Frédérique Pasquali | Microbial Cell Biology | Women Researcher Award

Published on by Cell Biologist

Dr. Frédérique Pasquali | Microbial Cell Biology | Women Researcher Award

Dr. Frédérique Pasquali | Alma Mater Studiorum – University of Bologna | Italy

Dr. Frédérique Pasquali is a Junior Assistant Professor at the Alma Mater Studiorum – University of Bologna. She is an expert in microbial food safety and molecular microbiology, with a focus on the genetic and environmental dynamics of foodborne pathogens. Her research integrates metagenomics, antimicrobial resistance monitoring, and source attribution modeling to advance microbial traceability and public health surveillance. She has made notable contributions through high-impact publications and interdisciplinary collaborations with international institutions and organizations, including EFSA. Dr. Pasquali is known for her leadership within academic programs, particularly in food risk management, and her active involvement in European scientific panels. Her career reflects a commitment to scientific excellence and the promotion of food safety in both research and policy settings.

Publication profile:

scopus

 🌟Strengths for the Award :

  • Outstanding Research Portfolio: Dr. Pasquali has an impressive publication record in high-impact journals such as Nature Communications, Scientific Reports, and Frontiers in Microbiology, showcasing deep expertise in microbial genomics, antimicrobial resistance, and source attribution.

  • Relevance and Innovation: Her recent work on sewage metagenomics offers innovative tools for source-attributed surveillance—a timely and impactful contribution to public health and environmental monitoring.

  • Leadership & Academic Involvement: As a Vice-representative of a master’s program in food risk management, she demonstrates strong educational leadership. Her selection to the EFSA reserve list of experts further emphasizes her scientific authority at the European level.

  • Collaborative and Interdisciplinary Work: Active in international consortia and multidisciplinary studies, she bridges the gap between microbial science, risk management, and policy implementation.

  • Recognition & Achievements: Her best poster award at the 34th EAEVE conference and national habilitation for associate professor signify peer recognition and potential for academic advancement.

🔧Areas for Improvement :

  • Visibility as Principal Investigator: While she contributes significantly to consortium papers, increased PI-level leadership in grants and first/last authorships could further solidify her independence as a researcher.

  • Mentorship Documentation: While involved in education, more formal documentation or evidence of mentoring early-career researchers, especially women in STEM, would strengthen her nomination for a gender-focused award.

  • Policy Impact Metrics: While aligned with EFSA, showcasing more direct outcomes or influence on policy would highlight broader societal impacts of her work.

🎓 Education:

Dr. Pasquali earned her Bachelor of Science in Biology in March 2000 from the University of Bologna, where she continued her studies to complete a PhD in Molecular Microbiology in April 2005. Her doctoral work laid the foundation for her expertise in bacterial genomics and microbial ecology. Following her PhD, she pursued postdoctoral research in microbial foodborne traceability, finishing in September 2009. Her academic journey has been deeply rooted in the University of Bologna, one of Europe’s most historic institutions, where she developed a robust understanding of microbial interactions, food safety, and biotechnology. Throughout her education, she engaged in interdisciplinary work that combined microbiology, bioinformatics, and public health. Her academic credentials reflect a long-standing dedication to research and a commitment to solving real-world challenges in food microbiology and safety.

🧪 Experience:

Dr. Pasquali currently serves as Junior Assistant Professor at the University of Bologna, where she plays a key role in teaching and research. Since 2025, she has been Vice-Representative of the Curriculum of Risk Management in the Master’s program in Food Safety and Food Risk Management. Her professional experience spans more than 20 years, including extensive work on microbial source attribution, antimicrobial resistance, and metagenomics. She has collaborated on several European-level research initiatives and actively contributes to EFSA panels and committees. Her previous roles include postdoctoral research in microbial traceability, contributing to national and international food safety surveillance strategies. Her work bridges science and policy, enabling data-driven decision-making in food safety. She also plays an active mentorship role, fostering the next generation of microbiologists. Her combination of teaching, research, and policy advisory experience positions her as a respected leader in her field.

🏆 Awards and Honors:

Dr. Frédérique Pasquali has been recognized with multiple awards and honors throughout her career. In 2021, she received the Best Poster Award at the 34th European Association of Establishments for Veterinary Education (EAEVE) conference held at the University of Turin. In 2017, she obtained the National Scientific Qualification for Associate Professor (07/H2 – SSD MVET02/B) in Italy, marking her academic excellence and eligibility for advanced faculty positions. In 2023, she was listed in the EFSA/E/2023/01 reserve pool for experts eligible to serve on EFSA Scientific Panels and the Scientific Committee. As of 2024, she continues to serve on the EFSA reserve list, reinforcing her status as a recognized authority in food safety and risk analysis. These accolades reflect her continued dedication to high-quality research and public health protection through science-based risk management.

