Lucia Aquilanti | Food Microbiology | Women Researcher Award

Posted on 20/12/202420/12/2024 by sciencefather

Prof. Lucia Aquilanti | Food Microbiology | Women Researcher Award

Full Professor at Polytechnic University of Marche, Italy

Prof. Lucia Aquilanti, born in Jesi, Italy, is a distinguished microbiologist specializing in agrarian, food, and environmental microbiology. She is currently a Full Professor at the Università Politecnica delle Marche, Department of Agricultural, Food, and Environmental Sciences. With a prolific academic career, Prof. Aquilanti has published over 180 scientific articles, garnering 4,697 citations and an H-index of 40. She holds a Ph.D. in Biomolecular Sciences and has extensive research experience in microbial biodiversity, antibiotic resistance, and sustainable food systems. Prof. Aquilanti is also actively engaged in institutional quality assurance and serves as a member of various academic councils and committees. Recognized for her academic contributions, she has received numerous honors and is a mentor for doctoral students.

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Scopus Profile

ORCID

Education

Prof. Lucia Aquilanti completed her undergraduate degree in Biotechnology at the University of Ancona in 2000, graduating summa cum laude with a thesis on the biodiversity of Azotobacteraceae in central Italy soils. She earned her Ph.D. in Biomolecular Sciences in 2005 at Università Politecnica delle Marche, focusing on molecular strategies for studying antibiotic resistance in food production systems. Prof. Aquilanti has participated in several international training programs, including the Erasmus+ Mobility Program in Poland and Spain. She also undertook a research internship at the University of Bristol, where she explored health risks related to antibiotic resistance in animal-derived food chains. Her dedication to continual learning includes completing advanced courses in bioinformatics and molecular biology, equipping her with expertise in cutting-edge research methodologies.

work Experience

Prof. Aquilanti has over two decades of academic and research experience. From 2005 to 2015, she served as a University Researcher specializing in agricultural microbiology. In 2020, she was appointed as a Full Professor at the Università Politecnica delle Marche. She has led numerous research projects funded by the university and served as the Quality Assurance Coordinator. Prof. Aquilanti has been actively involved in mentoring doctoral students and teaching advanced courses in microbiology. She has served on evaluation committees for doctoral admissions and research performance and has contributed significantly to the development of e-learning programs at the university. Her roles also include coordinating academic programs and serving on various institutional councils, reflecting her leadership in academia.

Awards and Honors 🏆

Prof. Aquilanti has been recognized with prestigious awards and honors throughout her career. She obtained National Scientific Qualifications for Associate and Full Professor roles in Agricultural Microbiology. Her research on microbial biodiversity and antibiotic resistance has earned her acclaim in scientific circles, and she has received funding for multiple competitive projects. She has been invited as a speaker at international conferences and workshops, emphasizing her thought leadership in microbiology. Prof. Aquilanti has also been honored for her contributions to institutional quality assurance and innovation in education. Her academic achievements are further underscored by her collaboration with esteemed research institutions across Europe.

Research Focus

Prof. Aquilanti’s research focuses on agrarian, food, and environmental microbiology. Her work includes studying microbial biodiversity, mechanisms of antibiotic resistance, and their implications for sustainable agriculture. She employs molecular and bioinformatic tools to investigate microbial ecosystems and develop strategies for mitigating health risks associated with food production systems. Prof. Aquilanti’s research extends to probiotic applications, fermentation technologies, and the role of microbes in environmental sustainability. She is deeply committed to integrating scientific innovation with practical solutions to enhance food safety and ecological balance.

Skills

Prof. Aquilanti is proficient in molecular biology techniques, bioinformatics, and advanced statistical analysis. Her expertise includes microbial cultivation, DNA sequencing, and genomic analysis. She excels in academic leadership, project management, and interdisciplinary research collaboration. With strong communication skills, Prof. Aquilanti has contributed significantly to scientific writing, peer review, and mentoring. Her technical competencies include using bioinformatic algorithms for data interpretation and designing experiments for microbial biodiversity and antibiotic resistance studies.

Conclusion

Lucia Aquilanti is a highly deserving candidate for the Women Researcher Award, given her substantial contributions to microbiology and its applications in agriculture, food, and environmental sciences. Her research has a profound impact on global challenges, and her leadership roles highlight her commitment to advancing knowledge and mentoring the next generation of scientists. Strengthening her interdisciplinary collaborations and public outreach would further elevate her already exceptional profile.

Publications to Noted

A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese

Authors: Cardinali, F., Rampanti, G., Paderni, G., Martinovic, A., Garofalo, C.

Citations: 0

Year: 2024

Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Authors: Marcelli, V., Osimani, A., Aquilanti, L.

Citations: 1

Year: 2024

Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci

Authors: Rampanti, G., Nikolovska Nedelkoska, D., Kalevska, T., Aquilanti, L., Osimani, A.

