Curriculum Vitae


1)Personal Information:


Full Name: Ali Rafe
Academic Ranking: Professor
Department: Department of Food Processing
Field of Studies (Major): Science and Food Industry - Food Science and Technology Engineering
University (graduated from): Ferdowsi University of Mashhad
E-mail: a.rafe@rifst.ac.ir


2) Research Projects


  1. Probiotic Analog Meat based on waste soy protein , Principal researcher , 2023

  2. Optimization of pectin extraction from apple pulp using pulsed and microwave electric field and its functional and rheological properties , Principal researcher , 2021

  3. Production and Evaluation of Physic-mechanical Characteristics of Barberry- based Functional products: Powder, Tablet, Effervescent tablet , Research Inspector , 2020

  4. Formulation of pistachio butter sweetened with honey and Study its physicochemical, sensory and rheological properties , Research Inspector , 2021

  5. the improvment of cheese efficiency through utilization of food hydrogels , Principal researcher , 2020

  6. Development of elastic gel systems of ricotta cheese along with hydrocolloids in the stuffed olive paste , Principal researcher , 2019

  7. Flat Bread Baking Machine Design with Programmable Baking Track , Co-principal researcher , 2019

  8. Study of Iranian Natural Gums and route planning adjustment , Research Inspector , 2019

  9. The optimization and preparation of stabilized extruded rice bran powder and investigation on its physicochemical and functional properties , Principal researcher

  10. - , Principal researcher

  11. Production of gel- emulsion stabilized using Persian gum and its application in low-fat desserts , Research Inspector

  12. Encapsulation of Probiotic Bacteria (Lactobacillus Plantarum and Bifidobacterium bifidum) in Prebiotic Networks of Resistant Starch and Alginate- Chitosan Hydrogel by Electrospraying Technique , Research Inspector , 2017

  13. - , Principal researcher

  14. Sustained release of caffeine by microencapsulation in hydrogels using electrohydrodynamic atomization- , Research Inspector

  15. - , Research Inspector

  16. - , Principal researcher

  17. The preparation of garlic oil-Monascus purpureus pigment nano-carrier for induced apoptosis , Principal researcher

  18. Lab scale production of Razavi soft drink in accordance with Razavieh hadith , Principal researcher

  19. Cleaning of polymeric membranes using ultrasound , Research Inspector

  20. The study of requisition and concept designing of research pilot of all kinds of electrolyte and non-electrolyte drinking powders , Co-principal researcher

3) Publications


  1. Arash Dara,Javad Feizy*,Sara Naji tabasi*,Ebrahim Fooladi,Ali Rafe , Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization , Chemical and Biological Technologies in Agriculture , 2023 ; 10 : -

  2. Mahnaz Ataollahi Eshkour,Azadeh Ghorbani-HasanSaraei*,Ali Rafe*,Seyed Ahmad Shahidi,Shahram Naghizadeh Raeisi , Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars , Foods (Basel, Switzerland) , 2023 ; 12 (15) : 1 - 12

  3. Nadia Shokraneh,Mazdak Alimi*,Seyed Ahmad Shahidi*,Maryam Mizani,Mohammad Bameni Moghadam,Ali Rafe , Textural and Rheological Properties of Sliceable Ketchup , gels , 2023 ; 9 (3) : 1 - 17

  4. Ali Rafe*, , , , Dynamic Rheological properties of sesame protein dispersion , Legume Science , 2023 ; : -

  5. Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi,Jose M. Lorenzo , Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers , Chemical and Biological Technologies in Agriculture , 2022 ; 9 (96) : 1 - 16

  6. Ali Rafe*,Talieh Shadordizadeh,Mohammad Ali Hesarinejad,Jose M. Lorenzo,Ahmed Ali Abd El-Maksoud,Weiwei Cheng*,M.R. Mozafari,Tarek Gamal Abedelmaksoud , Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid , Foods (Basel, Switzerland) , 2022 ; 11 (23) : 3913 -

  7. Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe*,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Rheological properties of dairy desserts: Effect of rice bran protein and fat content , JOURNAL OF FOOD SCIENCE , 2022 ; 87 (11) : 1 - 14

