Alice Njolke Mafe | Microbiology | Best Researcher Award

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Mrs. Alice Njolke Mafe | Microbiology | Best Researcher Award

Lecturer | Taraba State University Jalingo, Nigeria | Nigeria

A. N. Mafe is a passionate Food and Industrial Microbiologist at Taraba State University with extensive expertise in probiotics, gut microbiome research, and sustainable food systems, focusing on integrating microbiology, health, and sustainability to advance global food security, human health, and cancer prevention, currently pursuing a Ph.D. in Microbiology at Nasarawa State University Keffi, Nigeria, with prior academic achievements including an M.Sc. in Applied Microbiology and Plant Pathology with First Class Honors from the University of Jos and a B.Sc. in Microbiology with Upper Second Class Honors from Ahmadu Bello University, Zaria, Nigeria, holding certifications such as SSETS Fellow for Stimulating Sustainable Entrepreneurial Thinking in Scientists from Lancaster University UK and AFRIP, International Career Coaching Programme certification from Envirofly Consulting UK, and Cisco Certified Network Associate credential, having served as Principal Investigator for the Institutional Based Research Grant under TETFund-TSU on the evaluation of Chlamydia trachomatis among sexually active women in Taraba State, managing a budget currently lecturing courses in Food and Industrial Microbiology at Taraba State University, supervising over 53 undergraduate research projects, and conducting laboratory-based microbiology training, actively engaged in Ph.D. research on probiotics and their role in mitigating mycotoxin toxicity using both in vitro and in vivo models with Drosophila melanogaster and Wistar rats, recognized with a Letter of Commendation from SSETS Pilot Fellowship, contributing to the mentoring and coaching of young scientists through ICCP Phase 2.0 and SSETS Pilot 2.0 programs, author of over 35 peer-reviewed publications in high-impact journals including studies on intelligent detection and biopreservation strategies of probiotics and postbiotics for foodborne pathogens, innovative food preservation methods addressing early-onset colorectal cancer, encapsulation and protection of probiotics using biopolymer hydrogels, modulation of Alzheimer’s disease progression through gut microbiota influenced by Mediterranean diet, chitosan derivatives enhancing gut microbiota and immune system, and strategies for control of mycotoxins in foods to reduce cancer risks, demonstrating a consistent record of research excellence, academic leadership, and global scientific collaboration.

Profile: Scopus | Google Scholar

Featured Publications:

Author(s). (n.d.). Mechanistic insights into β-glucans and gut microbiota interactions for enhancing human health.

Author(s). (n.d.). Domestication and market potential of indigenous mushrooms in Nigeria and Kenya through cultivation techniques, nutritional enhancement, and consumer preference analysis

Dr. Magdalena Dykiel | marinade | Best Research Article Award

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Dr. Magdalena Dykiel | marinade | Best Research Article Award

University Lecturer, State University of Applied Sciences in Krosno, Poland

Dr. [Name] is a researcher specializing in food production and processing technologies, animal welfare, and quality of animal products. With a strong background in scientific research, Dr. [Name] has published several peer-reviewed articles on topics such as marinating, food storage, and animal welfare. Their work focuses on improving the quality and sustainability of food products.

Profile

scopus

 

🎓 Education

– PhD in Food Science or related field (exact degree and institution not specified) 📚
– Research expertise in food production and processing technologies, animal welfare, and quality of animal products 🥗

👨‍🔬 Experience

– Researcher in food science and technology 🔬– Published several peer-reviewed articles on food production and processing technologies, animal welfare, and quality of animal products 📝– Experienced in studying the impact of storage methods, marinating, and other technological treatments on food quality

🔍 Research Interest

– Food production and processing technologies 🍔– Animal welfare and quality of animal products 🐓– Food storage and shelf life 📦– Technological treatments vs. quality of animal products 🍗– Functional and fortified foods 🥗– Traditional and regional foods 🌮

🏆Awards and Honors

– No specific awards or honors mentioned in the provided text 🙅‍♂️

📚 Publications

1. “Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality” 🍗
2. “Effect of marinating pork using fermented unpasteurized vinegars on its rheological properties” 🥩
3. “Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs” 🥚
4. “A Comparison of the Plumage Condition of Three Egg-Laying Poultry Genotypes Housed in Non-Cage Systems” 🐓
5. “The effect of storage duration on some quality parameters of eggs”

Conclusion

The candidate is a promising researcher with a strong publication record and innovative research focus. Their interdisciplinary research approach and collaboration with other researchers are notable strengths. While there are areas for improvement, the candidate’s achievements and contributions to the field of food science make them a strong contender for the Best Researcher Award.

Md Hafizur Rahman | Food Science | Best Researcher Award

Published on by Global Mechanics Awards

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.