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


Recent books

Razavi, S., & Irani, M. (2018). Bioactive Molecules in Food- Rheology of Food Gums.
Razavi, S., & Behrouzian, F. (2018). Handbook of Food Bioengineering- Vol. 20-Biopolymers for Food Design, Chapter 10: Biopolymers for fa.

Recent journal articles

Mohsen Saghouri, Yaghoob Mansoori, Rohani, A., Haddad Khodaparast, M., & Mohammad Javad Sheikhdavoodi (2018). Modelling and evaluation of anaerobic digestion process of tomato processing wastes for biogas generation. Journal of Material Cycles and Waste Management, 20 (1), 561-567.
Farhoosh, R., & L. Nystrom (2018). Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chemistry, 244 (8), 29-35.
Yagoubi, A., Shahidi, F., Mohebbi, M., Varidi, M., & Sh. Golmohammadzadeh (2018). Preparation, characterization and evaluation of physicochemical properties of phycocyanin-loaded solid lipid nanoparticles and nanostructured lipid carriers. Journal of Food Measurement and Characterization, 12 (1), 378-385.
Molavi, H., Razavi, S., & Farhoosh, R. (2018). Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chemistry, 245 (7), 385-393.
Attar, M., Yavarmanesh, M., Mortazavi, S., Edalatian Dovom, M., & Habibi Najafi, M. (2018). Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes. LWT- Food Science and Technology, 89 (89), 186-191.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Vasiee, A., & Mortazavi, S. (2018). Oliveria decumbens essential oil: chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection. Micobial Pathogenesis, 114 (12), 449-452.
Heidarpour, M., & Farhoosh, R. (2018). A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration. LWT- Food Science and Technology, 90 (4), 77-82.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Noorbakhsh, H., Vasiee, A., & Alghooneh, A. (2018). Phytochemical analysis and antibacterial activities extracts of mangrove leaf against the growth of some pathogenic bacteria. Micobial Pathogenesis, 9 (114), 225-232.
Abdolshahi, A., Tabatabaei Yazdi, F., A. A. Shabani, Mortazavi, S., & Monjazeb, L. (2018). Aflatoxin binding efficiency of Saccharomyces cerevisiae mannoprotein in contaminated pistachio nuts. Food Control, 87 (8), 17-21.
Jafari, M., Koocheki, A., & E. Milani (2018). Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread. LWT- Food Science and Technology, 89 (1), 551-558.
Allah Do, P., Ghodrati, J., Zarghi, H., Saadatfar, Z., Kermanshahi, H., & Edalatian Dovom, M. (2018). Effect of Probiotic and Vinegar on Growth Performance, Meat Yields, Immune Responses, and Small Intestine Morphology of Broiler Chickens. Italian Journal of Animal Science, 17 (3), 675-685.
Farhoosh, R. (2018). A Kinetic Approach to Evaluate the Structure-based Performance of Antioxidants during Lipid Oxidation. Journal of Food Science, 83 (1), 101-107.
M. R. Amiryousefi, Mohebbi, M., & Tehranifar, A. (2018). Pomegranate seed clustering by machine vision. Food Science and Nutrition, 0 (0), 0-0.
Akhoondi, A., Mohebbi, M., Farhoosh, R. (2018). Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification. Journal of Food Science and Technology, 55 (1), 287-298.
Hesarinejad, M., Razavi, S., Koocheki, A., & M. A. Mohammadifar (2018). Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions, Iranian Food Science & Technology Research Journal.. , 13 (6), 144-155.
Gholamhosseinpour, A., Mazaheri Tehrani, M., & Razavi, S. (2018). Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients. , 13 (6), 80-91.
Razavi, S., Alghooneh, A., & Behrouzian, F. (2018). Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends. Food Hydrocolloids, 77 (4), 307-321.
Heydari, A., Razavi, S., & Irani, M. (2018). Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch. International Journal of Biological Macromolecules, 108 (3), 1207-1218.
Fayyaz, N., Mohebbi, M., & Elnaz Milani (2018). Effect of germination on nutrients, mineral, phytic acid and enzyme activity of mung bean. Acta Medica Mediterranea, 34 (1), 597-605.
Mohammadi Moghaddam, T., Razavi, S., & Taghizadeh, M. (2018). Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis. Journal of Food Measurement and Characterization, 12 (1), 346-355.
Jafari, M., Koocheki, A., & Elnaz Milani (2018). Physicochemical and sensory properties of extruded sorghum–wheat composite bread. Journal of Food Measurement and Characterization, 12 (1), 370-377.
