Assist Prof Dr. Nooshin Noshirvani | Active Packaging Award | Best Researcher Award

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Assist Prof Dr. Nooshin Noshirvani | Active Packaging Award | Best Researcher Award

Assist Prof Dr. Nooshin Noshirvani, Bu-Ali Sina University, Iran

 

Dr. Nooshin Noshirvani is an Assistant Professor and Head of the Department of Food Science and Technology at Bu Ali Sina University in Hamedan, Iran. in Hamedan and holds a Bachelor’s degree from the University of Urmia and both a Master’s and PhD in Food Science and Technology from the University of Tabriz. Her doctoral research focused on producing antimicrobial active packaging using chitosan and essential oils to reduce mold growth in bread, achieving an excellent score of 19.95 out of 20. Dr. Noshirvani has been a visiting scientist at the University of Bordeaux I in France, working in the laboratory of organic polymer chemistry, and she has extensive experience in the food industry as a technical assistant and consultant for various food production companies. She has contributed to the field through her publications, including a book on food industry engineering principles, and her research has enhanced food safety and quality. In addition to her academic responsibilities, Dr. Noshirvani is passionate about environmental issues, sports, and charity work, reflecting her commitment to community and nature.

Professional Profile:

GOOGLE SCHOLAR

Summary of Suitability for Best Researcher Award: Dr. Nooshin Noshirvani

Personal Overview: Dr. Nooshin Noshirvani is a dedicated academic and researcher in the field of Food Science and Technology, currently serving as an Assistant Professor and Head of the Food Science and Technology Department at Bu Ali Sina University in Iran. Her extensive educational background, coupled with significant research contributions, positions her as a strong candidate for the Best Researcher Award.

Education

  • Ph.D. in Food Science and Technology
    University of Tabriz, Iran (2012-2017)

    • Score: 19.95 out of 20
    • Thesis Title: Production of antimicrobial active packaging based on chitosan-carboxy methyl cellulose containing different contents of clove and cinnamon essential oils for reduction of mold growth and stalling of bread
    • Supervisor: Professor Babak Ghanbarzadeh
    • Advisor: Dr. Mahdi Hashemi
  • M.Sc. in Food Science and Technology
    University of Tabriz, Iran (2008-2010)

    • Score: 19.97 out of 20
    • Thesis Title: Study of the physical properties of starch-poly vinyl alcohol bionanocomposites containing cellulose nanocrystal and nanoclay
    • Supervisor: Professor Babak Ghanbarzadeh
    • Advisor: Professor Ali Akbar Entezami
  • B.Sc. in Food Science and Technology
    University of Urmia, Iran (2002-2006)
  • Scientific Visitor
    University of Bordeaux I, France (2015-2016)

    • Laboratory: Organic Polymer Chemistry (CNRS)
    • Advisors: Dr. Veronique Coma, Dr. Christian Gardrat

Work Experience

  • Head of Department
    Food Science and Technology, Bu Ali Sina University, Hamedan, Iran (2023 – Present)
  • Assistant Professor
    Department of Food Science and Technology, Tuyserkan Faculty of Engineering and Natural Resources, Bu Ali Sina University, Hamedan, Iran (2017 – Present)
  • Technical Assistant
    Grandis Co. (Producer of dried fruits, vegetables, herbs and spices, and pickled vegetables) (2006)
  • Technical Assistant and Quality Control Manager
    Maryanaj Kar Flour Co. (Producer of flour) (2006-2008)
  • Representative Management
    Maryanaj Kar Flour Co. for Quality Management Systems (ISO 9001:2008, ISO 22000, and HACCP) (2006-2010)
  • Technical Assistant
    Fridge West Fruit (Chilling storage of fruit and vegetables) (2008-2010)
  • Technical Assistant
    Shirin Tooshe Baharan Co. (Producer of date and grape syrup, date paste, pickled vegetables) (2010-2012)
  • Food Industry Consultant
    Souring and pickled vegetables producers
  • Consultant
    Mivaria Co. (Modified atmosphere packaging of fruit and vegetables) (2012 – Present)
  • Workshop Participant
    APO National Workshop on Innovative Postharvest Management of Fruits and Vegetable Products, Tehran, Iran (Oct 2015)
  • Researcher
    Laboratory of Organic Polymer Chemistry (CNRS), Bordeaux University, Bordeaux, France (2015-2016)

Publication top Notes:

Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films

CITED: 323

Novel active packaging based on carboxymethyl cellulose-chitosan -ZnO NPs nanocomposite for increasing the shelf life of bread

CITED: 241

Preparation and characterization of active emulsified films based on chitosan-carboxymethyl cellulose containing zinc oxide nano particles

CITED: 152

Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method

CITED: 146

Study of cellulose nanocrystal doped starch-polyvinyl alcohol bionanocomposite films

CITED: 126

 

 

