Lijuan Du | Agricultural and Biological Sciences | Research Excellence

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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.

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Featured Publications

 

Prof. Dr. Lei Wang | Food Science | Best Researcher Award

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Prof. Dr. Lei Wang | Food Science | Best Researcher Award

Beibu Gulf University, China.

Wang Lei is a Professor at the School of Food Engineering, Beibu Gulf University and a part-time master supervisor at Guangxi University of Science and Technology and Jishou University. He holds a Ph.D. in Engineering from Southwest University. His research primarily focuses on the processing adaptability and ecological high-value utilization of agricultural and sideline products.

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🎓 Education

Prof. Dr. Lei Wang holds a Ph.D. in Engineering from Southwest University 🏫. He is a distinguished researcher and academic with expertise in engineering and technology. His work focuses on advancing innovative solutions in his field, contributing significantly to scientific research and industrial applications. Throughout his career, Dr. Wang has been involved in numerous research projects, publications, and academic collaborations, making a substantial impact on the engineering community. 🚀

👨‍🏫 Experience

Prof. Dr. Lei Wang is a Professor at the School of Food Engineering, Beibu Gulf University 🏫 and a Master Supervisor at Guangxi University of Science and Technology & Jishou University 🎓. His research focuses on food engineering, innovation in food processing technologies, and quality enhancement.

As a Principal Investigator, he has led multiple projects funded by prestigious institutions, including the National Natural Science Foundation of China, Guangxi Key R&D Program, Guangxi Natural Science Foundation, and the Guangxi Colleges and Universities Young and Middle-aged Teachers Basic Capacity Improvement Project.

Dr. Wang also serves as a peer reviewer for leading journals such as LWT-Food Science and Technology, Food Science and Technology International, and Modern Food Science and Technology 📰, contributing to the advancement of scientific research in food engineering.

🏆 Research Interests

Wang Lei specializes in:

Processing adaptability of agricultural products 🌾

Ecological high-value utilization of sideline products ♻️

Food processing technologies 🍞🥛

🏅 Awards & Achievements

Led and participated in multiple national and provincial research projects 🎯

Published 40+ research papers, including 10+ indexed papers 📑

Authored two books and contributed to multiple textbooks 📘

Participated in drafting four industry standards and one enterprise standard 📜

📚 Selected Publications

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread
📖 Food Science and Technology International (2025-03)
🔗 DOI: 10.1177/10820132231188988
👥 Contributors: Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, Ning Xin

Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour
📖 Food Chemistry: X (2025-02)
🔗 DOI: 10.1016/j.fochx.2025.102345
👥 Contributors: Xin Ning, Chengrong Wen, Shimin Chen, Lina Chen, Xiaohui Huang, Lei Wang

Effects of superheated steam processing on the physicochemical properties of sea rice bran
📖 Food Science and Technology International (2023-03)
🔗 DOI: 10.1177/10820132211062711
👥 Contributors: Xiaohuang Cao, Md. Nahidul Islam, Xin Ning, Zhihui Luo, Lei Wang

Corn silk flour fortification as a dietary fiber supplement: Evolution of the impact on paste, dough, and quality of dried noodles
📖 International Journal of Food Engineering (2022-06-27)
🔗 DOI: 10.1515/ijfe-2021-0360
👥 Contributors: Xin Ning, Xiaodong Zheng, Zhihui Luo, Zhilin Chen, Xiaoli Pan, Kena Yu, Zhaoming Liu, Xuerong Huang, Wei Du, Xiaohuang Cao et al.

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles
📖 Food Science & Nutrition (2022-05)
🔗 DOI: 10.1002/fsn3.2788
👥 Contributors: Xin Ning, Yahan Zhou, Zhen Wang, Xiaodong Zheng, Xiaoli Pan, Zhilin Chen, Qiuping Liu, Wei Du, Xiaohuang Cao, Lei Wang

Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality
📖 Journal of Dairy Science (2021-04)
🔗 DOI: 10.3168/jds.2020-19261
👥 Contributors: Xin Ning, Zhihui Luo, Zhilin Chen, Chunyao Zhou, Cuiqing Xie, Wei Du, Lei Wang

 

 

Dr. Naqash Goswami | Animal Breeding | Best Researcher Award

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Dr. Naqash Goswami | Animal Breeding | Best Researcher Award

Northwest A&F University, China.

