Ali Rafe | Agricultural and Biological Sciences | Best Researcher Award

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Prof. Dr. Ali Rafe | Agricultural and Biological Sciences | Best Researcher Award

Full Professor at Research Institute of Food Science and Tehcnology, Iran

Dr. Ali Rafe is an accomplished researcher with a Ph.D. in food engineering and extensive experience in food science and technology. He has worked internationally, including as a postdoctoral researcher at WWU Münster under the prestigious George Foster Fellowship and has held faculty positions at the Research Institute of Food Science & Technology (RIFST) in Mashhad, Iran. His research primarily focuses on food rheology, hydrocolloids, and encapsulation, with numerous peer-reviewed publications in high-impact journals. Dr. Rafe has contributed significantly to the academic community, having been recognized with awards such as the George Foster Research Fellowship from the Alexander von Humboldt Foundation. In addition to his academic achievements, he has industry experience in quality control and technical supervision, further bridging the gap between research and practical application. His work is internationally recognized, and he continues to mentor students and lead research initiatives in food science and technology.

Professional Profile

Education

Dr. Ali Rafe’s educational journey is rooted in food science and engineering. He completed his Ph.D. in Food Engineering at Ferdowsi University of Mashhad (FUM) in Iran, where his dissertation focused on the rheological, thermal, and structural properties of β-Lactoglobulin-Basil Seed Hydrocolloid mixtures. Prior to that, he obtained an M.Sc. in Food Science and Technology from FUM, specializing in membrane processes for the degumming, bleaching, and refining of crude canola oil. He also holds a B.Sc. in Food Science and Technology from the University of Tabriz, Iran. His academic pursuits were further complemented by a research scholar position at North Carolina State University (NCSU), USA, in 2011-2012, and a postdoctoral role at WWU Münster, Germany, as part of the George Foster Fellowship awarded by the Alexander von Humboldt Foundation.

Professional Experience

Dr. Ali Rafe has an extensive professional background in both academia and industry. He is currently a Full Professor at the Research Institute of Food Science & Technology (RIFST) in Mashhad, Iran, where he has contributed to advancing research and teaching since 2011. Before achieving this role, he served as an Assistant Professor and Associate Professor at the same institution. Dr. Rafe has also worked as a research scholar at North Carolina State University (NCSU) in the United States and as a postdoctoral researcher at WWU Münster in Germany under the prestigious George Foster Fellowship from the Alexander von Humboldt Foundation. Additionally, he has experience as a part-time lecturer in various universities, teaching subjects such as food technology and quality control. His industry experience includes roles in technical responsibility and quality control at Nutricia-Mashhad Milk Powder and as a lab responsible in the edible oil industry, where he gained hands-on expertise in food production and quality management.

Research Interest

Dr. Ali Rafe’s research interests are primarily focused on food engineering, with a particular emphasis on food rheology, hydrocolloids, and encapsulation technologies. His work explores the rheological, thermal, and structural properties of food systems, particularly the interactions between proteins, polysaccharides, and other food ingredients. He investigates the potential of complex coacervates and their applications in encapsulation for controlled-release delivery systems, which are crucial for improving the stability and bioavailability of bioactive compounds in food products. Additionally, Dr. Rafe’s research delves into the design and optimization of food processing techniques, including membrane processes and food texture analysis, with the goal of enhancing the quality, functionality, and nutritional value of food products. His interdisciplinary approach combines fundamental food science with practical applications, bridging academic research with industry needs.

Award and Honor

Dr. Ali Rafe has received numerous prestigious awards and honors throughout his career, reflecting his excellence in research and contribution to the field of food science and technology. Notably, he was awarded the George Foster Research Fellowship by the Alexander von Humboldt Foundation, a highly esteemed international recognition that highlights his exceptional research in food engineering. This fellowship allowed him to further his academic and research endeavors at WWU Münster in Germany. In addition to this, his work has been acknowledged through various academic awards, grants, and recognition from professional organizations in the food science community. These honors underscore his reputation as a leading researcher and scholar in his field, further enhancing his contributions to both academia and industry.

