Anita Rana | Biosciences | Best Researcher Award

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Dr. Anita Rana | Biosciences | Best Researcher Award

Assistant Professor at Chandigarh Uiversity | India

Dr. Anita Rana is a highly accomplished researcher and academic in the field of biosciences, whose multidisciplinary work integrates microbiology, biotechnology, environmental toxicology, and sustainable innovations. She has qualified several prestigious national examinations including CSIR NET-JRF (62nd Rank), ICMR-JRF (2nd Rank), GATE (375th Rank), HPSET, HTET, and PU & PGI Ph.D. Entrance Exam (1st Rank), demonstrating her academic excellence and scientific rigor. Her research contributions encompass a diverse range of studies focusing on the biochemical, microbiological, and therapeutic aspects of natural products such as honey, propolis, bee pollen, and microalgae, with an emphasis on their antioxidative, antimicrobial, and therapeutic potential in combating diseases and promoting health. Dr. Rana has authored more than twenty-seven peer-reviewed publications in reputed SCI and Scopus-indexed journals under publishers like Elsevier, Springer, and Wiley, addressing crucial topics such as probiotics, antimicrobial resistance, microalgae-based nutrition, bioactive compounds from bee products, and environmental monitoring using honeybees as bioindicators. Her work extends to applied research involving nanotechnology, enzyme immobilization, and environmental bioremediation. She has also contributed as a section editor and author in Springer and CRC Press books focusing on sustainable biotechnology, biodiversity, and climate action, alongside developing innovative patents related to apiculture technology, eco-friendly devices, and robotic systems for agricultural enhancement. Her current academic role as Assistant Professor at the Department of Biosciences, Chandigarh University, Mohali, allows her to mentor postgraduate research in biochemistry, microbiota studies, and environmental biosciences. Recognized internationally for her scientific excellence, Dr. Rana has received awards including the Women Innovator Award and Research Luminary Award for her outstanding contributions to life sciences research and innovation.

Profile: Scopus | Orcid

Featured Publications:

Parmar, A. S., Rahi, D. K., & Rana, A. (2025). Single-bath cost-effective and eco-friendly enhancement of wool fiber using immobilized cutinase on magnetic nanoparticles. Discover Applied Sciences, 7, 1263.

Rana, A., Malik, A., & Sobti, R. C. (2025). Anti-bacterial properties of propolis: A comprehensive review. Current Microbiology, 82(10), 479.

Hambisa Bedassa | Artificial Insemination | Best Researcher Award

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Mr. Hambisa Bedassa | Artificial Insemination | Best Researcher Award

Researcher at Ethiopian Institute of Agricultural Research, Ethiopia

Abdi Bedassa is a dedicated professional in the fields of veterinary science, animal health, and food safety, with a strong focus on enhancing the quality and safety of dairy products in Ethiopia. Fluent in Afan Oromo, he combines technical expertise with leadership, adaptability, and strategic planning to address critical challenges in agriculture and public health. With extensive experience in project management and a passion for collaborative problem-solving, Abdi is committed to driving impactful changes in Ethiopia’s agricultural sector.

Publication Profile

orcid

Education 🎓

BSc in Veterinary Science from Addis Ababa University (2012).MSc in Animal Health and Food Safety from Haramaya University (2015).PhD in Veterinary Public Health from Hawassa University (2022).

Experience  💼

Researcher in food safety and dairy value chain improvements (2018–2022).Project leader addressing milk contamination and quality control in Ethiopia.Extensive collaboration with farmers, processors, and stakeholders.

Awards and Honors 🏅

“Excellence in Dairy Safety Research” award (2021).Recognized for exceptional contributions to Ethiopian agricultural development.

Research Focus 🔬

Dairy safety and quality assurance.Comparative ovarian follicular dynamics in cattle breeds.Prevalence of Salmonella enterica in milk and cottage cheese.

Publications đź“–

Enhancing Bovine Reproduction (2025): DOI: 10.1111/rda.70003.

Seasonal Variation of Salmonella in Dairy Products (2024): DOI: 10.1186/s40550-024-00108-4.

Risk Factors for Salmonella in Dairy Products (2023): DOI: 10.1186/s40550-023-00101-3.

Conclusion

Abdi Bedassa is a highly capable and dedicated researcher with a proven track record in addressing critical challenges in dairy safety, livestock reproduction, and biotechnology. His commitment to excellence, combined with practical experience and leadership skills, positions him as a strong candidate for the Best Researcher Award. By building international collaborations, enhancing methodological expertise, and broadening research scope, Abdi can further strengthen his candidacy and make an even greater impact on the scientific community.

 

Md Hafizur Rahman | Food Science | Best Researcher Award

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Dr. Md Hafizur Rahman | Food Science | Best Researcher Award

Assistant Professor at Khulna Agricultural University, Bangladesh

Dr. Md Hafizur Rahman is an Assistant Professor at Khulna Agricultural University, Bangladesh, in the Department of Quality Control and Safety Management. With a PhD from the Chinese Academy of Agricultural Sciences, Dr. Md Hafizur Rahmanhas established expertise in agro-product processing, focusing on food safety and gluten-free products. As a dedicated academic, Dr. Md Hafizur Rahman  has previously held positions as a Lecturer at KAU and a Postdoctoral Fellow at Jashore University of Science and Technology. Their research has contributed to the field of advanced food processing techniques, particularly in gluten-free product formulation, agro-product preservation, and quality control. Dr. Md Hafizur Rahman is passionate about mentoring students, guiding them through research projects, and helping them excel in the agro-processing field.

