Ghedeir Alshammari | Nutrition | Best Researcher Award

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Prof. Ghedeir Alshammari | Nutrition | Best Researcher Award

King Saud University | Saudi Arabia

Ghedeir Alshammari is an Associate Professor of Nutrition in the Department of Food Science and Nutrition at King Saud University, Riyadh. With a career dedicated to advancing nutrition research, he specializes in obesity management, diabetes care, clinical nutrition, and the role of dietary intake in disease prevention. His professional journey reflects a unique integration of academic leadership, clinical practice, and research excellence. Dr. Alshammari has significantly contributed to the field through his teaching, administrative roles, and extensive publications in reputed journals. His expertise extends beyond academia into national and international platforms, where he has played vital roles in nutrition societies, research ethics committees, and scientific conferences. He has led several initiatives to improve nutritional care and enhance public health awareness in Saudi Arabia and beyond. Recognized for his impactful contributions, he continues to influence the global nutrition community with innovative research and evidence-based practices

Profile

ORCID 

Education

Ghedeir Alshammari holds a strong academic foundation in nutrition and food sciences, marked by his pursuit of higher education in Saudi Arabia and the United Kingdom. He began his academic journey with a Bachelor’s degree in Food Science and Nutrition from King Saud University, where his interest in clinical nutrition and public health nutrition developed. He was certified as a diabetic dietician by the Saudi Health Specialist Council, further enriching his clinical expertise. Driven by a passion for advanced research, he pursued a Master’s degree in Nutrition, focusing on nutritional status assessment for maintenance hemodialysis patients, which later culminated in a published scientific work. His quest for deeper knowledge led him to the University of Nottingham, where he earned a Ph.D. in Nutrition with specialization in obesity management. His educational background blends clinical training, academic rigor, and applied research, enabling him to bridge patient-centered care with scientific innovation.

Experience

Ghedeir Alshammari career reflects extensive experience in clinical practice, academia, and leadership. He began as a Clinical Dietitian at King Khaled University Hospital, where he provided dietary management for in-patients and out-patients. His dedication to advancing nutrition education led him to serve as a Lecturer in the Ministry of Health, teaching clinical nutrition and training healthcare professionals. As an Associate Professor at King Saud University, he has specialized in obesity and diabetes management, nutritional genomics, and dietary strategies. Beyond teaching, he has taken on leadership roles, serving as Head of the Department of Food Science and Nutrition, Vice President of the Saudi Society of Food Science and Nutrition, and member of various research and ethics committees. He has conducted numerous training programs across Saudi Arabia to enhance clinical nutrition practices. His work demonstrates a balance of academic leadership, clinical expertise, and public health advocacy in nutrition.

Awards and Honors

Ghedeir Alshammari has been recognized for his excellence in research and academic contributions with multiple awards and honors. His Ph.D. research at the University of Nottingham was selected among the top research projects and showcased at the prestigious Postgraduate Research Showcase, highlighting its global significance in nutrition and obesity management. He achieved third place as one of the best doctoral researchers at the same event, demonstrating the originality and impact of his work. His research paper on steroid hormones and adipogenic markers received recognition as one of the most outstanding contributions at the International Conference on Environmental, Biomedical, and Biotechnology, affirming his role as a leading researcher in clinical nutrition and molecular studies. Beyond research awards, his contributions in teaching, public health, and professional service have also earned him respect in academic and clinical communities. These accolades reflect his enduring commitment to scientific advancement and nutritional health promotion

Research Focus

Ghedeir Alshammari research primarily focuses on the intersection of clinical nutrition, obesity, and metabolic health. His studies address obesity management strategies, insulin resistance, and the role of functional foods in disease prevention. He has contributed to understanding the genetic and molecular aspects of nutrition, particularly the influence of dietary components on gene expression and inflammatory markers. His investigations span diverse areas, including anti-obesity effects of natural extracts, nutritional interventions in diabetes, antioxidant properties of bioactive compounds, and molecular mechanisms underlying metabolic disorders. He also explores the therapeutic potential of traditional foods and herbal extracts in improving metabolic outcomes and reducing disease risk. His work integrates laboratory-based studies, clinical observations, and public health applications, making it both translational and impactful. With a strong publication record, his research continues to provide innovative insights into how diet and nutrition can be harnessed to address global health challenges

