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

Desta Dugassa | Food Science and Nutrition | Best Researcher Award

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Dr. Desta Dugassa | Food Science and Nutrition | Best Researcher Award

Fufa Haramaya University | Ethiopia

Dr. Desta Dugassa Fufa is an accomplished scholar and Assistant Professor specializing in Food Science, Nutrition, and Public Health, with strong interdisciplinary training across food technology, environmental health, and water and sanitation management. He holds a Ph.D. in Food Science and Nutrition, an MPH in Public Health with a focus on environmental health, and dual Master’s and Bachelor’s degrees in Food Science and Technology and Food Postharvest Technologies. With over a decade of academic and research experience, he has served as Associate Director of the Haramaya Institute of Technology and has led extensive teaching, research, community engagement, and media-based nutrition outreach. His professional expertise spans food product development, nutrition analysis, food quality assessment, ISO and HACCP systems, risk analysis, value-added processing, and environmental safety. He has served as Principal Investigator on multiple funded projects, including studies on maternal and child nutrition, digital food behavior, and value-added food technologies, and has contributed to internationally funded initiatives such as the SMIL project supported by the Gates Foundation. Recognized with an International Analytical Chemistry Award, he actively participates in national and international conferences and reviews scientific manuscripts. His research interests center on functional foods, nutraceuticals, food omics, nanofiber-based packaging, microbiota, and sustainable food systems. He remains committed to advancing science-driven solutions for improved health, nutrition, and food security.

Profile : Orcid

Featured Publications

Tamene, A., Fufa, D.D., Bekele, T., Bultosa, G., Kumar, A., & Singh, N. (2025). “Value-addition to composite soft bread wheat cookies using avocado seed and finger millet flours: assessing the nutritional, techno-functional, and sensory properties.” Measurement: Food.

Fufa, D.D. (2025). “Postharvest Physiological Disorders of Apricot.” In Postharvest Physiological Disorders of Fruits.

Fufa, D.D., Bekele, T., Bultosa, G., & Tamene, A. (2025). “Avocado seeds valorization for sustainable food ingredient use: quality attributes evaluation in the traditional fermented teff injera.” Discover Sustainability.

Fufa, D.D., Bekele, T., Tamene, A., & Bultosa, G. (2025). “Drying kinetic models, thermodynamics, physicochemical qualities, and bioactive compounds of avocado (Persea americana Mill. Hass variety) seeds dried using various drying methods.” Heliyon.

Fufa, D.D., Seid, A., & Bitew, Z.W. (2024). “The use of internet-based smartphone apps consistently improved consumers’ healthy eating behaviors: a systematic review of randomized controlled trials.” Frontiers in Digital Health.

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.

Darshika Hitesh Acharya | Data Regulation | Women Researcher Award

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Ms. Darshika Hitesh Acharya | Data Regulation | Women Researcher Award

SVKM’S Mithibai college of Arts, Chauhan Institute of Science and Amrutben Jivanlal College of Commerce and Economics | India
Darshika Hitesh Acharya is a dedicated Ph.D. research scholar specializing in plant sciences with a focus on pharmacognosy. Her academic journey reflects a strong commitment to advancing knowledge in botany, food science, and the broader field of natural sciences. She has contributed to scientific publications indexed in Scopus and Springer, showcasing her dedication to research excellence and innovative approaches to plant-based studies.

Professional Profiles

Google Scholar

Education

Darshika is pursuing her doctoral research at a reputed institution where she is advancing her expertise in botany and food science. Her academic training equips her with a strong theoretical foundation and practical research skills in plant sciences, particularly pharmacognosy. Through her education, she has developed a deep understanding of natural product research, plant-based compounds, and their applications in health and science.

Experience

As an emerging researcher, Darshika has gained valuable experience through her scholarly activities and contributions to peer-reviewed journals. Despite not having consultancy or industry projects yet, she has made her mark with quality publications in international journals. She has also actively engaged in academic research discussions, presenting her findings in forums that encourage scientific exchange. Her experience reflects her resilience and determination to contribute to the field despite the challenges faced by young researchers.

Research Interest

Darshika’s primary research interest lies in pharmacognosy, a discipline that explores the medicinal and therapeutic potential of natural products. She focuses on analyzing plant-based compounds and their role in food science and health applications. Her work integrates the study of botany, plant science, and food-related innovations, offering insights into the use of natural resources for sustainable and health-oriented solutions. By bridging these areas, her research has the potential to support advancements in nutraceuticals, functional foods, and plant-based medicine.

Award

Darshika has been nominated for the Research Data Analysis Awards under categories such as Best Researcher Award . This recognition highlights her contributions to scientific knowledge and her promise as an emerging researcher in the field of pharmacognosy and plant sciences. Her scholarly achievements, particularly her publications in reputable journals, have made her a strong contender for these awards.