Conclusion

Dr. Ali Rafe is a highly qualified researcher with a strong academic, research, and industry background. His publication record, international experience, and previous awards make him a strong candidate for the Best Researcher Award. If he can further highlight leadership in research projects, innovation (patents), and funding achievements, his nomination will be even more compelling.

Publications Top Noted

  • Title: Preparation and characterization of zein-kappa carrageenan complex for encapsulation of saffron, and in vitro controlled release study
    Authors: Ardestani, F., Asl, A.H., Rafe, A., Miao, S.
    Year: 2025
    Journal: Food Hydrocolloids
    Volume: 162
    Article ID: 110816
    Citations: 0
  • Title: Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate
    Authors: Ghorbani, A., Rafe, A., Hesarinejad, M.A., Lorenzo, J.M.
    Year: 2025
    Journal: Food Science and Nutrition
    Volume: 13(1)
    Article ID: e4760
    Citations: 0
  • Title: Characterization of caseinate-pectin complex coacervates as a carrier for delivery and controlled-release of saffron extract
    Authors: Ardestani, F., Haghighi Asl, A., Rafe, A.
    Year: 2024
    Journal: Chemical and Biological Technologies in Agriculture
    Volume: 11(1)
    Page: 118
    Citations: 3
  • Title: Complex coacervate of wheat germ protein/high methoxy pectin in encapsulation of d-limonene
    Authors: Jamshidian, H., Rafe, A.
    Year: 2024
    Journal: Chemical and Biological Technologies in Agriculture
    Volume: 11(1)
    Page: 60
    Citations: 5
  • Title: Comparison effects of PEF and SC-CO2 treatments on lycopene, β-carotene, lutein, β-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits
    Authors: Belgheisi, S., Motamedzadegan, A., Rashidi, L., Milani, J.M., Rafe, A.
    Year: 2024
    Journal: Food Science and Nutrition
    Volume: 12(10)
    Pages: 8233–8242
    Citations: 0
  • Title: Phase Separation Behavior of Apple Pectin/Wheat Germ Protein Complex Coacervates
    Authors: Jamshidian Ghale Shahi, H., Rafe, A., Emadzadeh, B., Shekarchizadeh, H.
    Year: 2024
    Journal: Journal of Research and Innovation in Food Science and Technology
    Volume: 13(3)
    Pages: 171–180
    Citations: 0
  • Title: Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects and melting attributes
    Authors: Dara, A., Naji-Tabasi, S., Feizy, J., Fooladi, E., Rafe, A.
    Year: 2024
    Journal: Current Research in Food Science
    Volume: 9
    Article ID: 100811
    Citations: 0
  • Title: Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization
    Authors: Dara, A., Feizy, J., Naji-Tabasi, S., Fooladi, E., Rafe, A.
    Year: 2023
    Journal: Chemical and Biological Technologies in Agriculture
    Volume: 10(1)
    Page: 93
    Citations: 7
  • Title: Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
    Authors: Ataollahi Eshkour, M., Ghorbani-HasanSaraei, A., Rafe, A., Shahidi, S.-A., Naghizadeh Raeisi, S.
    Year: 2023
    Journal: Foods
    Volume: 12(15)
    Page: 2970
    Citations: 0
  • Title: Dynamic rheological properties of sesame protein dispersions
    Authors: Rafe, A., Seddighi, R., Mousavi, M., Bastan, E.
    Year: 2023
    Journal: Legume Science
    Volume: 5(2)
    Article ID: e177
    Citations: 3

 

 

Hasnah Haron | Agricultural and Biological Sciences | Best Researcher Award

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Assoc. Prof. Dr. Hasnah Haron | Agricultural and Biological Sciences | Best Researcher Award

Senior lecturer at Faculty of Health Sciences, Univrsiti Kebangsaan Malaysia, Malaysia

