Fakhri Shahidi

 

BSc, MSc, Ph.D

 

 

Personal

 

First Name: Fakhri

Family Name: Shahidi

Birth Data: May, 22, 1956

Marital Status: Married

Nationality: Iranian

Occupation: Professor

Address:   Dept. of Food Science and Technology, Faculty of Agriculture,

Ferdowsi University of Mashhad,

P.O.Box: 91775-1163, Mashhad, Iran

Tel: +98 511 8788494, 8795618-20,

Fax: +98511 8787430

E-mail: fshahidi@ferdowsi.um.ac.ir

niloofar1373@yahoo.com

 

Educational Background

-         Ph.D in Food Science and Technology (Food Microbiology), 1995, McGill University, Canada, and Tehran University, Iran.

-         M.Sc in Food Science and Technology, 1987, Tarbiat Modarres University, Tehran, Iran.

-         B.Sc in Food Science and Technology, 1980, Ferdowsi University of Mashhad, Iran. (Both in undergraduate and graduate studies recognized as distinguished student.)

 

 

Title of Ph.D Thesis

Inoculation  of  Lactic Acid Bacteria to Control Bacterial Contamination in Meat.

 

Title of M.Sc Thesis

Evaluation of the Effects of Honey and Pectinase on  Clarification of Apple Juice.

 

Professional Background

University Teaching

-         Food Enzymology, Advanced Food Technology and Processing Effect on Physical, Chemical, Nutritional and Organoleptial Properties of Food (for Ph.D Students)

-         Advanced Food Processing (for M.Sc Students)

-         Food Microbiology, Canning and Food Preservation (for B.Sc Students)

 

Teaching Assistant

-         Conducted Laboratory Sessions in Canning, Food Fermentation, Food Microbiology and Meat Processing.

-         Technical Manager and Contributor in Establishment of Pilot Plant and Food Technology Laboratories in Food Science and Technology Dept ., 1981-1984.

 

 

Thesis Supervisions

-         Control of Staphylococcal Contamination in Hamburger (M.Sc Thesis)

-         Debittering of Lime Juice by Surface Adsorption Method (M.Sc Thesis)

-         Evaluation of the Effective Factors on Colour Stability of Strawberry Products During Concentrate and Powder Production (M. Sc Thesis)

-         Evaluation of Sodium Diacetate Antifungal Effect in Bread (M.Sc Thesis)

-         Evaluation of Effective Factors on Frozen Paste Production for Bulk Bread (M.Sc thesis)

-         Detection of Fungal Contamination in Bulky Tomato Paste and Optimization Storage Conditions (M.Sc Thesis)

-         Optimization of Storage Conditions of Fresh Market Tomatoes (M.Sc Thesis)

-         Evaluation of Edible Film Production Possibility from Collagen (M.Sc Thesis)

-         Evaluation of Effective Factors on Physical, Chemical and Organoleptical Properties of Tomato Paste (Ph.D Thesis)

-         Evaluation of Fish Myofibrilar Protein Emulsifying Properties (Ph.D Thesis)

-         Evaluation of Buttermilk on Physicochemical, Microbial and Organololeptical Properties of Yoghourt. (M.Sc Thesis)

-         Evaluation of Processing and Preservation of Cantaloupe Possibility by Osmodehydrofreezing Method (M.Sc Thesis)

-         Evaluation of Factors Affecting on Cantaloupe Processing by Osmodehydration and Air Drying. (M.Sc Thesis)

-         Application of Intelligent Systems in Shrimp Dehydration (Ph.D Thesis)

-         Optimization of Shelf life in Barbari Bread by Sourdough (M.Sc Thesis)

-         Use of  Artificial Neural Network and Image Processing for Modeling and Analysis of Hybrid Osmotic-Air Drying of Pumpkins (Ph.D Thesis)

-         Evaluation of Extended Shelf-life Beverage Production Possibility from Cantaloupe Seed and Optimization of its Formulation (M.Sc Thesis).

-         Evaluation of White Button Mushroom Shelf life Increasing by Using Polysaccharide Coating and Others Components (M.Sc Thesis)

-         Evaluation of Chemical and Microbial Saffron Changes during Storage Period (Ph.D thesis).

