Doctrate , Tehran University , Iran .
Sara Hasanvand is a highly accomplished Ph.D. candidate in Food Chemistry with a strong academic background and a remarkable record of research and innovation. Her work focuses on food safety, food chemistry, and the development of nanotechnology applications in food preservation. With numerous patents and publications in reputable journals, she has made significant contributions to the field of food science, particularly in optimizing food safety measures and enhancing food packaging solutions.
Sara Hasanvand is currently pursuing her Ph.D. in Food Chemistry at the University of Tehran’s College of Agriculture and Natural Resources. She previously earned her Master’s degree in Food Safety from Kermanshah University of Medical Sciences, where she graduated with a remarkable GPA of 3.87/4.00. Her master’s thesis focused on the optimization of patulin removal using seleno-chitosan-phytic acid nano-complexes, demonstrating her commitment to addressing critical food safety issues. Additionally, she obtained her Bachelor’s degree in Food Science and Technology from the same university, achieving a GPA of 3.70/4.00. This strong academic foundation has equipped her with the knowledge and skills necessary to excel in her research endeavors.
Sara’s research interests encompass a wide range of topics within food science, including food chemistry, nano-technology, food microbiology, edible and biodegradable films, food toxicology, and risk assessment. Her focus on these areas reflects her commitment to enhancing food safety and quality through innovative approaches. Sara’s work on developing nano-complexes for patulin removal and her exploration of edible films with antimicrobial properties demonstrate her dedication to addressing pressing challenges in the food industry. By combining her interests in food chemistry and safety, she aims to contribute to the development of safer and more sustainable food products.
Sara Hasanvand possesses a diverse skill set that enhances her research capabilities. She is proficient in research methodology, study design, and scientific writing, ensuring that her research is conducted rigorously and communicated effectively. Her expertise in statistical analysis using SPSS and experimental design with Design Expert (Response Surface Methodology) allows her to optimize experimental parameters and analyze complex data sets. In the laboratory, Sara is skilled in various techniques, including plating, microscopy, media preparation, dilutions, spectrophotometry, FTIR, and DSC. These skills, combined with her proficiency in Adobe software for research presentations, make her a well-rounded researcher capable of tackling complex food science problems.
Awards and Recognition
Sara Hasanvand has received numerous accolades for her outstanding academic performance and innovative research. She was awarded the Golden Medal at the 3rd International Invention and Innovation Competition for IFIA Inv members, highlighting her contributions to food science and technology. Additionally, she ranked first among her peers during her Master’s degree and third during her Bachelor’s degree, showcasing her academic excellence. Sara was also recognized as “The Best National Student” by the Ministry of Health in Iran, further underscoring her commitment to her field and her potential to make significant contributions to food safety and research. Her accomplishments reflect her dedication and hard work, making her a deserving candidate for recognition in the scientific community.
Conclusion
In conclusion, Sara Hasanvand’s academic achievements, innovative research, and contributions to food safety make her an exemplary candidate for the Best Researcher Award. Her commitment to advancing food chemistry through practical applications and her proven ability to conduct significant research highlight her potential as a leader in the field. Recognizing her with this award would not only honor her achievements but also inspire others in the scientific community to pursue excellence in research.
Publications Top Notes
- “Application of smart packaging for seafood: A comprehensive review”
📅 2023 | Journal: Comprehensive Reviews in Food Science and Food Safety
- “Applications of emerging botanical hydrocolloids for edible films: A review”
📅 2021 | Journal: Carbohydrate Polymers
- “Development of packaging based on PLA/POE/SeNPs nanocomposites by blown film extrusion method: Physicochemical, structural, morphological and antioxidant properties”
📅 2023 | Journal: Food Packaging and Shelf Life
- “Effects of fermentative factors on biochemical, microbiological and sensory characteristics of probiotic Iranian fermented milk (Doogh)”
📅 2019 | Journal: Current Nutrition & Food Science
- “Effects of type and concentration of dry matter and final pH of fermentation on biochemical, microbial and sensory properties of probiotic dough”
📅 2017 | Journal: [Journal Name Not Provided]
- “Evaluation of antimicrobial effect of Ferulago angulata on Staphylococcus aureus growth isolated from subclinical mastitis, in vitro Study”
📅 2020 | Journal: Journal of Clinical Research in Paramedical Sciences
- “Investigating the physicochemical properties, heavy metals, aflatoxin B1, synthetic color, fatty acids profile and microbiology in rice cookies produced in Kermanshah province”
📅 [Year Not Provided] | Journal: [Journal Name Not Provided]
- “Is the milk we drink safe from elevated concentrations of prioritised heavy metals/metalloids?–A global systematic review and meta-analysis followed by a cursory risk assessment”
📅 2024 | Journal: Science of the Total Environment
- “Microencapsulation of Lactobacillus casei in psyllium–gelatin gum enriched with selenium: effects on bacterial survival under gastrointestinal and storage conditions”
📅 2023 | Journal: International Journal of Food Science & Technology
- “Modification and improvement of biodegradable packaging films by cold plasma; a critical review”
📅 2022 | Journal: Critical Reviews in Food Science and Nutrition