Jurgita Malaiškienė | Innovation | Women Researcher Award

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Dr. Jurgita Malaiškienė| Innovation | Women Researcher Award

Chief researcher, Vilnius Gediminas technical university, Lithuania

Dr. Jurgita Malaiškienė (🎂 1979-05-02) is the Chief Researcher at the Laboratory of Composite Materials, Vilnius Gediminas Technical University 🏛️. With a strong academic background in Civil Engineering 👷‍♀️, she holds a Ph.D. in Technological Sciences (2008) 🎓. Her expertise centers on ceramic and cementitious materials, sustainable construction, and the application of nano-additives 🧪. Jurgita has held various academic and research positions since 2008, actively contributing to innovation in material science and engineering 🔬. She is also involved in project evaluation and education development across Lithuania 📘🇱🇹, reflecting her dedication to academic excellence and applied research 🚀.

Profile:

🎓 Education & 👩‍🔬 Professional Experience:

Dr. Jurgita Malaiškienė earned her B.Sc. 📘 (2001) and M.Sc. 📗 (2003) degrees in Civil Engineering from Vilnius Gediminas Technical University (VILNIUS TECH), followed by a Ph.D. 📕 in Technological Sciences (Civil Engineering) in 2008. Her professional journey began as a Researcher 🔬 at the Department of Building Materials, VILNIUS TECH (2008–2014). She also served as an Associate Professor 👩‍🏫 from 2009–2011 and again in 2013–2014. After a period of maternity and parental leave 👶 (2014–2016), she resumed work as a Senior Researcher 🧪 at the Research Institute of Building Materials (2016–2017) and later as a Professor 🧯 (2018–2019). In parallel, she contributed as an LVPA Assessor ✅ (2017–2018, 2023–2024). From 2017–2023, she worked as a Senior Researcher 🧬 at the Laboratory of Composite Materials and has been serving as the Chief Researcher 👩‍🔬 since 2023.

🔹Professional Development :

Dr. Malaiškienė has consistently enhanced her professional skills through specialized courses and seminars 🎓💼. From 2005–2008, she participated in human resource improvement seminars for civil engineering 🧑‍🏫. She deepened her expertise in thermal analysis and calorimetry in 2008 🌡️. Over the years, she has embraced new technologies and innovations, attending seminars like “Smart Building” (2013) 🏢💡 and courses on product development, R&D commercialization, and innovative teaching strategies 📊🧠. Her pedagogical knowledge was reinforced through dedicated courses in 2015, shaping her holistic approach to research, teaching, and industry collaboration 👩‍🏫🔬.

🔹 Research Focus :

Dr. Malaiškienė’s research revolves around ceramic and cementitious building materials 🧱🧪, with a strong emphasis on sustainability and innovation 🌍. She explores the utilization of industrial waste ♻️, enhancing the eco-efficiency of construction materials. Her studies also investigate the impact of chemical admixtures and nano additives on structural and performance properties of cement-based composites 🧬🏗️. She applies mathematical modeling to predict material behavior and optimize compositions based on key parameters 📈📐. Her interdisciplinary work bridges material science and environmental engineering, driving advances in next-generation, high-performance construction materials 🏘️🚀.

🔹Publication Top Notes :

1. Effect of Pozzolanic Additive on Properties and Surface Finish Assessment of Concrete

  • Citation:
    Girskas, G., Kriptavičius, D., Kizinievič, O., & Malaiškienė, J. (2025). Effect of Pozzolanic Additive on Properties and Surface Finish Assessment of Concrete. Buildings, 15(10), 1617. 

  • Summary:
    This study investigates the impact of a pozzolanic additive on concrete’s properties and surface finish. The additive reduced flowability, density, and ultrasonic pulse velocity while increasing entrained air content and reducing porosity. These changes suggest potential benefits for durability and surface quality in concrete applications.

2. Influence of Different Binders on the Municipal Solid Waste Incineration Fly Ash Granulation-Based Stabilization Process

  • Citation:
    Shevtsova, M., Malaiškienė, J., Škamat, J., & Antonovič, V. (2025). Influence of Different Binders on the Municipal Solid Waste Incineration Fly Ash Granulation-Based Stabilization Process. Sustainability, 17(10), 4573.

