Dr WENQIONG CHAI | Animal Genetics | Best Researcher Award |

Posted on by ScienceFather

Dr. WENQIONG CHAI | Animal Genetics | Best Researcher Award

Liaocheng University,China

Professional Profiles:

SCOPUS

ORCID

 👨‍🎓 Bio Summary:

Dr. Wenqiong Chai is a distinguished researcher in molecular genetics, currently a lecturer at Liaocheng University in China. With expertise in molecular breeding and improving meat quality in livestock, particularly donkeys, Dr. Chai has made significant strides in agricultural genetics. She leads several high-impact research projects funded by national institutions and has published extensively in leading scientific journals. Her dedication to enhancing both academic knowledge and practical outcomes in animal genetics has earned her numerous accolades.

🎓 Educational Background:

Dr. Chai holds a Ph.D. in Molecular Genetics from Lincoln University, New Zealand (2019), where she also completed an English for Academic Purposes (EAP) program. Prior to that, she earned her Master’s degree in Animal Genetics, Breeding, and Reproduction (2012) and a Bachelor’s degree in Animal Science (2009), both from Gansu Agricultural University, China. Her academic background laid the foundation for her cutting-edge research in genetic markers and livestock traits.

🔍 Research Focus:

Dr. Chai’s primary research interests lie in molecular breeding, with a focus on genetic marker-assisted breeding and the molecular mechanisms behind muscle formation in livestock. She is particularly known for her work on improving meat quality in donkeys. Her ongoing projects explore the roles of gene expression and protein markers in livestock muscle traits, using advanced techniques such as transcriptomics and proteomics. Dr. Chai’s research aims to bridge the gap between genetic insights and practical applications in animal husbandry.

🏆 Honors & Awards:

Selected as a “Guangyue Rising Star” in the Guangyue Talent Project at Liaocheng University (2022-2024)

Recipient of the Gene-Marker Laboratory Scholarship (2013-2016) during her Ph.D. studies at Lincoln University, recognizing her outstanding contributions to molecular genetics research.

💼 Professional Experience:

Since 2019, Dr. Chai has served as a lecturer at Liaocheng University, where she teaches both undergraduate and postgraduate courses related to animal genetics and biochemistry. Prior to this, she worked as a Technical Director at Beijing Greens Science and Technology Ltd., applying her expertise in molecular biology in the industry. She also gained valuable hands-on experience as a part-time technician at the Gene-Marker Laboratory during her doctoral studies.

📚 Top Noted Publications :

Title: Variation in the Exon 3–4 Region of Ovine KRT85 and Its Effect on Wool Traits
Authors: Chai, W., Zhou, H., Gong, H., Wang, C., Hickford, J.G.H.
Journal: Animals, 14(15), 2272
Year: 2024
Citations: 0

Title: Characterization of Lipids and Volatile Compounds in Boiled Donkey Meat by Lipidomics and Volatilomics
Authors: Li, M., Sun, L., Du, X., Liu, G., Wang, C.
Journal: Journal of Food Science, 89(6), pp. 3445–3454
Year: 2024
Citations: 1

Title: Liquid Chromatography–Mass Spectrometry-Based Metabolomics Reveals Dynamic Metabolite Changes during Early Postmortem Aging of Donkey Meat
Authors: Chai, W., Wang, L., Li, T., Ma, Q., Qu, H.
Journal: Foods, 13(10), 1466
Year: 2024
Citations: 0

Title: Advancements in Genetic Biomarkers and Exogenous Antioxidant Supplementation for Safeguarding Mammalian Cells against Heat-Induced Oxidative Stress and Apoptosis
Authors: Khan, M.Z., Khan, A., Chen, W., Chai, W., Wang, C.
Journal: Antioxidants, 13(3), 258
Year: 2024
Citations: 3

Title: Advancements in Genetic Marker Exploration for Livestock Vertebral Traits with a Focus on China
Authors: Khan, M.Z., Chen, W., Huang, B., Chai, W., Wang, C.
Journal: Animals, 14(4), 594
Year: 2024
Citations: 2

.Conclusion:

Dr. Wenqiong Chai is a highly suitable candidate for a Best Researcher Award due to her innovative research in molecular breeding, genetic markers, and livestock muscle traits. Her strong publication record, leadership in significant research projects, and impact on the emerging field of donkey breeding and meat quality demonstrate a high level of achievement.

