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
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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
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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
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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
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Kinetics of chemical deteriorations over frying protected by gallic acid and methyl gallate
- Authors: M. Hosseinkhani, R. Farhoosh
- Journal: Scientific Reports
- Year: 2023
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Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine
- Authors: G. Sadeghi Vahid, R. Farhoosh
- Journal: Foods
- Year: 2023