Feng Zhao | Food Science | Best Researcher Award

Posted on by sciencefather

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

JINJUN LI | FOOD SCIENCE | Best Scholar Award

Posted on by sciencefather

Prof. JINJUN LI | FOOD SCIENCE | Best Scholar Award

👤 Prof. JINJUN LI, Zhejiang Academy of Agricultural Sciences, China

Dr. Li Junjun is a distinguished Professor and Research Fellow at the Institute of Food Science, Zhejiang Academy of Agricultural Sciences, China. With expertise in nutrition and functional foods, Dr. Li has made significant contributions to the field of precision nutrition. He completed his Ph.D. in Nutrition from Zhejiang University and went on to become a Visiting Scholar at Humboldt University in Germany. He is also the Director of the Functional Foods and Precision Nutrition Laboratory and mentors graduate and doctoral students. Dr. Li holds leadership positions in various professional bodies and is recognized as a leading expert in probiotics and prebiotics. His extensive research experience spans numerous national and international projects, reflecting his dedication to advancing food science.

Professional Profile

Scopus

🌟 Suitability for the Research for Best Scholar Award : Prof. Li Junjun’s

Prof. Li Junjun is highly qualified for the Research for Best Scholar Award due to his outstanding contributions to the fields of food science, nutrition, and bioengineering. With a Ph.D. in Nutrition from Zhejiang University, his academic career has demonstrated a strong foundation in research and development, particularly in functional foods and precision nutrition. As the Director of the Functional Foods and Precision Nutrition Laboratory at the Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Dr. Li is at the forefront of innovative research that blends scientific knowledge with practical applications in nutrition and health.

In addition to his research leadership, Prof. Li’s recognition within the academic community is impressive. His role as a Visiting Scholar at Humboldt University of Germany highlights his global collaborations and commitment to cross-border scientific exchange. As a graduate student mentor and a doctoral/postdoctoral cooperative mentor, he contributes to the next generation of scholars, ensuring the continued growth of knowledge in his field.

🎓  Education 

Dr. Li Junjun pursued his undergraduate studies in nutrition, where he developed a strong foundation in food science and nutritional biology. He completed his Ph.D. in Nutrition at Zhejiang University, focusing on the intersection of functional foods and human health. Throughout his academic journey, Dr. Li gained extensive knowledge and practical skills in food science, biotechnology, and precision nutrition. His doctoral research involved exploring the role of nutrition in improving health outcomes, which laid the groundwork for his future scientific endeavors. Dr. Li’s education also included a transformative period as a Visiting Scholar at Humboldt University of Germany, where he deepened his expertise in international nutrition research. His global exposure has allowed him to engage with cutting-edge scientific advancements and forge international collaborations in the food science domain, which continues to influence his research and contributions.

💼   Professional Experience

Dr. Li Junjun currently serves as a Professor and Research Fellow at the Institute of Food Science, Zhejiang Academy of Agricultural Sciences. In this role, he leads innovative research in the fields of functional foods and precision nutrition. As the Director of the Functional Foods and Precision Nutrition Laboratory, he manages multiple research teams focused on exploring the nutritional benefits of food and its impact on human health. His professional experience includes serving as a graduate student mentor, doctoral/postdoctoral cooperative mentor, and participating in numerous national and international research projects. Dr. Li’s career is marked by his leadership in collaborative scientific work, particularly in the areas of probiotics and prebiotics. His tenure at Humboldt University of Germany as a Visiting Scholar further broadened his expertise and global perspective on nutrition research. He is a member of several prestigious professional societies, contributing to food science innovation globally.

🏅Awards and Recognition

Dr. Li Junjun has received numerous accolades for his groundbreaking research and contributions to food science and nutrition. Notably, he was recognized as one of the Top 100 Scientific Communication Experts by the Chinese Nutrition Society for his excellence in scientific outreach and public engagement. Dr. Li has also been honored as a Special Appointed Expert by Nan Taihu and in the Medical Field by Taihang. These recognitions reflect his standing as a leading figure in nutrition science in China. He has also been awarded for his significant contributions to scientific and technological progress, receiving one first prize, two second prizes, and one third prize from Zhejiang Province. Additionally, his work earned him a creative award at the 9th Dabeinong Science and Technology Award. Dr. Li’s ability to bridge the gap between research and practical application has been consistently recognized with national and international awards, cementing his place as a pioneer in the field.