Dr. Gayani Weerasooriya | Food Microbiology Award | Best Researcher Award

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Dr. Gayani Weerasooriya | Food Microbiology Award | Best Researcher Award

Dr. Gayani Weerasooriya, Veterinary Research Institute, Sri Lanka

Dr. Gayani Weerasooriya is a distinguished Veterinary Research Officer at the Veterinary Research Institute in Peradeniya, Sri Lanka, where she has worked since 2010. She holds a Ph.D. from the School of Animal and Veterinary Sciences, The University of Adelaide, Australia, and has advanced qualifications including a Postgraduate Diploma in Applied Biostatistics and a Master of Veterinary Science in Diagnostic Veterinary Medicine, both from the University of Peradeniya, Sri Lanka. Her research expertise spans bacterial diseases in livestock, with a focus on zoonotic diseases and poultry salmonellosis control. Dr. Weerasooriya is also involved in vaccine production and quality testing, and she has significant experience in ISO standards implementation. Her extensive training includes molecular techniques, epidemiology, and research methodology, with numerous awards recognizing her contributions to veterinary science, including the National Awards for Science & Technology (NASTA) in 2018 and the Best Scientific Paper Award from the World’s Poultry Science Association in 2021.

Professional Profile:

 

Summary of Suitability for Best Researcher Award:

Ph.D. in Animal and Veterinary Sciences from The University of Adelaide, South Australia. Postgraduate Diploma in Applied Biostatistics from The University of Peradeniya, Sri Lanka. Master of Veterinary Science in Diagnostic Veterinary Medicine from the University of Peradeniya, Sri Lanka. Bachelor of Veterinary Medicine and Animal Science from The University of Peradeniya, Sri Lanka. Currently serving as a Veterinary Research Officer at the Veterinary Research Institute in Sri Lanka since 2010.Extensive experience in bacterial disease research, diagnostic services, vaccine and biological production, and ISO implementation.

Education:

  • Ph.D. in Animal and Veterinary Sciences, School of Animal and Veterinary Sciences, The University of Adelaide, South Australia.
  • Postgraduate Diploma in Applied Biostatistics, The University of Peradeniya, Sri Lanka.
  • Master of Veterinary Science in Diagnostic Veterinary Medicine, University of Peradeniya, Sri Lanka.
  • Bachelor of Veterinary Medicine and Animal Science, The University of Peradeniya, Sri Lanka.

Work Experience:

  • Veterinary Research Officer, Veterinary Research Institute, Sri Lanka (2010–present)
    • Responsibilities include research on bacterial diseases in livestock, diagnostic services, supervision of zoonotic disease laboratories, control programs for poultry salmonellosis, and vaccine production.
    • Specific roles include managing the Brucella S19 vaccine production, bacterial vaccine seed maintenance, quality testing of locally produced vaccines, and overseeing ISO implementation.
  • Private Veterinary Practitioner, Self-Employed (2004–present)
  • Veterinary Internship, Trainee Veterinarian (2004)
  • Veterinary Surgeon and Microbiologist, Poultry Disease Diagnostic Laboratory, Crysbro Group of Companies, Sri Lanka (2004–2010)

Publication top Notes:

Persistence of Salmonella and Campylobacter on Whole Chicken Carcasses under the Different Chlorine Concentrations Used in the Chill Tank of Processing Plants in Sri Lanka

Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka

Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points

Invasive potential of sub-lethally injured Campylobacter jejuni and Salmonella Typhimurium during storage in chicken meat juice

Transcriptomic response of Campylobacter jejuni following exposure to acidified sodium chlorite

 

Best Sensor for Food Safety

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Introduction Best Sensor for Food Safety

In a world where food safety is paramount, recognizing the best sensor for ensuring food safety is crucial. This award aims to honor innovative solutions that enhance food safety monitoring, contributing to a healthier and more secure food supply chain.

Award Eligibility:
  • Age Limits: No age restrictions.
  • Qualification: Open to individuals, teams, and organizations worldwide.
  • Publications: No specific publication requirements.
  • Requirements: Submissions must demonstrate a novel sensor technology or application in the field of food safety.
Evaluation Criteria:

Submissions will be evaluated based on innovation, impact on food safety, scalability, and potential for widespread adoption.

Submission Guidelines:
  • Submissions should include a detailed description of the sensor technology or application.
  • Supporting documentation, such as research papers or case studies, may be included.
  • Abstracts and supporting files must be submitted online by the specified deadline.
Recognition:

Winners will receive a certificate of recognition and be featured in industry publications and events.

Community Impact:

The winning sensor technology will contribute to enhancing food safety standards, benefiting consumers and the food industry alike.

Biography:

The award aims to recognize individuals, teams, and organizations driving innovation in food safety through sensor technology.

Abstract and Supporting Files:

Submissions should contain a concise abstract summarizing the sensor technology’s impact on food safety. Supporting files may include research papers, case studies, or technical specifications.