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
Associate Professor
Department of Food Science and Technology

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


Recent books

Farhoosh, R., Gavahian, M., سودهیر سسری, & عسگر فرحناکی (2020). Advances in Food and Nutrition Research.
Mohebbi, M. (2020). Nanotechnology in the Beverage Industry: Chapter 11 - Nanoencapsulation of flavors for beverage manu.
Koocheki, A. (2020). Saffron: Science, Technology and Health- Chapter 17:Dehydration of saffron stigmas.
Koocheki, A. (2020). Saffron: Science, Technology and Health- Chpter 18: Saffron packaging.
Koocheki, A., & الناز میلانی (2020). Saffron: Science, Technology and Health-Chapter 20: Saffron adulteration.

Recent journal articles

Torabian Kakhki, M., Sedaghat, N., & Mohsenzadeh, M. (2020). Chemical composition, antioxidative‎, antibacterial‎‎, and time-kill activities of ‎some selected plant essential oils against foodborne pathogenic and spoilage ‎organisms. Veterinary Research Forum, 11 (4), 339-346.
Azimi, O., Mohebbi, M., Farhoosh, R., & Saadatmand, M. (2020). Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations. , 15 (6), 145-158.
Nooshkam, M., & Varidi, M. (2020). Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocolloids, 100 (), 105389-105401.
Razavizadegan Jahromi, S., Farhoosh, R., & Varidi, M. (2020). Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study. Food Chemistry, 311 (), 126015-126028.
Hedayati, S., Shahidi, F., Koocheki, A., Asgar Farahnaky (2020). Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions. Food Hydrocolloids, 102 (), 105620-105625.
Behrouzian, F., Razavi, S., & Helen Joyner (2020). Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio. Carbohydrate Polymers, 232 (), 115775-115787.
Montazer, Z., Habibi Najafi, M., & David Levin (2020). Challenges with Verifying Microbial Degradation of Polyethylene. Polymers, 12 (1), 123-146.
Mortazavi, S., & Tabatabaei Yazdi, F. (2020). Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin. International Journal of Dairy Technology, 73 (1), 244-254.
Karimi Hossein Abadi, M., Tabatabaei Yazdi, F., Mortazavi, S., & Jamshidkhan Chamani (2020). Development of active antimicrobial poly (l-glutamic) acid-poly (l-lysine) packaging material to protect probiotic bacterium. Polymer Testing, 83 (106338), 106338-106345.
Torabi, A., Mohebbi, M., Tabatabaei Yazdi, F., Shahidi, F., Khalilian, M. (2020). Application of different carbohydrates to produce squash puree based edible sheet. Journal of Food Science and Technology, 57 (2), 673-682.
Saremnejad, F., Mohebbi, M., & Koocheki, A. (2020). Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce. Food and Bioproducts Processing, 119 (0), 216-225.
Pengfei Han, Mohebbi, M., Han-seok Seo, & Thomas Hummel (2020). Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteers. NeuroImage, 208 (0), 116413-116422.
Lotfi Shirazi, S., Koocheki, A., & Mohebbi, M. (2020). Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. Journal of Food Science and Technology, 57 (6), 2169-2181.
Behrouzian, F., & Razavi, S. (2020). Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio. Food Hydrocolloids, 102 (5), 105608-105616.
Nooshkam, M., Varidi, M., & Deepak Kumar Verma (2020). Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Research International, 131 (0), 109003-109020.
Feyzi, S., Varidi, M., Housaindokht, M., & Zarrin Eshaghi (2020). Innovative method for analysis of safranal under static and dynamic conditions through combination of HS‐SPME‐GC technique with mathematical modelling. Phytochemical Analysis, 31 (5), 564-574.
Moeenfard, M., Guillaume Erny, & Arminda Alves (2020). Determination of diterpene esters in green and roasted coffees using direct ultrasound assisted extraction and HPLC–DAD combined with spectral deconvolution. Journal of Food Measurement and Characterization, 14 (3), 1451-1460.
Roshanak, S., Tabatabaei Yazdi, F., Shahidi, F., Javadmanesh, A., & Jebrail Movaffagh (2020). Comparison of Different Signal Sequences to Use for Periplasmic Over-Expression of Buforin I in Escherichia coli: An In Silico Study. International Journal of Peptide Research and Therapeutics, 26 (4), 2495-2504.
Ahmadi, S., Farhoosh, R., Sharif, A. (2020). Structure‐Antioxidant Activity Relationships of Luteolin and Catechin. Journal of Food Science, 85 (2), 298-305.
Mohammadzadeh Moghaddam, M., Taghizadeh, M., Sadrnia, H., & Pourreza, H. (2020). Nondestructive classification of saffron using color and textural analysis. Food Science and Nutrition, 8 (4), 1923-1932.
