Assoc. Prof. Dr. Ahmad Rajaei, shahrood University of Technology, Iran
Ahmad Rajaei is an Associate Professor of Food Science and Technology at Shahrood University of Technology, Iran. 🎓 He earned his Ph.D. in Food Technology from Tarbiat Modarres University, Iran. 📚 Dr. Rajaei specializes in nanotechnology, nanoencapsulation of bioactive compounds, and biopolymers. 🌐 In addition to academia, he consults for food industry companies to enhance product quality. 🍎 With 44 research papers (h-index: 20, 1600 citations) in high-impact journals, he is a leading voice in his field. 📖 Dr. Rajaei has supervised 23 MSc students and participated in international projects, blending innovation with mentorship. 🌟
Professional Profile
Scopus
Google Scholar
Suitability for the NanoSustainability Achievement Award
Dr. Ahmad Rajaei is an exemplary candidate for the NanoSustainability Achievement Award, owing to his significant contributions to sustainability and nanotechnology within the realm of food science and technology.
Education and Experience
- 🎓 Ph.D. in Food Technology: Tarbiat Modarres University, Iran
- 👨🏫 Associate Professor: Faculty of Agricultural Engineering, Shahrood University of Technology
- 🔬 Researcher: Expertise in nanotechnology, nanoencapsulation, and biopolymers
- 🤝 Consultant: Collaborates with food industry companies for product enhancement
Professional Development
Dr. Ahmad Rajaei has built a stellar academic and professional career, contributing significantly to food science. 💡 His expertise in nanotechnology and bioactive compound encapsulation enables innovative solutions in food preservation and enhancement. 🍴 Beyond teaching and research, his consultancy in the food industry bridges academia and practice. 🌱 His work in international collaborations reflects his global impact, while his extensive mentorship of MSc students showcases his commitment to nurturing talent. 🌟 Dr. Rajaei’s publications in high-impact journals underline his dedication to advancing food technology and sustainability. 🌍
Research Focus
Dr. Rajaei’s research revolves around nanotechnology, specifically nanoencapsulation of bioactive compounds and biopolymers. 🌌 These advanced techniques enhance the stability, functionality, and bioavailability of natural compounds, promoting innovation in food science and health. 🍃 He also explores biopolymers for sustainable packaging, contributing to cleaner production methods and environmental preservation. ♻️ His multidisciplinary approach aligns food technology with nanotechnology, biotechnology, and sustainability. 🌿 Through his studies in high-impact journals, Dr. Rajaei drives the development of safer, healthier, and eco-friendly food solutions. 🌍
Awards and Honors
- 🏆 Excellence in Research: Recognized for high-impact publications
- 🏅 Top Citation Achievement: Over 1600 citations on Google Scholar
- 👩🎓 Mentorship Recognition: Supervised/co-supervised 23 MSc students
- 🌟 International Collaboration Awards: For contributions to global food science projects
- 📚 High-Impact Author: Published in prestigious journals like Biotechnology Advances and Carbohydrate Polymers
Publications top notes
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🌿 Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract | 📚 Cited by: 238 |
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🍵 Supercritical fluid extraction of tea seed oil and its comparison with solvent extraction – | 📚 Cited by: 139 |
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🥣 Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability – | 📚 Cited by: 127 |
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🧪 Physical and antimicrobial properties of starch-carboxy methyl cellulose film containing rosemary essential oils encapsulated in chitosan nanogel – | 📚 Cited by: 117 |
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🍖 Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium – | 📚 Cited by: 102 |