 

Publications

 

Factors Associated with the Prevalence of Psychiatric Disorders Among Saudi Adults in the Eastern Region and Their Health Implications
Year: 2024

Isoliquiritigenin Prevents the Development of Nephropathy by an HFD in Rats Through the Induction of Antioxidant Production and Inhibition of the MD-2/TLR4/NF-κB Pathway
Year: 2024

Royal Jelly Exerts a Potent Anti-Obesity Effect in Rats by Activating Lipolysis and Suppressing Adipogenesis
Year: 2024

Conclusion

Ghedeir Alshammari is a distinguished academic and clinical nutrition expert whose career integrates education, research, and leadership to advance obesity and diabetes management, nutritional genomics, and dietary health strategies, making him a leading contributor to food and nutrition sciences in Saudi Arabia and globally

Mruganxi Harshad Sharma | Food Science and Technology | Best Researcher Award

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Ms. Mruganxi Harshad Sharma | Food Science and Technology | Best Researcher Award

Prince of Songkla University | Thailand.

Mruganxi Harshad Sharma is a dedicated and skilled microbiologist and food science researcher currently pursuing a PhD in Food Science and Technology at Prince of Songkla University, Thailand. With a strong academic foundation in microbiology, she brings hands-on expertise in molecular diagnostics, food safety, and environmental microbiology. She has contributed to cutting-edge research on the antimicrobial effects of natural compounds and non-thermal processing techniques in seafood safety. Previously, she worked as a microbiologist at the Environmental Audit Cell of the Gujarat Pollution Control Board and as a lab technician at Veer Narmad South Gujarat University. Mruganxi is known for her precision in lab techniques, data analysis, and her proactive participation in scientific events. She has received recognition for her oral presentations and has published multiple research articles in international journals. With a keen interest in sustainable food safety solutions, she is poised to make impactful contributions to global food quality and public health.

Profile

Scopus

Education

Mruganxi Sharma’s educational journey reflects a progressive specialization in microbiology and food science. She is currently pursuing a PhD in Food Science and Technology at Prince of Songkla University, Thailand, focusing on sustainable seafood preservation using natural antimicrobials and non-thermal technologies. She holds an M.Sc. in Microbiology from Veer Narmad South Gujarat University, Surat, with a dissertation on the functional metagenomics of poultry respiratory tracts. Her undergraduate degree, a B.Sc. in Microbiology, was obtained from Shree Ramkrishna Institute of Computer Education and Applied Sciences, Surat. She also completed her H.S.Eat Jay Ambe Vidhyabhavan ( and her S.S.E  from Divine Child High School (CBSE). Throughout her education, she has actively engaged in conferences, training programs, and technical courses that have enhanced her lab, data analysis, and research communication skills. Her academic record illustrates a solid foundation in microbiological principles and environmental health.

Experience

Mruganxi has acquired valuable professional experience through roles that integrate laboratory diagnostics, environmental science, and food microbiology. As a microbiologist with the Environmental Audit Cell under the Gujarat Pollution Control Board , she conducted standardized microbiological analyses on water and air quality, ensuring compliance with environmental regulations. Before that, she worked as a Lab Technician at the RT-PCR Laboratory of Veer Narmad South Gujarat University, where she performed PCR-based molecular testing for viral markers, DNA/RNA extraction, and reagent preparation. These roles equipped her with strong technical abilities in microbial analysis, laboratory maintenance, environmental audits, and molecular diagnostics. Her skills extend to bioinformatics, data handling, and quality control procedures. Her professional journey highlights her commitment to precision, sustainability, and innovation, making her well-suited for advanced scientific research in microbiological and food technology domains.

