Khurshid Ahmad | Biotechnology | Best Researcher Award

Mr Khurshid Ahmad, Ocean University of China, China

Mr. Khurshid Ahmad is an emerging scholar in the field of Food Science and Biotechnology, currently completing his PhD (2020–2025) at Ocean University of China. With a solid academic foundation in Biotechnology and Genetic Engineering, his research spans nanotechnology applications, marine biomaterials, enzyme utilization in industry, and food safety. He has authored over 25 peer-reviewed research articles and co-authored notable book chapters. Mr. Ahmad brings both academic excellence and practical industry experience, having served as a Visiting Lecturer, Research Assistant, and Quality Manager in various reputable institutions. A regular speaker at international conferences and seminars, he has also contributed significantly to academic exchange programs. His interdisciplinary approach and dedication to research innovation underscore his eligibility for the Best Researcher Award. With impactful collaborations and a growing citation footprint, he stands out as a young scientist poised to contribute significantly to global food and biotechnology challenges.

Education

Mr. Khurshid Ahmad has a well-rounded and progressive academic background. He is currently pursuing his Ph.D. (2020–2025) in Food Science and Engineering from the Ocean University of China (OUC), where he focuses on novel bio-composite materials and nanotechnology in food applications. He completed his M.Phil. (2017–2019) in Biotechnology from International Islamic University, Islamabad (IIUI), Pakistan, and his Bachelor’s (BS Hons, 2012–2016) in Biotechnology and Genetic Engineering from Kohat University of Science & Technology (KUST), Pakistan. His foundational education includes Pre-Medical studies (HSSC, 2010–2012) under the Board of Intermediate and Secondary Education, Kohat. Throughout his academic career, Mr. Ahmad has consistently demonstrated research aptitude and excellence, laying a strong educational platform for his multidisciplinary research in the food and life sciences sectors.

Experience

Mr. Ahmad has over 8 years of progressive research and teaching experience. As a Visiting Lecturer at IIUI (2020–2022), he taught Biological Sciences while mentoring students in applied research. His role as Quality Manager at Margallah Food and Beverages Industry (2019–2020) provided critical insight into food safety and quality control protocols. During his Graduate Research Assistantship (2017–2018) at IIUI, he worked on nanowires’ impact on α-amylase production. He also served as Research Assistant at KUST, studying the remediation of heavy metal-contaminated areas, and conducted undergraduate research on probiotic Lactobacilli from poultry intestines. These varied roles have refined his skills in microbiology, enzymology, food safety, and nanobiotechnology. His blend of industry and academic experience uniquely equips him to contribute to both applied and theoretical aspects of biosciences.

Awards and Honors

Mr. Ahmad has been actively recognized for his academic and research contributions. He was a speaker at the 2024 “Embracing Blue Doctor Academic Seminar” at OUC, China. His academic excellence has been acknowledged through degree equivalence and instruction certifications by KUST in 2016. He has participated in multiple national workshops and seminars, such as “Molecular Cloning to Drug Development” (IIUI, 2018), and “Food Safety & Security” (IIUI, 2017). He served as an organizer of the KUST Annual Gathering and participated in awareness seminars on malaria and honeybee products. His early exposure to research at the undergraduate level and continued participation in capacity-building seminars showcases his long-term dedication to academic development and public health. These engagements underline his commitment to bridging research with societal impact, strengthening his candidacy for the Best Researcher Award.

Research Focus

Mr. Ahmad’s research focuses on Food Science, Nanobiotechnology, Enzymatic Processing, and Marine Biomaterials. His current PhD work involves the development and characterization of marine collagen-based bio-composites and their functional applications in food safety and drug delivery. He is particularly interested in nano-enabled materials in food packaging and preservation. His past research has explored mycotoxin detection, α-amylase optimization using nanowires, and bioremediation of heavy metals. He also investigates the role of retinoic acid in regeneration, merging biotechnology with regenerative medicine. His interdisciplinary approach links sustainability, health, and innovation, as reflected in his book chapters on enzymes in textile and sustainable industry practices. By addressing food safety and bioactive compounds, his research contributes to both global food security and environmental safety, aligning with the UN Sustainable Development Goals (SDGs).

