Ehsan Feizollahi | Food Science | Excellence in Research Award

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Dr. Ehsan Feizollahi | Food Science | Excellence in Research Award

Permolex Ltd  | Canada

Dr. Ehsan Feizollahi is a food scientist specializing in food safety, non-thermal processing technologies, and mycotoxin mitigation in food and feed systems. His research focuses on atmospheric cold plasma, plasma-activated water, and electric field–based technologies to reduce chemical and biological hazards while preserving food quality. He has made significant contributions to understanding the degradation mechanisms of mycotoxins such as deoxynivalenol, zearalenone, T-2, and HT-2 toxins in grains. His work also extends to improving protein functionality, gluten-free product quality, and sustainable processing innovations. He has authored numerous high-impact peer-reviewed publications and authoritative review articles in leading international journals. His scholarly output has achieved strong citation impact, With over 1,682 citations, an h-index of 17, and a strong i10-index. He actively contributes to the scientific community as a reviewer, guest editor, and collaborator on interdisciplinary research initiatives.

Citation Metrics (Google Scholar)

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Citations
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Documents
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Featured Publications

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.

profile:

Orcid

🎓 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

 

Ana Maria Naranjo Durán |food science | Young Scientist Award

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Dr. Ana Maria Naranjo Durán |food science | Young Scientist Award

Dr. Ana María Naranjo Durán has demonstrated exceptional research and academic prowess in the field of pharmaceutical and food sciences. Her work on the optimization and microencapsulation of bioactive compounds, particularly from Colombian fruits and annatto seeds, offers significant contributions to health and food preservation research. With several high-impact publications and an active role in academic conferences, Dr. Naranjo Durán stands out as a promising scientist.

Profile

Scopus

🎓 Education

PhD in Pharmaceutical and Food Sciences,University of Antioquia, Medellín, Colombia (August 2020 – Present),Master in Pharmaceutical and Food Sciences,University of Antioquia, Medellín, Colombia (February 2017 – December 2019),Bachelor’s Degree in Food Engineering,University of Antioquia, Medellín, Colombia (May 2010 – July 2016)

💼 Experience 

Investigator,Toxinology, Therapeutic and Food Alternatives Research Group, University of Antioquia (August 2016 – Present),Standardized analytical methods for functional ingredients and natural food preservatives.,Developed encapsulation systems.,Designed and implemented research projects.,Professor,Faculty of Pharmaceutical and Food Sciences, University of Antioquia (February 2017 – Present),Advised undergraduate research projects.,Taught Unit Operations II Laboratory and Integrated Laboratory of Operations in Heat and Mass Transfer.,Product Engineer Student,Noel Company S.A.S. (January 2016 – July 2016),Conducted statistical analysis of product development trials.,Formulated a research project on child nutrition.,Prepared product labels, including nutritional and ingredient details.

 

Skills:

Research and development of bioactive compounds and functional ingredients.Analytical method standardization.,Microencapsulation techniques and optimization.,Food product development and statistical analysis.,Academic teaching and student mentorship.

 

🏆 Awards and Honors 

  • Presented at prestigious conferences, including the 37th EFFoST International Conference (2023, Spain).
  • Delivered oral presentations at several Iberoamerican Food Engineering Congresses.

 

🔬 Research Focus

Optimization and encapsulation of bioactive compounds from natural sources.,Development of natural food preservatives and functional food ingredients.,Evaluation of antioxidant, antimicrobial, and bioaccessibility properties of Colombian fruits and annatto seeds.

Conclusion

Dr. Ana María Naranjo Durán is a highly qualified candidate for the Research for Young Scientist Award. Her strong academic foundation, impactful research, and contributions to the scientific community make her a deserving nominee. However, enhancing public outreach and expanding interdisciplinary collaborations could further amplify the societal relevance and application of her work.

Publication

  • Salinas-Restrepo, C., Naranjo-Duran, A.M., Quintana, J., Hoyos Palacio, L.M., Segura, C.
    • Title: Short Antimicrobial Peptide Derived from the Venom Gland Transcriptome of Pamphobeteus verdolaga Increases Gentamicin Susceptibility of Multidrug-Resistant Klebsiella pneumoniae
    • Journal: Antibiotics, 2024, 13(1), 6
    • Citations: 2
    • Open Access: Yes

 

  • Naranjo-Durán, A.M., Quintero-Quiroz, J., Ciro-Gómez, G.L., Barona-Acevedo, M.-J., Contreras-Calderón, J.D.C.
    • Title: Characterization of the Antioxidant Activity, Carotenoid Profile by HPLC-MS of Exotic Colombian Fruits (Goldenberry and Purple Passion Fruit) and Optimization of Antioxidant Activity of This Fruit Blend
    • Journal: Heliyon, 2023, 9(7), e17819
    • Citations: 1
    • Open Access: Yes

 

  • Naranjo-Durán, A.M., Quintero-Quiroz, J., Rojas-Camargo, J., Ciro-Gómez, G.L.
    • Title: Modified-Release of Encapsulated Bioactive Compounds from Annatto Seeds Produced by Optimized Ionic Gelation Techniques
    • Journal: Scientific Reports, 2021, 11(1), 1317
    • Citations: 21
    • Open Access: Yes

 

  • Quintero Quiroz, J., Naranjo-Duran, A.M., Silva Garcia, M., Ciro Gomez, G.L., Rojas Camargo, J.J.
    • Title: Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis
    • Journal: International Journal of Food Science, 2019, 2019, 3721828
    • Citations: 49
    • Open Access: Yes

 

  • Durán, A.M.N., Quiroz, J.Q., Gómez, G.C.
    • Title: Optimization of the Leaching of Bioactive Compounds Contained in Seeds of Bixa orellana L. (Achiote)
    • Journal: Revista Cubana de Plantas Medicinales, 2017, 22(4)
    • Citations: Not available
    • Open Access: Not specified

 

Muhammad Tayyab Arshad | Food Science | Best Researcher Award

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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).