Prof. Naqash Goswami is a dedicated researcher and academic specializing in animal nutrition, veterinary science, and microbiology. With extensive experience in laboratory research, clinical veterinary work, and teaching, he has made significant contributions to the fields of rumen fermentation, probiotics, and animal health. His expertise spans from molecular biology techniques to statistical analysis, contributing to numerous peer-reviewed publications.

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🎓 Education

Prof. Naqash Goswami holds a Master’s degree in Animal Nutrition & Feed Science from Sichuan Agricultural University, China (2019), where he specialized in advanced feed formulation, rumen microbiology, and livestock nutrition. Prior to that, he earned a Doctor of Veterinary Medicine (DVM) degree from Sindh Agriculture University, Pakistan (2016), gaining extensive knowledge in animal health, disease management, and clinical veterinary practices. His strong academic foundation began with an Intermediate (Pre-Medical) qualification from Govt. Degree College, Sindh, Pakistan (2010), followed by Matriculation in Science from Govt. High School No.2, Sindh, Pakistan (2008), where he developed a keen interest in biological sciences and animal welfare. His diverse educational background has laid the groundwork for his successful career in animal nutrition, veterinary research, and microbiology. 🚀

💼 Experience

Prof. Naqash Goswami has accumulated three years of teaching experience in China and Pakistan, where he has mentored students in veterinary sciences, animal nutrition, and laboratory techniques. His hands-on expertise includes veterinary clinical training in Animal Reproduction & Genital Diseases, equipping him with advanced diagnostic and treatment skills.

He has also worked at the Central Veterinary Diagnostic Laboratory in Tandojam, where he gained proficiency in disease diagnostics and laboratory analysis. His experience extends to vaccine preparation and methodology at the Vaccine Production Unit in Tandojam, enhancing his knowledge of immunization processes for livestock health.

Additionally, he received specialized training on Progressive Muscular Weakness in Livestock under Dr. I.H. Kathio at Pittson Animal Hospital, USA, expanding his understanding of neuromuscular disorders in animals.

His laboratory expertise includes RNA extraction, PCR, cell culturing, and staining processes, making him highly skilled in molecular biology and veterinary diagnostics. 🧪🔬

🔍 Research Interests

Animal Nutrition & Feed Science – Studying dietary effects on livestock growth & health

Probiotics & Microbial Pathogenesis – Understanding probiotic influence on animal health

Rumen Fermentation & Hydrogen Sulfide Production – Investigating fermentation byproducts and their impact on livestock

Veterinary Public Health & Infectious Diseases – Antibiotic resistance and microbial sensitivity studies

🏆 Awards & Honors

Young Scientist Award – Recognized for outstanding research in animal nutrition

Best Researcher Award – Contribution to veterinary science publications

Academic Excellence Award – Sichuan Agricultural University, China

📄 Selected Publications

📄 Farnesol Improves Endoplasmic Reticulum Stress and Hepatic Metabolic Dysfunction Induced by Tunicamycin in Mice (2025)
Journal: Biology
🔗 DOI: 10.3390/biology14020213
👥 Contributors: Naqash Goswami, Lionel Kinkpe, Lun Hua, Yong Zhuo, Zhengfeng Fang, Lianqiang Che, Yan Lin, Shengyu Xu, Xuemei Jiang, Bin Feng et al.

📄 Substitution of Soybean Meal with Azolla pinnata Meal Improves Gut Histomorphology and Growth Performance in Commercial Broilers (2024)
Journal: Brazilian Journal of Poultry Science
🔗 DOI: 10.1590/1806-9061-2024-1954
👥 Contributors: FU Khan, R Ullah, L Kinkpe, SU Hassan, IS Ahamba, N Goswami, MA Binobead, AMA Cedric, HQ Ahmed, M Shuaib

📄 A Comparative Study of the Effect of Non-Antibiotic Feed Additives on Experimental Colonization of Salmonella Enterica Serovar Enteridis and Intestinal Pathomorphology in Broiler Chickens (2023)
Journal: Brazilian Journal of Poultry Science
🔗 DOI: 10.1590/1806-9061-2022-1620
👥 Contributors: AR Raffie, A Aslam, MY Tipu, I Altaf, A Mustafa, MS Imran, MZ Farooq, G Abbas, N Goswami, M Mohsin et al.

📄 Production of Hydrogen Sulfide by Fermentation in Rumen and Its Impact on Health and Production of Animals (2020)
Journal: Processes
🔗 DOI: 10.3390/pr8091169
👥 Contributors: Ali Mujtaba Shah, Ma Jian, Zhisheng Wang, Rui Hu, Xueying Wang, Quanhui Peng, Felix Kwame Amevor, Naqash Goswami