Weijia Han | Design of Experiments (DOE) | Research Excellence Award

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Assoc Prof. Dr. Weijia Han | Design of Experiments (DOE) | Research Excellence Award

Wuhan Textile University | China

Assoc Prof. Dr. Weijia Han is an accomplished researcher in physics, materials science, and microelectronics, currently serving as a Lecturer at the School of Microelectronics, Wuhan Textile University, China. He has developed a strong international academic background through his roles as a Postdoctoral Researcher in Experimental Physics and Functional Materials at the Brandenburg University of Technology in Germany, a Guest Scientist at the Leibniz Institute for High Performance Microelectronics in Frankfurt (Oder), and a Research Associate at Osnabrück University as well as the Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences. He holds a PhD in Physical Chemistry from Osnabrück University, a Master’s degree in Applied Physics from Xiangtan University, and a Bachelor’s degree in Physics from Huanggang Normal University. His research focuses on plasmonic and photonic nanostructures, including plasmonic titanium nitride nanohole arrays, metamaterial narrowband absorbers, graphene-based composites, and insect-inspired nanostamping technologies. His work spans design, simulation, nanofabrication, and extensive optical and structural characterization, using tools such as electron microscopy, atomic force microscopy, Raman imaging, X-ray diffraction, FTIR, spectroscopy, and advanced photocurrent measurement systems. He has contributed significantly to several national and international projects involving on-chip optical sensors, CMOS-compatible plasmonic devices, and refractive-index sensor engineering. His scholarly output includes numerous peer-reviewed publications in high-impact journals, and his research performance is reflected in an h-index of 4, with approximately 49 citations across over 11 scientific documents, demonstrating strong global visibility and influence. In addition, he is co-inventor on a Chinese patent related to black phosphorus flake preparation. Known for his creativity, analytical strengths, and problem-solving skills, he is highly self-motivated, collaborative, and deeply committed to innovation in electronic engineering, sensor technology, and advanced material systems.

Profiles: Scopus | Google Scholar 

Featured Publications

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

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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”