Muhammad Hussain Ghazali | Food Science and Engineering | Young Researcher Award

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Mr. Muhammad Hussain Ghazali | Food Science and Engineering | Young Researcher Award

South China University of Technology | China

Mr. Muhammad Hussain Ghazali is a doctoral researcher in Food Science and Engineering, recognized for pioneering contributions in meat science, nonthermal preservation technologies, and biobased packaging, with a particular distinction for advancing camel meat research in Pakistan. He holds a Doctor of Veterinary Medicine, an M.Phil. in Meat Science and Technology, and is pursuing a Ph.D. with a specialization in cold plasma–integrated bio-based packaging systems for meat quality and safety monitoring. His professional experience spans research, editorial service, mentoring, and scientific reviewing, including active peer-review contributions for leading international journals and verified reviewer status through global academic platforms. His research focuses on meat quality evaluation, cold plasma applications, sustainable packaging, analytical characterization techniques, and emerging omics-based food quality assessment, supported by competence in advanced data analysis tools. He has contributed to the scientific community through publications, collaborative projects, and active engagement in international research networks across multiple regions. His recognitions include editorial and reviewer certifications, distinctions for peer-review excellence, and involvement with reputable scientific bodies. Demonstrating strong analytical capacity, leadership potential, and a global research outlook, he continues to build a growing academic profile that reflects innovation, scientific rigor, and commitment to advancing food safety and engineering research.

Profiles: Google Scholar | Scopus | ORCID

Featured Publications

1. Ghazali, M. H., Bakhsh, M., Zainab, U., Faraz, A., Munir, M. U., Channo, A., … (2023). Camel meat production, consumption and nutritive value: Present status and future prospects. International Journal of Camel Science, 5, 123–136.

2. Bakhsh, M., Ghazali, M. H., Yar, M. K., Channo, A., Kashif, M., Ijaz, M., … (2023). The role of fish in global food and nutrition security: Current aspects and future prospects. University of Sindh Journal of Animal Sciences, 7(4), 23–35.

3. Ghazali, M. H., Keener, K. M., Pan, Y., Zou, S., … (2025). Cold plasma-integrated bio-based packaging for meat quality and safety monitoring: A mini review. Food Wellness, 1(1), 100004.

4. Muhammad Hussain Ghazali, L. B., & Saleem, F. (2025). Cold plasma and high-pressure processing in sustainable meat preservation: A review. Food, Nutrition, and Health, 2(22), 1–14.

5. Shah, S. H. R., Qamar, M. H., Ghazali, M. H., Ali, S., Bilal, M., Fawad, A., Khalil, H. U. R., … (2024). New insights in uterine involution and ovarian resumption in domestic animals. Acta Scientific Veterinary Sciences, 6(6).

Mr. Muhammad Hussain Ghazali’s research advances innovative, sustainable approaches to meat safety and quality, contributing to global food security through nonthermal preservation and biobased packaging technologies. His work supports industry transformation by promoting safer, eco-friendly processing solutions and expanding scientific understanding of underexplored meat resources.

Muhammet İrfan AKSU | Food Engineering | Best Researcher Award

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Prof. Muhammet İrfan AKSU | Food Engineering | Best Researcher Award

Muhammet İrfan AKSU | Ataturk University | Turkey

Prof. Muhammet İrfan AKSU is a distinguished researcher and professor in food science and technology, with extensive expertise in meat and dairy product research. His academic career spans decades, encompassing teaching at undergraduate, postgraduate, and associate degree levels, as well as supervising numerous theses that contribute to innovation in food quality, preservation, and processing. He has held key administrative and scientific roles, including department head, committee memberships, and participation in research evaluation boards, reflecting his leadership and commitment to advancing academic standards. Prof. AKSU’s research integrates practical applications with rigorous scientific methodology, addressing critical challenges in sustainable food production and novel product development. His work has achieved significant measurable impact, as evidenced by his Google Scholar profile, which reports 1,720 citations across 83 documents, with an h-index of 24, highlighting his influence and recognition within the international scientific community.

Profiles: Scopus | Google Scholar | ORCID

Featured Publications

1. N. Aktaş, M. İ. Aksu, and M. Kaya, “The effect of organic acid marination on tenderness, cooking loss and bound water content of beef,” Journal of Muscle Foods, vol. 14, no. 3, pp. 181-194, 2003. [149 citations]

2. M. İ. Aksu, M. Kaya, and H. W. Ockerman, “Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat,” Journal of Muscle Foods, vol. 16, no. 3, pp. 192-206, 2005. [127 citations]

3. M. İ. Aksu and M. Kaya, “Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage,” Food Control, vol. 15, no. 8, pp. 591-595, 2004. [114 citations]

4. E. Alp and M. İ. Aksu, “Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef,” Meat Science, vol. 86, no. 2, pp. 468-473, 2010. [108 citations]

5. M. Macit, V. Aksakal, E. Emsen, N. Esenbuğa, and M. İ. Aksu, “Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs,” Meat Science, vol. 64, no. 1, pp. 1-6, 2003.

