institute in Egypt, focusing on food science research. In February 2022, I earned a well-deserved promotion to the rank of Associate Professor.

🌐 Professional Profiles

 

📚Education 

B.Sc in Agricultural Science (Dairying) From: 17/9/1996 To: 29/5/2000 Department: Agricultural Science (Dairying) University: Cairo University Country: Egypt. M.Sc in Dairy Science & Technology From: 15/08/2001 To: 4/07/2005 Department: Dairy Science & Technology University: Cairo University Country: Egypt Ph.D in Animal Resources From: 17/8/2009 To: 11/12/2014 Department: Animal Resources University: Faculty of African Postgraduate Studies, Cairo University Country: Egypt

👨‍💼Experiences: Academic Experience: 7 years

Associate Prof. From: 14/02/2022 To: Present Institute: Animal Production Research Institute University: Egypt.  Assistant Prof. From: 1/07/2018 To: 30/6/2020 Institute: Faculty of Science University: Lincoln University College Country: Malaysia Assistant Prof. (Postdoctoral scholarship) From: 1/06/2016 To: 30/5/2018 Institute: Faculty of Science University: Lincoln University College Country: Malaysia Assistant Prof. From: 28/01/2015 To: 10/02/2022 Institute: Animal Production Research Institute University: Egypt Lecturer From: 11/7/2005 To: 27/01/2015 Institute: Animal Production Research Institute University: Egypt Demonstrator From: 01/08/2000 To: 01/6/2005 Institute: Animal Production Research Institute University: Egypt

Objective

My objective is to apply my academic proficiency in food science and technology towards making a significant contribution to the advancement of our educational institution. I am dedicated to imparting my expertise to graduates, equipping them to become a generation that is well-informed about the principles of food science and proficient in food handling. Furthermore, I am committed to sharing both foundational and practical research findings pertaining to food processing and preservation. This knowledge dissemination will serve to benefit the research, commercial, and industrial sectors, fostering growth and innovation within these communities.

 

📚 Education Details

PhD in Natural Resources (Animal Resources) From: 2014 Thesis Title: “Studies on Use of Some Fermented Milk to Produce Nutraceutical Dairy Foods in Egypt and Some East African Countries” Synopsis: 🥛🔬 The aim was to produce nutraceutical dairy food products from fermented milk and cereals in three stages: preserving raw cow milk, evaluating soluble dietary fiber and probiotic bacteria for fermented cow milk, and assessing the use of cereals and probiotic bacteria for fermented cereal products. Useful for manufacturers considering non-thermal factors affecting milk preservation and healthy dairy food production in hot climates. PhD Preliminary Studies From: 2009 To: 2010 Department: Animal Resources University: Faculty of African Postgraduate Studies, Cairo University Courses Studied: Research Methods, Animal Adaptation to the Environment in Africa, Environmental Monitoring of Animal Resources in Africa, Animal Environment in Africa, Management Design for Natural Reserves in Africa, Production of Animal Resources in Africa MSc. in Dairy Science and Technology From: 2005 Thesis Title: “Improving the Quality and Microstructure of Low Fat Edam Cheese Made from Buffaloes Milk” Synopsis: 🧀🔬 Aimed to enhance low-fat buffalo Edam cheese quality using fat replacers and additives to improve microstructure and properties. MSc. Preliminary Studies From: 2001 To: 2003 Department: Dairy Science and Technology University: Faculty of Agriculture, Cairo University Courses Studied: Flavour Chemistry, New Analysis Techniques, Quality Control, Cheese Production, Fatty Dairy Products, Milk Protein, Starters Technology, Milk Lipids, Research Methods, Seminar BSc. in Dairy Science and Technology From: 1996 To: May 2000 University: Faculty of Agriculture, Cairo University

👨‍🏫 Professional Experience

Academic Positions: Associate Professor (2022-Present) Institute: Animal Production Research Institute, Agricultural Research Center, Egypt Assistant Professor (2018-2020) Institute: Faculty of Science, Lincoln University College, Malaysia Assistant Professor (2016-2018) Institute: Faculty of Science, Lincoln University College, Malaysia (Post-Doctoral fellow time) Assistant Professor (2015) Institute: Dairy Science and Technology Dept., Animal Production Research Institute, Agricultural Research Center, Egypt

Research Vision: 🌱🔬

  • The food industry is multidisciplinary, and my research aims to positively impact it by covering various fields including food science, microbiology, food processing, and nutrition.

