Dr Samira Allahyari Ardestani | Food Science | Best Researcher Award.

Islamic Azad University, Iran

Professional Profiles:

👨‍🎓 Bio Summary:

Dr. Samira Allahyari Ardestani is a dedicated researcher in the field of Food Science, with a focus on innovative technologies like electrospinning and nanofiber formation. She earned her Ph.D. from North Tehran Branch, Islamic Azad University Tehran, Iran, where her research evaluated the stability and physicochemical properties of ascorbate palmitate and alpha-tocopherol acetate in electrospun caseinate nanofibers. Her academic journey also includes a Master’s degree from Islamic Azad University of Tehran Varamin Pishva Branch and a Bachelor’s degree from Islamic Azad University, Amol Branch.

🎓 Education:

Dr. Samira Allahyari Ardestani holds a PhD in Food Science from North Tehran Branch, Islamic Azad University Tehran, Iran, focusing on evaluating the stability and physicochemical properties of ascorbate palmitate and alpha-tocopherol acetate in electrospun caseinate nanofibers. She also earned a Master’s degree in Food Science from Islamic Azad University of Tehran Varamin Pishva Branch and a Bachelor’s degree in Food Science from Islamic Azad University, Amol Branch.

🔍 Research Focus:

Dr. Allahyari Ardestani’s research interests lie in developing innovative methods for producing electro-hydrogels and electrospinning of proteins and polysaccharides. She explores the formation and structure-property relationships of nanocapsules or nanofibers, particularly through electrohydrodynamic processes. Her expertise extends to encapsulation, delivery systems, and bioaccessibility, with a focus on active, bio, and nano packaging, as well as food colloids and hydrocolloids.

🏆 Honors & Awards:

Dr. Allahyari Ardestani has received prestigious awards and grants for her contributions to food science research, including the Iran National Science Foundation (INSF) Grant in 2015 and the Young Scientist Awards in 2016 from The World Academy of Sciences (TWAS).

Professional Experience: 💼

Dr. Allahyari Ardestani has extensive experience as a lecturer at various universities in Iran, where she taught courses such as Food Packaging, Food Colloids and Hydrocolloids, and Food Microbiology. She has also supervised both master’s and doctoral theses, focusing on topics such as encapsulation of Omega 3 and release kinetics of vanillin loaded fibers.

📚 Top Noted Publications :

The influence of MAP and different multilayer flexible films on shelf life extension of candy bread

Authors: N Zand, AS Allahyari

Journal: European Journal of Zoological Research

Year: 2013

Summary: This study explores the impact of modified atmosphere packaging (MAP) and various multilayer flexible films on extending the shelf life of candy bread.

The effect of MAP on sensory evaluation of candy bread

Authors: N Zand, AS Allahyari

Journal: Journal of Annals of Biological Research

Year: 2013

Summary: This research investigates how modified atmosphere packaging (MAP) affects the sensory evaluation of candy bread.

The improvement of the sodium caseinate based electrospun nanofiber by modifying solvent system: Study of microstructure and physical properties

Authors: SA Ardestani, B Ghanbarzadeh, S Moini

Journal: Food Hydrocolloids

Year: 2023

Summary: This study focuses on enhancing the properties of sodium caseinate-based electrospun nanofibers by modifying the solvent system, analyzing their microstructure and physical characteristics.

Encapsulation of hydrophobic compounds by the emulsion electrospinning method for application in food fortification

Authors: SA Ardestani, B Ghanbarzadeh, S Moini

Year: 2023

Summary: This work investigates the encapsulation of hydrophobic compounds using the emulsion electrospinning method, aiming to enhance food fortification techniques.

The improvement of the sodium caseinate-based electrospun nanofiber by modifying the solvent system

Authors: SM Samira Allahyari Ardestani, Babak Ghanbarzadeh

Year: 2023

Summary: This study, presented at the 4th International and 29th National Iranian Food Science conference, discusses the enhancement of sodium caseinate-based electrospun nanofibers by altering the solvent system.

Author Metrics 📊 :

Dr. Allahyari Ardestani’s publications have garnered attention and citations within the scientific community, reflecting the impact of her research contributions. Her work demonstrates a commitment to advancing knowledge and addressing key challenges in food science and technology.

📅 Research Timeline:

Dr. Allahyari Ardestani’s journey in research spans over a decade, from her undergraduate studies to her current role as a respected researcher and educator. Her timeline showcases a progression of academic achievements, professional experiences, and research endeavors aimed at pushing the boundaries of food science innovation.