Dr. Dattatreya Kadam | Agricultural Engineering | Editorial Board Member

Indian Council of Agricultural Research-Central Institute for Research on Cotton Technology | India

Dr. Dattatreya Kadam is a distinguished Principal Scientist recognized for his extensive contributions to food process engineering, machine design, nanotechnology applications in food systems, and innovative drying technologies. His research has significantly advanced foam-mat drying, convective drying, solar-assisted drying, and thin-layer drying modeling across a wide range of fruits, vegetables, and medicinal plants. He has made notable strides in improving product quality, nutrient retention, and functional properties in dried foods, particularly in tomato, mango, pineapple, guava, basil, mint, and mandarin. Dr. Kadam’s work also extends to the development of innovative food packaging solutions, including nanotechnology-enabled active and intelligent packaging materials, reinforcing whey protein films with advanced nanostructures, and studying antimicrobial characteristics of engineered nanoparticles. His research integrates experimental design, mathematical modeling, physical property evaluation, and quality assessment to optimize food processing operations. He has also contributed to improvements in agricultural and food machinery, thermal systems, and postharvest processing of crops such as maize, cauliflower, and cottonseed. Dr. Kadam’s publications highlight his multidisciplinary expertise, addressing product stability, shelf-life enhancement, sensory quality, and physicochemical transformations during processing. His collaborative work has strengthened the scientific understanding of how process variables influence structural, biochemical, and functional attributes of food materials, helping industry and researchers adopt more efficient, sustainable, and quality-oriented technologies. Through his leadership roles and scientific output, he continues to influence advancements in food engineering, value addition, and nanotechnology-driven innovations, contributing to the modernization of agro-processing and supporting the development of high-quality food products with improved safety, functionality, and consumer acceptability.

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Featured Publications

Kadam, D. M., & Balasubramanian, S. (2011). Foam mat drying of tomato juice. Journal of Food Processing and Preservation, 35(4), 488–495.

Kadam, D. M., Pratibha, K., & Ramesh, K. (2012). Evaluation of guava products quality. International Journal of Food Science and Nutrition Engineering, 2(1), 7–11.

Kadam, D. M., Wilson, R. A., & Kaur, S. (2010). Determination of biochemical properties of foam-mat dried mango powder. International Journal of Food Science and Technology, 45(8), 1626–1632.

Mlalila, N., Kadam, D. M., Swai, H., & Hilonga, A. (2016). Transformation of food packaging from passive to innovative via nanotechnology: Concepts and critiques. Journal of Food Science and Technology, 53, 3395–3407.

Kadam, D. M., Goyal, R. K., Singh, K. K., & Gupta, M. K. (2011). Thin layer convective drying of mint leaves. Journal of Medicinal Plants Research, 5(2), 164–170.

Assist. Prof. Dr. Leila Monjazeb marvdashti | Agricultural and Biological Sciences | Global Impact in Research Award

University of california san diego United States

Dr. Leila Monjazeb Marvdashti is a distinguished scientist and academician specializing in food microbiology and biotechnology. Since 2024, she has been serving as a Postdoctoral Scholar in the Pathology Department of the Medical School at the University of California San Diego, under the mentorship of Dr. Steven Gonias. Her career encompasses significant roles in academia, research, and industry, reflecting her commitment to advancing food safety and health sciences.

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Education 🎓

2024-Present: Postdoctoral Scholar at the University of California San Diego, Pathology Department of Medical School, San Diego, California, USA.
2012-2016: Ph.D. in Food Microbiology from Ferdowsi University of Mashhad, Iran. Her doctoral research focused on producing antimicrobial film from Alyssum homolocarpum seed gum and Nisin.
2010-2012: M.Sc. in Food Science and Technology from Shiraz University, Iran, where she identified phytase-producing microorganisms from natural sources and characterized the enzyme.
2005-2009: B.Sc. in Food Science and Technology at Shiraz University, Iran.

Experience 🧑‍🏫

2022-Present: Assistant Professor and Scientist Researcher at Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
2022-Present: Senior Scientist Policy Advisor & Regulatory Affairs and Vice-President of the Board Member Committee in the Food and Drug Administration (FDA) of Iran.
2023-Present: Advisor Scientist at various Codex committees in Tehran, Iran, including Food Contaminants, Nutrition (CCCF), and Special Diet Foods (CCNFSDU).

Research Interests 🔬

Dr. Monjazeb Marvdashti’s research encompasses food microbiology, biotechnology, and public health. She has contributed to projects on antimicrobial packaging, enzyme production, and the application of cold plasma technology in food safety. Her work also includes health risk assessments related to food contaminants and the development of probiotic products for celiac disease management.

Awards 🏆

Dr. Monjazeb Marvdashti has received numerous international honors, including:

2022: Gold Medal at INNOVERSE Invention & Innovation Expo in Atlanta, USA, for her invention of new generation systems based on bio-gold production reactors.
2022: Gold Medal at the 25th World Inventions Competition (ARCHIMEDES) in Moscow, Russia, for innovations in bio-gold production reactors for medical and industrial applications.
2021: Gold Medal at the World Inventions Competition (IIIF 2021) in Hyderabad, India, for spacecraft electricity and water production innovations.

Publications Top Notes: 📚

Dr. Monjazeb Marvdashti has an extensive publication record. Below are selected publications with hyperlinks, published year, journals, and citation counts:

Assessment of prevalence, concentration, and risks of non-carcinogenic and carcinogenic Ochratoxin A and Aflatoxins in corn (Zea mays) in Iran (2025). International Journal of Environmental Analytical Chemistry, 18(4), 1-17. Cited by 5 articles.

Evaluation of phthalate acid esters (PAEs) in kefir samples by using magnetic chitosan coated with polyaniline (Fe₃O₄@CHI@PANI)/GC–MS method: A health risk assessment study (2024). Microchemical Journal, 207, 111801. Cited by 8 articles.

The concentration and prevalence of aflatoxins and ochratoxin A in imported rice (Oryza sativa) samples from Iranian market: a probabilistic dietary risk assessment (2024). International Journal of Environmental Analytical Chemistry, 1-18. Cited by 3 articles.

The Effectiveness of Cognitive Behavioral Therapy on Depression and Anxiety Symptoms in Breast Cancer Patients and Survivors: A Systematic Review of Interventional Studies (2024). Brain and Behavior, 14(10), e70098. Cited by 10 articles.

Concentration and human health risk attribute to per-and polyfluoroalkyl substances in fillet of carp and tilapia fish: systematic review and meta-analysis (2024). Journal of Food Composition and Analysis, 106671. Cited by 6 articles.

Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage (2024). Food Hydrocolloids for Health, 5, 100176. Cited by 4 articles.

Curiosity in the Girl with Attention Deficit Hyperactivity Disorder: Case Report and Literature Review about Vaginal Button Battery Insertion (2024). Journal of Pediatrics Review, 12(2). Cited by 2 articles.

The concentration of pesticides in onion samples from Iran: a non-carcinogenic health risk assessment (2024). International Journal of Environmental Health Research, 1-16. Cited by 5 articles.

Phytase-Producing Fungi from Processed Cheese: Isolation, Screening, and Optimization of Production Parameters (2024).