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 Biotechnology |
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Academic staff
Research
Recent books
Recent journal articles
Shahiri Tabarestani, H., Sedaghat, N., M.jahanshahi, A.motamedzadegan, & Mohebbi, M. (2017). Development of Optimized Edible Packaging based on White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin Biopolymer: Mechanical, Water Vapor Permeability, and Structural Properties. Journal of Aquatic Food Product Technology, 0 (0), 1244-1258.
Naji Tabassi, S., & Razavi, S. (2017). New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheology. Food Hydrocolloids, 67 (6), 243-250.
Monjazeb, L., Koocheki, A., & Yavarmanesh, M. (2017). Alyssum homolocarpum seed gum-polyvinyl alcohol biodegradable composite film: Physicochemical, mechanical, thermal and barrier properties. Carbohydrate Polymers, 155 (1), 280-293.
Ali Rafe, & Razavi, S. (2017). Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate. Food Hydrocolloids, 62 (1), 58-65.
Razmkhah, S., Razavi, S., & Mohammad Amin Mohammadifar (2017). Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions. Food Hydrocolloids, 63 (2), 404-413.
Alizadeh Behbahani, B., Shahidi, F., Tabatabaei Yazdi, F., Mortazavi, S., & Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International Journal of Biological Macromolecules, 94 (1), 515-526.
Behrouzian, F., Razavi, S., & Alghooneh, A. (2017). Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios. Journal of Applied Polymer Science, 134 (5), 1-13.
Alghooneh, A., Mohammad Amini, A., Behrouzian, F., & Razavi, S. (2017). Characterization of Cellulose From Coffee Silverskin. International Journal of Food Properties, 20 (11), 2830-2843.
Razavi, S., & Mehditabar Andevari, H. (2017). Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione. Carbohydrate Polymers, 157 (2), 1703-1713.
Alghooneh, A., Razavi, S., & Behrouzian, F. (2017). Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends. Food Hydrocolloids, 66 (5), 206-215.
Khoshakhlagh, K., Koocheki, A., Mohebbi, M., & Alireza Allafchian (2017). Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene. Journal of Colloid and Interface Science, 490 (1), 562-575.
Alizadeh Behbahani, B., Shahidi, F., Tabatabaei Yazdi, F., Mortazavi, S., & Mohebbi, M. (2017). Antioxidant Activity and Antimicrobial Effect of Tarragon (Artemisia dracunculus) Extract and Chemical Composition of Its Essential Oil. Journal of Food Measurement and Characterization, 11 (2), 847-863.
Hematian Sourki, A., Koocheki, A., & Elahi, M. (2017). Ultrasound- assisted extraction of β-d- glucan from hull- less barley: Assessment of physicochemical and functional properties. International Journal of Biological Macromolecules, 95 (1), 462-475.
Rahmati, N., Koocheki, A., Varidi, M., & R.kadkhodaee (2017). Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH. International Journal of Biological Macromolecules, 95 (1), 1179-1189.
Fathi, M., Mohebbi, M., Koocheki, A., & Hesarinejad, M. (2017). Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugar. International Journal of Biological Macromolecules, 96 (1), 501-506.
Yazdi, M., Yavarmanesh, M., Bahreini, M., & Mohebbi, M. (2017). 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.
F. S. Mostafavi, Mazaheri Tehrani, M., & Mohebbi, M. (2017). Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC). Journal of Food Measurement and Characterization, 11 (2), 567-575.
A.r. Yousefi, & Razavi, S. (2017). Modeling of glucose release from native and modified wheat starch gels during in vitro gastrointestinal digestion using artificial intelligence methods. International Journal of Biological Macromolecules, 97 (3), 752-760.
Dianat, M., Taghizadeh, M., Shahidi, F., & Razavi, S. (2017). Study on flow properties of honey-malt spread. Food Science and Technology International, 0 (0), 0-0.
Neda Hashemi, Mortazavi, S., Elnaz Milani, & Tabatabaei Yazdi, F. (2017). Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. Journal of Food Processing and Preservation, 12 (6), 1-12.
Salahi, M., Mohebbi, M., & Taghizadeh, M. (2017). Development of cantaloupe (Cucumis melo) Pulp powders using Foam mat drying technology: Effects of Drying Conditions on Microstructural of Mat and Physico-Chemical Properties of Powder. Drying Technology, 35 (15), 1897-1908.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Mortazavi, S., & Mohebbi, M. (2017). Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil. Micobial Pathogenesis, 105 (2), 37-50.
Mazaheri Tehrani, M., Ehtiati, A., & Sharifi Azghandi, S. (2017). Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization. Journal of Food Science and Technology, 54 (5), 1119-1125.
Tabatabaie Yazdy, F., Golian, A., Zarghi, H., & Varidi, M. (2017). Effect of wheat-soy diet nutrient density and guanidine acetic acid supplementation on performance and energy metabolism in broiler chickens. Italian Journal of Animal Science, 16 (4), 593-600.
Ansarifar, E., Mohebbi, M., Shahidi, F., Koocheki, A., & Ramezanian, N. (2017). Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modeling. International Journal of Biological Macromolecules, 97 (1), 761-769.
Ghollasi Mood, F., Mohsenzadeh, M., Housaindokht, M., & Varidi, M. (2017). Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions. Iranian Journal of Veterinary Science and Technology, 8 (1), 38-46.
Jafari, M., Koocheki, A., & Elnaz Milani (2017). Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates. Journal of Cereal Science, 75 (1), 324-331.
Vasiee, A., Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Mortazavi, S., & Noorbakhsh, H. (2017). Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food. Probiotics and Antimicrobial Proteins, 10 (10), 258-268.
Mohammad Hassan Kamani, Safari, O., Mortazavi, S., Masoomeh Mehraban Sang Atash, & Naser Morgan Azghadi (2017). Using an image processing based technique and predictive models for assessing lipid oxidation in rainbow trout fillet. Food Bioscience, 19 (10), 42-48.
Vahid Hakimzadeh, Mousavi, S., Elahi, M., & Razavi, S. (2017). Purification of Raw Cane Sugar by Micellar-Enhanced Ultrafiltration Process Using Linear Alkylbenzene Sulphonate. Journal of Food Processing and Preservation, 41 (3), 1-6.
Amiryousefi, M., Mohebbi, M., Sh. Golmohammadzadeh, Koocheki, A., & Baghbani, F. (2017). Fuzzy logic application to model caffeine release from hydrogel colloidosomes. Journal of Food Engineering, 212 (1), 181-189.
Bahramparvar, M., Fakhreddin Salehi, & Razavi, S. (2017). Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream. Engineering in Agriculture, Environment and Food, 10 (2), 79-86.
Sara Naji-tabasi, & Razavi, S. (2017). Functional Properties And Applications Of Basil Seed Gum: An Overview. Food Hydrocolloids, 73 (12), 313-325.
Jafari, M., Koocheki, A., & E. Milani (2017). Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough. Journal of Cereal Science, 77 (1), 49-57.
Nikkhah Maman, M., Maryam Hashemi, Habibi Najafi, M., & Farhoosh, R. (2017). Synergistic effects of some essential oils against fungal spoilage on pear fruit. International Journal of Food Microbiology, 257 (8), 285-294.
Puorazrang, H., Farhoosh, R. (2017). Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum). , 12 (6), 724-749.
Samanian, N., & Razavi, S. (2017). Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis. , 12 (6), 730-741.
Ahmadi, Z., Razavi, S., & Varidi, M. (2017). Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate. Innovative Food Science and Emerging Technologies, 43 (10), 207-215.
Joghataee, M., Yavarmanesh, M., & Edalatian Dovom, M. (2017). Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese. Journal of Food Safety, 37 (1), 1-9.
Azizi, F., Habibi Najafi, M., & Edalatian Dovom, M. (2017). The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express, 7 (12), 176-186.
Nayyeri, N., Edalatian Dovom, M., Habibi Najafi, M., & Bahreini, M. (2017). A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa. Journal of Food Measurement and Characterization, 11 (4), 1734-1744.
Sadat Hosseini, S., Edalatian Dovom, M., Yavarmanesh, M., & M. Abbaszadegan (2017). Thermal inactivation of MS2 bacteriophage as a surrogate of enteric viruses in cow milk. Journal of Consumer protection and Food safety, 12 (4), 341-347.