Associate Professor Dr. Ts. Hasnah Haron is a distinguished researcher in nutritional sciences at Universiti Kebangsaan Malaysia, specializing in food composition analysis, soy health benefits, and innovative food product development. With a Ph.D. in Nutritional Sciences, she has garnered international recognition through prestigious fellowships at Cornell University and the Fred Hutchinson Cancer Research Center. Dr. Hasnah has significantly contributed to Malaysia’s nutritional landscape as a national representative for the Asia Pacific Food Analysis Network and a key member of committees developing the country’s Food Composition Database and Dietary Guidelines. Her impactful research is reflected in high-quality publications addressing public health challenges, particularly in salt reduction and nutritional interventions. A dedicated mentor, she has supervised nearly 50 postgraduate students, fostering future leaders in the field. Dr. Hasnah’s commitment to research excellence, innovation, and public health policy makes her a leading figure in advancing nutritional science and wellness.

Professional Profile 

Education

Associate Professor Dr. Ts. Hasnah Haron possesses a robust academic foundation in nutritional sciences and food science. She earned her Ph.D. in Nutritional Sciences from Universiti Putra Malaysia in 2009, where her research focused on calcium absorption and the bioavailability of isoflavones from tempe compared to milk among postmenopausal women. She also holds an M.Sc. in Food Sciences from Universiti Kebangsaan Malaysia (2002), where she honed her expertise in food composition and analysis. Her academic journey began with a B.Sc. (Hons.) in Food Science and Nutrition from Universiti Kebangsaan Malaysia (1996), providing her with a comprehensive understanding of nutrition and food technology. Dr. Hasnah’s education laid a strong foundation for her career in nutritional research and public health, enabling her to contribute significantly to areas such as food product development, nutritional policy formulation, and the advancement of scientific knowledge in food and health sciences.

Professional Experience

Associate Professor Dr. Ts. Hasnah Haron has extensive professional experience in nutritional sciences and food technology. Currently serving as an Associate Professor at Universiti Kebangsaan Malaysia (UKM) since 2013, she has been pivotal in advancing research and education in the field. Prior to this role, she was a Lecturer at UKM from 2002 to 2012, shaping the academic journey of numerous students. Dr. Hasnah’s career began as a Science Officer at UNIPEQ, UKM (1996–1999), where she contributed to food quality and safety initiatives. Beyond academia, she has served in influential roles, including as the National Representative for the Asia Pacific Food Analysis Network and as a member of technical working groups for Malaysia’s Food Composition Database and Dietary Guidelines. Dr. Hasnah’s professional trajectory highlights her dedication to research excellence, policy development, and the promotion of nutritional health, making her a key figure in her discipline.

Research Interest

Associate Professor Dr. Ts. Hasnah Haron’s research interests lie at the intersection of nutrition, health, and food science, with a focus on addressing pressing public health challenges. Her expertise encompasses food composition analysis, where she investigates the nutritional profiles of various foods to inform healthier dietary choices. She is particularly renowned for her work on the health effects of soy consumption, exploring its role in promoting bone health and preventing chronic diseases. Dr. Hasnah is also deeply involved in innovative food product development, emphasizing sustainable and functional foods tailored to diverse consumer needs. Additionally, her research utilizes stable isotope techniques to study calcium absorption and protein quality, contributing to advancements in maternal and child nutrition. Dr. Hasnah’s work is characterized by its multidisciplinary approach, integrating nutrition science, public health, and technology to enhance food safety, improve dietary guidelines, and support the development of evidence-based nutritional policies.

Award and Honor

Associate Professor Dr. Ts. Hasnah Haron has been recognized for her outstanding contributions to research, education, and innovation through numerous awards and honors. She received the prestigious Fellowship from the International Atomic Energy Agency (IAEA) for her groundbreaking research on calcium absorption using stable isotopes at Cornell University, USA. Dr. Hasnah also earned the UKM Young Researcher Fellowship for her research attachment at Fred Hutchinson Cancer Center in Seattle, USA. Her dedication to bone nutrition research earned her a Publication Prize from the Nutrition Society of Malaysia in 2013. Dr. Hasnah has been honored with multiple Excellent Service and Teaching Awards from Universiti Kebangsaan Malaysia, reflecting her commitment to academic excellence. Additionally, she has received accolades for research innovation, including bronze and silver awards at the Invention, Innovation & Design Exposition (IIDEX). These recognitions underscore her contributions to advancing nutritional science and innovative food research on both national and international levels.

