Zhi Guo Wen | Agricultural and Biological Sciences | Best Researcher Award

Published on by Forensic Scientist

Prof. Zhi Guo Wen | Agricultural and Biological Sciences | Best Researcher Award

Institute of Feed Research of Chinese Academy of Agricultural Sciences (IFR CAAS) | China

Prof. Wen Zhiguo is a Ph.D., researcher, and doctoral supervisor, currently serving as the Chief Scientist of the Waterfowl Nutrition and Feed Innovation Team at the Chinese Academy of Agricultural Sciences. He also holds positions as Post Scientist of the National Waterfowl Industry Technology System, Project Leader of the National Key R&D Program Young Scientists, and Member of the Waterfowl Nutrition Branch of the National Animal Nutrition Steering Committee. Recognized for his outstanding scientific leadership, he has been honored as an Outstanding Young Talent of the Chinese Academy of Agricultural Sciences and has contributed extensively to the sustainable development of the waterfowl industry in China.

Professional Profile

ORCID

Scopus

Education

Prof. Wen obtained his doctoral degree in animal nutrition and feed science, specializing in nutrient metabolism and regulation in waterfowl. His academic background and research training provided the foundation for his expertise in nutritional value assessment of feed resources, optimization of feed formulations, and meat quality improvement strategies in waterfowl.

Experience

Prof. Wen has led multiple national and provincial-level projects, including those funded by the National Key R&D Program and the National Natural Science Foundation. His professional experience includes drafting the “Duck Husbandry Standards,” participating in the breeding of new meat duck varieties, and leading industry advisory groups for Sansui and fat liver meat ducks. Over the past five years, he has secured substantial research funding, developed patented technologies, and collaborated on international projects to advance feed efficiency and product quality in the waterfowl sector.

Research Interest

His primary research interests focus on nutrient digestion, absorption, and metabolic utilization in ducks, precise evaluation of conventional and alternative feed resources, and the development of efficient feed utilization systems to reduce dependence on corn and soybean meal. Additionally, he investigates the biochemical pathways influencing duck meat flavor and nutritional quality, aiming to create healthier and more flavorful meat products that align with consumer demands.

Awards

Prof. Wen has received significant recognition for his contributions, including being named an Outstanding Young Talent of the Chinese Academy of Agricultural Sciences, Outstanding Communist Party Member of the Ministry of Agriculture and Rural Affairs, and Advanced Individual in Poverty Alleviation and Rural Revitalization. His awards reflect his exceptional research achievements and service to agricultural innovation and rural development.

Publications

Prof. Wen has authored over 100 academic papers, with more than 60 indexed in SCI journals, along with numerous patents and monographs. Selected publications include:

Title: Proteomic and phosphoproteomic analysis reveal threonine deficiency increases hepatic lipid deposition in Pekin ducks via reducing STAT phosphorylation
Journal: Animal Nutrition
Published on: 2023

Title: Feeding Laying Ducks Eucommia ulmoides oliv. Leaves Increases the n-3 Fatty Acids Content and Decreases the n-6: n-3 PUFA Ratio in Egg Yolk
Journal: Foods
Published on: 2023


Title: Dietary methionine deficiency stunts growth and increases fat deposition in Pekin ducks
Journal: Journal of Animal Science and Biotechnology
Published on: 2022


Title: Antioxidant and Anti-Inflammatory Properties of Rubber Seed Oil in Lipopolysaccharide-Induced RAW 267.4 Macrophages
Journal: Nutrients
Published on: 2022


Title: Rubber seed oil supplementation attenuates immunological stress in laying hens
Journal: Poultry Science
Published on: 2022


Title: Severe choline deficiency induces alternative splicing aberrance in optimized duck primary hepatocyte cultures
Journal: Animal Bioscience
Published on: 2022


Title: Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens
Journal: Food Chemistry
Published on: 2019


Title: Effect of dietary stevioside supplementation on growth performance and intestinal microflora in broilers
Journal: Food & Function
Published on: 2019

Conclusion

Prof. Wen Zhiguo’s pioneering work in waterfowl nutrition and feed technology has significantly advanced the efficiency, sustainability, and product quality of China’s duck industry. His integration of biochemical research, feed formulation innovation, and industry standard development has not only reduced the sector’s reliance on traditional feed resources but also improved meat flavor, nutritional value, and market appeal. With a proven record of impactful publications, patented innovations, and leadership in both academic and industry settings, Prof. Wen is a highly deserving candidate for the Best Researcher Award, representing excellence in agricultural science and its practical application for economic and rural development.

Angela Fernandes | Agricultural and Biological Sciences | Best Researcher Award

Published on by Forensic Scientist

Dr. Angela Fernandes | Agricultural and Biological Sciences | Best Researcher Award

Mountain Research Center of the Polytechnic Institute of Bragança | Portugal

Dr. Ângela Sofia Feitor Fernandes is an accomplished Assistant Researcher at the Mountain Research Center (CIMO) of the Polytechnic Institute of Bragança, Portugal. With a deep-rooted focus on bioactive compounds and functional food research, she has gained national and international recognition for her contributions to food science and sustainable biotechnologies. Through her multidisciplinary work and international collaborations, Dr. Fernandes has consistently delivered impactful innovations, blending rigorous science with real-world applications.

Author Profile👤

ORCID

Scopus

Strengths for the Awards✨

Dr. Ângela Sofia Feitor Fernandes is a highly accomplished Assistant Researcher at the Mountain Research Center (CIMO-IPB), Portugal. With over 150 peer-reviewed journal publications, an h-index of 39, and editorial contributions across multiple MDPI journals, she has demonstrated exceptional productivity, influence, and scientific leadership in her field. Her expertise spans natural product chemistry, functional food development, and innovative preservation technologies such as gamma irradiation and electron beam techniques.

She has significantly contributed to applied research through projects like VIIAFOOD, TextBlueStyle, and SambucuSafe, translating scientific discoveries into practical innovations for food safety, sustainability, and consumer health. Her work also integrates bioeconomy principles by valorizing agricultural residues into high-value functional foods, showcasing an interdisciplinary and impact-driven approach. Furthermore, her editorial roles, international collaborations, student mentorship, and authorship of seven ISBN-recognized book chapters further validate her academic leadership and global engagement.

🎓 Education

Dr. Fernandes embarked on her academic journey with a degree in Clinical Analysis and Public Health in 2007. She then pursued her Master’s in Food Quality and Safety (2010), followed by a PhD in Pharmaceutical Sciences, specializing in Nutrition and Food Chemistry in 2016. Her studies laid a strong foundation for her later work in food preservation and natural bioactive extraction.

👩‍🔬 Experience

Since 2009, Dr. Fernandes has been an active member of CIMO-IPB, advancing from a researcher to Assistant Researcher. She is currently a key contributor to several high-impact projects, including the VIIAFOOD, TextBlueStyle, and SambucuSafe initiatives. Notably, she pioneered the use of gamma and electron beam irradiation in food technology in Portugal, demonstrating leadership in innovation and sustainable food preservation.

🔬 Research Interests On Agricultural and Biological Sciences

Her research focuses on three primary areas:

  1. Natural Product Chemistry – Extracting, identifying, and isolating bioactive compounds from natural matrices like mushrooms and plants using advanced spectrometric methods.

  2. Functional Foods & Nutraceuticals – Developing bioactive-rich food products with antioxidant, antimicrobial, and cytotoxic properties.

  3. Natural Product Technology – Exploring non-thermal preservation methods such as gamma irradiation to maintain the integrity and shelf life of food, aligning with circular bioeconomy goals.

🏆 Awards & Recognitions

While specific awards are not listed, Dr. Fernandes’ esteemed positions, collaborative international research, editorial leadership for MDPI journals, and participation in prominent European scientific projects stand as strong markers of her academic and scientific excellence. Her rising h-index of 39 and over 150 Scopus-indexed publications validate her distinguished contributions.

📚 Selected Publications

Here are notable peer-reviewed publications by Dr. Fernandes, showcasing her impactful work:

  1. Fernandes, Â. S. F., et al. (2021). Development of functional mushroom flour enriched in vitamin D2. LWT – Food Science and Technology, 145. Cited by 23 articles.

  2. Fernandes, Â. S. F., et al. (2020). Irradiation of wild edible mushrooms: Evaluation of quality and safety parameters. Food Chemistry, 330. Cited by 31 articles.

  3. Fernandes, Â. S. F., et al. (2019). Bioactive potential of elderberry extracts in functional food formulations. Journal of Functional Foods, 59. Cited by 19 articles.

  4. Fernandes, Â. S. F., et al. (2018). Chemical profiling of mushrooms for nutraceutical use. Journal of Chromatography B, 1092. Cited by 27 articles.

  5. Fernandes, Â. S. F., et al. (2022). Natural blue dyes from food waste for textile application. Dyes and Pigments, 199. Cited by 12 articles.

Each publication reflects her expertise in translating scientific discovery into applied solutions.

✅ Conclusion

Dr. Ângela Fernandes is an exemplary candidate for the Best Researcher Award under the Forensic Scientist Awards. Her pioneering efforts in food chemistry, sustainable technologies, and functional food development place her at the forefront of applied biochemistry. Her dedication to a circular economy and bio-based innovation has brought real benefits to industry and academia alike. With a strong scientific record, leadership in international collaborations, and a forward-thinking approach, Dr. Fernandes stands as a model of excellence in research.