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
Razavi, S., آزاده صادقی, امید یوسف زاده, & مریم صفایی (2024). Polylactic Acid Composites Sustainable Biocomposites: Chapter 5 Barrier properties of polylactic aci.
Razavi, S., آزاده صادقی, امید یوسف زاده, & مریم صفایی (2024). Polylactic Acid Composites Sustainable Biocomposites: Chapter 6 Heat-sealing properties of polylacti.
Recent journal articles
Mohebbi, M., & Oleyaei, S. (2024). Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluation. Journal of Future Foods, 4 (2), 142-148.
Khoshbin, S., Moeenfard, M., Khalil Abnous, & Seyed Mohammad Taghdisi (2024). A label-free aptasensor for colorimetric detection of food toxin: Mediation of catalytically active gold nanozymes and smartphone imaging strategy. Food Chemistry, 433 (), 137355-.
Mohammadkhani, M., Koocheki, A., & Mohebbi, M. (2024). Effect of Lepidium perfoliatum seed gum — Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes. Progress in Organic Coatings, 186 (1), 107986-15.
Jaldani, S., Sarfaraz Khabaz, E., Jooyandeh, M. (2024). Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils. Food Chemistry, 435 (), 137605-.
Mohmmad, A., Hamed Mosavian, M., & Haddad Khodaparast, M. (2024). Electro-Fenton technology for dairy wastewater treatment. International journal of Environmental Science and Technology, 21 (1), 35-42.
Sonei, A., Edalatian Dovom, M., & Yavarmanesh, M. (2024). Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheeses. International Dairy Journal, 148 (), 105807-.
Sarfarazi, M., Mohebbi, M., Saadatmand, M., & Mirshahi, A. (2024). Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processing. Journal of Food Science, 89 (1), 473-493.
Jafari, M., & Koocheki, A. (2024). Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch. International Journal of Biological Macromolecules, 256 (2), 128521-16.
Farahani, M., Shahidi, F., Tabatabaei Yazdi, F. (2024). Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat. Food Control, 158 (), 110240-11249.
Koocheki, A., & Mozafarpour, R. (2024). Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels. Food Hydrocolloids, 149 (1), 109626-10.
Rouhi, A., Falah, F., Azghandi, M., Mortazavi, S., Tabatabaei Yazdi, F. (2024). Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115. LWT- Food Science and Technology, 191 (), 115669-.
Heydarian, A., Tabatabaei Yazdi, F., & Mortazavi, S. (2024). Optimization of dairy sludge fermentation culture medium to produce extracts containing bioactive peptides using co-culture of Limosilactobacillus fermentum and Saccharomyces cerevisiae. Journal of Functional Foods, 112 (105982), 105982-10.
Koocheki, A., & Mohebbi, M. (2024). Simulation of bread baking with a conceptual agent-based model: An approach to study the effect of proofing time on baking behavior. Journal of Food Engineering, 368 (1), 111920-13.
Salahi, M., Razavi, S., & Mohebbi, M. (2024). Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel. LWT- Food Science and Technology, 191 (1), 115691-115699.
Razavi, S. (2024). Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition. Journal of Food Measurement and Characterization, 18 (3), 1947-1957.
Sarfaraz Khabaz, E., Jooyandeh, M., Jaldani, S. (2024). Cut-off conjugated diene values for rejection of vegetable oils. LWT- Food Science and Technology, 192 (), 115712-.
Mirarab, S., Mohebbi, M., & Khalilian Movahhed, M. (2024). The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture. Heliyon, 10 (1), e24140-24149.
Afkhami, R., Varidi, M., Varidi, M. (2024). Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions. Food Hydrocolloids, 149 (), 109513-109513.
Ghayoomi, H., Edalatian Dovom, M., Habibi Najafi, M. (2024). The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce. Food Science and Nutrition, 12 (4), 2896-2907.
Mousavi, S., Koocheki, A., & Mohebbi, M. (2024). Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin. Food Hydrocolloids for Health, 5 (1), 100177-10.
Boghori, P., Shahidi, F., Sedaghat, N., & Roshanak, S. (2024). Whey Protein Concentrate Coating Incorporated with Modified Atmosphere Packaging for Extending Tangerines Shelf-Life: Physicochemical, Microbiological and Sensory Evaluation Through Refrigerated Storage. Journal of Packaging Technology and Research, 8 (1), 51-62.
