Marsha Dizitha | Food Science | Best Researcher Award

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Marsha Dizitha | Social Sciences | Best Researcher Award

Master Student at  University of Indonesia, Indonesia.

Marsha Dizitha is a dedicated public servant and researcher with a strong focus on social issues, community empowerment, and sustainable development. Based in Bogor, Indonesia, Marsha is currently advancing her expertise in anthropology as a master’s student at Universitas Indonesia, where she delves into complex topics such as multispecies ethnography in tourism. Her background in both anthropology and business management gives her a unique interdisciplinary perspective, blending cultural insights with strategic policy understanding. With over a decade of experience in the Ministry of Tourism and Creative Economy, Marsha has developed and contributed to impactful policies promoting sustainable tourism. Her work is characterized by a commitment to marginalized communities, especially focusing on the protection of women and children. Marsha’s research endeavors and dedication to social advocacy reflect her ambition to create a meaningful difference in society through sustainable and equitable initiatives.

Publication Profile

ORCID

Education

Marsha Dizitha’s educational background spans both business management and anthropology, enriching her with a multidisciplinary approach to social research. She graduated with a Bachelor’s degree in Business Management, specializing in Telecommunications and Informatics, from Telkom University in 2009, where she achieved an impressive GPA of 3.50. Her interest in cultural studies and social issues later led her to pursue a Master’s degree in Anthropology at Universitas Indonesia, starting in 2023. This advanced study allows her to deepen her knowledge of social structures and ethnographic research methodologies. Her current studies focus on multispecies ethnography in tourism, where she examines sustainable living practices and human-environment interactions. Through her academic journey, Marsha has gained a solid foundation in both quantitative and qualitative research, preparing her to address complex social issues with a well-rounded and analytical perspective.

Experience

Marsha Dizitha brings over a decade of experience in the public sector, particularly through her role as a Public Servant with the Deputy for Strategic Policy at Indonesia’s Ministry of Tourism and Creative Economy. Since 2013, she has played a crucial part in shaping key tourism and creative economy policies that prioritize sustainability and cross-departmental collaboration. Her insights have contributed to initiatives aimed at developing a sustainable tourism framework for Indonesia, balancing economic growth with environmental conservation.

Research Focus

Marsha’s research is primarily centered on sustainable tourism, community empowerment, and the intersection of human and environmental relationships. Her recent work on multispecies ethnography in the Hanjeli Tourism Village, Sukabumi, highlights her commitment to promoting sustainable living and fostering equitable relationships between communities and their environments. This research, published in the Environmental Sociology journal, explores how human-animal-environment dynamics can influence tourism practices and support local economies while preserving natural resources. Marsha’s research is also guided by her dedication to marginalized communities, with a particular focus on protecting vulnerable groups such as women and children. Her interdisciplinary approach, combining anthropology with public policy insights, positions her as a valuable contributor to initiatives aimed at achieving social equity and sustainable development, making her research relevant not only academically but also for practical implementation.

Awards and Honors 

Marsha has been recognized for her academic excellence and commitment to social impact with prestigious awards and honors. In 2022, she received the Indonesia Endowment Fund for Education Agency Scholarship, a highly competitive award supporting her pursuit of a Master’s in Anthropology at Universitas Indonesia. This scholarship acknowledges her potential to contribute significantly to Indonesia’s academic and social landscape, particularly through her research on community empowerment and sustainable tourism. Additionally, her research publication in a top-tier journal like Environmental Sociology underscores her academic merit and commitment to high-quality, impactful research. Marsha’s accolades reflect her dedication to advancing knowledge and addressing real-world social issues, further establishing her as a committed researcher and public servant with a vision for creating sustainable, positive change in her community and beyond.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Multispecies Ethnography: Fostering Equal Relations in Hanjeli Tourism Village, Sukabumi, West Java, Indonesia. Environmental Sociology. DOI: 10.1080/23251042.2024.2422012

Title: New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). New Comedy Paradigm: The Ascendancy of Stand-Up Comics in Indonesian Film. Tha 5th Kyoto Conference in Arts, Media, and Culture. Conference Abstract.

