Lijuan Du | Agricultural and Biological Sciences | Research Excellence

Published on by Invention Awards

Mrs Lijuan Du | Agricultural and Biological Sciences | Research Excellence Award 

Institute of Quality Standards & Testing Technique, Yunnan Academy of Agricultural Sciences | China

Du Lijuan is an accomplished Associate Researcher at the Institute of Quality Standards and Testing Technology, Yunnan Academy of Agricultural Sciences, with more than fifteen years of professional experience dedicated to agricultural product quality, food safety, and standards development. Born in February 1981, she holds a Master of Engineering degree from the China National Research Institute of Food Fermentation Industries, where she received advanced training in food science, processing technologies, and quality evaluation systems. Her career reflects a strong commitment to safeguarding food quality and promoting sustainable agricultural development, particularly within the context of China’s rapidly evolving agri-food sector. Since joining the Yunnan Academy of Agricultural Sciences in 2009, Du Lijuan has played a vital role in strengthening quality assurance systems for agricultural products. Her research focuses on food safety testing methodologies, quality standards formulation, traceability technologies, and identity identification of characteristic and geographical indication agricultural products. She has been deeply involved in advancing green and organic agricultural production, with particular emphasis on plateau characteristic products unique to Yunnan Province. Through her work, she contributes directly to improving consumer trust, regulatory compliance, and the market competitiveness of agricultural products. A significant aspect of her professional achievements lies in standards formulation and policy support. She has led the development of two Industry Standards of the Ministry of Agriculture and Rural Affairs, namely Green Food – Edible Fungi and Green Food – Seasoning Oil, and has participated in the formulation of additional national and group standards. These contributions have had a lasting impact on the normalization, safety, and quality control of green food products in China. Her innovative capacity is further demonstrated by her role as first inventor of four authorized patents, reflecting her ability to translate research outcomes into practical technological solutions. Du Lijuan has been actively involved in numerous provincial science and technology programs, including projects supporting the construction of the “Green Food Brand,” quality and safety supervision systems, and traceability platforms for organic and geographically indicated agricultural products.

Citation Metrics (Scopus)

  100
  80
  60
  40
  20
  0

Citations
7

Documents
1

h-index
1

Citations

Documents

h-index

View Scopus Profile

Featured Publications

 

Xianglin Dai | Agricultural and Biological Sciences | Best Researcher Award

Published on by Invention Awards

Prof. Xianglin Dai | Agricultural and Biological Sciences | Best Researcher Award

Prof. Xianglin Dai | Hebei Academy of Agriculture and Forestry Sciences | China

Prof. Xianglin Dai is an accomplished Associate Professor at the Institute of Coastal Agriculture, Hebei Academy of Agriculture and Forestry Sciences, where he has made notable contributions to agricultural and environmental research. He serves as a Committee Member of the Nutrient Cycling Committee of the Chinese Society of Plant Nutrition and Fertilizers and as a Guidance Expert for the Compilation of Achievements for the Third National Soil Census in Hebei Province, reflecting his influence in advancing soil and nutrient management practices in China. Prof. Dai has successfully led more than six major research projects, including the Hebei Natural Science Foundation General Project, the Hebei Academy of Agriculture and Forestry Sciences Innovation Talent Construction Project, the Tibet Autonomous Region Natural Science Foundation Youth Project, the Tangshan City Science and Technology Plan Project, and the Open Project of the State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement jointly supported by the Ministry and Province. His interdisciplinary research focuses on soil fertility, nutrient cycling, sustainable agriculture, and ecosystem productivity in coastal and high-altitude regions, providing critical insights into optimizing soil health and crop performance under changing climatic conditions. As first author or corresponding author, he has published more than 10 peer-reviewed papers in high-impact international and national journals such as Soil Biology and Biochemistry, Geoderma, Soil and Tillage Research, European Journal of Soil Biology, Applied Soil Ecology, Chinese Journal of Eco-Agriculture, and Journal of Applied and Environmental Biology, which are widely recognized for their scientific rigor and applied relevance. His research outputs have been cited extensively, accumulating over 350 citations with an h-index of 8 on Google Scholar, highlighting his growing academic impact in soil science and environmental sustainability. Beyond research, Prof. Dai has demonstrated innovation and knowledge transfer by securing 2 authorized patents as first inventor and 2 registered software copyrights, supporting technological applications in agricultural resource management. He has also authored 1 monograph as editor-in-chief and contributed to 2 additional scholarly books, further strengthening the dissemination of scientific knowledge. Through his dedication to soil ecology, nutrient dynamics, and sustainable agricultural systems, Prof. Dai continues to play a key role in advancing both theoretical research and its practical implementation, contributing to environmental conservation, agricultural modernization, and food security in China.

Profile: Orcid

Featured Publications

Dai, X., Song, D., Guo, T., Cui, J., Zhou, W., Huang, S., Shen, J., Liang, G., & He, P. (2022). Organic amendment regulates soil microbial biomass and activity in wheat–maize and wheat–soybean rotation systems. Agriculture, Ecosystems & Environment, 340, 107974.

Dai, X., Liu, Y., Sun, J., Zhao, Z., Wang, X., & Zhang, G. (2022). Response of soil bacterial community structure and function under two salt-tolerant plants in a coastal saline soil area of eastern Hebei province of China. International Journal of Phytoremediation, 24(9), 911–922.