Rahmati, F., Yavarmanesh, M., & Edalatian Dovom, M. (2024). Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packaging. International Journal of Food Science and Technology, 59 (4), 2411-2420.
Madadi, M., Roshanak, S., Shahidi, F., & Varidi, M. (2024). Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. Food Science and Nutrition, 12 (4), 2973-2984.
Moeenfard, M. (2024). A simple Label-Free aptasensor for acrylamide monitoring using a Four-Way arm junction structure of DNA strands. Microchemical Journal, 199 (199), 110215-110222.
Habibi Najafi, M., Nassiri Mahallati, M., & Yavarmanesh, M. (2024). Study on synergistic effects of curcumin and bixin against foodborne pathogens. Food Science and Nutrition, 12 (4), 2426-2435.
Fatahjahromi, S., Varidi, M., Varidi, M., & Nooshkam, M. (2024). Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams. LWT- Food Science and Technology, 194 (), 115790-115800.
Hashemi Karouei, S., Varidi, M. (2024). Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. International Journal of Biological Macromolecules, 259 (), 129246-129263.
Alhasan, F., Mazaheri Tehrani, M., & Varidi, M. (2024). Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics. Food Chemistry: X, 21 (), 101033-101033.
Alhasan, F., Mazaheri Tehrani, M., & Varidi, M. (2024). بهینهسازی نسبت اولئوفوم و پروتئین-پلی ساکارید برای بهبود ویژگیهای فیزیکوشیمیایی امولسیون دوگانه A/O/W: کاربردهای بالقوه در صنایع غذایی. , 19 (6), 177-195.
Rouhi, A., Azghandi, M., Mortazavi, S., Tabatabaei Yazdi, F., & Vasiee, A. (2024). Exploring the anti-biofilm activity and Suppression of virulence genes expression by thanatin in Listeria monocytogenes. LWT- Food Science and Technology, 199 (), 116084-116096.
Rouhi, A., Yousefi, Y., Falah, F., Azghandi, M., Tabatabaei Yazdi, F., & Vasiee, A. (2024). Exploring the potential of melittin peptide: Expression, purification, anti-pathogenic properties, and promising applications as a bio-preservative for beef slices. LWT- Food Science and Technology, 199 (1), 116083-116098.
Ghaitaranpour, A., Koocheki, A., & Mohebbi, M. (2024). Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping. Current Research in Food Science, 8 (1), 100751-13.
Kashi, R., & Razavi, S. (2024). A new dietary low-fat custard formulation made by waxy corn starch and xylitol: Rheological, sensory and in vitro digestibility investigation. LWT- Food Science and Technology, 203 (7), 116296-116269.
Salahi, M., Mohebbi, M., & Razavi, S. (2024). Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol. Food Hydrocolloids, 154 (), 110128-128.
Yavarmanesh, M. (2024). First detection of tick‐borne encephalitis virus (TBEV) in raw milk samples in North‐Western Iran. Veterinary Medicine and Science, 10 (4), -.
Kazemi Taskooh, Z., & Varidi, M. (2024). Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review. Food Reviews International, 40 (10), 3572-3604.
Rouhi, A., Azghandi, M., Tabatabaei Yazdi, F. (2024). Investigating the Effect of Melittin Peptide in Preventing Biofilm Formation, Adhesion and Expression of Virulence Genes in Listeria monocytogenes. Probiotics and Antimicrobial Proteins, (), -.
Zamani, G., Shahidi, F., Edalatian Dovom, M., Mohebbi, M., & Roshanak, S. (2024). Enhancing curcumin nanoparticle synthesis through wet-milling: Comparative analysis of physico-chemical and antimicrobial properties of nano-curcumin with micro-curcumin. LWT- Food Science and Technology, 205 (), 116553-116563.
Ostadimoghadam, M., & Moeenfard, M. (2024). How does particle size of spent coffee ground affect the physicochemical properties of isolated cellulose nanosphere?. Results in Chemistry, 10 (), 101683-101683.
Kashi, R., & Razavi, S. (2024). Development of a State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties. Starch, 77 (1), -.
Nikkhah Maman, M., Habibi Najafi, M. (2024). A novel antifungal nanoemulsion based on reuterin-assisted synergistic essential oils: Preparation and in vitro/in vivo characterization. International Journal of Food Microbiology, 418 (6), 110735-13.
Mobasherpour, P., Yavarmanesh, M., & Edalatian Dovom, M. (2024). Antitumor properties of traditional lactic acid bacteria: Short-chain fatty acid production and interleukin 12 induction. Heliyon, 10 (16), e36183-e36202.
