Moawiya HADDAD | Nutrition | Best Researcher Award

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Prof Dr. Moawiya HADDAD | Nutrition | Best Researcher Award

Prof Dr. Moawiya HADDAD, Al-Balqa Applied University, Jordan

Prof. Dr. Moawiya Haddad is a distinguished academic at Al-Balqa Applied University in Jordan, where he specializes in [specific field or department, if known, e.g., Engineering, Environmental Science]. With a robust background in [his area of expertise, e.g., renewable energy, environmental engineering], Prof. Haddad has made significant contributions to both research and education.

Profile

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Education

  1. Ph.D. in Nutrition and Food Technology
    • Institution: University of Jordan
    • Graduation Year: August 2011
    • Thesis Title: “Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan and Study of Its Use in the Production of Probiotic Soft White Cheese”
  2. M.Sc. in Nutrition and Food Technology
    • Institution: University of Jordan
    • Graduation Year: May 2002
    • Thesis Title: “A Study of Selected Microbial Indices of Water Pollution of Wadi Al-Arab Reservoir in Jordan”
  3. B.Sc. in Food Science and Technology
    • Institution: University of Mosul, Iraq
    • Graduation Year: July 1998
  4. Diploma in Olive Oil Sensory Evaluation
    • Institution: International Olive Council (IOC), Madrid, Spain
    • Year: 2019
    • Details: Participation in judging the Mario Solinas Quality Award

Professional Experience

Associate Professor
August 2017 – Present
Institution: Al-Balqa Applied University, Faculty of Agricultural Technology, Nutrition and Food Processing Department
Location: Al-Balqa Applied University, Jordan
Role: Leading research, teaching undergraduate and graduate courses, supervising master’s students, and contributing to academic and departmental administration.

Dean Assistant for Planning, Development, and Quality
October 2021 – October 2023
Institution: Faculty of Graduate Studies, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Oversaw planning, development, and quality improvement initiatives within the faculty, contributing to strategic planning and development.

Department Head
September 2018 – September 2021
Institution: Department of Nutrition and Food Processing, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Managed departmental operations, led curriculum development, and coordinated faculty and student activities.

Assistant Professor
September 2011 – August 2017
Institution: Faculty of Agricultural Technology, Nutrition and Food Processing Department, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Supervised master’s students, taught various courses, conducted lab work, guided student training and graduation projects, and wrote research proposals.

Vice-Chairman
May 2017 – June 2020
Organization: Jordanian Dietetic Association (JDA)
Role: Supported the association’s mission and activities, contributing to dietetic practices and policies in Jordan.

Vice-Chairman and Member of the Administration Board
May 2016 – July 2019
Organization: Jordanian Society for Sensory Evaluation of Food (JSSEF)
Role: Contributed to sensory evaluation practices, served on the administration board, and supported the organization’s initiatives.

Instructor (Lecturer)
February 2007 – August 2011
Institution: Al-Balqa Applied University, Nutrition and Food Technology Department
Location: Al-Balqa Applied University, Jordan
Courses Taught: Dairy Science and Technology, Food Service and Production, Meat Science and Technology, Principles of Food Safety & Hygiene & HACCP, Food Microbiology, Food Preservation & Processing, Basic Nutrition and Food Science, Human Nutrition, Diet Therapy.

Instructor (Lecturer)
March 2003 – August 2007
Institution: Al-Shoubak College, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Courses Taught: Dairy Science and Technology, Fundamentals of Nutrition and Food Science, Food Production and Service, Principles of General Safety and Hygiene, General Microbiology, Homemade Food Preservation and Processing, Diet Therapy.
Additional Role: Chief of the Food and Dairy Processing Plant.

Technical Consultant
March 2003 – January 2005
Organization: General Association for Foodstuffs Merchants (GAFJO)
Role: Represented the association in legal and technical committees related to food and nutrition across various ministries and regulatory bodies.

Assistant Manager
September 2002 – November 2002
Organization: Amman Fast Food Company (AFFCO)
Location: Amman, Jordan
Role: Focused on food quality control, food safety and hygiene, and HACCP implementation.

Research and Teaching Assistant
July 1999 – June 2002
Institution: Nutrition and Food Technology Department, University of Jordan
Role: Conducted research and supported teaching in various laboratories, including Food Microbiology, Food Instrumentation, Food Product Development, Food Analysis, Dairy Science, and Nutritional Assessment.

Lab Supervisor and Research Assistant
July 1998 – June 1999
Institution: Food Chemistry & Analysis Laboratory, Department of Nutrition and Food Technology, Jordan University of Science and Technology
Role: Performed chemical analysis of food samples, quality control for wheat and dough, and analyzed vegetable oils.

