Zohreh Hamidi-Esfahani | Food Chemistry | Best Researcher Award

Published on by Analytical Chemistry

Prof. Zohreh Hamidi-Esfahani | Food Chemistry | Best Researcher Award

Tarbiat Modares University | Iran

Profiles

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Early Academic Pursuits

Dr. Zohreh Hamidi-Esfahani began her academic journey in Chemical Engineering with a focus on Food Technology at the University of Tehran. Her passion for applying engineering principles to food systems led her to pursue graduate studies in Food Science and Technology at Tarbiat Modares University. Building on her interdisciplinary foundation, she completed a doctorate in Chemical Engineering with specialization in Biotechnology, equipping her with a robust scientific background essential for innovation in food biotechnology and processing.

Professional Endeavors

Dr. Hamidi-Esfahani has advanced through various academic ranks at Tarbiat Modares University, from instructor to full professor. Her consistent professional growth reflects her dedication to teaching, research, and leadership within the academic community. She has also contributed significantly as a referee for a wide range of scientific journals, both nationally and internationally, reflecting her reputation and expertise in the field.

Contributions and Research Focus

Her research focus lies at the intersection of biotechnology and food engineering. She has made substantial contributions in areas such as solid-state fermentation, microbial enzyme production, development of probiotic foods, and the use of novel technologies in food processing. She has worked extensively on the valorization of agro-industrial waste, especially date seeds, for the production of prebiotics and other functional food components. Her work also encompasses the development of active food packaging systems and co-encapsulation technologies for probiotics and plant extracts.

Impact and Influence

Dr. Hamidi-Esfahani’s work has had a tangible impact on food biotechnology and sustainable food systems. Her contributions to solid-state fermentation and microbial production processes have direct industrial applications, particularly in enzyme production and functional food development. Furthermore, her research into replacing synthetic additives with natural alternatives in processed meat products underscores her commitment to food safety and public health. Through patents and applied projects, her research has extended beyond academia into practical industry solutions.

Academic Citations and Recognition

Her publications in high-impact journals such as Food Chemistry, LWT, and Food Reviews International demonstrate both depth and breadth in scholarly output. Her work has been cited in a wide array of academic and industrial research, signifying her influence within the global scientific community. Recognition from peer-reviewed journals and repeated invitations to act as a reviewer highlight her credibility and standing in the field.

Technical and Research Skills

Dr. Hamidi-Esfahani is proficient in advanced techniques related to enzymology, microbial fermentation, food encapsulation, and biopolymer interactions. Her methodological expertise includes response surface methodology, food drying technologies, fermentation optimization, and the development of bioactive films. Her multidisciplinary skills allow her to integrate chemical engineering principles with food science innovations effectively.

Teaching and Academic Mentorship

As a graduate-level educator, she has taught a range of courses including Engineering of Food Technology, Industrial Microbiology, Biotechnology in Food Technology, and Advanced Food Processing. Her teaching approach integrates research and practical application, nurturing critical thinking and innovation among students. She has mentored numerous graduate theses and research projects, shaping the next generation of scientists in food science and technology.

Patents and Industrial Applications

Dr. Hamidi-Esfahani is an inventor on several national and international patents, including methods for glutamic acid production from food waste, natural pigment replacement in meat processing, and enzyme immobilization technologies. Her patented innovations, such as modified bioreactors for fermentation and bioactive nanofiber systems, reflect a strong orientation toward applied science and technology transfer to industry.

Legacy and Future Contributions

Dr. Hamidi-Esfahani’s legacy is one of interdisciplinary excellence and innovation in food biotechnology. Her academic and research contributions have paved the way for sustainable and health-oriented advancements in food processing and preservation. Looking ahead, her focus on integrating emerging technologies such as nanotechnology, encapsulation systems, and probiotic food development will continue to address global challenges in food security and health.