🌍 Research Skills On FOOD SCIENCE

Dr. Li Junjun’s research expertise spans several key areas within the domain of food science, with a particular focus on functional foods, probiotics, prebiotics, and precision nutrition. His skills in experimental design and data analysis enable him to lead complex research projects aimed at understanding the relationship between diet and health. Dr. Li is proficient in using advanced biochemical techniques to explore the physiological effects of functional foods and their potential to prevent and manage chronic diseases. His work often involves interdisciplinary approaches, integrating aspects of food biotechnology, molecular biology, and nutrition science. As the Director of the Functional Foods and Precision Nutrition Laboratory, Dr. Li excels in mentoring young researchers, fostering innovative projects, and leading collaborative research efforts. His ability to translate research findings into practical applications has made him a respected leader in the global food science community, contributing to the advancement of healthier food systems and sustainable nutrition practices.

đź“– Publication Top Notes

  • Title: D-mannose-modified nanoliposomes enhance the targeted delivery of ovalbumin to improve its anti-inflammatory, antioxidant, and macrophage polarization effects
    Authors: Liao, J., Huang, J., Chi, X., Li, J., Wang, W.
    Journal: Journal of Functional Foods
    Year: 2025
  • Title: Tea saponin-Zein binary complex as a quercetin delivery vehicle: preparation, characterization, and functional evaluation
    Authors: Huang, J., Liao, J., Li, X., Huang, T., Li, J.
    Journal: International Journal of Biological Macromolecules
    Year: 2024
  • Title: Interplay between gut microbiota and tryptophan metabolism in type 2 diabetic mice treated with metformin
    Authors: Xie, Y., Li, X., Meng, Q., Wang, W., Li, X.
    Journal: Microbiology Spectrum
    Year: 2024
  • Title: Microbiota responses to different brans are conserved within individuals and associated with processing parameters
    Authors: Yao, Z., Zhang, G., Wang, X., Xu, X., Li, X.
    Journal: Food Bioscience
    Year: 2024
  • Title: The Effect of Type 2 Resistant Starch and Indole-3-Propionic Acid on Ameliorating High-Fat-Diet-Induced Hepatic Steatosis and Gut Dysbiosis
    Authors: Yang, M., Cai, W., Li, X., Wang, C., Li, X.
    Journal: Foods
    Year: 2024
  • Title: Therapeutic Effects of Sodium Valerate on Lipopolysaccharide-Induced Acute Enteritis Injury in Mice
    Authors: Yun, Y., Sun, M., Ji, W., Li, J., Mao, H.
    Journal: Chinese Journal of Animal Nutrition
    Year: 2024
  • Title: Fucoidan from Ascophyllum nodosum and Undaria pinnatifida attenuate SARS-CoV-2 infection in vitro and in vivo by suppressing ACE2 and alleviating inflammation
    Authors: Shi, F.-S., Xie, Y.-H., Yang, Y.-L., Huang, Y.-W., Li, X.-Q.
    Journal: Carbohydrate Polymers
    Year: 2024
  • Title: Exploring the mechanism of probiotics in enhancing the utilization of chemical components (or polyphenols) of grape seed extract
    Authors: Xu, L., Liao, J., Li, X., Sun, H., Li, J.
    Journal: Food Chemistry
    Year: 2024
  • Title: Conjugated Linoleic Acid Ameliorates High Fat-Induced Insulin Resistance via Regulating Gut Microbiota-Host Metabolic and Immunomodulatory Interactions
    Authors: Wu, L., Ye, S., Deng, X., Li, J., Yang, C.
    Journal: Nutrients
    Year: 2024
  • Title: Regulation Mechanism and Potential Value of Active Substances in Spices in Alcohol–Liver–Intestine Axis Health
    Authors: Huang, J., Huang, T., Li, J.
    Journal: International Journal of Molecular Sciences
    Year: 2024