Publications

  • Acharya, D., & Vaidya, M. (2017). Anatomical study of Euphorbia hirta L. World Journal of Pharmaceutical Research, 6(7), 1407–1416.

  • Acharya, D., & Vaidya, M. (2017). Pharmacognostic studies of Euphorbia hirta L. World Journal of Pharmaceutical Research, 6(10), 1043–1050.

  • Acharya, D., & Vaidya, M. (2017). Fluorescence analysis of Euphorbia hirta L. [No journal details provided].

  • Acharya, D., & Vaidya, M. (2024). Anatomical studies in the leaves of Hydnocarpus pentandrus (Buch.-Ham) Oken. Journal of Indian Botanical Society, 105(1), 73–79.

  • Acharya, D., & Vaidya, M. (2024). In-vitro antioxidant activity of hydroalcoholic extract of leaves of Hydnocarpus pentandrus (Buch.-Ham) Oken. International Journal of Pharmaceutical Sciences, 2(11), 167–172.

  • Acharya, D., & Vaidya, M. (2025). Pharmacognostic investigation of the leaves of Hydnocarpus pentandrus (Buch.-Ham) Oken. Vegetos.

Conclusion

 Darshika Hitesh Acharya embodies the qualities of a passionate and promising researcher committed to advancing pharmacognosy and plant sciences. Her academic pursuits, combined with her research publications, reflect her dedication to scientific discovery and her vision of contributing to health and sustainability through natural products. With continuous growth, she is poised to make significant contributions to the global scientific community, inspiring future scholars in the field.

Chanchan Sun – Food science – Best Researcher Award 

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Dr. Chanchan Sun - Food science - Best Researcher Award 

Yantai university - China

Author Profile

Early Academic Pursuits

Dr. Chanchan Sun began his academic journey at Shandong Agricultural University, where he pursued a Bachelor of Science in Food Science and Engineering from 2006 to 2010. His early education laid the foundation for his career, instilling a deep understanding of food science fundamentals. Following his undergraduate studies, Chanchan furthered his education at the Tianjin University of Science & Technology, earning a Ph.D. in Processing and Storage of Agricultural Products from 2011 to 2016. His doctoral research contributed significantly to his field, particularly focusing on the processing and storage aspects of food science, which paved the way for his subsequent research and professional career.

Professional Endeavors

Upon completing his Ph.D., Chanchan Sun embarked on a postdoctoral fellowship at the same university, where he specialized in food science from 2016 to 2018. This period was crucial for developing his research skills and expertise. He then transitioned to an Associate Professor role at Shandong Agricultural University in August 2018, where he continued his research until November 2020. Since December 2020, he has been serving as an Associate Professor at Yantai University. Throughout his academic career, Chanchan has demonstrated a steadfast commitment to advancing food science, particularly through his research on food processing technologies and the physicochemical properties of food materials.

Contributions and Research Focus

Dr. Chanchan Sun's research has primarily focused on food processing technologies and the development of new materials to enhance food quality and safety. His notable work includes the study of protein-polysaccharide interactions and their implications for food structure and digestion. For instance, his research on the design of protein-polysaccharide multi-scale composite interfaces has significant implications for modifying lipid digestion, potentially contributing to healthier food alternatives. His extensive list of publications, including influential articles in peer-reviewed journals such as "LWT-Food Science and Technology" and "Foods," underscores his productive research output and contribution to the field.

Accolades and Recognition

Throughout his career, Chanchan Sun has been recognized for his innovative research and contributions to food science. This is evidenced by his success in securing funding from prestigious bodies such as the National Natural Science Foundation of China and the Natural Science Foundation of Shandong Province. These grants have supported his projects on the interfacial structure of protein-polysaccharide composites and their effects on emulsion stability and digestion, highlighting the scientific community's trust in his research capabilities.

Impact and Influence

Dr. Chanchan Sun's research has had a significant impact on both academic circles and the broader food industry. His work on emulsion stability and food gel particles is particularly relevant for developing low-fat and healthier food options, addressing consumer demands for dietary products that do not compromise on taste or texture. The practical applications of his research are vast, ranging from improving food formulations to enhancing the nutritional profiles of processed foods.

Legacy and Future Contributions

Looking ahead, Chanchan Sun's ongoing research is set to continue influencing food science, especially in the areas of food safety, processing, and nutrition. His future contributions are likely to focus on further exploring the interactions between various food components and their implications for food structure, safety, and health benefits. As he continues to lead and collaborate on cutting-edge research projects, his work will undoubtedly contribute to the legacy of innovative solutions in food science, ultimately improving food products and processing techniques globally.

In summary, Chanchan Sun's academic and professional journey showcases his dedication and significant contributions to food science. His innovative research and leadership in the field position him as a key figure whose future endeavors will continue to shape the landscape of food technology and nutrition.

Notable Publication