-         Evaluation of Some Reological and Functional Properties of Gum and it’s Effect on Bread Quality (Ph.D Thesis)

-         Evaluation of Chemical, Physical Structure and Oxidative Stability of Current Muskmelon and Cantaloupe Varieties Kernel in Khorasan Province, IRAN. (MSc thesis).

 

Work Experience

-         Member of Khorasan Experts Food Industries Association, Mashhad, IRAN (2007 up to now).

-         Member of Scientific Team of Food Technology, Eghbal Research Centre, Mashhad, IRAN (2006 up to now).

-         Head of Melons Processing Research Centre, Ferdowsi University of Mashhad, Iran. 2005 up to now.

-         Head of Food Science and Technology Dept of Ferdowsi University of Mashhad 2004-2007.

-         Associate Dean in Research Programs. Faculty of Agriculure, Ferdowsi University of Mashhad. 2000 up to Now.

-         Head of Food Science and Technology Dept, Ferdowsi University of Mashhad. 1996-2000.

-         Technical Manager in Shadrizan Canning Factory, Mashhad, Iran. 1980-1981.

-         Laboratory Instructor, Dept. of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, 1981-1988.

-         Member of Scientific Team of Food Technology, Iranian Scientific and Industrial Research Organization, Mashhad, 1986 up to Now.

-         Scientific Member of Food Biotechnology, Industry and Mine, Environmental and HACCP Commissions of Khorasan Province, Iran.

 

Summary

-         Over 21 years of Lecturing

-         Over 26 years of Academic Research

-         Advisor for Food Industries

-         Advisor for Food Industries and Food Biotechnology Park of North East of Iran.

 

Skills

-         Microbiology Techniques

-         Food Preservation Methods

-         Pilot Plant Operatory (Fruit and Vegetable Processing, Meat Processing, Food Formulation).

 

 

Major Research Topic

-         Study on Food Formulation for Critical Conditions (Team Work)

-         Evaluation of Proteolysis in Cheese Ripening and its Acceleration by Thermal Shock (Team Work)

-         Evaluation of Lactic Acid Bacteria Antibacterial Effect on the Growth of Spoilage and Pathogenic Bacteria in Meat (Team Work)

-         Study on Possibility of Different Products Manufacture from Berberis (Berberis vulgaris)

-         A Survey on Food Industries Situation in Khorasan Province

-         Evaluation of Different Factors Affecting on Optimization of Tomato Products Manufacture (Team Work)

-         Evaluation of Factors Affecting Saffron Beverage Production (Team Work)

-         Evaluation of Antimicrobial Effect of Natural Essential Oil (Team Work)

-         Study on Establishment of Food Science and Technology Park in Northwest of Iran (Team Work).

-         Evaluation of Extended Shelf-Life Products Possibility for Watermelon, Muskmelon and Cantaloupe (Team work).

-         Study on Oil and Butter production from Pistachio (Pistachio Oil and Pistachio Butter (Team Work).

Awards

-         Scholarship of Ministry of Science, Research and Technology (MSRT), for Ph.D. Iran (1990).

-         Differential Fee Waiver from the Fellowships Committee of the Faculty of the Graduate Studies and Research of Mc Gill University, Canada. 1992. (For Summer Term)

-         Golden Sheet for the Best Paper in the Second Biennial International Conference of Pakistan Society for Microbiology.

-         Badge for the Best Papers from the International Cucurbit Symposium, Australia (2005).

 

 

Sabbatical Leave

            Dept.of Food Science & Human Nutrition, Iowa State University,USA.2003.

Project Title: A Perception of Survival Bifidobacterium spp. in Bioyaghourt Simulated Gastric Juice and Bile Solution.          

Publications

a)      Papers in Scientific Journals

-         Shahidi, F. M. Fallahi, and F. Eftekhari Shahroodi. 1989. Comparison of Chemical Composition of Two Apple Varieties in Mashhad Area. J. of Agricultural Science and Technology. 3(2):44-48.

-         Shahidi, F., F. Eftekhari Shahroodi and M. Fallahi, 1990. Evaluation of Honey and Pectinase Effect on the Clarification of Apple Juice. J. of Agricultural Science and Technology, 4(1): 51-66.

