Mohammad Rezaul Islam Shishir | Food Science | Best Researcher Award

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Dr. Mohammad Rezaul Islam Shishir | Food Science | Best Researcher Award

Dr. Mohammad Rezaul Islam Shishir, Jiangsu University, China

Dr. Mohammad Rezaul Islam Shishir is a distinguished food scientist specializing in nanoliposome technology, functional foods, and bioactive compound delivery. He has published 47 SCI articles, contributing to advancing controlled-release systems and bioavailability studies. With an h-index of 26 and over 3,900 citations, his impactful research has earned him prestigious awards, including the Jiangsu Provincial Excellent Postdoctoral Award. As a Principal Investigator, he secured competitive research grants from the National Natural Science Foundation of China (NSFC) and the China Postdoctoral Science Foundation. Dr. Shishir has served as a Guest Editor for reputed journals and as an invited reviewer for over 15 international journals. His interdisciplinary research combines nanotechnology, functional foods, and gut microbiome modulation, making significant contributions to the scientific community. 🌿

Publication Profile

Scopus

Orcid

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Education 🎓

Dr. Shishir earned his PhD in Food Science from Zhejiang University, China (2016–2020), where he developed nanoliposome systems for controlled-release delivery of flavonoids, publishing eight first-authored articles. He completed his MSc in Food Engineering at Universiti Putra Malaysia (2013–2016), focusing on spray-drying techniques to optimize the shelf-life and nutrient retention of pink guava powder, resulting in three first-authored publications. His academic journey began with a BSc in Food and Process Engineering from Hajee Mohammad Danesh Science & Technology University, Bangladesh (2007–2011). Throughout his academic career, he has contributed to cutting-edge research on functional food formulation, advanced encapsulation technologies, and sustainable food systems. 📘

Experience 🧪

Dr. Shishir is currently a Postdoctoral Researcher at Jiangsu University, China (2023–present), pioneering nanoliposome-embedded hydrogel beads and chitosan-starch complexes for bioactive delivery. Previously, he served as a Postdoctoral Researcher at Shenzhen University (2020–2022), fabricating nanofiber solosome carriers to combat gut microbiota dysbiosis and colitis. His early career includes a role as a Research Assistant at Universiti Putra Malaysia (2015–2016), where he worked on smart packaging solutions. His dedication to research excellence has led him to mentor postgraduate students, secure national research grants, and publish influential articles in top-tier journals. 🚀

Awards and Honors 🏆

Dr. Shishir’s accolades include the prestigious Jiangsu Provincial Excellent Postdoctoral Award (2023), valued at 300,000 CNY. He was a recipient of the Chinese Government Scholarship (2016–2020) for his doctoral studies and earned the Special Graduate Research Assistance (SGRA) from Universiti Putra Malaysia for his MSc. He also received the Best Presenter Award at the International Postgraduate Conference on Chemical and Material Engineering (IPCCME 2015). These honors reflect his excellence in academic achievement, research leadership, and significant contributions to the field of food science. 🥇

Research Focus 🔬

Dr. Shishir’s research revolves around nano- and micro-encapsulation, enhancing the bioavailability of bioactive compounds like flavonoids and polyphenols. He has developed novel nanoliposome carriers, hydrogel beads, and complex coacervates for gastrointestinal-targeted delivery. His work also explores gut microbiota modulation, using nanofiber solosomes to combat inflammatory diseases. Additionally, his expertise extends to functional food formulation, simulated gastrointestinal digestion, and controlled release mechanisms. Through interdisciplinary collaboration, he aims to bridge the gap between food engineering and medical sciences for the development of nutraceuticals and functional foods. 🌿

