Mohammad Mohsenzadeh | Food Hygiene and Safety | Editorial Board Member

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Prof. Mohammad Mohsenzadeh | Food Hygiene and Safety | Editorial Board Member

Prof. Mohammad Mohsenzadeh | Ferdowsi University of Mashhad | Iran

Prof. Mohammad Mohsenzadeh holds a Ph.D. in Food Safety and Technology with specialization in Food Microbiology and Biotechnology from Ferdowsi University of Mashhad (FUM), Iran. His expertise spans food microbiology and biotechnology, food nanotechnology, food chemistry and biochemistry, preservation and packaging, industrial microbiology, and quality control of food products. He has directed and assisted numerous research projects focusing on antibiotic residues, aflatoxin detection, microbial contamination, and pathogen identification in milk, meat, and dairy products, employing advanced techniques such as ELISA, HPLC, and PCR. His investigations into antibiotic resistance in Gram-positive bacteria, Salmonella contamination, and Brucella spp. detection have contributed significantly to food safety and public health. Prof. Mohsenzadeh has also explored the application of HACCP, TQM, and ISO systems in food processing, advancing risk analysis and quality management across the food industry. As a member of the International HACCP Alliance, Iranian Veterinary Association, and the Veterinary Organization of the Islamic Republic of Iran, he actively promotes global standards in food hygiene and safety. He has taught extensively in veterinary medicine and food technology, covering courses in food hygiene, milk and meat inspection, bacteriology, and quality control at undergraduate and postgraduate levels. He has delivered professional workshops on raw milk hygiene, food poisoning, and HACCP implementation for veterinarians and food inspectors. His scholarly output includes over 40 research publications in indexed journals, with more than 700 citations and an h-index of 12, reflecting his impactful contributions to food microbiology, safety, and biotechnology in both academic and industrial contexts.

Profiles: Scopus | Orcid | Google Scholar 

Featured Publications

Samadi, N., Mohsenzadeh, M., & Hashemi, M. (2025). Luteolin-loaded nanostructured lipid carriers using propolis wax and safflower oil: Formulation, optimization, and characterization for antibacterial and antioxidant improvement. Chemical Papers, 79(2), [Article 03831-6].

Shariatifar, M., Salavati-Hamedani, M., Rezaeian-Doloei, R., Rezaeigolestani, M., & Mohsenzadeh, M. (2023). Antibiotic resistance and enterotoxin gene profiles of Staphylococcus aureus isolated from raw milk in Iran. Journal of the Hellenic Veterinary Medical Society, 74(1), Article 29671.

Mohsenzadeh, M. (2022). Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast. International Journal of Food Microbiology, 384, 109883.

Salavati Hamedani, M., Rezaeigolestani, M., & Mohsenzadeh, M. (2022). Optimization of antibacterial, physical and mechanical properties of novel chitosan/olibanum gum film for food packaging application. Polymers, 14(19), 3960.

Maleki, M., & Mohsenzadeh, M. (2022). Biodegradable nanocomposite film based on carboxymethyl cellulose/Persian gum containing TiO₂ and fennel essential oil: Investigation of chemical, antimicrobial, and sensory properties on rainbow trout fillet. Journal of Polymers and the Environment, 30(8), 3276–3287.

Maleki, M., & Mohsenzadeh, M. (2021, November 3). Carboxymethyl cellulose film optimized with Persian gum, titanium dioxide nanoparticles, and fennel essential oil: Investigation of chemical, antimicrobial, and sensory properties on rainbow trout fillet [Preprint].

Varnan, M., Mohsenzadeh, M., & Salari, A. (2020). Antimicrobial effects of Lactobacillus plantarum and Pediococcus acidilactici bioprotective starters against foodborne pathogens in fermented chicken meats. Iranian Journal of Nutrition Sciences and Food Technology, 15(1), 23–32.

