Lecturer, Islamic Azad University, Iran
📌 Alireza Rahman is a seasoned Food Processing Consultant with over 20 years of experience in food technology, specializing in processed meat products, formulation, packaging, and HACCP-based quality control. His expertise extends to thermal treatment innovations for delicate seafood like sturgeon. Holding a PhD in Food Science from the University of Birmingham, UK, he has played key roles in academia, industrial consulting, and management. Rahman has worked on installation, commissioning, and startup of food production lines, contributing to canning, meat, and dairy industries. His research and publications focus on food preservation, safety, and functional food innovations.
Profile
Education
🎓 PhD (2009-2014) – University of Birmingham, UK (Controlled Release from Biopolymers)
🎓 MSc (1996-1999) – Tarbiat Modarres University, Iran (Reduction of Nucleic Acid in SCP by Heat Shock)
🎓 BSc (1991-1995) – Azad University of Tehran (Chemical Engineering & Food Science)
Professional Experience
🏢 Senior Consultant – Air Yatash Kish (2023-Present)
🏢 VP of Commerce – Mazandaran Wood & Paper Industries (2020-2022)
🏢 Managing Director – Iran Dairy Industries Trading Co. (2018-2019)
🏢 Dean, Faculty of Engineering – Azad University (2014-2016)
🏢 Senior Food Consultant – HACCP & Processed Meat (2004-Present)
🏢 Production Manager – Atameh Pars Co. & Behfaran Co. (1996-2004)
Research Focus
🔬 Food Preservation & Safety – HACCP applications, pathogen reduction, and food packaging innovations
🔬 Functional Foods & Novel Ingredients – Utilizing natural extracts and biopolymers for food enhancement
🔬 Thermal Processing & Meat Technology – Optimizing processing steps for canned and processed meats
🔬 Food Additives & Rheology – Studying textural and structural modifications in food formulations
Publications
📖2024 – Ziziphora tenuior L. Essential Oil as a Natural Preservative in Mayonnaise
📖 2023 – Comparing Effects of Irradiation and Ultrasound on Antibiotic Residues in Chicken Meat
📖 2023 – Effects of Roasting & Microwave on Antibiotic Residues in Chicken Meat
📖 2022 – Using Pistachio Peel & Melon Seed Flour in Functional Low-Fat Mayonnaise
📖 2022 – Muffins with Reduced Fat Using Organogel Based on Carnauba Wax
📖 2022 – Synergistic Effects of Sumac Extract & Phosphatidyl Ethanolamine in Mayonnaise
📖 2021 – Lettuce & Fennel Powder as Natural Nitrate Source in Vacuum-Packed Sausages
📖 2021 – Electrochemical Aptasensor for Sensitive Detection of Penicillin in Milk
📖 2021 – Parameters Affecting Electrochemical Aptasensor for Antibiotic Detection
📖 2013 – Nisin Effect on Sterilization Time Reduction in Red Bean Conserve