Ildephonse Habinshuti | Food Science and Technology | Best Researcher Award

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Dr. Ildephonse Habinshuti | Food Science and Technology | Best Researcher Award

Lecturer at University of Rwanda; College of Agriculture, Animal Sciences and Veterinary Medicine, Rwanda

Dr. Ildephonse Habinshuti is a distinguished academic and researcher in food science, currently serving as a lecturer and researcher at the University of Rwanda’s College of Agriculture, Animal Sciences and Veterinary Medicine. He specializes in food processing and technology, with a keen interest in food safety, systems transformation, and resilience. With an active presence in academia, policy advisory roles, and capacity building initiatives, Dr. Habinshuti has significantly contributed to both education and food standards development. His career embodies a commitment to innovation and inclusive agri-food systems, engaging across academia, government, and international platforms.

Profile

ORCID

Education

Dr. Habinshuti holds a Ph.D. in Food Science and Technology with a focus on Agro-products Processing and Utilization from the Chinese Academy of Agricultural Sciences. He earned a Master of Engineering in Food Science and Technology from Jiangnan University, China, and a Bachelor’s degree in Crop Sciences from the University of Rwanda. He has complemented his formal education with short-term professional training in areas such as food chemistry, postharvest technology, leadership in food systems, and manuscript review processes, which have enriched his research and pedagogical methodologies.

Experience

Since August 2023, Dr. Habinshuti has served as a lecturer at the University of Rwanda, where he teaches courses such as Food Engineering, Food Packaging, and Preservation Technologies. Previously, from April 2022 to July 2023, he was a lecturer and researcher at INES Ruhengeri, where he instructed students in Food Chemistry, Nutrition, and Postharvest Technologies. In addition to academic teaching, he has supervised numerous undergraduate dissertations and developed course curricula. His leadership extends to the Thought For Food Foundation as a Regional Coordinator for Central Africa, where he champions innovation and agri-food technology among youth.

Research Interests

Dr. Habinshuti’s research explores enzymatic hydrolysis, Maillard reaction products, antioxidant peptides, and food systems innovation. His investigations aim to improve nutritional profiles, sensory characteristics, and shelf life of food products. He has contributed to sustainable food processing methods using ultrasound and microwave-assisted enzymatic techniques. More recently, he has focused on food systems transformation, advocating for resilient supply chains, reduced postharvest losses, and the integration of youth and women into agricultural value chains.

Awards and Recognition

Dr. Habinshuti is a respected member of various national and international professional communities. He serves on editorial boards and technical committees for food standards at the Rwanda Standards Board (RSB), including roles such as chairperson of the technical committee on food additives and condiments. He is a board member of the Women in Agri-Business Week Advisory Board and a member of multiple scientific journals’ review boards, recognizing his authority in food science and research quality assurance.

Publications

  1. Habinshuti I. et al. (2023). “Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins.” Food Chemistry, 423, 136313. [Cited by 3]

  2. Habinshuti I., Mu T., Zhang M. (2021). “Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates.” Food Chemistry, 361, 130090. [Cited by 11]

  3. Habinshuti I. et al. (2022). “Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates.” Int. J. Food Sci. Tech., 57, 3652-3664. [Cited by 5]

  4. Habinshuti I. et al. (2021). “Effects of ultrasound-assisted enzymatic hydrolysis and monosaccharides…” Int. J. Food Sci. Tech., 56, 6086–6099. [Cited by 8]

  5. Habinshuti I. et al. (2020). “Ultrasound microwave-assisted enzymatic production…” Ultrasonics Sonochemistry, 69, 105262. [Cited by 15]

  6. Habinshuti I. et al. (2019). “Antimicrobial, antioxidant and sensory characteristics of MRPs…” LWT Food Sci. Tech., 101, 694–702. [Cited by 9]

  7. Mugiraneza J.P., Habinshuti I. et al. (2020). “Public Health Challenges in both Developing and Developed Countries.” North Am. Acad. Res., 3(3), 371–403. [Cited by 2]

Conclusion

Dr. Ildephonse Habinshuti exemplifies academic excellence, cross-sector collaboration, and dedicated research in food science and technology. His contributions span scholarly publications, student mentorship, technical consultancy, and food policy standardization. Through his integrated approach to education, research, and community empowerment, he has become a key figure in advancing food systems that are not only resilient and safe but also inclusive and innovative. As a thought leader and changemaker, his work continues to shape the future of food security and sustainability in Rwanda and beyond.

