Monica Rubilar | Food science | Best Researcher Award

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Dr. Monica Rubilar | Food science | Best Researcher Award

Dr. Monica Rubilar, Universidad de La Frontera, Chile

Dr. Monica Rubilar is a Food Engineer with a Ph.D. in Chemical and Environmental Engineering from the University of Santiago de Compostela, Spain. She is currently the Academic Secretary of the Department of Chemical Engineering at the University of La Frontera (UFRO), Chile. With expertise in agro-food waste valorization, food biotechnology, and encapsulation technology, her research focuses on developing bioproducts and innovative food processes. Dr. Rubilar has received several awards, including the Henri NestlΓ© Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. πŸŒ±πŸ½οΈπŸ”¬πŸ§¬

Publication Profile

Scopus

Academic Background πŸŽ“πŸŒ

Dr. Monica Rubilar holds a degree in Food Engineering from the University of La Frontera (UFRO), Temuco, Chile, earned in 1997, and a Bachelor’s degree in Engineering Sciences from the same institution in 1996. She completed her Doctorate in Chemical and Environmental Engineering at the University of Santiago de Compostela (USC), Spain, in 2004. With an extensive academic background, Dr. Rubilar has contributed to the fields of food biotechnology, agro-food waste valorization, and encapsulation technology, helping advance innovation in food production and sustainability. πŸŒ±πŸ”¬

Research Focus πŸ”¬πŸŒ±

Dr. Monica Rubilar’s research primarily focuses on food science, bioprocesses, and the development of functional ingredients. She explores the use of plant-based gels, hydrogels, oleogels, and microencapsulation techniques for various applications, including nutraceuticals and functional food delivery. Her studies also examine the mechanical properties of these materials and their potential to replace traditional fat sources in food products. Furthermore, Dr. Rubilar investigates sustainable practices in food engineering and environmental aspects of food processing, contributing to advancements in bioengineering and the development of healthier food products. 🌿🍽️

 

Awards and Recognition πŸ…

Dr. Rubilar’s dedication to research and teaching has been recognized with multiple accolades, including distinctions for teaching excellence at the University of La Frontera and a Henri NestlΓ© Prize for her work in food technology. These awards highlight her outstanding contributions to the field.

Publication Top Notes

  • “Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels” (2024) – 0 citations πŸ”¬πŸƒ
  • “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations πŸ½οΈπŸ’‘
  • “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations πŸ§ˆπŸ”¬
  • “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations πŸ§ͺπŸƒ
  • “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊πŸ’ͺ
  • “Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils” (2023) – 7 citations 🌱🧴
  • “A sequential recovery extraction and biological activity of water-soluble sulfated polysaccharides from the polar red macroalgae Sarcopeltis skottsbergii” (2023) – 10 citations πŸŒŠπŸ€
  • “Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels” (2023) – 20 citations πŸŒΏπŸ’§
  • “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations πŸ’§πŸ”¬
  • “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬

Conclusion πŸ“œ

Dr. Monica Rubilar’s exceptional academic background, extensive research experience, leadership roles in academia, and numerous awards and recognitions make her a strong contender for the “Research for Best Researcher Award.” Her ongoing contributions to food science, environmental sustainability, and bioprocessing position her as a distinguished researcher in her field.

 

 

 

 

Adeline Meriaux | Food Science | Best Researcher Award

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Adeline Meriaux | Food Science | Best Researcher Award

Ms Adeline Meriaux, University of Lorraine, France

Adeline Meriaux is a dedicated PhD candidate at the University of Lorraine, specializing in the multicriteria optimization of spray-dried dairy powder functionalities πŸ₯›πŸ§¬. Her research integrates process engineering, physicochemical characterization, and statistical analysis to enhance dairy product processing. Adeline holds a Bachelor’s degree from Paris, followed by a Master’s from the National Engineering School of Materials, AgriFoods, and Chemistry in Bordeaux πŸŽ“. She has conducted research on cheese process optimization and plant-based emulsions. Proficient in analytical tools (HPLC, FTIR, microscopy) and applied statistics, she actively participates in international conferences 🌎. Passionate about volunteering and outdoor activities πŸš΄β€β™€οΈπŸŒ„.

