Dr. Shahab Naghdi , Tarbiat Modares University, Iran
Dr. Shahab Naghdi is a dedicated PhD researcher in Sea food Science and Technology, specializing in developing bioactive ingredients from underutilized marine and agricultural byproducts. His innovative research aims to enhance the utilization of food resources and the development of intelligent and active packaging systems. Over the years, Dr. Naghdi has excelled in research and academic pursuits, contributing significantly to food studies. His work on microbial laboratory testing, food quality assessments, and the extraction of bioactive compounds demonstrates his expertise. Dr. Naghdi has also been a key figure in the exploration of environmentally friendly and functional packaging solutions in seafood. With strong organizational and communication skills, Dr. Naghdi has received various awards and recognition for his outstanding academic achievements and contributions to the field.
Publication Profile
Orcid
Scopus
Educational Background 🎓
Dr. Shahab Naghdi completed his Bachelor’s degree in Fisheries Engineering from the University of Guilan, Iran, in 2016, where he developed a solid foundation in marine sciences. He then pursued a Master’s degree in Seafood Processing Engineering at Tarbiat Modares University, graduating in 2018. His master’s research focused on the optimization of seafood processing techniques and the application of innovative packaging systems. He continued his academic journey at Tarbiat Modares University, where he completed his PhD in Seafood Processing in 2023. His doctoral research revolved around extracting bioactive compounds from marine and agricultural byproducts to enhance their functional properties and contribute to sustainability in the food industry. His educational background has been marked by excellence, earning him top student honors at the master’s and doctoral levels.
Professional Background🏆
Dr. Shahab Naghdi has extensive experience in both academic research and practical applications in the seafood and food technology sectors. During his PhD studies, he focused on the extraction and characterization of bioactive compounds from marine resources, contributing significantly to the development of more sustainable food production practices. He has worked on numerous projects related to food safety, quality testing, and the development of intelligent packaging systems to extend the shelf life of seafood. As a researcher, Dr. Naghdi has been involved in the application of nanotechnology and bioengineering in seafood processing. His laboratory skills include microbial testing, food quality evaluation, and advanced extraction techniques. Dr. Naghdi has also collaborated with experts from various institutions, showcasing his ability to work in diverse research settings. His academic experience and professional background make him a strong candidate for advancing innovations in the food science industry.
Awards and Honors🏅
Dr. Shahab Naghdi has earned numerous accolades throughout his academic and professional journey. He ranked first in both the Ph.D. and Master’s entrance exams in Iran (2016, 2018), showcasing his exceptional academic abilities. Dr. Naghdi was recognized as the top student in both his master’s and doctoral degrees at Tarbiat Modares University (2017, 2019), reflecting his dedication and commitment to excellence in his studies. In 2019, he was honored with the recognition for presenting the best national idea in nanotechnology at the National Conference on Nanotechnology in Agriculture. These achievements are a testament to his intellectual prowess and innovation in the field of sea food science and technology. His continuous academic and research contributions have solidified his reputation as a leading figure in his field, making him a deserving recipient of these prestigious awards.
Research Focus🔬
Dr. Shahab Naghdi’s research focuses on the development of bioactive ingredients from underutilized marine and agricultural byproducts, contributing to sustainability in food systems. His work addresses the growing demand for natural, functional ingredients derived from marine resources, particularly in the context of seafood processing. Dr. Naghdi is also heavily involved in the design and development of intelligent and active packaging solutions to enhance the shelf life and safety of seafood products. By utilizing nanotechnology and bioengineering, his research aims to improve food quality, safety, and preservation. His studies have explored various techniques for the extraction, characterization, and application of bioactive compounds, particularly those with antioxidant, antibacterial, and functional properties. Furthermore, he is dedicated to investigating new methods to promote the sustainable use of food resources while minimizing waste and environmental impact.
Publication Top Notes
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Development and Evaluation of Low‐Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources
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Ultrasonic-assisted Enzymatic Extraction of Sulfated Polysaccharide from Skipjack Tuna By-products
Citations: 2
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Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By‐Products with Bioactive and Functional Properties
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Preparation and Characterization of Intelligent Color-Changing Nanosensor Based on Bromophenol Blue and GONH₂ Nanosheet for Freshness Evaluation of Minced Caspian Sprat (Clupeonella cultriventris caspia) Stored at 4 °C
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A Starch-Based pH-Sensing and Ammonia Detector Film Containing Betacyanin of Paperflower for Application in Intelligent Packaging of Fish
Conclusion
Dr. Shahab Naghdi’s combination of exceptional academic achievements, groundbreaking research in sustainable food science, and his drive to innovate in the field of seafood science places him in an excellent position to receive the “Best Researcher Award.” His dedication to advancing knowledge and finding practical, sustainable solutions is evident through his impactful publications, innovative research methods, and recognition in various scientific communities. Dr. Naghdi’s contributions have not only advanced the field of Seafood Science but also provided solutions that can be applied to improve global food security and sustainability. His exceptional qualifications and accomplishments make him a deserving nominee for the “Best Researcher Award.”