Razavi, S., Behrouzian, F., & Alghooneh, A. (2017). Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test. Journal Of Texture Studies, 48 (5), 470-484.
Moradi Moghadam, S., Yavarmanesh, M., & Habibi Najafi, M. (2017). Survival of enteric viruses during yoghurt making process using male-specific coliphage. Journal of Food Safety, 37 (3), 1-7.
Pasban, A., Sadrnia, H., Mohebbi, M., & S. A. Shahidi (2017). Spectral method for simulating 3D heat and mass transfer during drying of apple slices. Journal of Food Engineering, 212 (0), 201-2012.
Pezeshki, P., Yavarmanesh, M., Habibi Najafi, M., M. Abbaszadegan, & Mohebbi, M. (2017). Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat. Journal of Food Safety, 37 (3), 1-7.
Razavi, S., Alghooneh, A., & Behrouzian, F. (2017). Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes. Journal of Dispersion Science and Technology, 39 (7), 982-995.
F. Jalil Mozhdehi, Sedaghat, N., & S.a.yasiniardakani (2017). Effect of Modified Atmosphere Packaging (MAP) on the Moisture and Sensory Property of Saffron. MOJ Food Processing and Technology, 5 (1), 114-117.
Ehtiati, A., Koocheki, A., Shahidi, F., Razavi, S., & M. Majzoobi (2017). Pasting, rheological, and retrogradation properties of starches from dual-purpose sorghum lines. Starch, 69 (7), 1-9.
Ali Reza Yousef, Younes Zahedi, Razavi, S., & Naser Ghasemian (2017). Influence of sage seed gum on some physicochemical and rheological properties of wheat starch. Starch, 69 (11), 1-9.
Razavi, S., Alghooneh, A., & Behrouzian, F. (2017). Kinetic Modelling of Hydraulic Resistance in Colloidal System Ultrafiltration: Effect of Physiochemical and Hydrodynamic Parameters. Journal of Membrane Science and Research, 3 (4), 296-302.
Feyzi, S., Varidi, M., F. Zare, & Varidi, M. (2017). A comparison of chemical, structural and functional properties offenugreek (Trigonella foenum graecum) protein isolates producedusing different defatting solvents. International Journal of Biological Macromolecules, 105 (1), 27-35.
Feyzi, S., Varidi, M., F.zare, & Varidi, M. (2017). Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate. Journal of the Science of Food and Agriculture, 98 (5), 1880-1888.
Fatemizadeh, S., Yavarmanesh, M., & Habibi Najafi, M. (2017). Survival and partitioning of male-specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butter. Journal of Food Safety, 37 (4), 1-7.
Nosratpour, M., Farhoosh, R., & Sharif, A. (2017). Quantitative Indices of the Oxidizability of Fatty Acid Compositions. European Journal of Lipid Science and Technology, 119 (12), 1700203-1700203.
Gavahian, M., Farhoosh, R., K. Javidnia, Shahidi, F., M-t. Golmakani, & A .farahnaky (2017). Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from Mentha piperita L. International Journal of Food Engineering, 13 (10), 20170010-20170010.
Irani, M., El-sayed M. Abdel-aal, Razavi, S., P.hucl, & C. Ann Patterson (2017). Thermal and functional properties of hairless canary seed (phalaris canariensis L.) starch in comparison with wheat starch. Cereal Chemistry, 94 (2), 341-348.
R. Sadeghi, R. Mirabi Moghaddam, & Taghizadeh, M. (2017). Application of Ozone to Control Dried Fig Pests—Oryzaephilus surinamensis (Coleoptera: Silvanidae) and Ephestia kuehniella (Lepidoptera: Pyralidae)—and Its Organoleptic Properties. Journal of Economic Entomology, 110 (5), 2052-2055.
Ziaolhagh, S., Mazaheri Tehrani, M., Razavi, S., & H. Rashidi (2017). Roasting process optimization of walnut kernels for the preparation of walnut cream using Response Surface Methodology. Journal of Nuts, 8 (1), 31-40.
Hamidabadi Sharahi, M., Shahidi, F., Tabatabaei Yazdi, F., & Seyed Mohammad Bagher Hashemi (2017). Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process. LWT- Food Science and Technology, 89 (0), 572-580.
Raei, M., Shahidi, F., M. Farhoodi, S. M. Jafari, & A.rafe (2017). Application of whey protein-pectin nano-complex carriers for loading of lactoferrin. International Journal of Biological Macromolecules, 105 (1), 281-291.
Pakseresht, S., Mazaheri Tehrani, M., & Razavi, S. (2017). Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties. Journal of Food Science and Technology, 54 (8), 2354-2360.
Dianat, M., Taghizadeh, M., Shahidi, F., & Razavi, S. (2017). The flow properties of honey–malt spread. Food Science and Technology International, 23 (5), 415-425.
Varidi, M., Koocheki, A., & F. Hadizadeh (2017). Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction. Food Research International, 100 (2), 289-297.
Pourmohammadi, K., Habibi Najafi, M., , Koocheki, A., & (2017). Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and stevia. Carpathian Journal of Food Science and Technology, 9 (4), 119-130.
Recent research projects
Taghizadeh, Masoud,eghbal, Asma (2017). Investigation of physical and mechanical properties of edible film based on starch and fatty acid: application of coating on Greengage
Alizadeh Behbahani, Behrooz,vasiee, Alireza,roshanak, Sahar,tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali (2017). Evaluation of inhibitory and lethal effect of Heracleum persicum and Satureja khuzestanica in vitro and the production of edible antimicrobial coating contains essential oils approach to increase shelf life of beef in the refrigerator temperature
Tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali,alizadeh Behbahani, Behrooz,vasiee, Alireza (2017). Investigation antimicrobial effect of the Callistemon citrinus and Oliveria decumbens extracts and their interaction on some food-borne pathogens in vitro and meat in situ
Vasiee, Alireza,roshanak, Sahar,tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali,alizadeh Behbahani, Behrooz (2017). Evalution of probiotic and technologic potential of Lactobacillus fermentum strain 4-17 isolation from tarkhineh
Shahidi, Fakhri,tabatabaei Yazdi, Farideh,alizadeh Behbahani, Behrooz,vasiee, Alireza,norouzi, Neda,roshanak, Sahar (2017). The antimicrobial activities of aqueous and ethanol extracts of dandelion leaves against microorganisms that cause infection and food poisoning and comparison with the common therapeutic antibiotics in vitro
Tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali,tanhaeian, Abas,vasiee, Alireza,azghandi, Marjan,roshanak, Sahar (2017). cloning, gene expression and recombinant peptide synthesis of human thrombocidine in pichia pastoris and purification it to evaluate the antimicrobial activity of the recombinant peptide against food indices pathogens
Roshanak, Sahar,shahidi, Fakhri,tabatabaei Yazdi, Farideh,alizadeh Behbahani, Behrooz,vasiee, Alireza,norouzi, Neda (2017). The antimicrobial activities of aqueous and ethanol extracts of Sheng against microorganisms that cause infection and food poisoning and comparison with the common therapeutic antibiotics in vitro
Edalatian Dovom, Mohammad Reza,habibi Najafi, Mohammad B,norouzi, Neda,rahnama, Pariya (2017). Screening of lactic acid bacteria with GABA producing ability isolated from traditional Iranian cheeses with the help of qualitative and quantitative in vitro methods and evaluation of GABA producing activity with selected isolates in some dairy produacts
Asadi, Atefeh,nooshkam, Majid,tabatabaei Yazdi, Farideh,shahidi, Fakhri (2017). Evaluating the antibacterial and antioxidant activities of the Maillard reaction products in ground sheep meat
Shahidi, Fakhri,, (2017). Evaluation of Turnip slices phenol enhancement rate using osmosis treatment in Roselle extract and determining the optimum hot air drying conditions
Shahidi, Fakhri,ansarifar, Elham,khalilian, Mohammad,salehi Pour, Farideh (2017). Evaluation of the efficiency of jujube and Elaeagnus angustifolia in the production of bulky foods (snacks)
Contact Information
Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad
Faculty of Agriculture, Department of Food Science and Technology
Phone: +985138804649-5770
Fax: +985138807143