Assist Prof Dr - Seyed Saeid Hosseini - Food Science and Technology - Best Researcher Award

University of Tehran - Iran

Author Profile

Early academic pursuits 🎓

Seyed Saeid Hosseini embarked on his academic journey with a bachelor’s degree in food science and technology from shiraz university. his strong academic foundation paved the way for his master's degree at the university of tehran, where he specialized in food technology. his research during this period focused on optimizing the extraction of pectin from sour orange peels, earning him an impressive thesis grade of 19.97/20. this early dedication to food science and technology culminated in a ph.d. in food microbiology from the university of tehran, with his groundbreaking thesis on continuous clarification of fruit juice through enzyme immobilization.

Professional endeavors 🏛️

currently serving as an assistant professor in the department of bioengineering at the university of tehran, seyed saeid hosseini has established himself as a prominent researcher and educator. with his expertise in food biotechnology and bioengineering, he has been a key contributor to the school of life sciences engineering. his academic and professional growth is reflected in his research outputs and his impactful role in mentoring students and leading innovative projects in food technology and biotechnology.

Contributions and research focus 🧬

Seyed Saeid’s research has had a significant focus on food biotechnology, particularly in the areas of enzyme immobilization and the optimization of natural product extraction. his ph.d. work on the covalent immobilization of pectinase enzyme for continuous fruit juice clarification stands out as a major contribution to food Food Science and Technology technology. his work has further extended to the extraction and functional characterization of bioactive compounds from natural sources, providing valuable insights into sustainable food processing methods.

Accolades and recognition 🏆

Seyed Saeid Hosseini’s excellence in research and academia has earned him numerous awards and honors. he ranked among the top students in national entrance Food Science and Technology exams for both his master’s and ph.d. degrees in food science and technology. he was also the recipient of the prestigious alborz foundation national prize in 2021, a significant recognition coinciding with the 59th anniversary of the foundation. in addition, his exceptional doctoral research earned him the best ph.d. thesis award at the 30th research festival of the university of tehran.

Impact and influence 🌍

Through his innovative research in food biotechnology, seyed saeid has made a profound impact on the field of food science. his work on enzyme technology and bioactive compound extraction has the potential to revolutionize food processing techniques, contributing to more efficient and sustainable food production. his Food Science and Technology research also has broader implications for public health, as it promotes the development of healthier and more functional food products.

Legacy and future contributions 🔮

Seyed Saeid Hosseini's legacy is being shaped by his groundbreaking research in food biotechnology and his dedication to advancing the science of food processing. as a leading academic at the university of tehran, he is poised to continue his contributions to the field, pushing the boundaries of food technology and bioengineering. his future work will undoubtedly influence the next generation of scientists and contribute to solving global food challenges through innovation and technology.

Notable Publications

Title: A zero-waste approach towards a sustainable waste management of apple: Extraction of value-added products and their application as edible coating
Authors: Salimi, A., Khodaiyan, F., Askari, G., Hosseini, S.S.
Journal: Food Hydrocolloids, 2024, 147, 109304
Title: Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria
Authors: Kazemi, M., Aboutalebzadeh, S., Mojaverian, S.P., Hosseini, S.S., Khodaiyan, F.
Journal: International Journal of Biological Macromolecules, 2023, 249, 126086
Title: Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product
Authors: Pourramezan, H., Khodaiyan, F., Hosseini, S.S.
Journal: Journal of the Science of Food and Agriculture, 2022, 102(14), pp. 6470–6480
Title: Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein
Authors: Najari, Z., Khodaiyan, F., Yarmand, M.S., Hosseini, S.S.
Journal: Waste Management, 2022, 141, pp. 208–219
Title: Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat
Authors: Haghighatpanah, N., Omar-Aziz, M., Gharaghani, M., Hosseini, S.S., Kennedy, J.F.
Journal: International Journal of Biological Macromolecules, 2022, 201, pp. 318–329

Early Academic Pursuits

Rong Liu's academic journey began with a focus on nutrition, leading to a distinguished career in research and academia. As a professor at China Agricultural University, Liu has dedicated their work to understanding the complex interactions between nutrition and health, particularly in the context of liver protection and gut microbiota.

Professional Endeavors

Throughout their career, Rong Liu has been involved in numerous research projects and consultancy endeavors. With a total of ten completed or ongoing research projects and three consultancy or industry projects, Liu's work spans various aspects of nutrition science. Additionally, Liu holds editorial appointments and professional memberships in three prominent organizations, further solidifying their standing in the academic community.

Contributions and Research Focus

Rong Liu's research focuses on the protective effects of Codonopsis pilosula polysaccharides (CPP) against liver injury and gut microbiota dysbiosis. One of the notable studies conducted by Liu investigated the impact of CPP on sterigmatocystin (STC)-induced liver injury and its regulatory effects on gut microbiota. The findings demonstrated that CPP significantly alleviated liver injury by reducing liver inflammation, Nutrition oxidative stress, and hepatocyte apoptosis, while also modulating lipid metabolism and gut microbiota diversity. This research not only enhances the understanding of hepatotoxicity and protective mechanisms but also opens new avenues for the application of CPP in food, healthcare products, and medicine.

Accolades and Recognition

Rong Liu's contributions to the field of nutrition have been widely recognized. With 40 published journal articles in SCI and Scopus indexed journals, Liu's research has a significant citation index of nine. Additionally, Liu has published one book with an ISBN and has ten patents either published or under process, Nutrition showcasing a prolific and impactful research career.

Impact and Influence

Liu's research on CPP has significant implications for both academic and practical applications. By demonstrating the potential of CPP to alleviate liver injury and regulate gut microbiota, Liu's work offers promising solutions for health-related issues. The impact of this research extends to improving dietary supplements and therapeutic interventions, Nutrition influencing both scientific understanding and public health policies.

Legacy and Future Contributions

Rong Liu's legacy in the field of nutrition science is marked by a commitment to advancing knowledge and improving health outcomes. The research on CPP and its effects on liver injury and gut microbiota sets a foundation for future studies and innovations. Moving forward, Liu aims to continue exploring the applications of nutritional compounds in health and disease prevention, contributing to the development of effective nutritional therapies and enhancing the well-being of society.