Zohreh Mashak | Food microbiology | Excellence in Academia Award

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Prof. Dr. Zohreh Mashak | Food Microbiology | Excellence in Academia Award

Research Scholar at Karaj Branch, Islamic Azad University, Iran

Dr. Zohreh Mashak is an Associate Professor in the Department of Food Hygiene and Quality Control at Karaj Branch, Islamic Azad University, Iran. With over 25 years of academic experience, she has contributed extensively to food microbiology, hygiene, and safety. Her research spans foodborne pathogens, antimicrobial effects of natural preservatives, and food irradiation. She has led multiple research projects and has published widely in peer-reviewed journals. As an educator, she has mentored numerous students at undergraduate, master’s, and Ph.D. levels. Her commitment to food safety and quality has made her a respected figure in academia. 📚🔬

Publication Profile

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Educational Background🎓

Dr. Zohreh Mashak holds a Ph.D. in Food Hygiene and Quality Control from the Science and Research Branch of Islamic Azad University, Tehran (2004), where her thesis focused on Clostridium botulinum growth under various conditions. She also earned a Doctor of Veterinary Medicine (D.V.M.) from Shiraz University (1988), where she studied metabolic profiles of bovine pregnancy in embryo recipients. Her strong academic foundation in veterinary medicine and food safety has shaped her research and teaching career, contributing significantly to the field of microbiology, food safety, and public health. 🏫🔬

Professional Experience🏢

Dr. Mashak has been an educator at Islamic Azad University, Karaj Branch, from 1996 to 2023, and previously taught at Ahvaz Medical Science University (1989-1992). She has taught a wide range of courses, including food hygiene, meat and milk safety, zoonotic diseases, and microbiology. Her expertise extends beyond academia to laboratory research, where she has been involved in food safety and antimicrobial studies. She has actively contributed to establishing accredited laboratories for food quality assessment and has conducted various national and international workshops, training professionals in food safety and hygiene. 🧪📖

Awards and Honors🏆

Dr. Mashak has received numerous accolades for her contributions to food safety and microbiology. She has been a key speaker at international workshops, including the Asia-Pacific Probiotics Workshop and the OIE Animal Welfare Program. She has obtained lecturer certifications for scientific webinars and industry training programs. She has also played a significant role in obtaining government approvals for laboratory research in food hygiene. Recognized for her outstanding teaching and research, her dedication to public health and food quality has earned her widespread respect in academia and the food industry. 🎖️🌍

Research Focus🔬

Dr. Mashak’s research focuses on food microbiology, antimicrobial properties of essential oils, food irradiation, and biodegradable packaging. She investigates microbial contamination in dairy, meat, and ready-to-eat foods, antibiotic resistance in foodborne pathogens, and the presence of mycotoxins in food products. She has also studied the molecular analysis of probiotics and the safety of traditional fermented foods. Her work aims to enhance food safety standards, improve food preservation techniques, and develop natural antimicrobial agents to reduce health risks associated with foodborne illnesses. 🍽️🦠

Publication Top Notes

📄 One-year prevalence of antimicrobial susceptibility pattern of methicillin-resistant Staphylococcus aureus recovered from raw meat 🥩🦠
Year: 2017 | Cited by: 121

📄 Phenotypic and genotypic characterization of antibiotic resistance in the methicillin-resistant Staphylococcus aureus strains isolated from hospital cockroaches 🏥🪳🦠
Year: 2019 | Cited by: 109

📄 Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran 🍗🦠
Year: 2015 | Cited by: 95

📄 Microbiological Investigation of O‐Serogroups, Virulence Factors and Antimicrobial Resistance Properties of Shiga Toxin‐Producing Escherichia Coli Isolated from Food 🍽️🦠
Year: 2015 | Cited by: 82

Conclusion

Dr. Zohreh Mashak is a distinguished academic and researcher with a Ph.D. in Food Hygiene and Quality Control and a D.V.M. in Veterinary Medicine, specializing in food safety, microbiology, and antimicrobial interventions. With over 27 years of teaching experience across Ph.D., D.V.M., Master’s, and Bachelor’s levels, she has contributed extensively to student mentorship and curriculum development. Her research focuses on foodborne pathogens, antimicrobial packaging, probiotics, and antibiotic resistance, with multiple high-impact publications. She has played a vital role in laboratory accreditations, industry collaborations, and international workshops, reflecting her leadership in academia and applied research. These achievements make her a strong candidate for the Research for Excellence in Academia Award.

