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.

Fatemah Alsalman | Food Processing | Best Researcher Award

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Dr. Fatemah Alsalman | Food Processing | Best Researcher Award

Dr. Fatemah Alsalman | Kuwait Institute for Scientific Research (KISR) | Kuwait

Dr. Fatemah Alsalman is an accomplished food scientist with a Ph.D. in Food Science from McGill University, Canada, completed in 2020, following an M.Sc. in Food and Agricultural Chemistry from the same institution and a B.Sc. in Nutritional Sciences from Kuwait University, where she was recognized as an Outstanding Graduating Student. She was awarded scholarships by the Kuwait Institute for Scientific Research (KISR) for both her M.Sc. and Ph.D. studies. Dr. Alsalman currently serves as an Associate Research Scientist at the Food and Nutrition Program, Environment and Life Sciences Research Center, KISR, Kuwait, after roles as Assistant Research Scientist and Research Assistant since 2011. Her research focuses on functional foods, aquafaba applications, gluten-free and nutrient-fortified products, and high-pressure processing effects on food properties, contributing to food safety, quality, and nutritional enhancement. She has presented her work at over 15 international and national conferences, including IFT, NABEC, CIFST, ICSTM, and multiple Kuwait-based scientific research conferences, highlighting topics such as aquafaba functionality, moringa fortification, starch digestibility, protein structure, and phenolic extraction. Dr. Alsalman has also actively participated in numerous workshops, trainings, and dialogues on food safety, nutrition, obesity prevention, value addition, MATLAB, and food traceability, reflecting her commitment to applied research and capacity building in the food science sector. She is a member of national committees, including the Healthy City Initiative and the Supreme Committee for Food Safety representing KISR. Her work has resulted in more than 12 publications in peer-reviewed journals and conference proceedings, with citations reflecting her impact on food science and technology research, earning her an h-index of 5. Her research has contributed practical insights on product development, functional ingredients, high-pressure processing, and food system sustainability in Kuwait and internationally, advancing both scientific knowledge and public health applications. Dr. Alsalman’s combination of rigorous academic training, applied research experience, and active engagement in national and international forums underscores her role as a leading researcher in food science and nutrition, particularly in developing sustainable, health-promoting, and innovative food solutions.

Profiles: Scopus | Orcid

Featured Publications

Alsalman, F. B., & Thomas, L. (2025). Quality of eggless brioche (bread loaf) made from aquafaba. Food Chemistry Advances, 7, 101125.

Alsalman, F. B., & Al-Sharrah, T. (2024). Gluten‐free pasta fortified with moringa leaves: Effect of recipe ratios on quality and structural properties. International Journal of Food Science & Technology, 59(5), 17045.

Alsalman, F. B., Al-Ruwaih, N., Al-Attar, H., & Mulla, M. Z. (2022). Effect of high pressure processing on structural and functional properties of canned aquafaba. Food Science and Biotechnology, 31, 1111–1124.

Alsalman, F. B. (2021). Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocolloids, 114, 106417.

Alsalman, F. B., & Ramaswamy, H. S. (2021). Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba. Molecules, 26(1), 234.

Alsalman, F. B. (2020). Evaluation of factors affecting aquafaba rheological and thermal properties. LWT, 133, 109831.

Alsalman, F. B. (2020). Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. Journal of Food Science and Technology, 57, 2940–2950.

Alsalman, F. B., Tulbek, M., Nickerson, M., & Ramaswamy, H. S. (2020). Evaluation and optimization of functional and antinutritional properties of aquafaba. Legume Science, 2(3), e30.

Alsalman, F. B. (2014). Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. Journal of Food Engineering, 123, 120–127.

Alsalman, F. B. (2013). Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree. Journal of Food Engineering, 119, 538–545.