Department of Food Science and Technology

Food science and technology is defined as the application of science and engineering to the processing, preservation, packaging, distribution, and utilization of foods. The objectives of food science and technology are to elucidate the chemical, physical and microbiological properties of foods, and to apply this knowledge to the efficient utilization of raw ingredients leading to products of high quality and nutritional value. The major mechanisms for accomplishing the mission of the Department of Food Science and Technology are to provide quality education and training in Food Science, Technology and Engineering at the undergraduate and graduate levels in order to supply professional personnel to meet the needs of educational and research institutions, industrial firms, and government agencies. The Department of Food Science and Technology has active research programs and offers B.Sc., M.Sc. and Ph.D. degrees in Food Engineering, Food Technology, Food Chemistry and Food Microbiology.

Laboratories
Facilities for protein, lipid, and carbohydrate research are available. Separation techniques including GC and HPLC and detection devices such as UV spectrophotometers and refractometers are also available. Texture analyzer and viscometers are also utilized to quantitate physical characteristics of samples. Currently five labs are available in the Departments of Food Science and Technology:
1) Food Analysis Laboratory
2) Food Technology Laboratory
3) Microbiology Laboratory
4) Food Biophysics and Food Engineering Laboratory
5) Cereals Laboratory

Pilot Plants
Dairy Processing Pilot Plant and Analytical Support Laboratory
Facilities for manufacture of milk and beverages, cheese, yogurt, cream, butter and ice cream are available in the pilot plant. A programmable Viscubator available for pasteurization and incubation of milk. Pilot plant scale cheese processing equipment (50-gallon vats, shredders, and tumbler) is frequently used for process training and for research related to fresh cheeses. Batch ice cream freezers and fermentation vessels provide product for research in formulation, sensory and rheological characteristics. Analytical and laboratory equipment for assessment of microbial and chemical quality, protein, lipid, carbohydrate composition, and drug residue detection are readily available.

Canning Pilot Plant
Facilities for production of canned foods included blanching, pasteurizer, exhausting, seaming, retort and packaging are available.

Cereal Processing Pilot Plant
Facilities for production of bread, cake, biscuits and … are available.

Packaging Pilot Plant
Packaging in both rigid and flexible materials vacuum are available.

		Seyed Hadi Peighambardust Professor Department of Food Science and Technology peighambardust@tabrizu.ac.ir +98 41 3339 2052
		Javad Hesari Professor Department of Food Science and Technology jhesari@tabrizu.ac.ir +98 41 3339 2052
		Babak Ghanbarzadeh Professor Department of Food Science and Technology babakg1359@yahoo.com +98 41 3339 2063
		Sodeif Azadmard Damirchi Professor Department of Food Science and Technology s-azadmard@tabrizu.ac.ir +98 41 3339 2033
		Jalal Dehghannya Professor Department of Food Science and Technology J_dehghannya@tabrizu.ac.ir +98 41 3339 2063
		Mahmood Soty Khiabani Associate Professor Department of Food Science and Technology m.sowti@tabrizu.ac.ir +98 41 3339 2033
		Ali Ayaseh Assistant Professor Department of Food Science and Technology ayaseh@tabrizu.ac.ir +98 41 3339 2052
		Reza Rezaee Mokarram Assistant Professor Department of Food Science and Technology rmokarram@tabrizu.ac.ir +98 41 3339 2033
		Akram Pezeshki Assistant Professor Department of Food Science and Technology akram.pezeshki@tabrizu.ac.ir +98 41 3339 2032
		Maryam  Khakbaz  Heshmati Assistant Professor Department of Food Science and Technology m.khakbazheshmati@tabrizu.ac.ir +98 41 3339 2032
		Kazem Alirezalu Associate Professor Department of Food Science and Technology +98 41 3339 2053
		Shiva Ghiassifar Instructor Department of Food Science and Technology ghiassifar@tabrizu.ac.ir +98 41 3339 2053