Tag: Food Technology Innovation Award

Cristina Cedeño Pinos | Food Science and Technology | Research Excellence Award

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Dr. Cristina Cedeño Pinos | Food Science and Technology | Research Excellence Award

Universidad de Murcia | Spain

Dr. Cristina del Carmen Cedeño Pinos is a food science specialist at the University of Murcia, Spain, with expertise in food technology, nutrition, and antioxidant applications in food systems. Her academic background includes a degree in Food Science and Technology, a Master’s in Nutrition, Technology and Food Safety, and a PhD (Cum Laude) focused on the application of polyphenolic extracts from rosemary and sage as natural antioxidants in nutritionally enhanced foods. She has contributed to research and innovation in food quality, preservation, and functional ingredients, particularly in developing healthier and more sustainable food products. As a member of a multidisciplinary research group, she collaborates on projects addressing food safety, bioactive compounds, and product development. In addition to her research, she actively contributes to laboratory management and teaching, supervising student projects and supporting academic training. Her work demonstrates societal impact through advancing clean-label solutions and improving nutritional quality in modern food systems.

Citation Metrics (Scopus)

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Featured Publications

C Cedeño-Pinos et al. (2020).Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia
Antioxidants | Journal Article · 2020 · 📊 Citations: 80

C Cedeño-Pinos et al. (2023). Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies
Antioxidants | Journal Article · 2023 · 📊 Citations: 19

MC Marcucci et al. (2022). Analysis of Brazilian propolis by differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA) Bee World | Journal Article · 2022 · 📊 Citations: 19

C Cedeño-Pinos et al. (2022). Assessment of a Diterpene-Rich Rosemary Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed
Antioxidants | Journal Article · 2022 · 📊 Citations: 15

Muhammad Tayyab Arshad | Functional Food and Nutrition Program | Best Researcher Award

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Mr. Muhammad Tayyab Arshad | Functional Food and Nutrition Program | Best Researcher Award

Prince of Songkla University | Thailand

Mr. Muhammad Tayyab Arshad is an emerging researcher in the field of Functional Food and Nutrition, currently pursuing his Ph.D. at Prince of Songkla University, Thailand. With a strong foundation in food science and dietetics, he has quickly established himself as a dedicated scholar, publishing 33 research papers, contributing 3 book chapters, and presenting 4 abstracts at international conferences. His research spans a wide spectrum, including nutraceuticals, bioactive compounds, gut health, and sustainable food innovations, with particular emphasis on the role of dietary interventions in preventing chronic diseases. Mr. Arshad has also explored the application of artificial intelligence in food quality and security, highlighting his interdisciplinary approach. His publication record includes works in Wiley, Taylor & Francis, Elsevier, and Oxford Academic journals, earning him over 102 citations. Alongside his academic pursuits, he has been actively involved in community engagement, research dissemination, and academic leadership initiatives, including participation in student-driven activities and professional development programs. With demonstrated expertise, international collaborations, and a growing reputation in functional food research, Mr. Arshad exemplifies the qualities of a forward-thinking researcher committed to addressing global challenges in health, nutrition, and sustainable food systems.

Professional Profile

Scopus | ORCID

Education

Mr. Muhammad Tayyab Arshad’s educational background reflects a consistent commitment to advancing his knowledge in food science and nutrition. He began his academic journey with a Bachelor’s degree in Doctor of Dietetics and Nutritional Sciences (DDNS) from the University of Lahore, Pakistan, where he developed a solid foundation in clinical nutrition, dietetics, and health sciences. Building upon this, he pursued a Master’s degree in Food Science and Technology at the same university, achieving commendable academic performance with a CGPA of 3.58/4.00. His Master’s thesis, which investigated the “Impact of pumpkin seed flour on the nutritional profile, dough behavior, and microstructure of frozen dough biscuits,” reflects his interest in functional foods and product development. he commenced his Ph.D. in Functional Food and Nutrition at Prince of Songkla University, Thailand, a leading institution renowned for research in food and health sciences. His doctoral studies emphasize bioactive compounds, nutraceuticals, and sustainable dietary practices for disease prevention and health promotion. Collectively, his academic training has equipped him with advanced expertise in both the scientific and applied aspects of food science, positioning him as a promising researcher with global academic and industry relevance.

