JINJUN LI | FOOD SCIENCE | Best Scholar Award

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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.

📖 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

B Dayakar Rao | Food processing | Best Researcher Award

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Dr. B Dayakar Rao | Food processing | Best Researcher Award

Principal scientist at Indian Institute of Millets Research in India

Dr. B. Dayakar Rao is a Principal Scientist at ICAR-Indian Institute of Millets Research (IIMR) and CEO of Nutrihub, an incubation center dedicated to promoting millet-based innovations. A leading figure in agricultural economics and food science, Dr. Rao has revolutionized the millet value chain by spearheading the Eatrite brand and fostering public-private partnerships to enhance millet processing, commercialization, and awareness. With his deep expertise, he has developed models that have been instrumental in shaping national millet policies, including INSIMP, which established 400 millet clusters across India. His contributions have significantly impacted farmer income, food security, and sustainable agriculture in India.

Professional Profile

  • scopus
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    Education 

    Dr. B. Dayakar Rao’s educational journey reflects his deep commitment to agriculture and food economics. He earned his Ph.D. in Agriculture/Dairy Economics from the prestigious National Dairy Research Institute (NDRI), Karnal, India, in 1991, where his research focused on economic solutions in the agricultural sector. Prior to his doctoral studies, he completed his M.Sc. (Agri) in Agricultural Economics from Acharya NG Ranga Agricultural University (ANGRAU), Hyderabad, in 1987, gaining expertise in agricultural policy, economics, and sustainability. His foundation in agricultural sciences was laid during his undergraduate studies, when he earned a B.Sc. (Agri) in Agriculture and Allied Sciences from the same institution in 1985. These academic credentials have underpinned his career in pioneering millet research, technology, and value-chain development.

    Experience 

    Dr. B. Dayakar Rao has over three decades of experience in agricultural research and leadership. Currently, he is a Principal Scientist and the CEO of Nutrihub at ICAR-IIMR, Hyderabad, where he has served since 2008. His leadership at Nutrihub has transformed it into a premier incubation center for millet-based innovations. Prior to this, he was a Senior Scientist at the National Research Centre for Sorghum, Hyderabad, from 1996 to 2008, where he led impactful research in sorghum processing. From 1993 to 1996, he worked as a Scientist at the National Research Centre for Sorghum. His early career also included a stint at the Indian Institute of Horticultural Research (IIHR), Bangalore, in 1992-93, and at the National Academy of Agricultural Research Management (NAARM), Hyderabad.

    Awards and Honors

    Dr. B. Dayakar Rao has been recognized for his pioneering contributions to agricultural economics, millet research, and innovation. As a leader in millet value chain development, he has received numerous accolades, including awards for his work in the INSIMP initiative, which led to the establishment of 400 millet clusters across India. His leadership in public-private partnerships and entrepreneurship development in the millet sector has earned him widespread recognition. In addition, Dr. Rao has been acknowledged for his role in transforming Nutrihub into a premier incubation center, driving innovations in millet processing, commercialization, and nutritional value addition. His efforts have not only enhanced food security but also increased farmer incomes, contributing to sustainable agriculture in India.

    Research Focus 

    Dr. B. Dayakar Rao’s research primarily focuses on the economic development of underutilized crops like millets and sorghum. His groundbreaking work includes developing value chains for millet-based products, with a particular emphasis on production, processing, product innovation, commercialization, and marketing. Dr. Rao has also led research initiatives aimed at retrofitting processing machinery to suit millet crops and conducting nutritional evaluations to promote millet as a health food. His work on sorghum processing has established him as a national leader in this field, and his strategic insights into agricultural economics have helped shape India’s millet policy. His research aims to enhance sustainable agricultural practices, improve farmer livelihoods, and foster public-private partnerships that drive innovation in agriculture

    Publication Top notes

    • 🌾 “Millet Value Chain Development: Enhancing Farmer Incomes through Processing and Marketing”
    • 📊 “Economic Analysis of Sorghum Processing Technologies for Sustainable Agriculture”
    • 🚜 “INSIMP Initiative: Establishing 400 Millet Clusters Across India”
    • 🛠️ “Retrofitting Processing Machinery for Millets: Challenges and Innovations”
    • 🍽️ “Eatrite Brand: Commercializing Millets for a Healthier India”
    • 🌱 “Nutritional Evaluation of Millets: A Step Towards Food Security”
    • 💼 “Public-Private Partnerships in Millet Processing: Success Stories”
    • 🌾 “Sorghum Processing: A Model for Sustainable Agriculture”
    • 🏛️ “National Policies for Millet Promotion and Processing: A Vision for the Future”
    • 🏢 “Nutrihub: Transforming Agricultural Innovation Through Incubation”

 

 

 

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.

📖Publications :