Awards and Honors

Mruganxi Sharma has received notable recognition for her academic and extracurricular accomplishments. Most prominently, she was awarded the Best Graduate Student Oral Presentation Award at the International Symposium on Natural Product Innovation and Commercialization (NPIC) in Satun, Thailand (November 2024). During her academic journey, she participated in various national and international scientific conferences and webinars, showcasing her engagement with cutting-edge research. She has been actively involved in competitions such as the Quiz Competition organized by the Uttarakhand Pollution Control Board on World Water Day and multiple inter-college biology and microbiology events organized by UGAM, where she won a 3rd prize for a biology model presentation and participated in drama and quiz competitions. Additionally, she earned sports honors in school for skating, karate, darts, and dance, demonstrating her well-rounded personality and leadership spirit in academic and co-curricular platforms.

Research Focus

Mruganxi’s research centers on sustainable food preservation through the application of natural antimicrobials and non-thermal processing technologies. Her PhD thesis investigates the prevalence of Vibrio spp. in bivalve mollusks and evaluates the synergistic effects of chitooligosaccharides (COS) and COS-epigallocatechin gallate conjugates, along with high-voltage atmospheric cold plasma, to inhibit bacterial activity in seafood. This innovative approach addresses critical food safety concerns while promoting eco-friendly preservation strategies. She has co-authored multiple research articles published in reputed journals, exploring topics like multidrug-resistant Vibrio strains, the fortification of meat products using Maillard reaction products, and in vitro antibacterial mechanisms of bioactive compounds. Her Master’s dissertation on the metagenomics of poultry respiratory tracts reflects her early focus on functional microbial communities. Her work integrates microbiology, food technology, and environmental health, contributing to safer, more sustainable food systems and aligning with global goals for public health and food innovation.

Publications

Physical, textural, microbiological, and sensorial properties and oxidative stability of chicken patty fortified with Maillard reaction products derived from salmon frame (Salmo salar) protein hydrolysate
Year: 2025

Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat
Year: 2025

Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate
Year: 2024

Conclusion

Mruganxi Harshad Sharma is an emerging researcher in microbiology and food science whose expertise in natural antimicrobials, molecular diagnostics, and environmental microbiology positions her to make meaningful contributions to global food safety, sustainable processing technologies, and public health through interdisciplinary research and innovation.

 

Vanesa Sánchez-Martín | Ciencia de los Alimentos | Best Researcher Award

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Dr. Vanesa Sánchez-Martín | Ciencia de los Alimentos | Best Researcher Award

Dr. Vanesa Sánchez Martín is a Spanish biologist and pharmacologist specializing in food science, pharmacognosy, and nutraceuticals. She earned her PhD in Pharmacy from Universidad Complutense de Madrid (UCM), graduating Summa Cum Laude in 2020. Currently, she works as a postdoctoral researcher at the Food Bioscience Group (CIAL, UAM-CSIC), focusing on the health benefits and sustainability of novel foods. Her academic background is reinforced by a Master’s in Therapeutic Targets and a Bachelor’s in Biology from Universidad de Alcalá. With substantial teaching experience at both UCM and Universidad Europea de Madrid, she also contributes to thesis supervision and academic panels. She actively participates in scientific communication, congresses, and public outreach, such as Science Week. Dr. Sánchez Martín has authored peer-reviewed articles and engages in research on functional foods, immunomodulation, and metabolic health. Her multidisciplinary work bridges pharmacology, nutrition, and cellular signaling for sustainable healthcare innovations.

Profile

🎓 Education

Dr. Sánchez Martín holds a PhD in Pharmacy (2017–2020) from Universidad Complutense de Madrid, where she studied the molecular basis of antitumoral activity from hispanolone derivatives. She achieved the highest academic distinction: Summa Cum Laude. Prior to that, she completed a Master’s degree in “Therapeutic Targets in Cellular Signaling: Research and Development” (2014–2015) at Universidad de Alcalá, providing her with strong expertise in biomedical signaling pathways. Her academic journey began with a Bachelor’s in Biology (2010–2014), also from Universidad de Alcalá. She has taken over 15 specialized training courses, including bioinformatics, animal experimentation, pedagogy, and fluorescence imaging. Additionally, she has actively attended seminars in oncology, immunology, and molecular medicine at top Spanish institutions such as Instituto de Salud Carlos III. Her continuous training underlines her multidisciplinary foundation and strong alignment with the rapidly evolving fields of pharmacology, food science, and research methodology.

