Monica Rubilar | Food science | Best Researcher Award

Published on by Global Academic Awards

Dr. Monica Rubilar | Food science | Best Researcher Award

Dr. Monica Rubilar, Universidad de La Frontera, Chile

Dr. Monica Rubilar is a Food Engineer with a Ph.D. in Chemical and Environmental Engineering from the University of Santiago de Compostela, Spain. She is currently the Academic Secretary of the Department of Chemical Engineering at the University of La Frontera (UFRO), Chile. With expertise in agro-food waste valorization, food biotechnology, and encapsulation technology, her research focuses on developing bioproducts and innovative food processes. Dr. Rubilar has received several awards, including the Henri NestlΓ© Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. πŸŒ±πŸ½οΈπŸ”¬πŸ§¬

Publication Profile

Scopus

Academic Background πŸŽ“πŸŒ

Dr. Monica Rubilar holds a degree in Food Engineering from the University of La Frontera (UFRO), Temuco, Chile, earned in 1997, and a Bachelor’s degree in Engineering Sciences from the same institution in 1996. She completed her Doctorate in Chemical and Environmental Engineering at the University of Santiago de Compostela (USC), Spain, in 2004. With an extensive academic background, Dr. Rubilar has contributed to the fields of food biotechnology, agro-food waste valorization, and encapsulation technology, helping advance innovation in food production and sustainability. πŸŒ±πŸ”¬

Research Focus πŸ”¬πŸŒ±

Dr. Monica Rubilar’s research primarily focuses on food science, bioprocesses, and the development of functional ingredients. She explores the use of plant-based gels, hydrogels, oleogels, and microencapsulation techniques for various applications, including nutraceuticals and functional food delivery. Her studies also examine the mechanical properties of these materials and their potential to replace traditional fat sources in food products. Furthermore, Dr. Rubilar investigates sustainable practices in food engineering and environmental aspects of food processing, contributing to advancements in bioengineering and the development of healthier food products. 🌿🍽️

 

Awards and Recognition πŸ…

Dr. Rubilar’s dedication to research and teaching has been recognized with multiple accolades, including distinctions for teaching excellence at the University of La Frontera and a Henri NestlΓ© Prize for her work in food technology. These awards highlight her outstanding contributions to the field.

Publication Top Notes

  • “Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels” (2024) – 0 citations πŸ”¬πŸƒ
  • “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations πŸ½οΈπŸ’‘
  • “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations πŸ§ˆπŸ”¬
  • “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations πŸ§ͺπŸƒ
  • “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊πŸ’ͺ
  • “Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils” (2023) – 7 citations 🌱🧴
  • “A sequential recovery extraction and biological activity of water-soluble sulfated polysaccharides from the polar red macroalgae Sarcopeltis skottsbergii” (2023) – 10 citations πŸŒŠπŸ€
  • “Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels” (2023) – 20 citations πŸŒΏπŸ’§
  • “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations πŸ’§πŸ”¬
  • “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬

Conclusion πŸ“œ

Dr. Monica Rubilar’s exceptional academic background, extensive research experience, leadership roles in academia, and numerous awards and recognitions make her a strong contender for the “Research for Best Researcher Award.” Her ongoing contributions to food science, environmental sustainability, and bioprocessing position her as a distinguished researcher in her field.

 

 

 

 

Lulu Zhang | Food Science and Engineering | Best Researcher Award

Published on by Global Academic Awards

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, Ξ±-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. πŸ“šπŸŒ±

Publication profile

πŸŽ“ 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).

πŸ’Ό 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, Ξ±-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. 🌿πŸ§ͺπŸ”

 

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. 🌿πŸ§ͺ
  • “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. πŸžπŸ”¬
  • “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. 🍊πŸ§ͺ
  • “Recent updates on bioactive properties of Ξ±-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. πŸ§«πŸ”¬
  • “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. πŸ§ͺ🧬
  • “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. πŸ§¬πŸ”