Gamaleldin Suliman | Agriculture Sciences | Excellence in Research

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Prof. Dr. Gamaleldin Suliman | Agriculture Sciences | Excellence in Research

P.I, King Saud University, Saudi Arabia📝

Prof. Gamaleldin M. Suliman is a seasoned academic and researcher specializing in meat production and quality. With a strong educational background and over 20 years of teaching and research experience, he has made notable contributions to animal production science, especially in the fields of meat quality and livestock performance. Having worked at prominent institutions in Sudan and Saudi Arabia, Prof. Suliman is renowned for his expertise in camel and sheep meat science. He has delivered impactful research, with numerous conference abstracts and publications on meat composition, breed differences, and dietary interventions for improving meat quality.

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Education 🎓

Prof. Gamaleldin M. Suliman holds a Ph.D. in Meat Production from the University of Khartoum, Sudan, which he completed in May 2005. He also earned a Master of Science in Animal Production from the same institution in September 1999. In addition, Prof. Suliman obtained a Higher Diploma in Education from Omdurman Islamic University, Sudan, in July 1999, which enhanced his teaching skills and pedagogical knowledge. He completed his Bachelor of Science (Honors) in Animal Production at the University of Gezira, Sudan, in September 1993, laying the foundation for his academic and professional career in animal science and meat production..

Professional Experience 💼

Prof. Gamaleldin M. Suliman has over 25 years of experience in academia and research, with a specialized focus on animal production and meat science. He began his career as a Teaching Assistant at Omdurman Islamic University, Sudan, in November 1993, before moving to the University of Khartoum where he served in various academic roles from Teaching Assistant (1996-2001) to Lecturer (2001-2005) and later as Assistant Professor (2005-2013) and Associate Professor (2013-2022) in the Department of Meat Production. In 2009, Prof. Suliman expanded his academic horizons internationally by joining King Saud University, Saudi Arabia, where he worked as Assistant Professor (2009-2017) and later as Associate Professor (2017-2022) in the Department of Animal Production. He was promoted to Professor in May 2022 and continues to contribute significantly to the academic and research community at King Saud University. Prof. Suliman has also been involved in various leadership roles, including acting as a department coordinator and participating in numerous conferences and research collaborations internationally.

Research Interests 🔬

Prof. Suliman’s research is centered on meat production and quality, with specific focus on the chemical composition, carcass characteristics, and quality attributes of various livestock and camel breeds. His studies have contributed significantly to understanding the influence of breed, diet, and postmortem aging on meat quality. His interests also extend to nutritional management in livestock, with particular focus on performance enhancement and the development of strategies to improve meat quality in camel and sheep breeds.

Author Metrics 🏆

Prof. Gamaleldin M. Suliman has established a strong research profile in the fields of meat production and animal science, particularly focusing on the meat quality, carcass characteristics, and breed-specific attributes of livestock. With over a decade of academic contributions, he has authored numerous impactful abstracts and papers, presented at prestigious conferences like the International Congress of Meat Science and Technology and the European Federation of Animal Science (EAAP) Annual Meeting. His research, published in top-tier journals, explores diverse topics including the chemical composition of camel and sheep meat, and the effects of dietary supplementation on livestock performance. Prof. Suliman has collaborated with international experts and researchers, expanding his academic influence. His work has been presented at international platforms in countries such as Spain, France, Kazakhstan, and Thailand, earning recognition within the global animal science community. His extensive contributions reflect his expertise and leadership in the area of meat production and quality.

Publications Top Notes 📚

1. Effect of Rumex nervosus leaves as a dietary supplement in broiler diets on the breast quality characteristics of broiler chickens

  • Journal: Cogent Food & Agriculture
  • Publication Date: December 31, 2024
  • DOI: 10.1080/23311932.2024.2381610
  • Contributors: Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al-Garadi, Abdulmohsen H. Alqhtani, Abdulaziz A. Al-Abdullatif, Gamaleldin M. Suliman, Abdulrahman S. Alharthi, Rashed A. Alhotan

2. Effects of dietary cinnamon bark on quality, texture profile, and other physicochemical features of broiler carcass

  • Journal: Italian Journal of Animal Science
  • Publication Date: December 31, 2024
  • DOI: 10.1080/1828051X.2024.2397494
  • Contributors: Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al-Garadi, Abdulaziz A. Al-Abdullatif, Gamaleldin M. Suliman, Abdulmohsen H. Alqhtani, Rashed A. Alhotan, Abdulrahman S. Alharthi, Mutee A. Murshed

3. Influence of varied sprouted barley feeding levels on carcass traits, meat quality, and fatty acid profile of lambs

  • Journal: Cogent Food & Agriculture
  • Publication Date: December 31, 2024
  • DOI: 10.1080/23311932.2024.2353669
  • Contributors: Saleh Al-Ghamdi, Hani H. Al-Baadani, Abdulrahman S. Alharthi, Walid Soufan, Gamaleldin M. Suliman, Mutassim M. Abdelrahman, Ibrahim A. Alhidary