Title: Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism
Author: Marsha Dizitha
Year: 2024
Citation: Dizitha, M. (2024). Transforming Hanjeli Village: The Role of Technology in Promoting Educational Tourism. EdInnovate 2024: Innovation in Education and E-Learning. Conference Abstract.

Peter Mukwevho | Food Science | Best Researcher Award

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Peter Mukwevho | Food Science | Best Researcher Award

Lecturer at  University of Pretoria, South Africa.

Dr. Peter Mukwevho is a distinguished Food Scientist and academic with a robust track record in research, teaching, and industry engagement. Known for his innovative work on food processing techniques, particularly with Bambara groundnut, he has contributed extensively to improving food safety, nutrition, and product development. Dr. Mukwevho’s expertise spans multiple facets of food science, including food safety systems, culinary sciences, and advanced hygienic engineering. His career reflects a commitment to advancing food technology and supporting small businesses through technical training. With his research widely published and presented at international conferences, he is recognized as a leader in functional food research and an educator passionate about guiding the next generation of food scientists. Dr. Mukwevho’s achievements underline his impact on both the academic and practical applications of food science, as well as his dedication to addressing food security and nutritional challenges.

Publication Profile

Scopus 

Education

Dr. Mukwevho’s educational background is marked by academic excellence and international experience. He earned his PhD in Food Science from the University of Pretoria, where he focused on food product development and nutritional advancements. He also holds a Master of Science in Food, Nutrition, and Culinary Sciences from Clemson University in the United States, further enhancing his expertise in food science. His academic journey began with a Bachelor of Science in Biology from Voorhees University, where he was awarded the prestigious Presidential Scholarship and recognized as an Honours College member. Dr. Mukwevho has also expanded his professional knowledge through certifications, including Project Management from the University of Cape Town and Food Safety System Certification (FSSC/ISO 22000) from the SABS Training Academy, reflecting his commitment to maintaining high standards in food safety and management.

Experience

Dr. Mukwevho has accumulated extensive experience in academia and industry, highlighting his dual role as a researcher and educator. Currently, he is a lecturer in Food Science at the University of Pretoria, where he teaches undergraduate and honors-level courses such as Food Product Development, Animal Food Science, and Food Safety and Hygiene. He previously lectured part-time at the University of Limpopo and served as a Senior Food Technologist at the Limpopo Agrofood Technology Station (LATS), where he led food product development initiatives and provided small business training. His practical experience is further enriched by his memberships in professional organizations, including the South African Association for Food Science and Technology (SAFFoST) and the Institute of Food Technologists (IFT), which keep him engaged with industry developments and standards.

Research Focus

Dr. Mukwevho’s research primarily focuses on food science and food technology, with particular expertise in the functional properties of Bambara groundnut and other underutilized crops. His work emphasizes innovative processing techniques, such as infrared and microwave treatments, to enhance the nutritional and functional properties of food products. His recent studies explore ways to reduce undesirable flavors in Bambara groundnut flour, increase the digestibility of protein hydrolysates, and improve the textural properties of game meat products. His research aims to promote food security, improve nutrition, and support sustainable agricultural practices. Dr. Mukwevho’s publications in reputable journals and presentations at international conferences demonstrate his commitment to pioneering solutions that address both local and global food challenges.

Awards and Honors 

Dr. Mukwevho’s academic and professional achievements have been recognized through various honors. As an undergraduate, he was awarded the Presidential Scholarship at Voorhees University and became an Honours College member, demonstrating his dedication to academic excellence early in his career. Throughout his professional journey, he has received multiple accolades for his contributions to food science, particularly in his work on Bambara groundnut, which has implications for nutrition and food security. His research has garnered attention at international conferences, such as IUFOST and the International Congress of Meat Science and Technology (ICoMST), where he has presented several times. Dr. Mukwevho’s accolades reflect his impact on advancing food science and underscore his potential to contribute further to global food technology innovations.

