Jin Boo Jeong | Functional Food Agents | Best Researcher Award

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Prof Jin Boo Jeong |  Functional Food Agents |  Best Researcher Award

Professor at  Andong National University, South Korea

Jin Boo Jeong is a distinguished Professor in the Department of Forest Science at Andong National University, Korea. Born on April 3, 1980, Jeong has dedicated his career to exploring the medicinal properties of plants, particularly in cancer chemoprevention.

Profile

🎓 Education:

B.S. in Bioresource Sciences, Andong National University. M.S. in Bioresource Sciences, Andong National University. Ph.D. in Bioresource Sciences, Andong National University

🏫 Professional Background:

Post-Doc at the University of Maryland College Park. Assistant Professor at Andong National University. Associate Professor at Andong National University. Current: Professor at Andong National University, Department of Forest Science

🏆 Awards and Honors:

Multiple awards for valuable papers and posters from various prestigious societies Recognized for research excellence by the Korean Federation of Science and Technology Societies

Research Focus: Functional Food Agents

Jin Boo Jeong specializes in researching Functional Food Agents, focusing on identifying bioactive compounds in natural sources that have potential health benefits. His work at Andong National University’s Department of Forest Science delves into the isolation, characterization, and evaluation of these agents for their roles in promoting human health and preventing diseases. With a particular emphasis on cancer chemoprevention, Professor Jeong’s research aims to harness the therapeutic properties of phytochemicals to develop functional foods that can contribute to a healthier lifestyle.

Citations:

1,983 citations across 1,689 documents, Jin Boo Jeong has made a significant impact in his field. His research has been referenced in 71 documents, contributing to an h-index of 28. This demonstrates the influence and recognition of his work within the academic community.

Publications Top Notes

  1. Chemical Composition and Anti-inflammatory Activity of Essential Oils from Resin of Commiphora Species
    • Authors: Dinku, W.; Park, S.B.; Jeong, J.B.; Jung, C.; Dekebo, A.
    • Published in: Bulletin of the Chemical Society of Ethiopia, 2022, 36(2), pp. 399–415
    • Citations: 3
  2. Kadsura japonica Fruits Exert Immunostimulatory and Anti-obesity Activity in RAW264.7 and 3T3-L1 Cells
    • Authors: Geum, N.G.; Son, H.J.; Yu, J.H.; Park, G.H.; Jeong, J.B.
    • Published in: Food and Agricultural Immunology, 2022, 33(1), pp. 65–79
    • Citations: 4
  3. Immunostimulatory Activity and Anti-obesity Activity of Hibiscus manihot Leaves in Mouse Macrophages, RAW264.7 Cells and Mouse Adipocytes, 3T3-L1 Cells
    • Authors: Geum, N.G.; Yu, J.-H.; Yeo, J.H.; Beak, J.K.; Jeong, J.B.
    • Published in: Journal of Functional Foods, 2021, 87, 104803
    • Citations: 2
  4. Anti-obesity Activity of Heracleum moellendorffii Root Extracts in 3T3-L1 Adipocytes
    • Authors: Geum, N.G.; Son, H.J.; Yeo, J.H.; Baek, J.K.; Jeong, J.B.
    • Published in: Food Science and Nutrition, 2021, 9(11), pp. 5939–5945
    • Citations: 5

Anthony Mutukumira | Food Fermentations | Best Researcher Award

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Dr Anthony Mutukumira | Food Fermentations | Best Researcher Award

Senior Lecturer at  Massey University, New Zealand

Dr. Tony N. Mutukumira is a Senior Lecturer in Food Science and Technology at Massey University, Auckland, New Zealand. He holds a Doctor Scientiarum (PhD) in Food Science & Technology from the Norwegian University of Life Sciences, along with a Master of Science in Food Technology and a Certificate in Food Science and Technology from the same institution. With over 15 years of research experience, Dr. Mutukumira specializes in the reinvention of natural, functional foods for modern consumers through sustainable development of formulations, processing, and characterization.

Publication Profile:🌟👨‍🎓

Academic Qualifications:

  • Ph.D. in Food Science & Technology, Norwegian University of Life Sciences, Norway (1996)
  • M.Sc. in Food Technology, Norwegian University of Life Sciences, Norway (1990)
  • Certificate in Food Science and Technology, Norwegian University of Life Sciences, Norway (1987)
  • Higher National Diploma in Biochemistry and Chemistry, Harare Polytechnic College, Zimbabwe (1985)

Professional Experience:

  • Senior Lecturer, Food Science and Technology, Massey University, NZ (2008-present)
  • Lecturer, Food Science & Technology, University of Swaziland, Swaziland (2006-2008)
  • Food & Drink Principal Lecturer/Development Officer, Worcester Univ./Pershore Group of Colleges, UK (2003-2006)
  • Head/Senior Lecturer/Major Leader, Institute of Food, Nutrition & Family Sciences, University of Zimbabwe, Zimbabwe (1996-2003)
  • PhD Food Science Research Fellow, Norwegian University of Life Sciences, Norway (1992-1996)

Professional Memberships & Distinctions:

  • Fellow, New Zealand Institute of Food Science and Technology Society
  • Professional Member, South African Society of Dairy Science & Technology
  • Professional Member, IUFoST Committee Member on Distance Education
  • Professional Member, South African Society of Food Science & Technology
  • Professional Member, Food Science and Nutrition Society of Africa

Recognition & Awards:

  • Kellogg Foundation Fellowship, USA (1999)
  • Scientific Fellowship for Sabbatical Leave, Institute of Food Laws & Regulations, USA (2000)
  • Norwegian Fellowship for International Cooperation and Development (1986-1996)
  • Principal Investigator, Riddet Institute, Massey University (2018-present)
  • Vice-Chair, Food Safety Working Group, International Commission on Agricultural & Biosystems Engineering (2019-present)

👩‍🔬 Research Focus:

Dr. Mutukumira’s research focuses on reinventing natural, functional foods for modern consumers through sustainable development of formulations, processing, and characterization. His expertise lies in technology and processing of safe, functional bioactive food products and ingredients, including probiotic-enriched foods, microencapsulation of probiotics, natural food preservation, fermentation, and traditional fermented foods.

Citations:

  • All Time: 2330
  • Since 2019: 1009

h-index:

  • All Time: 25
  • Since 2019: 19

i10-index:

  • All Time: 42
  • Since 2019: 29
Publications Top Notes: