Samir MAHGOUB | Agricultural Biotechnology | Best Researcher Award

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Prof. Dr Samir MAHGOUB | Agricultural Biotechnology | Best Researcher Award

employment, Zagazig University, Egypt

Dr. Samir Ahmed Marghany Mahgoub is a highly qualified researcher in agricultural microbiology and food biotechnology, with notable contributions to environmental microbiology and soil microbiology research. His leadership at Zagazig University and research contributions in microbial biotechnology strengthen his candidacy for the Best Researcher Award.

Publication Profile
scopus

Education :

Prof. Dr. Samir Mahgoub has an extensive academic background in microbiology, specializing in agricultural applications. He obtained his Bachelorā€™s, Masterā€™s, and Ph.D. degrees in Agricultural Microbiology from Zagazig University, Egypt. His doctoral research focused on microbial biotechnology and its applications in sustainable agriculture.

Experience :

With over two decades of academic and research experience, Prof. Mahgoub has contributed significantly to agricultural microbiology. He has held several key positions at Zagazig University, including:Professor of Agricultural Microbiology at the Faculty of Agriculture,Head of the Agricultural Microbiology Department,Principal Investigator and Supervisor for multiple research projects related to soil microbiology, biofertilizers, and microbial biotechnology.His expertise extends beyond academia, as he has collaborated with various national and international agricultural research institutions to develop sustainable microbial solutions for crop production and soil health.

SKILLS:

Advanced microbiological techniques for agricultural applications,Expertise in bioprocessing and microbial fermentation,Proficiency in biotechnology research and laboratory management,Experience in grant writing and research project management,Strong analytical and problem-solving skills in agricultural microbiology.

AWARDS:

Throughout his career, Prof. Mahgoub has received several awards and recognitions for his outstanding contributions to agricultural microbiology, including:Excellence in Research Award from Zagazig University,Best Scientific Paper Award in Agricultural Microbiology,Grants and Fellowships from national and international funding agencies for research in microbial biotechnology.Prof. Mahgoub continues to play a pivotal role in advancing microbiological research, mentoring students, and leading innovative projects aimed at improving agricultural productivity through microbial solutions.

Publication :

  • Gewaily, E. M., Mohamed, G. M., Bedrous, V. S., & Mahgoub, S. A. M. (2001). Effect of seasonal variations on bacteriological and physicochemical analyses of sewage water. Zagazig Journal of Agricultural Research, 28(1), 123-132.

  • Gewaily, E. M., Mohamed, G. M., Bedrous, V. S., & Mahgoub, S. A. M. (2001). Effect of irrigation with sewage water on nodulation, growth, and yield of faba bean plants grown on sandy soil. Zagazig Journal of Agricultural Research, 28(5), 799-815.

  • Gewaily, E. M., Mohamed, G. M., Bedrous, V. S., & Mahgoub, S. A. M. (2001). Effect of irrigation with sewage water on nodulation, growth, and yield of faba bean plants grown on clay soil. Zagazig Journal of Agricultural Research, 28(6), 1109-1124.

  • Gewaily, E. M., Mohamed, G. M., Bedrous, V. S., & Mahgoub, S. A. M. (2001). Effect of amendment with sewage sludge and rhizobial inoculation, Nā‚‚-fixation, yield, and accumulation of heavy metals in faba bean plants. Zagazig Journal of Agricultural Research, 28(6), 1141-1158.

  • Hassan, A., & Mahgoub, S. (2011). Salt-inducible proteins and conjugal gene transfer of halotolerant Staphylococcus isolated from salinity soil. Egyptian Journal of Genetics and Cytology, 40, 263-280.

conclusion:

To further solidify his case for the award, increased international collaboration, high-impact publications, and applied research outcomes (e.g., patents, industry partnerships) would be valuable.

 

 

 

Ayman El-Anany | Food | Best Researcher Award

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Prof Ayman El-Anany | Food | Best Researcher Award

Prof.Dr. of food Science,Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt, Egypt

Prof. Ayman Mohamed Mohamed El-Anany is a well-established researcher in Food Chemistry and Nutrition, with significant contributions to food safety, nutrition, and health-related food technology. His research is well-published and cited, demonstrating academic excellence. His work has practical applications that benefit society, making him a strong candidate for a Best Researcher Award

Publication Profile
scopus

Education :

Ph.D. in Biochemistry, Cairo University (1999ā€“2004).Thesis: ā€œBiochemical studies on improving the quality of fried oilsā€,M.Sc. in Food Science and Technology, Menoufiya University (1995ā€“1999).Thesis: ā€œNutritional and Technological Studies on Some Weaning Foodā€,B.Sc. in Food Science and Technology, Menoufiya University (1995),Accumulated Score: Very Good

Experience :

Courses Taught:Food Chemistry,Clinical Nutrition,Food Safety,Biochemistry,Metabolism,Quality Management Systems (ISO 9001, 22000),HACCP, GMP, GAPs, GSPs.

