Dr Pakavit Mathatheeranan | Food Science | Best Researcher Award

Postdoc researcher at Institute of Food Science and Technology, National Taiwan University, Taiwan

Profile

Early Academic Pursuits 📚

Pakavit Mathatheeranan began her academic journey with a keen interest in food science and biochemistry. She completed her postdoctoral work at Chulalongkorn University, Thailand, where she laid the foundation for her research in aroma volatile compound analysis and fermentation technology. Her early work was marked by a deep dive into the biochemical processes that occur in food systems, focusing on how natural preservatives and fermentation impact food quality and flavor. Pakavit’s passion for advancing sustainable food science led her to further pursue her research at the prestigious Institute of Food Science and Technology at National Taiwan University.

Professional Endeavors and Research Focus 🧪

Pakavit’s research has a clear focus on food science, particularly on the interaction of volatile compounds during food processing, fermentation, and drying. She specializes in analyzing the aroma profiles of fermented soybeans and cocoa, as well as their antioxidative activities. Her work has expanded understanding of the physicochemical changes that occur in food during processing and their implications for flavor and preservation. Pakavit’s methodological contributions, such as developing advanced reconstitution models for volatile compounds, have proven crucial in advancing flavor science, which is essential for improving food processing and sustainability.

Contributions and Innovations 💡

Pakavit’s work has contributed significantly to the field of food science by advancing the characterization of aroma volatile compounds. Her studies on the effects of food processing techniques, such as fermentation and drying, on flavor profiles and antioxidative properties have enriched the understanding of flavor chemistry. As the first author of several influential papers, she has made invaluable contributions to the scientific community, particularly in food quality enhancement and sustainability. Her ongoing research continues to explore the impact of food processing on flavor compounds, paving the way for innovative approaches in food preservation and aroma enhancement.

Accolades and Recognition 🏆

Pakavit has received widespread recognition for her work in food science, with numerous papers published in high-ranking journals such as Scopus-indexed publications. With a citation index of 22 citations from 15 documents and an h-index of 3, her research has garnered attention from both academic and industry professionals. Her contributions have been instrumental in advancing the field of flavor science, and she continues to be a leading figure in the study of food aroma and preservation.

Impact and Influence 🌍

Pakavit’s research has had a lasting impact on the food science community. Her exploration of volatile compound analysis has not only advanced academic knowledge but also facilitated practical applications in food processing. The innovations she developed in aroma analysis have influenced both sustainable food practices and the development of new technologies in flavor profiling. Her collaboration with various universities, including Chulalongkorn University in Thailand and National Taiwan University, has fostered global academic exchanges and advancements in food science research.

Legacy and Future Contributions 🔮

Pakavit Mathatheeranan’s legacy is rooted in her pioneering work in the analysis of aroma volatile compounds and her commitment to advancing food science and sustainability. Her research has provided insights that contribute to the improvement of food processing methods and the enhancement of natural product preservation. As she continues her work at the Institute of Food Science and Technology, Pakavit’s future contributions are expected to further shape the landscape of sustainable food innovation and aroma science, driving positive changes for both the academic community and the food industry at large.

Publication Notes

“Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system” – Food Hydrocolloids, 2025
“Key Volatile Compounds Signifying Unpleasant Rubber Odor in Green Papaya (Carica papaya L.)” – The Horticulture Journal
“Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)” – Journal of Agriculture and Food Research, 2024
“Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao” – Food Chemistry: X, 2024
“Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods” – Food Chemistry: X, 2024
“Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models” – Journal of Food Composition and Analysis, 2024
“Molecular interactions by thermodynamic and computational molecular docking simulations of selected strawberry esters and pea protein isolate in an aqueous model system” – LWT, 2024
“Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations” – International Journal of Gastronomy and Food Science, 2023

Prof Xiuhong Zhao | Food science | Best Researcher Award

Professor at College of Grain Science and Technology, Shenyang Normal University,China

Xiuhong Zhao is a distinguished professor at the College of Grain Science and Technology, Shenyang Normal University, China. With a Ph.D. from Shenyang Agricultural University, her academic and research endeavors focus on grain science and health food nutrition. She is an expert in food safety and nutritional health, holding memberships in several prestigious organizations like the Liaoning Provincial Food Quality and Safety Society. Zhao’s work aims to innovate food science by leveraging traditional fermented foods and modern technologies for better food safety and quality.

Publication Profile

Early Academic Pursuits 📚

Xiuhong Zhao’s academic journey began with a solid foundation in agricultural sciences, culminating in a Ph.D. from Shenyang Agricultural University in China. Throughout her studies, she focused on areas that intersected grain science, food safety, and nutrition. This strong academic start set the stage for her career as a professor at the College of Grain Science and Technology, Shenyang Normal University, where she continues to make significant contributions to food science and health nutrition.

Professional Endeavors 🏫

Currently serving as a professor at Shenyang Normal University, Xiuhong Zhao has developed a distinguished career in research and academia. Her work has centered around food safety and nutritional health, particularly in relation to grain and fermented foods. Zhao has led and participated in 24 national and provincial research projects, showcasing her leadership in both the academic and professional spheres. She is also an active member of several important professional organizations, including the Liaoning Provincial Food Quality and Safety Society and the Liaoning Nutrition Society.

Contributions and Research Focus 🔬

Zhao’s research primarily focuses on food science, particularly the role of lactic acid bacteria in enhancing the quality and flavor of fermented foods like bread. Through high-throughput sequencing technology and flavor profiling, her research has identified and isolated multiple strains of lactic acid bacteria from traditional fermented foods in China. These strains have proven beneficial for improving bread flavor characteristics and overall quality. Her work has been published in numerous SCI journals and has led to the development of several patents, contributing to the advancement of fermented food technology.

Accolades and Recognition 🏆

Xiuhong Zhao’s work has garnered considerable recognition, reflected in her receipt of two Liaoning Provincial Natural Science Academic Achievement Awards. She has also published over 50 academic papers, contributed to the publication of six textbooks and three monographs, and filed for six patents. Zhao’s impact extends beyond research and academia, as she plays an advisory role in food safety and health projects, consulting for local businesses and technical teams, such as her collaboration with Pure Ying Pastry Shop in Faku County.

Impact and Influence 🌍

Through her research and contributions, Xiuhong Zhao has had a profound impact on the development of grain processing and food safety in China. Her identification of effective lactic acid bacteria strains has opened new pathways for improving the nutritional value and flavor of various fermented foods, particularly bread. Zhao’s interdisciplinary approach has influenced both the scientific community and industry practices, demonstrating the potential of fermentation science to enhance food quality and safety.

Legacy and Future Contributions 🌱

Zhao’s legacy is already evident in the body of work she has built, including her academic papers, patents, and contributions to textbooks. As she continues to lead research projects and innovate in the field of food science, her influence is likely to extend globally, contributing to the advancement of food safety and health nutrition practices worldwide. Her ongoing work promises to inspire future generations of researchers and practitioners in the realm of grain science and food innovation.

Publications 📑

Food Science & Human Wellness (2020) – “GC x GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics” (Cited by 7 articles)

Food Chemistry (2023) – “Impact of Lactic Acid Bacteria on Bread Quality and Flavor”

Journal of Food Safety & Quality (2024) – “Fermentation Innovations for Enhanced Food Safety and Quality”

LWT – Food Science and Technology (2024) – “Flavor Profiling of Traditional Fermented Foods and Their Impact on Bread Production”

Journal of Food and Biochemistry (2024) – “Technological Advances in Grain Processing for Healthier Foods”