Jacqueline Yeboah | Biochemistry | Women Researcher Award

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Ms. Jacqueline Yeboah | Biochemistry | Women Researcher Award

Tuskeegee University | United States

Jacqueline Afua Yeboah is a passionate researcher in Food and Nutritional Sciences, currently pursuing her M.S. in Food and Nutritional Science at Tuskegee University, Alabama, under the supervision of Dr. Norma Dawkins. Her graduate research focuses on “The Effect of Blueberries and Collard Greens Vegetable Diet on Selective Biomarkers of Obesity,” exploring dietary interventions for obesity management and cardiometabolic health. She earned her B.Sc. in Biochemistry from the Kwame Nkrumah University of Science and Technology (KNUST), Ghana, where she graduated with Second Class Upper Division. Her undergraduate thesis investigated the nutritional and bioactive profiles of functional sports beverages derived from beetroot and coconut water blends. Jacqueline’s research interests span cardiovascular disease prevention, diabetes, obesity, functional foods, glucose metabolism, and dietary biomarkers. She has served as a Teaching and Research Assistant at KNUST, where she supervised laboratory sessions, evaluated student projects, and conducted studies on sarcopenia, edible insects, and the effects of cooking oils on metabolic disorders. Her work has been featured in peer-reviewed journals such as Future Foods and Plant Foods for Human Nutrition. She is a member of the Institute of Food Technologists, Ghana Science Association, and Ghana Biochemistry Students Association. Jacqueline has earned accolades including 3rd Place at the South East IFT Product Development Competition (2025). Guided by her commitment to nutrition-driven disease prevention, Jacqueline aims to contribute innovative research that integrates functional foods and diet-based strategies to promote global health and wellness.

Profiles: Orcid | Google Scholar

Featured Publications

Amoah, I., Cobbinah, J. C., Yeboah, J. A., Essiam, F. A., Lim, J. J., Tandoh, M. A., & Rush, E. (2023). Edible insect powder for enrichment of bakery products – A review of nutritional, physical characteristics, and acceptability of bakery products to consumers. Future Foods, 8, 100251.

Amoah, I., Cairncross, C., Osei, E. O., Yeboah, J. A., Cobbinah, J. C., & Rush, E. (2022). Bioactive properties of bread formulated with plant-based functional ingredients before consumption and possible links with health outcomes after consumption – A review. Plant Foods for Human Nutrition, 77(3), 329–339.

Amoah, I., Cobbinah, J. C., Tawiah, P., Lim, J. J., Yeboah, J. A., & Rush, E. (2025). Glycaemic and satiety responses associated with the consumption of parboiled and braised rice: A systematic review and meta-analysis. Cogent Food & Agriculture, 11(1), 2550070.

 

Gholamreza Kavoosi | Biochemistry | Best Researcher Award

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Prof. Gholamreza Kavoosi | Biochemistry | Best Researcher Award

Researcher at shiraz university, Iran🎓

Dr. Gholamreza Kavoosi is a distinguished biotechnology researcher at Shiraz University, holding positions from 2010 to 2030. With an extensive research portfolio, particularly in food science and biotechnology, his recent publications focus on functional properties, antioxidant capacities, and physico-chemical characteristics of various natural products. His work reflects expertise in both academia and applied research, contributing significantly to the field.

Professional Profile 

Education 🎓

Dr. Gholamreza Kavoosi earned his doctoral degree in biotechnology from Shiraz University, Fars, Iran. His academic journey at Shiraz University, spanning from 2010 to 2030, has been marked by a strong focus on biotechnology, particularly in areas related to food science, functional properties of natural compounds, and nutritional biotechnology. Throughout his educational pursuits, Dr. Kavoosi developed a deep understanding of the molecular and biochemical processes that contribute to the health-promoting properties of natural substances. His doctoral studies laid the foundation for his extensive research career, where he has continued to apply his academic knowledge to real-world challenges in food technology and biotechnology. His commitment to advancing scientific understanding in these areas is evident in his robust academic background and continued association with Shiraz University.

Work Experience 🏛️

Dr. Gholamreza Kavoosi has been a dedicated academic and researcher at Shiraz University, Fars, Iran, since 2010. Over the span of two decades, he has established himself as a prominent figure in the field of biotechnology, particularly in the areas of functional foods and natural products. His role at Shiraz University includes conducting advanced research, mentoring students, and contributing to the institution’s academic reputation. He has consistently been involved in both teaching and research activities, with a focus on the intersection of biotechnology and food science, emphasizing the health benefits and functional properties of natural compounds.

In addition to his core responsibilities, Dr. Kavoosi has held invited positions at Shiraz University, reflecting the recognition of his expertise and leadership within the academic community. His contributions to science are well-regarded internationally, as evidenced by his extensive publication record and collaborative efforts within and outside Iran. Dr. Kavoosi’s work has had a significant impact on the understanding of the biochemical properties of natural substances, making him a valuable asset to Shiraz University and the broader scientific community.

Membership and service🛠️

Dr. Gholamreza Kavoosi has actively contributed to the academic and scientific community through his longstanding membership at Shiraz University. His role extends beyond research, as he is involved in various institutional and professional activities that foster collaboration, knowledge sharing, and scientific advancement. As a member of this prestigious institution, Dr. Kavoosi engages with peers and students alike, participating in mentorship programs, academic committees, and conferences, thereby enhancing the research environment. His membership also reflects a commitment to service in biotechnology, where he regularly shares his expertise to support the university’s mission of promoting innovation and scientific excellence. Through his dedication to both research and service, Dr. Kavoosi has significantly impacted the academic landscape, inspiring future generations of scientists and researchers.

Research Focus 🔬

Dr. Gholamreza Kavoosi’s research focuses on the intersection of biotechnology and food science, with an emphasis on the functional properties of natural compounds. His work primarily investigates the physico-chemical characteristics and bioactive properties of natural substances such as Satureja essential oil, bee bread, royal jelly, and bee propolis. Through his research, Dr. Kavoosi explores the antioxidant, anti-hyperglycemic, and anti-lipase properties of these natural materials, aiming to uncover their potential health benefits and functional applications in food science. His recent studies involve stabilizing essential oils and protein hydrolysates in gelatin matrices to enhance their functional and techno-functional properties, which could have significant implications for the food industry. This focus on naturally derived bioactive compounds positions Dr. Kavoosi’s research at the forefront of biotechnology applications in nutrition and health, contributing to advancements in both academic and industrial sectors.

Conclusion:

Dr. Gholamreza Kavoosi is an exemplary candidate for the Best Researcher Award. His significant contributions to biotechnology, especially in functional food research, have earned him recognition as a leader at Shiraz University. Expanding his research collaborations and exploring cutting-edge technologies would further solidify his position as a top researcher. Overall, his work demonstrates both academic rigor and practical innovation, making him highly deserving of this award.

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