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.

Neda Mollakhalili-eybodi | Agricultural and Biological Sciences| Best Researcher Award

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Dr. Neda Mollakhalili-eybodi | Agricultural and Biological Sciences| Best Researcher Award

Associate professor at Shahid sadoughi university of medical science, Iran

Dr. Neda Mollakhalili-Meybodi is an Associate Professor specializing in Food Science and Technology, with academic credentials from Shahid Beheshti University of Medical Sciences. Her research focuses on functional foods, probiotic applications, non-thermal food processing methods, and nutritional enhancement of grains such as quinoa. She has an impressive scholarly output, with over 30 peer-reviewed journal articles and multiple book chapters published by leading academic publishers like Springer and Elsevier. Dr. Mollakhalili-Meybodi’s work is indexed in major scientific databases including Scopus, Google Scholar, and ORCID, reflecting her growing impact in the field. Her studies on cold plasma technology, toxic element mitigation, and food formulation innovations are aligned with global priorities in food safety and public health. She is an active collaborator in interdisciplinary research and contributes meaningfully to both academic knowledge and practical food technology applications. Her achievements and continued research excellence position her as a strong candidate for the Best Researcher Award.

Professional Profile 

Google Scholar
Scopus Profile
ORCID Profile 

Education

Dr. Neda Mollakhalili-Meybodi holds a comprehensive academic background in Food Science and Technology, all from Shahid Beheshti University of Medical Sciences, Tehran, Iran. She earned her Bachelor of Science (B.Sc.) degree in 2012, followed by a Master of Science (M.Sc.) in 2014, and subsequently completed her Ph.D. in 2019. Throughout her academic training, she focused on critical areas within food science, including food safety, functional foods, and food processing technologies. Her doctoral research laid the foundation for her future academic contributions in probiotic formulations and innovative food processing methods. Her consistent academic path reflects a deep commitment to specialization and advancement in food-related sciences. Her education from a leading institution in Iran has equipped her with the theoretical knowledge and technical skills necessary for high-level research and university teaching. This strong academic foundation underpins her professional growth and scholarly achievements in food science and nutrition research.

Professional Experience

Dr. Mollakhalili-Meybodi currently serves as an Associate Professor in Food Science and Technology, where she is engaged in teaching, research, and student supervision. Since earning her Ph.D., she has rapidly advanced in academia through consistent research productivity and meaningful contributions to the scientific community. Her professional responsibilities include curriculum development, supervising graduate theses, peer-reviewing journal articles, and participating in scientific committees. She actively collaborates with multidisciplinary teams on national and international research projects related to food innovation and health. In addition to her academic role, she has co-authored chapters in influential books and contributed to scientific conferences, workshops, and training programs. Her professional presence extends into recognized academic platforms, including Google Scholar, Scopus, and ORCID, where her growing citation record reflects her impact. Her career trajectory showcases not only subject expertise but also a commitment to mentorship and academic leadership in the evolving field of food technology and public health.

Research Interest

Dr. Neda Mollakhalili-Meybodi’s research interests lie at the intersection of food science, nutrition, and biotechnology, with a special focus on functional and probiotic foods, non-thermal food processing, and grain-based innovations. She is particularly recognized for her work on atmospheric pressure cold plasma technology, which she explores for improving the nutritional and safety characteristics of foods such as quinoa and chia seeds. Her studies often examine how novel treatments affect food’s physicochemical, sensory, and antioxidant properties. She has also contributed significantly to research on toxic element reduction, gluten-free bread formulations, and the use of dietary fibers such as inulin. Moreover, she has authored several comprehensive review articles, reflecting her ability to synthesize complex data for the academic and food industry communities. Her research not only advances scientific understanding but also offers real-world applications for food sustainability, safety, and public health improvement, aligning well with global research priorities in food technology.

Award and Honor

While specific awards are not detailed in the available profile, Dr. Mollakhalili-Meybodi’s academic accomplishments reflect a career deserving of recognition. Her prolific publication record, including over 30 indexed articles in reputable journals and several book chapters, indicates high scholarly achievement and consistent contribution to the field of food science. Her work has been featured in journals with significant impact in food safety, nutrition, and processing, signaling peer recognition and subject-matter relevance. The inclusion of her research in Springer and Elsevier publications and her growing citation count in Google Scholar and Scopus further underscore her scientific influence. Additionally, her appointment as Associate Professor shortly after completing her Ph.D. highlights the academic community’s acknowledgment of her expertise and productivity. With continued research excellence and societal relevance, she is well-positioned to receive institutional, national, or international honors in the near future, including awards for innovation, research leadership, and academic distinction in food science.

Conclusion

Dr. Neda Mollakhalili-Meybodi exemplifies academic excellence through her educational background, professional achievements, and impactful research in food science and technology. Her focused work on functional foods, cold plasma treatment, and food safety has contributed substantially to both scientific literature and practical applications in the food industry. As an Associate Professor, she actively engages in teaching, research, and collaboration, shaping the next generation of food scientists while pushing the boundaries of innovation in her field. Her growing recognition through indexed publications, book chapters, and research collaborations positions her as a thought leader in food technology. Although further global recognition and grant leadership would strengthen her portfolio, her current accomplishments strongly support her candidacy for prestigious academic honors. In conclusion, Dr. Mollakhalili-Meybodi is a dedicated, productive, and forward-thinking researcher whose continued contributions are advancing science and improving public health through better food systems and processing technologies.