Khatib, N., Varidi, M., Mohebbi, M., Varidi, M. (2020). Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study. Journal of Food Science and Technology, 57 (7), 2629-2639.
Ghaitaranpour, A., Mohebbi, M., Koocheki, A. (2020). An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material. Innovative Food Science and Emerging Technologies, 61 (0), 102335-102346.
Sarfarazi, M., & Mohebbi, M. (2020). An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin. Journal of Food Measurement and Characterization, (), -.
Moeenfard, M. (2020). New trends in coffee diterpenes research from technological to health aspects. Food Research International, 134 (), 109207-109227.
Falah, F., & Tabatabaei Yazdi, F. (2020). Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil. Evidence-based Complementary and Alternative Medicine, 2020 (5190603), 1-8.
Shahidi, F., Roshanak, S., Javadmanesh, A., Tabatabaei Yazdi, F., Pirkhezranian, Z., & Azghandi, M. (2020). Evaluation of antimicrobial properties of bovine lactoferrin against foodborne pathogenic microorganisms in planktonic and biofilm forms (in vitro). Journal of Consumer protection and Food safety, 15 (3), 277-283.
Mahdavian Mehr, H., & Koocheki, A. (2020). Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate. Food Hydrocolloids, 106 (), 105899-105914.
Norouzi, N., Habibi Najafi, M. (2020). Effect of medium and aggregation on antibacterial activity of nanodiamonds. Materials Science and Engineering C, 112 (), 110930-110937.
Habibi Najafi, M., & Miri, M. (2020). Production and evaluation of enzyme modified lighvan cheese using different levels of commercial enzymes. Journal Of Clinical Microbiology And Biochemistry Technology, 3 (1), 11-16.
Afzali, S., Edalatian Dovom, M., Habibi Najafi, M., & Mazaheri Tehrani, M. (2020). Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh). Scientific Reports, 10 (1), -.
Khalilian, M., Mohebbi, M., Koocheki, A., & Ansarifar, E. (2020). Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer. Journal of Food Science, 85 (5), 1479-1488.
Farhoosh, R. (2020). A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems. Food Chemistry, 327 (0), 127088-127094.
Ghobadi, M., Koocheki, A., Varidi, M., & Varidi, M. (2020). Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervate. Polymer Testing, 89 (1), 106636-106645.
Zareie, Z., Tabatabaei Yazdi, F., & Mortazavi, S. (2020). Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein. Carbohydrate Polymers, 244 (), 116491-116499.
Mansouri, H., Farhoosh, R., & Mitra Rezaie (2020). Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation. Food Chemistry, 328 (12), 127128-127134.
Roshanak, S., Shahidi, F., Tabatabaei Yazdi, F., Javadmanesh, A. (2020). Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative. Journal of Food Protection, 83 (11), 2018-2025.
Mortazavi, S. (2020). The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread. Annals of Microbiology, 70 (1), -.
Saffaryazdi, A., Ganjeali, A., Farhoosh, R., & Cheniany, M. (2020). Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea L.) during phenological growth stages. Physiology and Molecular Biology of Plants, 26 (7), 1519-1529.
Morshedi, A., & Razavi, S. (2020). Effect of Infrared Roasting Process on the Microorganism Contaminations of Long and Round Iranian Pistachio Kernels. Journal of Nuts, 11 (1), 23-36.
Kashaninejad, M., & Razavi, S. (2020). Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream. LWT- Food Science and Technology, 132 (10), 109852-109859.
Fayyaz, N., Shahidi, F., & Roshanak, S. (2020). Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt. Food Science and Nutrition, (), -.
Heydari, A., & Razavi, S. (2020). Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels. Journal of Food Measurement and Characterization, (), -.
Vasiee, A., Falah, F., & Tabatabaei Yazdi, F. (2020). Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2. Journal of Bioscience and Bioengineering, (), -.
Gonai Baghdadi, Azizi, M., & Sedaghat, N. (2020). The antioxidant activity and total phenol content of seeds from four species of Apiaceae family under different storage conditions. International Journal of Postharvest Technology and Innovation, 7 (3), 184-204.
Asad Mohammad Amini, & Razavi, S. (2020). Physicochemical characterisation of Salvia macrosiphon gum based edible films incorporated with various fatty acids. International Journal of Biological Macromolecules, 162 (1), 1494-1499.