Publication profile

orcid

Education and Research BackgroundΒ 

Ms. Meriaux holds a Master’s degree from the National Engineering School of Materials, AgriFoods, and Chemistry in Bordeaux, France, and is currently in her third year of a PhD at the Biomolecular Engineering Laboratory in Nancy, France. Her strong academic foundation in food and materials science, combined with her in-depth focus on dairy product engineering, demonstrates a specialized expertise ideal for the award. This background forms a solid base for her ongoing research into multicriteria optimization of dairy powder functional properties, an innovative field of study.Β 

Experience

Ms. Adeline Meriaux is an accomplished educator in Food Process Engineering, recognized for her dedication and effective teaching style. Her experience in leading practical work sessions enables her to break down complex concepts, making them accessible to students and fostering a deeper understanding of the subject. This mentorship role not only highlights her expertise but also reflects her leadership potential and commitment to shaping future professionals in her field. Ms. Meriaux’s work is a testament to her passion for both teaching and the advancement of food processing technology. πŸ²πŸ“šπŸ‘©β€πŸ«

Research Focus and ImpactΒ 

Ms. Meriaux’s research centers on the multicriteria optimization of spray-dried dairy powders, which involves a cross-disciplinary approach integrating process engineering, physicochemical characterization, and statistical analysis. Her work optimizes the functional properties of dairy products, a valuable endeavor for the food science and agrifood technology fields, especially in enhancing dairy processing techniques. Her contributions aim to improve the functional properties of dairy powders, which has implications for industrial applications and consumer product quality.Β 

Technical and Analytical SkillsΒ 

Ms. Meriaux brings a wide range of technical and analytical expertise, including knowledge in fluid mechanics, thermodynamics, rheology, and spray-drying. She is also proficient in diverse analytical tools, such as HPLC, spectroscopies, microscopies, and DSC. Her strong skills in statistical modeling and optimization (using methods like response surface methodology) further complement her hands-on expertise. These skills not only aid her current research but also make her well-equipped to tackle complex problems in food engineering.Β 

Research ContributionsΒ 

Ms. Meriaux has contributed to her field through presentations at international conferences, such as the Euro-Global Conference on Food Science and Technology and the NIZO Dairy Conference. She has also presented at the upcoming International Conference on Animal and Dairy Sciences. These contributions highlight her active engagement with the academic community and her commitment to sharing findings, enhancing her research impact on the global stage.Β 

Publication top notes

Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure

ConclusionΒ 

Ms. Adeline Meriaux is a well-rounded and skilled researcher with a significant academic background, impactful research focus, technical expertise, and active engagement in both teaching and international conferences. Her work in optimizing the functional properties of dairy powders is both innovative and relevant, positioning her as an excellent candidate for the Best Researcher Award.Β 

 

Lilian Kaale | Food Science | Women Researcher Award

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Dr. Lilian Kaale | Food Science | Women Researcher Award

Senior Lecturer, University of Dar es Salaam, Tanzania

Dr. Lilian D. Kaale is a distinguished Food Scientist and Technologist with a Ph.D. in Food Science and Technology. As the Head of the Department of Food Science and Technology at the University of Dar es Salaam, Dr. Kaale has made significant contributions to food nutrition, safety, and processing. Her dedication to research and education has earned her numerous accolades, including the prestigious Best Impact Researcher of the Year award for 2022–2023.

Publication Profile

Scopus

 

Strengths for the Award:

  1. Expertise and Impact in Food Science and Technology: Dr. Kaale has extensive experience in Food Science and Technology, with a focus on Food Nutrition, Food Processing (value addition), and Food Safety. Her research has significantly contributed to the advancement of these fields, as evidenced by her numerous publications in both local and international journals. Her work on antimicrobial substances for food preservation and safety highlights her focus on pressing global challenges.
  2. Leadership and Project Management: Dr. Kaale holds a leadership position as the Head of the Department of Food Science and Technology at the University of Dar es Salaam. She has successfully led multiple high-impact research projects funded by reputable organizations such as the World Bank, UNICEF, and UNESCO-IDRC. Her role as Project Investigator on these projects demonstrates her ability to manage and execute complex research initiatives.
  3. Recognition and Awards: Dr. Kaale’s accomplishments have been recognized through prestigious awards, such as the Best Impact Researcher of the Year at her university. This recognition underscores her influence and the practical impact of her research within the academic community and beyond.
  4. International Experience and Collaboration: Dr. Kaale’s participation in international conferences and workshops on Food and Nutrition Security reflects her commitment to global collaboration and knowledge exchange. Her international experience adds significant value to her candidacy for the award.
  5. Publications and Contributions to Knowledge: Dr. Kaale has an impressive publication record, with peer-reviewed articles covering a wide range of topics within Food Science and Technology. Her work, published in reputable journals and books, contributes valuable insights to the field and demonstrates her ongoing commitment to research excellence.
  6. Advisory Roles and Service to Academia: Dr. Kaale serves as a Member of the Agriculture and Food Division Committee, advising on national standards in Tanzania. She is also a Board Member at the School of Engineering and Food Technology at Sokoine University of Agriculture. These roles highlight her influence and commitment to the advancement of food science and technology in her region.

