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

 

Tianyuan Yang | Agricultural Science and Innovation | Best Researcher Award

Tianyuan Yang | Agricultural Science and Innovation | Best Researcher Award

Tianyuan Yang,Anhui Agricultural University,China

Assist. Prof. Dr. Tianyuan Yang 🌱, born in July 1987 in Zongyang, Anhui, is an associate professor and deputy director at the School of Tea Science, Anhui Agricultural University 🍵. He holds a Ph.D. in Plant Nutrition from Nanjing Agricultural University (2016) and completed postdoctoral research in 2018. His focus is on nutrient utilization and quality regulation in tea plants 🌿. Dr. Yang has led over ten major projects, published 50+ papers 📚, and holds multiple patents. He is a council member of Anhui Tea Science Society and has received numerous awards, including the Excellent Doctoral Dissertation Award 🏆.

Publication  Profile

scopus

Academic Background 

Dr. Tianyuan Yang 🌱, born in July 1987, earned his Ph.D. in Plant Nutrition from Nanjing Agricultural University in 2016 🎓. He serves as an associate professor, master supervisor, and deputy director of the Tea Department at Anhui Agricultural University 🍵. Dr. Yang plays a pivotal role as a council member of the Anhui Tea Science Society and is recognized as a high-level talent in Hefei City 🌟. His leadership, dedication, and contributions to tea science and academia make him a standout candidate for the Best Researcher Award 🏆, exemplifying excellence in research and education.

Research Excellence and Achievements

Dr. Yang’s research 🌱 focuses on enhancing nutrient utilization in tea plants and improving tea quality 🍵. He completed his postdoctoral studies at the prestigious State Key Laboratory of Tea Plant Biology and Utilization 🧪. His dedication to academic excellence is reflected in numerous awards 🏆, including the Excellent Doctoral Dissertation Awards and the President’s Scholarship 🎓. Dr. Yang’s innovative research and significant citation count 📊 position him as a leading expert in the field, contributing valuable insights to tea plant science and quality enhancement. His work continues to shape advancements in agricultural and botanical research.

Research Projects and Grants

Dr. Yang has successfully led over ten prestigious provincial and ministerial-level projects 🎓, including the Youth Fund of the National Natural Science Foundation of China 🏅 and major science and technology initiatives in Anhui Province 🧪. His strong track record in securing high-level funding highlights his innovative mindset 💡 and dedication to advancing scientific research 🚀. Dr. Yang’s contributions have significantly impacted technological progress, underscoring his role as a pioneering researcher 🔬. His achievements reflect exceptional leadership and make him highly deserving of recognition as an outstanding figure in the scientific community 🏆.

Patents and Innovation

Dr. Yang’s innovative work in tea science is marked by seven national and three international patent applications, with six national and one international patent granted. 🌱✨ His groundbreaking contributions reflect a forward-thinking approach to agricultural technology and a dedication to advancing the field. 📈🌍 Dr. Yang’s impressive patent portfolio highlights his exceptional creativity and problem-solving skills, setting him apart as a leader in innovation. 🔬🏅 His commitment to pushing the boundaries of tea science demonstrates why he is a deserving candidate for the award, showcasing his impact on both national and global levels. 🍵🚀

Editorial and Reviewer Contributions

Dr. Yang plays a vital role in advancing plant science 🌱 as an editorial board member for BMC Plant Biology and guest editor for Frontiers in Plant Science. His contributions help shape scientific discourse and ensure high-quality research reaches the community 📚. As a reviewer for prestigious journals, Dr. Yang’s expertise and dedication bolster his reputation and influence in the academic world 🏅. This unwavering commitment to academic service and excellence enhances his qualifications for the Best Researcher Award 🏆, reflecting his leadership and impact in the field of plant biology.

Awards and Recognitions

Dr. Yang is a distinguished academic celebrated for his excellence in teaching and research 🏆📚. He has received prestigious awards for his contributions to both education and scientific innovation 🎓🔬. His dedication and groundbreaking work have earned recognition at provincial and national levels, solidifying his reputation as a leader in his field 🌟. These achievements highlight his multifaceted expertise, reflecting his passion for advancing knowledge and inspiring future generations 🚀. Dr. Yang’s remarkable track record makes him a strong candidate for the Best Researcher Award 🥇, showcasing his commitment to excellence in academia and innovation.

Research Focus

Assist. Prof. Dr. Tianyuan Yang’s research focuses on the molecular biology and biochemistry of tea plants (Camellia sinensis) 🍃. His work explores metabolic mechanisms, genetic responses, and the regulation of compounds like theanine and glutathione S-transferases. Key areas include improving tea yield and quality 🌱, enhancing stress tolerance 🧬, and developing detoxification pathways 🚜. His studies also address cold resistance ❄️, secondary metabolism, and somatic embryogenesis, contributing to sustainable tea production and innovation. Dr. Yang’s research bridges molecular insights with agricultural applications, advancing tea plant science and crop resilience.

Publication Top Notes

Metabolic mechanism, responses, and functions of genes HDH1, HDH3, and GST1 of tea (Camellia sinensis L.) to the insecticide thiamethoxam