Prof Susana Saad, University of Sao Paulo, USP, Brazil
Based on the detailed information provided about Prof. Susana Marta Isay Saad, she appears to be an exceptional candidate for the Research for Best Researcher Award.
Publication profile
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Extensive Expertise
Prof. Saad has a deep academic background in Pharmacy, Biochemistry, and Food Science, with degrees from the University of São Paulo (USP) and postdoctoral work in Food Technology. Her extensive research focuses on the development and evaluation of food products supplemented with probiotic cultures, showcasing her expertise in Food Science and Technology.
Significant Contributions
She has contributed extensively to the field through her research on probiotics and synbiotics. Her work includes developing dairy and non-dairy products with probiotic cultures, evaluating their health benefits, and conducting clinical trials. Her research directly impacts food technology and human health.
Leadership and Editorial Roles
Prof. Saad has held leadership roles such as Vice-Head and Head of the Department of Biochemical and Pharmaceutical Technology. She has also been an Associate Editor for several prominent journals, indicating her influence and leadership in the field.
International Collaboration
She has coordinated and participated in international projects, demonstrating her ability to work on a global scale. Her involvement in projects like BioSyn and VITALAB reflects her commitment to advancing food science through international collaboration.
Scholarly Impact
With over 96 peer-reviewed publications and significant citations, Prof. Saad’s research has made a substantial impact on the scientific community. Her h-index of 35 (Web of Science) and 38 (Scopus) highlights the recognition and influence of her work.
Mentorship
She has supervised numerous postgraduate and undergraduate students, contributing to the development of future researchers in her field. This mentorship adds another layer to her qualifications for the Best Researcher Award.
In summary, Prof. Susana Marta Isay Saad’s extensive research contributions, leadership roles, international collaborations, and impactful publications make her a highly suitable candidate for the Research for Best Researcher Award. Her work not only advances the field of Food Science but also has significant implications for human health and food technology.
Publication top notes
Probióticos e prebióticos: o estado da arte
Ice-cream as a probiotic food carrier
Probiotic cheese: health benefits, technological and stability aspects
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Potentially probiotic and synbiotic chocolate mousse
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage
Scientific evidence for health effects attributed to the consumption of probiotics and prebiotics: an update for current perspectives and future challenges
Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro …
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei