Innovative Research Award

Salifu Adam is an emerging researcher whose academic activities span food safety, environmental science, public health, biodiversity conservation, ecosystem services, analytical chemistry, and sustainable food systems. His educational and research trajectory extends across Ghana, Vietnam, and the Democratic Republic of the Congo, reflecting interdisciplinary engagement with contemporary challenges related to food quality, environmental contamination, climate change adaptation, and biodiversity management. His scholarly profile includes peer-reviewed publications addressing food safety assessment, biogenic amines in fermented foods, and environmental health issues associated with heavy metal exposure.[1][2]

Abstract

This article presents a scholarly overview of Salifu Adam’s academic background, research experience, scientific publications, and professional contributions. His work integrates food safety assessment, environmental risk analysis, biodiversity conservation, public health, and analytical chemistry. Through multidisciplinary research conducted in Ghana, Vietnam, and the Democratic Republic of the Congo, he has contributed to understanding food contamination pathways, environmental health risks, and sustainable management practices relevant to climate-resilient food systems and ecosystem governance.[1][3]

Keywords

Food Safety; Analytical Chemistry; Public Health; Biodiversity; Ecosystem Services; Environmental Science; Climate Change; Sustainable Food Systems; Heavy Metal Contamination; Biogenic Amines, Environmental Pollution.

Introduction

Salifu Adam has pursued an interdisciplinary academic pathway combining biotechnology, food technology, environmental science, and ecosystem management. He obtained a Bachelor of Science degree with First Class Honours in Biotechnology and Molecular Biology from the University for Development Studies in Ghana, completed a Master’s degree in Food Technology at Vietnam National University of Agriculture, and is currently undertaking graduate studies in Biodiversity and Ecosystem Services Management at the University of Lubumbashi through the COCREATE-Africa Project supported by the European Union. His research interests emphasize evidence-based approaches to food safety, environmental contamination, biodiversity conservation, and sustainable development.[1][2]

Research Profile

The research portfolio of Salifu Adam reflects progressive engagement with food safety, environmental contamination, and biodiversity-related challenges. His current research at the University of Lubumbashi investigates heavy metal contamination, hygienic practices, and risk perceptions across vegetable food chains within mining-affected urban environments. The project examines implications for consumer health and policy development while contributing to sustainable food system governance.

Earlier research at Vietnam National University of Agriculture focused on biogenic amines in fermented foods, particularly traditional fish sauce. This work involved laboratory method development, LC-MS/MS validation, chemical analysis, and food safety risk assessment. During undergraduate studies in Ghana, he investigated the rice blast pathogen Pyricularia grisea using microbiological and molecular biology techniques.

• Food safety risk assessment and public health research.
• Environmental contamination and heavy metal exposure studies.
• Analytical chemistry and chromatographic method development.
• Climate-smart agriculture and biodiversity conservation.
• Molecular biology and plant pathology investigations.

Research Contributions

Salifu Adam has contributed to studies examining food safety knowledge, attitudes, and practices among street food vendors, generating evidence relevant to public health interventions and regulatory strategies. His work also supported analytical methodologies for detecting biogenic amines in fermented foods, providing tools for quality control and food safety monitoring.[3][5]

In environmental science, he has participated in investigations addressing cadmium toxicity and natural defense mechanisms, contributing to understanding environmental pollutants and their biological implications. His ongoing studies concerning heavy metal contamination in vegetable supply chains further extend this focus to consumer health and environmental governance.[4]

Publications

Salifu Adam’s notable publications examine food safety practices among street food vendors in Vietnam and analytical determination of histamine and biogenic amines in traditional fish sauce using LC-MS/MS, contributing evidence relevant to public health, food quality monitoring, and risk assessment.[3][5]

Selected peer-reviewed publications associated with Salifu Adam include studies in food safety, environmental health, and analytical chemistry.[3][4][5]

1. Assessing Food Safety Knowledge, Attitudes and Practices (KAP) of Street Food Vendors and Sanitary Conditions of Vendor Stalls in Gia Lam, Ha Noi, Vietnam (2024).
2. Natural Defenses Against Cadmium Toxicity: Mechanisms and Emerging Strategies – A Review (2026).
3. Histamine and Biogenic Amines in Vietnamese Traditional Fish Sauce by Hydrophilic Interaction Liquid Chromatography-Tandem Mass Spectrometry (2025).

Research Impact

The documented scholarly metrics indicate a growing research profile with indexed publications, citations, and international collaborations. His studies address practical issues affecting food safety, environmental health, and biodiversity conservation, areas that remain highly relevant to sustainable development objectives. The interdisciplinary nature of his work demonstrates integration of laboratory science, field research, public health assessment, and environmental policy perspectives.[1][2]

Award Suitability

The academic record of Salifu Adam demonstrates sustained engagement in research, scholarship, international training, and interdisciplinary scientific collaboration. His contributions span food technology, public health, biodiversity management, and environmental science. Participation in fully funded international graduate programs, peer-reviewed publications, laboratory innovation, and applied environmental research collectively support consideration for recognition within the framework of the Top Teachers Awards and similar academic distinction programs.

Additional strengths include experience in laboratory diagnostics, educational instruction, scientific training, field surveys, statistical analysis, and community-focused research activities. Competence in R Studio, SPSS, QGIS, and ArcGIS further supports his capacity to undertake multidisciplinary investigations.

Conclusion

Salifu Adam represents a developing academic profile characterized by international education, interdisciplinary research, and engagement with pressing issues in food safety, environmental contamination, biodiversity conservation, and public health. His publication record, research training, and ongoing scientific activities contribute to broader efforts aimed at sustainable development, ecosystem resilience, and evidence-based policy formation.[1][2]

External Links

• Scopus Author Profile
• ORCID Profile
• Google Scholar Profile
• Award Website

References

1. Elsevier. (n.d.). Scopus author details: Salifu Adam, Author ID 60655981900. Scopus. https://www.scopus.com/pages/authors/60655981900
2. Google Scholar. (n.d.). Scholar profile: Salifu Adam. https://scholar.google.co.uk/citations?user=D9KdyYgAAAAJ&hl=en&oi=sra
3. Adam, S., Algumassa, J.T., Nguyen, T.T.T., et al. (2024). Assessing Food Safety Knowledge, Attitudes and Practices (KAP) of Street Food Vendors and Sanitary Conditions of Vendor Stalls in Gia Lam, Ha Noi, Vietnam. International Journal of BioLife Sciences, 3(1), 70–84. DOI: https://doi.org/10.22034/ijbls.2024.188042
4. Iddrisu, L., Huang, L., Mkulo, E.M., Danso, F., Asare, D., Salifu, A., Fang, Z. (2026). Natural Defenses Against Cadmium Toxicity: Mechanisms and Emerging Strategies—A Review. Biological Trace Element Research. https://link.springer.com/article/10.1007/s12011-026-04977-y
5. Pham, D.T., Salifu, A., Nguyen, H.T., et al. (2025). Histamine and Biogenic Amines in Vietnamese Traditional Fish Sauce by Hydrophilic Interaction Liquid Chromatography-Tandem Mass Spectrometry. Food Additives & Contaminants: Part B, 18(3), 219–229. DOI: https://doi.org/10.1080/19393210.2025.2475924