Abubakar Ahmad | Food Science | Young Scientist Award

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🌟Mr. Abubakar Ahmad, Food Science, Young Scientist Award🏆

Abubakar Ahmad at Prince of Songkla University, Nigeria

Abubakar Saleh Ahmad is a Ph.D. researcher specializing in food science and technology engineering, with a focus on food technology and product development. He is currently pursuing his Ph.D. at Prince of Songkhla University, Thailand, where his research focuses on inhibiting melanosis and extending the quality of Pacific white shrimp using plant phenolic compounds combined with pulse electric field and vacuum impregnation technologies. Abubakar has a diverse educational background, including a B.Tech. in Food Technology from Bells University of Technology and an MSc. in Food Science and Tech. Engineering from Hungarian University of Agriculture and Life Sciences. He has gained practical experience through internships and work at organizations like Dangote Farms Limited and the National Food Chain Safety Office. Abubakar is skilled in various analytical techniques such as HPLC, GC, GC‑MS, AAS, ICP, ELISA, PCR, and microscopy. He is proficient in software like MS Office, statistical software, and professional software such as SPD, Bimileap, Shape, and Combase.cc, R-studio, Zeliosoft PLC. Abubakar is described as hardworking, self-motivated, and focused on objectives, with excellent communication skills and the ability to work both independently and in a team.

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Scopus Profile

Citations: 5 citations from 4 documents

Documents: 3 documents associated with the profile

h-index: 2 (h-index is a metric that measures both the productivity and citation impact of a researcher’s publications. An h-index of 2 means that there are at least 2 publications by the author that have been cited at least 2 times each.)

Education:

Abubakar Saleh Ahmad holds a Ph.D. in Food Science and Technology from Prince of Songkhla University, Thailand, specializing in seafood science and innovation. Prior to his Ph.D., he completed an MSc. in Food Science and Tech. Engineering with a specialization in Food Technology and Product Development from Hungarian University of Agriculture and Life Sciences (MATE), Budapest, and a B.Tech. in Food Technology from Bells University of Technology, Ota. He also completed his secondary and primary education in Kano, Nigeria.

Research Focus:

Abubakar’s research primarily focuses on inhibiting melanosis and extending the quality of Pacific white shrimp using plant phenolic compounds combined with pulse electric field and vacuum impregnation technologies. His research aims to address critical issues in the seafood industry related to discoloration and shelf life extension of shrimp products. By integrating various technologies and compounds, Abubakar seeks to enhance the quality and marketability of seafood products, contributing to the sustainability and growth of the industry.

Professional Journey:

Abubakar Saleh Ahmad has gained valuable professional experience through internships and employment in the food industry and academia. He has worked as a Shift Quality Analyst at Dangote Farms Limited, Tomato Processing Factory in Kano, where he led quality control efforts and ensured compliance with standards throughout the production process. Additionally, he has served as a Graduate Student Intern at the National Food Chain Safety Office, Analytical Reference Laboratory in Budapest, where he participated in food and feed analysis and detection of adulterations using various techniques. Abubakar’s diverse experiences have equipped him with practical skills and insights essential for his research and professional growth.

Publications Noted & Contributions

Abubakar possesses a diverse skill set encompassing both technical expertise and soft skills. He is proficient in various analytical techniques such as High-Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), Mass Spectrometry (MS), Atomic Absorption Spectroscopy (AAS), Inductively Coupled Plasma (ICP), Enzyme-Linked Immunosorbent Assay (ELISA), Polymerase Chain Reaction (PCR), and microscopy. Moreover, he is adept in using software tools like MS Office, statistical software, and professional applications such as SPD, Bimileap, Shape, Combase.cc, R-studio, and Zeliosoft PLC. Abubakar’s strong communication skills, attention to detail, and ability to work both independently and in a team contribute to his effectiveness in academic research and industrial settings.

Title: Combined effect of prior pulsed electric field, dechlorophyllized soursop leaf extract and vacuum impregnation on melanosis inhibition and shelf-life extension of refrigerated Pacific white shrimp

Authors: Ahmad, A.S., Sae-leaw, T., Ma, L., Zhang, B., Benjakul, S.

Journal: Food Control, 2024, 163, 110494

Abstract: This article discusses the combined effect of prior pulsed electric field treatment, dechlorophyllized soursop leaf extract, and vacuum impregnation on inhibiting melanosis and extending the shelf life of refrigerated Pacific white shrimp.

Title: Antioxidant and antimicrobial activities of Ethanolic Jik (Barringtonia acutangula) leaf extract and its application for shelf-life extension of Pacific white shrimp meat during refrigerated storage

Authors: Ahmad, A.S., Sae-leaw, T., Zhang, B., Benjakul, S.

Journal: Food Control, 2024, 155, 110037

Abstract: This article explores the antioxidant and antimicrobial activities of Ethanolic Jik leaf extract and its application for extending the shelf life of Pacific white shrimp meat during refrigerated storage.

