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
correct_mark correct_mark
Food Engineering -
correct_mark correct_mark
Food Biotechnology
correct_mark correct_mark
Food Science -
correct_mark correct_mark

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

Recent journal articles

Mirnezhad Anbarani, N., Razavi, S., & Taghizadeh, M. (2021). Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel. Food Hydrocolloids, 111 (2), 106261-106269.
Zamani, Z., & Razavi, S. (2021). Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum. Food Hydrocolloids, 112 (3), 106304-106312.
Kazemi Taskooh, Z., & Varidi, M. (2021). Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment. Food Hydrocolloids, 111 (2021), 106205-106205.
Mahdavian Mehr, H., & Koocheki, A. (2021). Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma. Food Hydrocolloids, 112 (1), 106328-19.
Farhoosh, R. (2021). Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature. Food Chemistry, 340 (7), 128137-128137.
Mozafarpour, R., Sedaghat, N., & Alhasan, F. (2021). Improvement the barrier and mechanical properties of whey protein isolate film using fructan obtained from Serish (Eremurus spectabilis) root as a novel polysaccharide. Journal of Food Measurement and Characterization, 15 (2), 1774-1784.
Taziki, S., Razavi, S., & Irani, M. (2021). Intrinsic Viscosity and Molecular Parameters of Wheat Starch-Cess Seed Gum-Sucrose Mixture. Biointerface Research in Applied Chemistry, 11 (4), 12068-12081.
Hosseini, A., Mazaheri Tehrani, M., Samira Yeganehzad, & Razavi, S. (2021). Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology. Food Science and Nutrition, 9 (3), 1432-1440.
Salahi, M., & Mohebbi, M. (2021). Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties. LWT- Food Science and Technology, 137 (), 110444-0000.
Keivanloo, E., Sadeghi Namaghi, H., Haddad Khodaparast, M., Moravvej, G., & Alireza Amirijami (2021). On the effect of ozonated water on mortality of Tetranychus urticae (Trombidiformes: Tetranychidae) on Capsicum annuum (Solanaceae) in greenhouse conditions. Persian Journal of Acarology, 10 (1), 95-106.
Mitra Molaee Parvarei, Mohammad R. Fazeli, Amir M. Mortazavian, Solmaz Sarem Nezhad, & Mortazavi, S. (2021). Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt. International Journal of Dairy Technology, 74 (1), 95-106.
Sohrabi Balesini, M., Edalatian Dovom, M., Rassoul Kadkhodaee, Habibi Najafi, M., & Yavarmanesh, M. (2021). Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex. LWT- Food Science and Technology, 142 (), 110994-.
Fahimeh Jamdar, Mortazavi, S., Mohammad Reza Saiedi Asl, & Akram Sharifi (2021). Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying. Food Science and Nutrition, 9 (2), 1192-1201.
Sahraneshin Samani, S., Amir Khojastehnezhad, Mohammad Ramezani, Mona Alibolandi, Tabatabaei Yazdi, F., Mortazavi, S., Zahra Khoshbin, Khalil Abnous, & Seyed Mohammad Taghdisi (2021). Ultrasensitive detection of micrococcal nuclease activity and Staphylococcus aureus contamination using optical biosensor technology-A review. Talanta, 226 (122168), 122168-122180.
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir M. Mortazavian, Solmaz Sarem Nezhad, Mortazavi, S., Ali Akbar Golabchifar, & Nasim Khorshidian (2021). Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt. Food Research International, 140 (110030), 110030-110045.
Salemi, B., Sedaghat, N., Varidi, M., Mousavi, S., & Tabatabaei Yazdi, F. (2021). The combined impact of calcium lactate with cysteine pretreatment and perforation‐mediated modified atmosphere packaging on quality preservation of fresh‐cut ‘Romaine’ lettuce. Journal of Food Science, 86 (3), 715-723.
Sajad Ghaderi, Mazaheri Tehrani, M., & Mohammad Ali Hesarinejad (2021). Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks. Food Science and Nutrition, 9 (3), 1289-1298.
Maleki, G., Salemi, B., & Sedaghat, N. (2021). تاثیر پوشش آلوئه ورا-لیمونن و بسته بندی اتمسفر اصلاح شده بر خصوصیات پس از برداشت خیار (رقم نگین). , 113 (18), 109-120.
Kashaninejad, M., & Razavi, S. (2021). The effect of pH and NaCl on the diafiltration performance of camel milk. International Journal of Dairy Technology, 74 (3), 462-471.
Behrooz Alizadeh Behbahani, Falah, F., Vasiee, A., & Tabatabaei Yazdi, F. (2021). Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Science and Nutrition, 9 (5), 2458-2467.
Taziki, S., & Razavi, S. (2021). Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture. International Journal of Biological Macromolecules, 181 (), 945-955.
Ghobadi, M., Varidi, M., Koocheki, A., & Varidi, M. (2021). Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles. International Journal of Biological Macromolecules, 182 (1), 26-36.
Hatami, S., & Yavarmanesh, M. (2021). In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iran. Journal of Food Safety, 41 (3), -.
Falah, F., Vasiee, A., Behrooz Alizadeh Behbahani, Tabatabaei Yazdi, F., & Mortazavi, S. (2021). Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology. Food Science and Nutrition, 9 (6), 3317-3326.
Heydari, A., Razavi, S., Mohammad Ali Hesarinejad, & Asgar Farahnaky (2021). New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. Starch, 73 (), 2000179-.
Heydari, A., Razavi, S., & Asgar Farahnaky (2021). Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. Innovative Food Science and Emerging Technologies, 70 (6), 102702-102702.
Yarabbi, H., Mortazavi, S., Yavarmanesh, M., & Javadmanesh, A. (2021). Molecular cloning, gene overexpression and characterization of glutamate decarboxylase from Enterococcus faecium DO. LWT- Food Science and Technology, 148 (111699), 111699-111699.
Saeidan, A., Khojastehpour, M., Golzarian, M., Moeenfard, M., & Haris Ahmad Khan (2021). Detection of foreign materials in cocoa beans by hyperspectral imaging technology. Food Control, 129 (), 108242-.
Farhoosh, R. (2021). Initiation and propagation kinetics of inhibited lipid peroxidation. Scientific Reports, 11 (1), -.
