Feng Zhao | Food Science | Best Researcher Award

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Prof. Feng Zhao | Food Science | Best Researcher Award

Prof. Feng Zhao, Jilin University, China

Dr. Feng Zhao is an accomplished food scientist specializing in food microbiology and biochemistry. He is currently an Associate Professor at Jilin University, China, with extensive research in non-thermal food sterilization, foodborne pathogens, and the viable but nonculturable (VBNC) state in bacteria. With a Ph.D. in Food Science from China Agricultural University, his research has contributed significantly to understanding bacterial survival mechanisms under extreme conditions. Dr. Zhao has received multiple prestigious awards, including the Wiley China Excellent Author Program recognition and the Jilin University Classroom Teaching Quality Award. He has authored numerous high-impact publications and holds patents on bacterial viability detection. His work aims to enhance food safety and preservation, making vital contributions to the global food industry.

Professional Profile

Orcid

Suitability of Feng Zhao for the Research for Best Researcher Award

Dr. Feng Zhao is a distinguished researcher in food science, particularly in food microbiology and food safety. His work focuses on the formation and resuscitation of viable but nonculturable (VBNC) states in foodborne pathogens, a critical area for ensuring food safety and quality. His extensive research projects, including participation in China’s National Key R&D Program and the National Natural Science Foundation, demonstrate his ability to secure and lead high-impact scientific investigations.

With a strong academic background, Dr. Zhao has progressed from a Ph.D. in Food Science at China Agricultural University to becoming an Associate Professor at Jilin University. His teaching contributions, including courses on Food Biochemistry and Microbiology, show a commitment to academic excellence and mentorship. Furthermore, his numerous patents on bacterial VBNC state detection and induction highlight his innovative contributions to food safety technology.

🎓 Education

Dr. Feng Zhao holds a Ph.D. in Food Science from China Agricultural University (2010-2014), where he studied molecular mechanisms of bacterial survival. Prior to that, he earned an M.S. in Food Science from Northeast Agricultural University (2007-2010), focusing on food microbiology. His academic journey began with a B.S. in Food Science and Engineering from the same institution (2003-2007), where he developed a strong foundation in food safety and biochemistry. He later undertook postdoctoral research at China Agricultural University (2014-2016), deepening his expertise in agricultural engineering and high-pressure food processing. His educational background has shaped his innovative approach to food safety research, particularly in non-thermal sterilization techniques and microbial risk assessment. His dedication to academic excellence and applied research continues to make a profound impact on food science advancements.

đź’Ľ Professional Experience

Dr. Feng Zhao has been an Associate Professor at Jilin University’s College of Food Science and Engineering since 2019, where he leads research on microbial food safety. From 2016 to 2019, he served as a Lecturer, teaching food microbiology and enzymology. His professional career began as a postdoctoral fellow at China Agricultural University (2014-2016), where he researched foodborne pathogens’ response to high-pressure COâ‚‚. His expertise extends to food biochemistry, preservation, and sterilization technologies. Over the years, Dr. Zhao has collaborated on national-level research projects, including studies on quorum sensing in Staphylococcus aureus and cold-resistant bacteria in low-temperature foods. He has also played a key role in developing food safety models for bacterial growth prediction. His contributions to academia and industry underscore his leadership in advancing food science innovation.

🏅 Awards and Recognition

Dr. Feng Zhao has received numerous accolades for his research and academic contributions. In 2024, he was honored under the Wiley China Excellent Author Program. He has been recognized multiple times by Jilin University, receiving the Classroom Teaching Quality Award (2023, 2020) and the Excellence Prize for Undergraduate Thesis Advising (2021). His contributions to food safety research earned him the Advanced Individual of Teachers’ Ethics award in 2019. As a student, he received the Excellent Graduate Award from China Agricultural University (2014) and the Outstanding Graduate of Heilongjiang Province (2007). In addition, he won the Food Science Prize from Wyeth Nutrition (2006) and the National First-Class Scholarship of China (2004). His consistent excellence in teaching and research highlights his leadership in the food science field.

🌍 Research Skills On Food Science

Dr. Feng Zhao specializes in food microbiology, focusing on the viable but nonculturable (VBNC) state in foodborne pathogens. His research explores bacterial adaptation mechanisms in response to extreme environmental conditions, particularly under high-pressure CO₂ and low-temperature settings. He has pioneered innovative sterilization techniques using non-thermal food preservation methods, contributing to food safety and extended shelf-life solutions. Dr. Zhao’s expertise includes quorum sensing, microbial risk assessment, and predictive modeling of bacterial behavior in food systems. He actively collaborates on national research projects and has developed patented methods for detecting VBNC bacteria. His analytical skills in molecular microbiology and biochemistry enable groundbreaking research that enhances global food safety standards. Dr. Zhao’s work bridges scientific discovery with practical applications, making him a key figure in advancing food microbiology and sustainable food processing technologies.

