Yu Juan | Food Preservation | Research Excellence Award

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Assoc. Prof. Dr. Yu Juan | Food Preservation | Research Excellence Award

Henan University of Science and Technology | China

Assoc. Prof. Dr. Yu Juan is a researcher at the Henan Institute of Science and Technology, Xinxiang, China, with expertise in animal science, poultry physiology, and molecular mechanisms of stress adaptation. Her research focuses on the application of transcriptomic and functional genomics approaches to understand heat stress–induced cardiac and metabolic disorders in poultry, as well as the protective roles of traditional and functional feed additives. She has authored 3 peer-reviewed publications indexed in Scopus, receiving 13 citations with an h-index of 2, reflecting the growing impact of her work in poultry science and agricultural biotechnology. Dr. Yu actively collaborates with multidisciplinary teams across animal nutrition, molecular biology, and veterinary sciences. Her research contributes to improving animal welfare, enhancing poultry productivity under climate stress, and supporting sustainable livestock production systems with direct relevance to food security and agricultural resilience.

Citation Metrics (Scopus Preview)

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Featured Publications

Muhammad Usman Khalid | Food Science | Best Paper Award

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Dr. Muhammad Usman Khalid | Food Science | Best Paper Award

Assistant Professor | Bahauddin Zakariya University | Pakistan

Dr. Muhammad Usman Khalid is a distinguished researcher in Food Science and Technology, recognized for his contributions to functional foods, nutraceuticals, and food safety. His work focuses on the exploration of bioactive compounds from medicinal plants such as Withania somnifera, Fagonia arabica, and Tribulus terrestris, emphasizing their therapeutic, antioxidant, and nutraceutical potentials. Through advanced analytical and molecular approaches, he has investigated the nutritional, rheological, and pharmacological properties of natural products, contributing to the development of sustainable food innovations and health-promoting formulations. Dr. Khalid has authored and co-authored several publications in prestigious international journals, including the Journal of Food Processing and Preservation, Natural Product Research, Applied Food Research, Food Science & Nutrition, Toxicology Research, and LWT – Food Science and Technology. His research collaborations extend globally with multidisciplinary teams focusing on food biochemistry, safety, and quality improvement. Beyond research, he has been actively involved in academic teaching, scientific writing, and organizing national and international workshops to promote professional development in food science and nutrition. His scholarly achievements have been recognized through numerous certificates of appreciation, conference participations, and awards highlighting his commitment to advancing food security and public health. Dr. Khalid’s research reflects a profound dedication to bridging traditional ethnomedicine with modern food technologies, aiming to enhance global nutritional resilience. His publications collectively demonstrate expertise in food chemistry, product development, and molecular docking analysis of phytoconstituents with potential therapeutic significance. His membership in professional societies and active engagement in scientific networks underscore his collaborative spirit and leadership within the field. His research continues to inspire innovation at the intersection of food science, health, and sustainability, contributing meaningfully to academia and industry alike. With an established research record comprising 10 indexed publications, 25 citations, and an h-index of 3, Dr. Khalid continues to contribute meaningfully to the global scientific community through impactful, interdisciplinary research.

Profiles: Scopus | ORCID

Featured Publications

1. Arif, A., Sultan, M. T., Nazir, F., Ahmad, K., Kashif, M., Ahmad, M. M., Shehzad, F. K., Mushtaq, S., Khalid, M. U., Noman, A. M., Raza, H., Israr, M., Sohail, H., & Rocha, J. M. (2024). Exploring the therapeutic potential of Caralluma fimbriata for antioxidant and diabetes management: A 28-day rat model study. Toxicology Research, 13(4), tfae094.

2. Bartkiene, E., Klupsaite, D., Starkute, V., Mockus, E., Bartkevics, V., Ruibys, R., Batkeviciute, G., Ozogul, F., Khalid, M. U., & Rocha, J. M. (2024). Characteristics of lacto-fermented whey, milk, hemp and lupine proteins. LWT, 201, 116259.

3. Perveen, S., Sultan, M. T., Amir, M., & Khalid, M. U. (2023). Moringa (Moringa oleifera): Multi-functional role in management of malnutrition and health promotion. In Neglected Plant Foods of South Asia: Exploring and valorizing nature to feed hunger (pp. 301–317). Springer.

4. Younis, M., Afzal, K., Sultan, M. T., Rabail, R., Akhtar, S., Ismail, T., Khalid, M. U., Shabbir, M. A., & Aadil, R. M. (2023). Quality characteristics of Purslane (Portulaca oleracea L.) leaf and stem powder-supplemented cupcakes. Journal of Food Quality, 2023(1), 1329249.

Dr. Muhammad Usman Khalid’s research bridges traditional ethnomedicine and modern food science, advancing the development of functional foods and nutraceuticals that promote public health and disease prevention. His innovative work contributes to global food security, sustainability, and the nutraceutical industry by translating bioactive plant compounds into scientifically validated, health-promoting products.

