Oluwakemi Florence Falana | Technological Networks | Young Researcher Award

Published on by Network Science

Dr. Oluwakemi Florence Falana | Technological Networks | Young Researcher Award

Federal University of Technology Akure | Nigeria

Author Profiles

Scopus

Orcid ID

Early Academic Pursuits

Dr. Oluwakemi Florence Falana began her academic journey at Temidire Nursery and Primary School, Ondo (1990–1995) before proceeding to St. Louis Secondary School, Ondo State (1995–2001). Her passion for science and human health drove her into the field of Food Science and Technology, starting with a National Diploma at Ondo State Polytechnic (2003–2005). She further earned her B.Tech (Hons) degree from the Federal University of Technology, Akure (2006–2010), followed by an MSc at Obafemi Awolowo University, Ile-Ife (2011–2014). Her academic progression culminated in a Ph.D. in Food Science and Technology (Human Nutrition) from FUTA in 2025, demonstrating her consistency, focus, and dedication to specialized research in human nutrition.

Professional Endeavors

Dr. Falana’s professional development has been enriched through academic research, conference participation, and active engagement with national professional bodies. Her membership with the Nigerian Institute of Food Science and Technology (since 2008) and the Nigerian Society of Nutrition (2025) reflects her professional recognition. Her NYSC service and training in reproductive health and HIV/AIDS prevention further highlight her community-oriented professional development.

Contributions and Research Focus

Her research primarily explores the nutritional, functional, and therapeutic potentials of underutilized crops such as breadfruit, cassava, and African yam beans. She has consistently examined how these food resources can be enriched and processed to combat malnutrition, obesity, diabetes, and cholesterol-related conditions. Her doctoral thesis (2025) on poundo-breadfruit enriched with legumes and brans demonstrates an innovative approach to food diversification and functional food development.

Impact and Influence

Through her scholarly contributions, Dr. Falana has provided evidence-based insights into functional foods that can address nutritional deficiencies and lifestyle-related diseases. Her journal publications on proximate, mineral, sensory, and functional evaluations of enriched breadfruit-based meals are valuable references for both industry practitioners and academic researchers. By presenting her works in international conferences, she has contributed to discussions on sustainable food systems and innovative dietary solutions for Africa.

Academic Cites

Her published works in reputable journals such as Food Chemistry Advances and Acta Universitatis Sapientiae, Alimentaria stand as academic milestones. These contributions not only expand the scope of knowledge in food science but also serve as citable references for future research on food functionality, product development, and nutrition interventions.

Legacy and Future Contributions

Dr. Falana’s academic legacy lies in her ability to bridge traditional foods with modern nutritional science, promoting healthier dietary alternatives for African communities. Her research on the valorization of underutilized crops positions her as a contributor to food security, poverty reduction, and sustainable development goals (SDGs). In the future, her work is likely to influence policy formulation, curriculum development, and industrial applications in food processing and nutrition.

Conclusion

Dr. Oluwakemi Florence Falana represents a dynamic scholar whose academic growth, research contributions, and professional engagements highlight her as a promising figure in food science and nutrition. With a strong foundation in both theoretical and applied research, her influence is poised to extend beyond academia into practical solutions that address malnutrition, chronic diseases, and food sustainability challenges. Her trajectory suggests that she will continue to leave a lasting impact on the academic community, industry, and society at large.

Notable Publications

“Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours" 

  • Author: Oluwakemi Florence Falana; Sunday Abiodun Malomo; Oluwole Steve Ijarotimi
  • Journal: Food Chemistry Advances
  • Year: 2025

 

Ceyhun Uçuk | Flavour Network | Best Researcher Award

Published on by Network Science

Mr. Ceyhun Uçuk | Flavour Network | Best Researcher Award

Asst. Prof at Gaziantep University, Turkey📖

Dr. Ceyhun Uçuk is an Assistant Professor in the field of Gastronomy and Culinary Arts, currently serving at the University of Gaziantep and the University of Tekirdag Namik Kemal. He holds a PhD in Gastronomy and Culinary Arts from Nevşehir Hacı Bektaş Veli University. Dr. Uçuk’s academic and professional expertise spans food presentation, neurogastronomy, and sustainable culinary practices, with a focus on innovative gastronomy education. In addition to his academic roles, he has contributed as a trainer for non-governmental organizations and a consultant for various culinary and food-related businesses. He is actively involved in research and publication within the realms of gastronomy, sensory analysis, and cultural studies.