  8. Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Extraction and characterization of rice bran protein and its utilization in low -fat dairy dessert as a substitute for dairy protein , Food Science and Technology , 2022 ; 19 (124) : 157 - 170

  9. hamed Jamshidian,Ali Rafe*,Seyyed Mahdi Mirzababaee , Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface – Response , Food Science and Technology , 2022 ; 19 (122) : 129 - 141

  10. Ali Rafe*,Sahar Selah Barzin,Ulrich Kulozik,Mohammad Ali Hesarinejad , Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams , FOOD HYDROCOLLOIDS , 2022 ; 130 : 107683 -

  11. Ali Rafe,Dana Glickman,Natalia García Rey,Nicole Haller,Ulrich Kulozik,Bjorn Braunschweig* , Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2022 ; 640 : 128267 -

  12. Niloofar Biglarian,Azin Atashzar,Ali Rafe*,Seyed Ahmad Shahidi , Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream , Food Science and Technology , 2022 ; 18 (121) : 13 - 24

  13. Faeze Ardestani,Ali Haghighi Asl*,Ali Rafe* , Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation , Chemical and Biological Technologies in Agriculture , 2021 ; 9 (83) : 1 - 15

  14. Negin Djavaheripour,Lida Shahsavani,Shadi Mehdikhani,Yaser Inanloo,Ali Rafe* , Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes , Global Journal of Science Frontier Research , 2021 ; 21 (7) : 31 - 38

  15. Naser Maghise,Akram Arianfar*,Esmaeil Ataye Salehi,Ali Rafe , Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2021 ; 191 : 1079 - 1086

  16. Mohammad Ali Hesarinejad,Jose M. Lorenzo,Ali Rafe* , Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese , Carbohydrate Polymer Technologies and Applications , 2021 ; 2 : 100162 - 100162

  17. Mohammad Ali Hesarinejad*,Atefeh Arefkhani,Ali Rafe,Fatemeh Javidi,Alireza Sadeghian , Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar , Iranian Food Science and Technology Research Journal , 2021 ; 17 (4) : 583 - 593

  18. Seyyed Mahdi Mirzababaee*,Ali Faezian,Ali Rafe,Hossein Zamani , Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread , Food Science and Technology , 2021 ; 118 (18) : 223 - 235

  19. hamed Jamshidian,Ali Rafe*,Seyyed Mahdi Mirzababaee , Optimization of pectin extraction from apple pomace by response surface methodology , Food Science and Technology , 2021 ; 18 (117) : 197 - 206

  20. Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi , Effect of basil seed gum and κ-carrageenan on the rheological, textural and structural properties of whipped cream , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (14) : 5851 - 5860

  21. , *,Jafar Mohammadi Milani, ,Ali Rafe , Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion , JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2021 ; 58 (2) : 484 - 493

  22. Mohammad Ali Hesarinejad*,Ali Rafe,Alireza Sadeghian,Mahboobe Sarabi-Jamab , Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive , Food Science and Technology , 2020 ; 17 (101) : 81 - 91

  23. Saba Belgheisi, *,Jafar Mohammadi Milani, ,Ali Rafe , Physicochemical characterization of different tomato commercial cultivars grown in Iran , Food Science and Technology , 2020 ; 17 (98) : 73 - 84

  24. Abbas Abedfar,Marzieh Hosseininezhad,Ali Rafe* , Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 154 : 371 - 379

  25. Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum , CARBOHYDRATE POLYMERS , 2020 ; 232 : 115809 - 115817

  26. Elham Hasanvand,Ali Rafe* , Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2019 ; 131 : 60 - 66

  27. Azadeh Ghorbani-HasanSaraei*,Ali Rafe,Seyed Ahmad Shahidi,Azin Atashzar , Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition , Food science & nutrition , 2019 ; 7 (2) : 875 - 881

  28. Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Optimization of textural characteristics of restructured pimiento strips by response surface methodology (RSM) , Food Science & Nutrition , 2019 ; 7 (5) : 1595 - 1605

  29. Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels , JOURNAL OF TEXTURE STUDIES , 2019 ; 50 (2) : 155 - 164

  30. Elham Hasanvand,Ali Rafe* , Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates , Food Biophysics , 2018 ; 13 (4) : 387 - 395

