Dr Deep Patel | Food Processing | Young Scientist Award

Dr Deep Patel | Food Processing| Young Scientist Award

Assistant Professor Deep Patel,ADIT CVMU,India

Dr. Deepkumar Pravinbhai Patel, born on May 13, 1996, in Bodeli, Gujarat, is an accomplished academic in the field of Food Processing Technology. Currently serving as an Assistant Professor at ADIT, CVMU, Anand, Dr. Patel specializes in Processing and Food Engineering. With a strong foundation in Agricultural Engineering and Food Processing, he has made significant contributions to enhancing food preservation technologies. His dedication and expertise are reflected in his numerous awards and research publications.

profile

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Education 🎓

Dr. Patel’s educational journey is marked by outstanding achievements. He earned his Ph.D. in Processing and Food Engineering from Maharana Pratap University of Agriculture and Technology, Udaipur, in July 2023 with a distinguished 87.60% score. Prior to that, he completed his M.Tech. in the same field in June 2019 with 84.03%, and his B.Tech. in Agricultural Engineering in June 2017 with 82.20%, where he was honored with a Gold Medal. His foundational education includes Higher Secondary School Examination and Secondary School Examination from Gujarat Secondary Education Boards.

Experience 💼

Dr. Patel began his career as an Assistant Professor in Food Processing Technology at ADIT, CVMU, Anand, in August 2023. His role involves teaching, research, and contributing to the academic development of students in the field of Food Processing Technology. His previous academic and research roles have provided him with a robust background to drive innovations in food preservation and processing.

Research Interest 🔬

Dr. Patel’s research interests are centered on the development of advanced food preservation technologies. His notable areas include solar-assisted evaporative cooling systems, osmotic dehydration, and mathematical modeling of drying kinetics. His work aims to enhance food storage methods, reduce post-harvest losses, and improve the quality of processed food products.

Awards 🏆

Dr. Patel has received numerous accolades throughout his career, including:

  • Vice Chancellor’s Gold Medal for securing the first position in B.Tech. Agricultural Engineering.
  • TEQIP Fellowship and CSIR SRF-Direct Fellowship for outstanding academic performance.
  • Best Article Award for his contribution to the Agriculture and Food e-Newsletter.
  • Several awards for presentations and competitions at national and international conferences.

Publications 📚

Lulu Zhang | Food Science and Engineering | Best Researcher Award

Dr. Lulu Zhang | Food Science and Engineering | Best Researcher Award

Dr. Lulu Zhang, Henan University of Technology, China

Lecturer at the College of Food Science and Engineering, Henan University of Technology, Dr. Lulu Zhang obtained her Ph.D. in Food Science from Huazhong Agricultural University in 2020. Her research focuses on microbial fermentation, flavor chemistry, and the biosynthesis of natural flavor compounds, including limonene, α-terpineol, and perillyl alcohol. She has led several notable projects funded by the National Natural Science Foundation of China. Dr. Zhang’s work has been recognized with the Second Prize of Science and Technology Achievement Award from the Henan Provincial Department of Education and the Cultivation Programme for Young Backbone Teachers. 📚🌱

Publication profile

🎓 Education

Dr. Lulu Zhang earned her Ph.D. in Food Science from Huazhong Agricultural University (2015-2020). She completed her undergraduate studies in Food Quality and Safety at Shanxi Agricultural University (2011-2015).

💼 Professional Experience

Since January 2021, Dr. Zhang has been a lecturer at the College of Food Science and Technology, Henan University of Technology.

Research Focus

Dr. Lulu Zhang specializes in microbial fermentation, flavor chemistry, and the biosynthesis of natural flavor compounds. Her research focuses on transforming low-value products into high-value ones through de novo synthesis, enzymatic conversion, and microbial transformation. She has extensively studied the biosynthesis and biological activities of compounds like limonene, α-terpineol, carveol, carvone, and nootkatone. Dr. Zhang’s work aims to meet the needs of the fragrance and flavor industry by exploring molecular mechanisms and optimizing biotransformation processes. Her notable contributions include research on monoterpenes and the bioactive properties of essential oils. 🌿🧪🔍

 

Publication Top Notes

  • “Molecular pharmacology and therapeutic advances of monoterpene perillyl alcohol”Zhang, L., Wang, G., Li, Z., … Li, Z., Li, H. (2024), Phytomedicine, 0 citations. 🌿🧪
  • “Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter” – Li, Z., Liu, T., Zhang, L. (2024), Journal of Cereal Science, 0 citations. 🍞🔬
  • “Heterologous expression and characterization of the carveol dehydrogenase from Klebsiella sp. O852” – Li, Z., Wang, W., Wang, G., … Zhang, L., Yang, J. (2024), Molecular Catalysis, 0 citations. 🧫🧬
  • “Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1” – Li, Z., Liu, T., Zhang, T., Zhang, L. (2024), Food Science and Biotechnology, 0 citations. 🍚🍷
  • “Isolation, purification, and mass spectrometry identification of the enzyme involved in citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica” – Li, X., Ren, J.-N., Fan, G., Zhang, L.-L., Pan, S.-Y. (2023), Journal of the Science of Food and Agriculture, 0 citations. 🍊🧪
  • “Recent updates on bioactive properties of α-terpineol” – Chen, Y., Zhang, L.-L., Wang, W., Wang, G. (2023), Journal of Essential Oil Research, 9 citations. 🌿🧬
  • “Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica” – Li, X., An, Q., Qu, S.-S., … Zhang, L.-L., Pan, S.-Y. (2022), International Journal of Biological Macromolecules, 2 citations. 🧫🔬
  • “Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography” – Li, X., Ren, J.-N., Fan, G., … Zhang, L.-L., Pan, S.-Y. (2022), Journal of Food Science and Technology, 3 citations. 🧪🧬
  • “Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi” – Li, H., Dai, F., Zhang, L., Li, Z. (2022), Food Bioscience, 6 citations. 🍞🧫
  • “Genomic and transcriptomic analysis screening key genes for (+)-valencene biotransformation to (+)-nootkatone in Yarrowia lipolytica” – Li, X., Ren, J.-N., Fan, G., … Zhang, L.-L., Pan, S.-Y. (2022), Microbiological Research, 3 citations. 🧬🔍