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

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 🥛🧬. 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 🎓. 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 🚴‍♀️🌄.

Publication profile

orcid

Education and Research Background 

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. 

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. 🍲📚👩‍🏫

Research Focus and Impact 

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. 

Technical and Analytical Skills 

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. 

Research Contributions 

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. 

Publication top notes

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

Conclusion 

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. 

 

Ahmad Imani | food Science | Best Researcher Award

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Assoc Prof Dr. Ahmad Imani | food Science | Best Researcher Award

Scientific staff, Urmia University, Iran

Dr. Ahmad Imani is an Associate Professor in the Department of Fishery at Urmia University. He holds a PhD in Fisheries Sciences from the University of Tehran. His research focuses on aquaculture, particularly on improving fish health and growth through dietary supplements and environmental management. Dr. Imani has published extensively in leading scientific journals and is known for his contributions to the understanding of fish physiology and aquaculture practices.

Profile

Orcid

Education 🎓

Assoc. Prof. Dr. Ahmad Imani holds a Ph.D. in Fisheries Sciences from the University of Tehran, completed between 2007 and 2012. He also earned his MSc in Fisheries Sciences from the same institution, graduating in 2007. His academic journey began with a BSc in Fisheries Sciences, which he obtained from the University of Tehran in 2004. Dr. Imani’s educational background highlights a strong and focused expertise in fisheries sciences, reflecting a deep commitment to the field through both his studies and subsequent professional achievements.

Experience 💼

Assoc. Prof. Dr. Ahmad Imani is an Associate Professor in the Department of Fishery at Urmia University, Iran.

Research Interests 🔬

Aquaculture and Fish Nutrition: Exploring best practices and innovations in the breeding and feeding of fish in controlled environments.

Dietary Supplements and Their Effects on Fish Health: Investigating how various supplements influence the well-being and development of aquatic species.

Environmental Management in Aquaculture Systems: Focusing on sustainable practices and technologies to optimize aquaculture operations while minimizing environmental impact.

The Impact of Dietary and Environmental Factors on Fish Growth and Immunity: Analyzing how different diet compositions and environmental conditions affect fish growth rates and immune responses.

Awards 🏆

Dr. Imani has received recognition for his significant contributions to the field of aquaculture, though specific awards are not listed.

Publications Top Notes 📚

Ghafarifarsani, H., Kachuei, R. & Imani, A., 2021 – Dietary supplementation of garden thyme essential oil ameliorated the deteriorative effects of aflatoxin B1 on growth performance and intestinal inflammatory status of rainbow trout. Aquaculture, 531, p.735928. link

Vafaei, M., Naseri, M., Abedi, E., Babaei, S.S., Imani, A. & Torri, L., 2020 – Principal component analysis of time-related changes of some essential mineral contents of canned silver carp in different filling media. Biological Trace Element Research. link

Valizadeh, S., Naseri, M., Babaei, S., Hosseini, S.M.H. & Imani, A., 2019 – Development of bioactive composite films from chitosan and carboxymethyl cellulose using glutaraldehyde, cinnamon essential oil and oleic acid. International Journal of Biological Macromolecules. link

Tarkhani, R., Imani, A., Hoseinifar, S.H., Moghanlou, K.S. & Manaffar, R., 2020 – The effects of host-associated Enterococcus faecium CGMCC1.2136 on serum immune parameters, digestive enzymes activity and growth performance of Caspian roach fingerlings. Aquaculture. link

Ghasemi, N., Imani, A., Noori, F. & Shahrooz, R., 2020 – Ontogeny of digestive tract of Stellate sturgeon from hatching to juvenile stage: Digestive enzymes activity, stomach and proximal intestine. Aquaculture. link

 

 

 

 

 

Yuhuan Zhang | Food Science Award | Best Researcher Award

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Assoc Prof Dr. Yuhuan Zhang | Food Science Award | Best Researcher Award

Assoc Prof Dr. Yuhuan Zhang, Shaanxi Normal University, China

Dr. Yuhuan Zhang is an Associate Professor at the College of Food Engineering and Nutrition Science, Shaanxi Normal University. He earned his Ph.D. from Southwest University (2019), M.S. from Northwest Agriculture and Forestry University (2016), and B.S. from Yantai University (2013). His research focuses on functional foods and nanofoods. He has led significant projects, including in situ detection of BPA and development of inulin-based functional products.

Publication Profile

Scopus

Orcid

Educational Experience 🎓

Dr. Yuhuan Zhang is an accomplished academic in the field of food engineering and nutrition science. He completed his Ph.D. at Southwest University from 2016 to 2019, his M.S. at Northwest Agriculture and Forestry University from 2013 to 2016, and his B.S. at Yantai University from 2009 to 2013.

Work Experience 🏢

Dr. Zhang began his academic career as a Lecturer at the College of Food Engineering and Nutritional Sciences, Shaanxi Normal University, from October 2019 to December 2021. Since December 2021, he has been serving as an Associate Professor at the same institution.

Research Focus

Dr. Yuhuan Zhang, an Associate Professor at the College of Food Engineering and Nutrition Science, Shaanxi Normal University, specializes in functional food and nanofood. His research focuses on the development of innovative detection methods for food safety, including the in situ detection of bisphenols and other contaminants. Additionally, he explores the synthesis and application of nanomaterials for enhanced biocatalytic activities and ultrasensitive sensing. Dr. Zhang’s work is instrumental in advancing food safety technologies and improving nutritional outcomes through cutting-edge nanotechnology and biochemistry. 🌾🍽️🔬

 

Publication Top Notes

  • “Defect-rich RuO2/IrO2 heterojunction with dual enzyme-mimic activities for boosting biocatalytic disinfection” – Chemical Engineering Journal, 2024, cited by 0 🌟
  • “Fe(Ⅲ) concentrations controlled highly soluble carboxylated inulin–Fe toward efficient supplement of iron” – Food Hydrocolloids, 2023, cited by 0 🌾
  • “Simultaneous determination of squalene, tocopherols and phytosterols in edible vegetable oil by SPE combined with saponification and GC-MS” – LWT, 2022, cited by 3 🧪
  • “Solvent-engineered morphologies of Mn-MOF toward ultrasensitive sensing cell superoxide” – Electrochimica Acta, 2022, cited by 2 ⚛️
  • “Biochar-supported Cu nanocluster as an electrochemical ultrasensitive interface for ractopamine sensing” – Food Chemistry: X, 2022, cited by 4 🧬
  • “Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A” – Food Chemistry, 2022, cited by 5 🧫
  • “A lab-on-injector device with Au nanodots confined in carbon nanofibers for in situ electrochemical BPA sensing in beverages” – Food Control, 2022, cited by 6 🍹
  • “Electrochemical detection of bisphenols in food: A review” – Food Chemistry, 2021, cited by 10 🍴
  • “Electrochemically tuning Li1+xFePO4 for high oxidation state of rich Li+ toward highly sensitive detection of nitric oxide” – Electrochimica Acta, 2021, cited by 7 🚦
  • “A multi-component Cu2O@FePO4 core–cage structure to jointly promote fast electron transfer toward the highly sensitive in situ detection of nitric oxide” – Nanoscale, 2019, cited by 12 🧩