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
Safaee, F., Sedaghat, N., & Sharif, A. (2022). Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage. Journal of Food Science and Technology, 59 (3), 879-889.
Salahi, M., Razavi, S., & Elham Hasanvand (2022). Physicochemical, rheological and functional properties of a novel gum from Eremurus luteus root. Bioactive Carbohydrates and Dietary Fibre, 27 (5), 100296-100296.
Farhoosh, R. (2022). New insights into the kinetic and thermodynamic evaluations of lipid peroxidation. Food Chemistry, 375 (375), 131659-131659.
Ghasemi, B., Varidi, M., Varidi, M., Kazemi Taskooh, Z., & Seyed Ahmad Emami (2022). The effect of plant essential oils on physicochemical properties of chicken nuggets. Journal of Food Measurement and Characterization, 16 (1), 772-783.
Ghafourian Nasab, A., Mortazavi, S., Tabatabaei Yazdi, F., & Mahboobe Sarabi Jamab (2022). Optimization of Gamma Aminobutyric Acid Production Using High Pressure Processing (HPP) by Lactobacillus brevis PML1. BioMed Research International, 2022 (8540736), 1-9.
Falah, F., Tabatabaei Yazdi, F., Samira Moradi, & Sahar Sabahi (2022). Optimization of γ-aminobutyric acid (GABA) production by Lactobacillus spp. from agro-food waste. Biomass Conversion and Biorefinery, (), -.
Zamani, Z., & Razavi, S. (2022). Dilute Solution Properties of Nettle Seed (Urtica pilulifera) Gum as a Function of Temperature. Letters in Applied NanoBioScience, 12 (1), 1-11.
Sedaghat, S., Tabatabaei Yazdi, F., Mortazavi, S., & Shahidi, F. (2022). Enhancement of alkaline protease production of Bacillus strains isolated from dairy sludge under cold, salt and ultrasound stress. International Dairy Journal, 129 (105335), 105335-105343.
Sadeghi, A., Razavi, S., & Shahrampour, D. (2022). Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract. International Journal of Biological Macromolecules, 205 (), 341-356.
Saffaryazdi, A., Ganjeali, A., Farhoosh, R., Cheniany, M., & Lari, Z. (2022). Interactive effects of chilling and wounding stresses on antioxidant compounds and fatty acid profile of purslane. Acta Physiologiae Plantarum, 44 (4), -.
Falah, F., Mohammad Ramezani, Tabatabaei Yazdi, F., Mortazavi, S., & Abolghasem Danesh (2022). Effect of immobilization, mutation, and microbial stresses on increasing production efficiency of “Cyclosporin A”. Biomass Conversion and Biorefinery, (), -.
Alkobeisi, F., Varidi, M., Varidi, M., & Nooshkam, M. (2022). Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Science and Nutrition, 10 (4), 1113-1125.
Nooshkam, M., Varidi, M., & Alkobeisi, F. (2022). Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocolloids, 126 (126), 107488-107498.
Bashash, M., Varidi, M., & Jaleh Varshosaz (2022). Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. Innovative Food Science and Emerging Technologies, 76 (76), 102936-102946.
Bashash, M., Varidi, M., & Jaleh Varshosaz (2022). Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery. Journal of Food Measurement and Characterization, 16 (3), 2104-2118.
Rezaiyan, F., Sedaghat, N., Pasban, A., Samira Yeganehzad, & Mohammad Ali Hesarinejad (2022). Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design. Journal of Food Measurement and Characterization, 16 (2), 1049-1061.
Pirnia, M., Shirani, K., Tabatabaei Yazdi, F., Mortazavi, S., & Mohebbi, M. (2022). Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil. Food Chemistry: X, 14 (100300), 100300-100308.
Heydari, A., & Razavi, S. (2022). Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions. Innovative Food Science and Emerging Technologies, 78 (6), 103006-103006.
Sabahy, S., Amin Abbasi, & Mortazavi, S. (2022). Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical and sensory properties of lamb meat during storage. Journal of Applied Microbiology, 133 (2), 488-502.
