International Journal of Food Science and Nutrition Engineering

International Journal of Food Science and Nutrition Engineering is devoted to the publication of original manuscripts and review articles relevant to the topics of food science and nutrition. It is an international peer-reviewed journal that includes peer-reviewed research covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Papers based on fundamental and interdisciplinary research will be particularly encouraged. The research described should be innovative either in the approach or in the methods used. The significance of the results for the food science and food industry communities should be specified.

Rassoul Kadkhodaee

Editorial Board Member of International Journal of Food Science and Nutrition Engineering

Assistant Professor, Khorasan Research Institute for Food Science and Technology, Iran

Research Areas

Food Emulsions and Colloids, Microencapsulation, Ultrasonic and Sonochemistry

Education

2000-2004PhD Food Science, University of Leeds, UK
1993-1996MSc Food Science and Technology, University of Mashad, Iran
1989-1993BSc Food Science and Technology, University of Mashad, Iran

Experience

2011-present Head of Institute, Department of Food Processing Khorasan Institute of Food Research Mashad, IranAssistant Professor, Department of Food Processing Khorasan Institute of Food Research Mashad, Iran
2005-present Assistant Professor, Department of Food Processing Khorasan Institute of Food Research Mashad, Iran
2001-2002Laboratory Teaching Assistant, University of Leeds, UK
1997-1999 Industrial Senior Consultant Agricultural Organization of Khorasan, Mashad, Iran
1994-1999 Lecturer, University of Sabzevar, Iran University of Ghoochan, Iran Hashemi-Nejad Institute, Iran
1993-1994 Graduate Teaching Assistant, University of Mashad, Iran

Academic Achievement

2001 Book of the Year 2001. Award for the Translation of "Introduction to Food Engineering", University of Tehran, Iran
1997 First Place in PhD Entrance Exam in Iran
1993 FirstPlace in MSc Entrance Exam in Iran

Membership

2007-2011 Member of Editorial Board Journal of Knowledge and Development Ferdowsi University of Mashad
1993-Date Iranian Association of Food Technologists
1994-Date Iranian Organization for Scientific and Industrial Research
1997-2000 Iranian Council of Research and Technology
2000-Date Institute of Physics, UK

