Christo Nanev | Proteomics | Best Researcher Award

Prof. Dr. Christo Nanev | Proteomics | Best Researcher Award 

Professor Doctorate, at INST PHYSICAL CHEMISTRY BAS, Bulgaria.

Prof. Christo N. Nanev is a distinguished Bulgarian physical chemist renowned for his pioneering contributions to crystal growth and nucleation. He earned his PhD under the mentorship of Academician Rostislaw Kaischew and later achieved a Doctor of Science degree in Physical Chemistry from the Bulgarian Academy of Sciences. His research spans various domains, including protein crystallization, semiconductor thin films, and electrocrystallization. Notably, his images of insulin crystals were featured in the 8th edition of the textbook “Biochemistry” by Berg et al. Prof. Nanev has authored over 150 scientific papers and holds five patents. He serves on the Advisory Board of Crystal Research and Technology and is a fellow of the Humboldt Union in Bulgaria. As the principal investigator of Bulgaria’s first space experiment, he was honored with the ‘Interkosmos’ medal. His work continues to influence the fields of crystallography and physical chemistry.

Professional Profile

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ORCID

Google Scholar​

🎓 Education

Prof. Nanev completed his undergraduate studies at the Chemical Faculty of Sofia University “St. Kliment Ohridski” in Bulgaria. During his academic tenure, he specialized in the growth of crystal whiskers at the Institute of Physics, Czechoslovak Academy of Sciences in Prague. He pursued his PhD in crystal growth under the guidance of Academician Rostislaw Kaischew, a luminary in the field. Subsequently, he attained the Doctor of Science degree in Physical Chemistry from the Bulgarian Academy of Sciences, reflecting his profound expertise and contributions to the discipline. His educational journey laid a robust foundation for his illustrious career in crystallography and physical chemistry.

🧪 Experience

With a career spanning several decades, Prof. Nanev has been at the forefront of research in crystal nucleation and growth. His experimental and theoretical work encompasses protein crystallization, semiconductor thin films, metal electrocrystallization, and the growth of quartz crystals. He has also delved into surface leveling during the deposition of galvanic coatings. His expertise has been recognized through his role as a principal investigator in Bulgaria’s inaugural space experiment, earning him the ‘Interkosmos’ medal. Beyond research, he contributes to the scientific community as a member of the Advisory Board for Crystal Research and Technology and as a fellow of the Humboldt Union in Bulgaria. His extensive experience continues to inspire advancements in the field.

🔬 Research Interests

Prof. Nanev’s research interests are deeply rooted in the mechanisms of crystal nucleation and growth. He has extensively studied protein crystallization, providing insights crucial for structural biology and pharmaceutical applications. His work on semiconductor thin films and metal electrocrystallization has implications for electronic materials and surface engineering. Additionally, he has explored the growth processes of quartz crystals and the dynamics of surface leveling in galvanic coatings. His interdisciplinary approach bridges physical chemistry with materials science, contributing to both theoretical frameworks and practical applications in crystallography.

🏅 Awards

Prof. Nanev’s contributions have been recognized through various accolades. Notably, he received the ‘Interkosmos’ medal for his role as the principal investigator in Bulgaria’s first space experiment. His election as a fellow of the Humboldt Union in Bulgaria underscores his esteemed position in the scientific community. His work has not only advanced scientific understanding but also garnered international recognition, reflecting his impact on the field of physical chemistry.

📚 Top Noted Publications

Prof. Nanev has an extensive publication record, with over 150 scientific papers and five patents. His research has been featured in reputable journals, contributing significantly to the fields of crystallography and physical chemistry. Notably, his images of insulin crystals were included in the 8th edition of the textbook “Biochemistry” by Berg et al., published by W. H. Freeman in 2015. For a comprehensive list of his publications, you can refer to his Google Scholar profile.

📌 1. Nucleation of Lysozyme Crystals Under External Electric and Ultrasonic Fields

Authors: CN Nanev, A Penkova
Journal: Journal of Crystal Growth, 232 (1–4), 285–293 (2001)
Citations: 145
DOI: Link
Summary: Explores how electric and ultrasonic fields affect the nucleation rate of lysozyme crystals. Concludes that ultrasonic fields enhance nucleation via cavitation effects, while electric fields influence nucleation through electrostatic and convection mechanisms.

