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.

Prof Dr Li Man | Food colloid | Best Researcher Award |

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Prof Dr. Li Man| Food colloid  | Best Researcher Award.

Qingdao Agricultural University, China

Professional Profiles:

SCOPUS

👨‍🎓 Bio Summary:

Prof. Dr. Li Man is a distinguished professor at the School of Food Science and Engineering, Qingdao Agricultural University, and serves as the Director of the Department of Grain Engineering. She has held the position of visiting scholar at the University of Maryland, USA. As the leader of the Young Scholars Science and Technology Support Team in Shandong Province, she focuses on nurturing critical regional talents. Recognized by the Youth Talent Support Project of the China Association for Science and Technology, she has also been listed among the global top 2% scientists by Stanford University for 2022 and 2023. Her contributions to the field have earned her the Third Young Scientist Award from the Chinese Cereals and Oils Association.

🎓 Education:

Prof. Li Man’s educational background includes comprehensive training and research experience in food science, cereal chemistry, and grain engineering, acquired from prestigious institutions in China and the USA.

🔍 Research Focus:

Her research primarily revolves around the quality control of grain and oil products, and cereal nutrition and health. She leads numerous projects funded by national and provincial agencies, aiming to innovate and improve food science and technology.

🏆 Honors & Awards:

Prof. Li Man’s accolades include the Youth Talent Support Project award, the global top 2% scientist recognition by Stanford University (2022, 2023), and the Third Young Scientist Award from the Chinese Cereals and Oils Association. She has also received the Second Prize of the Shandong Province Technical Invention Award, the Third Prize of the Shennong China Agricultural Science and Technology Award, the First Prize of the Chinese Cereals and Oils Association Science and Technology Award, the First Prize of the National Commercial Science and Technology Progress Award, and the Second Prize of the Shandong Provincial University Science and Technology Award.

Professional Experience: 💼

Since 2014, Prof. Li Man has been a professor at Qingdao Agricultural University, where she leads the Department of Grain Engineering. She supervises research teams, fosters a collaborative environment, and establishes international research collaborations. As a visiting scholar at the University of Maryland, she conducted advanced research on grain quality and cereal product development, contributing to joint publications and cross-cultural scientific exchanges.

📚 Top Noted Publications :

Strong, Anti-swelling, and Biodegradable Seaweed-based Straws with Surface Mineralized CaCO3 Armor

Authors: Liu, Y., Peng, W., Wei, T., … Li, M., Xie, F.

Journal: Carbohydrate Polymers

Year: 2024

Volume: 341

Article Number: 122347

 

Effect of Curdlan Addition and Thermal Sterilization on the Structural and Properties of Rice Starch Gel

Authors: Wang, J., Liu, Y., Zhao, M., … Zhang, Y., Xie, F.

Journal: International Journal of Biological Macromolecules

Year: 2024

Volume: 271

Article Number: 132593

 

Eco-friendly Drinking Straws: Navigating Challenges and Innovations

Authors: Liu, Y., Li, N., Zhang, X., … Li, M., Xie, F.

Journal: Trends in Food Science and Technology

Year: 2024

Volume: 148

Article Number: 104511

Citations: 1

 

On the Investigation of Composite Cooling/Heating Set Gel Systems Based on Rice Starch and Curdlan

Authors: Wang, J., Ma, Q., Cai, P., … Zhong, L., Xie, F.

Journal: Food Chemistry

Year: 2024

Volume: 438

Article Number: 137960

Citations: 1

 

Water in Water Emulsion Stabilized by Liposomes Developed from Whey Protein Isolate and Xanthan Gum: Environmental Stability and Photoprotection Effect for Riboflavin

Authors: Pu, C., Luo, Y., Sun, Y., … Sun, Q., Tang, W.

Journal: International Journal of Biological Macromolecules

Year: 2024

Volume: 262

Article Number: 130036

 

Author Metrics 📊 : 

Her academic influence is highlighted by an H-index of 39, indicating significant impact and citation of her work in the scientific community. Four of her papers are highly cited according to the Essential Science Indicators (ESI).

📅 Research Timeline:

Over the past five years, Prof. Li Man has led three National Natural Science Foundation of China projects and more than ten other research initiatives, including those funded by the Youth Talent Support Project and the Shandong Province Young and Middle-aged Scientists Research Award Fund. Her research findings have been successfully applied in various industrial settings, demonstrating the practical impact of her work.