 

Mahnaz Tabibiazar | food safety | Best Researcher Award

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Prof. Dr. Mahnaz Tabibiazar | food safety | Best Researcher Award

Prof. Dr. Mahnaz Tabibiazar, Tabriz University of Medical Sciences, Iran

Prof. Dr. Mahnaz Tabibiazar is a dedicated university professor at Tabriz University of Medical Sciences, Iran, specializing in Food Sciences and Technology. She holds a Ph.D. from Shahid Beheshti University of Medical Sciences. With an H-index of 25, Dr. Tabibiazar has supervised 26 Master’s theses and 3 Ph.D. theses. She leads 9 research projects and has authored 62 ISI articles. Her research focuses on food chemistry, biotechnology, and microencapsulation. She has published the book Functional Role of Food Proteins and holds patents in nanofiber and oleogel technologies. 🧑‍🏫📚🔬 #FoodScience #ResearchLeadership

 

Publication Profile

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Education & Professional Background

Prof. Dr. Mahnaz Tabibiazar holds a BS in Food Sciences and Technology (1997), a Master’s Degree in Food Sciences and Technology (2002), and a Ph.D. in Food Sciences and Technology (2015), all from Shahid Beheshti University of Medical Sciences. Currently, she serves as a 16th Grade Full Professor at Tabriz University of Medical Sciences, Iran. Dr. Tabibiazar is actively involved in teaching and research within the Department of Food Science and Technology at the Faculty of Nutrition and Food Science, specializing in food chemistry, biotechnology, and functional food development. 🎓🍽️🔬

Teaching and Research Experience

Prof. Dr. Mahnaz Tabibiazar has extensive experience in teaching courses related to Food Chemistry, Food Biotechnology, Flavor Chemistry, and Food Chemical Safety at undergraduate, master’s, and Ph.D. levels. She focuses on food science, technology, and health safety. Her research priorities include developing colloidal, emulsion, and gel systems for low-calorie, functional foods, as well as advancing extraction and microencapsulation methods for bioactive substances. Notable research projects led by Dr. Tabibiazar include designing biopolymer-based microencapsulation systems, creating cumin volatile oil nanoemulsions, and stabilizing alpha-amylase enzymes on nanofibers. 🧑‍🏫🔬🍴 #FoodScience #Research #Innovation

 

Executive Experience

Prof. Dr. Mahnaz Tabibiazar has demonstrated strong leadership throughout her career. She served as Head of Laboratory and Quality Manager at Pegah Milk Factory in Tabriz for 6 years, ensuring high standards in production. Additionally, she was a Department Manager and Faculty Member at Tabriz Azad University for 3 years. Since January 2016, she has been supervising laboratories at the Faculty of Nutrition and has been the Director of the Department of Food Science and Technology at the Faculty of Nutrition since February 2022. Her expertise continues to drive innovation in food science. 🏭👩‍🏫🍽️ #Leadership #FoodScience #Innovation

 

Research Focus

Prof. Dr. Mahnaz Tabibiazar’s research spans various aspects of Food Science and Technology with a strong focus on the development of functional foods and food safety. Her work involves the microencapsulation of bioactive compounds, such as resveratrol, and the creation of nanoemulsions for enhanced delivery of health-promoting substances. She explores the functional properties of food polysaccharides and proteins, investigates antioxidant and antimicrobial properties, and develops bio-based food packaging systems. Her research also covers innovations in food-grade materials, such as oleogels and hydrogels. 🍴🧬🧪🌱 #FoodScience #FunctionalFoods #Nanoemulsions #FoodSafety

 

