Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Amir M. Mortazavian graduated from the University of Tehran, Iran (BSc, MSc and PhD of Food Technology). He is from the top 1% ESI (Essential Science Indicators) and has experience in teaching, research (numerous research awards and honors), executive work and the food industry. He has published several international books and chapters of books as well as more than 200 international articles indexed in Scopus and ISI Web of Science. His professional interests are probiotics in food, functional foods, bioactive compounds in food, dairy science, and the chemistry of food matrices. He is a Professor within the faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (Iran).