SKILLS:

Food Quality Control & Safety,HACCP Systems & GMP Implementation,Analytical & Microbiological Methods for Food Products,Freezing of Fruits & Vegetables (Clemson University, USA),Food Safety System Implementation (ISO 22000, BRC, GMP),Total Quality Management (TQM),Food Chemistry & Nutrition Research.

Publication :

Farag, R. S. & El-Anany, A. M. (2006). Improving the quality of fried oils by using different filter aids. Journal of the Science of Food and Agriculture, 86(13), 2228-2240. (Impact Factor: 3.638)El-Anany, A. M. (2007). Nutritional, Biochemical, and Histopathological studies on Jojoba meal protein isolate. Brazilian Journal of Food Technology, 10(3), 198-204. (Impact Factor: 0.1757),El-Anany, A. M. & Ali, R. F. M. (2013). Biochemical and Histopathological effects of various levels of Pomposia (Syzygium cumini) fruit juice as a natural antioxidant on rat health. Journal of Food Science and Technology, 50(3), 487-495. (Impact Factor: 2.701),El-Anany, A. M. (2015). Nutritional composition, antinutritional factors, bioactive compounds, and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes. Journal of Food Science and Technology, 52(4), 2175-2183. (Impact Factor: 2.701),El-Anany, A. M. & Ali, R. F. M. (2016). Hypolipidemic and hypocholesterolemic effect of roselle (Hibiscus sabdariffa L.) seeds. (Further details available upon request)

conclusion:

Prof. El-Anany’s strong research record, academic leadership, and contributions to food science and nutrition make him a strong contender for the Best Researcher Award.Strengthening aspects like funding visibility, patents, leadership in international organizations, and public engagement can further enhance his award candidacy.

 

 

 

Rehab Ali | Food | Best Researcher Award

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Prof Rehab Ali | Food | Best Researcher Award

Prof.Dr. of Biochemistry ,Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia,Saudi Arabia

Dr. Rehab Farouk Mohamed Ali is a well-established researcher in biochemistry, focusing on food science and human nutrition. Her academic position at Qassim University, combined with potential research contributions, makes her a strong candidate for the Best Researcher Award. However, further details on research impact, funding, and leadership in major scientific initiatives would strengthen her nomination.

Publication Profile
scopus

Education :

Ph.D. in Biochemistry (2007) ā€“ Cairo University
Dissertation: “Use of Sunflower Oil Mixed with Jojoba and Paraffin Oils in Deep-Fat Frying Process”,M.Sc. in Biochemistry (2004) ā€“ Cairo University
Dissertation: “Biochemical Studies on Some Heated Vegetable Oils”,B.Sc. in Biochemistry (Honors) (2000) ā€“ Cairo University

Experience :

Associate Professor (2013ā€“Present) ā€“ Qassim University, KSA,Lecturer (2007ā€“2013) ā€“ Cairo University, Egypt,Assistant Lecturer (2004ā€“2007) ā€“ Cairo University, Egypt,Demonstrator (2001ā€“2004) ā€“ Cairo University, Egypt

Research Focus :

Dr. Rehab Farouk Mohamed Ali specializes in biochemistry, with a strong focus on:Food Chemistry and Nutrition ā€“ Studies on frying oils, antioxidants, and food additives,Lipid Oxidation and Stability ā€“ Evaluation of oil blends and their impact on health,Functional Foods ā€“ Investigating the health benefits of plant extracts and bioactive compounds,Environmental Biochemistry ā€“ Recycling agricultural waste and improving oil quality,Toxicology and Food Safety ā€“ Studies on lead toxicity, electromagnetic waves, and food contaminants

SKILLS:

