Department of Food Science and Technology

The aim of the Department of Food Science and Technology is to train professionals who can maintain industrial facilities in food manufacturing with their scientific knowledge, and to support the development of these industries in agricultural-industrial regions in addition to participating in academic and research activities of this program.
The educational mission of the Food Science in the undergraduate program is to provide students with scientific information on the nature, properties, and characteristics of foods based on Biochemistry, Chemistry, Microbiology, Physics, Statistics, Mathematics and other sciences. The curriculum is designed to offer a broad undergraduate program in the basic sciences on which to build technical competence in Food Science and Technology. Graduates will be able to apply science and engineering principles to better anticipate and describe the changes occurring during food processing and storage, as well as preserve and ensure the safety and microbial stability of food products. They will also be able to adapt and develop methods to analyze and conduct experiments on foodstuffs through competency in the following core knowledge areas:

  • Food microbiology
  • Food engineering
  • Applied food science

The Master’s program in Food Science and Technology provides graduate students with multidisciplinary and specialized professional education and considerable research opportunities, ranging from Food Fermentation to Chemical Analysis, from Food Safety to Dairy Sciences, and from Food Technology to Food Engineering. Additionally, the program enables students to be engaged in discovery and application of their knowledge in order to face the challenges in food processing and innovation-from raw material production to product utilization by the consumer. We also help promote interactions with other related areas of expertise, as well as encourage development of written and oral communication skills through course work, seminars and group meeting presentations. Graduates get prepared for scientific activities and are able to make a valuable contribution to industrial, healthcare, governmental agencies, and educational institutions.
Educational areas of specialization in the M.S. program are:

  • Food Technology
  • Food Engineering
  • Food Chemistry
  • Food Microbiology (Food Biotechnology)

The Ph.D. program in Food Science intends to devise a comprehensive scheme for instructing professionals in various fields of research related to food science and technology. This training qualifies the PhD students to carry out projects in order to advance food processes and products. We also try to empower academics by both applied and theoretical methods in teaching and research. This strategy helps graduates be equipped with suitable skills for research and production. Graduates are capable of providing effective human resources for food industry, government institutions, other universities, research and development organizations and other teaching and technical agencies.
Educational areas of specialization in the Ph.D. program are:

  • Food Technology
  • Food Engineering
  • Food Biotechnology    More

Head of the Department of Food Science and Technology
Mostafa_Mazaheri_Tehrani
Mostafa Mazaheri Tehrani
Associate Professor
Department of Food Science and Technology
mmtehrani@um.ac.ir
+985138805770


Concentration areas offered by the Department of Food Science and Technology
Areas Bachelor's Master's Ph.D
Food Science and Technology
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Technology
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Food Engineering -
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Food Biotechnology
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Food Science -
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Academic staff

Mohammad Reza Edalatian  Dovom
Associate Professor
Reza Farhoosh
Professor
Arash Koocheki
Professor
Mostafa Mazaheri Tehrani
Professor
Marzieh Moeenfard
Assistant Professor
Mohebbat Mohebbi
Professor
Seyed Mohammad Ali Razavi
Professor
Nasser Sedaghat
Professor
Fakhri Shahidi
Professor
Farideh Tabatabaei Yazdi
Professor
Masoud Taghizadeh
Associate Professor
Mohammad Javad Varidi
Professor
Mehdi Varidi
Associate Professor
Masoud Yavarmanesh
Associate Professor

Research

Recent books

Razavi, S., & Irani, M. (2019). Food Applications of Nanotechnology-Chapter 13: Green Polymers Nanocomposites Applied In Food Packag.
Razavi, S. (2019). Emerging natural hydrocolloids: rheology and functions.
Koocheki, A., & محمدعلی حصاری نژاد (2019). Emerging Natural Hydrocolloids Rheology and Functions- Chapter 8: Qodume Shirazi Seed Gum.
Koocheki, A., & محمدعلی حصاری نژاد (2019). Emerging Natural Hydrocolloids Rheology and Functions- Chapter 10: Qodume Shahri Seed Gum.
Koocheki, A., Razavi, S., & Mousavi, S. (2019). Emerging Natural Hydrocolloids Rheology and Functions- Chapter 16: Marshmallow Flower Gum.

