Soheyl Eskandari | Food Safety | Best Researcher Award

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Assoc. Prof. Dr. Soheyl Eskandari | Food Safety | Best Researcher Award

Assoc. Prof. Dr. Soheyl Eskandari, Food and Drug Laboratory Research Center (FDLRC), Iran

Assoc. Prof. Dr. Soheyl Eskandari 🧪📚 is a distinguished academic with a Ph.D. in Food Safety from Shiraz University (2005) and extensive expertise in microbiology, food safety, and public health. He serves at Tehran University of Medical Sciences 🏛️ and holds key roles in Iran’s Food & Drug Administration. Dr. Eskandari has conducted impactful research on antibiotic resistance and rapid detection of pathogens, including E. coli O157:H7, utilizing real-time PCR. As a prolific educator and ISO 22000 Lead Auditor, he has significantly contributed to food safety and quality standards. His teaching spans microbiology, food safety, and biotechnology at leading Iranian universities. 🌟

Publication Profile

Orcid

Google Scholar

🎓 Educational Background

Assoc. Prof. Dr. Soheyl Eskandari holds a Ph.D. in Food Safety from the Food Hygiene & Health Control Department, School of Veterinary Medicine, Shiraz University, Iran (2005). His doctoral thesis focused on antibiotic resistance and MIC of aerobic bacteria in poultry. He gained research experience in Molecular Biology at the Canadian Research Institute for Food Safety (CRIFS), University of Guelph, Canada (2003), where he worked on rapid detection of E. coli O157:H7 using real-time PCR. Additionally, he earned a DVM from Urmia Azad University, Iran (1995), with a postgraduate thesis on the prevalence of intestinal helminths in domestic fowls. 🧬🐓

🎓 Teaching Experience

Assoc. Prof. Dr. Soheyl Eskandari has extensive teaching experience in microbiology, food safety, and nutrition across various academic levels. He has taught courses such as Medical Microbiology, General Microbiology and Parasitology, and Food System Management at Shahid Beheshti University of Medical Sciences since 2020. He has also delivered advanced topics like Food Chemical Safety and Advanced Meat Sciences at Yazd University of Medical Sciences. Additionally, he contributed to Ph.D. programs at Islamic Azad University, focusing on Food Safety and Food Biotechnology. His teachings integrate practical and theoretical components, emphasizing healthy food production and quality standards. 🧪🍴📘

🔬 Research Interests

Assoc. Prof. Dr. Soheyl Eskandari’s research focuses on advancing food safety and quality. His expertise spans food hygiene, risk analysis, and rapid detection methods in food microbiology. He is dedicated to chemical and microbiological analysis of food and feed, with a keen interest in biotechnology and genetically modified foods. Dr. Eskandari is also passionate about developing and implementing food safety and quality management systems. His work integrates cutting-edge technologies to ensure safe and high-quality food production, contributing significantly to public health and food industry standards. 🧪🍎📊

Publication Top Notes

  • 🐟 Effect of dietary taurine and methionine supplementation on growth performance, body composition, taurine retention, and lipid status of Persian sturgeon, Acipenser persicus – Cited by 49 (2018)
  • 🐟 Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix) – Cited by 41 (2011)
  • 🐟 Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle – Cited by 39 (2010)
  • 🧬 Applicability of species-specific polymerase chain reaction for fraud identification in raw ground meat commercially sold in Iran – Cited by 38 (2015)
  • 🐟 The effect of dietary taurine on growth performance and liver histopathology in Persian sturgeon, Acipenser persicus fed plant-based diet – Cited by 33 (2017)
  • 🥛 Determination of sodium benzoate and potassium sorbate in “Doogh” samples in post-market surveillance in Iran – Cited by 31 (2013)
  • 🍔 Detection of chicken meat adulteration in raw hamburger using polymerase chain reaction – Cited by 30 (2014)
  • 🐔 Study the antimicrobial effects of chitosan-based edible film containing Trachyspermum ammi essential oil on chicken meat shelf-life – Cited by 29 (2017)
  • 🧪 Chemical laboratory findings in children with COVID-19: A systematic review and meta-analysis – Cited by 26 (2022)
  • 🌭 Determination of lead and cadmium content in sausages from Iran – Cited by 26 (2011)
  • 🥛 Determination of potassium sorbate and sodium benzoate in “Doogh” by HPLC and comparison with spectrophotometry – Cited by 25 (2013)
  • 🐟 The effects of black cumin, black caraway extracts, and their combination on the shelf life of silver carp (Hypophthalmichthys molitrix) – Cited by 24 (2015)
  • 🍔 Histological study of industrial hamburgers for unpermitted edible tissues and correlation with connective tissues – Cited by 24 (2013)
  • 🐟 Prevalence of listeria species and serotyping of Listeria monocytogenes bacteria in seafood samples – Cited by 23 (2021)
  • 🐔 Plasma-treated LDPE film with onion and potato peel extract for chicken thigh shelf life extension – Cited by 21 (2023)
  • 🧫 Analytic and chemometric assessments of native probiotic bacteria and inulin effects on lead salts bioremediation – Cited by 21 (2021)
  • 🐔 Prevalence of intestinal helminths of native chickens in Urmia, Iran – Cited by 17 (2002)
  • 🌭 Histological study of sausages for unpermitted edible tissues and correlation with collagen and hydroxyproline – Cited by 16 (2013)
  • 🥚 Aerobic bacteria from eggs and day-old chicks and their antibacterial resistance in Shiraz, Iran – Cited by 16 (2006)
  • 🥩 Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges – Cited by 12 (2022)