Shirani, K., Falah, F., Tabatabaei Yazdi, F., Behrooz Alizadeh Behbahani, & Zanganeh, H. (2022). Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt. Journal of Food Measurement and Characterization, 16 (4), 2899-2907.
Khoshbin, S., Moeenfard, M., Zahraee, H., & Davoodian, N. (2022). A fluorescence imaging-supported aptasensor for sensitive monitoring of cadmium pollutant in diverse samples: A critical role of metal organic frameworks. Talanta, 246 (), 123514-123522.
Mohebbi, M., Morteza Fathi, & Khalilian, M. (2022). Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gum. Bioactive Carbohydrates and Dietary Fibre, 28 (0), 100315-100322.
Tavakoli, A., Shahidi, F., Mahmoud Habibian, Koocheki, A., & Behdad Shokrollahi Yancheshmeh (2022). Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flour. Food Science and Nutrition, 10 (8), 2631-2645.
Hamedi, F., Razavi, S., & Sharif, A. (2022). Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate. International Journal of Food Science and Technology, 57 (7), 4432-4440.
Khajehali Chaleshtori, S., Shahidi, F., & Sedaghat, N. (2022). Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernel. Food Control, 139 (), 109094-10994.
Shojaee, M., Moeenfard, M., & Farhoosh, R. (2022). Kinetics and stoichiometry of gallic acid and methyl gallate in scavenging DPPH radical as affected by the reaction solvent. Scientific Reports, 12 (8765), 1-9.
Zeraatpisheh, F., Tabatabaei Yazdi, F., & Shahidi, F. (2022). Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausage. Journal of Food Science and Technology, 2022 (2022), 1-10.
Mozafarpour, R., Koocheki, A., & Taco Nicolai (2022). Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties. Food Research International, 158 (), 111520-.
Salahi, M., Razavi, S., & Mohebbi, M. (2022). ارزیابی اثرات صمغ آگار بر خواص بافتی و رئولوژیکی ژل سرد پر شده امولسیونی ایزوله پروتئین آب پنیر. , (), -.
Salahi, M., Razavi, S., & Mohebbi, M. (2022). Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. Food Biophysics, 17 (4), 635-649.
Kazemi, M., Shahidi, F., Varidi, M., & Roshanak, S. (2022). Encapsulation of Lactobacillus acidophilus in solid lipid microparticles via cryomilling. Food Chemistry, 395 (395), 133564-133585.
Rahnama Vosough, P., Edalatian Dovom, M., Habibi Najafi, M., Javadmanesh, A., & Baltasar Mayo (2022). Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp.. Food Bioscience, 49 (), 101869-101882.
Hadinia, N., Edalatian Dovom, M., & Yavarmanesh, M. (2022). The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids. LWT- Food Science and Technology, 165 (), 113709-.
Sabahy, S., Mortazavi, S., Nassiri, M., Kiarash Ghazvini, Shahidi, F., & Amin Abbasi (2022). Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori. Biointerface Research in Applied Chemistry, 13 (2), 188-198.
Mousavi, S., Koocheki, A., Behrouz Ghorani, & Mohebbi, M. (2022). Rheological properties, electrical conductivity, and surface activity of alginate/AHSG (Alyssum homolocarpum seed gum) blend and their effect on the formation of electrosprayed hydrogel beads. Rheologica Acta, 61 (), 649-661.
Behnam Bahramian, Mahboobe Sarabi Jamab, Saeedeh Talebi, Razavi, S., & Mitra Rezaie (2022). Designing blenderized tube feeding diets for children and investigating their physicochemical and microbial properties and Dietary Inflammatory Index. Nutrition in Clinical Practice, 37 (4), 1-16.
Komijani , M., Mohebbi, M., & Behrouz Ghorani (2022). Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene. LWT- Food Science and Technology, 161 (0), 113328-113337.
Hatami, S., Yavarmanesh, M., Mojtaba Sankian, & Seyed Ali Issazadeh (2022). Comparison of probiotic Lactobacillus strains isolated from dairy and Iranian traditional food products with those from human source on intestinal microbiota using BALB/C mice model. Brazilian Journal of Microbiology, 53 (3), 1577-1591.