Conclusion

Dr. Mukwevho’s dedication to advancing Food Science, particularly through his pioneering research on Bambara groundnut processing techniques, makes him an excellent candidate for the Best Researcher Award. His contributions have tangible impacts on food safety and nutrition, particularly within the African context, making his work both regionally relevant and globally significant.

Publication Top Notes  

Title: Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
Authors: Mukwevho, P., Emmambux, M.N.
Journal: Cereal Chemistry
Year: 2024
Citation Count: 0

Title: Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from Bambara groundnut seeds
Authors: Mukwevho, P., Emmambux, M.N.
Journal: LWT
Year: 2022
Citation Count: 21

Ahmad Imani | food Science | Best Researcher Award

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Assoc Prof Dr. Ahmad Imani | food Science | Best Researcher Award

Scientific staff, Urmia University, Iran

Dr. Ahmad Imani is an Associate Professor in the Department of Fishery at Urmia University. He holds a PhD in Fisheries Sciences from the University of Tehran. His research focuses on aquaculture, particularly on improving fish health and growth through dietary supplements and environmental management. Dr. Imani has published extensively in leading scientific journals and is known for his contributions to the understanding of fish physiology and aquaculture practices.

Profile

Orcid

Education 🎓

Assoc. Prof. Dr. Ahmad Imani holds a Ph.D. in Fisheries Sciences from the University of Tehran, completed between 2007 and 2012. He also earned his MSc in Fisheries Sciences from the same institution, graduating in 2007. His academic journey began with a BSc in Fisheries Sciences, which he obtained from the University of Tehran in 2004. Dr. Imani’s educational background highlights a strong and focused expertise in fisheries sciences, reflecting a deep commitment to the field through both his studies and subsequent professional achievements.

Experience 💼

Assoc. Prof. Dr. Ahmad Imani is an Associate Professor in the Department of Fishery at Urmia University, Iran.

Research Interests 🔬

Aquaculture and Fish Nutrition: Exploring best practices and innovations in the breeding and feeding of fish in controlled environments.

Dietary Supplements and Their Effects on Fish Health: Investigating how various supplements influence the well-being and development of aquatic species.

Environmental Management in Aquaculture Systems: Focusing on sustainable practices and technologies to optimize aquaculture operations while minimizing environmental impact.

The Impact of Dietary and Environmental Factors on Fish Growth and Immunity: Analyzing how different diet compositions and environmental conditions affect fish growth rates and immune responses.

Awards 🏆

Dr. Imani has received recognition for his significant contributions to the field of aquaculture, though specific awards are not listed.

Publications Top Notes 📚

Ghafarifarsani, H., Kachuei, R. & Imani, A., 2021 – Dietary supplementation of garden thyme essential oil ameliorated the deteriorative effects of aflatoxin B1 on growth performance and intestinal inflammatory status of rainbow trout. Aquaculture, 531, p.735928. link

Vafaei, M., Naseri, M., Abedi, E., Babaei, S.S., Imani, A. & Torri, L., 2020 – Principal component analysis of time-related changes of some essential mineral contents of canned silver carp in different filling media. Biological Trace Element Research. link

Valizadeh, S., Naseri, M., Babaei, S., Hosseini, S.M.H. & Imani, A., 2019 – Development of bioactive composite films from chitosan and carboxymethyl cellulose using glutaraldehyde, cinnamon essential oil and oleic acid. International Journal of Biological Macromolecules. link

Tarkhani, R., Imani, A., Hoseinifar, S.H., Moghanlou, K.S. & Manaffar, R., 2020 – The effects of host-associated Enterococcus faecium CGMCC1.2136 on serum immune parameters, digestive enzymes activity and growth performance of Caspian roach fingerlings. Aquaculture. link

Ghasemi, N., Imani, A., Noori, F. & Shahrooz, R., 2020 – Ontogeny of digestive tract of Stellate sturgeon from hatching to juvenile stage: Digestive enzymes activity, stomach and proximal intestine. Aquaculture. link

 

 

 

 

 

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) 🌿