Dr. Jose Antonio Curiel | Tecnologia de Alimentos | Best Paper Award

Posted on by sciencefather

Dr. Jose Antonio Curiel | Tecnologia de Alimentos | Best Paper Award 🏆

 Doctor. Jose Antonio Curiel, INIA-CSIC, Spain🎓

Professional Profile 

🎓Early Academic Pursuits 

JosĂ© Antonio Curiel Gámiz was born on January 17, 1981, in Spain. He pursued his undergraduate studies in Biology at the Universidad de Granada, graduating on December 23, 2005. His academic journey continued with a Ph.D. from the Universidad AutĂłnoma de Madrid, awarded on November 24, 2010. His doctoral research, titled “DegradaciĂłn de galotaninos por Lactobacillus plantarum: estudio genĂ©tico y funcional de las enzimas tanasa y galato descarboxilasa,” focused on the genetic and functional study of enzymes in Lactobacillus plantarum.

🔬Professional Endeavors 

José Antonio Curiel Gámiz is currently a Científico Titular OPIS at the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), working in the Technology of Foods Department. His career path includes prestigious positions such as a Ramón y Cajal contract researcher, Jóvenes Investigadores contract holder, and postdoctoral research roles in Italy and Spain. His contributions span across multiple research centers, including the Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF) and Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC).

🏆Accolades and Recognition 

With an impressive H-index of 35, Curiel Gámiz has significantly impacted his field. His work has been supported by various research projects funded by notable entities, including the Ministerio de Ciencia e Innovación (MICINN) and the European Commission. His projects have received substantial funding and recognition, reflecting his influential research contributions.

🌍Impact and Influence 

JosĂ© Antonio Curiel Gámiz’s research has greatly advanced our understanding of enzyme functionality, fermentation processes, and the development of novel food products. His work in the characterization of enzymes and fermentation has implications for both food quality and the development of functional ingredients, impacting industries such as winemaking and food processing.

🚀Legacy and Future Contributions 

Looking ahead, Curiel Gámiz is poised to continue his impactful research in enzyme biotechnology and functional food ingredients. His ongoing projects and future research endeavors will likely advance the fields of food science and biotechnology, contributing to sustainable practices and innovative food solutions.

 

📖Publications : 

Paper Title: Food phenolics and Lactiplantibacillus plantarum
Authors: Muñoz, R., Rivas, B.D.L., Curiel, J.A., Sánchez-Arroyo, A., Jiménez, N.
Journal: International Journal of Food Microbiology
Volume: 412
Pages: 110555
Year: 2024

Paper Title: Differential gene expression by Lactobacillus plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation
Authors: Reverón, I., Jiménez, N., Curiel, J.A., de las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 83
Issue: 7
Pages: e03387-16
Year: 2017

Paper Title: Genetic and biochemical approaches towards unravelling the degradation of gallotannins by Streptococcus gallolyticus
Authors: Jiménez, N., Reverón, I., Esteban-Torres, M., de las Rivas, B., Muñoz, R.
Journal: Microbial Cell Factories
Volume: 13
Issue: 1
Pages: 154
Year: 2014

Paper Title: Characterization of a bacterial tannase from Streptococcus gallolyticus UCN34 suitable for tannin biodegradation
Authors: Jiménez, N., Barcenilla, J.M., De Felipe, F.L., De Las Rivas, B., Muñoz, R.
Journal: Applied Microbiology and Biotechnology
Volume: 98
Issue: 14
Pages: 6329–6337
Year: 2014

Paper Title: Tannin degradation by a novel tannase enzyme present in some Lactobacillus plantarum strains
Authors: Jiménez, N., Esteban-Torres, M., Mancheño, J.M., De las Rivas, B., Muñoza, R.
Journal: Applied and Environmental Microbiology
Volume: 80
Issue: 10
Pages: 2991–2997
Year: 2014

Paper Title: Contribution of a tannase from Atopobium parvulum DSM 20469T in the oral processing of food tannins
Authors: Jiménez, N., Santamaría, L., Esteban-Torres, M., de las Rivas, B., Muñoz, R.
Journal: Food Research International
Volume: 62
Pages: 397–402
Year: 2014

Paper Title: Uncovering the Lactobacillus plantarum WCFS1 gallate decarboxylase involved in tannin degradation
Authors: Jiménez, N., Curiel, J.A., Reverón, I., de las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 79
Issue: 14
Pages: 4253–4263
Year: 2013