Madai López-Silva | Innovation in Data Analysis | Research Excellence Award

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Prof. Dr. Madai López-Silva | Innovation in Data Analysis | Research Excellence Award

Instituto Tecnológico Superior de Tepeaca | Mexico

Dr. Madai López Silva is a Professor–Researcher at the Instituto Tecnológico Superior de Tepeaca, holding a Ph.D. in Biotic Product Development from the Instituto Politécnico Nacional. With extensive experience in teaching, mentoring, and leading technological development projects, she has contributed significantly to food science and sustainable ingredient design. Her research focuses on starch modification through OSA esterification, extrusion, and heat–moisture treatment, carbohydrate digestibility, functional food development, and valorization of agro-industrial residues, including insect-based flours. She has published 8 peer-reviewed articles in high-impact journals such as Food Chemistry, Carbohydrate Polymers, and Food Hydrocolloids, accumulating 295 citations across 268 documents and achieving an h-index of 6. Dr. López Silva also serves as a peer reviewer for 14 international Elsevier journals and collaborates with national and international institutions to advance research in starch and protein modification, functional ingredient development, and structural characterization of biopolymers. She co-authored the book chapter Starchy Flour Modification to Alter Its Digestibility (CRC Press, 2022) and has led projects integrating chemical, physical, and polyphenol-based strategies to reduce digestibility and improve nutritional functionality. Her work bridges scientific innovation and practical applications, fostering healthier, sustainable, and evidence-based food systems, and earning recognition for research excellence.

Citation Metrics (Scopus)

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Featured Publication

Wael Baniodeh | Food Safety | Best Researcher Award

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Mr. Wael Baniodeh | Food Safety | Best Researcher Award

Dubai Municipality | United Arab Emirates

Mr. Wael Ahmad Bani Odeh is a distinguished Food Studies and Systems Officer at the Dubai Municipality’s Food Safety Department, with over 15 years of progressive experience in food safety management, risk assessment, and food control systems. He holds a B.Sc. in Food Technology from Mosul University (2002) and a High Diploma in Nutrition and Food Technology from Jordan University of Science and Technology (2006). His professional expertise spans food safety risk analysis, microbiological and chemical risk assessments, food labeling compliance, and the application of international standards such as ISO 22000 and HACCP. Mr. Bani Odeh has led numerous food awareness campaigns, inspections, and research studies related to food safety and public health. His published research focuses on pesticide residues in imported fruits and vegetables within the UAE. A recipient of multiple awards—including the Creative Employee Award and the Second Prize in the Dubai International Food Safety Conference Poster Competition—he is recognized for his contributions to food system innovation and risk management. His academic and professional record includes 7 documents, 68 citations by 66 documents, and an h-index of 3, underscoring his scholarly influence. Mr. Bani Odeh continues to advance food safety science, policy integration, and sustainable practices within global food systems.

Profile: Scopus 

Featured Publications

Assessment of Contamination and Compliance in Imported Spices, Herbs, Seasonings, Coffee, and Tea in the UAE, (2025) Journal of Food Science.

Quality and Authenticity of Animal and Vegetable Fats Imported to the United Arab Emirates, (2025) Journal of Agriculture and Food Research, Volume 24, December 2025.