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 at 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 chemistry and analysis, food microbiology, food engineering, and 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 promoting interactions with other related disciplines, as well as encouraging development of written and oral communication skills through course work, seminars and group meeting presentations. Graduates are prepared for scientific activities and are able to make a valuable contribution to industrial, healthcare, governmental agencies, and educational institutions.

Educational concentrations in the M.S. program are: Food Technology, Food Engineering, Food Chemistry, Food Microbiology (Food Biotechnology)

The PhD 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 do 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 help graduates be equipped with suitable skills for research and production. Graduates are capable to provide effective human resources for food industry, government institutions, other universities and research and development organizations and other teaching and technical agencies.

Educational concentrations in the Ph.D. program are: Food Technology, Food Engineering, and 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
Assistant Professor
Mohammad Elahi
Assistant Professor
Reza Farhoosh
Professor
Mohammad B Habibi Najafi
Professor
Arash Koocheki
Associate Professor
Mostafa Mazaheri Tehrani
Professor
Mohebbat Mohebbi
Professor
Seyed Mohammad Ali Razavi
Professor
Nasser Sedaghat
Associate Professor
Fakhri Shahidi
Professor
Farideh Tabatabaei Yazdi
Professor
Masoud Taghizadeh
Assistant Professor
Mehdi Varidi
Associate Professor
Mohammad Javad Varidi
Associate Professor
Masoud Yavarmanesh
Assistant Professor

Research

Recent books

Razavi, S., & Mohammad Amini, A. (2016). Novel Approaches of Nanotechnology in Food: Vol. 1, Chapter 8: Starch nanomaterials: A state-of-the.
Razavi, S., & Naji Tabassi, S. (2016). Advances in Food Rheology and Its Applications-Chapter 17: Rheology and Texture of Basil Seed Gum.
Habibi Najafi, M. (2016). Proteolytic System of Lactobacilli: A Case Study.

