دکتر زهرا نظری

صفحه اصلی / اعضای پژوهشکده / دکتر زهرا نظری
دکتر زهرا نظری

دکتر زهرا نظری

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آدرس دفتر: مشهد مقدس، میدان آزادی، پردیس دانشگاه، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی
ایمیل: z.nazari@acecr.ac.ir

PERSONAL STATEMENT

  • Author of more than 20 publications in peer-reviewed Chemical and Food science journals, including seventeen as primary/corresponding author, and one Book Chapter publication.
  • Completion of one postdoctoral course at Mashhad University of Medical Sciences in 2020.
  • Advisor of ten doctoral and one master's thesis (2017-present)
  • Collaboration in the implementation of more than 20 industrial projects (2013- present)
  • Author and presenter of 50 scientific abstracts, posters, and speaking engagements in conferences (2012-present)
  • At present, the researcher in the Academic Center for Education, Culture, and Research (ACECR)
برای مشاهده رزومه، روی عناوین زیر کلیک نمایید.
EDUCATION HISTORY
  • • Post-Doctoral Fellow (2020-2022): Department of Pharmacognosy, Faculty of Pharmacy, Mashhad, University of Medical Sciences, Khorasan Razavi, Iran.
  • • Postdoctoral research: Production of crocin lipid nanocarriers and study of their release.
  • • PhD in Food science and technology (2011-2016): from the Department of Food Science Industry, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, Iran.
  • • Thesis title: “Prediction shelf-life modeling and effect of Modified Atmosphere Packaging (MAP) on improving quality of low-calorie cake prepared by microwave method.”
  • • M.S.c. in Food science and technology (2005-2007): from the Department of Food Science Industry, Science and Research University of Tehran, Tehran, Iran.
RESEARCH & WORK EXPERIENCE
  • • Academic and Professional Experience
  • • Research member (Feb 2017-present): Food Science and Technology Research Institute, ACECR, Mashhad. Khorasan Razavi, Iran.
  • • Head of the Department (2009-2018): Food Science and Technology, University of Applied Science and Technology, Mashhad, Khorasan Razavi, Iran.
  • • Head of the Department (2009-2018): Food Chemistry, University of Applied Science and Technology, Mashhad, Khorasan Razavi, Iran.
ACADEMIC TEACHING EXPERIENCE
  • • Lecturer and Instructor in Food Science and Technology at various higher education institutions in Iran, teaching undergraduate, graduate, and associate degree courses in food science, food technology, food chemistry, nutrition science, quality assurance, and food packaging.
  • • At ACECR Higher Education Center (Graduate Level), Cereal Technology and Food Packaging.
  • • At Islamic Azad University, Torbat-e Heydarieh Branch, Cereal Technology, Oil Technology, and Meat and Meat Products Technology.
  • • At Neyshabur Technical University, Food Packaging and Oil Technology.
  • • At the University of Applied Science and Technology (UAST), Mashhad, English for Food Science, Functional Food Processing, Food Chemistry, Food Processing, Standards in Food Industries, Quality Control Principles, Raw Material Identification, Food Packaging, Nutrition Science, and Food Analysis Principles.
PUBLICATIONS
  • • BOOK
  • • MODERN PROCESSES IN THE FOOD INDUSTRY, THEIR EFFECTS ON RHEOLOGICAL AND FUNCTIONAL PROPERTIES, SHAHIDI, F., NAZARI, Z, AND ET AL.
  • • ARTICLE
  • • Javad Cheragheshahi, Ali Mohamadi Sani, Elham Mahdian, Sharareh Mohseni, Zahra Nazari, Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute, Food Chemistry: X, Volume 25, 2025, 102166.
  • • Nazari, Z. (2023), Production of low-calorie shortening using gel emulsion with a high percentage of internal phase and its application in the food system, Journal of food science & technology.
  • • Z. Nazari, R. Karazhyan,, M. Mehraban Sang Atash, A. Ehtiati, (2022), Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture , Journal of food science & technology.
  • • Ehtiati, M. Mehraban Sang Atash, R. Karazhyan, Z. Nazari, and F. Sadeghi. (2021). Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content. 17(2):353-363.
  • • Z. Nazari, R. Karazhyan,, M. Mehraban Sang Atash, A. Ehtiati, (2022), The modeling and optimization of Fat Replacer Permix formulation by using response surface methodology (RSM), Journal of food science & technology.
  • • Nazari, Z. Asili, J. (2023), Nanoencapsulation of crocin in double-layer emulsions for improved stability and enhanced efficacy against depression, PLoS ONE.
  • • Nazari, Z. Asili, J. (2023), Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate), Journal of food science & technology.
  • • Nazari, Z. (2018). Optimization of low-fat cream cheese formulation using the response surface method International Conference on Promotion of Scientific & Regional Cooperation on Food and Agricultural Sciences.
