Zhitao Li | Food Science | Best Researcher Award

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Dr. Zhitao Li, Jiangnan University, China

Dr. Zhitao Li is a distinguished researcher at Jiangnan University, China. His expertise lies in food science and biotechnology, focusing on areas such as microbial fermentation, enzyme engineering, and food safety. Dr. Li has made significant contributions to the field through his research on fermentation technologies and their applications in food processing. He has authored numerous scientific publications and is recognized for advancing sustainable practices in food production. His work continues to impact both academia and the food industry, promoting innovation in food science.

Profile:
Orcid Profile

Academic Experience:

Dr. Zhitao Li is an Associate Researcher at Jiangnan University, China, where he has been serving since December 2023. Prior to this role, he held positions as a Postdoctoral Researcher and Assistant Researcher at the same university, contributing to advancements in fermentation engineering. Dr. Li earned his Ph.D. in Fermentation Engineering from Jiangnan University in 2021, following a Master’s degree in Animal Nutrition and Feed Science from Hebei University of Engineering in 2016. His research focuses on fermentation technologies, microbial engineering, and their applications in food and feed science.

Research Interests:

Dr. Zhitao Li, an Associate Researcher at Jiangnan University, China, focuses on cutting-edge research in the development and application of bionic digestive organ-on-chip systems. His work also emphasizes green biomanufacturing and the functional evaluation of nutraceuticals and specialized dietary products. Through his innovative research, Dr. Li aims to advance sustainable biomanufacturing technologies and improve the effectiveness of dietary supplements, contributing to both food science and human health.

Awards And Honors:

Dr. Zhitao Li, an Associate Researcher at Jiangnan University, China, has earned numerous accolades for his work in fermentation engineering and innovation. His recognitions include being named a National Excellent Postdoctoral Fellow (2021) and Jiangsu Provincial Excellence Postdoctoral Fellow (2022). He has also been honored with the National Outstanding Innovation and Entrepreneurship Mentor award (2022). Dr. Li has contributed to award-winning projects, including the First Prize in Science and Technology Progress by the China Light Industry Federation (2020) and the Jiangsu Provincial Science and Technology Second Prize (2021). His achievements also include top honors in national innovation and entrepreneurship competitions.

Research Projects:

Dr. Zhitao Li, an Associate Researcher at Jiangnan University, China, is the Principal Investigator of several prestigious research projects. He currently leads a project funded by the National Natural Science Foundation of China (Project No. 32372468, 2024-2027). Dr. Li has also completed two significant projects under the China Postdoctoral Science Foundation, including a Special Grant (2022T150272, 2022-2023) and a General Grant (2021M701463, 2021-2023), where he served as the Principal Investigator. His research continues to make impactful contributions in the fields of fermentation engineering and biomanufacturing.

Conclusion:

Dr. Zhitao Li is a distinguished researcher at Jiangnan University, China, whose work in fermentation engineering, biomanufacturing, and innovative technologies such as bionic digestive organ-on-chip systems has earned him numerous accolades and research grants. With a focus on sustainable practices and advancing the efficacy of nutraceuticals and specialized dietary products, Dr. Li’s contributions continue to push the boundaries of food science and biotechnology. His achievements reflect his leadership and innovation in his field, positioning him as a key figure in both academic and industrial advancements.

Top Notable Publications:

Li, Z.-T. (2023). In Vitro Digestion and Fecal Fermentation of Low-Gluten Rice and Its Effect on the Gut Microbiota. Foods, 12(4), 855. DOI: 10.3390/foods12040855.

Li, Z.-T. (2021). In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota. Food Chemistry, 358, 130095. DOI: 10.1016/j.foodchem.2021.130095.

 

 

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Filiz Yangilar | Nutrition | Best Researcher Award

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Assoc Prof Dr. Filiz Yangilar | Nutrition | Best Researcher Award 

Assoc Prof Dr. Filiz Yangilar, Erzincan Binali Yıldırım university, Turkey

Assoc. Prof. Dr. Filiz Yangılar is a faculty member at Erzincan Binali Yıldırım University, Turkey. Her research interests include food science and technology, with a focus on dairy products, functional foods, and food safety. Dr. Yangılar has published numerous articles in her field and actively participates in both national and international academic conferences. She is committed to advancing food technology research and contributing to the academic development of her students through innovative teaching and mentoring.

