Dr. Zhitao Li | Food Science| Best Researcher Award

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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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.

Zhitao Li | Food Science | Best Researcher Award