Oluwakamisi Akinmoladun | Food Safety | Best Researcher Award

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Dr. Oluwakamisi Akinmoladun | Food Safety | Best Researcher Award

Lecturer | University of Johannesburg | South Africa

Dr. Festus Oluwakamisi Akinmoladun is a seasoned scholar and academic in Animal Science, with core expertise in animal nutrition, physiology, welfare, and feed safety. With extensive teaching, research, and supervision experience across Nigerian and South African institutions, he has made significant contributions to livestock production and animal biotechnology. He has mentored students at all academic levels, managed multidisciplinary research, and advanced knowledge on stress amelioration in small ruminants using vitamin C. Currently a Postdoctoral Research Fellow at the University of Johannesburg, his work bridges scientific rigor and practical solutions for sustainable animal agriculture and food safety globally.

Professional Profile

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Education

Dr. Akinmoladun earned his PhD in Animal Science from the University of Fort Hare, South Africa, focusing on water stress and vitamin C supplementation in goats. His MSc in Animal Science was completed at the University of Ibadan, Nigeria, where he analyzed the nutritional composition of cheese and whey from indigenous milk sources. He obtained his Bachelor’s in Agricultural Technology (Animal Production and Health) from the Federal University of Technology Akure, Nigeria. His academic journey reflects a consistent focus on animal performance, welfare, and health under challenging environmental conditions.

Experience

Dr. Akinmoladun has extensive academic and professional experience spanning over a decade. He currently serves as a Postdoctoral Research Fellow at the University of Johannesburg, previously held the same role at the University of Fort Hare, and has lectured in both South African and Nigerian universities. He has also served as a livestock specialist and youth corps educator, contributing to animal production systems, farm management, and curriculum development. His practical and theoretical knowledge in animal health and nutrition is enriched by hands-on farm training and strategic roles in scientific report writing, supervision, and administration.

Research Interests

Dr. Akinmoladun’s research centers on sustainable livestock production, animal nutrition under stress conditions, biotechnology, and feed safety. He investigates the impacts of environmental stressors like water scarcity and heat on animal physiology and productivity, using interventions such as vitamin C supplementation. His current projects explore mycotoxin mitigation in feed, adaptive traits in indigenous goat breeds, and green biotechnology solutions. His research advances knowledge in food safety, animal welfare, and resilience of livestock systems under climate stress particularly in African contexts. He also applies solid-state fermentation and statistical modeling to optimize animal performance.

Awards

Dr. Akinmoladun’s dedication to excellence has earned him recognition in academia and research. He has participated in international scientific conferences, presented groundbreaking studies, and served as an external examiner. His recent appointment at the University of Johannesburg and collaborations on EU-AU research projects signify his growing influence in global livestock research. His scholarly productivity, impactful supervision, and successful project executions distinguish him as a rising leader in animal science and food biotechnology, dedicated to solving real-world problems in sustainable animal production systems.

Top Noted Publications

Title: Assessment of the adaptation of Nguni goats to water stress
Year: 2023
Cited by: 7

Title: Perception and attitude towards goat meat and milk consumption
Year: 2021
Cited by: 5

Title: Fatty acid profile and sensory attributes of vitamin C-supplemented Xhosa goat
Year: 2021
Cited by: 4

Title: Intake and nutrient digestibility of water-restricted goats
Year: 2020
Cited by: 6

Title: Veterinary drug residues in meat
Year: 2020
Cited by: 3

Conclusion

Given his strong academic foundation, prolific publication record, mentorship roles, and research that addresses both local and global agricultural challenges, Dr. Akinmoladun is a suitable and competitive candidate for the Best Researcher Award. His work contributes significantly to sustainable livestock production and food safety, aligning well with global development priorities. Continued engagement in international collaborations and leadership roles would elevate his scholarly reach even further.

