Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

Published on by Global Academic Awards

Dr. Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

Dr. Abderrahmane Mokrani, Université de Béjaia, Algeria

Dr. Abderrahmane Mokrani is an accomplished academic and researcher at the University of Béjaia, Algeria, specializing in the fields of food sciences, bioactivity of plant compounds, and food safety. He holds an Habilitation Universitaire (HDR) in Biology (2020), a PhD in Biological Sciences with a focus on Food Sciences (2018), and a Magister in Food Sciences (2009). Dr. Mokrani’s research spans various aspects of food science, including the characterization of bioactive compounds in plants, and their antioxidant, anti-inflammatory, anticancer, and neuroprotective properties. He is actively involved in the Laboratory of Biomathmatics, Biophysics, Biochemistry, and Scientometrics (3BS).He has been a lecturer at the University of Béjaia since 2009, contributing to numerous courses in food biochemistry, nutrition, food safety, and toxicology. Dr. Mokrani has received international training in various European laboratories and has authored multiple publications and communications on topics such as the anticancer effects of peach fruit extracts, plant-based medicine, and the impact of food processing on bioactive compounds. Additionally, he is involved in several national conferences, advancing the knowledge on sustainable food practices and health.

Publication Profile

Scopus

Orcid

Academic Background 🎓

Dr. Abderrahmane Mokrani holds an Habilitation Universitaire à Diriger des Recherches (HDR) in Biology from the University of Abderrahmane MIRA of Béjaia (2020). He completed his Doctorate in Biological Sciences in Food Sciences with a focus on “Phyto-chemical Characterization of Seven Peach Varieties” (2018), receiving high honors. Dr. Mokrani also holds a Magister in Food Sciences, specializing in Quality Control and Certification (2009), and an Engineer Degree in Food Sciences (2004) with distinction. He earned his Baccalauréat in Natural Sciences in 1999. His academic journey reflects his deep commitment to research in food sciences and health. 🍑📚

 

Training and Internships 🎓🔬

Dr. Abderrahmane Mokrani has gained valuable experience through various internships and training programs. From 2013 to 2016, he participated in the Erasmus Mundus Al-Idrisi scholarship at the STIM laboratory in France, focusing on cell culture techniques, cell viability, proliferation, apoptosis testing, and western blotting. He also completed doctoral internships in Bordeaux, where he worked on polyphenol extraction, HPLC-DAD quantification, and neuroprotective activities. Additionally, he gained experience in cytotoxicity testing, anti-inflammatory assays, and microbiological analyses at multiple research institutions and laboratories, including in Belgium and Algeria. 🧬🔍

 

Professional Experience and Academic Grades 🎓👨‍🏫

Dr. Abderrahmane Mokrani has built an impressive academic career at the University of Béjaia, starting as a Maitre Assistant Class B in December 2009. He advanced through academic ranks, becoming Maitre Assistant Class A (2016-2018) and later Maitre de Conférences Class B (2018-2020). Since March 2020, he holds the position of Maitre de Conférences Class A. In addition to his teaching roles, he has been recognized as a Maitre de Recherche since January 2020, showcasing his expertise and contributions to research in the field. 🎓📚👨‍🔬

 

Areas of Expertise and Interest 🌿🔬

Dr. Abderrahmane Mokrani’s expertise spans several fields, including dietetics, nutrition, and food composition. He specializes in food biochemistry, toxicology, microbiology, and food technology. Dr. Mokrani is skilled in the extraction and optimization of bioactive molecules from plants and their quantification. He utilizes advanced techniques like HPLC and LC/MS for the characterization and identification of plant bioactive molecules. His research focuses on studying the biological properties of these molecules, particularly their antioxidant, anti-inflammatory, neuroprotective, and anticancer effects, contributing to health and wellness innovations. 🌱🧪

 

Research Focus

Dr. Abderrahmane Mokrani’s research primarily revolves around the study of bioactive compounds, particularly phenolic compounds, in food plants, and their potential health benefits. His work focuses on the antioxidant properties of plant-based foods, exploring their ability to combat oxidative stress. Key areas of his research include phytochemical analysis, HPLC-DAD-MS/MS profiling, and the bioactivity of plant extracts. His studies on peach and lentil cultivars, for example, evaluate their antioxidant capacity, anti-inflammatory, neuroprotective, and anticancer potential. This aligns with his broader interests in food biochemistry, toxicology, and nutritional sciences. 🌱🧪

 

Publication Top Notes  

  • “In vitro assessment of antioxidant capacity and phenolic contents of some lentil (Lens culinaris L.) cultivars commonly consumed in Algeria” – Chemical Papers, 2023, 77(8), pp. 4567–4578 📄🍃 (0 citations)
  • “HPLC-DAD-MS/MS profiling of phenolics from different varieties of peach leaves and evaluation of their antioxidant activity: A comparative study” – International Journal of Mass Spectrometry, 2019, 445, 116192 🧪🍑 (21 citations)
  • “Phenolic contents and bioactive potential of peach fruit extracts” – Food Chemistry, 2016, 202, pp. 212–220 🍑🔬 (92 citations)
  • “Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit” – Separation and Purification Technology, 2016, 162, pp. 68–76 🍑⏳ (352 citations)
  • “Antioxidant activities of some dried fruits consumed in Algeria” – LWT, 2012, 49(2), pp. 329–332 🍇🍊 (76 citations)

Lilian Kaale | Food Science | Women Researcher Award

Published on by Global Academic Awards

Dr. Lilian Kaale | Food Science | Women Researcher Award

Senior Lecturer, University of Dar es Salaam, Tanzania

Dr. Lilian D. Kaale is a distinguished Food Scientist and Technologist with a Ph.D. in Food Science and Technology. As the Head of the Department of Food Science and Technology at the University of Dar es Salaam, Dr. Kaale has made significant contributions to food nutrition, safety, and processing. Her dedication to research and education has earned her numerous accolades, including the prestigious Best Impact Researcher of the Year award for 2022–2023.

