Mr. Mohamed Hawali BATA GOUDA, Laval University, Canada
šØāš¬ Mohamed Hawali Bata Gouda is a dedicated Food Science Engineer and Sensory Analyst, currently pursuing his Ph.D. at Laval University in QuĆ©bec, Canada. With a strong foundation in food science and sensory evaluation, Mohamed is passionate about postharvest technologies and sensory analysis, particularly in enhancing the quality and shelf-life of food products. His expertise spans from food formulation to consumer behavior, making significant contributions to the field through his research and publications.
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Based on Mohamed Hawali Bata Gouda’s profile, hereās an analysis of his suitability for the “Best Researcher Award,” focusing on his strengths, areas for improvement, and a conclusion:
Strengths šŖš
Diverse and Relevant Expertise: Mohamed’s background spans several key areas in food science and sensory evaluation, including sensory analysis, food chemistry, microbiology, and postharvest technology. His proficiency in these areas is demonstrated through his diverse educational background and practical experience.
Strong Educational Foundation: His education includes advanced degrees in Food Science and Sensory Evaluation from reputable institutions in China, France, and Canada. This international education highlights his ability to adapt and thrive in different academic environments.
Research Contributions: Mohamed has made notable contributions to the field through multiple publications in peer-reviewed journals. His research on postharvest technology and sensory evaluation is highly relevant and has the potential to impact food science practices.
Multilingual Skills: His ability to communicate in multiple languages (French, English, Chinese, and Arabic) is a significant asset, allowing him to collaborate with a diverse range of researchers and professionals globally.
Professional Experience: Mohamedās experience as a sensory panel leader and project manager, combined with his roles in production and quality management, showcases his practical expertise and leadership abilities.
Recognition and Awards: Although not explicitly mentioned, his participation in international conferences and his significant contributions to research suggest recognition in his field.
Areas for Improvement šš
Broader Impact of Research: While Mohamedās research is valuable, expanding the scope to address broader, more impactful questions or challenges in food science could enhance his profile. For example, exploring innovative applications of his findings or working on interdisciplinary projects could provide additional value.
Increased Public Engagement: Engaging more with the public and industry stakeholders through outreach activities, workshops, or popular science articles could help in translating his research into practical applications and increasing its visibility.
Grant Acquisition and Funding: Securing research grants and funding can significantly support and advance his projects. Building a stronger track record in obtaining funding can enhance his research capabilities and contribute to his recognition as a leading researcher.
Collaborative Projects: Collaborating with other researchers or institutions on high-impact projects could further strengthen his research profile. This includes working on large-scale studies or cross-disciplinary projects that could lead to groundbreaking discoveries.
Education
š Mohamedās academic journey is marked by diverse international experiences. He is currently a Ph.D. student at Laval University, focusing on the postharvest storage of fruits and vegetables. He earned his Masterās degree in Sensory Evaluation from the University of Burgundy, France, and LāInstitut Agro Dijon-ESCAI, specializing in consumer behavior and statistical analysis of sensory data. Previously, Mohamed completed his Masterās in Food Science at Nanjing Normal University, China, where he researched the effects of 1-MCP on postharvest senescence of Zizania latifolia.
Experience
š ļø Mohamed has a wealth of experience in both academic and industrial settings. He is currently engaged in Ph.D. research at Laval University. Before this, he served as a Sensory Panel Leader at ITERG in France, optimizing sensory analysis methods. His role as a Project Manager at Firmenich S.A. involved industrial sensory evaluation projects. Earlier in his career, Mohamed gained practical experience as a Production Manager and HACCP Team Member at AGROTECHNIC-Benin, where he supervised food production and quality control.
Research Interest
š¬ Mohamedās research interests are rooted in food science, with a focus on postharvest technology, sensory evaluation, and consumer studies. He is particularly interested in exploring low-cost approaches to prolong the shelf-life of horticultural products and understanding the biochemical processes underlying postharvest senescence. His work combines advanced analytical techniques such as transcriptomics, metabolomics, and food chemistry to address real-world challenges in food quality and safety.
Awards
š While specific awards are not listed, Mohamedās consistent involvement in research and industry, along with his international educational background, demonstrates a commitment to excellence and innovation in the field of food science and sensory analysis.
Publications Top Notes
2024: Mohamed Hawali Bata Gouda, Arturo Duarte-Sierra, āAn Overview of Low-Cost Approaches for the Postharvest Storage of Fruits and Vegetables for Smallholders, Retailers, and Consumers,ā Horticulturae. Link
2023: Xiuzi Tong, Yanan Chen, Nan Shi1, Mohamed Hawali Bata Gouda, et al., āPostharvest Application of 1-Methylcyclopropene Maintains Quality and Extends the Shelf-Life of Zizania latifolia during Storage at 25ĖC,ā Agricultural Sciences. Link
2022: Bata Gouda et al., āTranscriptomics and Metabolomics Reveal the Possible Mechanism by which 1-MCP Regulates the Postharvest Senescence of Zizania latifolia,ā Journal of Food Quality and Safety. Link
2021: Bata Gouda et al., āCombination of Sodium Alginate-Based Coating with L-Cysteine and Citric Acid Extends the Shelf-Life of Fresh-Cut Lotus Root Slices by Inhibiting Browning and Microbial Growth,ā Journal of Postharvest Biology and Technology. Link
2021: Xiaoqian Zou, Sijia Peng, et al., āEffects of Decontamination Treatment Combined with Natural Chemicals and/or Ultra-High Pressure on the Quality and Safety of Ready-to-Eat Wine-Pickled Mud Snails (Bullacta exarata),ā Journal of Food Quality and Safety. Link
2020: Bata Gouda et al., āROS and MAPK Cascades in the Postharvest Senescence of Horticultural Products,ā Journal of Proteomics and Bioinformatics. Link
Conclusion āØš
Mohamed Hawali Bata Gouda exhibits many qualities of a strong candidate for the “Best Researcher Award.” His extensive expertise, relevant research contributions, and multilingual abilities make him a valuable asset to the field of food science. However, to further strengthen his candidacy, he could focus on expanding the impact of his research, increasing public engagement, securing additional funding, and pursuing collaborative projects. If he continues to build on these strengths and address areas for improvement, he will be well-positioned for the award.