Dr. Ana Agarcia Cabado | Innovative Leadership | Women Researcher Award

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Dr. Ana Agarcia Cabado | Innovative Leadership | Women Researcher Award 

ANFACO, Spain

Author Profile

Scopus 

Early Academic Pursuits

Ana García Cabado’s journey in the world of science began with a strong academic foundation in the biological sciences. She earned her Licenciatura in Biological Sciences from the Faculty of Biology in 1988, a period when the life sciences were undergoing significant transformation in Spain. Her passion for biology led her to complete a Graduado in Biological Sciences by 1990, deepening her knowledge in areas such as microbiology, physiology, and toxicology.

By 1993, Ana had earned her Ph.D. in Biological Sciences from the Department of Physiology at the Faculty of Biology. This milestone not only marked her entry into advanced research but also signified her commitment to rigorous academic inquiry. Her doctoral studies were likely rooted in exploring the physiological implications of toxic agents in marine organisms, foreshadowing her future specialization in marine biotoxins and food safety. These early academic achievements laid a robust intellectual groundwork for a career defined by both depth and practical relevance.

🧪 Professional Endeavors

Ana’s professional path demonstrates a steady and strategic progression from academic research to applied science and leadership in food safety. Her early teaching role as a secondary school instructor under the Ministry of Education and Science in 1990 reflects her foundational dedication to knowledge dissemination. However, her primary interests soon steered her toward the world of laboratory science and research.

She undertook predoctoral research fellowships at the University of Santiago between 1991 and 1993, immersing herself in laboratory work and beginning to define her scientific focus. Her growing expertise led to multiple contracts of reintegration for postdoctoral researchers from the Ministry of Science and Technology (MCYT) between 1996 and 2001. These contracts were pivotal in strengthening Spain’s national scientific output and marked Ana as a contributor to that strategic vision.

She also served as an associate researcher at the University of Santiago during 1999–2000, further refining her research into the complex interplay of marine toxins and food safety. By 2021, Ana held the position of Researcher at ANFACO-CECOPESCA, a prominent technology center for the seafood sector in Spain. Her role evolved to become Division Head of Food Safety, showcasing her leadership in a field vital to public health and industrial regulation.

🔬 Contributions and Research Focus

Ana García Cabado’s contributions to the scientific community have centered around food quality, marine biotoxins, and toxicological contaminants, both biotic and abiotic. Her work intersects fields such as microbiology, toxicology, environmental monitoring, and analytical food safety—areas of increasing global concern in the context of climate change and marine pollution.

Ana’s earlier responsibilities as Head of the Microbiology and Toxins Area until 2012, and later as Head of the Food Safety Division until 2021 at ANFACO-CECOPESCA, positioned her at the helm of initiatives supporting ISO 17025 laboratory accreditation. This accreditation plays a critical role in ensuring scientific rigor, laboratory excellence, and international quality standards—standards Ana helped uphold and enforce.

Through her multidisciplinary research, Ana has contributed to the detection, analysis, and prevention of marine biotoxins—substances produced by microalgae that can accumulate in seafood and pose health risks to consumers. Her research in this area has helped guide food regulation policy, safety assessment protocols, and consumer protection frameworks in the seafood sector.

🏆 Accolades and Recognition

Although formal awards are not explicitly listed, Ana’s career reflects continuous professional trust and institutional recognition. Her long-standing contracts with the Ministry of Science and Technology, her leadership at ANFACO-CECOPESCA, and her central role in achieving ISO accreditation all speak volumes about her credibility, expertise, and respected status in the scientific community.

Her multilingual abilities—fluent in English, proficient in French, and conversant in Portuguese—further demonstrate her versatility and capacity for international collaboration. These skills have likely expanded her influence beyond Spanish institutions into European research networks focused on marine science and public health.

🌍 Impact and Influence

Ana’s scientific and managerial leadership at ANFACO-CECOPESCA has had a direct impact on Spain’s seafood industry, one of the most prominent in Europe. By leading research in marine biotoxins and toxicological surveillance, she has played a crucial role in enhancing consumer food safety, regulatory compliance, and scientific innovation in the food technology sector.

