{"id":14084,"date":"2022-10-25T12:50:39","date_gmt":"2022-10-25T09:20:39","guid":{"rendered":"https:\/\/nnftri.ac.ir\/?page_id=14084"},"modified":"2023-06-19T11:07:24","modified_gmt":"2023-06-19T06:37:24","slug":"department-of-food-technology-research","status":"publish","type":"page","link":"https:\/\/nnftri.ac.ir\/en\/department-of-food-technology-research\/","title":{"rendered":"Department of food technology research"},"content":{"rendered":"

Department of Food Technology Research<\/strong><\/span><\/h2>\n

The department is involved in fields of the food technology, food chemistry, food microbiology and biotechnology. \u00a0The department of food technology research laboratories are included food chemistry, food biotechnology, and food microbiology labs.<\/p>\n

Vision<\/strong><\/span><\/p>\n

Research and development of appropriate approaches for food production, transformation and storage in order to achieve self-sufficiency in food industry and upgrade the quality of manufactured products and food safety.<\/p>\n

Mission<\/strong><\/span><\/p>\n

Investigation and providing of suitable approaches for production, transformation and storage of food.<\/strong><\/p>\n

Goals<\/strong><\/span><\/p>\n

    \n
  • To provide appropriate approaches for optimization of the food processing, storage and packaging<\/li>\n
  • To investigate and identify appropriate raw material for food technology<\/li>\n
  • To assess both local and imported raw and cooked foods<\/li>\n
  • To determine microbial and chemical contaminations of foods<\/li>\n
  • To determine appropriate fortification methods according to the nutritional deficiencies in different regions of the country<\/li>\n
  • To reduce food waste<\/li>\n
  • To develop formulation of the new food products<\/li>\n
  • To associate food industries in research and development<\/li>\n
  • To use biologic resources in food industry<\/li>\n<\/ul>\n

    Activities<\/strong><\/span><\/p>\n

      \n
    • Research on production and formulation of the new food products; food safety and quality control; determination of the chemical and microbial contaminants in foods, <\/strong>extraction of the bioactive compounds from food resources<\/li>\n
    • Preparation of food composition tables<\/li>\n
    • Establishing the national database of food science and technology<\/li>\n
    • Active contribution to the compilation of food standards<\/li>\n
    • Scientific and expert review of innovations, inventions and reports for the relevant organizations<\/li>\n
    • Consultation and cooperation with various organizations in the field of food science and technology including Food and Drug Organization, Ministry of Agriculture, Ministry of Health and Medical Education, National Standard Organization of Iran, etc.<\/li>\n
    • Holding and co-operating in the implementation of related congresses to food science and technology<\/li>\n
    • Holding or participating in scientific workshops.<\/li>\n<\/ul>\n<\/div><\/div>
      \"\"<\/div><\/div>

      Sara Sohrabvandi<\/h3>\n

      Ph.D. in Food Science and Engineering, Professor
      \nHead of Department<\/span>
      \nResearch interest:\u00a0Formulation of Functional Food and Beverage, Food Safety (Surveillance and Methods for Reduction of Heavy metal and Toxin)
      \nsohrabv@sbmu.ac.ir<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>