Department of Food Sciences and Technology

This department offers a wide range of theoretical and applied courses in food sciences and technology for both under-graduate and graduate students. Its aim is to train and familiarize the students with current knowledge and research in the field of food sciences and technology. The graduate of this department are able to assume responsibilities in food industries, and research organizations, as well as regulatory, standard agencies and educational statutes.

History

During the past 50 years, the Department of Food Science & Technology of the SBMU School of Nutrition Sciences and Food Technology has been responsible in offering educational and research programs in the field focusing on “Food Quality Control”. It has also been in charge of training of the managers, researchers, and food manufacturing owners and their technical managers, as well as the corresponding governmental authorities.  Before the Islamic Revolution, the MSs and BSc programs were offered, and since 2008, the PhD program have also been offered by the department. The department is the only department at national level to offer PhD program in food quality control.  

Vision:

To plan for recruiting necessary academic staff, and helping in designing, initiating, and equipping Pilot Plant Lab Complex of the department and the research labs; which will definitely result into more attraction for the admission of more talented native and foreign students. Therefore, it’s hoped to achieve the highest ranking indices in the future 5 years, and finally be able to help the healthy and safe nutrition of the community.  

Mission:

To train capable and competent alumni in food, targeting at food quality and safety, and maintaining the health of the consumers in order to promote the nutritional wellbeing and life quality at community level.

The Goals:

A-Educational:

In the department, the curricula are always updated with various advanced lab and educational facilities available, along with visits being paid to food plants, inviting the international researchers and food manufacturers from around the world, and conducting extra-curricular activities, inviting industrial managers, holding seminars, as well as offering technical training programs, and using Pilot Plant Lab facilities. These will all enhance the scientific and managerial capacities of the students, and may provide the grounds for the presence of those graduated in workplaces and industry and governmental organizations.  

Benefitting from the presence and collaboration of the skilled and experienced academic staff in various fields of food technology and science as well as the admission of outstanding students along with favorable facilities from the Pilot Plant Lab have all helped in the promotion of the academic level of the department and obtaining numerous academic awards and ranks at both the SBMU and the national level.  

B- Research:

The research lines of the department are parallel with the goals of SBMU school of Nutrition Sciences and Food Technology. These may be classified as follows:

1. Formulation of healthy foods;
2. Producing foods for special patients;
3. Developing and utilizing modern technologies and methods in analyzing and controlling food quality;
4. Promoting health and safety of food;
5. Bettering the foodstuff manufacturing processes and maintenance in order to reduce wastes and increasing the product variety;

 Presently, research in various scientific fields including in dairy, Cereals, fats and oils, Meats and Sea foods, food safety and hygiene, food microbiology and biochemistry are going on at graduate levels. 

The Department of Food Science & Technology of the SBMU School of Nutrition Sciences and Food Technology is presently collaborating with various industrial and governmental sectors, such as the Food & Drug Organization of Iran, The Iranian Standard Organization, and many factories and plants from the private sector in both initiative and research sections. 

Tel.: (+98) – 21- 2237- 6426

Hedayat Hosseini
Ph.D. in Food Hygiene, Professor
Head of Department
hedayat@sbmu.ac.ir

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Amir M. Mortazavian

Amir M. Mortazavian
Ph.D. in Food Sciences and Technology, Professor
mortazvn@sbmu.ac.ir

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Abdorreza Mohammadi Zandieh

Ph.D. in Analytical Chemistry, Professor
ab.mohammadi@sbmu.ac.ir
Knayebz@sbmu.ac.ir

Kooshan Nayebzadeh

Ph.D. in Food Sciences and Technology, Associate Professor
Knayebz@sbmu.ac.ir

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Saeedeh Shojaee-Aliabadi

Ph.D. in Food Sciences and Technology, Associate Professor
s_shojaee@sbmu.ac.ir

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Mehdi Farhoodi

Ph.D. in Food Sciences and Technology, Associate Professor
farhoodi@sbmu.ac.ir

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Leila Mirmoghtadaie

Ph.D. in Food Sciences and Technology, Associate Professor
mirmoghtadaie@sbmu.ac.ir

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Seyyed Marzieh Hosseini

Ph.D. in Food Sciences and Technology, Associate Professor
Sm_hosseini@sbmu.ac.ir

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Sahar Jazaeri

Ph.D. in Food Sciences and Technology, Associate Professor
Saharjazarri@sbmu.ac.ir

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Vahid Mofid

Ph.D. in Food Sciences and Technology, Asisstant Professor
vmofid@sbmu.ac.ir

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