  • • Parisa Sadighara, P. Safta, M. Limam, I. Ghanati, K. Nazari, Z. Karami, M and Abedini, A. (2023). Association between food additives and prevalence of allergic reactions in children: a systematic review, Reviews on Environmental Health, Reviews on Environmental Health.
  • • Sadighara, P. Jahanbakhsh, M. Nazari, Z. Mostashari, P. (2021). The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis, Food Chemistry: X 12, 100154.
  • • Nazari, Z. (2021). A review of mathematical model and artificial intelligence for diagnosis of Alzheimer's disease, Mathematical Problems in Engineering (Being indexed).
  • • Nazari, Z. Asili, J. (2023). Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate), Journal of food science & technology. 20(135):1-10
  • • Sabbagh, F. Iday Muhamad, I. Nazari, Z. Mobini, P. Mahmoud Khatir, N. (2018). Investigation of acyclovir-loaded, acrylamide-based hydrogels for potential use as vaginal ring, Materials Today Communications. 16: 274-280.
  • • Sabbagh, F. Idayu Muhamad, I. Nazari, Z. Mobini, P. Baghban Taraghdari, S. (2018). From formulation of acrylamide-based hydrogels to their optimization for drug release using response surface methodology, Materials Science & Engineering C. 92: 20-25.
  • • Nazari, Z. Sedaghat, N. Koocheki, A. (2017). The modeling and optimization of textural and physicochemical properties of low-calorie microwave baked cake by using response surface methodology (RSM). JFST. 14(63):289302.
  • • Nazari, Z. Sedaghat, N. (2018). The effect of modified atmosphere packaging on shelf life of low-calorie cake cooked by microwave and estimate the shelf life of the final product using ASLT. Journal of food science & technology. JFST. 15(82):359-372.
  • • Nazari, Z. M. Gharachorloo؛ A. H. Elhamirad. (2017).The Chelating Effect of Black Tea Extract on Metals. Food Technology & Nutrition. 4(14):113-121.
  • • Nazari, Z. M. Gharachorloo؛ A. H. Elhamirad. (2017). Evaluation of the Antioxidative Effects of Black Tea Extracts. Food Technology &Nutrition. 14(1):23-34.
  • • Nazari, Z. (2018). The effect of sorghum malt powder on rheological properties of dough and quality Properties and shelf life of gluten-free moulded bread. Journal of food science & technology. 81(15): 113-126.
  • • Taskhiri, Z., Mehraban Sangatash, M., Nazari, Z. (2019). The effect of oleaster (ElaeagnusAngustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate. JFST, 19 (16): 101-112.
  • • Cheraghian, H., Mehraban Sangh Atash, M., Karazhian, R., Nazari, Z. (2020). Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design. JFST, 97 (16): 1-12.
  • • Farzaneh Sabbagh, Nadia Mahmoudi Khatir, Azam Khodaeyan Karim, Amineh Omidvar, Zahra Nazari, Reza Jaberi. (2019). Mechanical Properties and Swelling Behav-ior of Acrylamide Hydrogels using Mont-morillonite and Kaolinite as Clays. Journal of Environmental Treatment Techniques, 7(9): 211-219.
  • • Nazari, Z. (2026). pomegranate seed oil-based emulsion gel as a fat replacer in cookies. 21th International Conference on Food Industry Sciences,Organic Farming and Food Security.
  • • Nazari, Z. (2025). Functional chocolate enriched with nanoliposome-encapsulated gingerol and crocin: Toward neuroprotective and mood-enhancing foods. 7th International conference on the secrets of holistic life with the approach of medical sciences, nutrition and mental health.
  • • Nazari, Z. (2025). Optimization of the Safflower Structured Oil based on Hydroxypropyl Methylcellulose and Its Feasibility as Shortening Replacer in Cakes.20th International Conference on Food Industry Sciences,Organic Farming and Food Security.
  • • Nazari, Z. (2014). Effect of different gum types on retardation of staling of low calorie microwave baked cakes. 1th international conference on natural food hydrocolloids.
  • • Nazari, Z. (2014). Effect of different hydrocolloids on the quality and shelf life of sponge cakes. 1th international conference on natural food hydrocolloids.
  • • Nazari, Z. (2017). Bioactive Peptides as Functional Foods. International NLRCS Congress.
  • • Nazari, Z. karajian, R. (2017). The effect of adding sorghum malt powder on rheological properties of dough and quality and shelf life of gluten-free moulded bread based on potato flour. International NLRCS Congress.
  • • Nazari,Z., Sobhani,A. (2017). Effects of guar and xanthan on physicochemical properties and acceptance of reduced sugar pomegranate pastille. International NLRCS Congress.
  • • Nazari,Z., Alireazaee,F. (2017). Effects of sorbitol, xylitol and maltitol on the quality of sugar free cakes. International NLRCS Congress.
