Cecilia Dini | Agriculture | Best Researcher Award

Published on by Soil Scientist

Dr. Cecilia Dini | Agriculture | Best Researcher Award

Dr. Cecilia Dini | National Council for Scientific and Technical Research | Argentina

Dr. Cecilia Dini is a distinguished scientist whose research bridges chemistry, microbiology, and food technology to advance the revalorization of ancient and non-traditional crops for modern food applications. Her work focuses on unlocking the nutritional, functional, and industrial potential of underutilized Andean roots and tubers such as ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa), arracacha (Arracacia xanthorrhiza), and Jerusalem artichoke, positioning these crops as valuable resources for sustainable food systems. Through two completed research projects and ongoing investigations on Argentinian oca, she has significantly contributed to understanding the biochemical composition, starch characteristics, and functional properties of these species. Her studies have demonstrated how root- and tuber-derived biopolymers, including fructans and resistant starches, can serve as healthy dietary fibers and versatile ingredients for gluten-free products and functional foods. Dr. Dini’s research not only enhances agricultural biodiversity but also supports local farming systems by promoting the use of resilient, climate-adaptive crops. She has published 28 peer-reviewed papers in indexed journals, with her research earning over 550 citations across 475 documents and achieving an H-index of 14 (Scopus) and 17 (Google Scholar), reflecting her strong scientific impact. Her collaborative efforts with international research institutions such as Texas A&M University (USA), IATA (Spain), and the National University of Ambato (Ecuador) have fostered interdisciplinary innovation and global knowledge exchange in crop utilization and food processing. In addition to journal publications, she has authored book chapters on non-cereal starch resources, cassava-derived ingredients, and nutritional analyses of Andean roots, contributing extensively to literature in food science and agricultural biotechnology. Dr. Dini’s body of work exemplifies excellence in research translation—bridging laboratory insights with industrial applications, supporting sustainable crop diversification, and contributing to global food security through science-driven valorization of ancient crops.

Profile:  Scopus

Featured Publications

Dini, C. (2025). Characterization of commercial olluco (Ullucus tuberosus) tubers from La Plata, Argentina: Potential as a source of starch, flour, and soluble dietary fiber. Plant Foods for Human Nutrition.

Dini, C., Garzón, R., & Rosell, C. M. (2025). Breadmaking potential of Andean roots and tuber starches from ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa), and arracacha (Arracacia xanthorrhiza). Starch – Stärke.

Theophilus Maduabuchukwu Ikegwu | Agricultural Sciences | Best Researcher Award

Published on by Soil Scientist

Dr. Theophilus Maduabuchukwu Ikegwu | Agricultural Sciences | Best Researcher Award

Dr. Theophilus Maduabuchukwu lkegwu, Nnamdi Azikiwe University, Nigeria

Dr. Theophilus Maduabuchukwu Ikegwu is a Senior Lecturer in the Department of Food Science and Technology at Nnamdi Azikiwe University, Nigeria. With a strong academic background in Food Processing and Technology, his research focuses on functional food development, postharvest preservation, and nutritional enhancement of local crops. He has authored numerous peer-reviewed publications and book chapters, received multiple TETFund research grants, and holds the NOTAP-Industry Technology Transfer Fellowship. Dr. Ikegwu is actively involved in academic leadership, community service, and contributes as an Associate Editor for scientific journals in food science.

Profile

Scopus

Orcid

Summary:

Dr. Ikegwu is an accomplished scholar whose research has advanced food science in Nigeria, particularly in the areas of postharvest preservation, food quality, and processing technologies. His work reflects both academic excellence and practical relevance, with a strong focus on improving food security and supporting sustainable development goals through science.

🎓 Education

Dr. Theophilus Maduabuchukwu Ikegwu obtained his Bachelor’s, Master’s, and Doctoral degrees in Food Science and Technology from the University of Nigeria, Nsukka. His academic training provided a solid foundation in food processing and food technology, shaping his expertise in functional food product development and postharvest handling technologies.

💼Experience

Dr. Ikegwu is a Senior Lecturer in the Department of Food Science and Technology at Nnamdi Azikiwe University, Awka. He has years of academic and research experience in teaching, supervising research projects, publishing in peer-reviewed journals, and contributing to curriculum development. He has served in multiple departmental leadership roles, including as ICT Officer, Research Grant Coordinator, and Secretary of the Curriculum Development Committee. He has also participated in community service initiatives and election monitoring at both national and state levels.

🔬Research Focus

Dr. Ikegwu’s research primarily focuses on the development and processing of functional and fortified food products aimed at enhancing nutritional security. He explores novel preservation technologies for cereals, legumes, and oilseeds and investigates the impacts of different processing methods on nutritional, physicochemical, and sensory properties of food. His work contributes significantly to food biotechnology, value addition in underutilized crops, and improving food quality and shelf life through innovative technologies.

🛠️Skills

His skillset spans food processing and preservation technologies, product development, food quality analysis, and sensory evaluation. He is highly proficient in scientific writing, research coordination, laboratory experimentation, data interpretation, and technology transfer. His expertise also extends to academic leadership and mentoring students in applied food science research.

🏆Awards

Dr. Ikegwu is a recipient of multiple TETFund Research Grant Awards for innovative projects such as the development of egg powder, nutritious beverages from mango and tiger nut, and cashew apple juice optimization. He was awarded the NOTAP-Industry Technology Transfer Fellowship in 2015 in recognition of his commitment to industrially relevant research. He also serves as Associate Editor for the Journal of Foods, Natural and Life Sciences.

📚 Publications

Title: Counting the Cost: Effect of COVID-19 on Household Food Security in South East Nigeria
Authors: Johnny Ogunji, Stanley Iheanacho, Chinwe Victoria Ogunji, Michael Olaolu, Vivian Oleforuh-Okoleh, Nuria Amaechi, Esther David, Onyekachi Ndukauba, Theophilus M. Ikegwu
Year: 2021
Journal: Sustainability

Conclusion:

Dr. Theophilus Maduabuchukwu Ikegwu is a highly deserving nominee for the Best Researcher Award. By addressing minor gaps in international engagement and integrating emerging technologies into his research, his impact could be significantly amplified on a global scale.