jixiang Zhang | Fisheries Science | Best Researcher Award

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Mr. jixiang Zhang | Fisheries Science | Best Researcher Award

Ms | Zhejiang Ocean University | China

Jixiang Zhang, currently serving as a researcher at Zhejiang Ocean University, specializes in food processing and safety. Her academic journey began with a major in Food Hygiene and Nutrition, followed by a graduate focus on Food Processing and Safety. Zhang’s research centers around the quality changes in aquatic products during storage and transportation, aiming to mitigate spoilage and deterioration. Her work has significantly contributed to understanding the impact of varying conditions on food quality, resulting in several notable achievements.

Strengths for the Award 🏆

Mr. Jixiang Zhang’s background in Food Hygiene and Nutrition (undergraduate) and Food Processing and Safety (graduate) aligns well with her current research, which focuses on food safety, particularly in aquatic products. This solid academic base is essential for innovation in the food science field. Her team’s work on non-thermal sterilization technology and its application in pre-packaged aquatic food barrier technology highlights their contribution to enhancing food safety. The study of low-temperature plasma’s impact on aquatic product quality during storage demonstrates cutting-edge research in food technology. Securing multiple research projects, including from prestigious funding bodies such as the National Natural Science Foundation and Youth S&T Talent Support Programme, showcases her ability to lead high-impact research. Projects like the R&D in Guangdong Province and Zhoushan City further affirm the scope and relevance of her research. Mr. Zhang’s collaboration on bulk aquatic product processing technologies and securing six industry-sponsored programs underscore her practical contributions to the field, emphasizing her work’s real-world applications and industry relevance.

🎓 Education

Jixiang Zhang completed her undergraduate studies in Food Hygiene and Nutrition and pursued a graduate degree in Food Processing and Safety. These programs have equipped her with a solid foundation for her current research in the field of food safety, with a particular emphasis on aquatic products.

🔍 Profile

Orcid

💼 Experience

Jixiang Zhang has been actively involved in multiple research initiatives related to aquatic food safety. Currently, she is leading a research team at Zhejiang Ocean University, focusing on the quality changes of aquatic products during storage and transportation. In addition to her academic work, Zhang has secured six industry-sponsored programs and worked on key projects such as the National Natural Science Foundation (32302135) and Guangdong Province Key Construction Discipline Research Ability Improvement Project (X202411347192).

🔬 Research Interest

Zhang’s research revolves around food processing and safety, with a strong focus on aquatic products. She is particularly interested in exploring non-thermal sterilization technology and its application in pre-packaged aquatic food barrier technology. Her team also investigates the effects of atmospheric cold plasma (AP) on the quality and flavor of aquatic products during sterilization and storage, seeking innovative solutions for maintaining product integrity.

🏆 Awards

While no specific awards have been noted, Zhang is actively involved in cutting-edge research that has the potential to earn prestigious recognitions in the future. She has applied for the Best Researcher Award, acknowledging her contributions to the field of aquatic food safety and processing.

📚 Publications

Effect of Atmospheric Cold Plasma Treatment on the Flavor of High-Fat Aquatic Products: A Case Study of Golden Pomfret (Trachinotus ovatus, family Bramidee) Oil using GC-MS, GC-IMS, and an E-nose – published in LWT in 2023. Read the full article here.

🔗 Conclusion

Mr. Jixiang Zhang is a strong contender for the Best Researcher Award, given her innovative research in food safety, particularly in the field of aquatic product processing. Her contributions to non-thermal sterilization technology, industry collaborations, and impactful projects demonstrate her expertise. While areas such as broader publication efforts, professional memberships, and patents could be expanded, her research’s practical applications and ongoing contributions make her a suitable candidate for this award.

