Dr. Neda Mollakhalili-Meybodi is an Associate Professor specializing in Food Science and Technology, with academic credentials from Shahid Beheshti University of Medical Sciences. Her research focuses on functional foods, probiotic applications, non-thermal food processing methods, and nutritional enhancement of grains such as quinoa. She has an impressive scholarly output, with over 30 peer-reviewed journal articles and multiple book chapters published by leading academic publishers like Springer and Elsevier. Dr. Mollakhalili-Meybodi’s work is indexed in major scientific databases including Scopus, Google Scholar, and ORCID, reflecting her growing impact in the field. Her studies on cold plasma technology, toxic element mitigation, and food formulation innovations are aligned with global priorities in food safety and public health. She is an active collaborator in interdisciplinary research and contributes meaningfully to both academic knowledge and practical food technology applications. Her achievements and continued research excellence position her as a strong candidate for the Best Researcher Award.
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Dr. Neda Mollakhalili-Meybodi holds a comprehensive academic background in Food Science and Technology, all from Shahid Beheshti University of Medical Sciences, Tehran, Iran. She earned her Bachelor of Science (B.Sc.) degree in 2012, followed by a Master of Science (M.Sc.) in 2014, and subsequently completed her Ph.D. in 2019. Throughout her academic training, she focused on critical areas within food science, including food safety, functional foods, and food processing technologies. Her doctoral research laid the foundation for her future academic contributions in probiotic formulations and innovative food processing methods. Her consistent academic path reflects a deep commitment to specialization and advancement in food-related sciences. Her education from a leading institution in Iran has equipped her with the theoretical knowledge and technical skills necessary for high-level research and university teaching. This strong academic foundation underpins her professional growth and scholarly achievements in food science and nutrition research.
Dr. Mollakhalili-Meybodi currently serves as an Associate Professor in Food Science and Technology, where she is engaged in teaching, research, and student supervision. Since earning her Ph.D., she has rapidly advanced in academia through consistent research productivity and meaningful contributions to the scientific community. Her professional responsibilities include curriculum development, supervising graduate theses, peer-reviewing journal articles, and participating in scientific committees. She actively collaborates with multidisciplinary teams on national and international research projects related to food innovation and health. In addition to her academic role, she has co-authored chapters in influential books and contributed to scientific conferences, workshops, and training programs. Her professional presence extends into recognized academic platforms, including Google Scholar, Scopus, and ORCID, where her growing citation record reflects her impact. Her career trajectory showcases not only subject expertise but also a commitment to mentorship and academic leadership in the evolving field of food technology and public health.
Dr. Neda Mollakhalili-Meybodi’s research interests lie at the intersection of food science, nutrition, and biotechnology, with a special focus on functional and probiotic foods, non-thermal food processing, and grain-based innovations. She is particularly recognized for her work on atmospheric pressure cold plasma technology, which she explores for improving the nutritional and safety characteristics of foods such as quinoa and chia seeds. Her studies often examine how novel treatments affect food’s physicochemical, sensory, and antioxidant properties. She has also contributed significantly to research on toxic element reduction, gluten-free bread formulations, and the use of dietary fibers such as inulin. Moreover, she has authored several comprehensive review articles, reflecting her ability to synthesize complex data for the academic and food industry communities. Her research not only advances scientific understanding but also offers real-world applications for food sustainability, safety, and public health improvement, aligning well with global research priorities in food technology.
While specific awards are not detailed in the available profile, Dr. Mollakhalili-Meybodi’s academic accomplishments reflect a career deserving of recognition. Her prolific publication record, including over 30 indexed articles in reputable journals and several book chapters, indicates high scholarly achievement and consistent contribution to the field of food science. Her work has been featured in journals with significant impact in food safety, nutrition, and processing, signaling peer recognition and subject-matter relevance. The inclusion of her research in Springer and Elsevier publications and her growing citation count in Google Scholar and Scopus further underscore her scientific influence. Additionally, her appointment as Associate Professor shortly after completing her Ph.D. highlights the academic community’s acknowledgment of her expertise and productivity. With continued research excellence and societal relevance, she is well-positioned to receive institutional, national, or international honors in the near future, including awards for innovation, research leadership, and academic distinction in food science.
Dr. Neda Mollakhalili-Meybodi exemplifies academic excellence through her educational background, professional achievements, and impactful research in food science and technology. Her focused work on functional foods, cold plasma treatment, and food safety has contributed substantially to both scientific literature and practical applications in the food industry. As an Associate Professor, she actively engages in teaching, research, and collaboration, shaping the next generation of food scientists while pushing the boundaries of innovation in her field. Her growing recognition through indexed publications, book chapters, and research collaborations positions her as a thought leader in food technology. Although further global recognition and grant leadership would strengthen her portfolio, her current accomplishments strongly support her candidacy for prestigious academic honors. In conclusion, Dr. Mollakhalili-Meybodi is a dedicated, productive, and forward-thinking researcher whose continued contributions are advancing science and improving public health through better food systems and processing technologies.
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Title: Sheep milk: Physicochemical characteristics and relevance for functional food development
Authors: CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, …
Year: 2017
Citations: 531
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Title: Probiotic viability in yoghurt: A review of influential factors
Authors: NM Meybodi, AM Mortazavian, M Arab, A Nematollahi
Year: 2020
Citations: 159
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Title: A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives
Authors: M Arab, M Yousefi, E Khanniri, M Azari, V Ghasemzadeh-Mohammadi, …
Year: 2023
Citations: 131
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Title: The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
Authors: K Abdolmaleki, MA Mohammadifar, R Mohammadi, G Fadavi, …
Year: 2016
Citations: 123
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Title: Phytochemicals in cancer prevention: a review of the evidence
Authors: N Mollakhalili Meybodi, AM Mortazavian, A Bahadori Monfared, …
Year: 2017
Citations: 120
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Title: Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
Authors: LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, …
Year: 2016
Citations: 112
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Title: Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods
Authors: N Mollakhalili-Meybodi, M Yousefi, A Nematollahi, N Khorshidian
Year: 2021
Citations: 76
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Title: Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques
Authors: N Mollakhalili-Meybodi, N Khorshidian, A Nematollahi, M Arab
Year: 2021
Citations: 72
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Title: An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges
Authors: A Nematollahi, NM Meybodi, AM Khaneghah
Year: 2021
Citations: 71
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Title: Mayonnaise main ingredients influence on its structure as an emulsion
Authors: M Taslikh, N Mollakhalili-Meybodi, AM Alizadeh, MM Mousavi, …
Year: 2022
Citations: 65
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Title: Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
Authors: S Tahmouzi, H Meftahizadeh, S Eyshi, A Mahmoudzadeh, B Alizadeh, …
Year: 2023
Citations: 59
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Title: Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour
Authors: L Zare, N Mollakhalili-Meybodi, H Fallahzadeh, M Arab
Year: 2022
Citations: 53
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Title: Gluten-free bread quality: A review of the improving factors
Authors: N Mollakhalili Meybodi, MA Mohammadifar, E Feizollahi
Year: 2015
Citations: 50
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Title: Probiotic supplements and food products: Comparison for different targets
Authors: MN Mollakhalili, AM Mortazavian, S Sohrabvandi, AGDA Cruz, …
Year: 2017
Citations: 40
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Title: Probiotic supplements and food products: a comparative approach
Authors: N Meybodi, A Mortazavian
Year: 2017
Citations: 39