Areas for Improvement:

  1. Expansion of Research Areas: While Dr. Kaale’s research is well-focused on Food Nutrition, Safety, and Processing, expanding her research portfolio to include emerging areas such as sustainable food systems, climate-resilient agriculture, or food security in the context of climate change could further enhance her impact and relevance to global challenges.
  2. Broader Dissemination and Outreach: Increasing the dissemination of her research findings to a broader audience, including policymakers, industry stakeholders, and the general public, could amplify the impact of her work. Engaging in more public outreach or policy advocacy could position her as a key thought leader in her field.

 

Education πŸŽ“

Dr. Kaale holds a Ph.D. in Food Science and Technology. Her advanced education has laid the foundation for her expertise in food nutrition, safety, and processing, making her a leading figure in the field.

Experience πŸ‘©β€πŸ«

With over 12 years of experience as a Senior Lecturer at the University of Dar es Salaam, Dr. Kaale has supervised numerous Ph.D. and master’s students. Her extensive experience includes leading research projects funded by the World Bank, UNICEF, and UNESCO-IDRC, as well as managing international conferences and workshops on Food and Nutrition Security.

Research Focus πŸ”¬

Dr. Kaale’s research centers on Food Nutrition, Food Processing (value addition), and antimicrobial substances for food preservation and safety. Her work is pivotal in advancing food security and nutrition in Tanzania and beyond.

Awards and Honors πŸ†

In the academic year 2022–2023, Dr. Kaale was honored with the Best Impact Researcher of the Year award at the university level, a testament to her significant contributions to her field. She is also recognized for her leadership in various national and international projects.

Publication πŸ“š

Technologies to Decontaminate Aflatoxins in Foods: A Review (2024). International Journal of Food Science and Technology. Link.

Effects of Vacuum Packaging and Chilling Storage on Microbiological Changes of Superheated Steam Dried Sardines (2023). Tanzania Journal of Science. Link.

Investigation on the Suitability of Superheated Steam Dryer for Drying Sardines (2023). Western Indian Ocean Journal of Marine Science. Link.

Nutrition Potential of African Wild Leafy Vegetables (2023). Springer Nature. Link.

Growth with Disparity in a Rich Diverse City (2023). Springer Nature. Link.

Lentil as Nutrient-rich and Versatile Food Legume: A Review (2023). Legume Science. Link.

Determination of Sugars, Amino Acids, pH, and Alcohol in Bamboo Beverage (2023). Tanzania Journal of Science. Link.

Conclusion:

Dr. Lilian D. Kaale is an outstanding candidate for the Research for Women Researcher Award. Her extensive expertise in Food Science and Technology, coupled with her leadership in research and academia, international experience, and significant contributions to knowledge, make her a strong contender. While there are opportunities for expanding her research focus and enhancing outreach efforts, her existing achievements clearly demonstrate her impact and dedication to advancing food science and technology. Dr. Kaale’s work not only enriches the academic community but also contributes to solving critical global challenges in food safety and nutrition.

 

H.P. Vasantha Rupasinghe | Food Science | Best Researcher Award

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Prof Dr. H.P. Vasantha Rupasinghe | Food Science | Best Researcher Award

Prof Dr. H.P. Vasantha Rupasinghe, Dalhousie University, Canada

Prof. Dr. H.P. VasanthaRupasinghe is a distinguished researcher πŸ§ͺ and academic πŸŽ“ in the field of biochemistry and nutrition. Renowned for groundbreaking work in antioxidant-rich foods, he holds the title of Professor Doctor, showcasing his expertise. With a passion for health and wellness, Prof. VasanthaRupasinghe’s contributions have significantly impacted the understanding of nutrition’s role in human health 🌱. His commitment to advancing knowledge has earned him recognition and respect in academic circles globally 🌍.

