Anjan Borah | Food Science | Best Researcher Award

Dr Anjan Borah | Food Science | Best Researcher Award

Assistant Professor atย ย Lovely Professional University,ย India

Dr. Anjan Borah is a distinguished academic and researcher in the field of food science and technology. Born on January 6, 1982, in Jalandhar, Punjab, India, he holds a Ph.D. in Food Process Technology from Tezpur University, which he earned in 2016 under the guidance of Prof. C.L. Mahanta.

Publication Profile:๐ŸŒŸ๐Ÿ‘จโ€๐ŸŽ“

๐Ÿ“š Academic Qualifications:

  • PhD: Tezpur University, 2016
  • MSc: Tezpur University, 2008
  • BSc: Dibrugarh University, 2004
  • 10+2 Standard: AHSEC, 2001
  • 10th Standard: SEBA, 1998

๐Ÿ‘จโ€๐Ÿซ Work Experience:

  • Assistant Professor at Lovely Professional University (2019-2022)
  • Research positions at various institutions including ICAR-CIPHET and ICAR-IARI
  • Industrial experience includes roles at Sanskar Recipes Pvt. Ltd. and Shree Krishna Kanishk Food Product

๐Ÿ† Professional Recognition/Awards:

  • National Post Doctoral Fellowship (DST-Young Scientist)
  • Selected Poster Award at 19th World Congress of Food Science and Technology

๐Ÿ”ฌ Research Experience/Achievements:

Extensive consulting experience in food production, including projects with NGOs and various food companies.

๐Ÿ”ฌ Research Focus:

Dr. Anjan Borah’s research focus predominantly lies in food safety and quality assurance, with a specialization in the detection and quantification of contaminants such as aflatoxin M1 in milk, as evidenced by his work published in Food Chemistry. ๐Ÿฅ›๐Ÿ”ฌ His expertise extends to the development of innovative methods, as seen in his utilization of spectroscopy and multivariate analyses for this purpose. Additionally, his contributions to the optimization of process parameters for extrusion cooking highlight his interest in enhancing the nutritional value of food products, particularly in the realm of breakfast cereals. ๐Ÿฅฃ๐ŸŒพ Overall, Dr. Borah’s research endeavors encompass ensuring food safety, improving nutritional quality, and innovating food processing techniques.

citations:

  • Citations: 605
  • Documents: 559
  • h-index: 20

 

Publications Top Notes

  1. Article: Detection of aflatoxin M1 in milk using spectroscopy and multivariate analyses
    Authors: Jaiswal, P.; Jha, S.N.; Kaur, J.; Borah, A.; Ramya, H.G.
    Journal: Food Chemistry, 2018, 238, pp. 209โ€“214
    Abstract: This study focuses on the detection of aflatoxin M1 in milk utilizing spectroscopy and multivariate analyses.
    Citations: 37
  2. Article: Detection and quantification of anionic detergent (lissapol) in milk using attenuated total reflectance-Fourier Transform Infrared spectroscopy
    Authors: Jaiswal, P.; Jha, S.N.; Kaur, J.; Borah, A.
    Journal: Food Chemistry, 2017, 221, pp. 815โ€“821
    Abstract: This research aims to detect and quantify anionic detergent (lissapol) in milk using attenuated total reflectance-Fourier Transform Infrared spectroscopy.
    Citations: 29
  3. Article: Assessment of goat milk-derived potential probiotic L. lactis AMD17 and its application for preparation of dahi using honey
    Authors: Manhar, A.K.; Saikia, D.; Borah, A.; Mukhopadhyay, R.; Mandal, M.
    Journal: Annals of Microbiology, 2016, 66(3), pp. 1217โ€“1228
    Abstract: This study assesses the potential probiotic L. lactis AMD17 derived from goat milk and its application in preparing dahi using honey.
    Citations: 6
  4. Article (Open Access): Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal
    Authors: Borah, A.; Lata Mahanta, C.; Kalita, D.
    Journal: Journal of Food Science and Technology, 2016, 53(1), pp. 221โ€“232
    Abstract: This article discusses the optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace to develop minerals and fiber-rich breakfast cereal.
    Citations: 19

 

 

Amaliaย Conte | Food Science | Women Researcher Award

Assoc Prof Drย Amalia Conte: Food Science
Professore Associato atย ย Universitร  di Foggia,ย Italy

Amalia Conte is an accomplished Italian Associate Professor specializing in Food Science and Technology. Born on March 6, 1977, she holds a degree in the field with honors from the University of Foggia (Italy) in 2002, followed by a PhD in Biotechnologies of Food Products in 2005. Currently, she serves as an Associate Professor at the University of Foggia’s Department of Humanities.With a prolific research career, Amalia has published 234 articles and garnered 7063 citations, boasting an H index of 50. Her research interests span food packaging, functional food, shelf life prolongation, novel technologies, and sustainable foods. Amalia holds the national scientific qualification for the functions of a full professor in the scientific sector AGR/15 (Food Science and Technology).

Publication Profile:๐ŸŒŸ๐Ÿ‘จโ€๐ŸŽ“
๐Ÿ“š Education:
  • ๐ŸŽ“ Degree in Food Science and Technology with Laude, University of Foggia, Italy, 2002
  • ๐ŸŽ“ PhD in Biotechnologies of Food Products, University of Foggia, Italy, 2003-2005
๐Ÿ‘ฉโ€๐Ÿซ Teaching Experience:
  • ๐Ÿฒ Food Processing
  • ๐ŸŒฑ Technologies for Minimally Processed Foods
  • โš™๏ธ Unit Operations
๐Ÿ† Awards:
  • ๐ŸŒ Erasmus Fellow (2001)
  • ๐Ÿ† Rotary Club Award for Best Thesis (2003)
  • ๐Ÿ† National Pasta Museum Award (2004)
  • ๐Ÿ† Best Researcher from Food Science and Technologies Association โ€“ SISTAL (2009)
๐Ÿค Memberships:
  • ๐Ÿ“ Peer Reviewer in Food Science Journals
  • ๐Ÿ“ฐ Editorial Board Member (Frontiers in Food Packaging and Preservation, Novel Techniques in Nutrition and Food Science)
  • ๐Ÿ“š Guest Editor for Special Issues
๐ŸŒ Institutional Responsibilities:
  • ๐Ÿ‘ฉโ€๐Ÿ”ฌ Supervisor of Food Packaging Laboratory
  • ๐Ÿ“Š Member of Quality Assurance Group
  • ๐ŸŽ“ Active in Faculty Boards for Ph.D. Students

Amalia Conte is a distinguished academic and researcher, recognized for her expertise in Food Science and Technology. With a robust publication record, numerous grants, and a commitment to sustainable practices, she continues to contribute significantly to her field.

Research Focus ๐ŸŒฑ๐Ÿ”

Amalia Conte’s research ๐Ÿงช focuses on innovative aspects of Food Science and Technology. With a prolific career, she’s co-authored over 200 scientific publications in peer-reviewed international journals, showcasing her dedication to advancing knowledge in her field. Her expertise extends to book editing, having edited two notable works in the Food Engineering Series and Advances in Dairy Products. ๐Ÿ“š As a versatile researcher, she’s contributed over 20 book chapters and continues to explore novel approaches in food preservation and packaging. For an updated list of her extensive research contributions, check here. ๐ŸŒ

 

Publications Top Notes:๐ŸŒ๐Ÿ”ฌ