Publications Top Notes

  • Title: Sheep milk: Physicochemical characteristics and relevance for functional food development
    Authors: CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, …
    Year: 2017
    Citations: 531

  • Title: Probiotic viability in yoghurt: A review of influential factors
    Authors: NM Meybodi, AM Mortazavian, M Arab, A Nematollahi
    Year: 2020
    Citations: 159

  • Title: A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives
    Authors: M Arab, M Yousefi, E Khanniri, M Azari, V Ghasemzadeh-Mohammadi, …
    Year: 2023
    Citations: 131

  • Title: The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
    Authors: K Abdolmaleki, MA Mohammadifar, R Mohammadi, G Fadavi, …
    Year: 2016
    Citations: 123

  • Title: Phytochemicals in cancer prevention: a review of the evidence
    Authors: N Mollakhalili Meybodi, AM Mortazavian, A Bahadori Monfared, …
    Year: 2017
    Citations: 120

  • Title: Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
    Authors: LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, …
    Year: 2016
    Citations: 112

  • Title: Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods
    Authors: N Mollakhalili-Meybodi, M Yousefi, A Nematollahi, N Khorshidian
    Year: 2021
    Citations: 76

  • Title: Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques
    Authors: N Mollakhalili-Meybodi, N Khorshidian, A Nematollahi, M Arab
    Year: 2021
    Citations: 72

  • Title: An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges
    Authors: A Nematollahi, NM Meybodi, AM Khaneghah
    Year: 2021
    Citations: 71

  • Title: Mayonnaise main ingredients influence on its structure as an emulsion
    Authors: M Taslikh, N Mollakhalili-Meybodi, AM Alizadeh, MM Mousavi, …
    Year: 2022
    Citations: 65

  • Title: Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
    Authors: S Tahmouzi, H Meftahizadeh, S Eyshi, A Mahmoudzadeh, B Alizadeh, …
    Year: 2023
    Citations: 59

  • Title: Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour
    Authors: L Zare, N Mollakhalili-Meybodi, H Fallahzadeh, M Arab
    Year: 2022
    Citations: 53

  • Title: Gluten-free bread quality: A review of the improving factors
    Authors: N Mollakhalili Meybodi, MA Mohammadifar, E Feizollahi
    Year: 2015
    Citations: 50

  • Title: Probiotic supplements and food products: Comparison for different targets
    Authors: MN Mollakhalili, AM Mortazavian, S Sohrabvandi, AGDA Cruz, …
    Year: 2017
    Citations: 40

  • Title: Probiotic supplements and food products: a comparative approach
    Authors: N Meybodi, A Mortazavian
    Year: 2017
    Citations: 39

kavya dashora | Food Technology | Best Researcher Award

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Assoc. Prof. Dr. kavya dashora | Food Technology | Best Researcher Award 

AssociateProf, Indian Institute of TEchnology, Delhi, India

Dr. Kavya Dashora is an accomplished Associate Professor at the Centre for Rural Development and Technology, Yardi School of Artificial Intelligence, Indian Institute of Technology, Delhi. With a strong background in plant pathology and tissue culture, she is dedicated to optimizing low-cost management techniques for agricultural diseases, particularly in millets. 🌾✨

Publication Profile

Scopus

Education

Dr. Dashora completed her PhD with distinction in Plant Pathology and Tissue Culture, where her research focused on developing effective management techniques for smut diseases. Her academic excellence and innovative approach set a solid foundation for her impactful career. 🎓🔬

Experience

Before joining IIT Delhi, Dr. Dashora served as an International Research Scientist with the United Nations-CGIAR-CABI. She led significant agricultural projects aimed at empowering women in agriculture and enhancing food systems across diverse global contexts. Her notable work includes establishing policies that promote women’s participation in agriculture and improve agricultural technologies in developing nations. 🌍👩‍🌾

Research Focus

Dr. Dashora’s research focuses on sustainable agricultural practices, women’s empowerment in farming, and the development of innovative technologies for crop management. Her commitment to equity and inclusion is evident in her efforts to enhance the livelihoods of women farmers in various countries, including Afghanistan and Bhutan. 🌱🤝

Awards and Honours

Throughout her career, Dr. Dashora has received numerous accolades for her contributions to agricultural science and women’s empowerment. She is recognized for her pioneering work in developing capacity-building strategies and sustainable agricultural practices that have significantly impacted communities in the Global South. 🏆🌟

Publication Top Notes

Impact study of operating parameters on drying evolution of spherical tea particle under convective influence, 2024, Journal of Food Process Engineering, cited by 0.

Exploring garbage enzymes as novel biocatalyst for enhancing bioprocess performance in composting, 2024, Process Safety and Environmental Protection, cited by 1.

Innovative sensor design for reliable detection of formaldehyde adulteration in milk, 2024, Sensors and Actuators A: Physical, cited by 0.

Degradation of Rice Straw in the Presence of ZnO Nanoparticles and Cellulase Production with the Help of Streptomycetes Species, 2024, Waste and Biomass Valorization, cited by 0.