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:

Scopus

Orcid

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:

Nanocomposite Materials for Food Packaging Applications: Characterization and Safety Evaluation (2015) – Food Engineering Reviews
- Cited by: 120
Migration of aluminum and silicon from PET/clay nanocomposite bottles into acidic food simulant (2014) – Packaging Technology and Science
- Cited by: 92
Application of cold plasma to develop carboxymethyl cellulose-coated polypropylene films containing essential oil (2017) – Carbohydrate Polymers
- Cited by: 91
Trends and applications of intelligent packaging in dairy products: A review (2021) – Critical Reviews in Food Science and Nutrition
- Cited by: 78
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 Packaging Award | Best Researcher Award

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

🏆 Assoc Prof Dr. Mehdi Farhoodi, a distinguished figure at Shahid Beheshti University of Medical Sciences in Iran, has garnered significant acclaim in the academic realm. Renowned for his pioneering research in food packaging, Dr. Farhoodi has made remarkable contributions to the field, earning him prestigious accolades such as the Food Packaging Award. His dedication and innovative approach have not only advanced the understanding of food packaging technology but also garnered him the esteemed title of Best Researcher. Dr. Farhoodi’s expertise and commitment continue to inspire and shape the future of food packaging research, setting a high standard for academic excellence. 🌟

Profile

Google Scholar

Educational Background

🎓 Dr. Mehdi Farhoodi embarked on his academic journey at Shahid Beheshti University in Tehran, where he earned his BSc in Food Science with a perfect credit record and an impressive average grade of 16.87 out of 20. Continuing his pursuit of excellence, he pursued an MSc in Food Science and Technology at the University of Tehran, achieving full credits and a remarkable average grade of 17.42. Undeterred by challenges, he further expanded his expertise by obtaining a PhD in Food Engineering from the same institution, with a notable average grade of 17.93 out of 20, demonstrating his unwavering commitment to academic excellence. 🌟

Teaching Experience

🎓 Dr. Mehdi Farhoodi commenced his academic journey at Shahid Beheshti University in Tehran, excelling in his pursuit of a BSc in Food Science with a flawless credit record and an impressive average grade of 16.87 out of 20. Continuing his quest for knowledge, he pursued an MSc in Food Science and Technology at the University of Tehran, attaining full credits and an exceptional average grade of 17.42. Undeterred by challenges, he further honed his expertise by earning a PhD in Food Engineering from the same institution, boasting a notable average grade of 17.93 out of 20, exemplifying his unwavering dedication to academic excellence. 🌟

Publications Top Notes

“Nanocomposite Materials for Food Packaging Applications: Characterization and Safety Evaluation” (2015) – 120 citations

“Migration of aluminum and silicon from PET/clay nanocomposite bottles into acidic food simulant” (2014) – 92 citations

“Application of cold plasma to develop carboxymethyl cellulose-coated polypropylene films containing essential oil” (2017) – 91 citations

“Trends and applications of intelligent packaging in dairy products: A review” (2021) – 78 citations

“Strategies for producing improved oxygen barrier materials appropriate for the food packaging sector” (2020) – 63 citations