  • Summary:
    The research evaluates how various binders affect the stabilization of municipal solid waste incineration fly ash (MSWI FA). Findings indicate that while cement-based solidification/stabilization techniques can immobilize heavy metals, they are less effective in reducing the mobility of chlorides and sulfates. Pre-treatment washing is recommended to enhance ash stability for potential reuse in construction materials.

3. Utilisation of Different Types of Glass Waste as Pozzolanic Additive or Aggregate in Construction Materials

  • Citation:
    Bekerė, K., & Malaiškienė, J. (2025). Utilisation of Different Types of Glass Waste as Pozzolanic Additive or Aggregate in Construction Materials. Processes, 13(5), 1613.

  • Summary:
    This article explores the potential of using glass waste as a fine or coarse aggregate in concrete or mortar mixtures, replacing traditional materials like sand and gravel. The study highlights the environmental benefits, including reduced CO₂ emissions during clinker manufacturing, by incorporating dispersed glass into blended cements.

4. An Analysis of a Cement Hydration Process Using Glass Waste from Household Appliances as a Supplementary Material

  • Citation:
    Bekerė, K., Malaiškienė, J., & Škamat, J. (2025). An Analysis of a Cement Hydration Process Using Glass Waste from Household Appliances as a Supplementary Material. Processes, 13(3), 840.

  • Summary:
    The study examines the feasibility of using glass waste from household appliances as a supplementary material in cement-based products. It analyzes the chemical and mineral compositions, particle morphology, and size distribution of the glass waste, assessing its suitability as a replacement additive in cement hydration processes.

5. Influence of Pozzolanic Additives on the Structure and Properties of Ultra-High-Performance Concrete

  • Citation:
    Malaiškienė, J., & Jakubovskis, R. (2025). Influence of Pozzolanic Additives on the Structure and Properties of Ultra-High-Performance Concrete. Materials, 18(6), 1304.

  • Summary:
    This paper explores the structural changes and performance improvements in ultra-high-performance concrete (UHPC) when pozzolanic additives are incorporated. The study confirms enhancements in strength, density, and durability due to the pozzolanic reaction and refined microstructure, suggesting viable applications in high-demand structural elements.

🔹Conclusion:

Dr. Jurgita Malaiškienė’s distinguished career, scientific rigor, and meaningful contributions to sustainable material science make her a highly deserving nominee for the Best Researcher Award. Her work not only advances engineering knowledge but also delivers tangible benefits to society and the environment—embodying the spirit of this prestigious recognition.

Dr. Chaosai Liu | Technology Applications | Best Researcher Award

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Dr. Chaosai Liu | Technology Applications | Best Researcher Award

Dr. Chaosai Liu | Henan University of Technology | China

Liu Chaosai is a distinguished researcher from Henan University of Technology, specializing in grain storage safety theory and its applications. With a long-term commitment to improving maize storage techniques, he has contributed to numerous national and provincial projects, including the National Grain Public Welfare Research Project and Key R&D projects in Henan Province. His research has been instrumental in advancing our understanding of heat, moisture transfer, and fungal growth in stored grains, particularly maize. Liu has published over 20 academic papers and holds six authorized patents. He has earned recognition from both the Henan Provincial Department of Education and the China Grain and Oil Society. 🌾📚🏅

Professional Profile:

ORCID

Suitability for the Best Researcher Award

Liu Chaosai is certainly a strong candidate for the Best Researcher Award based on his significant contributions to the field of grain storage safety. His work at Henan University of Technology has been pivotal in advancing storage techniques for maize, an essential staple crop. Liu’s research has made substantial strides in understanding and mitigating the challenges of grain storage, particularly maize. His focus on heat, moisture transfer, and fungal growth has directly influenced the improvement of storage methods that ensure food security and reduce waste. Liu’s involvement in national and provincial projects, such as the National Grain Public Welfare Research Project and Key R&D projects in Henan Province, further highlights his dedication to advancing the field.

