Serban Cucu | Biotechnology | Research Excellence Award

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Dr. Serban Cucu | Biotechnology | Research Excellence Award

National Research and Development Institute for Food Bioresources | Romania

Serban Eugen Cucu has been actively involved in national and international research, innovation, and professional training initiatives, contributing to applied research, technology transfer, and workforce development in the agri-food and bioresources sectors. His experience includes managing and supervising complex, multisectoral projects focused on innovation, experimental product development, physicochemical and sensory analysis, shelf-life determination, product labeling, dissemination of results, and preparation of final technical reports, demonstrating strong coordination and leadership capabilities. In parallel, he has played a significant role as an expert trainer in professional qualification programs, where his responsibilities encompassed designing and delivering structured training sessions, developing course materials and competence evaluation tools, assessing participants, managing training documentation in line with regulatory frameworks, identifying and mitigating risks, organizing graduation examinations, and coordinating training providers’ interactions with national qualification and authorization authorities. His work also involves identifying and managing material, human, and technical resources, monitoring and coordinating training program implementation, proposing trainer needs across occupational fields, and ensuring effective knowledge transfer, consultancy, and assistance in professional education contexts. From a research output perspective, his scholarly profile includes 2 published documents, which have received 12 citations across 12 citing documents, resulting in an h-index of 1, reflecting emerging research impact alongside strong applied and educational contributions.

Citation Metrics (Scopus)

15
10
5
0

Citations 12

Documents 2

h-index 1

Citations

Documents

h-index

Impact of Hemp Flour on the Nutritional, Sensory, and Functional Properties of Wheat and Whole Wheat Muffins

– Foods (Journal Article), 2025


Alireza Dehnad | Biotechnology | Best Researcher Award

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Assist. Prof. Dr. Alireza Dehnad | Biotechnology | Best Researcher Award

Agricultural Research, Education and Extension Organization | Iran 

Dr. Alireza Dehnad is an accomplished microbiologist and biotechnologist with extensive experience spanning veterinary microbiology, microbial biotechnology, and industrial applications. His research portfolio encompasses viral and bacterial disease studies in both humans and animals, bioprocess optimization, green synthesis of nanoparticles, probiotic development, antibiotic-producing Actinomycetes, and advanced biotechnological approaches for wound healing, bioremediation, and controlled-release drug delivery. He has contributed significantly to microbial screening, identification of bioactive metabolites, and the taxonomical characterization of plant growth–promoting Actinobacteria. With strong involvement in academic supervision and scientific training, he has guided numerous graduate research projects and delivered substantial teaching hours across microbiology, biotechnology, and veterinary sciences. His leadership roles in research centers, scientific committees, and biotechnology laboratories reflect a long-standing commitment to scientific development and innovation. Dr. Dehnad’s scholarly output includes 39 documents, supported by 666 citations across 647 citing sources, and an h-index of 13, highlighting the impact and visibility of his work within the global scientific community. His multidisciplinary expertise, combined with sustained contributions to advanced microbial research, positions him as a leading figure in applied microbiology and biotechnological innovation.

Profile : Scopus

Featured Publications

1. Hajyasini, A., Dehnad, A., Farzi, A., Mobasseri, M., Ostadrahimi, A., & Kafili, B. (2025). Effect of Selenomethionine-enriched yeast on hypothyroidism patients. Archives of Razi Institute.

2. Mazloumi, Z., Rafat, A., Asl, K. D., Karimipour, M., Shanehbandi, D., Talebi, M., Montazer, M., Movassaghpour, A. A., Dehnad, A., Farahzadi, R., & Nozad Charoudeh, H. (2024). Telomerase and mitochondria inhibition promote apoptosis and TET2 and ANMT3a expression in triple negative breast cancer cell lines. Bioimpacts.

3. Tikmehdash, H. T., Dehnad, A., Mosavari, N., Hokmabadi, B. N., & Mahmazi, S. (2024). Isolation, serological and molecular methods in screening of Burkholderia mallei in East Azerbaijan province, Iran. Veterinary Research Forum.