Conclusion

Dr. Hasnah Haron is highly suitable for the Best Researcher Award due to her extensive contributions to nutritional sciences, leadership in national and regional food initiatives, impactful research on public health nutrition, and dedication to academic mentorship. Strengthening her international collaborations and focusing on translating research into global health policies would further solidify her case for the award.

Publications Top Noted

  • Title: Daidzein and genistein contents in tempeh and selected soy products
    Authors: H Haron, A Ismail, A Azlan, S Shahar, LS Peng
    Year: 2009
    Citations: 125
  • Title: Comparison of total phenolic contents (TPC) and antioxidant activities of fresh fruit juices, commercial 100% fruit juices, and fruit drinks
    Authors: KH Wern, H Haron, CB Keng
    Year: 2016
    Citations: 69
  • Title: Toxicological evaluation of some Malaysian locally processed raw food products
    Authors: R Sharif, AR Ghazali, NF Rajab, H Haron, F Osman
    Year: 2008
    Citations: 69
  • Title: Amylose and amylopectin in selected Malaysian foods and its relationship to glycemic index
    Authors: SN Shanita, H Hasnah, CW Khoo
    Year: 2011
    Citations: 64
  • Title: Effect of Talbinah food consumption on depressive symptoms among elderly individuals in long-term care facilities, randomized clinical trial
    Authors: MM Badrasawi, S Shahar, ZA Manaf, H Haron
    Year: 2013
    Citations: 58
  • Title: Total phenolic content and antioxidant capacity of beans: organic vs inorganic
    Authors: YH Mastura, H Hasnah, TN Dang
    Year: 2017
    Citations: 50
  • Title: Comparison of physicochemical analysis and antioxidant activities of Nigella sativa seeds and oils from Yemen, Iran, and Malaysia
    Authors: H Haron, C Grace-Lynn, S Shahar
    Year: 2014
    Citations: 44
  • Title: Changes in macronutrient, total phenolic and anti-nutrient contents during preparation of tempeh
    Authors: H Haron, N Raob
    Year: 2014
    Citations: 39
  • Title: Absorption of calcium from milk and tempeh consumed by postmenopausal Malay women using the dual stable isotope technique
    Authors: H Haron, S Shahar, KO O’Brien, A Ismail, N Kamaruddin, SA Rahman
    Year: 2010
    Citations: 28
  • Title: Bone health status and lipid profile among post-menopausal Malay women in Cheras, Kuala Lumpur
    Authors: H Hasnah, I Amin, S Suzana
    Year: 2012
    Citations: 23
  • Title: More ulam for your brain: a review on the potential role of ulam in protecting against cognitive decline
    Authors: Y You, S Shahar, H Haron, HM Yahya
    Year: 2018
    Citations: 20
  • Title: Total phenolic content and antioxidant capacities of instant mix spices cooking pastes
    Authors: Y Hanis Mastura, H Hasnah, YT Yap
    Year: 2017
    Citations: 20
  • Title: Apparent bioavailability of isoflavones in urinary excretions of postmenopausal Malay women consuming tempeh compared with milk
    Authors: H Haron, A Ismail, S Shahar, A Azlan, LS Peng
    Year: 2011
    Citations: 20
  • Title: Development and validation of food frequency questionnaire (FFQ) for estimation of the dietary polyphenol intake among elderly individuals in Klang Valley
    Authors: S Shahar, CH Lin, H Haron
    Year: 2014
    Citations: 16
  • Title: Hubungan di antara Amalan Kebersihan Diri Pengendali Makanan dan Kebersihan Kafetaria di Kolej Kediaman UKM
    Authors: H Sino, Z Mahadi, H Haron, MA Misrin, NI Ismail, MH Mustapa
    Year: 2013
    Citations: 14