Jichuan Kang | Microbiology and Microbial Ecology | Research Excellence Award

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Prof. Jichuan Kang | Microbiology and Microbial Ecology | Research Excellence Award

Professor | Guizhou University | China

Prof. Jichuan Kang is a globally recognized mycologist whose research has profoundly advanced fungal taxonomy, systematics, and evolutionary biology. With over 10,755 citations, an h-index of 41, and more than 214 peer-reviewed publications in leading journals such as Fungal Diversity, Studies in Mycology, Mycosphere, and MycoKeys, his work has significantly shaped contemporary understanding of fungal biodiversity, phylogenomics, and secondary metabolism. His research integrates classical taxonomy with molecular systematics, comparative genomics, and evolutionary biology to resolve complex phylogenetic relationships within Ascomycetes and related taxa. Prof. Kang has led numerous nationally funded research projects, contributed to the discovery and classification of numerous novel fungal taxa, and advanced knowledge on endophytic fungi, bioactive metabolites, and fungal evolution. His scholarly impact is further reflected through extensive editorial service, international collaborations, high-impact citations, and sustained recognition as one of the world’s leading scientists in mycology.

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Li Li | Microbiology and Microbial Ecology | Best Researcher Award

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Prof. Li Li | Microbiology and Microbial Ecology | Best Researcher Award

Teacher | Sichuan University of Science & Engineering | China

Prof. Li Li is a researcher with a strong scholarly record reflected by 397 Scopus-indexed citations, 41 peer-reviewed documents, and an h-index of 10. His research focuses on fermentation engineering, food biotechnology, and applied microbial processes, with particular emphasis on improving food quality, safety, and industrial efficiency. He has contributed to high-impact journal articles, conference proceedings, and collaborative research outputs that bridge fundamental science and industrial application. His work includes innovative R&D activities in fermentation optimization, functional food development, and process engineering for the food and beverage sector. Prof. Li has been involved in competitive research and industry-linked projects, contributing to technological advancement and knowledge transfer. His research achievements have received academic and professional recognition, and he actively supports the scholarly community through peer-review service and editorial contributions. Collectively, his research contributions demonstrate sustained impact, practical relevance, and leadership within the field of food science and fermentation technology.

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397
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View Scopus Profile

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