Mr. Mohsen Mokhtarain | Food Science |  Best Researcher Award

College of Food Science and Nutritional Engineering, China Agricultural University, China

Mohsen Mokhtarian is currently pursuing his Ph.D. at the College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing. His academic interests lie in food science and nutrition, with a focus on research-driven innovation in food processing and safety. Mohsen is actively engaged in international academic collaboration and brings a strong interdisciplinary background to his research.

Profile:

• Orcid
• Google Scholar

🎓 Academic Background:

Holding an M.Sc. in Food Science and Technology, I specialize in food processing, preservation, and food engineering. Over the past decade, I have supervised graduate students and conducted innovative research, resulting in high-impact journal publications, translated books, and authored textbooks. My technical expertise spans HPLC, FTIR, rheology, and food drying technologies. Notably, I contributed to the development of cold plasma drying methods and the extraction of bioactive compounds, serving as a reviewer for international journals and contributing meaningfully to both academia and industry.

🔬 Research & Innovations:

• Key Research Areas:

  • Food Engineering & Rheology

  • Drying of Food & Agri-Products

  • Advanced Technologies (Ultrasound, Cold Plasma)

  • ANN, RSM, Fuzzy Logic for Process Optimization

  • Dryer Design (Solar, Nano-Spray)

  • Bioactive Compound Extraction

  • Edible Coatings for Preservation

• Notable Contributions:
  I’ve advanced food preservation methods by leveraging deep learning for monitoring drying processes, improving product quality via moisture and color tracking. I developed nutrient-rich yogurt fortified with bitter orange seed powder and created edible coatings to extend shelf-life. These innovations have improved both industrial practices and consumer health outcomes.

📚 Books Published (Selected Titles & ISBNs):

Total: 17 books (translated and authored)
Examples:

1. Drying in the Dairy Industry – ISBN: 978-622-294-637-1

2. Food Lipids – ISBN: 978-622-91867-0-1

3. Probiotics in Mental Health – ISBN: 978-622-294-400-1

4. Fundamentals of Osmotic Dehydration of Food – ISBN: 978-600-8588-72-6

5. Adapting High Hydrostatic Pressure (HPP) for Food Processing – ISBN: 978-964-8195-61-3
   Full list available upon request.

🧪 Experience:

• 2025–2024: TA, CAU–Cornell Dual Program

• 2016–2023: Asst. Professor, Azad University, Tehran

• 2014–2024: Lecturer, Universities in Iran

• Executed roles in academic administration, curriculum development, and journal management.

Citation Metrics:

• Total Citations: 771

• Citations Since 2020: 587

• h-index: 14 (since 2020: 13)

• i10-index: 22 (since 2020: 16)

Publication Top Notes:

1. Energy and exergy analysis in solar drying of pistachio with air recycling system
   M Mokhtarian, H Tavakolipour, A Kalbasi-Ashtari
   Drying Technology 34 (12), 1484-1500, 75 citations, 2016

2. Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals
   HH Gahruie, K Parastouei, M Mokhtarian, H Rostami, M Niakousari, …
   Journal of Applied Research on Medicinal and Aromatic Plants 19, 100264, 71 citations, 2020

3. Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review
   M Mohsen, T Hamid, B Foroud, OCA Fernandes, CC Humberto, …
   Quality Assurance and Safety of Crops & Foods 12 (4), 15-25, 69 citations, 2020

4. Modeling of drying kiwi slices and its sensory evaluation
   A Mahjoorian, M Mokhtarian, N Fayyaz, F Rahmati, S Sayyadi, P Ariaii
   Food Science & Nutrition 5 (3), 466-473, 52 citations, 2017

5. Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts
   M Mokhtarian, H Tavakolipour, AK Ashtari
   Lwt 75, 202-209, 51 citations, 2017

6. Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling
   M Mokhtarian, MH Majd, F Koushki, H Bakhshabadi, AD Garmakhany, …
   Quality Assurance and Safety of Crops & Foods 6 (2), 201-214, 42 citations, 2014

7. Neural network approaches for prediction of pistachio drying kinetics
   H Tavakolipour, M Mokhtarian
   International Journal of Food Engineering 8 (3), 39 citations, 2012

8. Intelligent monitoring of zucchini drying process based on fuzzy expert engine and ANN
   H Tavakolipour, M Mokhtarian, A Kalbasi‐Ashtari
   Journal of Food Process Engineering 37 (5), 474-481, 30 citations, 2014

9. Co‐encapsulation of vitamin D3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types
   HH Gahruie, M Niakousari, K Parastouei, M Mokhtarian, I Eş, …
   Journal of Food Processing and Preservation 44 (8), e14629, 25 citations, 2020

10. Effects of solar drying operation equipped with a finned and double-pass heat collector on energy utilization, essential oil extraction and bio-active compounds of peppermint
    M Mokhtarian, A Kalbasi-Ashtari, HW Xiao
    Drying Technology, 1-27, 23 citations, 2020