Notable Publications

Effect of potato pulp as a natural antioxidant on fat oxidation of fish waste during solid-state fermentation
Authors: H. Safdari, Z. Hamidi-Esfahani
Journal: Applied Food Research
Year: 2025

Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes
Authors: E. Rahmati, M.H. Khoshtaghaza, A. Banakar, M.T. Ebadi, Z. Hamidi-Esfahani
Journal: Heliyon
Year: 2024

Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics
Authors: V. Dadkhodazadeh, Z. Hamidi-Esfahani, M. Khan-Ahmadi
Journal: Applied Food Research
Year: 2024

The influence of co-encapsulated L. plantarum and Silybum marianum seed extract on the physicochemical properties of synbiotic cheese during ripening
Authors: M. Bakhtiyari, Z. Hamidi-Esfahani, M. Barzegar
Journal: Food Chemistry: X
Year: 2024

Use of encapsulated garlic oil in low-fat salad dressings: Physicochemical, microbial and sensory properties
Authors: K. Khoshtinat, M. Barzegar, M.A. Sahari, Z. Hamidi
Journal: Applied Food Biotechnology
Year: 2022

Conclusion

Dr. Zohreh Hamidi-Esfahani stands as a leading figure in food biotechnology and engineering. Through decades of academic leadership, impactful research, and mentorship, she has contributed significantly to scientific progress and industrial practice. Her blend of theoretical depth and applied innovation makes her an asset to the academic and scientific community, positioning her as a strong candidate for recognition and further academic distinction.

Neşe Yilmaz Tuncel | Food Chemistry | Best Researcher Award

Published on by Analytical Chemistry

Prof Dr. Neşe Yilmaz Tuncel | Food Chemistry | Best Researcher Award

Çanakkale Onsekiz Mart University, Turkey

 Profiles👨‍🎓

📚 Early Academic Pursuits

Dr. Neşe Yılmaz Tuncel completed her Bachelor’s Degree in Food Engineering at Trakya University, Turkey, from 2002 to 2006. She then pursued her Master’s Degree in Food Engineering at Çanakkale Onsekiz Mart University, where she focused on the effects of different drying techniques on the physical, chemical, and toxicological properties of corn from 2006 to 2008. Her academic journey continued with a Doctoral Degree at the same university, earning her Ph.D. from 2008 to 2014. Her doctoral research centered on the stabilization of rice bran using short wave infrared energy and the utilization of stabilized bran in food products.

💼 Professional Endeavors

Currently, She serves as a Professor in the Department of Food Technology at Çanakkale Onsekiz Mart University, Turkey. She has also conducted postdoctoral research at ETH Zurich (Eidgenössische Technische Hochschule Zürich) in Switzerland during 2014-2015, focusing on the characterization of oxidation products of cereal-derived beta-glucan. Her academic and professional roles have allowed her to contribute significantly to the field of food technology.

🔬 Contributions and Research Focus

Her research primarily revolves around food engineering, with a significant focus on the stabilization of food products, particularly rice bran, using innovative techniques such as infrared energy. She holds a patent for the method of stabilization of rice bran with infrared energ. Her published work in SCI-indexed journals reflects her commitment to advancing knowledge in food technology, specifically in areas related to food safety and quality.

🌍 Impact and Influence

She has made a considerable impact in her field, evident through her extensive research output, with over 30 SCI-indexed publications. Her work not only contributes to scientific literature but also influences practical applications in food processing and technology, enhancing the safety and quality of food products.

📊 Academic Cites

Her publications have garnered attention in the scientific community, demonstrating her expertise and the relevance of her research in food engineering. The citation metrics of her work reflect her influence on both academic peers and industry practices.

🛠️ Technical Skills

She possesses a robust skill set in food technology, particularly in the areas of food stabilization, analytical techniques, and product development. Her technical expertise includes the application of infrared technology in food processing and the analysis of food components, which are critical for her research.

👩‍🏫 Teaching Experience

In her role as a professor, She is dedicated to educating the next generation of food engineers. She teaches various courses related to food technology, sharing her knowledge and experience with students while fostering a learning environment that encourages research and innovation.

🌱 Legacy and Future Contributions

Her legacy lies in her contributions to food science and technology, especially regarding the sustainability and quality of food products. Looking forward, she aims to continue her research on food safety and innovation, focusing on developing more efficient and environmentally friendly food processing techniques.

Notable Publications📖