-         Shahidi, F. 1994. Ripening and Accelerated Ripening in Cheese Making. J. of Pajouhesh – Va – Sazandegi. 6(22):166-173.

-         Shahidi, F., J. Vand-Yousefi, A. A. Mohammadi and A. Mortazavi. 1995. Evaluation of Antimicrobial Action on Meat Isolated Lactic Acid Bacteria. J. of Agricultural Science and Technology. 9(1):56-78.

-         Shahidi, F. and A. Sadeghi Mahounack. 1999. A Survey on Food Processing Plants and Agricultural Related Industries in Khorasan Province. J. of Agricultural Economic and Development. 7(3):83-100.

-         Shodjaodini, E. S, A. Mortazavi and F. Shahidi. 2000. Study of Cottage Cheese Production from Sweet Buttermilk. J. of Agricultural Science and Technology. 14(2):61-70.

-         Sadeghi Mahounack. A. R. and F. Shahidi. 2001. Antifungal Effect of Sodium Diacetate to Inhibit Growth of Molds Causing Bread Spoilage. J. of Science and Technology of Agriculture and Natural Resources. 5(1):189-197.

-         Shahidi, F., A. A. Seif kordi and M. Yaghbani. 2001. Debittering of Sweet Lemon Juice by Polystyrene Diphenylbenzene. J. of Agricultural Science and Technology. 15(1):3-11.

-         Sadeghi, K. F. Shahidi, and M. A. Razavi. 2001. The Effect of Different Factors on Colour Stability of Strawberry Concentrate. J. of Agricultural Science. 11(2):1-6.

-         Mazaheri Tehrani, M., S.A. Mortazavi., F. Shahidi, and M. R. Nasiri Mahallati. 2002. Modification of Bostwick Method to Determine Tomato Concentrate Consistency. J. of Agricultural Science and Natural Resources. 9(1):153-160.

-         Mazaheri Tehrani, M., A. Mortazavi., F. Shahidi and M. Nasiri Mahallati. 2002. Effect of Acid-Hot-Break and Methods of Heating on the Quality of Tomato Paste. J. of Agricultural Science and Technology. 16(1):135-142.

-         Hosseini Nejad, M., F. Shahidi and R. Malekzadeh. 2003. Study on Microbial Contamination and Quality of Dried Microwave Saffron Samples. J. of Agricultural Science and Technology. 16(2): 51-57.

-         Mazaheri Tehrani, M., A. Mortazavi, F. Shahidi and M. Nasiri Mahallati. 2003. Qualitative Characteristics of Different Tomato Varieties. J. of Agricultural Science and Natural Resources. 10(3): 65-76.

-         Elhami Rad, A. and F. Shahidi. 2004. Evaluation of Physicochemical and Microbial Changes of bulk Tomato paste in Cold Store. J. of Agricultural Science and Technology and Natural Resources. 8(1): 171-181.

-         Moatamedzadegan, A., H. Pourazarang., F. Shahidi., A. Mortazavi. 2004. Dietary Mineral Content, Fatty Acid and Amino Acid Composition of Three Species of Kilka Fish (Clupeidae) from the Caspian Sea. J. of Aquatic Food Product Technology.

-         Khomeiri, M. S. A. Mortazavi., H. B. Ghoddusi, A. Khamessan, D. Ahmad and
F. Shahidi. 2005. Identification of Isolated Bifidobacteria Strains Isolated from Samples of Some Iranian Individuals Using 16 srRNA Gene Sequence Analysis and PCR Gene Specific Primers. J. of Kerman University of Medical Sciences. 12(1):21-31.

-         Khomeiri, M, H.B. Ghoddusi, S. A. Martazavi, A. Khamessan, D. Ahmad and F.Shahidi. 2005. Isolation. Identification and Distribution of Bifidobacterium  spp. in Some Iranian Individuals. J. of Agricultural Science and Natural Resources. 12(3):44-51.

-         Ghodssevali, A., M. Voosooghi, M. H. Haddad Khodaparast, F. Shahidi. 2005. Process Development for the Production of Precipitated protein Isolated from Canola meals. J. of Iranian Food Science and Technology. 2(1):1-13.

