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
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 PproteinsDr. M. Hesarinejad

Department Experts:

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