Amparo Gamero | Food Science | Best Researcher Award

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Prof. Dr. Amparo Gamero | Food Science | Best Researcher Award

University of Valencia | Spain

Prof. Dr. Amparo Gamero is a distinguished researcher and full professor at the Universitat de València, Spain, in the Department of Preventive Medicine and Public Health, Food Science, Toxicology, and Legal Medicine, Faculty of Pharmacy, holding a full-time civil servant position since November 2022. She also serves as a collaborating professor at the Universitat Oberta de Catalunya for the Master’s programs in Nutrition and Health and Food in Physical Activity and Sport. Prof. Dr. Amparo Gamero has an extensive research career spanning over 18 years, including postdoctoral research through the Marie Curie Program at NIZO Food Research B.V. Her research focuses on food science, nutrition, biotechnology, fermented plant-based beverages, bioaccessibility of phytochemicals, antioxidant capacity, probiotic viability, and Mediterranean lifestyle adherence. She has authored 59 publications cited 1,016 times, with an h-index of 18, reflecting her significant impact in the field. Prof. Dr. Amparo Gamero integrates high-quality research with teaching and management, collaborating with over 176 international co-authors, establishing her as a leading expert in nutritional science and public health.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Tronchoni, J., Gamero, A., Arroyo-López, F. N., Barrio, E., & Querol, A. (2009). Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. International Journal of Food Microbiology, 134(3), 237–243.

  • Gamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., … (2016). High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiology, 60, 147–159.

  • Gamero, A., Tronchoni, J., Querol, A., & Belloch, C. (2013). Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. Journal of Applied Microbiology, 114(5), 1405–1414.

  • Stribny, J., Gamero, A., Pérez-Torrado, R., & Querol, A. (2015). Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their … International Journal of Food Microbiology, 205, 41–46.

  • Gamero, A., Manzanares, P., Querol, A., & Belloch, C. (2011). Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids. International Journal of Food Microbiology, 145(1), 92–97.

Malmi Wickramasinghe | Food Science | Best Researcher Award

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Ms. Malmi Wickramasinghe | Food Science | Best Researcher Award

National Institute of Fundamental Studies | Sri Lanka

Ms. Malmi Wickramasinghe is a dedicated researcher in Food Science and Technology, holding a First-Class BSc (Hons) degree from Sabaragamuwa University of Sri Lanka and currently completing her MPhil in Food Science and Technology at the University of Peradeniya. With a strong research portfolio in nutritional biochemistry, food analysis, human nutrition, and dietary assessments, she has contributed significantly to understanding food security and clinical nutrition. She has authored research papers, review articles, book chapters, and conference presentations, while also securing a patent for an anti-diabetic soup mix now available in the market. Her work has been recognized with multiple prestigious awards, including the Research Excellence Award (2024) and finalist recognition at the 3MT Thesis Competition (2025). She has collaborated internationally with institutions such as King’s College London and has served as a reviewer for high-impact Q1 journals, demonstrating her academic credibility and leadership in the scientific community. Alongside her research, she mentors undergraduate trainees and contributes actively to scientific associations and conferences. Her research outputs include 29 citations across 5 documents with an h-index of 2, highlighting her growing academic impact and positioning her as a promising young scientist with significant potential for global contributions.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Wickramasinghe, M. A., Nadeeshani, H., Sewwandi, S. M., Rathnayake, I., … (2023). Comparison of nutritional composition, bioactivities, and FTIR-ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus Food Production, Processing and Nutrition, 5(1), 43. Cited by: 25

  • Wickramasinghe, M., Katyana, K., Sewwandi, K., Rathnayaka, I., … (2024). Exploration of antioxidant activities, microstructural properties, and fatty acid composition of three cyanobacteria species. Biocatalysis and Agricultural Biotechnology, 56, 103015. Cited by: 5

  • Hiththatiyage, R., Senavirathne, S., Wickramasinghe, M., Rathnayaka, I., … (2025). Nutritional Composition and Bioactive Properties of Four Duckweed Varieties in Sri Lanka.

  • Hiththatiyage, R., Wickramasinghe, M., Rathnayaka, I., Dias, C., … (2025). Biodegradation of mycotoxins using postbiotics. In Postbiotics (pp. 681–701).

  • Wickramasinghe, M., Rathnayaka, I., Hiththatiyage, R., Dias, C., … (2025). Antioxidant activity of postbiotics. In Postbiotics (pp. 469–489).

Adeline Meriaux | Food Science | Best Researcher Award

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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

orcid

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.