Title: Impact of Ethanolic Thai Indigenous Leaf Extracts on Melanosis Prevention and Shelf-Life Extension of Refrigerated Pacific White Shrimp

Authors: Ahmad, A.S., Sae-leaw, T., Zhang, B., Kim, J.T., Benjakul, S.

Journal: Foods, 2023, 12(19), 3649

Abstract: This article investigates the impact of ethanolic Thai indigenous leaf extracts on preventing melanosis and extending the shelf life of refrigerated Pacific white shrimp.

Firuze Ergin Zeren | Food Technology | Best Researcher Award

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🌟Assoc Prof Dr. Firuze Ergin Zeren, Food Technology, Best Researcher Award🏆

Associate Professor at Akdeniz Universty, Turkey

Firuze Ergin Zeren is an Associate Professor in the Department of Food Engineering at Akdeniz University. With a background in Food Engineering and extensive research experience, she has made significant contributions to the field, particularly in dairy processing, probiotics, and encapsulation techniques. Her academic journey includes degrees from prestigious Turkish universities, culminating in a Doctorate from Akdeniz University. She is proficient in English, enabling her to engage effectively in international research collaborations.

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Scopus Profile

ORCID Profile

Firuze Ergin Zeren has a strong publication record with 98 articles indexed by SCI, SSCI, AHCI, and other reputable databases. She has received over 100 citations in Web of Science (WoS) and Scopus, demonstrating the impact of her research. Her H-Index, both in WoS and Scopus, stands at 6, indicating the significance of her contributions to the scientific community.

Citations: 139 citations by 119 documents

Documents: 19

h-index: 8

Education:

Firuze Ergin Zeren pursued her academic journey with dedication, earning her Bachelor’s degree in Food Engineering from Pamukkale University. She furthered her studies with a Postgraduate degree and eventually completed her Doctorate at Akdeniz University. Additionally, she holds an Associate Degree in Business Administration from Anadolu University, demonstrating her multidisciplinary approach to research.

Research Focus:

Dr. Zeren’s research focuses on various aspects of food engineering and technology, with particular emphasis on dairy processing, probiotics, encapsulation techniques, and food microbiology. Her work explores topics such as the optimization of encapsulation methods, the utilization of probiotics in dairy products, and the investigation of food properties under different processing conditions.

Professional Journey:

Beginning as a Research Assistant at Akdeniz University, Dr. Zeren progressed to the position of Assistant Professor before attaining her current role as an Associate Professor. Throughout her professional journey, she has been actively engaged in research, teaching, and supervising students, contributing significantly to the academic community.

Honors & Awards:

Although specific honors and awards are not mentioned in the provided information, Dr. Zeren’s prolific publication record, citation impact, and active involvement in research projects suggest that she has likely received recognition for her contributions to the field.

Publications Noted & Contributions:

Dr. Zeren has published extensively in peer-reviewed journals and conference proceedings, covering a wide range of topics in food engineering and technology. Her notable publications include articles on the incorporation of encapsulated bacteria into yogurt, the effects of lactose hydrolysis and salt content on dairy products, and the application of different drying methods on the properties of powders containing bacteriophages.

Title: Physical and microbiological properties of yoghurt powder produced by refractance window drying

Journal: International Dairy Journal

Year: 2018

DOI: 10.1016/j.idairyj.2018.06.002

EID: 2-s2.0-85049322956

Contributors: Tontul, İ.; Ergin, F.; Eroğlu, E.; Küçükçetin, A.; Topuz, A.

Title: Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional söğle tulum (Goat’s skin bag) cheese

Journal: Anais da Academia Brasileira de Ciencias

Year: 2018

DOI: 10.1590/0001-3765201820180310

EID: 2-s2.0-85059861861

Contributors: Gursoy, O.; Küçükçetin, A.; Gökçe, Ö.; Ergin, F.; Kocatürk, K.

Title: Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

Journal: International Dairy Journal

Year: 2016

DOI: 10.1016/j.idairyj.2016.03.004

EID: 2-s2.0-84962888206

Contributors: Ergin, F.; Atamer, Z.; Asci Arslan, A.; Comak Gocer, E.M.; Demir, M.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.

Title: Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota

Journal: LWT – Food Science and Technology

Year: 2016

DOI: 10.1016/j.lwt.2015.12.039

EID: 2-s2.0-84962546427

Contributors: Samtlebe, M.; Ergin, F.; Wagner, N.; Neve, H.; Küçükçetin, A.; Franz, C.M.A.P.; Heller, K.J.; Hinrichs, J.; Atamer, Z.

Research Timeline:

Throughout her academic and professional career, Dr. Zeren has been involved in numerous research projects, supported by Higher Education Institutions. These projects have addressed various aspects of food engineering and technology, such as the optimization of encapsulation techniques, the investigation of probiotic applications in dairy products, and the study of food properties under different processing conditions.

Collaborations and Projects:

Dr. Zeren has collaborated with colleagues both nationally and internationally on research projects related to food engineering and technology. These collaborations have resulted in publications, conference presentations, and advancements in understanding various aspects of food processing and microbiology. Her involvement in supported projects indicates her active engagement in interdisciplinary research endeavors.