Profile

Scopus Profile

Orcid Profile

Google Scholar Profile

Education Background🎓

  • PhD (2019-2022): Nevşehir Hacı Bektaş Veli University, Institute of Social Sciences, Gastronomy and Culinary Arts
    Thesis: “Holistic Plate: Determining the Effects of Meal Presentation on Human Taste Perception in the Axis of Neurogastronomy, Gastrophysics, and Synesthesia”
  • Master’s Degree (2014-2017): Gaziantep University, Institute of Social Sciences, Gastronomy and Culinary Arts
    Thesis: “Plate Design Techniques and Innovative Presentation Approaches in Gastronomy”
  • Bachelor’s Degree (2010-2014): Gaziantep University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts
    Thesis: “Examining the Local Food of the Black Sea Region of Turkey”

Professional Experience🌱

Dr. Uçuk has held prominent academic roles in several universities, including:

  • Assistant Professor (2024-present): University of Tekirdag Namik Kemal, Sarkoy Vocational School, Tekirdag
  • Assistant Professor (2022-present): University of Gaziantep, Tourism Faculty, Gastronomy and Culinary Arts
  • Assistant Professor (2022-present): Topkapı University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts
  • Assistant Professor (2022-present): Istanbul Gelişim University, Applied Sciences Faculty, Department of Gastronomy (Full Scholarship)
    His prior professional roles include trainer and consultant for various organizations and businesses, including UNHCR and Gaziantep Women Entrepreneurs Board.
Research Interests🔬

Dr. Uçuk’s research primarily focuses on gastronomy, neurogastronomy, sensory analysis, and food sustainability. His work explores the relationship between food presentation and human taste perception, innovative gastronomy education, and the cultural implications of local and sustainable foods. His recent projects include the study of plate design techniques, sensory analysis in food, and the exploration of geographical food identities.

Author Metrics

  • Publications: Dr. Uçuk has authored several peer-reviewed articles in prominent journals, such as Journal of Recreation and Tourism Research and Scientific Reports. Notable works include studies on slow food, neurogastronomy, and the influence of plate presentation on food perception.
  • Conferences: He has presented his research at various international conferences, including the International Rural Tourism and Development Congress and the Gastronomy Congress.
  • Citations & Impact: His research has garnered attention for its innovative approach to food science, with a focus on sensory and aesthetic aspects of gastronomy, and the cross-cultural studies between Turkey and Italy.
Publications Top Notes 📄

1. Gastronomide Tabak Tasarım Teknikleri Ve Yenilikçi Sunum Anlayışları

  • Author(s): C. Uçuk
  • Year: 2017
  • Link: ResearchGate
  • Abstract: This paper examines the design techniques of plates and innovative approaches to food presentation in the field of gastronomy, with a particular focus on how these aspects influence the overall dining experience.

2. Gastronomi Turizmi: Tabak Prezentasyonunun Gastronomi Turizmindeki Yeri

  • Author(s): C. Uçuk, O. Özkanlı
  • Conference: 1st International Rural Tourism and Development Congress
  • Location: Gaziantep
  • Year: 2017
  • Pages: 49
  • Abstract: This paper investigates the role of plate presentation within gastronomic tourism, highlighting how presentation influences the appeal of food and the tourist experience in different gastronomic destinations.

3. Gaziantep Mutfağının Tarihsel Gelişimi: Millî Mücadele Döneminde Gaziantep’te Yeme İçme Faaliyetleri

  • Author(s): C. Uçuk, M. F. Kayran
  • Journal: Safran Kültür ve Turizm Araştırmaları Dergisi
  • Volume/Issue: 3 (2), 258-272
  • Year: 2020
  • Abstract: This research explores the historical development of Gaziantep’s cuisine, focusing on eating and drinking activities during the Turkish War of Independence. It provides insight into how the socio-political context influenced local culinary traditions.

4. Endüstri 4.0’ın Yiyecek İçecek Endüstrisine Bir Yansıması Olarak Bulut Mutfaklar (Kavramsal Bir Analiz)

  • Author(s): Y. Süzer, Ö. Uçuk, C. Uçuk, M. Doğdubay, M. Dinç
  • Journal: Journal of Tourism and Gastronomy Studies
  • Volume/Issue: 9 (2), 975-989
  • Year: 2021
  • Abstract: This conceptual analysis discusses the emergence of cloud kitchens as a part of the digital transformation in the food and beverage industry, particularly in response to the demands of Industry 4.0. The paper highlights the shift towards cloud kitchens as a business model and its impact on gastronomy.

5. Holistik Tabak: Nörogastronomi, Gastrofizik ve Sinestezi Ekseninde, Yemek Sunumunun İnsanın Beğeni Algısına Olan Etkilerinin Belirlenmesi

  • Author(s): C. Uçuk, N. Şahin Perçin
  • Institution: Nevşehir Hacı Bektaş Veli Üniversitesi
  • Year: 2022
  • Abstract: This research investigates how food presentation impacts human taste perception, focusing on the fields of neurogastronomy, gastrophysics, and synesthesia. It aims to provide a comprehensive understanding of how multi-sensory experiences affect the enjoyment and preference of food in a dining context.

Conclusion

Dr. Ceyhun Uçuk is an excellent candidate for the Best Researcher Award, given his innovative approach to gastronomy, interdisciplinary research contributions, and his commitment to both sustainability and cultural heritage in culinary arts. His work in neurogastronomy and sensory analysis is pioneering, and his dedication to reshaping culinary education and research deserves recognition. While there are areas where his research could benefit from expanded global collaboration and industry partnerships, Dr. Uçuk’s potential to continue advancing the field is immense. His comprehensive approach to gastronomy, which blends academic rigor with cultural exploration, positions him as a leader in his field and a deserving recipient of this prestigious award.