Prof Donggyun Yim | Animal foods | Best Researcher Award |

Posted on by ScienceFather

Prof Donggyun Yim | Animal foods | Best Researcher Award

Kyungpook National University, South Korea

Professional Profiles:

SCOPUS

 👨‍🎓 Bio Summary:

Prof. Donggyun Yim, a distinguished academic from South Korea, is currently an Assistant Professor in the Department of Animal Science and Biotechnology at Kyungpook National University. With a rich background in both academia and industry, Prof. Yim has dedicated his career to advancing the field of  , with a focus on meat and milk processing technology. His expertise in food safety and health of animal products is widely recognized, making him a respected figure in his field.

🎓 Educational Background:

Prof. Yim’s educational journey began at Konkuk University, where he earned his Bachelor’s and Master’s degrees in Animal Science and Technology. He then pursued his Ph.D. at Seoul National University, specializing in Animal Food Science. His robust educational foundation has provided him with the knowledge and skills necessary to excel in both research and teaching.

🔍 Research Focus:

Prof. Yim’s research is centered around animal food science, particularly in meat and milk processing technology. He has a keen interest in the safety and health aspects of animal products, working to improve food safety standards. His work contributes to better understanding how processing affects the nutritional value and safety of animal-derived foods, with implications for both the food industry and public health.

🏆 Honors & Awards:

Throughout his career, Prof. Yim has received several accolades for his contributions to the field. He is actively involved in international scientific communities, serving on various editorial boards and scientific committees, such as the International Congress of Meat Science and Technology (ICoMST). His recognition extends to his role as an editor and reviewer for respected journals, which further validates his standing in the academic community.

💼 Professional Experience:

Prof. Yim has a diverse professional background. He served as an Assistant Professor at Sangji University and Jinju Health College before joining Kyungpook National University in 2024. Additionally, he worked at the Research Institute of Agriculture and Life Sciences at Seoul National University and as an Auditor at the Korea Agency of HACCP Accreditation and Services. His hands-on experience in both academia and food safety standards positions him as a well-rounded expert in his field.

📚 Top Noted Publications :

Title: Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality
Authors: Kim, B.J., Yim, D.G., Reaney, M.J.T., Shim, Y.Y., Kang, S.N.
Citations: 0
ndex: Foods
Year: 2024

Title: Impact of Livestock Industry on Climate Change: Case Study in South Korea — A Review
Authors: Hur, S.J., Kim, J.M., Yim, D.G., Lee, S.S., Jo, C.
Citations: 0
Index: Animal Bioscience
Year: 2024

Title: Effect of Plasma-Activated Organic Acids Against Salmonella Typhimurium and Escherichia coli O157 Inoculated on Pork Loin and Its Quality Characteristics
Authors: Lee, H.J., Yim, D.G., Jo, C.
Citations: 2
Index: Innovative Food Science and Emerging Technologies
Year: 2023

Title: VIS/NIR Hyperspectral Imaging with Artificial Neural Networks to Evaluate the Content of Thiobarbituric Acid Reactive Substances in Beef Muscle
Authors: Park, S., Yang, M., Yim, D.G., Jo, C., Kim, G.
Citations: 10
Index: Journal of Food Engineering
Year: 2023

Title: Evaluation of the Physicochemical, Metabolomic, and Sensory Characteristics of Chikso and Hanwoo Beef During Wet Aging
Authors: Lee, D., Kim, H.-J., Ismail, A., Yim, D.-G., Jo, C.
Citations: 5
Index: Animal Bioscience
Year: 2023

Conclusion:

Dr. Donggyun Yim is a strong candidate for the Best Researcher Award, particularly in the field of Animal Science and Biotechnology. His prolific research output, combined with diverse teaching experience and involvement in academic organizations, positions him as a leading figure in his field. Focusing on leadership, public recognition, and interdisciplinary collaborations would further elevate his qualifications for top-tier awards. Nonetheless, his consistent contributions to the scientific community make him a deserving candidate.