  31. Lida Shahsavani,Ali Rafe* , Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels , Iranian Food Science and Technology Research Journal , 2018 ; 14 (3) : 1 - 16

  32. Lida Shahsavani,Ali Rafe* , Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM , Food science & nutrition , 2018 ; 6 (5) : 1204 - 1213

  33. Masoumeh Raei,Fakhri Shahidi*,Majid Farhoodi,Seyed Mahdi Jafari,Ali Rafe , The Effect of Encapsulated Camel milk’s lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell , Research and Innovation in Food Science and Technology , 2018 ; 7 (2) : 119 - 132

  34. Lida Shahsavani,Ali Rafe* , Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch , JOURNAL OF TEXTURE STUDIES , 2018 ; 49 : 320 - 327

  35. Elham Hasanvand,Ali Rafe* , Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates , FOOD HYDROCOLLOIDS , 2018 ; 83 : 296 - 307

  36. Elham Hasanvand,Ali Rafe*,Bahareh Emadzadeh , Phase separation behavior of flaxseed gum and rice bran protein complex coacervates , FOOD HYDROCOLLOIDS , 2018 ; 82 : 412 - 423

  37. Reihaneh Shabani,Seyed Ahmad Shahidi,Ali Rafe* , Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius , Food Science & Nutrition , 2018 ; 6 : 287 - 294

  38. Masoumeh Raei,Ali Rafe*,Fakhri Shahidi , Rheological and structural characteristics of whey protein-pectin complex coacervates , JOURNAL OF FOOD ENGINEERING , 2018 ; 228 : 25 - 31

  39. Lida Shahsavani,Ali Rafe*,Alireza Sadeghian,Razieh Niazmand , Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures , JOURNAL OF TEXTURE STUDIES , 2017 ; 48 (6) : 624 - 632

  40. Maryam Kiumarsi,Ali Rafe*,Samira Yeganehzad , Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate , APPLIED RHEOLOGY , 2017 ; 6 (27) : 64123 - 64132

  41. Masoumeh Raei,Fakhri Shahidi*,Majid Farhoodi,Seyed Mahdi Jafari,Ali Rafe , Application of whey protein-pectin nano-complex carriers for loading of lactoferrin , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2017 ; 105, 1 : 281 - 291

  42. Masoud Hashemi Shahraki*,Abdolmajid Maskooki,Ali Faezian,Ali Rafe , Flux improvement of ultrafiltration membranes using ultrasound and gas bubbling , Desalination and Water Treatment , 2017 ; 51 : 24278 - 24287

  43. Ali Rafe*,Alireza Sadeghian,Seyede Zohreh Hosseini Yazdi , Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar , Food Science and Nutrition , 2017 ; 5-3 : 407 - 414

  44. Ali Rafe*,Alireza Sadeghian , Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties , JOURNAL OF CEREAL SCIENCE , 2017 ; 74 : 64 - 71

  45. Ali Rafe*,Seyed Mohammad Ali Razavi , Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate , FOOD HYDROCOLLOIDS , 2017 ; 62 : 58 - 65

  46. *,Seyed Ali Mortazavi,Ali Rafe,Akram Sharifi , Effect of time and frequency of ultrasound on drying of Aloe vera gel by using osmotic pretreatment , Innovation in food science and technology , 2016 ; 8 (1) : 35 - 42

  47. Seyed Elias Mirabolhassani,Ali Rafe,Seyed Mohammad Ali Razavi* , The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2016 ; 93 (Part A) : 623 - 629

  48. Ali Rafe*,Elnaz Vahedi,Azadeh Ghorbani-HasanSaraei , Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2016 ; 96 (11) : 3890 - 3896

  49. Farzad Sadeghi,Naser Hamdami,Mohammad Shahedi,Ali Rafe* , NUMERICAL MODELING OF HEAT AND MASS TRANSFER DURING CONTACT BAKING OF FLAT BREAD , JOURNAL OF FOOD PROCESS ENGINEERING , 2016 ; 39 (4) : 345 - 356

  50. Mahdiyar Shahbazi,Ghadir Rajabzadeh*,Rammile Ettelaie,Ali Rafe , Kinetic study of k-carrageenan degradation and its impact on mechanical and structural properties of chitosan/k-carrageenan film , CARBOHYDRATE POLYMERS , 2016 ; 142 : 167 - 176

