Fatma Tayhan | Dietician | Best Researcher Award

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Assist. Prof. Dr. Fatma Tayhan | Dietician | Best Researcher Award

Assist. Prof at çankırı karatekin unversity, Turkey

Fatma Tayhan is an Assistant Professor in Nutrition and Dietetics, known for her work on obesity, mental health, and dietary behavior. With a deep commitment to scientific research and education, she has contributed significantly through her academic roles, mentorship, and national research projects. She actively supports student development and leads impactful studies in public health nutrition. Dr. Tayhan blends her academic expertise with real-world problems, aiming to improve community health outcomes through evidence-based nutrition strategies and education. Her multidisciplinary approach places her at the forefront of innovative nutritional science in Turkey.

Publication Profile

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Academic Background

Fatma Tayhan earned her PhD in Nutrition and Dietetics from Ankara University in 2022, focusing on salivary amylase gene copy number and obesity. She completed her MSc in Dietetics at Hacettepe University in 2017, where she researched the influence of media on adolescents’ food consumption. Her undergraduate degree was from Erciyes University’s Department of Nutrition and Dietetics in 2012. Her educational journey reflects her strong foundation in nutrition science, combining genetics, behavioral research, and public health. Through rigorous academic training, she has developed a comprehensive understanding of nutritional challenges across life stages.

Professional Background

Dr. Fatma Tayhan began her academic career as a Research Assistant at Gümüşhane University in 2015, before becoming a Lecturer at Çankırı Karatekin University in 2020. She is currently serving as an Assistant Professor, teaching various undergraduate courses and supervising graduate theses. Over the years, she has managed numerous academic and research duties, mentoring students in nutrition science and public health. She also participated in several TÜBİTAK-funded national projects. Her professional path reflects dedication to teaching, mentoring, and exploring solutions for nutrition-related health problems in diverse populations.

Awards and Honors

While specific individual awards are not listed, Fatma Tayhan has been recognized through significant roles in national TÜBİTAK-funded research projects, highlighting her expertise and credibility in the field. Her studies have been published in high-impact international journals, underscoring her scientific contributions. She is actively involved in public health nutrition research and curriculum development, contributing to national health strategies. Her mentorship of graduate students and collaborations on mental health and nutrition place her among the respected scholars advancing dietetics in Turkey. Her professional milestones reflect consistent academic excellence and impact.

Research Focus

Dr. Tayhan’s research centers on nutrition behavior, obesity, eating disorders, and public health. She explores the genetic, psychological, and environmental factors influencing eating habits, particularly in vulnerable populations like adolescents, pregnant women, and individuals with chronic diseases. Her recent work includes post-disaster trauma and emotional eating, Mediterranean diet adherence, and the effects of digital addiction on nutrition. By blending genetics (e.g., AMY1 gene), dietary assessment, and mental health metrics, she promotes a holistic understanding of nutrition’s role in overall well-being. Her interdisciplinary focus bridges research and practice in preventive nutrition.

Publication Top Notes

📘 Relationship between eating disorders and internet and smartphone addiction in college students
📅 Year: 2021 | 📊 Cited by: 107 | 🧠📱🍽️

📘 Healthy Eating Index (HEI-2015) of female college students according to obesity and exercise participation
📅 Year: 2021 | 📊 Cited by: 22 | 🥗🏃‍♀️🎓

📘 Evaluation of university students’ Mediterranean diet quality and sustainable eating behaviors: a cross-sectional study
📅 Year: 2025 | 📊 Cited by: 1 | 🌿🌍🎓

📘 An investigation of the effects of COVID-19 fear on the nutrition habits and emotional appetites of healthcare professionals
📅 Year: 2024 | 📊 Cited by: 1 | 😷🥘❤️‍🩹

Conclusion

Assist. Prof. Fatma Tayhan is an outstanding academic and researcher in the field of Nutrition and Dietetics, with a strong interdisciplinary foundation and a proven track record of impactful contributions. Holding a doctorate from Ankara University with a focus on genetics, endocrinology, and obesity, she complements her academic background with over ten peer-reviewed publications in prestigious journals, addressing a wide range of critical topics such as eating behavior, media influence, mental health, and public health nutrition. She actively mentors graduate students on socially relevant research themes, leads nationally recognized TÜBİTAK-funded projects, and integrates her work with public health concerns, technology, and psychology—demonstrating a commitment to interdisciplinary, solution-driven science. Her dynamic teaching portfolio further reflects a dedication to academic excellence and community engagement. Collectively, these credentials establish her as a highly deserving candidate for a Best Researcher Award.

 

 

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

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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

 

Jiaoyan Ren | Nutrition Award | Best Researcher Award

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Prof. Jiaoyan Ren | Nutrition Award | Best Researcher Award

Prof. Jiaoyan Ren, South China University of Technology, China

Prof. Dr. Jiaoyan Ren 📚 is a distinguished professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌏. With a joint Master’s and PhD from SCUT, she has significant international research experience 🌟. Dr. Ren has been honored with awards like the Youth Cheung Kong Scholars and Guangdong Province Distinguished Young Scholars 🌟. She holds over 52 authorized invention patents and has published 120 high-impact papers 📰. As an editorial member and conference speaker, her work in food science has a global reach 🌐. She also mentors young innovators and promotes academic excellence 🎓.

 

Publications Profile

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Academic and Professional Background 🎓

Dr. Jiaoyan Ren is a professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌟. She also serves as the Associate Director of the Food Nutrition and Health Research Institute and is a principal investigator at the Sino-Singapore International Joint Research Institute. As a “Shen Nong” Distinguished Researcher, she has received multiple accolades, including the Youth Cheung Kong Scholars Programme of China and the Guangdong Province Special Support Plan for High-Level Talents 🌟.

Achievements 🏆

Dr. Ren has presided over significant national and provincial projects, earning prestigious awards such as the Natural Science Award from the Ministry of Education and the Guangdong Science and Technology Award 🥇. She has guided students to win awards, applied for 89 invention patents, and contributed to national industry standards 🧠.

Research Focus

Dr. Jiaoyan Ren focuses on the intersection of food chemistry and biotechnology, with particular emphasis on the isolation and characterization of bioactive peptides and polysaccharides 🌿. Her work primarily explores antioxidant and functional properties of proteins from diverse sources such as grass carp, soy, and loach 🐟🌰. She employs advanced techniques like chromatography and mass spectrometry for purification and structural analysis 🔬. Dr. Ren’s research also delves into improving food functional properties through enzymatic hydrolysis and protein modifications, contributing significantly to food safety and nutritional science 🌟🥗. Her studies have substantial applications in enhancing the nutritional quality and health benefits of food products 🥤.

 

Publications Top Notes