Conclusion

Dr. Eskandari’s exceptional academic achievements, extensive research expertise, impactful leadership in administrative roles, and unwavering commitment to teaching exemplify his innovation and dedication to advancing food safety and microbiology. His significant contributions and leadership in the field make him a standout candidate for the “Research for Best Researcher Award,” perfectly aligning with the award’s criteria for outstanding research and impactful contributions.

 

 

 

Mahnaz Tabibiazar | food safety | Best Researcher Award

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Prof. Dr. Mahnaz Tabibiazar | food safety | Best Researcher Award

Prof. Dr. Mahnaz Tabibiazar, Tabriz University of Medical Sciences, Iran

Prof. Dr. Mahnaz Tabibiazar is a dedicated university professor at Tabriz University of Medical Sciences, Iran, specializing in Food Sciences and Technology. She holds a Ph.D. from Shahid Beheshti University of Medical Sciences. With an H-index of 25, Dr. Tabibiazar has supervised 26 Master’s theses and 3 Ph.D. theses. She leads 9 research projects and has authored 62 ISI articles. Her research focuses on food chemistry, biotechnology, and microencapsulation. She has published the book Functional Role of Food Proteins and holds patents in nanofiber and oleogel technologies. 🧑‍🏫📚🔬 #FoodScience #ResearchLeadership

 

Publication Profile

Google Scholar

Education & Professional Background

Prof. Dr. Mahnaz Tabibiazar holds a BS in Food Sciences and Technology (1997), a Master’s Degree in Food Sciences and Technology (2002), and a Ph.D. in Food Sciences and Technology (2015), all from Shahid Beheshti University of Medical Sciences. Currently, she serves as a 16th Grade Full Professor at Tabriz University of Medical Sciences, Iran. Dr. Tabibiazar is actively involved in teaching and research within the Department of Food Science and Technology at the Faculty of Nutrition and Food Science, specializing in food chemistry, biotechnology, and functional food development. 🎓🍽️🔬

Teaching and Research Experience

Prof. Dr. Mahnaz Tabibiazar has extensive experience in teaching courses related to Food Chemistry, Food Biotechnology, Flavor Chemistry, and Food Chemical Safety at undergraduate, master’s, and Ph.D. levels. She focuses on food science, technology, and health safety. Her research priorities include developing colloidal, emulsion, and gel systems for low-calorie, functional foods, as well as advancing extraction and microencapsulation methods for bioactive substances. Notable research projects led by Dr. Tabibiazar include designing biopolymer-based microencapsulation systems, creating cumin volatile oil nanoemulsions, and stabilizing alpha-amylase enzymes on nanofibers. 🧑‍🏫🔬🍴 #FoodScience #Research #Innovation

 

Executive Experience

Prof. Dr. Mahnaz Tabibiazar has demonstrated strong leadership throughout her career. She served as Head of Laboratory and Quality Manager at Pegah Milk Factory in Tabriz for 6 years, ensuring high standards in production. Additionally, she was a Department Manager and Faculty Member at Tabriz Azad University for 3 years. Since January 2016, she has been supervising laboratories at the Faculty of Nutrition and has been the Director of the Department of Food Science and Technology at the Faculty of Nutrition since February 2022. Her expertise continues to drive innovation in food science. 🏭👩‍🏫🍽️ #Leadership #FoodScience #Innovation

 

Research Focus

Prof. Dr. Mahnaz Tabibiazar’s research spans various aspects of Food Science and Technology with a strong focus on the development of functional foods and food safety. Her work involves the microencapsulation of bioactive compounds, such as resveratrol, and the creation of nanoemulsions for enhanced delivery of health-promoting substances. She explores the functional properties of food polysaccharides and proteins, investigates antioxidant and antimicrobial properties, and develops bio-based food packaging systems. Her research also covers innovations in food-grade materials, such as oleogels and hydrogels. 🍴🧬🧪🌱 #FoodScience #FunctionalFoods #Nanoemulsions #FoodSafety

