Assoc Prof Dr. Masoud Yavarmanesh, Department of food science and technology, iran
Dr. Masoud Yavarmanesh is an Associate Professor in the Department of Food Science and Technology at Ferdowsi University of Mashhad, where he has been a faculty member since July 2010. His research interests encompass a diverse range of topics within food science, including food biotechnology, food microbiology, antimicrobial films, and food virology. He is particularly focused on the role of lactic acid bacteria (LAB) in the immune system and metabolomics, as well as the study of probiotic bacteria. Dr. Yavarmanesh has contributed significantly to the field through numerous publications, showcasing his commitment to advancing food safety and health through innovative research in food science and technology.
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Best Researcher Award Nomination for Dr. Masoud Yavarmanesh
Biography: Dr. Masoud Yavarmanesh is an Associate Professor in the Department of Food Science and Technology at Ferdowsi University of Mashhad, Iran. He has been a dedicated faculty member since July 2010, contributing significantly to the field of food science through his research and teaching.
- Ph.D. in Food Science and Technology
Ferdowsi University of Mashhad, Mashhad, Razavi Khorasan, Iran
- Master’s in Food Science or related field
Ferdowsi University of Mashhad, Mashhad, Razavi Khorasan, Iran
- Bachelor’s in Food Science or related field
Ferdowsi University of Mashhad, Mashhad, Razavi Khorasan, Iran
Work Experience:
- Associate Professor
Department of Food Science and Technology, Faculty of Agriculture
Ferdowsi University of Mashhad, Mashhad, Iran
July 10, 2010 – Present
- Engaged in teaching and research in food biotechnology, food microbiology, antimicrobial films, food virology, the role of lactic acid bacteria (LAB) in the immune system, LAB in metabolomics, and probiotic bacteria.
Publication top Notes:
Comparing lactic acid bacteria biodiversity in irritable bowel syndrome and healthy gut microbiota
Antitumor properties of traditional lactic acid bacteria: Short-chain fatty acid production and interleukin 12 induction
First detection of tick‐borne encephalitis virus (TBEV) in raw milk samples in North‐Western Iran
Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packaging
Study on synergistic effects of curcumin and bixin against foodborne pathogens
Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheeses