Manish Kumar Singh | Food Technology Award | Young Scientist Award

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Mr. Manish Kumar Singh | Food Technology Award | Young Scientist Award

Mr. Manish Kumar Singh, Mizoram University, India

🎓 Manish Kumar Singh holds a B. Voc. in Food Processing and Management from Banaras Hindu University’s Rajeev Gandhi South Campus, achieving an impressive CGPA of 8.98. Continuing his academic journey, he pursued an M. Sc. in Food Science and Technology from the Institute of Agricultural Sciences, BHU, earning a commendable CGPA of 8.15. His dedication to scholarly pursuits led to his qualification in the National Eligibility Test (NET) with Junior Research Fellowship (JRF) by the University Grants Commission in 2021. Additionally, he holds an Advanced Diploma in Food Processing certified by the National Skill Development Corporation, showcasing his commitment to excellence in food technology. 📚🏅

 

Publication Profile 

Google Scholar

📚 Educational Background

Manish holds a B. Voc. in Food Processing and Management from Banaras Hindu University’s Rajeev Gandhi South Campus, along with an M. Sc. in Food Science and Technology from the Institute of Agricultural Sciences, BHU. He’s also qualified the National Eligibility Test (NET) with Junior Research Fellowship (JRF) from the University Grants Commission.

Research Focus

🔬 Manish Kumar Singh’s research focuses on magnetic materials and their properties, evident from his numerous publications exploring the effects of doping and processing techniques on ferrites’ electric, dielectric, and magnetic characteristics. He delves into diverse applications, from medical advancements like surgical treatments for lumbar issues to technological innovations such as high-frequency ferrites for electronics. Additionally, his studies extend to organic farming and agricultural symbiosis, showcasing a multifaceted approach to scientific inquiry. Singh’s contributions span various disciplines, illustrating his versatility and dedication to advancing knowledge across domains. 🧲🌱

Publication Top Notes 

  1. 📚 Effect of La3+ doping on the electric, dielectric, and magnetic properties of cobalt ferrite processed by co-precipitation technique – Published in 2010, cited 175 times.
  2. 🌱 Organic farming for sustainable agriculture – Published in 2021, cited 122 times.
  3. ⚕️ Minimally invasive versus open transforaminal lumbar interbody fusion for degenerative spondylolisthesis grades 1-2: patient-reported clinical outcomes and cost-utility analysis – Published in 2014, cited 108 times.
  4. 🔬 Effect of nanoparticles on the magnetic properties of Mn–Zn soft ferrite – Published in 2008, cited 97 times.
  5. 💊 Pharmacological and biological overview on Mimosa pudica Linn. – Published in 2011, cited 93 times.
  6. 🏥 Surgical treatment of pathological loss of lumbar lordosis (flatback) in patients with normal sagittal vertical axis achieves similar clinical improvement as surgical treatment… – Published in 2014, cited 90 times.
  7. ⚡ Electric and dielectric properties of MgGd0.1Fe1.9O4 ferrite – Published in 2009, cited 78 times.
  8. 🧲 Effect of Gd3+ doping on magnetic, electric, and dielectric properties of MgGdxFe2− xO4 ferrites processed by solid-state reaction technique – Published in 2011, cited 74 times.
  9. 🧠 Lumboperitoneal shunts: review of 409 cases – Published in 2004, cited 72 times.
  10. 💻 Mixed Mg–Mn ferrites for high-frequency applications processed by citrate precursor technique – Published in 2009, cited 62 times.

 

Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

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Prof Dr. Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

Prof Dr. Sodeif Azadmard-Damirchi, University of TabrizIran,Iran

Prof. Dr. Sodeif Azadmard-Damirchi is a distinguished professor in Food Science and Technology at the University of Tabriz, Iran. With a PhD in Food Chemistry from SLU, Sweden, and extensive experience, he specializes in lipid chemistry, particularly olive oil quality and adulteration detection. He’s a prolific researcher with numerous publications and honors, including awards from the American Oil Chemists’ Society. As a dedicated educator, he has supervised and examined numerous graduate theses. Prof. Azadmard-Damirchi is also actively involved in standardization committees and editorial roles in academic journals. 🌱🔬📚

Publication Profile:

Scopus

Orcid

Google Scholar

Education and qualifications:

Prof. Dr. Sodeif Azadmard-Damirchi obtained his PhD in Food Sciences from the Swedish University of Agricultural Sciences in Uppsala, Sweden. His doctoral research focused on olive oil, specifically phytosterols and the detection of adulteration with hazelnut oil, as well as chemical interesterification. 📜🎓 His work contributed significantly to the understanding of lipid chemistry and quality control in edible oils. This education laid the foundation for his distinguished career as a researcher and educator in the field of Food Science and Technology. 🌟

