Dritan Topi | Food Chemistry Award | Best Scholar Award

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Dr. Dritan Topi | Food Chemistry Award | Best Scholar Award

Dr. Dritan Topi, University of Tirana, Albania

Dr. Dritan Topi is a distinguished Professor of Chemistry at the University of Tirana, Albania, with expertise spanning food chemistry, chemical analysis, and food safety. šŸ§Ŗ His extensive academic journey includes a Ph.D. from the University of Tirana and post-doctoral studies in Ireland, Italy, and Slovenia. šŸŽ“ With numerous publications in prestigious journals and active participation in international conferences, he’s renowned for his research on mycotoxins, food authentication, and olive oil production. Dr. Topi’s leadership extends to mentoring Ph.D. candidates and serving on scientific committees, shaping the future of food technology and safety. šŸŒ±

 

Publication Profile

Google Scholar

Academic Qualification

Dr. Dritan Topi embarked on his academic journey at the University of Tirana, Albania, where he obtained his Bachelor’s and Master’s degrees in Chemistry, specializing in food chemistry and chemical analysis. šŸŽ“ His pursuit of knowledge led him to a Ph.D. in Chemical Analysis from the same institution. He expanded his expertise internationally, completing a Master’s in Food Sciences at the Dublin Institute of Technology, Ireland, and engaging in wine authentication research at the Universita di Milano, Italy. šŸ· With a keen interest in food safety and authentication, he undertook post-doctoral studies at the University of Ljubljana, Slovenia, focusing on mycotoxins and olive oil authentication through advanced techniques. šŸŒ± Dr. Topi’s academic journey continued with teaching and research engagements across Europe, emphasizing Erasmus+ mobility programs and collaborations fostering scientific exchange and expertise enrichment. šŸŒ

 

Research Focus

Dr. Dritan Topi’s research focuses primarily on food safety and authentication, with a keen interest in addressing environmental concerns related to waste management. šŸŒ± His work encompasses a wide range of topics including mycotoxin incidence in agricultural commodities, the presence of veterinary antibiotics in livestock manure, and the transformation of waste vegetable oils into biodiesel for sustainable energy solutions. šŸ½ļø Through his studies, he aims to ensure the quality and authenticity of food products while also contributing to environmental sustainability in Albania and beyond. Dr. Topi’s dedication to research in these critical areas underscores his commitment to public health and environmental stewardship. šŸŒ

 

Publication Top Notes

  1. “Transforming waste vegetable oils to biodiesel, establishing of a waste oil management system in Albania” šŸŒæ Cited by 32, 2020
  2. “Volatile and Chemical Compositions of Freshly Squeezed Sweet Lime (Citrus limetta) Juices” šŸ‹ Cited by 30, 2020
  3. “Incidence of Fusarium Mycotoxins in Wheat and Maize from Albania” šŸŒ¾ Cited by 28, 2020
  4. “Presence of veterinary antibiotics in livestock manure in two Southeastern Europe countries, Albania and Kosovo” šŸ„ Cited by 23, 2020
  5. “Occurrence of ergot alkaloids in wheat from Albania” šŸŒ¾ Cited by 23, 2017
  6. “Alternaria mycotoxins in grains from Albania: alternariol, alternariol monomethyl ether, tenuazonic acid and tentoxin” šŸŒ¾ Cited by 21, 2019
  7. “Two-year survey of aflatoxin M1 in milk marketed in Albania, and human exposure assessment” šŸ„› Cited by 15, 2022
  8. “Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS” šŸ«’ Cited by 12, 2020
  9. “LCā€DADā€ESIā€MS/MS characterization of phenolic compounds in wines from Vitis vinifera ā€˜Shesh i bardhĆ«ā€™ and ā€˜Vloshā€™ cultivars” šŸ· Cited by 9, 2021
  10. “Environmental impact from olive mills waste disposal, chemical analysis of solid wastes and wastewaters.” šŸ­ Cited by 9, 2014

Yadesa Abeshu | Food and nutrition | Young Scientist Award

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Mr. Yadesa Abeshu | Food and nutrition | Young Scientist Award

Mr. Yadesa Abeshu, Ethiopian Institute of Agricultural Research, Ethiopia

Dr. Alganesh Tola is a Senior Researcher specializing in Food Processing and Dairy Technology at Holeta Agricultural Research Center šŸŒ± in Ethiopia. With extensive expertise in agricultural sciences, she contributes significantly to the advancement of food quality and safety measures. Dr. Tola holds a profound dedication to research and innovation in her field, evident through her contributions to various scientific publications and her active involvement in professional societies. Her commitment to enhancing food processing techniques and nutritional quality underscores her passion for improving livelihoods and promoting sustainable agricultural practices in Ethiopia and beyond.

 

Publication Profile:

Scopus

Orcid

Education:

Yadesa Abeshu embarked on his academic journey with a Bachelor’s degree in Post Harvest Management from Jimma University šŸŽ“ in Ethiopia, graduating with a commendable CGPA of 3.46 in 2012. Building upon this foundation, he pursued his passion for food science and nutrition, obtaining a Master’s degree from Addis Ababa University šŸ« in 2019, where he achieved a notable CGPA of 3.75. His thesis focused on the development of calibration models for predicting quality traits of malt barley and tef genotypes using Near Infrared Spectroscopy, showcasing his dedication to advancing agricultural research and innovation in Ethiopia.

 

Experience:

Yadesa Abeshu’s professional journey reflects his commitment to advancing food science and nutrition in Ethiopia šŸŒ±. Since October 2014, he has been a dedicated Researcher at the Ethiopian Institute of Agricultural Research in Addis Ababa, Oromia. His expertise contributes significantly to the institute’s efforts in enhancing food quality and nutritional standards. Moreover, Yadesa actively engages with the academic and professional community, holding a membership with the Food and Nutrition Society of Ethiopia since March 2017. His continuous involvement underscores his passion for promoting public health and sustainable agricultural practices, marking him as a valuable asset in Ethiopia’s quest for improved food security and nutrition.

 

Research Focus:

Yadesa Abeshu’s research focuses primarily on advancing agricultural science, particularly in the realm of food quality and nutrition šŸŒ¾. With a keen interest in utilizing innovative methods, such as near-infrared spectroscopy (NIRS), he explores fast and non-destructive approaches to predict major quality parameters of bread wheat grain. His contributions, evident in prestigious journals like the International Journal of Food Properties and the Journal of Agriculture and Food Research, highlight his dedication to developing practical solutions for enhancing crop quality and addressing food security challenges. Through his interdisciplinary work, Yadesa strives to promote sustainable agricultural practices and improve nutritional outcomes for communities in Ethiopia and beyond.

 

Publication Top Note:

Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters

Development of NIRS re-calibration model for ethiopian barley (Hordeum vulgare) lines traits to determine their brewing potential