Cecilia Diaz-Mendez | Sociology of Food | Best Paper Award

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Mrs Cecilia Diaz-Mendez | Sociology of Food | Best Paper Award

PROFESSOR AT UNIVERSITY OF OVIEDO SPAIN

Cecilia Díaz-Méndez is a renowned sociologist, currently holding the position of Professor of Sociology at the University of Oviedo, Spain, where she serves as the Chair of the Sociology Department. With a career spanning several decades, her expertise lies in the fields of Sociology of Food, Sociology of Consumption, and Rural Sociology.

 

Publication Profile:🌟👨‍🎓

Academic Achievements 📜

  • Ph.D. in Sociology: Universidad de Oviedo, 1995.
  • Bachelor’s in Psychology: Universidad Autónoma Madrid, 1986.

Awards and Recognition 🏆

  • Received the CAPES 2018 award for the best doctoral thesis in Social Sciences in Brazil.
  • Recognized for the best article of the year in the journal “Distribución y Consumo” in 2015.

Research Impact 📊

  • Over 100 scientific publications, 1,700 citations on Google Scholar, h-index 23 on ResearchGate.
  • Leadership in 25 research projects, including 11 competitive ones, contributing significantly to the field of Sociology.
  • Directed 5 doctoral theses, one awarded the CAPES 2018 for the best doctoral thesis in Social Sciences in Brazil.

Research Focus 🌾🔬

Cecilia Díaz-Méndez is a distinguished sociologist with a research focus spanning the intricate relationship between societal factors and nutrition. Her work delves into the challenges posed by economic crises and pandemics on healthy eating in Spain. From exploring inequalities in healthy food consumption during the Great Recession to investigating social factors of obesity using Spanish surveys, her research contributes valuable insights. Díaz-Méndez also engages in a sociohistorical analysis of the intersection of sports, body, and nutrition across generations. Her diverse research portfolio demonstrates a commitment to understanding societal impacts on food practices. 🌐👩‍🔬✨

Citations:

  • Citations: The individual has been cited 229 times across 209 documents. This indicates the impact and influence of their work within the academic community.
  • Documents: The person has authored or co-authored 32 documents, which could include research papers, articles, or other scholarly publications.
  • h-index: The h-index is a metric that reflects both the productivity and impact of a researcher’s work. A h-index of 9 suggests that there are at least 9 documents that have been cited at least 9 times each.

 

Publications Top Notes:
  1. “From the economic crisis to the COVID-19 pandemic in Spain: The challenges for healthy eating in times of crisis”
    • Published in the International Journal of Gastronomy and Food Science in 2023.
    • Explores the impact of economic crises and the COVID-19 pandemic on healthy eating in Spain during challenging times.
  2. “Are Spanish Surveys Ready to Detect the Social Factors of Obesity?”
    • Published in the International Journal of Environmental Research and Public Health in 2022.
    • Investigates the readiness of Spanish surveys in capturing the social factors contributing to obesity.
  3. “The combined use of quantitative and qualitative longitudinal methods in the study of obesity”
    • Published in Gaceta Sanitaria in 2021.
    • Discusses the application of both quantitative and qualitative methods in understanding obesity through time.
  4. “Well-being and the lifestyle habits of the Spanish population: The association between subjective well-being and eating habits”
    • Published in the International Journal of Environmental Research and Public Health in 2021.
    • Examines the connection between subjective well-being and eating habits among the Spanish population.
  5. “Food consumption and health: Eating habits of a Spanish extra-domestic diner”
    • Published in OBETS in 2021.
    • Explores the food consumption habits and health implications of Spanish extra-domestic diners.

These articles collectively contribute valuable insights to the intersection of economic challenges, public health, and dietary habits in Spain. 📚🍽️

 

Muez Berhe Gebremedhin | Food Security

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Dr Muez Berhe  Gebremedhin: Leading Researcher in Food Security
Associate researcher at  Oil Crop Research Institute, China

🌱🔬 Dr. Muez Berhe G/medhin is a seasoned Plant Breeder and Seed Scientist from Ethiopia, born on September 11th, 1980. With a PhD in Plant Breeding and Seed Systems from Mekelle University, his academic journey also includes a Master’s in Biology from Bahir Dar University and a Bachelor’s in Biology minor Chemistry.

Publication Profile:🌟👨‍🎓
🎓 Education:

PhD: Plant Breeding and Seed System, Mekelle University, Ethiopia (2016-2023).Master: Biology, Bahir Dar University, Bahir Dar (2006-2008).Bachelor: Biology minor Chemistry, Bahir Dar University (2000-2003).HSSS: Humera Senior Secondary School (1997-1999)

💼Professional Experience:

PhD Candidate: Plant Breeding and Seed, Mekelle University (2016-2023).Plant Protection/Entomology Researcher: Humera Agricultural Research Centre (2008-2016).Post-harvest and Storage Pest Management Specialist: Humera Agricultural Research Centre (2016-Present).Teacher: Humera Preparatory School (Full-time), Greenwich College (Part-time)

👨‍🏫 Work Activities:
  • Conducting research to improve sesame value chain and promote new technologies.
  • Collaborating with Wageningen University & Research for sustainable sesame production.

Muez Berhe is a dedicated Plant Breeder and Seed Scientist contributing to the growth of the sesame sector, improving farmer income, and promoting sustainable agriculture. 🌱🔍

Research Focus 🌾🔬

Muez Berhe’s research encompasses a diverse range of agricultural studies, prominently focusing on the impact of storage technologies on insect pests, post-harvest losses, and seed quality in crops like chickpea and sesame. His investigations delve into insect population density, species composition, and associated losses in chickpea seeds, as well as the effects of storage duration and technologies on pest infestations in sesame seeds. Additionally, he has contributed significantly to the understanding of the genome of Sesamum indicum and the biology of pests affecting sesame fields. Berhe’s work bridges genetics, agronomy, and post-harvest management for sustainable crop production. 🌱👨‍🔬

Publications:🌐🔬

 

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: 🌊