Ferdowsi University of Mashhad - Iran
Author Profile
SCOPUS
ORCID
📚 Early academic pursuits
Reza Farhoosh embarked on his academic journey with a strong focus on food science and technology. he earned his bachelor's degree in food science from ferdowsi university of mashhad in 1992, laying the foundation for his illustrious career. he continued his education at tarbiat modarres university in tehran, obtaining a master’s degree in food chemistry in 1995. driven by a passion for research and innovation, he pursued a ph.d. at ferdowsi university, completing his doctoral studies in 2003 with a specialization in food chemistry and analysis.
👨🏫 Professional endeavors
Reza farhoosh has been a dedicated academic at ferdowsi university of mashhad since 2003, progressing from an assistant professor to a full professor in 2012. his teaching portfolio includes a variety of subjects such as food chemistry, lipid chemistry, and advanced analytical techniques like spectroscopy and chromatography. in addition to his teaching responsibilities, he serves on the editorial boards of prestigious journals like foods and scientific reports, contributing to the advancement of food science knowledge globally.
🔬 Contributions and research focus
his research focuses on the chemistry and analysis of food lipids and antioxidants, with an emphasis on understanding their role in food quality and health. reza farhoosh has developed advanced methodologies in food analysis, particularly in spectroscopic and chromatographic techniques. his work has significantly advanced the understanding of lipid oxidation and the development of innovative antioxidant systems, contributing to both academic knowledge and industrial applications.
🏆 Accolades and recognition
reza farhoosh’s dedication to food science has earned him widespread recognition in his field. he has been an influential professor, inspiring countless students through his teaching and mentoring. as a member of editorial boards for renowned journals, he has played a crucial role in shaping contemporary food science research and ensuring the dissemination of high-quality scientific findings.
🌍 Impact and influence
through his extensive teaching and research, reza farhoosh has profoundly impacted the field of food science. his work on food lipids and antioxidants has been instrumental in improving food quality and safety, benefiting industries and consumers alike. his leadership roles in academia and as an editorial board member have established him as a guiding figure in food chemistry.
🧪 Legacy and future contributions
reza farhoosh’s legacy is deeply intertwined with his contributions to food science education and research. he has built a strong foundation for future scholars through his innovative work and dedicated mentorship. his ongoing research promises to further enhance the understanding of food lipids and their applications, ensuring a lasting impact on both academia and the food industry.
Notable Publications
- Title: Inhibited lipid peroxidation as affected by polyglycerol polyricinoleate
Authors: Shima Jaldani, Mitra Rezaie, Reza Farhoosh
Journal: LWT
- Title: Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils
Authors: Shima Jaldani, Elham Sarfaraz Khabbaz, Melika Jooyandeh, Reza Farhoosh
Journal: Food Chemistry
- Title: Cut-off conjugated diene values for rejection of vegetable oils
Authors: Elham Sarfaraz Khabbaz, Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
Journal: LWT
- Title: Stepwise peroxidation of canola and olive oils: A kinetic study
Authors: Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
Journal: Journal of the American Oil Chemists' Society
- Title: Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA
Authors: Paniz Khaloo Kermani, Marzieh Moeenfard, Reza Farhoosh, Arminda Alves
Journal: Journal of Food Measurement and Characterization