Faculty member at Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Iran
Zohreh Hamidi-Esfahani is a distinguished academic in the Department of Food Science and Technology at Tarbiat Modares University in Tehran, Iran. With a B.Sc. in Chemical Engineering (Food Technology) and a Ph.D. in Chemical Engineering (Biotechnology), she has held various academic positions, rising to the rank of Professor in 2021. Her research interests include biotechnology in food industries, solid-state fermentation, and the production of microbial enzymes and probiotic foods. An active member of several scientific societies, she has contributed significantly to the field through her extensive publication record, including numerous journal articles focused on food science and biotechnology. Additionally, she serves as a referee for several reputable journals, underscoring her expertise and commitment to advancing research in her field.
Publication profile
Scopus Profile
Educational Background
Zohreh Hamidi-Esfahani holds a Bachelor of Science degree in Chemical Engineering with a specialization in Food Technology from the University of Tehran, completed in 1989. She pursued her Master of Science in Food Science and Technology at Tarbiat Modares University, graduating in 1991. Further advancing her academic credentials, she earned a Doctor of Philosophy in Chemical Engineering with a focus on Biotechnology from Tarbiat Modares University in 2003. This strong educational foundation in food science and biotechnology has equipped her with the knowledge and skills necessary for her research and teaching career in the field of food science and technology.
Teaching and Research Experience
Zohreh Hamidi-Esfahani has extensive academic experience, having served as an instructor at Tarbiat Modares University since 1993, where she progressed from Assistant Professor to Professor by 2021. Her research interests encompass various aspects of biotechnology and engineering in food industries, including solid-state fermentation, microbial enzyme production, and the application of novel technologies in food processing. She has authored numerous publications in reputable journals, contributing significantly to the fields of food science and biotechnology. Her role as a referee for several scientific journals demonstrates her active engagement in the academic community, while her memberships in various scientific societies highlight her commitment to advancing research in food technology and agricultural engineering.
Publication Top Notes
Conclusion
Zohreh Hamidi-Esfahani stands out as a deserving candidate for the Best Researcher Award due to her extensive academic background, diverse research interests, and significant contributions to food science and technology. Her work has advanced our understanding of critical areas in the field and has the potential to influence both academia and industry. By addressing areas for improvement, she can further enhance her impact and foster a collaborative research environment. Recognizing her with this award would not only honor her contributions but also encourage continued excellence in the field of food science and technology.