Dr. Atefe Rezaei
Humboldt Stipendiatin
Weihenstephaner Berg 1
85354 Freising
Raum: U.10
atefe.rezaei(at)tum.de
+49 8161 71 - 5342
Curriculum Vitae
Berufserfahrung
| Since Feb 2025 | Experienced Researcher, Humboldt Fellow, School of Life Sciences, Plant Proteins and Nutrition, Prof. Ute Weisz, Technical University of Munich, Germany |
| 2017-2024 | Assistant professor at the Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran |
Ausbildung
| 2012-2016 | Ph.D. in Food Science &Technology:Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran Thesis title: Investigation of Almond Gum Nanofiber Preparation Using Electrospinning as a Delivery System for Bioactive Compounds (Grade: Excellent) |
| 2010-2012 | M.Sc. in Food Science: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran Thesis title: Optimization of shelf life of a functional drink based on the fermented extract of Echium amoneum (Grade: Excellent) |
| 2006-2010 | B. Sc. In Food Engineering: Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran
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Publikationen
Zeitschriftenbeiträge (peer-reviewed):
@ORCID
| Buchbeiträge | Rezaei, A., Daeihamed, M.,Capanoglu, E.,Tomas, M., Akbari-Alavijeh, S., Shaddel, R., Khoshnoudi-Nia, S., Boostani, S., Rostamabadi, H., Falsafi, S.R., Jafari, S.M. 2021. Safety and Regulatory Issues of Nanoencapsulated Food Ingredients. Academic Press Volume 7 in Nanoencapsulation in the Food Industry. Chapter 2 - Possible health risks associated with nanostructures in food, Pages 31-118. https://doi.org/10.1016/B978-0-12-815725-1.00002-1 |
| Rostamabadi, H., Falsafi, S.R., Boostani, S., Katouzian, I., Rezaei, A., Assadpour, E., Jafari, S.M. Chapter 1 - Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications, Editor(s): Seid Mahdi Jafari, In Nanoencapsulation in the Food Industry, Application of Nano/Microencapsulated Ingredients in Food Products, Academic Press, Volume 6, 2021, Pages 1-41, ISBN 9780128157268, https://doi.org/10.1016/B978-0-12-815726-8.00001-5 |
| Patentanmeldungen: | Rezaei, A., Nasirpour, A., Tavanaei, H. Production of almond gum (Amygdalus communis L.) nanofibers for encapsulation and delivering the temperature, light, and oxygen-sensitive materials in pharmaceutical and food industry. 2016, patent number (Iran): 90206. |
Rezaei, A., Gharakhani, D. Production of milk powder fortified by colostrum. 2017, patent number (Iran): 95185. | |
Rezaei, A., Amani, F., Fortification of pomegranate juice by ferulic acid encapsulated in cyclodextrin nanosponges. 2022. Patent number (Iran): 107971. | |
Rezaei, A., Navab, F., Production of vitamin D microcapsules with increased bioavailability and stability through encapsulation in Maillard complex between sodium caseinate and gum tragacanth using spray drying method. 2023. Patent number (Iran):110246. | |
Rezaei, A., Tashakor, A.H., Mansury, D. 2024. Production of thymol-Ferula assafoetida gum microparticles for use in ketchup formulation. Patent number (Iran): 110730. |