Mar Villamiel | Biology and Life Sciences | Women Researcher Award

Dr Mar Villamiel, CIAL, CSIC-UAM, Spain

Dr. Mar Villamiel is the Director of CIAL (Institute of Food Science Research, CSIC-UAM) in Spain and leads the PREBIOIN research group focused on carbohydrate functionality and food bioactivity. With a PhD in Pharmacy from Complutense University of Madrid, she specializes in food technology, bioactive carbohydrates, and sustainable food preservation. Her innovative research centers on extracting and characterizing pectin and other functional ingredients from agri-food by-products. Dr. Villamiel has coordinated over 70 research projects and contracts, published 173 JCR articles (h-index: 46 WoS), co-authored 20 book chapters, and holds 7 patents. Her work has earned her national and international recognition, including being named among the Top 2% of Scientists worldwide by Stanford University. Passionate about science communication, she has presented at over 150 conferences and supervised more than 50 academic theses and internships globally. Her commitment to sustainability and technological advancement defines her as a leading force in food science research.

Publication Profile

Orcid

Education

Dr. Mar Villamiel completed her undergraduate degree in Pharmacy at Complutense University of Madrid in 1991 and earned her PhD in Pharmacy from the same institution in 1995. Her doctoral studies laid the groundwork for a highly interdisciplinary research career, incorporating analytical chemistry, food technology, and functional foods. Postdoctoral work in the Netherlands and professional exchanges in the UK expanded her knowledge in sustainable food preservation and the development of bioactive food compounds. Her deep educational foundation has supported her leadership in developing advanced methodologies in food science. Through ongoing academic collaborations and international stays, she continues to enhance her expertise and contribute to global education, mentoring students and researchers across Europe, Latin America, and beyond. Her academic path reflects a consistent trajectory of excellence, innovation, and dedication to research in food bioactivity and sustainable processing technologies. 🎓🔍📘🌍

Experience

Dr. Villamiel has over two decades of experience in food science research, beginning her career as a Tenured Scientist at CSIC (2000–2009). She later served as Deputy Director (2017–2019) and is currently the Director of CIAL since March 2021. She leads the PREBIOIN group, which explores carbohydrate functionality, pectin extraction, and sustainable food technologies. She has led 8 international projects, 34 industry contracts, and 72 total projects, often as Principal Investigator. She has published widely, mentored numerous PhDs (including international awardees), and edited prestigious scientific journals. Her collaborations span across institutions in Europe, Latin America, and Asia. She actively participates in EU regulatory panels and scientific committees and has received 10 research awards. Her interdisciplinary approach and leadership have made significant impacts in agri-food revalorization, food preservation, and nutritional functionality.

Awards and Honors

Dr. Mar Villamiel’s outstanding contributions have earned her numerous accolades, including 10 research awards and inclusion in the Stanford–Elsevier World’s Top 2% Scientists list in 2024. She has received five positive evaluations for six-year research periods, attesting to the sustained quality and impact of her work. Her research achievements include 7 patents (2 international), 173 JCR-indexed publications, and leadership of multi-million-euro research projects. She has served as an editor for major scientific journals and been an invited speaker at 17 international conferences. Her innovative methodologies in pectin extraction and bioactive compound analysis have been recognized with top conference awards, including First Prize at the Food Chemistry Conference (2023). She represents CSIC on platforms like the Biobased Industries Consortium and Food for Life. Her awards reflect her global influence, scientific leadership, and unwavering commitment to advancing sustainable food research.

Research Focus

Dr. Villamiel’s research focuses on the chemistry and functionality of carbohydrates, particularly pectins derived from agri-food by-products. She pioneers green extraction technologies such as ultrasound and subcritical water methods to obtain high-value bioactive compounds. Her work contributes significantly to sustainable food systems, enabling revalorization of food waste and enhancing nutritional profiles of food products. She leads multiple international collaborations and has developed in vitro digestion models to study carbohydrate behavior in the human gut. Her research addresses pressing challenges in food preservation, functional ingredient development, and biorefinery approaches for the food industry. With 173 publications, a high h-index (47 Scopus), and leadership in EU and Latin American projects, she is at the forefront of innovation in food science. Her contributions support public health, environmental sustainability, and industrial competitiveness through novel bioactive food solutions.

Publication Top Notes

Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties

Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams

Integral use of pectin-rich by-products in a biorefinery context: A holistic approach

Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres

Behaviour of citrus pectin and modified citrus pectin in an azoxymethane/dextran sodium sulfate (AOM/DSS)-induced rat colorectal carcinogenesis model