Faculties
Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition. A minimum of 135 hours of credit is required for the Bachelor's degree. At the Master's and Ph.D. levels, the Dept. offers Food Microbiology and Food Technology. The Dept. of Agriculture at FUM was the first department in Iran to develop a Ph.D. program in Food Science. Faculty Name Faculty Pourazarang, H., Ph.D. Full Professor Mortazavi, A., Ph.D. Full Professor Ghoddoosi, H., Ph.D. Associate Professor Habibi, M., Ph.D. Associate Professor Khodaparast, H., PhD Associate Professor Shahidi, F., Ph.D. Associate Professor Elahi, M., Ph.D. Assistant Professor Razavi, M., Ph.D. Assistant Professor Sedaghat, N., Ph.D. Assistant Professor Tabatabaei, F., Ph.D. Assistant Professor Farhoosh, R., Ph.D. Assistant Professor Mazaheri, M., Ph.D. Assistant Professor Varidi, M., Ph.D. Assistant Professor Behzad, K., M.Eng. Lecturer Rafatian, N., M.Eng. Lecturer Sharif, A., M.Eng. Lecturer
Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition.
A minimum of 135 hours of credit is required for the Bachelor's degree. At the Master's and Ph.D. levels, the Dept. offers Food Microbiology and Food Technology. The Dept. of Agriculture at FUM was the first department in Iran to develop a Ph.D. program in Food Science.
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