Alireza Shahab Lavasani | Dairy Technology | Excellence in Research Award

Published on by Molecular Biologist

Assoc. Prof. Dr. Alireza Shahab Lavasani | Dairy Technology | Excellence in Research Award 

Assoc. Prof. Dr. Alireza Shahab Lavasani | Varamin-Pishva branch, Islamic Aad University | Iran

Dr. Alireza Shahab Lavasani is an esteemed Iranian Associate Professor in Food Science and Engineering at the Islamic Azad University, Varamin-Pishva Branch. With over two decades of experience in academia, research, and industry, he has made remarkable contributions to dairy product innovation, probiotic development, and cold plasma applications in food preservation. He earned his Ph.D. in Food Science and Engineering from the Islamic Azad University, Science and Research Branch, Tehran, focusing on Iranian traditional cheeses, following his M.Sc. from Tehran University and B.Sc. from the same institution. Since joining the Islamic Azad University, he has served as a faculty member and Head of the Center for Research on Innovative Food Technologies, leading numerous national projects on probiotic and functional dairy products. His research explores plasma technology, nanoencapsulation, and bioactive compound stabilization to enhance food safety, nutrition, and sustainability. Widely recognized for his pioneering studies on cold plasma and probiotic cheese formulations, Dr. Lavasani has received multiple national awards for scientific excellence and innovation. His scholarly record includes 23 documents, 69 citations by 68 documents, and an h-index of 3, underscoring his growing academic influence in food biotechnology and engineering research.

Profile: Scopus

Featured Publications 

Lavasani, A. S. Impact of free and nanoencapsulated Echinophora platyloba essential oil on Siahmazgi cheese. Food Science & Nutrition.

Lavasani, A. S. DFT study on aflatoxin B1 degradation using plasma-activated water. Journal of Molecular Graphics and Modelling.

Lavasani, A. S. Effect of fat replacer on low-fat mozzarella properties. International Journal of Food Properties.

Lavasani, A. S. Nanoliposomes of oleaster extract and mayonnaise stability. Journal of Food Biochemistry.

Lavasani, A. S. Free and encapsulated casein hydrolyzates in mayonnaise. Journal of Food Biochemistry.

Lavasani, A. S. Characteristics of Iranian probiotic UF white cheese. Journal of Food Quality.

Lavasani, A. S. Quality and composition of low-salt UF cheese. Journal of Food Quality.