Fatemeh Ghannadiasl | Food Sciences and Nutrition | Women Researcher Award

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Assoc. Prof. Dr. Fatemeh Ghannadiasl | Food Sciences and Nutrition | Women Researcher Award

University of Mohaghegh Ardabili, Iran

Dr. Fatemeh Ghannadiasl is an esteemed Associate Professor in the Department of Food Science and Technology at the University of Mohaghegh Ardabili, Iran. With a strong background in nutrition and public health, she has dedicated her career to advancing research in obesity, dietary behavior, and food safety. Beyond academia, she actively contributes to health initiatives, serving in key roles such as Head of the Counseling, Health, and Lifestyle Center. Dr. Ghannadiasl’s extensive research on body image, metabolic disorders, and functional foods has had a profound impact on women’s health and community well-being. Her commitment extends beyond research, as she plays an influential role in public health policy and education. Through her leadership in various governmental and academic committees, she continuously works to improve nutritional awareness and lifestyle interventions, making significant contributions to both scientific knowledge and practical health applications.

Professional Profile

Education

Dr. Ghannadiasl earned her Ph.D. in Nutrition from the University of Mohaghegh Ardabili, Iran, in 2013, where she conducted groundbreaking research on dietary patterns and metabolic health. Prior to that, she completed her M.Sc. in Nutrition at the same institution in 2005, focusing on dietary interventions for obesity management. Her academic journey began with a B.Sc. in Nutrition in 1999, laying the foundation for her expertise in food science and dietetics. Throughout her education, she developed a keen interest in the intersection of nutrition and chronic disease prevention, shaping her future research directions. Her strong academic background, combined with practical clinical experience, has equipped her with a deep understanding of nutrition’s role in public health. Dr. Ghannadiasl’s continuous pursuit of knowledge has positioned her as a leading expert in her field, inspiring her to contribute to both academic advancements and real-world health solutions.

Professional Experience

Dr. Ghannadiasl has been serving as an Associate Professor at the University of Mohaghegh Ardabili since 2013, where she teaches and mentors students while conducting impactful research. She also leads public health initiatives as the Head of the Counseling, Health, and Lifestyle Center, promoting wellness and nutritional awareness. Her previous roles include managing a Nutrition Clinic in Ardabil Province, where she provided dietary consultations and health interventions. Additionally, she has contributed to hospital-based quality improvement programs, ensuring better dietary practices in medical settings. Her involvement in governmental committees, such as the Women and Family Committee of Ardabil Governorate, highlights her dedication to policymaking in health and nutrition. Through her diverse professional experiences, she has played a crucial role in shaping food safety regulations, dietary guidelines, and community-based nutrition programs, bridging the gap between research and practical health applications.

Research Interests

Dr. Ghannadiasl’s research focuses on nutrition, obesity, metabolic disorders, and public health, with a particular emphasis on women’s health and lifestyle interventions. She has explored the effects of low-calorie diets on body composition, insulin resistance, and weight management in obese women. Her studies also investigate the psychological and behavioral aspects of nutrition, such as body image dissatisfaction and eating self-efficacy. In addition, she has contributed to food safety research, examining aflatoxin contamination in food products. Her interdisciplinary approach integrates food science, dietetics, and behavioral health to develop effective nutritional strategies for disease prevention. By collaborating with health professionals and policymakers, she aims to translate research findings into actionable dietary recommendations. Her work has significantly influenced public health policies and interventions, particularly in improving the nutritional awareness of women and high-risk populations.

Awards and Honors

Dr. Ghannadiasl has been recognized for her outstanding contributions to nutrition and public health through numerous awards and honors. She has received accolades for her research on obesity management, including awards for excellence in scientific publications and innovative dietary interventions. Her work in women’s health has earned her recognition from national and international health organizations. Additionally, her contributions to community health initiatives and policymaking have been acknowledged through prestigious governmental and academic awards. She has been invited as a keynote speaker at renowned conferences, where she shares her expertise on nutrition and metabolic health. Her dedication to mentorship and education has also been honored through teaching excellence awards. Dr. Ghannadiasl’s achievements highlight her commitment to advancing scientific knowledge, improving health outcomes, and empowering communities through nutrition research and education.

Conclusion

Dr. Fatemeh Ghannadiasl is a highly qualified and impactful researcher whose work aligns closely with the Research for Women Researcher Award. Her contributions to women’s health, public nutrition, and obesity research make her a strong candidate. Strengthening international collaborations, securing larger research grants, and diversifying her research topics would further enhance her suitability for prestigious awards. Overall, she is well-suited for this award and would be a deserving recipient.

Publications Top Noted

  • Author: Ghannadiasl, F., & Jahdoust, Z.
  • Year: 2024
  • Title: Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk
  • Journal: Iranian Food Science and Technology Research Journal
  • Citations: 1