Mohamed Zarid | Food Technology | Best Researcher Award

Published on by Global Scholar Awards

Dr. Mohamed Zarid | Food Technology | Best Researcher Award

Academic Researcher at Faculty of Science, Ibn Tofail University | Morocco

Dr. Mohamed Zarid is a promising scholar in agro-food sciences, plant genetics, and postharvest biology, with research focusing on genetic improvement, molecular breeding, and multi-omics approaches to enhance fruit quality, aroma, and texture, particularly in melon. His work combines molecular genetics with applied agricultural biotechnology, contributing to sustainable food production and agro-industry innovation. He earned a Ph.D. in Agricultural and Food Engineering from Universidad Politécnica de Cartagena with honors, and his doctoral research was recognized with the Extraordinary Ph.D. Award. His academic journey also includes training at École Polytechnique Fédérale de Lausanne, complementing his advanced degrees in agro-food quality management. Dr. Zarid has engaged in international collaborations across Spain, France, Switzerland, and Morocco, participating in EU-funded projects and research networks. With publications in reputed journals, conference presentations, and leadership in teaching and mentoring, he demonstrates excellence in advancing agro-food sciences while actively contributing to global research and academic communities.

Professional Profiles

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Education

Dr. Zarid has pursued a rigorous and internationally oriented academic path that reflects his commitment to scientific excellence. He obtained his Ph.D. in Agricultural and Food Engineering from Universidad Politécnica de Cartagena, Spain, where his research on melon aroma and quality traits received high recognition. His academic journey also includes advanced training at École Polytechnique Fédérale de Lausanne in Switzerland, where he specialized in agricultural and food research technologies, further strengthening his multidisciplinary expertise. Prior to his doctoral studies, he earned a Master’s degree in Agro-Food Industry Quality Management from Université Sultan Moulay Slimane in Morocco, which laid a solid foundation for his later research pursuits. He also holds a Bachelor’s in Quality Control of Agro-Food Products and a Diploma in Agro-Food Biological Engineering, reflecting his early dedication to food sciences. This combination of international exposure and diverse qualifications has provided him with the tools to approach agricultural research from multiple perspectives.

Experience

Over the course of his career, Dr. Zarid has held research and teaching positions in Morocco, Spain, France, and Switzerland, making his profile highly international. He currently serves as a Maître de Conférences and researcher at Université Ibn Tofail, Morocco, where he contributes to the Centre d’Excellence Agroalimentaire. His experience includes postdoctoral research at INRAE, Avignon, France, where he studied fruit genetics and improvement, and research collaborations with top institutions such as CSIC in Spain and EPFL in Switzerland. In addition to research, he has actively engaged in academic teaching, serving as a lecturer and guest faculty member in subjects related to agro-food engineering, plant biology, and sustainability. His contributions extend to EU-funded projects, collaborative scientific networks, and participation in numerous international conferences. These experiences have honed his ability to combine scientific inquiry with practical agricultural applications, positioning him as both a skilled researcher and an influential academic leader.

Research Interests

Dr. Zarid’s research interests lie in advancing sustainable agriculture through the integration of plant genetics, molecular breeding, and biotechnology. He is particularly passionate about understanding the genetic and environmental regulation of fruit quality traits such as texture, aroma, and shelf life, with melon serving as a model species for his studies. His expertise spans transcriptomics, genomics, and metabolomics, which he employs in multi-omics approaches to unravel the complex interactions between genetics and environment. Beyond crop quality improvement, he has explored themes in food safety and postharvest physiology, emphasizing sustainable practices and consumer health. His interests also include the application of artificial intelligence and advanced data analysis techniques to plant breeding and digital genomics. By bridging fundamental research with real-world agricultural challenges, Dr. Zarid’s work not only contributes to scientific knowledge but also supports global food security and the development of innovative agro-food industry practices.

Awards and Honors

Throughout his academic career, Dr. Zarid has received recognition for his outstanding research achievements. His Ph.D. thesis, which explored genetic and aromatic traits in melon, was awarded the prestigious Extraordinary Ph.D. Award at Universidad Politécnica de Cartagena, securing third place in the sciences category. He has been invited as a speaker and presenter at multiple international conferences, where his contributions have been acknowledged by peers in the agro-food and plant sciences communities. His publications in high-impact journals indexed in Scopus, IEEE, and Springer further highlight his scholarly impact. In addition to research excellence, his involvement in EU-funded and collaborative projects has also been recognized as a valuable contribution to the advancement of agricultural sciences. These honors reflect his dedication to advancing scientific innovation, his ability to translate research into practical outcomes, and his growing influence as a thought leader in agro-food biotechnology and sustainable agricultural research.

