Dr. Hajar Abbasi l Food science and technology | Best Researcher Award

 Azad University, Isfahan (Khorasgan) Branch, Iran

Author Profiles

Scopus

Orcid

🎓 Early Academic Pursuits

Dr. Hajar Abbasi’s journey in Food Science and Technology began with a Bachelor’s degree from the Isfahan (Khorasgan) Branch, Islamic Azad University, in 2003. Her academic curiosity deepened as she pursued a Master’s degree at Tehran University, focusing on essential oil extraction methods from pomegranate seeds. She continued her academic excellence by earning a Ph.D. from the Science and Research Branch, Islamic Azad University, Tehran, in 2012. Her doctoral thesis utilized artificial neural networks to predict rheological properties of dough based on flour characteristics, showcasing her ability to integrate advanced computational techniques into food science.

💼 Professional Endeavors

Dr. Abbasi’s professional career reflects her unwavering commitment to advancing food science. Starting as a lecturer in 2008, she rose to the rank of Associate Professor in 2019 at the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University. Alongside her academic roles, she has held influential positions, including Chair of the Knowledge Council of Basic Sciences and Agriculture and conductor of the health and food safety scientific program. Her leadership and innovation have significantly impacted her institution and the broader academic community.

🔬 Contributions and Research Focus

Dr. Abbasi has made substantial contributions to food science, focusing on functional food products, rheology, and advanced extraction techniques. Her research on low-protein cakes for phenylketonuria patients, recognized by a provisional patent, exemplifies her dedication to addressing health challenges through food innovation. Her research endeavors have attracted substantial grants, enabling her to explore novel solutions in food processing and technology.

🌟 Impact and Influence

Dr. Abbasi’s work has left a profound impact on both academic and professional spheres. She has been recognized as a top M.Sc. and Ph.D. student during her academic journey and later received accolades such as the Best Supervisor Award (2023) and Top Researcher Award (2021). Her collaborations with industry, including projects on healthy product development and herbal beverages, demonstrate her commitment to applying research for societal benefit.

📚 Academic Contributions

Dr. Abbasi has served as a reviewer for esteemed journals like the Journal of Food Measurement and Characterization and the Journal of Research and Innovation in Food Science and Technology (JRIFST). Her extensive peer-review experience spans over 40 M.Sc. theses and two Ph.D. dissertations. Her role in evaluating innovative research ensures quality and relevance in the field.

🧠 Technical Skills and Expertise

Dr. Abbasi’s technical expertise includes advanced food processing methods, neural network modeling, and rheological analysis. Her proficiency in developing functional and health-oriented food products has led to pioneering work in protein-free cereal-based products for metabolic patients.

👩‍🏫 Teaching and Mentorship

As a dedicated educator, Dr. Abbasi has been teaching courses on cereal science, edible fat technology, and biophysical properties of food since 2007. Her mentorship has guided over 40 M.Sc. students and two Ph.D. candidates, fostering a new generation of food scientists.

🌍 Legacy and Future Contributions

Dr. Abbasi’s enduring legacy lies in her ability to bridge academic research and real-world applications. Her collaboration with the Iranian Metabolic Patients Association and her innovative projects in functional foods underline her focus on impactful research. Looking forward, she aims to expand her contributions to sustainable food systems and cutting-edge technologies in food science.

📖 Top Noted Publications
Article: High-intensity short-term electrical pulses pretreatment on efficiency and functional characteristics of extracted chia seed mucilage: Optimization through response surface methodology
    • Authors: Karimi, N., Abbasi, H., Nasr-Esfahani, M.
    • Journal: Innovative Food Science and Emerging Technologies
    • Year: 2025
Article: Effects of Microwave, Infrared and Laser Beams on Physicochemical and Functional Characteristics of Cornstarch
    • Authors: Vaez, M., Abbasi, H.
    • Journal: Iranian Journal of Nutrition Sciences and Food Technology
    • Year: 2024
Article: Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging
    • Authors: Najafi, N., Abbasi, H.
    • Journal: Iranian Food Science and Technology Research Journal
    • Year: 2024
Article: Green extraction of carotenoids from pumpkin with ultrasound-assisted method; optimization using response surface methodology
    • Authors: Sebdani, M.M., Abbasi, H.
    • Journal: Microchemical Journal
    • Year: 2023
Article: Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low-protein sponge cake
    • Authors: Karimi, N., Abbasi, H.
    • Journal: Cereal Chemistry
    • Year: 2023
Hajar Abbasi | Food science and technology | Best Researcher Award

You May Also Like