In this department, all the research activities are focused on the followings:

 Food production formulation, design and prototyping food processing machines

 Modern methods in food production, food quality control, identification and evaluation of theological behavior of foodstuff

·         Studying  the qualitative and quantitative food stuff characteristics both separately or in formulations

·         Understanding and using edible fluid properties, food emulsions and colloids

·         Evaluating   mas sand heat transfer in food processing techniques

·         Food packaging and food maintenance using novel technologies

The department also works  on fields related to "food processing and food engineering", "food novel technologies", "food biophysics", " food colloids and hydrocolloids", "food micro encapsulation", "processing pharmaceutical plants","nutraceuticals", "functional and super critical foods”, “quality control" and "production automation".

 Academic Members of the Department:

Academic Rank 
Field of Interest
Assistant  Professor
Food Product Formulation, Chocolate, Cocoa and Confectionary Products Processing Technology, 
Dr. S. Yeganezad  ( Head)
Assistant  Professor
Fruit &Vegetable Processing
Dr. A. Sadeghian
Associate Professor Rheology of Gels and Food Biopolymers
Dr. A. Rafe
Assistant  Professor
Dairy Processing , Food  Hydrocoloids, Food PproteinsDr. M. Hesarinejad

Department Experts:

Dr. M. Mohammadi
PhD. In Food Chemistry Food Novel Technologies
MSc. in Food Science 
Food Processing