Publication Profile

scholar

Education🎓

PhD in Agro-Product Processing and Utilization from the Chinese Academy of Agricultural Sciences (CAAS), Beijing, China, focusing on High Hydrostatic Pressure Treated Starches in Gluten-Free Dough.  MS in Agro-Processing from Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh, specializing in consumer preferences for Gluten-Free Bread (CGPA: 3.70/4.00). BS in Agriculture from the same university, covering key subjects like agronomy, biochemistry, crop production, fish culture, and soil conservation (CGPA: 3.64/4.00) Dr. Md Hafizur Rahman ‘s education provided a strong foundation in food processing technology, post-harvest physiology, and quality control, with a clear focus on sustainable agro-processing and food safety management.

Experience  🧑‍🏫 

Assistant Professor at Khulna Agricultural University (07/2023–Present) – Leading research and teaching in food safety and quality control. Lecturer at KAU (07/2022–06/2023) – Focused on food sciences and mentoring student projects.  Postdoctoral Fellow at Jashore University of Science and Technology (06/2021–06/2022) – Conducted research in agro-product processing technology. Postdoctoral Research Associate at NAME Lab, Jashore University (01/2021–06/2021) – Specialized in nano-bio materials and advanced food processing.  Research Assistant at Rural Development Academy (03/2016–06/2017) – Supervised preservation techniques for agro-products. Dr. Md Hafizur Rahman has extensive experience in teaching, supervising research projects, and advancing agro-product technology.

Awards and Honors🏅 

Outstanding PhD Thesis Award from the Chinese Academy of Agricultural Sciences for groundbreaking research on gluten-free dough treated with high hydrostatic pressure. Best Postdoctoral Researcher Award at Jashore University of Science and Technology for contributions to agro-product processing technology (2022)  Research Excellence Award from Bangabandhu Sheikh Mujibur Rahman Agricultural University for the innovative thesis on gluten-free bread formulation (2016). Top Presenter Award at the International Conference on Agro-Processing, recognizing impactful contributions to gluten-free product research. Dr. Md Hafizur Rahman is recognized for their exceptional contributions to food safety and agro-product innovation, with a commitment to driving forward research and practical applications in the industry.

Research Focus🔬 

Gluten-Free Product Formulation: Developing consumer-preferred gluten-free products with improved aeration properties using high hydrostatic pressure-treated starches. Agro-Product Preservation: Enhancing the shelf-life and safety of agro-products through innovative processing techniques.  Food Safety and Quality Control: Conducting research on best practices in food safety management, particularly in packaging, preservation, and post-harvest processing.  Sustainable Agro-Processing: Focusing on environmentally friendly methods in processing crops, dairy, meat, and fish, ensuring quality and safety. Dr. Md Hafizur Rahman  is driven by a passion for ensuring food safety and developing advanced processing techniques that cater to gluten-free consumers and agro-product industries.

 

Publication  Top Notes

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

Authors: FYH Kutsanedzie, Q Chen, MM Hassan, M Yang, H Sun, MH Rahman

Journal: Food Chemistry 240, 231-238 (2018)

Citations: 145

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Authors: Chakraborty I, Pooja N, Mal SS, Paul UC, MH Rahman & Mazumder N

Journal: Food and Bioprocess Technology (2022)

Citations: 111

A large Raman scattering cross-section molecular embedded SERS aptasensor for ultrasensitive Aflatoxin B1 detection using CS-Fe3O4 for signal enrichment

Authors: Q Chen, M Yang, X Yang, H Li, Z Guo, MH Rahman

Journal: Spectrochimica Acta Part A (2018)

Citations: 91

A review on application of controlled released fertilizers influencing the sustainable agricultural production: A Cleaner production process

Authors: MH Rahman, KMS Haque, MZH Khan

Journal: Environmental Technology & Innovation 23, 101697 (2021)

Citations: 81

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Authors: M Ali, M Kamal, MH Rahman, M Siddiqui, M Haque, KK Saha

Journal: Journal of Food Science and Technology (2021)

Citations: 73

Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Authors: MH Rahman, TH Mu, M Zhang, MM Ma, HN Sun

Journal: Journal of Food Processing and Preservation (2020)

Citations: 29

Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits

Authors: MH Rahman, MN Hasan, S Nigar, F Ma, MAS Aly, MZH Khan

Journal: ACS Omega (2021)

Citations: 24

Study on different nano fertilizers influencing the growth, proximate composition and antioxidant properties of strawberry fruits

Authors: MH Rahman, MN Hasan, MZH Khan

Journal: Journal of Agriculture and Food Research 6, 100246 (2021)

Citations: 20

Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

Authors: MH Rahman, M Zhang, HN Sun, TH Mu

Journal: International Journal of Biological Macromolecules 204, 725-733 (2022)

Citations: 18

An insight on sources and biodegradation of bioplastics: a review

Authors: N Pooja, I Chakraborty, MH Rahman, N Mazumder

Journal: 3 Biotech 13 (7), 220 (2023)

Citations: 12

Conclusion

The candidate possesses exceptional academic qualifications, relevant postdoctoral research experience, and a solid foundation in agro-product processing and food science. Their research is innovative, addressing contemporary challenges in food safety, gluten-free products, and food preservation. Although they could improve in areas such as research visibility, international networking, and project leadership, they demonstrate immense potential and are well-qualified for consideration for the Best Researcher Award. With ongoing efforts to publish widely and collaborate globally, this candidate is likely to become a leading voice in food science research.