Publication Top Notes

  • Recent developments in the detection of bovine serum albumin – 266 citations, 2019 📊
  • A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree – 215 citations, 2019 🌰
  • A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk – 213 citations, 2019 🌿
  • Latest developments in the detection and separation of bovine serum albumin using molecularly imprinted polymers – 137 citations, 2020 🧬
  • Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger – 130 citations, 2020 🍰🍔
  • Hepatoprotective and free radical scavenging actions of quercetin nanoparticles on aflatoxin B1-induced liver damage: in vitro/in vivo studies – 115 citations, 2018 🧪
  • A gelatin-based film reinforced by covalent interaction with oxidized guar gum containing green tea extract as an active food packaging system – 99 citations, 2020 📦🍵
  • Development of resveratrol loaded chitosan-gellan nanofiber as a novel gastrointestinal delivery system – 99 citations, 2019 🧬
  • Molecular interactions of thymol with bovine serum albumin: Spectroscopic and molecular docking studies – 97 citations, 2018 🔬
  • Development of ethyl cellulose-based formulations: A perspective on the novel technical methods – 96 citations, 2022 📚

 

 

 

 

Jean Costa | Food Microbiology | Best Researcher Award

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Assist Prof Dr. Jean Costa | Food Microbiology | Best Researcher Award

Assist Prof Dr. Jean Costa, University of Lleida, Spain

Assist. Prof. Dr. Jean Costa is a distinguished food engineer with a PhD in Biosciences and Agri-food Sciences from the University of Córdoba, Spain (2020). His expertise lies in predictive microbiology, food safety, and biopreservation. Currently, Dr. Costa serves as an Assistant Professor at the University of Lleida, teaching food microbiology and safety, while contributing to research on fungal spoilage and mycotoxins under climate change. He has extensive experience in microbial modeling and emerging food preservation technologies. Dr. Costa has actively managed projects on food safety and preservation strategies funded by European and private institutions. 🌾🔬📚

 

Publication profile

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Education

Dr. Jean Costa has an impressive academic background. He completed a PhD in Biosciences and Agri-food Sciences at the University of Córdoba, Spain (2015-2020), focusing on predictive microbiology, specifically microbial interactions in fishery products. His education also includes a Master’s in Food Engineering from the Federal University of Santa Catarina, Brazil, and a Degree in Food Engineering from the Pontifical Catholic University of Goiás, Brazil. Recently, he completed a Postdoctoral Fellowship (2022-2023) under a competitive grant from the Ministry of Universities, Spain, enhancing his expertise in predictive microbiology.

Research Contributions

Dr. Costa has contributed significantly to predictive microbiology. His projects on bio-protective cultures, risk quantification, and novel preservation technologies highlight his applied research. He has supervised students in food safety and microbiology, underscoring his academic leadership. Notably, his role in projects like BIOPROTECT and POSEIDON demonstrates his ability to combine science with real-world applications, particularly in prolonging shelf-life and improving the safety of food products.

Publication Top Notes

  • Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified … | Cited by: 49 | Year: 2019 🐟📊
  • Modelling the growth of Listeria monocytogenes in Mediterranean fish species from aquaculture production | Cited by: 25 | Year: 2018 🐟🌊
  • Phoretic dispersal on bumblebees by bromeliad flower mites (Mesostigmata, Melicharidae) | Cited by: 23 | Year: 2012 🐝🌸
  • Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models | Cited by: 22 | Year: 2020 🌡️🦠
  • Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream | Cited by: 16 | Year: 2021 🐟🚫
  • Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) from … | Cited by: 15 | Year: 2020 🐟🧫
  • A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham | Cited by: 11 | Year: 2022 🍖📊
  • Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté | Cited by: 8 | Year: 2023 🐟📈
  • Characterization of foodborne pathogens and spoilage bacteria in Mediterranean fish species and seafood products | Cited by: 8 | Year: 2016 🦠🦑
  • Predictive Modeling of the Growth of Lactobacillus viridescens under Non-isothermal Conditions | Cited by: 6 | Year: 2016 🌡️📉


Conclusion

Dr. Jean Costa’s extensive academic background, impactful research contributions, and leadership in predictive microbiology make him a strong candidate for the Best Researcher Award. His work, particularly in addressing food safety challenges under climate change and advancing preservation technologies, aligns well with the award’s criteria for scientific excellence and innovation in research.