Research Skills

Dr. Zarid possesses a diverse and advanced set of research skills that make him a versatile and impactful scientist. His expertise includes plant genetics, genomics, transcriptomics, and metabolomics, which he integrates into comprehensive multi-omics analyses to study crop traits. He is skilled in molecular breeding techniques, postharvest biology, and food quality assessment, allowing him to address challenges across the entire food production chain. His experience with analytical methods such as QTL mapping, genome sequencing, and volatile compound profiling provides him with a robust toolkit for plant improvement studies. In addition, he has developed strong competencies in scientific writing, project management, and dissemination of research findings through publications and presentations. His collaborative work has strengthened his cross-cultural communication and leadership skills, essential for international projects. By combining technical proficiency with creativity and problem-solving, Dr. Zarid demonstrates the ability to design innovative research that advances both academic knowledge and applied agricultural practices.

Publication Top Notes

Title: Transcriptomic analysis of a near‐isogenic line of melon with high fruit flesh firmness during ripening
Authors: M. Zarid, V. García‐Carpintero, C. Esteras, J. Esteva, M.C. Bueso, et al.
Year: 2021
Citation: 11

Title: Methodology to remove strong outliers of non-climacteric melon fruit aroma at harvest obtained by HS-SPME GC-MS analysis
Authors: J.P. Fernández-Trujillo, M. Zarid, M.C. Bueso
Year: 2018
Citation: 9

Title: Aroma volatiles during non-climacteric melon ripening and potential association with flesh firmness
Authors: A.A. Escudero, M. Zarid, M.C. Bueso, J.P. Fernández-Trujillo
Year: 2016
Citation: 7

Title: Seasonal effect on selected quality traits of a melon near-isogenic line
Authors: M. Zarid, J.P. Fernández-Trujillo
Year: 2016
Citation: 6

Title: Seasonal effects on flesh volatile concentrations and texture at harvest in a near-isogenic line of melon with introgression in LG X
Authors: M. Zarid, M.C. Bueso, J.P. Fernández-Trujillo
Year: 2020
Citation: 5

Title: Gene expression and volatile production during melon ripening
Authors: M. Zarid, C. Esteras, A.G. Sifres, X. Cañizares, J. Esteva, M.B. Picó, et al.
Year: 2017
Citation: 4

Title: Aroma volatile changes in non-climacteric melons with introgression in linkage group X at three stages of maturity
Authors: I. Canales, J.P. Fernández-Trujillo, M.C. Bueso, M. Zarid
Year: 2016
Citation: 2

Title: Green HACCP: Food Safety and Environment
Authors: M. Zarid
Year: 2019
Citation: 1

Title: The Green HACCP Approach: Advancing Food Safety and Sustainability
Authors: M. Zarid
Year: 2025

Conclusion

Dr. Mohamed Zarid is highly deserving of the Best Researcher Award for his outstanding academic trajectory, impactful publications, and international research collaborations. His work integrates advanced genomics, crop quality improvement, and sustainability in agro-food systems, contributing directly to pressing global challenges in food production and security. With a strong foundation of scientific excellence and international exposure, he is well-positioned to make transformative contributions to agricultural biotechnology and food sciences. His future potential as a leader lies not only in advancing cutting-edge research but also in mentoring the next generation of agro-food scientists, making him an ideal candidate for this recognition.

Lungani Amanda Nyathi | Food Technology | Best Researcher Award

Published on by Global Scholar Awards

Ms. Lungani Amanda Nyathi | Food Technology | Best Researcher Award

PhD Candidate at University of Johannesburg, South Africa

Lungani Amanda Nyathi is a dedicated food scientist with strong expertise in food technology, microbiology, and product development. She has experience spanning academia, research, and the food industry, where she contributed to product innovation, microbial analysis, and quality assurance. Her background demonstrates a balance between scientific research and practical industry application, having worked on nutritional, microbiological, and sensory aspects of food systems while also managing projects in ready-to-eat and ready-to-reheat product development. She is passionate about food safety, nutritional enhancement, and sustainable food systems, with a particular focus on traditional African beverages. Lungani is also an effective communicator and mentor, having tutored university students and trained staff in both academic and industrial settings. With strong analytical, project management, and problem-solving skills, she brings value to interdisciplinary teams working on food quality improvement, safety standards, and innovation to meet consumer and regulatory demands.