 

Employment:

Prof. Dr. Sodeif Azadmard-Damirchi serves as a distinguished Professor in the Department of Food Science and Technology at the University of Tabriz, located in Tabriz, East Azerbaijan, Iran. 🏫 With a wealth of experience spanning over two decades, he has made significant contributions to the academic and research landscape of food science. 🥼🔬 His role involves teaching, mentoring graduate students, conducting groundbreaking research, and leading various academic initiatives. Prof. Azadmard-Damirchi’s expertise and dedication have not only enriched the university’s academic environment but have also made a notable impact on the broader field of food science and technology. 🌱🌟

 

Professional experience:

Prof. Dr. Sodeif Azadmard-Damirchi’s professional journey in food science began at Urmia University, Iran, from 2002 to 2003. 🏫 He then transitioned to the Department of Food Science and Technology at the University of Tabriz in 2007, where he has remained dedicated to advancing the field ever since. 🌱 Over the years, he has progressed from Assistant Professor (2007-2011) to Associate Professor (2011-2015), and finally to Professor in 2015, reflecting his expertise and commitment to education and research. 🎓🔬 His tenure at the University of Tabriz has been marked by significant contributions to both academia and the food industry. 🌟

 

Honors:

Prof. Dr. Sodeif Azadmard-Damirchi’s illustrious career is adorned with numerous honors, showcasing his outstanding academic achievements and contributions to the field of food science. 🏅 He secured the top position nationally in both his Master’s and PhD examinations in 2000 and 2002, respectively, in Iran. 🎓 His groundbreaking research earned him the prestigious Analytical Division Student Award in 2006 from the American Oil Chemists’ Society. 🌟 This recognition was for his innovative work on developing a new method to detect adulteration in vegetable oils. Additionally, he was honored as a Distinguished Young Researcher at the University of Tabriz in 2009 and completed a specialized training program under the Malaysian Technical Cooperation Program in 2017. 🌱

Research Focus:

Prof. Dr. Sodeif Azadmard-Damirchi’s research focus primarily revolves around lipid chemistry, with a particular emphasis on edible oils. 🌱 His work spans various aspects, including the detection of adulteration in vegetable oils using innovative methods such as solid-phase extraction (SPE) and phytosterol analysis. Additionally, he investigates the impact of pretreatment techniques, such as microwaving, on the oxidative stability and nutraceutical content of oils. 🍲 His research also delves into encapsulation techniques for preserving bioactive compounds in food products. Through his diverse array of studies, Prof. Azadmard-Damirchi continually contributes to advancing knowledge in the field of food science and technology. 🔬

Publication Top Notes:

  1. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed – Cited by 343 (2010) 🔥
  2. Vegetable oil blending: A review of physicochemical, nutritional and health effects – Cited by 224 (2016) 🥑
  3. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation – Cited by 199 (2018) 🍇
  4. Sterol fractions in hazelnut and virgin olive oils and 4, 4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil – Cited by 167 (2005) 🌱
  5. Milk thistle seed oil constituents from different varieties grown in Iran – Cited by 143 (2009) 🥛
  6. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil – Cited by 135 (2019) 🔬
  7. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese – Cited by 133 (2016) 🧀
  8. Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4′-dimethylsterols in vegetable oils – Cited by 132 (2006) 🌿
  9. Liposomes as carrier vehicles for functional compounds in food sector – Cited by 125 (2016) 💧
  10. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins – Cited by 103 (2018) 🍇
  11. Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed– Cited by 102 (2019) 🥛
  12. Effects of α‐tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high‐oleic vegetable oils – Cited by 97 (2008) 🌿

 

 

 

 

 

Getachew Neme Tolesa | Food Engineering | Outstanding Scientist Award

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Assoc Prof Dr. Getachew Neme Tolesa | Food Engineering | Outstanding Scientist Award 

Assoc Prof Dr. Getachew NemeTolesa, Haramaya University, Haramaya Institute of Technology, Department of Food Science and Postharvest Technology, Ethiopia

Assoc Prof Dr. Getachew Neme Tolesa is an accomplished academic and researcher with a Ph.D. in Agricultural Engineering, specializing in Postharvest Technology. 🌾 Currently an Assistant Professor at Haramaya University, Ethiopia, he leads research in Energy, Engineering, and Information Technology. 🎓 His expertise extends to Computational Fluid Dynamics, evidenced by his Ph.D. work on micro-environment modeling in cooled stores. 🍅 With a rich teaching background, he has contributed significantly to academia, holding leadership roles and receiving grants for innovative projects in postharvest technology and food science. 🌍 Getachew is also involved in community service, reflecting his commitment to sustainable agricultural practices.