Frederic DEBEAUFORT | Fisheries Science | Academic Brilliance Recognition Award

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Prof Dr. Frederic DEBEAUFORT | Fisheries Science | Academic Brilliance Recognition Award

Full Professor | University of Burgundy | France

Strengths for the Award 🏆

Frederic Debeaufort’s extensive background in food processing and packaging sciences, highlighted by his leadership roles, makes him a strong contender for the Best Researcher Award. His position as a full professor and president of the scientific council in the food industry demonstrates a significant influence on academia and industry. He has over 124 publications, with research focusing on sustainability, bioactive materials, and innovative food packaging solutions. His work has had a notable impact on the field, especially in areas like marine-byproduct utilization and the development of biodegradable packaging. Additionally, Debeaufort’s leadership in European Union research collaborations like FORTHEM showcases his contributions to large-scale, cross-disciplinary research.

Short Bio 🍽️

Frederic Debeaufort is a Full Professor at the University of Burgundy, specializing in food processing and packaging sciences. He is also the President of the Scientific Council of the Food Industry Network at the Ministry of Agriculture and Food Sovereignty. His academic leadership includes a tenure as the Vice-Rector of the University of Burgundy from 2012 to 2020, where he coordinated research and education initiatives.

Profile 👤

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Education 🎓

Frederic Debeaufort holds an impressive academic background from the University of Burgundy. He earned his HDR (Habilitation) in Food and Packaging Sciences in 2003. Prior to that, he completed his PhD in Food Engineering and Packaging Science in 1994. His educational journey also includes a Master’s degree in Food Sciences (1991) and a Food Engineer degree in Processing and Technology from ENSBANA (1991). He initially graduated with a BSc in Biology and Biochemistry from the University of Reims Champagne-Ardenne in 1988.

Experience 👨‍🏫

Frederic Debeaufort has been a professor at the University of Burgundy since 2004, where he currently coordinates the FIT-Forthem and lab Food Science under the European University Alliance FORTHEM (ERASMUS+ & H2020). Additionally, he served as Vice-President of the University from 2012 to 2020, spearheading research and education collaborations. His extensive experience also includes his role as President of the Scientific Council for the Food Industry Network, under the Ministry of Agriculture.

Research Interest 🔬

His research focuses on food packaging sciences, sustainability, bio-based materials, and food preservation technologies. Frederic has contributed significantly to understanding the functional properties of packaging films and sustainable food technologies. His work addresses the growing need for environmentally friendly food packaging materials that extend shelf life while ensuring food safety.

Awards 🏆

Frederic Debeaufort’s contributions have earned him various recognitions within the academic and industrial spheres of food sciences. His leadership roles and research innovations in packaging and food sustainability have positioned him as an influential figure in the field.

Publications 📚

  1. Valorization of the Invasive Blue Crabs (Callinectes sapidus) in the Mediterranean
    Marine Drugs (2024)
    DOI: 10.3390/md22090430
    Cited by: (N/A)
    Prompt: Valorizes the nutritional value and sustainable use of blue crabs in the Mediterranean.
  2. Synergic versus Antagonist Effects of Rutin on Gallic Acid or Coumarin Incorporated into Chitosan Active Films
    Antioxidants (2023)
    DOI: 10.3390/antiox12111934
    Cited by: (N/A)
    Prompt: Investigates antioxidant interactions within chitosan films for improved food packaging.
  3. Techno-functional Characterization of Gelatin Extracted from the Smooth-Hound Shark Skins
    Heliyon (2023)
    DOI: 10.1016/j.heliyon.2023.e19620
    Cited by: (N/A)
    Prompt: Examines gelatin extraction methods and their impact on packaging materials.
  4. Sustainable 3D Printing of Oral Films with Tunable Characteristics Using CMC-Based Inks from Durian Rind Wastes
    European Journal of Pharmaceutics and Biopharmaceutics (2023)
    DOI: 10.1016/j.ejpb.2023.03.006
    Cited by: (N/A)
    Prompt: Explores sustainable 3D printing techniques for pharmaceutical packaging.

Conclusion 🎯

Frederic Debeaufort is a pioneering force in the field of food packaging sciences, with a career marked by groundbreaking research and leadership roles that bridge academia and industry. His expertise in sustainable packaging solutions continues to shape the future of food safety and environmental sustainability.