Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

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Prof Dr. Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

Prof Dr. Sodeif Azadmard-Damirchi, University of TabrizIran,Iran

Prof. Dr. Sodeif Azadmard-Damirchi is a distinguished professor in Food Science and Technology at the University of Tabriz, Iran. With a PhD in Food Chemistry from SLU, Sweden, and extensive experience, he specializes in lipid chemistry, particularly olive oil quality and adulteration detection. He’s a prolific researcher with numerous publications and honors, including awards from the American Oil Chemists’ Society. As a dedicated educator, he has supervised and examined numerous graduate theses. Prof. Azadmard-Damirchi is also actively involved in standardization committees and editorial roles in academic journals. ๐ŸŒฑ๐Ÿ”ฌ๐Ÿ“š

Publication Profile:

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Education and qualifications:

Prof. Dr. Sodeif Azadmard-Damirchi obtained his PhD in Food Sciences from the Swedish University of Agricultural Sciences in Uppsala, Sweden. His doctoral research focused on olive oil, specifically phytosterols and the detection of adulteration with hazelnut oil, as well as chemical interesterification. ๐Ÿ“œ๐ŸŽ“ His work contributed significantly to the understanding of lipid chemistry and quality control in edible oils. This education laid the foundation for his distinguished career as a researcher and educator in the field of Food Science and Technology. ๐ŸŒŸ

 

Employment:

Prof. Dr. Sodeif Azadmard-Damirchi serves as a distinguished Professor in the Department of Food Science and Technology at the University of Tabriz, located in Tabriz, East Azerbaijan, Iran. ๐Ÿซ With a wealth of experience spanning over two decades, he has made significant contributions to the academic and research landscape of food science. ๐Ÿฅผ๐Ÿ”ฌ His role involves teaching, mentoring graduate students, conducting groundbreaking research, and leading various academic initiatives. Prof. Azadmard-Damirchi’s expertise and dedication have not only enriched the university’s academic environment but have also made a notable impact on the broader field of food science and technology. ๐ŸŒฑ๐ŸŒŸ

 

Professional experience:

Prof. Dr. Sodeif Azadmard-Damirchi’s professional journey in food science began at Urmia University, Iran, from 2002 to 2003. ๐Ÿซ He then transitioned to the Department of Food Science and Technology at the University of Tabriz in 2007, where he has remained dedicated to advancing the field ever since. ๐ŸŒฑ Over the years, he has progressed from Assistant Professor (2007-2011) to Associate Professor (2011-2015), and finally to Professor in 2015, reflecting his expertise and commitment to education and research. ๐ŸŽ“๐Ÿ”ฌ His tenure at the University of Tabriz has been marked by significant contributions to both academia and the food industry. ๐ŸŒŸ

 

Honors:

Prof. Dr. Sodeif Azadmard-Damirchi’s illustrious career is adorned with numerous honors, showcasing his outstanding academic achievements and contributions to the field of food science. ๐Ÿ… He secured the top position nationally in both his Master’s and PhD examinations in 2000 and 2002, respectively, in Iran. ๐ŸŽ“ His groundbreaking research earned him the prestigious Analytical Division Student Award in 2006 from the American Oil Chemists’ Society. ๐ŸŒŸ This recognition was for his innovative work on developing a new method to detect adulteration in vegetable oils. Additionally, he was honored as a Distinguished Young Researcher at the University of Tabriz in 2009 and completed a specialized training program under the Malaysian Technical Cooperation Program in 2017. ๐ŸŒฑ

Research Focus:

Prof. Dr. Sodeif Azadmard-Damirchi’s research focus primarily revolves around lipid chemistry, with a particular emphasis on edible oils. ๐ŸŒฑ His work spans various aspects, including the detection of adulteration in vegetable oils using innovative methods such as solid-phase extraction (SPE) and phytosterol analysis. Additionally, he investigates the impact of pretreatment techniques, such as microwaving, on the oxidative stability and nutraceutical content of oils. ๐Ÿฒ His research also delves into encapsulation techniques for preserving bioactive compounds in food products. Through his diverse array of studies, Prof. Azadmard-Damirchi continually contributes to advancing knowledge in the field of food science and technology. ๐Ÿ”ฌ

Publication Top Notes:

  1. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed – Cited by 343 (2010) ๐Ÿ”ฅ
  2. Vegetable oil blending: A review of physicochemical, nutritional and health effects – Cited by 224 (2016) ๐Ÿฅ‘
  3. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation – Cited by 199 (2018) ๐Ÿ‡
  4. Sterol fractions in hazelnut and virgin olive oils and 4, 4โ€ฒ-dimethylsterols as possible markers for detection of adulteration of virgin olive oil – Cited by 167 (2005) ๐ŸŒฑ
  5. Milk thistle seed oil constituents from different varieties grown in Iran – Cited by 143 (2009) ๐Ÿฅ›
  6. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil – Cited by 135 (2019) ๐Ÿ”ฌ
  7. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese – Cited by 133 (2016) ๐Ÿง€
  8. Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4โ€ฒ-dimethylsterols in vegetable oils – Cited by 132 (2006) ๐ŸŒฟ
  9. Liposomes as carrier vehicles for functional compounds in food sector – Cited by 125 (2016) ๐Ÿ’ง
  10. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins – Cited by 103 (2018) ๐Ÿ‡
  11. Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed– Cited by 102 (2019) ๐Ÿฅ›
  12. Effects of ฮฑโ€tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and highโ€oleic vegetable oils – Cited by 97 (2008) ๐ŸŒฟ