Citations: 1

Year: 2024

Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

Authors: Rampanti, G., Cardinali, F., Bande De León, C.M., Osimani, A., Aquilanti, L.

Citations: 0

Year: 2024

Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models

Authors: Milanović, V., Mariz, M., Cardinali, F., Cunha, L.M., Osimani, A.

Citations: 0

Year: 2024

Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds

Authors: Cardinali, F., Botta, C., Harasym, J., Aquilanti, L., Osimani, A.

Citations: 0

Year: 2024

Life cycle assessment of open field sea fennel production in central Italy

Authors: Duca, D., Boakye-Yiadom, K.A., Ilari, A., Aquilanti, L., Foppa Pedretti, E.

Citations: 0

Year: 2024

Soil fungal communities under slash-and-burn system in Mozambique: A metataxonomic approach

Authors: Serrani, D., Ferrocino, I., Garofalo, C., Borguete, A.R.R., Corti, G.

Citations: 0

Year: 2024

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Authors: Rampanti, G., Cantarini, A., Cardinali, F., Aquilanti, L., Osimani, A.

Citations: 1

Year: 2024

Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet

Authors: Casavecchia, S., Giannelli, F., Giovannotti, M., Aquilanti, L., Pesaresi, S.

Citations: 1

Year: 2024

Lijuan Han | Food Science | Best Researcher Award

Posted on 15/11/202415/11/2024 by sciencefather

Assoc. Prof. Dr. Lijuan Han | Food Science | Best Researcher Award

Associate Professor at Wuhan Polytechnic University, China

Dr. Han Lijuan, an Associate Professor at Wuhan Polytechnic University, specializes in the deep processing of oils and fats with a focus on emulsion and gelation. With a Doctorate in Engineering, she has published over 20 research papers (11 SCI/EI indexed), contributed to impactful studies on cream/spreads processing, and developed oil-based functional ingredients. Dr. Han is a core member of her institution’s science and technology innovation team, has a patent portfolio of seven entries, and a citation index of 138, showcasing her influence in food science research.

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Scopus Profile

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Education

Dr. Han Lijuan holds a Doctor of Engineering degree from South China University of Technology, with a specialized focus on Sugar Engineering. Her advanced studies provided her with in-depth knowledge and technical skills necessary for her pioneering work in food science, particularly in the processing of edible oils and fats. Through her academic journey, she developed expertise in emulsification and gelation, which became the foundation for her later work in developing healthier food alternatives. Dr. Han’s educational background is complemented by practical training and ongoing research efforts, enabling her to bring cutting-edge scientific insights to her role at Wuhan Polytechnic University. Her academic achievements have prepared her well to contribute significantly to research and education in food engineering.

work Experience

Dr. Han Lijuan has amassed years of experience in food science and engineering, serving as an Associate Professor at Wuhan Polytechnic University. She has led several significant research projects, including those funded by the university and government agencies, aimed at advancing oil processing technologies and developing innovative food products. Her expertise in emulsions and gelation has proven invaluable in addressing challenges in food formulation, particularly in producing low-fat and functional food items. Over the years, Dr. Han has published extensively, served on collaborative science and technology teams, and mentored students and researchers. Her experience has allowed her to integrate theoretical knowledge with practical applications, strengthening her contributions to the food industry and solidifying her reputation as a thought leader in food processing technology.

Awards and honors

Dr. Han Lijuan has been recognized for her outstanding contributions to food science and engineering with several awards. Among her most notable achievements is the First Prize in the Hubei Provincial Science and Technology Progress Award, a testament to her innovative research and impact on the food industry. She was also honored as a Hubei Outstanding Bachelor’s Degree Thesis Supervisor, highlighting her commitment to mentorship and academic excellence. Her work in food processing technology has not only garnered her recognition within the scientific community but has also led to practical advancements in the industry. These awards underscore Dr. Han’s dedication to enhancing food science through her expertise and highlight her leadership in both research and education.

Research Focus

Dr. Han Lijuan’s research is centered on the deep processing of oils and fats, with particular emphasis on emulsification and gelation technologies. Her work aims to create healthier food products by improving the texture, stability, and functionality of food ingredients derived from oils. Dr. Han’s innovative research involves the development of advanced formulations, such as low-fat spreads and emulsions, that provide both health benefits and enhanced sensory qualities. She is also focused on rapid detection and control of contaminants in vegetable oils, contributing to food safety. Dr. Han’s research supports a broad objective of integrating nutrition and health into food processing technologies, making significant strides in sustainable and health-conscious food production.