Dai, X., Cui, J., Song, D., Xu, X., He, P., Wang, X., Liang, G., Zhou, W., & Zhu, P. (2021). Effects of long-term cropping regimes on SOC stability, soil microbial community and enzyme activities in the Mollisol region of Northeast China. Applied Soil Ecology, 166, 103941.

Dai, X., Song, D., Guo, Q., Zhou, W., Liu, G., Ma, R., Liang, G., He, P., & Sun, G. (2021). Predicting the influence of fertilization regimes on potential N fixation through their effect on free-living diazotrophic community structure in double rice cropping systems. Soil Biology and Biochemistry, 155, 108220.

Dai, X., Guo, Q., Song, D., Zhou, W., Liu, G., Liang, G., He, P., Sun, G., & Yuan, F. (2021). Long-term mineral fertilizer substitution by organic fertilizer and the effect on the abundance and community structure of ammonia-oxidizing archaea and bacteria in paddy soil of south China. European Journal of Soil Biology, 103, 103288.

Dai, X., Song, D., Zhou, W., Liu, G., Liang, G., He, P., Sun, G., Yuan, F., & Liu, Z. (2021). Partial substitution of chemical nitrogen with organic nitrogen improves rice yield, soil biochemical indicators and microbial composition in a double rice cropping system in south China. Soil and Tillage Research, 206, 104753.

Dai, X., Zhou, W., Liu, G., Liang, G., He, P., & Liu, Z. (2019). Soil C/N and pH together as a comprehensive indicator for evaluating the effects of organic substitution management in subtropical paddy fields after application of high-quality amendments. Geoderma, 337, 1111–1119.

Prof. Estefanía García-Luque | Agricultural and biological sciences | Women Researcher Award

Published on by Invention Awards

Prof. Estefanía García-Luque | Agricultural and biological sciences | Women Researcher Award

EVEGA/Granxa D’Outeiro, Spain.

Estefanía García Luque is a passionate molecular biologist, researcher, and scientific disseminator. She has focused her research on the application of molecular techniques to study genetic diversity, biotechnology in the food industry, and biodiversity conservation. Estefanía has worked with prestigious institutions like the University of Malaga and the Galapagos Biosecurity and Quarantine Agency. As a founder and CEO of GrowMeat, an innovative startup focused on sustainable lab-grown meat production, she is committed to advancing science for a sustainable future.

Profile

Scopus

Education 🎓

Estefanía holds a Degree in Biology and a Master’s in Cellular and Molecular Biology from the University of Malaga, where she completed her Master's Thesis on tumor cell lines of the NCI-60 panel. She further expanded her expertise with a Master’s in Biological Diversity and Environment, focusing on genetic diversity through molecular techniques.

Experience 💼

Estefanía García Luque has made significant contributions through her diverse roles in the scientific community. As a Researcher at EVEGA (Galician Viticulture and Enology Station), she collaborated with the company Granxa D'Outeiro to identify and isolate autochthonous yeasts, aiming to enhance the production of unique wines that reflect the local terroir. As the Founder and CEO of GrowMeat, she leads an innovative startup dedicated to producing lab-grown meat, providing a more sustainable and efficient food source. Estefanía also contributes to environmental sustainability through her work as a Researcher at the University of Malaga’s SmartCampus Project, where she helps bring the university's scientific initiatives to the public. Furthermore, as an International Collaborator at the Galapagos Biosecurity and Quarantine Agency (ABG), she has been involved in biodiversity conservation efforts, utilizing molecular techniques to identify invasive species that pose a threat to the delicate ecosystem of the Galapagos Islands.

Research Interests 🔬

Molecular Biology

Estefanía’s work in molecular biology focuses on the application of advanced techniques to understand the underlying mechanisms in living organisms, particularly in the context of genetic diversity and environmental adaptation.

Genetic Diversity

Her research explores the vast diversity within species, studying how genetic variations contribute to the survival and resilience of organisms in changing environments. This work has important implications for biodiversity conservation and agricultural applications.

Biotechnology

Estefanía is committed to leveraging biotechnology to develop solutions for a wide range of industries, including food production, health, and environmental management. Her focus is on using molecular techniques to enhance the efficiency and sustainability of biotechnological processes.

Biodiversity Conservation

As a strong advocate for biodiversity, Estefanía contributes to conservation efforts through innovative research. She has worked on projects such as the identification of invasive species in the Galapagos Islands, aiming to protect the unique ecosystems there.

Food Biotechnology

Estefanía’s interest in food biotechnology focuses on developing sustainable and efficient food production methods, such as lab-grown meat, which offer solutions to global food security and environmental challenges by reducing reliance on traditional farming practices.

Awards 🏆

SpinOff 2023 Award for her startup GrowMeat.

First Prize in Flash Session Hackathon for innovative projects.

Berkeley Method of Entrepreneurship Bootcamp at the University of California.

International Cooperation Scholarship for her work in the Galapagos Islands.

Publications 📚

"Using Active Learning Methodologies to Teach Sequence Analysis and Molecular Phylogeny"

Journal: Biochemistry and Molecular Biology Education

Published: 2025, 53(1), pp. 21–32

"Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential"

Journal: Fermentation

Published: 2024, 10(9), 475