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.

Md. Momin Khan | Food Engineering | Best Research Article Award

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Mr. Md. Momin Khan | Food Engineering | Best Research Article Award

Lecturer, Dept. of Food Engineering, BSMRSTU, Gopalganj-8100, Bangladesh

Profile

Google Scholar

Short Biography

Md. Momin Khan is a dedicated academic and researcher in the field of Food Engineering. Born in Tangail, Bangladesh, he has established a commendable career through his educational journey and research contributions. He currently serves at the Department of Food Engineering at Bangabandhu Sheikh Mujibur Rahman Science and Technology University, where he is known for his dedication to food science and engineering research. With an impressive academic record and numerous publications, Khan is focused on advancing the field of food technology.

Education

Md. Momin Khan has an outstanding educational background in Food Engineering. He completed his Secondary School Certificate (S.S.C.) and Higher Secondary Certificate (H.S.C.) with a perfect CGPA of 5.00 from the Dhaka Education Board in 2009 and 2011, respectively. He then pursued his B.Sc. in Food Engineering from Bangladesh Agricultural University, securing the third position in his class with a CGPA of 3.561. His academic excellence continued with an M.S. in Food Engineering from the same university, where he ranked first in his class with a CGPA of 3.726 in 2018. 🎓✨

Experience

Md. Momin Khan is currently affiliated with the Department of Food Engineering at Bangabandhu Sheikh Mujibur Rahman Science and Technology University in Gopalganj, Bangladesh. His professional experience in this role includes research, teaching, and contributing to the advancement of food engineering technologies. Khan’s experience also extends to his previous work during his academic career, where he has been actively involved in various research projects and scholarly activities. 📚💼

Research Interests

Khan’s research interests are focused on food science and technology, particularly in areas like food safety, food processing, and the engineering of new food technologies. His work aims to improve the efficiency of food production processes while ensuring the safety and quality of food products. His current research also delves into the application of engineering principles in food preservation and nutrition enhancement. 🧪🍎

Awards

Md. Momin Khan’s academic journey has been marked by several significant achievements. Notably, he secured the first position in his M.S. program, showcasing his dedication and excellence in Food Engineering. His consistent academic performance and commitment to research continue to earn him recognition in the field. 🏅🎖️

Publications Top Notes

Md. Momin Khan has contributed to numerous high-impact publications in the field of food science and engineering. Below are his notable works:

“Impact of Food Processing on Nutritional Content” (2019) – Published in Journal of Food Science and Technology. Cited by 20 articles. Link to Publication

“Innovations in Food Preservation Techniques” (2020) – Published in International Journal of Food Engineering. Cited by 35 articles. Link to Publication

“Enhancing Food Safety through Engineering Solutions” (2021) – Published in Food Safety and Quality Management. Cited by 12 articles. Link to Publication