Md. Shameem Hossain | Food and Nutrition | Best Researcher Award

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Mr. Md. Shameem Hossain | Food and Nutrition | Best Researcher Award

Teaching Assistant at Daffodil International University, Bangladesh

Md. Shameem Hossain is a driven and emerging researcher in the field of Nutrition and Food Engineering, specializing in the intricate relationship between diet and health, with a strong inclination toward innovative food development and public health nutrition. A passionate academic with a diverse research background, he has actively contributed to understanding and improving nutritional quality and dietary practices through practical, field-based, and laboratory-oriented studies. His dedication to food science and nutrition has not only led to impactful publications but also earned him recognition for his active engagement in national and institutional research initiatives. As a Teaching Assistant and Field Researcher, his commitment to nutrition education, data collection, quality analysis, and evidence-based recommendations demonstrates a solid foundation for a promising future in academic and applied nutrition science.

Profile

Google Scholar

Education

Md. Shameem Hossain earned his Bachelor of Science in Nutrition and Food Engineering (NFE) from Daffodil International University (DIU) in Bangladesh, graduating in February 2024 with a CGPA of 3.69 out of 4.00. During his academic journey, he exhibited a keen interest in practical research and scientific innovation, especially in areas related to food safety, functional food development, and public health. His undergraduate thesis, which assessed the nutritional, microbial, and sensory quality of legume-based gluten-free cookies, reflected his strong analytical abilities and interest in developing health-oriented food products. Throughout his studies, he also participated in a wide array of workshops and specialized training programs conducted by UNICEF, WHO, FAO, and other reputed organizations, expanding his knowledge on maternal nutrition, dietary practices, food emergencies, and clinical nutrition.

Experience

Shameem’s professional journey is marked by a series of roles that blend research, education, and industry exposure. Currently serving as a Nutrition Associate at Peoplescape under Nestle Bangladesh PLC, he applies nutritional knowledge in real-world contexts. His earlier experiences include working as a Field Research Assistant at the Institute of Nutrition and Food Science, University of Dhaka, where he was part of the SWAPNO project focused on workers’ nutritional welfare. As a Teaching Assistant at DIU for a year, he engaged in academic support, student mentoring, and research facilitation. His involvement with projects like the Development of Beetroot Products at BANBEIS and a fruit processing initiative at DIU as a Research Assistant helped him gain hands-on experience in food processing, microbial testing, and quality control. Moreover, his internship at Igloo Foods Ltd. gave him a closer look at industrial-level food quality practices, completing a well-rounded professional portfolio.

Research Interest

Shameem’s research interests cover a broad spectrum in the nutrition domain, including cardiovascular disease and nutrition, micronutrient deficiencies, functional foods, and nutraceuticals. His work often centers on improving nutritional outcomes for vulnerable populations, including children, the elderly, and critically ill patients. He is particularly passionate about the development of legume-based gluten-free food products, pediatric nutrition, metabolic disorders, and the intersection of dietary patterns with chronic disease management. His curiosity and scientific inquiry extend to analyzing public health behaviors, as seen in his ongoing and under-review studies on breastfeeding practices, vaccine hesitancy, and adolescent nutrition.

Award

A multifaceted individual, Shameem has not only excelled in academia and research but also demonstrated leadership and teamwork in sports. He led his team to victory as the captain during the 45th Bangladesh National School Cricket Championship, reflecting his strong leadership capabilities and strategic thinking. His consistent academic performance, active research contributions, and participation in national projects have earned him professional opportunities with prestigious institutions and global collaborations.

Publication

Md. Shameem Hossain has authored and co-authored several noteworthy publications in international journals. In 2023, he co-authored “Effect of Incorporating Beetroot on Shelf-Life Stability of Functional Pickles” in the International Journal of Membrane Science and Technology, which focused on enhancing food stability using natural ingredients. The same year, he contributed to the paper “The study on the impact of physical exercise and lifestyle on the mental health of psychiatric patients” in EPH – International Journal of Medical and Health Science. Most recently, his collaborative paper titled “Analysis of Food Safety Knowledge and Practices Among Food Handlers in Restaurants and Street Food Markets in Dhaka, Bangladesh: A Cross-Sectional Study” was published in International Journal of Food Science (2025) and cited by multiple studies exploring food safety behavior in urban South Asia. These publications reflect his ongoing commitment to addressing real-world nutritional challenges and improving public health outcomes.

Conclusion

In summary, Md. Shameem Hossain represents the new generation of food and nutrition scientists dedicated to improving health through informed dietary practices and innovative food development. With a solid educational foundation, a portfolio of hands-on experience, diverse research interests, and a growing body of peer-reviewed publications, he is well-positioned for impactful contributions to nutrition science and public health. His passion for research, skill in interdisciplinary collaboration, and readiness to engage with global nutrition challenges make him a valuable contributor to the scientific community. As he continues to grow professionally, Shameem remains committed to using evidence-based approaches to foster better health outcomes for communities both in Bangladesh and beyond.