Reza Farhoosh | Food Chemistry | Outstanding Scientist Award

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Prof. Reza Farhoosh | Food Chemistry | Outstanding Scientist Award

Ferdowsi University of Mashhad, Iran

👨‍🎓Profiles

🎓 Early Academic Pursuits

Prof. Reza Farhoosh began his academic journey in Food Chemistry at Ferdowsi University of Mashhad, where he earned his B.Sc. (1988-1992). His passion for food science led him to pursue an M.Sc. (1992-1995) at Tarbiat Modarres University, focusing on Food Chemistry and Analysis. Determined to deepen his expertise, he completed his Ph.D. (1998-2003) at Ferdowsi University of Mashhad, where he developed a strong foundation in food research, setting the stage for a remarkable career in academia and scientific research.

🏅 Professional Endeavors

Prof. Farhoosh has been a dedicated faculty member at Ferdowsi University of Mashhad for over two decades, significantly contributing to the advancement of food chemistry. He began his tenure as an Assistant Professor (2003-2008) and was later promoted to Associate Professor (2008-2012). Since 2012, he has served as a Professor, mentoring students and leading research in food science. Throughout his career, he has played a pivotal role in shaping the university’s Food Chemistry and Analysis program, fostering innovation and academic excellence.

🔬 Contributions and Research Focus

As an expert in Food Chemistry and Analysis, Prof. Farhoosh’s research primarily focuses on lipid chemistry, instrumental analysis, and advanced spectroscopic and chromatographic methods for food studies. His work has provided crucial insights into the chemical composition and quality of food, enhancing food safety and preservation. He has made significant contributions in lipid oxidation, food quality assessment, and analytical food techniques, ensuring the advancement of scientific methodologies in food research. His studies have had a profound impact on the understanding of lipid stability and food component interactions, which are essential for food quality control.

📚 Impact and Influence

Prof. Farhoosh’s influence extends beyond his university, as he has played a key role in scientific publishing and peer-reviewed research. He is an editorial board member for two prestigious journals: Foods, a leading publication in food science, and Scientific Reports, a high-impact journal under the Nature Portfolio. Through these editorial roles, he actively contributes to reviewing, refining, and advancing food chemistry research on an international scale. His expertise in instrumental food analysis and lipid chemistry has made him a key figure in the field, inspiring researchers worldwide.

🔎 Academic Citations and Recognition

Prof. Farhoosh’s extensive research has been widely recognized in academic circles, with numerous citations in leading scientific journals. His work in Food Chemistry and Analysis, Lipid Oxidation and Stability, and Spectroscopic Food Evaluation has been referenced by scholars and researchers across the globe. His findings have contributed significantly to enhancing analytical methods in food science, ensuring better food quality assessment and safety standards.

🛠️ Technical Skills

With an extensive background in food science research, Prof. Farhoosh possesses advanced technical expertise in instrumental and analytical techniques. His skills include chromatographic techniques (HPLC, GC-MS), spectroscopic analysis (FTIR, UV-Vis, NMR), food lipid analysis, and instrumental food quality assessment. His proficiency in these methodologies has greatly enhanced food research by improving nutritional profiling, food safety standards, and quality control techniques. His contributions in analytical food chemistry continue to shape the industry’s approach to food analysis and preservation.

🎓 Teaching Experience

In addition to his research, Prof. Farhoosh is a dedicated educator, committed to mentorship and knowledge dissemination. Over the years, he has taught various courses across different academic levels. At the B.Sc. level, he teaches Food Chemistry, laying the foundation for future food scientists. At the M.Sc. level, he teaches Instrumental Analysis of Food, Lipid Chemistry, and Spectroscopic and Chromatographic Methods in Food Analysis, equipping students with advanced analytical techniques. His Ph.D. courses, including Advanced Lipid Chemistry and Spectroscopic & Chromatographic Techniques, provide cutting-edge insights into food research methodologies. His teaching has guided many students into successful careers in food science, research, and industry.

🌍 Legacy and Future Contributions

Prof. Farhoosh’s contributions to food science have left an indelible mark on both academia and industry. His research, publications, and editorial work continue to shape the future of food chemistry, advancing global food safety and quality standards. Moving forward, he aims to further his contributions in sustainable food production, innovative food analysis methods, and advanced lipid chemistry research. His dedication to mentoring students, fostering research collaborations, and improving food safety standards ensures that his legacy will continue to inspire the next generation of food scientists and researchers worldwide.

📖Notable Publications

  • Cut-off conjugated diene values for rejection of vegetable oils

    • Authors: E.S. Khabbaz, M. Jooyandeh, S. Jaldani, R. Farhoosh
    • Journal: LWT – Food Science and Technology
    • Year: 2024

  • The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis vinifera) waste

    • Authors: B. Hasani, F. Shahidi, S.A. Mortazavi, M. Mohebbi, R. Farhoosh
    • Journal: Journal of Food Science and Technology (Iran)
    • Year: 2023

  • Stepwise peroxidation of canola and olive oils: A kinetic study

    • Authors: M. Jooyandeh, S. Jaldani, R. Farhoosh
    • Journal: JAOCS, Journal of the American Oil Chemists’ Society
    • Year: 2023

  • Kinetics of chemical deteriorations over frying protected by gallic acid and methyl gallate

    • Authors: M. Hosseinkhani, R. Farhoosh
    • Journal: Scientific Reports
    • Year: 2023

  • Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine

    • Authors: G. Sadeghi Vahid, R. Farhoosh
    • Journal: Foods
    • Year: 2023

 

