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Editorial Team

Chairman

  • Hedayat Hosseini, PhD, Prof. of Food Safety; Department of Food Sciences & Technologies, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic of

Editor-in-Chief

  • Kianoush Khosravi-Darani, PhD, Prof. of Biotechnology; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic of

Editorial Board

  • Iran Alemzadeh, PhD, Prof. of Biotechnology; Department of Food Science and Technology, Sharif University of Technology, Tehran, Iran, Islamic Republic of
  • Christopher J. Brigham, PhD, Associate Prof. of Microbiology; Department of Molecular Microbiology, University of Massachusetts, Dartmouth, United States
  • Zahra Emam-Djomeh, PhD, Prof. of Food Engineering; Department of Food Science, Technology and Engineering, Faculty of Agronomy Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran, Islamic Republic of
  • Giti Emtiazi, PhD, Prof. of Microbiology; Department of Microbiology, School of Science, Isfahan University, Isfahan, Iran, Islamic Republic of
  • Mohammad-Bagher Habibi-Najafi, PhD, Prof. of Food Science and Biotechnology; Department of Food Science and Biotechnology, School of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran, Islamic Republic of
  • Zohreh Hamidi-Esfahani, PhD, Associate Prof. of Biotechnology; Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran, Islamic Republic of
  • Hedayat Hosseini, PhD, Prof. of Food Safety; Department of Food Sciences & Technologies, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic of
  • Rouha Kasra-Kermanshahi, PhD, Prof. of Microbiology; Department of Microbiology, Alzahra University, Tehran, Iran, Islamic Republic of
  • Shigeo Katoh, PhD, Prof. Emeritus of Bioengineering; School of Engineering, Kobe University, Kobe, Japan
  • Ramin Khaksar, PhD, Department of Food Sciences and Technology, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic of
  • Kianoush Khosravi-Darani, PhD, Prof. of Biotechnology; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic of
  • Silke Krol, PhD, Prof. of Bioengineering; Foundation Institute for Neurology Carlo Besta, Milan, Italy
  • Amir-Mohammad Mortazavian-Farsani, PhD, Associate Prof. of Food Technology; Department of Food Sciences and Technology, School of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic of
  • Vladimir Mrša, PhD, Prof. of Biotechnology; Laboratory of Biochemistry, School of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
  • Abdelvahab Omri, PhD, Prof. of Biotechnology; Department of Chemistry and Biochemistry, Lauren-tian University, Ontario, Canada
  • Parmjit S. Panesar, PhD, Prof. of Food Biotechnology; Department of Food Engineering and Technology, Institute of Engineering and Technology, Punjab, India
  • Adele Papetti, PhD, Prof. of Nutraceutical and Food; Department of Drug Sciences, Nutraceutical and Food Analysis Lab, School of Pharmacy, University of Pavia, Pavia, Italy
  • Vittal Ravishankar Rai, PhD, Prof. of Food Biotechnology; Department of Microbiology, University of Mysore, Manasagangothri, Mysore, India
  • Seyed-Hadi Razavi, PhD, Prof. of Food Engineering; Department of Food Science, Technology and Engineering; School of Agronomy Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran, Islamic Republic of
  • Jean-Marc Sabatier, PhD, Prof. of Biochemistry; Centre National de la Recherche Scientifique Formation de Recherché en Evolution, Marseille, France
  • Seyed-Abbas Shojaosadati, PhD, Prof. of Biotechnology; Department of Chemical Engineering, Tarbiat Modares University, Tehran, Iran, Islamic Republic of

Advisory Board

Executive Director

Persian and Graphical Abstracts Editor

  • Khadijeh Khoshtinat, Ph.D, Assistant Prof. of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran, Islamic Republic of