Samuel Kazes | Foods | Best Researcher Award

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Mr Samuel Kazes | Foods | Best Researcher Award

Chief of Research and Development at  Alimentos Carnicos S.A.S, Colombia

Samuel Kazes is a Chemical Engineer with a Master’s degree in Management and Design of Industrial Processes from Pontificia Bolivariana University. He possesses extensive experience and expertise in industrial processes, research methodology, and project management.

Publication Profile:🌟👨‍🎓

🎓 Education:

Master’s Degree in Management and Design of Industrial Processes, Pontificia Bolivariana University, 2017. Bachelor’s Degree in Chemical Engineering, National University of Colombia, Medellín, 2008

🏆 Accomplishments:

Recognized for exemplary practice at Nutresa Group. Awarded for academic excellence at National University of Colombia

💼 Professional Experience:

Chief of Research and Development at Alimentos Cárnicos S.A.S. Leader of B2B R&D at Compañía Nacional de Chocolates. Development Solutions Coordinator at Industria Colombiana de Café – Colcafé

🌱 Research Focus: Food

Samuel Kazes is a seasoned professional in the field of chemical engineering, specializing in food research and development. With a master’s degree in Design and Management of Industrial Processes, Samuel brings extensive experience and a robust knowledge base in investigation methodology and industrial processes to the table. He excels in optimizing both productive and administrative processes, conducting technical-economic evaluations of projects, and leading research and development initiatives focused on innovating new food products and processes. His career is marked by a dedication to generating value through innovation in the food industry, making him a valuable asset in any food research-focused endeavor.

 

Publications Top Notes:

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