MOHAMMAD AMIN HEJAZI | Biotechnology | Editorial Board Member

Published on by Molecular Biologist

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.

Amir Meimandipour | Biotechnology | Best Faculty Award

Published on by Molecular Biologist

Assoc. Prof. Dr. Amir Meimandipour | Biotechnology | Best Faculty Award 

Scientific member | National Institute of Genetic Engineering and Biotechnology | Iran

Dr. Amir Meimandipour is an accomplished Iranian scientist and Associate Professor at the National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran. Specializing in animal biotechnology and food science, his research advances understanding of probiotics, gut microbiota, and microbial fermentation in poultry nutrition. He earned his Ph.D. in Food Biotechnology from University Putra Malaysia, where he studied the probiotic effects of Lactobacillus strains on intestinal health. Currently serving as Head of the Animal Biotechnology Department and former Bio-Incubator Manager at NIGEB, he leads projects on microbiome modulation, feed efficiency, and sustainable livestock production. His research focuses on probiotic encapsulation, essential oil delivery systems, and bio-based product innovation. With 844 citations from 764 documents, 38 publications, and an h-index of 18, Dr. Meimandipour has made a strong global impact in biotechnology. Recognized for his leadership and mentorship, he promotes One Health initiatives and antibiotic alternatives through interdisciplinary collaboration. His dedication to innovation and education continues to inspire the next generation of scientists and strengthen sustainable agricultural biotechnology worldwide.

Profile: Scopus | ORCID | Google Scholar

Featured Publications

Meimandipour, A., et al. In vitro fermentation of broiler cecal content: The role of lactobacilli and pH value on microbiota composition. Letters in Applied Microbiology, 49(4), 415–420. [Cited by 120 articles]

Meimandipour, A., et al. Gastrointestinal tract morphological alteration by unpleasure physical contact and modulating role of Lactobacillus in broiler. British Poultry Science, 51(1), 52–59. [Cited by 95 articles]

Meimandipour, A., et al. Selected microbial groups and short-chain fatty acids profile in a simulated chicken cecum supplemented with Lactobacillus. Poultry Science, 89(3), 470–476. [Cited by 150 articles]

Meimandipour, A., et al. Effects of nano-encapsulated aloe vera, dill, and nettle root extract as feed antibiotic substitutes in broiler chickens. Archives of Animal Breeding, 60(1), 1–7. [Cited by 68 articles]

Hosseini, S. A., & Meimandipour, A. Feeding broilers with thyme essential oil loaded in chitosan nanoparticles. British Poultry Science, 59(6), 669–678. [Cited by 72 articles]