Department of Food Hygiene and Aquaculture

This department has different educational branches such as Food Microbiology, Food Chemistry, Milk Hygiene and Technology, Meat Hygiene and Inspection, Food Hygiene and Quality Control, Food Industry of Animal Origin, and Aquaculture and Aquatic Animal Diseases. All the teaching and research activities of the Department of Food Hygiene and Aquaculture are carried out in well-equipped, advanced and independent laboratories. In addition to carrying out teaching and research services, the various branches of the Department of Food Hygiene & Aquaculture provide services for the faculty’s clinic and other public and private institutions involved in food production and quality control.
The department has established the PhD program for Food Hygiene since 2011 and the Master’s program for Food Hygiene and Quality Control since 2014.
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Head of the Department of Food Hygiene & Aquaculture
Davar_Shahsavani
Davar Shahsavani
Professor
Department of Food Hygiene & Aquaculture
shahsavani@um.ac.ir
+9838805624


Concentration areas offered by the Department of Food Hygiene and Aquaculture
Areas Bachelor's Master's Ph.D
Food Hygiene  - correct_mark -
Food Hygiene and Quality Control  - - correct_mark

Academic staff

Abdollah Jamshidi
Professor
Saeid Khanzadi
Associate Professor
Mohammad Mohsenzadeh
Associate Professor
Amir Salari
Assistant Professor
Davar Shahsavani
Professor

Research

Recent journal articles

T. Zeinali, Jamshidi, A., K. Ghazvini, Bassami, M., & Rad, M. (2018). Prevalence of Listeria monocytogenes in cerebrospinal fluid obtained from hospitalized patients. Comparative Clinical Pathology, 26 (6), 1-7.
Tabibian, S., Mohsenzadeh, M., Pourreza, H., & Golzarian, M. (2018). Sensory evaluation of the color of mutton by computer vision system. Iranian Journal of Veterinary Science and Technology, 9 (2), 57-63.
Beigomi, M., Mohsenzadeh, M., & Salari, A. (2018). Characterization of a novel biodegradable edible film obtained fromDracocephalum moldavica seed mucilage. International Journal of Biological Macromolecules, 108 (108), 874-863.
Sarafan Sadeghi, A., Mohsenzadeh, M., Khalil Abnous, Seyed Mohammad Taghdisi, & Mohammad Ramezani (2018). Development and characterization of DNA aptamers against florfenicol: Fabrication of a sensitive fluorescent aptasensor for specific detection of florfenicol in milk. Talanta, 182 (0), 193-201.
Mehdipour, S., Khanzadi, S., & Shahsavani, D. (2018). Effects of cooking methods on the concentrations of Lead, Chromium and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran. Iranian Journal of Chemistry and Chemical Engineering, 37 (1), 141-147.
Ehsani, J., Mohsenzadeh, M., Morteza Khomeiri, & Azim Ghasemnezhad (2018). Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation. Iranian Journal of Chemistry and Chemical Engineering, 37 (2), 219-230.
Noori, S., Khanzadi, S., Ali Fazlara, Hossein Najafzadehvarzi, & Azizzadeh, M. (2018). Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). LWT- Food Science and Technology, 97 (1), 434-439.
Salari, A., Khanzadi, S., & Rezaei, Z. (2018). Survey of Fluoride, Chlorine, Potassium, Sodium, and Trihalomethane contents in the drinking water of five major universities in Iran. Journal of Advances in Environmental Health Research, 6 (4), 202-209.
Sarafan Sadeghi, A., Najme Ansari, Mohammad Ramezani, Khalil Abnous, Mohsenzadeh, M., Seyed Mohammad Taghdisi, & Mona Alibolandi (2018). Optical and electrochemical aptasensors for the detection of amphenicols. Biosensors and Bioelectronics, 118 (118), 137-152.
Rashid Nezhad, A., Shahsavani, D., & Baghishani, H. (2018). Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times. Journal of Aquatic Food Product Technology, 27 (8), 870-875.

Recent theses and dissertations

Azizian, A. (2018). Evaluation of the effect of chitosan nanoemulsion containing ziziphora clinopodioide essential oil and nisin on growth of Escherichia coli O157:H7 in beef at storage(4 C). , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Rezaeian, M. (2018). The antimicrobial effect of chitosan coating nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils on mixed cultures of Pseudomonas spp. Inoculated onto salmon fillets. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Mirshahpanah, M. (2018). Investigation of the effect of diet containing sourdough as a synbiotic on intestinal microbiota and oxidative status parameters in some tissues of common carp. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Mehraei, A. (2018). Comparative study of chitosan coating containing emulsion and nano emulsion of the Zofa (Hyssopus Officinalis) essential oil on the chemical and sensory properties and biogenic amines produced in the shrimp during storage at 40c. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Nazemi Kadijani, S. (2018). Determination of Aflatoxin B1 in Egg Samples marketed in Mashhad. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Mohammadkhan Sartip, B. (2018). Effectiveness of HACCP system on Improving food microbial quality in centeral kitchen of Ferdowsi university of Mashhad. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Hoseini, S. (2018). A study on antibacterial effect of essential oil of Oregano and Lactic acid on Staphylococcus aureus growth in turkey meat during storage. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Ebrahimian, M. (2018). Antioxidant and antimicrobial effect of edible film containing nanoemulsion of Olive leaf extract and Ferula assa-foetida on E.coli O157:H7 and Listria monocytogenes inoculated into camel meat. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Al Zubaidy, R. (2018). Isolation of Diarrheagenic Escherichia coli pathotypes from Ready-to-eat Foods by Conventional and Molecular methods. , ( ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Soltaninezhad, B. (2018). Effect of chitosan nanocomposite film containing nanoparticles of Titanium dioxide, nanocellulose and Carum Copticum Nano-essential oil on microbial quality, sensory properties and growth of inoculated some of food borne pathogen bacteria in hamburgers stored at 4 C. , (Doctoral dissertation of ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Behmanesh, V. (2018). Effect of Chitosan coating Nano-emulsion containing Ziziphora clinopodioides essential oil and Nisin against inoculated Listeria monocytogenes on vacuum-packed chicken meat. , (Master's thesis of ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Barati Karizno, M. (2018). Modeling of the effect of time, temperature, type and concentration of organic acids on antimicrobial activity of electrolyzed water, and the effect of its optimum treatment on shelf life of chicken meat and growth of Listeria monocytogenes, Salmonella enteritidis, Staphylococcus aureus. , (Master's thesis of ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.
Vafaei, P. (2018). Effect of starch nanocomposite film containing nanoparticles of titanium dioxide - nanocellulose and Ajowan nano-essential oil on growth of inoculated of Escherichia coli O157:H7in hamburgers at 4 C. , (Master's thesis of ). Faculty of Veterinary medicine, Ferdowsi University of Mashhad, Mashhad.

Recent research projects

Shahsavani, Davar,mohebalian, Hadi,salari, Amir,safaeian, Sara (2018). Investigation of the effect of diet supplemented sourdough on gowth performance,biochemical and haemato-immunological parameters of cyprinus carpio
Mohsenzadeh, Mohammad,,,,,maleki, Mohammad (2018). The effect of gellan, guar and persian gums on the physical and functional characteristics of caseinate and gelatin edible films

Contact Information

Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad

Faculty of Veterinary Sciences, Department of Food Hygiene and Aquaculture

Phone: +985138805624