Ghaitaranpour, A., Mohebbi, M., & Koocheki, A. (2021). An innovative model for describing oil penetration into the doughnut crust during hot air frying. Food Research International, 147 (0), 110458-0000.
Poursani, P., Razavi, S., & Abdolreza Norouzi (2021). Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum–xanthan gum thickened liquids. Food and Bioproducts Processing, 128 (), 186-201.
Hossein Barzegar, Hessam Mirshahabi, Nima Motamed, Yavarmanesh, M., Behroz Mahdavi Poor, Seyyed Reza Moaddab, & Mohammad Asgharzadeh (2021). Identification of bovine leukemia virus in raw milk samples in North-West of Iran. Veterinary Research Forum, 12 (2), 223-227.
Heydari, A., & Razavi, S. (2021). Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study. International Journal of Biological Macromolecules, 184 (8), 393-404.
Yousefi, L., Edalatian Dovom, M., Habibi Najafi, M., & Amir Mohammad Mortazavian (2021). Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening. Journal of Food Measurement and Characterization, 15 (5), 4336-4342.
Ghobadi, M., Koocheki, A., Varidi, M., & Varidi, M. (2021). Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles. Innovative Food Science and Emerging Technologies, 72 (102728), 102728-14.
Sadeghi, F., Koocheki, A., & Shahidi, F. (2021). Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment. Food Hydrocolloids, 120 (1), 106902-19.
Falah, F., Shirani, K., Vasiee, A., Tabatabaei Yazdi, F., & Behrooz Alizadeh Behbahani (2021). In vitro screening of phytochemicals, antioxidant, antimicrobial, and cytotoxic activity of Echinops setifer extract. Biocatalysis and Agricultural Biotechnology, 35 (102102), 102102-102108.
Ghaedrahmati, S., Shahidi, F., Roshanak, S., & Nasiri Mahallati, M. (2021). Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties. Journal of Food Processing and Preservation, 45 (9), -.
Kazemi Taskooh, Z., & Varidi, M. (2021). Food-based iron delivery systems: A review. Trends in Food Science & Technology, 116 (116), 75-89.
Hosseini, S., & Varidi, M. (2021). Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles. Food Chemistry, 352 (352), 129325-89.
Nooshkam, M., & Varidi, M. (2021). Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates. Food Chemistry, 347 (347), 129079-129091.
Rahnama Vosough, P., Habibi Najafi, M., Edalatian Dovom, M., Javadmanesh, A., & Baltasar Mayo (2021). Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishk. Journal of Food Measurement and Characterization, 15 (6), 5221-5230.
Falah, F., Vasiee, A., Tabatabaei Yazdi, F., & Behrooz Alizadeh Behbahani (2021). Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product. BioMed Research International, 2021 (1057531), 1-9.
Toorani, M., Farhoosh, R., Mohamad-taghi Golmakani, & Sharif, A. (2021). Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils. Journal of the American Oil Chemists Society, 98 (8), 871-880.
Falah, F., Zahra Zareie, Vasiee, A., Tabatabaei Yazdi, F., Mortazavi, S., & Behrooz Alizadeh Behbahani (2021). Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. Journal of Food Measurement and Characterization, 15 (6), 5537-5546.
Zanganeh, H., Mortazavi, S., Shahidi, F., & Behrooz Alizadeh Behbahani (2021). Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage. Journal of Food Measurement and Characterization, 15 (6), 5556-5571.
Feyzi, S., Varidi, M., Housaindokht, M., & Zarrin Eshaghi (2021). pH and NaCl effects on the interactions between safranal and whey protein isolate. Food Bioscience, 44 (), 101197-101197.
Naghipour, M., Aghkhani, M., Rohani, A., Behzad, K., & Kosari Moghaddam, A. (2021). Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm. International Journal of Food Engineering, 17 (10), 827-836.
Kashaninejad, M., Razavi, S., & Varidi, M. (2021). The Effect of Temperature and Transmembrane Pressure on the Camel Milk Ultrafiltration Performance: An Optimization Study. Journal of Membrane Science and Research, 7 (4), 288-294.
Guillaume Erny, Moeenfard, M., & Arminda Alves (2021). Iterative Multivariate Peaks Fitting—A Robust Approach for The Analysis of Non-Baseline Resolved Chromatographic Peaks. Separations, 8 (10), 178-189.
Rousta, E., Akihiko Oka, Bo Liu, Jeremy Herzog, Aadra P. Bhatt, Jeremy Wang, Habibi Najafi, M., & Ryan Balfour Sartor (2021). The Emulsifier Carboxymethylcellulose Induces More Aggressive Colitis in Humanized Mice with Inflammatory Bowel Disease Microbiota Than Polysorbate-80. Nutrients, 13 (10), 3565-3565.
Ghahramanifar, A., Taghizadeh, M., & Mousavi, S. (2021). Separation of tomato aroma compounds from binary model solutions using PEBA and EPDM membranes in pervaporation: Comparison of membranes performance and investigation of temperature effect. Journal of Food Process Engineering, 44 (12), -.
Roshanak, S., Shahidi, F., Tabatabaei Yazdi, F., Javadmanesh, A., & Jebraeil Movaffagh (2021). Buforin I an alternative to conventional antibiotics: Evaluation of the antimicrobial properties, stability, and safety. Micobial Pathogenesis, 161 (), 105301-105301.
Saeid Hadi, Mahsa Miryan, Davood Soleimani, Reza Amani, Mazaheri Tehrani, M., Vahid Hadi, Morad Esmaiil Zali, Negin Mosalmanzadeh, & Gholamreza Askari (2021). The effect of food ration bar enriched with β‐alanine, L‐arginine, and Nigella sativa on performance and inflammation following intense military training: A double‐blind randomized clinical trial. Food Science and Nutrition, 9 (7), 3512-3520.
Abdollah Hematian Sourki, & Koocheki, A. (2021). Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models. Journal of Food Process Engineering, 44 (12), -.
Hematian Sourki, A., Koocheki, A., & Elahi, M. (2021). Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions. Journal of Food Science and Technology, 59 (5), 1781-1791.
Sanaz Sanayei, Mortazavi, S., Ahmad Pedram Nia, & Mohammad Armin (2021). HEAT STABILITY AND SOLUBILITY OF CAMEL WHEY PROTEIN ISOLATE CONJUGATED WITH GUM ARABIC UNDER WET HEATING CONDITION BY MAILLARD REACTION. Engineering Science and Technology, an International Journal, 16 (5), 3637-3650.