Biochemical Analysis ā€“ Expertise in lipid profiling, antioxidant activity, and enzyme assays,Food Processing & Quality Control ā€“ Extensive knowledge of edible oil stability and deep-fat frying processes,Analytical Techniques ā€“ Proficient in chromatography (GC, HPLC), spectroscopy (UV, FTIR), and biochemical assays,Research & Scientific Writing ā€“ Published numerous research papers in peer-reviewed journals,Academic Leadership ā€“ Experienced in curriculum development, accreditation, and strategic planning,Software & Data Analysis ā€“ Skilled in SPSS, Microsoft Office, and statistical modeling tools

AWARDS:

Senior Member, Asia-Pacific Chemical, Biological & Environmental Engineering Society (APCBEES),Senior Member, Japan Oil Chemistsā€™ Society,ICDL Certified (European Computer Driving License),Best Research Presentation Award ā€“ Recognized for outstanding contributions to food biochemistry research

Publication :

  • Farag, R. S., Mahmoud, E. A., Basuny, A. M., & Ali, R. F. M. (2006). Influence of crude olive leaf juice on rat liver and kidney functions. International Journal of Food Science & Technology, 41(7), 790-798.

  • Farag, R. S., Farag, M. M., & Ali, R. F. M. (2008). Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying process. International Journal of Food Science & Technology, 43(7), 1306-1315.

  • El-Anany, A. M., Hassan, G. F. A., & Ali, R. F. M. (2009). Effects of edible coatings on the shelf-life and quality of Anna apple (Malus domestica Borkh) during cold storage. Journal of Food Processing & Technology, 3(2), 1-9.

  • El-Anany, A. M., & Ali, R. F. M. (2012). Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process. Grasas y Aceites, 63(4), 455-465.

  • Ali, R. F. M., & El-Anany, A. M. (2017). Stabilization of neem oil biodiesel with corn silk extract during long-term storage. Journal of Oleo Science, 66(2), 133-145.

  • Ismail, S. A., Ali, R. F. M., & Hassan, H. M. M. (2015). Effect of exposure to electromagnetic fields (EMFs) on monoamine neurotransmitters of newborn rats. Biochemistry & Physiology: Open Access, 4(2), 156.

  • Fouad, A. A., & Ali, R. F. M. (2015). Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum Technologia Alimentaria, 14(3), 233-246.

conclusion:

Dr. Rehab Farouk Mohamed Ali could be a strong candidate for the Best Researcher Award, particularly if additional details on her research metrics, funding, and global impact are provided. If her publication record, citations, and scientific contributions are well-documented, she has a high chance of being a competitive nominee.

 

 

 

SHIH-MING WANG | Smart Manufacturing |Best Researcher Award

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Prof Dr SHIH-MING WANG | Smart Manufacturing| Best Researcher Award

Professor & Deputy Chair of ME Dept. ,National Chung Hsing Univeristy,Taiwan

Dr. Shih-Ming Wang’s career demonstrates a balance between leadership and groundbreaking research. His contributions to mechanical engineering have extended beyond the lab, influencing the direction of the field through his positions in professional organizations.

Publication Profile
google scholar

Education :

Ph.D. in Mechanical Engineering from Northwestern University, USA

Experience :

Director, Smart Automation & Precision Machine Research Center, NCHU (5/2021-1/2024),Professor and Associate Department Chair, Department of Mechanical Engineering, NCHU (8/2020-present),Advisor, Precision Machinery Research and Development Center (6/2021-11/2022),Full-time Consultant, Walsin Lihwa Co. (9/2019-07/2020),CTO, Walsin Lihwa Co. (8/2017-8/2019),Assistant Professor, Associate Professor, Professor, Department of Mechanical Engineering, Chung Yuan Christian University (8/1997-8/2019),Director, Industry-Academia Operation Center, Chung Yuan Christian University (8/2009-1/2017),Deputy Executive Officer, Executive Operation Center for Industry-Academia Cooperation, Chung Yuan Christian University (8/2009-1/2017),Director, Innovation Incubation Center, Chung Yuan Christian University (2/2002-7/2010),Director, Patent Technology Transfer Center, Research and Development Office, Chung Yuan Christian University (11/2002-7/2006, 8/2008-7/2010),Technical Advisory Consultant, Precision Machinery Research and Development Center, a foundation,Engineering Consultant, Super Precision Co.Researcher, DAHLIH Machinery Indu

Research Focus :

Shih-Ming Wang’s research is focused on smart automation, precision machinery, and mechanical engineering. His work emphasizes the integration of automation systems and precision mechanics in industrial applications, along with the development of cutting-edge technologies to enhance manufacturing processes and product quality.