 

Publication Top Notes

  • Recent developments in the detection of bovine serum albumin – 266 citations, 2019 📊
  • A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree – 215 citations, 2019 🌰
  • A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk – 213 citations, 2019 🌿
  • Latest developments in the detection and separation of bovine serum albumin using molecularly imprinted polymers – 137 citations, 2020 🧬
  • Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger – 130 citations, 2020 🍰🍔
  • Hepatoprotective and free radical scavenging actions of quercetin nanoparticles on aflatoxin B1-induced liver damage: in vitro/in vivo studies – 115 citations, 2018 🧪
  • A gelatin-based film reinforced by covalent interaction with oxidized guar gum containing green tea extract as an active food packaging system – 99 citations, 2020 📦🍵
  • Development of resveratrol loaded chitosan-gellan nanofiber as a novel gastrointestinal delivery system – 99 citations, 2019 🧬
  • Molecular interactions of thymol with bovine serum albumin: Spectroscopic and molecular docking studies – 97 citations, 2018 🔬
  • Development of ethyl cellulose-based formulations: A perspective on the novel technical methods – 96 citations, 2022 📚

 

 

 

 

Gamal Hamad | Food Safety Award | Best Researcher Award

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Prof. Gamal Hamad | Food Safety Award | Best Researcher Award

Prof. Gamal Hamad, Arid Lands Cultivation Research Institute (ALCRI) /City of Scientific Research and Technological Applications, Egypt

Prof. Gamal Hamad’s extensive background in microbial genetics and food safety makes him a strong candidate for the Best Researcher Award. With a PhD in Microbial Genetics from Alexandria University, he has a deep understanding of the genetic mechanisms affecting food safety and contamination. His research interests focus on critical areas such as food toxicology, microbiology, and the development of new techniques to detect and reduce food contaminants.

Publication profile

Workshops

Prof. Hamad has actively participated in numerous workshops, including those on advanced technologies like X-Ray Diffraction, Liquid Chromatography, and Mass Spectrometry, reflecting his commitment to staying updated with the latest scientific advancements.

Training Courses

He has also contributed significantly to education and training, conducting various programs on food safety, quality, and advanced techniques in food chemistry for students and professionals in the field.

Research Focus

Prof. Gamal Hamad’s research primarily focuses on food safety and food contamination. His work includes the biochemical and functional properties of food components, strategies to detoxify harmful substances like mycotoxins, and the development of advanced food processing techniques. He explores the detection and reduction of food contaminants, such as aflatoxins, and investigates the antimicrobial and antioxidant properties of various natural compounds. His contributions also extend to functional foods, addressing both their benefits and safety. Overall, Prof. Hamad’s research is pivotal in ensuring the quality and safety of food products. 🍲🔬🧪

 

Publication Top Notes

  • “Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food” – Cited by 187 (2015) 🌿
  • “Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.)” – Cited by 101 (2012) 🍪
  • “A review of recent innovative strategies for controlling mycotoxins in foods” – Cited by 82 (2022) 🧪
  • “Recent advances of colony-stimulating factor-1 receptor (CSF-1R) kinase and its inhibitors” – Cited by 70 (2018) 🔬
  • “Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt” – Cited by 58 (2020) 🐔
  • “Aflatoxin M1 Reduction in Milk by a Novel Combination of Probiotic Bacterial and Yeast Strains” – Cited by 58 (2018) 🥛
  • “Biochemical characterisation and application of keratinase from Bacillus thuringiensis MT1 to enable valorisation of hair wastes through biosynthesis of vitamin B-complex” – Cited by 57 (2020) 💊
  • “Detoxification of Aflatoxin B1 and Ochratoxin A Using Salvia farinacea and Azadirachta indica Water Extract and Application in Meat Products” – Cited by 33 (2021) 🍖
  • “Chemical composition, antioxidant, antimicrobial and anticancer activities of licorice (Glycyrrhiza glabra L.) root and its application in functional yoghurt” – Cited by 33 (2020) 🍦
  • “Advanced trends in controlling Helicobacter pylori infections using functional and therapeutically supplements in baby milk” – Cited by 30 (2015) 🍼
  • “The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food” – Cited by 29 (2017) 👶
  • “Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Spoilage” – Cited by 28 (2017) 🌿
  • “Supplementation of Cerelac baby food with yeast–probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby” – Cited by 26 (2018) 👩‍👧
  • “Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents” – Cited by 25 (2022) 🐟

Conclusion

Prof. Gamal Hamad’s expertise, coupled with his active participation in workshops and training, demonstrates his commitment to advancing food safety and toxicology. His contributions to research and education in these areas make him a deserving candidate for the Best Researcher Award.