Andre Kim | Food Science and Human Nutrition | Excellence in Applied Sciences Award

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Prof. Dr. Andre Kim | Food Science and Human Nutrition | Excellence in Applied Sciences Award

Prof. Dr. Andre Kim | Hankook Liposome  co., LTD. | South Korea

Prof. Dr. Andre Kim is a distinguished researcher and industry innovator based in Busan, actively contributing to teaching, scientific advancement, and pharmaceutical development since 2015. He has continued to enhance his scholarly expertise while engaging in impactful research and mentoring. In 2020, he founded and now leads Korea Liposome Co., Ltd., establishing a strong and growing presence in the pharmaceutical sector through innovation in liposomal and advanced drug-delivery technologies. His academic background includes expertise in Applied Chemistry from Pusan National University (2024), coupled with foundational training in Biochemistry (1997) and Chemistry (1995) from Inje University in Gimhae City. Over his career, he has produced 30 scholarly documents that have collectively received 260 citations from 257 citing sources, reflecting the reach and influence of his scientific contributions across applied chemistry, biochemical research, and pharmaceutical formulation. With an h-index of 9, he demonstrates sustained impact through high-quality publications recognized by the academic community. His professional and entrepreneurial achievements underscore his role as a leader bridging academia, research, and industry innovation in South Korea.

Profiles: Scopus | Orcid 

Featured Publications

Lee, H., Woo, Y. M., Lee, K. W., Jeong, Y. E., Cha, J. Y., Cha, J. H., Park, I.-G., Lee, D.-G., Lee, S.-H., Xu, Y. Q., Song, M. H., & Kim, A. (2025). Evaluation of oral and injectable liposome-based vaccines with synthesized lipid for Japanese encephalitis virus in Sprague-Dawley rats. Clinical and Experimental Vaccine Research, 14(3), 276–288.

Woo, Y. M., Lee, K. W., Jeong, B.-C., Cha, J. Y., Woo, W.-S., Park, C.-I., Kim, Y. J., Lee, D.-G., Lee, S.-H., Ahn, J. C., & Kim, A. (2025). Development and evaluation of an oral liposomal vaccine for the prevention of Edwardsiellosis in Anguilla japonica caused by Edwardsiella piscicida. Fisheries and Aquatic Sciences, 28(5), 298–306.

Kim, J. S., Woo, Y. M., Lee, D.-G., Kim, A., & Lee, S.-H. (2024). Isolation of a novel Tenacibaculum sp. JS-1 and characterization of its β-agarase. Microbiology and Biotechnology Letters, 52(2), 135–140.

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.

Profile

Orcid

🎓 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

 

 

Assoc. Prof. Dr. Vesna Vučurović | Biotechnology | Best Researcher Award

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Assoc. Prof. Dr. Vesna Vučurović | Biotechnology | Best Researcher Award

University of Novi Sad, Faculty of Technology Novi Sad, Department of Biotechnology, Serbia.

Prof. Vesna Vučurović is a distinguished researcher in bioethanol technology, food biotechnology, yeast technology, adsorption, and biomaterial characterization. she is currently an Associate Professor at the Faculty of Technology Novi Sad, University of Novi Sad. With extensive expertise in microbiological processes and industrial biotechnology, she has significantly contributed to the advancement of renewable energy sources, fermentation technologies, and sustainable material development.

Profile

Scopus
Orcid

🎓 Education

Prof. Vesna Vučurović earned her BSc & MSc in Technological Engineering (1996-2003) from the University of Novi Sad, researching beer barley quality. She completed her Magister degree (2003-2007) with a thesis on bioethanol production from grains, achieving a perfect score (10.00). Her PhD (2007-2012) focused on optimizing alcoholic fermentation of molasses and sugar beet juice using immobilized Saccharomyces cerevisiae cells, contributing to advancements in bioethanol technology and sustainable fuel production.

🏢 Experience

Prof. Vesna Vučurović has been a dedicated academic at the Faculty of Technology, University of Novi Sad since 2003. She began as a Senior Technical Assistant & Teaching Assistant (2003-2005), progressing to Trainee Teaching Associate (2005-2008) and Teaching Associate (2008-2014). She was later promoted to Assistant Professor (2014-2019) and currently serves as an Associate Professor (2019-Present).