SKILLS:

Expertise in smart automation and precision machinery,Leadership in industry-academia collaborations,Extensive experience in consulting and technology transfer,Strong background in patent management and innovation incubation.

AWARDS:

Shih-Ming Wang has received numerous accolades for his contributions to mechanical engineering, smart automation, and precision machinery. His work has earned recognition in both academic and industrial circles, although specific awards and honors were not detailed in the provided information.

Publication :

Journal: 58,Conference: 97,It seems you are also seeking the details of his publications, citation count, and the author year. I can help you find that information if needed, but I’d need to search for more specifics.

conclusion:

Ā Dr. Wang is a suitable candidate for the “Best Researcher Award” given his outstanding leadership, research excellence, and significant contributions to the field of mechanical engineering. Embracing emerging trends and fostering broader inclusivity could further elevate his impact.

 

 

 

Azhari Siddeeg Abdelwahab Ahmed| Manufacturing| Best Researcher Award

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Dr.Azhari Siddeeg Abdelwahab Ahmed| Manufacturing| Best Researcher Award

Dr , Azhari Siddeeg Abdelwahab Ahmed, University of Gezira, Sudan,

Dr. Azhari Siddeeg Abdelwahab Ahmed is a distinguished academic and researcher affiliated with the University of Gezira in Sudan. With a strong background in his field, Dr. Ahmed has made significant contributions through his research, publications, and dedication to education. His work is recognized both nationally and internationally, underscoring his commitment to advancing knowledge and fostering academic excellence.

Summary:

Azhari Siddeeg Abdelwahab Ahmed presents a strong case for the Best Researcher Award, with his extensive academic qualifications, innovative research in food processing, and a focus on contemporary issues like non-thermal technologies. His strengths lie in his deep specialization in food science and his commitment to advancing the field through cutting-edge research

Professional Profiles:

Orcid

Google Scholar

Education :

Undergraduate Degree: University of Gezira, Sudan, 1999-2004
Earned a Bachelor of Science (B.Sc., Honors) in Food Science and Technology from the University of Gezira, Sudan. The dissertation focused on “Effect of Nutritional Style on Some Chronic Diseases of Children in Wad Medani Hospital, Gezira State, Sudan.”Masterā€™s Degree: University of Gezira, Sudan, 2006-2009,Obtained a Master of Science (M.Sc.) in Food Science and Technology with a dissertation titled “Extraction of Pectin from Some Local Fruits and Their Usage in Jam Production,” showcasing advanced research capabilities in food processing.,Doctorate: Jiangnan University, China, 2011-2015,Awarded a Philosophy Doctorate (Ph.D.) in Food Science and Technology, specializing in Food Processing and Ingredients. The thesis, “Physiochemical, Nutritional, Functional, and Antioxidant Characteristics of Seinat (Cucumis melo var. tibish) Seed and Its Application in Processed Food Products,” reflects significant contributions to food science research.

Work Experience:

Food Science and Technology,Over two decades of experience in the field of Food Science and Technology, specializing in food processing and ingredients. The journey began with undergraduate studies at the University of Gezira and extended through advanced research during doctoral and postdoctoral stages.,Research and Development,Significant experience in the extraction of bioactive compounds from foods, non-thermal food processing technologies, and the promotion of traditional food products. The postdoctoral research at South China University of Technology particularly emphasized the use of pulsed electric fields and ultrasound in food processing.

Research Focus:

Food Processing and Ingredients,The primary research area includes the development and optimization of food processing techniques and the study of ingredients that enhance the nutritional and functional properties of food products.,Antioxidant Activity of Food Components
Focused on exploring the antioxidant properties of various food components, contributing to the development of health-enhancing food products.,Bioactive Compounds Extraction,Research in this area involves the extraction of bioactive compounds from food sources, with applications in improving the nutritional value and functional properties of food products.,Non-Thermal Technology in Food Processing,Specializes in the use of non-thermal technologies, such as pulsed electric fields and ultrasound, to process food while preserving its nutritional and bioactive components.,Human Nutrition,Investigates the impact of dietary habits on human health, with a particular focus on nutritional strategies to combat chronic diseases in vulnerable populations.,Food Additives and Traditional Food Products,Engages in research to promote the use of traditional food products and develop safe and effective food additives that align with health and safety standards.