Recent journal articles

Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Noorbakhsh, H., Fatemeh Riazi, Jajarmi, A., & Tabatabaie Yazdy, F. (2016). Study of the Antibacterial Activity of Methanolic and Aqueous Extracts of Myrtus communis on Pathogenic Strains Causing Infection. Zahedan Journal of Research in Medical Sciences, 18 (2), 1-7.
Tabatabaei Yazdi, F., Alizadeh Behbahani, B., Vasiee, A., Mortazavi, S., & Tabatabaie Yazdy, F. (2016). Antifungal activity of extracts Biarum carduchorum (Kardeh) on Aspergillus fumigatus and Penicillium expansum in vitro. Zahedan Journal of Research in Medical Sciences, 18 (4), 1-7.
Habibi Najafi, M., Amir Pourfarzad, Zahedi, H., Ahmadian Koochaksaraei, Z., & Haddad Khodaparast, M. (2016). Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses. Journal of Food Science and Technology, 53 (1), 220-209.
Razavi, S., Mohebbi, M., & Beijan Malaekeh-nikouei (2016). New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization. Food Hydrocolloids, 52 (1), 350-358.
Farhoosh, R., Johnny, S., Asnaashari, M., Molaahmadibahraseman, N., & Sharif, A. (2016). Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chemistry, 194 (1), 128-134.
Javidi, F., Razavi, S., Behrouzian, F., & Alghooneh, A. (2016). The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids, 52 (1), 625-633.
Yousefi, A., & Razavi, S. (2016). Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition,. Journal of Food Process Engineering, 39 (1), 31-43.
Rezaei Garekany, M., Farhoosh, R., Ngoc Pham, Ronald J. Quinn, & Mehrdad Iranshahi (2016). Dereplication of antioxidant compounds in Bene (Pistacia atlanticasubsp. mutica) hull using a multiplex approach of HPLC–DAD, LC–MS and 1H NMR techniques. Journal of Pharmaceutical and Biomedical Analysis, 117 (1), 352-362.
Hajimohamadi Farimani, R., Habibi Najafi, M., Edalatian Dovom, M., Bahrami, A., & Baltasar Mayo (2016). Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurt. European Food Research and Technology, 242 (4), 517-526.
Noshad, M., Mohebbi, M., Koocheki, A., & Shahidi, F. (2016). Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. Journal of Dispersion Science and Technology, 37 (1), 56-65.
Pazhouhanmehr, S., Farhoosh, R., Sharif, A. (2016). Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter. Food Chemistry, 190 (1), 748-754.
Shahiri Tabarestani, H., Sedaghat, N., M. Jahanshahi, A. Motamedzadegan, & Mohebbi, M. (2016). Physicochemical and Rheological Properties of White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin. International Journal of Food Properties, 19 (12), 2788-2804.
Ebrahimi, S., Koocheki, A., Elnaz Milani, & Mohebbi, M. (2016). Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film. Food Hydrocolloids, 54 (2), 302-314.
Khalilian, M., & Mohebbi, M. (2016). Spray Drying and Process Optimization of Carrot–Celery Juice. Journal of Food Processing and Preservation, 40 (2), 212-225.
Fakhreddin Salehi, & Razavi, S. (2016). Modeling of waste brine nanofiltration process using artificial neural network and adaptive neuro-fuzzy inference system. Desalination and Water Treatment, 57 (7), 14369-14378.
Fathi, M., Mohebbi, M., & Koocheki, A. (2016). Some physico-chemical properties of Prunus armeniaca L. gum exudates. International Journal of Biological Macromolecules, 82 (0), 744-750.
Fatemeh Sadat Mostafavi, Rassoul Kadkhodaee, Bahareh Emadzadeh, & Koocheki, A. (2016). Preparation and characterization of tragacanth–locust bean gumedible blend films. Carbohydrate Polymers, 139 (1), 20-27.
Taghizadeh, M., Fathi, M., & Lal Sajjadi, A. (2016). Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs. Acta Alimentaria, 45 (1), 119-128.
Razmkhah, S., M. A. Mohammadifar, Razavi, S., & M. Tutor Ale (2016). Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties. Carbohydrate Polymers, 141 (2), 166-174.
Mohammad Amini, A., & Razavi, S. (2016). A fast and efficient approach to prepare starch nanocrystals from normal corn starch. Food Hydrocolloids, 57 (3), 132-138.
Mahdaviyan Mehr, H., Koocheki, A., & Mohebbi, M. (2016). Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature. Journal of Food Measurement and Characterization, 10 (1), 166-176.
Alghooneh, A., Razavi, S., & Mousavi, S. (2016). Nanofiltration treatment of tomato paste processing wastewater: Process modeling and optimization using response surface methodology. Desalination and Water Treatment, 57 (21), 9609-9621.
Azizpour, M., Mohebbi, M., & Haddad Khodaparast, M. (2016). Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative Food Science and Emerging Technologies, 34 (0), 122-126.
Amiryousefi, M., Mohebbi, M., Shiva Golmohammadzadeh, & Koocheki, A. (2016). Encapsulation of caffeine in hydrogel colloidosome: optimization of fabrication, characterization and release kinetics evaluation. Flavour and Fragrance Journal, 31 (2), 163-172.
Irani, M., Razavi, S., El-sayed M. Abdel-aal, & Taghizadeh, M. (2016). Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels. Starch, 68 (11), 1203-1214.