Publication Profile:

Scopus

Orcid

Google Scholar

Education and qualifications :

Prof. Dr. H.P. Vasantha Rupasinghe is a distinguished scholar with a robust academic background. He earned his Ph.D. in Biochemistry from the University of Guelph in Guelph, ON, Canada, showcasing his commitment to advancing knowledge in the field. Prior to his doctoral studies, he obtained his M.Sc. qualification at Iowa State University in Ames, Iowa, USA. With a total of 209 published works, his prolific career includes extensive research contributions. Prof. Vasantha Rupasinghe’s dedication to academia is reflected in his diverse body of work, making him a respected figure in the scientific community. πŸŽ“πŸ”¬

Employment:

Prof. Dr. H.P. Vasantha Rupasinghe holds a distinguished position as a Full Professor in the Department of Plant, Food, and Environmental Sciences at Dalhousie University Faculty of Agriculture in Truro, NS, Canada. With a wealth of expertise, he contributes significantly to the academic and research landscape, guiding students and peers in exploring the realms of plant science, food, and environmental studies. His role as a Full Professor underscores his leadership in these critical disciplines, shaping the future of agriculture and sustainability. πŸŒ±πŸ‘¨β€πŸ« Prof. Vasantha Rupasinghe’s impactful contributions at Dalhousie University underscore his commitment to advancing knowledge and fostering excellence in education.

Recognitions :

Dr. H.P. Vasantha Rupasinghe has garnered prestigious recognitions throughout his illustrious career, showcasing his excellence in research and academia. As the Arthur B. McDonald Chair of Research Excellence at Dalhousie University, he receives a substantial cash award, highlighting his world-renowned contributions. The Schwabe Phyto Innovation Challenge Award 2023 from Germany acknowledges his innovative contributions to phyto medicines. His distinctions also include the 2022 Experienced Faculty Research Excellence Award and the 2021 Outstanding Graduate Supervision Award at Dalhousie University. Dr. Vasantha Rupasinghe’s honors extend to his designation as an Honorary Life-time Member of the BC Haskap Association and being recognized as a 2018 Fellow of the Canadian Institute of Food Science and Technology. πŸ†πŸŒπŸ”¬

Research Focus:

Dr. H.P. Vasantha Rupasinghe, with over 2000 citations, is a distinguished researcher πŸ§ͺ and accomplished scholar in biochemistry and nutrition. His research focus encompasses a broad spectrum, including flavonoid bioavailability, cancer prevention through the tumor microenvironment modulation, and the therapeutic potential of plant flavonoids in hypertension. His work extends to the development of innovative approaches for cancer prevention and treatment, emphasizing a holistic integrative strategy. Dr. Rupasinghe’s expertise also delves into the exploration of phytochemicals in regulating fatty acid Ξ²-oxidation, contributing significantly to understanding obesity and weight loss mechanisms. πŸŒΏπŸ”¬πŸ‘¨β€πŸ”¬

Publication Top Notes:

  1. Kinase-targeted cancer therapies: progress, challenges and future directions
    • Cited by: 1049
    • Year: 2018 πŸ“š
  2. Flavonoid bioavailability and attempts for bioavailability enhancement
    • Cited by: 718
    • Year: 2013 🌿
  3. Plant flavonoids in cancer chemoprevention: role in genome stability
    • Cited by: 380
    • Year: 2017 🧬
  4. Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing
    • Cited by: 378
    • Year: 2008 🍏
  5. Polyphenols: multipotent therapeutic agents in neurodegenerative diseases
    • Cited by: 365
    • Year: 2013 🧠
  6. Cancer prevention and therapy through the modulation of the tumor microenvironment
    • Cited by: 347
    • Year: 2015 🌐
  7. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder
    • Cited by: 343
    • Year: 2008 🍰
  8. Inhibitory effect of 1-MCP on ripening and superficial scald development in β€˜McIntosh’and β€˜Delicious’ apples
    • Cited by: 336
    • Year: 2000 🍎
  9. Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu
    • Cited by: 311
    • Year: 2002 πŸ₯€
  10. Designing a broad-spectrum integrative approach for cancer prevention and treatment
    • Cited by: 298
    • Year: 2015 🌱