Nunzio Alberto Fazio | Biotechnology | Best Researcher Award

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 Dr. Nunzio Alberto Fazio | Biotechnology | Best Researcher Award

 Dr. Nunzio Alberto Fazio ,University of Catania, Italy

Dr. Nunzio Alberto Fazio is a Ph.D. researcher in Agro-Food Biotechnology at the University of Catania, Italy. His work focuses on the selection and application of indigenous yeasts to enhance the quality of local wines, particularly from the Etna region. With a strong background in agricultural biotechnology, microbiology, and fermentation science, Dr. Fazio has collaborated with leading institutions in Spain, France, and the U.S. He is skilled in advanced laboratory techniques and committed to developing sustainable solutions in the agri-food sector through innovative research and biotechnology.

 

Profile

Scopus

Summary:

Dr. Nunzio Alberto Fazio is a well-qualified candidate for the Best Researcher Award, given his innovative research in biotechnology and sustainable wine fermentation. His technical expertise, international collaborations, and impactful publications underline his academic excellence and relevance in the field. His research bridges science and sustainability, offering solutions for enhancing regional wine production through indigenous microbial resources.

 

🎓 Education

Nunzio holds a Bachelor’s degree in Agricultural Technologies and a Master’s degree in Agricultural Biotechnology from the Università degli Studi di Catania, where he graduated with distinction (110/110 cum laude). His academic journey culminates in a Ph.D. in Agro-Food Biotechnology with a research focus on indigenous yeasts for enhancing local wines. His educational path includes international experiences in Spain, France, the United States, Portugal, and the Czech Republic through various Erasmus+ and visiting student programs.

💼Experience

Nunzio’s professional experience spans across multiple international institutions, contributing to his expertise in agri-food biotechnology. He has participated in internships and research projects in Czechia, Spain, France, and the U.S., where he focused on forestry, viticulture, wine biotechnology, and microbiological analysis. His work includes forest pest control, reforestation, laboratory-scale fermentation, and the use of unconventional yeasts in wine production.

🔬Research Focus

Nunzio’s research is dedicated to the investigation and application of indigenous yeasts to enhance the quality and authenticity of local wines. His Ph.D. work involves identifying and selecting S. cerevisiae and non-Saccharomyces yeasts from Sicilian wineries, particularly around Etna Volcano, aiming to develop commercial starter cultures for local wine fermentations. His research includes microbiology, genetic analysis, micro-fermentation trials, and sensory evaluations to optimize wine production.

🏆Awards

He is recognized as an International Soil Scientist Award nominee and has co-authored publications focusing on exploiting conventional and unconventional yeasts for winemaking. His notable research publication includes “Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts.”

Skills

Nunzio Alberto Fazio is proficient in laboratory analysis, including microbiological, analytical, and molecular techniques such as MALDI-TOF, HPLC, PCR, and DNA extraction. He is skilled in project management, statistical analysis, data interpretation, and fermentation management. His expertise extends to genomics, bioinformatics tools, and software such as Microsoft Office Suite and R. Additionally, he demonstrates strong organizational and soft skills, including documentation management, time management, problem resolution, and cultural sensitivity.

Publications

  • Fazio, N.A., Pino, A., Foti, P., Torija, M.-J., Caggia, C.
    Title: Screening and characterization of indigenous Saccharomyces cerevisiae and non-Saccharomyces yeasts isolated from Sicilian vineyards
    Journal: Food Bioscience, 2024, Volume 62, Article 105282
    Citations: 0
  • Fazio, N.A., Russo, N., Foti, P., Caggia, C., Randazzo, C.L.
    Title: Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
    Journal: Microorganisms, 2023, Volume 11, Issue 5, Article 1338
    Citations: 12

 

Conclusion:

Dr. Fazio’s strengths in research innovation, technical expertise, and international collaboration position him as a leading contender for the Best Researcher Award. Focusing on increasing industry engagement, developing patents, and expanding his citation record would further solidify his candidacy, making him an even more distinguished researcher in the biotechnology community.