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