Abuchi Elebo | Design of Experiments (DOE) | Editorial Board Member

Published on by Statistics

Dr. Abuchi Elebo | Design of Experiments (DOE) | Editorial Board Member

Ahmadu Bello University | Nigeria

Dr. Abuchi Elebo is a highly driven analytical chemist and interdisciplinary researcher whose work bridges environmental science, materials chemistry, and data-driven modeling. Born on 24 July 1994 in Kaduna State, Nigeria, he completed his B.Sc. in Industrial Chemistry and subsequently earned his M.Sc. and Ph.D. in Analytical Chemistry from Ahmadu Bello University, Zaria. Over the years, he has amassed significant experience across academia and education, serving as a part-time lecturer at ABU, a senior education officer with the Kaduna State Universal Basic Education Board, and a laboratory instructor and research assistant in high-impact laboratories. His technical expertise spans chromatography (HPLC, GC, TLC), spectroscopic techniques (IR, NMR, UV-Vis, AAS, ICP-MS), and mass spectrometry, which he couples with modern statistical methods such as response-surface methodology and artificial intelligence to design and validate experimental protocols. He has published on corrosion inhibition using expired drugs, green nanoparticle synthesis, and biosorption from plant materials, among other topics, in high-quality peer-reviewed journals. His scientific contributions are quantified by an h-index of 3, demonstrating that at least that many of his papers have each received a comparable number of citations-an accepted metric of both productivity and impact in academia. Dr. Elebo is a member of the Chemical Society of Nigeria, the American Society for Microbiology, and holds professional teaching certification from the Teacher Registration Council of Nigeria. Alongside his research, he is passionate about teaching, mentorship, and community service, with prior voluntary engagement in secondary education during his NYSC service. His growing body of work reflects a consistent commitment to scientific excellence, capacity building, and sustainable solutions to environmental pollution leveraging both experimental and computational strategies..

Profiles: Scopus

Featured Publications

Elebo, A., & Abubakar, S. (n.d.). Elucidating the efficacy of vanillin-tryptophan Schiff base ligand for mitigating carbon steel corrosion: Weight loss, electrochemical, soft-computing, DFT, and MD-simulation.

Herve | Design of Experiments (DOE) | Best Researcher Award

Published on by Statistics

Prof. Herve | Design of Experiments (DOE) | Best Researcher Award

INRAE-AgroParisTech International Centre of Molecular and Physical Gastronomy | France

Prof. Herve Jacques Marie This von Kientzheim is a French physical chemist, consultant professor at AgroParisTech and researcher at INRAE, internationally recognized as the co-founder with Nicholas Kurti of the scientific discipline of molecular and physical gastronomy. Passionate about chemistry since childhood, he studied at Janson de Sailly High School before training in physical chemistry at ESPCI ParisTech and modern literature at the University of Paris IV, then developed pioneering work first in a personal laboratory and later at the Collège de France, invited by Nobel laureate Jean-Marie Lehn. Over his prolific career he has created and directed several major initiatives: the INRAE-AgroParisTech International Centre of Molecular and Physical Gastronomy, the Science and Food Culture Foundation of the French Academy of Sciences, the Institute of Advanced Studies in Gastronomy (University of Reims Champagne-Ardenne / Cordon Bleu Institute), the International Journal of Molecular and Physical Gastronomy, and the Academic Notes of the French Academy of Agriculture. He has also been a scientific advisor to the journal Pour la Science and organizer of the International Workshops on Molecular Gastronomy and the French national seminars on the subject. His research, supported by collaborations with chefs such as Pierre Gagnaire, has explored the physical and chemical mechanisms underlying culinary transformations (coagulation, emulsions, foams, gels, aromas), the clarification of traditional culinary “precisions,” and the development of “note-by-note cuisine,” a novel approach that constructs dishes from pure compounds rather than traditional ingredients. Beyond laboratory work, he has influenced public education through initiatives such as the Experimental Taste Workshops, contributions to culinary training curricula, and numerous radio and television programs. Author of about twenty books and many scientific and professional articles, Herve This has lectured worldwide, promoting the integration of science and gastronomy. According to his academic impact includes around 1,900 citations, an h-index of 22, and more than 130 indexed documents, reflecting his enduring influence at the crossroads of chemistry, food science, and culinary innovation..

Profiles: Scopus | Google Scholar | Orcid

Featured Publications

“Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem”

“Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy?”

“Improving the Understanding of Chemistry by Using the Right Words: Employing Inorganic Formulas to Convey Chemical Structure”

“Improving the Understanding of Chemistry by Using the Right Words: Transforming Inorganic Formulas for Insight into Chemical Structure”

“Improving the Understanding of Chemistry by Using the Right Words: A Clear-Cut Strategy to Avoid Misconceptions When Talking about Elements, Atoms, and Molecules”