Prof. Dr Razieh Niazmand | film and packaging | Women Researcher Award

academic member/researcher at Research Institute of Food Science and Technology, Iran

Razieh Niazmand is a distinguished professional in the field of food science and technology with extensive experience in academia and research. With a strong passion for innovation, she has dedicated her career to exploring various aspects of food chemistry, active packaging, bioactive compound extraction, and edible oils. Her expertise extends to research design, project execution, and data analysis using advanced statistical tools. She has been an academic member of the Research Institute of Food Science and Technology (RIFST) for over a decade and has held multiple leadership positions in research and publication management. Through her dedication, she has significantly contributed to food science advancements, particularly in food packaging and lipid chemistry.

Education Razieh Niazmand holds a Doctor of Philosophy (Ph.D.) in Food Science and Technology from Ferdowsi University of Mashhad, which she obtained in 2011. Prior to this, she completed her Master’s and Bachelor’s degrees in the same field from the same university, in 2002 and 2000, respectively. Her academic journey has been marked by a deep focus on food chemistry, research methodologies, and the development of sustainable food technologies. Her extensive educational background has laid a strong foundation for her contributions to the scientific community, particularly in food safety, preservation, and innovative packaging solutions.

Experience Dr. Niazmand has amassed over two decades of experience in the food science sector, with a focus on research and academia. She has been an academic member of the Research Institute of Food Science and Technology (RIFST) since 2011 and has played a vital role in various administrative and research capacities. She served as the Manager of Entrepreneurship and Communication Group at RIFST from 2020 to 2023, where she facilitated industry-academia collaboration. Additionally, she was the Head of the Food Chemistry Department in 2015-2016, further strengthening her leadership in food research. Her tenure as the Executive Director of the Journal of Research and Innovation in Food Science and Technology from 2012 to 2016 highlights her commitment to advancing scholarly publications in food science.

Research Interest Dr. Niazmand’s research focuses on several key areas of food science, including active food packaging, bioactive compound extraction from plant sources, and lipid chemistry. She is particularly interested in the application of biodegradable and smart packaging solutions that enhance food preservation and safety. Her work on polymer-based food packaging, edible coatings, and controlled-release antimicrobial films has received significant recognition. Additionally, she has explored the nutritional and physicochemical properties of food products, working towards improving their health benefits and shelf life. Her interdisciplinary approach integrates chemistry, microbiology, and engineering principles to develop innovative food technologies.

Awards Dr. Niazmand’s contributions to food science have been recognized with several awards and honors. She has been nominated for excellence in research and innovation in food technology, as well as for her contributions to sustainable packaging solutions. Her pioneering work in biodegradable food packaging has earned her accolades in academic and industrial settings. Her research on saffron-based bioactive compounds and their applications in the food industry has been particularly well received, showcasing her impact in both scientific and commercial domains.

Publications Dr. Niazmand has an extensive publication record, with numerous peer-reviewed articles in high-impact journals. Some of her recent and most cited works include:

Birjandi Toroghi, Z., Moradinezhad, F., Niazmand, R., & Bayat, H. (2023). Effect of Vacuum and Active Packaging on the Qualitative Characteristics and Microbial Load of Dry Saffron Stigma (Crocus sativus L.). Saffron Agronomy and Technology.

Razavizadeh, B. M., Shahrampour, D., & Niazmand, R. (2024). Investigating the effect of acoustic waves on spoilage fungal growth and shelf life of strawberry fruit. Fungal Biology.

Niazmand, R., Sharayei, P., Jahani, M., Azarpazhooh, E. (2023). Evaluation of the efficiency of sulfur dioxide releasing acetate cellulose sheets on the shelf life of kiwi fruits in the cold store. Research and Innovation in Food Science and Technology.

Asl, P.J., Niazmand, R., Razavizadeh, B.M., Shakeri, M.A., Jahani, M. (2023). Monitoring of pesticide and some metal residues in Mazafati date fruit cultivar and risk assessment to health. Journal of Food Composition and Analysis.

Sabbagh, F., Muhamad, I.I., Niazmand, R., Dikshit, P.K., & Kim, B.S. (2022). Recent progress in polymeric non-invasive insulin delivery. International Journal of Biological Macromolecules.

Naji Tabasi, S., Niazmand, R., Modiri‐Dovom, A. (2022). Quality characteristics of reduced‐calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum. Journal of Food Processing and Preservation.

Mardani, M., Yeganehzad, S., & Niazmand, R. (2022). Structure–function relationship of licorice (Glycyrrhiza glabra) root extract–xanthan/guar gum mixture in a high sugar content system. Journal of the Science of Food and Agriculture.

Conclusion Dr. Razieh Niazmand is a leading researcher in food science, contributing significantly to food packaging innovation, bioactive compound research, and food safety. With over two decades of academic and research experience, she has played a pivotal role in advancing food technology through her innovative studies and publications. Her dedication to sustainable and functional food packaging solutions has positioned her as a key figure in the scientific community. Through her research, teaching, and leadership, she continues to drive advancements in food science, ensuring healthier and more sustainable food systems for the future.