-         Elhami Rad, A. H., F. Shahidi. 2005. Identification of Bulk Tomato Paste Fungal Contamination in Cold Room and Determination of Their Frequency. J. of Food Science and Technology Researches. 1(1):19-26.

-         Amidi Fazli, F., F. Shahidi, H. B. Ghoddusi, M. Nasiri Mahalati. 2006. The Effect of Time and Sucrose Solution Concentration on Cantaloupe Osmosis Processing. J. of Agricultural Science and Technology. 20(2):25-32.

-         Amidi Fazli, F., F. Shahidi, H. B. Ghoddusi, M. Nasiri Mahallati.2006. Osmodehydrofreezing of Cantaloupe Followed by Refrigerator and Microwave Thawing of the Product. J. of Agricultural Science and Technology. 20(2):103-111.

-         Shakeri, M. S., F. Shahidi. 2006. Evaluation of Butter Milk on Physicochemical, Microbial and Organoleptical Properties of Probiotic Yoghourt. J. of Agricultural Science and Technology. 20(2):189-195.

-         Ganjloo, A., F. Shahidi, M. J. Varidi and A. Khoocheki. 2006. Effect of Ca+2 and Sugar Solution on Physicochemical and Organoleptic Properties of Osmodehydrated Cantaloupe Cubes. J. of Agricultural Science and Technology. 20(5):159-166.

-         Mohebbi, M., F. Shahidi, M.R. Akbarzadeh, M. Mosavi and H. B. Ghoddusi. 2006. Evaluation of Kinetics, Shrinkage and Rehydration in Shrimpe Drying Process. J. of Agricultural Science and Technology. 20(5):305-315.

-         Shahidi, F., Koocheki, A., and H. Baghai. 2006. Evaluation of Chemical Compostion and Physical Properties of Iranian Watermelon, Pumpkin, Cantaloupe and Muskmelon Seed and Determination of their Seeds Oil. Agricultural Science and Technology Journal. 20(5):411-421.

-         Shahidi, F., F. Amidi Fazli., M. Mohebbi and A. Ganjloo. 2007. Osmotic Dehydration of Cantaloupe: Influences of Time and Concentration. Acta Horticulturae. 731:129-133.

-         Shahidi, F., A. Ganjloo., M. Mohebbi. 2007. Osmotic Treatment in Melons (Cantaloupe and Muskmelon) Processing: Physicochemical and Organoleptical Effects. Acta Horticulturae. 731:457-461.

-         Shahidi, F., F. Amidi Fazli, M. Mohebbi and A. Koocheki. 2007. A Perception to Osmodehydrofreezing: a Novel Approach in Cantaloupe Processing. Acta Horticulturae. 731:463-466.

-         Shahidi, F., A. F. Mendonca., T. Boylston., M. Mohebbi. 2007. A Perception to Survival of Bifidobacterium spp. in Bioyaghourt, Simulated Gastric Juice and Bile Solution. World Applied Science Journal. 3(1):40-44.

-         Sadeghi, A., F. Shahidi., A. Mortazavi. 2007. Evaluation of Sourdough Effect on Iranian Barbari Bread Staling. World Applied Science Journal. 2(5):490-498.

-         Sadeghi, A., F. Shahidi., A. Mortazavi. 2007. Evaluation of Different Parameters Effect on Maltodextrin Production by α-Amylase Termamyl 2-x. World Applied Science Journal. 3(1):34-39.

-         Yeganehzad, S., M. Mazaheri., F. Shahidi. 2007. Studying Microbial, Physiochemical and Sensory Properties of Directly Concentrated Probiotic Yoghourt. African Journal of Agricultural Research. 2(8):366-369.

-         Shafafi Zenoozian, M., S. M. A. Razavi., F. Shahidi., H. R. Pourreza.,
S. Devahastin. 2008. Use of Artificial Neural Network and Image Analysis to Predict Physical Properties of Osmotically Dehydrated Pumpkin. J. of Drying Technology. 26(1):132-144.

-         Shafafi Zenoozian, M., H. Feng., S. M. A. Razavi., F. Shahidi., H. R. Pourreza. 2008. Image Analysis and Dynamic Modeling of Thin Layer Drying of Osmotically Dehydrated Pumpkin. J.of Food Processing and Preservation. 32(1):88-102.