Abdollahi Moghaddam, M., Razavi, S. (2018). Effects of Compatibilizer and Thermoplastic Starch (TPS) Concentration on Morphological, Rheological, Tensile, Thermal and Moisture Sorption Properties of Plasticized Polylactic Acid/TPS Blends. Journal of Polymers and the Environment, 26 (8), 3205-3215.
Yeganegi, M., Tabatabaei Yazdi, F., Mortazavi, S., Javad Asili, Behrooz Alizade Behbahani, & Adel Beigbabaei (2018). Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection. Micobial Pathogenesis, 116 (0), 62-67.
Rahmati, N., Koocheki, A., Varidi, M., & Rassoul Kadkhodaee (2018). Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion. Journal of Food Science and Technology, 55 (3), 1143-1153.
Vasiee, A., Mortazavi, S., Tabatabaei Yazdi, F., & Edalatian Dovom, M. (2018). Detection, identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh, Iranian fermented cereal product, by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCR. International Food Research Journal, 25 (1), 423-432.
Mohammadi Moghaddam, T., Razavi, S., Taghizadeh, M., Biswajeet Pradhan (2018). Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels. Journal of Food Measurement and Characterization, 12 (3), 1493-1502.
Ghadirzad, S., Yavarmanesh, M., & Habibi Najafi, M. (2018). Survival of male-specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream. Journal of Food Safety, 0 (0), 1-8.
Heydari, A., Razavi, S., & (2018). Dilute solution properties of two hairless canary seed starches compared with wheat starch in a binary solvent: Influence of temperature, mono- and divalent cations. Starch, 70 (3), 1-13.
Molavi, H., & Razavi, S. (2018). Steady shear rheological properties of native and hydrothermally modified Persian acorn (Quercus brantii Lindle.) starches. Starch, 70 (3), 1-9.
Rahmati, N., Koocheki, A., Varidi, M., & (2018). Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent. Food Hydrocolloids, 79 (1), 498-508.
Oleyaei, S., Razavi, S., & (2018). Novel nanobiocomposite hydrogels based on sage seed gum-laponite: Physico-chemical and rheological characterization. Carbohydrate Polymers, 192 (7), 282-290.
Delfanian, M., Razavi, S., Haddad Khodaparast, M., , & (2018). Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates. Food Research International, 108 (6), 136-143.
Dousti, Z., Sedaghat, N., & (2018). Effect of Aloe vera gel and active modified atmosphere packaging (A-MAP) on the quality of pomegranate arils ready-to-eat. International Journal of Scientific Engineering and Technology, 7 (6), 40-43.
Maleki, G., Sedaghat, N., , , & Mohebbi, M. (2018). Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage. Journal of Food Measurement and Characterization, 12 (3), 1610-1621.
Sarioseiri, A., Moshaverinia, A., Haddad Khodaparast, M., & Kalidari, G. (2018). In vitro acaricidal effect of Melia azedarach ripe fruit extract against Dermanyssus gallinae (Acari: Dermanyssidae). Persian Journal of Acarology, 7 (2), 203-208.
Khoshakhlagh, K., Mohebbi, M., Koocheki, A., & (2018). Encapsulation of D-limonene in Alyssum homolocarpum seed gum nanocapsules by emulsion electrospraying: morphology characterization and stability assessment. Bioactive Carbohydrates and Dietary Fibre, 0 (0), 0-0.
Hamedi, F., Mohebbi, M., Shahidi, F., & (2018). Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations. Food and Bioprocess Technology, 11 (5), 1061-1074.
Alaeddini, B., Koocheki, A., Razavi, S. (2018). Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rate. Journal of the Science of Food and Agriculture, 98 (7), 2713-2720.
P. Han, Mohebbi, M., M. Unrath, C. Hummel, & Th. Hummel (2018). Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience, 383 (3), 74-83.
Ghaitaranpour, A., Mohebbi, M., & Koocheki, A. (2018). Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques. Journal of Food Engineering, 237 (1), 231-239.
Hesarinejad, M., M. Sami Jokandan, M. A. Mohammadifar, Koocheki, A., Razavi, S., M. Tutorale, & Rezaiyan, F. (2018). The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage. International Journal of Biological Macromolecules, 115 (1), 1260-1266.
Qara, S., & Habibi Najafi, M. (2018). Bioactive properties of Kilka (Clupeonella cultriventris caspi) fish protein hydrolysates. Journal of Food Measurement and Characterization, 12 (4), 2263-2270.
Montazer, Z., Habibi Najafi, M., Mohebbi, M., & A.r. Oromiehei (2018). Microbial Degradation of UV-Pretreated Low-Density Polyethylene Films by Novel Polyethylene-Degrading Bacteria Isolated from Plastic- Dump Soil. Journal of Polymers and the Environment, 26 (9), 3613-3625.
