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

Jean-Paul Chavas | Physics and Astronomy | Best Research Article Award

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Prof. Jean-Paul Chavas | Physics and Astronomy | Best Research Article Award

Professor at University of Wisconsin-Madison,United States

Jean Paul Chavas is an esteemed Emeritus Professor at the University of Wisconsin-Madison, specializing in agricultural and applied economics. With a Ph.D. from the University of Missouri, his research encompasses production economics, risk management, and welfare analysis, resulting in a prolific publication record in leading academic journals. Chavas has received numerous accolades, including the Appreciation Club Award from the American Applied Economic Association, and has made significant contributions to agricultural policy through international consulting roles. As a dedicated educator, he has mentored several award-winning students and has been actively involved in professional societies, further solidifying his influence in the field. His extensive experience and commitment to advancing agricultural economics position him as a distinguished candidate for the Best Researcher Award.

Profile:

Strengths for the Award:

  1. Extensive Research Background: Chavas has a robust research history with a focus on production economics, risk management, and welfare analysis. His Ph.D. dissertation and subsequent research contributions have significantly advanced knowledge in these fields.
  2. Prolific Publication Record: His numerous publications in reputable journals, including forthcoming works, demonstrate his ongoing contribution to agricultural economics. Notably, his articles cover critical areas like economic resilience, risk management, and market dynamics, indicating his broad expertise.
  3. Awards and Recognitions: Chavas has received multiple awards, including the Appreciation Club Award from the American Applied Economic Association (2024) and numerous Outstanding Journal Article Awards. These accolades reflect the high regard in which his work is held by peers.
  4. Teaching and Mentorship: As a professor and mentor, Chavas has supervised multiple successful Ph.D. and M.S. students, leading them to award-winning research. His commitment to teaching is evident through his various teaching roles and the recognition he has received for his teaching excellence.
  5. International Experience: His consulting roles in countries such as Tunisia and Burkina Faso illustrate his ability to apply research findings to real-world problems and contribute to international agricultural policy reform.
  6. Professional Memberships and Editorial Roles: Chavas’s active involvement in professional societies and his role as an associate editor for a prominent journal underscore his influence and engagement in the academic community.

Areas for Improvement:

  1. Diversity in Research Topics: While Chavas has a strong foundation in agricultural economics, exploring emerging areas such as climate change impacts on agriculture or digital agriculture could enhance the relevance and applicability of his research.
  2. Increased Collaboration: Engaging in interdisciplinary research or collaborating with professionals from other fields (e.g., environmental science, technology) could broaden the impact of his work and foster innovative solutions to complex agricultural challenges.
  3. Outreach and Public Engagement: Strengthening efforts to communicate research findings to broader audiences, including policymakers and the public, could amplify the societal impact of his work.

Education:

Jean Paul Chavas has an extensive educational background in agricultural economics. He obtained his Ph.D. in Agricultural Economics from the University of Missouri, Columbia, in 1978, where he also earned his M.S. in the same field in 1976. His doctoral thesis focused on an econometric model of the U.S. poultry industry, showcasing his analytical skills and research aptitude. Prior to this, Chavas completed his undergraduate education as an Ingénieur Agricole at I.S.A.R.A. Lyon, France, from 1968 to 1972, along with a License ès Sciences Naturelles from the University of Lyon. This strong foundation in both practical and theoretical aspects of agricultural sciences has equipped him with the expertise needed to excel in his academic and research pursuits.

Experience:

Jean Paul Chavas has a distinguished career in agricultural economics, serving as a professor at the University of Wisconsin-Madison since 1982, where he progressed from associate professor to professor and is currently an emeritus professor. His research focuses on production economics, risk management, quantitative methods, and welfare analysis. Chavas has also held teaching positions at institutions like Texas A&M University and the University of Maryland, College Park. Additionally, he has contributed to international agricultural policy as a consultant for USAID projects in Tunisia and Burkina Faso. His early career included an academic role in Madagascar and various research assistantships. Chavas’s extensive experience in research and teaching, combined with his international consulting work, underscores his significant impact on the field of agricultural economics.

Research Focus:

Jean Paul Chavas’s research focuses primarily on production economics, risk management, and welfare analysis within the agricultural sector. His work employs quantitative methods to analyze complex economic dynamics, particularly concerning agricultural policies, market behaviors, and the impact of external factors such as energy prices and technological advancements. Chavas has contributed significantly to understanding the economic resilience of agricultural systems, the interplay between agriculture and energy markets, and the implications of risk management strategies for farm production decisions. His ongoing research encompasses emerging topics such as the effects of price volatility and commodity dynamics, emphasizing the practical application of his findings to inform policy decisions and improve food security on a global scale.

Publications Top Notes:

  1. Stochastic instability: A dynamic quantile approach
    • Authors: Chavas, J.-P.
    • Year: 2024
    • Citations: 0
  2. Agricultural risk management and technology
    • Authors: Chavas, J.-P.
    • Year: 2023
    • Citations: 0
  3. Optimal control under nonconvexity: A generalized Hamiltonian approach
    • Authors: Chavas, J.-P.
    • Year: 2023
    • Citations: 3
  4. The dynamic impacts of disease outbreak on vertical and spatial markets: The case of African Swine Fever in China
    • Authors: Wang, L., Chavas, J.-P., Li, J.
    • Year: 2023
    • Citations: 2
  5. Dynamic modeling of biotechnology adoption with individual versus social learning: An application to U.S. corn farmers
  • Authors: Yoo, D.-I., Chavas, J.-P.
  • Year: 2023
  • Citations: 5

Conclusion:

Jean Paul Chavas is a deserving candidate for the Best Researcher Award, given his extensive research contributions, accolades, teaching excellence, and impactful international experience. While there are areas for improvement, particularly in diversifying research topics and increasing public engagement, his track record indicates a commitment to advancing agricultural economics and enhancing food security globally. His leadership in the field makes him a valuable asset to the academic community and society at large.