Ebadi Nezhad Hosseini, S., Edalatian Dovom, M., Habibi Najafi, M., Yavarmanesh, M., & Baltasar Mayo (2020). Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese. LWT- Food Science and Technology, 133 (0), 110070-110079.
Nooshkam, M., & Varidi, M. (2020). Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity. International Dairy Journal, 109 (2020), 104783-104783.
Feyzi, S., Varidi, M., Housaindokht, M., Zarrin Eshaghi, Raffaele Romano, Paola Piombino, & Alessandro Genovese (2020). A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches. Innovative Food Science and Emerging Technologies, 65 (2020), 102455-102455.
Allahdad, Z., Varidi, M., Reza Zadmard, Thomas Haertle, Lindsay Sawyer, & Ali Akbar Saboury (2020). Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution. Food Chemistry, 330 (2020), 127218-127218.
Ghazanfari, N., Mortazavi, S., Tabatabaei Yazdi, F., & Morteza Mohammadi (2020). Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity. Heliyon, 6 (9), e04893-9.
Tabibloghmany, F., Mazaheri Tehrani, M., & Koocheki, A. (2020). Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull. Journal of Food Science and Technology, (), -.
Pakseresht, S., & Mazaheri Tehrani, M. (2020). Advances in Multi-component Supramolecular Oleogels- a Review. Food Reviews International, (), -.
Hosseini, A., Mazaheri Tehrani, M., Samira Yeganehzad, & Razavi, S. (2020). Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels. International Journal of Food Engineering, (), -.
Vahid Hadi, Majid Ghayour Mobarhan, Golnaz Ranjbar, Mohamad Ali Sardar, Arasb Dabbagh Moghaddam, Mohsen Nematy, Reza Rezvani, Naseh Pahlavani, Saeid Hadi, Abdolreza Norouzy, & Mazaheri Tehrani, M. (2020). Effect of a Designed Compact Food Bar on Maximal Oxygen Uptake (VO2Max) and Exercise Performance in Military Athletes: A Randomized, Single-Blind, Placebo-Controlled Clinical Trial. Iranian Red Crescent Medical Journal, 22 (3), -.
Vasiee, A., Falah, F., Mojtaba Sankian, Tabatabaei Yazdi, F., & Mortazavi, S. (2020). Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model. Journal of Immunology Research, 2020 (2020), 1-12.
Izadi, T., Mohebbi, M., Shahidi, F., Varidi, M., & Salahi, M. (2020). Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing, 123 (), 225-237.
Hassan Rezaeinia, Behrouz Ghorani, Bahareh Emadzadeh, & Mohebbi, M. (2020). Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers. Materials Science and Engineering C, 115 (), 111115-111129.
Shirani, K., Shahidi, F., & Mortazavi, S. (2020). Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices. International Journal of Food Microbiology, 335 (108892), 108892-108899.
Mohammad Amin Miri, Habibi Najafi, M., Jebrail Movaffagh, & Behrouz Ghorani (2020). Encapsulation of Ascorbyl Palmitate in Zein by Electrospinning Technique. Journal of Polymers and the Environment, (), -.
Mardanighahfarokhi, A., & Farhoosh, R. (2020). Antioxidant activity and mechanism of inhibitory action of gentisic and α-resorcylic acids. Scientific Reports, 10 (1), -.
Yousefi, L., Habibi Najafi, M., Edalatian Dovom, M., & Amir Mohammad Mortazavian (2020). Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382. International Journal of Food Science and Technology, (), -.
Davoudi Moghadam, H., Shahidi, F., Tabatabaei Yazdi, F. (2020). بررسی اثر مخمر ساکارومایسس سرویزیه زنده و تیمارشده با حرارت و اسید بر میزان سیترینین و رنگدانه‌های موناسکوس پورپورئوس. , (), -.
Goharjoo, M., Edalatian Dovom, M., Shahidi, F., Tabatabaei Yazdi, F., & Varidi, M. (2020). Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot. Journal of Food Processing and Preservation, (), -.
Poursani, P., Razavi, S., Mazaheri Tehrani, M., & Javidi, F. (2020). Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers. Journal of Food Processing and Preservation, (), -.
Fallah Delavar, M., & Sedaghat, N. (2020). مروری بر خواص عملکردی و ضدمیکروبی کیتوزان در نگهداری مواد غذایی. , 11 (41), 16-25.
Maleki, G., Sedaghat, N., E. J. Woltering, & M. Farhoodi (2020). Modeling Respiration Characteristics of Cucumber to Design a Proper Modified Atmosphere Packaging. Journal of Agricultural Science and Technology, 22 (6), 1663-1472.
Yousef Tabar Miri, N., Sedaghat, N., & Sara Khoshnoudi (2020). Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approach. Journal of Food Measurement and Characterization, (), -.
Komijani Bozchalooee, M., Mohebbi, M. (2020). درون پوشانی لیکوپن با استفاده از نانوالیاف صمغ دانه ریحان/پلی وینیل الکل. , (), -.
Charpashlo, I., Behrouz Ghorani, & Mohebbi, M. (2020). Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures. Food Hydrocolloids, (), -.