Irene Dini | Food toxicology | Best Researcher Award

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Prof. Irene Dini | Food toxicology | Best Researcher Award

Pharmacy Department, Federico II University of Naples, Italy

Prof. Irene Dini is an esteemed Associate Professor in Food Chemistry (CHIM 10) at the Department of Pharmacy, University of Napoli Federico II 🇮🇹. Renowned for her contributions to the study of natural substances, she combines analytical expertise with a deep understanding of bioactive compounds. Her research spans nutraceuticals, natural antioxidants, and sustainable food innovations, placing her among the world’s leading scientific minds. 🌿

Professional Profile

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🎓 Education

Prof. Dini is a certified Specialist in Food Science and holds a Ph.D. in Natural Compounds Pharmacologically Active. Her strong academic foundation has enabled her to bridge pharmaceutical chemistry with functional food development, driving impactful interdisciplinary research. 📚🧪

💼 Experience

With a distinguished career at the University of Napoli Federico II, Prof. Dini has led diverse research projects focused on food safety, nutraceuticals, and green chemistry. Her experience in advanced analytical techniques and in-vitro evaluations has made her a respected authority in food chemistry. 🧫🔬

🔬 Research Interests

Prof. Dini’s research focuses on the isolation and analysis of metabolites from food plants using chromatography and spectroscopy techniques. She develops and validates analytical methods for bioactives, toxins, and nutraceuticals. Her work also includes studies on bioavailability, antibiotic resistance, and eco-friendly agronomy aimed at boosting food functionality. 🌱🧪

🏆 Awards

Prof. Dini was named in the prestigious World’s Top 2% Scientists List by Stanford University for 2021 and 2022 📊 (powered by Elsevier) and was honored in the Top 0.5% of scholars globally by ScholarGPS in 2024 🔗 ScholarGPS Profile. Her article on Nutricosmetics was among the most read in Phytotherapy Research between 2018–2019. 🌍🥇

📚 Top Noted Publications

A rapid and sensitive fluorimetric assay to detect PAF-acetylhidrolase activity in biological samples – The Italian Journal of Biochemistry (1993) — Cited by 45

Phenolic metabolites from Orobanche speciosa – Planta Medica, 1995 – Q1 — Cited by 92

Isoflavonoids from Lupinus mutabilis – J. Agric. Food Chemistry, 1998 – Q1 — Cited by 150

Flavonoid glycosides of Barbarea vulgaris – J. Agric. Food Chemistry, 2000 – Q1 — Cited by 135

New Oleanane Saponins in Chenopodium quinoa – J. Agric. Food Chemistry, 2001 – Q1 — Cited by 120

Oleanane Saponins in “Kancolla”, a Sweet Variety of Chenopodium quinoa – J. Nat. Prod., 2002 – Q1 — Cited by 85

Phenolic constituents of kancolla seeds – Food Chemistry, 2003 – Q1 — Cited by 110

Furostanol saponins in Allium cepa L. var. tropeana seeds – Food Chemistry, 2005 – Q1 — Cited by 125

Nutritional and antinutritional composition of Kancolla seeds – Food Chemistry, 2005 – Q1 — Cited by 140

Conclusion

Based on her exceptional research output, international recognition, and strong thematic alignment with contemporary food chemistry and nutraceutical science, Prof. Irene Dini is highly suitable for the Best Researcher Award. Her contributions demonstrate a blend of scientific excellence, methodological innovation, and dedication to human and environmental health, making her a deserving and inspiring candidate.

Anqi Chen | Food microbiology | Best Researcher Award

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Assist. Prof. Dr Anqi Chen | Food microbiology | Best Researcher Award

Assistant Professor, Jiangnan University, China ✨

Anqi Chen is an Assistant Professor at Jiangnan University, China, specializing in food science and fermentation. With a Ph.D. in Food Science from Cornell University, her research focuses on microbial interactions in fermented foods, optimizing flavor profiles, and enhancing nutritional benefits. Anqi combines synthetic biology and metabolic engineering to innovate sustainable, health-promoting food products. Her interdisciplinary expertise bridges food science, microbiology, and biotechnology, fostering novel advancements in the food industry. 🌱🧬