🧪 Experience

Dr. Sánchez Martín’s professional experience spans academic research, university-level teaching, and scientific communication. She is currently a postdoctoral researcher at the Instituto de Investigación en Ciencias de la Alimentación (CIAL), working under Dr. Dolores del Castillo on food bioactivity and novel sustainable foods. From 2021–2022, she was a postdoctoral researcher in the Department of Nutrition and Food Science, UCM. Earlier, she served as an Associate Professor at Universidad Europea de Madrid, where she also coordinated the Human Genetics course. She has collaborated in practical teaching and seminars at UCM’s Veterinary Faculty. Beyond teaching, she has evaluated bachelor’s theses and supervised student research, including Erasmus+ interns. She has contributed to public outreach via Science Week and CSIC media and participated in international conferences like Food4Future and SEDCA. Her experience highlights a balance between research, education, and public engagement in biomedical and nutritional sciences.

🏅 Awards and Honors

Dr. Sánchez Martín has consistently demonstrated excellence throughout her academic and professional career. Her PhD was awarded Summa Cum Laude, a distinction reserved for top-performing doctoral researchers. She has been selected as an evaluator for undergraduate thesis defenses at prestigious institutions like the Basque Culinary Center, underscoring her academic leadership. Her work on sustainable food innovations has been featured by the Spanish National Research Council (CSIC), notably the widely cited report on anti-inflammatory compounds from coffee husk pulp. She has also actively contributed to high-level scientific outreach activities, including Science Week and seminars at the Instituto de Salud Carlos III. In addition, her research group has been recognized in leading journals, and she has presented at major international conferences, including the Spanish Society of Nutrition (SEÑ). These accolades reflect her multidisciplinary impact across pharmacology, food science, and public health.

🔬 Research Focus

Dr. Vanesa Sánchez Martín’s research bridges pharmacology, nutrition, and biotechnology, with a focus on the development of novel bioactive compounds for therapeutic and nutraceutical applications. Her doctoral work investigated the molecular mechanisms of antitumor agents derived from hispanolone. As a postdoctoral researcher, her studies center on food sustainability and metabolic health, particularly through the valorization of agri-food by-products like coffee leaves and cocoa pods. She co-authored research under review exploring the immunomodulatory properties of honey-propolis mixtures. Additionally, she investigates dietary impacts on inflammation and microbiota through natural compounds. Her expertise encompasses fluorescence imaging, cellular signaling, and high-throughput screening. Recent publications and conference presentations emphasize the pharmaceutical potential of functional foods. By combining pharmacological precision with nutritional applications, her research aims to address public health challenges through innovative, sustainable solutions.

✅ Conclusion

Dr. Vanesa Sánchez Martín is a dedicated and multidisciplinary scientist whose research in pharmacology, food bioactivity, and sustainable nutrition bridges scientific innovation and public health, underscored by academic excellence, teaching contributions, international collaborations, and impactful outreach.

Publications

  • Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

    Food Bioscience
    2024 | Journal article
    DOI: 10.1016/j.fbio.2024.104048

  • Coffee leaves: a natural source of compounds for reducing body fat accumulation

    The 5th International Electronic Conference On Foods
    2024 | Conference paper | Author
    SOURCE-WORK-ID:

  • Effect of in vitro human colonic fermented coffee melanoidins on colon cancer cell proliferation

    The 5th International Electronic Conference On Foods
    2024 | Conference paper | Author
    SOURCE-WORK-ID:

  • Novel foods for a sustainable health. Abstracts of the XXXIII Congress of the Spanish Society of Nutrition / Sociedad Española de Nutrición (SEÑ) and X Meeting of Young Researchers.

    Journal of Physiology and Biochemistry
    2024 | Conference paper | Author
    DOI: 10.1007/s13105-024-01031-0
    SOURCE-WORK-ID: