Jackson Ishara | Food Security | Best Researcher Award

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Dr. Jackson Ishara | Food Security | Best Researcher Award

Doctor at Evangelical University in Africa (UEA), Democratic Republic of Congo.

Dr. Jackson Ishara is a dedicated Junior Lecturer and Researcher at Université Evangélique en Afrique (UEA) since 2015 and a Graduate Teaching Assistant under the RUFORUM program at Jomo Kenyatta University of Agriculture and Technology (JKUAT) since 2019. He is passionate about addressing food insecurity and public health challenges in Africa through innovative approaches such as the use of edible insects as sustainable food and feed, as well as bioactive compounds in functional foods like edible mushrooms. His research explores the biochemistry of natural metabolites and their impact on chronic diseases through cellular and physiological mechanisms. Dr. Ishara has represented Africa in international forums, such as the 2019 Food Security Summer School held jointly by the University of Hohenheim and SEARCA, University of the Philippines. He has published six research articles, including five in the Nature portfolio. Recognized for his teaching and mentorship, Dr. Ishara has guided numerous undergraduate research projects and actively contributes to community development as a member of the CROFEM orphanage management team since 2019. With strong communication skills, a collaborative spirit, and a proven track record of academic excellence, he is committed to driving impactful research and educational initiatives in sub-Saharan Africa and beyond.

Publication Profile

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Education

Dr. Jackson Ishara has a strong academic background in agricultural and life sciences. He is currently completing his Ph.D. in Food Science and Technology at Jomo Kenyatta University of Agriculture and Technology (JKUAT), Kenya, with an expected graduation in November 2024. His doctoral research has already led to the publication of six articles, five of which are featured in Nature portfolio journals and one in BMC. Prior to this, he earned a Master of Science in Food Science and Technology from JKUAT (2016–2018), where his research project was rated “Excellent” with minor corrections. He holds a Bachelor’s degree in Agricultural Engineering from Université Evangélique en Afrique (UEA), completed with distinction (2012–2014), and a Bac +3 in General Agronomy (2009–2012), also with distinction. His academic journey began at Lubaba Institute, where he earned a State Diploma in Biochemistry (2003–2009) and was honored as the best student in his department. His multidisciplinary education forms the foundation for his research interests in food security, biochemical pathways, and sustainable agricultural solutions.

Professional Experience

Dr. Jackson Ishara has over a decade of experience in higher education and research. Since 2015, he has served at Université Evangélique en Afrique (UEA), initially as a Teaching and Research Assistant (2015–2019) and currently as a Junior Lecturer and Researcher (since 2019). In this role, he teaches undergraduate courses, supervises student research projects, and contributes to departmental research initiatives. In addition, he has been a RUFORUM Graduate Teaching Assistant at Jomo Kenyatta University of Agriculture and Technology (JKUAT) since 2019, where he supports teaching, supervises student dissertations, and assists in practical training. Dr. Ishara has also been active in curriculum design, academic mentorship, and capacity building. His teaching approach emphasizes interactive learning, research-based projects, and community engagement. His academic career is complemented by his work in outreach, particularly with the CROFEM orphanage, where he has served on the management team since 2019. His combined teaching, research, and community service roles reflect his holistic approach to education and societal impact.

Research Interest

Dr. Ishara’s research focuses on the intersection of food security, health, and sustainable agriculture. He is particularly interested in the biochemistry of natural bioactive metabolites, with a focus on edible mushrooms and their role in modulating chronic diseases and life-threatening conditions through cellular and physiological pathways. His work seeks to understand how functional and nutraceutical foods can contribute to disease prevention. Another major line of his research explores edible insects as sustainable food and feed, aiming to combat malnutrition and food insecurity in resource-limited regions such as South Kivu in the Democratic Republic of the Congo. Dr. Ishara’s interdisciplinary interests span molecular nutrition, metabolic regulation, cellular signaling, and functional food innovation. He is also engaged in food system transformation through scientific research, technology development, and policy dialogue. These interests align closely with global goals for sustainable development and improved public health outcomes.

Research Skills

Dr. Jackson Ishara possesses a wide range of research skills acquired through formal training, academic projects, and international exposure. He has strong competencies in experimental design, biochemical analysis, molecular techniques, and bioinformatics, which he honed through workshops like the one hosted by BecA-ILRI Hub in Nairobi. His data analysis and statistical interpretation skills are well-developed, having participated in professional training on statistics and data management. He is adept in scientific writing, critical thinking, literature review, and research supervision, as demonstrated by his guidance of numerous undergraduate projects. Dr. Ishara also has fieldwork experience in sustainable agriculture and edible insect harvesting, which enhances the practical application of his academic research. His familiarity with software such as R, SPSS, and bioinformatics tools ensures robust data processing and reproducibility. Through participation in international conferences and summer schools, he has strengthened his skills in academic networking, research communication, and collaborative problem-solving.

Awards and Honors

Dr. Ishara’s academic journey is marked by a series of accolades and recognitions that highlight his dedication and excellence. He was twice awarded first place in the Student Dissertation Competition at Université Evangélique en Afrique in 2013 and 2014. In 2009, he was recognized as the Best Student in Biochemistry at Lubaba Institute. In 2019, he was one of six African scholars selected to attend the prestigious Food Security Summer School organized by the University of Hohenheim (Germany) and SEARCA (University of the Philippines), showcasing his leadership in food systems research. He has earned multiple scholarships for his academic achievements, research innovation, and community engagement. These recognitions reflect not only his academic ability but also his ability to contribute to impactful research and address pressing societal challenges through science and education.

Author Metrics

Dr. Jackson Ishara has established a growing presence in the fields of food science, functional foods, and entomophagy through impactful publications and collaborative research. His scholarly contributions have been recognized both regionally and internationally, as reflected in the following author metrics:

  • Total Citations: 185
    Dr. Ishara’s research has been cited 185 times across peer-reviewed journals, indicating increasing visibility and influence in his research areas.

  • h-index: 7
    He has 7 publications that have each been cited at least 7 times, reflecting consistent impact and relevance in scholarly discourse.

  • i10-index: 7
    A total of 7 of his publications have received 10 or more citations, underscoring the quality and sustained interest in his work.

These metrics highlight Dr. Ishara’s contribution to the scientific community in addressing food security, nutritional biochemistry, and sustainable agriculture.

Publications Top Notes

1. Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour

  • Authors: JRM Ishara, DN Sila, GM Kenji, AK Buzera

  • Journal: American Journal of Food Science and Technology

  • Year: 2018

  • Citations: 48

2. Inventory Reveals Wide Biodiversity of Edible Insects in the Eastern Democratic Republic of Congo

  • Authors: J Ishara, R Ayagirwe, K Karume, GN Mushagalusa, D Bugeme, S Niassy, et al.

  • Journal: Scientific Reports

  • Year: 2022

  • Citations: 43

3. Nutraceutical Potential of Mushroom Bioactive Metabolites and Their Food Functionality

  • Authors: J Ishara, A Buzera, GN Mushagalusa, ARA Hammam, J Munga, P Karanja, et al.

  • Journal: Journal of Food Biochemistry

  • Year: 2022

  • Citations: 24

4. Physical and Cooking Properties of Two Varieties of Bio-Fortified Common Beans (Phaseolus Vulgaris L.) Grown in DR Congo

  • Authors: A Buzera, P Kinyanjui, J Ishara, D Sila

  • Journal: Food Science and Quality Management

  • Year: 2018

  • Citations: 17

5. Edible Insect Biodiversity and Anthropo-Entomophagy Practices in Kalehe and Idjwi Territories, DR Congo

  • Authors: J Ishara, MC Cokola, A Buzera, M Mmari, D Bugeme, S Niassy, K Katcho, et al.

  • Journal: Journal of Ethnobiology and Ethnomedicine

  • Year: 2023

  • Citations: 15

6. Edible Mushroom: New Food Fortification Approach Toward Food Security (Book/Monograph)

  • Authors: JRM Ishara, DN Sila, GM Kenji

  • Publisher: LAP Lambert Academic Publishing

  • Year: 2018

  • Citations: 12

7. Nutritional and Physical Attributes of Maize-Mushroom Complementary Porridges as Influenced by Mushroom Species and Ratio

  • Authors: JR Ishara, DN Sila, GM Kenji, AK Buzera, GN Mushagalusa

  • Journal: American Journal of Food and Nutrition

  • Year: 2018

  • Citations: 11

8. Aflatoxin and Fumonisin Mycotoxins Contamination Along the Maize Value Chain in the Eastern Democratic Republic of Congo

  • Authors: RE Matendo, S Imathiu, P Udomkun, Y Mugumaarhahama, J Akullo, J Ishara, et al.

  • Journal: African Journal of Food, Agriculture, Nutrition and Development

  • Year: 2022

  • Citations: 5

9. The Contribution of Commonly Consumed Edible Insects to Nutrition Security in the Eastern DR Congo

  • Authors: J Ishara, R Matendo, J Ng’ang’a, SA Siddiqui, S Niassy, K Katcho, et al.

  • Journal: Scientific Reports

  • Year: 2024

  • Citations: 3

10. Investigating Potato Flour Processing Methods and Ratios for Noodle Production

  • Authors: A Buzera, E Gikundi, N Kajunju, J Ishara, I Orina, D Sila

  • Journal: Food Science & Nutrition

  • Year: 2024

  • Citations: 3

Conclusion

Dr. Jackson Ishara stands out as a dynamic academic and researcher dedicated to improving food security, nutrition, and health through interdisciplinary approaches. His career reflects a strong blend of academic excellence, research innovation, and community service. From his foundational training in biochemistry and agricultural engineering to his current Ph.D. research in functional foods and bioactive compounds, Dr. Ishara has maintained a clear vision: to address critical issues affecting underserved communities through science and sustainable development. His teaching roles at Université Evangélique en Afrique and JKUAT, combined with his research in food science and public health, position him as an emerging leader in African scientific advancement. With multiple publications, awards, and international recognition, he is well-prepared to contribute to global discussions on nutrition, health, and sustainable agriculture. Dr. Ishara’s trajectory is a testament to the power of commitment, curiosity, and the transformative potential of education.

 

Song Yu | Food Security | Best Researcher Award

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Assist. Prof. Dr. Song Yu | Food Security | Best Researcher Award

Song Yu at Shanghai Municipal Center for Disease Control and Prevention, China.

Assist. Prof. Dr. Song Yu specializes in food safety, particularly in detecting and assessing the risks of food contaminants. He holds a Doctor of Science degree from the Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences. Dr. Song’s work has led to significant advancements in analytical methods for mycotoxins in cereals and coffee, as well as the development of a multifunctional degrading enzyme for fumonisins. He has contributed to food safety regulations and mitigation strategies for mycotoxin toxicity.

Publication Profile

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Educational Details

  • Doctor of Science, Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences.

  • Ph.D. in Nutrition and Health Sciences
    Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences, Shanghai, China
    Duration: September 2016 – June 2021

  • Bachelor of Science in Food Science and Engineering
    Northeast Agricultural University, Harbin, China
    Duration: September 2012 – June 2016

Professional Experience

Dr. Yu currently serves as an Assistant Professor at the Shanghai Municipal Center for Disease Control and Prevention. Her work focuses on the detection and risk assessment of foodborne contaminants including biotoxins and packaging-related chemicals. She has led and contributed to national-level contamination investigations, exposure assessments, and development of mitigation strategies using natural products and enzyme technologies. Her academic contributions include a chapter in the reference book “Food Safety & Mycotoxins“, multiple SCI-indexed publications, and editorial roles in leading journals such as Foods and Journal of Future Foods.

Research Interest

  • Development of detection technologies for food contaminants (biotoxins, food packaging contaminants).

  • Contamination investigation, exposure risk assessment, health effect assessment, and toxicity mechanism investigation.

  • Hazard control measures based on degradation enzymes and natural products.