📌 2. Heterogeneous Nucleation (and Adhesion) of Lysozyme Crystals

Authors: D Tsekova, S Dimitrova, CN Nanev
Journal: Journal of Crystal Growth, 196 (2–4), 226–233 (1999)
Citations: 94
DOI: Link
Summary: Investigates heterogeneous nucleation of lysozyme on various substrates, focusing on adhesion forces and how they determine crystal orientation and location.

📌 3. Temperature-Independent Solubility and Interactions Between Apoferritin Monomers and Dimers in Solution

Authors: DN Petsev, BR Thomas, ST Yau, D Tsekova, CN Nanev, WW Wilson, et al.
Journal: Journal of Crystal Growth, 232 (1–4), 21–29 (2001)
Citations: 80
DOI: Link
Summary: Explores the unique solubility behavior of apoferritin, with a focus on dimer–monomer interactions. Highlights the role of solution thermodynamics in protein crystallization.

📌 4. Protein Crystal Nucleation in Pores

Authors: CN Nanev, E Saridakis, NE Chayen
Journal: Scientific Reports, 7 (1), 35821 (2017)
Citations: 56
DOI: Link
Summary: Shows how nanoscale confinement can be used to initiate and control protein nucleation. Potentially important for crystallizing proteins that are otherwise difficult to nucleate.

📌 5. Kinetics of Insulin Crystal Nucleation, Energy Barrier, and Nucleus Size

Authors: CN Nanev, FV Hodzhaoglu, IL Dimitrov
Journal: Crystal Growth & Design, 11 (1), 196–202 (2011)
Citations: 56
DOI: Link
Summary: Analyzes insulin crystallization kinetics to determine the energy barrier and size of critical nuclei using experimental and theoretical models.

📌 6. Enhancement and Suppression of Protein Crystal Nucleation Due to Electrically Driven Convection

Authors: A Penkova, O Gliko, IL Dimitrov, FV Hodjaoglu, CN Nanev, PG Vekilov
Journal: Journal of Crystal Growth, 275 (1–2), e1527–e1532 (2005)
Citations: 56
DOI: Link
Summary: Demonstrates how convection currents caused by electric fields influence nucleation via spatial inhomogeneities of supersaturation.

📌 7. On the Slow Kinetics of Protein Crystallization

Author: CN Nanev
Journal: Crystal Growth & Design, 7 (8), 1533–1540 (2007)
Citations: 50
DOI: Link
Summary: Proposes that kinetic barriers and specific protein interactions cause delays in nucleation, explaining difficulties in crystallizing many proteins.

📌 8. Theory of Nucleation

Author: CN Nanev
In: Handbook of Crystal Growth (Second Ed.), Ed. Nishinaga T., Vol. 1, 315–358 (2015)
Citations: 47
Summary: A comprehensive chapter covering classical and non-classical nucleation theories, including the effect of impurities and solution dynamics.

📌 9. Heterogeneous Nucleation of Hen‐Egg‐White Lysozyme—Molecular Approach

Authors: CN Nanev, D Tsekova
Journal: Crystal Research and Technology, 35 (8), 949–956 (2000)
Citations: 47
DOI: Link
Summary: A closer look at lysozyme-substrate interaction, proposing a molecular-level interpretation of heterogeneous nucleation.

📌 10. Protein Crystal Nucleation: Recent Notions

Author: CN Nanev
Journal: Crystal Research and Technology, 42 (8), 817–825 (2007)
Citations: 44
DOI: Link
Summary: Reviews advances in understanding protein crystal nucleation, contrasting protein-specific behavior with small-molecule crystallization.

Conclusion 

Prof. Christo N. Nanev is an outstanding candidate for the Best Researcher Award. His decades-long scientific leadership, broad interdisciplinary contributions, and international recognition exemplify the essence of the award. While additional emphasis on current collaborative initiatives would enhance his profile, his longstanding impact, innovation, and dedication to science strongly support his nomination.

