Ferdowsi University of Mashhad | Iran
Dr. S.M.A. Razavi is a distinguished expert in food science and technology, specializing in food engineering, hydrocolloids, and biopolymer applications. His research focuses on food rheology and tribology, physics of oral processing, membrane processes (ultrafiltration, microfiltration, nanofiltration), process modeling and optimization using advanced computational tools, and food nanotechnology. He has held leadership roles in major research institutes and centers of excellence, contributing to the development of native natural hydrocolloids and advancing food process engineering in Iran. Dr. Razavi has an extensive publication record in high-impact journals, covering topics such as the physical properties of seeds and nuts, ultrafiltration of dairy and plant-based products, optimization of food formulations, and sensory and functional evaluation of food products. His work integrates experimental studies with computational modeling, emphasizing practical applications in food processing, product development, and quality improvement. He also actively contributes to academic publishing and research mentorship.
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