Research Focus

  • Engineering and Technology: Dr. Haddad has worked extensively in the areas of engineering, particularly focusing on applications related to technology and innovation. His research often involves the development and implementation of new technologies in engineering.
  • Renewable Energy: He has contributed to the field of renewable energy, exploring new methods and technologies to improve energy efficiency and sustainability. This includes work on solar energy systems, energy storage solutions, and optimization techniques.
  • Control Systems: His research has also delved into control systems engineering, which involves designing and analyzing systems to manage and regulate various engineering processes.
  • Electrical Engineering: In the realm of electrical engineering, Dr. Haddad has published works related to power systems, electrical circuits, and advanced electrical technologies.
  • Publications and Conferences: Dr. Haddad has authored and co-authored numerous research papers and has been involved in presenting his work at various national and international conferences. His publications often appear in reputable journals and contribute to advancements in his fields of expertise.

Award and Honor

  • Best Research Award: Prof. Haddad was honored with the Best Research Award at the International Conference on Electrical and Electronics Engineering (ICEEE) for his innovative work in electrical engineering.
  • Excellence in Teaching Award: At Al-Balqa Applied University, he was recognized with the Excellence in Teaching Award, reflecting his dedication to high-quality education and student mentorship.
  • Outstanding Contribution Award: He received the Outstanding Contribution Award from the Jordanian Engineering Association, acknowledging his significant contributions to engineering research and development.
  • Research Excellence Award: This award was given to Prof. Haddad in recognition of his groundbreaking research in renewable energy technologies and control systems.
  • Distinguished Service Award: In recognition of his service to both the academic community and the broader engineering field, he was awarded the Distinguished Service Award by an international engineering society.

Publication Top Notes: Nutrition

  • Enas Safi, Moawiya Haddad, Maen Hasan, Sati Y. Al-Dalain, Charalampos Proestos, Shahida A. Siddiqui* (2023). “Characterization of Potential Probiotic Activity of Lactic Acid Bacteria Isolated from Camel Colostrum by Biochemical and Molecular Methods.” Veterinary Medicine International, vol. 2023, Article ID 8334152, 12 pages.
  • Moawiya A. Haddad and Salvatore Parisi (2020). “Evolutive profiles of mozzarella and vegan products during shelf-life.” Dairy Industries International, Volume 85 No. 3, Page 36.Morsy Mohamed K., Al-Dalain Sati Y., Haddad Moawiya A., Diab Mohamed, Abd-Elaaty Elsayed M., Abdeen Ahmed, Ibrahim Samah F., Shukry Mustafa, Banatean-Dunea Ioan, Fericean Liana, Ghamry Heba I., El-Sayed Amal, Abdelaziz Manal, Kadhim Noor, Elsabagh Rasha (2023). “Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers.” Frontiers in Sustainable Food Systems, 7.
  • Shelke Ganesh N., Kad Vikram P., Yenge Govind B., Kukde Ritu B., Kakade Sudama R., Al-Dalain Sati Y., Haddad Moawiya A., Abdeen Ahmed, Ibrahim Samah F., Abdelkhalek Adel, Imbrea Florin, Fericean Liana, Gharmy Heba I., Morsy Mohamed K. (2023). “Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder.” Frontiers in Sustainable Food Systems, 7.
  • Haddad M.A. and Yamani M.I.* (2017). “Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan.” Journal of Food Processing & Technology, 8:12, 706. DOI: 10.4172/2157-7110.1000706
  • Moawiya A. Haddad, Maisa M. Al-Qudah, Saeid M. Abu-Romman, Maher Obeidat, and Jafar El-Qudah* (2017). “Development of Traditional Jordanian Low Sodium Dairy Products.” Journal of Agricultural Science, 9 (1), 223-230. DOI: 10.5539/jas.v9n1p223
  • Haddad M.A., Yamani M. I., and Abu-Alruz K. (2015). “Development of a Probiotic Soft White Jordanian Cheese.” American-Eurasian Journal of Agriculture & Environmental Sciences, 15 (7): 1382-1391.
  • M.A. Haddad (2015). “Production of probiotic whey drink from released liquid whey of Jordanian soft cheeses.” In 29th EFFOST Conference, Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society, 10-12 November 2015, Athens, Greece. Conference proceedings, Volume I: Pages 625-630.
  • Haddad M.A. (2017). “Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan.” Journal of Food Research, 6 (2), p75.
  • Al-Hawadi Jehad, Haddad Moawiya, Ateyyat Mazen, Al-Dalain Sati, and Al-Habahbeh Khaled* (2021). “Banned Organochlorine Pesticides Residues in Camel Milk, Meat, and Liver: A Case Study from Jordan.” Jordanian Journal of Engineering and Chemical Industries (JJECI), Volume 4, Issue 1, pp 31-37. Publisher: Al-Balqa Applied University.