Publication Top Notes

📘 Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters — Cited by 636 — 2018
📘 Trends of spray drying: A critical review on drying of fruit and vegetable juices — Cited by 559 — 2017
📘 Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review — Cited by 430 — 2019
📘 Dietary polyphenols to combat the metabolic diseases via altering gut microbiota — Cited by 267 — 2019
📘 Jujube fruit: A potential nutritious fruit for the development of functional food products — Cited by 232 — 2020
📘 Liposomal delivery of natural product: A promising approach in health research — Cited by 163 — 2019
📘 Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder — Cited by 137 — 2019
📘 Optimization of spray drying parameters for pink guava powder using RSM — Cited by 136 — 2016
📘 Cold plasma: An emerging pretreatment technology for the drying of jujube slices — Cited by 135 — 2021
📘 Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin — Cited by 129 — 2019
📘 Physical properties of spray-dried pink guava (Psidium guajava) powder — Cited by 124 — 2014
📘 Cold plasma pretreatment–A novel approach to improve the hot air drying characteristics of shiitake mushroom — Cited by 91 — 2020
📘 Production, stability, and application of micro-and nanoemulsion in food production and processing — Cited by 75 — 2016
📘 Effect of packaging materials and storage temperature on pink guava powder properties — Cited by 71 — 2017
📘 Surface decoration of neohesperidin-loaded nanoliposome using chitosan and pectin for stability — Cited by 55 — 2020
📘 Effect of cold plasma pretreated hot-air drying on shiitake mushroom properties — Cited by 54 — 2021
📘 Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome — Cited by 52 — 2020

 

Zohreh Mashak | Food microbiology | Excellence in Academia Award

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Prof. Dr. Zohreh Mashak | Food Microbiology | Excellence in Academia Award

Research Scholar at Karaj Branch, Islamic Azad University, Iran

Dr. Zohreh Mashak is an Associate Professor in the Department of Food Hygiene and Quality Control at Karaj Branch, Islamic Azad University, Iran. With over 25 years of academic experience, she has contributed extensively to food microbiology, hygiene, and safety. Her research spans foodborne pathogens, antimicrobial effects of natural preservatives, and food irradiation. She has led multiple research projects and has published widely in peer-reviewed journals. As an educator, she has mentored numerous students at undergraduate, master’s, and Ph.D. levels. Her commitment to food safety and quality has made her a respected figure in academia. 📚🔬

Publication Profile

Google Scholar

Educational Background🎓

Dr. Zohreh Mashak holds a Ph.D. in Food Hygiene and Quality Control from the Science and Research Branch of Islamic Azad University, Tehran (2004), where her thesis focused on Clostridium botulinum growth under various conditions. She also earned a Doctor of Veterinary Medicine (D.V.M.) from Shiraz University (1988), where she studied metabolic profiles of bovine pregnancy in embryo recipients. Her strong academic foundation in veterinary medicine and food safety has shaped her research and teaching career, contributing significantly to the field of microbiology, food safety, and public health. 🏫🔬

Professional Experience🏢

Dr. Mashak has been an educator at Islamic Azad University, Karaj Branch, from 1996 to 2023, and previously taught at Ahvaz Medical Science University (1989-1992). She has taught a wide range of courses, including food hygiene, meat and milk safety, zoonotic diseases, and microbiology. Her expertise extends beyond academia to laboratory research, where she has been involved in food safety and antimicrobial studies. She has actively contributed to establishing accredited laboratories for food quality assessment and has conducted various national and international workshops, training professionals in food safety and hygiene. 🧪📖

Awards and Honors🏆

Dr. Mashak has received numerous accolades for her contributions to food safety and microbiology. She has been a key speaker at international workshops, including the Asia-Pacific Probiotics Workshop and the OIE Animal Welfare Program. She has obtained lecturer certifications for scientific webinars and industry training programs. She has also played a significant role in obtaining government approvals for laboratory research in food hygiene. Recognized for her outstanding teaching and research, her dedication to public health and food quality has earned her widespread respect in academia and the food industry. 🎖️🌍

Research Focus🔬

Dr. Mashak’s research focuses on food microbiology, antimicrobial properties of essential oils, food irradiation, and biodegradable packaging. She investigates microbial contamination in dairy, meat, and ready-to-eat foods, antibiotic resistance in foodborne pathogens, and the presence of mycotoxins in food products. She has also studied the molecular analysis of probiotics and the safety of traditional fermented foods. Her work aims to enhance food safety standards, improve food preservation techniques, and develop natural antimicrobial agents to reduce health risks associated with foodborne illnesses. 🍽️🦠

Publication Top Notes

📄 One-year prevalence of antimicrobial susceptibility pattern of methicillin-resistant Staphylococcus aureus recovered from raw meat 🥩🦠
Year: 2017 | Cited by: 121