Education & Experience

  • Henan University of Technology – College of Civil Engineering, Ph.D. in Engineering 🔬🎓
  • Henan Key Laboratory of Grain Storage Facility and Safety – Researcher 🔍
  • Academy of National Food and Strategic Reservation Administration – Collaborator 🔄
  • National Grain Public Welfare Research Project of China – Project participant 📊

Professional Development

Liu has developed a strong portfolio of research in grain storage, focusing on heat and moisture transfer, fungal growth, and the implications of kernel breakage in maize. His professional growth is marked by consistent contributions to national and provincial projects, publication of over 20 papers, and securing six patents in the field of grain storage safety. He has also gained significant practical experience by engaging in simulation systems and experimental research to improve storage methods for maize. His professional development continues to shape innovations in the agricultural sector. 🧑‍🔬💼📈

Research Focus

Liu’s research primarily revolves around the study of grain storage safety, with particular attention to maize. He focuses on understanding the effects of temperature, moisture content, and fungal activity on stored grain. A significant part of his work includes studying how kernel breakage impacts heat and moisture distribution, leading to potential storage risks. His research includes developing models to predict temperature changes and fungal growth in maize bulk. By advancing grain storage techniques, Liu aims to minimize post-harvest losses and ensure the safe storage of grains. 🌾🧬🔥

Awards & Honors

  • Second Prize – Henan Provincial Department of Education 🏅
  • Third Prize – China Grain and Oil Society 🥉
  • 6 Patents – Authorized Invention Patents 🔐
  • 20+ Academic Papers – Published in leading journals 📖

Publication Top Notes:

  • 🌾 Analysis of Heat and Moisture Transfer and Fungi-Induced Hot Spots in Maize Bulk with Different Broken Kernel Contents – Agriculture
  • 🏗️ Numerical Simulation of Backfilling Construction for Underground Reinforced Concrete Grain Silos – Buildings
  • 🌾 Element Tests and Simulation of Effects of Vertical Pressure on Compression and Mildew of Wheat – Computers and Electronics in Agriculture
  • 📊 A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization – Foods
  • 🏗️ Visualization Analysis of Cross Research Between Big Data and Construction Industry Based on Knowledge Graph – Buildings

 

 

 

Dr. Chinenye Azuka | Technology | Best Researcher Award

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Dr. Chinenye Azuka | Technology | Best Researcher Award

Dr. Chinenye Azuka, University of Nigeria Nsukka, Nigeria 

Dr. Chinenye Azuka is a dedicated researcher and academic specializing in food science and technology. She earned her Ph.D. from the University of Nigeria, focusing on functional food development from germinated brown rice and pigeon pea for diabetes management. Currently serving as Lecturer I at the University of Nigeria, Nsukka, she has extensive experience in teaching and mentoring students in food safety, food engineering, and cereal technology. Her research revolves around processing and product development of functional foods, with expertise in enzymatic activity, polyphenol extraction, and food processing techniques. Dr. Azuka is also skilled in hands-on instrumentation, experimental design, and academic writing. She has received several prestigious awards, including the Tertiary Education Trust Fund (TETFund) award for research excellence. With a strong passion for innovation in food science, she continues to make significant contributions to academia and the industry through her research, publications, and teaching excellence.

Professional Profile:

Orcid
Google Scholar

🏆 Suitability for Best Researcher Award 

Dr. Chinenye Azuka is an outstanding candidate for the Best Researcher Award due to her exceptional contributions to food science research, particularly in functional food development. Her Ph.D. research on germinated brown rice and pigeon pea extrudates for diabetes intervention demonstrates a strong commitment to addressing global health challenges through food technology. With extensive experience in designing and conducting experiments, enzyme activity evaluation, and food processing techniques, she has pioneered innovative methodologies in her field. Dr. Azuka’s expertise in UHPLC/HPLC instrumentation, response surface methodology, and solid-phase extraction further underscores her technical prowess. Additionally, her teaching and mentoring roles have shaped numerous students in the field of food science. Her research excellence has been recognized through prestigious awards like the TETFund Research Excellence Award. With her strong academic record, impactful research, and commitment to scientific advancement, Dr. Azuka is highly deserving of this award.

