Vladimir Kurćubić | Food hygiene and technology | Excellence in Research

Published on by Environmental Scientists

Prof. Dr Vladimir Kurćubić | Food hygiene and technology | Excellence in Research

Full Professor, Vice dean for science and teaching, Department of Food Technology, Faculty of Agronomy in Čačak, University in Kragujevac, Serbia🌍

Dr. Vladimir Kurćubić is an esteemed researcher and academic from Serbia, specializing in biotechnology, food science, and veterinary science. With decades of experience in academia and the veterinary industry, he has contributed significantly to the advancement of meat and milk technology. Currently associated with the University of Kragujevac’s Faculty of Agronomy, Dr. Kurćubić’s work spans impactful teaching, research, and project leadership.

Profile

Orcid

Education 🎓

Dr. Kurćubić holds a Ph.D. in Veterinary Medicine from the University of Belgrade (2004). He also earned a Master of Science (1993) and a Bachelor’s degree (1989) in Veterinary Medicine from the same institution, laying a strong foundation for his illustrious career in animal health and food science.

Experience 💼

Dr. Kurćubić’s career highlights include roles as an Associate Professor in Food Technology (2012–2018) and Assistant Professor specializing in Meat and Milk Technology (2006–2012) at the University of Kragujevac. He also served as a veterinarian and leader in the private and public sectors, ensuring high standards in cattle fattening and food processing.

Research Interests 🔬

Dr. Kurćubić’s research focuses on biotechnology applications in food science, particularly meat and milk technology. His studies delve into sustainable practices, innovative processing methods, and functional food development, contributing to both academic and industrial advancements.

Awards and Funding 🏆

Dr. Kurćubić has secured significant research grants, including those from Serbia’s Ministry of Education, Science, and Technological Development. His funded projects address hygienic and technological procedures in food production and the biosecurity of ruminants, underlining his dedication to safe and high-quality food systems.

Publications Top Notes 📚

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development (2024) – Foods.

Instrumental Colour, Texture and Sensory Properties of Pljeskavica Affected by Addition of Freshly Extracted Allium ursinum L. (2024) – Journal of Microbiology, Biotechnology and Food Sciences.

Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates (2024) – Antibiotics.

Leftover and Weed: Joint Efforts to Preserve Health (2024) – Future Postharvest and Food.

Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal (2024) – Foods.

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products (2024) – Processes.

Conclusion

Dr. Vladimir Kurćubić is a highly qualified and deserving candidate for the “Excellence in Research” award. His extensive contributions to biotechnology and food sciences, combined with a commitment to advancing knowledge and practical applications, align perfectly with the award’s objectives.

Anqi Chen | Food microbiology | Best Researcher Award

Published on by Environmental Scientists

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

Scopus

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

Published on by Environmental Scientists

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.

Profile

Orcid

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.