-         Baghai, H., F. Shahidi, M. J. Varidi and M. Nasiri Mahallati. 2008. Orange-Cantaloupe Seed Beverage: Nutritive Value, Effect of Storage Time and Condition on Chemical, Sensory and Microbial Properties. World Applied Science Journal. 3(5):753-758.

-         Sadeghi, A., F. Shahidi, S. A. Mortazavi and B.Sadeghi. 2008. Evaluation of Sourdough Effect on Microbiologic Shelf life and Sensory Properties of Iranian Barberi bread. J. of Biotechnology, 7 (2):354-356.

-         Sadeghi, A., F. Shahidi, S. A. Mortazavi, M. Nasiri Mahallati, and S. H. Beheshti. 2008. Optimization of Maltodextrin Production by α-Amylase Termamyl 2-X. J. of  Science and Technology of Agricultural and Natural Resources.(In press).

-         Sadeghi, A., F. Shahidi, S. A. Mortazavi, M. Nasiri Mahallati. 2008. A Modele Presentation for Optimization of After Baking Volume and Staling Retarding of Semi-Bulk Wheat Bread by Sourdough. J. of Iranian Biology. (In press).

 

b)      Presented Paper in Scientific Conference

-         Shahidi, F. 1992. Ripening and Accelerated Ripening in Cheese Making. Proceedings of 15th Iranian National Congress of Food Industries. Tehran University, Iran.

-         Shahidi, F. J. Vand Yousefi, A. Mortazavi and A. A. Mohammadi. 1993. Evaluation of Antagonistic Properties of Meat Isolated Lactic Acid Bacteria. Processing of 6th Iranian National Congress of Food Industries. Tehran, Iran.

-         Shahidi, F., A. A. Mohammadi, J. Vand Yousefi and A, Mortazavi. 1995. Proceedings of 7th Congress of Food Industries. Tehran, Iran.

-         Shahidi, F. and K. Nayebzadeh. 1996. Optimization of Potato Production Chain. Proceedings of Food Technology and Export Development Seminar. Shiraz, Iran.

-         Shahidi, F. and A. Moatamedzadehgan.1996. Food Aflatoxin Contamination, its Prevention Methods and Detoxification. Proceedings of Pistachio Problems, Iranian Congress. Mashhad, Iran.

-         Shahidi, F. and F. Tabatabai. 1996. Evaluation of Food Industries in Sabzevar and their Development Possibility. Proceedings of the Congress on Sabzevar and Capacities Food Development. Sabzevar, Iran.

-         Shahidi, F. 1997. Inhibition of Brochothrix thermosphacta. Listera monocytogenes, Non Fluorescent Pseudomonas by Lactic Acid Bacteria in Gamma Ray Sterilized Raw Minced Beef. Proceedings 4th World Congress on Food born Infections and Intoxications, Berlin, Germany.

-         Shahidi, F. 1997. Optimization of Raisin Production Methods and its Quality Improvement. Proceedings of the National Raisin Congress. Kashmar, Iran.

-         Shahidi, F. 1997. Microbial Contamination in Canning Industries. Educational Iranian Seminar on Canning Contamination. Mashhad, Iran.

-         Shahidi, F. and Moatamedzadegan. 1998. Application of HACCP Novel Methods for Food Quality Improvement. Proceedings of 1st International Control Management Congress. Tehran, Iran.

-         Shahidi, F. A. A. Seifkordi and M. Yaghbani. 1998. Electric Resistance Heating (Ohmic) in Food Processing. Proceedings of the Iranian Food Science and Technology Congress. Mashhad, Iran.

-         Shahidi, F. 1998. Inoculation of Lactic Acid Bacteria to Control Bacterial Contamination in Meat. Proceedings Second Biennial International Conference of Pakistan Society for Microbiology (Key Note). Islamabad, Pakistan.

-         Shahidi, F. 1999. Decaffeination of Tea. Proceedings of the International Tea Congress. Tehran, Iran.

-         Shahidi, F. 1999. Evaluation of Antibacterial Role of Lactic Acid Bacteria to Control Listeria monocytogenes Growth. 5th Iranian Nutrition Congress. Tehran, Iran.