🔬 Research Focus:

Dr. Pasquali’s research focuses on the microbial ecology and genomics of foodborne pathogens, with a special interest in antimicrobial resistance and microbial traceability. She utilizes metagenomic time-series analysis to distinguish environmental, human, and seasonal microbial profiles, aiding in accurate source attribution. Her work contributes to developing early-warning systems for foodborne outbreaks by integrating big data with network modeling. She is particularly interested in the genomic evolution of pathogens like Salmonella Typhimurium and Klebsiella, including their resistomes and persistence in food processing environments. Her contributions to One Health approaches link microbial data with public health and environmental surveillance. She actively collaborates with EFSA and international research teams to bridge gaps between research and policy, aiming to improve food safety, antimicrobial stewardship, and surveillance methodologies.

📚 Publication Titles Top Notes:

  1. 🧫 Time-series sewage metagenomics distinguishes seasonal, human-derived and environmental microbial communities potentially allowing source-attributed surveillance (Nat Commun, 2024)

  2. 🧬 Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities (Sci Rep, 2023)

  3. 🐔 The resistome of commensal Escherichia coli isolated from broiler carcasses “produced without the use of antibiotics” (Poultry Science, 2022)

  4. 🦠 The spatiotemporal dynamics and microevolution events that favored the success of the highly clonal multidrug-resistant monophasic Salmonella Typhimurium circulating in Europe (Front Microbiol, 2021)

  5. 🕸 Network Approach to Source Attribution of Salmonella enterica Serovar Typhimurium and Its Monophasic Variant (Front Microbiol, 2020)

✅Conclusion :

Dr. Frédérique Pasquali is a highly suitable candidate for the Research for Women Researcher Award. Her work is scientifically rigorous, socially relevant, and internationally recognized. She embodies the spirit of this award through her contributions to food safety, her role in shaping future professionals, and her presence in European scientific governance. With continued support and visibility, she is poised to make even greater contributions to science and public health.

 

Hülya Yaman | Microbial Cell Biology | Best Researcher Award

Published on by Cell Biologist

Assoc. Prof. Dr. Hülya Yaman | Microbial Cell Biology | Best Researcher Award

Assoc. Prof. Dr. Hülya Yaman , Bolu Abant Izzet Baysal University , Turkey

Assoc. Prof. Dr. Hülya Yaman is a seasoned academic and researcher specializing in Food Engineering, currently serving at Bolu Abant İzzet Baysal University, Turkey. With a robust background spanning over two decades, she has consistently contributed to dairy science, functional foods, traditional Turkish dairy products, and food processing technologies. Dr. Yaman has conducted post-doctoral research at The Ohio State University, USA, enriching her international experience and collaborative reach. Her work bridges academic rigor and industrial application, having held prior roles in quality control and production at leading food companies like Coca-Cola and Lamb Weston. Through a multidisciplinary approach, she has advanced knowledge in vibrational spectroscopy, cheese ripening, and food safety. She has authored numerous high-impact publications, participated in global conferences, and led pivotal research projects. Dr. Yaman is known for her scientific dedication, innovation in dairy technologies, and continuous contributions to Turkey’s and the global food science community.

Publication Profile: 

Orcid

✅ Strengths:

1. Extensive Academic Background:

  • Completed post-doctoral studies at The Ohio State University, a globally respected institution, focusing on advanced spectroscopic methods in food science.

  • Holds two Master’s degrees and a Ph.D., all centered around Food Engineering, showcasing academic versatility and depth.

2. Specialized Research Focus:

  • Her work has a focused yet diverse span — from spectroscopy techniques in dairy science to functional beverages, enzyme application in baking, and traditional cheese technologies.

  • Demonstrated expertise in food adulteration detection, milk protein analysis, and cheese ripening, which are of both scientific and industrial relevance.

3. High-Impact Publications & Collaborations:

  • Published in peer-reviewed journals such as Journal of Dairy Science, Food Bioscience, Frontiers in Nutrition, and International Journal of Dairy Technology.

  • Collaborated with internationally renowned researchers like Luis Rodriguez-Saona and Rafael Jiménez-Flores.

  • Indexed in Scopus and Elsevier databases, indicating a good research citation footprint.

4. Applied Research and Industry Relevance:

  • Many projects target real-world applications, such as cheese yield improvement, quality assessment using FTIR/Raman, and functional dairy product development.

  • Contributed to technology optimization of local cheeses (e.g., Mengen cheese, pasta keş), supporting gastronomy tourism and cultural heritage.

5. Research Project Leadership:

  • Led or co-led 7+ funded projects, which involved experimental work, optimization studies, and the development of rapid quality assessment tools.

  • Experience in project design, grant writing, and execution — a hallmark of a self-driven and effective researcher.

