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
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Mostafa Mazaheri Tehrani |
| Associate Professor |
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| Department of Food Science and Technology |
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| mmtehrani@um.ac.ir |
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| +985138805770 |
| 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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Academic staff
Research
Recent books
Recent journal articles
Khoshbin, S., Moeenfard, M. (2023). Nano-gold mediated aptasensor for colorimetric monitoring of acrylamide: Smartphone readout strategy for on-site food control. Food Chemistry, 399 (), 133983-133992.
Ostadzadeh, M., Habibi Najafi, M., & Mohammad R. Ehsani (2023). Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity. Food Science and Nutrition, 11 (1), 350-363.
Sahraneshin Samani, S., Seyed Mohammadtaghdisi, Mortazavi, S., Tabatabaei Yazdi, F., & Khalil Abnous (2023). A novel electrochemical biosensor for detection of micrococcal nuclease in milk based on a U-shaped DNA structure. Talanta, 253 (123989), 123989-123998.
Shahrampour, D., Razavi, S., & Sadeghi, A. (2023). Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable films based on polycaprolactone/polylactic acid and its application in cocktail sausage preservation. Journal of Food Measurement and Characterization, 17 (1), 1058-1067.
Razavi, S. (2023). Fabrication and characterization of novel biodegradable active films based on Eremurus luteus root gum incorporated with nanoemulsions of rosemary essential oil. Progress in Organic Coatings, 175 (2), 107360-107360.
Riazi, F., Mazaheri Tehrani, M., Volker Lammers, Volker Heinz, & Sobhan Savadkoohi (2023). Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena. Food Hydrocolloids, 136 (108304), 108304-10108318.
Edalatian Dovom, M., Habibi Najafi, M., Rahnama Vosough, P., Norouzi, N., Ebadi Nezhad Hosseini, S., & Baltasar Mayo (2023). Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology. Scientific Reports, 13 (440), 1-13.
Seyed Mohammad Reza Moosavi, & Farhoosh, R. (2023). A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process. Foods, 12 (2), 316-316.
Roshanak, S., Maleki, M., Mahmood Alizadeh Sani, Milad Tavassoli, Pirkhezranian, Z., & Shahidi, F. (2023). The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties. International Journal of Food Microbiology, 388 (), 110066-110075.
Zamani, Z., & Razavi, S. (2023). Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch. LWT- Food Science and Technology, 174 (), 114453-114462.
Varidi, M., & Alkobeisi, F. (2023). Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream. Food Hydrocolloids, 135 (135), 108206-108218.
Afkhami, R., Varidi, M., Varidi, M. (2023). Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave. Food Hydrocolloids, 139 (), 108443-.
Faridi, A., & Mohebbi, M. (2023). A signal detection reminder methodology to evaluate effects of odor–taste-taste interactions to enhance the perceived saltiness. Food Research International, 165 (0), 112464-112475.
Faridi, A., & Mohebbi, M. (2023). The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties. Cereal Chemistry, 100 (2), 384-392.
Mozafarpour, R., & Koocheki, A. (2023). Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase. Ultrasonics Sonochemistry, 92 (1), 106278-10.
Falah, F., Mortazavi, S., Tabatabaei Yazdi, F. (2023). Production of cyclosporin A by Tolypocladium inflatum using dairy waste medium: optimization and investigation of the effect of ultrasound, high hydrostatic pressure, and pulsed electric field treatments on the morphology of fungus. Biomass Conversion and Biorefinery, (), -.
Kashaninejad, M., Razavi, S., & Salahi, M. (2023). Effects of Carboxymethyl Cellulose, Cress Seed Gum, whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Creamm. , 11 (4), 335-350.
Kazemianrad, F., Koocheki, A. (2023). Encapsulation of caffeine in sandwich structured Alyssum homolocarpum seed gum/PVA/gelatin nanofibers using electrospinning technique. Food Hydrocolloids, 140 (1), 108604-11.
Shahrampour, D., & Razavi, S. (2023). Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life. Food Science and Nutrition, 11 (6), 3131-3140.
Sedaghat, N., Rezaiyan, F. (2023). Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit. chemical and biological technologies in agriculture, 10 (1), -.
Afkhami, R., & Sedaghat, N. (2023). Preparation and characterization of active Cirish fructans–fish gelatin film: Physicochemical, antioxidant, and antimicrobial properties. Food Science and Nutrition, 11 (2), 709-721.
Shahidi, F. (2023). Fabrication and characterization of gallic-acid/nisin loaded electrospun core/shell chitosan/polyethylene oxide nanofiberous membranes with free radical scavenging capacity and antimicrobial activity for food packing applications. Food Bioscience, 53 (1), 102529-102539.
Yousefi, L., Habibi Najafi, M., & Edalatian Dovom, M. (2023). Production of Bioactive Peptides in Milk Using Two Native Strains of Levilactobacillus brevis. Applied Food Biotechnology, 10 (2), 103-111.
