Prof. Reza Farhoosh – Food Chemistry – Best Researcher Award

Prof. Reza Farhoosh - Food Chemistry - Best Researcher Award

Ferdowsi University of Mashhad  - Iran 

Author Profile 

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📚 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

Prof Dr. Md. Anisur Rahman Mazumder – Food Science and Technology – Best Researcher Award

Prof Dr. Md. Anisur Rahman Mazumder - Food Science and Technology - Best Researcher Award

Bangladesh Agricultural University - Bangladesh

Professional Profile

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Early Academic Pursuits

Dr. Md. Anisur Rahman Mazumder began his academic journey with a strong foundation in food engineering. He obtained both his B.Sc. and M.S. degrees in Food Engineering from Bangladesh Agricultural University (BAU), securing the first position in his class with impressive CGPAs of 3.70 and 3.875 out of 4.0, respectively. His pursuit of knowledge led him to Kasetsart University in Bangkok, Thailand, where he was awarded a Ph.D. in Food Science. To further enhance his expertise, Dr. Mazumder completed several post-doctoral research fellowships, including the ISR Fellowship, IDB-TWAS Fellowship, and MFU Post-doctoral Fellowship.

Professional Endeavors

Currently, Dr. Mazumder serves as a Professor in the Department of Food Technology and Rural Industries (DFTRI) at Bangladesh Agricultural University (BAU). In this capacity, he has made significant contributions to both teaching and research. Over the years, he has supervised 37 Master’s degree students, guiding them through their research projects and helping shape the next generation of food scientists.

Contributions and Research Focus

Dr. Mazumder has an extensive research portfolio, having completed five major research projects as the Principal Investigator. His research has focused on innovative food processing and product development, such as processing food-grade emulsions, developing commercial soy sauce Food Science and Technology production processes, and extracting and encapsulating polyphenols from fruit peels. His work not only advances academic knowledge but also offers practical applications for the food industry.

Accolades and Reognition

Dr. Mazumder's dedication to research and education has earned him numerous accolades. He has published six book chapters and 54 articles in reputable national and international journals. Additionally, he has presented nine conference papers and three posters, showcasing his Food Science and Technology research on prominent platforms. His scholarly work is well-recognized, with a citation index of 14 on Google Scholar, 11 on ResearchGate, and 9 on Scopus.

Impact and Influence

Dr. Mazumder's research has had a profound impact on the field of food technology. His innovative approaches to food processing and product development have not only contributed to academic advancements but also offered practical solutions for the food industry. His work on Food Science and Technology polyphenol extraction and encapsulation has potential health benefits, promoting the use of natural antioxidants in food products.

Legacy and Future Contributions

As a professor and researcher, Dr. Mazumder continues to influence the field of food technology through his teaching, research, and consultancy work. His consultancy projects, such as the feasibility study for the Bangladesh Post Office's BPO automation and Automated Mail Processing Centre (AMPC), demonstrate his commitment to applying his expertise beyond academia. Dr. Mazumder's future contributions promise to further advance food science and technology, ensuring that his legacy is marked by innovation, practical application, and a commitment to excellence in education and research.

NOTABLE PUBLICATIONS