Akbarabadi, M., Mohsenzadeh, M., & Housaindokht, M.-R. (2020). Ribose-induced Maillard reaction as an analytical method for detection of adulteration and differentiation of chilled and frozen-thawed minced veal. Food Science of Animal Resources, 40(2), 247–258.

Fatemah Alsalman | Food Processing | Best Researcher Award

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Dr. Fatemah Alsalman | Food Processing | Best Researcher Award

Dr. Fatemah Alsalman | Kuwait Institute for Scientific Research (KISR) | Kuwait

Dr. Fatemah Alsalman is an accomplished food scientist with a Ph.D. in Food Science from McGill University, Canada, completed in 2020, following an M.Sc. in Food and Agricultural Chemistry from the same institution and a B.Sc. in Nutritional Sciences from Kuwait University, where she was recognized as an Outstanding Graduating Student. She was awarded scholarships by the Kuwait Institute for Scientific Research (KISR) for both her M.Sc. and Ph.D. studies. Dr. Alsalman currently serves as an Associate Research Scientist at the Food and Nutrition Program, Environment and Life Sciences Research Center, KISR, Kuwait, after roles as Assistant Research Scientist and Research Assistant since 2011. Her research focuses on functional foods, aquafaba applications, gluten-free and nutrient-fortified products, and high-pressure processing effects on food properties, contributing to food safety, quality, and nutritional enhancement. She has presented her work at over 15 international and national conferences, including IFT, NABEC, CIFST, ICSTM, and multiple Kuwait-based scientific research conferences, highlighting topics such as aquafaba functionality, moringa fortification, starch digestibility, protein structure, and phenolic extraction. Dr. Alsalman has also actively participated in numerous workshops, trainings, and dialogues on food safety, nutrition, obesity prevention, value addition, MATLAB, and food traceability, reflecting her commitment to applied research and capacity building in the food science sector. She is a member of national committees, including the Healthy City Initiative and the Supreme Committee for Food Safety representing KISR. Her work has resulted in more than 12 publications in peer-reviewed journals and conference proceedings, with citations reflecting her impact on food science and technology research, earning her an h-index of 5. Her research has contributed practical insights on product development, functional ingredients, high-pressure processing, and food system sustainability in Kuwait and internationally, advancing both scientific knowledge and public health applications. Dr. Alsalman’s combination of rigorous academic training, applied research experience, and active engagement in national and international forums underscores her role as a leading researcher in food science and nutrition, particularly in developing sustainable, health-promoting, and innovative food solutions.

Profiles: Scopus | Orcid

Featured Publications

Alsalman, F. B., & Thomas, L. (2025). Quality of eggless brioche (bread loaf) made from aquafaba. Food Chemistry Advances, 7, 101125.

Alsalman, F. B., & Al-Sharrah, T. (2024). Gluten‐free pasta fortified with moringa leaves: Effect of recipe ratios on quality and structural properties. International Journal of Food Science & Technology, 59(5), 17045.

Alsalman, F. B., Al-Ruwaih, N., Al-Attar, H., & Mulla, M. Z. (2022). Effect of high pressure processing on structural and functional properties of canned aquafaba. Food Science and Biotechnology, 31, 1111–1124.

Alsalman, F. B. (2021). Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocolloids, 114, 106417.

Alsalman, F. B., & Ramaswamy, H. S. (2021). Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba. Molecules, 26(1), 234.

Alsalman, F. B. (2020). Evaluation of factors affecting aquafaba rheological and thermal properties. LWT, 133, 109831.

Alsalman, F. B. (2020). Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. Journal of Food Science and Technology, 57, 2940–2950.

Alsalman, F. B., Tulbek, M., Nickerson, M., & Ramaswamy, H. S. (2020). Evaluation and optimization of functional and antinutritional properties of aquafaba. Legume Science, 2(3), e30.

Alsalman, F. B. (2014). Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. Journal of Food Engineering, 123, 120–127.

Alsalman, F. B. (2013). Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree. Journal of Food Engineering, 119, 538–545.