Profile:

Scopus Profile 

Google Scholar

Education:

Assoc. Prof. Dr. Filiz Yangilar earned her Ph.D. in Food Science from Atatürk University, Institute of Science, Department of Food Science, completing her thesis titled “Investigation of Some Quality Criteria of White Cheese Produced Using Different Probiotic Cultures During the Ripening Period” on October 8, 2010. Prior to her doctorate, she obtained her M.Sc. in Food Science from the same institution, where she focused on the “Production of Karın Kaymağı Cheese in Oltu and Şenkaya Regions under Factory Conditions and Determination of Some Microbiological, Physical, Chemical and Sensory Properties of These Cheeses.” Dr. Yangilar also holds a B.Sc. in Food Engineering from Atatürk University, Faculty of Agriculture, graduating on June 26 (year unspecified). Her academic background has provided her with a strong foundation in food science and engineering, leading to her significant contributions in the field.

Professional Experiences:

Assoc. Prof. Dr. Filiz Yangilar has been serving as an Associate Professor at Erzincan Binali Yıldırım University, Turkey, since 2010. In this role, she is actively involved in teaching, research, and project supervision within the Department of Food Engineering, focusing on areas such as food science, dairy products, probiotics, essential oils, and functional product development. Additionally, she has taken on the role of Researcher and Project Leader for various funded projects, successfully completing 12 projects that delve into food science topics, including the development of essential oils and dairy products. Dr. Yangilar is responsible for leading these research initiatives, overseeing laboratory activities, and managing collaborations with both national and international research institutions, significantly contributing to advancements in her field.

Research Projects:

Assoc. Prof. Dr. Filiz Yangilar has successfully completed 12 projects that focus on various aspects of food science, with a particular emphasis on probiotics and dairy products. These projects have explored innovative approaches to enhance the quality and functionality of dairy items, investigating the incorporation of probiotic cultures and the development of novel food products. Her research aims to address industry needs and improve public health through the advancement of functional foods. Through these projects, Dr. Yangilar has contributed valuable insights into the benefits of probiotics in dairy production and has fostered collaborations that enhance knowledge exchange in the field.

Research Interest:

Assoc. Prof. Dr. Filiz Yangilar’s research encompasses a diverse range of areas, including essential oils, probiotics, dairy products, nutrition in diseases, and functional product development. Her work on essential oils explores their applications and benefits in food preservation and flavor enhancement. In the realm of probiotics, she investigates their role in improving the quality and health benefits of dairy products, aiming to enhance their functional properties. Additionally, Dr. Yangilar examines the intersection of nutrition and health, focusing on how specific dietary components can influence disease prevention and management. Through her commitment to functional product development, she strives to create innovative food solutions that address health needs while meeting consumer demands. This multifaceted approach underscores her dedication to advancing food science and improving public health outcomes.

Top Notable Publications:

Gülhan, B., & Yangilar, F. (2024). Effects of Nettle (Urtica dioica) Extract on Versus Pathogenic Microorganisms in Yogurt Production. Journal of Tekirdag Agricultural Faculty, 21(3), 759–770.

Yangilar, F. (2023). Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Science and Biotechnology, 32(4), 531–542.

Yilmaz, S.K., & Yangilar, F. (2022). Evaluation of the relationship between chronotype, adherence to the Mediterranean diet, and cardiometabolic health in adults. Revista Espanola de Nutricion Humana y Dietetica, 26(4), 338–347.

Ertugay, M.F., Yangılar, F., & Çebi, K. (2020). ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES. Carpathian Journal of Food Science and Technology, 12(3), 1–16.

Yangilar, F., & Yildiz, P.O. (2018). Effects of using combined essential oils on quality parameters of bio-yogurt. Journal of Food Processing and Preservation, 42(1), e13332.

Oğuzhan Yıldız, P., & Yangılar, F. (2017). Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout. Journal of Food Safety, 37(4), e12341.

Yangilar, F. (2017). Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. Journal of Food Safety, 37(2), e12306.

Yangilar, F., & Çakmakçi, S. (2017). Probiotic shelf-life, mineral contents and other properties of probiotic yogurts supplemented with corn flour. Tarim Bilimleri Dergisi, 23(4), 472–481.

Yıldız, P.O., & Yangılar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C). International Journal of Food Properties, 19(9), 2007–2015.

Yangilar, F., & Oğuzhan Yildiz, P. (2016). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328–2336.

Milcah Wambua | Food science and Nutrition | Best Researcher Award

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Dr. Milcah Wambua | Food science and Nutrition | Best Researcher Award

Dr.  Milcah Wambua, Egerton University, Kenya

Milcah Wambua is a distinguished researcher in the field of Food Science and Nutrition. With a strong academic background and a deep commitment to advancing nutritional science, Dr. Wambua has made significant contributions to understanding the relationship between diet and health. Her research focuses on innovative approaches to enhance nutritional outcomes and address global food security challenges.

Profile:
Scoopus Profile
Education:

Dr. Milcah Wambua is currently pursuing a Doctor of Philosophy (PhD) in Food Science at Egerton University, with her studies spanning from September 2018 to November 2024. Her advanced coursework includes specialized topics such as Advances in Food Microbiology, Advances in Food Chemistry, Advances in Food Quality Assurance, and Advances in Food Processing. This rigorous academic training is designed to deepen her expertise in food science and address contemporary challenges in the field.

Prior to her doctoral studies, Dr. Wambua completed a Master of Science in Food Science at Egerton University, from September 2013 to May 2016. Her master’s program included critical coursework in Biotechnology in Food Production, Food Analysis, and Dairy Technology, equipping her with a robust foundation in both the science and practical applications of food technology.

Dr. Wambua’s academic journey began with a Bachelor of Science in Food Science and Technology, also from Egerton University, which she completed from September 2009 to May 2013. This undergraduate program laid the groundwork for her future research and specialization in food science, providing essential knowledge in food technology and production.

Professional  Experience:

Dr. Milcah Wambua’s professional journey showcases a profound commitment to advancing food science and technology, with extensive experience in both academic and practical applications. Since February 2022, she has been serving as a Food Value Addition Trainer/Consultant at CEESAM, Egerton University, where she trains farmers, youth groups, and women’s groups on value addition techniques for agricultural produce. Her work emphasizes reducing post-harvest losses and increasing income, with a specialization in cereal and root technology, particularly sorghum and cassava.From June 2019 to July 2024, Dr. Wambua has also been a Graduate Mentor for the Research and Extension Experience for Undergraduates (REEU) Project, a collaboration between Bowie State University and Egerton University. In this role, she assists U.S. undergraduate students on exchange programs at Egerton University with proposal writing, laboratory protocol development, data collection, analysis, and presentation.Earlier in her career, Dr. Wambua was a Research Assistant for the Reload Project from September 2013 to June 2016, where she collected milk samples, conducted cross-sectional surveys, and performed laboratory analyses. She also gained practical experience in meat processing and value addition during a field attachment at Farmers Choice from April to August 2012, focusing on pork, beef, and poultry processing, quality control, and industry standards.

Volunteering:

Dr. Milcah Wambua has generously contributed her expertise through her role as a Graduate Mentor for the Research and Extension Experience for Undergraduates (REEU) Project, an initiative that supports U.S. undergraduate students on exchange programs at Egerton University. From June 2019 to July 2024, Dr. Wambua has been instrumental in guiding these students through various stages of their research projects. Her mentorship includes assisting with proposal writing, developing laboratory protocols, overseeing data collection both in the field and laboratory, conducting data analysis, and preparing presentations. Her dedication has played a crucial role in enriching the students’ research experiences and fostering cross-cultural academic collaborations.

Projects:

Dr. Milcah Wambua is a co-founder of Desktop Lunches, a project launched in 2018 at Egerton University and funded by TAGDEV (Transforming African Agricultural Universities to Meaningfully Contribute to Africa’s Growth and Development). This initiative supports students with innovative business ideas in the agricultural and agribusiness sectors. Desktop Lunches focuses on providing nutritious and delicious value-added food items, reflecting Dr. Wambua’s passion for cooking and her commitment to delivering wholesome meals. The project not only contributes to student entrepreneurship but also promotes healthy eating within the university community.

Top Notable Publication:

Title: Nutritional, Safety, and Starch Properties of Flour from Selected Sweet Cassava (Manihot esculenta Crantz) Varieties Grown in Nakuru County, Kenya

Authors: Milcah Wambua, J.M. Nduko, J. Matofari, R. Mulwa

Journal: Journal of Food Composition and Analysis

Publication Year: 2024

Volume: 135

Article Number: 106684

DOI: 10.1016/j.jfca.2024.106684

Abstract: The study explores the nutritional, safety, and starch properties of flour derived from various sweet cassava varieties cultivated in Nakuru County, Kenya. The research highlights the quality and potential of these cassava varieties for food applications.