Irani, M., Razavi, S., El-sayed M. Abdel-aal, Pierre Hucl, & Carol Ann Patterson (2016). Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starch. International Journal of Biological Macromolecules, 87 (6), 123-129.
Farhoosh, R., Sharif, A., Asnaashari, M., Johnny, S., & Molaahmadibahraseman, N. (2016). Temperature-dependent mechanism of antioxidant activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in fish oil. Journal of the American Oil Chemists Society, 93 (4), 555-567.
Razavi, S., Alghooneh, A., Behrouzian, F., & Steve W. Cui (2016). Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology. Food Hydrocolloids, 60 (10), 67-79.
Salar Bashi, D., Mortazavi, S., Mostafa Shahidi Noghabi, Bibi Sedigheh Fazly Bazzaz, Sedaghat, N., Mohammad Ramezani, & Iman Shahabi Ghahfarrokhi (2016). Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticles. Carbohydrate Polymers, 140 (1), 220-227.
Hamid Nazari, Yavarmanesh, M., & Haddad Khodaparast, M. (2016). In vitro Study to Evaluate the Antibacterial Effect of Pistacia khinjuk Stocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes). Journal of Essential Oils Bearing Plants, 19 (1), 125-133.
Razmkhah, S., Razavi, S., Mohammad Amin Mohammadifar, Koocheki, A., & Marcel Tutor Ale (2016). Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties. International Journal of Biological Macromolecules, 88 (7), 553-564.
Rastegar, A., Tabatabaei Yazdi, F., Mohebbi, M., & Alizadeh Behbahani, B. (2016). APPLICATION OF DIGITAL IMAGE PROCESSING IN MONITORING SOME PHYSICAL PROPERTIES OF TARKHINEH DURING DRYING. Journal of Food Processing and Preservation, 39 (6), 1-9.
Razavi, S. (2016). New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization. Carbohydrate Polymers, 149 (20), 140-150.
Masoud Najaf Najafi, Vahideh Hosaini, Ali Mohammadi Sani, & Koocheki, A. (2016). Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions. Food Hydrocolloids, 59 (1), 2-8.
Miri, M., Jebrail Movaffagh, Habibi Najafi, M., Masoud Najaf Najafi, Behrouz Ghorani, & Koocheki, A. (2016). Optimization of Elecrospinning Process of Zein Using Central Composite Design. Fibers and Polymers, 17 (5), 769-777.
Razmkhah, S., Razavi, S., & Mohammad Amin Mohammadifar (2016). Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study. Food Hydrocolloids, 61 (12), 358-368.
Hedayati, S., Shahidi, F., Koocheki, A., Asgar Farahnaky, & Mahsa Majzoobi (2016). Comparing the effects of sucrose and glucose on functional propertiesof pregelatinized maize starch. International Journal of Biological Macromolecules, 88 (2), 499-504.
Hedayati, S., Shahidi, F., Koocheki, A., Asgar Farahnaky, & Mahsa Majzoobi (2016). Physical properties of pregelatinized and granular cold water swellingmaize starches at different pH values. International Journal of Biological Macromolecules, 91 (2), 730-735.
Razieh Eivazlou, & Razavi, S. (2016). Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties. International Journal of Biological Macromolecules, 91 (10), 1018-1024.
Razmkhah, S., Razavi, S., Mohammad Amin Mohammadifar, Marcel Tutor Ale, & Hassan Ahmadi Gavlighi (2016). Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties. Carbohydrate Polymers, 153 (11), 14-24.
Samane Hatami, Ali Mohamadi Sani, & Yavarmanesh, M. (2016). Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran. Nutrition and Food Science, 46 (3), 388-395.
Fariba Ghiamati, Yavarmanesh, M., Morteza Khomeiri, & Yahya Maghsoudlou (2016). Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe’s milk. International Journal of Dairy Technology, 69 (3), 441-451.
Fariba Ghiamati Yazdi, Yavarmanesh, M., Morteza Khomeiri, & Mahdavi, M. (2016). Microbial Safety of Masske: A Traditional Butter from South of Khorasan, Genetic Similarity of Pathogenic Bacteria Indicators. Infection, Epidemiology and Medicine, 2 (3), 14-19.
Hedayati, S., Shahidi, F., Koocheki, A., Asgar Farahnaky, & Mahsa Majzoobi (2016). Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose. International Journal of Food Science and Technology, 10 (5), 1-8.
Hedayati, S., Mahsa Majzoobi, Shahidi, F., Koocheki, A., & Asgar Farahnaky (2016). Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches. Food Chemistry, 8 (5), 602-608.
Razavi, S., Mortazavi, S., & Mazaheri Tehrani, M. (2016). Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology. , 11 (6), 719-728.
Maryam Asnaashari, Farhoosh, R., & Reza Farahmandfar (2016). Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network. Journal of the Science of Food and Agriculture, 96 (13), 4594-4602.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Mohammad Ali Hesarinejad, Mortazavi, S., & Mohebbi, M. (2016). Plantago major Seed Mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydrate Polymers, 155 (2017), 68-77.
Mahdavian Mehr, H., Farhoosh, R., & Sharif, A. (2016). Mechanism of the Inhibitory Effect of Hydroxytyrosol on Lipid Oxidation in Different Bulk Oil Systems. Journal of the American Oil Chemists Society, 93 (9), 1233-1242.