Professional Profile 

Google Scholar | ORCID Profile 

Education

Lungani has pursued a robust academic journey in food science, marked by distinction and recognition for excellence. She is currently advancing her research at doctoral level in food technology, focusing on innovative strategies to enhance food quality and reduce contaminants in traditional beverages. She previously earned a master’s degree in food science with distinction, conducting research that explored the nutritional, antioxidant, and microbiological properties of millet-based beverages under different fermentation conditions. Her undergraduate degree in food science and nutrition was also completed with high honors, reflecting her consistent dedication and academic excellence. Throughout her studies, she has engaged deeply in research projects addressing food safety, nutrition, and fermentation science, while mastering advanced analytical techniques. Her educational background blends theoretical foundations with hands-on laboratory expertise, positioning her to contribute meaningfully to solving complex food-related challenges across both academic and industry landscapes.

Experience

Lungani’s professional experience spans academia and industry, showcasing versatility in food science applications. In the food industry, she has worked as a product development technologist, leading innovation and process improvement in bakery, meat, dairy, frozen, and emulsified product lines. She ensured compliance with quality standards, managed development projects, and carried out sensory evaluation and shelf-life testing. As a microbiologist, she oversaw laboratory procedures aligned with ISO standards, ensuring reliable microbial analysis and laboratory operations. In academia, she contributed as a tutor, laboratory assistant, and trained sensory panelist, guiding students in food technology and food science practicals while supporting research projects. She has also conducted advanced scientific investigations into fermentation, antioxidant activity, and microbial modeling in food systems. Across roles, she has demonstrated strengths in laboratory techniques, analytical approaches, documentation, staff training, and project management, highlighting her ability to merge research expertise with practical solutions in food safety and innovation.

Research Interest

Lungani’s research interests lie at the intersection of food safety, nutrition, and fermentation science. She is particularly passionate about harnessing fermentation and complementary strategies to improve food quality, nutritional composition, and safety of traditional and modern food products. Her work explores the potential of African grains and beverages, with a focus on enhancing their nutritional and antioxidant properties while reducing microbial and chemical hazards such as mycotoxins. She is also interested in sensory science, investigating consumer perception and acceptability of functional foods. Another area of interest is the application of molecular and microbiological tools in understanding microbial interactions during fermentation and their impact on food quality. Her broader research vision is to contribute to the development of resilient and sustainable food systems, with an emphasis on promoting African indigenous foods as nutritious, safe, and marketable alternatives that can contribute to food security and health in diverse communities.

Awards and Honors

Throughout her academic journey, Lungani has been recognized with several prestigious awards for her outstanding performance and contribution to the field of food science. She received a highly competitive fellowship to support her doctoral research, highlighting her potential to contribute to global food security and innovation. She has also been honored for her academic excellence at postgraduate level, reflecting her commitment to producing high-quality research with significant impact. Earlier in her career, she was recognized with multiple awards during her undergraduate studies, including prizes for being the best overall student in her department and faculty, as well as for her outstanding academic achievements. These accolades underscore her consistent performance, intellectual rigor, and leadership potential in the field of food science and technology. They further demonstrate her ability to excel both in academic research and practical applications, marking her as a promising scientist dedicated to advancing food and nutrition security.

Research Skills

Lungani possesses an extensive set of research skills that span laboratory, analytical, and field-based methods in food science. She has mastered advanced microbiological and biochemical techniques, including MALDI-TOF MS, 16S rRNA gene sequencing, in vitro protein digestibility assays, mineral dialysability, reactive lysine analysis, and antioxidant assays such as ABTS and total phenolic content determination. She has practical expertise in fermentation processes, microbial analysis, and sensory evaluation, complemented by proficiency in scanning electron microscopy to study structural food properties. In addition, she is skilled in laboratory management, equipment calibration, data interpretation, and quality control. Her research skills extend to project design, documentation, and scientific communication, enabling her to translate complex findings into actionable insights. Beyond technical competencies, she has experience mentoring students, training staff, and collaborating in multidisciplinary teams. These capabilities reflect her ability to combine rigorous scientific approaches with innovative problem-solving to address challenges in food quality and safety.

Publication Top Notes

Title: Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation
Authors: K.G. Duodu, E.M. Buys, H.C. Schönfeldt, L.A. Nyathi
Year: 2022
Citation: Duodu, K.G., Buys, E.M., Schönfeldt, H.C., & Nyathi, L.A. (2022). Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation.

Title: Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation
Author: L.A. Nyathi
Year: 2022
Citation: Nyathi, L.A. (2022). Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation. MSc Dissertation, University of Pretoria.

Conclusion

Ms. Lungani Amanda Nyathi exemplifies an outstanding early-career researcher whose work in food safety, nutrition, and indigenous fermented beverages has both scientific and societal impact. Her academic excellence, international fellowship recognition, and ability to connect research with practical food industry applications make her a strong candidate for the Best Researcher Award. With her ongoing Ph.D. research and demonstrated leadership in academia and industry, she has significant potential to advance global food security, mentor the next generation of scientists, and contribute meaningfully to both African and international research landscapes.