6. Interdisciplinary Approach:

  • Combines engineering, food chemistry, biotechnology, and gastronomy, which is crucial for modern food research.

7. Teaching and Mentorship:

  • Holds an Associate Professorship — indicative of teaching contributions and mentorship in vocational and university-level education.

⚠️ Areas for Improvement:

1. International Recognition & Visibility:

  • While the researcher has international postdoctoral experience, further global visibility could be enhanced through keynote speaking, editorial board memberships, or international patent filings.

2. Broader Publication Spectrum:

  • Consider targeting Q1 journals with high impact factors more consistently to enhance citation and recognition.

  • Expanding to multidisciplinary journals like Nature Food, Trends in Food Science & Technology, etc., could raise profile significantly.

3. Innovation/Commercialization Output:

  • While applied research is strong, it would be valuable to see more patents, commercial products, or startup spin-offs from the research outputs.

4. Student Supervision & PhD Mentoring:

  • The CV would benefit from specific mentions of PhD student supervision, thesis guidance, or mentoring early-career researchers.

📘 Education:

Dr. Hülya Yaman’s educational journey began with a Bachelor’s in Food Engineering from Hacettepe University (1991-1996). She earned her first Master’s (2002-2006) in Coach Training, focusing on the impact of arginine supplementation on exercise performance. Her second Master’s (2008-2010) in Food Engineering at Bolu Abant İzzet Baysal University explored changes in frozen goat milk. She pursued a Ph.D. (2011-2013) at the same university, optimizing the production technology of pasta keş, a traditional dairy product. Her academic excellence culminated in post-doctoral studies at The Ohio State University (2017-2019), where she specialized in advanced vibrational spectroscopy techniques for dairy product analysis. Her educational trajectory blends food science, nutritional performance, and food technology innovation, providing a solid foundation for interdisciplinary research and development in dairy and functional foods.

🛠️ Experience:

Dr. Yaman’s career spans academia and industry, with expertise in food processing, dairy product innovation, and quality assurance. Early in her career, she worked in quality control and production roles at leading Turkish food companies: Coca-Cola Ansan (Sales Rep, 1996–1998), Pak Tavuk (Quality Engineer, 1998–2000), Köytür (Production Engineer, 2000–2001), and Lamb Weston Doğuş (Quality Engineer, 2001). She transitioned to academia with her current position as Associate Professor in the Food Processing Department at Bolu Abant İzzet Baysal University. Her industrial background strengthens her academic research, particularly in traditional cheese technologies, milk product enhancement, and portable spectroscopy techniques. She has led various national and international projects, delivered numerous conference presentations, and collaborated with prominent researchers. Her combined experience in both practical and theoretical aspects of food science positions her as a thought leader and innovator in the field.

🔬 Research Focus:

Dr. Hülya Yaman’s research is primarily centered on dairy technology, particularly the optimization of traditional Turkish cheeses like keş and Mengen cheese, and the development of rapid analytical techniques for cheese ripening and milk adulteration detection. She is a pioneer in employing portable vibrational spectrometers (FTIR, NIR, Raman) for non-destructive food analysis, making significant strides in quality assurance, food safety, and product standardization. Her work on functional dairy beverages enriched with bioactive compounds also highlights her interest in health-focused product development. Recently, she’s explored high hydrostatic pressure treatments, fermented herb properties, and fungal enzymes in baking applications. Through collaborative efforts with international institutions like The Ohio State University, she contributes cutting-edge methodologies and scientific insights to both academic and commercial dairy sectors. Her interdisciplinary research links food engineering, spectroscopy, biochemistry, and microbiology, with a clear goal: enhancing food quality, authenticity, and functionality.

📚 Publication Top Notes:

  1. 🧀 Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

  2. 🧀 Ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers

  3. 🍞 Fungal thermostable alpha amylase from hot springs: Impact on wheat bread quality

  4. 🐐 Detection of goat milk adulteration using vibrational spectroscopy & chemometrics

  5. 🧀 High hydrostatic pressure effects on ripening Turkish white cheese from various milks

  6. 🧀 Organic and fatty acid monitoring in white cheese using portable FTI Spectrometer

  7. 🧀 Optimization of Keş production technology for pasta

  8. 🥤 Whey-based functional beverage with soy isoflavones and phytosterols

  9. 🧀 Use of transglutaminase and rennet in white-brined cheese

  10. ⚽ Effects of oral L-arginine on vasodilation and performance in soccer players

🏁 Conclusion:

Assoc. Prof. Dr. Hülya Yaman is an outstanding researcher with a strong foundation in dairy science, spectroscopy applications, and food processing technology. Her work is technically rich, practically relevant, and scientifically impactful — traits that align perfectly with the goals of a Best Researcher Award.

Recommendation: Highly suitable for nomination. A strategic push in global collaborations, high-impact publishing, and technology transfer could further elevate her already impressive academic stature.