User:MahmoudNaserifar

Research Institute of Food Science and Technology (RIFST) Mashhad- Iran History Founded in 1979-80, RIFST is a governmental institute standing for food science and technology guidelines and directions in the country. Its membership of 32 academic staffs is comprised of scientists and technologists who are committed to advancing food science and technology in relation to the food industry and relevant innovations. Priority activities of the organization are to promote entrepreneurship and research, support innovation, and develop technology. As one of the research centers affiliated to the Ministry of Science, Research and Technology of Iran, RIFST has directed its mission to focusing mainly on the research and technology. Vision To become an excellent reference for applied research across the country in the field of food science and technology and to achieve transnational accredited status emphasizing on Iranian Islamic identity. Mission • The Institute of Food Science and Technology" is a unique research organization relying on its human resources and their creative abilities and commitment to professional ethics and values of the community. • It focuses on conducting applied research with an emphasis on “Halal Foods” and developing technological achievements in order to help commercialization of research outcomes. • The Institute trains researchers, provides expert consultancy to the production sections, industrial centers, scientific and research foundations and other relevant organizations. • The Institute avails the purposes via "continuous improvement" and rise of "organizational efficiency" with the view to "constant development", “translation of knowledge into sound technologies“ and "improvement in food safety and security at both "national and international scales“. The main activities of RIFST • Food security is one of the most strategic national levers for reaching the independence and self-sufficiency. Optimal consumption of food, reducing waste, managing resources, deploying up-to-date science and technology to maintain the quality and increase the food shelf-life are among those policies of achieving a sustainable food security. • Moreover, the safety and health of food is another important issue besides the food security, which is one of the frequent challenges of modern industrial life today • The risks arising from the propagation of food contaminants into the production and to consumption chain and their adverse effects on the national health are serious challenges to be tackled in this field and there is no way out but through institutionalizing the applied research in food science and technology. • This is why the core activity of the Research Institute of Food Science and Technology concerns the applied research to reach the food safety and security at both national and transnational scales • Additionally, applied research projects are conducted in order to provide food safety for the community, enhance the food quality, take advantage of new technologies, and localize the technical knowledge in food production and process with an emphasis on the local and national demand and working on enhancement of food export. Potentials  Iran and its agricultural production (diversity, quality and volume)  Iran and its programs to affiliate WTO  Production of Halal foods by Iranian industries nationwide  RIFST, Iranian food production and the global market  RIFST as Iran representative at ISO  RIFST representing Iran at international CODEX Research Departments: • Food Biotechnology • Food Chemistry • Food Nanotechnology • Food Processing Department of Food Biotechnology • Formulation and development of probiotic foods • Production of industrially important secondary metabolites by cell culture techniques • Development of novel methods for rapid detection of food pathogens • Gene-cloning and manipulation of microorganisms for mass production of food additives • Production of enzymes, natural preservatives and biosensors Department of Food Chemistry • Development of new analysis techniques for rapid and accurate identification and quantification of food components and ingredients • Development of biodegradable and selhealing polymers for food packaging • Chemical modification of functional and rheological properties of food hydrocolloids • Development of discrimination methods for identification of Halal foods and food additives Department of Food Nanotechnology • Developing nanosensors for quality control and smart food packaging • Production of nanoparticles and nanocarriers of nutraceuticals and other functional components • Electrospinning and molecular imprinting of active compounds for controlled release and target delivery applications • Designing of nanostructured foods Department of Food Processing • Food production formulation • Designing and prototyping food processing machinery • Developing novel food processing technologies • Evaluating the qualitative and quantitative characteristics of foods • Studying food emulsions, rheological behaviour of hydrocolloids and improving their functional properties • Understanding mass and heat transfer in food processing • Novel antimicrobial and active food packaging technologies Office for International Scientific Cooperation Promotion of international scientific relations and providing suitable environment for outdoor scientific talks linking RIFSTs’ staff and researchers to their counterparts abroad. Goals and duties • Providing groundwork on joint research projects with scientific centers abroad • Providing research opportunities for academic staff abroad and exchanging postgraduate students with counterpart institutions worldwide. • Developing paces for linking RIFST with international scientific centers • Inviting experts and scholars abroad for academic presentations at RIFST • Organizing international conferences and workshops Achievements • Establishment of relations with International Organizations: UNESCO, UNIDO and FAO • Development of scientific relations with counterpart academia and research centers in other countries: University of Leeds (UK), Mahidol University (Thailand), Phillips Hydrocolloid Research Center (UK), Manchester Food Research Center (UK), University of Ghana (Ghana), Agriculture University of Faisalabad (Pakistan), etc. Department of Education and Academic affair Systemization of the education process in the institute so that to promote the level of knowledge along with novel scientific findings and to develop capability of scientific approaches of the managers, academic staff, experts, and postgraduate students directly under supervision of the RIFST president Every year a number of postgraduate students are admitted to RIFST PhD programs across the country. They pursue their studies under the supervision and guidance of the Institute's academic staff and broaden their technical experience by working on industrially funded researches and contributing to international joint venture projects. Industrial Collaboration Office The office of Industrial Cooperation provides access to the skills, equipment and facilities required for problem solving and development to the most of industries in the country.

Goals and Duties To form scientific industrial cooperation committees with various organizations and industrial units To conduct affairs concerning scientific and research cooperation with the food industries nationwide To communicate with industries and tie relationships in the form of scientific and research projects To provide groundwork of consulting services to industrial research centers and executive agencies To hold periodic training courses and short-term seminars to enhance the applied expertise To commercialize the applied research achievements To expand knowledge-based small and medium enterprises To facilitate transferring the knowledge and technology from the Research Institute to the other centers in the community