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.

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.

Dr Samira Allahyari Ardestani | Food Science | Best Researcher Award |

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Dr Samira Allahyari Ardestani | Food Science | Best Researcher Award.

Islamic Azad University, Iran

Professional Profiles:

SCOPUS

GOOGLE SCHOLAR 

👨‍🎓 Bio Summary:

Dr. Samira Allahyari Ardestani is a dedicated researcher in the field of Food Science, with a focus on innovative technologies like electrospinning and nanofiber formation. She earned her Ph.D. from North Tehran Branch, Islamic Azad University Tehran, Iran, where her research evaluated the stability and physicochemical properties of ascorbate palmitate and alpha-tocopherol acetate in electrospun caseinate nanofibers. Her academic journey also includes a Master’s degree from Islamic Azad University of Tehran Varamin Pishva Branch and a Bachelor’s degree from Islamic Azad University, Amol Branch.

🎓 Education:

Dr. Samira Allahyari Ardestani holds a PhD in Food Science from North Tehran Branch, Islamic Azad University Tehran, Iran, focusing on evaluating the stability and physicochemical properties of ascorbate palmitate and alpha-tocopherol acetate in electrospun caseinate nanofibers. She also earned a Master’s degree in Food Science from Islamic Azad University of Tehran Varamin Pishva Branch and a Bachelor’s degree in Food Science from Islamic Azad University, Amol Branch.

🔍 Research Focus:

Dr. Allahyari Ardestani’s research interests lie in developing innovative methods for producing electro-hydrogels and electrospinning of proteins and polysaccharides. She explores the formation and structure-property relationships of nanocapsules or nanofibers, particularly through electrohydrodynamic processes. Her expertise extends to encapsulation, delivery systems, and bioaccessibility, with a focus on active, bio, and nano packaging, as well as food colloids and hydrocolloids.

🏆 Honors & Awards:

Dr. Allahyari Ardestani has received prestigious awards and grants for her contributions to food science research, including the Iran National Science Foundation (INSF) Grant in 2015 and the Young Scientist Awards in 2016 from The World Academy of Sciences (TWAS).

Professional Experience: 💼

Dr. Allahyari Ardestani has extensive experience as a lecturer at various universities in Iran, where she taught courses such as Food Packaging, Food Colloids and Hydrocolloids, and Food Microbiology. She has also supervised both master’s and doctoral theses, focusing on topics such as encapsulation of Omega 3 and release kinetics of vanillin loaded fibers.

📚 Top Noted Publications :

The influence of MAP and different multilayer flexible films on shelf life extension of candy bread

Authors: N Zand, AS Allahyari

Journal: European Journal of Zoological Research

Year: 2013

Summary: This study explores the impact of modified atmosphere packaging (MAP) and various multilayer flexible films on extending the shelf life of candy bread.

The effect of MAP on sensory evaluation of candy bread

Authors: N Zand, AS Allahyari

Journal: Journal of Annals of Biological Research

Year: 2013

Summary: This research investigates how modified atmosphere packaging (MAP) affects the sensory evaluation of candy bread.

The improvement of the sodium caseinate based electrospun nanofiber by modifying solvent system: Study of microstructure and physical properties

Authors: SA Ardestani, B Ghanbarzadeh, S Moini

Journal: Food Hydrocolloids

Year: 2023

Summary: This study focuses on enhancing the properties of sodium caseinate-based electrospun nanofibers by modifying the solvent system, analyzing their microstructure and physical characteristics.

Encapsulation of hydrophobic compounds by the emulsion electrospinning method for application in food fortification

Authors: SA Ardestani, B Ghanbarzadeh, S Moini

Year: 2023

Summary: This work investigates the encapsulation of hydrophobic compounds using the emulsion electrospinning method, aiming to enhance food fortification techniques.

The improvement of the sodium caseinate-based electrospun nanofiber by modifying the solvent system

Authors: SM Samira Allahyari Ardestani, Babak Ghanbarzadeh

Year: 2023

Summary: This study, presented at the 4th International and 29th National Iranian Food Science conference, discusses the enhancement of sodium caseinate-based electrospun nanofibers by altering the solvent system.

Author Metrics 📊 : 

Dr. Allahyari Ardestani’s publications have garnered attention and citations within the scientific community, reflecting the impact of her research contributions. Her work demonstrates a commitment to advancing knowledge and addressing key challenges in food science and technology.

📅 Research Timeline:

Dr. Allahyari Ardestani’s journey in research spans over a decade, from her undergraduate studies to her current role as a respected researcher and educator. Her timeline showcases a progression of academic achievements, professional experiences, and research endeavors aimed at pushing the boundaries of food science innovation.