📄 Phenotypic and genotypic characterization of antibiotic resistance in the methicillin-resistant Staphylococcus aureus strains isolated from hospital cockroaches 🏥🪳🦠
Year: 2019 | Cited by: 109

📄 Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran 🍗🦠
Year: 2015 | Cited by: 95

📄 Microbiological Investigation of O‐Serogroups, Virulence Factors and Antimicrobial Resistance Properties of Shiga Toxin‐Producing Escherichia Coli Isolated from Food 🍽️🦠
Year: 2015 | Cited by: 82

Conclusion

Dr. Zohreh Mashak is a distinguished academic and researcher with a Ph.D. in Food Hygiene and Quality Control and a D.V.M. in Veterinary Medicine, specializing in food safety, microbiology, and antimicrobial interventions. With over 27 years of teaching experience across Ph.D., D.V.M., Master’s, and Bachelor’s levels, she has contributed extensively to student mentorship and curriculum development. Her research focuses on foodborne pathogens, antimicrobial packaging, probiotics, and antibiotic resistance, with multiple high-impact publications. She has played a vital role in laboratory accreditations, industry collaborations, and international workshops, reflecting her leadership in academia and applied research. These achievements make her a strong candidate for the Research for Excellence in Academia Award.

 

Syed Ali Raza Shah | Microbiology | Best Researcher Award

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Assist. Prof. Dr. Syed Ali Raza Shah | Microbiology | Best Researcher Award

Assistant Professor at The University of Lahore, Pakistan

Dr. Syed Ali Raza Shah is an Assistant Professor at the University of Lahore, specializing in microbiology, infectious diseases, and immunoproteomics. He earned his PhD in Microbiology from Abdul Wali Khan University Mardan (2023) and holds an MPhil in Microbiology from Hazara University. With extensive research on Helicobacter pylori, tuberculosis, and bioinformatics, he has published multiple high-impact studies. His professional journey includes research roles at University of Malaya, IIUI, and AWKUM. Fluent in English, Urdu, and Pashto, he is skilled in technical report writing and computational tools. 📧

Publication Profile 

Google Scholar

🎓 Educational Background

Dr. Syed Ali Raza Shah holds a PhD in Microbiology & Infectious Diseases from Abdul Wali Khan University Mardan (2018-2023) 🦠. He completed his MPhil in Microbiology from Hazara University, Mansehra (2013-2015) with a 3.35/4.00 GPA 📚. His academic journey began with a BS (Hon’s) in Microbiology from the University of Peshawar (2008-2012), where he achieved a 3.37/4.00 GPA 🔬. He excelled in F.Sc (Pre-Medical) from Islamia College Peshawar (2005) with 78.8% and SSC from Islamia Collegiate School, University of Peshawar (2003) with 78.3% 🏆.

🏅 Professional Experience 

Dr. Syed Ali Raza Shah is an Assistant Professor at The University of Lahore (since February 2024) 🎓. He previously served as Visiting Faculty at Abdul Wali Khan University Mardan (2023-2024) and International Islamic University, Islamabad (2022-2023) 🏛️. He worked as a Research Associate at the University of Malaya, Malaysia (2022) and Abdul Wali Khan University Mardan (2019-2022) 🔬. His teaching career includes roles as a Lecturer at ManJanbazam Cadet College (2018-2019) and Glorious College of Sciences, Swabi (2016-2017) 📚. Additionally, he worked as a Community Science Teacher and Internee at Khyber Teaching Hospital (2012-2013) 🏥.

🔬 Research Focus of Dr. Syed Ali Raza Shah

Dr. Syed Ali Raza Shah specializes in microbiology and molecular biotechnology 🦠. His expertise includes bacterial isolation & identification, cell culture, and nucleic acid extraction 🧫. He is skilled in PCR, qPCR, and gel electrophoresis for genetic analysis 🧬. His work extends to protein extraction, SDS-PAGE, Western blotting, and immunoprecipitation for molecular diagnostics 🏥. He has experience in gene cloning, bacterial transformation, ligation, and restriction digestion for genetic engineering 🏗️. His research also covers protein purification and antibody-based assays, making significant contributions to infectious diseases, diagnostics, and molecular therapeutics 💉.

