Michael Kontominas | Food Analysis | Excellence in Research

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Prof Dr Michael Kontominas | Food Analysis | Excellence in Research

Professor at  University of Ioannina, Greece

Michael G. Kontominas is a distinguished figure in the field of Food Chemistry and Technology. He graduated from the University of Athens, Greece in Chemistry in 1975 and obtained his Ph.D. in Food Science, specializing in Food Chemistry, from Rutgers the State University, USA in 1979.

Publication Profile:🌟👨‍🎓

📍 Education:

Chemistry graduate, University of Athens, Greece (March/1975). Ph.D. in Food Science (Food Chemistry concentration), Rutgers the State University, USA (1979)

👨‍🏫 Academic Positions:

Full Professor of Food Chemistry and Technology, University of Ioannina, Greece (1997-present). Visiting scholar at Rutgers University, Michigan State University, Fraunhofer Institute for Food Processing and Packaging

💼 Professional Achievements:

  • Materialized numerous national and international research projects
  • Editor of 3 international journals
  • Supervised 21 Ph.D. and 60 MSc. theses
  • Holder of three patents
  • Technical consultant to the Greek Food and Packaging industry

🏆 Awards:

  • 1st prize winner in national and European contest ‘Ecotrophilia 2011’
  • Developed Eco-friendly food product commercialized as D’AVERO

🔬 Research Focus: Food Analysis

  • Specializes in Food Analysis with a focus on ensuring food safety and quality.

This summary encapsulates the distinguished career and significant contributions of Prof. M.G. Kontominas, particularly highlighting his expertise in Food Analysis.

Citations:

  • Citations: 11,560
  • Documents: 263
  • h-index: 61

Publications Top Notes:

  1. Geographical and botanical differentiation of Mediterranean prickly pear using specific chemical markers
    • Authors: Louppis, A.P., Constantinou, M.S., Kontominas, M.G., Blando, F., Stamatakos, G.
    • Journal: Journal of Food Composition and Analysis, 2023, 119, 105219
    • Citations: 5
  2. Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique
    • Authors: Kokoti, K., Kosma, I.S., Tataridis, P., Badeka, A.V., Kontominas, M.G.
    • Journal: European Food Research and Technology, 2023, 249(5), pp. 1173–1185
    • Citations: 3
  3. Catalysis and Inhibition of Transesterification of Rapeseed Oil over MgO–CaO
    • Authors: Margellou, A.G., Koutsouki, A.A., Petrakis, D.E., Kontominas, M.G., Pomonis, P.J.
    • Journal: Bioenergy Research, 2023, 16(1), pp. 528–538
    • Citations: 1
  4. Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics
    • Authors: Vavoura, M.V., Karabagias, I.K., Kosma, I.S., Badeka, A.V., Kontominas, M.G.
    • Journal: Molecules, 2022, 27(19), 6166
    • Citations: 10
  5. Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat
    • Authors: Karakosta, L.K., Vatavali, K.A., Kosma, I.S., Badeka, A.V., Kontominas, M.G.
    • Journal: Foods, 2022, 11(11), 1664
    • Citations: 8
  6. Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts
    • Authors: Papaioannou, G.M., Kosma, I.S., Dimitreli, G., Badeka, A.V., Kontominas, M.G.
    • Journal: European Food Research and Technology, 2022, 248(4), pp. 1191–1202
    • Citations: 8

Dele Raheem | Food System | Best Researcher Award | 2273

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Assoc Prof Dr Dele Raheem: Food System | Best Researcher Award

Senior Researcher at Arctic Centre, University of Lapland, Finland

Publication Profile:🌟👨‍🎓

🎓 Degrees:

Associate Professor (Docent), Food Microbiology, Univ. of Helsinki, Aug 2020. D.Sc in Food Sciences, Univ. of Helsinki, Finland, Oct 2006. PG Certificate in Education, Univ. of Greenwich, London, UK, Jul 2001. M.Sc in Cereal Technology, Univ. of Helsinki, Finland, Mar 1994.

Education:

Project Management Certificate, Finnish Institute of Entrepreneurs, Oct 2012 – Apr 2013. Visiting Doctoral Researcher, Food Research Centre, Univ. of Lincoln, UK, Mar 1999 – Aug 2002.

🌍 Experience:

Visiting Sr. Researcher, Sichuan Agri. Univ., China, Apr – Jun 2018. Science Teacher, Teacher’s UK, Mansfield, Feb 2007 – Mar 2010. Microbiologist, EELA, Helsinki, Sep 1998 – Feb 1999.

📚 Research Highlights (Selected):

New food safety challenges of viral contamination (2022). Food System Digitalization for Food and Nutrition Security in the Barents Region (2019). Traditional consumption of and rearing edible insects in Africa, Asia, and Europe (2018). The need for agro-allied industries to promote food security (2011).