Skills

Dr. Han Lijuan possesses a range of technical and research skills crucial to her field, including expertise in emulsification, gelation, and food formulation. She is skilled in experimental design, particularly in the creation and testing of oil-based food ingredients with specific textures and stability. Her proficiency in rapid detection techniques for contaminants in oils supports her commitment to food safety and quality. Dr. Han also brings skills in project management, having led multiple high-value research projects from conception to implementation. With a deep understanding of analytical techniques and data interpretation, she contributes valuable insights into food processing and innovation. Additionally, her mentorship abilities and experience in academia demonstrate her strengths in guiding research teams and fostering a collaborative learning environment.

Conclusion

Dr. Han’s expertise in food science, evidenced by her groundbreaking work in emulsion and gelation, makes her an exceptional candidate for the Best Researcher Award. Her dedication to advancing healthier alternatives in food technology through research, innovation, and publication makes her a valuable contributor to her field. By expanding her international collaborations and professional network, Dr. Han could further solidify her status as a leader in food science research.

Publications to Noted

Modulation of rapeseed protein nanoparticles by interaction with chitosan

Authors: He, Y.; Hu, C.; Zhang, W.; Han, L.; Cong, Y.

Citations: 0

Year: 2024

Journal: Industrial Crops and Products

Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise

Authors: Han, L.; Liu, M.; Sun, Y.; Zhang, H.; Cong, Y.

Citations: 0

Year: 2024

Journal: LWT

Encapsulation of resveratrol in nanosheet structured sodium caseinate dialdehyde β-cyclodextrin conjugate with enhanced physicochemical properties

Authors: Fu, Y.; Zhu, P.; Lin, H.; Zhang, W.; He, J.

Citations: 0

Year: 2024

Journal: LWT

Phase inversion of bigels tuned by the concentration of soy protein isolate in the binary hydrogel matrix

Authors: Su, L.-Z.; Chen, Y.-X.; Zhang, S.-Q.; Zhang, W.-N.; Han, L.-J.

Citations: 1

Year: 2024

Journal: Food Hydrocolloids

Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels

Authors: Sun, Y.; Han, L.; Su, L.; Qi, Y.; Zhao, L.

Citations: 1

Year: 2023

Journal: Shipin Kexue/Food Science

Encapsulation of resveratrol in zein-polyglycerol conjugate stabilized O/W nanoemulsions: Chemical stability, in vitro gastrointestinal digestion, and antioxidant activity

Authors: Zhu, P.; He, J.; Huang, S.; Chang, C.; Zhang, W.

Citations: 29

Year: 2021

Journal: LWT

Detection of Sulforaphene Content in Radish Seed Oil and Influence of Processing Conditions on Sulforaphene Content

Authors: Li, N.; Han, L.; Zhang, W.; Wang, Q.; Liu, C.

Citations: 0

Year: 2020

Journal: Shipin Kexue/Food Science

Zein-Polyglycerol Conjugates with Enhanced Water Solubility and Stabilization of High Oil Loading Emulsion

Authors: Huang, S.; He, J.; Han, L.; Liu, G.; Zhang, W.

Citations: 26

Year: 2020

Journal: Journal of Agricultural and Food Chemistry

Carvacrol loaded solid lipid nanoparticles of propylene glycol monopalmitate and glyceryl monostearate: Preparation, characterization, and synergistic antimicrobial activity

Authors: He, J.; Huang, S.; Sun, X.; Zhang, W.; Zhong, Q.

Citations: 54

Year: 2019

Journal: Nanomaterials

1-Laurin-3-palmitin as a novel matrix of solid lipid particles: Higher loading capacity of thymol and better stability of dispersions than those of glyceryl monostearate and glyceryl tripalmitate

Authors: Shi, H.; Huang, S.; He, J.; Zhang, W.; Zhong, Q.

Citations: 16

Year: 2019

Journal: Nanomaterials

Lucia Aquilanti | Food Microbiology | Women Researcher Award

Prof. Lucia Aquilanti | Food Microbiology | Women Researcher Award

professional profiles

Education

work Experience

Awards and Honors 🏆

Research Focus

Skills

Conclusion

Publications to Noted

Lijuan Han | Food Science | Best Researcher Award

Assoc. Prof. Dr. Lijuan Han | Food Science | Best Researcher Award

professional profiles

Education

work Experience

Awards and honors

Research Focus

Skills

Conclusion

Publications to Noted

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Prof. Lucia Aquilanti | Food Microbiology | Women Researcher Award

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Awards and Honors 🏆

Research Focus

Skills

Conclusion<img decoding="async" class="an1" draggable="false" src="https://fonts.gstatic.com/s/e/notoemoji/15.1/2705/32.png" alt="✅" data-emoji="✅" aria-label="✅" />

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Assoc. Prof. Dr. Lijuan Han | Food Science | Best Researcher Award

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Publications to Noted

professional profiles

Education

work Experience

Awards and honors

Conclusion

Publications to Noted