Recent research projects

Razavi, Seyed Mohammad Ali,salahi, Mohammad Reza,kashaninejad, Morteza (2020). Optimization of camel milk cream powder production using foam mat drying
Shahidi, Fakhri,roshanak, Sahar,ghaedrahmati, Shiva,mohamadzade, Malihe,tarahi, Mohammad (2020). Investigating the possibility of producing pastels based on watermelon exocarp powder
Falah, Fereshteh,tabatabaei Yazdi, Farideh (2020). Identification of antioxidant properties and chemical compounds of aqueous and ethanolic extract of sugarcane native to Nain and review its effect on food pathogens invitro conditions
Tabatabaei Yazdi, Farideh,falah, Fereshteh (2020). Production of functional Yogurt containing native Lactobacillus Brevis PML1 probiotic strain and its effect on physicochemical and microbial properties
Moeenfard, Marzieh,khaloo Kermani, Paniz (2020). Date seed Coffee: Investigating the effect of date variety and brewing process on their physicochemical properties
Falah, Fereshteh,tabatabaei Yazdi, Farideh (2020). Chicory extract: antimicrobial effect, antioxidant activity, cytotoxicity and its application to increase the shelf life of beef
Mohebbi, Mohebbat,khalilian, Mohammad,nayebifar, Samaneh (2020). Neuromarketing application in food industry -case study: saffron

Contact Information

Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad

Faculty of Agriculture, Department of Food Science and Technology

Phone: +985138804649-5770

Fax: +985138807143