The department intends to assure the healthiness of food products as well as reducing the risks and pollutants threatening consumers. To reach these goals the department is commissioned to design and update the mechanisms involved in food quality control and wholesomeness as well as developing approaches for immediate detection also codifying and editing patterns and standards in food quality.

The department intends to reach the following goals:

·         Using analytical methods such as biosensor, aptasensor and chromatography for quality control of food;

·         Improving food standards at national, regional and international levels;

·         Optimizing the production of organic and safe food;

·         Conducting research on Halal Food recognition system.

  Academic Members of the Department:

Academic Rank 
Field of Interest
Assistant Professor
Food quality control (biosensors, nanosensors and chemometrics) 
Dr. E. Fooladi (head)
Assistant Professor 
 Food Analysis (chromatography)
Dr. J. Feizy
Assistant Professor
Packaging, Fortification and new methods in   food Quality Control and Safety
Dr. M. Razavizadeh
Assistant Professor
Aptamer-based Biosensors
Dr. A. Verdian

Department Experts:

M. Mahmoodi
MSc. in Food Products Quality Control