Kamali, S., Yavarmanesh, M., Habibi Najafi, M., & Koocheki, A. (2022). Development of whey protein concentrate/pullulan composite films containing bacteriophage A511: Functional properties and anti-Listerial effects during storage. Food Packaging and Shelf Life, 33 (), 100902-100917.
Hosseini, A., & Razavi, S. (2022). Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method. Journal of Food and Bioprocess Engineering, (), -.
Tarahi, M., Sara Hedayati, & Shahidi, F. (2022). Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch. Polymers, 14 (15), 3012-3024.
Habibi, P., Tabatabaei Yazdi, F., Mortazavi, S., & Mohammad Farajollahi (2022). Effects of free and nano-encapsulated bovine lactoferrin on the viability and acid production by Streptococcus mutans biofilms. Letters in Applied Microbiology, 75 (3), 689-698.
Moeenfard, M., Maria Joao Pena, Pedro Barata, Raquel Soares, & Raquel Costa (2022). Effect of Raw and Roasted Phoenix dactylifera L. Seed Polyphenols Extracts on Suppression of Angiogenesis in Endothelial Cells. Plant Foods for Human Nutrition, 77 (4), 560-567.
Falah, F., & Mortazavi, S. (2022). Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy product. Journal of Applied Microbiology, 133 (5), 3201-3214.
Koocheki, A., Mohammad Ali Hesarinejad, & M. R. Mozafari (2022). Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts. chemical and biological technologies in agriculture, 9 (1), -.
Samira Moradi, Zeraat Pisheh, F., & Tabatabaei Yazdi, F. (2022). Investigation of lactic acid production in optimized dairy wastewater culture medium. Biomass Conversion and Biorefinery, (), -.
Hamed Faraji, Tabatabaei Yazdi, F., & Nematollah Razmi (2022). The influence of ultraviolet radiation on aflatoxin producing Aspergillus species' isolated from Iranian rice. Toxicology Reports, 9 (2022), 1528-1536.
Ostadzadeh, M., Habibi Najafi, M., Mohammad R. Ehsani, Maryam Tajabadi Ebrahimi, & Mohebbi, M. (2022). Comparison of Characteristics and Fatty Acid Profiles of Butters Produced from Cream Fermented by LAB Strains Isolated from Traditional Iranian Butter. Global Journal of Pathology and Microbiology, 10 (10), 1-8.
Entezari, A., Roshanak, S., Golshan Shakeri, & Sedaghat, N. (2022). Effect of zein and zein‐Peganum harmala extract coatings of eggshell on the internal quality of eggs and control of Salmonella enteritidis. Journal of Food Science, 87 (10), 4665-4673.
Azari Anpar, M., Pascal Degraeve, Nadia Oulahal, Isabelle Adt, Kambiz Jahanbin, Yann Demarigny, Ali Assifaoui, & Tabatabaei Yazdi, F. (2022). Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies. Food Bioscience, 50 (), 102058-.
Davoudi Moghadam, H., Tabatabaei Yazdi, F., Shahidi, F., Mahboube Sarabi-jamab, & Zarrin Eshaghi (2022). Co-culture of Monascus purpureus with Saccharomyces cerevisiae: A strategy for pigments increment and citrinin reduction. Biocatalysis and Agricultural Biotechnology, 45 (), 102501-.
Mozafarpour, R., Koocheki, A., Mahmood Alizadehsani, David Julianmcclements, & Mahdavian Mehr, H. (2022). Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency. Advances in Colloid and Interface Science, 309 (1), 102768-102768.
Jaderi, Z., Tabatabaei Yazdi, F., Mortazavi, S., & Koocheki, A. (2022). Investigation of the Composition, Antimicrobial, Antioxidant, and Cytotoxicity Properties of Salvia abrotanoides Essential Oil. Evidence-based Complementary and Alternative Medicine, 2022 (5), 1-10.
Dehghani, S., Edalatian Dovom, M., Yavarmanesh, M., & Mojtaba Sankian (2022). Effect of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum isolated from food and human origin on reduction of IgE-dependent hypersensitivity in Balb/c mice. Immunobiology, 227 (6), 152292-152301.