-         Moatamedzadegan, A., M. B. Habbibi, F. Shahidi. 1999. Evaluation of Fat. Salt and Starter Effect on Sensible Properties of Ricota Cheese. Proceedings of the 2nd Iranian Dairy Product. Tehran, Iran.

-         Razavi, M. A., F. Shahidi, and K. Naebzadeh. 2000. The Study of Chemical Composition, Physical Properties and Organoleptic Evaluation of Soy Ice-Cream. Nutritionist Meat Food Scientist and Technology (NMFST), Portugal.

-         Shahidi, F. and M. Mohebbi. 2001. Biosensors Application in Food Quality Control. Proceedings of 12th Iranian Congress of Food Industries. Tehran, Iran.

-         Shahidi, F. and M. Mohebbi. 2001. Calcium Powder and Protein Production from Waste Eggs. Proceedings of 12th Iranian National Congress. Tehran. IRAN.

-         Shahidi, F. and M. Mohebbi. 2001. Acting Properties Improvement in New Sort of Eggs and its Role in Human Safety. Proceedings of Iranian National Congress. Tehran, Iran.

-         Shahidi, F. and M. Mohebbi. 2001. Evaluation of Tomato Chemical and Organoleptical Properties. Proceedings 12th Iranian Congress of Food Industries. Tehran, Iran.

-         Shahidi, F. and M. Mohebbi. 2001. Necessity of HACCP System in Sea Food Processing. Proceedings of 1st Iranian Congress of Food and Nutrition. Bushehr, Iran.

-         Moatamedzadegan, A. F. Shahidi. 2002. Evaluation Factors Affecting Natural Zereshk (Berberis vulgaris) Vinegar Production. Proceedings of the Society for General Microbiology. 150th Ordinary Meeting University of Warwick, England.

-         Shahidi, F., and M.Mohebbi. 2002, Browning Control in Mushroom. The first Iranian Congress for Programming and Organization of Mushroom Production and Distribution. Tehran, Iran.

-         Moatamedzadegan, A., H. Poorazarang., F. Shahidi., S. A. Mortazavi and Rahimzadeh. 2004. Dietary Mineral Content, Fatty and Amino Acid Composition of Fish of Three Species of Kilka (Clupeidae) from Caspian Sea. The 2nd  International Congress on Aquaculture, Fisheries Technology. Athens, Greece.

-         Moatamedzadegan, A., F. Shahidi, H. Poorazarang, S. A. Mortazavi and Rahimzadeh. 2004. Extraction of Protein from Fish of Kilka (clupeidae) Mince of Different Washing Conditions. International Congress on Aquaculture Fisheries Technology. Athens, Greece.

-         Moatamedzadegan, A., F. Shahidi, H. Poorazarng, S. A. Mortazavi and Rahimzadeh. 2004. Effect of Microbial Transglutaminase on Emulsion Capacity and Viscosity of Fish Miofibrial Proteins. International Congress on Aquaculture Fisheries Technology. Athens, Greece.

-         Shahidi, F., P. Abrishamchi., M. Nasiri Mahallati. 2005. Long Life Beverages from Cantaloupe and Watermelon. International Cucurbitaceae Symposium Townsville. Australia.

-         Shahidi, F., M. Nasiri Mahallati, and P. Abrishamchi. 2005. Production of Frozen Pulp from Watermelon Cantaloupe and Muskmelon. International Cucurbitaceae Symposium, Townsville. Australia.

-         Shahidi, F., Mendonca, T. Boylston, and M. Mohebbi. 2005. A Perception to Survival of Bifidobacterium ssp. in Bioyahourt during Storage. The lst International Conference on Fermentation Technology for Value Added Agricultural Products. Khon Kaen, Thailand.

-         Shakeri, M. S., F. Shahidi, S. A. Mortazavi., M. Nasiri Mahallati and S. Beiraghi Toosi. 2005. Effect of Butter Milk Acidification Textural Properties and Microbiological Stability of Yoghourt Containing Probiotic Bacteria. The 1st International Conference on Fermentation Technology for Value Added Agricultural Products. Khon Kaen, Thailand.

-         Shahidi, F., S. Ebrahimzadeh. 2005. High Fructose Corn Syrup and its Application in Food Industries. National Congress of Corn. Tehran, Iran.