Recent research projects

Tabatabaei Yazdi, Farideh,zeraatpisheh, Fatemeh,sanaei, Farideh,falah, Fereshteh (2021). Investigation of the combined process of cold plasma with rosemary extract on microbiological properties of Frankfurter sausage during storage
Tabatabaei Yazdi, Farideh,dehghan , Zahra,falah, Fereshteh (2021). The effect of aloe vera gel coating containing ivy extract on physicochemical, microbial and sensory properties of mutton at refrigerator temperature Community Verified icon
Tabatabaei Yazdi, Farideh,mortazavi, Sayed Ali,azghandi, Marjan,falah, Fereshteh (2021). Evaluation of the effect of native lactic acid bacteria in preventing biofilm formation and gene expression of virulence factors in pesudomonas aeroginosa and Listeria monocytogenes
Tabatabaei Yazdi, Farideh,,,mortazavi, Sayed Ali,zanganeh, Hossein (2021). Investigation of effective physical parameters in reducing the volume and microbiota of separator and bacteriofusion dairy sludge
Falah, Fereshteh,tabatabaei Yazdi, Farideh,sanaei Ardakani, Farideh,zeraatpisheh, Fatemeh,shirani, Khatereh (2021). Investigation of the simultaneous effect of ultraviolet irradiation and cold plasma on pistachio decontamination to reduce crop losses during storage

Contact Information

Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad

Faculty of Agriculture, Department of Food Science and Technology

Phone: +985138804649-5770

Fax: +985138807143