Chemache Loucif | Agricultural Science and Innovation | Best Researcher Award

Assoc. Prof. Dr. Chemache Loucif | Agricultural Science and Innovation | Best Researcher Award

Agricultural Science and Innovation Universite Constantine 1 Freres Mentouri, Algeria

Dr. Loucif Chemache is an Algerian food scientist and academic serving as a Maître de conférences (Associate Professor) at the Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University Constantine 1 Frères Mentouri. He holds an Engineer’s degree in Agro-Food Technology, a Magister, and a Doctorate in Food Sciences, along with a university habilitation. His research primarily focuses on food preservation, functional food development, agglomeration processes, and the bioactivity of plant-based compounds. Dr. Chemache has authored several peer-reviewed international publications and has presented his work at both national and international scientific conferences. His contributions bridge traditional food systems and modern agro-food technologies, with a commitment to enhancing food quality, safety, and nutritional value. His interdisciplinary and applied research makes him a promising candidate for recognition in the field of food sciences.

Professional Profile 

📘 Education of Dr. Loucif Chemache

Dr. Loucif Chemache has pursued a strong academic path in the field of food and agro-food sciences. He began with a Baccalaureate in Natural and Life Sciences in 2003 from Lycée Maouche Idris in Béjaïa. He then earned an Engineer’s degree in Agro-Food Technology in 2008 from the National Higher School of Agronomy (ENSA), Algiers. Continuing his specialization, he obtained a Magister in Food Sciences with a focus on Food Technologies from INATAA, University Constantine 1, in 2011. His commitment to research led him to earn a Doctorate in Food Sciences in 2020, followed by a University Habilitation in 2021, solidifying his role as a leading academic and researcher in his field.

💼 Professional Experience of Dr. Loucif Chemache

Dr. Loucif Chemache currently serves as a Maître de conférences (Associate Professor) at the Department of Food Technology, Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University Constantine 1 Frères Mentouri. With a strong academic and research background, he plays a key role in teaching, mentoring students, and leading scientific research in the fields of food science and agro-food technology. His work involves developing innovative food processing techniques, exploring functional ingredients, and contributing to the improvement of traditional food systems. Through both classroom instruction and applied research, Dr. Chemache actively supports academic excellence and sustainable development in the agro-food sector.

🔬 Research Interests of Dr. Loucif Chemache

Dr. Loucif Chemache’s research interests lie at the intersection of food technology, functional foods, and traditional food systems. He focuses on the valorization of plant-based ingredients, such as carob, figs, and citrus, for their antimicrobial and antioxidant properties, with applications in natural food preservation and gut health. His work also explores wet agglomeration processes, particularly in couscous and gluten-free flour systems, examining their rheological, sensory, and nutritional characteristics. Additionally, he is deeply engaged in studying the bioaccessibility of phenolic compounds and the development of composite flours using local and underutilized crops. His research aims to enhance food quality, sustainability, and health benefits through scientifically grounded innovation.

🏆 Awards and Honors of Dr. Loucif Chemache

While specific awards and honors are not explicitly listed in his curriculum vitae, Dr. Loucif Chemache’s academic journey reflects a high level of professional achievement and recognition. Earning his university habilitation in 2021—a prestigious academic qualification—demonstrates peer acknowledgment of his research excellence and scholarly contribution in the field of food sciences. His active participation in international conferences, collaborative publications in respected journals, and his role as a university-level researcher and educator further highlight his growing influence and distinction within the scientific and academic communities.

🧾 Conclusion

Dr. Loucif CHEMACHE is a strong and deserving candidate for the Best Researcher Award, especially in the Food Sciences and Agro-Technology domain. His research shows academic depth, practical relevance, and a clear contribution to local food innovation and preservation.