-         Amidi Fazli, F., F. Shahidi, and H. B. Ghoddousi. 2005. Extension of Osmo-Freezing Cantaloupe Shelf Life to 6 Months. 4th Congress of Iran Horticulture Science. Mashhad, Iran.

-         Shahidi, F., M. Nasiri, Mahallati and P. Abrishamchi. 2006. Production of Frozen cubes from Muskmelon and Watermelon Using Osmosis. Sustainability of the Agri-Food Chain 2006 Effect Annual Meeting. The Hague, The Netherlands.

-         Mohebbi, M., F. Shahidi., M. Akbarzadeh., M. Moossavi and H. B. Ghoddusi. 2006. Optimization of Dried Shrimp Production by Intelligent Systems. Sustainability of the Agri-Food Chain 2006 Effect Annual Meeting. The Hague. The Netherlands.

-          Shahidi, F. 2006. Saffron: Food Industry, Quality Control of Standards. The First Saffron Specialized Seminar & Iran Trade Delegation to Japan. Tokyo, Japan.

-         Mohebbi, M., F. Shahidi and M. Moossavi. 2006. Evaluation of Effective Factors on Shrimp Drying kinetic. 2nd Congress of Food Industries. Isfahan, Iran.

-         Sadeghi, A., F. Shahidi., S. A. Mortazavi and M. B. Habibi Najafi. 2006. The Effect of Sourdough on Shelf-Life, Aroma and Flavour Development of Bread. 2nd Congress of Food Industries. Isfahan, Iran.

-         Sarabi Jamab, M., F. Shahidi and M. Barzgar. 2006. Evaluation of Softener Material on Reological Properties, Stretch Tension and Length Increasing of Based Collagen Edible Film. 2nd Congress of Food Industries. Isfahan, Iran.

-         Mohebbi, M. Akbarzadeh and F. Shahidi. 2006. Evaluation of Image Processing Possibility on Dried Shrimp Colour Determination. 2nd Congress of Food Industries Isfahan, Iran.

-         Shahidi, F., M. Nasiri Mahallati and P. Abrishamchi. 2006. Long Life Beverage and Frozen Pulp Production from Watermelon, Cantaloupe and Muskmelon. 2nd Congress of Food Industries. Isfahan, Iran.

-         Amidi Fazli, F., F. Shahidi and H. B. Ghoddousi 2006. Cantaloupe Processing and Preservation by Osmo-Freeze. 2nd Congress of Food Industries. Isfahan, Iran.

-         Niazmand, A., H. B. Ghoddusi, F. Shahidi, M. Farsi and R. Niazmand. 2006. Evaluation of Pectin Effect as an Edible Coating on Agricus bisporus Increasing Shelf-Life. 2nd Congrees of Food Industries. Isfahan, Iran.

-         Sadeghi, A., A. Mortazavi., and F. Shahidi. 2006. Potential of Sourdough to Improve Nutritional Value and Healthful Properties in Cereal Products. 1st Iranian National Conference of Functional Food. Tehran, Iran.

-         Hassanzadeh, A., A. Sadeghi and F. Shahidi. 2006. Tea as a Functional Beverage. 1st Iranian National Conference of Functional Food. Tehran, Iran.

-         Shafafi Zenoozian, M., H. R. Poor Reza, H. Serage, S. M. A Razavi and F. Shahidi. 2006. An Application of Image Analysis to Dehydration of Osmosed Pumpkin by Hot Air Drying. 4th Iranian Conference of Machine Vision, Image Processing and Application. Mashhad, Iran.

-         Mohebbi, M., M. R. Akbarzadeh Totonchi, F. Shahidi and M. R. Poorshehabi. 2006. Possibility Evaluation of Machine Vision and Artificial Neural Network Application to Estimate Dried Shrimp Moisture, 4th Iranian Conference on Machine Vision, Image Processing and Application. Mashhad, Iran.

-         Sadeghi, A., F. Shahidi, S. A. Mortazavi and M. Nasiri Mahallati. 2007. A Model Presentation for Optimization of After Baking Volume and Staling Retarding of Semi-Bulk Wheat Bread by Sourdough. First National Congress of Applied Microbiology. Tehran, Iran.