Tarahi, M., Mohamadzade Fakhr-davood, M., Ghaedrahmati, S., Roshanak, S., & Shahidi, F. (2023). Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder. Foods, 12 (7), 1478-1491.
Rezaei, Z., Salari, A., Haddad Khodaparast, M. (2023). Feasibility of biofilm production capacity by Levilactobacillus brevis isolated from motal cheese and evaluation of biofilm resistance produced in vitro and in yogurt. Arabian Journal of Chemistry, 16 (5), 104702-9.
Roshanak, S., Yarabbi, H., Shahidi, F., Tabatabaei Yazdi, F., & Javadmanesh, A. (2023). Effects of adding poly-histidine tag on stability, antimicrobial activity and safety of recombinant buforin I expressed in periplasmic space of Escherichia coli. Scientific Reports, 2023 (13), 5508-5508.
Nejatdarabi, S., & Mohebbi, M. (2023). Predicting the rehydration process of mushroom powder by multiple linear regression (MLR) and artificial neural network (ANN) in different rehydration medium. Journal of Food Measurement and Characterization, 17 (2), 1962-1973.
Varidi, M., Ahmadzadeh, S., & Nooshkam, M. (2023). Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Food Science and Nutrition, 11 (4), 2027-2035.
Ghayoomi, H., Habibi Najafi, M., Edalatian Dovom, M., & Amir Pourfarzad (2023). Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient. LWT- Food Science and Technology, 182 (), 114801-114807.
Pakseresht, S., Hadree, J., & Sedaghat, N. (2023). Characterization of active Cerish fructan‐sumac extract composite films: Physical, mechanical, and antioxidant properties. Food Science and Nutrition, 11 (7), 4170-4182.
Mahdavian Mehr, H., & Koocheki, A. (2023). Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles. Food Hydrocolloids, 143 (1), 108846-15.
Ghazanfari, N., Tabatabaei Yazdi, F., Mortazavi, S., & Morteza Mohammadi (2023). Using pulsed electric field pre-treatment to optimize coriander seeds essential oil extraction and evaluate antimicrobial properties, antioxidant activity, and essential oil compositions. LWT- Food Science and Technology, 182 (), 114852-.
Azari Anpar, M., Pascal Degraeve, Sandrine Ecochard, Kambiz Jahanbin, Ali Assifaoui, Isabelle Adt, Tabatabaei Yazdi, F., & Nadia Oulahal (2023). Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity. Food Control, 152 (), 109874-.
Elham Hasanvand, & Razavi, S. (2023). Fabrication and characterisation of milk proteins-chitosan complex coacervates. International Dairy Journal, 145 (9), 105716-105716.
Ghazanfari, N., Sahar Fallah, & Tabatabaei Yazdi, F. (2023). Optimization of fermentation culture medium containing food waste for l-glutamate production using native lactic acid bacteria and comparison with industrial strain. LWT- Food Science and Technology, 184 (), 114871-.
Khalilian Movahhed, M., Mohebbi, M., Carole Tournier, & Charlotte Sinding (2023). Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches. European Food Research and Technology, 249 (7), 1925-1933.
Pakseresht, S., Mazaheri Tehrani, M., Farhoosh, R., & Koocheki, A. (2023). Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels. Journal of the Science of Food and Agriculture, 103 (8), 4184-4194.
Sarfaraz Khabaz, E., Jaldani, S., & Farhoosh, R. (2023). Unusual multiphase peroxidation of sunflower oil: A kinetic study. LWT- Food Science and Technology, 184 (), 114981-114981.
Baghalian, A., Shahsavani, D., Roshanak, S., Alidadi, S., Marina Paolucci, & Ahmadniaye Motlagh, H. (2023). Effects of Dietary Supplementation of Peppermint Extract on Growth Performance, Intestinal Microbiota, Liver and Intestine Histopathology of Cyprinus carpio. Annals of Animal Science, 23 (4), 1191-1199.
Khaloo Kermani, P., Moeenfard, M., Farhoosh, R., & Arminda Alves (2023). Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA. Journal of Food Measurement and Characterization, 17 (5), 5034-5044.
Zeraat Pisheh, F., Mosallaie, F., Sanaei Ardakani, F., Falah, F., & Tabatabaei Yazdi, F. (2023). The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period. Journal of Food Process Engineering, 14403 (14403), 1-11.
Mozafarpour, R., & Koocheki, A. (2023). Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior. LWT- Food Science and Technology, 184 (), 115020-.
Azari Anpar, M., Kambiz Jahanbin, Pascal Degraeve, Tabatabaei Yazdi, F., Isabelle Adt, Nadia Oulahal, & Didier Le Cerf (2023). Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor. International Journal of Biological Macromolecules, 246 (125599), 125599-125612.