Recent journal articles

Habibi Najafi, M., Fatemi, S., & Tavakkoli Fadiheh, M. (2019). Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics. International Journal of Peptide Research and Therapeutics, 25 (1), 367-377.
Allahdad, Z., Varidi, M., R. Zadmard, Ali Akbarsaboury, & Thomas Haertle (2019). Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies. Food Chemistry, 277 (8), 96-106.
Nooshkam, M., Varidi, M., & Bashash, M. (2019). The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chemistry, 275 (6), 644-660.
Allahdad, Z., Nasiri, M., Varidi, M., & Varidi, M. (2019). Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils. Journal of Food Engineering, 244 (5), 202-211.
Irani, M., Razavi, S., El-sayed M. Abdel-aal, Pierre Hucl, & Carol Ann Patterson (2019). Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel. International Journal of Biological Macromolecules, 124 (3), 270-281.
Javidi, F., Razavi, S., & A. M. Amini (2019). Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study. Food Hydrocolloids, 90 (5), 172-181.
Nikzade, V., Sedaghat, N., Tabatabaei Yazdi, F., Ghoddusi, H., & Saadatmand, M. (2019). Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging. Journal of Food Science and Technology, 56 (2), 663-673.
Kashaninejad, M., & Razavi, S. (2019). The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach. Journal of Food Measurement and Characterization, (0), 0-0.
Tavakkoli Fadiheh, M., Habibi Najafi, M., & Mohebbi, M. (2019). Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt. Heliyon, 5 (2), 1-17.
Toorani, M., Farhoosh, R., Mohamadtaghi Golmakani, & Sharif, A. (2019). Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils. LWT- Food Science and Technology, 103 (4), 271-278.
Vajdi, M., Varidi, M., Varidi, M., & Mohebbi, M. (2019). Using electronic nose to recognize fish spoilage with an optimum classifier. Journal of Food Measurement and Characterization, (0), 0-0.
Monjazeb, L., Yavarmanesh, M., & Koocheki, A. (2019). Controlled release of nisin from polyvinyl alcohol - Alyssum homolocarpum seed gum composite films: Nisin kinetics. Food Bioscience, 28 (1), 133-139.
Feyzi, S., Varidi, M., Housaindokht, M. (2019). Binding of Safranal to Whey Proteins in Aqueous Solution: Combination of Headspace Solid-Phase Microextraction/Gas Chromatography with Multi Spectroscopic Techniques and Docking Studies. Food Chemistry, 287 (0), 313-323.
Mozafarpour, R., Koocheki, A., & Varidi, M. (2019). Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property. Food Hydrocolloids, 93 (1), 361-373.
Javad Tavakoli, Sedaghat, N., & Amin Mousavi Khaneghah (2019). Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil. Journal of Food Processing and Preservation, (), -.
Tabatabaei Yazdi, F., Fallah, F., Vasiee, A., Behrooz Alizadeh Behbahani, Samira Moradi, Mortazavi, S., & Roshanak, S. (2019). Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans. Micobial Pathogenesis, 131 (), 246-253.
Nik Nia, S., Razavi, S., & Varidi, M. (2019). Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study. , 14 (6), 101-111.
Javidi, F., Razavi, S., & Asad Mohammad Amini (2019). Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer. Starch, 13 (2), 1299-1309.
Davoudi Moghadam, H., Shahidi, F., Tabatabaei Yazdi, F., Mahboobe Sarabi Jamab, & Zarrin Eshaghi (2019). Biological detoxification of Monascus purpureus pigments by heat‐treated Saccharomyces cerevisiae. Journal of the Science of Food and Agriculture, 99 (9), 4439-4444.
Behrooz Alizadeh Behbahan, & Shahidi, F. (2019). Melissa officinalis Essential Oil: Chemical Compositions, Antioxidant Potential, Total Phenolic Content and Antimicrobial Activity. Nutrition and Food Sciences Research, 6 (1), 17-25.
Ansarifar, E., Shahidi, F., Mohebbi, M., Ramezanian, N., Koocheki, A., & Amirhossein Mohamadian (2019). Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method. LWT- Food Science and Technology, 115 (115), 107884-107895.
Monjazeb, L., Koocheki, A., & Yavarmanesh, M. (2019). Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film. Food Biophysics, 14 (2), 120-131.
Jalili Hassan Kyadeh, S., Farhoosh, R., Koocheki, A. (2019). پایداری میکروکپسول تولید شده از روغن ماهی کیلکا با استفاده از خواص عملکردی هیدرولیز پوست ماهی کپور نقره‌ای (Hypophthalmichthys molitrix). , 27 (6), 67-79.
Vasiee, A., Mortazavi, S., Mojtaba Sankian, Tabatabaei Yazdi, F., Mahmoud Mahmoudi, & Shahidi, F. (2019). Antagonistic activity of recombinant Lactococcus lactis NZ1330 on the adhesion properties of Escherichia coli causing urinary tract infection. Micobial Pathogenesis, 133 (), 103547-103547.
Nooshkam, M., Fallah, F., Zareie, Z., Tabatabaei Yazdi, F., Shahidi, F., & Mortazavi, S. (2019). Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction. Food Science and Biotechnology, 28 (6), 1861-1869.
Alghooneh, A., Behrouzian, F., Tabatabaei Yazdi, F., Razavi, S. (2019). Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study. Journal of Food Safety, 39 (5), -.
Zareie, Z., Tabatabaei Yazdi, F., & Mortazavi, S. (2019). Optimization of gamma-aminobutyric acid production in a model system containing soy protein and inulin by Lactobacillus brevis fermentation. Journal of Food Measurement and Characterization, 13 (4), 2626-2636.
