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Assoc. Prof. Dr. Mehdi Farhoodi | Food PackagingAward | Best Researcher Award

Assoc. Prof. Dr. Mehdi Farhoodi, Shahid Beheshti University of Medical Sciences, Iran

Mehdi Farhoodi is a highly accomplished academic with expertise in food science and engineering. He earned his BSc in Food Science from Shahid Beheshti University in Tehran, followed by an MSc and PhD in Food Science and Technology and Food Engineering respectively from the University of Tehran. His doctoral research focused on investigating the interactions between packaging materials and yogurt drinks, with an emphasis on extending product shelf life. Additionally, he conducted pioneering work on the behavior of nanoparticles within packaging polymer matrices. Dr. Farhoodi’s dedication to advancing food science is evident through his extensive academic achievements and research contributions.

Professional Profile:



Google Scholar

🎓 Educational Background:

  • PhD in Food Engineering, University of Tehran (2007-present)
    • Thesis: Investigation on interactions between packaging material (Polyethylene Terephthalate bottles) and yogurt drink during storage time and its effect on product shelf life. Experimental studies and modeling of the behavior of nanoparticles in the packaging polymer matrix.
  • MSc in Food Science and Technology, University of Tehran (2004-2007)
    • Grade: 17.42/20
  • BSc in Food Science, Shahid Beheshti University (1999-2004)
    • Grade: 16.87/20

👨‍🔬 Research Activities & Interests:

  • Food Packaging Systems
  • Study on the migration of contaminants from packaging into food
  • Application of nanotechnology in the food industry
  • Rheology and texture analysis of food products
  • Food Plant Engineering Systems
  • Application of nanomaterials in food packages
  • Transport Phenomena in Food Processing
  • Food Process Modeling

👨‍🏫 Teaching Experience:

  • Thermal Processing of Foods at Shahid Beheshti University of Medical Sciences, Food Science and Technology Department (BSc level, 2008-present)
  • Packaging Industry, Principles of Food Engineering, Dairy Industry at University of Tehran (MSc entrance level, 2008-2012)

Publication Top Notes:

  1. Nanocomposite Materials for Food Packaging Applications: Characterization and Safety Evaluation (2015) – Food Engineering Reviews
    • Cited by: 120
  2. Migration of aluminum and silicon from PET/clay nanocomposite bottles into acidic food simulant (2014) – Packaging Technology and Science
    • Cited by: 92
  3. Application of cold plasma to develop carboxymethyl cellulose-coated polypropylene films containing essential oil (2017) – Carbohydrate Polymers
    • Cited by: 91
  4. Trends and applications of intelligent packaging in dairy products: A review (2021) – Critical Reviews in Food Science and Nutrition
    • Cited by: 78
  5. Strategies for producing improved oxygen barrier materials appropriate for the food packaging sector (2020) – Food Engineering Reviews
    • Cited by: 63









Assoc. Prof. Dr. Mehdi Farhoodi | Food PackagingAward | Best Researcher Award

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