Abdullateef Mustapha | Climate Change | Best Researcher Award

Published on by Green Energy Award

Dr. Abdullateef Mustapha | Climate Change | Best Researcher Award

General Manager | Ammam Rice Mill | Nigeria

Dr. AbdulAteef Mustapha is a multidisciplinary scholar in Food Science and Engineering whose work advances innovative technologies in food processing, preservation, food microbiology, lipidomics, and sustainable utilization of agri-food by-products. His research emphasizes ultrasound-assisted processing, microbial inactivation kinetics, quality enhancement, nutrient retention, and green-processing methods that support safer and more efficient food systems. With a strong record of publications in high-impact journals, his contributions span areas such as polysaccharide extraction, protein modification, kinetic modelling, intelligent processing systems, and quality-prediction frameworks. He collaborates widely with researchers across continents, integrating advanced analytical techniques, experimental design, data modelling, and processing equipment optimization to address global challenges in food safety, postharvest losses, and nutrient-dense product development. His applied research also extends to process optimization, technology translation, quality improvement, and product innovation, resulting in practical impacts on food production efficiency, safety management, and value addition. Beyond research, he contributes to community-oriented initiatives supporting food security, public awareness, and educational development. Dr. Mustapha’s academic influence and research productivity are reflected in his metrics 918 citations, 29 documents, and an h-index of 17 underscoring his growing contributions to global food science and engineering research.

Profiles: Google Scholar | Scopus | ORCID | ResearchGate | LinkedIn

Featured Publications

1. Osae, R., Zhou, C., Xu, B., Tchabo, W., Tahir, H. E., Mustapha, A. T., & Ma, H. (2019). Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant properties. Journal of Food Biochemistry, 43(5), e12832.

2. Nasiru, M. M., Frimpong, E. B., Muhammad, U., Qian, J., Mustapha, A. T., Yan, W., … & Xu, B. (2021). Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2626–2659.

3. Ji, Q., Yu, X., Yagoub, A. E. A., Chen, L., Mustapha, A. T., & Zhou, C. (2021). Enhancement of lignin removal and enzymolysis of sugarcane bagasse by ultrasound-assisted ethanol synergized deep eutectic solvent pretreatment. Renewable Energy, 172, 304–316.

4. Ji, Q., Yu, X., Wu, P., Yagoub, A. E. A., Chen, L., Taiye, M. A., & Zhou, C. (2021). Pretreatment of sugarcane bagasse with deep eutectic solvents affects the structure and morphology of lignin. Industrial Crops and Products, 173, 114108.

5. Fakayode, O. A., Aboagarib, E. A. A., Yan, D., Li, M., Wahia, H., Mustapha, A. T., … & Ma, H. (2020). Novel two-pot ultrasonication and deep eutectic solvent pretreatment approaches for watermelon rind delignification: Parametric screening and optimization via response surface methodology. Energy, 203, 117872.