Prof. MOHAMMAD AMIN HEJAZI | Biotechnology | Editorial Board Member 

Director General of Food Biotechnology Research Institute | Agricultural Biotechnology Resarch Institute of Iran | Iran

Mohammad Amin Hejazi is a biotechnology researcher affiliated with the Agricultural Biotechnology Research Institute of Iran and academically trained at Wageningen University & Research. He has an extensive publication record with 93 documents, 2,523 citations across 2,109 citing documents, and an h-index of 28. His research spans microbial biotechnology, algal bioengineering, probiotic science, and food and environmental bioprocessing. Hejazi has made significant contributions to optimizing microalgae such as Dunaliella for enhanced production of nutraceutical fatty acids, including DHA, supporting sustainable biotechnological applications. His work also explores biochemical and molecular responses of algal isolates under varying environmental conditions, informing industrial cultivation strategies. In food biotechnology, he has improved gluten-free bread quality using sourdoughs fermented by autochthonous Lactobacillus strains. Hejazi’s expertise further includes the identification and characterization of halophilic and probiotic bacteria, employing clustering and heat-map analyses to select strains with desirable properties. Additionally, he has contributed to wastewater treatment advancements through algal-based removal of nitrate and phosphate, supported by optimization and computational fluid dynamics modeling. His multidisciplinary research integrates microbial systems to advance health, food, and environmental technologies.

Profiles: Scopus | ORCID

Featured Publications

Gharekhani, M., Nami, Y., Aalami, M., & Hejazi, M. A. (n.d.). Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread. Food Science & Nutrition.

Hosseinzadeh Gharajeh, N., Valizadeh, M., Dorani, E., & Hejazi, M. A. (n.d.). Dunaliella sp. ABRIINW-I1 as a cell factory of nutraceutical fatty acid pattern: An optimization approach to improved production of docosahexaenoic acid (DHA). Chemical Engineering and Processing – Process Intensification.

Nami, Y., Gharekhani, M., Aalami, M., & Hejazi, M. A. (n.d.). Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten-free bread [Preprint].

Hosseinzadeh Gharajeh, N., Valizadeh, M., Dorani, E., & Hejazi, M. A. (n.d.). Biochemical profiling of three indigenous Dunaliella isolates with main focus on fatty acid composition towards potential biotechnological application. Biotechnology Reports.

Khan, S. A., Zununi Vahed, S., Forouhandeh, H., Tarhriz, V., Chaparzadeh, N., Hejazi, M. A., Jeon, C. O., & Hejazi, M. S. (n.d.). Halomonas urmiana sp. nov., a moderately halophilic bacterium isolated from Urmia Lake in Iran. International Journal of Systematic and Evolutionary Microbiology.