Publication Profile

Scopus

 

Strengths for the Award:

  1. Expertise and Impact in Food Science and Technology: Dr. Kaale has extensive experience in Food Science and Technology, with a focus on Food Nutrition, Food Processing (value addition), and Food Safety. Her research has significantly contributed to the advancement of these fields, as evidenced by her numerous publications in both local and international journals. Her work on antimicrobial substances for food preservation and safety highlights her focus on pressing global challenges.
  2. Leadership and Project Management: Dr. Kaale holds a leadership position as the Head of the Department of Food Science and Technology at the University of Dar es Salaam. She has successfully led multiple high-impact research projects funded by reputable organizations such as the World Bank, UNICEF, and UNESCO-IDRC. Her role as Project Investigator on these projects demonstrates her ability to manage and execute complex research initiatives.
  3. Recognition and Awards: Dr. Kaale’s accomplishments have been recognized through prestigious awards, such as the Best Impact Researcher of the Year at her university. This recognition underscores her influence and the practical impact of her research within the academic community and beyond.
  4. International Experience and Collaboration: Dr. Kaale’s participation in international conferences and workshops on Food and Nutrition Security reflects her commitment to global collaboration and knowledge exchange. Her international experience adds significant value to her candidacy for the award.
  5. Publications and Contributions to Knowledge: Dr. Kaale has an impressive publication record, with peer-reviewed articles covering a wide range of topics within Food Science and Technology. Her work, published in reputable journals and books, contributes valuable insights to the field and demonstrates her ongoing commitment to research excellence.
  6. Advisory Roles and Service to Academia: Dr. Kaale serves as a Member of the Agriculture and Food Division Committee, advising on national standards in Tanzania. She is also a Board Member at the School of Engineering and Food Technology at Sokoine University of Agriculture. These roles highlight her influence and commitment to the advancement of food science and technology in her region.

Areas for Improvement:

  1. Expansion of Research Areas: While Dr. Kaale’s research is well-focused on Food Nutrition, Safety, and Processing, expanding her research portfolio to include emerging areas such as sustainable food systems, climate-resilient agriculture, or food security in the context of climate change could further enhance her impact and relevance to global challenges.
  2. Broader Dissemination and Outreach: Increasing the dissemination of her research findings to a broader audience, including policymakers, industry stakeholders, and the general public, could amplify the impact of her work. Engaging in more public outreach or policy advocacy could position her as a key thought leader in her field.

 

Education 🎓

Dr. Kaale holds a Ph.D. in Food Science and Technology. Her advanced education has laid the foundation for her expertise in food nutrition, safety, and processing, making her a leading figure in the field.

Experience 👩‍🏫

With over 12 years of experience as a Senior Lecturer at the University of Dar es Salaam, Dr. Kaale has supervised numerous Ph.D. and master’s students. Her extensive experience includes leading research projects funded by the World Bank, UNICEF, and UNESCO-IDRC, as well as managing international conferences and workshops on Food and Nutrition Security.

Research Focus 🔬

Dr. Kaale’s research centers on Food Nutrition, Food Processing (value addition), and antimicrobial substances for food preservation and safety. Her work is pivotal in advancing food security and nutrition in Tanzania and beyond.

Awards and Honors 🏆

In the academic year 2022–2023, Dr. Kaale was honored with the Best Impact Researcher of the Year award at the university level, a testament to her significant contributions to her field. She is also recognized for her leadership in various national and international projects.

Publication 📚

Technologies to Decontaminate Aflatoxins in Foods: A Review (2024). International Journal of Food Science and Technology. Link.

Effects of Vacuum Packaging and Chilling Storage on Microbiological Changes of Superheated Steam Dried Sardines (2023). Tanzania Journal of Science. Link.

Investigation on the Suitability of Superheated Steam Dryer for Drying Sardines (2023). Western Indian Ocean Journal of Marine Science. Link.

Nutrition Potential of African Wild Leafy Vegetables (2023). Springer Nature. Link.

Growth with Disparity in a Rich Diverse City (2023). Springer Nature. Link.

Lentil as Nutrient-rich and Versatile Food Legume: A Review (2023). Legume Science. Link.

Determination of Sugars, Amino Acids, pH, and Alcohol in Bamboo Beverage (2023). Tanzania Journal of Science. Link.

Conclusion:

Dr. Lilian D. Kaale is an outstanding candidate for the Research for Women Researcher Award. Her extensive expertise in Food Science and Technology, coupled with her leadership in research and academia, international experience, and significant contributions to knowledge, make her a strong contender. While there are opportunities for expanding her research focus and enhancing outreach efforts, her existing achievements clearly demonstrate her impact and dedication to advancing food science and technology. Dr. Kaale’s work not only enriches the academic community but also contributes to solving critical global challenges in food safety and nutrition.