 

Research Focus 🌱🔬:

Dele Raheem, a distinguished researcher, focuses on advancing global food security through innovative approaches. His book “Food Safety, Security, Sustainability, and Nutrition” underscores his commitment to critical objectives in the food sector. Raheem explores cutting-edge topics like blockchain’s role in food traceability, as seen in his chapter on food innovations. With a strong emphasis on the Arctic-Barents region, he co-authored a book on “Food Security Governance.” His research spans edible insects, bio-pigment production, fermented traditional wine, and micro-hydropower systems, addressing diverse facets of sustainable food practices. Raheem’s work aligns with emerging trends, ensuring a resilient and secure future 🌱🍽️.

Citations:

🔍 All Time:

  • Citations: 1,555
  • h-index: 18
  • i10-index: 25

📆 Since 2019:

  • Citations: 1,386
  • h-index: 16
  • i10-index: 23

Dele Raheem’s research has made a significant impact, garnering over 1,500 citations. His h-index of 18 (all-time) and 16 (since 2019) reflects the substantial influence of his work, while the i10-index demonstrates a broad reach with 25 (all-time) and 23 (since 2019) publications cited at least 10 times. These metrics highlight the sustained relevance and recognition of Raheem’s contributions in the academic community 📖🌐.

 

Publications Top Notes:

 

Akinbode Adedeji | Food Engineering

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Dr Akinbode Adedeji: Leading Researcher in Food Engineering
Associate Professor at University of Kentucky, United States

🎉 Congratulations, Dr Akinbode Adedeji, on winning the esteemed Best Researcher Award from ResearchW ! 🏆 Your dedication, innovative research, your dedication and innovative contributions in the field of renewable energy and agriculture are truly inspiring!  Your work in advancing solar energy technologies and addressing crucial issues like postharvest losses demonstrates your commitment to positive change. 🌞

🌾🎓🌟 Dr. Akinbode Adedeji is an accomplished researcher and Associate Professor at the University of Kentucky, USA. He earned his Ph.D. in Bioresource (Food Process) Engineering from McGill University, Canada, and holds an MBA from the University of Kentucky. His academic journey includes a Master’s in Food Technology from the University of Ibadan, Nigeria, and a Bachelor’s in Food Engineering from Ladoke Akintola University of Technology, Nigeria. 🌍💡🌞

Professional Profiles, 🏆
Education: 🎓

2019 – 2022 Masters of Business Administration (MBA). Member, Phi Sigma Pi University of Kentucky, Lexington KY, U.S.A. CGPA: 3.92/4.0 2005 – 2010 Doctor of Philosophy in Bioresource (Food Process) Engineering McGill University, Montreal, Canada. CGPA: 3.5/4.0 1998 – 1999 Master of Science (Ph.D. Grade*) in Food Technology University of Ibadan, Oyo State, Nigeria. 1990 – 1995# Bachelor of Technology (Hons and magna cum laude) Food Engineering Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

🌱Current Research Programs:

Sustainable food processing: alternative grains and food waste value-addition – protein and starch property characterization, process development for value-added products: plant-based proteins, extruded products, milk alternatives, bourbon waste to high-value streams, etc. 2. Non-destructive (hyperspectral and acoustic emission) method development for food quality assessment and safety assurance. 3. Appropriate technology development for developing countries: post-harvest technology and food processing technology development, energy-efficient drying systems.

Honors and Awards: 🏆
  1. Lauren Doyle, Winner, 2021 Engineering Summer Undergraduate Research Fellowship (ESURF) Recipient ($1,900), University of Kentucky.
  2. Alfadhl Al Khaled (Post-Doc), 2nd place and People’s Choice awards at the 2020 UK GradResearch 3MT competition.
  3. Felix Akharume (Ph.D. candidate), winner, Student Oral Presentation Competition (Processing System Technical Community) at ASABE AIM 2019 in Boston, MA.
  4. 2nd place by Jonathan Lott and Kristian Bolden (High School Students), students of Carter G. Woodson Academy, Fayette County, KY. At the Kentucky State and District Science Fairs 2019.
  5. Best Oral Presentation by Francis Agbali (MSc student) at the 2nd International Conference on Food Safety and Security, Saint George Hotel and Conference Centre, Pretoria Republic of South Africa. October 17, 2018.
  6. Outstanding MSc Student, Gamma Sigma Delta honor society of College of Agriculture at the University of Kentucky. Manjot Singh (MSc. student), Graduated December 2016.
Research Focus: 🎤🌍🏅

This person seems to have a diverse research focus within the realm of food science and technology. Their work spans various aspects, including the modification of plant proteins for enhanced functionality, advancements in deep-fat frying techniques, kinetics of mass transfer in cooking processes, effects of pretreatments on food drying characteristics, and the application of innovative techniques like microwave and pulsed electric pretreatments. They’ve also delved into the quality assessment of processed meats, gluten-free grains, and the characterization of starch in proso millet. Additionally, their research extends to the use of hyperspectral imaging for pest detection in apples and the drying characteristics of pulsed electric field-treated carrots.

Publication: 🏆