  51. Mahdiyar Shahbazi*,Ghadir Rajabzadeh,Ali Rafe*,Rammile Ettelaie,Seyed javad Ahmadi , The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition , FOOD HYDROCOLLOIDS , 2016 ; 60 : 393 - 404

  52. Mahroo Esmaeili,Ali Rafe,Seyed Ahmad Shahidi,Azadeh Ghorbani-HasanSaraei , Functional properties of rice bran protein isolate at different pH levels , Cereal Chemistry , 2016 ; 93 (1) : 58 - 63

  53. Ali Rafe,Seyed Mohammad Ali Razavi , Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy , International Journal of food properties , 2015 ; 18 (12) : 2652 - 2664

  54. Elnaz Vahedi*,Ali Rafe,Azadeh Ghorbani-HasanSaraei,Hasan Sarabi , Investigating Textural properties for a mixture of whey proteins and isolated rice bran proteins , Food Science and Technology , 2015 ; 13 (1) : 73 - 81

  55. Ali Alehosseini,Ali Rafe,Ali Faezian,Elham Alehosseini , Study of the effective diffusion coefficient, activation energy, and modeling humidification kinetic of pea garden , Food Science and Technology , 2015 ; 13 (1) : 11 - 20

  56. Mohammadreza Abdollahimoghaddam,Ali Rafe,Masoud Taghizadeh , Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques , Journal of Food Processing and Preservation , 2015 ; (1) : -

  57. Ali Rafe,Mohsen Saberi , Physicochemical characteristics of garlic (Allium sativuml.) oil: Effect of extraction procedure , International Journal of Nutrition and Food Sciences , 2014 ; : -

  58. Ali Rafe,Masoud Hashemi Shahraki , The Rheological Modeling and Effect of Temperature on Steady Shear Flow Behavior of Cordia abyssinica Gum , Journal of Food Processing & Technology , 2014 ; : -

  59. Ali Rafe,Seyede Shiva Mousavi,Seyed Ahmad Shahidi , Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature , Journal of cereal science , 2014 ; : -

  60. Ali Rafe,Seyed Mohammad Ali Razavi , The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels , International journal of food science and technology , 2013 ; : 1924 - 1931

  61. Ali Rafe,Seyed Mohammad Ali Razavi,Reza Farhoosh , Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels , Journal of Food Hydrocolloids , 2013 ; : 134 - 142


4) Conference Papers


  1. Ali Rafe* , Investigation of structure-property relationships in aqueous foams in the view point of Food safety , International Food Day , 2023 ; Iran , Mashhad

  2. Ali Rafe,Alireza Sadeghian,Mohammad Ali Hesarinejad* , The effect of hydrocolloids on the yield and some physicochemical characteristics of Iranian White cheese , International Conference on Promotion of Scientific & Regional Cooperation on Food and Agricultural Sciences , 2018 ; Iran , Mashhad

  3. Mahboobe Sarabi-Jamab,Ali Rafe,سیدمحسن دعایی,azade Zayerzade,مژگان حسامی , بررسی اثر نوشیدنی گیاهی بر پایه حدیث رضوی بر میزان فاکتور BDNF پلاسمای خون , , 2015 ; Iran , قوچان

  4. Ali Rafe,Mahboobe Sarabi-Jamab,سیدمحسن دعایی,مژگان حسامی , بررسی خواص فیزیکوشیمیایی، ارگانولپتیکی و میکروبی نوشیدنی گیاهی مبتنی بر مویز و عصاره‌گیاهان دارویی , , 2015 ; Iran , اصفهان

  5. Ali Rafe,محمدرضا دهستانی,Alireza Sadeghian,Samira Yeganehzad , نقش هیدروژل های پروتئین آب پنیر در ریزپوشانی عصاره زرشک , , 2015 ; , ایران، اصفهان

  6. Farzad Sadeghi,Davood Zaeim,Ali Rafe , A review on Sage seed gum , , 2014 ;

  7. Mahdiyar Shahbazi,Ali Rafe , The structural and rheological characteristics of Pistacia Lentiscus oleoresin (Iranian mastic gum) as a novel native hydrocolloid , , 2014 ;