Rezaei, M., Shahidi, F. (2024). Chemical composition and oxidative stability of Cucumis melon and cantaloupe seed oils. Iranian Journal of Chemistry and Chemical Engineering, (), -.
Tabatabaee, S., Varidi, M., & Moeenfard, M. (2024). Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates. Food Chemistry: X, 23 (), 101781-101788.
Hoseini, F., Habibi Najafi, M., & Edalatian Dovom, M. (2024). Screening of lactic acid bacteria for highly producing extra and intracellular folate and their potential use in production of bio-enriched yogurt. LWT- Food Science and Technology, 209 (), 116766-.
Yarabbi, H., Roshanak, S., Mortazavi, S., Yavarmanesh, M., & Javadmanesh, A. (2024). بیان بیش از حد گلوتامات دکربوکسیلاز نوترکیب برای افزایش تولید گاما آمینوبوتیریک اسید در مقیاس صنعتی. , 13 (3), 143-154.
Azimi, A., Yavarmanesh, M. (2024). Comparing lactic acid bacteria biodiversity in irritable bowel syndrome and healthy gut microbiota. Food Science and Nutrition, 12 (11), 9212-9226.
Okhravi, S., & Koocheki, A. (2024). Nutritious Instant Powder Production by Extrusion Processing Using Whole Oat and Broken Rice Flour. Journal of Food Processing and Preservation, 2024 (1), -.
Moeenfard, M. (2024). An ultrasensitive liquid crystal aptasensing chip assisted by three-way junction DNA pockets for acrylamide detection in food samples. Journal of Hazardous Materials, 480 (), 136240-136240.
Ghazanfari, N., Falah, F., Tabatabaei Yazdi, F., & Vasiee, A. (2024). Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17. Applied Food Research, 4 (2), 100557-100565.
Mosallaie, F., Pirnia, M., Dehghan , Z., Falah, F., Tabatabaei Yazdi, F. (2024). Unveiling the chemical composition, antioxidant and antibacterial properties, and mechanistic insights of Convolvulus arvensis extract through molecular docking simulations. Applied Food Research, 4 (2), 100580-100591.
Samanian, N., Razavi, S., Mohebbi, M., Abolfazli Esfahani, J., & Varidi, M. (2024). Mathematical Modelling of In Vitro Cinnamaldehyde Controlled Release via Computational Fluid Dynamic. Flavour and Fragrance Journal, 40 (1), 7-20.
Mozafarpour, R. (2024). Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt. LWT- Food Science and Technology, 199 (), 116116-116127.
Mozafarpour, R. (2024). Plasma-activated water and microbubble as postharvest technology: Effects on Escherichia coli O157:H7 reduction, functional and storage quality of romaine lettuce. Journal of Agriculture and Food Research, 17 (), 101259-101271.
Mozafarpour, R., Ghasemikia, A. (2024). Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications. Food Bioscience, 62 (105092), 105092-105105.
Razavi, S. (2024). Effect of chitosan molecular weight and protein to polysaccharide ratio on the rheological and physicochemical properties of milk proteins–chitosan complex coacervate. International Journal of Biological Macromolecules, 282 (5), 137247-13.
Hadinia, N., Yavarmanesh, M., & Edalatian Dovom, M. (2024). Effects of fermentation conditions (salt concentration, temperature, and pH) on Lactobacillus strains for induction of interleukin-12 in the exposed murine splenocytes. Heliyon, 10 (22), e39837-e39848.
Salahi, M., Mohebbi, M., & Razavi, S. (2024). Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth. Journal of Food Engineering, 383 (383), 112245-112257.
Rohani, A., Sabeghi, Y. (2024). Unveiling the power of bene (Pistacia atlantica) hull scum: Boosting oxidative stability with methanolic extract and ferrous ions. Food Chemistry, 466 (0), 142142-142142.
Jaldani, S. (2024). Inhibited lipid peroxidation as affected by polyglycerol polyricinoleate. LWT- Food Science and Technology, 214 (), 117156-117156.
Teymoori, F., Roshanak, S., Mozafarpour, R., & Shahidi, F. (2024). Microencapsulation of Lactobacillus reuteri by Emulsion Technique and Evaluation of Microparticle Properties and Bacterial Viability Under Storage, Processing, and Digestive System Conditions. Food Science and Nutrition, 12 (12), 10393-10404.
