Office: Food Research Center 210
- Development of novel quality control techniques using chromatography and spectroscopy.
- Improving quality and nutritional aspects of food through enhancing protein bioavailability, reduction of lipid oxidation, optimization of new extraction techniques, adding value to food byproducts, and toxicology.
PhD, Food Science, Kansas State University, 2019
M.S., Agricultural Engineering – Food Science and Technology, University of Agriculture and Natural Resources of Gorgan, 2012
B.S., Agricultural Engineering – Food Science and Technology, University of Urmia, 2008