Professor Amir M. Mortazavian graduated from University of Tehran, Iran (BSc, MSc and PhD of Food Technology). He is from the 1% top ESI (Essential Science Indicators, the top 1% world cited scientist in research) 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 180 international papers indexed in Scopus and ISI Web of Science. He is also a member of the editorial board of several international journals. His professions and interests are probiotics in food, functional foods, bioactive compounds in food, dairy science, and the chemistry of food matrices.

Amir M. Mortazavian, PhD 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

Professor Amir M. Mortazavian graduated from University of Tehran, Iran (BSc, MSc and PhD of Food Technology). He is from the 1% top ESI (Essential Science Indicators, the top 1% world cited scientist in research) 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 180 international papers indexed in Scopus and ISI Web of Science. He is also a member of the editorial board of several international journals. His professions and interests are probiotics in food, functional foods, bioactive compounds in food, dairy science, and the chemistry of food matrices.

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