Dr. Bahram Fathi-Achachlouei is an Associate Professor of Food Science and Technology at the University of Mohaghegh Ardabili, Iran. He has an extensive academic and research background, with significant contributions to food science, focusing on functional foods, edible oils, and innovative processing techniques. With over two decades of academic and research experience, Dr. Fathi-Achachlouei has authored more than 20 research papers in esteemed journals and has actively contributed to the advancement of food science through collaborations and interdisciplinary projects. His expertise in the chemical characterization of food components and their applications has positioned him as a leading researcher in the field.
Professional Profile
Education
Dr. Fathi-Achachlouei completed his Ph.D. in Food Science and Technology at the University of Tabriz, Iran, from 2008 to 2012, with a focus on producing functional cheese through fat composition modification. He earned his Master’s degree in Food Science and Technology from the same university in 2003, where he conducted research on reducing patulin content in apple juice concentrate. His academic journey began with a Bachelor’s degree in Food Science and Technology from Urmia University in 2001. Each phase of his education reflects his dedication to addressing critical issues in food safety, nutrition, and technology.
Professional Experience
Dr. Fathi-Achachlouei began his academic career as a lecturer at the University of Mohaghegh Ardabili from 2003 to 2008. During his Ph.D., he furthered his research as a visiting scholar at the University College Cork, Ireland, where he explored innovative food science techniques. Upon earning his doctorate, he returned to the University of Mohaghegh Ardabili as an Assistant Professor in 2012. By 2016, he was promoted to Associate Professor, demonstrating his expertise in teaching and research. His professional journey showcases his commitment to advancing food science education and conducting impactful research.
Research Interests
Dr. Fathi-Achachlouei’s research interests include functional foods, edible oils, and food safety. He is particularly focused on modifying the composition of dairy products to enhance their nutritional value. His research also explores reducing harmful compounds in food products, such as patulin in apple juice. He has delved into the chemical and physical properties of edible oils, vegetable oils, and phytosterol oxidation products. Additionally, he investigates the impact of emerging technologies like microwave pretreatment on food quality. His interdisciplinary approach addresses challenges in food processing, nutritional enhancement, and quality assurance.
Research Skills
Dr. Fathi-Achachlouei possesses advanced research skills, including food component characterization using chromatographic and spectroscopic techniques. He has expertise in analytical chemistry methods, including solid-phase extraction, column chromatography, and encapsulation techniques for food bioactives. His proficiency in designing and optimizing food processing methods, coupled with his ability to evaluate the nutritional and physicochemical properties of food, underpins his research excellence. He also has experience in developing functional food products and investigating the effects of refining processes on food compounds.
Awards and Honors
Dr. Fathi-Achachlouei has received recognition for his scholarly contributions in food science. His publications in high-impact journals and his leadership in research projects have earned him accolades within the academic community. While specific awards and honors are not explicitly mentioned, his rapid progression to Associate Professor reflects the recognition of his expertise and achievements. His visiting researcher position at University College Cork is another indicator of his reputation in the global food science community.
Conclusion
Dr. Bahram Fathi-Achachlouei’s academic excellence, extensive research portfolio, and dedication to advancing food science make him a strong candidate for the Best Researcher Award. His innovative research in functional foods, food safety, and edible oils addresses critical global challenges. While his focus on publishing high-quality papers is commendable, further diversification into patents or industry collaborations could enhance his profile. Overall, his expertise and contributions to food science position him as a leader in his field.
Publication Top Notes
- Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed
- Authors: S. Azadmard-Damirchi, F. Habibi-Nodeh, J. Hesari, M. Nemati, …
- Year: 2010
- Citations: 375
- Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
- Authors: R. Shaddel, J. Hesari, S. Azadmard-Damirchi, H. Hamishehkar, …
- Year: 2018
- Citations: 244
- Fabrication and characterization of CMC-based nanocomposites reinforced with sodium montmorillonite and TiO2 nanomaterials
- Authors: B. Fathi-Achachlouei, Y. Zahedi
- Year: 2018
- Citations: 159
- Milk thistle seed oil constituents from different varieties grown in Iran
- Authors: B. Fathi-Achachlouei, S. Azadmard-Damirchi
- Year: 2009
- Citations: 157
- Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed
- Authors: B. Fathi-Achachlouei, S. Azadmard-Damirchi, Y. Zahedi, R. Shaddel
- Year: 2019
- Citations: 126
- Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
- Authors: R. Shaddel, J. Hesari, S. Azadmard-Damirchi, H. Hamishehkar, …
- Year: 2018
- Citations: 117
- Microwave pretreatment of seeds to extract high quality vegetable oil
- Authors: S. Azadmard-Damirchi, K. Alirezalu, B. Fathi-Achachlouei
- Year: 2011
- Citations: 106
- Physical and mechanical properties of hybrid montmorillonite/zinc oxide reinforced carboxymethyl cellulose nanocomposites
- Authors: Y. Zahedi, B. Fathi-Achachlouei, A. R. Yousefi
- Year: 2018
- Citations: 102
- The Effect of Ferrous Nano-oxide Particles on Physiological Traits and Nutritional Compounds of Soybean (Glycine max L.) Seed
- Authors: R. Sheykhbaglou, M. Sedghi, B. Fathi-Achachlouei
- Year: 2018
- Citations: 69
- Optimization of extraction process of bioactive compounds from Bene hull using subcritical water
- Authors: R. Shaddel, A. Maskooki, M. H. Haddad-Khodaparast, S. Azadmard-Damirchi, …
- Year: 2014
- Citations: 33