  8. Mahdiyar Shahbazi,Ghadir Rajabzadeh,Ali Rafe , بهبود ویژگی‌های فیزیکوشیمیایی و بیولوژیکی شیر در برابر تابش uv با استفاده از بسته بندی اصلاح شده , ;

  9. سیما چراغی,Ali Rafe , بررسی رفتار رئولوژیکی شیره خرما و انگور در دماهای مختلف و نقش تغذیه ای آن , ;


5) Thesis


  1. Microcapulation with Protein-polysaccharide coacervation : characterisation and drug delivery , Co-Supervisor

  2. Effect of Inulin and kefiran on the physicochemcial, rheological and microstructural properties of low fat mozarella cheese , Co-Supervisor , 2023

  3. Effect of rice bran protein on physicochemical, sensory and rheological of functional dairy dessert , Supervisor , 2022

  4. Investigation of Super Critical CO2 and Pulse Electric Field on the Tomato Lycopene Extraction and Study of Physical and Rheological Propertiesof Lycopene Emulsion under Ultrasound Waveforms , Co-Supervisor , 2020

  5. The Role of Oral Processing in Dynamic Sensory Perception of Dark Chocolate Influenced by Particle Size Distribution and Sweetener Type , Co-Supervisor , 2020

  6. Effect of processing conditions on the rheological, thermal, structural and microstructural characteristics of restructured pimiento strip produced by sodium alginate and basil seed gum , Supervisor

  7. Rheological, structural and thermal properties of flax seed gum/ rice bran protein complex coacervate to encapsulate the vanillin , Supervisor , 2018

  8. Effect of high amylose corn starch on physicochemical, textural and microstructural properties of yellow alkaline noodles cross linked by MTGase , Supervisor

  9. Application of whey protein-pectin nano-complex carriers for loadingof lactoferrin , Co-Supervisor , 2017

  10. The chemo-rheological study of rice bran protein–whey in interactions in order to promote the functional properties of whipped cream. , Supervisor

  11. Improvement of functional and rheological properties of whipped cream through basil seed gum addition in terms of rheological and microstructural behavior , Supervisor , 2016

  12. - , Supervisor

  13. Physicochemical, microbial, rheological and sensorial properties of Halvi , Co-Supervisor

  14. Effect of salts and temperature on dilute solution properties of basil seed gum , Co-Supervisor

  15. - , Supervisor , 2016

  16. evaluation of physicochemical properties of dried Aloe vera gell with ultrasound and osmotic pretreatments during hot air and comparison with freeze drying method , Supervisor , 2014


6) Books


  1. Emerging Natural Hydrocolloids: Rheology and Functions: Chapter 20 Improving Texture of Foods using Emerging Hydrocolloids , 2019

  2. Nuts and Dried Fruits Science and Technology


7) Inventions


  1. هیدروژل بهبوددهنده راندمان پنیرسازی از مخلوط حاوی کتیرای بدست آمده از تراوشات گیاه کتیرا و صمغ زانتان , 101687 , 2020 , Iran


8) Teaching background


  1. ارزیابی بافت های جامد و مایع در صنایع غذایی , 1401 , Course 1

  2. Advanced thermal methods , 1401 , Course 1

  3. Evaluation of liquid and solid tissues in the food industry , 1401 , Course 1

  4. Evaluation of texture and liquid properties in food Sciecnes , 1400 , Course 1

  5. Evaluation of liquid and solid tissues in the food industry , 1399 , Course 1

  6. Food texture evaluation , 1397 , Course 1

  7. طراحی و مدلسازی واحد صنایع غذایی , 1395 , Course 1

  8. طراحی و مدلسازی واحد صنایع غذایی , 1393 , Course 1

  9. طراحی و مدلسازی واحد صنایع غذایی , 1392 , Course 2

  10. طراحی و مدلسازی واحد صنایع غذایی , 1391 , Course 2


9) Workshops Presented


  1. - , 4 , 2023 , ایران

  2. preparation of restructured products and structured from binary and multi composite gels , 2 , 2020 , ایران

  3. Webinar lecture , 1 , 2020 , ایران

  4. Preparation of ISI papers , 8 , 2018 , ایراان