Her experience also bridges the gap between research and application—an increasingly vital competency in the modern scientific landscape. By maintaining both laboratory expertise and organizational leadership, Ana has influenced not only the direction of food safety research but also policy development and commercial practice.

🌟 Legacy and Future Contributions

Looking ahead, Ana García Cabado’s legacy lies in her sustained commitment to scientific excellence, food safety, and marine environmental health. She has nurtured a culture of quality assurance and analytical rigor that will continue to influence Spanish and European laboratory practices. Her depth of knowledge in biotoxins and toxicological contaminants positions her as a valuable mentor, collaborator, and thought leader.

Her continued work at ANFACO-CECOPESCA offers opportunities to further integrate emerging technologies, such as molecular diagnostics and AI-driven safety analytics, into traditional laboratory frameworks. As marine ecosystems face increasing anthropogenic pressures, Ana’s expertise will remain essential in shaping resilient, safe, and science-based solutions for the future of food safety and environmental protection.

Notable Publications

Nanoparticles of Lignins and Saccharides from Fishery Wastes as Sustainable UV-Shielding, Antioxidant, and Antimicrobial Biofillers

Journal: Biomacromolecules
Year: 2022

Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization

Journal: Food and Bioprocess Technology
Year: 2022

Methodological approaches for monitoring five major food safety hazards affecting food production in the Galicia–Northern Portugal Euroregion

Journal: [Not specified; possibly a review journal]

Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

Journal: Food and Chemical Toxicology
Year: 2021

Dr. Gaoshang Li | Innovative Leadership | Best Researcher Award

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Dr. Gaoshang Li |Innovative Leadership |Best Researcher Award

Ningbo University, China

Profile

Scopus

Early Academic Pursuits 🎓

Gaoshang Li’s academic journey began with his pursuit of higher education at Ningbo University, where he entered the College of Food and Pharmaceutical Sciences for his Master’s degree in Food Engineering in 2017. Under the guidance of Prof. Wenge Yang, he honed his skills and deepened his knowledge in food science, which laid the foundation for his future research endeavors. After completing his Master’s degree in 2020, Gaoshang advanced to Zhejiang University for his Doctoral studies at the College of Biosystems Engineering and Food Science, where he specialized in Food Safety and Nutrition. Here, he worked with esteemed professors Prof. Yaqin Hu and Prof. Jianchu Chen, focusing on enhancing food safety protocols and nutrition standards. His Ph.D. studies from 2020 to 2024 equipped him with valuable skills in food systems engineering, blending safety and nutritional requirements to create more sustainable food solutions.

Professional Endeavors and Contributions 🛠️

Gaoshang Li’s professional career demonstrates his dedication to food science and engineering. In April 2024, he transitioned into a postdoctoral fellowship at Ningbo University, specifically within the School of Food Science and Engineering. As an assistant research fellow, he continues to develop his expertise, focusing on innovative approaches to food safety and engineering. His postdoctoral research aims to address challenges in food engineering, leveraging new technologies and methodologies to ensure that food products meet higher safety standards and improve nutritional quality.

Over the years, Gaoshang’s professional work has contributed to the scientific understanding of food systems, particularly in the context of improving safety, nutrition, and quality. Through his involvement in both academic and applied research, he has gained insight into the critical issues facing the food industry, including food processing, preservation, and quality control. His expertise continues to guide his work in innovative food solutions, marking him as a promising researcher in the field.

Research Focus 🔬

Gaoshang Li’s research focuses on Food Safety and Nutrition, two critical areas within food science that directly affect human health and well-being. As a doctoral researcher at Zhejiang University, he studied the intersections between food safety protocols and the optimization of nutritional content in food products. Through his work under the mentorship of leading professors, he explored how food safety measures could be integrated into food engineering processes without compromising the nutritional integrity of the final products.