Publications: Conferences/Workshops/Symposiums/Journals/Books

[1]  Kadkhodaee, R.; Mehmandoost, N.; (2011) Fundamentals of Food engineering and Unit Operation. Khorasan Research Institute for food Science and Technology. In Press.
[2]  Mortazavi, S. A.; Seyf Kordi, A.; Kadkhodaee, R.; Shaffafi Zonoozian, M. (1998) Introduction to Food engineering (Translated). Ed. Singh, P; Heldman, D. R. (1993) Academic Press, San Diego.
[3]  Mortazavi, S. A.; Kadkhodaee, R.; Karimi, M.; Rahimi Yazdi, S. (1996) Biotechnology-A Text Book of Industrial Microbiology. Crueger, W.; Crueger, A. (1984), Sinauer Associates Inc, Sanderland.
[4]  Koocheki, A; Kadkhodaee, R. (2011) Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions, Food Hydrocolloids. 25, 1149-1157.
[5]  Najaf Najafi, M.; Kadkhodaee, R., Mortazavi, S. A. (2011) Effect of Drying process and wall material on the properties of encapsulated cardamom oil. Food Biophysics. 6, 68-76.
[6]  Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2010) Factors influencing formation and nanoemulsion stabilized by sodium caseinate and Tween 80. . Iranian Food Science and Research Journal. 6, 9-16.
[7]  Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) Ultrasonic assisted microencapsulation of cardamom essential oil. A paper presented at the 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocess and Food Quality Management, Potsdam, Germany, 31 August-2 September 2009.
[8]  Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) The use of ultrasound for preparation of O/W nanoemulsions. A paper presented at the International Conference on Nanoscience and Technology, Beijing, China, 1-3 September 2009.
[9]  Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) The use of ultrasound for cardamom oil encapsulation into milk-based matrices. A paper presented at the 5th International Symposium on Food Rheology and Structure, Zurich, Switzerland, 15-18 June 2009.
[10]  Koocheki, A.; Mortazavi, S. A.; Shahidi, F.; Razavi, S. M. A.; Kadkhodaee, R.; Milani, J. (2010) Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology. Journal of Food Process Engineering. 33, 861-882
[11]  Koocheki, A.; Kadkhodaee, R.; Mortazavi, S. A; Shahidi, F.; Taherian, A. R. (2009) Influence of Alyssum homolocarpum seed gum on the stability and rheological properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23, 2416-2424.
[12]  Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) Factors influencing formation and stability of oil-in-water nanoemulsion prepared by ultrasound. Ultrasonics Sonochemistry. In Press.
[13]  Najaf Najafi, M, Kadkhodaee, R. (2008) Protein stabilized micropheres of Dlimonene using power ultrasound. A paper presented at the 9th International Hydrocolloids Conference, Singapore, 15-19 June 2008.
[14]  Hassani, A., Kadkhodaee, R., Hamed Mousavian, M. H. (2007) Producing stable emulsions by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach. A paper presented at the 5th International Congress on Food Technology, Thessaloniki, Greece, 7-11 March 2007. Kadkhodaee, R.; Sadeghian, A. R. (2007) Ultrasonic-assisted emulsification: probing creaming and droplet size distribution. A paper presented at the 5th International Congress on Food Technology, Thessaloniki, Greece, 7-11 March 2007.
[15]  Mehmandoost, N.; kadkhodaee, R.; Hamed Mousavian, M. T. (2007) Investigation of the effect of ultrasound on pectinmethyl esterase and nutrient content of fresh orange juice. A paper presented at the 5th International Congress on Food Technology, Thessaloniki, Greece, 7-11 March 2007.
[16]  Kadkhodaee, R.; Hemmati Kakhki, A. (2006) Ultrasonic extraction of active compounds of saffron. A paper presented at the 2nd International Symposium on Saffron Biology and Technology, Mashad, Iran, 28-30 October 2006 and also submitted to Ultrasonics Sonochemistry.
[17]  Kadkhodaee, R.; Sadeghian, A. R. (2006) Ultrasonic emulsification: effect of temperature and acoustic power on droplet size distribution, emulsion stability and oil deterioration. A paper submitted to the 13th World Congress of Food Science and Technology, Nantes, France, 17-21 September 2006.
[18]  Kadkhodaee, R (2006) Green chemistry: a comprehensive overview on acoustic cavitation and ultrasonic preservation of foods. A paper presented at the 16th National Congress of Food Industry, Gorgan, Iran, 11-12 April 2006.
[19]  Kadkhodaee, R.; Povey, M. (2006) Ultrasonic inactivation of Bacillus α-amylase I. effect of gas content and emitting face of probe. Ultrasonics Sonochemistry. In Press.
[20]  Kadkhodaee, R.; Povey, M. (2006) Ultrasonic inactivation of Bacillus α-amylase II. effect of amplitude and acoustic power. Ultrasonics Sonochemistry. In Press.
[21]  Kadkhodaee, R; Povey, M (2003) "Correlation between spectral characteristics of acoustic cavitation and liquid temperature at different ultrasound intensities." A paper presented at the International Ultrasonics Conference, Granada, Spain, 30 June-3 July 2003.
[22]  Kadkhodaee, R; Povey, M (2002) "Influence of different factors on acoustic inactivation of bacterial α-amylase." A paper presented at the 2nd Anglo-French Physical Acoustic Conference, Wissant, France, 10-12 December 2002.
[23]  Kadkhodaee, R; Povey, M (2001) "Acoustic inactivation of bacterial α-amylase." A paper presented at the 1st Anglo-French Physical Acoustic Conference, Kent, UK, 13 December 2001.
[24]  Mortazavi, A; Kadkhodaee, R; Karimi, M; Rahimi, S (2002) "Biotechnology: A Textbook of Industrial Microbiology." 2nd edition . Mashad University Press, Iran. A textbook translated from English into Persian edited by Brock, T D from German into English originally written by Crueger, W and Crueger, A (1984) Sunderland, Mass: Sinauer Associates.
[25]  Mortazavi, A; Seyf-Kordi, A; Kadkhodaee, R; Shaffafi, M (2002) "Introduction to Food Engineering." 2nd edition. Mashad University Press, Iran. A book translated from English into Persian edited by Singh, P R and Heldman D R (1993) 2nd edition. San Diego; London: Academic Press.
[26]  Kadkhodaee, R; Mortazavi, M (1998) "Producing a fermented beverage from sweet cream buttermilk" Iranian Journal of Agricultural Science and Technology. 2(5) 176-185.
[27]  Shaffafi, M; Kadkhodaee, R (1995) "The use of edible biofilms in food preservation." A paper presented at the 8th Iranian National Conference of Food Technology, 25-28 October 1995, Karaj, Iran.
[28]  Komeylidoost, S; Kadkhodaee, R (1994) "Degradation of aflatoxins by food additives." A paper presented at the 7th Iranian National Conference of Food Technology, 12-15 October 1994, Tehran, Iran.
[29]  Mortazavi, M; Kadkhodaee, R; Gheybi, F (1993) "A study on the physicochemical characteristics of kefir grains." A paper presented at the 6th Iranian National Conference of Food Technology, 25-28 September 1993, Ramsar, Iran.