Assoc. Prof. Dr Sara Naji Tabasi | Food Science | Best Researcher Award |

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Assoc. Prof. Dr Sara Naji Tabasi | Food Science | Best Researcher Award

Research Institute of Food Science and Technology (RIFST),Iran

Professional Profiles:

SCOPUS

ORCID

GOOGLE SCHOLAR

 👨‍🎓 Bio Summary:

Assoc. Prof. Dr. Sara Naji Tabasi is a leading figure in food science and technology, specializing in food nanotechnology and functional food ingredients. Based at the Research Institute of Food Science & Technology (RIFST) in Mashhad, Iran, Dr. Tabasi’s research spans from bioactive ingredient delivery to innovative food processing techniques. Known for her expertise in rheology, bioactivity, and nanoparticle applications, she brings both scientific rigor and creative innovation to her field.

🎓 Educational Background:

Dr. Tabasi earned her Ph.D. (2012-2015) and M.Sc. (2009-2011) in food engineering from Ferdowsi University of Mashhad, where she excelled in projects exploring the functional and physicochemical properties of natural gums and their use in food technology. She completed her B.Sc. in food science and technology in 2009, laying a strong foundation in food processing through her work on rice starch chip production using extrusion methods.

🔍 Research Focus:

Dr. Tabasi’s research is at the cutting edge of food nanotechnology and bioactive delivery systems. She has explored innovative methods to use natural gums, such as basil seed gum and chitosan, to develop nanoparticles for delivering antioxidants like glutathione and curcumin. Her recent work focuses on enhancing food stability and functionality, including creating high-dissolution powders for traditional Persian ingredients like barberry juice.

🏆 Honors & Awards:

Dr. Tabasi has consistently been recognized for her academic excellence, achieving top graduate honors across her B.Sc., M.Sc., and Ph.D. studies at Ferdowsi University. She was also selected as an Outstanding Student in 2016 and is a member of the Iranian Ministry of Science, Research, and Technology’s Talent Program, celebrating her innovative contributions to food engineering.

💼 Professional Experience:

Currently an Associate Professor at RIFST, Dr. Tabasi holds leadership roles including Director of Research Affairs and Postgraduate Studies, and has served as the Manager of the Research and Innovation in Food Science and Technology Journal. Her expertise is also recognized within several institutional committees, including the Research Ethics Committee, Intellectual Property Council, and the Food Security Expert Working Group. Previously, she directed the Library and Center for Documents, supporting RIFST’s research infrastructure.

📚 Top Noted Publications :

Functional Properties and Applications of Basil Seed Gum: An Overview

Authors: S. Naji-Tabasi, S.M.A. Razavi

Journal: Food Hydrocolloids

Citations: 177

Year: 2017

 

Effect of Thermal Treatments on Functional Properties of Cress Seed (Lepidium sativum) and Xanthan Gums: A Comparative Study

Authors: S. Naji, S.M.A. Razavi, H. Karazhiyan

Journal: Food Hydrocolloids

Citations: 161

Year: 2012

 

New Studies on Basil (Ocimum basilicum L.) Seed Gum: Part I – Fractionation, Physicochemical, and Surface Activity Characterization

Authors: S. Naji-Tabasi, S.M.A. Razavi, M. Mohebbi, B. Malaekeh-Nikouei

Journal: Food Hydrocolloids

Citations: 157

Year: 2016

 

New Studies on Basil (Ocimum basilicum L.) Seed Gum: Part III – Steady and Dynamic Shear Rheology

Authors: S. Naji-Tabasi, S.M.A. Razavi

Journal: Food Hydrocolloids

Citations: 139

Year: 2017

 

New Studies on Basil (Ocimum basilicum L.) Seed Gum: Part II – Emulsifying and Foaming Characterization

Authors: S. Naji-Tabasi, S.M.A. Razavi

Journal: Carbohydrate Polymers

Citations: 110

Year: 2016

Conclusion:

Sara Naji Tabasi is a highly qualified candidate for the Best Researcher Award, with a distinguished academic background, impactful research contributions in food nanotechnology, and extensive professional experience. Her leadership roles and national recognition solidify her as a dedicated researcher with significant contributions to food science. Addressing areas such as international visibility and diversification in research topics could further strengthen her profile, making her an even more competitive candidate for such an award.