Nargess Mooraki | Food Chemistry | Women Researcher Award

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Assoc. Prof. Dr. Nargess Mooraki | Food Chemistry | Women Researcher Award

Islamic Azad University, Iran

👨‍🎓Profiles

🎓 Early Academic Pursuits

Nargess Mooraki embarked on her academic journey in Fisheries Science at Islamic Azad University, North Tehran Branch. She earned her B.S. degree (1999-2003), where she focused on identifying Ophidonais serpentina from Potamon persicum in Jajroud River. Continuing her studies, she completed her M.S. (2003-2005), comparing the growth of shrimps from wild and captive Indian white prawn spawners in Bushehr province. She later pursued her Ph.D. (2005-2009) at the Research and Science Tehran Branch of Islamic Azad University, investigating the ecological impact of petrochemical industries on macrobenthic fauna in Jafari Creek, located in the Persian Gulf.

🏛️ Professional Endeavors

Dr. Mooraki has built a distinguished career at Islamic Azad University, North Tehran Branch, where she has been an Associate Professor since 2016. Previously, she served as an Assistant Professor (2010-2016) in the Faculty of Marine Science & Technology, Department of Fisheries Science. Over the years, she has been actively engaged in research, mentorship, and curriculum development, contributing significantly to the field of marine ecology, seafood safety, and aquaculture science.

🔬 Contributions and Research Focus

Dr. Mooraki specializes in finfish and shellfish processing, marine pollution, and seafood contamination assessment. Her research spans multiple critical areas, including:

  • Processing and enrichment of ready-to-eat chem
  • Assessing marine pollution’s impact on aquatic ecosystems
  • Developing innovative seafood products enriched with bioactive compounds
  • Extracting functional compounds from marine algae using advanced techniques such as microwave, ultrasound, and supercritical methods

Through her work, she aims to enhance food safety, quality control, and environmental sustainability in marine and seafood industries.

🌍 Impact and Influence

Dr. Mooraki’s contributions extend beyond academic research. She has authored and co-authored over 100 scientific publications, including journal articles, books, and conference papers. Additionally, she has consulted on over 100 postgraduate theses, guiding students and emerging researchers in fisheries science and marine ecology. Her role as a reviewer for national journals reflects her influence in shaping the scientific discourse in her field.

📑 Academic Citations and Recognition

With an extensive body of published work, Dr. Mooraki's research has gained significant recognition. Her studies on marine pollution, seafood safety, and aquaculture have been widely cited, contributing to advancements in fisheries science and marine resource management.

💻 Technical Skills

Dr. Mooraki is proficient in various data analysis and research software, including:

  • Office Suite (Word, Excel, PowerPoint)
  • Minitab and SPSS for statistical analysis
  • Design Expert for experimental design
  • Primer for ecological data analysis

Her expertise in these tools enables her to conduct precise and data-driven research in fisheries science and marine ecology.

👩‍🏫 Teaching Experience and Mentorship

As a seasoned educator and mentor, Dr. Mooraki has played a pivotal role in shaping the careers of numerous students. Her teaching philosophy combines theoretical knowledge with practical applications in marine science, ensuring that students gain hands-on experience in seafood processing, environmental monitoring, and sustainable fisheries management. Her guidance has led to multiple award-winning research projects among her students.

🌟 Legacy and Future Contributions

Dr. Mooraki's vision for the future revolves around advancing sustainable aquaculture, developing eco-friendly seafood products, and mitigating marine pollution’s impact. Her commitment to marine conservation and innovation in food technology will continue to inspire the next generation of scientists and researchers. Through her pioneering work in seafood product development and environmental sustainability, she is set to make even greater contributions to the global fisheries and marine science community.

📖Notable Publications

  • Spatial distribution and assemblage structure of macrobenthos in a tidal creek in relation to industrial activities

    • Authors: N Mooraki, AE Sari, M Soltani, T Valinassab
    • Journal: International Journal of Environmental Science & Technology
    • Year: 2009

  • Physicochemical properties of oil extracted from camelina (Camelina sativa) seeds as a new source of vegetable oil in different regions of Iran

    • Authors: Z Piravi-vanak, S Azadmard-Damirchi, D Kahrizi, N Mooraki, S Ercisli
    • Journal: Journal of Molecular Liquids
    • Year: 2022

  • Supercritical fluid extraction of free amino acids from sugar beet and sugar cane molasses

    • Authors: M Varaee, M Honarvar, MH Eikani, MR Omidkhah, N Moraki
    • Journal: The Journal of Supercritical Fluids
    • Year: 2019

  • Evaluating the effect of using turmeric (Curcuma longa) on growth performance and hematological parameters of the ornamental fish, Green Terror (Andinocara rivulatus)

    • Authors: N Mooraki, Y Batmany, SJ Zoriehzahra, S Kakoolaki
    • Journal: International Journal of Aquatic Research and Environmental Studies
    • Year: 2021

  • Occurrence of Ophidonais serpentina in Potamon persicum from Jajrood River, Iran

    • Authors: AA Ardalan, M Mooraki, MS Sadeghi
    • Journal: -
    • Year: 2011

  • Spatial distribution and assemblage structure of foraminifera in Nayband Bay and Haleh Estuary, North-West of the Persian Gulf

    • Authors: N Mooraki, B Moghadasi, H Manoochehri, R Changizy
    • Journal: Iranian Journal of Fisheries Science
    • Year: 2013