science and research branch university | Iran
Dr. Zahra Khoshdouni Farahani is a university lecturer and scientific reviewer with a Ph.D. in Food Science and Technology from the Science and Research Branch of Islamic Azad University. Her research focuses on food chemistry, functional beverages, encapsulation of bioactive compounds, nanotechnology in food systems, and food quality and safety. She has extensive experience in teaching courses across food science, cereal and dairy technology, food microbiology, edible oils, confectionery, and quality control. Dr. Farahani has published numerous papers in high-impact journals (Q1-Q2), contributed to international conferences, and authored specialized books on food chemistry and encapsulation technologies. She is actively involved in scientific societies, international committees, and editorial boards, serving as a reviewer for multiple Q1 and Q2 journals. Recognized with numerous awards, including gold and platinum medals at international invention and innovation festivals, she has also successfully secured multiple ISI publications. Her work emphasizes the integration of bioactive compounds, functional foods, and sustainable food processing technologies. Dr. Farahani’s research and teaching advance the understanding of food systems, improve food safety and quality, and foster innovation in food technology, contributing to both academic excellence and industry applications globally.
Featured Publications
Farahani, Z. K., Mousavi, M., Ardebili, M. S., & Bakhoda, H. (2022). Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract. Current Research in Food Science, 54.
Khoshdouni, F. Z. (2021). The effect of extraction method (ultrasonic, maceration, and soxhlet) and solvent type on the extraction rate of phenolic compounds and extraction efficiency of Arctium lappa L. Food and Health, 4(2), 28–34.
Khoshdouni Farahani, Z., Mousavi, M., Seyedain Ardebili, M., & Bakhoda, H. (2022). The influence of sodium alginate and sodium alginate/WPI as coating material on microcapsules of jujube extract produced by spray dryer. Journal of Food Processing and Preservation, e17175.
Helmi, M., Khoshdouni Farahani, Z., Hemmati, A., & Ghaemi, A. (2024). Facile synthesis of Persian gum–graphene oxide composite as a novel adsorbent for CO₂ capture: Characterization and optimization. Scientific Reports, 14(1), 5511.
Farahani, Z. K., Mousavi, M., Seyedain Ardebili, M. S., & Bakhoda, H. (2023). Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum. Food Chemistry Advances, 2, 100195.