Publication Top Notes

1️⃣Novel biosynthesis, characterization and bio-catalytic potential of green algae (Spirogyra hyalina) mediated silver nanomaterials🧪🌿
Year: 2022 | Cited by: 74

2️⃣ Potential antifungal activity of different honey brands from Pakistan: a quest for natural remedy🍯🦠
Year: 2017 | Cited by: 19

3️⃣Differential Proteomics of Helicobacter pylori Isolates from Gastritis, Ulcer, and Cancer Patients: First Study from Northwest Pakistan🧬🔬
Year: 2022 | Cited by: 2

4️⃣Molecular detection of Helicobacter pylori in human saliva and biopsy samples: first report from Pakistan🦠🧫
Year: 2022 | Cited by: 2

5️⃣ Fagonia cretica: Identification of compounds in bioactive gradient high performance liquid chromatography fractions against multidrug-resistant human gut pathogens💊🧪
Year: 2022 | Cited by: 2

6️⃣ Omics finder: an android application to assist Python and omics queries📱🧬

Conclusion

Syed Ali Raza Shah is a distinguished researcher specializing in Helicobacter pylori, gastric cancer, infectious diseases, immunoproteomics, and computational biology—areas of high clinical and public health significance. His consistent publication record (2022–2025) in reputable journals reflects his active research contributions. With an interdisciplinary approach spanning molecular biology, bioinformatics, epidemiology, and computational chemistry, he demonstrates a diverse scientific profile. His collaborations with international researchers further highlight his academic influence and global research impact. Given his high-impact research, recent publications, and contributions to significant health-related fields, he is a strong candidate for the Research for Best Researcher Award. 🚀

 

Marsha Dizitha | Food Science | Best Researcher Award

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Marsha Dizitha | Social Sciences | Best Researcher Award

Master Student at  University of Indonesia, Indonesia.

Marsha Dizitha is a dedicated public servant and researcher with a strong focus on social issues, community empowerment, and sustainable development. Based in Bogor, Indonesia, Marsha is currently advancing her expertise in anthropology as a master’s student at Universitas Indonesia, where she delves into complex topics such as multispecies ethnography in tourism. Her background in both anthropology and business management gives her a unique interdisciplinary perspective, blending cultural insights with strategic policy understanding. With over a decade of experience in the Ministry of Tourism and Creative Economy, Marsha has developed and contributed to impactful policies promoting sustainable tourism. Her work is characterized by a commitment to marginalized communities, especially focusing on the protection of women and children. Marsha’s research endeavors and dedication to social advocacy reflect her ambition to create a meaningful difference in society through sustainable and equitable initiatives.

Publication Profile

ORCID

Education

Marsha Dizitha’s educational background spans both business management and anthropology, enriching her with a multidisciplinary approach to social research. She graduated with a Bachelor’s degree in Business Management, specializing in Telecommunications and Informatics, from Telkom University in 2009, where she achieved an impressive GPA of 3.50. Her interest in cultural studies and social issues later led her to pursue a Master’s degree in Anthropology at Universitas Indonesia, starting in 2023. This advanced study allows her to deepen her knowledge of social structures and ethnographic research methodologies. Her current studies focus on multispecies ethnography in tourism, where she examines sustainable living practices and human-environment interactions. Through her academic journey, Marsha has gained a solid foundation in both quantitative and qualitative research, preparing her to address complex social issues with a well-rounded and analytical perspective.

Experience

Marsha Dizitha brings over a decade of experience in the public sector, particularly through her role as a Public Servant with the Deputy for Strategic Policy at Indonesia’s Ministry of Tourism and Creative Economy. Since 2013, she has played a crucial part in shaping key tourism and creative economy policies that prioritize sustainability and cross-departmental collaboration. Her insights have contributed to initiatives aimed at developing a sustainable tourism framework for Indonesia, balancing economic growth with environmental conservation.

Research Focus

Marsha’s research is primarily centered on sustainable tourism, community empowerment, and the intersection of human and environmental relationships. Her recent work on multispecies ethnography in the Hanjeli Tourism Village, Sukabumi, highlights her commitment to promoting sustainable living and fostering equitable relationships between communities and their environments. This research, published in the Environmental Sociology journal, explores how human-animal-environment dynamics can influence tourism practices and support local economies while preserving natural resources. Marsha’s research is also guided by her dedication to marginalized communities, with a particular focus on protecting vulnerable groups such as women and children. Her interdisciplinary approach, combining anthropology with public policy insights, positions her as a valuable contributor to initiatives aimed at achieving social equity and sustainable development, making her research relevant not only academically but also for practical implementation.