His postdoctoral research at Ningbo University delves further into innovative food safety technologies, incorporating state-of-the-art techniques such as food quality monitoring systems, biological control agents, and food preservation techniques. This cutting-edge research is intended to address contemporary challenges in food safety, including contamination prevention, foodborne pathogens, and sustainability in food production. As food safety continues to be a top priority globally, his research promises to contribute significantly to advancing the field.

Accolades and Recognition 🏆

Throughout his academic and professional career, Gaoshang Li has earned considerable recognition for his work. His dedication to advancing the science of food safety and nutrition has garnered respect from both academic and industry circles. During his time at Zhejiang University, he was recognized for his exceptional work in Food Safety and Nutrition and was awarded various academic honors, including research scholarships and fellowships.

As a postdoctoral fellow at Ningbo University, Gaoshang continues to receive recognition for his innovative contributions. His work, particularly in the development of advanced food safety technologies, has been published in several peer-reviewed journals, further enhancing his reputation as an emerging leader in food science. Gaoshang’s contributions are not only recognized by his mentors and peers but also by the broader academic community that values his research on improving global food safety standards.

Impact and Influence 🌍

Gaoshang Li’s research is poised to have a significant impact on global food safety standards and nutrition practices. His work is aligned with some of the world’s most pressing issues, such as foodborne illnesses, nutrition-related health problems, and the need for sustainable food production methods. Through his exploration of food engineering and safety protocols, Gaoshang’s work has the potential to influence policies and industry standards, especially in the context of food safety regulations and nutritional labeling.

His ongoing postdoctoral projects at Ningbo University are also expected to make significant strides toward addressing global food security concerns. In countries where food safety is still a critical challenge, his work could lead to tangible improvements in food quality and public health.

Legacy and Future Contributions 🚀

Looking to the future, Gaoshang Li’s potential for shaping the field of food science is immense. As his postdoctoral research unfolds, he is likely to be at the forefront of innovations in food technology and nutrition, contributing to sustainable food systems that can meet the demands of a growing global population. His legacy will be defined by his ability to combine academic rigor with practical applications, ensuring that the research he conducts can be directly translated into solutions that benefit society.

Gaoshang’s focus on food safety and nutrition underscores his commitment to improving human health and well-being. He is set to leave a lasting impact not only in the realm of academia but also in the broader food industry, driving innovations that could help solve some of the most critical challenges faced by food systems worldwide.

As he continues to build on his research, Gaoshang’s contributions will shape the future of food safety technology, nutritional engineering, and the development of sustainable food practices, solidifying his place as a leading researcher in the field of food science. His future endeavors will undoubtedly pave the way for significant advancements that will resonate globally, benefiting communities, industries, and policymakers alike.

📝Notable Publications

Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)

Authors: Ying, Q.; Zhan, S.; Lu, Q.; Li, G.; Huang, T.

Journal: Food Hydrocolloids

Year: 2025

Antioxidant synergistic anti-inflammatory effect in the MAPK/NF-κB pathway of peptide KGEYNK (KK-6) from giant salamander (Andrias davidianus)

Authors: Zhan, J.-Q.; Wu, J.-X.; Fu, J.-J.; Wu, F.; Chen, Y.-W.

Journal: Journal of the Science of Food and Agriculture

Year: 2024

The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization

Authors: Huang, J.; Hu, Z.; Chin, Y.; Chen, J.; Hu, Y.

Journal: Food and Bioprocess Technology

Year: 2024

A review: Interactions between protein from blue foods and functional components in delivery systems: Function exertion and transmembrane transport by in vitro digestion/cells model

Authors: Li, G.; Yu, X.; Zhan, J.; Hu, Y.; Yang, W.

Journal: International Journal of Biological Macromolecules

Year: 2024

Ca2+-nano starch-lutein endowed 3D printed surimi with antioxidation and mutual reinforcing transmembrane transport mechanisms via hepg2 and caco-2 cells model

Authors: Li, G.; Shi, R.; Zhan, J.; Yang, W.; Wan, W.

Journal: Food Research International

Year: 2024