Professional Experience

Mr. Muhammad Tayyab Arshad’s professional journey is marked by a blend of research productivity, academic involvement, and participation in international scientific platforms. As a Ph.D. researcher at Prince of Songkla University, he has been actively engaged in projects focused on functional foods, nutraceuticals, and bioactive compounds. His publication record of 33 papers demonstrates his ability to contribute meaningfully to scientific literature at an early stage in his career. Prior to his doctoral studies, he worked extensively during his Master’s program at the University of Lahore, where he not only completed his thesis research but also contributed to multiple collaborative projects with faculty and peers. His active participation in international conferences, including events in Türkiye and Pakistan, highlights his experience in scientific communication and research dissemination. In addition, he has completed professional training programs such as Nestlé Pakistan’s Nesternship on personal brand building, further broadening his professional skill set. His exposure to both academic and industry-related activities underscores his adaptability and dedication to lifelong learning. Through his publications, collaborations, and participation in professional development, Mr. Arshad has demonstrated an ability to bridge the gap between academic research and real-world food industry challenges.

Research Interests

Mr. Muhammad Tayyab Arshad’s research interests lie at the intersection of functional foods, nutrition, and sustainable health solutions. His primary focus is on the development and utilization of nutraceuticals and bioactive compounds to prevent chronic diseases such as obesity, cardiovascular disorders, and fatty liver disease. He has also investigated the gut–brain axis, dietary carbohydrates, and the role of antioxidants in enhancing immune health, cognition, and metabolic regulation. Another emerging area of his interest is the integration of artificial intelligence in food quality management and food security, demonstrating his forward-thinking, interdisciplinary research approach. His scholarly contributions have explored diverse natural resources, including Moringa, Ashwagandha, Myrciaria dubia, flaxseed, sweet potato, and rice bran, emphasizing their pharmacological, industrial, and nutritional benefits. Additionally, his work extends to food product development, including studies on yogurt, frozen dough, and mayonnaise, showcasing his practical expertise in food formulation and stability analysis. His long-term research vision is to contribute toward global health through sustainable food innovations, addressing both nutritional needs and environmental concerns. By bridging traditional nutrition science with modern technological approaches, Mr. Arshad aims to make impactful contributions to future food systems and human health.

Research Skills

Mr. Muhammad Tayyab Arshad has developed a versatile skill set that complements his academic and research endeavors. He is proficient in data analysis software such as Statistix, scientific visualization tools like BioRender, and general academic platforms including Microsoft Office Suite. His expertise extends to designing, conducting, and analyzing experimental studies in food science and nutrition, particularly focusing on bioactive compounds and functional food formulations. He has acquired strong skills in literature review, systematic reviews, and meta-analysis, enabling him to contribute comprehensive perspectives to the scientific community. His experience as first author and corresponding author on multiple papers reflects his ability to independently lead projects, manage collaborations, and oversee the publication process. Additionally, he has demonstrated scientific writing and critical thinking skills, which are evident in his contributions to book chapters, reviews, and original research. He is also adept at conference presentations, poster preparation, and research dissemination, skills honed through participation in international events. Beyond technical expertise, Mr. Arshad has cultivated teamwork, communication, and project management abilities, essential for research collaborations. This blend of technical and soft skills ensures his readiness for both academic leadership and interdisciplinary partnerships in the evolving landscape of food and health research.

Awards and Honors

Throughout his academic career, Mr. Muhammad Tayyab Arshad has earned several awards and recognitions that highlight his commitment to research and community engagement. Early in his career, he received certificates of participation in events such as Brain Leverage 6.1 and the All Pakistan Case Study and Innovative Ideas Competition, showcasing his involvement in academic competitions. He has also been recognized in nutrition training workshops and oral presentation sessions, earning appreciation for his scientific contributions. he successfully managed the National Nutrition Month Celebration, demonstrating leadership and organizational skills. His professional growth was further enhanced through Nestlé Pakistan’s Nesternship Program, which focused on professional branding and industry readiness. he became a registered member of Pakistan Food and Nutrition Organization (PFNO), strengthening his professional affiliations. Most notably, he participated in the International Warsaw Scientific Research and Innovation Congress, underlining his global academic presence. These accolades reflect not only his academic excellence but also his proactive involvement in community outreach, leadership, and professional development. Collectively, his honors underscore his dedication to becoming a well-rounded researcher and thought leader in the field of food and nutrition sciences.