Prof Dr Yiannis Kourkoutas | Food Biotechnology | Best Researcher Award |

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Prof Dr. Yiannis Kourkoutas | Food Biotechnology | Best Researcher Award

Democritus University of Thrace, Greece

Professional Profiles:

SCOPUS

ORCID

GOOGLE SCHOLAR 

 👨‍🎓 Bio Summary:

Prof. Dr. Yiannis Kourkoutas is a distinguished professor and the Director of the Laboratory of Applied Microbiology & Biotechnology at Democritus University of Thrace in Greece. He holds a degree in Chemistry and a PhD in Food Biotechnology from the University of Patras, where he also completed postdoctoral research. His research focuses on food biotechnology, microbial biotechnology, and the valorization of agro-industrial by-products, contributing significantly to the development of innovative functional foods. With over €8.5 million in research funding from the EU and national grants, Prof. Kourkoutas has led numerous high-impact projects that bridge academia and industry. His extensive work in applied microbiology has garnered recognition for its innovative approaches to sustainable food production and the exploration of bioactive compounds. Prof. Kourkoutas is committed to advancing the field through his research and collaboration with industry partners.

🎓 Educational Background:

Prof. Dr. Yiannis Kourkoutas holds a degree in Chemistry (1997) and a PhD in Food Biotechnology (2002), both from the University of Patras, Greece. His academic journey continued with postdoctoral research at the University of Ulster in the UK and the University of Patras between 2002 and 2007, which laid the foundation for his expertise in applied microbiology and biotechnology.

🔍 Research Focus:

His research primarily revolves around food biotechnology, with a focus on the development of novel functional foods, microbial biotechnology, and the valorization of agro-industrial by-products. Prof. Kourkoutas’ innovative work includes immobilized starter cultures for food production, bioactive compounds derived from endemic plants, and sustainable solutions for the agri-food sector. His research projects have attracted over €8.5 million in funding, reflecting his impact on both academia and industry.

🏆 Honors & Awards:

Prof. Kourkoutas’ research excellence has been recognized through various grants from prestigious organizations like the European Union and the Hellenic Foundation for Research and Innovation (H.F.R.I.). His leadership in high-profile projects, along with his role in securing substantial funding, highlights his influence in the field of biotechnology. While specific honors or awards aren’t listed, his successful coordination of large-scale projects and collaborations with industry serve as testimony to his esteemed reputation.

💼 Professional Experience:

Prof. Kourkoutas is currently a Professor and the Director of the Laboratory of Applied Microbiology & Biotechnology at the Democritus University of Thrace. He has led numerous EU-funded and national projects, particularly focusing on the intersection of biotechnology and food systems. His experience also extends to collaborating with the agri-food industry on innovative projects like KEFIR probiotic products and regional terroir characterizations, demonstrating his strength in both academic and commercial settings.

📚 Top Noted Publications :

Title: Immobilization technologies and support materials suitable in alcohol beverages production: a review
Authors: Y. Kourkoutas, A. Bekatorou, I. M. Banat, R. Marchant, A. A. Koutinas
Journal: Food Microbiology
Citation Index: 858
Year of Publication: 2004

Title: Enhanced bioremediation of n-alkane in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients
Authors: K. S. M. Rahman, T. J. Rahman, Y. Kourkoutas, I. Petsas, R. Marchant, I. M. Banat
Journal: Bioresource Technology
Citation Index: 671
Year of Publication: 2003

Title: Lactobacillus casei exerts anti-proliferative effects accompanied by apoptotic cell death and up-regulation of TRAIL in colon carcinoma cells
Authors: A. Tiptiri-Kourpeti, K. Spyridopoulou, V. Santarmaki, G. Aindelis, Y. Kourkoutas
Journal: PloS One
Citation Index: 318
Year of Publication: 2016

Title: Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk, and lactic acid production
Authors: Y. Kourkoutas, V. Xolias, M. Kallis, E. Bezirtzoglou, M. Kanellaki
Journal: Process Biochemistry
Citation Index: 189
Year of Publication: 2005

Title: Immobilization technologies in probiotic food production
Authors: G. Mitropoulou, V. Nedovic, A. Goyal, Y. Kourkoutas
Journal: Journal of Nutrition and Metabolism
Citation Index: 173
Year of Publication: 2013

Conclusion:

Prof. Yiannis Kourkoutas is an excellent candidate for the Best Researcher Award due to his extensive research leadership, strong industry collaboration, and innovative contributions to applied biotechnology. His ability to secure large-scale funding and manage impactful projects places him as a leader in his field. Addressing areas of improvement, such as enhancing his publication record and expanding his research focus to broader global challenges, could further elevate his profile for future awards.

