Mahsa Sadat Razavi is a dedicated researcher specializing in innovative food technologies, particularly the application of nanotechnology and non-destructive techniques in the food and fruit industries. Born on July 11, 1989, in Gorgan, Golestan, Iran, she holds a Ph.D. in Biosystems Engineering from the University of Mohaghegh Ardabili, completed in 2021. Mahsa’s research expertise spans spectroscopy, data science, and feature selection, essential for enhancing food quality and safety. With over 10 years of academic research experience, she has authored numerous publications and actively collaborates internationally. Currently, Mahsa serves as a Postdoctoral Fellow at the University of Mohaghegh Ardabili, focusing on non-destructive techniques, data mining, and machine learning to advance food preservation technologies. Her work underscores a commitment to advancing scientific knowledge and addressing critical challenges in food science.
Professional Profile:
Scopus
Education:
Mahsa Sadat Razavi pursued her academic journey with a Ph.D. in Biosystems Engineering from the University of Mohaghegh Ardabili in Ardabil, Iran, completing her doctoral studies from 2015 to 2021. During her academic career, she also enriched her expertise by undertaking an Associate program in Nano Technology at the University of Milan, Italy, in 2019. Currently, Mahsa is engaged in an Associate program focused on Coatings and Packagings at the University of Mohaghegh Ardabili, continuing to expand her knowledge and skills in this specialized field since 2021. Her academic pursuits have been integral to her research contributions and professional growth in innovative food technologies.
Work Experience:
Mahsa Sadat Razavi currently holds the position of Postdoctoral Fellow at the University of Mohaghegh Ardabili in Ardabil, Iran, where she has been engaged since 2023. Her research focuses on Non-Destructive Techniques, Data Mining, and Machine Learning, contributing to advancements in food preservation technologies. Prior to her postdoctoral role, Mahsa served as an Invited Researcher at the same university starting from September 2022, broadening her academic and research portfolio. Alongside her research commitments, she also plays a role in education, serving as a Teacher at Boland Parvaz Aviation School in Gorgan, Golestan, Iran, starting from August 2023. Mahsa’s multifaceted roles underscore her dedication to academic excellence and innovation in the field of biosystems engineering and food science.
Publication Top Notes:
- Cinnamon Essential-Oil-Loaded Fish Gelatin–Cellulose Nanocrystal Films Prepared under Acidic Conditions
- Journal: Coatings, 2023, 13(8), 1360
- Authors: Golmohammadi, A.; Razavi, M.S.; Tahmasebi, M.; Carullo, D.; Farris, S.
- Citations: 1
- Production of Innovative Essential Oil-Based Emulsion Coatings for Fungal Growth Control on Postharvest Fruits
- Journal: Foods, 2022, 11(11), 1602
- Authors: Razavi, M.S.; Golmohammadi, A.; Nematollahzadeh, A.; Carullo, D.; Farris, S.
- Citations: 4
- Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples
- Journal: Coatings, 2022, 12(6), 741
- Authors: Razavi, M.S.; Golmohammadi, A.; Nematollahzadeh, A.; Carullo, D.; Farris, S.
- Citations: 4
- Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof
- Journal: Food Biophysics, 2022, 17(1), pp. 38–46
- Authors: Razavi, M.S.; Golmohammadi, A.; Nematollahzadeh, A.; Rovera, C.; Farris, S.
- Citations: 14
- Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin
- Journal: Food Hydrocolloids, 2020, 109, 106111
- Authors: Razavi, M.S.; Golmohammadi, A.; Nematollahzadeh, A.; Rovera, C.; Farris, S.
- Citations: 50