🔬 Research Interests

Bioethanol Technology – Renewable energy production and biofuels

Food Biotechnology – Fermentation processes and food processing innovations

Yeast Technology – Yeast cultivation and metabolic engineering

Adsorption – Applications in environmental remediation and material development

Biomaterial Characterization – Enhancing materials for industrial and medical use

🏆 Awards & Recognitions

Contributor to multiple national and international research grants

Peer reviewer for high-impact journals like Journal of Cleaner Production, Waste and Biomass Valorization, Biomass Conversion and Biorefinery, Fermentation (MDPI), Foods (MDPI), Polymers (MDPI), and Environmental Engineering and Management Journal

Member of the Serbian Chemical Society, Chemical Society of Vojvodina, and Serbian Society for Microbiology

📚 Selected Publications

🔹 Bioethanol Production from A-Starch Milk and B-Starch Milk as Intermediates of Industrial Wet-Milling Wheat Processing
Fermentation, 2024-03 | DOI: 10.3390/fermentation10030144
Contributors: Aleksandra Katanski, Vesna Vučurović, Damjan Vucurovic, Bojana Bajić, Žana Šaranović, Zita Šereš, Siniša Dodić

🔹 Influence of yeast extract enrichment on fermentative activity of Saccharomyces cerevisiae and technological properties of spelt bread
Chemical Industry and Chemical Engineering Quarterly, 2022 | DOI: 10.2298/ciceq200915016v
Contributors: Vesna Vučurović, Vesna Radovanovic, Jelena Filipović, Vladimir Filipovic, Milenko Kosutic, Nebojsa Novkovic, Vuk Radojevic

🔹 Bioethanol Production from Spent Sugar Beet Pulp—Process Modeling and Cost Analysis
Fermentation, 2022-03 | DOI: 10.3390/fermentation8030114
Contributors: Damjan Vucurovic, Bojana Bajić, Vesna Vučurović, Rada Jevtić-Mučibabić, Siniša Dodić

🔹 The impact of enological products for tartaric stabilization on wine filterability
Chemical Industry and Chemical Engineering Quarterly, 2021 | DOI: 10.2298/ciceq200913003p
Contributors: Vladimir Puskas, Uroš Miljić, Vesna Vučurović

🔹 The effect of yeast extract addition on bread quality parameters
Journal of the Serbian Chemical Society, 2020 | DOI: 10.2298/jsc191024137f
Contributors: Vesna Vučurović, Vladimir Filipovic, Jelena Filipovic, Vesna Vucurovic, Vesna Radovanovic, Milenko Kosutic, Nebojsa Novkovic, Natasa Vukelic

 

 

 

Prof. Marko Vincekovic |Encapsulation | Best Researcher Award

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Prof. Marko Vincekovic |Encapsulation | Best Researcher Award

University of Zagreb Faculty of Agriculture, Croatia.

Marko Vinceković is a Full Professor and Scientific Adviser at the University of Zagreb, Croatia. He specializes in colloid and interface chemistry, with a focus on the encapsulation and formulation of microcapsules. Throughout his career, he has been an active lecturer and researcher, contributing significantly to the advancement of his field. His work primarily explores the encapsulation of active compounds and the creation of microcapsules for various applications.

Profile

Orcid

Education 🎓

Marko Vinceković completed his education at the University of Zagreb, where he obtained his degree in Chemistry. His academic journey has been deeply intertwined with his teaching and research roles, allowing him to contribute to both the scientific community and educational programs at the University of Zagreb.

Experience 🏫

Marko Vinceković's career at the University of Zagreb spans various positions, starting as an Assistant in 2003, where he worked as a junior researcher and lecturer in colloid and interface chemistry. He was promoted to Senior Assistant in 2009 and then to Assistant Professor in 2010. From 2013, he became a Senior Research Associate, and in 2016, he was appointed Associate Professor. By 2019, he had achieved the position of Scientific Adviser, ultimately becoming a Full Professor in 2022, where he continues his academic and research endeavors.

Research Interest 🔬

Encapsulation of Bioactive Substances
Professor Vinceković's research delves into the design and development of microcapsules that can encapsulate bioactive substances. This technique is essential for the protection, stability, and controlled release of compounds in different environments.

Microcapsules for Controlled Release
The focus on microcapsules has profound implications for the pharmaceutical industry, allowing for more precise delivery and timing in the release of active compounds. This technology also aids in improving the efficacy of treatments while minimizing side effects.

Applications in Various Industries
Beyond pharmaceuticals, his work extends to food science, where encapsulation is used to enhance flavor, nutrients, and shelf life, as well as in other industries that demand controlled release mechanisms for various active ingredients.

Publication Top Notes 📚

Simultaneous Encapsulation of Probiotic Bacteria (Lactococcus lactis, and Lactiplantibacillus plantarum) in Calcium Alginate Hydrogels, Gels, 2025 

Study of Properties of Brewery Waste Yeast as Probiotics, МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, 2024 

Development of Alginate Composite Microparticles for Encapsulation of Bifidobacterium animalis subsp. lactis, Gels, 2024 

Amplifying Synthesis of Health-Promoting Metabolites in Tomatoes via Encapsulation, Food Bioscience, 2024 

Novel Copper Alginate Microspheres as Ecological Fungicides, Sustainability, 2024