-         Sadeghi, A., F. Shahidi, S. A. Mortazavi and M. Nasiri Mahallati. 2007. Optimization of Maltodextrin Production by α-Amylase Termamyl 2-X. First National Congress of Applied Microbiology. Tehran, Iran.

-         Amidi Fazli, F. and F. Shahidi. 2007. Cantaloupe Preservation and Processing by Osmodehydrofreezing Technology. 10th Congress of Asian Food. Kuala Lumpur, Malaysia.

-         Amidi Fazli, F. and F. Shahidi. 2007. Innovative Advances in Food Freezing Technology. 10th Congress of Asian Food. Kuala Lumpur. Malaysia.

-         Ganjloo. A. Russley, F. Shahidi and M. Bimakr. 2007. Effect of Ca+2 and Sugar Solution on Physicochemical and Organoleptical Properties of Osmodehydrated Muskmelon Cubes. 10th Congress of Asian Food. Kuala Lumpur. Malaysia.

-         Yeganehzad, S., M. Mazaheri Tehrani and F. Shahidi. 2007. Studying the Effects of Total Solid Concentration of Milk on Microbial Physiochemical and Sensory Properties of Probiotc Yoghourt. 10th Congress of Asian Food. Kuala Lumpur. Malaysia.

-         Baghai., H., F. Shahidi. And M. J. Varidi. 2007. Fruit Beverage Production from Cantaloupe Seed and Evaluation of its Self Life during Storage. 17th National Congress of Food Industry. Orumieh, Iran.

-         Baghai., H., F. Shahidi and M. J. Varidi. 2007. Using of Wasted Cantaloupe Seed in Stable Beverage Production and Evaluation of its Nutritional Properties. 17th National Congress of Food Industry. Orumieh, Iran.

-         Yeganehzad, S., M. Mazaheri Tehrani, F. Shahidi and E. Zaerzadeh. 2007. Evaluation of Soy milk on Microbial, Physico-Chemical and Organoleptical Properties of Probiotic Yoghourt.17th National Congress of Food Industry. Orumieh. Iran.

-         Yeganehzad, S., M. Mazaheri Tehrani, F. Shahidi and E. Zaerzadeh. 2007. Evaluation of Solid Milk Increasing on Microbial, Physicochemical and Organoleptical Properties of Probiotic Yoghurt. 17th National Congress of Food Industry. Orumieh, Iran.

-         Mohebbi, M., F. Shahidi and N. Sedaghat. 2007. Evaluation of Different Pistachio Products Production in the World. 1st Iranian Congress on Processing & Packaging of Pistachio Nuts. Mashhad, Iran.]

-         Amidi Fazli, F. and F. Shahidi. 2008. New Frozen Method in Food Industries.

Food Science and Technology Conference. Varamin Azad University, Iran.

 

 

C) Books

- Shahidi, F. and M. Fallahi. 1988. Dictionary of Food Ingredient. R. S. Igoe (Translated into Persian). Astan-e Ghods Publication Co.

- Shahidi. F. 1996. Biological Preservation of Meat (in Persian). Barsava Publication Co.

- Shahidi, F. and S. M. Jafari. 1999. Food Factories. (Translated into Persian). Ferdowsi University of Mashhad Press.

- Shahidi, F. and M. Hossein-nejad. 2002. Enzymes in Food Processing. G. A. Tocker. (Translated into Persian). Ferdowsi University  of   Mashhad Press.

- Shahidi, F. M. Mohebbi and M. R. Edalatian. 2002. Microbiology and Immunology. Ed.Johnson A.G. et. al. (Translated into Persian), Ferdowsi University of, Mashhad  Press.

- Kermanshahi, H., G. Hashemitabar., F. Shahidi., R. Tavakkol Afshari, and H. B. Ghoddusi. 2002. Egg Biotechnology and Nutrient (Translated into Persian), Ferdowsi University of Mashhad Press.

- Shahidi, F., B. Nasehi and A. Rastgoo. 2008. The Technology of Pasta Products (in Persian), Ferdowsi University  of  Mashhad  Press.

- Shahidi, F. and R. Ghasemzadeh. 2008. Minimally Processing Technologies in the Food Industry. Ohlsson, T. and N. Bengtsson. (Translated into Persian), Ferdowsi University of Mashhad Press (In Press).