Author Metrics

  • Total Publications: 22 peer-reviewed journal articles (2017–2025)

  • Total Citations: 213 (as of 2025, according to user-provided data)

  • h-index: 8

  • i10-index: 7

Top Noted Publication

1. Occurrence, Release and Risk Assessment of Metal Elements in Polylactic Acid Food Containers from China

  • Journal: Food Packaging and Shelf Life

  • Volume: Likely 35 (2025)

  • Article Number: 101510

  • DOI: 10.1016/j.fpsl.2025.101510

  • Publication Date: June 2025

  • Authors: Zhouyue Cai, Yuanyuan Zhu, Xuheng Fu, Huimin Zhang, Yamin Fang, Song Yu

  • Summary:
    This study assesses the types and concentrations of metal elements released from PLA (polylactic acid) food containers used in China. Utilizing ICP-MS analysis, the authors evaluated the release of hazardous metals under various conditions and performed a health risk assessment. The results indicated that while most elements were within permissible limits, specific metals could pose long-term risks, highlighting the need for stricter regulatory monitoring of biodegradable packaging materials.

2. Resveratrol Alleviates Fumonisin B1-Induced Cytotoxicity in Sertoli Cells

  • Journal: Foods

  • Volume: 13, Issue 23 (2024)

  • DOI: 10.3390/foods13233810

  • Publication Date: November 26, 2024

  • Authors: Song Yu, Lianpeng Zou, Jiawei Zhao, Yiping Zhu

  • Summary:
    The research evaluates the protective role of resveratrol against the reproductive toxicity caused by fumonisin B1 in Sertoli cells. Fumonisin B1, a common mycotoxin, induces oxidative stress and apoptosis in these testicular cells. Resveratrol was found to counteract this toxicity by modulating key signaling pathways related to oxidative damage, suggesting potential therapeutic uses for resveratrol in mitigating male reproductive risks associated with dietary mycotoxins.

3. Resveratrol Alleviates Fumonisin‐Induced Intestinal Cytotoxicity by Modulating Apoptosis, Tight Junction, and Inflammation in IPEC‐J2 Porcine Intestinal Epithelial Cells

  • Journal: Environmental Toxicology

  • Volume: 39, Issue 2 (2024)

  • DOI: 10.1002/tox.24033

  • Publication Date: February 2024

  • Authors: Song Yu, Lianpeng Zou, Jiawei Zhao, Yiping Zhu

  • Summary:
    This paper investigates how resveratrol mitigates intestinal damage caused by fumonisins using a porcine intestinal epithelial cell model (IPEC-J2). The study found that resveratrol reduced cell apoptosis, preserved tight junction proteins (occludin, ZO-1), and suppressed inflammatory cytokines (IL-6, TNF-α). These findings support the use of dietary polyphenols in protecting gut health from mycotoxin exposure.

4. Formation, Occurrence and Mitigation Strategies of Food Contaminants and Natural Toxicants: Challenges and Prospects

  • Journal: Foods

  • Volume: 13, Issue 4 (2024)

  • DOI: 10.3390/foods13040617

  • Publication Date: February 19, 2024

  • Author: Song Yu

  • Summary:
    This review article summarizes the formation pathways and occurrence of food contaminants including mycotoxins, PAHs, and heavy metals, as well as their impact on food safety. Dr. Yu critically evaluates current analytical and mitigation strategies, highlighting innovations such as enzyme detoxification and nanotechnology for contaminant detection and removal. The paper offers future directions for regulatory development and interdisciplinary research.

5. Mycotoxin Deoxynivalenol-Induced Intestinal Flora Disorders, Dysfunction and Organ Damage in Broilers and Pigs

  • Journal: Journal of Hazardous Materials

  • Volume: 454 (2023)

  • Article Number: 131172

  • DOI: 10.1016/j.jhazmat.2023.131172

  • Publication Date: June 2023

  • Authors: Bingxuan Jia, Huikang Lin, Song Yu, Na Liu, Dianzhen Yu, Aibo Wu

  • Summary:
    This animal study examines the toxic effects of deoxynivalenol (DON), a Fusarium-derived mycotoxin, on broilers and pigs. The researchers found that DON exposure disrupted gut microbiota composition, caused intestinal epithelial damage, and led to systemic organ impairment (notably in liver and kidney). The paper emphasizes the need for feed safety regulations and the development of mycotoxin detoxifiers in animal nutrition.

Conclusion

Assist. Prof. Dr. Song Yu is well-positioned for a national or early-career level Best Researcher Award in Food Security due to his strong domain expertise, innovative methodologies, and real-world impact on food safety and contaminant regulation. His work has contributed directly to improving risk assessment methods and mitigating health hazards from dietary toxins.