Dr. Ahmad Kalbasi-Ashtari | Fiber Characterization and Testing | FRP Academic Excellence Award

Texas A&M University - United States

Professional Profiles:

• ResearchGate Profile
• scopus Profile

Early Academic Pursuits

His academic journey with a Bachelor's degree in Food Science and Technology from the University of Tehran in Iran. He continued his education at Iowa State University, earning a Master's degree in Food Technology and later a Ph.D. in Food Engineering from the same institution.

Professional Endeavors

With a rich academic background, Kalbasi-Ashtari embarked on a fruitful career in academia and research. He served as an Assistant Professor of Food Engineering at the University of Tehran from 1987 to 2000. Subsequently, he pursued research scholarship at Texas A&M University, focusing on Phytochemical extraction and purification. He later returned to the University of Tehran as an Associate Professor of Food Engineering until 2011. From 2011 to 2018, he served as a Food Scientist and Engineer in the Biological and Agricultural Engineering Department at Texas A&M University.

Contributions and Research Focus on Fiber Characterization and Testing

Kalbasi-Ashtari's research primarily revolves around the exploration of bioactive compounds in various plant sources and their applications in food fortification. He has conducted extensive studies on antioxidants and antibacterial components found in fruits, vegetables, and herbs. His research involves identifying, extracting, refining, and encapsulating these bioactive compounds for enhancing the nutritional value and health benefits of food products.

Accolades and Recognition

Throughout his career, Kalbasi-Ashtari has received several honors and awards, highlighting his contributions to the field of food science and engineering. He has achieved certificates in various practical courses, including Membrane Technology, Aquaculture, Feed Preparation, Nutrition, and Feed Management, and Biological Safety, among others. Additionally, he received the Excellent Research Award from the Biological and Agricultural Engineering Department at Texas A&M University in 2017.

Impact and Influence

Kalbasi-Ashtari's research has made a significant impact on food safety and nutrition. His work on the extraction and purification of bioactive compounds has paved the way for developing functional foods with enhanced health benefits. By collaborating on food safety proposals and conducting projects on antimicrobial treatments and prevention of cross-contamination, he has contributed to ensuring the quality and safety of food products.

Legacy and Future Contributions

As a pioneer in the field of food science and engineering, Ahmad Kalbasi-Ashtari's legacy lies in his dedication to advancing knowledge and innovation in bioactive compounds and their applications in food technology. His research has the potential to continue shaping the future of functional foods and dietary supplements, contributing to improved public health outcomes globally. In the future, he aims to further explore the potential of bioactive compounds and advance food processing technologies to address emerging challenges in food safety and nutrition.