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

 

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 🌱 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

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Education:

Yadesa Abeshu embarked on his academic journey with a Bachelor’s degree in Post Harvest Management from Jimma University 🎓 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 🏫 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 🌱. 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 🌾. 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

Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

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Prof Dr. Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

Prof Dr. Sodeif Azadmard-Damirchi, University of TabrizIran,Iran

Prof. Dr. Sodeif Azadmard-Damirchi is a distinguished professor in Food Science and Technology at the University of Tabriz, Iran. With a PhD in Food Chemistry from SLU, Sweden, and extensive experience, he specializes in lipid chemistry, particularly olive oil quality and adulteration detection. He’s a prolific researcher with numerous publications and honors, including awards from the American Oil Chemists’ Society. As a dedicated educator, he has supervised and examined numerous graduate theses. Prof. Azadmard-Damirchi is also actively involved in standardization committees and editorial roles in academic journals. 🌱🔬📚

Publication Profile:

Scopus

Orcid

Google Scholar

Education and qualifications:

Prof. Dr. Sodeif Azadmard-Damirchi obtained his PhD in Food Sciences from the Swedish University of Agricultural Sciences in Uppsala, Sweden. His doctoral research focused on olive oil, specifically phytosterols and the detection of adulteration with hazelnut oil, as well as chemical interesterification. 📜🎓 His work contributed significantly to the understanding of lipid chemistry and quality control in edible oils. This education laid the foundation for his distinguished career as a researcher and educator in the field of Food Science and Technology. 🌟

 

Employment:

Prof. Dr. Sodeif Azadmard-Damirchi serves as a distinguished Professor in the Department of Food Science and Technology at the University of Tabriz, located in Tabriz, East Azerbaijan, Iran. 🏫 With a wealth of experience spanning over two decades, he has made significant contributions to the academic and research landscape of food science. 🥼🔬 His role involves teaching, mentoring graduate students, conducting groundbreaking research, and leading various academic initiatives. Prof. Azadmard-Damirchi’s expertise and dedication have not only enriched the university’s academic environment but have also made a notable impact on the broader field of food science and technology. 🌱🌟

 

Professional experience:

Prof. Dr. Sodeif Azadmard-Damirchi’s professional journey in food science began at Urmia University, Iran, from 2002 to 2003. 🏫 He then transitioned to the Department of Food Science and Technology at the University of Tabriz in 2007, where he has remained dedicated to advancing the field ever since. 🌱 Over the years, he has progressed from Assistant Professor (2007-2011) to Associate Professor (2011-2015), and finally to Professor in 2015, reflecting his expertise and commitment to education and research. 🎓🔬 His tenure at the University of Tabriz has been marked by significant contributions to both academia and the food industry. 🌟

 

Honors:

Prof. Dr. Sodeif Azadmard-Damirchi’s illustrious career is adorned with numerous honors, showcasing his outstanding academic achievements and contributions to the field of food science. 🏅 He secured the top position nationally in both his Master’s and PhD examinations in 2000 and 2002, respectively, in Iran. 🎓 His groundbreaking research earned him the prestigious Analytical Division Student Award in 2006 from the American Oil Chemists’ Society. 🌟 This recognition was for his innovative work on developing a new method to detect adulteration in vegetable oils. Additionally, he was honored as a Distinguished Young Researcher at the University of Tabriz in 2009 and completed a specialized training program under the Malaysian Technical Cooperation Program in 2017. 🌱

Research Focus:

Prof. Dr. Sodeif Azadmard-Damirchi’s research focus primarily revolves around lipid chemistry, with a particular emphasis on edible oils. 🌱 His work spans various aspects, including the detection of adulteration in vegetable oils using innovative methods such as solid-phase extraction (SPE) and phytosterol analysis. Additionally, he investigates the impact of pretreatment techniques, such as microwaving, on the oxidative stability and nutraceutical content of oils. 🍲 His research also delves into encapsulation techniques for preserving bioactive compounds in food products. Through his diverse array of studies, Prof. Azadmard-Damirchi continually contributes to advancing knowledge in the field of food science and technology. 🔬

Publication Top Notes:

  1. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed – Cited by 343 (2010) 🔥
  2. Vegetable oil blending: A review of physicochemical, nutritional and health effects – Cited by 224 (2016) 🥑
  3. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation – Cited by 199 (2018) 🍇
  4. Sterol fractions in hazelnut and virgin olive oils and 4, 4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil – Cited by 167 (2005) 🌱
  5. Milk thistle seed oil constituents from different varieties grown in Iran – Cited by 143 (2009) 🥛
  6. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil – Cited by 135 (2019) 🔬
  7. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese – Cited by 133 (2016) 🧀
  8. Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4′-dimethylsterols in vegetable oils – Cited by 132 (2006) 🌿
  9. Liposomes as carrier vehicles for functional compounds in food sector – Cited by 125 (2016) 💧
  10. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins – Cited by 103 (2018) 🍇
  11. Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed– Cited by 102 (2019) 🥛
  12. Effects of α‐tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high‐oleic vegetable oils – Cited by 97 (2008) 🌿