Corresponding author, Tabriz University of Medical sciences, Iran
Maryam Mahmoudzadeh has pursued a rigorous academic journey in Food Science & Technology. She holds a B.Sc., M.Sc., and Ph.D. from the Faculty of Nutrition Sciences and Food Technology at Shahid Beheshti University of Medical Sciences, Tehran, Iran. Her research focus spans from quality changes in frozen fish burgers to the effects of essential oils on virulence genes expression in Escherichia coli O157:H7.
Work Experience 💼
Maryam Mahmoudzadeh has rich professional experience, from serving as a laboratory expert to working as a food hygiene inspector. Currently, as an assistant professor at Tabriz University of Medical Sciences, she imparts her knowledge in food safety, microbiology, and quality control to future generations of food scientists.
Research Interests 🔬
With a keen interest in food safety and microbiology, Maryam Mahmoudzadeh delves into research projects exploring the antibacterial properties of essential oils, the effects of atmospheric cold plasma on foodborne pathogens, and the development of edible biodegradable coatings for meat products.
Academic Awards 🏆
Maryam Mahmoudzadeh’s academic journey has been marked by excellence, achieving top grades in both master’s and Ph.D. entrance exams, maintaining a superior average during Ph.D. studies, and securing the first grade in board exams.
Publications Top Notes
Mahmoudzadeh, M. et al. (2010). Quality changes of fish burgers prepared from Deep flounder with and without coating during frozen storage (-18°C).
Shahraz, F. et al. (2012). Analysis of antibiotic resistance patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged hamburger.
Haghshenas, M. et al. (2015). Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage.
Hosseini, H. et al. (2014). Effect of different cooking methods on minerals, vitamins, and nutritional quality indices of kutum roach.