Tabibloghmany, F., Mazaheri Tehrani, M., & Koocheki, A. (2022). Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage. Food Science and Nutrition, 10 (12), 4345-4359.
Kamali, S., Yavarmanesh, M., Habibi Najafi, M., & Koocheki, A. (2022). Poly (lactic acid) and whey protein/pullulan composite bilayer film containing phage A511 as an anti-Listerial packaging for chicken breast at refrigerated temperatures. LWT- Food Science and Technology, 170 (), 114085-114097.
Tarahi, M., Shahidi, F., & Sara Hedayati (2022). Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites. Gels, 8 (11), 693-701.
Tarahi, M., Shahidi, F., & Sara Hedayati (2022). A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches. International Journal of Food Science and Technology, 57 (10), 6833-6842.
Razavi, S. (2022). Physicochemical and structural properties of a bio-based antioxidant packaging film derived from Eremurus luteus root gum. Materials Today Communications, 33 (12), 104756-10.
Jaderi, Z., Tabatabaei Yazdi, F., Mortazavi, S., & Koocheki, A. (2022). Effects of glycerol and sorbitol on a novel biodegradable edible film based on Malva sylvestris flower gum. Food Science and Nutrition, 11 (2), 991-1000.
Edalatian Dovom, M., Rahnama Vosough, P., Habibi Najafi, M., Javadmanesh, A., & Baltasar Mayo (2022). IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDE. Agrofor International journal, 7 (3), 55-62.
Saboori, B., Shahidi, F., Sara Hedayati, & Javadmanesh, A. (2022). Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk. Foods, 11 (23), 3904-3904.
Farhoosh, R. (2022). Quantitative criteria characterizing the time change pattern of total lipid-peroxidation carbonyls. Scientific Reports, 12 (1), -.
Fatemi, S., Lukasz Krych, Josue L. Castro-mejia, Denitsa Vladimirova Stefanova, Witold Kot, Habibi Najafi, M., & Dennis Sandris Nielsen (2022). Complete Genome Sequences of Three Lactiplantibacillus plantarum Strains Isolated from Traditional Iranian Raw Milk Motal Cheese. Microbiology Resource Announcements, 12 (1), -.
Lavaei, Y., Varidi, M. (2022). Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality. Food Chemistry: X, 15 (15), 100408-100419.
Bashash, M., Varidi, M. (2022). Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System. Food and Bioprocess Technology, 15 (9), 2020-2034.
Dehghani, S., Edalatian Dovom, M., Yavarmanesh, M. (2022). In vitro Evaluation of Potential Probiotic Characteristics and Survival of Human and Foodborne Lactic Acid Bacteria (Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum) in Mice Gastrointestinal Tract. Applied Biochemistry and Microbiology, 58 (1), S91-S101.
Pasban, A., Mohebbi, M., Puorazrang, H., Varidi, M. (2022). Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythology. , 19 (129), 41-54.
Asgari, P., Sedaghat, N., & Mousavi, S. (2022). مدلسازی سینتیک تغییرات حسی و رنگ وانههای گندم تازه رقم پارسی حاوی پوشش موسیلاژ دانه ریحان در بستهبندی MAP. , (), -.
Hosseinkhani Abadchi, M., & Farhoosh, R. (2022). بررسی اثر اسید گالیک، متیل گالات و ترکیب آنها بر پایداری اکسایشی روغن طی فرآیند سرخ کردن. , (), -.
Recent research projects
Razavi, Seyed Mohammad Ali,razavi, Seyedeh Zeynab (2022). Effect of eniviromental conditions and two plastisizers on the physical amd mechanicaal properties of Eremurus luteus root gum during strorage time
Varidi, Mehdi,ahmadzadeh, Saba (2022). Investigating the effect of coating with aloe vera on the physicochemical characteristics of fried eggplant
Contact Information
Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad
Faculty of Agriculture, Department of Food Science and Technology
Phone: +985138804649-5770
Fax: +985138807143