Research Department of Food Science and Technology of SBMU National Nutrition and Food Technology Research Institute Departments

The Research Department of Food Science and Technology is made up of and active in divisions including food technology, food chemistry, food microbiology, and food biotechnology. 

Vision:

Research and development of suitable production methods, food processing and preservation for achieving independence in food industry, and quality enhancement of food products, as well as food safety 

Mission:

Developing and presenting suitable methods for studying and selecting adequate and favorable approaches for the production, conversion, and maintenance of food.

Goals:

A-Studying and identifying suitable ingredients for being used in various production activities;

B- Evaluating the raw, cooked, and processed materials originated from the country as well as imports;

C- Studying bacterial and chemical food infections;

D- Studying suitable food fortification methods considering local needs and requisites;

E- Studying various methods of reducing food wastage;

F- Studying new food sources;

G- Studying the ways of reaching independence in raw materials, and technology, technical knowledge and so forth related to various food technologies;

H- Performing research and development for different food industries; studying the application of biological sources in food industry;

Activities:

The activities of the department include:

- Developing research proposals related to food quality control and nutrition

- Holding and co-organizing related conferences

- Participation in developing food standards, ISOs, and CODEX

- Evaluation of food innovations, inventions, and imports requested by the relevant organizations

 

Major research projects of the department:

1-Contaminants

1-1-Study of pesticide remaining in vegetables sold in Tehran’s Main Vegetable Market;

1-2- Studying raw vegetables contaminated with food-borne bacteria in Tehran Province and the effects of various anti-bacterial agents;

1-3- Measuring concentrations of Lead, Cadmium, and Zinc in sausage presented in Tehran’s Chain Markets;

1-4- Determining the amount of nitrate in lettuce, potatoes, and tomatoes consumed in Tehran using two methods of HPLC and Spectrophotometry;

1-5- Studying bacterial contamination of the condiments and spices in retail market in Tehran.

2-Enrichment

2-1- Thiamin, Riboflavin, Niacin, Iron fortification of pasta and the effects of processing, storage, and cooking;

2-2- Evaluation of flour fortification with Iron and Folic acid in Golestan Province;

2-3- Bread yeast fortification with Selenium.

3- Bread

3-1- Determining staling trend in traditional breads, and prevention methods;

3-2- Formulation and production of the edible covers based on poly-saccharides, lipid-protein, and the study of their application in improving the baguette bread shelf-life;

3-3- Production and formulation of bulky gluten-free bread using the trans-glutaminase enzyme, Xanthan and Guar gums;

3-4- Using yeast bio-transformation for bread fortification with minerals.

4- Oil

4-1-Formulation and pilot production of low-fat low-trans spreads;

4-2- Determining the shelf lives of different frying oils in the pilot scale, and studying the shelf life of chips prepared using the oils;

5- National databank of Food Science & Technology

6- Dietetic food Products

6-1-Formulation and production of sugar-substitute sweeteners based on Aspartame, and comparison of sensory properties and glycemic responses of food products containing different types of sweeteners;

6-2- Formulation and products of low-fat sausage using modified corn starch.

7- Application of modern bio- and nano-technologies in food industry

7-1-Producing myco-protein, Xanthan, citric acid, liquid bread yeast, etc.

8- Beverages

8-1-Producing probiotics and prebiotics fruit juices;

8-2- Producing herbal teas

 

9- Dairy

9-1-Studying milk and dairy products in market with Iranian National Standards

 

Head of the Department: Dr Sara Sohrabvandi ;

Tel.: (+98)- 21- 2237- 6473

 

List of faculty members of Research Department of Food Science and Technology of the SBMU National Nutrition and Food Technology Research Institute

Email

 Research Interests

 ducational Interests

Field of Study

Academic Rank & position

Name

 

kiankh@yahoo.com

k.khosravi@sbmua.ac.ir

Advanced biotechnology; Fermentation technology

Bio-Technology and nano-Technology application in Food Industry

Chemical Engineering Bio-Technology

PhD, Research Associate Professor

Kianoush Khosravi Darani

 

 

1

Mr_koushki@yahoo.com

m_koushki@sbmu.ac.ir

Dairy technology, Basics of Food preservation and packaging

Dairy Industry

Food Science & Technology

PhD, Research Assistant Professor

Mohammad Reza Koushki

 

 

2

sohrabv@ut.ac.ir

sohrabv@sbmu.ac.ir

 

Food chemistry; Effects of processing on nutritive value

 Malt beverages  and fruit Drinks and Juices, Probiotics & Prebiotics

Food Science & Technology

PhD, Research

Assistant Professor

Sara Sohrabvandi

 

3

r.ferdosi@gmail.com

Practicum in Meat Industry

Meat Technology; Dairy Technology

Veterinary Medicine

DVM, Research Assistant Professor

Roohollah Ferdsosi

 

4

hadian_z2004@yahoo.com

z_hadian@sbmu.ac.ir

Food Technology Seminars; Technical English

Food Technology & Formulation; Food Safety

Food Science & Technology

PhD, Research Assistant Professor

Zahra Hadian

 

 

5

k_khoshtinat@sbmu.ac.ir

khosh41@yahoo.com

Food Analytical Lab; Food Chemistry

Oil Technology; Additives; Food Chemistry 

 

MS.c, & PhD candidate, Food Science & Technology

Khadijeh Khoshtinat

 

6

 

 

List of staff of the Research department in Food Science and Technology

 

Name

Academic Rank

Field of Study

Research Interest

Email

1

Mehrdad Mohammadi

MS.c, & PhD by research candidate

Food Science & Technology

Cereals, meat & healthy Foods

M_mohammadi1111@yahoo.com

2

Rozita Komeily

BSc.

Nutrition Sciences

Food Chemistry

Komeilyr@yahoo.com

3

Nasrin Haj Sayyed Javadi

PhD.

Medical Lab Technology

Food Microbiology

Drnhsjavadi@yahoo.com

4

Paliz Kouhi Kamali

MSc.

Microbiology

Food Microbiology

Pkoohy@sbmu.ac.ir

5

Saeideh Esmaeili

MSc.

Food Science & Technology

Probiotics, Cereals, and Microbiology

Saeideh.esmaeili@gmail.com

6

Farahnaz Ordoubari

MSc.

Food Science & Technology

Food Chemistry

Farahnaz_or@yahoo.com

 

 

 

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