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 Nestlé Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. 🌱🍽️🔬🧬

Publication Profile

Scopus

Academic Background 🎓🌍

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. 🌱🔬

Research Focus 🔬🌱

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 🏅

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 Nestlé 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 🔬🍃
  • “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations 🍽️💡
  • “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations 🧈🔬
  • “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations 🧪🍃
  • “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊💪
  • “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 🌊🍀
  • “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 🌿💧
  • “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations 💧🔬
  • “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬

Conclusion 📜

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.

 

 

 

 

Adeline Meriaux | Food Science | Best Researcher Award

Published on by Global Academic Awards

Adeline Meriaux | Food Science | Best Researcher Award

Ms Adeline Meriaux, University of Lorraine, France

Adeline Meriaux is a dedicated PhD candidate at the University of Lorraine, specializing in the multicriteria optimization of spray-dried dairy powder functionalities 🥛🧬. Her research integrates process engineering, physicochemical characterization, and statistical analysis to enhance dairy product processing. Adeline holds a Bachelor’s degree from Paris, followed by a Master’s from the National Engineering School of Materials, AgriFoods, and Chemistry in Bordeaux 🎓. She has conducted research on cheese process optimization and plant-based emulsions. Proficient in analytical tools (HPLC, FTIR, microscopy) and applied statistics, she actively participates in international conferences 🌎. Passionate about volunteering and outdoor activities 🚴‍♀️🌄.

Publication profile

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Education and Research Background 

Ms. Meriaux holds a Master’s degree from the National Engineering School of Materials, AgriFoods, and Chemistry in Bordeaux, France, and is currently in her third year of a PhD at the Biomolecular Engineering Laboratory in Nancy, France. Her strong academic foundation in food and materials science, combined with her in-depth focus on dairy product engineering, demonstrates a specialized expertise ideal for the award. This background forms a solid base for her ongoing research into multicriteria optimization of dairy powder functional properties, an innovative field of study. 

Experience

Ms. Adeline Meriaux is an accomplished educator in Food Process Engineering, recognized for her dedication and effective teaching style. Her experience in leading practical work sessions enables her to break down complex concepts, making them accessible to students and fostering a deeper understanding of the subject. This mentorship role not only highlights her expertise but also reflects her leadership potential and commitment to shaping future professionals in her field. Ms. Meriaux’s work is a testament to her passion for both teaching and the advancement of food processing technology. 🍲📚👩‍🏫

Research Focus and Impact 

Ms. Meriaux’s research centers on the multicriteria optimization of spray-dried dairy powders, which involves a cross-disciplinary approach integrating process engineering, physicochemical characterization, and statistical analysis. Her work optimizes the functional properties of dairy products, a valuable endeavor for the food science and agrifood technology fields, especially in enhancing dairy processing techniques. Her contributions aim to improve the functional properties of dairy powders, which has implications for industrial applications and consumer product quality. 

Technical and Analytical Skills 

Ms. Meriaux brings a wide range of technical and analytical expertise, including knowledge in fluid mechanics, thermodynamics, rheology, and spray-drying. She is also proficient in diverse analytical tools, such as HPLC, spectroscopies, microscopies, and DSC. Her strong skills in statistical modeling and optimization (using methods like response surface methodology) further complement her hands-on expertise. These skills not only aid her current research but also make her well-equipped to tackle complex problems in food engineering. 

Research Contributions 

Ms. Meriaux has contributed to her field through presentations at international conferences, such as the Euro-Global Conference on Food Science and Technology and the NIZO Dairy Conference. She has also presented at the upcoming International Conference on Animal and Dairy Sciences. These contributions highlight her active engagement with the academic community and her commitment to sharing findings, enhancing her research impact on the global stage. 

Publication top notes

Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure

Conclusion 

Ms. Adeline Meriaux is a well-rounded and skilled researcher with a significant academic background, impactful research focus, technical expertise, and active engagement in both teaching and international conferences. Her work in optimizing the functional properties of dairy powders is both innovative and relevant, positioning her as an excellent candidate for the Best Researcher Award. 

 

Lulu Zhang | Food Science and Engineering | Best Researcher Award

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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. 🧬🔍