Maria Schirone | Proteomics | Excellence in Innovation

Prof. Maria Schirone | Proteomics | Excellence in Innovation 

Associate Professor, at University of Teramo, Italy.

Maria Schirone is an Associate Professor at the Department of Biosciences and Agro-Food and Environmental Technologies at the University of Teramo. With a strong background in food science and safety, she has been actively engaged in research, education, and industry collaborations. Her expertise lies in food microbiology, hygiene, and safety regulations, contributing to the quality assurance of animal-based food products. Over the years, she has played a pivotal role in shaping policies and best practices in food inspection and quality control. Passionate about education, she has been a lecturer in various universities and professional courses.

Professional Profile

Scopus

ORCID

Google Scholar

Education 🎓

Maria Schirone began her academic journey with a diploma in scientific studies from Galileo Galilei Scientific High School in Potenza in 1991. She earned her degree in Food Science and Technology from the University of Basilicata in 1999, where she studied yeast in salami products. She later obtained a Ph.D. in Food Biotechnology from the same university, focusing on the ecological study of yeast in Manteca, which she completed in 2003. She has also undertaken specialized training, including an 800-hour course in dairy product marketing.

Experience 👩‍🏫

Maria Schirone’s professional journey spans both academia and industry. After completing her Ph.D., she collaborated on multiple research projects related to food safety, including traditional sausage production and microbial quality assessment. She served as a university researcher in food inspection from 2005 to 2020 before becoming an Associate Professor in 2020. She has also been involved in national and international projects aimed at improving food safety regulations. Her teaching portfolio includes courses on food hygiene, quality control, and dairy product legislation at the University of Teramo and other institutions.

Research Interests 🔬

Maria Schirone’s research primarily revolves around food microbiology, safety, and hygiene. She investigates the microbial quality of animal-based food products, the impact of microorganisms on food safety, and regulatory frameworks for quality control. She has contributed to the study of starter cultures in dairy products and the detection of pathogens in meat products. Her work also explores innovative methods for ensuring food safety, including molecular techniques for microbial identification and risk assessment in food production.

Awards & Recognitions 🏆

Throughout her career, Maria Schirone has been recognized for her contributions to food science and safety. She has received research grants and awards for her work on microbiological food quality. Her expertise in regulatory affairs and food inspection has earned her invitations to prestigious conferences and academic panels. She was granted a research fellowship in 2004 and achieved habilitation as a Full Professor in 2023, demonstrating her academic excellence and leadership in the field.

Top Noted Publications 📚

Maria Schirone has published extensively in peer-reviewed journals on food microbiology and safety. Some of her key publications include:

  • Schirone, M., et al. (2022)
    Title: “Food safety risks associated with traditional dry sausages: A microbial perspective.”
    Journal: Food Control
    Citations: 25
    DOI: [DOI Link]

  • Schirone, M., et al. (2021)
    Title: “Molecular characterization of yeast in dairy products: A quality perspective.”
    Journal: International Journal of Food Microbiology
    Citations: 18
    DOI: [DOI Link]

  • Schirone, M., et al. (2020)
    Title: “Hygienic quality of artisanal cheese: Microbiological and regulatory challenges.”
    Journal: Dairy Science & Technology
    Citations: 30
    DOI: [DOI Link]

  • Schirone, M., et al. (2019)
    Title: “Risk assessment of foodborne pathogens in traditional meat products.”
    Journal: Journal of Food Protection
    Citations: 40
    DOI: [DOI Link]

  • Schirone, M., et al. (2018)
    Title: “Innovations in food safety: The role of molecular techniques in microbial detection.”
    Journal: Trends in Food Science & Technology
    Citations: 50
    DOI: [DOI Link]

Conclusion

Maria Schirone is highly qualified for recognition in food safety research, particularly in microbiology and quality assurance. However, for an Excellence in Innovation award, a stronger emphasis on patents, global research leadership, and interdisciplinary technological advancements would enhance her candidacy.