Awards and Honors 

Marsha has been recognized for her academic excellence and commitment to social impact with prestigious awards and honors. In 2022, she received the Indonesia Endowment Fund for Education Agency Scholarship, a highly competitive award supporting her pursuit of a Master’s in Anthropology at Universitas Indonesia. This scholarship acknowledges her potential to contribute significantly to Indonesia’s academic and social landscape, particularly through her research on community empowerment and sustainable tourism. Additionally, her research publication in a top-tier journal like Environmental Sociology underscores her academic merit and commitment to high-quality, impactful research. Marsha’s accolades reflect her dedication to advancing knowledge and addressing real-world social issues, further establishing her as a committed researcher and public servant with a vision for creating sustainable, positive change in her community and beyond.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia. Environmental Sociology. DOI: 10.1080/23251042.2024.2422012

Title: New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film. Tha 5th Kyoto Conference in Arts, Media, and Culture. Conference Abstract.

Title: Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism. EdInnovate 2024: Innovation in Education and E-Learning. Conference Abstract.

Peter Mukwevho | Food Science | Best Researcher Award

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Peter Mukwevho | Food Science | Best Researcher Award

Lecturer at  University of Pretoria, South Africa.

Dr. Peter Mukwevho is a distinguished Food Scientist and academic with a robust track record in research, teaching, and industry engagement. Known for his innovative work on food processing techniques, particularly with Bambara groundnut, he has contributed extensively to improving food safety, nutrition, and product development. Dr. Mukwevho’s expertise spans multiple facets of food science, including food safety systems, culinary sciences, and advanced hygienic engineering. His career reflects a commitment to advancing food technology and supporting small businesses through technical training. With his research widely published and presented at international conferences, he is recognized as a leader in functional food research and an educator passionate about guiding the next generation of food scientists. Dr. Mukwevho’s achievements underline his impact on both the academic and practical applications of food science, as well as his dedication to addressing food security and nutritional challenges.

Publication Profile

Scopus 

Education

Dr. Mukwevho’s educational background is marked by academic excellence and international experience. He earned his PhD in Food Science from the University of Pretoria, where he focused on food product development and nutritional advancements. He also holds a Master of Science in Food, Nutrition, and Culinary Sciences from Clemson University in the United States, further enhancing his expertise in food science. His academic journey began with a Bachelor of Science in Biology from Voorhees University, where he was awarded the prestigious Presidential Scholarship and recognized as an Honours College member. Dr. Mukwevho has also expanded his professional knowledge through certifications, including Project Management from the University of Cape Town and Food Safety System Certification (FSSC/ISO 22000) from the SABS Training Academy, reflecting his commitment to maintaining high standards in food safety and management.

Experience

Dr. Mukwevho has accumulated extensive experience in academia and industry, highlighting his dual role as a researcher and educator. Currently, he is a lecturer in Food Science at the University of Pretoria, where he teaches undergraduate and honors-level courses such as Food Product Development, Animal Food Science, and Food Safety and Hygiene. He previously lectured part-time at the University of Limpopo and served as a Senior Food Technologist at the Limpopo Agrofood Technology Station (LATS), where he led food product development initiatives and provided small business training. His practical experience is further enriched by his memberships in professional organizations, including the South African Association for Food Science and Technology (SAFFoST) and the Institute of Food Technologists (IFT), which keep him engaged with industry developments and standards.

Research Focus

Dr. Mukwevho’s research primarily focuses on food science and food technology, with particular expertise in the functional properties of Bambara groundnut and other underutilized crops. His work emphasizes innovative processing techniques, such as infrared and microwave treatments, to enhance the nutritional and functional properties of food products. His recent studies explore ways to reduce undesirable flavors in Bambara groundnut flour, increase the digestibility of protein hydrolysates, and improve the textural properties of game meat products. His research aims to promote food security, improve nutrition, and support sustainable agricultural practices. Dr. Mukwevho’s publications in reputable journals and presentations at international conferences demonstrate his commitment to pioneering solutions that address both local and global food challenges.