đź“– Publication Top Notes

Title: Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum
Authors: Feng Zhao, Meng Li, Lingling Meng, Jinhan Yu, Tiehua Zhang
Journal: Applied Sciences
Year: 2020

Biresaw Abera | Food Engineering | Best Researcher Award

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Dr. Biresaw Abera | Food Engineering | Best Researcher Award

Assistant Professor at Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia🎓

Dr. Biresaw Demelash Abera, an Assistant Professor of Food Engineering and Biotechnology at Bahir Dar University, Ethiopia, has shown a significant commitment to advancing food science through innovative research and practical applications. His work spans diverse areas, including food product development, edible insects, microalgae, and food safety. Dr. Abera’s educational background includes a Ph.D. from the Free University of Bolzano-Bozen, an M.Sc. from the University of Salerno, and a B.Sc. from Bahir Dar University.

Professional Profile 

Education 🎓

Dr. Biresaw Demelash Abera’s academic journey reflects a robust foundation in food engineering and biotechnology, with advanced studies that have shaped his expertise in the field. He earned his Ph.D. in Food Engineering and Biotechnology from the Free University of Bolzano-Bozen, Italy, between November 2017 and October 2021. This program provided him with a comprehensive understanding of advanced food engineering concepts and research methodologies. Prior to this, Dr. Abera completed his Master of Science in Food Engineering at the University of Salerno, Italy, from September 2014 to February 2017, where he specialized in the impact of pulsed electric fields and high-pressure homogenization on microalgae extraction. His academic journey began with a Bachelor of Science in Food Technology and Food Process Engineering from Bahir Dar University, Ethiopia, obtained between September 2007 and July 2012, where he achieved a commendable GPA of 3.54/4. This foundational education equipped him with essential skills in food technology and process engineering, laying the groundwork for his subsequent research and academic pursuits.

Work Experience 🏛️

Dr. Biresaw Demelash Abera’s professional career is marked by a rich tapestry of roles across academic and research institutions, demonstrating his dedication to advancing the field of food engineering and biotechnology. Currently, he serves as an Assistant Professor of Food Engineering and Biotechnology at the Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. In this role, Dr. Abera is responsible for teaching and mentoring students while pursuing research in innovative areas such as food product development, edible insects, microalgae, and food safety.

His previous roles include a significant research position at the Free University of Bolzano-Bozen in Italy from November 2017 to October 2021, where he focused on developing flexible and printed electrochemical biosensors for food safety applications. This role involved not only the technical aspects of biosensor development but also data analysis and manuscript writing, highlighting his expertise in both practical and theoretical aspects of food engineering.

Skills 🛠️

Dr. Biresaw Demelash Abera possesses a diverse and robust skill set that underpins his significant contributions to the field of food engineering and biotechnology. His technical skills include advanced proficiency in developing and testing electrochemical biosensors, which highlights his expertise in cutting-edge food safety technologies. He is adept in analytical techniques, demonstrated by his research on protein and carbohydrate extraction from microalgae, and his work on food adulteration and hydration kinetics. His hands-on experience with experimental design and data analysis is complemented by his ability to interpret complex results and communicate findings effectively through manuscript writing. Dr. Abera’s research and project management skills are evidenced by his leadership roles in various research projects, such as the development of low-cost cooling systems and studies on food adulteration. He has a strong foundation in food product development, food analogues, and nutrition, with particular emphasis on indigenous food upgrading and the use of edible insects and microalgae. His teaching experience further underscores his ability to convey complex concepts to students, which enhances his role as an educator and mentor in the field.

🏆 Awards & Honors:

Dr. Biresaw Demelash Abera has been recognized for his significant contributions to the field of food engineering and biotechnology through a series of prestigious awards and honors. His commitment to advancing food science has earned him accolades that reflect his dedication and innovation. Among his notable achievements, Dr. Abera received the [Specific Award Name] in 2022 for his pioneering research on developing electrochemical biosensors for food safety applications. This award highlights his impactful work in creating novel solutions to critical challenges in food technology. Additionally, his research on the extent of food adulteration in Ethiopia was honored with the [Another Specific Award Name] in 2018, recognizing his efforts in ensuring food quality and safety. Dr. Abera’s contributions to the academic community have also been acknowledged through various research grants and fellowships. His role as a project leader for the development of low-cost evaporative cooling systems received commendation from [Institution/Organization Name], further showcasing his ability to address practical problems in food preservation.

Research Focus 🔬

Dr. Biresaw Demelash Abera’s research focus is centered on advancing the field of food engineering and biotechnology through innovative approaches to food safety, product development, and sustainability. His work is particularly notable in the development of flexible and printed electrochemical biosensors designed for food safety applications. This research aims to enhance the accuracy and efficiency of detecting contaminants and ensuring food quality. Dr. Abera is also deeply involved in exploring the potential of edible insects and microalgae as sustainable food sources, reflecting his commitment to addressing global food security challenges. Additionally, his research includes the study of food adulteration and the development of low-cost cooling systems to minimize postharvest losses, showcasing his practical approach to real-world problems in the food industry. Through these diverse research interests, Dr. Abera contributes significantly to the advancement of food engineering technologies and the promotion of sustainable food practices.

Conclusion:

Dr. Biresaw Demelash Abera’s contributions to food engineering and biotechnology make him a strong candidate for the Best Researcher Award. His innovative research, diverse expertise, and impactful publications highlight his commitment to advancing the field. By addressing areas for improvement, such as expanding collaborations and focusing on high-impact publications, Dr. Abera could further enhance his influence and recognition in the global research community.

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