Profile

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Education 🎓

Anqi Chen completed her Ph.D. in Food Science with a minor in Microbiology and Genetics at Cornell University, graduating in December 2021. She also earned her B.S. in Food Science, graduating magna cum laude with a GPA of 3.84/4.0 in 2017. During her academic journey, she received several honors, including Distinguished Research Honors in Biological Science and was consistently on the Dean’s list from 2015 to 2017. 📚🎓

Experience 💼

Anqi has a diverse academic and research background. Currently, she serves as an Assistant Professor at Jiangnan University, focusing on microbial fermentation in food science. Before this, she was an adjunct assistant professor at Cornell University and a program coordinator for a dual-degree program with China Agricultural University. She also worked as a postdoctoral associate at Cornell, where she furthered her research on trehalose metabolism in Saccharomyces cerevisiae. Her teaching experience spans across several institutions, where she has mentored and lectured students in food science and microbiology. 🧑‍🏫💡

Research Interest 🔬

Anqi’s research aims to understand microbial dynamics in fermented foods and their role in flavor development and nutritional enhancement. She is particularly interested in optimizing yeast strains for better fermentation outcomes, focusing on stress tolerance, metabolic pathways, and engineering microbes for bioactive compound production. Her work is crucial for developing sustainable food systems through advanced metabolic engineering and synthetic biology. 🍞🌾

Awards 🏆

Anqi has received several prestigious awards and grants throughout her career. Notably, she secured a National Natural Science Foundation of China Grant for her project on trehalose regulation in yeast. She has also received multiple research and teaching fellowships, including the China Postdoctoral Science Fund and the Yinchuan Science and Technology “Champion Initiative” Project. Her excellence has been recognized by institutions like Cornell University and the Western New York Institute of Food Technologists. 🥇🔬

Publications Top Notes📑

Anqi Chen has authored numerous publications in high-impact journals. Here are some of her notable works:

Chen, A., Pan, C., Chen, J. (2024). Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production. Microorganisms, 12, 2609. Link to publication

Chen, A., Cheng, Y., Meng, L., Chen, J. (2024). Key Amino Acid Residues of the Agt1 Transporter for Trehalose Transport by Saccharomyces cerevisiae. Journal of Fungi, 10, 781. Link to publication

Chen, A., Stadulis, S. E., deLeuze, K., & Gibney, P. A. (2024). Evaluating Cellular Roles and Phenotypes Associated with Trehalose Degradation Genes in Saccharomyces cerevisiae. G3 Genes|Genomes|Genetics, jkae215. Link to publication

Chen, A. & Yuan, J. (2024). Fermentation Utilizing Engineered Microbes: Revolutionizing the Production of Commercial Products from Plant-Derived Bioactive Compounds. In Y. Wei, X. Ji, & M. Cao (Eds.), Scale-Up and Chemical Process for Microbial Production of Plant-Derived Bioactive Compounds: From Laboratory to Industry. Elsevier Science & Technology. Link to publication

Chen, A., Tapia, H., Goddard, J. M., & Gibney, P. A. (2022). Trehalose and Its Applications in the Food Industry. Comprehensive Reviews in Food Science and Food Safety, 21(6), 5004–5037. Link to publication

Conclusion

Anqi Chen’s research excellence, innovative contributions to food science, and her clear passion for advancing sustainable food production through microbial engineering make her an exemplary candidate for the Best Researcher Award. Her strong academic record, leadership in research initiatives, and commitment to education and mentoring contribute to her suitability for this prestigious recognition. With continued interdisciplinary collaboration, her work holds the potential to make a significant global impact on both scientific and societal levels.

Mr. Besart Jashari | Food Safety | Best Researcher Award

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Mr. Besart Jashari | Food Safety | Best Researcher Award

Mr. Besart Jashari, Food Safety, Food Microbiology Laboratory, Albania

👤 MSc. Besart Jashari is a dedicated microbiologist and food safety expert from Pristina, Kosovo. With over 15 years of experience, he has been instrumental in ensuring food safety standards and microbiological practices across the country. As the Head of the Food Microbiology Sector at the Food and Veterinary Agency of Kosovo, Besart has played a key role in advancing laboratory methodologies and regulations in the microbiology of food and water. His professional journey spans academic teaching, field research, and regulatory compliance, making significant contributions to public health and food safety in Kosovo.