4. Effects of preslaughter handling approach and aging on carcass and meat quality attributes in goats

  • Journal: Heliyon
  • Publication Date: November 2024
  • DOI: 10.1016/j.heliyon.2024.e40177
  • Contributors: Gamaleldin M. Suliman, Abdullah N. Al-Owaimer, Mohsen M. Alobre, Ayman A. Swelum, Maged A. Algaradi, Hani Ba-Awadh, Awis-Qurni Sazili, Pavan Kumar, Ubedullah Kaka

5. Replacing alfalfa-based total mixed ration with Moringa leaves for improving carcass and meat quality characteristics in lambs

  • Journal: Heliyon
  • Publication Date: September 2024
  • DOI: 10.1016/j.heliyon.2024.e36863
  • Contributors: Khalid A. Abdoun, Gamaleldin M. Suliman, Ahmed A. Alsagan, Osman A. Altahir, Mohammed Y. Alsaiady, Elfadil E. Babiker, Mohammed A. Al-Badwi, Faisal A. Alshamiry, Ahmed A. Al-Haidary

Conclusion

Prof. Dr. Gamaleldin M. Suliman is undoubtedly a strong candidate for the Research for Excellence in Research Award. His extensive academic background, influential research contributions, and leadership in animal production and meat science make him a standout figure in his field. While there are opportunities for further interdisciplinary collaboration and applied research, his track record of impactful publications, international collaborations, and educational contributions demonstrates his excellence in research. Prof. Suliman’s work continues to shape the future of animal science and meat production, making him highly deserving of this prestigious award.

Ying Liu | Plant science | Best Researcher Award

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Dr Ying Liu | Plant science | Best Researcher Award

Associate Professor, Fujian Agriculture and Forestry University, Canada 📝

Ying Liu is an accomplished Associate Professor at the Haixia Institute of Technology, part of Fujian Agriculture and Forestry University, since May 2023. With a robust academic background, she holds a Ph.D. in Biochemistry and Molecular Biology from the University of British Columbia, and a B.Sc. in Plant Science from Dalhousie University. Liu is passionate about developing sustainable agricultural practices and enhancing food security through her research.

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Education 🎓

Ying Liu earned her Ph.D. from the University of British Columbia (2012-2016), focusing on the potential of breadfruit as a dietary protein source. Her thesis, supervised by Dr. Susan J. Murch, emphasized the evaluation of this underutilized plant. She also completed her B.Sc. in Plant Science at Dalhousie University (2008-2012), where her research revolved around light use efficiency and carbon exchange in Mimosa pudica.

Experience 💼

Liu’s professional journey includes significant roles in various reputable organizations. She is currently a Chemistry Analyst at the Canadian Food Inspection Agency (2021-present) and has worked as a Research Associate at the British Columbia Institute of Technology since 2017. Previously, she served as a Post-Doctoral Fellow at the same institute (2016-2017) and gained valuable experience as a Research Assistant at Dalhousie University (2011-2012).

Research Interests 🔬

Ying Liu’s research is centered on the development of underutilized plants for sustainable agriculture, evaluation of health impacts of plant-based diets, and the creation of statistical tools for quality control of plant products. She has notably contributed to the botanical and agricultural research of breadfruit, aiming to enhance food security and dietary health. Her innovative work utilizes metabolomics for exploring plant chemistry, leading to significant advancements in the field.

Awards 🏆

Ying Liu has been recognized for her contributions to science and education. She received competitive grants for her research projects, including funding from ECO Canada and Natural Sciences and Engineering Research Council of Canada, underscoring her commitment to advancing knowledge in biochemistry and agriculture.

Publications Top Notes 📚

Ying Liu has authored numerous peer-reviewed articles. Some notable publications include:

Liu, Y. et al. (2016). “Evaluation of Breadfruit (Artocarpus altilis) as a Dietary Protein Source.” Journal of Food Science Link – Cited by 150 articles.

Liu, Y. & Murch, S.J. (2017). “Analytical Method for Determining Ethanol in Kombucha.” Journal of Agricultural and Food Chemistry Link – Cited by 80 articles.

Liu, Y. et al. (2020). “Chemometrics and Metabolomics in Cannabis Research.” Phytochemistry Reviews Link – Cited by 50 articles.

Conclusion

Ying Liu stands out as a suitable candidate for the Best Researcher Award due to her comprehensive academic background, substantial research contributions, effective mentorship, and community-oriented approach. While there are areas for improvement, particularly in enhancing the visibility of her research and fostering interdisciplinary collaborations, her strengths significantly outweigh these considerations. Her work not only advances scientific knowledge but also contributes to food security and public health, aligning well with the award’s values. Thus, Liu’s nomination for the Best Researcher Award is strongly supported.