Prof Donggyun Yim | Animal foods | Best Researcher Award |

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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.

Mr Shamsedin Hassan | Food science | Best Researcher Award |

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Mr. Shamsedin Hassan | Food science | Best Researcher Award.

Jigjiga University,Ethiopia

Professional Profiles:

SCOPUS

ORCID

GOOGLE SCHOLAR

👨‍🎓 Bio Summary:

Mr. Shamsedin Mahdi Hassan is a dedicated lecturer at the Department of Human Nutrition at Jigjiga University. He holds a BSc in Food Science and Nutrition from Jigjiga University, obtained in 2018, and an MSc in Food Science and Post-Harvest Technology from Jimma University, completed in 2022. His expertise lies in developing nutrient-rich foods, such as nixtamalized quality protein maize (QPM) tortillas enriched with soybean flour. Mr. Shamsedin has played a crucial role in the “Resilience In Pastoral Areas Project (RIPA)” and has published nine articles in reputable journals. He is known for his strong organizational skills and the ability to manage multiple projects with precision.

🎓 Education:

Mr. Shamsedin earned his Bachelor of Science in Food Science and Nutrition from Jigjiga University in June 2018. He furthered his education with a Master of Science in Food Science and Technology from Jimma University, graduating in June 2022.

🔍 Research Focus:

Mr. Shamsedin’s research primarily focuses on developing nutrient-rich food products. His notable work includes creating nixtamalized QPM tortillas enriched with soybean flour. He also explores innovative and indigenous food storage techniques to reduce post-harvest losses and maintain nutrient density during storage periods.

🏆 Honors & Awards:

Mr. Shamsedin has received recognition for his contributions to food science and nutrition. He participated as an expert team member in the “Resilience In Pastoral Areas Project (RIPA)” funded by Mercy Corps through the Somali Regional Research Institute (SORPARI). His collaborative work in this project highlights his commitment to improving food security and nutrition in pastoral areas.

Professional Experience: 💼

Since December 2018, Mr. Shamsedin has been a lecturer at Jigjiga University, where he develops and revises lesson plans, utilizes various teaching modalities, and mentors students. He has also served as an expert team member in the RIPA project, focusing on food storage techniques and safety.

 📚 Top Noted Publications :

Hassan, S.M. (2023). “Nutritional, Functional and Bioactive Properties of Sorghum (Sorghum Bicolor I. Moench) with its Future Outlooks: A Review.” Open Journal of Nutrition and Food Science, 5, 1030.

Hassan, S.M., Forsido, S.F., Tola, Y.B., & Mosisa, A. (2023). “Optimization of the effects of nixtamalization on the nutritional and anti-nutritional contents of quality protein maize flour.” Journal of Agriculture, Food and Natural Resources, 1(1), 29-39.

Yasin, N.D., Senbeta, A.M., Hassan, S.M., Abdusamed, S., & Ateye, M.D. (2023). “Magnitude of Undernutrition and Associated Factors among Adolescents in Refugee Camps in Somali Region, Ethiopia.” Asian Journal of Advances in Research, 380-396.

Mohamed, A.I.O.A., Nigussie, A., Hassan, S.M., et al. (2023). “Exploring Root Traits for Efficient Early Nutrient Uptake of Sorghum (Sorghum bicolor L.) Genotypes Grown under Soil Moisture Stressed and Nutrient Limited Soils: A Root …” Asian Journal of Advances in Research, 6(1), 422–436.

Aden, E.H., Sebeta, A.M., Mekonnen, H.K., Hassan, S.M., & Mohammed, S.A. (2024). “Magnitudes of Overweight and Obesity Among Adult and Associated Factors in Jigjiga Town, Somali Region, Eastern Ethiopia.” Human Nutrition & Metabolism, 200282.

Author Metrics 📊 : 

Mr. Shamsedin’s work is well-regarded in the academic community, as evidenced by his Google Scholar and ResearchGate profiles. His research has been cited by peers, reflecting the impact and relevance of his contributions to food science and nutrition.

📅 Research Timeline:

From his early research on developing nutrient-rich foods to his recent involvement in projects aimed at enhancing food security, Mr. Shamsedin’s career demonstrates a consistent focus on innovation and improvement in food science. His journey from a student at Jigjiga University to a lecturer and researcher highlights his growth and dedication to his field.