Major Fields of Research:🧪🔍

  • Food Science and Technology, Microbiology, Food Microbiology, Food and Nutrition, Food Processing, Food Quality and Safety, Functional Foods, Fermented Food, Dairy Products, Dietary Fiber, Probiotics, Food Chemistry, Biotechnology, Milk Quality, Cereals, Nutraceuticals, Food Analysis

📚Top Noted Publication

  1. Title: A review on chitosan: ecofriendly multiple potential applications in the food industry
    • Author: SAAM El-Aidie
    • Journal: International Journal of Advancement in Life Sciences Research
    • Year: 2018
    • Pages: 1-14
    • Volume: 37

 

  1. Title: The role of holistic approach service quality on student’s behavioural intentions: the mediating role of happiness and satisfaction
    • Authors: GSA Khalifa, MS Binnawas, NA Alareefi, MS Alkathiri, TA Alsaadi
    • Journal: City University eJournal of Academic Research (CUeJAR)
    • Year: 2021
    • Pages: 12-32
    • Volume: 3
    • Issue: 1

 

  1. Title: Linking knowledge oriented leadership and innovation towards organizational performance
    • Authors: KM Alneadi, MJ Almatrooshi, GSA Khalifa, SA El-Aidie, BK Alhaj
    • Journal: Academic Leadership
    • Year: 2020
    • Pages: 107-118
    • Volume: 21
    • Issue: 4

 

  1. Title: Evaluating food and beverage courses in higher private tourism and hotels institutes in Alexandria: Professionals’ perception
    • Authors: Y Agwa, W Aziz, SE Khalifa, Gamal
    • Journal: International Journal of Heritage, Tourism and Hospitality
    • Year: 2017
    • Pages: 98-110
    • Volume: 11
    • Issue: 2

 

  1. Title: Evaluating of Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: The Students’ Perspective
    • Authors: Y Agwa, W Aziz, G Khalifa, S Elaidie
    • Journal: International Journal of Heritage, Tourism and Hospitality
    • Year: 2017
    • Pages: 111-122
    • Volume: 11
    • Issue: 2

 

  1. Title: Nutraceutical food based on cereal and probiotic fermented milk
    • Authors: SAA El-Aidie, SM El-Dieb, M El-Nawawy, E Emara, H Sobhy
    • Journal: International Journal of Dairy Science
    • Year: 2017
    • Pages: 377-384
    • Volume: 12
    • Issue: 6

 

  1. Title: Tourism Sustainability and Competitiveness: A strategic platform
    • Authors: S El-Aidie, H Alseiari, GS Khalifa
    • Journal: City University eJournal of Academic Research
    • Year: 2021
    • Pages: 1-19
    • Volume: 3
    • Issue: 2

 

  1. Title: Physicochemical, microstructural and sensory impact of fat replacers on low-fat Edam cheese manufactured from buffalo’s milk
    • Authors: SAM El-Aidie, EI Ghita, SM El-Dieb, HEM El-Garhi
    • Journal: International Journal of Advancement in Life Sciences Research
    • Year: 2019
    • Pages: 11-21
    • Volume: 12

 

  1. Title: Influencing Factors of Customers’ Behavioural Intention within Malaysian Restaurants
    • Authors: NVH Trung, S Ashekin, V Hong, S El-Aidie
    • Journal: City University EJournal of Academic Research (CUeJAR)
    • Year: 2021
    • Pages: 48-67
    • Volume: 3
    • Issue: 1

 

  1. Title: Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
    • Authors: HEM El-Garhi, SAM El-Aidie, NA Rashid, ZA Hayee
    • Journal: Food Science and Technology International
    • Year: 2018
    • Pages: 465-475
    • Volume: 24
    • Issue: 6

 

  1. Title: Development of fermented skimmed milk fortified with yellow sweet potato (Ipomoea batatas L.) with prebiotic and antioxidant activity.
    • Authors: S El-Aidie, N Elsayed, M Hashem, H Elkashef
    • Journal: Journal of Food & Nutrition Research
    • Year: 2021
    • Volume: 60
    • Issue: 1

 

  1. Title: Organizational performance: the role of leadership and employee innovative behaviour
    • Authors: M Almatrooshi, GS Khalifa, KM Alneadi, S El-Aidie
    • Journal: City University eJournal of Academic Research
    • Year: 2021
    • Pages: 103-116
    • Volume: 3
    • Issue: 2