📚 Publications Top Noted

  1. Title: Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
    Authors: L. Chemache, F. Kehal, H. Namoune, M. Chaalal, M. Gagaoua
    Journal: Journal of Ethnic Foods, 5(3), 211–219
    Year: 2018
    Citations: 39
  2. Title: Agglomeration properties of gluten-free flours under water addition and shearing conditions
    Authors: L. Chemache, O. Lecoq, H. Namoune, D. Oulahna
    Journal: LWT-Food Science and Technology, 110, 40–47
    Year: 2019
    Citations: 11
  3. Title: Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream: Effects on Oxidative and Sensory Properties
    Authors: F. Kehal, L. Chemache, L. Himed, M. Barkat
    Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, 27(1)
    Year: 2023
    Citations: 9
  4. Title: A comparative analysis of different varietal of fresh and dried figs by in vitro bioaccessibility of phenolic compounds and antioxidant activities
    Authors: F. Kehal, L. Chemache, M. Chaalal, M. Benbraham, E. Capanoglu, M. Barkat
    Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, 25(1)
    Year: 2021
    Citations: 7
  5. Title: Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota
    Authors: M. Chaalal, S. Ydjedd, L. Chemache, R. López-Nicolás, T. Sánchez-Moya, et al.
    Journal: Acta Alimentaria, 52(4), 612–622
    Year: 2023
    Citations: 5
  6. Title: Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
    Authors: L. Chemache, F. Kehal, H. Namoune
    Journal: International Journal of Gastronomy and Food Science, 26, 100412
    Year: 2021
    Citations: 4
  7. Title: Qualité de deux spécialités fromagères fabriquées et commercialisées en Algérie
    Authors: L. Chemache, H. Namoune
    Institution: Université Frères Mentouri-Constantine 1
    Year: 2011
    Citations: 4
  8. Title: Effet de la granulométrie du couscous sur sa qualité culinaire
    Authors: E.Y. Merzoua, C. Loucif
    Conference: 1er Congrès International: L’aide à l’Agriculture Algérienne
    Year: 2011
    Citations: 2
  9. Title: Partial substitution of milk proteins by crosslinked starch (E 1422) and its effect on the rheological behavior and texture of an imitation cheese manufactured and marketed in Algeria
    Authors: L. Chemache, F. Kehal, H. Namoune
    Journal: Fundamental and Clinical Pharmacology, 26, 56
    Year: 2012
    Citations: 1
  10. Title: Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines alternatives
    Authors: L. Chemache, H. Namoune, D. Oulahna
    Institution: Université Frères Mentouri-Constantine 1
    Year: Not specified
    Citations: 1

 

Shucheng Huang | Agricultural Science and Innovation | Best Researcher Award

Shucheng Huang | Agricultural Science and Innovation | Best Researcher Award

Assist. Prof. Dr Shucheng Huang, Henan Agricultural University, China

Dr. Shucheng Huang is a distinguished Associate Professor at Henan Agricultural University, renowned for his groundbreaking research in animal nutrition, metabolism, and disease prevention. His expertise lies in the integration of probiotics and traditional Chinese medicine to enhance animal health and productivity. With a Ph.D. in Veterinary Medicine from Huazhong Agricultural University (2015-2018) and extensive research experience, he has significantly contributed to the field of animal science. Dr. Huang’s pioneering work in bone health, oxidative stress, and gut microbiota has led to numerous high-impact publications, research projects, and international collaborations. His dedication has earned him multiple prestigious awards, including first-prize recognition from the Henan Provincial Education Department and leadership roles as a guest editor for international journals. Through innovative research and academic excellence, Dr. Huang continues to advance the understanding of animal physiology and nutrition, solidifying his reputation as a leading researcher in veterinary and animal sciences.

Publication Profile

Orcid

Education

Dr. Shucheng Huang’s academic journey is marked by excellence in veterinary medicine and animal health research. He obtained his Ph.D. in Veterinary Medicine from Huazhong Agricultural University (2015-2018), where he conducted pioneering studies on bone metabolism and gut microbiota in poultry. Before that, he completed his Master’s degree in Veterinary Medicine at Henan Agricultural University (2012-2015), focusing on nutritional interventions and disease prevention in livestock. His Bachelor’s degree in Animal Medicine from Henan University of Science and Technology (2010-2012) laid a strong foundation for his future research in animal health, metabolism, and probiotics applications. Throughout his academic career, Dr. Huang engaged in collaborative research projects, advanced laboratory studies, and international training programs. His education and research contributions have significantly influenced the development of innovative solutions for livestock health, sustainable animal farming, and traditional Chinese medicine applications in veterinary science. 🏅📖