Hosseinkhani Abadchi, M., & Farhoosh, R. (2023). Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate. Scientific Reports, 13 (1), -.
Hatami, S., Yavarmanesh, M., & Mojtaba Sankian (2023). Comparison of the effects of probiotic strains (Lactobacillus gasseri, Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Limosilactobacillus fermentum) isolated from human and food products on the immune response of CT26 tumor–bearing mice. Brazilian Journal of Microbiology, 54 (3), 2047-2062.
Nadi, M., Razavi, S., & Dina Shahrampour (2023). Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness. Food Science and Nutrition, 11 (10), 6360-6375.
Faridi, A., & Mohebbi, M. (2023). Enhancing saltiness perception by chemosensory interaction: an fMRI study. Scientific Reports, 13 (1), -.
Hadree, J., Shahidi, F., Mohebbi, M., & Mohammadreza Abbaspour (2023). Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM. Foods, 12 (10), 2066-2087.
Heydari, A., Mohebbi, M., & Arash Ghaitaranpour (2023). Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie). International Journal of Food Engineering, 19 (9), 423-434.
Pakseresht, S., Mazaheri Tehrani, M., Farhoosh, R., & Koocheki, A. (2023). The monoglyceride oleogel characteristics modified by carnauba wax. LWT- Food Science and Technology, 185 (185), 115156-115156.
Shokrollahi , F., Shahidi, F., Varidi, M., Koocheki, A., Farshad Sohbatzadeh, & Ali Motamedzadegan (2023). Effect of Atmospheric Pressure Argon Plasma on Physicochemical, Structural and Rheological Properties of Sorghum Starch. Starch, 75 (), -.
Dina Shahrampour, Razavi, S., & Razavi, S. (2023). Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film. Journal of Food Measurement and Characterization, 17 (6), 6536-6551.
Salehi, H., & Farhoosh, R. (2023). Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil. Advances in Nutrition and Food Science, 8 (1), -.
Yarabbi, H., Yavarmanesh, M. (2023). Reduction of microbial population of fresh vegetables (carrot, white radish) and dried fruits (dried fig, dried peach) using atmospheric cold plasma and its effect on physicochemical properties. Journal of Agriculture and Food Research, 14 (), 100789-100797.
Sadeghi , G., & Farhoosh, R. (2023). Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine. Foods, 12 (19), 3560-3560.
Khoshbin, S., Moeenfard, M. (2023). A food safety gadget for acrylamide determination: Aptamer placement at surfactant-liquid crystal interface. LWT- Food Science and Technology, 187 (), 115373-.
Azizi, H., Koocheki, A. (2023). Structural elucidation of Gluten/Zein nanofibers prepared by electrospinning process: Focus on the effect of zein on properties of nanofibers. Polymer Testing, 128 (1), 108231-9.
Poursani, P., & Razavi, S. (2023). Thickened fluids classification based on the rheological and tribological characteristics. Applied Rheology, 33 (1), -.
Mohebbi, M., Mousavi, S., Khalilian Movahhed, M., & Mozafarpour, R. (2023). Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions. LWT- Food Science and Technology, 187 (0), 115370-115381.
Hassani, B., Shahidi, F., Mortazavi, S., Mohebbi, M., & Farhoosh, R. (2023). Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability. Journal of Food and Bioprocess Engineering, 6 (1), 1-13.
Zeraat Pisheh, F., Falah, F., Sanaei Ardakani, F., Tabatabaei Yazdi, F. (2023). The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods, 12 (21), 4022-4035.
Alebooye, P., Tabatabaei Yazdi, F., & Mortazavi, S. (2023). Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1. LWT- Food Science and Technology, 189 (), 115553-.
Kouravand Takht Sabzi, F., Shahidi, F., Koocheki, A. (2023). Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction. Journal of Dispersion Science and Technology, 45 (11), 2226-2239.
Jooyandeh, M., Jaldani, S., & Farhoosh, R. (2023). Stepwise peroxidation of canola and olive oils: A kinetic study. Journal of the American Oil Chemists Society, 100 (12), 975-983.
Ahmadzadeh, S., Varidi, M. (2023). Hydro- and aerogels from quince seed gum and gelatin solutions. Food Chemistry: X, 19 (19), 100813-100813.
Kazemi Taskooh, Z., & Varidi, M. (2023). How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review). Food and Function, 14 (13), 5891-5909.
Nooshkam, M., Varidi, M., & Alkobeisi, F. (2023). Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chemistry: X, 18 (), 100725-100725.
Hashemi Karouei, S., Varidi, M. (2023). Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties. Food Hydrocolloids, 145 (), 109082-109082.
Recent research projects
Contact Information
Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad
Faculty of Agriculture, Department of Food Science and Technology
Phone: +985138804649-5770
Fax: +985138807143