Dr. at Tarbiat Modares University, Iran
Professor MH Azizi is a prominent figure in Food Science and Technology, currently serving at Tarbiat Modares University. With a career spanning decades, Professor Azizi has established himself as a leader in food technology, focusing on the development of innovative approaches to enhance food quality and safety. Known for a multidisciplinary approach, he has collaborated with scientists across various domains, including pharmaceutical sciences and nutrition. His research portfolio includes numerous publications in high-impact journals, addressing critical challenges such as food functionality, health-related properties, and sustainable practices. Professor Azizi’s dedication to advancing food science has earned him a reputation as a mentor, researcher, and innovator in his field.
Professional Profile
Education
Professor Azizi holds a PhD in Food Science and Technology, earned from a distinguished university that provided him with the foundational knowledge and expertise to excel in academia. His academic journey also includes a master’s degree in the same field, where he focused on food chemistry and bioprocessing techniques. Over the years, he has supplemented his formal education with continuous learning, keeping abreast of the latest advancements in food science. His educational background laid the groundwork for his prolific research career and contributions to the scientific community.
Professional Experience
Over his illustrious career, Professor Azizi has held key academic and research positions, notably at Tarbiat Modares University. His professional experience extends to leading research projects on food functionality, bioactive compounds, and advanced processing techniques. He has collaborated extensively with international institutions, fostering innovation in food science. In addition to his academic roles, Professor Azizi has contributed to the food industry by consulting on product development and quality control. His work bridges the gap between academic research and practical applications, showcasing his commitment to improving food systems.
Research Interests
Professor Azizi’s research focuses on enhancing food functionality, developing bioactive compounds, and exploring sustainable solutions in food processing. He is particularly interested in the use of enzymatic hydrolysis, microencapsulation, and natural antioxidants to improve food properties and health benefits. His studies also delve into reducing food-related risks, such as toxicity and glycation end products, and addressing dietary challenges through gluten-free and functional foods. This diverse research portfolio underscores his commitment to addressing global challenges in food science and nutrition.
Awards and Honors
Professor Azizi’s contributions to food science have been recognized with numerous awards and honors, reflecting his dedication and impact in the field. He has received accolades for his innovative research, including awards for best scientific papers and excellence in teaching. His role as a mentor has also been acknowledged, with students and colleagues praising his guidance and expertise. Through these honors, Professor Azizi’s influence extends beyond his publications, inspiring the next generation of food scientists and technologists.
Conclusion
Professor MH Azizi is a strong contender for the Best Researcher Award in Food Science & Technology. The breadth of impactful research, focus on global food science challenges, and commitment to innovation are exemplary. Strengthening citation metrics, industrial collaboration, and public outreach would further enhance the profile and align achievements with the award’s prestige.
Publications Top Noted
- Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties
📚 Authors: A. Anvar, M.H. Azizi, H.A. Gavlighi
📅 Year: 2024
📊 Citations: 0
- In vitro antidiabetic and antioxidant activities of Galega officinalis extracts
📚 Authors: S. Sukhtezari, M.A. Sahari, M. Barzegar, M.H. Azizi
📅 Year: 2024
📊 Citations: 0
- Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs)
📚 Authors: A. Taslimi, M. Barzegar, M.A. Shari, S. Shoeibi, S. Eskandari, M.H. Azizi
📅 Year: 2024
📊 Citations: 0
- In vitro reduction of toxicity of heavy metals and oxidation by using wheat gluten subunit hydrolysates
📚 Authors: B. Mousavi, M.-H. Azizi, S. Abbasi
📅 Year: 2024
📊 Citations: 0
- Investigating the effects of fat and sugar reduction on the characteristics of gluten-free functional cupcakes
📚 Authors: P. Kalani, S. Jafarian, M.H. Azizi, G.H. Asadi, L.R. Nasiraie
📅 Year: 2024
📊 Citations: 0
- Porous starch-inulin loaded quercetin microcapsules: Characterization, antioxidant activity, in-vitro release, and storage stability
📚 Authors: Z. Davoudi, M.H. Azizi, M. Barzegar, A. Bernkop-Schnürch
📅 Year: 2024
📊 Citations: 3
- Production of bioactive peptides with antioxidant and antihypertensive activities from wheat gluten using Withania coagulans
📚 Authors: B. Sotoudeh, M.H. Azizi
📅 Year: 2024
📊 Citations: 1
- Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity
📚 Authors: M. Seyedain-Ardabili, M.-H. Azizi
📅 Year: 2024
📊 Citations: 3
- Antimutagenic activity of different forms of Bifidobacterium lactis probiotic against aflatoxin B1 by Ames method
📚 Authors: M. Pakizeh, L. Nouri, M.H. Azizi
📅 Year: 2024
📊 Citations: 1
- Effect of aqueous grape extract in nano–chitosan–TPP on the chemical properties of surimi (Clupeonella cultriventris)
📚 Authors: S. Soleymanfallah, Z. Khoshkhoo, S.E. Hosseini, M.H. Azizi
📅 Year: 2024
📊 Citations: 0