Mohammadi Moghaddam, T., & Razavi, S. (2019). Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernels. Journal of Nuts, 10 (1), 79-93.
Alamatian, S., Mohebbi, M., Varidi, M. (2019). Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep. Meat Science, 156 (1), 231-239.
Majdi, H., Abolfazli Esfahani, J., & Mohebbi, M. (2019). Optimization of convective drying by response surface methodology. Computers and Electronics in Agriculture, 156 (), 574-584.
Hosseini, Z., Habibi Najafi, M., Yavarmanesh, M., & Angila Ataei Pirkooh (2019). The Human Cathelicidin LL-37, a Defensive Peptide Against Rotavirus Infection. International Journal of Peptide Research and Therapeutics, 26 (2), 911-919.
Habibi Najafi, M., Andres Leufven, Edalatian Dovom, M., Sedaghat, N. (2019). Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis. Food Science and Nutrition, (), -.
Heydari, F., Varidi, M., Varidi, M., & Mohebbi, M. (2019). ارزیابی کیفی برگر شتر با استفاده از تجزیه و تحلیل مولفه اصلی. , 14 (6), 139-146.
Khatib, N., Varidi, M., Mohebbi, M., Varidi, M. (2019). Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method. Journal of Food Processing and Preservation, 43 (9), -.
Khoshnoodinia, S., & Sedaghat, N. (2019). Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage. Journal of Food Processing and Preservation, 43 (10), e14121-e14130.
Tanhaeian, A., Habibi Najafi, M., Rahnama Vosough, P., & Azghandi, M. (2019). Production of a Recombinant Peptide (Lasioglossin LL ΙΙΙ) and Assessment of Antibacterial and Antioxidant Activity. International Journal of Peptide Research and Therapeutics, (), -.
Varidi, M., Varidi, M., Vajdi, M., Sharifpour, M., & Akbarzadeh Totonchi, M. (2019). Best Precision–Recall Confidence Threshold and F-Measure to Determine Quality of Camel Meat by Support Vector Regression Based Electronic Nose. International Journal of Food Engineering, 0 (0), -.
Habibi Nodeh, F., Farhoosh, R., & Sharif, A. (2019). Frying stability time of olive oils estimated from the oxidative stability index. Journal of Food Measurement and Characterization, 13 (3), 1831-1838.
Monjazeb, L., Yavarmanesh, M., & Koocheki, A. (2019). In vitro release study of nisin from active polyvinyl alcohol-Alyssum homolocarpum seed gum films at different temperatures. Polymer Testing, 79 (), 106032-106038.
Alghooneh, A., Razavi, S., & Stefan Kasapis (2019). Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties. Journal Of Texture Studies, (), -.
Alghooneh, A., Razavi, S., & Stefan Kasapis (2019). A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena. Food Biophysics, (), -.
Mehditabar Andevari, H., Razavi, S., & Javidi, F. (2019). Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream. International Journal of Dairy Technology, (), -.
Vasiee, A., Tabatabaei Yazdi, F., Mortazavi, S., Mojtaba Sankian, & Shahidi, F. (2019). Analysis of different signal peptides for the secretory production of Ama r 2 in gram-positive systems (Lactococcus lactis). Micobial Pathogenesis, 138 (), 103819-103826.
Morteza Khomeiri, Razavi, S. (2019). Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45. LWT- Food Science and Technology, 118 (), 108758-108467.
Alghooneh, A., Razavi, S., & Behrouzian, F. (2019). Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties. Journal Of Texture Studies, (), -.
Joghataee, M., Shahidi, F., Mortazavi, S. (2019). Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains. Journal of the Science of Food and Agriculture, 99 (15), 6680-6688.
Yarabbi, H., Mortazavi, S., Yavarmanesh, M., & Javadmanesh, A. (2019). In Silico Study of Different Signal Peptides to Express Recombinant Glutamate Decarboxylase in the Outer Membrane of Escherichia coli. International Journal of Peptide Research and Therapeutics, (), -.
Tolou, M., Tabatabaei Yazdi, F., Mortazavi, S., & Edalatian Dovom, M. (2019). Identification of Alkaline Protease Producing Bacilli from Sludge of Bactofuge and Separator Using Culture–Based and Molecular Techniques. Journal of Agricultural Science and Technology, 21 (7), 1819-1830.
Farhoosh, R. (2019). Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat. Food Science and Nutrition, 7 (12), 4007-4013.
Mohammadi Moghaddam, T., & Razavi, S. (2019). Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of Gravimetrical Properties of Roasted Pistachio Nuts and Kernels. Journal of Nuts, 10 (2), 117-125.
Shahidi, F. (2019). Extending the shelf-life of sponge cake by an optimized level of jujube fruit flour determined using custom mixture design. British Food Journal, 121 (12), 3208-3232.
Malekiayask, M., Shahidi, F., Varidi, M. (2019). Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment. Journal of Food Process Engineering, 43 (2), -.
Samadi Ghorbani, N., Mazaheri Tehrani, M., Haddad Khodaparast, M., & Farhoosh, R. (2019). Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread. Acta Alimentaria, 48 (2), 160-168.
Yaghbani, M., Koocheki, A., Mortazavi, S. (2019). بررسی تآثیر شرایط پیش تیمار اکستروژن بر خصوصیات فیزیکوشیمیایی مخلوط آرد بدون گلوتن برنج و ذرت. , (), -.
Mortazavi, S. (2019). Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread. Food Control, 95 (2019), 298-307.