Skills:

Food Processing and Ingredients,Expertise in the scientific analysis and development of food products, focusing on food processing and ingredient optimization.,Non-Thermal Food Processing,Specialized knowledge in non-thermal food processing technologies, including pulsed electric fields and ultrasound, to enhance the quality and nutritional value of food products.,Antioxidant Activity Analysis,Skilled in assessing the antioxidant activity of various food components, contributing to the development of health-promoting food products.,Bioactive Compounds Extraction,Proficient in the extraction and application of bioactive compounds from foods, leveraging natural ingredients to enhance food quality and functionality.,Human Nutrition,A strong background in human nutrition, with research focusing on the relationship between dietary habits and health outcomes, particularly in children.

Honors & Awards:

25th February 2016: University of Gezira Scientific Publication Award,Received the University of Gezira’s award for outstanding scientific publication during the academic year 2015-2016, Sudan.,29th December 2014: Jiangnan University President Scholarship,Awarded the Jiangnan University President Scholarship for exceptional academic performance during the 2014-2015 academic year, People’s Republic of China.,30th January 2005: University of Gezira Senate Award for Academic Excellence,Recognized with the Senate Award for Academic Excellence by the University of Gezira for outstanding performance in semester ten, Sudan.,28th June 2003: University of Gezira Senate Award for Academic Excellence,Earned the Senate Award for Academic Excellence from the University of Gezira for outstanding performance in semester seven, Sudan.

Conclusion:

Dr. Azhari Siddeeg Abdelwahab Ahmed To maximize his impact, he could focus on broader applications of his work, seek interdisciplinary collaborations, and enhance the dissemination of his research findings. Overall, he is a highly suitable candidate for the award, demonstrating both the depth and breadth necessary for recognition as a leading researcher in his field.

Publications :

  • Cysteine and homocysteine as biomarker of various diseases
    T Rehman, MA Shabbir, M Inamā€Urā€Raheem, MF Manzoor, N Ahmad, …
    Food Science & Nutrition, 2020
  • Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract
    MF Manzoor, XA Zeng, A Rahaman, A Siddeeg, RM Aadil, Z Ahmed, J Li, …
    Journal of Food Science and Technology, 2019
  • Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum
    A Rahaman, XA Zeng, A Kumari, M Rafiq, A Siddeeg, MF Manzoor, …
    Ultrasonics Sonochemistry, 2019
  • Mode of action and determination of antioxidant activity in the dietary sources: An overview
    A Siddeeg, NM AlKehayez, HA Abu-Hiamed, EA Al-Sanea, AM Al-Farga
    Saudi Journal of Biological Sciences, 2021
  • Ultrasound based modification and structural-functional analysis of corn and cassava starch
    A Rahaman, A Kumari, XA Zeng, MA Farooq, R Siddique, I Khalifa, …
    Ultrasonics Sonochemistry, 2021
  • Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour
    AA Sulieman, KX Zhu, W Peng, HA Hassan, M Obadi, A Siddeeg, …
    Food Chemistry, 2019
  • Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity
    S Azhari, YS Xu, QX Jiang, WS Xia
    Grasas y Aceites, 2014
  • Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders
    W Khalid, A Ali, MS Arshad, F Afzal, R Akram, A Siddeeg, S Kousar, …
    International Journal of Food Properties, 2022
  • Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour
    A Al-Farga, H Zhang, A Siddeeg, M Shamoon, MVM Chamba, N Al-Hajj
    Food Chemistry, 2016
  • Novel processing techniques and spinach juice: Quality and safety improvements
    MF Manzoor, Z Ahmed, N Ahmad, RM Aadil, A Rahaman, U Roobab, …
    Journal of Food Science, 2020
  • Impact of pulsed electric field on rheological, structural, and physicochemical properties of almond milk
    MF Manzoor, N Ahmad, RM Aadil, A Rahaman, Z Ahmed, A Rehman, …
    Journal of Food Process Engineering, 2019
  • Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum
    A Rahaman, A Siddeeg, MF Manzoor, XA Zeng, S Ali, Z Baloch, J Li, …
    Journal of Food Science and Technology, 2019
  • Sugar profile, volatile compounds, composition and antioxidant activity of Sukkari date palm fruit
    A Siddeeg, XA Zeng, AF Ammar, Z Han
    Journal of Food Science and Technology, 2019
  • Pulsed electric field-assisted ethanolic extraction of date palm fruits: Bioactive compounds, antioxidant activity and physicochemical properties
    A Siddeeg, M Faisal Manzoor, M Haseeb Ahmad, N Ahmad, Z Ahmed, …
    Processes, 2019