🎓 Education 

Dr. Chinenye Azuka holds a Ph.D. in Food Science and Technology from the University of Nigeria, where she conducted pioneering research on developing functional foods for diabetes management using germinated brown rice and pigeon pea. Her research focused on malting, formulation, polyphenol extraction, enzyme inhibition, and physicochemical analysis of extrudates. She was supervised by renowned scholars, including Prof. G. I. Okafor, Dr. Christine Bosch, and Dr. Lisa Marshall. Prior to her doctoral studies, she earned a Bachelor’s degree in Food Science, demonstrating excellence in food processing techniques and food safety. Her strong academic background has equipped her with expertise in food engineering, product development, and analytical techniques. Through her education, she has developed a profound understanding of food technology, functional food innovation, and dietary interventions for metabolic diseases, making her a significant contributor to the field of food science and technology.

📚 Experience

Dr. Chinenye Azuka is a seasoned academic and researcher with extensive experience in food science and technology. Currently, she serves as Lecturer I at the University of Nigeria, Nsukka, where she teaches undergraduate and postgraduate courses in food safety, cereal technology, food engineering, and processing techniques. She has also supervised numerous students in their research projects and dissertation presentations. Prior to her current role, she worked as Lecturer II, where she played a crucial role in curriculum development, student mentoring, and research supervision. Additionally, she has administrative experience as a Faculty ICT Representative and Treasurer for the Local Committee of the Nigerian Institute of Food Science and Technology. Her expertise in hands-on laboratory research, experimental design, and food processing techniques has made her an influential figure in academia. Dr. Azuka’s dedication to teaching, research, and administration highlights her excellence in both academic and scientific leadership.

🏅 Awards and Honors 

Dr. Chinenye Azuka’s remarkable research contributions have been recognized through multiple awards and honors. She received the prestigious Tertiary Education Trust Fund (TETFund) Nigeria Award in 2022 for research excellence and staff development, highlighting her outstanding work in food science. In 2008, she was honored with the Tantalizers Undergraduate Excellence Award, recognizing her academic brilliance and innovative research approach. Additionally, she has earned professional certifications, including Quality Management for Operational Excellence (2023) and UK Foundations in Teaching (2023), further demonstrating her commitment to academic and professional development. Her leadership roles, including serving as Treasurer of the Local Committee of the Nigerian Institute of Food Science and Technology (UNN Chapter), underscore her contributions to the academic community. These awards and recognitions affirm her dedication, expertise, and impactful research in food science, making her a leading figure in functional food technology and nutritional science.

🔬 Research Focus

Dr. Chinenye Azuka’s research primarily focuses on functional food development and processing for disease prevention and management. Her work explores nutritional interventions for metabolic diseases, particularly diabetes, through innovative food processing techniques. She specializes in extrusion technology, enzyme inhibition studies, polyphenol extraction, and food formulation using response surface methodology. Her research also involves physicochemical characterization of food products, ensuring optimal nutritional benefits. She has conducted extensive studies on germinated brown rice and pigeon pea-based extrudates, evaluating their alpha-glucosidase and amylase enzyme inhibition properties for diabetes management. Additionally, she applies advanced analytical techniques, including UHPLC/HPLC, scanning electron microscopy, and textural analysis, to assess food quality and functionality. Dr. Azuka’s groundbreaking work bridges the gap between food technology and healthcare, contributing to nutritional science, food safety, and functional food innovations. Her research continues to impact food industry advancements and global health initiatives.

Publication Top Notes:

  • Title: Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends
    • Cited by: 14
    • Year: 2020
  • Title: Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria
    • Cited by: 8
    • Year: 2021
  • Title: Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria
    • Cited by: 3
    • Year: 2020
  • Title: Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria
    • Cited by: 2
    • Year: 2019
  • Title: Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria
    • Cited by: 1
    • Year: 2022