Recent research projects

Shahidi, Fakhri,,pirkhezranian, Zana,roshanak, Sahar,maleki, Mohammad (2019). The effect of different cold plasma treatments on increasing the shelf-life of hamburger
Shahidi, Fakhri,,roshanak, Sahar,, (2019). Feasibility of preparation gelatin-based biocomposite film containing nanoemulsion of Rosemary Essential Oil and Root Extract of Chubak Plant and evaluation of its physicomechanical, antioxidant properties.
Mortazavi, Sayed Ali,afsharian, Shahnaz,vasiee, Alireza,fallah, Fereshteh,tabatabaei Yazdi, Farideh (2019). Evaluation of Gamma Aminobutyric Acid Production by Lactococcus lactis NZ1330 in a specific culture medium and optimizing the fermentation process in dairy sludge base medium
Tabatabaei Yazdi, Farideh,,,fallah, Fereshteh (2019). Determination of chemical composition, antimicrobial effect, cytotoxicity and interaction of cinnamon essential oil with chloramphenicol, gentamicin and nalidixic acid antibiotics on a number of pathogenic microorganisms in vitro
Shahidi, Fakhri,sekhavati, Mohammad Hadi,pirkhezranian, Zana,soradeghi Toopkanloo, Atefeh,roshanak, Sahar (2019). Evaluation of synergistic effects of cLFchimera-antibiotics against some foodborne pathogens
Sedaghat, Nasser,roshanak, Sahar,entezari, Asma (2019). Application of Zein Based Coatings and Hydro-Alcoholic Extract of Pegamum harmala to Preserve Internal Quality and Destroy Salmonella enteritidis in Eggshell
Mohebbi, Mohebbat,koocheki, Arash,ghaitaranpour, Arash (2019). Application of Multi-Agent Systems in Modeling of Baking Process
Razavi, Seyed Mohammad Ali,kashaninejad, Morteza (2019). The optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm optimization
Tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali,vasiee, Alireza,falah, Fereshteh (2019). Production of probiotic ice cream by Lactobacillus brevis PML1 with different levels of inulin and its effect on physicochemical and microbial properties
Razavi, Seyed Mohammad Ali,, (2019). Characterization of biodegradable active film containing polycaprolactone-polylactic acid containing green tea extract for cocktail sausage packaging
 

Contact Information

Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad

Faculty of Agriculture, Department of Food Science and Technology

Phone: +985138804649-5770

Fax: +985138807143