Experience

Dr. Shucheng Huang has been an Associate Professor and Researcher at Henan Agricultural University since 2018, specializing in animal nutrition, metabolism, and disease prevention. He has led multiple national and provincial research projects and collaborated with leading veterinary institutions worldwide. His role extends beyond academia, as he has served as a visiting scholar at various international institutions, contributing to cutting-edge research on gut microbiota, oxidative stress, and bone health in livestock. Dr. Huang is also an active speaker at global conferences, sharing insights on traditional Chinese medicine, probiotics, and metabolic regulation in animals. His expertise in research methodology, experimental design, and scientific writing has made him a sought-after mentor for graduate and Ph.D. students. Through his teaching, research, and publications, Dr. Huang has made remarkable advancements in animal physiology, strengthening the scientific foundation of veterinary medicine and improving animal health management.

Awards & Honors

Dr. Shucheng Huang has received multiple prestigious awards in recognition of his remarkable research achievements in veterinary medicine and animal science. His groundbreaking studies earned him two first-prize awards from the Henan Provincial Education Department for outstanding research papers on poultry bone metabolism and probiotics applications. He has secured funding for several national and provincial research projects, highlighting his leadership in animal health and nutrition research. His contributions to international scientific communities have been recognized through guest editor roles in leading veterinary and animal science journals. Dr. Huang’s dedication to academic excellence and innovative research has positioned him as a top researcher in his field, influencing policy and best practices in livestock management. His commitment to mentoring young scientists and advancing knowledge in veterinary medicine continues to earn him international recognition and professional honors.

Research Focus

Dr. Shucheng Huang’s research advances animal health through nutrition, probiotics, and traditional Chinese medicine applications. His expertise spans animal nutrition and metabolism, where he investigates dietary components’ roles in growth, bone development, and immune function. He also focuses on disease prevention and control, developing natural interventions to mitigate common poultry and livestock diseases. His work on gut microbiota and probiotics explores microbial communities that influence animal growth, metabolism, and disease resistance. In poultry bone health, he studies the mechanisms of tibial dyschondroplasia and vascularization in bone growth. Additionally, he evaluates natural compounds from traditional Chinese medicine to enhance livestock immunity and productivity. Through interdisciplinary research, experimental studies, and high-impact publications, Dr. Huang provides valuable insights into animal physiology and sustainable livestock management. His research has direct applications in modern veterinary medicine, animal husbandry, and food production industries, benefiting both academic and commercial sectors.

Publication Top Notes

  • Gut microbiome dysregulation drives bone damage in broiler tibial dyschondroplasia by disrupting glucose homeostasis 🐓

  • Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia 🍗

  • Integrated Fecal Microbiome and Metabolomics Reveals a Novel Potential Biomarker for Predicting Tibial Dyschondroplasia in Chickens 🐓

  • Total Flavonoids of Rhizoma Drynariae Ameliorate Bone Growth in Experimentally Induced Tibial Dyschondroplasia in Chickens via Regulation of OPG/RANKL Axis 🌿

  • Probiotics Treatment of Leg Diseases in Broiler Chickens: A Review 🐓

  • Aflatoxin B1 causes oxidative stress and apoptosis in sheep testes associated with disrupting rumen microbiota 🐑

  • Tibial growth plate vascularization is inhibited by the dithiocarbamate pesticide thiram in chickens: potential relationship to peripheral platelet counts alteration 🌾

  • Role and regulation of growth plate vascularization during coupling with osteogenesis in tibial dyschondroplasia of chickens 🐓

  • Oxygen Supplementation Ameliorates Tibial Development via Stimulating Vascularization in Tibetan Chickens at High Altitudes 🏔️

  • Tibial dyschondroplasia is highly associated with suppression of tibial angiogenesis through regulating the HI-1ɑ/VEGF/VEGFR signalling pathway in chickens 🐓