Publication Profile:

Orcid

Academic Qualification:

Assoc Prof Dr. Getachew Neme Tolesa is a distinguished academic, holding a Ph.D. in Agricultural Engineering from the University of KwaZulu-Natal, South Africa. 🎓 Specializing in Postharvest Technology, his doctoral work focused on “Modelling of Micro-Environment inside Evaporatively and CoolBot Cooled Stores.” 🌡️ Earlier, he earned an M.Sc. in Food Technology from the University of Gent and Katholic University of Leuven, Belgium, exploring the impact of High-Pressure Homogenization on Lycopene Stability. 🍅 His academic journey began with a B.Sc. in Food Science from Haramaya University, Ethiopia. 🌍 Complementing his qualifications, he holds a Graduate Diploma in Higher Education Teaching, showcasing his commitment to educational excellence. 🏫

Work Experience:

Dr. Getachew Neme Tolesa boasts a rich and diverse professional journey, currently serving as the Research Thematic Area Leader (Director) for Energy, Engineering, and Information Technology since 2019. Simultaneously, he holds the position of Assistant Professor of Postharvest Technology at Haramaya University, Ethiopia, showcasing his expertise in academia since 2018. His international exposure includes a stint as a Postdoctoral Researcher at the University of KwaZulu-Natal, South Africa, from July 2019 to June 2020. Over the years, he has contributed significantly to the academic leadership at Haramaya University, serving as the Former Head of the School of Food Science, Postharvest Technology, and Process Engineering from 2012 to 2014.

Awards:

Dr. Getachew Neme Tolesa’s prolific career includes numerous accolades and impactful projects. 🏆 He played a crucial role as Team Member and Co-PI in a World Food Program-funded initiative, implementing low-cost, zero-energy cooling storage units for fresh produce in the Oromia region. 🌐 His dedication to nutrition and post-harvest technology is evident in projects like the Four Tier Nutrition Assessment funded by Mercy Corpus and the FAO-funded analysis of dietary needs in local markets and Farmer Field School curriculum development. 🍅 As Principal Investigator, he led the Development and Performance Evaluation of Zero-Energy Cooling Chamber Technology, showcasing his commitment to innovative solutions. 🌍 Dr. Tolesa’s remarkable contributions extend globally, with grants and awards recognizing his expertise in food processing and agricultural engineering.

Research Focus:

Dr. Getachew Neme Tolesa, an accomplished researcher and academic, specializes in Sustainable Agriculture and Postharvest Technology. 🌾 His diverse research portfolio encompasses areas such as the economic, environmental, and social indicators of sustainability among smallholders, evaluating drying models for fruit slices, and optimizing cooling technologies. 🍅 With a keen focus on computational fluid dynamics, he explores the application of modeling in coolers and investigates the effects of evaporative cooling on climacteric fruits. His dedication to enhancing food security is evident in studies on nutritional properties, food processing, and the impact of cooling systems on produce quality. 🌍 Dr. Tolesa’s work reflects a commitment to advancing agricultural practices for a sustainable future

 

     Publication Top Notes:

Economic, environmental and social indicators of sustainability among smallholders in Ethiopia: Based on tool for agroecological performance evaluation data

Evaluation of selected drying models of white sapote (Casimiroa edulis L.) slices as affected by drying methods and pre-drying treatments

Application of computational fluid dynamics modeling for coolers

Influence of evaporative coolant structures on the postharvest attributes of climacteric fruits

Numerical and experimental investigation of the potential of combining evaporative cooler with a CoolBot air conditioner for a low-cost tomato cold storage

Effects of storage temperature and relative humidity on cooking time and moisture uptake of selected common bean (<i>Phaseolus vulgaris</i> L.) varieties grown in Ethiopia

Effects of variety and particles size on functional properties of <i>Teff</i> (<i>Eragrostis tef</i> (Zucc.) Trotter) flour

Optimization of extrusion cooking process parameters to develop teff ( Eragrostis (Zucc) Trotter) -based products: Physical properties, functional properties, and sensory quality

Parboiling to improve milling quality of Selam rice variety, grown in Ethiopia

Effects of Zero Energy Evaporative Cooling Pads on the White Sapote (Casimiroa edulis L.) Fruit Quality and Storage Life

 

 

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