  • • Nazari, Z. karajian, R. (2017). Study the effect of sugar beet fiber and micro-encapsulation on the viability of lactobacillus casei LC-01 in probiotic yogurt. International NLRCS Congress.
  • • Nazari, Z. Mehraban Sang Atash, M., Ehtiati, A.,Karazhyan, R. (2017). Chicken by product gelatin an alternative to halal gelatin. International Halal Conference.
  • • Nazari, Z. Mehraban Sang Atash, M., Ehtiati, A.,Karazhyan, R. (2017). Gelatin replacement using enzyme modified starch. International Halal Conference.
  • • Nazari, Z. (2017). Effect of supplements on cancer (A review). 3th Internationl Nastaran Symposium.
  • • Nazari, Z. (2017). Role of consumption of plant foods in preventing cancer. 3th Internationl Nastaran Symposium.
  • • Nazari, Z. (2017). Use of bioactive peptides for cancer treatment. 3th Internationl Nastaran Symposium.
  • • Nazari, Z. (2013). Evaluation of the Antioxidative Effects and physicochemical properties of green tea Cake. The 2nd National Conference on Sustainable Agriculture and Natural Resources.
  • • Nazari, Z. (2013). Evaluation of the Antioxidative Effects of Tea Extracts. The 2nd National Conference on Sustainable Agriculture and Natural Resources.
  • • Nazari, Z. (2014). Effect of Starch Types on staling of Microwave Baked Cake. 1st national conference on novel food science.
  • • Nazari, Z. (2014). Production and evaluation of low calorie cake. First national conference on novel food science.
  • • Nazari, Z. (2015). Optimization of low calorie cake by using stevia. First national conference on science and innovative processing in food sciences.
  • • Nazari, Z. (2014). Production and evaluation of Low calorie cake by using sugar substitutes. 3rd national conference on food science and technology.
  • • Nazari, Z. (2014). Controlling of moisture transfer in sponge cake by formulation optimization. 3rd national conference on food science and technology.
  • • Nazari, Z. (2015). Effect of microwave and xanthan gum on physicochemical and sensory properties of low calorie cake. International congress on food industry.
  • • Nazari, Z. (2018). Effect of fat substitutes on the texture and sensory properties of low-fat cream cheese. International Conference on Promotion of Scientific & Regional Cooperation on Food and Agricultural Sciences.
  • • Nazari, Z. (2018). Anti-Stress effects of drinking green tea. 3th International Nutrition congress.
  • • Nazari, Z. Taskhiri, B. (2018). Effect of inulin on physicochemical and sensory properties of low calorie souhan dessert.3th International Nutrition congress.
  • • Nazari, Z. (2018). Production of functional sugar-free white chocolate. 3th International Nutrition congress.
  • • Nazari, Z. (2018). Serotonin content in fresh and processed tomatoes. 3th International Nutrition congress.
  • • Nazari, Z. Taskhiri, Z. (2018). The effect of Russian olives powder on antioxidant properties of chocolate as functional food. 3th International Nutrition congress.
  • • Nazari, Z. (2018). The effect of sugar substitute and inulin as fat mimetic on the physicochemical properties of a sugar-free reduced-fat dairy dessert. 3rd International Nutrition Congress.
INDUSTRIAL PROJECT
  • • Technical know-how for the production of sugar-free and regular petit fruits (2023).
  • • Organization and standardization of the processing and packaging procedures for rural food products (2022).
  • • Designing a technical and vocational training development model aligned with labor market needs and regional capacities (2020).
  • • Technology transfer project for the formulation of high-protein cake powder containing quinoa for commercialization (2024).
  • • Technology transfer project for the formulation of gluten-free quinoa biscuit for commercialization (2024).
  • • Analysis and improvement of food security in Iran with a focus on the food industry (2021).
  • • Investigation of the effects of microwave treatment and xanthan gum on the physicochemical and sensory properties of low-calorie cake (2019).
  • • Optimization and evaluation of chocolate formulation containing stress-reducing compounds (2019).
  • • Investigation and optimization of oil release production (2011).
  • • Investigation and optimization of potato-based croquette formulation (2010).
  • • Investigation and optimization of Shami Kebab formulation (2010).
  • • Optimization of vitamin- and mineral-enriched cake formulation (2013).
  • • Optimization of low-calorie edible jelly formulation using sucralose (2015).
  • • Optimization of cream cheese formulation and enhancement of its shelf life (2017).
  • • Comprehensive study on the effects of fat and sugar substitutes and bioactive peptides in food formulations on improving consumer health (2018).
  • • Investigation of the potential for bioactive peptide production by selected indigenous Iranian strains and evaluation of their functional and health-promoting properties (2020).
  • • Production of jelly using blue phycocyanin pigment (2019).
