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

 

Songyi Lin | Food Science | Best Researcher Award

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Prof Dr. Songyi Lin | Food Science | Best Researcher Award

Professor, Dalian Polytechnic University, China

Songyi Lin is a distinguished academic with an extensive background in food science and engineering. She earned her Bachelor’s degree in Food Engineering from Jilin Vocational Teachers College in 1994. She then pursued her Ph.D. in Agricultural Mechanization Engineering, focusing on agricultural product processing, from Jilin University, completing it in 2005. Songyi further honed her expertise with postdoctoral research in Biology at Jilin University from 2010 to 2013. Her academic journey reflects a continuous pursuit of knowledge, laying a solid foundation for her subsequent research and teaching career.

Profile

Scopus

Evaluation for the “Best Researcher Award” Nomination: Songyi Lin

Strengths for the Award:

Songyi Lin is an accomplished researcher with an extensive background in Food Science and Engineering. Her educational journey, spanning several decades, showcases a commitment to academic excellence and leadership in her field. Lin’s experience as the Dean of the Graduate School at Dalian Polytechnic University and her previous roles as a professor and doctoral tutor at Jilin University highlight her expertise and influence in food science research.

One of her most notable achievements is her recognition as being in the top 2% of scientists globally for two consecutive years. This is a testament to her significant contributions to the field, especially in research focusing on food-borne proteins and peptides. With over 180 SCI papers and 31 EI papers, along with 31 authorized Chinese patents, her work demonstrates a strong research output that has had both academic and practical impacts. Her involvement in numerous research projects, as well as her role in transforming scientific achievements into practical applications, underscores her capability to bridge the gap between research and industry. This extensive research experience makes her a strong candidate for the Best Researcher Award.

Areas for Improvement:

While Songyi Lin’s research achievements are impressive, there are areas where further enhancement could strengthen her nomination. For instance, increasing her involvement in international collaborations and expanding her research’s global reach could enhance her profile. Although she has visited multiple countries for research activities, fostering long-term international partnerships and joint research projects could further elevate her standing in the global research community.

Additionally, while Lin has several patents and publications to her name, increasing her presence in global conferences as an invited speaker or organizing more international workshops could further establish her as a thought leader in her field. Furthermore, although she has already made significant contributions to the practical application of her research, focusing on more interdisciplinary research could open new avenues for innovation and recognition.

Experience

With a rich academic career spanning decades, Songyi Lin has held prominent positions at leading institutions. From 2005 to 2016, she was a Professor and Doctoral Tutor at the School of Food Science and Technology at Jilin University. In June 2016, she joined Dalian Polytechnic University, where she currently serves as the Dean of the Graduate School. Her leadership and expertise in food science have significantly contributed to the advancement of the field, both in academic settings and through her mentorship of future researchers.

🔬 Research Interests

Songyi Lin’s research is primarily focused on the functions of food and nutrition, particularly food-borne proteins and peptides. Her work delves into the functional mechanisms of these proteins, exploring innovative technologies like non-thermal Pulsed Electric Field (PEF) to enhance food quality. Additionally, she is dedicated to understanding the flavor dynamics of sea cucumber, a staple in Chinese cuisine, aiming to improve its production and processing through scientific research. Her research provides vital insights into food science, offering practical applications for the food industry.

🏆 Awards

Throughout her illustrious career, Songyi Lin has received several prestigious awards, underscoring her contributions to food science. Notably, she was ranked among the top 2% of scientists globally in 2022 and 2023. Her accolades include a second prize for the Jilin Provincial Natural Science Award and a first prize for Scientific and Technological Progress from the China Light Industry Federation. These awards highlight her exceptional research achievements and her impact on the scientific community.

📚 Publications Top Notes

Songyi Lin is a prolific researcher with over 180 SCI-indexed papers and 31 EI-indexed papers to her name. Some of her notable publications include:

  • “Oxidative Stress Inhibition by Sea Cucumber Active Peptides” (2021) – Published in the Journal of Food Science, this paper explores the neuroprotective effects of peptides derived from sea cucumber, cited by over 150 articles. Read here.
  • “Non-Thermal Pulsed Electric Field Technology in Food Processing” (2020) – Featured in the Journal of Agricultural and Food Chemistry, this research examines the application of PEF technology in enhancing food quality, cited by over 200 articles. Read here.
  • “The Taste Lock Mechanism of Sea Cucumber” (2019) – Published in Food Chemistry, this study delves into the mechanisms behind flavor retention during thermal processing of sea cucumber, cited by 180 articles. Read here.

Conclusion:

Songyi Lin’s extensive research experience, coupled with her impressive academic and professional achievements, makes her a highly suitable candidate for the “Best Researcher Award.” Her work in food science, particularly in the areas of food-borne proteins and peptides, has not only advanced the scientific understanding but has also contributed to practical industry applications. While there are opportunities for further international collaboration and interdisciplinary research, Lin’s current contributions are already at a level that merits recognition. Her dedication to research, innovation, and education aligns well with the prestigious nature of the Best Researcher Award, making her a deserving nominee.