Publication Top Notes

  • The Effects of Chemical Oxidation on Corrosion Behavior of Ni-Ti Alloy — 2021 — 5 citations

  • Experimental and theoretical analysis of bismuth Co-doped erbium-based hydroxyapatites — 2025 — 1 citation

  • Microstructure and mechanical properties of Ag and Ge multi-micro alloyed Al-(3.2) Cu-(2) Li-(0.6) Mg alloys — 2019 — 1 citation

  • Influence of Alloying Element on Corrosion Behavior of (Al-Li) Alloys used in Aerospace Industries — 2019 — 1 citation

  • Comprehensive analysis of the impact of iron and terbium co-dopant levels on the structural, thermal, and spectroscopic properties of hydroxyapatite — 2025

  • Optimizing the welding performance of 2024-T351 aluminum alloy through friction stir welding technology — 2024

  • Investigation of the effect of chitosan nanoparticles on MDR Bacillus cereus isolated from pasteurized milk — 2024

Conclusion

In conclusion, Mr. Muhammad Tayyab Arshad is a highly promising researcher whose academic achievements, research productivity, and international contributions make him a strong candidate for recognition. His diverse portfolio of 33 research papers, multiple book chapters, and international conference presentations reflects his intellectual capacity and dedication to advancing the field of functional food and nutrition. His ability to explore interdisciplinary themes—ranging from nutraceuticals and gut health to AI applications in food security—demonstrates innovation and a global outlook. Furthermore, his professional experiences, awards, and honors highlight a balance of research excellence and leadership qualities. Looking ahead, Mr. Arshad’s future trajectory is geared toward enhancing global collaborations, publishing in higher-impact journals, and contributing to policy and industry practices in sustainable food systems. His potential to shape the next generation of food science innovations is evident in his ongoing Ph.D. research and his broader academic engagements. Ultimately, his commitment to addressing pressing health and nutrition challenges, coupled with his academic rigor and leadership vision, underscores why he is well-positioned to make impactful contributions to both research and society at large.

Filiz Altay | Biological Sciences | Best Researcher Award

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Prof. Dr. Filiz Altay | Biological Sciences | Best Researcher Award

Faculty at Istanbul Technical University, Turkey

Prof. Dr. Filiz Lokumcu Altay, born on July 7, 1975, is a distinguished academic in the field of Food Engineering with a prolific career spanning research, education, and leadership. A dedicated researcher and educator, she has made significant contributions to interdisciplinary fields, combining food science, nanotechnology, and biomedical engineering. Married with two children, she balances her family life with her professional endeavors, demonstrating exceptional dedication and passion for her field. Since achieving full professorship in May 2021, she has continued to lead groundbreaking projects that have advanced the boundaries of science and technology, making her a prominent figure in academia and research.

Professional Profile

Education

Prof. Dr. Altay’s academic journey began with a Bachelor’s degree in Food Engineering from Istanbul Technical University (ITU) in 1997, followed by a Master’s degree in the same field from ITU in 2000. She furthered her expertise by earning a Ph.D. in Biological Systems Engineering from the University of Wisconsin-Madison in 2006. Her educational foundation has equipped her with the knowledge and skills to excel in both theoretical and applied research, fostering her ability to bridge multiple disciplines effectively.

Professional Experience

Prof. Dr. Altay has held several significant academic and administrative positions throughout her career. Notable roles include serving as Vice Dean (2016-2017) and Vice Department Head (2008-2009). Since becoming a full professor in 2021, she has been at the forefront of innovative research and academic leadership at ITU. Her experience in both teaching and project management has allowed her to contribute meaningfully to her institution and the broader scientific community.

Research Interests

Prof. Dr. Altay’s research interests span a wide array of topics, including nanotechnology applications in food systems, electrospinning techniques, bioactive material encapsulation, and the development of functional packaging technologies. Her interdisciplinary approach has led to pioneering projects in areas such as 3D bioprinting, neurofeedback-based virtual environments, and anticancer material development. Her work addresses critical challenges in food engineering, biomedical applications, and material science, showcasing her versatility and innovative mindset.

Research Skills

Prof. Dr. Altay possesses a diverse set of research skills, including expertise in rheological characterization, calorimetric evaluations, and electrospinning techniques. Her proficiency in nanotechnology and material science is evident through her ability to design and execute complex, multidisciplinary projects. She also has significant experience in project coordination, international collaboration, and applying research findings to practical and industrial applications, such as her startup at ITU Technopark.

Awards and Honors

While specific awards and honors were not detailed, Prof. Dr. Altay’s appointment as a full professor and her leadership roles in prestigious projects reflect her recognition as a leading figure in her field. Her entrepreneurial success with the founding of “Nanotel” and her ability to secure funding for numerous high-impact projects underscore her contributions to science and society.

