In this department, all research activities
related to the processing, developing and improving of food products are
carried out with the emphasis on novel technologies and food formulation
processing, while implementing the approach of healthy food development.
In this research department, academic members
specialize in the following areas:
• Engineering of food formulations using novel
structures while implementing the approach of healthy food development.
• Designing new food formulations using
protein and polysaccharide compounds based on native sources.
• Developing procedural and processing food
systems using modern technologies for the production of high added value
compounds from waste.
• Improving and developing novel sensory evaluation methods in food products with the aim of attaining the desired taste and texture.
| Academic Rank | Field of Interest | Name |
|---|---|---|
| Assistant Professor |
Technology for the Production of Chocolate and Confectionery Products, Food Products Formulation and Development of Novel Sensory Evaluation Techniques | 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 Pproteins | Dr. M. Hesarinejad |
Department Experts:
| Name | Status | Laboratory |
|---|---|---|
| Dr. M. Mohammadi | PhD. In Food Chemistry | Novel Food Technologies & Food Processing |
| A.Kordjazi |
MSc. in Food Science |
Food Processing &
Food Formulation |
Laboratories: