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:

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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.”Master’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 Inam‐Ur‐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

Azhari Siddeeg Abdelwahab Ahmed| Manufacturing| Best Researcher Award