  • • Investigation into the feasibility of producing low-calorie cake using date syrup and inulin as sugar and fat substitutes (2017).
  • • Formulation and technical know-how development for the production of fat-replacement premix (2019).
  • • Design and production of shortening from vegetable oils and comparison of its characteristics with commercial shortening (2020).
  • • Optimization of vitamin- and mineral-enriched cake formulation (2013).
  • • Development of technical know-how for reduced-fat cake using a biopolymer-based fat replacer premix/hydrogel (2026).
HONOURS AND AWARDS
  • • National Outstanding Researcher Award (Academic Center for Education, Culture and Research – ACECR), 2025
  • • Recognition Award from the National Conference on Modern Sciences and Technologies in Food Industries
CERTIFICATIONS
  • • HACCP (2016).
  • • Definition & Documentation (2009).
  • • R&D Course in Mining and Industries (2011)
  • • Research and Development Management in Industrial Units (2011).
  • • Methods of Sensory Evaluation and Organoleptic Testing (2010).
  • • Workshop on Permitted Food Additives in the Food Industry (2009).
  • • Workshop on Flour and Bread Technology and Troubleshooting in This Industry (2010).
  • • Advanced Statistics Workshop (2014).
  • • Functional Foods Recognition Workshop (2017).
  • • Nutrition & Cancer Prevention (2017).
  • • Workshop on Quality Costs Awareness (2018).
  • • Workshop on Genetically Modified (GM) Foods (2018).
  • • Principles of Food Formulation (2022).
  • • Familiarity with Organic Product Production Standards (2019).
  • • Workshop on Quality System Auditing Principles (2017).
  • • Workshop on ISO 22000 Food Safety Requirements (2017).
  • • Research Ethics Workshop (2017).
  • • Workshop on Process and Formulation Optimization in Food Industries Using Genetic Algorithms (2017).
  • • Workshop on Contaminants in the Dairy Industry (2017).
  • • Workshop on Principles and Fundamentals of Feasibility Studies (2017).
  • • Workshop on Nutritional Pattern Improvement for Health Promotion through Reduction of Sugar, Fat, Salt, and Trans Fatty Acids (2017).
  • • Workshop on Production Line Standards (2017).
  • • Workshop on Kaizen and Lean Production (2017).
  • • Workshop on Electrospun Nanofibers and Their Applications in the Food Industry (2022).
  • • Workshop on Nanotechnology Applications in Food Industries (2022).
  • • Nutraceutical Workshop (2022).
  • • Texture Analysis Workshop (2021).
  • • COMFAR Workshop (2021).
  • • Review of Small Business and Self-Employment Systems (2021).
  • • Development in the Food Industry (2021).
  • • Principles of Food Hygiene and Safety (2018).
  • • Application of HPLC in Detection of Food Colorants and Food Adulteration (2017).
  • • Nutritional Pattern Improvement (2016).
  • • Packaging and Related Occupations Course (2016).
  • • Familiarity with Laboratory Equipment Service and Maintenance (2013).
  • • Familiarity with Cultivation of Medicinal Mushrooms (2021).
  • • Principles of Milk Quality (2022).
  • • International Patent Registration (2017).
  • • Familiarity with Management Standards (2014).
  • • The Role of Quality and Standards (2014).
  • • ISO 56001 Innovation Management System Auditing (2025).
  • • Innovation Management System (2024).
  • • Idea Validation and Business Model Canvas (2024).
  • • Familiarity with Regulations, Evaluation Processes, and Support Programs for Knowledge-Based Companies (2024).
  • • Fundamentals of Intellectual Property and Patent Registration (2024).
  • • Knowledge, Technology, and Innovation Management in Food Industry Companies with Emphasis on Fourth- and Fifth-Generation R&D (2024).
  • • Fundamentals of Technology Commercialization and Valuation (2024).
  • • From A to Z of Investor Pitching (2024).
WORKSHOPS CONDUCTED AS INSTRUCTOR
  • • Flour Management and Control from the Beginning of the Process to the Final Product (2014).
  • • Modern Principles of Food Packaging (2013).
  • • Principles of Establishing Research and Development (R&D) Units in Manufacturing Industries (2018).
  • • Permitted Food Additives (2013).
  • • Flour Management and Control from the Beginning of the Process to the Final Product (2017).
  • • Permitted Food Additives (2013).
  • • Modern Principles of Food Packaging (2018).
  • • Principles of Establishing Research and Development (R&D) Units in Manufacturing Industries (2017).
  • • Principles of Food Packaging (2017).
  • • Principles of Healthy Nutrition (2021).
  • • Methodology of Sensory Evaluation of Food Products (2018).
  • • Modern Packaging Principles in the Food Industry (2022).
  • • Standard Methods for Conducting Chemical Tests and Solution Preparation (2013).