Conclusion

Prof. Dr. Filiz Lokumcu Altay’s exemplary career makes her a deserving candidate for the Best Researcher Award. Her interdisciplinary research, leadership roles, and educational contributions have positioned her as a pioneer in food engineering and related fields. By combining her academic expertise with entrepreneurial initiatives, she has demonstrated the capacity to create meaningful societal impact. Her achievements serve as an inspiration to the scientific community and future researchers alike.

Publication Top Notes

  1. Title: In vitro transdermal release of crocin from electrospun saffron and its comparison with in vitro digestion
    Authors: Najafi, Z., Altay, F., Şahin-Yeşilçubuk, N.
    Year: 2025
    Citations: 0
  2. Title: Effects of Egg on Cake Batter Rheology and Sponge Cake Texture
    Authors: Inanlar, B., Altay, F.
    Year: 2024
    Citations: 0
  3. Title: Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish
    Authors: Cetinkaya, T., Bildik, F., Altay, F., Ceylan, Z.
    Year: 2024
    Citations: 14
  4. Title: Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage
    Authors: Ceylan, Z., Meral, R., Alav, A., Bildik, F., Altay, F.
    Year: 2024
    Citations: 2
  5. Title: Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification
    Authors: İnan-Çınkır, N., Ağçam, E., Altay, F., Akyıldız, A.
    Year: 2024
    Citations: 16
  6. Title: Emulsion electrospinning of zein or gelatin-pectin with carotenoid from watermelon
    Authors: İnan-Çınkır, N., Ağcam, E., Altay, F., Akyıldız, A.
    Year: 2023
    Citations: 5
  7. Title: Incorporating antioxidative peptides within nanofibrous delivery vehicles: Characterization and in vitro release kinetics
    Authors: Kirbas, Z., Altay, F.
    Year: 2023
    Citations: 2
  8. Title: Mechanism of interactions of dsDNA binding with quercetin and its two novel sulfonate derivatives using multispectroscopic, voltammetric, and molecular docking studies
    Authors: Bekar-Yıldırmaz, B., Şenel, P., Erdoğan, T., Altay, F., Gölcü, A.
    Year: 2023
    Citations: 1
  9. Title: Particle morphology and antimicrobial properties of electrosprayed propolis
    Authors: Sözeri Atik, D., Bölük, E., Bildik, F., Kopuk, B., Palabıyık, İ.
    Year: 2022
    Citations: 6
  10. Title: Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin
    Authors: Najafi, Z., Bildik, F., Şahin-Yeşilçubuk, N., Altay, F.
    Year: 2022
    Citations: 14

 

 

William Odoom | Food Science | Best Researcher Award

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Mr. William Odoom | Food Science | Best Researcher Award

Senior Lecturer at Koforidua technical University, Ghana.

Mr. William Odoom is a Senior Lecturer and Head of the Department of Food and Postharvest Technology at Koforidua Technical University, Ghana. He holds an MSc. in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology and a BSc. in Agriculture Technology from the University for Development Studies. With over 20 years of professional experience, he has contributed significantly to both education and research. His work focuses on postharvest factors affecting fresh produce, food quality, processing, and value addition. Mr. Odoom is also an active researcher, publishing extensively on topics related to food technology and crop handling.

Profile:

Education

Mr. William Odoom holds a Master’s degree (MSc.) in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana, which he earned from 2007 to 2009. Prior to this, he obtained a Bachelor of Science (BSc.) degree in Agriculture Technology, specializing in Irrigation and Mechanization, from the University for Development Studies (UDS), Tamale, Ghana, between 1999 and 2003. He also holds a Teachers’ Certificate ‘A’ from Wesley College of Education, Kumasi, Ghana, which he completed from 1994 to 1997. Additionally, he completed his Senior Secondary School Certificate Examination (SSSCE) at Asamankese Secondary School, Ghana, in 1993.

Professional Experience

Mr. William Odoom has an extensive professional background in both academia and education. He began his career with the Ghana Education Service in 1997 as a Tutor at Sefwi-Essam D/C Junior Secondary School, later moving on to Annor Adjaye Secondary School, where he served as a Tutor and Head of the Science Department until 2007. He continued his educational leadership as Headmaster at A.M.E. Zion Junior High School in Kumasi from 2011 to 2012. In 2012, Mr. Odoom transitioned to Koforidua Technical University, where he started as an Assistant Lecturer in the Department of Food and Postharvest Technology. He was promoted to Lecturer in 2014, and to Senior Lecturer in 2017. Currently, he serves as Head of the Department, where he has been instrumental in curriculum development, research supervision, and department leadership. Throughout his career, he has contributed to several departmental and academic committees, including serving as the Departmental Examination Officer and as a member of the Faculty Appointment and Promotions Board.