Fathi, M., Mohebbi, M., & Koocheki, A. (2016). Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties. Food Hydrocolloids, 61 (0), 946-955.
Parvin Sharayei, & Farhoosh, R. (2016). Improved frying stability of canola Oil Blended With Palm Olein And Virgin Olive Oils As Affected By Bene Kernel Oil And its Unsaponifiable Matter. European Journal of Lipid Science and Technology, 118 (10), 1495-1506.
Vasiee, A., Alizadeh Behbahani, B., Tabatabaei Yazdi, F., & Samira Moradi (2016). Optimization of the production conditions of the lipase produced by Bacillus cereus from rice flour through Plackett-Burman Design (PBD) and response surface methodology (RSM). Micobial Pathogenesis, 101 (1), 36-43.
Mirabolhassani, E., Ali Rafe, & Razavi, S. (2016). The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gum. International Journal of Biological Macromolecules, 93 (12), 623-629.
Ghollasi Mood, F., Mohsenzadeh, M., Housaindokht, M., & Varidi, M. (2016). Quality changes of air-packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life. Journal of Food Safety, 0 (0), 0-0.
Akbarian, M., Koocheki, A., Mohebbi, M., & Elnaz Milani (2016). Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate. Journal of Food Science and Technology, 53 (10), 3761-3769.
Behrouzian, F., Mohammad Amini, A., Alghooneh, A., & Razavi, S. (2016). Characterization of dietary fiber from coffee silverskin: An optimization study using response surface methodology. Bioactive Carbohydrates and Dietary Fibre, 8 (2), 58-64.
Mahdavian Mehr, H., Farhoosh, R., & Sharif, A. (2016). Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree. Journal of the American Oil Chemists Society, 93 (12), 1655-1661.
Mehraban, A., Edalatian Dovom, M., Haddad Khodaparast, M., & Masoumeh Mehraban Sang Atash (2016). Effect of Salvia chorassanica Root Aqueous, Ethanolic and Hydro Alcoholic Extracts on Staphylococcus aureus, Enterococcus faecalis, Salmonella typhimurium and Escherichia coli. Zahedan Journal of Research in Medical Sciences, 18 (11), 1-7.
M. Fathi, & Razavi, S. (2016). The effect of some processing parameters on mechanical and image texture properties of fried carrot. , 12 (3), 340-349.
Khalilian, M., Mohebbi, M., Koocheki, A., & Elnaz Milani (2016). The effect of different emulsifiers on the eggless cake properties containing WPC. Journal of Food Science and Technology, 55 (11), 3894-3903.
Shokrollahi Gavzan, F., & Taghizadeh, M. (2016). Date seed as a new source of dietary fiber: physicochemical and baking properties. International Food Research Journal, 23 (6), 2419-2425.
Zia Foroughi, A., Ali Reza Yousefi, & Razavi, S. (2016). A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters. International Journal of Food Engineering, 12 (9), 901-910.
Gavahian, M., Farhoosh, R., A.farahnaky, K.javadian, & Shahidi, F. (2016). Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods. , 11 (6), 729-737.
E. Milani, Shahidi, F., Mortazavi, S., & Saeedi, M. (2016). Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese During Ripening using 16S rRNA Gene Sequence Analysis. Journal of Food Processing and Preservation, 39 (6), 1-8.
Yazdi, M., Yavarmanesh, M., Bahreini, M., & Mohebbi, M. (2016). Preliminary Source Tracking of Male-Specific (F+) RNA Coliphage on Lettuce as a Surrogate of Enteric Viruses Using Reverse Transcription-PCR. Food and Environmental Virology, 9 (1), 103-113.
Younes Zahedi, Varidi, M., & Varidi, M. (2016). Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and Their Effect on Meat Quality Traits. Food Technology and Biotechnology, 54 (3), 324-334.
S.m. Meshkani, Mortazavi, S., A. H. Elhami Rad, & A. Beigbabaei (2016). Optimization of Protein Extraction and Evaluation of Functional Properties of Tomato Waste and Seeds from Tomato Paste Plants. Biosciences Biotechnology Research Asia, 13 (4), 2387-2401.

Recent research projects

Tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali,alizadeh Behbahani, Behrooz,vasiee, Alireza (2016). Evaluation of diversity of lactic acid bacteria of Mashhad traditional Doogh using 16sr RNA gene analysis method and determination of probiotic and antibacterial properties of the isolated strains
Khalilian, Mohammad,mohebbi, Mohebbat (2016). Physicochemical and functional properties of extracted mucilage from Melissa officinalis seed
Tabatabaei Yazdi, Farideh,shahidi, Fakhri,mortazavi, Sayed Ali,alizadeh Behbahani, Behrooz,vasiee, Alireza (2016). The effects of Mentha piperita and Rosmarinus officinalis essential oil on population dynamics of food poisoning and infection bacteria In Vitro
Koocheki, Arash,razavi, Seyed Mohammad Ali,hesarinejad, Mohammad Ali (2016). Effect of salt on rheological properties of LPS gum
 

Contact Information

Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad

Faculty of Agriculture, Department of Food Science and Technology

Phone: +985138804649-5770

Fax: +985138807143

Updated at : 2016-12-31

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