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Strengths for the Best Researcher Award

Msc. Besart Jashari has demonstrated a strong academic foundation, with multiple degrees in biology, food technology, and medical laboratory science. His expertise spans both microbiology and food safety, showcasing a wealth of experience in public health. With leadership roles, such as the Head of Food Microbiology Sector at Kosovo’s Food and Veterinary Agency, Jashari has made impactful contributions to food safety regulations and laboratory practices. His numerous published papers on microbiology and food safety issues highlight his research skills. Additionally, his involvement in various international projects and trainings emphasizes his global expertise and continuous learning.

Areas for Improvement

While Besart Jashari’s career in microbiology and food safety is robust, areas for further improvement could include a broader scope of international research collaborations and expanding his publication record in high-impact, peer-reviewed international journals. Enhancing his involvement in academic teaching or mentoring young researchers could also provide a stronger academic contribution.

Education

🎓 MSc. Besart Jashari holds a Master’s degree in Technical Science (Food Engineering Technology) from the University of Prishtina, specializing in the multiplication of pathogenic microorganisms in food products. His academic journey also includes a Bachelor’s in Biology and Senior Medical Laboratory certifications. His education laid a solid foundation for his expertise in microbiology and food safety, equipping him with comprehensive knowledge of laboratory techniques and foodborne pathogens.

Experience

💼 MSc. Besart Jashari began his career as a biology professor, then moved to the Food and Veterinary Agency of Kosovo, where he worked as a microbiologist. Since 2013, he has served as the Head of the Food Microbiology Sector, and in 2015, he was appointed Deputy Manager of Quality. His roles include overseeing food microbiological analyses, developing safety standards, and participating in various international workshops and projects aimed at enhancing food safety and laboratory standards.

Research Interests

🔬 MSc. Besart Jashari is passionate about microbiological research, focusing on foodborne pathogens, their detection, and the implementation of food safety standards. His research delves into understanding pathogenic microorganism behavior in food products, improving laboratory diagnostic techniques, and investigating water and foodborne diseases. He is also actively involved in drafting regulations that strengthen food safety policies in Kosovo.

Awards

🏆 Throughout his career, MSc. Besart Jashari has been recognized for his contributions to microbiology and food safety. Notably, he was awarded certifications for his work in food microbiology from the Ministry of Health. His role in drafting Kosovo’s Regulation No.27/2012 on Microbiological Criteria for Foodstuffs highlights his influence in shaping food safety standards.

Publication Top Notes

📚 MSc. Besart Jashari has authored several publications on microbiological and food safety topics, focusing on pathogens in food and environmental indicators of pollution. His work contributes to both academic research and practical applications in food safety.

Pathogens in raw cows milk in the territory of Kosovo

Jashari B., Zhubi M. | ISBN 978-608-65463-0-4

Cited by: Research articles on milk pathogens

Antibiotic residues in milk of family farmers in the region of Pristina and Mitrovica

Zhubi M., Jashari B., et al. | ISBN 978-608-65463-0-4

Cited by: Studies on antibiotic residues in milk

Research of macrozoobentos indicator of pollution in Nerodime river

Jashari B. | ISBN 2012-38816

Cited by: River pollution indicator studies

Research of macrozoobentos indicator of pollution in Sitnica river

Jashari B., Dervishi Xh. | ISBN 9789928-110-34-3

Cited by: Studies on river macrozoobentos

The impact of storage temperature on food product safety

Jashari B., Rizani H., Cabeli P. | In Progress

Conclusion

Msc. Besart Jashari is a highly qualified candidate for the Best Researcher Award due to his significant contributions to microbiology, food safety, and public health. His leadership, international exposure, and research outputs make him a strong contender, though increasing his global research visibility could further solidify his candidacy.