Awards and Honors 

Dr. Mukwevho’s academic and professional achievements have been recognized through various honors. As an undergraduate, he was awarded the Presidential Scholarship at Voorhees University and became an Honours College member, demonstrating his dedication to academic excellence early in his career. Throughout his professional journey, he has received multiple accolades for his contributions to food science, particularly in his work on Bambara groundnut, which has implications for nutrition and food security. His research has garnered attention at international conferences, such as IUFOST and the International Congress of Meat Science and Technology (ICoMST), where he has presented several times. Dr. Mukwevho’s accolades reflect his impact on advancing food science and underscore his potential to contribute further to global food technology innovations.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
Authors: Mukwevho, P., Emmambux, M.N.
Journal: Cereal Chemistry
Year: 2024
Citation Count: 0

Title: Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from Bambara groundnut seeds
Authors: Mukwevho, P., Emmambux, M.N.
Journal: LWT
Year: 2022
Citation Count: 21

Jean Costa | Food Microbiology | Best Researcher Award

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Assist Prof Dr. Jean Costa | Food Microbiology | Best Researcher Award

Assist Prof Dr. Jean Costa, University of Lleida, Spain

Assist. Prof. Dr. Jean Costa is a distinguished food engineer with a PhD in Biosciences and Agri-food Sciences from the University of Córdoba, Spain (2020). His expertise lies in predictive microbiology, food safety, and biopreservation. Currently, Dr. Costa serves as an Assistant Professor at the University of Lleida, teaching food microbiology and safety, while contributing to research on fungal spoilage and mycotoxins under climate change. He has extensive experience in microbial modeling and emerging food preservation technologies. Dr. Costa has actively managed projects on food safety and preservation strategies funded by European and private institutions. 🌾🔬📚

 

Publication profile

Orcid

Google Scholar

Education

Dr. Jean Costa has an impressive academic background. He completed a PhD in Biosciences and Agri-food Sciences at the University of Córdoba, Spain (2015-2020), focusing on predictive microbiology, specifically microbial interactions in fishery products. His education also includes a Master’s in Food Engineering from the Federal University of Santa Catarina, Brazil, and a Degree in Food Engineering from the Pontifical Catholic University of Goiás, Brazil. Recently, he completed a Postdoctoral Fellowship (2022-2023) under a competitive grant from the Ministry of Universities, Spain, enhancing his expertise in predictive microbiology.

Research Contributions

Dr. Costa has contributed significantly to predictive microbiology. His projects on bio-protective cultures, risk quantification, and novel preservation technologies highlight his applied research. He has supervised students in food safety and microbiology, underscoring his academic leadership. Notably, his role in projects like BIOPROTECT and POSEIDON demonstrates his ability to combine science with real-world applications, particularly in prolonging shelf-life and improving the safety of food products.

Publication Top Notes

  • Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified … | Cited by: 49 | Year: 2019 🐟📊
  • Modelling the growth of Listeria monocytogenes in Mediterranean fish species from aquaculture production | Cited by: 25 | Year: 2018 🐟🌊
  • Phoretic dispersal on bumblebees by bromeliad flower mites (Mesostigmata, Melicharidae) | Cited by: 23 | Year: 2012 🐝🌸
  • Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models | Cited by: 22 | Year: 2020 🌡️🦠
  • Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream | Cited by: 16 | Year: 2021 🐟🚫
  • Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) from … | Cited by: 15 | Year: 2020 🐟🧫
  • A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham | Cited by: 11 | Year: 2022 🍖📊
  • Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté | Cited by: 8 | Year: 2023 🐟📈
  • Characterization of foodborne pathogens and spoilage bacteria in Mediterranean fish species and seafood products | Cited by: 8 | Year: 2016 🦠🦑
  • Predictive Modeling of the Growth of Lactobacillus viridescens under Non-isothermal Conditions | Cited by: 6 | Year: 2016 🌡️📉


Conclusion

Dr. Jean Costa’s extensive academic background, impactful research contributions, and leadership in predictive microbiology make him a strong candidate for the Best Researcher Award. His work, particularly in addressing food safety challenges under climate change and advancing preservation technologies, aligns well with the award’s criteria for scientific excellence and innovation in research.