Research Interest

Mr. William Odoom’s research interests focus on understanding the pre-harvest and postharvest factors affecting fresh produce, with a goal of enhancing food quality, safety, and value addition. He is particularly interested in identifying innovative technologies to address challenges in postharvest physiology, food processing, and storage. His research spans a range of topics including food product development, crop drying, handling, and storage of both perishable and durable crops. Mr. Odoom’s work benefits various stakeholders such as produce growers, processors, marketers, and consumers, contributing to the broader horticultural and food industry.

Research Skills

Mr. William Odoom possesses a diverse set of skills that make him an effective educator, researcher, and leader. He is a strong team player with excellent leadership abilities and high emotional intelligence, enabling him to thrive in multicultural environments. His communication and analytical skills are complemented by a high level of discipline and adaptability, allowing him to learn and apply new concepts quickly. Mr. Odoom also demonstrates a deep understanding of organizational culture, making him well-suited to collaborate with colleagues and lead academic initiatives. Additionally, he is proficient in various computer applications, including MS Word, PowerPoint, and Excel, which further enhance his teaching, research, and administrative capabilities.

Award and Recognition

Mr. William Odoom has received several awards and recognitions throughout his career, reflecting his contributions to academic excellence and program development. Notably, in July 2019, he successfully reviewed the 4-Year B. Tech Food Technology curriculum for submission to the National Accreditation Board (NAB). His leadership was further recognized when he led his department in defending proposals for the 4-Year B. Tech in Food Technology and Postharvest Technology at the National Council for Tertiary Education (NCTE) in May 2019. Mr. Odoom also played a key role in obtaining re-accreditation for the HND Food Technology and HND Postharvest Technology programs in February 2019. His commitment to enhancing academic programs and his participation in key national educational evaluations underscore his significant impact on higher education in Ghana.

Conclusion

With his extensive experience, significant research contributions, and active role in curriculum development and leadership, Mr. William Odoom is a highly suitable candidate for the Best Researcher Award. His commitment to improving food and postharvest technology and his continuous contributions to both academia and the industry underscore his qualifications for this prestigious recognition.

Publication Top Notes

  • “Evaluation of saponification value, iodine value and insoluble impurities in coconut oils from Jomoro District of the Western Region of Ghana”
    • Authors: W Odoom, VO Edusei
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 3 (5)
    • Cited by: 75
    • Year: 2015
  • “Nutritional value and health benefits of cashew apple”
    • Authors: YG Akyereko, GB Yeboah, FD Wireko‐Manu, F Alemawor
    • Journal: JSFA Reports
    • Volume: 3 (3), pages 110-118
    • Cited by: 12
    • Year: 2023
  • “Assessment of freshcut fruit handling and vending in the central business area of Koforidua, Ghana”
    • Authors: VO Edusei, W Odoom, S Kwofie
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 4 (2)
    • Cited by: 6
    • Year: 2016
  • “Assessment of microbial load on fresh-cut pineapple in Koforidua (Ghana) market”
    • Authors: RO Asante, W Odoom, C Adomako, VO Edusei
    • Journal: Advances in Nutrition & Food Science
    • Volume: 4 (2), pages 1-3
    • Cited by: 5
    • Year: 2019
  • “Extraction of coconut oil by small-scale processors in Ghana: Operations and constraints”
    • Authors: W Odoom, VO Edusei, MKA Piegu
    • Journal: Extraction
    • Volume: 55
    • Cited by: 3
    • Year: 2016
  • “Production and Quality Assessment of Composite Bread Using Wheat Flour and Coconut Flour”
    • Authors: C Adomako, A RO, W Odoom
    • Journal: Yeast
    • Volume: 2 (2g), 2g
    • Cited by: 1
    • Year: 2023
  • “Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour”
    • Authors: M Adu, SO Anim, W Odoom, C Adomako, RK Osei-Asibey
    • Journal: Applied Food Research
    • Article: 100518
    • Year: 2024
  • “Assessment of locally produced waxing materials on the shelf life and quality of tomato fruits (Solanum lycopersicum)”
    • Authors: W Odoom, RO Asante, C Adomako, E Tei-Mensah
    • Journal: European Journal of Food Science and Technology
    • Volume: 9 (2), pages 9-20
    • Year: 2021