Prof. Shuntang Guo | Food science | Best Researcher Award

Prof. Shuntang Guo, China Agricultural University, China.

Prof. Shuntang Guo, a distinguished Professor at China Agricultural University, is a pioneer in plant protein processing, soybean food technology, and food science education. His groundbreaking research on protein aggregation and gel network formation has led to revolutionary advancements in plant-based foods. With 260+ research papers, 30+ patents, and 18 awards, he has shaped national food standards. As a doctoral supervisor and industry leader, his contributions continue to transform food innovation and industrial development worldwide. 🚀

Professional Profile

Scopus Profile

🎓 Early Academic Pursuits

Prof. Shuntang Guo embarked on his academic journey with a strong passion for food science and plant protein processing. He pursued a Ph.D. in Food Science, laying the foundation for his groundbreaking research in soybean and traditional grain foods. His early studies focused on protein structure and aggregation mechanisms, setting the stage for his future contributions in food processing and industrial applications.

💼 Professional Endeavors

Currently a Professor at China Agricultural University, Prof. Guo has dedicated his career to food science education, research, and industrial development. As a leading expert, he has played a pivotal role in scientific advisory boards, research collaborations, and standard-setting committees. His professional journey spans decades, contributing to both academia and the food industry.

🔬 Contributions and Research Focus On Food science

Prof. Guo’s research focuses on plant protein processing, soybean-based foods, and food science education. He has pioneered theories on protein aggregate structural diversity and enthalpy-entropy conversion in gel network aggregation. His work on plant protein quality evaluation and traditional food processing technologies has been widely implemented across China, improving food production techniques and standards.

🌍 Impact and Influence

His research and innovations have led to improved processing methods for plant-based foods, enhancing their quality, texture, and nutritional value. The development of micro-pressure cooking technology for soymilk, protein conditioning techniques, and gelation rate control methods has revolutionized the industry. These advancements have had a significant impact on food processing industries, benefiting both manufacturers and consumers.

🏅 Awards and Honors

Prof. Guo has received 18 prestigious awards for his contributions to food science. His accolades include provincial and ministerial awards recognizing his work in scientific research, industrial applications, and food technology advancements.

🏰 Professional Memberships and Collaborations

Doctoral Supervisor at China Agricultural University
Director, Beijing Key Laboratory of Plant Protein and Cereal Processing
Vice President, Plant-Based Food Branch, Chinese Institute of Food Science and Technology
Collaborator with major food companies like Yili, Mengniu, and Master Kong
Leader in national food processing research projects

🔍 Legacy and Future Contributions

Prof. Guo’s legacy in food science innovation continues to inspire future generations. He remains dedicated to developing new processing technologies, advancing food science education, and setting international standards for plant-based foods. His ongoing research ensures sustainable and high-quality food production for the future.

Publications Top Notes

📖 “Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi” – Food Chemistry 🏅 0 Citations

🔬 2024
📖 “A deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materials” – Food Chemistry 🏅 1 Citation
📖 “Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan” – Food Hydrocolloids 🏅 5 Citations
📖 “Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pasting” – International Journal of Biological Macromolecules 🏅 1 Citation
📖 “Trends and Technological Innovations in Plant-Based Milk Industry” – Journal of Food Science and Technology (China) 🏅 1 Citation
📖 “Scientific Consensus and Reflections on the Future Development of Plant-based Foods” – Science and Technology of Cereals, Oils and Foods 🏅 0 Citations
📖 “The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota” – Food Research International 🏅 13 Citations

🔬 2023
📖 “Differences in fat digestion from milk of different species: In vitro gastrointestinal digestion model for infants” – Food Research International 🏅 2 Citations
📖 “Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein” – Food Hydrocolloids 🏅 9 Citations
📖 “In vitro protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation” – Food and Function 🏅 4 Citations

Dr. Gulcin Yildiz | food science| Best Researcher Award

Dr. Gulcin Yildiz , Igdir University, Turkey.

Assoc. Prof. Dr. Gülçin Yıldız is an academic at Igdir University’s Faculty of Engineering, specializing in Food Engineering. With a strong academic background from the University of Illinois at Urbana-Champaign and North Carolina A&T State University, her research focuses on non-thermal processing, ultrasound technology, and functional foods. Dr. Yıldız has received multiple awards, including the TUBITAK Incentive Award and the “Top Downloaded Paper” recognition. She actively contributes to scientific committees and is a passionate educator in food science and engineering. ✨📚

Professional Profile

🎓 Education

Postdoc: Family and Consumer Sciences, North Carolina A&T State University, USA (2024-2025)
Ph.D.: Food Science, University of Illinois at Urbana-Champaign, USA (2013-2017)
M.S.: Food Science, University of Illinois at Urbana-Champaign, USA (2011-2013)
M.S.: Food Science and Technology, Ankara University, Turkey (2009)
B.S.: Konya, Turkey (2004-2008)

🔬Research Contributions On food science

Assoc. Prof. Dr. Gülçin Yıldız’s research focuses on innovative food engineering techniques, including non-thermal processing, ultrasound technology, and functional foods. She has contributed to improving fruit-vegetable processing and drying technologies, advancing sustainability in the food industry. Dr. Yıldız’s work on protein-stabilized nanocarriers and the protection of docosahexaenoic acid (DHA) has gained significant attention. Her work, recognized globally, offers practical solutions for improving food quality and safety. Her research continues to shape the future of food engineering.

