Assoc Prof Dr. Nafiseh Zamindar | food science | Best Researcher Award

Associate professor at Isfahan (Khorasgan) Branch Islamic Azad University, Iran

Nafiseh Zamindar is an Associate Professor at the Department of Food Science and Technology, Islamic Azad University, Isfahan Branch. With a Ph.D. in Food Science from Isfahan University of Technology (IUT), her research focuses on thermal processing techniques, including ohmic heating and numerical modeling of food heating. She has contributed significantly to studies on canned food sterilization and the antibacterial properties of essential oils. Alongside her academic work, Dr. Zamindar is passionate about innovative food preservation methods and sustainable packaging solutions, positioning her as a leader in food technology research.

Profile

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Education🎓

Ph.D. in Food Science & Technology (2011) – Isfahan University of Technology (IUT), Iran. Master of Science in Food Science & Technology (2003) – Isfahan University of Technology (IUT), Iran. Bachelor of Science in Food Science & Technology (2000) – Isfahan University of Technology (IUT), Iran. Dr. Zamindar’s educational journey reflects a deep specialization in food science, particularly focusing on innovative food processing and safety, which has laid a solid foundation for her impactful research.

Experience💼

Associate Professor, Department of Food Science and Technology, Islamic Azad University, Isfahan Branch. Over 13 years of research in food thermal processing, including Computational Fluid Dynamics (CFD), ohmic heating, and food packaging innovations. Teaching experience in advanced food processing techniques, safety, and food technology principles. Her work bridges academic research and practical applications, helping to improve food safety and processing methods for the global food industry.

Awards and Honors🏆

Best Researcher Award – Islamic Azad University (2018). Recognition for Innovation in Food Packaging – Iranian Food Science Association (2016). Academic Excellence Award for contributions in CFD modeling in food science. Dr. Zamindar has been recognized nationally and internationally for her work in sustainable food processing and innovative packaging solutions.

Research Focus🔬

Thermal processing using numerical models and CFD studies on canned food heating. Investigating ohmic heating and nano packaging for minimally processed vegetables. Antibacterial properties of essential oils in food preservation. Dr. Zamindar’s work focuses on enhancing food safety, sustainability, and innovative technologies in food packaging and thermal processing.

Conclusion

Nafiseh Zamindar demonstrates strong qualifications and a robust research focus that aligns well with contemporary challenges in food science. Her educational background, innovative research interests, and professional experience make her a suitable candidate for the Best Researcher Award. By enhancing her publication record, fostering collaborations, and seeking external funding, she can further solidify her position as a leader in the field of Food Science & Technology. Thus, she is a promising candidate for recognition in this prestigious award category.

Publication Top Notes

Edible coating and films as promising packaging: a mini review
S Paidari, N Zamindar, R Tahergorabi, M Kargar, S Ezzati, N Shirani, …
Journal of Food Measurement and Characterization 15 (5), 4205-4214 (2021)

Migration of various nanoparticles into food samples: A review
S Paidari, R Tahergorabi, ES Anari, AM Nafchi, N Zamindar, M Goli
Foods 10 (9), 2114 (2021)

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit
Y Esmaeili, N Zamindar, S Paidari, SA Ibrahim, A Mohammadi Nafchi
Journal of Food Processing and Preservation 45 (12), e16003 (2021)

Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
N Zamindar, MS Baghekhandan, A Nasirpour, M Sheikhzeinoddin
Journal of Food Science and Technology 50, 108-114 (2013)

The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low‐cholesterol mayonnaise
M Karshenas, M Goli, N Zamindar
Food Science & Nutrition 6 (4), 824-833 (2018)

Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization
S Shafiekhani, N Zamindar, M Hojatoleslami, D Toghraie
Journal of Food Science and Technology 53, 2770-2778 (2016)

Evaluation of quality attributes of grated carrot packaged within polypropylene-clay nanocomposites
Z Ghorbani, N Zamindar, S Baghersad, S Paidari, SM Jafari, L Khazdooz
Journal of Food Measurement and Characterization 15 (4), 3770-3781 (2021)

Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish
S Fattahi, N Zamindar
Food Science and Technology International 26 (5), 453-461 (2020)

Antioxidant efficacy of soybean cake extracts in soy oil protection
N Zamindar, M Bashash, F Khorshidi, A Serjouie, MA Shirvani, H Abbasi, …
Journal of Food Science and Technology 54, 2077-2084 (2017)

Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce
N Zamindar, M Sadrarhami, M Doudi
Journal of Food Measurement and Characterization 10, 589-594 (2016)

Application of copper nanoparticles in antimicrobial packaging: a mini review
N Zamindar, ES Anari, SS Bathaei, N Shirani, L Tabatabaei, …
Acta Sci. Nutr. Health 4 (5), 14-18 (2020)

Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents
M Bashash, N Zamindar, M Bolandi
Journal of Food Measurement and Characterization 8, 213-217 (2014)

Heat transfer simulation and retort program adjustment for thermal processing of wheat-based Haleem in semi-rigid aluminum containers
H Vatankhah, N Zamindar, M Shahedi Baghekhandan
Journal of Food Science and Technology 52, 6798-6803 (2015)

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei
R Mirmohammadi, N Zamindar, SH Razavi, M Mirmohammadi, S Paidari
Food Science & Nutrition 9 (10), 5370-5378 (2021)

The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat
R Moeini, N Zamindar, F Aarabi Najvani
Food Science and Technology International 30 (2), 137-148 (2024)

Nafiseh Zamindar | food science | Best Researcher Award