Grażyna Bortnowska | Food Technology | Best Researcher Award

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🏆  Prof Grażyna Bortnowska: Food Technology 
Academic teacher at  West Pomeranian University of Technology in Szczecin, Poland

🌱🍲 Prof. Dr. Hab. Eng. Grażyna Bortnowska is a distinguished figure in the field of food technology and nutrition. Currently holding the position of Professor at the Fish, Plant, and Gastronomy Technology Department of the West Pomeranian University of Technology in Szczecin, Poland, she has been an integral part of the academic landscape for several decades.Dr. Bortnowska earned her Master’s degree in the technology of food marine origin in 1981 from the Agricultural University in Szczecin, Poland. She later completed her Ph.D. in the technology of food marine origin in 1998 and attained her habilitation in the field of food technology and nutrition in 2009, both from the West Pomeranian University of Technology in Szczecin.📘

Publication Profile:🌟👨‍🎓
📚 Education:

2021: Professor.2009: Dr. Hab. in Food Technology Award and Nutrition, West Pomeranian University.1998: Ph.D. in Technology of Food Marine Origin, Agricultural University, Szczecin.1981: M.Sc. in Technology of Food Marine Origin, Agricultural University, Szczecin

🎓 Employment:

2021 – Present: Professor, Fish, Plant, and Gastronomy Technology Department. 2014 – 2021: Associate Professor, Food Technology Department. 2009 – 2013: Adjunct, Food Technology Department🌱

🏆Research Interests:

Innovative technologies for enhancing nutritional and sensory qualities of food. Designing pro-health food with components like resistant starches, yeast glucans, omega-3 fatty acids. Manufacturing food emulsions with diverse microstructures and prolonged stability. Application of emulsions as delivery systems for bioactive components. Theoretical and experimental studies on aroma compounds in liquid food systems. Mathematical relationships between sensory features and physicochemical properties

Honors and Awards 🏆:

Rector’s Awards (1982, 1989, 1995) from Agricultural University for professional achievements 🎓. Distinction for doctoral thesis from the Head of Marine Fisheries & Food Technology Faculty 🏅. Rector’s Awards (2009-2023) from West Pomeranian University for scientific achievements 🎖️. West Pomeranian Nobel 2014 Award for outstanding scientific publications 📘. Silver Cross of Merit (President, 2002) 🥈. Medal of the National Education Commission (Minister of Science and Higher Education, 2014) 🎖️. Medal of “Merit for Polish Science Sapientia et Veritas” (Minister of Science and Education, 2023) 🏅

🌱 Research Focus:

Prof. Grażyna Bortnowska’s research focus lies in innovative food technologies, with a particular emphasis on aroma compounds, emulsion gels, and physicochemical properties. 🍲🔬 Her work spans various aspects, including the retention and release kinetics of aroma compounds in emulsion gels, effects of starch on surimi-based gels, and the impact of biopolymers on emulsion-filled gels. She explores gluten-free binary gels and their influence on aroma, contributing significantly to the understanding of food science. 🌐 Her extensive publication record showcases a commitment to advancing knowledge in the complex interplay of ingredients, structures, and sensory experiences in the realm of food technology. 📚👩‍🔬

 

Publications Top Notes:🌐🔬

 

 

Kumudhini Akasapu | Food Processing

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🌞 Mrs Kumudhini Akasapu: Leading Researcher in Food Processing
PhD Scholar at Indian Institute of Technology Guwahati, India 🎉

🏆Mrs. Kumudhini Akasapu stands as a leading researcher in Food Processing, currently pursuing her Ph.D. at the Indian Institute of Technology Guwahati, India. Her recent achievement includes winning the esteemed Best Researcher Award from ResearchW, a testament to her dedication, innovative research, and significant scholarly contributions. 🌞

Professional Profiles: 🎉
About: 🎉

A highly motivated Ph.D. Research Scholar with passion and interest towards research and development, I want to use my knowledge and skills to pursue my career in Industrial R&D. I am interested to work in various domains that include but not limited to Food Processing, Fortification, Preservation, Food Product Development and Sensory Analysis.

Education: 🎓

Ph.D. (School of Agro and Rural Technology) Indian Institute of Technology Guwahati, Guwahati, Assam 9.25 2019-Present M.Tech (Food Engineering and Technology) Tezpur University, Assam 9.40 2017- 2019 B. Tech (Food Processing and Engineering) Karunya University, Coimbatore 8.01 2013- 2017.

Work Experience: 🛰️

Editorial Assistant in Books:“Conservation of Biodiversity in theNorth Eastern States ofIndia” and “Agro and Food Processing Technologies”. • Teaching Assistant for Research methodology Course (12 months). • Coordinating seminars, conferences and workshops

Award and Recognitions: 👨‍🏫

Receiver of Japan Student Services Organization fellowship as a Sandwich Program student at Gifu University, Japan. • Received Best Oral Presentation award in the 5th International Symposium on Processing of Food, Vegetables and Fruits (ISPFVF 2023), 22-23 June 2023, organized by University of Nottingham, Kuala Lumpur, Malaysia. • Awardee of the Prime Minister’s Research Fellowship (August 2020 to July 2023) under the PMRF scheme. • Achieved university gold medal for securing 1st rank in M.Tech at Tezpur University. • Qualified 2nd Junior Analyst Examination,GATE andUGCNET for Lectureship in the year 2018.

Research Focus: 💡

Mrs. Kumudhini Akasapu’s research focus lies in the innovative realm of Food Processing, particularly in two distinctive categories. Firstly, she explores an avant-garde approach for iron fortification of rice using cold plasma—a cutting-edge technique that holds promise for enhancing the nutritional profile of a staple food. Secondly, her expertise extends to the Efficacy of the score deviation method, where she pioneers a novel sensory evaluation technique. This method, applied to identify optimal mixed vegetable soup formulations, showcases her commitment to advancing not only nutritional aspects but also sensory experiences in the realm of food innovation. Mrs. Akasapu’s work exemplifies a multidimensional approach to research in the field of Food Processing.

Publication: 🌊