F. Jalil Mozhdehi, Sedaghat, N., & S. A. Yasini Ardakani (2018). Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffron. International Journal of Scientific Engineering and Technology, 7 (6), 55-58.
Allahdad, Z., Varidi, M., R. Zadmard, & A. A. Saboury (2018). Spectroscopic and docking studies on the interaction between caseins and β- carotene. Food Chemistry, 255 (2), 187-196.
Oleyaei, S., Razavi, S., & Kirsi S. Mikkonen (2018). Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel. International Journal of Biological Macromolecules, 118 (10), 661-670.
Javidi, F., & Razavi, S. (2018). Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers. Journal of Food Measurement and Characterization, 12 (3), 1872-1884.
Ghaitaranpour, A., Koocheki, A., Mohebbi, M., & M. O. Ngadi (2018). Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation. Journal of Cereal Science, 83 (1), 25-31.
S. Y. Ong, R. J. J. Van Harmelen, Norouzi, N., F. Offens, Habibi Najafi, M., & R. Schirhagl (2018). Interaction of nanodiamonds with bacteria. Nanoscale, 10 (36), 17117-17124.
Farhoosh, R. (2018). Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics. LWT- Food Science and Technology, 98 (12), 406-410.
Habibi Najafi, M., Fatemi, S., Rezaei Boroojerdi, S., Fereshteh Hosseini, & Reza Karaczyan (2018). In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread. Journal of Food Protection, 81 (10), 1598-1604.
Dehghan, H., Moshaverinia, A., Haddad Khodaparast, M., & Kalidari, G. (2018). In vitro evaluation of acaricidal activity of aqueous ozone against Dermanyssus gallinae. Iranian Journal of Veterinary Science and Technology, 10 (1), 53-56.
Shokrolahi, B., Mohebbi, M., Varidi, M., Seyyed Mohammad Razavi, & Ansarifar, E. (2018). Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties. Journal of Food Measurement and Characterization, 0 (0), 0-0.
Molavi, H., & Razavi, S. (2018). Dynamic rheological and textural properties of acorn (Quercus brantii Lindle.) starch: Effect of single and dual hydrothermal modifications. Starch, 70 (11), 1-8.
Alavi Rafiee, S., Farhoosh, R., & Sharif, A. (2018). Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments. European Journal of Lipid Science and Technology, 120 (11), 1-8.
Noorbakhsh, H., Yavarmanesh, M., Mortazavi, S., , & (2018). Metabolomics analysis revealed metabolic changes in patients with diarrhea predominant irritable bowel syndrome and metabolic responses to a synbiotic yogurt intervention. European Journal of Nutrition, 0 (0), 0-0.
Tabatabaei Yazdi, F., Tanhaeian, A., Azghandi, M., Vasiee, A., Behrooz Alizadeh Behbahani, Mortazavi, S., & Roshanak, S. (2018). Heterologous expression of Thrombocidin-1 in Pichia pastoris: evaluation of its antibacterial and antioxidant activity. Micobial Pathogenesis, 127 (127), 91-96.
Alghooneh, A., Razavi, S., & Stefan Kasapis (2018). Hydrocolloid clustering based on their rheological properties. Journal Of Texture Studies, 49 (9), 619-638.
Montazer, Z., Habibi Najafi, M., & David Levin (2018). Microbial degradation of low-density polyethylene and synthesis of polyhydroxyalkanoate polymers. Canadian Journal of Microbiology, 0 (0), 0-0.
Amir Pourfarzad, Zahra Ahmadian, & Habibi Najafi, M. (2018). Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study. Heliyon, 4 (12), 1-17.
Monir-sadat Shakeri, Shahidi, F., Mortazavi, S., Bahrami, A., & Nassiri, M. (2018). Combination of competitive PCR and cultivation methods for differential enumeration of viable Lactobacillus acidophilus in bio-yoghurts. International Journal of Dairy Technology, 71 (4), 1-6.
Masoomeh Raei, Ali Rafe, & Shahidi, F. (2018). Rheological and structural characteristics of whey protein-pectin complex coacervates. Journal of Food Engineering, 0 (0), 25-31.
Rouhollah Salehi, Ahmad Taghizadeh-alisaraei, Shahidi, F., & Ahmad Jahanbakhshi (2018). Potentiometric of bioethanol production from cantaloupe waste (Magassi Neishabouri Cultivar). Journal of the Saudi Society of Agricultural Sciences, 0 (0), 0-0.
Royatvand, S., Sedaghat, N., Varidi, M., & Mohebbi, M. (2018). Study the Physicochemical and Sensory Attributes of Seedless Barberries Treated by Edible Coating and Packaging of During Storage. International Journal of Engineering Research, 12 (7), 190-193.
Hedayati, S., & Mazaheri Tehrani, M. (2018). Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Science and Nutrition, 6 (4), 1154-1161.

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