LAINGSHUN HUOY - Food Microbiology - Best Researcher Award

Swedish University of Agricultural Science - Sweden

AUTHOR PROFILE

SCOPUS

RESEARCH BACKGROUND:

LAINGSHUN HUOY has made significant contributions to the field of microbiology and environmental research. Since 2020, he has been working on a SIDA-funded project titled “Molecular characterization and antimicrobial resistance among Salmonella spp. isolated from food in Cambodia,” focusing on advanced sequence analysis and publication. He also received HEIP research funding from 2021 to 2023 for the project “Development of probiotic fermented vegetables in Cambodia and their effects on the immune system in vitro,” aiming to finalize product development and publication. Previously, from 2017 to 2018, he completed a project on “Determination of Viral Contamination in Water and Vegetables in Kob Srov Lake, Phnom Penh, Cambodia” with RUPP funding.

PROFESSIONAL AFFILIATIONS:

LAINGSHUN HUOY has been actively involved in prestigious programs and research projects. He was awarded a scholarship for the Fall 2011 Internship program of the UNU & GIST Joint Programme on Science and Technology for Sustainability at the International Environmental Research Center (IERC) in Gwangju, South Korea. In 2014, his research on the “Molecular characterization of Thai Salmonella enterica serotype Typhimurium and serotype 4,5,12:i:-” was accepted for publication in the Journal of Foodborne Pathogens and Disease.

EMPLOYMENT EXPERIENCE:

LAINGSHUN HUOY has a rich professional background. Since January 2015, he has been a Lecturer and Researcher in the Bioengineering Department at the Royal University of Phnom Penh, where he focuses on teaching and research in microbiology. He also serves as a Senior Research Fellow at the Water Innovation Lab, where he sets up microbiology labs, prepares lab procedures, and supervises research. Previously, from August 2013 to July 2017, he was the Manager of the Virology Laboratory at Shin Nippon Biomedical Laboratories (SNBL), overseeing lab staff, training, and managing various laboratory tests.

PUBLICATIONS:

LAINGSHUN HUOY has authored and co-authored numerous significant publications. Notable among them is his forthcoming article in Food Microbiology, “Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia.” His other works include studies on water quality, arsenic exposure, and Salmonella characterization, contributing to journals such as Environ Geochem Health and Journal of Foodborne Pathogens and Disease.

CONFERENCE PRESENTATIONS:

LAINGSHUN HUOY has presented his research at various international conferences. In 2024, he participated in ECCOMAS in Lisbon, Portugal, presenting on the Shifted Boundary Method (SBM) in Isogeometric Analysis, and at CEYDA in Bilbao, Spain, discussing advances in combining Shifted Boundary and Immersogeometric Analysis. He also contributed to WCCM in Vancouver, Canada, presenting a shifted boundary approach to Isogeometric Analysis on trimmed surfaces.

BOOK CHAPTERS:

LAINGSHUN HUOY has contributed to book chapters on environmental and sustainable development. Notably, he co-authored a chapter on “Water quality of the community-based water treatment facilities in rural Cambodia” in the book "Environment and Sustainable Development: Proceedings of the 8th Asia Conference on Environment and Sustainable Development."

RESEARCH IMPACT:

LAINGSHUN HUOY’s research has had a profound impact on food safety and environmental health. His work on antimicrobial resistance, probiotic development, and contamination analysis is instrumental in addressing public health challenges in Cambodia and beyond.

NOTABLE PUBLICATION

Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia
Authors: Huoy, L., Vuth, S., Hoeng, S., Sternberg-Lewerin, S., Boqvist, S.
Year: 2024
Journal: Food Microbiology

Assessment of water quality and trace metal contaminations in Mondolkiri province in the Northeastern part of Cambodia
Authors: Phan, K., Phan, S., Se, S., Huoy, L., Kim, K.-W.
Year: 2019
Journal: Environmental Geochemistry and Health

Current status of arsenic exposure and social implication in the Mekong River basin of Cambodia
Authors: Phan, K., Kim, K.-W., Huoy, L., Capon, A.G., Hashim, J.H.
Year: 2016
Journal: Environmental Geochemistry and Health

Molecular characterization of Thai Salmonella enterica serotype Typhimurium and serotype 4,5,12:i:- Reveals distinct genetic deletion patterns
Authors: Huoy, L., Pornruangwong, S., Pulsrikarn, C., Chaturongakul, S.
Year: 2014
Journal: Foodborne Pathogens and Disease

Assessing arsenic intake from groundwater and rice by residents in Prey Veng province, Cambodia
Authors: Phan, K., Phan, S., Heng, S., Huoy, L., Kim, K.-W.
Year: 2014
Journal: Environmental Pollution

EARLY ACADEMIC PURSUITS

Professor Shuguo Sun has a robust academic foundation in Food Science and Engineering. He completed his master's degree in agricultural products processing and storage engineering from the School of Food Science and Nutrition Engineering at China Agricultural University in 2006. He furthered his studies with a doctorate from the School of Food Science and Technology at Huazhong Agricultural University in 2012, specializing in the same field. His advanced education set the stage for his future contributions to food proteomics and functional peptides.

PROFESSIONAL ENDEAVORS

Professor Sun is currently a professor and a doctoral/master's supervisor at the School of Food Science and Engineering, Central South University of Forestry Science and Technology. He has presided over and participated in more than 10 national and provincial-level projects, emphasizing his significant role in advancing research in food proteomics and anti-hypoxia food development. His practical experience extends to serving as a flexible introduction of talents in the Tibet Autonomous Region and as the assistant director of the Changsha Science and Technology Bureau.

CONTRIBUTIONS AND RESEARCH FOCUS

Professor Sun's research primarily focuses on Food Science and Engineering, with particular expertise in food proteomics, functional peptides, and anti-hypoxia foods. He has authored and co-authored over 50 papers, many of which are published in prestigious SCI journals such as "Critical Reviews in Food Science and Nutrition," "Food Chemistry: X," "Food Bioscience," and "Analytica Chimica Acta." His work on the Advanced Oxidation Processes of peptides and proteins has significantly contributed to understanding their functional properties and applications.

IMPACT AND INFLUENCE

Throughout his career, Professor Sun has made substantial contributions to the field of Food Science and Engineering. His research on anti-hypoxia properties and functional peptides has provided new insights into developing innovative food products. His impact extends beyond academia as he has been invited to review manuscripts for five international academic journals and serves as an evaluation expert for various government projects. This recognition underscores his influence and authority in his field.

ACADEMIC CITES

Professor Sun's extensive publication record includes impactful research in journals like "Food Bioscience," "Food Chemistry: X," and "Critical Reviews in Food Science and Nutrition." His studies on yak peptides, protein functionality, and the Advanced Oxidation Processes have been widely cited, reflecting the academic community's recognition of his work. Notable papers include his exploration of anti-hypoxia properties of peptides and the biological functions of active ingredients in quinoa bran.

LEGACY AND FUTURE CONTRIBUTIONS

Looking ahead, Professor Sun's legacy in Food Science and Engineering is marked by his commitment to advancing food proteomics and functional peptides. His research on Advanced Oxidation Processes and anti-hypoxia foods will continue to influence future developments in food technology and nutrition. His ongoing projects and mentorship of doctoral and master's students ensure that his innovative approaches and discoveries will benefit the scientific community and society for years to come.