💼Work Experience

Assoc. Prof. Dr. Gülçin Yıldız currently serves as a faculty member at Igdir University, Turkey, specializing in Food Engineering. Her career includes roles as a coordinator, department head, and editor for various journals such as Frontiers in Microbiology and Frontiers in Food Science and Technology. She has contributed significantly to scientific committees, including COST Actions and has been an invited speaker at global conferences. Her diverse experience also includes roles in academia and research across Turkey, the USA, and Europe.

Certifications 📜

Learning and Teaching in Higher Education in the Digital Age, Anadolu University (2019)
Global Postharvest Loss Prevention Certificate, University of Illinois (2015)
HACCP Certification, University of Illinois (2014)

Scientific Committee Member 🧑‍🔬

Member, COST Action CA20128- Promoting Innovation of Fermented Foods (2021-2025)
Invited Speaker, BIOTECHMEET2023, Lisbon, Portugal
Review Editor, Frontiers in Food Science and Technology (2022-Present)

🏅Honors And Awards

🏆 Incentive Program Award for International Scientific Publications, TUBITAK (2025, 2023, 2020, 2019 – 4 times), Turkey
🏆 Top downloaded paper (2018-2019), Journal of Food Processing and Preservation, WILEY
🏆 Kathryn VanAken Burns Memorial Fund merit award (2012-2017), USA
🏆 Best Presentation Award, The ICAFSM 2016, Istanbul, Turkey
🏆 IFT Division Poster Competition Finalist, 2016, USA
🏆 Graduate Fellowship, Ministry of Education, 2009, Ankara, Turkey.

Conclusion

Assoc. Prof. Dr. Gülçin Yıldız’s contributions to food engineering, particularly in non-thermal processing and ultrasound technology, highlight her significant impact in the field. Through her extensive research, awards, and dedication to education, Dr. Yıldız continues to advance sustainable food technologies and empower future scientists. Her leadership and innovations continue to inspire excellence in academia and industry. 👩‍🔬📚

Publication Top Notes

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

Journal: Food Hydrocolloids

Year: 2016

Citations: 245

📜💡

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

Journal: Journal of Colloid and Interface Science

Year: 2017

Citations: 153

🧪🔬

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Journal: Innovative Food Science & Emerging Technologies

Year: 2018

Citations: 95

🌱💧

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

Journal: Food and Bioprocess Technology

Year: 2019

Citations: 91

🍵💊

Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo

Journal: Journal of Food Processing and Preservation

Year: 2019

Citations: 63

🔥🍊

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)

Journal: Journal of Food Processing and Preservation

Year: 2020

Citations: 59

🍏🔬

Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses–Effects on quality attributes during storage

Journal: Innovative Food Science & Emerging Technologies

Year: 2016

Citations: 59

🧀🔊

The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Journal: Journal of Food Process Engineering

Year: 2019

Citations: 57

🍐🎧

Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex

Journal: International Journal of Biological Macromolecules

Year: 2018

Citations: 56

🧬🥄

Quality retention in pumpkin powder dried by combined microwave-convective drying

Journal: Journal of Food Science and Technology

Year: 2022

Citations: 46

🎃📉

Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice

Journal: Journal of Food Process Engineering

Year: 2019

Citations: 44

🍑⚙️

Comparative Analysis of Antibrowning Agents, Hot Water and High-intensity Ultrasound Treatments to Maintain the Quality of Fresh-cut Mangoes

Journal: Journal of Food Science and Technology

Year: 2022

Citations: 38

🥭🔥

Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

Journal: Journal of Food Science and Technology

Year: 2020

Citations: 36

🍓🍶

High intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit

Journal: Journal of Food Processing and Preservation

Year: 2022

Citations: 34

🥝🎶

Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples

Journal: Journal of Food Science

Year: 2019

Citations: 27

🍎🔪

The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana

Journal: Journal of Food Science and Engineering

Year: 2018

Citations: 23

🍌🧪

CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

Journal: Latin American Applied Research

Year: 2018

Citations: 22

🍊🔥

Shuntang Guo | Food science | Best Researcher Award

Prof. Shuntang Guo | Food science | Best Researcher Award

Prof. Shuntang Guo, China Agricultural University, China.

Professional Profile

🎓 Early Academic Pursuits

💼 Professional Endeavors

🔬 Contributions and Research Focus On Food science

🌍 Impact and Influence

🏅 Awards and Honors

🏰 Professional Memberships and Collaborations

🔍 Legacy and Future Contributions

Publications Top Notes

Gulcin Yildiz | food science | Best Researcher Award

Dr. Gulcin Yildiz | food science| Best Researcher Award

Dr. Gulcin Yildiz , Igdir University, Turkey.

Professional Profile

🎓 Education

🔬Research Contributions On food science

💼Work Experience

Certifications 📜

Scientific Committee Member 🧑‍🔬

🏅Honors And Awards

Conclusion

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