Assoc. Prof. Dr Sara Naji Tabasi | Food Science | Best Researcher Award

Research Institute of Food Science and Technology (RIFST),Iran

Professional Profiles:

👨‍🎓 Bio Summary:

Assoc. Prof. Dr. Sara Naji Tabasi is a leading figure in food science and technology, specializing in food nanotechnology and functional food ingredients. Based at the Research Institute of Food Science & Technology (RIFST) in Mashhad, Iran, Dr. Tabasi’s research spans from bioactive ingredient delivery to innovative food processing techniques. Known for her expertise in rheology, bioactivity, and nanoparticle applications, she brings both scientific rigor and creative innovation to her field.

🎓 Educational Background:

Dr. Tabasi earned her Ph.D. (2012-2015) and M.Sc. (2009-2011) in food engineering from Ferdowsi University of Mashhad, where she excelled in projects exploring the functional and physicochemical properties of natural gums and their use in food technology. She completed her B.Sc. in food science and technology in 2009, laying a strong foundation in food processing through her work on rice starch chip production using extrusion methods.

🔍 Research Focus:

Dr. Tabasi’s research is at the cutting edge of food nanotechnology and bioactive delivery systems. She has explored innovative methods to use natural gums, such as basil seed gum and chitosan, to develop nanoparticles for delivering antioxidants like glutathione and curcumin. Her recent work focuses on enhancing food stability and functionality, including creating high-dissolution powders for traditional Persian ingredients like barberry juice.

🏆 Honors & Awards:

Dr. Tabasi has consistently been recognized for her academic excellence, achieving top graduate honors across her B.Sc., M.Sc., and Ph.D. studies at Ferdowsi University. She was also selected as an Outstanding Student in 2016 and is a member of the Iranian Ministry of Science, Research, and Technology’s Talent Program, celebrating her innovative contributions to food engineering.

💼 Professional Experience:

Currently an Associate Professor at RIFST, Dr. Tabasi holds leadership roles including Director of Research Affairs and Postgraduate Studies, and has served as the Manager of the Research and Innovation in Food Science and Technology Journal. Her expertise is also recognized within several institutional committees, including the Research Ethics Committee, Intellectual Property Council, and the Food Security Expert Working Group. Previously, she directed the Library and Center for Documents, supporting RIFST’s research infrastructure.

📚 Top Noted Publications :

Functional Properties and Applications of Basil Seed Gum: An Overview

Authors: S. Naji-Tabasi, S.M.A. Razavi

Journal: Food Hydrocolloids

Citations: 177

Year: 2017

Effect of Thermal Treatments on Functional Properties of Cress Seed (Lepidium sativum) and Xanthan Gums: A Comparative Study

Authors: S. Naji, S.M.A. Razavi, H. Karazhiyan

Journal: Food Hydrocolloids

Citations: 161

Year: 2012

New Studies on Basil (Ocimum basilicum L.) Seed Gum: Part I – Fractionation, Physicochemical, and Surface Activity Characterization

Authors: S. Naji-Tabasi, S.M.A. Razavi, M. Mohebbi, B. Malaekeh-Nikouei

Journal: Food Hydrocolloids

Citations: 157

Year: 2016

New Studies on Basil (Ocimum basilicum L.) Seed Gum: Part III – Steady and Dynamic Shear Rheology

Authors: S. Naji-Tabasi, S.M.A. Razavi

Journal: Food Hydrocolloids

Citations: 139

Year: 2017

New Studies on Basil (Ocimum basilicum L.) Seed Gum: Part II – Emulsifying and Foaming Characterization

Authors: S. Naji-Tabasi, S.M.A. Razavi

Journal: Carbohydrate Polymers

Citations: 110

Year: 2016

Conclusion:

Sara Naji Tabasi is a highly qualified candidate for the Best Researcher Award, with a distinguished academic background, impactful research contributions in food nanotechnology, and extensive professional experience. Her leadership roles and national recognition solidify her as a dedicated researcher with significant contributions to food science. Addressing areas such as international visibility and diversification in research topics could further strengthen her profile, making her an even more competitive candidate for such an award.