Yan Wang | Food | Best Researcher Award

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Prof. Dr. Yan Wang | Food | Best Researcher Award

Dr. Yan Wang is a Professor at Harbin University of Commerce, where he leads the Key Laboratory for Food Science & Engineering. His research focuses on food fermentation engineering and biocatalysis, with an emphasis on enzymatic processes, microbial transformation, and food safety. He holds a Ph.D. in Food Science, specializing in enzymatic synthesis and properties analysis of medium-long chain fatty acid starch esters. Dr. Wang has contributed significantly to the study of biotransformation in food, pharmaceuticals, and biobased chemicals. His work is recognized internationally for its practical applications in food production, health, and sustainability. He has received multiple awards for his innovative research, including provincial science and technology awards. With a passion for advancing both theoretical and applied science, Dr. Wang continues to drive research excellence in food science and biocatalysis.

Profile

Scopus

Education

Dr. Yan Wang earned his Ph.D. in Food Science from Harbin University of Commerce in 2013, where he focused on the enzymatic synthesis and properties analysis of medium-long chain fatty acid starch esters. Prior to that, he completed his Master’s degree in Fermentation Engineering, researching biodegradation of Naphthalene and biosynthesis of Indigo by Naphthalene-degrading bacteria at Harbin University of Commerce. Dr. Wang’s academic journey began with a Bachelor’s degree in Food Science and Engineering from Beihua University, where he studied walnut yogurt research. His extensive education in food science, fermentation engineering, and biocatalysis has provided a strong foundation for his groundbreaking work in food safety, biotransformation, and biobased chemicals. His interdisciplinary expertise continues to inform his research, combining theoretical understanding with practical solutions to address global challenges in the food and pharmaceutical industries.

Experience

Dr. Yan Wang has an extensive career in academia, currently serving as a Professor at the School of Food Engineering at Harbin University of Commerce, where he has been part of the faculty since 2013. He began as a lecturer and progressed to an associate professor role before becoming a full professor. His professional research experience spans food fermentation engineering, biocatalysis, and biotransformation processes, focusing on novel microbial resources, industrial fermentation, and bio-separation techniques. Dr. Wang has led several key projects funded by prestigious organizations such as the Heilongjiang Provincial Natural Science Foundation and the National Natural Science Foundation of China. His research spans a wide range of topics, including enzyme catalysis in nonaqueous solvents, chiral drug separation, and biosynthesis of functional compounds. His work integrates fundamental research with applied science to develop new food additives, biocatalytic processes, and sustainable food technologies.

Awards and Honors

Dr. Yan Wang’s work has earned him several prestigious accolades, reflecting his contribution to the field of food science and biocatalysis. In 2020, he received the second prize in the Provincial University Science and Technology Award for his groundbreaking work in the creation of new food additives and food safety detection based on biocatalysis. His research on methane-oxidizing bacteria also earned him the second prize in the Provincial Natural Science Award in 2014. In 2013, his work on the biosynthesis of corn starch palmitate by Novozym 435 received the second prize in the Provincial Natural Science and Technology Academic Achievement Award. Dr. Wang’s awards acknowledge his significant contributions to advancing food science and biocatalysis, positioning him as a leading researcher in his field. His research has had substantial impacts on food safety, sustainability, and the development of novel food technologies.

Research Focus

Dr. Yan Wang’s research focuses on biocatalysis and its application to food, pharmaceuticals, and biobased chemicals. His primary interests lie in enzymatic catalysis in nonaqueous solvents, enzyme stereoselectivity for organic synthesis, and the development of microorganisms for biotransformation and biocatalysis applications. Dr. Wang explores novel microbial resources for industrial fermentation, bio-separation, and purification techniques. He has pioneered research in biosynthesis by methanotrophic bacteria and the separation of chiral drugs using biocatalytic processes. His work in microwave and lipase catalysis aims to improve the efficiency of starch-fatty acid complex preparation in low water activity systems, contributing to sustainable food production technologies. Dr. Wang’s research is integral to advancing food safety, improving industrial fermentation processes, and developing new biocatalytic applications that meet the needs of the food and pharmaceutical industries, all while ensuring environmental sustainability.

Publication Top Notes

  • Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Yu Fu; Jia Ying-Xin; Na Zhang. Cu²⁺ Induced Regulation and Construction of FAD-Mb/Cu-Mb@AuNPs Bi-functional Mimetic Enzyme for Glucose Visualization Detection, Microchemical Journal, 2022, 175: 107207.
  • Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Jiaying Xin; Lirui Sun. Detection of Cu²⁺ by Mb-coupled Lipase Biosensor with Differential Pulse Voltammetry, Food Science, 2021.08.27.
  • Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Jiaying Xin; Lirui Sun. The Preparation of FAD Nucleic Acid Aptamer Sensor and Its Application for Glucose Detection, Food Science, 2021.08.17.
  • Yan Wang; Ye Xue; Peng Gao; Boxin Dou; Jiaying Xin. Visual Detection of Cu(II) Ions in Water Using Gold Nanoparticles Modified with Methanobactin, Mater. Express, 2020, 10(2): 190-198.
  • Yan Wang; Peng Gao; Ye Xue; Jiaying Xin. Novozym435-Gold Nanoparticles Biohybrids as an Efficient Catalyst for Synthesis of Ferulic Acid Starch Ester, Journal of Nanoscience and Nanotechnology, 2019, 20(2): 1066-1073.