Mehri  Hadinezhad

PhD in  Biosystem Engineering


Department of food science and technology
Faculty of Agricultural Engineering and Technology
College of Agriculture & Natural Resources,
University of Tehran, Karaj, Iran.

Phone: 02612248804
Fax: 02612249453
Email: m.hadinezhad@ut.ac.ir
URL: http://can.ut.ac.ir/member/hadinezhad.aspx

Academic Appointments
Education
Areas of Specialization and Research Interests
Current Teaching
Thesis Supervised
Selected Publication
Other
 
   
 Academic Appointments TOC
AppointmentsDurationAcademic Center
Assistant Professor Dec. 2010 - PresentDepartment of Food Science and Technology, Faculty of Agricultural Biosystem Engineering, The University of Tehran, Karaj, Iran

Education TOC
Ph.D: Biosystems Engineering (Food Rheology and Chemistry), Department of Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Ireland (2005-2008)
M.Sc: Analytical Chemistry, Chemistry Department, Faculty of Science, University of Ferdowsi, Mashad, Iran (1994-1996)
B.Sc: Chemistry, Chemistry Department, Faculty of Science, University of Ferdowsi, Mashad, Iran (1989-1993)

Areas of Specialization and Research Interests TOC
Cereal Science and Technology, All area of food analytical chemistry (especially those involving HPLC and GC analysis), Nano Technology, Food Rheology

Current Teaching TOC
Course TitleDegreeLevelsCourse IDCreditsSyllabusNotes
Food Chemistry 1BScSecond year 2
Food Chemistry 2BScSecond year 2
Food AnalysisBScThird year 3 (1T, 2P)
Chemistry of Food ProteinsMScSecond year 2
Complementary Food ChemistryMScFirst year 2

Thesis Supervised TOC

Selected Publication TOC
A. Journals Papers
HadiNezhad, M. and Butler, F., 2009. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking.    more...

HadiNezhad, M. and Butler, F., 2010. Effect of flour type and baking temperature on cake dynamic height profile measurements during baking.    more...

HadiNezhad, M. and Butler, F., 2009. Association of Glutenin Subunit Composition and Dough Rheological Characteristics with Cookie Baking Properties of Soft Wheat Cultivars.   more...


B. Conference Papers
Hadinezhad, M. and Butler, F., 2006. AN IMAGE PROCESSING METHOD TO EVALUATE CAKE DEVELOPMENT DURING BAKING. 36th Annual Research Conference Food, Nutrition & Consumer Sciences   more...

Dadashi, S., Gharib Zahedi, S.M.T., Mosazadeh, M., Ebrahimzadeh Mousavi, S.M., EmamJomeh, Z. and Hadinezhad, M., 2010. Qualitative and Quantitative analysis of sugars and anthocyanines in different commercial pomegranates varieties to utilize in producing functional drinks. 19 National Science and Food Technology congress   more...

HadiNezhad, M. and Butler, F., 2007. Effect of flour type on cake volume and cookie diameter evaluated dynamically during baking. Paper presented at the C&E Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets Industry.    more...

Nasabi, M., Labbafi, M., Khanmohammadi, M., Hadinezhad, M. and Bagheri Garmarudi, A. 2011. Optimizing industrial date syrup discoloration by nano TiO2 utilizing response surface methodology. The second conference on application of nanotechnology in science, engineering and medicine   more...

Nasabi, M., Labbafi, M., Khanmohammadi, M., Hadinezhad, M. and Bagheri Garmarudi, A. 2011. Investigation of the effect of TiO2 nano particle on industrial date syrup decoloration. The first conference on optimization of production, distribution and consumption in the food industry.    more...

Nasabi, M., Khanmohammadi, M., Labbafi, M., Bagheri Garmarudi, A. and Hadinezhad, M., 2011. Optimizing of date syrup decoloration using TiO2 nano particle and response surface methodology (RSM)    more...


Other TOC