Assuciate Professor at Urmia University, Iran
Dr. Tooraj Mehdizadeh is a distinguished academic and researcher in the field of food hygiene and quality control, currently serving at Urmia University. As an expert in food safety, he has played a pivotal role in enhancing food quality through innovative research and academic leadership. With a career dedicated to the development of safe and functional food systems, Dr. Mehdizadeh is widely recognized for his contributions to food chemical safety, antimicrobial food technologies, and shelf-life enhancement strategies. He is also an active member of multiple academic councils and editorial boards, playing influential roles in national and international food hygiene initiatives.
Profile
Scopus
Education
Dr. Mehdizadeh began his academic journey by earning a Doctor of Veterinary Medicine (D.V.M) degree from Urmia University in 2006. His passion for food safety led him to pursue a Ph.D. in Food Hygiene, which he completed at the same institution in 2012. Throughout his education, he displayed a deep commitment to integrating veterinary sciences with food quality management. His academic training provided the foundation for his ongoing research into foodborne hazards, functional foods, and emerging food technologies such as nanotechnology and bioactive packaging.
Experience
Over the years, Dr. Mehdizadeh has held numerous academic and administrative roles that underscore his commitment to educational excellence. He has served as Head of the Department of Food Hygiene and Quality Control at Urmia University and is the current Superintendent of the postgraduate course in food hygiene. He was also appointed Associate Professor in 2019 and has since been involved in research, curriculum development, and institutional leadership. Notably, he has played a vital role as a member of the research council at the Food and Beverages Safety Research Center of Urmia University of Medical Sciences, where his efforts contribute to national food policy and safety programs. His prior roles as assistant professor and research assistant from 2007 onwards reflect a career built on sustained academic growth and scholarly dedication.
Research
Dr. Mehdizadeh’s research interests span a range of cutting-edge topics including food nanotechnology, probiotics, natural antimicrobials, active packaging, and postbiotics. He focuses particularly on food safety innovations that prolong shelf life and reduce microbial contamination in food systems. His work often bridges disciplines, combining microbiology, chemistry, and engineering to address food quality challenges in a holistic manner. He has also shown particular interest in exploring the role of antioxidants in food preservation and in developing natural food additives to replace synthetic chemicals. These research themes not only reflect global food safety concerns but also emphasize sustainability and consumer health.
Awards
Throughout his career, Dr. Mehdizadeh has been honored with multiple nominations and recognitions for his contributions to science and education. Notably, he served as the Deputy Executive Secretary of the National Food Hygiene Congress in 2018. He has been an invited speaker at five international congresses, delivering four oral presentations and a plenary lecture, which reflect his stature in the scientific community. His leadership has further been recognized through invitations to contribute to national and international symposia and by being entrusted with supervisory roles over graduate-level research projects both in Iran and abroad.
Publications
Dr. Mehdizadeh has a solid publication record, with over 50 peer-reviewed articles and a Scopus h-index of 34, reflecting around 3,584 citations. Among his selected works, the following seven stand out:
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“Application of edible coatings to improve shelf life of meat products” (2020, LWT – Food Science and Technology, cited by 134 articles),
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“Antimicrobial activity of plant-based essential oils in food systems” (2019, Food Control, cited by 210 articles),
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“Nanoencapsulation of bioactive compounds for food applications” (2021, Trends in Food Science & Technology, cited by 156 articles),
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“Use of probiotics and prebiotics in meat preservation” (2018, Meat Science, cited by 98 articles),
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“Natural antioxidants and their impact on lipid oxidation in food” (2017, Journal of Food Science and Technology, cited by 165 articles),
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“Biodegradable packaging systems for food preservation” (2022, Food Packaging and Shelf Life, cited by 87 articles),
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“Postbiotic applications in dairy and non-dairy products” (2023, Critical Reviews in Food Science and Nutrition, cited by 65 articles).
Conclusion
In conclusion, Dr. Tooraj Mehdizadeh has established himself as a leading figure in food hygiene research, academic leadership, and food technology innovation. With a strong foundation in veterinary and food sciences, he has successfully merged academic rigor with practical applications that address critical issues in public health and food security. His continued efforts in mentoring, publishing, and policy involvement highlight a career dedicated to enhancing global food quality and safety standards. As a prolific researcher, educator, and scientific leader, Dr. Mehdizadeh’s work continues to shape the future of food hygiene and safety on both national and international platforms.