Kouravand Takht Sabzi, F., Shahidi, F., Koocheki, A., & Roshanak, S. (2024). Physicochemical stability and controlled release of vitamin D
3
-loaded emulsions stabilised by whey protein isolate-basil seed gum conjugates. Journal of Microencapsulation, 41 (8), 770-781.
Mortazavi, S. (2024). Evaluation of Monascus purpureus fermentation in dairy sludge-based medium for enhanced production of vibrant red pigment with minimal citrinin content. PLOS One, 19 (12), e0315006-e0315030.
Shakouri, S., Mazaheri Tehrani, M., Koocheki, A. (2024). Bigels as Novel Drug Delivery Systems: A Systematic Review on Efficiency and Influential Factors. Current Reviews in Clinical and Experimental Pharmacology, 20 (), -.
Farhangi, Z., Tabatabaei Yazdi, F. (2024). Simultaneous Expression of Recombinant Cellulase and Protease in An Indigenous Bacillus Cereus Strain. Iranian Journal of Biotechnology, 22 (4), 54-63.
Abbasi Myone, A., Varidi, M., & Varidi, M. (2024). Modulation of physicochemical attributes and functionalities of chitosan via cold atmospheric pressure plasma. Journal of Food Measurement and Characterization, 18 (7), 5956-5970.
Rezaie, M., Sedaghat, N. (2024). Fabrication and characterization of novel electrospun nanofibers based on grass pea (Lathyrus sativus L.) protein isolate loaded with sumac (Rhus coriaria L.) extract. Current Research in Food Science, 9 (), 100891-100901.
Rezaie, M., Sedaghat, N. (2024). New electrospun nanofiber based on grass pea protein isolate Lathyrus sativus L.) for the food and biomedical applications. Iran Agricultural Research, (), -.
Entezari, A., Sedaghat, N. (2024). Comprehensive Characterization of Gelatin-Pullulan Blend Films Incorporated with Bacteriophages: Assessing Physicochemical, Mechanical, Optical, Thermal, and Antimicrobial Properties. Food and Bioprocess Technology, 17 (12), 5242-5259.
Sahraneshin Samani, S., Tabatabaei Yazdi, F., Mortazavi, S. (2024). Sandwich-type aptamer-based biosensors for thrombin detection. Analytical Methods, 16 (14), 1985-2001.
Falah, F., Tabatabaei Yazdi, F. (2024). Bio-synthesis, purification and structural analysis of Cyclosporine-A produced by Tolypocladium inflatum with valorization of agro-industrial wastes. Scientific Reports, 14 (1), -.
Recent research projects
Ghayoomi, Hoda,habibi Najafi, Mohammad B (2024). Purification and Identification of peptides with antioxidant and anticancer activities from Mahyaveh sauce
,varidi, Mehdi, (2024). Evaluating the efficiency of commercial stabilizers in Doogh stability
Kouchakzade, Fateme,mohebbi, Mohebbat,dehghani, Samira,moeenfard, Marzieh (2024). Application of ultrasound on functional, structural and chemical properties of isolated red lentil protein
Tabatabaei Yazdi, Farideh,mosallaie, Fatemeh,,mortazavi, Sayed Ali (2024). Evaluation of the effect of polylactic acid-soybean protein isolate composite film containing postbiotic Lactocus lactis subspecies Kermoris 19257 ATCC on the quality and shelf life of fish fillets during cold storage
Zeraat Pisheh, Fatemeh,mortazavi, Sayed Ali,,tabatabaei Yazdi, Farideh (2024). Investigating the effect of chitosan and postbiotics obtained from Lactobacillus plantarum on the quality characteristics of Frankfurter sausage
Heydarian, Alireza,mortazavi, Sayed Ali,,tabatabaei Yazdi, Farideh (2024). Comprehensive Evaluation of Safety and Probiotic Properties in Alkaline Protease-Producing Bacillus Strains Isolated from Dairy Sludge
Mortazavi, Sayed Ali,ebrahimi, Fatemeh,tabatabaei Yazdi, Farideh,heydarian, Alireza (2024). Investigating the viability of Limosilactobacillus fermentum bacteria encapsulated with alginate along with inulin nanoparticles in yogurt
Contact Information
Iran, Mashhad, Azadi Square, Ferdowsi University of Mashhad
Faculty of Agriculture, Department of Food Science and Technology
Phone: +985138804649-5770
Fax: +985138807143