Ms. Elaheh Forooghi | Food Adulteration | Best Researcher Award

R&D Expert (Researcher), Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran


Elaheh Forooghi is an accomplished R&D Expert specializing in food science and industry. She currently serves at the Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education in Tehran, Iran. Her expertise lies in developing innovative methods to detect food adulterations and enhance food safety.

πŸŽ“ Education:

Elaheh holds bachelor’s and master’s degrees in Food Science and Industry from Shahid Beheshti University of Medical Sciences, renowned for its excellence in the field of food industry education in Iran.

πŸ’Ό Experience:

With over 5 years of experience, Elaheh has contributed significantly to research and development within the food industry. She has been involved in pioneering research projects and has authored multiple publications and books focusing on food additives and authentication methods.

πŸ”¬ Research Interests:

Elaheh’s research interests encompass food science and food adulteration. She is particularly interested in developing novel, low-cost methods for identifying and combating food adulterations.

πŸ† Award:

Elaheh Forooghi has been nominated for the Best Researcher Award in recognition of her outstanding contributions to the field of food science and her significant research findings.

πŸ“š Publications Top Notes:

  1. Authentication and discrimination of tissue origin of bovine gelatin using combined supervised pattern recognition strategies, Published in 2023.
  2. A combined classification modeling strategy for detection and identification of extra virgin olive oil adulteration using Raman spectroscopy, Published in 2022.
  3. Migration of Irganox 1010, Irganox 1076, and Titanium dioxide into Doogh and corresponding food simulant from laminated packaging, Published in 2021.
  4. Unveiling the oxidative degradation profiles of vegetable oils under thermal stress via Raman spectroscopy and machine learning methods, Published in 2020.
  5. Detection of Sheep Butter Adulteration with Cow Butter and Margarine by Employing Raman Spectroscopy and Multivariate Data Analysis, Published in 2019.
  6. Applications of Raman spectroscopy in food safety and quality control, Published in 2018.
Elaheh Forooghi | Food Adulteration | Best Researcher Award

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